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Food for Thought (and Discussion)

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Re: Food for Thought (and Discussion)

Postby fantasia » Oct 02, 2014 12:35 pm

shastastwin wrote:
Valia wrote: So, do you all have any favourite soups that you could recommend?

fantasia has shared a recipe before that we really enjoy called Italian Peasant Soup. I think it's somewhere in this thread or its predecessor.

Here you go. :)
viewtopic.php?f=10&t=255&p=224284
And that is one of my very favorites.
A tip: The last time we made it, we discovered that it's best to add the spinach as you eat it. If you add it all at once, and it wilts, that particular ingredient doesn't do well being chilled/frozen and reheated. So we'll just add it to individual bowls and as make it. :)
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Re: Food for Thought (and Discussion)

Postby shastastwin » Oct 03, 2014 5:49 am

fantasia wrote:A tip: The last time we made it, we discovered that it's best to add the spinach as you eat it. If you add it all at once, and it wilts, that particular ingredient doesn't do well being chilled/frozen and reheated. So we'll just add it to individual bowls and as make it.


Whereas we usually end up using kale as it's a bit cheaper, and the kale works well with being chilled/frozen and reheated. :)

Edit: The page fantasia linked to also has my two other soups I mentioned in my last post on it.
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Oct 04, 2014 9:46 am

Thanks for the soup recipes and recommendations, stwin and fk! :)

Thanks, fk! :) ...umm, how sacrilegious would it be to play around the recipe and use ground sausage and maybe leave out the tomatoes or use a different kind of bean? :P
(Also, Meadow did say that she'd like the fish recipes... ;)) )

I saw the soup recipes, stwin, thank you! :) They look good! Especially that baked potato one...

I'm toying with the idea of making another batch of pesto aioli and asking Meadow to make grilled cheese for lunch... This time I won't get confused about what constitutes a clove of garlic! :ymblushing:
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Re: Food for Thought (and Discussion)

Postby fantasia » Oct 04, 2014 11:38 am

ValiantArcher wrote:Thanks, fk! :) ...umm, how sacrilegious would it be to play around the recipe and use ground sausage and maybe leave out the tomatoes or use a different kind of bean? :P
(Also, Meadow did say that she'd like the fish recipes... ;)) )


I'm a recipe purist and I don't usually mess around with them. However, as I've learned in the past several years, recipes are meant to be messed around with if you ever want to learn how to cook properly. ;) I love the recipe as is, but you may find a variation you like just as well if not better. :)

Here are the fish recipes for Meadow.
http://www.tasteofhome.com/recipes/baked-tilapia
http://www.tasteofhome.com/recipes/baked-cajun-catfish
Now, on the second one, it is VERY important that you use fresh catfish, which can be expensive. But if you use anything else, you risk it tasting muddy, which is gross and disgusting.
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Re: Food for Thought (and Discussion)

Postby Shadowlander » Oct 04, 2014 5:38 pm

As much as I enjoy eating it I don't really make from-scratch food very often. Tonight I figured I'd give something new a go. Country Style Steak! One of the hallmarks of southern food is that it tends to soothe not only the palette but also the soul ;)) All I did was take a pound of cube steak, dip it in seasoned flour (pepper, salt, garlic powder), fry it 5 minutes on each side in olive oil, and then put it in a small casserole dish in the oven. Mix 3 tablespoons of the seasoned flour that's left with 2 cups of beef broth or stock, mix it up, and dump it into the casserole dish. Cook at 350 for 2 hours.

Holy smokes, that was good eating! We had it with some mashed potatoes. I suspect some biscuits on the side would improve this and perhaps some collard greens too. :D
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Re: Food for Thought (and Discussion)

Postby fantasia » Oct 05, 2014 7:20 am

Shadowlander wrote:Tonight I figured I'd give something new a go. Country Style Steak! Holy smokes, that was good eating!

You have just mentioned one of my favorite dishes, if not my very favorite of all time. :D :D This was often my birthday dinner request when I was little. ;))
I thought it was interesting though, I have never heard it called country style steak before. I've always heard country fried steak. Is that a regional thing? Cause I've even heard Southerners call it 'fried'. So I think that's interesting. Glad it came out well! :D Did your daughter eat it? ;)
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Oct 05, 2014 3:57 pm

[quote=fk]I'm a recipe purist and I don't usually mess around with them. However, as I've learned in the past several years, recipes are meant to be messed around with if you ever want to learn how to cook properly. ;)[/quote] AH. Umm, I love messing around with recipes, especially if it's not something that's going to potentially fail easily (e.g. any recipe requiring baking soda or powder or yeast). ;)) I sometimes don't even make the recipe the right way the first time, even though you're supposed to. ;) But thanks, maybe I'll try the soup the correct way first. :)
Thanks for the fish recipes! I'll pass them onto Meadow. :)

Sounds good, SL! :D

I did end up talking Meadow into making grilled cheese yesterday, so I made the pesto aioli. It turned out much better than the first time though the garlic was still a bit strong. :P But we had it with swiss and mozzarella cheese, and it was delicious. :D Plus, I only have a little container left so I should be able to use it up pretty quickly as opposed to last time when it hung around for a couple of weeks. :ymblushing:
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Re: Food for Thought (and Discussion)

Postby Shadowlander » Oct 05, 2014 7:07 pm

Country Steak and Country Fried Steak are two different animals it'd seem. Well for one the latter is, well...fried. :)) Country style is cube steak that's briefly breaded and fried on each side and then the whole thing goes into the oven for 2 hours with broth (which then turns into awesome gravy). Country Fried Steak is absolutely awesome too, and I like mine with the sawmill gravy over it and a healthy dosage of collards or home made mac n' cheese and/or mashed potatoes. I suppose I should eat it with fried okra but...it's just not my thing :O . Did I mention gravy? :D
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Re: Food for Thought (and Discussion)

Postby fantasia » Oct 07, 2014 5:12 pm

Shadowlander wrote:Country style is cube steak that's briefly breaded and fried on each side and then the whole thing goes into the oven for 2 hours with broth

Ooooooohhh!!!! I missed the oven with broth bit. Interesting! I've not heard of that before and now you have me curious. Do they taste similar? Or does the way it's cooked make it taste different? (Kind of like mashed potatoes vs potato chips.)

So my kiddo's birthday (cup)cake came out really well! I was pleased anyways. :) I definitely feel like my husband's and my baking and decorating skills are improving. I'm not very good at decorating especially.
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Re: Food for Thought (and Discussion)

Postby fantasia » Oct 11, 2014 8:57 am

I've had a bad couple cooking days (glad it didn't include my kiddo's birthday food!). I decided to try your Country Style Steaks SL. But unfortunately the recipe online wasn't specific enough regarding cooking time, so I succeeding in burning the outside and underside of the steaks and cooking the gravy away to crispiness that had to be scoured off the pan. The top middle of the steaks gave me a tiny peek of what they should be like, and they were pretty good. But I think I prefer Chicken Fried Steaks. :) I need to give it another try sometime.

Then yesterday I made blueberry muffins, and those turned out pretty good, but they are ever so slightly under baked. :P Still tasty for sure, but they would have been even better with another couple minutes in the oven. :P

I have some banana oatmeal muffins on my list of things to make before Monday, so hopefully I won't mess those up. :P I must be really out of practice cooking! :ymblushing:
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Re: Food for Thought (and Discussion)

Postby Shadowlander » Oct 11, 2014 9:22 pm

FK wrote:I've had a bad couple cooking days (glad it didn't include my kiddo's birthday food!). I decided to try your Country Style Steaks SL. But unfortunately the recipe online wasn't specific enough regarding cooking time, so I succeeding in burning the outside and underside of the steaks and cooking the gravy away to crispiness that had to be scoured off the pan. The top middle of the steaks gave me a tiny peek of what they should be like, and they were pretty good. But I think I prefer Chicken Fried Steaks.


Awww! :( Nothing hurts me more than hearing of good food gone wrong ;)). I know it's probably a day late and a dollar short but this is the recipe I used to make it http://allrecipes.com/recipe/country-st ... etail.aspx. It was remarkably easy to make but rather time consuming, so in the end I imagine if you have a deep frier Chicken Fried Steaks would be quicker to do. And frankly if I had a deep frier that's what I'd be making myself. ;)) I'm terrible at making gravy though so while I can probably get a decent Chicken Fried Steak made I'm not sure I could get the gravy for it. And in the end that's really what brings the whole dish together, yes? I meant to get some seasoned collard greens on the side with mine too, you know, to make it more Southern Authentic. ;)) Please try again though, it's really good and worth the try, even if it takes two whole hours to cook. :-o
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Re: Food for Thought (and Discussion)

Postby fantasia » Oct 12, 2014 1:05 pm

Well now I'm even more stumped because that's the exact same recipe I used. I must have messed up somewhere. :P :ymblushing: I didn't think it was that time consuming though, I put it together pretty quickly. And as far as cooking time goes, as long as I'm paying attention and get started on time, I'd rather cook earlier in the day and leave it in the oven or crock pot or whatever and just have it ready later. ;))

Also, my mom doesn't deep fry her Chicken Fried Steaks. Just fries them in a skillet. :) We do have a deep fryer though, it makes excellent donuts. ;)
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Oct 29, 2014 5:29 pm

Just wanted to drop by quickly and let you all know that I made fk's Italian Peasant Soup for dinner last night. And I even mostly followed the recipe (used a little less garlic, substituted ground sausage, and just kind of eyeballed the meat amount). ;) ;)) I thought it was really quite good, even with the tomatoes. ;) Unfortunately, I made the "mistake" of putting in some venison Italian sausage that we're not fond of (I figured the taste would be covered some by everything else in the soup): Winter turned up her nose, and Meadow said it was fine but has been rather noncommittal and dubious about leftovers. :P On the plus side, I have leftovers for several meals and three containers in the freezer and pretty much no competition for it. ;)) I'll likely try the soup again, with a different sausage, and see if they like it any better. :)
So thanks for the recipe, fk! :)
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Re: Food for Thought (and Discussion)

Postby shastastwin » Oct 30, 2014 6:08 am

ValiantArcher wrote:I made the "mistake" of putting in some venison Italian sausage that we're not fond of


Now, that would probably make it disappear faster in our family, but we're a bit more fond of venison. My dad also makes a wild turkey sausage that is heavenly. We prefer to use it whenever we can. In fact, I need to pick some up when we're over there for Thanksgiving.
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Oct 30, 2014 5:39 pm

Oh no, we love venison too, stwin. It is the Italian seasoning that's weird**. ;)) (Our favourite venison dish is tacos, though. Delicious!)

**It's a little sweet or something, I think. I don't think it's that bad, but I'm stumped on how to use it up since the girls won't eat it. They're suggesting making chili and taking it to fellowship lunch on Sunday, but I'm not sure if the seasonings would clash. Any thoughts? :)
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Re: Food for Thought (and Discussion)

Postby Shadowlander » Oct 31, 2014 5:28 am

Venison is an acquired taste, unfortunately one I've never been able to fully acclimate to. There's always that gaminess in the meat that one has to bury under a lot of seasoning to mitigate (each hunter I know swears by a different herb or spice to do this), but I can always detect it and it's always been kind of off-putting to me. Still I think if I had enough of it I might develop a taste for it. If you can turn it into a burger then right off that's a bonus ;)).
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