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  #41  
Old 23.03.2020, 18:52
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Re: Recipes Worth a try

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My goodness. Are the yanks ever going to discover the metric system. Sounds good, but ...
I gave up on that hope. Now I'm proud owner of the US "cups" and "spoons". Amazon is your friend.
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Old 23.03.2020, 19:17
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Re: Recipes Worth a try

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I think it was that generation (and our large family did my Mom no favors in terms of meal preparation!). But everyone in the US was "sold" on ready made meals (filled with preservatives and garbage in the 70s and 80s).

This is gross and I shouldn't admit this but after my OH and I were first married, I was so hopeless in the kitchen that I used to serve Hormel chili from a can over tortilla chips topped with cheddar cheese heated in a microwave. I cringe as I type this... I have come a long way but look at where I started. Ughh!
Ha haa! That sounds like something I would have eaten while in college. I made chili last night, actually... with a homemade chili seasoning mix that is really good.
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  #43  
Old 23.03.2020, 19:19
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Re: Recipes Worth a try

Curiously, has anyone ever been able to find corned beef brisket here? My mother use to make it on St. Patrick's Day ("Jigg's Dinner"), and I found myself craving it on the 17th.
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Old 23.03.2020, 19:54
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Re: Recipes Worth a try

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I sometimes get a craving for toast and jam with sliced banana on top, read it's do do with low potassium levels.
Peanut butter and banana was a favourite at our house.
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Old 23.03.2020, 20:02
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Re: Recipes Worth a try

"How did you spice it? Iíve got a pot on the stove at the moment"

I added 3 teaspoons of English Style (lol) curry powder (the brand is Fuchs), a quarter teaspoon of mace (which came from Scotland as I can't find it here, it's what makes the minced mutton in Scotch Pies a bit fiery), and a quarter teaspoon of garam masala. I haven't tried looking for mace in any of the Indian shops here, it gets added to curries a lot.

Once it was done I whizzed it up with a hand blender and voila!
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Old 23.03.2020, 20:10
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Re: Recipes Worth a try

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Ha haa! That sounds like something I would have eaten while in college. I made chili last night, actually... with a homemade chili seasoning mix that is really good.
Please share your recipe if you can! My OH also has a family recipe for chili (much better than the canned Hormel one )
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Old 23.03.2020, 20:20
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Re: Recipes Worth a try

Easy pressure cooker/instant pot black beans:

2 small onions
2 shallots
1 small bulb garlic
1 bell pepper
3 carrots
6-7 cups water for veg broth
500g dried black beans, rinsed
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp oregano
1 diced dried chili pepper
2 bay leaves

juice of 1/2 fresh lime

Put about 7 cups water in pot on medium. Cut off veg scraps and add them to the pot, this'll be the broth. Add a few dried mushrooms. Bring to a slight boil, then reduce to a simmer

Dice the veg. Sautť in olive oil in the pressure cooker for a few minutes. Add garlic and spices, sautť a few minutes more. By this time the broth should be done. Add beans, broth, bay leaves to pressure cooker and cover. Cook under high pressure 45 minutes, then turn off heat and let the pot sit for 1/2 hr with lid on. Stir in lime juice before serving. Great with corn tortillas or tortilla chips.
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  #48  
Old 23.03.2020, 20:21
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Re: Recipes Worth a try

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Please share your recipe if you can! My OH also has a family recipe for chili (much better than the canned Hormel one )
Okay. I mix this full recipe (below) with two 500 ml boxes of tomato sauce (M Budget Brand Tomatensauce is what I use), about a cup or two of water to thin it out, a can of drained and rinsed kidney beans and about 500 grams of browned ground beef. Let it simmer for half hour or so, covered, and stir every 5 or 10 minutes. This mix below makes it spicy, but if you like it very very spicy, you can add more crushed red pepper flakes and chili powder.

Chili Seasoning Mix

  • 1/4 cup all-purpose flour
  • 4 teaspoons chili powder
  • 1 tablespoon crushed red pepper
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried, minced garlic
  • 2 teaspoons white sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground black pepper

    And this is where I had originally found the recipe:

    https://www.allrecipes.com/recipe/26...isMetric=false
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Old 23.03.2020, 20:42
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Re: Recipes Worth a try

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"How did you spice it? Iíve got a pot on the stove at the moment"

I added 3 teaspoons of English Style (lol) curry powder (the brand is Fuchs), a quarter teaspoon of mace (which came from Scotland as I can't find it here, it's what makes the minced mutton in Scotch Pies a bit fiery), and a quarter teaspoon of garam masala. I haven't tried looking for mace in any of the Indian shops here, it gets added to curries a lot.
Mace is called macis moulu in French and I have bought it here in Switzerland. I think it was in Manor.
Sorry but I have no idea what it is in German.

They do sell it online here:

https://www.epicier.ch/boutique/les-...s/macis-moulu/
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Old 23.03.2020, 20:48
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Re: Recipes Worth a try

My OH's family recipe (and Bowlie...I will put it in grams )

600 grams pork/beef mince
2 cans 14oz (400 grams) Cirio chppped tomatoes (or equivalent...Coop sells Cirio and Migros sell Longarbardi - both are good
I medium onion chopped finely
2 -3 garlic cloves finely chopped
1 14 oz (400 grams) can of black beans (Coop sell smaller cans; I typically use 2;rince throughly before incorporating)
3-4 heaping tablespoons of Cumin (15 ml is one tablespoon)
2 tablespoons of paprika
1- 2 teaspoons (5 ml) of cayenne - depends on how spicy you like it
1 teaspoon of salt
2-3 tablespoons of olive oil

Heat oil on a semi hot burner and cook onion for 5 minutes; add garlic and cook for one minute. Then add mince and cook for roughly 8 minutes until medium brown (no pink!). Add cumin, paprika, cayenne, and salt and heat for 1-2 minutes and then add tomatoes and cook on a slow simmer for at least an hour. Drain black beans and add to chili and cook for a further 10 minutes.
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Old 23.03.2020, 21:54
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Re: Recipes Worth a try

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Mace is called macis moulu in French and I have bought it here in Switzerland. I think it was in Manor.
Sorry but I have no idea what it is in German.

They do sell it online here:

https://www.epicier.ch/boutique/les-...s/macis-moulu/
It's MUSKATBL‹TE or Macis,too, in German
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Old 23.03.2020, 21:58
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Re: Recipes Worth a try

Make this simple but delicious bread. I do.


https://www.youtube.com/watch?v=I0t8ZAhb8lQ
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  #53  
Old 23.03.2020, 22:48
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Re: Recipes Worth a try

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Make this simple but delicious bread. I do.


https://www.youtube.com/watch?v=I0t8ZAhb8lQ
I've seen her on other recipes before.

Do you get as excited as her when you make this bread?


Here's my dinner from earlier. Clay pot. Perfect crust. A bit like Oldhand's bread, no work really, long waiting times:

Name:  chicken_clay_pot.jpg
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  #54  
Old 23.03.2020, 23:10
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Re: Recipes Worth a try

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My OH's family recipe (and Bowlie...I will put it in grams )

600 grams pork/beef mince
2 cans 14oz (400 grams) Cirio chppped tomatoes (or equivalent...Coop sells Cirio and Migros sell Longarbardi - both are good
I medium onion chopped finely
2 -3 garlic cloves finely chopped
1 14 oz (400 grams) can of black beans (Coop sell smaller cans; I typically use 2;rince throughly before incorporating)
3-4 heaping tablespoons of Cumin (15 ml is one tablespoon)
2 tablespoons of paprika
1- 2 teaspoons (5 ml) of cayenne - depends on how spicy you like it
1 teaspoon of salt
2-3 tablespoons of olive oil

Heat oil on a semi hot burner and cook onion for 5 minutes; add garlic and cook for one minute. Then add mince and cook for roughly 8 minutes until medium brown (no pink!). Add cumin, paprika, cayenne, and salt and heat for 1-2 minutes and then add tomatoes and cook on a slow simmer for at least an hour. Drain black beans and add to chili and cook for a further 10 minutes.
Your OH's recipe is fancier than mine! (Mine is like the lazy American version)

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Make this simple but delicious bread. I do.


https://www.youtube.com/watch?v=I0t8ZAhb8lQ
Thank you so much for this! I was wanting to try baking my own bread now, since I'm going to the store less, but the thought of having to knead dough for 20 minutes wasn't very appealing. So this recipe looks perfect. Thanks again.
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Old 23.03.2020, 23:17
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Re: Recipes Worth a try

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Have you ever walked by the bananas in the supermarket which are full of brown spots, possibly totally brown .....
By the way, it's the same with plantains. I had a really brown one the other day, I like to fry it in pieces in little oil. They were yummy!

As I don't go to the Turkish shop regularly I always get them in three stages: Almost brown to have straight away, medium for next week or so and some really green ones - of which the one I just mentioned was the last one.
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Old 23.03.2020, 23:18
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Re: Recipes Worth a try

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My OH's family recipe (and Bowlie...I will put it in grams )

600 grams pork/beef mince
2 cans 14oz (400 grams) Cirio chppped tomatoes (or equivalent...Coop sells Cirio and Migros sell Longarbardi - both are good
I medium onion chopped finely
2 -3 garlic cloves finely chopped
1 14 oz (400 grams) can of black beans (Coop sell smaller cans; I typically use 2;rince throughly before incorporating)
3-4 heaping tablespoons of Cumin (15 ml is one tablespoon)
2 tablespoons of paprika
1- 2 teaspoons (5 ml) of cayenne - depends on how spicy you like it
1 teaspoon of salt
2-3 tablespoons of olive oil

Heat oil on a semi hot burner and cook onion for 5 minutes; add garlic and cook for one minute. Then add mince and cook for roughly 8 minutes until medium brown (no pink!). Add cumin, paprika, cayenne, and salt and heat for 1-2 minutes and then add tomatoes and cook on a slow simmer for at least an hour. Drain black beans and add to chili and cook for a further 10 minutes.
That is similar to my recipe, but I also add some beef stock, potatoes chopped in quarters, chopped up peppers, 1 chopped up chilli pepper and a generous dash of chipotle tabasco and a bit of habanero sauce...oh and large chopped up sausage. That's the way we do it down soufff.

As condiments, I usually add some Doritos, shredded cheddar and a bit of sour cream.
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Old 23.03.2020, 23:23
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Re: Recipes Worth a try

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I've seen her on other recipes before.

Do you get as excited as her when you make this bread?


Here's my dinner from earlier. Clay pot. Perfect crust. A bit like Oldhand's bread, no work really, long waiting times:

Attachment 139020



omgoodness, can i be quarantined in your house?
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Old 23.03.2020, 23:37
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Re: Recipes Worth a try

Speaking of chilli, for anyone with access to UK Channel 4 (on UPC, channel 209 I think), Jamie Oliver's been hurriedly commissioned to put together some special programmes this week. The first one was this evening at 18:30. Pretty good, I thought. A chilli recipe, plus various pasta sauces and a simple recipe for homemade pasta. All based on the idea of being able to swap ingredients around. The programmes are on every evening this week.
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Old 23.03.2020, 23:54
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Re: Recipes Worth a try

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I think it was that generation (and our large family did my Mom no favors in terms of meal preparation!). But everyone in the US was "sold" on ready made meals (filled with preservatives and garbage in the 70s and 80s).

This is gross and I shouldn't admit this but after my OH and I were first married, I was so hopeless in the kitchen that I used to serve Hormel chili from a can over tortilla chips topped with cheddar cheese heated in a microwave. I cringe as I type this... I have come a long way but look at where I started. Ughh!

is it wrong that that sounds good to me?
i known many texans here in SG and they taught me king ranch casserole years back. I know the ingredients are canned stuff but it tastes sooo good! my husband loves it

(also how lucky is it that you can find rotel peppers here in cold storage? lol)



https://www.allrecipes.com/recipe/23...ken-casserole/
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Old 24.03.2020, 21:24
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Re: Recipes Worth a try

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omgoodness, can i be quarantined in your house?
That might be a good solution for my latest "problem":
I eat too much!

It's all good and well to cook in a manner to recreate something new from it the next day but:
  • The portions I eat these days are about double of what I normally eat.
  • The recreation of something else with the left-overs often happens the same day instead of the next

While this is definitely more healthy than nibbling on sweets (interestingly enough the craving for sweet stuff has stopped as suddenly as it overcame me) it is still far too much food in those passive times. And don't tell me to exercise - that's is just as unappealing to me as in non-corona-times.

So I have decided to cook portions per day. Once a day. It's not really difficult anymore to cook for one or two people and have no left overs. I already learnt from Nigella to freeze bacon 2-4 pieces a pack (which is great when you just need little to spice things up), I learnt from someone on here the other day, to chop up my own veggies and freeze them in zip-bags, the veggies and fruits I bought at the shop (and it's about time I actually eat them) are also packed in a manner that I can take just the amount I need from the bags. I will transfer them to zip bags though once opened, in hope they won't build as much "snow" as in the original bags once they're opened. I also copied from the internet how to freeze minced meat and use it in small portions - or how many I need (probably old news for most of you but it came in handy many times by now):


I'm also thinking about doing another chicken in the clay-pot, then rip it in bits and freeze it in portions to use in things like a quick fried rice or so.
I've already cut my favorite bread in smaller pieces and froze them separately in order to dial my bread consumption down. When yore home a lot, not wanting bread to go stale is a great excuse to eat a lot more of it than actually good for you. In my case that means butter and cheese consumption also rising.

I know this thread is more about gormandizing. And in tough times people try to keep happy (and busy) by cooking and indulging. It's not my normal reaction to difficult times which might be the reason that it took me only a week to be seriously fed up with feeling full and over-eaten all the time.

Thought I'd share my thoughts. I'm sure I can cook just as diversified and appealing in smaller and quicker manner. If I succeed, the things learnt will also come in vary handy when life speeds up again and we all try to go back to the "there's no time to cook" excuse.


edit: The "someone here on EF" about the chopped veggies was VenusC on the throwing food away-thread. Credit where credit is due.
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Last edited by curley; 24.03.2020 at 23:39.
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