[wordsmith]

that is so cute

[lotuseclat79]

Everyday Food Recipes.

Everyday Food is the foodie show on PBS channels.

I just saw a spot where you can cut the cooking time of steel cut oats from 30 min. to 15 min. here.

Since Whole Foods sells steel cut oats for $1.49/lb. I am going to switch from Quaker Quick Oats when I am done my current supply. The only thing holding me back was the cooking time, and I like that these foodie shows have a lot of pointers like this one for us home cooks.

-- Tom

P.S. They have a link to Everyday Baking at the bottom of the recipes link above.

[CADude12]

Sounds good. We have a Whole Foods place down in La Jolla, maybe it's worth a try if you can do it in 15 min....

[Bush Lady]

Italian Casserole with Bell Peppers and Meatballs

1. Ingredients
1 red bell pepper, trimmed and cut in strips
1 green bell pepper, trimmed and cut in strips
1 large onion, cut in 2 and sliced
1 1/2 cup (375 mL) sliced pepperoni
2 tbsp (30 mL) olive oil
1 can (28 oz/796 mL) tomatoes
3 cups (750 mL) water
2 tbsp (30 mL) tomato paste
2 cups (500 mL) rigatoni Italian Meat Balls: 1/2 cup (125 mL) grated Canadian Parmesan cheese
1 lb (500 g) ground pork
1 tbsp (15 mL) beef broth concentrate
1 tbsp (15 mL) Italian seasonings
1/4 tsp (1 mL) crushed hot peppers
Salt and pepper
3 garlic cloves, finely chopped
1/3 cup (75 mL) choice of breadcrumbs
2 medium eggs, beaten
All-purpose flour
3 tbsp (45 mL) vegetable oil

2. Cooking Directions
In large saucepan, sauté peppers, onion and pepperoni in oil over medium heat for 2 minutes. Stir in remaining ingredients. Bring to boil, cover and reduce heat to medium-low.
Simmer for 10 minutes. Stir in Italian Meatballs and cook for another 10 minutes. Remove from heat and let stand for 10 minutes. Serve with polenta and Caesar salad.
Italian Meatballs:
In large bowl, combine together Canadian Parmesan cheese and all ingredients, except flour and oil. Shape mixture into small meatballs, soaking hands in water to prevent sticking. Place meatballs in large dish and dredge with flour.

In large skillet, heat oil and sauté meatballs over medium-high heat. Cook for about 10 minutes, turning 2 or 3 times.
Remove from skillet and drain on paper towels. Serve as an entrée with sauce or with pasta.
Yield: 6 servings

[Farmgirl22]

Originally Posted by Bush Lady

Italian Casserole with Bell Peppers and Meatballs

Minus the bell peppers, this doesn't sound too bad

Otherwise all you'd taste was the peppers, because they are an overpowering vegetable that just doesn't blend well with anything.

[CADude12]

Originally Posted by Farmgirl22

Minus the bell peppers, this doesn't sound too bad

Otherwise all you'd taste was the peppers, because they are an overpowering vegetable that just doesn't blend well with anything.

I find cucumbers to be the ultimate overpowering vegetable... any salad with them tastes of them throughout. In small amounts they are good, but too much, and everything is cuc..

[Farmgirl22]

Originally Posted by CADude12

I find cucumbers to be the ultimate overpowering vegetable... any salad with them tastes of them throughout. In small amounts they are good, but too much, and everything is cuc..

Really? I guess though, cukes are only good for eating by themselves IMO. I like them sliced and dipped in some (OK, maybe a lot ) ranch dressing.

Bell peppers though....they just plain aren't good. For anything....*blech* Too bitter, and too overpowering...we got some meat once from my mom (a bell pepper lover) and even the frozen meat was permeated with the flavor of some chopped bell peppers she had in the freezer with it. *Yech* I'm not much for throwing food away (and hubs definitely isn't) but we threw all that meat away. *shudder* It was really that bad. *shudder*

[oil painter]

Originally Posted by Farmgirl22

Really? I guess though, cukes are only good for eating by themselves IMO. I like them sliced and dipped in some (OK, maybe a lot ) ranch dressing.

Bell peppers though....they just plain aren't good. For anything....*blech* Too bitter, and too overpowering...we got some meat once from my mom (a bell pepper lover) and even the frozen meat was permeated with the flavor of some chopped bell peppers she had in the freezer with it. *Yech* I'm not much for throwing food away (and hubs definitely isn't) but we threw all that meat away. *shudder* It was really that bad. *shudder*

There are many things that "too much of "ruins the dish. Bell peppers add flavor to a dish when used in moderation. If you find peppers bitter remove the skin--see below--that is the bitter part and probably what you find overpowering. The seeds and skin in hot peppers are the hottest part.

http://everything2.com/index.pl?node_id=774087

[Farmgirl22]

Thanks for the info OP...I especially liked the idea of the blowtorch...but that could just be me.

On to the recipes!

From my fancy new microwave cookbook (courtesy of Kenmore).

Cherry-Sausage Stuffed Mushrooms

1 pound (about 30) large mushrooms
1/2 pound bulk pork sausage
1 package (8 oz.) cream cheese
1 Cup dried cherries (I think dried cranberries would be better??) chopped
2 green onions, thinly sliced

1. Clean Mushrooms. Remove and discard stems (or save for another use). Set aside
2. Crumble sausage into medium glass bowl, place in microwave and cook through. When done, drain well and set aside.
3. Place cream cheese in large glass bowl. Soften.
4. Add cherries, onions, and drained sausage to softened cream cheese. Mix well.
5. Fill each mushroom cap with heaping spoonful of sausage mixture. Place in skillete. Place in microwave and using grill feature cook for 10 minutes on 40% power.
6. When thoroughly heated remove from oven and serve hot.

Tip: Slice a very thin slice off of top cap of mushroom to help it sit flat.

I think that one sounds kind of good (in a weird kind of way), but I'm not really sure how any of you would cook that (at least in your microwave) because mine has these freaky settings on it that aren't like the typical microwave. But, maybe you guys can play with it a bit and see what happens.

[Farmgirl22]

For a tip on garlic storage--apparently you should never store your garlic in the fridge as it tends to sprout in the fridge, making it bitter. (Now I know why I seldom have good luck with garlic cloves ) You should store it in a cool, dark, dry place in a well ventilated container (such as a light cloth or mesh bag). Supposedly, it will keep for a couple of months that way (and hopefully, you won't forget about it by then!)

[Farmgirl22]

I'm going to try to make this today, so I'll let you know how it turns out.

Orange-Ginger Glaze for Carrots
(For 2-3 cups cooked carrots)

1 Tbsp. Sugar
1 Tsp. Cornstarch
1/2 Tsp. Ground Ginger
Dash Salt
1/3 Cup Orange Juice
1 Tbsp. Margarine/Butter

1. In 2 cup glass measuring cup, stir together sugar, cornstarch, ginger and salt.
2. Stir in orange juice.
3. Place in microwave for 1 & 1/2 minutes on High.
4. Cook until thickened and bubbly, stirring once halfway through cooking.
5. Add margarine/butter and stir until melted.
6. Pour over well-drained cooked carrots.

*******Edited to add: THIS WAS VERY GOOD!! For a non-carrot family it was a good change from the ordinary.

[oil painter]

Originally Posted by Gibble

Anybody got a simple recipe for porkchops?

ps Yes, I actually have some this time

Don't use thick cut ones for this. Pat them with a paper towel to remove excess moisture so they brown well Spread one side with your choice of mustard--I use the regular one, if you use a stronger one just do one side Put them in a hot pan to brown mustard side down, and spread the other side with mustard flip over and brown the other side. Then you can do them a couple of ways.

Put in a single layer in a 9x9 or 9x13 pan(depending on how many you're doing and cover with a can--or 2--of mushroom soup mixed with a quarter cup milk. I like the golden mushroom soup. Bake for 3/4 hour @ 350 or until tender.

Make scalloped Potatoes and layer chops in a single layer on top. Cook as for scalloped potatoes.

[Bush Lady]

Originally Posted by Gibble
Anybody got a simple recipe for porkchops?

ps Yes, I actually have some this time

Put an beaten egg on one plate, some bread crumbs on another plate.
If you pork chops are thick. Use a meat hammer and flattens the pork chops out. Making them thinner and bigger.

Put salt and pepper on both sides. Put the pork chops first in the egg wash and then in the bread crumbs.

Have a hot pan ready with oil in it. Brown the pork chops on each side, then turn the heat down and fry them until they are done.

[Farmgirl22]

Originally Posted by angelize56

Spinach-Stuffed Mushrooms

Mushrooms are at their peak during the winter. Take advantage of their full flavor with this simple and superfast side dish. Leftovers can be stored and heated up for an afternoon snack or breakfast vegetable.

Ingredients

1/2 package (2.5 ounces) frozen, chopped spinach
Pinch of salt
2 large mushrooms
1 tablespoon extra-virgin olive oil

Directions

In a medium saucepan, bring 1/4 cup water to a boil. Add the spinach and salt. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, and then chop the stems.

Heat the olive oil in a large skillet. Add the chopped mushroom stems. Sauté until golden, about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and sauté for 4 to 5 minutes. Remove the mushroom caps to a heatproof serving platter.

Drain the spinach. Stir in the sautéed chopped mushrooms.

Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heat to keep warm. Any leftover spinach can be enjoyed as a side dish.

Oooooh! I found this one, and it sounds good too.....I really like mushrooms, can ya tell?

[Laura87]

OilPainter - "Put in a single layer in a 9x9 or 9x13 pan(depending on how many you're doing and cover with a can--or 2--of mushroom soup mixed with a quarter cup milk. I like the golden mushroom soup. Bake for 3/4 hour @ 350 or until tender.

Make scalloped Potatoes and layer chops in a single layer on top. Cook as for scalloped potatoes ."


You could skip adding the soup and deglaze the pan with a cup or so of orange juice. I've made it with the mustard this way. Delicious.