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  #121  
Old 21.10.2020, 22:39
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Re: Recipes Worth a try

We use the chicken from our leftover roasted chicken to make chicken and mushroom risotto. Okay,I am lying here as my other half makes this dish . He reconstitutes morels and other dried mushrooms and makes a chicken, mushroom risotto and it is delicious. My OH found a recipe courtesy of an Australian website, which showed how to short cut making risotto - as the restaurant do. I will ask him and post here as it seems to be fail proof and really cuts down the stirring/cooking time... Anything to make the cooking time shorter
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  #122  
Old 22.10.2020, 01:09
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Re: Recipes Worth a try

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We use the chicken from our leftover roasted chicken to make chicken and mushroom risotto. Okay,I am lying here as my other half makes this dish . He reconstitutes morels and other dried mushrooms and makes a chicken, mushroom risotto and it is delicious. My OH found a recipe courtesy of an Australian website, which showed how to short cut making risotto - as the restaurant do. I will ask him and post here as it seems to be fail proof and really cuts down the stirring/cooking time... Anything to make the cooking time shorter
Please do post it here!
Seems to meet all my requirements for risotto
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  #123  
Old 22.10.2020, 09:22
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Re: Recipes Worth a try

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We use the chicken from our leftover roasted chicken to make chicken and mushroom risotto. Okay,I am lying here as my other half makes this dish . He reconstitutes morels and other dried mushrooms and makes a chicken, mushroom risotto and it is delicious. My OH found a recipe courtesy of an Australian website, which showed how to short cut making risotto - as the restaurant do. I will ask him and post here as it seems to be fail proof and really cuts down the stirring/cooking time... Anything to make the cooking time shorter
Haha, this is a dish my husband also loves to cook. One "trick" I got from watching him - he doesn't throw away the water in which he hydrated the dry mushrooms, he adds it little by little to the risotto (along with some white wine of course). It may have that "earthy" nuance in the end but the taste is very yummy. (it's what I'd call adding a bit of "umami" flavour)
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  #124  
Old 22.10.2020, 20:11
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Re: Recipes Worth a try

Okay...my OH can't find the recipe online: msnsad: But this is what he does (and I am quoting him directly...lol!)

For 2 people:

1Tbsp of olive oil
1Tbsp of butter
2 small shallots finely diced
2/3 cup arborio rice
1 liter of stock (32 ounces)
3 oz white wine
mushrooms reconstituted (save juice because he incorporates into the dish)
2 Tbsp cold butter to finish at the end

Melt butter, olive oil in a pan over medium heat. Add shallots and sauté for 2 minutes (enough to soften - you can add salt to keep them from burning). Then add the rice and stir (make sure they are well coated). Heat for 2-3 minutes. Then add the wine; stir it a bit and let the wine cook off. When wine has cooked off, add the mushroom juice and cover the rice with stock about a quarter inch/centimeter above the rice and put a lid on it.

Let it go at an aggressive simmer for 10-12 minutes. When most of the stock has been absorbed, start adding 1/2 cup of stock and stir, and adding more stock and keep stirring as it gets absorbed for 6-8 minutes. Add the mushrooms (and/or chicken) to heat through (about 1 minute). The risotto should be creamy at this point. Take the pan off the heat. Add a handful (1/2 cup of grated parmesan) and the cold butter. Season with salt and pepper and Voila

I should note that my OH tends to have large portions - and we still have leftovers after he makes this dish so you may prefer to use less rice. Happy cooking
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  #125  
Old 22.10.2020, 20:46
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Re: Recipes Worth a try

I think I am getting some mushrooms tomorrow.
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  #126  
Old 22.10.2020, 21:09
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I think I am getting some mushrooms tomorrow.
Nothing like mushroom risotto in the fall
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  #127  
Old 22.10.2020, 21:27
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Re: Recipes Worth a try

I ate this amazing fried Brussel Sprouts on butter, sherry, vinegar and bacon in the Rockies once, in a lodge..and just cannot find the recipe anywhere. I wonder if it is known, it really takes the bitterness out of the sprouts, it's sweet and sour and bacony.
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  #128  
Old 22.10.2020, 21:31
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Re: Recipes Worth a try

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I ate this amazing fried Brussel Sprouts on butter, sherry, vinegar and bacon in the Rockies once, in a lodge..and just cannot find the recipe anywhere. I wonder if it is known, it really takes the bitterness out of the sprouts, it's sweet and sour and bacony.
Are you sure it wasn't balsamic vinegar, or maybe just a similar idea - loads of recipes for sprouts and bacon sauted with balsamic, looks great actually.
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  #129  
Old 22.10.2020, 21:42
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Re: Recipes Worth a try

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Are you sure it wasn't balsamic vinegar, or maybe just a similar idea - loads of recipes for sprouts and bacon sauted with balsamic, looks great actually.
Yeah, must have been...it was crispy, the buttery balsamic and sherry sauce poured over crispy sprouts and sprinkled with bacon bits. It must have been boiled first then fried after water reduced and the sauce was done separately. It was divine. Mountain food. I gotta look for sherry though don't know what it is aside of mom cooking with it. Cognac?
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  #130  
Old 22.10.2020, 21:51
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Re: Recipes Worth a try

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Haha, this is a dish my husband also loves to cook. One "trick" I got from watching him - he doesn't throw away the water in which he hydrated the dry mushrooms, he adds it little by little to the risotto (along with some white wine of course). It may have that "earthy" nuance in the end but the taste is very yummy. (it's what I'd call adding a bit of "umami" flavour)
Agree..and my OH does the same... What a yummy meal
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  #131  
Old 22.10.2020, 22:00
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Re: Recipes Worth a try

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Are you sure it wasn't balsamic vinegar, or maybe just a similar idea - loads of recipes for sprouts and bacon sauted with balsamic, looks great actually.
Yessss. https://adventuresincooking.com/saut...ssels-sprouts/ I will just use sherry and balsamic vinegar instead of sherry vinegar. I cooked this before but forgot how. It is a good winter side dish.

That's it. It's super yank. Next time (after terri's risotto), I will dive into slow cooked collard greens.

Winter power foods.
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  #132  
Old 22.10.2020, 22:00
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Re: Recipes Worth a try

At Christmas I steam Brussels sprouts until they're just tender and let them cool completely (if they're big ones you can halve them when cold). I fry them gently in butter with snipped up smoked bacon and unsalted cashew nuts until the nuts are just browned. Lovely with roast turkey or whatever meat you are having.

I also use the carcass from a roast chicken to make stock for soup, just put in in a pan, cover with water and add seasoning, herbs (fresh or dried, whatever you have) and a couple of good sized bayleaves. Bring to the boil, then simmer very gently for 45 mins to an hour. When you take it out it's amazing how many little bits of dark meat you can pull off from the underside that you can add to the soup you make from it.

I really loathe food waste.
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  #133  
Old 22.10.2020, 22:04
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Re: Recipes Worth a try

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At Christmas I steam Brussels sprouts until they're just tender and let them cool completely (if they're big ones you can halve them when cold). I fry them gently in butter with snipped up smoked bacon and unsalted cashew nuts until the nuts are just browned. Lovely with roast turkey or whatever meat you are having.

I also use the carcass from a roast chicken to make stock for soup, just put in in a pan, cover with water and add seasoning, herbs (fresh or dried, whatever you have) and a couple of good sized bayleaves. Bring to the boil, then simmer very gently for 45 mins to an hour. When you take it out it's amazing how many little bits of dark meat you can pull off from the underside that you can add to the soup you make from it.

I really loathe food waste.
Completely agree. Our whole menu for the week is arranged/devised on using leftovers . And like you, we make our own stock too...We also sauté carrot, celery and onion and then add that to the carcass with water and herbs. Did I say "We" yet again??? It is my OH
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  #134  
Old 22.10.2020, 22:05
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Re: Recipes Worth a try

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At Christmas I steam Brussels sprouts until they're just tender and let them cool completely (if they're big ones you can halve them when cold). I fry them gently in butter with snipped up smoked bacon and unsalted cashew nuts until the nuts are just browned. Lovely with roast turkey or whatever meat you are having.

I also use the carcass from a roast chicken to make stock for soup, just put in in a pan, cover with water and add seasoning, herbs (fresh or dried, whatever you have) and a couple of good sized bayleaves. Bring to the boil, then simmer very gently for 45 mins to an hour. When you take it out it's amazing how many little bits of dark meat you can pull off from the underside that you can add to the soup you make from it.

I really loathe food waste.

Oooohhhhh. That sounds very festive! Brussel sprouts with nuts and bacon! I will make it for folks when there.

Food waste drives me crazy, too. We waste almost zero food, tbh. It is my biggest pet peeve.

Last edited by MusicChick; 22.10.2020 at 22:36.
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  #135  
Old 22.10.2020, 22:07
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Re: Recipes Worth a try

Clearly I need to "up" my game as they say!
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  #136  
Old 22.10.2020, 22:56
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Re: Recipes Worth a try

When winter is coming I like to cook extra for my freezer, that way once every few weeks I can have a whole week or so of not cooking from scratch. This week I've done 2 soups, potato and leek, also carrot, lentil and coriander. With the first I added the juices from a chicken and bacon meatloaf I made earlier in the week. To the second, as well as fresh chopped coriander I added a half teaspoon of mild curry powder and a quarter teaspoon of mace for a little heat then I blended it up (mace is popular in Scottish cooking, esp in traditional minced mutton or lamb pie fillings).

I've also frozen portions of cooked minced beef and carrots in gravy, 2 types of burgers made from minced lamb and chicken, a chicken risotto and I found some frozen cod and a piece of hot smoked salmon so I'll defrost that for fishcakes. Tonight I made ratatouille for the weekend (although OH has pinched some to heat at work tomorrow). Dinner was the remainder of the chicken and bacon meatloaf from the beginning of the week with some mushroom and spinach pilaf and steamed brocolli.

I love the challenge of what to do with leftovers. Neither of my 2 sister in laws can cook and it makes me mad because they just waste money on ready prepared garbage and takeaways

My mum was a cook in the WAAF during WW2, so I grew up learning about food, but I learned all the fancier stuff from my 97 year old aunty who also taught me how to knit very skilfully For me cooking is like therapy, especially in these troubling times.
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  #137  
Old 22.10.2020, 22:58
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Re: Recipes Worth a try

Ina Garten of foodnetwork.com cuts sprouts in half, puts them on a sheet pan adds olive oil, pieces of pancetta, salt, pepper and roasts in the oven for about half an hour. This creates a really delicious, somewhat crispy sprout. At the end she tossed them in syrupy balsamic vinegar. We do this one a lot.

It‘s a great recipe, and i Imagine melted butter and bacon (to add smokiness) can be substituted.
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  #138  
Old 22.10.2020, 23:20
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Re: Recipes Worth a try

Any recipe I have tried with Ina has always turned out well. Although, she never saw a stick of butter she didn't like...lol! I am referring to those who are conscious of calories; her recipes are delicious, but for those watching their waist lines, her recipes are not always the best. Still, she is a standby resource for me!
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Old 22.10.2020, 23:21
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Re: Recipes Worth a try

Fish cakes!!!! Yum. Love fish cakes. With collard greens, if I find collard greens here, can't remember where I've seen those around here..

https://m.youtube.com/watch?v=CUPUokjjgmI
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Old 22.10.2020, 23:23
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Re: Recipes Worth a try

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Any recipe I have tried with Ina has always turned out well. Although, she never saw a stick of butter she didn't like...lol! I am referring to those who are conscious of calories; her recipes are delicious, but for those watching their waist lines, her recipes are not always the best. Still, she is a standby resource for me!
I prefer to eat high calorie food that's real and eat less of it than a lot of low cal/no taste stuff.
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