What's cooking? (1,663 views)
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Post by mcgee on Dec 27, 2016 11:09:15 GMT -5
mcgee, sure. Betty Crocker, 1969 edition. To be honest, we no longer measure the casserole ingredients, just fill the dish, but not too full. I like lots of onions and ham. Even if I am using a smaller casserole dish, I still make a full recipe of sauce. It is best when there is plenty so that it is creamy. Too little sauce and the potatoes absorb it all. Creamy Scalloped Potatoes 2 lbs potatoes 3 tbsp butter 3 tbsp flour salt and pepper 2 1/2 c milk 1 onion, thinly sliced 1/2 lb ham, cubed (also says 1 1/2 c) Heat oven to 350. Thinly slice potatoes (or use food processor). Put one layer in a greased 9x13. Top with ham and onion then with more potatoes. Melt butter in saucepan, whisk in flour and salt and pepper and cook for a minute. Whisk in milk (helps if milk is warmed in microwave). Bring back to a boil and cook until thickened, about 1 min. Pour sauce over casserole. Cover with foil. Bake 30 minutes. Uncover and bake until tender, about 60 more minutes. Thank you! I bet this is the recipe my mom used to make. So many recipes call for cheese which she didn't add. If there was cheese, we called them au gratin potatoes. I'm definitely going to make these - thanks again. |
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Post by swedishcook on Dec 27, 2016 13:56:42 GMT -5
Another thank you for the scalloped potato recipe erin elizabeth! Creamy with plenty of sauce  |
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Post by erin elizabeth on Dec 27, 2016 14:52:23 GMT -5
Quick adjustment: when it says one layer, it means half the potatoes or almost half the dish, not just a one-slice-thick layer.
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emptynestmom
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Post by emptynestmom on Dec 29, 2016 22:03:41 GMT -5
Thanks for the recipe. It turned out really good. I had tried pita once before and it didn't do well...of course it could have been user error! |
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applecrisp1
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Post by applecrisp1 on Dec 30, 2016 17:24:38 GMT -5
NO WAY! Did you love Giulia? I wanted to go last night, but it's impossible to get a reservation. Are you in this area? Sallyt -- I just saw your post. Yes, I loved it, the food was so good! Too funny, the same thing happened to me, I called last Monday (for that night) thinking that they would say no problem getting in if we got there on the early side. Nope, totally booked. They said they might be able to fit us at the bar. A bit off topic,but hey, food related -- I went to Dorettas Tavern (Park Plaza area, used to be Via Matta) two weeks ago and loved that place too. Those two restaurants are definitely my too favorite places I've tried recently. If you haven't' been, I highly recommend Dorettas. Thanks so much for suggesting, I've never heard of Giulia before. And yes, I live here (but so wish I could say I live someplace tropical come February). |
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sallyt
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Post by sallyt on Dec 30, 2016 18:11:58 GMT -5
Awesome! I'll put it on my to-go list. Re: Boston, we just had a great meal at Little Big Diner in Newton - I loved it. Asian food- excellent shrimp shumai, and mushroom miso ramen.
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Post by mcgee on Jan 1, 2017 15:34:01 GMT -5
mcgee, sure. Betty Crocker, 1969 edition. To be honest, we no longer measure the casserole ingredients, just fill the dish, but not too full. I like lots of onions and ham. Even if I am using a smaller casserole dish, I still make a full recipe of sauce. It is best when there is plenty so that it is creamy. Too little sauce and the potatoes absorb it all. Creamy Scalloped Potatoes 2 lbs potatoes 3 tbsp butter 3 tbsp flour salt and pepper 2 1/2 c milk 1 onion, thinly sliced 1/2 lb ham, cubed (also says 1 1/2 c) Heat oven to 350. Thinly slice potatoes (or use food processor). Put one layer (about half the potatoes) in a greased 9x13. Top with ham and onion then with the rest of the potatoes. Melt butter in saucepan, whisk in flour and salt and pepper and cook for a minute. Whisk in milk (helps if milk is warmed in microwave). Bring back to a boil and cook until thickened, about 1 min. Pour sauce over casserole. Cover with foil. Bake 30 minutes. Uncover and bake until tender, about 60 more minutes. I made this for dinner last night - it was excellent and exactly how I remembered it. I used 1/2 a ham steak and two russets that were a little shy of 2 lbs but used the full amount of sauce. It was soooo good. DH would have preferred it without the ham but he ate it. Next time I'll leave the ham out and serve as a side instead of the entree to make him happy . Thanks for posting. |
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Post by erin elizabeth on Jan 1, 2017 17:22:28 GMT -5
So glad you liked it! Happy 2017!
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wjwcooks
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Post by wjwcooks on Jan 4, 2017 17:32:16 GMT -5
I've been using my Instantpot a lot lately. I want to marry it. LOL! Last week, I made a really good senate bean soup.
Those frozen organic pizza crusts from TJ's are my favorite things! I make pizza once a week and the size of the crust is perfect for single me. Half for dinner, and the other half for breakfast. I usually do a pesto base and a lot of veggies and their quatro formaggio or goat cheese. Occasionally, I will do a plain cheese with lindrusso's marinara on it. Yum!
Last night, I baked the crust and mixed cream cheese with lemon zest and fresh dill and spread it over the crust. Then, I put chopped red onion, capers and smoked salmon on it. I only had a small piece left for this morning's breakfast. Thanks applecrisp for the chicken recipe, will have to make that soon.
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applecrisp1
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Post by applecrisp1 on Jan 4, 2017 23:15:37 GMT -5
I've been using my Instantpot a lot lately. I want to marry it. LOL! Last week, I made a really good senate bean soup. Those frozen organic pizza crusts from TJ's are my favorite things! I make pizza once a week and the size of the crust is perfect for single me. Half for dinner, and the other half for breakfast. I usually do a pesto base and a lot of veggies and their quatro formaggio or goat cheese. Occasionally, I will do a plain cheese with lindrusso's marinara on it. Yum! Last night, I baked the crust and mixed cream cheese with lemon zest and fresh dill and spread it over the crust. Then, I put chopped red onion, capers and smoked salmon on it. I only had a small piece left for this morning's breakfast. Thanks applecrisp for the chicken recipe, will have to make that soon. So I guess you like your instantpot just a bit. I've never heard of senate bean soups, yes I will be googling that. Thanks for the recco on the TJ pizza crusts, I will look for them the next time I'm at TJ's. And your pizza sound great! I saw your intro post that you used to be on the old CLBB way back under WendyW. So nice to see you here, I remember your name from the old BB. What a coincidence, last week I made an old (and I mean old recipe that I got on the CLBB for chicken enchiladas/BA recipe, that if my recipe notes were right, you posted it in an ancient thread on "so good stopping looking for another recipe". They were so good! |
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Post by sallyt on Jan 5, 2017 13:54:52 GMT -5
I made roasted salmon and brussel sprouts for dinner last night - I made it last year, and had "DELICIOUS" in my notes, but thought that it was just very good this time. Tonight I'm making Skinnytaste's Asisan lettuce wrap chicken chopped salad; I think recommended by applecrisp a year ago? I remember that I minced the chicken instead of using ground. honestly, I'm burnt out after so much cooking and baking in December. |
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Post by sallyt on Jan 5, 2017 22:02:21 GMT -5
I made roasted salmon and brussel sprouts for dinner last night - I made it last year, and had "DELICIOUS" in my notes, but thought that it was just very good this time. Tonight I'm making Skinnytaste's Asisan lettuce wrap chicken chopped salad; I think recommended by applecrisp a year ago? I remember that I minced the chicken instead of using ground. honestly, I'm burnt out after so much cooking and baking in December. I miss the old CLBB archives! Classic - I made the salad tonight, tasted the chicken, thought, it's a little spicy, and then remembered verbatim a conversation from the board where I said that it was too spicy and someone suggested using less Sriracha. For next time... |
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Post by gabbyh on Jan 6, 2017 17:15:51 GMT -5
I'm going to tinker with the rice cooker and try a new recipe for shrimp risotto w white wine, butter, lemon juice. In place of the rice, I'll be using orzo instead, as that's what I have on hand. Steamed Asparagus as a side. Purple and white asparagus are available, though a little pricey. Will see what looks good at the market, if time allows. How did the risotto turn out? |
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Post by gabbyh on Jan 6, 2017 17:17:36 GMT -5
I've been using my Instantpot a lot lately. I want to marry it. LOL! Last week, I made a really good senate bean soup. Those frozen organic pizza crusts from TJ's are my favorite things! I make pizza once a week and the size of the crust is perfect for single me. Half for dinner, and the other half for breakfast. I usually do a pesto base and a lot of veggies and their quatro formaggio or goat cheese. Occasionally, I will do a plain cheese with lindrusso's marinara on it. Yum! Last night, I baked the crust and mixed cream cheese with lemon zest and fresh dill and spread it over the crust. Then, I put chopped red onion, capers and smoked salmon on it. I only had a small piece left for this morning's breakfast. Thanks applecrisp for the chicken recipe, will have to make that soon. I really think I need a Pot And definitely need to try those pizza crust from TJ!! |
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charley
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Post by charley on Jan 7, 2017 19:07:38 GMT -5
We finally have winter weather. Yesterday was perfect for chicken and sausage gumbo. Having it again tonight.
Tomorrow I think we'll have lobster ravioli (from Costco) with a lemon butter sauce and maybe haricot verts with roasted pecans.
ETA: If you haven't tried it I highly recommend Costco's lobster ravioli. I made a sauce of melted butter and Meyer lemon zest. It was delicious!
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emptynestmom
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Post by emptynestmom on Jan 9, 2017 16:05:31 GMT -5
I was reading through recipes for fun and saw this one and thought it sounded good...it was very good, but much better the 2nd/3rd day...
Moroccan Spiced Chicken & Root Vegetable Stew
Ingredients
•1 tablespoon olive oil
•12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
•1 medium yellow onion (I doubled recipe and used one onion and one leek)
•2 medium garlic cloves
•1 tablespoon curry powder
•1 tablespoon ground cumin
•½ teaspoon ground cinnamon
•7 cups chopped mixed root vegetables (sweet potatoes, carrots, turnips, and/or parsnips)(Note: I used all off them)
•2 cups low sodium chicken broth
•¼ cup raisins, dried cranberries, or cherries
•1 cup diced tomatoes (canned or fresh)
Preparation
Read Instructions HERE
and another one I plan on trying this week...
Beef Tagine with Butternut Squash
•Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro
Preparation
1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.
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Post by Deleted on Jan 22, 2017 13:24:51 GMT -5
I'm going to tinker with the rice cooker and try a new recipe for shrimp risotto w white wine, butter, lemon juice. In place of the rice, I'll be using orzo instead, as that's what I have on hand. Steamed Asparagus as a side. Purple and white asparagus are available, though a little pricey. Will see what looks good at the market, if time allows. How did the risotto turn out? Sorry, Gabby. Time got away from me. Ended up making orzo risotto on the stove. Don't know if the amounts (liquid etc.) will work in my little rice cooker. Might take a bit of tweaking. This is the recipe I had in mind -- without the corn. www.onecooktwokitchens.com/i-love-my-rice-cooker-and-300-best-rice-cooker-recipes/Save |
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Post by Deleted on Jan 22, 2017 15:20:33 GMT -5
On my indoor tabletop grill - ground beef Kofta Kebabs, topped with Greek yogurt, with sliced red onion, sliced roma tomatoes, and cukes on a bed of romaine lettuce. Near East couscous (garlic and oil), and warm pita bread on the side. If the weather were better, would have liked to find some baklava at the market. Inspiration here: www.panningtheglobe.com/2015/08/18/grilled-turkish-kofta-kebabs/ |
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Post by swedishcook on Jan 22, 2017 20:37:11 GMT -5
Today I reheated leftovers from Friday: Japanese Style Meat and Potatoes. I used a pound of ground meat because that was the quantity I had defrosted, the carrot was cut smaller and beef and vegetables were cooked a bit longer before adding wine. We both agree that this was a repeater. Cannot remember if recipe was mentioned here, on CLBB or if I found it myself. To yesterday's potluck I brought two of the French Apple Cake I've mentioned before. Even with several other lovely desserts nothing was left and I got lots of compliments |
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