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lindag

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    Dinner 2023

    in Cooking

    Posted

    9 hours ago, JoNorvelleWalker said:

     

    I'm ambivalent when it comes to black-eyed peas, but @lindag that is remarkably beautiful food photography.

     

    I cannot take photo credit, the image is from the website.

    I am a lousy photographer.

    Dinner 2023

    in Cooking

    Posted · Edited by lindag
    photo credit (log)

    I made this recipe from Southern Living.com last night.

    So good on a chilly Fall day.

    I did make a couple of changes.  Didn't use the bacon but did use bacon grease,

    Made it in my crockpot and added the rice about an hour and a half from the end of cooking time, also added diced ham at the same time.  Did not have the Carolina Gold Rice so I used what I had on hand.  My black-eyed peas were dried and soaked for six hours.  I also halved the recipe.

     

     

    Hoppin' John 

    Ingredients
    6 thick-cut bacon slices, chopped

    4 celery stalks, sliced (about 1 1/2 cups)

    1 medium-size yellow onion, chopped (about 1 1/2 cups)

    1 small green bell pepper, finely chopped (about 1 cup)

    3 garlic cloves, chopped (about 1 Tbsp.)

    1 teaspoon chopped fresh thyme

    1/2 teaspoon black pepper

    1/4 teaspoon cayenne pepper

    1 1/2 teaspoon kosher salt, divided

    8 cups lower-sodium chicken broth

    4 cups fresh or frozen black-eyed peas

    2 tablespoons olive oil

    1 1/2 cups uncooked Carolina Gold rice

    Fresh scallions, sliced

     

    Directions
    Cook vegetables and peas:
    Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes.


    Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.


    Add broth and black-eyed peas, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes.


    Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.


    Cook rice:
    Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.


    Fluff rice with a fork, and gently stir into pea mixture in Dutch oven.


    Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.

     

     

    Photos by: STACY K. ALLEN, FOOD STYLIST: RUTH BLACKBURN, PROP STYLIST: CHRISTINA DAL

    image.png

    • Like 8
    • Thanks 2
    • Delicious 1

    Dinner 2023

    in Cooking

    Posted

    2 hours ago, dans said:

    @Shelby That rice salad looks good. What's in it besides rice?

    If you like rice salads, you might like this one too.

     

    Hot German Rice Salad

    1 Cup Uncooked Rice
    8 slices Bacon
    1/3 Cup Sugar
    1/3 Cup Vinegar
    2 Tbsps Water
    2 Tbsps Chopped Green Peppers
    2 Tbsps Pimiento
    1 Tbsp Chopped Onions
    ½ tsp Salt
    ½ tsp Celery Seed
    1 Hard cook egg, sliced

    Procedure
    1. Cook rice.  Cook bacon, crumbble.
    In sauce pan, combine 1/4 cup bacon drippings, rice, sugar, vinegar, water, green pepper, pimiento, onion, celery seed and salt.
    Cook and stir til liquid is absorbed.
    Add bacon, toss.  Garnish with egg.

    • Like 1
    • Thanks 1

    Which Bread Machine Do You Use Or Recommend

    in Kitchen Consumer

    Posted

    1 minute ago, Maison Rustique said:

    I have a Breadman Ultimate that I've had for probably 30 years. It looks similar to  he Zojirushi posted here, but am sure there are major differences in the works since it is so old. I do occasionally bake in it, but mainly use it for the mixing and kneading and rising until time to shape. I have a Kitchen Aid mixer but have not used it for kneading. I should give it a try sometime.

    I have that mixer too but I find the bread machine is easier to use and cleanup is a breeze.

    • Like 2

    Which Bread Machine Do You Use Or Recommend

    in Kitchen Consumer

    Posted

    38 minutes ago, TdeV said:

    I have had a Zojirushi BB-PAC20 Virtuoso since 2012. My troubles*: for some reason I can no longer change the internal clock (Daylight Savings) which sometimes has unexpected results when I forget. Also, I have never been able to remove the paddles, although I did manage to move one side – so I get misshapen loaves (one side rises slightly higher).

     

    On King Arthur's advice (my hands are arthritic), I do everything in that machine: bread, foccacia, pizza dough, pasta dough. If I'm not sure how to translate a recipe, King Arthur's help line will advise me.

     

    This is my third bread machine. It is superior to my prior experience because: it has 2 paddles so it mixes evenly; the loaf is a more conventional shape, thus fitting better into a bread storage box. The machine is durable and reliable. Of course, I know more now than I did then, so the inner non-stick coating is intact, and I have not ground the gears to smithereens.

     

     

    * Zojirushi's only remedy is for me to ship them back the machine for them to see if they can figure out these issues. King Arthur could sell me new paddles, but I don't know how to get them out of the machine. King Arthur currently sells BB-PDC 20 machine which looks pretty similar.

     

     

    I'm so sorry for your troubles with your Zo.  I have a similar model, not the Virtuoso.  You should be able to stick a small knife (such as a butter knife if one has such a thing any longer, under the paddles to remove.  You might try soaking them in hot water first.

    My machine does not have a clock and you probably could get by without one.  

    I love my Zo and wouldn't want to part with it.  Like  you, I use it for everything.  

    Good Luck.

     

    • Like 1

    Making Pizza at Home/Homemade Pizza

    in Cooking

    Posted

    My pizzas ate getting better.  Made a New York style last night.

    Not a pan pizza this time.  Much better.

    Maybe not authentic but I used pepperoni, onion, mozz, purchased Muir Glen pizza sauce and mushroom.  Very good.  New recipe for the dough which I got from a friend.  Now that cold weather has arrived, I will be using my oven even more.  I like to do pizza about once a week.

    • Like 8

    The Soup Topic (2013–)

    in Cooking

    Posted

    I ended up making this yesterday after a quick trip to the store for the ham.

    Yes, I wanted ham instead of the bacon as I'm more partial to ham.

    I t was quite good although, like @FauxPas, I ended up punching up the flavor a bit.  Used a little  Worcestershire and hot sauce. 

    I'll use this recipe again.

    • Like 4

    Lunch 2023

    in Cooking

    Posted

    One of those days. 

    I have a craving for toasted cheese sandwich made with Velveeta!

    Assembled on Amish whole wheat bread and dill pickles along side.

    • Like 3
    • Delicious 1

    The Soup Topic (2013–)

    in Cooking

    Posted

    One of my winter lunchtime favorites from years ago wads Campbell's Bean and Bacon soup.

    But now I want to make it at home.

    And I found this recipe from RachelCooks.com

     

    Bean and Bacon Soup (canned or dry beans!)

     

    Smoky bacon and creamy white beans are combined in this familiar homestyle bean and bacon soup. So flavorful and easy to make.
    Ingredients
    ▢8 ounces thick cut bacon, diced
    ▢1 cup diced yellow onion (about 1 medium onion)
    ▢1 cup diced carrots (about 2 carrots)
    ▢3/4 cup diced celery (about 2 ribs of celery)
    ▢1 clove garlic, minced
    ▢2 tablespoons tomato paste
    ▢4 cups chicken broth, unsalted
    ▢3 cups water
    ▢3 (15 oz) cans great northern beans, rinsed and drained (or 1 lb. dry beans, see note)
    ▢2 bay leaves
    ▢1 teaspoon fresh thyme or ½ teaspoon dried thyme
    ▢1 teaspoon kosher salt
    ▢1/4 teaspoon coarse ground black pepper
    Instructions
    In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
    Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
    Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
    Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
    Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

     

    On the menu for next week after I pick up my grocery order.
     

     

     

     

     

    • Like 2
    • Delicious 2

    Deep Fryer for two people

    in Kitchen Consumer

    Posted

    I have the FryGrandPappy that I got many hears ago.  It's fine for small batches although unless it's been updated since I got mine, it does not have a temperature control.  However, it's worked just fine for my uses.  It's relatively small so it doesn't require a huge amount of oil and it's easy  to store.

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