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Post by the4thpip on Dec 15, 2014 13:30:40 GMT -5
 Risotto with pecorino cheese, with Turkish "sucuk" beef sausages. |
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Post by the4thpip on Dec 15, 2014 15:28:10 GMT -5
Home baked ginger bread:  |
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Post by Deleted on Dec 17, 2014 15:39:08 GMT -5
I love Blueberry Pancakes  I pretty much have them on a weekly basis - usually on a Sunday Morning.
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Post by the4thpip on Dec 23, 2014 18:24:07 GMT -5
Baked 5 kinds of xmas cookies this year and put the prettiest ones in a box to give to my in-laws:  |
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Post by the4thpip on Jan 3, 2015 7:10:48 GMT -5
 Whole wheat toast with home made pesto rosso and Westphalian ham. |
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Post by Deleted on Jan 4, 2015 19:45:14 GMT -5
I don't take pics of my food -- not because I'm a snob, but because i don't have a smart phone  But I'll happily share recipes. I just made this the other night (and we're having the final leftovers tonight), one of my Partner's favorites: Hawaiian Pork Chops. and it's SOOO easy. what you'll need: 1 & 1/2 cups bread crumbs (I like garlic flavor) pinch of salt pinch of pepper 1 tblspoon Season All (or whatever brand of season salt). 4-6 boneless pork chops (I like center loin cuts (I have the market cut a loin for me), about 1" thick). 1 12-16 oz can crushed pineapple drained (keep juice set aside) 2 tblspoon Cherry Jam 1 can of Teryaki flavored Spam cubed into pc about 1/8th inch (tho regular SPAM, or just pieces of ham cubed and splashed with Teryaki sauce will work in a pinch too) 1) Preheat oven to 375 2) mix Bread crumbs, season all, salt/pepper in a bowl. 3) Moisten pork chops with water, and dip into breading mix, coating all sides, and place into glass pan with at least 2" depth on the sides. (I use a 16" glass casserole dish) 4) bake in oven at 375 for 30 minutes. 5) while chops are baking, drain Pineapple (keep juice). 6) Mix in bowl with Cherry Jam until well blended(I dump leftover crumbs and just use same bowl) 7) Cube SPAM and add to bowl, mixing well. 8) when oven time rings, pull out Pork and pack mixture of Pineapple/SPAM around and on top of the chops. 9) pour juice you retained (won't be much, but just enough), over the chops themselves to keep moist. 10) back in oven for 20 minutes. when done, let rest for 5 minutes prior to serving. VERY good over brown rice. Hope you enjoy! |
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Post by DE Sinclair on Jan 6, 2015 11:00:16 GMT -5
I don't take pics of my food -- not because I'm a snob, but because i don't have a smart phone But I'll happily share recipes. I just made this the other night (and we're having the final leftovers tonight), one of my Partner's favorites: Hawaiian Pork Chops. and it's SOOO easy. what you'll need: 1 & 1/2 cups bread crumbs (I like garlic flavor) pinch of salt pinch of pepper 1 tblspoon Season All (or whatever brand of season salt). 4-6 boneless pork chops (I like center loin cuts (I have the market cut a loin for me), about 1" thick). 1 12-16 oz can crushed pineapple drained (keep juice set aside) 2 tblspoon Cherry Jam 1 can of Teryaki flavored Spam cubed into pc about 1/8th inch (tho regular SPAM, or just pieces of ham cubed and splashed with Teryaki sauce will work in a pinch too) 1) Preheat oven to 375 2) mix Bread crumbs, season all, salt/pepper in a bowl. 3) Moisten pork chops with water, and dip into breading mix, coating all sides, and place into glass pan with at least 2" depth on the sides. (I use a 16" glass casserole dish) 4) bake in oven at 375 for 30 minutes. 5) while chops are baking, drain Pineapple (keep juice). 6) Mix in bowl with Cherry Jam until well blended(I dump leftover crumbs and just use same bowl) 7) Cube SPAM and add to bowl, mixing well. 8) when oven time rings, pull out Pork and pack mixture of Pineapple/SPAM around and on top of the chops. 9) pour juice you retained (won't be much, but just enough), over the chops themselves to keep moist. 10) back in oven for 20 minutes. when done, let rest for 5 minutes prior to serving. VERY good over brown rice. Hope you enjoy! That does sound good, but I'm not sure about the Spam. Just don't care for the texture. But I might try it with your ham suggestion. Thanks for the recipe. |
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Post by the4thpip on Jan 6, 2015 14:40:59 GMT -5
I don't take pics of my food -- not because I'm a snob, but because i don't have a smart phone But I'll happily share recipes. I just made this the other night (and we're having the final leftovers tonight), one of my Partner's favorites: Hawaiian Pork Chops. and it's SOOO easy. what you'll need: 1 & 1/2 cups bread crumbs (I like garlic flavor) pinch of salt pinch of pepper 1 tblspoon Season All (or whatever brand of season salt). 4-6 boneless pork chops (I like center loin cuts (I have the market cut a loin for me), about 1" thick). 1 12-16 oz can crushed pineapple drained (keep juice set aside) 2 tblspoon Cherry Jam 1 can of Teryaki flavored Spam cubed into pc about 1/8th inch (tho regular SPAM, or just pieces of ham cubed and splashed with Teryaki sauce will work in a pinch too) 1) Preheat oven to 375 2) mix Bread crumbs, season all, salt/pepper in a bowl. 3) Moisten pork chops with water, and dip into breading mix, coating all sides, and place into glass pan with at least 2" depth on the sides. (I use a 16" glass casserole dish) 4) bake in oven at 375 for 30 minutes. 5) while chops are baking, drain Pineapple (keep juice). 6) Mix in bowl with Cherry Jam until well blended(I dump leftover crumbs and just use same bowl) 7) Cube SPAM and add to bowl, mixing well. 8) when oven time rings, pull out Pork and pack mixture of Pineapple/SPAM around and on top of the chops. 9) pour juice you retained (won't be much, but just enough), over the chops themselves to keep moist. 10) back in oven for 20 minutes. when done, let rest for 5 minutes prior to serving. VERY good over brown rice. Hope you enjoy! That does sound good, but I'm not sure about the Spam. Just don't care for the texture. But I might try it with your ham suggestion. Thanks for the recipe. The only kind of Spam I can get in Germany involves liquid viagra, Nigerian princes and free online casinos. I am tempted to try it with smoked tofu instead of spam, though. |
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Post by Deleted on Jan 6, 2015 14:57:14 GMT -5
That does sound good, but I'm not sure about the Spam. Just don't care for the texture. But I might try it with your ham suggestion. Thanks for the recipe. The only kind of Spam I can get in Germany involves liquid viagra, Nigerian princes and free online casinos. I am tempted to try it with smoked tofu instead of spam, though. I'll bet it would be great with Tofu.. tho maybe marinate it in Teryaki prior to cubing to get some of the flavor in it |
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Post by DE Sinclair on Jan 6, 2015 14:59:32 GMT -5
That does sound good, but I'm not sure about the Spam. Just don't care for the texture. But I might try it with your ham suggestion. Thanks for the recipe. The only kind of Spam I can get in Germany involves liquid viagra, Nigerian princes and free online casinos. I am tempted to try it with smoked tofu instead of spam, though. Tofu would also be something on the list of "things I can't get past the texture/taste/etc of". I know it's healthier, but I just can't do it. |
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Post by the4thpip on Jan 6, 2015 15:13:16 GMT -5
The only kind of Spam I can get in Germany involves liquid viagra, Nigerian princes and free online casinos. I am tempted to try it with smoked tofu instead of spam, though. Tofu would also be something on the list of "things I can't get past the texture/taste/etc of". I know it's healthier, but I just can't do it. The smoked variety is a completely different, ahem, animal. It's fimer, drier and has that nice smoky flavor so it tastes a little like sausage. I can't stand the wobbly tofu, but I'll eat the smoked kind even as a snack. And yeah, marinating it in teryaki sauce for this recipe might be a good idea to try. |
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Post by Rob Allen on Jan 6, 2015 20:00:35 GMT -5
Never had smoked tofu, but deep-fried tofu is a favorite. The Asian grocery here has plain and spicy/lemongrass flavored versions.
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Post by Deleted on Jan 11, 2015 18:46:01 GMT -5
8 soft corn tortillas Chili-meant filling: 1 tablespoon oil 1 large onion , chopped 1 green pepper , diced 2 cloves garlic, crushed 2 chillies chopped , 350 g minced meat ( why not use lamb for a change! ) 1 can of pureed tomatoes ( 440 g ) 3 tablespoons of concentrated tomato paste 1 can of kidney beans ( 350 g ) , drained In addition : 1/2 cup creme fraiche (French sour cream) grated mozzarella and Parmesan to taste Heat oil in pan and soften onion, garlic, bell pepper and chili for a couple of minutes over medium heat. Raise heat to high, add meat and let brown for about 4 minutes, constantly stirring. Add tomatoes and tomato paste and let reduce for about 5 minutes. Add beans, season with salt and pepper to taste. Pre-heat oven to 180 centigrade (355 F). Spread sour cream on bottom tortilla and add a little more than 1/7 of the chili sauce (we like using a little more on the bottom level to give the tower a solid foundation). Build your tower. The top tortilla only gets the two kinds of cheeses on top. Bake in oven for 30 minutes. Making this for dinner tonight (with some small tweaks). i'll let you know how it comes out! |
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Post by Deleted on Jan 11, 2015 20:54:56 GMT -5
came out AMAZING. . tho next time I'll brown the beef separate before adding in, as it was a bit too oily (even after I drained quite a bit of grease with napkins prior to putting together the tower).
my main tweaks were because my Partner doesn't like sour cream, or Parmesan. So I only used the sour cream on the bottom and 2nd to top levels, and topped it off with 4-cheese Mexican blend instead of Parm.
I also swapped out Kidney Beans for Black Beans.
came out messy, but yummy
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Post by the4thpip on Jan 18, 2015 13:52:53 GMT -5
Today's food adventure:   A "lasagna" sans lasagna - made with salmon, onion, apples pesto genovese and Gouda cheese. The pink stuff in front is a "rouille", a French kind of home-made mayonnaise with tomato, hot chili pepper and LOTS of garlic (7 cloves on 150 ml Olive oil and two egg yolks, one chili). I had a lot of space around me at the gym. But it was so yummy, and I'll probably not get a cold for the next decade or so. |
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