Cooking

Hey all,

I have a cookbook here where I found a recipe I want to make and meal plan for, but am a little confused about what to do with a specific ingredient.

The recipe is for a sauerkraut soup, and the recipe calls for a teaspoon of tomato puree. My confusion is that I am completely unfamiliar with tomato puree, and am finding it can be one of two different things, and the struggle is in sorting out which one of these two things is the one I'm looking for. Being in Canada, this isn't a product I recall seeing at all on store shelves.

Apparently in the UK and Australia, tomato puree is similar to tomato paste, though slightly different. However, in the U.S., tomato puree appears to be a product that is thinner than tomato paste, but thicker than tomato sauce.

My confusion is that this cookbook was published by an American authour in the U.S.. The measurements in the book are all imperial, calling for pints and pounds and the likes. However, things don't appear to add up as it doesn't make sense to me that someone would open a larger can like that simply for a teaspoon of ingredient. I'm unsure if things have changed over the years, but if it at all helps, this cookbook was published in 1982.

Thanks in advance!

Thanks for everyone's suggestions for cabbage recipes from the other week. Some great stuff, but now I'm sick of cabbage.

Does anyone have some great recipes that taste good and are loaded with vegetables?

Preferably ones where cabbage isn't the main ingredient.

Lemon cream pasta with a salad using some of the pickled redbud flowers I made.

Buried in the pasta is the one asparagus sprig I found in my garden today. Three years after starting from seeds and I finally got one asparagus. Hopefully I'll get more. Next time I'll spring for rhizones instead of seed.

The lettuce was a barter for goose eggs so it was free. Croutons were leftovers looking for a purpose. Redbuds practically free.

So not including the salad this was $2.52 a person.

🌱 Seitan 🤤

#vegan #cooking #spaetzle @[email protected]

Potatoes au graten and the half a rotisserie chicken leftover from the rolled tacos the other day.

Cost: $4.00 a person.

I haven't made these... YET... but they look AMAZING.

Tuna melts on sourdough with avocado, pepperoncini and brined redbud flour buds. Side of both Nacho and Cool Ranch Doritos because reasons. The same reasons that two high people told me this was the best sandwich ever.

Cost: $4.14 per person.

Found bags of this at our local hardware store(?) and were like "We have to try this!"

Despite the name, you mix the mix with beer. Yes, they have a pairing chart. For non-alcoholic options, you can use other sparkling beverages, for the cranberry/orange loaf I used a sparkling pear.

Website:

https://www.soberdough.com/

Came out super tasty. More dense than "bread" bread, almost a cornbread or banana bread texture. Which makes sense since there was no rising time.

Breakfast is a fried goose egg sandwich on sourdough. Instead of salt I used some brined redbud flowers which are kinda like a caper substitute.

Cost per person is probably 80¢ because the goose egg and redbud came from my yard so all I'm really paying for is bread, butter, and for the redbud some salt and vinegar.

One of the things I deeply miss about living in California is unlimited access to rolled taquitos. They don't exist in my area of The South even at the best of Mexican places.

I got up today on a mission and took half a rotisserie chicken and some corn tortillas and wrapped everything up and put them in the chest freezer to be ready for dinner time deep frying. I wanted this to be as close to the real thing as possible so I made way too much guacamole and got some cotija cheese in advance for this. The cheese isn't perfect. The proper cheese has chili paste coating the rind. But this will do.

We made this yesterday and it was a great success with our daughter. It's really easy to make, if you have access to store bought Spaetzle. If you don't, there are numerous recipes to make them yourself

Ingredients:

• 2 onions
• 1 clove of garlic
• 400 g cherry tomatoes
• 100 g baby spinach
• 500 g of Spätzle
• Salt
• 4 tbsp olive oil
• Pepper
• 0.5 tbsp sugar
• 200 g sour cream
• 30 g Parmesan (grated)

Directions:

Peel the onions, halve them and cut them into strips. Peel the garlic and cut them into slices. Wash and halve the tomatoes. Wash the spinach and shake dry. Prepare the spaetzle in hot salted water according to the instructions on the packet. Meanwhile, heat the oil in a large pan. Fry the onions and garlic until translucent, add 300 g of the tomatoes and fry briefly. Season with salt, pepper and sugar. Stir in the sour cream and Parmesan. Drain the spaetzle, let it drain and mix it with the spinach into the tomatoes. Allow the spinach to wilt slightly. Season with salt and pepper and serve sprinkled with the remaining tomatoes.

Original Source (in German): https://www.rewe.de/rezepte/tomaten-spaetzle/

Cooked this easy yet delicious recipe for dinner today. If you like tomatoes, this is highly recommended.

Ingredients:

• 200g medium onions
• 2 cloves garlic
• 1 bag pepper mix
• 2 tbsp mild olive oil
• 1 tbsp tomato puree
• 300g brown rice
• 800g tinned diced tomatoes
• 2 tsp ground cumin
• 0.25 tsp chilli flakes
• 600ml water
• 240g sardines in sunflower oil
• 10g fresh parsley

Directions:

Chop the onions and finely chop the garlic. Clean the peppers and cut into 1½ cm pieces.

Heat the olive oil in a frying pan and fry the onion and garlic for 1 min. on medium heat. Add the tomato puree and pepper and fry for 3 min.

Add the rice, diced tomatoes, cumin, chili flakes and warm water and bring to the boil. Simmer gently on low heat for 35-40 min.

Season with salt if necessary.

Drain the sardines and reserve the oil. Divide the sardines into pieces and finely chop the parsley. Divide the sardines and parsley over the rice and sprinkle with the sardine oil.

Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1200874/tomatenrijst-met-paprika-en-sardines

This is my favorite dip for when you're having friends over. I've made it a handful of times for football games and other sporting occasions and it's always been cleared out.

Recipe from Pellets and Pits for their "Loaded Cowboy Queso Dip."

Ingredients:

• 8 oz ground beef
• 8 oz chorizo *Or substitute an extra 8 oz of ground beef.
• ½ cup diced red onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 8 oz block pepper jack cheese freshly grated
• 8 oz Velveeta cubed
• 4 oz cream cheese softened
• ¾ cup milk
• 15 oz can black beans rinsed and drained
• 15 oz can corn drained
• 14 oz can Rotel
• 2 jalapenos seeds removed and finely diced
• optional garnishes: sliced jalapeños, cilantro, sour cream, diced tomatoes, sliced green onions

Instructions:

1. Cook the chorizo, ground beef, and diced red onion in a cast iron skillet over medium heat until browned and crumbly. Drain any excess grease. *You can also use a paper towel to dab excess grease from the top of the pan.

2. Preheat oven to 325F

3. Season the meat and onion mixture with salt, black pepper, and cumin. Stir to combine.

4. Add the grated pepper jack cheese, cubed Velveeta, cream cheese, milk, drained corn, rinsed and drained black beans, Rotel, and diced jalapeños to the cast iron skillet with the meat. *No need to stir yet.

5. Place the cast iron skillet directly in the oven and cook for 45 minutes. After 30 minutes, stir until well combined.

6. Carefully remove the cast iron skillet from the oven. Garnish the dip with chopped cilantro, sliced jalapeños, etc. and serve warm with tortilla chips, corn chips, crackers, or your favorite dippers.

Put paper cups into a muffin tin (12 muffins). Preheat oven to 400F.

In one bowl mix: 1 egg 1 cup of milk 1/4 cup of oil (I use olive oil) 1 cup sugar

Then mix in: 2 cups of flour 3.5 tsp baking powder 1/2 tsp salt

Mix it all really good.

For blueberry muffins add: Lemon zest to taste (I use a whole lemon, then cut the lemon up for tea) 1 cup frozen or fresh blueberries (I use frozen wild blueberries which are smaller in size)

For chocolate chip muffins add: 1 cup milk chocolate chips

Bake at 400F for about 25 minutes. Makes 12 muffins.

I've been doing this for a while, but it's a problem I've never solved. Dunno if it's my crust recipe or something I need to do during construction.

The recipe is as follows:

• 1c water, 120°F
• 1 packet dry active yeast (2.25tsp)
• 1Tbsp granulated sugar
• 2Tbsp olive oil
• 3.5C white flour
• 1tsp salt

1. Mix the yeast and sugar in the warm water, wait to bloom
2. Add everything else and mix into dough.
3. Knead, proof
4. Roll out, transfer to pan
5. Second proof (optional)
6. Preheat oven to 425°F
7. Construct pizza with favorite toppings
8. Bake at 425°F for 15min or until cheese is sufficiently browned

Step 7 usually has jarred marinara, meats (except pepperoni), spices, and cheese, and all the veggies (and pepperoni) go on top.

Still, the very middle part of the pizza ends up a little doughy, just where the sauce meets the crust. The outside of the pizza is just fine, but the only thing I can think is that the sauce is adding too much water. Do I need to add a layer of oil before the sauce, or should I try to reduce the sauce before adding it? Should I reduce the temp and increase the time?

Thanks!

Edit: Everyone has had some great ideas. I'll have plenty to try!

I had this dish in Denver. The bar tended to sell mexican food, but I am not sure if this is specifically a mexican dish.

The actual meal itself (onion, coconut etc) I am not looking for specifically. I haven’t been able to find a recipe where crispy rice in general is made in a cast iron pan.

The bottom and sides were crispy, and the middle was very creamy rice. Does anyone have a recipe or suggestions?

I have mixed sour cream with Marmite to make it spread more evenly over banana, and the taste is... not good. The salt overpowers all other components. It's even worse than plain Marmite banana, because you can actually taste the banana before Marmite diffuses over your tongue. The best combination was cream banana without Marmite, to no surprise.

Marmite cream oat cookie is a surprising discovery. The overpowering saltness of Marmite is balanced by the overpowering sweetness of the oat cookie, the same way salted caramel works. I don't think the cream is even necessary, you can rub Marmite on the cookie's hard surface much easier than on the soft banana.

The art of cooking contains many rules that have been passed down over the years. Some, like the five-second rule, have been revealed to be myths upon closer inspection — while others, like the rule of threes for grilling steak, can help you perfect your craft. A rule that falls into the latter camp is the 5-6-7 rule, which, when done correctly, can yield the perfect medium burger every time. 

David "Chef Fig" Figueroa, grill expert and co-founder of Melinda's Foods, told Food Republic that this is a go-to rule when grilling thick burgers. "It means five minutes on one side, six on the other, and seven minutes resting. If your patties are about half an inch thick, this method gives you a solid medium burger without needing a thermometer," he informed us. Cook your burgers following this directive over medium heat with the lid down and marvel at the consistent perfect medium your burgers achieve

Fresh-caught Lake Huron Whitefish, Broiled In Parmesan
Oven Baked Fries
Asparagus (from Mexico)

There are lots of articles on the best value cuts to buy. What I want to know is, which store is bringing the best value for a given cut? I'm based out of the south, so I've got lots of great options. walmart, publix, sam's club, piggly wiggly, aldi. I know historically local butchers have been the place to get the deals. The butchers in my area seem quite expensive. I think they're bringing custom orders to the table more than best value on a standard cut. So, in your opinion, which stores offer the best price:quality? Is there a particular grade, label, certification, or anything like that to watch out for?

A variation on shakshuka. More cumin and chili powder, black beans, cotija cheese, avocado.

Granola is pecan and craisins. Definitely make it at home instead of buying it.

Cost of the granola is $9.01 total or 81¢ per 11 ounces instead of 2.69 for Walmart brand granola.

Looking for a French recipe site by a French person to cook Aligot, I don't trust non local person sites because some of them can alter recipes to the point where it won't actually be the dish

Site must be:

• In English
• Use Metric

My wife is starting a rewatch of Buffy for a Facebook group project. Part of that rewatch is going to be focusing on what Dawn's role and influence in each episode was since people tend to ignore her in the early seasons.

To start this project off right she asked for popcorn with flaked red pepper dark chocolate. If you are going to do something do it right.