Can we agree kale 🥬 quesadillas are o...u...t out?!
Yeah I’m looking at you @Scepticalscribe and @LizKat.
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What is/was for dinner?
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Can we agree kale 🥬 quesadillas are o...u...t out?!
Yeah I’m looking at you @Scepticalscribe and @LizKat.
Can we agree kale 🥬 quesadillas are o...u...t out?!
Yeah I’m looking at you @Scepticalscribe and @LizKat.
Steamed (with minced garlic and generous quantities of butter), or stir-fried, kale can be brilliant.
However, I will concede, maybe not with quesadillas.......
Hahaha, this article is hysterical
OK not with quesadillas. I like it with almost everything else short of desserts though, when I particularly want something that's leafy and green and that won't just collapse when you barely glance at it. Chard is a runner up but I don't always have that around.
Aside from stir fries and adding to soups, I really like kale cooked, dressed with olive oil and lemon or vinegar, then topped with crumbled feta as a side salad served at room temp.
I like them steamed though, which is how I do them for the salad.
I mentioned steamed, above, but my definition of steaming also tends to include a subsequent handshake (these days, discouraged) with butter and minced garlic.
For salad, wash and pat try. Douse with olive oil, salt, pepper, mix by hand. Let it sit for 15-20 minutes. It'll be edible then. If you must cook it, freeze it first. Freezing destroys the cell structure of the plant and makes for a tender cooked kale.
Alternatively, oil, salt, pepper, spices, etc. and roast it until crispy. Nice with a few beers. I personally prefer oil, salt, and sumac. Tart and vaguely bitter. Goes well with a nice wheat bear.
Alternatively, oil, salt, pepper, spices, etc. and roast it until crispy. Nice with a few beers. I personally prefer oil, salt, and sumac. Tart and vaguely bitter. Goes well with a nice wheat bear.
You can go to kale. 😬
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And don’t for a moment think I didn’t notice @SandboxGeneral flirting with you a day or so ago. And you flirted back ðŸ˜
Hey at most I was trying to catch a stereo for a little flattery and he was trying to get free rent for being helpfully motivational. You need to re-read the guidelines on how to write flash fiction! 😎
Old favorite for supper tonight: Sliced white cabbage, grated carrots, chopped onions, sauteed in olive oil, then several dollops of Worcestershire sauce, some red vinegar and a dash of sugar, let to simmer a bit, partly covered, with a little chickpea broth from a previous day's cooking. Some added salt and a generous hand with some freshly ground black pepper at the end, served into a pita I had cut in half and toasted.
I like this dish with dominoes of tofu also (stir fried first, set aside and added back at end of cooking the veggies). I sometimes have that with brown rice for breakfast when I want something off my more usual weekday track of oatmeal w/ apples and raisins.
This dish keeps well and I like having leftovers around, so when I make it, I cook as if for a crowd, using maybe five or six carrots, a couple big Vidalia onions and about a third of a medium sized cabbage. It would probably fill enough halved and toasted pitas for four people. I like to have it for supper with a little plate of sliced summer sausage and honey mustard dressing on the side.
Sometimes I'll make this concoction more to the Asian side, marinating the tofu in teriyaki, adding some minced garlic to the mix of veggies and using some red pepper flake at the end instead of the Worcestershire, red vinegar and black pepper. I also raise the heat a little and use a neutral oil so it's more like a stir fry (but not quite, out of respect to the sulfur compounds in the cabbage). When I do that, then if I have some cooked white rice on hand, I'll use that instead of brown rice or serving into a pita.
I like this dish with dominoes of tofu also (stir fried first, set aside and added back at end of cooking the veggies). I sometimes have that with brown rice for breakfast when I want something off my more usual weekday track of oatmeal w/ apples and raisins.
This dish keeps well and I like having leftovers around, so when I make it, I cook as if for a crowd, using maybe five or six carrots, a couple big Vidalia onions and about a third of a medium sized cabbage. It would probably fill enough halved and toasted pitas for four people. I like to have it for supper with a little plate of sliced summer sausage and honey mustard dressing on the side.
Sometimes I'll make this concoction more to the Asian side, marinating the tofu in teriyaki, adding some minced garlic to the mix of veggies and using some red pepper flake at the end instead of the Worcestershire, red vinegar and black pepper. I also raise the heat a little and use a neutral oil so it's more like a stir fry (but not quite, out of respect to the sulfur compounds in the cabbage). When I do that, then if I have some cooked white rice on hand, I'll use that instead of brown rice or serving into a pita.
The carer showed up yesterday, more or less at the same time as the delivery of a box of organic fruit and vegetables from the lady who runs one of the best organic stalls in the local (still shut, alas) farmers' market.
So, for dinner this evening, I offered her a choice of pasta with homemade spicy tomato sauce (roasted tomatoes, classic soffritto (finely diced celery, carrot and onion), lots of garlic, some chilli, pancetta), or pasta with homemade mushroom sauce (portobello mushrooms, chestnut mushrooms, double cream, onion, garlic, grated parmesan).
All of which were to be found in the welcome delivery.
While she stressed that the choice was mine, I knew that she would prefer the former.
So, spicy tomato sauce and pasta, for us both, shall comprise dinner, plus a salad of mixed leaves (also part of yesterday's delivery) for me; and a bottle of rich, red wine from France is breathing away to itself on a sideboard, and has been, for several hours.
So, for dinner this evening, I offered her a choice of pasta with homemade spicy tomato sauce (roasted tomatoes, classic soffritto (finely diced celery, carrot and onion), lots of garlic, some chilli, pancetta), or pasta with homemade mushroom sauce (portobello mushrooms, chestnut mushrooms, double cream, onion, garlic, grated parmesan).
All of which were to be found in the welcome delivery.
While she stressed that the choice was mine, I knew that she would prefer the former.
So, spicy tomato sauce and pasta, for us both, shall comprise dinner, plus a salad of mixed leaves (also part of yesterday's delivery) for me; and a bottle of rich, red wine from France is breathing away to itself on a sideboard, and has been, for several hours.
Yesterday's dinner:
Three dishes of roughly sliced organic tomatoes (which included some that needed to be used up, hence the three dishes), were placed in a hot oven (200C) for an hour, drizzled - very generously - with olive oil, and seasoned with sea salt, freshly ground black pepper, and a little sugar.
At the half hour stage, they were taken out and basted with their own cooking juices before being returned to the oven.
Meanwhile, at stove top level, I prepared a classic soffritto (finely diced celery, onions, and carrots, - all organic, as were the tomatoes) - and let them (it) soften slowly in a mix of olive oil and butter.
Once this was soft, garlic (organic, finely chopped, a full head) was added, as, in turn, was diced pancetta, and a finely chopped chilli pepper.
This was when the roasted tomatoes (and their juices) were added, along with a dessertspoon of tomato puree, and more salt and pepper.
The final liquid addition to the sauce was a cupful of liquid from the water that the pasta had been cooked in, whereupon it was allowed to bubble away a little longer.
A mixed leaf salad was served with this, dressed with my own French dressing: Olive oil, aged balsamic vinegar, barrel aged blackberry balsamic vinegar (a local product), sea salt, freshly ground black pepper, half a teaspoon of organic brown sugar, smooth French Dijon mustard, and chopped fresh parsley.
Plus pasta.
Plus French red wine (a rather lovely, smooth, Côtes du Rhône).
Three dishes of roughly sliced organic tomatoes (which included some that needed to be used up, hence the three dishes), were placed in a hot oven (200C) for an hour, drizzled - very generously - with olive oil, and seasoned with sea salt, freshly ground black pepper, and a little sugar.
At the half hour stage, they were taken out and basted with their own cooking juices before being returned to the oven.
Meanwhile, at stove top level, I prepared a classic soffritto (finely diced celery, onions, and carrots, - all organic, as were the tomatoes) - and let them (it) soften slowly in a mix of olive oil and butter.
Once this was soft, garlic (organic, finely chopped, a full head) was added, as, in turn, was diced pancetta, and a finely chopped chilli pepper.
This was when the roasted tomatoes (and their juices) were added, along with a dessertspoon of tomato puree, and more salt and pepper.
The final liquid addition to the sauce was a cupful of liquid from the water that the pasta had been cooked in, whereupon it was allowed to bubble away a little longer.
A mixed leaf salad was served with this, dressed with my own French dressing: Olive oil, aged balsamic vinegar, barrel aged blackberry balsamic vinegar (a local product), sea salt, freshly ground black pepper, half a teaspoon of organic brown sugar, smooth French Dijon mustard, and chopped fresh parsley.
Plus pasta.
Plus French red wine (a rather lovely, smooth, Côtes du Rhône).
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I copied and pasted your fine post into the cooking-to-do-list, ingredients added to the housekeeper's shopping list.
I am flattered; actually, it was delicious - roasting the tomatoes first, before letting them bubble away at the stove top for a further half an hour to 40 minutes or so - makes an enormous difference to the final favour of the dish, as it intensifies the flavour of and caramelises the tomatoes.
I added the chilli because the carer had turned up, - she loves chilli - and must say that it really supplied a quite lovely bit of heat to the dish.
It is a nice relaxing dish, but, as wth any pasta sauce which includes tomatoes, it takes a lot longer than you think to prepare.
Plan on two to two and a half hours of cooking - nice, relaxed cooking - and you should be fine.
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I tried to make "tamale pie" tonight and it didn't work. The recipe involves placing polenta on top of a mixture of beef, vegetables, and chili powder in a casserole dish--the polenta then solidifies and you can cut the "pie" into pieces. I've made it many times before and had no issues whatsoever, but this time, the polenta never solidified. I took it out of the oven and the polenta had liquefied and disintegrated into the mix of beef and vegetables. I've never encountered such a thing. My mom is equally flummoxed.
It usually comes out looking something like this:
Instead it looked like a liquidy soup.
The corn meal is the same brand I've always used (Albers) and I just bought a new box a few days ago. I really don't understand what happened. It defies all rational explanation. 😕
It usually comes out looking something like this:
Instead it looked like a liquidy soup.
The corn meal is the same brand I've always used (Albers) and I just bought a new box a few days ago. I really don't understand what happened. It defies all rational explanation. 😕
Homemade Nandos style chicken. For the marination you need Red chillies, garlic, paprika, salt, onion powder and olive oil and the nandos hot sauce (optional). Blend it all and soak that breast up in it
Pasta and homemade mushroom sauce.
(Organic mushrooms chopped and diced, finely diced organic onion, several cloves of finely minced organic garlic, - all sautéed in butter and olive oil, and when softened, finely grated lemon zest, grated parmesan - Parmigiano Reggiano, - organic double cream, and a half cup of liquid from the pasta cooking water are added).
Plus chopped (organic) parsley to serve.
Plus salad - mixed salad greens - and my own French dressing.
Plus pasta.
Plus a nice white wine from Burgundy.
(Organic mushrooms chopped and diced, finely diced organic onion, several cloves of finely minced organic garlic, - all sautéed in butter and olive oil, and when softened, finely grated lemon zest, grated parmesan - Parmigiano Reggiano, - organic double cream, and a half cup of liquid from the pasta cooking water are added).
Plus chopped (organic) parsley to serve.
Plus salad - mixed salad greens - and my own French dressing.
Plus pasta.
Plus a nice white wine from Burgundy.
I tried to make "tamale pie" tonight and it didn't work. The recipe involves placing polenta on top of a mixture of beef, vegetables, and chili powder in a casserole dish--the polenta then solidifies and you can cut the "pie" into pieces. I've made it many times before and had no issues whatsoever, but this time, the polenta never solidified. I took it out of the oven and the polenta had liquefied and disintegrated into the mix of beef and vegetables. I've never encountered such a thing. My mom is equally flummoxed.
It usually comes out looking something like this:
Instead it looked like a liquidy soup.
The corn meal is the same brand I've always used (Albers) and I just bought a new box a few days ago. I really don't understand what happened. It defies all rational explanation. 😕
Here's the recipe I have used for ages, (from a truly awesome cookbook that was given to me by my mom back in the 80's). The only time I have had an issue is when I used a different cornmeal. Finely ground meals just do not seem to work at all for tamale pies. They do just what yours did. Oddly enough, the best results I have had are usually with the Quaker Yellow Cornmeal in the paper canister. I wouldn't use that stuff for anything else, but it works for this.
Thanks. I can think only that the consistency of the corn meal is to blame, otherwise what else can explain it? I actually tried to make it two additional times, using two different recipes, and all failed. What baffles me is that I've always used this brand of corn meal, so I don't understand what has changed. But it must be different somehow, or else I bought a bad batch.
Unfortunately bulk foods can't be found in stores right now and I know coarser ground corn meal was available at the grocery store in the bulk section before.