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llc45

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Everything posted by llc45

  1. Here is the recipe for the corn pancakes:Corn Pancakes
  2. llc45

    Hot weather cooking

    Both loosely based on cooking light recipes: Boil water for bulghur wheat in microwave, add bulghur, add green beans towards end of "sitting" time to steam without having to boil water on the stove. Once this mixture is finished and cooled down a little, add halved cherry tomatoes, green onions or red onions, feta and a vinegrette made with walnut oil, rice wine vinegar honey, dijon mustard, s&P. Yummy Chop up some chicken from store bought rotisserie chicken, add some diced up sun dried tomatoes packed in oil, chopped fresh tomatoes and red onion, parmesan or asiago cheese, lots of basil, and make vinegrette from sun dried tomatoe oil and balsamic. We eat on mixed lettuce mix or in sandwich.
  3. Ok I added the recipes for both chipotle beef brisket and corn pancakes to recipegullet. I kind of wing the pancakes so I hope I got the proportions right. Sorry I don't know how to do a link. The responses so far have been great. Looking forward to hearing some more!! Oh wait, I just realized that I didn't add the egg to the corncakes. Let me go back and figure out how to fix that.
  4. Ok - I'm pretty new to posting so I'm not sure that I am putting this in the right place. I'd like to know if you have a recipe that family and friends keep asking for - the one that keeps getting shared way past your immediate circle. Mine is a barbequed chipotle beef brisket that is so simple that even my friends who don't like to cook have started making it. They make if for their friends and family and the recipe keeps getting shared. We serve it with corn pancakes so you get a little sweet mixed with the hot brisket but a lot of the people I have shared it with have started their own variations.
  5. Corn Pancake This is a side to go with the chipotle beef brisket I just added to recipegullet. In my family, one goes hand in hand with the other. I love cilantro but my daughter does not. So I normally divide the recipe and add cilantro to half and green onions to the other half. 3/4 c milk 1 c flour 1 egg 2 T sugar 1/2 tsp salt 1-1/2 tsp baking powderr 12 oz creamed corn 2 ears of corn cut off cob or 1 can T cilantro and/or green onions Process everything down to creamed corn in a blender, adding enough flour to get to right consistency for pancakes. Add corn and cilantro or green onions. If using canned corn, be sure to drain the liquid and dry first. Cook like pancakes using 1/4 cup size to pour. Keywords: Side ( RG2014 )
  6. chipotle beef brisket When I first saw this recipe in a magazine around 10 years ago, I don't know what possessed me to try it because I had never had brisket or even heard of chipotle peppers. I am glad I did because it so easy. I lost the original recipe and have made some modifications over the years but it doesn't seem that you can mess it up. I serve it with corn pancakes made with regular and creamed corn, as well as cilantro and/or green onions. The sweet corn cake is a nice balance with the spicy meat. I will add it as a separate recipe. I always used to make it with whatever cheap beer that was left over from a party (which my husband won't drink). Recently, I made it with a better quality beer (Becks, I think) and it came out even better. The recipe calls for a small quantity of chipotle with adobo but my family likes spicy so I normally double the recipe and throw in the whole can of chipotle peppers and adobo sauce. 1 T minced chipotle pepper with adobo sauce 1 large spanish onion 1 T chili powder 12 oz chili sauce 12 oz beer 2 lb boneless beef brisket Salt and pepper the brisket and brown it well. Place it in a crock pot with the beer, chile sauce and canned minced chipotle pepper with adobo. I am lazy and just throw in a can whole and then fish them out at the end and either throw it out or chop and add back, depending on who is eating it. Thinly slice the onion and saute it in the same pan. Once it is slightly brown, add the chili powder and saute until fragrant. Add this to crock pot. I normally deglaze the pan with some sauce to get out every bit. I generally cook it around 6-8 hrs on high at first and then switched to low. Sometimes the sauce turns out watery. So, while I am shredding or slicing the beef, I normally boil down the sauce a little. Definitely better the next day. Keywords: Easy, Beef, Hot and Spicy, Crock Pot ( RG2013 )
  7. One thing that kept me going during that time was reading about what everyone was cooking on egullet. I kept a list of recipes I wanted to make from egullet and a couple of other sites. It gave me something to look forward to and was was well worth the wait.
  8. I just found this thread. It's been about 7 mos since chemo finished and almost 5 since I finished radiation. I had major problems with nausea and lack of appetite. Although the anti-nausea drugs didn't work for me, I did get a lot of relief from something called electro-acupuncture (they actually connect the acupunture needles to electricity so you feel a slight electric charge). After the first bad chemo treatment, just happened to read an article about alternative treatment in a woman's magazine I recieved the day talking about acupuncture. It is worth a try - not sure I would have made it through chemo without it. Although I had to travel kind of far (about an hr) to find an acupuncturist that offered this type of treatment (I think it's kind of new and I live in the country), it was worth it. I would never have considered alternative therapy before this, so it made a believer out of me. Not only help with the nausea, it also greatly helped with relaxation and stress reduction. Even with that, I did not feel like eating much except soup, Fage yogurt with honey, and grilled cheese sandwiches. I made sure that my husband bought really good cheese selections for the sandwiches and reallyt good bread for the grilled cheese. Sometime he added apples or tomatoe. I had froze a bunch of Thai carrot soup before I started chemo which really came in handy. Otherwise, I really relied on good chicken soup. I am so happy I learned about Fage through egullet! The good news is that I am back down to the weight I was when I was in my 20s. People keep saying not to worry, I'll gain the weight back and I keep thinking, no way, I like being thin again and I see it as the silver lining after all of the nausea. LOL Since my stomach shrunk quite a bit through that period, I have tried to not go back to my habit of eating large portions. I am trying to eat more like they say the French do - smaller portions of great food. My husband and daughter greatly appreciate my taking over the cooking again. I could not even stand the smell of most food during that time. Lots of friends and family tried to cook for us during that period. Unfortunately, we don't happen to know a lot of people who are good cooks! The effort behind it was greatly appreciated though. My mother, who does not like to cook, brought the same two things every week - dried out macaroni and cheese and a tomatoe beef soup. I love her dearly but never want to see these food items ever again. The one great thing we got during that time was great stuffed cabbage from a coworker's mother that was Romanian. The flavor was incredible and I think I live off of that for a week straight after I got off the worst chemo treatment and switched to the Taxol. Before chemo, I tried to cook mostly healthy but flavorful meals. Although I still try to do that, I notice I have been cooking more decadant meals. For example, I used to make crustless quiche with lowfat milk. Now, I make the full-fat version and just eat less of it. I think I feel the need to treat myself more having gone through not wanting to eat for so long. My best wishes go out to those are going through this now. Given how bad my nausea was and how long it lasted after every treatment (don't be too scared - my oncologist said I was the exception to the rule since the good anti-nausea meds became available), I became somewhat of an expert on all kinds of treatments. Also drank a lot of ginger tea! Please feel free to use me as a resource on any questions on this. Best news is that there is normally an end at which point you appreciate food even more. My recommendation is to just eat what you feel like and when you feel like it and not worry about it too much. Everyone in my extended family is thrilled that I will once again be taking over the holiday meals. Have finally started doing dinner parties again also. There is a light at the end of the tunnel, keep strong!!!
  9. I'm getting so many new ideas from this thread. In my family, these are our favorites: Scrambled eggs with thinly sliced zucchini and onions Grilled zucchini sliced lengthwise topped with red wine vinegrette, basil, and feta zucchini quartered lengthwise, wrapped in prosiutto and sauteed until crispy
  10. Finally tried it this weekend with the eggplant my hubbie had leftover from making eggplant parm. Two thumbs up for the curry. Only had basil leaves - can't wait to try it with curry leaves. Is this in World of the East? Could not find it in World Vegetarian. Sounds really interesting.
  11. That's a great idea. It'll give me something to work up to.
  12. Wow - it look like there are some good sources after all! I think I will order several types to experiment a little (they all look so nice - I'm having a hard time narrowing it down). Thank you so much for the good suggestions. One last question, I see that some of the jars have a glass lid. Since the recipes I'm starting with are based on the two-part metal lid, is the procedure much different for a glass lid? Are they as reliable as the metal lids? Can't wait to get started!
  13. After wanting to for years, I am finally going to make this the year to start preserving/canning the wonderful produce I get from the farmers in my area. My dad did all of the canning in the family for years but has kind of lost interest in recent years. So, I am going to be receiving much of his canning equipment, including more jars than I can possible hope to fill. However, I have been reading the summer preserving thread and ordered Mes Confitures as a result. Not only can't I wait to try some of the recipes - I WANT THE JARS!! I am assuming that they are made in France or somewhere in Europe. Even though I will be happy to use my Dad's jars mostly, I would really like some fancy jars to give out as gifts. Does anyone in America make anything similar? Also, a friend who cans had sealing problems when using a solid lid and advised me to only use two-part lids (lid and screw cap). The few "fancy" jars that I have found online have a solid lid. Is this really an issue?
  14. I have had this cookbook for several years and love it. I try to make several different vegetable sidedishes every weekend to increase the amount of vegetables my family eats. This book and the Alice Waters vegetable cookbook are my two favorites. One weekend we ended up making the bean curd sandwich spread for lunch because tofu was one of the few things we had left in the fridge. It is both tasty and healthy!
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