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#Post#: 49703--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: December 7, 2021, 7:37 pm
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Reporting back-- tonight I made half the recipe of the New
Orleans Style bean dish that NoLongerAubergine linked to, to
serve the two of us. I cooked it as written except for
substituting some jalapeno for the green bell pepper. To make it
more substantial I cooked 2 oz rice noodles, and after I took
them out of their boiling water I threw rather a lot of fresh
spinach into the noodle pot and let it cook for 3 minutes. I
added the rice noodles and the cooked spinach to the bean soup
after pureeing the soup with an immersion blender.
This plus a tossed green salad was our dinner, and we agreed
that the soup was delicious and filling. I will make it again
for sure. I liked the spinach addition so much that I would add
frozen spinach if that was all I had.
On my next soup-for-dinner night, I'll fix the nytimes white
bean soup that Heddy linked to. I guess after that I'll do a
standard Senate Bean Soup minus the ham and adding some smoked
paprika. So many bean soups, mmmm. Thanks again for your
responses!
#Post#: 49705--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: December 7, 2021, 7:55 pm
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PS, on the New Orleans Style bean soup I made tonight -- I just
looked back at the recipe and I see that it calls for adding
some Tabasco and smoked salt at the end, which I never noticed
as I was finishing it off. The jalapeno that I used provided
enough heat for us and there was so much flavor that we did not
miss the smoked salt at all, but those could be good additions
another time as a variation, especially if I use a green bell
pepper per the recipe.
#Post#: 57297--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: December 30, 2021, 11:03 pm
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My lasagna saga: I did something really ambitious (for me)
yesterday. I fixed a pan of lasagna. I haven't done that for
umpteen years, but I read a recipe and couldn't resist.
I went back and forth between smittenkitchen's vegetable lasagna
and cookieandkate's, and finally went with c&k's but with my own
mix of vegetables, and I also increased the vegs and sauce by
1.5x to make it in a 9x13 pan instead of her 9x9 pan, per
several comments that it worked out well that way.
I shredded the mozzarella, washed and chopped and sauteed 5
different vegs, food-processed half the cottage cheese and then
the vegs... it was a lot of steps. It took about an hour to get
it ready to assemble, and another 20+ minutes to get it in the
oven.
I was using Barilla gluten-free lasagna noodles which said on
the label that you could use them straight from the box. Reader,
they lied. After the 28 minute bake time and 15 minutes rest,
the noodles, which had started out as totally flat short
rectangles, were oddly pushed up/rounded on top but were nowhere
near cooked enough to cut up, let alone to eat. You could tap
them with a butter knife! Aargh.
It was already way past our usual dinner time. So I put the
lasagna back in the oven for another 20 minutes and heated up
leftovers for our dinner. I refrigerated the uneaten pan of
lasagna after it had cooled down.
I reheated it tonight and it was DELICIOUS. Perfect texture and
wonderful flavor. Evidently the secret is to make it the day
before ;) Actually that would probably work very nicely, but
what I will do next time (and I have another box of those
noodles so there will be a next time) is to soak the noodles in
hot water on a sheet pan during the veg prep. That should soften
them up enough to be edible on the first go-round. But it'll be
a while before I cook it again, because a 9x13 pan made 5 meals
for us - I froze the leftovers in individual meal-sized
containers. It'll be nice to have them on hand.
#Post#: 82552--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: March 17, 2022, 5:39 pm
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Question about Impossible or Beyond "ground beef" products.
They're sold in 1-lb packages which is 2x what we would consume
at a meal if cooked as burger patties or as a pasta sauce.
Does anyone know if you can freeze 1/2 lb of either of those,
uncooked, and then thaw and cook it a couple of weeks later?
Or should I plan on cooking the whole 1 lb and freeze half for
later? IOW, do they freeze okay once cooked, if it doesn't work
to freeze them uncooked.
#Post#: 82553--------------------------------------------------
Re: Foodie Q&As
By: VanGoghSunflowers Date: March 17, 2022, 5:40 pm
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[quote author=GoodnightGracie link=topic=120.msg82552#msg82552
date=1647556744]
Question about Impossible or Beyond "ground beef" products.
They're sold in 1-lb packages which is 2x what we would consume
at a meal if cooked as burger patties or as a pasta sauce.
Does anyone know if you can freeze 1/2 lb of either of those,
uncooked, and then thaw and cook it a couple of weeks later?
Or should I plan on cooking the whole 1 lb and freeze half for
later? IOW, do they freeze okay once cooked, if it doesn't work
to freeze them uncooked.
[/quote]
I can't speak to Impossible, but Beyond freezes fine uncooked. I
keep it in the freezer until I'm ready to use it, with no
issues. Just move it to the fridge the day before using it.
#Post#: 82554--------------------------------------------------
Re: Foodie Q&As
By: NoLongerAubergine Date: March 17, 2022, 5:42 pm
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[quote author=GoodnightGracie link=topic=120.msg82552#msg82552
date=1647556744]
Question about Impossible or Beyond "ground beef" products.
They're sold in 1-lb packages which is 2x what we would consume
at a meal if cooked as burger patties or as a pasta sauce.
Does anyone know if you can freeze 1/2 lb of either of those,
uncooked, and then thaw and cook it a couple of weeks later?
Or should I plan on cooking the whole 1 lb and freeze half for
later? IOW, do they freeze okay once cooked, if it doesn't work
to freeze them uncooked.
[/quote]
Yes. They freeze just fine before cooking.
#Post#: 82572--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: March 17, 2022, 6:46 pm
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Thanks, VanGogh and Aubergine! I'll get a package of one of them
next time I'm at the supermarket.
#Post#: 82585--------------------------------------------------
Re: Foodie Q&As
By: Lady_Lessa Date: March 17, 2022, 7:54 pm
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I like rutabagas, even if cutting them up is hard because I
don't have good knives.
i talked about my supper to a co-worker and she had never heard
of them. I googled them and found that they are a cross between
cabbage and turnips. The turnips make sense especially if you
look at the skin closely, being whitish and light purple. I
would not have guessed cabbage.
Further exploration shows that the veggie was developed/found
in Scandinavia during the middle ages. From there it spread to
England/Ireland/Scotland and other places.
Fascinating.
And my supper turned out quite good and I have enough tor 8 more
meals. My freezer overfloweth.
#Post#: 82587--------------------------------------------------
Re: Foodie Q&As
By: HeddyL2627 Date: March 17, 2022, 8:00 pm
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Have you tried sauerruben? Mom used to make a big crock every
fall. It's too wet where she is now to grow rutabagas ... I
should start making my own.
#Post#: 83070--------------------------------------------------
Re: Foodie Q&As
By: GoodnightGracie Date: March 19, 2022, 7:49 pm
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How do you fix rutabagas? I have made a couple of attempts to
eat them and have decided that I don't like them -- there's just
something disagreeable to me about their taste, but there must
be a preparation that would make them tasty? Or maybe it's one
of those foods you had to grow up with to like? In that case I'd
be in the "I didn't, so I don't" camp.
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