Cook something new--Sept

[Kate]

It is the 14th and we don't have this thread yet?

Rob requested hot breakfast since hehas beenstarving at work (he was a coffee-only kind of guy)

So I tried a not so healthy recipe this morning--

http://www.recipezaar.com/30954


Amish Baked Oatmeal

1 1/2 cups quick-cooking oatmeal
1/2 cup sugar
1/2 cup milk
1/4 cup melted butter or margarine
1 egg
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract


Preheat oven to 350 degrees.
Grease a 13 x 9 x 2 baking pan.
Combine all ingredients together.
Spread on prepared baking pan.
Bake for 25-30 minutes or until the edges are golden brown.
Immediately spoon into a bowl.
Top with warm milk, fresh fruit or brown sugar if desired.


they licked the bowl clean :love:

I did use old fashion oats, not quick cooking but I didn't cut back on the butter. I served it with your choice of chopped bananas, raisins, and apples with milk.

they all claim it tasted like an oatmeal cookie for breakfast (it turns out firm)

I am going to try it with peanut butter instead of butter next week for a little bit of protien

[Niki]

:eat:

I saw Ana mention Curried Beef this week and it sounded good to me. I've had curried chicken, lamb and goat but I think beef would be good too.

If it find a recipe it will be my something new this month.

[Kate]

yum-- curry!

I am making http://www.recipezaar.com/30484

Chicgo style Italian Beef Sandwiches for tonight. (we usually do pizza or something indulgent on Fridays)

I'll report back, but they smell good already (they had to cook 18 hrs in the crockpot so I started it before bed)

[Niki]

18 hours! :swoon:

[Kate]

but I only have to stir it twice, pretty easy :D

[taragunner]

/heading to Kate's

[Alie]

That looks so good, Kate!

[Kate]

I forgot to report back -- the beef was disapointing.I expected more heat. More flavor.

We added hot peppers, oregano, garlic and basil to the sandwiches, but it was a lot of time and moenyfor a blah sandwich.

I even had provolone for the sanwiches since some of the reviewers suggested it

[Moke]

Well. Poo. That's too bad. :(

[taragunner]

Here's some stuff we did in our cooking class Monday.

Hummus
1 can of chickpeas, drained of all but 1/4 of liquid
1 TB tahini
1-2 cloves garlic
zest and juice of 1 lemon
3 TB EVOO
salt/pepper to taste
tsp paprika and parsley for garnish
In a food processor process garlic and zest. Add chickpeas, s/p, tahini, and lemon juice, and puree. Slowly add EVOO until it's the texture you want. Plate and garnish with parsley and paprika

Pita chips
Tear up pitas, placing porous (inner) side up on cookie sheet. Brush with paprika oil, sprinkle with salt. Bake at 350 until crisp - watch them closely!

Babaganoush
1 large italian eggplant
1 TB tahini
2 cloves garlic
1 TB water+ lemon juice
Pinch of salt/pepper, paprika, red pepper and parsley
Wrap eggplant in foil and pierce several times. Grill or broil until very soft (collapses on itself when squeezed). Cut eggplant in half and remove inside and chop. Add all ingredients and mix. Chill and serve.

Beef Satay
1.5lb tri-tip or sirloin (sliced 1/4" thickness)
skewers (soaked if wooden)
Asian Sauce
1/2 cup Hoisin sauce
1 crushed garlic clove
1TB sesame oil
1TB brown sugar
2TB soy sauce
3Tb honey
1TB black and white sesame seeds
mix all ingredients together and chill
You can either marinate beef or brush on 1/4 of it on beef before cooking. Skewer and season with s/p and asian sauce. Grill on high heat for approximately 1 minute each side, slightly longer for well done.

This was DOOG. Kate mentioned that this would be great in steak salad.

Potatoes Croquette
5 potatoes, boiled, peeled and mashed through a ricer
1 cup feta cheese
1 medium onion, diced
1 TB parsley and 1 TB salt/pepper
4 eggs (2 for the potato mixture, 2 beaten for breading)
1.5 cup bread crumbs
1 cup veg oil for frying
Mix boiled, riced pototoes with feta, onion, parsley, s/p, and 2 eggs.
Form into oval logs and dip in eggs, then bread. Heat oil, and fry croquettes until golden brown on each side.

These were the BIZZ. Full of carbs and fried in oil, but damn were they good. We made other variations, like black bean/cilantro and keilbasa, but the feta ones were absolutely by far the best. The potato toned down the feta just enough.. the other 2 varieties seemed bland in comparison. Also we made ours flattened patties

[Kate]

:eat: I will take some potatoes please

[Jen]

I have Dana Carpender's LC slower cooker Chicken Burritos in the crockpot right now.

2.5 lbs boneless skinless chicken thighs
2 tbsp chili powder
2 tbsp olive oil
5 gloves garlic, crushed
2 tbsp lime juice
1 tsp salt
1 large jalapeno pepper diced

Put chicken in crockpot, mix all other items together and pour over chicken. Stir to coat. Cook on low for 10 hours.

Let's see, we don't eat salt, so I left that out. I don't have lime juice, so I substituted lemon :hide:. And I am too lazy to crush garlic (guess I should buy a press thingy), so I used minced. It didn't look like enough liquid, so I added some juice from the jarred jalapenos. :laugh: I did a great job at following the recipe, didn't I. Pray for me.

[Dar]

Jen, I always use minced. I hope you like it. It's one of my fav recipes. Alison's, too.

Tonight, I made this: http://teriskitchen.com/poultry/chickenthighs-a.html

But since I don't have vermouth, I left that out. Still very very good. The skin got a little crispy, which I love about baked chicken. :eat:

[Karen]

Jen, please be sure to report back on that one. I think we'd really like it.

[Lisa]

May I recommend Pampered CHef's garlic press. Seriously best one I have ever tried.

[Sheri Ruth]

Does white sangria count as "cooking"?

:D

[Jen]

Jen, please be sure to report back on that one. I think we'd really like it.

:thumbsup: from DH. It shredded beautifully. The recipe is a keeper even with the modifications I made.

I think I had more chicken in the crockpot than the recipe called for, so I will up the liquid a little next time. And of course next time, I won't wait until midnight to decide what we are having, so I will have some lime juice on hand. And I will add more jalapenos. It was good, but not spicy at all.

We are having the leftovers tomorrow night. It made SOOO much.

[Kate]

making reese's squares for a bake sale.

http://www.recipezaar.com/29679

super easy

[Dar]

Jen, it also freezes well. :D

[Jen]

Jen, it also freezes well. :D

Good, it has potential to be a cook ahead type meal.

[taragunner]

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36205,00.html

This is sooo good. And I forgot the basil and parsely because I was in a hurry. Still turned out totally yummy.

http://img.photobucket.com/albums/v493/jvl315/food002.jpg

[Angie]

Damn that looks good. :eat:

I was just thinking about Moke's stuffed peppers too.

And we DO have the same plate's. :doofi:

[Karen]

I wish I had kept up on this thread this month, but honestly, since DH was gone more than half the month, I didn't try much.

I did try a different spaghetti recipe.
It's an older (1950s recipe in my Race for the Cure edition) Better Homes and Garden recipe.

Here's how they have it on the website:

Ingredients

1 pound lean ground beef (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168379943414.xml)
1/2 cup chopped onion (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168463877093.xml)
1 10-3/4-ounce can condensed cream (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168290313092.xml) of mushroom soup (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169500816100.xml)
1 15-ounce can tomato (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169842351146.xml) sauce (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169223351829.xml)
1 4-ounce can sliced mushrooms (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168462511627.xml), drained (optional)
1 teaspoon dried Italian seasoning (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168382235898.xml), crushed
1/4 teaspoon black pepper (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168467498277.xml) <LI class=bg2 minmax_bound="true">12 ounces dried spaghetti (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169501090022.xml)
Grated Parmesan cheese (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168465163224.xml) (optional)Directions

1. In a large saucepan cook the ground beef and onion until meat (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168457506062.xml) is brown (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168278450530.xml) and onion is tender. Drain. Stir (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169655253451.xml) in the mushroom soup, tomato sauce, mushrooms (if desired), Italian seasoning, and pepper (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168467498277.xml). Bring to boiling; reduce (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169220533970.xml) heat. Simmer (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169488097991.xml), covered, for 20 minutes, stirring occasionally.
2. Meanwhile, cook spaghetti according to package directions. Drain (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168292428811.xml). Serve sauce over hot spaghetti. If desired, sprinkle (http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1169501470741.xml) with Parmesan cheese. Makes 6 servings.


EXCEPT, my version in the hardcopy book said to use 1 can Campbell's tomato soup rather than the tomato sauce. So, that's what I did.

I don't keep Italian seasoning on hand, so I added 1/4-1/2 tsp EACH of oregano, basil, and thyme and threw in a bay leaf.

I also added fresh mushrooms (instead of canned) and an empire garlic.

It was a nice change of pace. It thickens very quickly, since you don't add water, making it a super fast way to make spaghetti after work :D