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Thread: What's cooking?? Anyone trying a new dish or keep making a favorite?? page 28

  1. #271
    pjgh's Avatar
    pjgh is offline Senior Member
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    Another pretty simple one ... Golubtsy ... which is starting to become a real favourite as I refine how I like it.


    How? http://www.marksdailyapple.com/forum/thread43202.html

  2. #272
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    I have some oxtail simmering on the stove right now. Later I'm going to brown some goat stew meat and throw it in the pot with leeks, cabbage, carrots, maybe some peas and let it all stew down into yummy goodness.

  3. #273
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    Turkey & Squash Chilli again ... this is becoming a real favourite at our house.





    Big, bold flavours and a really hearty warming dish!

    Great after pickled herring, gherkin, beetroot and a shot of Russian Standard




  4. #274
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    athomeontherange is online now Senior Member
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    I am disbarring of having chili again as tomatoes (most nightshades in general) cause major issues... looks good though.
    Karin


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  5. #275
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    Nightshades are also off limits for me, but the good news is that my strawberry nose is no longer red! I guess the tomatoes were worse for me than I thought. Once in awhile I'll have a little, but not regularly.

    Recently I've been increasing the amount of parsley in my sweet potatoes and salmon. It's a very healthy herb and it's delicious. So PARLSEY is what's cooking newly for me.


    Turquoisepassion:
    Knifegill is christened to be high carb now!
    notontherug:
    the buttstuff...never interested.
    He gives me Lamprey Kisses in the midnight sea
    Flubby tubby gums latching onto me
    For all that I've done wrong, I mastodon something right...

    My pony picture thread http://www.marksdailyapple.com/forum/thread82786.html

  6. #276
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    How about leave out the tomatoes? It'll still be good with just squash or pumpkin ... and a good combination of spices. I only included the bell peppers this time - again, leave them out. I don't think leaving out these will detract at all.

    I put loads of parsley in this dish - flat leaf.

  7. #277
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    Old favourite tonight ... in fact, EVERYONE'S favourite ... BURGERS!!!



    Everyone knows how to make burgers, but ... Oh, come on ... they're bought!

    Not so ... here's how ...

    Take a pound of meat, any meat and get it minced. That's ground meat, I think to folks over the wrong side of the pond ... but ground meat is a finer mince over here in't UK. Minced, ground, whatever ... get some meat in a mixing bowl.

    Add in some flavours. I made three types of meat: lamb, beef and pork.

    Lamb - coriander, white pepper, salt and onion.
    Beef - oregano, white pepper, salt, garlic and onion.
    Pork - cayenne, chilli powder, salt and onion.

    Squeeze the mix between your finger a few times to get everything well mixed and the meat broken down a little. Divide in two (half pound) and again (quarter pound).

    Take a Chef's ring and plate a quarter pound of meat in:



    Press it down with a spoon:



    ... to make it nice and even:



    Remove the ring. Voila! Quarter pounder!



    Now get 'em under the grill ... erm ... broiler ... griddle ... or grill
    Whichever overhead or underneath heat source takes your fancy in whatever language you use. You know the drill.

  8. #278
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    Today's ingredients are ground beef, kale, beet greens, and eggplant. I am going to attempt to make stuffed eggplants with the first three ingredients inside them. Never done that before; we'll see what happens.

  9. #279
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    Quote Originally Posted by meepster View Post
    Today's ingredients are ground beef, kale, beet greens, and eggplant. I am going to attempt to make stuffed eggplants with the first three ingredients inside them. Never done that before; we'll see what happens.
    way to be inventive and courageous as well.
    Karin


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    What am I doing? Depends on the day.

  10. #280
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    Chips with vinegar and salt...well it's really roasted cut and dried Kale sprinkled with olive oil, garlic and chili. Once roasted sprinkled some salt and vinegar on top. I was craving walkers chips and we don't even have them over here. A really good substitute.

    New CSA box arrives today so I think I will make a parsley salad to use up what's left of my parsley and maybe green tahini too.

    Green onions will go into tonight's fritata.

    I want to make a red pepper sauce as I need to use up the peppers I have.

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