This isn’t Grandma’s potatoes. Whip these potatoes out at your next gathering and I doubt you’ll hear any complaints. This potato dish comes from the Middle East. Here’s a deep look at these potatoes.
Seasonings are going to be heavenly. In the line up you got coriander, garlic, turmeric, cumin, juice of a lime, parsley, cilantro, dill, salt and pepper. Personally I would add an onion or grate bit of onion in. Toss potatoes with olive oil and seasonings. Hold dill back for garnish. You do have boil the potatoes off first. Drain then toss in seasoning.
This post sounds delicious. Crispy fried pork. Hello! Yes! Below we will a deep look at the dish.
MEAT: Joyce uses pork however, you could use chicken or whatever white meat you have. Or red meat.
FLOUR OR STARCH: Joyce uses potato starch. I have made this dish with chicken and I used corn starch. There’s nothing wrong with flour. She’ll always have a spot or four in my kitchen. This isn’t the dish for flour. She judt doesn’t belong here.
CAPSAICIN: Joyce uses bell peppers and so do I. Cut them bite size. That will make ut easier to eat.
PINEAPPLE: Fresh or canned. I use canned and I will add the pineapple last. That way it gets warmed through
I recently tried their new Grilled Cheese Burritos and it was so good. I couldn’t believe it came from Taco Bell. It was a shell with ground seasoned meat, Spanish Rice, sour cream and cheese. Grilling a burrito can be tricky. It’s round. Usually, it’s a square sandwich with cheese between the bread. Easy right. Until you go to you flip the damn thing. Anyway, here’s a closer look at the burrito and substitutions recommended.
MEAT: Taco Bell offers steak, ground beef and chicken to chose from. At home you could use whatever you have.
CHEESE: Taco Bell uses shredded cheese and queso. If you have both use them if you (and your family) like.
RICE: Taco Bell uses Spanish Rice. I recommend sticking with this.
SEASONINGS: Taco Bell of course, uses their own seasonings. Onion, garlic, salt, pepper, and chilies (or chili powder) of some kind.
SOUR CREAM: Taco Bell uses seasoned sour cream from their company. Do this at your leisure. Season it as you chose or not. It’s your burrito.
In this post, Peter is bringing us a Russian version of a French meat and potatoes casserole. Oh my gravy…
This is potatoes stacked with onions, topped with Garlic Aioli (Garlic infused Mayo) with meat then more potatoes and onions. Then topped again with regular mayo. After baking add cheese and bake till cheese is melted. Hello!
MEAT: Let’s talk about the meat. In this recipe there is veal. Not everyone can get veal. Or afford it. I am in the last boat. I am sure thin sliced pork, chicken, or beef would do.
POTATOES: Peter used plain regular old potatoes. The key is to slice them thin. Otherwise they would be done.
ONIONS: I grew up watching Justine Wilson a Cajun chef from New Orleans. Everytime I hear someone from Europe say onion I think of him. Peter didn’t specify what kind of onion. So use what you have. Slice them thin.
CHEESE: Again, Peter wasn’t specific about the cheese. So use what you have.
MAYO: Use your favorite brand. Aioli is just garlic infused mayo.
With Harvest season two weeks away you might have to feed a crowd. That can be expensive. The fried rice recipe I am sharing is from Jamerrill Stewart. She knows a thing or two about feeding crowds. Lady’s got nine kids total with eight still at home. Oldest is married with a new baby.
Jamerrill cooks in large batches to have future meals in the freezer. I have learned a lot from her. I never thought about making these store brand freezer meals myself. I do now.
Let’s look at this recipe. It calls for chicken. Awesome! Use the chicken (or other meat) you have. Veggies. Yes! What is fried without veggies of some kind? Boring. Rice can be what you have.
With that search out for a sauce that you will like.
If you are new to canning this is the perfect project for you. Why? Tessie showsthe steps of waterbath canning that the new canner needs to see. Tessie explains why she does why she does.
This also allows you to have your favorite brand of condiment like mustard (Tessie also has a video recanning ketchup or salsa.) On your shelf at a price you can afford.
With all the fuss around the crashing American (that’s where I live) economy, it’s time to coin this term: Depression Era Cuisine officially. I have no doubt this will be done by some world-known chef but who cares? We are jumping the gun by doing this now on September 26, 2022. I will leave a list of links to my Pinterest boards I think you may find useful.
For the last six to seven months the United Nations has been warning of a potential famine. There are a few items that will be in short supply. Sriracha is one of them apparently. Yes! I will give you a link to a homemade Sriracha sauce. You’re welcome. This is just an example of one item that has become an American addiction. Like Salsa in the 1990s. Seriously though we have got to get people to see what’s in front of them before they are at our door say, “why didn’t you tell me?”. I have been preparing for the last three years. I wish I’d been prepping for years but better late than never.
Ali shares her verison of this classic Chinese soup. I can tell you, Egg Drop Soup is my favorite. It’s simple and delicious. Hot and Sour Soup stats put same as Egg Drop only you add vinegar which is the sour part. The hot part comes from pepper. Specifically white pepper. I would’ve thought black or red. Nope! It’s white pepper which has the heat. The white pepper was used as a way to keep the poor country people warm in the winter. Maybe this will help Europe….
What to serve in the soup? I have watched Marion Grasby make it and it’s similar to this. I watched Mandy from Souped Up Recipes which is where I got the tidbit about the white pepper. Minus the sarcasm.
Ali has a list of items to put into Hot and Sour Soup. Mushrooms, carrots and greens. Also, you could add dumplings to this soup. I would say you could turn this soup into a full meal.
Traditional Cassoulet takes hours to make. I don’t knock this at all. Here’s a brief look at its origins. Cassoulet like Borscht and Chicken Cacciatori were created by peasants who needed meals that were hardy and would keep them filled up. Cassoulet is a dish thst was so good that the bourgeois class stole it to make it theirs and that’s the version you would see if you go to a five star restaurant in France (or America and/or Canada). For this post we are going to focus on the peasant version.
There are three types of Cassoulet and I will break them down below:
Castelnaudary is the simplist and purist in flavor, made with beans, fresh pork, ham, sausages and pork skin. Yeah! (De Melogue F. (2020) French Cooking for Beginners).
Next is Carcassonne adds lamb to Castelnaubary. Sometimes there is partridges added. (De Melogue F. (2020) French Cooking for Beginners).
Toulouse’s version contributes lamb, bacon, sausage and goose confit to the mix. (De Melogue F. (2020) French Cooking for Beginners).
Back to Katerina’s version. It’s similar to the French Peasant style. Difference is she uses canned white beans instead of cooking them at home. Hey! Many people don’t have time to hang out over a stove for hours. Or more of when they are home, we just want to relax. Katerina’s version is perfect.
What to serve with this incredible dish? Crudites with Four Dips. What to hell is that? Think veggies with four dips. First dip is an Aioli (Fancy Mayo), Poischichade (Humus), Tomatade (Tomato Dip), and Olivade (Black Olive Dip). Sounds more complicated. It’s not. Google ghis plate and you’ll understand why I recommend it.
Bread! Hell yeah! A nice crusty rustic bread would be perfect. Rip into that bread like a savage. A rustic bread will slop up the juices from this dish.
Dessert. I make a mousse type of dessert that’s so easy. Take your favorite pudding mix with two bowls of whipped topping. Place in a bowl or small bowls.
Drink could mocktails for children and a wine for adults. White wine white white meat and a nice dark red for red meats.
Happy First Day of FALL! 🥘 I am excited for Fall. It’s cooling off. Time to finish Winter preparations and set back and enjoy the snow falling. 🌨❄
I am sharing Marion’s Vietnamese Beef Stew because it has all the familiar Fall scents. Oh my goodness. This recipe has it all. Ginger, cinnamon, star anise and garlic. Plus lemongrass because why not…
There’s also potatos and carrots with Asian Shallots. Okay here’s some substitutes you could make. If you can’t find Asian Shallots you could use regular shallots. If you don’t do potatoes than put in Fall squashes. Carrots pair wonderfully with parsnips or rutabaga with turnip would be awesome.
If you’re having a hard time finding cinnamon sticks in the spice aisle go to your stores Hispanic aisle. You can whole cloves and sometimes star anise. You make this before I get to please share your results. I would love to hear about them.
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