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Post by minceymouse on Jun 2, 2020 13:18:04 GMT
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Post by midnight on Jun 3, 2020 20:29:12 GMT
Thank you minceymouse I will try this potato recipe this week. As for the focaccia, I know it has "lard" in the name, but can I replace it with olive oil perhaps?
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Post by minceymouse on Jun 4, 2020 5:49:22 GMT
midnight - don't see why not! Focaccia is usually made with olive oil. I had lard lying around so used that instead. The ratios in the recipe are spot on.
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Post by anela on Sept 28, 2020 3:49:18 GMT
I am trying not to think too much about what's going on, so I'm cooking. (Also, because I've been living on tacos since Thursday - breakfast and dinner, or snacks before bed).
What I'm making so far:
Ratatouille, with some vegetables from the garden. Breakfast burritos from a tofu mix, also with vegetables from the garden. Salad dressing (Kimberly Snyder recipe - just made it, and am eating a large salad with boiled eggs, and feta cheese). Turmeric soup - in the instant pot right now. Roast chicken with roast potatoes, and/or potatoes cooked with it. Possible mashed. (Tomorrow.) Chicken soup, if I don't do something else with the chicken thighs. (Tomorrow.) Eggplant Rollatini (vegan) if the remaining eggplants outside, are now big enough, and I get more firm tofu. (Later.) Egg and chips, if I get hungry again, before I go to sleep.
Later: Mung bean soup, from Minimalist Baker. Vegan chili, since I had too much meat last week, when dad made his, followed by the tacos. Lentil Shepherd's Pie (in the freezer - need to add mashed potatoes, and cook).
I'm eating my feelings, now that I have an appetite again. Some of this will go in the freezer, since I can't actually eat all of it. I've almost finished the salad, and I could get sick soon. Ugh.
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Post by Ava on Sept 28, 2020 15:35:14 GMT
(Also, because I've been living on tacos since Thursday - breakfast and dinner, or snacks before bed). That sounds so yummy. Your food life seems really amazing, with all the variety and planning. We have something like 64 butternut squash (squashes?) from the garden. I usually split and roast them with the intention of pureeing the inside and adding that to chili (along with paprika or annatto, to disguise the orange color.) Well I make this all the time in my cast iron skillet, which I love: - diced onion, sauteed - ground beef, cooked and drained - one can Hormel chili - one can rinsed black beans - some tomato sauce - frozen corn from our garden Covered and simmered together for a while. Better with the hidden squash puree.
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Post by anela on Dec 24, 2020 8:53:53 GMT
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Post by Ava on Dec 27, 2020 17:39:13 GMT
How did they turn out anela ? Getting my basement in order I noticed my stand mixer on my husband's side of the basement. I forgot I still had it. So I made counter space for it and will try and use it more. For now I'm just making pizza dough; I'm in the "school" of Laura Vitale on YouTube. Today I'm making yogurt. Usually I do this with the nonfat milk powder that I keep on hand just for emergencies, just to use it up. That yogurt doesn't taste all that great on its own, so I tend to use it in place of buttermilk when making pancakes. But today's batch is with biodynamic raw whole milk. I like this much better on its own than the nonfat yogurt; will eat it with homemade granola (mentioned somewhere in this thread) and whatever else I mix in (seeds, berries, healthy oil.) 1. Bring milk to boil, remove from heat quickly before it boils over the pan. 2. Transfer to a quart-sized Pyrex pitcher and let cool to the point where it doesn't burn your finger (finger test). 3. Put a few tablespoons of yogurt in two pint-sized mason jars with plastic lids. 4. Pour a little milk in each jar, mix into the yogurt, then add the rest of the milk to each jar and mix again. Cap. 5. Place in a warm spot, I use a crockpot filled with warm water. I put the lid on the pot, used to cover it with a towel for insulation but now I just run the "keep warm" setting periodically for short intervals through the day. The water can't get too hot or it will kill the yogurt. It takes maybe 6 hours to firm up and I leave it in for another 4-6 hours...morning to night is fine. I use this in pancakes, too, but get mixed reviews as they become so rich and "taste like butter."
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Post by alex992 on May 20, 2021 6:20:10 GMT
I usually cook the same thing. Potatoes, chicken, omelet. More greens, vitamins. With the beginning of the quarantine, I started cooking more, before two dishes a day was enough. I love to cook souffle, but not often, there is too much sugar. Several times I tried keto recipes.
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Post by Ava on Aug 16, 2021 16:21:42 GMT
I once read in a birthday book that people born on my birthday tend to eat a lot of weird food and probably have burdock root in their fridge. I was reading that in the library and had to stifle my laughter because I DID have burdock root in my fridge. Not only that, I had located burdock growing wild around my country property and tried foraging it.
Brood X cicadas are here, they only come out every 17 years, and people are eating them. They are all over the place on the streets where I take long walks. I am pretty sure I won't eat them but I am the kind of person who would, if the opportunity was right (ie, if someone with some kind of food license and culinary experience prepared them, or I was starving).
Well just for amusement/squeamishness:
My friends who live in the northern part of the state never experienced them, they are very local, and stay in their zones.
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