What's The Last New Recipe You Tried?

Parent Cafe
141

<p>Onward:</p>

<p>I noticied I had a copy of this soup in my huge recipe binder…it actually calls for sweet potatoes, but I’m sure you can use butternut squash too…maybe either/or…here goes:</p>

<p>Pumpkin, Sweet Potato, Peanut Butter Soup</p>

<p>4 Tbsp. (1/2 stick) unsalted butter or margerine
4 cups canned pumpkin (or fresh/pureed)
2 cups cooked, pureed sweet potato
1 cup smooth peanut butter
6 cups chicken stock
1 tsp. pepper, 1 tsp. salt
snipped chives and sour cream for garnish</p>

<p>Melt the butter in a pot over medium heat. Stir in the pumpkin, sweet potatoes and peanut butter. Add the stock, pepper & salt and stir well until smooth. Reduce the heat to simmer and leave on simmer for 20 minutes. Before serving, garnish with sour cream and chives if desired. Makes 8 servings.</p>

<p>Actually, it seems very easy, and I remember it tasting very good! I’m sure you can improvise and make it to your own family’s liking. Maybe I’ll keep the recipe handy since I’m having Thanksgiving at my house this year! Let me know if you make it and if you like it! Have fun!</p>

<p>Toldeo: you guys may enjoy this recipe too!</p>

142

<p>this isn’t really a “recipe”…it’s just something I tried last night that H really liked.</p>

<p>heated fry pan with some Pam and some EVOO</p>

<p>sprinkled some boneless skinless Chix Breasts with Italian Seasoning and some granulated garlic (not G Salt).</p>

<p>Cooked for a few minutes on each side til just done (did cover with a glass lid to watch).</p>

<p>Right before done, sprinkled a good dose of shredded mozzarella (an Italian cheese blend would also work or shredded parma) …put lid back on to help melt a bit.</p>

<p>Served with a salad and side of pasta with marinara (pasta was a left-over). </p>

<p>H ate his and half of mine!</p>

143

<p>For the poster that was looking for recipes with spinach:</p>

<p>I throw spinach into so many meals…I use trader Joe’s frozen spinach and it’s so easy to throw into soups, tomato sauces, any kind of stir fry, omlettes, hamburgers or meatballs, etc.</p>

<p>Just recently I have discovered Kale! It’s good cooked, most people don’t eat it raw, I think, and I’m now using that in a bunch of recipes, too! I’ll make pasta with kale and cherry tomatoes and an oil and garlic sauce, for instance. Kale can be used in place of spinach and even my kids like it! :)</p>

144

<p>I like kale, it’s very inoffensive. Marc Bittman had an interesting recipe where you shred raw kale and massage it with a vinagraitte to soften it. Surprisingly good. [Try</a> Mark Bittman?s four easy summer salads - food - TODAY.com](<a href=“http://today.msnbc.msn.com/id/43483062/ns/today-food/t/try-mark-bittmans-four-easy-summer-salads/#.Tpn5-nKJuQA]Try”>http://today.msnbc.msn.com/id/43483062/ns/today-food/t/try-mark-bittmans-four-easy-summer-salads/#.Tpn5-nKJuQA)</p>

145

<p>chocchipcookie, I am making that pumpkin soup right now! The recipe I use is nearly the same, except you add spices, ginger, allspice and cinnamon.</p>

<p>I tried a new recipe for ribs that was pretty good.</p>

<p>Asian Style Country Ribs</p>

<p>1/4 cup lightly packed brown sugar
1 cup low sodium soy sauce
1/4 sesame oil
2 tbs light olive oil
2 tbs rice vinegar
2 tbs lime juice
t tbs minced fresh garlic
2 tbs minced fresh ginger
1 ts Tabasco or hot pepper sauce</p>

<p>Mix ingredients, if using a slow cooker, mix right in the crock, otherwise in a large bowl or ziploc bag. Add 12 boneless country style pork ribs. Marinate overnight or at least 8 hrs. Cook on low for 9-10 hours in slow cooker. If doing in the oven, bake at 350 for an hour or until tender.</p>

146

<p>I recently tried a recipe for short ribs cooked in red wine in a slow cooker. I’ve never cooked or eaten short ribs before, but constantly hear about how they are a lowly cut of meat that is transformed by chefs.</p>

<p>I’d call it disappointing. The short ribs were okay, the meat was very tender, but after the fat cooked off there was hardly any meat left. At $4.59/lb with the bone in, they are not a bargain cut of meat IMHO. The recipe itself was lacking, with a thin and acidic sauce. I defatted the sauce, reduced it while adding a little tomato paste for sweetening, and ultimately finished it with unsalted butter. After that, it was actually quite good, but it would have been much better if it had included some carrots and tomato in the first place. Thankfully, I lightly caramelized the onions to start off with–not in the recipe–or it would have been unreedemable.</p>

<p>I might try short ribs again, and see if I can get meatier ones. And not follow that recipe! :)</p>

147

<p>Mathmom, we really enjoy kale. One of my favorite dinners is to wash and chop a big bunch of kale, put it in a large skillet with a little good broth – I often use Campbell’s beef consomme, actually. Then cover it and just cook it over gentle heat for a long time to get it nice and tender. Then drain and saute with some olive oil and garlic. Then toss with pasta (rotini is good), grated parmesan and some white northern beans that have been warmed up a little in the microwave (I use canned). </p>

<p>It’s a little weird but tastes good sometimes.</p>

148

<p>consolation, I love shortribs, but have always used the boneless ones from Costco. Not cheap, but neither do they disappear with cooking. Here’s a really good recipe that I found on the “Braising with Molly” forum on egullet.com:</p>

<p>Beef Short Ribs, with Port, Wine and Honey</p>

<p>1-1/2 c dry robust red wine
1 c tawny port
1-1/2 c beef or chicken stock
1 c carrots, chopped
1-1/2 c onions
2 cloves of garlic, chopped
3 T olive oil
1/4 c red wine vinegar
1/3 c honey
1 full head of garlic cut in half
1/4 c grainy mustard
1 T butter
1 T flour
6—9 meaty short ribs 2 or three inches long (mom’s version uses several pounds of the Costco-style short ribs, which are long and boneless)</p>

<p>Brown ribs in olive oil – a single layer at a time - in a heavy dutch oven.
Remove ribs to a platter and add the carrots, onion and chopped garlic and saute until soft and starting to brown. </p>

<p>Add the red wine vinegar and scrape up brown bits on the bottom of the pot. Add the wine, broth, port, garlic halves and honey and bring to a boil. Simmer for 15 minutes and then add the ribs back to the pot, meat side down. </p>

<p>Cover and place in oven at 240. Check after half an hour. If it’s bubbling a lot, turn it down 5 degrees or so. Braise for 4 hours turning ribs a couple of times. </p>

<p>When they are done, remove the ribs to a platter, and skim some of the fat off the top with a spoon. Bring to a boil. Add the grainy mustard and gently boil for a few minutes. </p>

<p>Make a paste of the butter and flour and add it to the sauce. Boil gently until thickened, whisking constantly.
Return the ribs to the pot, turn to coat, re-cover and heat in oven until ribs are warmed through again and ready to serve. This is good over rice or polenta.</p>

149

<p>Tonight I tried a new recipe from NPR’s The Splendid Table: [Soi</a> Polo Chicken Thighs | Recipes | The Splendid Table | from American Public Media](<a href=“http://www.publicradio.org/columns/splendid-table/recipes/soi_polo_chicken_thighs.html]Soi”>http://www.publicradio.org/columns/splendid-table/recipes/soi_polo_chicken_thighs.html)</p>

<p>The chicken thighs are good, though I used lots less soy sauce in the marinade. The fried shallots, garlic and jalapenos were crispy and amazing. We served this over brown rice, and it really was remarkable and pretty easy once you get past the fear of deep-frying!</p>

150

<p>I love kale with risotto. The creaminess of the kale mixed with the slightly bitter taste of Kale is such a great combination.</p>

151

<p>Usually I just wash kale steam it ten minutes in a tiny bit of water and add a curry sauce and chickpeas, it’s my go to lunch if I don’t have leftovers to eat instead.</p>

152

<p>^that sounds yummy – I’ll try it for vegetarian D.</p>

<p>Last night I made a recipe I’d been longing to try –
[Pork</a> Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-with-Caramelized-Pears-and-Pear-Brandy-Cream-Sauce-1258]Pork”>http://www.epicurious.com/recipes/food/views/Pork-Tenderloin-with-Caramelized-Pears-and-Pear-Brandy-Cream-Sauce-1258)</p>

<p>I like epicurious because of the reviews by real cooks who’ve made the dish, and they rate it – so I only make things with a 90% or higher rating.</p>

<p>But it was…bland. And the pork was tough, even though I whacked it pretty good with the dull side of a big knife (in lieu of a meat mallet). I don’t make a lot of pork, and maybe I was so worried about trichinosis that I overcooked it, but I am not making this one again.</p>

<p>Tonight it’s back to basics – pasta with sausage and broccoli rabe.</p>

153

<p>What do people use chard for? I grow it in my garden as it is so easy to grow but I never really know what to do with it.</p>

<p>Kale is real easy to grow too.</p>

154

<p>It seems as if I’ve put chard sliced into think ribbons into some soups in the past but the actual recipes are escaping me. </p>

<p>Mathmom – I’m curious, do you use a bottled curry sauce or homemade with the kale and chickpeas? Sounds like a spectacularly health lunch.</p>

155

<p>I love kale in risotto, too. I also love chard. I cook it, and similar greens such as broccoli rabe or turnip greens, in olive oil and garlic in a large heavy skillet with a lid, using just the liquid that clings to the leaves after washing and shaking.</p>

<p>Fauxnom, that recipe sounds great. Unfortunately, I would not be able to use it because of the honey. That much sugar is a no-no. (For that matter, I can no longer eat risotto, which I really miss! Too carby.) But I will try them again, using a better recipe, such as the one I use to make stracotto. My version includes lemon rind and cinnamon sticks, and is semi-Greek tasting.</p>

156

<p>DH has been asking for brown rice. Any recipe suggestions for brown rice?</p>

157

<p>sewhappy, we don’t eat anything but brown rice these days. One thing I can say it that it makes a big difference to get GOOD brown rice. We get it an an Asian store. The other thing is that we do not use as much water as they call for, since we prefer chewier rice.</p>

158

<p>I made Senagalese Chicken soup last night and it was yummy and warmed my tummy. I’ve been meaning to make this for so long and finally did because I had everything in the cupboard and didn’t need to go to the dreaded store. Husband had to have some brown rice with it (and he dumped it in his soup). I didn’t need any “rice” just some good crusty bread. Saute the first two and add in order</p>

<p>1 large onion
2 cloves garlic
1/4 tsp. cayenne
1/4 cup curry powder
1 Tbls. curry paste
1 quart chicken stock
2-4 cups of diced tomatoes and juice
let simmer 10 minutes
3-4 cups of cooked cut up chicken
a generous squirt of sirracha (sp?)
1 cup peanut butter (I used chunky because that’s what I had)
1 can coconut milk
let simmer 10 minutes (stir until peanut butter is incorporated)
chopped cilantro, maybe 1/4 cup
generous squeeze of lemon juice</p>

<p>by the way, I’m going to try the Short Rib recipe with the port and honey.</p>

159

<p>Chard: I separate the stems from the leaves because the stems take longer to cook.
Sometimes I cook the leaves one night and the stems the next (or put them into a soup), but usually I just put the stems (either sliced or not) in a pan with olive oil, salt and pepper and a little water, cover and braise for , oh, 5-10 minutes, then add the leaves and toss, and cook a few more minutes.</p>

160

<p>mmmm - I want Senegalese chicken soup! </p>

<p>That short ribs recipe I posted is very forgiving: you can cut the honey by half and it will still be good. I usually use about half the liquid it calls for, now that I think about it, and I don’t always have a whole head of garlic available. The key things in braising are to brown the meat, and then make the veg/onion saute in the same pan before adding liquid. Then cook everything low and slow, and thicken at the end if you’re energetic.</p>