I made a version of this tonight. I used that al fresco chicken sausage and I skinned the potatoes. I also used a few splashes of Tabasco sauce. It was easy and good, however, it could definitely still use something — I’m just not sure what. Oh, and I did not use the bacon grease — I used the olive oil.
She has recently adopted a gluten-free diet and I would love to collect some geeky/pop culture/literary-referenced recipes that are gluten-free already or can be adapted to be gluten-free.
To get some ideas flowing, we’re teaching One Flew Over the Cuckoo’s Nest, The Kite Runner, Jane Eyre, Big Fish, In Cold Blood, myths (including Hercules, Gilgamesh, Ramayana) if you can think of anything. I will also be changing names for recipes to make them more literary-themed.
For example, I’m adapting a Lembas Bread recipe for her. I’m interested in multicultural recipes, desserts, breakfast, snacks — EVERYTHING! I’d also be willing to send out the completed cookbook file to anyone who wants it!
Hey, I’m a little late posting this. Annie has always been a good friend to me. If you can help her out, I’d appreciate it!
What are salt potatoes please, and what is the recipe for your Nutella and cool whip freezer pops? I’m asking for a friend who may actually just be me.
Salt potatoes are somewhat considered a regional dish of central New York, but were started by the Irish when they came to the U.S. and lived near salt distilleries. They would throw the potatoes in and cook them in the hot water. My family, being Irish, makes potatoes of every kind. We usually have them when we go camping with the extended family. The kind of potatoes we like to use aren’t easily found in the Cleveland area, but in NY where my aunt and uncle live, they are abundant —- sometimes even selling the salt in a pack with the potatoes.
Small potatoes - one or two bites (sometimes called mashers or boiling potatoes) can be white or red (I don’t think the red ones taste the same — but it could be psychological).
Lots of salt (my family always uses Kosher salt, but I’m not sure if it matters). It should be FINE salt.
Butter cut into small pieces
Seasoning (parsley or others) — I like it without any seasoning
I basically eyeball the whole thing, but I think the ratio of salt to water is 8 cups of water to 1.5 cups of salt. I think that would allow you to do 1 lb of salt potatoes, but again I eyeball it and usually make smaller batches because I live alone.
So, you put the water and the salt together in a pan, bring to a boil. Once it begins to boil add the potatoes (make sure they are washed). Keep on boil for about 25 minutes until soft.
Strain water out. Melt butter in pan for a minute. Then add the potatoes. Swirl the potatoes around making sure they are all coated with the butter.
The salt allows the water to heat up to a higher temp. This allows the potatoes to be creamier/fluffier on the inside than normal.
They sound so simple, but they are amazing. My family actually gets mad at someone if we feel they ate more than their share on a trip.
I hadn’t been planning on making them, but I went to the farmer’s market yesterday and they had the white ones. I don’t normally see them at the grocery store (I see the red ones but not white) and I just had to have them!
I’ll post the other recipe in a bit.
(Well, let’s face it. Bacon makes anything good).
Any favorites you care to share? I’ve been trying to look for easy freeze recipes since school starts back for me next week (and as a 1st year I KNOW I won’t be eating well if I have nothing prepared ahead of time)
The following are recipes I’ve tried, like, and freeze well.
Skinny Taste Chicken Nuggets - So good, taste just as good heated up as they did the first round.
Breaded Pork Chops — not exactly the healthiest, but so yummy. I let the meat sit and dry for a bit after flouring it. Chops with the bone in are juicier.
Tangy Beef Turnovers - this is my favorite meal to make, except I use Smoked Gouda cheese because I don’t like Swiss. I think a few different cheeses would work. 1 serving equals 179 calories, so make sure to pair it with some vegetables.
Kielbasa freezes well. I boil them until they are cooked. Freeze them like that. When I am ready to eat it, I heat it up on a frying pan till I can cut through it. Then I slice it up, put it back in the frying pan and put about 1/3 cup of orange juice it. Cook on medium until the orange juice is almost all gone. Make sure to turn the pieces over every now and then.
Sour Cream Chicken - this is really good. I changed it slightly after the first time I made it — it is healthier / easier. I use Plain Greek Yogurt instead of sour cream — and I used as much that is needed to cover all the parts of the chicken that is covered. This is what makes the dish. Also, sorting out the seasoning from the stuffing is annoying, so I use half Italian panko bread crumbs and half regular Italian bread crumbs. Tastes about the same and is a little healthier.
I also freeze my mom’s pepper steak recipe, and a lot of different casseroles. But I don’t have those recipes on me.
Also, I reheat things either in a sauce pan, the oven, or a toaster oven (depending on the recipe). I don’t like what the microwave does to food when I am reheating.
I like breaded pork chops. Every time I make them (instead of my mom), the breading comes off as soon as I cut it apart.
Anyone have any tips or recipes?
I’m making Oven-Roasted Asparagus (I use extra virgin olive oil, and I don’t use the cheese) and kielbasa.
The kielbasa is not a recipe from the internet. It is just how my parents made it when I was a kid, and I like to make it when I feel homesick.
I’ve posted about it before, but in case you missed it, this is how I do it.
Boil kielbasa ahead of time. Do not use brand meat like Johnsonville brats or whatnot because they have preservatives in them, and I think don’t taste as good as the kielbasa you get from the deli.
Cut kielbasa cooked kielbasa up. Put in frying pan with orange juice (I use Tropicana, no pulp, other brands can get kind of grainy and taste weird). I use about 1/3 cup of OJ if I am just making one for myself. But basically, I eyeball it. Enough in the pan that each slice is sitting in the oj at least half way up. Heat and stir on medium high until almost all of the oj has evaporated.
Yummy in my tummy.
What did you have/make tonight?
I’m trying to eat healthier and cook at home more.
Tonight I made raspberry marinated salmon for dinner.
It was ok. I didn’t like the aftertaste. I’d consider making it again, not because I loved it, but because it is easy, healthy, and I didn’t hate hate it.
All I did was defrost 1 salmon fillet (I bought them vacuum sealed in individual pouches), let it sit in the fridge with Kraft raspberry light salad dressing for 30 minutes, and then broil it for 10.