Cooking Group: Messages by kowboy83

I picked up a pound of dried mixed beans and lentils at Whole Foods the other day. I didn't have the means to write down the recipe they offered on the bin. I could look up a recipe online but would perfer a recipe someone has had experience with.

Any one have a good 5 bean soup mix recipe?

I don't bake often nowdays.Kids are grown and gone, no grandchildren and my husband and I don't need it. I did get to bake for a bake sale at a charity I work for, Heavenly Hoofs. Here are the results.

My husband called late Sunday morning to tell me that he was bringing a friend home for dinner that night. So much for the left overs I planned. I decided on chicken cacciatore. I also served a zucchini gratin and broccoli. We had leftovers tonight.



Chicken Cacciatore - Giada De Laurentis
Ingredients
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

I used 6 thighs because that's what I had. After preparing the chicken and veggies(I also added a few baby carrots I had to sweeten the sauce) I baked this in the oven, covered, at 350 for two hours).

Zucchini Gratin - Ina Garten

Ingredients
6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Directions
Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned

Refrigerator Mashed Potatoes

Cook: 9 large potatoes, mash
Add: 2 3-oz packages cream cheese
1 cup sour cream
1 tsp instant onions
1 tsp pepper
2 tbs butter

Beat until fluffy(I use a manual masher)
Refrigerate in glass dish covered by plastic wrap then foil. Use within two weeks.
To use: Place in buttered casserole. Dot with butter. Bake at 350” for 30 minutes

Serves 8-15

You can substitute minced garlic in place of onion while cooking the potatoes and/or use chive flavored cream cheese.

This is a great dish for holidays as you can make it in advance, place it in the casserole and pop it the oven when needed.

I've made these for over 20 years and my son, epscially loves them. Once when we took this dish to our church when it our turn for the community T-day dinner for the homeless, my son said he felt sorry for these people. I suggested that at least on this day they were getting a nice meal. He said he understood that but he felt sorry that they got to taste how good my potatoes are but would never have them again.

Onion, grape tomatoes, spinach and goat cheese. I usually only eat a two-egg omelette but I had so many veggies I added a third egg.

Loved to go to orchards in the fall when I lived in KY. I'd make pies, butter, sauce, fried and with pork. I recently found this recipe and used it on vacation for a group of 10. It's a wonderful scent to wake up to. I had some dried cherries and added them too. I think the cherries made the oatmeal sweet enough and it didn't need extra sugar though that may be in part because I've cut most refined sugar out of my diet(except when I have ice cream).

Overnight Oatmeal with Apples

2 small Gala or Fuji apples, cut into ½-inch pieces
Juice of ½ small lemon
4 cups water
1 cup steel cut oats
1(3-inch) cinnamon stick
½ tsp kosher salt
¼ cup packed brown sugar
¼ cup low-fat milk, warmed if desired

1. Preheat oven to 225’
2. Combine the apples and lemon juice in a 3-qt baking dish with a lid. Stir in the water, oats, cinnamon stick, and salt Cover and bake until the oats are softened and the liquid is absorbed, about 8 hours.
3. Discard the cinnamon stick. Divide the oatmeal evenly among 4 bowls. Top evenly with the brown sugar and milk.

Serves 4

I had this at Jorge's in Largo, FL last Friday. A bit on the sweet side but that could be fixed when trying it at home. Loved it with the yellow rice and black beans. The garnish seemed to be a corn tortilla cut into long thing strips. They were crispy.

I purchased Wonderware waterless cooking pots and pans 40 years ago. They cost me a small fortune back then, as a junior in high school, $400. They were an excellent investment though. For many years I could just write to the company and get replacement handles(only ha to do it twice), only paying for shipping. About 5 years ago when I needed a new handle I discovered the company was sold and the new one would not even sell handles.

I've searched and searched mostly findsing others conducting the same search. I found one guy who said he had replacements but they didn't fit and he chastised me and charged me a fee for returning them. I got some that fit last year but they are flimsy. Two have already broken and I'm afraid they'll break while I holding a hot pan of food. My fry pan has no handle at this time and I realize this is dangerous. The bottoms of the pans aren't so flat anymore and that makes them shake on my new cooktop.

As much as I love these stainless steel, aircore pans which still look in great condition, it's time to bite the bullit and get new cookware. I've looked at Le Creuset but I was really leaning towards Calphalon. Now I see All-Clad LTD and All-Clad Copper Core. None of which is cheap. I am used to cooking with good cookware and I'm willing to pay for it. I know with new cookware I will have to make some adjustments.

So, what do you all cook with? Do any of you have any of the above mentioned brands and what do you think of it?