Member Updates, 16 hours ago
What's cooking with our members
Margaret : Getting my grocery list ready for next's weeks menu. Monday: Black Pepper Shrimp (Robin Rescues Dinner) and salad . Tuesday: Tuscan White Beans with Garlic and Sage (Vegan Planet) with Seared Portobello Mushrooms (Eat, Drink & Be Vegan). Wednesday: leftovers. Thursday: Mexican Noodle Bake (Frozen Assets) and Friday: Lime-Grilled Mahi Mahi Steaks (Once A Month Cooking Family Favorites) with Coconut Basmati Rice (courtes of J. Cook).
Matriarchy: I want figure out how to make "canned soup." For instance, to make a cooked concoction, pressure can it in pint jars, and then be able to add water, stock, or milk to have 3-4 cups of soup. Cream of cauliflower or broccoli, for instance, so I can take advantage of that season. I want to see if I can make up the recipe without the dairy, can it as "condensed" soup, and have shelf-stable homemade soup. Anyone doing that?
Margaret : Never tried to make my own canned soup, but I do use a lot of dried ingredients in soups (mostly beans). Those last for ages and ages. Let me know how this works for you though... I'd be interested in hearing about it. Sorry I can't be of any help.
16 hours ago
Matriarchy: It is the broccoli and cauliflower that got me thinking. I froze a lot last year, but it comes out mushy and I end up making soup. Seems like I should just make the soup and be done with it. But it will take up a lot of jar space, so I was thinking how to condense it so I could add water/milk later. Love the season where I can pay $1 for a giant head of local broccoli, but I have not yet settled on a way "put some up." We buy broccoli year-round.
16 hours ago
Traci Downing: The wind from the hurricanes in the golf is giving me a false sense of "fall" weather, so I made Traci's Apple Crisp
Margaret : Trying hard to get through the 4 new cooking books I got at the library. Only one left!! Have you looked at "The Roasted Vegetable" by Andrea Chesman. You really should. It's amazing... mostly veggies but some other great recipes in there for roasting! I found 40+ recipes in the 200+ page book. :) Almost worth the purchase price... but so glad the library had it!
Doris Clark: You brave soul. You have a marvelous collection of recipes. I too,love browsing the cookbook section of my library. I currently have Linda Greenlaw's "Recipes From A Very Small Island" I was interested to get it after reading her *The Hungry Ocean" (her true life story the movie "Perfect Storm" was based on.)
So keep on reading and writing, as I will, but mostly I'm just reading.
22 hours ago
Margaret : Thanks Doris. I was just looking through your collection of recipes as well. :) I love to peek through everyones collection and see what they've got! The library is my greatest resource for cookbooks, and with only 1400 square feet in my house my husband laid down the law about many books I'm allowed to keep... I'll have to check for that book by Linda Greenlaw - sounds good. Thanks for the comment!
21 hours ago
Matriarchy: I just got "One-Pot, Slow-Pot & Clay-Pot Cooking" from the library. Found my mom's clay pot and I want to try it out. I love to use the library to try cookbooks and see which I might buy for the permanent collection.
6 hours ago
Margaret : 4 new cook books from the library.... gotta buckle down and get her done! :)
Janice Cook: This weekend will bring Eating Well - Oven Fried Zucchini Sticks, Taste of Home - Plum Chicken Wraps, chicken with a simple Soy-Lemon Basting Sauce, Eating Well - Gnocchi with Zucchini Ribbons with Parsley Brown Butter, Eating Well - Tortellini and Zucchini Soup
Dawn Knowlton: My hubby has been out of town for the last week, so I haven't really made much of anything, other than the sweets I made a couple days ago. But he returns home tonight and has requested pancakes for breakfast tomorrow. So I pulled out my tried and true recipe, Good Ol' Pancakes, and will whip up a batch just for him. I also bought some bacon and some fruit. I am going to make a fresh fruit salad and drizzle it with a simple syrup I just made that I infused with gingerroot. The recipe for Flavored Simple Syrup is so easy and really jazzes up such simple things like fruit or iced tea. I kind of wish he would have requested Breakfast for Dinner tonight at 11pm now. *lol*
Lo Chan: Man, I love lazy recipes. I just made a single-serving bowl of Lox Pasta Salad and it was like having instant noodles, except like eleventy million times more gourmet. Only a pot, a dish, and a fork to wash afterwards. So good.
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