Want to cook dry beans. What is your favorite way?
Barb Conrad
8 years ago
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ci_lantro
8 years agoplllog
8 years agoRelated Discussions
What is Your Favorite Cooked Green Vegetable?
Comments (25)I had to add my two cent to this post.. I am crazy about spinach but my favorite way to cook spinach is in an omelet with cheese..More spinach than egg and cheese though. :-) yummy!...See MoreWhat is your favorite forum besides cooking? Help tuna casserole.
Comments (30)We are all triangles, lol. Such an interesting observation about the internet and forums. I know eyes probably roll at most of my posts, but someone somewhere might use my non-recipe jumble way of cooking or use a hint since we cut out most sugars and salts a long time ago. Mentioning pharmacists Barb...i've done the same. I wandered into a pharmacist in the city....seems to be one on every NYC block...two young girls behind the counter, young meaning younger, probably early thirties. This was a couple years ago, but i decided to ask about a possible urinary tract infection and we ended up chatting for 20 minutes. They were so helpful and suggested a non-invasive over the counter thing to try first before seeing my primary care as i just had no time...they were a fantastic wealth of information. And made me promise to seek doctor help if it was not solved in a few days. Researching on our own is just good knowledge to have along with your primary care office. We really are responsible for our own basic needs at home and to eat as healthy as we can. It is difficult to start making changes to a dish that is so familiar but i feel pretty shitty after eating comfort food. DH made red-eye gravy, scratch biscuits, the day after a party. With leftovers after i made a de-salted roasted ham NewYears day...we ate tiny portions and it was a treat, then felt crappy all day. We just don't eat that way anymore. (it was delish going in!) Not had tuna casserole since my my mother made it when i was a kid. Loaded with wasted calories. Lots of ways to replace that with vegetables and still be creamy and filling. I've been making a no-mayo nicoise tuna salad for years. Even better, With your prep bowls...6 or 8 soup bowls near your chopping block...chop a half red onion, or white, a half red pepper, a couple ribs of celery, some green onion...pull some peas, limas, spinach, out of the freezer,,,,(i buy the bags over the rectangle cube boxes from the freezer section). Any good veg choices you like...) in the bags you can just take a handful, then wrap it back up with a rubber band. A veg in each bowl, the frozen as well and they start to thaw a bit. Some olives if you like them, capers if you have them. A half a chopped apple and some lemon zest with a 1/4 juice...grate a couple cups of cauliflower. Or chop. Even chopped mushrooms. Saute your onions and celery, grated carrot, garlic...whatever you want and place in the bottom of a casserole, add all other veg and layer with tuna and cooked rice pasta or regular egg noodles but use a 1/4 portion. Just replace all that pasta with 3/4 veg. Cauliflower is such a great pasta/rice replacement. We use non-fat greek yogurt mixed with cottage cheese, feta, or a slice of goat cheese...we like all of those and usually have them on hand. I use a bit of water but skim milk is a good choice for some moisture. And egg stirred in is good but not necessary. I always have citrus ice cubes frozen with some herbs. a couple of those on top...cover and bake...then cover off near the end of oven cooking to get a nice bubbly light brown top. Browning a bit adds flavor. Packed with lots of veggie you can eat a bit more. The rest of the fresh chopped veg and apple/lemon/herb, olives etc goes into a fresh tuna salad for the next day or two. Cucumber and avocado is super on that salad. You then have a crisper drawer of leftover veg not cut up for another few meals at the end of the week. Half a red pepper, half and onion, etc. My veggie lasagna and Shipwreck pie, both are 75% veg and keep winning cooking contests. Because they are baked casserole dishes they have all the elements of comfort food without the high starches and empty calories though very filling and comforting...and we don't feel shitty the next day....See MoreEggplant - please share your favorite way to cook it
Comments (38)We have an over abundance of eggplants most summers. My favorite way is to slice about 1/2 inch thin, salt and let sit for about 40 minutes. Rinse off and press to remove any remaining moisture. If using 1 large eggplant, add to a plastic bag with 1/2 flour, shake to coat. Put two eggs in a bowl and whisk, put panko and parmesan cheese in a pie plate. Dip in egg, then press into the panko mixture pressing down to get the coating to stick. Place on an oiled baking sheet and grind salt and black pepper onto the tops, spray with cooking spray and bake at 425 for about 15 minutes, flip to the other side and bake about 5-10 more minutes or until it's golden brown. Put a nice, thick slice of fresh mozzarella on each slice and stick it under the broiler until the cheese is nice and melty. Serve with pasta. We also often just cut into slices and put olive oil, salt and pepper on and grill. Sometimes we stuff with ground beef or ground sausage and tomatoes, garlic, etc. Traditional eggplant parmesan gets made a lot in my house this time of year but I strongly prefer the first recipe I wrote as it allows the eggplant rounds to get and stay crispy. In an eggplant parmesan casserole they can become pretty soggy....See MoreYour favorite way of cooking chicken livers
Comments (20)I will only buy organic chicken livers anymore. I like to dredge them in a mix of flour and sesame seeds and either grace with some oil and put into the oven or fry in a bit of butter. Add in some onions somewhere Wanna' hear what I like that sounds gross? I will add in some full fat yogurt and make a sauce around them. Yougurt and liver? Gross worthy, on the mention, of course. You could use a sour cream if the thought of yougurt seems repulsive. The yogurt breaks out into a thinner sauce as it cooks just a bit. A friend introduced me to this many years ago and it has been a favorite of ours for a long time. We like it with brown rice. I know. It sounds highly suspect on the surface of being cringe worthy. Liver----you either love it or hate it, like cilantro. I love both of those things. Haven't bought other types of liver in many decades. But, chichken livers do get high marks at my table. I used to work at a medical facility a long time ago and the ladies back in the kitchen did some real old school cooking for the residents------- real, real old school!!! They made the best chicken fried liver! Not chicken liver----chicken fried liver. Darned that was good!...See MoreUser
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