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April 5, 2016

Lima Beans II

 I made up some Lima beans tonight, and they turned out really tasty. I use an old 4 quart black cast iron pot. It works really well.


Ingredients

1/2 gallon home made turkey stock
3 medium onions, chopped
1 head of garlic; cleaned and chopped
1 ounce Worcestershire sauce
1/2 - 1 teaspoon black pepper, ground
splash of Louisiana Hot Sauce (I like Crystal.)

Directions

Wash and soak beans overnight. Add to big pot with the other ingredients. Cook slowly stirring now and then. Remove lid after beans begin to get tender. Allow to cook until completely tender and flavorful.


http://rivercitydiner.blogspot.com/2010/12/lima-beans.html is an earlier version using a pressure cooker.

April 2, 2016

Eggs with Beans, Onions, Mushrooms, and Garlic

Good for breakfast.

1 yellow onion, chopped
4-6 cloves of garlic, minced
1/2 pound fresh mushrooms, sliced.
1-2 cups cooked beans (We use Lima beans.)
salt, pepper,
oil

In a skillet heat a few tablespoons of oil and cook chopped onion for a few minutes. Stir in the minced garlic and cook a few minutes more; add sliced mushrooms.

Add beans and stir well. Heat through.  Break a couple of eggs in skillet. Cover and allow the eggs to poach in the covered skillet. Serve with salsa and garnish with grated cheese.

March 17, 2016

Stock, Soup, Crock Pots

I found a 6 quart slow-cooker at Target for $24.99. With 6 quarts, I could make some pretty big batches of stock; eh? I gave it a try.

To around 4 pounds of turkey neck bones I added onion, garlic, carrots, and celery, and 2 quarts of water. Yes, just 2 quarts. I cooked this around 21 hours on low. It yielded 2 quarts of stock; believe it or not.




March 10, 2016

Alaska Cod Florentine

In looking for ways to cook fish from its frozen state, I came across this one. Also I did another post on cooking cod from frozen (with a video).  Interesting stuff.

 What I wanted to take away from that recipe at Wild Alaskan Seafood is the way they say to cook the frozen fish.

"Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel.  Brush both sides of fillets with remaining oil.  Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned.  Shake pan occasionally to keep fish from sticking.

Turn fillets over and sprinkle with lemon pepper.  Cover pan tightly and reduce heat to medium.  Cook an additional 2 to 5 minutes.  Cook just until fish is opaque throughout.  Remove fillets to platter; keep warm. "

Rinse; pat dry; brush with oil. Others say to season as well after brushing with oil. Three minutes or so on first side; reduce heat; cover pan; and cook another few minutes until opaque.  Got it!

Oh, and I really like the idea of serving the fish over wilted spinach!

Cooking Frozen Fish without Thawing


Steaming

Bring about 1-inch of water/seasoned liquid to a boil.

Line the steamer with lettuce, onion, herbs or citrus (without covering all the holes) to keep seafood from sticking

Rinse seafood under COLD water to remove any ice glaze; add seafood to steamer and cover loosely.

Return liquid to a boil and steam 5 to 7 minutes; remove from heat just as soon as seafood is opaque throughout

Poaching

Add water/court bouillon to a large pan and simmer.

Rinse seafood under COLD water to remove any ice glaze; turn off the heat and add seafood to liquid, skin side down. Return heat to a simmer – liquid should simmer, not boil.

Once simmering, cover pan tightly and cook 4 to 5 minutes. Turn off the heat and let the seafood rest 5 minutes. Remove from heat just as soon as seafood is opaque throughout

Grilling

Heat grill to 400ºF

Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel; tear an 18-inch wide sheet of foil so it is 4-inches longer than the seafood. Spray-coat the dull side of foil and place seafood on foil, skin side down.

Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Bring sides of foil together and fold over several times to seal; roll up ends to form a packet. Place packet on grill, seam side down, and cook for 8 to 10 minutes. Remove packet from grill; open and add seasoning.

Crimp foil loosely to close and return packet to grill, seam side up; cook an additional 8 to 10 minutes. Remove from heat just as soon as seafood is opaque throughout.

Broiling

Preheat broiler to medium-high heat (450ºF)

Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel; brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Place seafood on spray-coated broiling pan or foil-lined baking sheet. Cook 4 minutes; then season the frozen fish. Continue cooking another 8 to 11 minutes. Flip ONLY if the portion is very thick.

Remove from heat just as soon as seafood is opaque throughout

Roasting

Preheat oven to medium-high heat (450ºF)

Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel.

Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Place seafood on spray-coated pan or foil-lined baking sheet.

Cook 12 to 15 minutes; flip only very thick portions.

For best results with frozen fish, cook 4 minutes before seasoning with butter or spices; remove from heat just as soon as seafood is opaque throughout.

Sauteing/Pan-searing

Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat.

Rinse seafood under COLD water to remove any ice glaze; pat dry with paper towel; brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 minutes, until browned; turn the fish over and season it with your favorite seafood seasoning.

Cover the skillet tightly and reduce the heat to medium; continue to cook an additional 6 to 8 minutes.

Finish thick portions in an oven preheated to 400ºF (use an ovenproof pan). Remove from heat just as soon as seafood is opaque throughout

March 9, 2016

Strawberry Filled Butter Cookies

I just bought two new quarter-sheet pans; and this recipe was on the label. I haven't tried them yet.

Ingredients

3/4 cups butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1 tsp. almond extract
1 3/4 cups flour
1/4 tsp. salt
1/4 cup strawberry jam

Glaze:

1/3 cup powdered sugar
2 - 3 tsp. lemon juice

Directions 

Preheat oven to 375 F. Beat butter and sugars on medium speed until well blended. Add egg and almond extract, beating until well incorporated. Slowly add flour and salt and mix until combined. Form dough into 1 inch balls, and place on baking sheet about 2 inches apart. Press into the center of each cookie with your finger to make a well.

Fill each well with about 1/2 tsp strawberry jam. Bake until golden brown on the bottom about 9-11 minutes. While the cookies are baking stir together the powdered sugar and 2 tsp lemon juice. If necessary add additional lemon juice to get a drizzling consistency.

Remove cookies from oven and drizzle with lemon glaze. Drizzle with additional glaze after cookies have cooled , if desired. Makes about 24 cookies.

March 8, 2016

Thunder Shirt for Dogs

How to fit your dog's thundershirt.
 

March 7, 2016

Rice Krispie Treats

Sam came over and we did these together for a fundraiser he's working on. We had a lot of fun doing it. It wasn't anywhere NEAR as messy as I thought it would be. And it worked out pretty good for us. Everyone knows how to make these things, but I wrote this one down so we could remember the proportions and the final yield.

That is --- to fill ONE half sheet, we used:

16 cups of mini-marshmallows
12 cups of Rice Krispies (We used chocolate Lucky Charms.)
10 T butter
1/2 - 1 teaspoon salt 

We lined our half sheet with aluminum foil; then sprayed it with non-stick. We melted the butter; then added the marshmallows and continued stirring over low heat until completely melted.

Stirred in cereal and mixed until all was coated. We pressed the mixture into the prepared baking sheet; then placed under a fan to cool (For about an hour). Then cut into bars and bagged them individually.  Excellent!

March 3, 2016

Pan Roasted Potatoes and Mushrooms

Sherry loves potatoes, and sometimes I cook her up some with onions. Last night, I added mushrooms, and they turned out nicely!

Ingredients

3 medium red potatoes; quartered and sliced thinly
1 medium yellow onion; coarsely chopped
1/2 pound white mushrooms; sliced
garlic powder (or fresh garlic; minced)
salt
pepper
oil for the pan


Instructions

Place enough oil in a skillet to cover bottom. Add onions. If using fresh garlic, allow onions to cook a few minutes; then add garlic. To the onions add the sliced potatoes and stir to mix.

Sprinkle with salt and pepper; and with garlic powder if not using fresh garlic. Stir to mix; reduce heat and continue cooking. Turn and stir every few minutes. Add mushrooms.

In my pan, the potatoes began to stick. I added a bit of water and scraped the pan to loosen the parts that were sticking. Continue cooking until potatoes are tender.