The Cookbook
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This has been one of my favorite threads to follow since coming back. We've tried the Normandy Chicken and Hungarian Goulash recipes, both came out very tasty.
We have a German pancake recipe we just picked up on a visit to some old friends a couple months back and really like that one. We made them again this past Saturday morning. Looks very similar to the one that Horace did. We did ours in cast iron (last Saturday's was topped in blackberries and real maple syrup) it is becoming a weekend favorite. -
@Mik said in The Cookbook:
MFR again requested a recipe she found. Since I made her eat grilled trout last night, I guess I will make it for her. It does sound good. Using pork tenderloin that has been in freezer for like 3 years. Vacuum sealed so should be fine. Will be substituting agave and maple syrup for some of the honey.
https://www.thereciperebel.com/honey-garlic-pork-tenderloin-recipe/#wprm-recipe-container-28473
This is in the oven as we speak. Hope it is as good as the first time.
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Brother and his wife are coming for the night.
Pot roast with mushrooms and red wine - this is the base recipe, but I dry brined the roast with Onion-Mushroom soup mix and porcini powder and did not brown it first. I'll add some water and the rest of the soup mix to the wine. Served with roasted yukon gold taters and haricot verts (skinny green beans) Also I did not bring to pot to boiling before putting it in the oven. It'll get there quicky enough.
https://www.atnellys.com/en/oven-baked-chuck-roast-recipe-with-red-wine-mushrooms/
Baked a fresh blackberry cobbler this morning. Used three cups instead of two.
https://www.allrecipes.com/recipe/218014/mamas-blackberry-cobbler/#reviewSection
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Meat loaf tonight. Used the Lipton Onion Mushroom Soup mix recipe as the base, but added onions, garlic, Worcestershire, white miso and gouchajang. Hope it's not fantastic because I could never repeat it in a million years. accompaniments will be mashed skin on yukon golds (too lazy to peel that thin skin) and green beans.
LIPTON ONION-MUSHROOM MEATLOAF
1 env. Lipton onion mushroom soup mix
1 1/2 lb. meatloaf mixture, ground beef and ground pork
1 c. soft bread crumbs
1 egg
1/2 c. water
1/4 c. ketchup
Preheat oven to 350 degrees. In large bowl combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour. -
Lots of leftover ham - time for ham and bean soup.
https://thewoksoflife.com/ham-and-bean-soup/#recipe
Ham and Bean Soup
This is easily the best Ham and Bean Soup we’ve ever had! It's a simple, adaptable recipe, perfect with chunks of crusty bread.
Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins
Servings: 10 Calories: 317kcalEquipment
Dutch oven (or pressure cooker, if using dried beans)
Ingredients
1 tablespoon oil (olive oil, vegetable oil, canola oil, etc.)
1 1/2 cups onions (diced, about 1 medium onion)
4 large garlic cloves (chopped)
2 cups celery (diced, about 5 ribs of celery)
2 1/2 cups carrots (diced, about 6 medium carrots)
5 15 oz. cans assorted beans (such as cannellini, red kidney, pink beans, pinto beans, or black-eyed peas, drained—no need to be super thorough about draining)
9 cups water (a 15-ounce/425g bean can, filled 5x; can use low-sodium chicken stock if you don't have the chicken bouillon paste the recipe calls for)
2 large bay leaves
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chicken bouillon paste (adjust to avoid over-salting if using powdered bouillon)
14 ounces ham (roughly shredded or diced; or 2 large smoked ham hocks)
1/2 cup fresh parsley (chopped)
1/4-1/2 teaspoon liquid smoke (optional, to taste: not needed if using smoked ham hocks)Instructions
Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it’s nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don’t have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won’t judge either way!) If you’re using a ham hock instead of ham, you can add it in now.
Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. For the first half of the cooking time, I keep the lid on. For the last hour or two, I will leave the pot slightly uncovered so some steam can escape. If the soup isn’t cooking down, you may want to increase the heat to medium. Every stove is different, so don’t just set it and forget it. Periodically check liquid levels.
In the last hour of cooking, add the fresh parsley, and cook for another hour. It’s done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don’t break down during the cooking process before serving.
This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.
Notes
You can also used dried beans for this recipe, but will need to cook them in a pressure cooker. See end of post for pressure cooker instructions.
This soup freezes well. It is best consumed within 3 months, but will last up to 6 months.
Nutrition
Calories: 317kcal | Carbohydrates: 40g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 906mg | Potassium: 927mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5723IU | Vitamin 10mg | Calcium: 146mg | Iron: 4mg -
Chicken Marsala cooking now, with steamed broccoli spears.
This Chef John guy on Allrecipes has good stuff.
https://www.allrecipes.com/recipe/237928/chef-johns-chicken-marsala/