The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 17 of 36
Quote:When reading, the first thing I thought was why didn't you marinate overnight in wine?
Originally posted by SIGNYM:
So I tried out a new recipe that I made up for the family (not for me, I'm allergic to beef)
Beef pot pie
Since I was using a very tough and grisly cut of beef (chuck roast from an old cow, I imagine!) I was trying to find a way to make that palatable for both hubby and dear daughter, both of whom refuse to eat tough meat. So I trimmed the beef VERY closely, cutting out all of the gristle that could find, diced tbe beef and cooked it in an unconsionable amount of margarine with a LOT of black pepper in chicken broth until almost tender (about 1 hour) then added diced carrots and celery and green beans (normally I would use peas but dd can't eat THEM. Cooking for the family is like an effing minefield of sensitivities and allergies!) cooked until tender, then added some flour to thicken, topped with pre-made pie crust, and browned in the oven.
For such a simple recipe it came out very tasty! Or, at least, the family ate it with only a few complaints: hubby thought the green beans clashed with the rest of the dish (maybe next time diced zucchini?) and dd didn't like the fact that there were big pepper flakes in it, but overall a recipe worth trying again.
At least I used up one terrible piece of beef!
At the end you mention such possibility, but you say SALT and wine - and white wine at that!! With SALT!! There oughta be a law against that.
IIRC, my go-to marinade for beef was Cold Duck. But I think any red wine does well, and Julia Childs I think used Bourbon. I don't recall if I've tried vermouth for this, although I do use that for tomato meat sauce.
For chicken, I think I always marinated in orange juice.
Now, the traditional way for the wine/beef was to cover the beef in a bowl with the wine, which seems to waste a bunch of wine, and for such a lousy piece of beef that you have mentioned. But my preferred way, vastly more alcohol efficient, is to use Ziplock bag. Put in the beef (using more than one bag is fine), add in enough wine that can be soaked up by the beef, and then push out most of the air as you zip iot closed. Using a bowl or similar solely as a prop to position the bagful such that the air pocket is not touching the meat, even when the wine lowers due to absorption. Let that sit in your fridge overnight.
AND SKIP THE SALT!!
I've tried using pre-made crescent roll dough (Which is in triangles) as pot pie crust. Have you tried that?
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Quote:Awesome!
Originally posted by 1KIKI:Quote:
Originally posted by Brenda:
Got a bit better pot for my new bamboo steamer.
Yup. Now, I can use it as regular that I want.
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I sure hope you post the things you find are tasty fixins'. 
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Quote:As we work thru the foods that cause dd gastrointestinal issues, we've found she can't eat peas and mushrooms in addition to dried beans and crucifers.
No onion? How about peas instead of green beans? Or peas and mushrooms?
Plus, in trying to understand what is driving all of this, crucifers and dried beans have TWO things in common: raffinose and sulfur compounds. Since Beanzyme only helps a little with beans I wonder if maybe sulfur compounds in general are causing part of the problem. possibly some sort of reducing gut bacteria creating H2S or something. Out of an abundance of caution I've eliminated garlic and onions from dd's diet as well, since they contain yet another sulfur compound (allicin).
Like I said: cooking for the family is like a minefield.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Yeah - omg what a minefield!
Signy, I may have mentioned that I have a spreadsheet for recipes.
Here's the vegetables I have listed.
Maybe if you look thru it you'll find one or 2 you haven't thought of that you might use to round out your family's meals.
I'm sorry, but this is the best I can think of to do that might be helpful.
ginger root
asparagus
artichokes
Tomatillos
cucumber
corn
squash summer zucchini/ crookneck /straightneck
Squash winter all varieties /acorn /butternut /spaghetti /delicata /hubbard
Sweet potato
spinach
Sweet potato leaves
Amaranth leaves
Beets
Beet greens
radicchio
Dandelion greens
chicory
chard
Sorrel
Yam
Spices, curry powder
Spices, garam masala
Carrots
Parsnips
Celery
Fennel bulb
Alfalfa seeds sprouted
Jerusalem-artichokes
water chestnuts
bamboo shoots
Avocados
Cilantro
parsley
garlic clove
onions /scallions /shallot /onions sweet /leeks, bulb and lower leaf portion
mushrooms composite
Beans snap/ green /yellow
crucifers
Arugula
Bok choy
Broccoli
Broccoli rabe
Broccoli romanesco
Brussels sprouts
Cabbage
Cauliflower
Collard greens
Daikon
Garden cress
Horseradish
Kale
Kohlrabi
Mustard greens
Mizuna
Radishes
Rutabaga
Swiss chard
Turnips
Wasabi
Watercress
tomato /paste /sauce /canned /juice /soup
potatoes generic
Eggplant
sweet pepper composite
chili pepper composite
Spices, paprika /Spices, chipotle /Spices, chili powder
Lettuce butterhead includes boston and bibb types raw
Lettuce cos or romaine
Lettuce green leaf
Lettuce iceberg includes crisphead types
Lettuce red leaf
lettuce composite
Endive
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I finalized my faux-jok recipe. The addition of a smoked and cured ham-hock actually made the rice in the porridge taste even creamier and more like rice, as counter intuitive as that sounds.
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Quote:
Originally posted by 1KIKI:
I sure hope you post the things you find are tasty fixins'.
I will. Went looking for small piece of salmon today but couldn't find one. I love salmon, good west coast girl me.
So I settled for some chicken wings.
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Steamed beets on the menu for tonight.
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Quote:Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.
Originally posted by Brenda:
Steamed beets on the menu for tonight.
But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote:Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.
Originally posted by Brenda:
Steamed beets on the menu for tonight.
But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.
Up thread I had mentioned that I replaced my medium sized bamboo steamer. So, the process for that is put on a pot of water, the steamer on the pot with a plate in the steamer for the vegetable of choice. In this case beets. Put the stove on high to start with till the water is boiling, add veg then the lid on. Steam until cooked.
Butter and beets to me just don't jive.
Butter or margarine is for potatoes, corn, carrots or cabbage, brussel sprouts, broccoli. Just my opinion.
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