creative isolation recipes
04-23-2020, 05:15 AM
#31
Super Member
Join Date: Jan 2014
Location: Gaylord, MN
Posts: 3,943
I wanted to clean out my recipe books cupboard so have been looking thru my cookbooks and trying new recipes. Kind of fun but kind of like going thru my fabric cupboard- very hard to get rid of any. Have tried some new recipes. Just my hubby and I so instead of cutting recipes in half, I make the whole recipe and we have something for lunch the next day. We like leftovers so it works for us. Hubby is a meat and potatoe guy but is a good sport and critic about new recipes. At least I know what not to make again.
04-23-2020, 02:53 PM
#32
Senior Member
Join Date: Jan 2008
Location: wisconsin
Posts: 487
Growing up my Mom made ground hamburger with gravy, we had it over toast. Now days I make it with any kind of cream soup and add frozen mixed vegetables over egg noodles. My daughter calls it hamburger slop HAHA But we love it, and so easy to make.
04-27-2020, 03:41 PM
#33
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,848
Originally Posted by mindless
Tropit, I love wicked healthy recipes by the Sarnos....yum!
I recently came across some quick and easy recipes to make in your cast iron skillet. From tasteofhome.com and bonappetit.com
This rhubarb crisp one from tasteofhome.com is incredibly yummy, and the rhubarb in the garden is already ripe. I used apples, but strawberries are yummy too.
Skillet Rhubarb Crisp
Ingredients
3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional
Directions
~In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or
strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof
skillet.
~In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the
mixture resembles coarse crumbs. Sprinkle over fruit.
~Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
In my oven, I let it bake for about 1 hour.
I recently came across some quick and easy recipes to make in your cast iron skillet. From tasteofhome.com and bonappetit.com
This rhubarb crisp one from tasteofhome.com is incredibly yummy, and the rhubarb in the garden is already ripe. I used apples, but strawberries are yummy too.
Skillet Rhubarb Crisp
Ingredients
3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional
Directions
~In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or
strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof
skillet.
~In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the
mixture resembles coarse crumbs. Sprinkle over fruit.
~Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
In my oven, I let it bake for about 1 hour.
~ C
05-02-2020, 03:43 AM
#35
Power Poster
Join Date: Aug 2008
Location: new york state
Posts: 10,202
Originally Posted by tropit
lentil-walnut loaf...here's one from, "oh she glows," cookbook by angela liddon. i have this book, but haven't tried this recipe. it sounds delicious!
https://ohsheglows.com/2011/01/01/ul...l-walnut-loaf/
~ c
https://ohsheglows.com/2011/01/01/ul...l-walnut-loaf/
~ c
05-03-2020, 06:44 PM
#36
Super Member
Join Date: Nov 2014
Location: Dakotas
Posts: 2,978
Originally Posted by Patchworkbarb
This is a family favourite shipwreck recipe that my family all loves. You can throw whatever leftover veggies you have I. The fridge as well .
05-10-2020, 03:56 AM
#37
Super Member
Join Date: Oct 2019
Location: Corpus Christi, Texas
Posts: 1,822
It's warm here in south Texas. Our new garden has already produced yellow and zuchini squash. I slice them and toss them with olive oil and spices, then spread out on cookie sheet. 350 for 30 min--turn halfway. Mmmmm. We planted cucumbers, but I'm the only one that likes them, so I guess I'll learn to make pickles when they produce--lots of blooms.
Hubby is a hunter, and thankfully, we had just picked up processed venison before the breakout. Axis deer and Nilgi tastes just like beef!( Don't care for the native white tail deer.) We used a new processor in Kingsville, and they made delicious breakfast pan sausage and hamburger in 1 pound packages. I have used the sausage smoked rings (like Polish sausages) with canned chile to make chile dogs!
Hubby is a hunter, and thankfully, we had just picked up processed venison before the breakout. Axis deer and Nilgi tastes just like beef!( Don't care for the native white tail deer.) We used a new processor in Kingsville, and they made delicious breakfast pan sausage and hamburger in 1 pound packages. I have used the sausage smoked rings (like Polish sausages) with canned chile to make chile dogs!
05-10-2020, 05:03 AM
#38
Super Member
Join Date: Aug 2018
Location: Greater Peoria, IL -- just moved!
Posts: 6,066
Eating locally starts in our yards, aashley333!
Since hubby started keto he has really become a believer in things like organic and local food. He'd go on and on about how it was all a rip of before and now he's seeking it out. Processed raised venison is a wonderful meat. We were going to get a freezer this year (but with Covid they are unavailable until about September...) so we could take advantage of such things or small hand raised beef and pigs.
Cucumbers can be snuck into cooked foods! Treat them like zucchini sort of, peel and scrap out the loose seedy part and then chunk. I really like it in sweet and sour dishes.
Since hubby started keto he has really become a believer in things like organic and local food. He'd go on and on about how it was all a rip of before and now he's seeking it out. Processed raised venison is a wonderful meat. We were going to get a freezer this year (but with Covid they are unavailable until about September...) so we could take advantage of such things or small hand raised beef and pigs.
Cucumbers can be snuck into cooked foods! Treat them like zucchini sort of, peel and scrap out the loose seedy part and then chunk. I really like it in sweet and sour dishes.
05-12-2020, 11:40 AM
#39
Super Member
Join Date: Oct 2010
Location: California
Posts: 1,732
My husband is on a low salt diet, so the canned soup recipes that I so loved and canned veggies have too much salt in them to use. So, I cook fresh. People generally avoid the fresh foods so we have plenty of them in the stores. I also find shopping at a "high end" store has a lot of things the grocery chain stores run out of. They always have beef, chicken, and fresh fish there. We don't need much so it is not a big expense for me.
A lb. of stew beef goes a long way. I sometimes add a can of diced green chiles to add to the stew alone with onions, potatoes, and carrots, for a little spice. A TB of basalmic vinegar can add flavor to the stew as well.
Since there are only two of us, we don't need a lot of food and I love to cook, so the extra effort to cook fresh every day is easy for me. I 'trim down" the recipes so that it is just enough for two and that cuts down on waste and saves freezer space for ice cream! I don't think cooking fresh each day would work for many people, but people seem to hoard things that aren't fresh so we aren't having to be too creative with our food.
The Whole Food Market and Sprouts that we have here have fresh everything and I am lucky to have stores like this close to me.
A lb. of stew beef goes a long way. I sometimes add a can of diced green chiles to add to the stew alone with onions, potatoes, and carrots, for a little spice. A TB of basalmic vinegar can add flavor to the stew as well.
Since there are only two of us, we don't need a lot of food and I love to cook, so the extra effort to cook fresh every day is easy for me. I 'trim down" the recipes so that it is just enough for two and that cuts down on waste and saves freezer space for ice cream! I don't think cooking fresh each day would work for many people, but people seem to hoard things that aren't fresh so we aren't having to be too creative with our food.
The Whole Food Market and Sprouts that we have here have fresh everything and I am lucky to have stores like this close to me.
05-12-2020, 11:49 AM
#40
Super Member
Join Date: Jun 2010
Location: Waterford Michigan
Posts: 7,241
I do a lot of canning and dehydrating of my foods from my garden and from our local farmers market every year so I have a great canning pantry. I have a great time pulling out various combinations of foods to create great pantry meals. One I am thinking about for tomorrow is is a Chili using 3 quarts of Kidney beans, 1 pt of hot salsa, 1 pts of chili sauce and 2 pts of tomato sauce. I will add a bit more spices to round it off and voila! dinner from the pantry. For desert I will make a cherry cobbler using 1 quart of cherry pie filling and the recipe I use for cobblers. No need to buy a thing! A totally pantry meal.
