The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 28 of 36
This is REALLY tasty!
Quote:
Originally posted by 1KIKI:
If I haven't mentioned it earlier, after 3 small-scale attempts using different proportions and ingredients, I've kind of given up on my curry-flavored filled garbanzo-bean flour biscuits as a meal, or until I figure out what to do differently. They taste really nice, but the texture isn't what I want it to be.
My next recipe to try out is a potato, onion, green bell pepper, chicken, and mozzarella frittata. For 12 servings ... 2 pounds each of the vegetables, 18 eggs 'blendered' with a 15oz tub of ricotta (I've found out over the years that plain whipped eggs keep tightening up if you freeze them, getting harder and rubberier and squeezing out their water, but whipping them with ricotta keeps them lighter and fluffier), 3 pounds chicken cut into small pieces and baked, a pound of grated mozzarella, plus fennel seed herb and red pepper flakes.
It's supposed to be like the Italian dish made of hot Italian sausage, potatoes, onions, and green bell peppers.
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Something I found out recently ... which I've seen on TV and just tried ... adding a small amount (about 2T to one quart) of REAL Parmesan (imported from Italy) to soup. It adds an unbelievable amount of umami.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote:Have you tried PB2 yet?
Originally posted by Brenda:
I have a question why do companies now feel the need to pad peanut butter by adding "tree nuts"?
Peanuts are heavy enough by themselves there is no need to pad the product.
I bought a jar of peanut butter the other day put out by Kraft. I like Kraft but they have switched up their no salt, no sugar product and are now leaving the oil on it. This makes it heavy. I ate two slices of bread with peanut butter on it for lunch yesterday and felt slightly blech after. I know it was the extra oil that I mixed into the peanut butter.
So, I am now looking for another natural brand with out salt, added oil or sugar in it. *sigh* And I looooooove peanut butter.
It is crushed peanuts, to the point of powder. You only add water to make peanut butter.
I have seen you can order it online or by phone.
It is sold in a local grocery store and just no. That is a terrible thing to do to a peanut.
I am now just limiting how much I eat of true peanut butter.
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If I may do a Homer Simpson ...
MMMMMMMMMMMMMMmmmmmmmmmmmmmmmm ... ... peeeeeeeeeeeeeeeeeeeeeeeeeeeaunt buuutterrrrrrrrrrrrrrr ... ... ... ...
It's been a while since I had peanut butter in the house. Maybe I'll pick some up next shopping trip.
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So I made the minestrone with the fennel bulb, tomato, and beets (among other things). I've had it before - cooked by someone else, and it was a tasty combination. But this is the second time I made it and ... even though I upped the fresh fennel bulb from 1 to 2 pounds ... and maybe it's just my poor sense of smell/ taste (a lifetime problem, along with sore throats, ear infections, asthma, and allergies - THANKS! Neanderthals) ... but I really couldn't taste the fennel.
So I'm giving up on fresh fennel bulb and next time just going with fennel seed. And I couldn't really taste the beets over the tomatoes. So next time I'm going with just 2 pounds of tomatoes instead of 3, and 2 pounds of beets instead of 1. And see how that goes.
For whatever reason this time around, the beef was really, really 'beefy'. It wasn't the brand I usually get, which hasn't been available in the store for a few weeks, it was an alternate brand. But that alternate brand usually has the problem of being somewhat tasteless. Despite the fact that I roasted the beef at a high temp ahead of time like I often do, to give it that nice grilled flavor, it just wasn't very tasty, and way too 'beefy'.
Well, one things I learned early when I started cooking, if you cook with fresh ingredients, you're often at the mercy of their quality.
When I first started cooking, rather late in life, so that I would eat vegetables, I often made chili con carne. For the first 6 or 7 years the jalapeños were extremely spicy. One or 2 per batch was enough to get a good kick. And then something happened. For many, many years after that they were extremely mild. I'd have to put in 6 to 8 and really cut back on the bell peppers just to 'up' the heat a bit. And it never mattered which store I went to.
But now they're going back to being a bit more spicy.
And I've noticed over the years the onions have gone from being thoroughly hardened to being very watery, bland, and easy to bruise and get moldy. And it doesn't matter which store I go to.
I guess that's why chefs at high end restaurants cruise the wholesalers and farmers markets early and often, to get the best stuff, and then adjust their menus accordingly.
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Quote:
Originally posted by 1KIKI:
If I may do a Homer Simpson ...
MMMMMMMMMMMMMMmmmmmmmmmmmmmmmm ... ... peeeeeeeeeeeeeeeeeeeeeeeeeeeaunt buuutterrrrrrrrrrrrrrr ... ... ... ...
It's been a while since I had peanut butter in the house. Maybe I'll pick some up next shopping trip.
I always have a jar of peanut butter in my place. Good on a piece of bread to help my blood sugar stay stable.
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I eat way too much peanut butter. Been a staple of my diet since childhood.
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A government is a body of people usually, notably, governed by Mark Zuckerborg and Slack Dorsey. 
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Quote:
Originally posted by 6IXSTRINGJACK:
I eat way too much peanut butter. Been a staple of my diet since childhood.
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A government is a body of people usually, notably, governed by Mark Zuckerborg and Slack Dorsey.
Ditto here Jack. My dad used to call it, "Stick to your ribs food".
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So, this next recipe is coming out SO well I just HAD to share it!
chicken fajitas
I'm leaving out most amounts because I make 12 portions, and you may want different ratios of things than I have anyway.
keep the chicken, onions, and bell peppers separate since you'll be cooking them separately
chicken thighs - boneless, skinless, cut into strips
onions (adds sweetness and onion flavor to the recipe) - quartered top to bottom, cut into strips crosswise
green bell peppers (adds grassy vegetal flavors) - quartered top to bottom, cut into strips crosswise
yellow and orange bell peppers (adds mildly sweet and fresh vegetal flavors) - quartered top to bottom, cut into strips crosswise
red bell peppers (adds complex and rich vegetal flavors) - quartered top to bottom, cut into strips crosswise
fajita mix - ratios 2@ chili powder mix 1@ sweet or smoked paprika, ground cumin, garlic powder, dried oregano, onion powder (to taste/ optional)@ cayenne
But my chili powder mix was exceptionally spicy to me even though I'm very tolerant of spicy foods, so I omitted the cayenne and cut the chili powder in half.
salt (my experience is that spicy food of any cuisine needs salt to taste ok, so it's the one exception I make to using salt in my cooking. Depending on your preferences, you may end up using very little, like I do.)
neutral oil (lard might work I haven't tried it)
sheet pan
oven preheated to 350F
in batches, separately toss the onion slices, bell pepper slices, and chicken slices each with oil, salt, and fajita mix
since they have different cooking times, cook each item on a sheet pan till done (30 min - 60 min+stirring depending on ingredient and how fully loaded the sheet pan is)
mix together at the end after cooking
since I think the corn tortillas from the store are abysmal, I serve this over sliced steamed polenta pieces
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I have been adding an Index to the OP.
So if you find errors, omissions, let me know.
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