Re: [CnD] Looking for Quinoa recipes...
I too would be interested in this stuff as I just bought some. Also, how does one cook it perhaps say like for cereal in the morning? Sharon -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Linda Weber Sent: Wednesday, February 22, 2012 12:03 AM To: Cookinginthedark@acbradio.org Subject: [CnD] Looking for Quinoa recipes... Hello Fellow Cooks: I've been hearing how healthy it is to eat quinoa, so I bought a bag at Costco the other day. Does anyone have any quinoa recipes? Thank you in advance. Linda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Basic Quinoa
Basic Quinoa Ingredients: 1 cup quinoa 1 1/2 cups cold water Optional: 1/4 tsp salt Quinoa Cooking Directions: You'll need a 2 quart pot with a tight fitting lid, and a fine mesh strainer Double the recipe if you want to have leftover quinoa for another meal or two Optional: Soak the quinoa for 5 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste Most quinoa sold in the US these days has been cleaned, and steamed to remove the saponin, so don't worry about that overly much To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer Cook for 15 minutes Remove quinoa from heat and allow to sit five minutes with the lid on Fluff quinoa gently with a fork and serve -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Simple quinoa breakfast recipe:
Don't be blown away by this recipe. It gives a good overall how to make it for breakfast. It actually taste very good. Take heart if you are not into using all the different milk products for example just use whatever milk you have on hand. Same thing with the sweetener you can use brown sugar or honey. I forgot almost to mention that the colapsable strainer's sold by Blind Mice Mart work fabulously when pouring off the any excess water. Simple quinoa breakfast recipe: cooked quinoa, simmered with non-dairy milk, dried fruit, nuts or seeds, optional sweetener. 2 Servings Total Prep and Cook Time: 20 Minutes Ingredients: 1 cup or so cooked quinoa 2 Tbsp sunflower seeds, pumpkin seeds, or chopped walnuts 2 Tbsp raisins 2 Tbsp chopped dried apricots Substitute dried cranberries, currants, blueberries, chopped figs or dates as you like 1/4 tsp salt 1/2 tsp cinnamon 1 cup almond, hemp or soy milk, flavored or plain - add more as needed Optional: 1 Tbsp maple syrup, brown rice syrup or other sweetener Directions: Combine all ingredients in a two quart saucepan Heat on medium-low, stirring, until the quinoa has soaked up the liquid, and the dried fruit has plumped up nicely Add more milk if needed until the consistency pleases you That's it. Enjoy! Cooking Tips: This simple quinoa breakfast cereal will serve two people, or one who's very hungry. Double the recipe for 2 hungry people! If you don't have cooked quinoa, but want to eat this quinoa breakfast recipe NOW, just cook everything along with the raw quinoa. Use 1/4 cup raw quinoa, and add the other ingredients along with 1/2 cup water. Make extra so you can eat quinoa for breakfast again tommorrow! -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] (no subject)
Light and easily digested, yet satisfying and nutritious, this easy low fat crockpot soup recipe is the perfect meal in a bowl. Prep Time: 20 min. Cook Time: 5 - 6 hr 8 Servings Ingredients: 1/2 cup quinoa 3/4 cup uncooked small red lentils (masoor dhal) Optional: 1 Tbsp olive oil (Not optional in my opinion) 2 large carrots 2 stalks celery 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 small butternut squash 1 bay leaf 2 inch piece cinnamon stick 2 thin slices fresh ginger (about 1/2 inch piece peeled first) 1/2 jalapeno pepper, seeded 6 cups water or unsalted soup stock 1/2 tsp ground cumin 1/2 tsp ground fennel seed 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp ground coriander 1/2 tsp dried thyme leaf or 1 sprig fresh 1 tsp dried basil or 1 Tbsp minced fresh 1/4 tsp dried rosemary leaves or 1 sprig fresh 1/2 tsp salt or to taste and fresh ground black pepper 4 Tbsp minced fresh herbs: parsley, cilantro or basil 2 cups chopped fresh greens: kale, chard, or spinach More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder Crockpot Directions: Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander Peel the carrots, slice lengthwise, then slice in thin pieces Wash and trim the celery stalks, then slice crosswise in thin pieces Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot Add the vegetables, except for the optional greens, and cover with the 6 cups water Cover and cook on low for 6 hours or more if needed 20 minutes before serving, turn the heat up to high and stir in optional greens Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them Stovetop Directions: Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Quinoa-All Bran™ Pilaf with Raisins and Simple Green Salad
Quinoa-All Bran™ Pilaf with Raisins and Simple Green Salad Total Time: 35 min Prep 15 min Cook 20 min Yield: 4 to 6 servings Ingredients 2 cups water 1 cup quinoa, washed 1 tablespoon olive oil 1 red onion, finely diced 2 cloves garlic, thinly sliced 2 teaspoons curry powder 1/2 teaspoon ground cinnamon 1/2 cup raisins Kosher salt and freshly ground black pepper 3/4 cup KELLOGG'S® ALL-BRAN® Original cereal 2 cups chopped romaine lettuce leaves Juice of 1/2 lemon 1/2 teaspoon brown sugar 2 tablespoons extra-virgin olive oil Directions In a large saucepan, bring the water to a boil. Add the quinoa, cover, and simmer 15 minutes, or until cooked through. In a large saute pan, warm 1 tablespoon of olive oil until shimmering. Add the onions, garlic, curry powder, and cinnamon. Stir and cook until the onions are soft and start to brown. Stir in the raisins. Season with salt and pepper. Cook for 1 more minute. Turn off the heat. Add the cooked quinoa to the onions. Add the cereal, crushing lightly in your hands. Stir well. To make the salad dressing: Whisk together the lemon juice and brown sugar. Whisk in the olive oil. Season the dressing with salt, and pepper, to taste. Toss the romaine leaves with the dressing to coat evenly. Serve with the pilaf warm with the salad on the side. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] quinoa Crockpot Soup
quinoa Crockpot Soup Light and easily digested, yet satisfying and nutritious, this easy low fat crockpot soup recipe is the perfect meal in a bowl. Prep Time: 20 min. Cook Time: 5 - 6 hr 8 Servings Ingredients: 1/2 cup quinoa 3/4 cup uncooked small red lentils (masoor dhal) Optional: 1 Tbsp olive oil (Not optional in my opinion) 2 large carrots 2 stalks celery 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 small butternut squash 1 bay leaf 2 inch piece cinnamon stick 2 thin slices fresh ginger (about 1/2 inch piece peeled first) 1/2 jalapeno pepper, seeded 6 cups water or unsalted soup stock 1/2 tsp ground cumin 1/2 tsp ground fennel seed 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp ground coriander 1/2 tsp dried thyme leaf or 1 sprig fresh 1 tsp dried basil or 1 Tbsp minced fresh 1/4 tsp dried rosemary leaves or 1 sprig fresh 1/2 tsp salt or to taste and fresh ground black pepper 4 Tbsp minced fresh herbs: parsley, cilantro or basil 2 cups chopped fresh greens: kale, chard, or spinach More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder Crockpot Directions: Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander Peel the carrots, slice lengthwise, then slice in thin pieces Wash and trim the celery stalks, then slice crosswise in thin pieces Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot Add the vegetables, except for the optional greens, and cover with the 6 cups water Cover and cook on low for 6 hours or more if needed 20 minutes before serving, turn the heat up to high and stir in optional greens Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them Stovetop Directions: Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
Where is the name of the recipe? Anna - Original Message - From: "gail johnson" To: Sent: Wednesday, February 22, 2012 5:44 AM Subject: [CnD] (no subject) Light and easily digested, yet satisfying and nutritious, this easy low fat crockpot soup recipe is the perfect meal in a bowl. Prep Time: 20 min. Cook Time: 5 - 6 hr 8 Servings Ingredients: 1/2 cup quinoa 3/4 cup uncooked small red lentils (masoor dhal) Optional: 1 Tbsp olive oil (Not optional in my opinion) 2 large carrots 2 stalks celery 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 small butternut squash 1 bay leaf 2 inch piece cinnamon stick 2 thin slices fresh ginger (about 1/2 inch piece peeled first) 1/2 jalapeno pepper, seeded 6 cups water or unsalted soup stock 1/2 tsp ground cumin 1/2 tsp ground fennel seed 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp ground coriander 1/2 tsp dried thyme leaf or 1 sprig fresh 1 tsp dried basil or 1 Tbsp minced fresh 1/4 tsp dried rosemary leaves or 1 sprig fresh 1/2 tsp salt or to taste and fresh ground black pepper 4 Tbsp minced fresh herbs: parsley, cilantro or basil 2 cups chopped fresh greens: kale, chard, or spinach More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder Crockpot Directions: Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander Peel the carrots, slice lengthwise, then slice in thin pieces Wash and trim the celery stalks, then slice crosswise in thin pieces Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot Add the vegetables, except for the optional greens, and cover with the 6 cups water Cover and cook on low for 6 hours or more if needed 20 minutes before serving, turn the heat up to high and stir in optional greens Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them Stovetop Directions: Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
And where is the subject line, again? and again? and again? --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Anna" To: Sent: Wednesday, February 22, 2012 6:24 AM Subject: Re: [CnD] (no subject) Where is the name of the recipe? Anna - Original Message - From: "gail johnson" To: Sent: Wednesday, February 22, 2012 5:44 AM Subject: [CnD] (no subject) Light and easily digested, yet satisfying and nutritious, this easy low fat crockpot soup recipe is the perfect meal in a bowl. Prep Time: 20 min. Cook Time: 5 - 6 hr 8 Servings Ingredients: 1/2 cup quinoa 3/4 cup uncooked small red lentils (masoor dhal) Optional: 1 Tbsp olive oil (Not optional in my opinion) 2 large carrots 2 stalks celery 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 small butternut squash 1 bay leaf 2 inch piece cinnamon stick 2 thin slices fresh ginger (about 1/2 inch piece peeled first) 1/2 jalapeno pepper, seeded 6 cups water or unsalted soup stock 1/2 tsp ground cumin 1/2 tsp ground fennel seed 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp ground coriander 1/2 tsp dried thyme leaf or 1 sprig fresh 1 tsp dried basil or 1 Tbsp minced fresh 1/4 tsp dried rosemary leaves or 1 sprig fresh 1/2 tsp salt or to taste and fresh ground black pepper 4 Tbsp minced fresh herbs: parsley, cilantro or basil 2 cups chopped fresh greens: kale, chard, or spinach More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder Crockpot Directions: Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander Peel the carrots, slice lengthwise, then slice in thin pieces Wash and trim the celery stalks, then slice crosswise in thin pieces Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot Add the vegetables, except for the optional greens, and cover with the 6 cups water Cover and cook on low for 6 hours or more if needed 20 minutes before serving, turn the heat up to high and stir in optional greens Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them Stovetop Directions: Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] sorry about the no subject
Hi, I sent the recipe again with the subject line. I am very sorry. It is a crockpot soup but it also gives stove instructions. Happy eating. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
When will we ever stop putting people down, name calling, and such. This is getting way out of hand. Let's go with recipes with regard to food. I try to put a subject line in my messages. Some people forget, and that's okay. If we would just give recipes, ask questions, and do what the motorator says, we will be better off. -Original Message- From: Charles Rivard Sent: Wednesday, February 22, 2012 7:45 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] (no subject) And where is the subject line, again? and again? and again? --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Anna" To: Sent: Wednesday, February 22, 2012 6:24 AM Subject: Re: [CnD] (no subject) > Where is the name of the recipe? > Anna > - Original Message - > From: "gail johnson" > To: > Sent: Wednesday, February 22, 2012 5:44 AM > Subject: [CnD] (no subject) > > >> >> Light and easily digested, yet satisfying and nutritious, this easy low >> fat crockpot soup recipe is the perfect meal in a bowl. >> Prep Time: 20 min. Cook Time: 5 - 6 hr >> 8 Servings >> Ingredients: >> 1/2 cup quinoa >> 3/4 cup uncooked small red lentils (masoor dhal) >> Optional: 1 Tbsp olive oil (Not optional in my opinion) >> 2 large carrots >> 2 stalks celery >> 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 >> small butternut squash >> 1 bay leaf >> 2 inch piece cinnamon stick >> 2 thin slices fresh ginger (about 1/2 inch piece peeled first) >> 1/2 jalapeno pepper, seeded >> 6 cups water or unsalted soup stock >> 1/2 tsp ground cumin >> 1/2 tsp ground fennel seed >> 1/2 tsp turmeric >> 1/2 tsp paprika >> 1/2 tsp ground coriander >> 1/2 tsp dried thyme leaf or 1 sprig fresh >> 1 tsp dried basil or 1 Tbsp minced fresh >> 1/4 tsp dried rosemary leaves or 1 sprig fresh >> 1/2 tsp salt or to taste and fresh ground black pepper >> 4 Tbsp minced fresh herbs: parsley, cilantro or basil >> 2 cups chopped fresh greens: kale, chard, or spinach >> More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder >> Crockpot Directions: >> Rinse the quinoa and red lentils in a bowl or pan, then drain into a >> colander >> Peel the carrots, slice lengthwise, then slice in thin pieces >> Wash and trim the celery stalks, then slice crosswise in thin pieces >> Break or cut the cauliflower into large chunks - these will break up into >> smaller pieces as they cook >> Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and >> jalapeno in the crockpot >> Add the vegetables, except for the optional greens, and cover with the 6 >> cups water >> Cover and cook on low for 6 hours or more if needed >> 20 minutes before serving, turn the heat up to high and stir in optional >> greens >> Just before serving, add the minced fresh parsley, basil or cilantro, >> salt & pepper, and serve, removing the ginger slices, bay leaves, >> cinnamon stick, as you come across them >> Stovetop Directions: >> Heat oil in large sauce pan on medium >> In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay >> leaf, cinnamon stick, ginger slices, jalapeno >> Saute the veggies except for greens 10 minutes. Add cumin, coriander, >> turmeric, fennel and paprika and stir until heated and veggies are coated >> Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 >> minutes. Add the optional greens. Cover and cook 5 more minutes or until >> greens are wilted. >> Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve >> Cooking Tips >> To speed up cooking, preheat the crockpot on high, bring everything to a >> boil in another pot, add to the crockpot and cook on high for 2 - 3 >> hours. >> Heat oil in large sauce pan on medium >> In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay >> leaf, cinnamon stick, ginger slices, jalapeno >> Saute the veggies except for greens 10 minutes. Add cumin, coriander, >> turmeric, fennel and paprika and stir until heated and veggies are coated >> Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 >> minutes. Add the optional greens. Cover and cook 5 more minutes or until >> greens are wilted. >> Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve >> Cooking Tips >> To speed up cooking, preheat the crockpot on high, bring everything to a >> boil in another pot, add to the crockpot and cook on high for 2 - 3 >> hours. >> >> -- >> Email services provided by the System Access Mobile Network. Visit >> www.serotek.com to learn more about accessibility anywhere. >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___
Re: [CnD] sorry about the no subject
Gail, you don't need to send a note of apology. If you feel you sent something without a subject, repost it with the subject line, and that should do it. -Original Message- From: gail johnson Sent: Wednesday, February 22, 2012 7:56 AM To: cookinginthedark@acbradio.org Subject: [CnD] sorry about the no subject Hi, I sent the recipe again with the subject line. I am very sorry. It is a crockpot soup but it also gives stove instructions. Happy eating. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] (no subject)
There was no putting someone down. There was no name calling. Frustration was shown concerning an ongoing problem. Please read and respond accordingly rather than sending false accusations. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Tom Dickhoner" To: Sent: Wednesday, February 22, 2012 8:26 AM Subject: Re: [CnD] (no subject) When will we ever stop putting people down, name calling, and such. This is getting way out of hand. Let's go with recipes with regard to food. I try to put a subject line in my messages. Some people forget, and that's okay. If we would just give recipes, ask questions, and do what the motorator says, we will be better off. -Original Message- From: Charles Rivard Sent: Wednesday, February 22, 2012 7:45 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] (no subject) And where is the subject line, again? and again? and again? --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Anna" To: Sent: Wednesday, February 22, 2012 6:24 AM Subject: Re: [CnD] (no subject) Where is the name of the recipe? Anna - Original Message - From: "gail johnson" To: Sent: Wednesday, February 22, 2012 5:44 AM Subject: [CnD] (no subject) Light and easily digested, yet satisfying and nutritious, this easy low fat crockpot soup recipe is the perfect meal in a bowl. Prep Time: 20 min. Cook Time: 5 - 6 hr 8 Servings Ingredients: 1/2 cup quinoa 3/4 cup uncooked small red lentils (masoor dhal) Optional: 1 Tbsp olive oil (Not optional in my opinion) 2 large carrots 2 stalks celery 1 small head cauliflower OR 2 medium potatoes or OR 1 med. zucchini OR 1 small butternut squash 1 bay leaf 2 inch piece cinnamon stick 2 thin slices fresh ginger (about 1/2 inch piece peeled first) 1/2 jalapeno pepper, seeded 6 cups water or unsalted soup stock 1/2 tsp ground cumin 1/2 tsp ground fennel seed 1/2 tsp turmeric 1/2 tsp paprika 1/2 tsp ground coriander 1/2 tsp dried thyme leaf or 1 sprig fresh 1 tsp dried basil or 1 Tbsp minced fresh 1/4 tsp dried rosemary leaves or 1 sprig fresh 1/2 tsp salt or to taste and fresh ground black pepper 4 Tbsp minced fresh herbs: parsley, cilantro or basil 2 cups chopped fresh greens: kale, chard, or spinach More Heat: Add 1/2 - 1 tsp green curry paste OR 1/4 tsp cayenne powder Crockpot Directions: Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander Peel the carrots, slice lengthwise, then slice in thin pieces Wash and trim the celery stalks, then slice crosswise in thin pieces Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeno in the crockpot Add the vegetables, except for the optional greens, and cover with the 6 cups water Cover and cook on low for 6 hours or more if needed 20 minutes before serving, turn the heat up to high and stir in optional greens Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them Stovetop Directions: Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. Heat oil in large sauce pan on medium In a separate pan, bring to a boil: water or stock, quinoa, lentils, bay leaf, cinnamon stick, ginger slices, jalapeno Saute the veggies except for greens 10 minutes. Add cumin, coriander, turmeric, fennel and paprika and stir until heated and veggies are coated Stir in the quinoa and lentils, bring to a boil, cover and simmer for 15 minutes. Add the optional greens. Cover and cook 5 more minutes or until greens are wilted. Stir in the fresh parsley, basil or cilantro, salt & pepper, and serve Cooking Tips To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailin
Re: [CnD] Looking for Quinoa recipes...
Use it instead of rice. - Original Message - From: "Linda Weber" To: Sent: Tuesday, February 21, 2012 10:02 PM Subject: [CnD] Looking for Quinoa recipes... Hello Fellow Cooks: I've been hearing how healthy it is to eat quinoa, so I bought a bag at Costco the other day. Does anyone have any quinoa recipes? Thank you in advance. Linda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark 57 Year Old Looks 27 Local Woman Reveals Wrinkle Secret That Has Doctors Angry. http://thirdpartyoffers.juno.com/TGL3141/4f451397c199218ef530st05duc ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Basic Quinoa
These are great cooking directions. I never rinse it first and it has never been bitter. - Original Message - From: "gail johnson" To: Sent: Wednesday, February 22, 2012 4:10 AM Subject: [CnD] Basic Quinoa Basic Quinoa Ingredients: 1 cup quinoa 1 1/2 cups cold water Optional: 1/4 tsp salt Quinoa Cooking Directions: You'll need a 2 quart pot with a tight fitting lid, and a fine mesh strainer Double the recipe if you want to have leftover quinoa for another meal or two Optional: Soak the quinoa for 5 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste Most quinoa sold in the US these days has been cleaned, and steamed to remove the saponin, so don't worry about that overly much To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer Cook for 15 minutes Remove quinoa from heat and allow to sit five minutes with the lid on Fluff quinoa gently with a fork and serve -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark 57 Year Old Looks 27 Local Woman Reveals Wrinkle Secret That Has Doctors Angry. http://thirdpartyoffers.juno.com/TGL3141/4f45140014af419ee56ast01duc ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] questions about cake mixes
That's interesting; I'd be afraid ramakins would overflow. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy from OK! Sent: Tuesday, February 21, 2012 4:46 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] questions about cake mixes Hmmm! The one I saw was the same instructions, but called 3 2 1 cake, and said mix together in container for storage, and then use 3 tablespoons dry mix, 2 tablespoons water, and microwave in sprayed glass ramakin for one minute; makes little! Individualized single serve portions, and serve with fruit or whipped topping or ice cream. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Katie Chandler Sent: Tuesday, February 21, 2012 4:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] questions about cake mixes Yes, you can use any flavor cake mix you like. I sent this to Charles's sister, she tried it, and email back that it was wonderful and so easy. She found that she could have eaten two of them. She use a larger mug, I think she said it was around a 12 oz or taller one? She used angel food cake mix with carrot cake mix and she loved it. She plans on trying a different cake mix next time. You pour the whole box of angel food cake mix and a whole box of what ever other cake mix you choose, together in a gallon zip lock bag, is what she used. I imagine you could use any container that is air tight to store it. When you want your little cake, just dip out the amount you need which the recipe calls for 3 table spoons full . Then just follow the instructions to the rest of it. The angel food cake mix replaces you having to use any eggs in it. I plan to try it too, but keep forgetting to pick up a angel food cake mix when going to the store. grin. Katie Swallowing your pride seldom leads to indigestion. - Original Message - From: "Nancy Martin" To: Sent: Tuesday, February 21, 2012 4:23 PM Subject: [CnD] questions about cake mixes > Hi everyone, > > A posted recipe called for caramel cake mix. That's one I've never > heard > of. > > To make the 321 cakes in a mug, I'm thinking you could use other mixes > than > chocolate to mix with the angel food cake. There's a lemon supreme cake > mix > that I really like and I'd bet would be awesome. Someone asked about the > size of mug to use. I have a couple of soup mugs that I hope would be > large > enough. I don't like cleaning up microwave messes either, but oven messes > are worse. > Nancy Martin > Oklahoma > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley > Sent: Sunday, January 22, 2012 8:50 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Recipe needed > > Let me clarify. > Mix 1 pkg. angel food cake mix and 1 pkg. chocolate cake mix together > (that's a lot of cake mix). Use 3tbsp. mix > 3 tbsp. water > and microwave for 1 minute > > any time you feel like having cake in a mug. > It makes a whole lot of cakes in a mug. > - Original Message - > From: "Sandy from OK!" > To: > Sent: Sunday, January 22, 2012 1:46 AM > Subject: Re: [CnD] Recipe needed > > >> Why do you have to store it dry for a month! Prior to using it? >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean >> Marcley >> Sent: Saturday, January 21, 2012 9:17 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Recipe needed >> >> >> Here's one I just had at a friend's last week. >> mix together: >> 1 package angel food cake mix >> 1 package chocolate cake mix >> store in a plastic bag or container for at least a month - but it >> probably >> won't last that long. >> >> to use: >> >> It's the 3 - 2 - 1 cake in a mug >> >> 3 tablespoons dry mix >> 2 tablespoons water >> 1 minute in the microwave >> >> You do mix this in a coffee mug that can be put in a microwave, of >> course. >> It is quite tasty. >> >> - Original Message - >> From: "Allison Fallin" >> To: "Cooking in the Dark" >> Sent: Saturday, January 21, 2012 7:46 PM >> Subject: [CnD] Recipe needed >> >> >>> Before my Apex crashed last summer, I had a number of recipes for >>> small cakes that you can make in a mug in the microwave. If anyone >>> has these, could you post them? Thanks for any help you can give. >>> Allison Fallin >>> ___ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >>> >>> >>> - >>> No virus found in this message. >>> Checked by AVG - www.avg.com >>> Version: 2012.0.1901 / Virus Database: 2109/4757 - Release Date: >>> 01/21/12 >>> >> >> >> 60-Year-Old Mo
[CnD] Request for Graham CUSTARD Pie!
Hi All, A friend said this is an old Pennsylvania Dutch recipe and I cannot find it. If anyone has this recipe, would you please post it? Hi All, A friend said this is an old Pennsylvania Dutch recipe and I cannot find it. If anyone has this recipe, would you please post it? RECIPE FOR GRAHAM PIE? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Graham-Cracker Pie
delicious custard pie with graham-cracker crust Graham-Cracker Pie Serves 8 CRUST: 16 whole graham crackers 1/2 cup sugar 1 teaspoon cinnamon 1/2 cup melted butter or margarine FILLING: 3 egg yolks 1/2 cup sugar 3 tablespoons cornstarch 2 cups milk 1 teaspoon vanilla pinch of salt MERINGUE: 3 egg whites 1/4 teaspoon cream of tartar 2 tablespoons sugar To make crust: Crush graham crackers until you have fine crumbs. Mix all dry ingredients in a bowl. Pour melted butter over and mix well. Press crumb mixture into a 9-inch pie plate to fill the bottom and up the sides. To make filling: Combine the ingredients in a saucepan and cook over medium heat, stirring frequently, until thickened. Pour custard into prepared pie shell. To make topping: Beat egg whites with cream of tartar until frothy. Gradually beat in sugar until stiff peaks form. Spread over filling. Bake in a 350-degree oven until meringue has browned, 12 to 15 minutes. Cool in refrigerator at least 2 hours before enjoying. -- Email services provided by the System Access Mobile Network. Visit www.serotek.com to learn more about accessibility anywhere. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] golden nuggets using hotdogs
Hi everyone, When I asked for hotdog recipes someone sent me the following. I'm planning to make this one day this week. I think I'll add some seasoning. Perhaps seasoned breadcrumbs would be enough. Golden Nuggets Yield: 36 servings 1/4 lb Grated Cheddar cheese, or the cheese of your choice 1/4 c Butter 1 pkg Frankfurters 2 tb Bread crumbs 3/4 c Flour Blend cheese with butter. Stir in flour. Knead, to form dough. Take frankfurters and cut each into 6 pieces. Use 1 teaspoon of the dough to mold around each piece of frankfurter. Sprinkle all with bread crumbs. Place on ungreased baking sheet and bake at 400 degrees for 15 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Putting Subjects in Subject Lines
Charles, I was not accusing anyone falsely or making accusations of any kind. It seems that in this list there is a message where someone doesn't have a subject line, the mistake is mentioned, and then the person sends a not apologizing for the error of his or her ways. This kind of thing just cloggs up the list. If a note has no subject line, either read it, delete it, move on, and if the person reposts, that's all that matters. Tom From Cincinnati, Ohio ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] cooking egg plant
Hi Bill, your question is not stupid at all. I'm not sure about how to cook leak and squash. Anyway, it's not necesary to peal eggplants before cooking. You wash them up, cut off the stems, chop them to big bite size cubes because they shrink somewhat while they cook so don't cut them too small. It is recommended but only optional to sprincle salt over the eggplant in a bowl and leave them for about 20-30 minutes. Then you wash and dry them with a papertowel. This is done to get rid of the little seads and some bitter taste. Again that's optional. I do it sometimes, not always. hth Sisi - Original Message - From: "Bill Deatherage" To: Sent: Wednesday, February 22, 2012 2:45 AM Subject: [CnD] cooking egg plant I am interested in cooking eggplant to put in dishes like vegetarian lasagna. I have never cooked egg plant before but it is one of those things I decided to try after deciding to become vegetarian. Do you peal it before cooking. Or what do you do to prepare it before cooking? I know these questions sound stupid but I wasn't sure. Thank you in advance. Bill Deatherage ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 6904 (20120222) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] needed: simple pork chop recipes
Hi everyone, I thought I'd saved an easy pork chop recipe someone posted but now I can't find it. If you have a good one, please send it. Thanks, Nancy Martin ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Baked Pork Chops
Easy Baked Pork Chops 4-6 good sized pork chops, trimmed 1 can golden mushroom soup 1/2 can (use the soup can) of apple juice 1 T. onion flakes 1 tsp. thyme 1 T. soy sauce Dash garlic powder Place pork chops in deep baking dish. Mix soup, cider or apple juice, onion flakes, thyme, soy sauce and garlic powder. Pour over, covering the chops. Bake at 325 degrees for approximately 1 hour or until chops are no longer pink. __._,_.___ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Tasty 2-Step Pork Chops
Tasty 2-Step Pork Chops Recipe from Campbell's http://www.recipe.com/tasty-2-step-pork-chops/?sssdmh=dm17.582045&esrc=nwdr021512&email=1075017044 Here's a great-tasting, family-friendly dish that features sautéed pork chops in a creamy mushroom sauce - and it's on the table in 20 minutes! Prep Time: 5 minutes Total Time: 25 minutes Servings: 4 Ingredients 1 tbsp. vegetable oil 4bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds) 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 cup water Directions 1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. 2. Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. 3. Garlic Pork Chops: Add 1 clove garlic, minced, to the skillet with the pork chops. Tip: Also great with Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, with 1/2 cup milk instead of water. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chops in Creamy Vegetable Sauce
Pork Chops in Creamy Vegetable Sauce Ingredients 6 pork rib chops, cut 1/2-inch thick Nonstick cooking spray 1-1/2 cups sliced fresh mushrooms 1 medium green or red sweet pepper, cut into thin strips 1 10 3/4-ounce can condensed reduced-fat and reduced-sodium cream of mushroom soup 1/2 cup fat-free dairy sour cream 1/4 cup fat-free milk 1 teaspoon paprika 1 medium tomato, seeded and chopped Directions 1. Trim fat from chops. Coat a 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add pork chops; cook for 6 minutes. Turn chops; add mushrooms and sweet pepper. Cook about 6 minutes more or until done (160 degree F) and juices run clear. Remove the chops and vegetables. 2. For sauce, in a small bowl stir together the soup, sour cream, milk, and paprika. Stir the mixture into skillet; bring to boiling. 3. Return the chops and cooked vegetables to skillet. Cook, covered, for 5 minutes. Add the tomato. Cook about 1 to 2 minutes more or until heated through. Makes 6 servings. Nutritional facts per serving calories: 193, total fat: 9g, saturated fat: 3g, cholesterol: 50mg, sodium: 264mg, carbohydrate: 11g, fiber: 1g, protein: 17g Lisa Belville lisa...@frontier.com missktlab1...@frontier.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork Chop Bake
Pork Chop Bake Serving Size: 4 4 pork chops 2 cups potatoes -- sliced 1 large onion -- sliced 2 cans cream of mushroom soup 2 soup cans milk salt and pepper -- to taste Preheat oven to 350 degrees. Arrange potato slices in the bottom of a glass casserole dish. Sprinkle with salt and pepper. Place sliced onions on top of potatoes. Mix the soup and milk together and pour over the potatoes and onions. Place pork chops on top and bake for 1 hour. NOTES : You can use cream of celery soup instead of cream of mushroom. To increase the servings from 4 to 6, add 1 more cup of potatoes and 2 more pork chops. Lisa Belville lisa...@frontier.com missktlab1...@frontier.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pork chop Casserole
Pork chop Casserole 2 cups Minute Rice 1 can creamed corn 1 can cream of celery soup 2 cans milk 6 pork chops 1 envelope dry onion soup Method: Sprinkle Minute Rice in greased 9 by 13-inch pan. Heat soups with milk and then pour over rice. Place raw pork chops on top of mixture. Sprinkle dry onion soup mix on top of meat. Cover and bake for two and a half hours at 350 degrees. Lisa Belville lisa...@frontier.com missktlab1...@frontier.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] CREAMY PORK STEAKS WITH GARLIC CHEESE MASHED POTATOES
This isn't really simple, but man does it sound good. Lisa CREAMY PORK STEAKS WITH GARLIC CHEESE MASHED POTATOES Serving Size: 4 PORK STEAKS 4 average size pork steaks Italian bread crumbs 1 can condensed cream of mushroom soup 1 can condensed cream of chicken soup 1 teaspoon garlic salt or one garlic clove minced 1 heaping teaspoon lemon pepper 1 teaspoon seasoned salt 1/3 cup virgin olive oil 1 cup white wine (White Zinfandel) In a large casserole dish, place the pork steaks side by side. Sprinkle liberally with bread crumbs. In a mixing bowl combine the remaining ingredients. Mix well and pour over the pork steaks. Preheat oven to 350 degrees and bake, covered, for 1 hour and 30 minutes. GARLIC CHEESE MASHED POTATOES 4 medium russet potatoes 2 cups chicken stock 1 teaspoon salt 1/2 cup sour cream 1/2 cup margarine 1 cup low fat milk or 1 cup heavy whipping cream 1/4 cup garlic powder 1/4 cup Velveeta cheese -- block, cubed Peel and quarter the potatoes. Add the potatoes to a large pot and fill 1/2 way with water. Add the chicken stock and 1 teaspoon salt. Bring to a boil and cook for about 35 minutes or until potatoes are soft. Drain the potatoes and mash until all the potatoes have been broken. Add the sour cream, margarine, milk or cream, garlic powder and cheese. With a hand mixer, mix on low speed, over low heat, about 1 minute, then whip the potatoes on high speed about 30 seconds or until fine or creamy texture is achieved. NOTES : Can increase sour cream up to 1 cup depending on your taste. Serve the gravy from the pork on the mashed potatoes. Sprinkle fried onions over the potatoes and gravy for a good garnish. Lisa Belville lisa...@frontier.com missktlab1...@frontier.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Oven Barbecued Pork Chops
Easy Oven Barbecued Pork Chops INGREDIENTS: 6 pork chops, 3/4 to 1-inch thick 1 medium onion, halved and thinly sliced 1/4 cup vinegar 3/4 cup water 1 tablespoon brown sugar or honey 1 tablespoon Worcestershire sauce 1/2 cup ketchup 1 teaspoon salt 1/4 teaspoon pepper dash cayenne, optional PREPARATION: Preheat oven to 350°. Place pork chops in bottom of a 13 x 9 x 2-inch baking pan. Place sliced onion over the pork chops. Combine remaining ingredients; pour over pork chops. Bake uncovered for 1 hour, or until chops are tender. Serves 6. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Baked Pork Chops From Immigrant
This is tried and true! They're good! Easy Baked Pork Chops From Immigrant 4 bone in pork chops, thin cut ½ to ¾ c. Mayonnaise ¾ to 1 c. Italian style bread crumbs Preheat oven to 375 degrees. Place the mayonnaise in one bowl and the bread crumbs in another. Coat the pork chops in the mayonnaise on both sides, not too much, just enough to have a thin layer of mayo on each side. Then coat the chops on both sides with the Italian bread crumbs. Place them in a shallow baking dish and bake uncovered for one hour or until pork is cooked through. You can usually tell by the lovely fragrance in your house! Oh, and rub a little bit of oil in the baking dish before you put the pork chops in it. Smile. Enjoy! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Butterflied chops For Two
Easy Butterflied chops For Two Butterflied pork chops are browned then finished with a topping of sliced ham and cheese. Ingredients: 2 boneless butterflied pork chops, about 3/4-inch thick salt and paprika butter 2 slices cooked ham 2 slices Swiss cheese Preparation: Season pork chops with salt and paprika. Heat a skillet and brown the chops in butter over low heat, turning to brown both sides, until pork is browned and nearly done. Cut each chop with a slice of ham and cheese, folded to fit over top. Cover pan and saut? for about 5 minutes, or until cheese melts. Serves 2. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Great Pork Chop Bake
Great Pork Chop Bake 6 (3/4 inch thick) bone-in pork chops 1 tablespoon vegetable oil 1 can condensed cream of chicken soup, undiluted 3 tablespoons ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 4 medium potatoes, cut into 1/2-inch wedges 1 medium onion, sliced into rings In a skillet, brown pork chops in oil. Transfer to a greased 13 x 9 x 2-inch baking dish. In a bowl, combine the soup, ketchup, Worcestershire sauce, salt and pepper. Add potatoes and onion; toss to coat. Pour over the chops. Cover and bake at 350 degrees F for 55-60 minutes or until meat juices run clear and potatoes are tender. Serves 6. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Herbed Pork Chops in Mushroom Sauce
Herbed Pork Chops in Mushroom Sauce from the Cooking in the Dark Kitchen Prep/Cook Time: 20 min. 1/2 tsp. garlic powder 1/2 tsp. paprika 1/4 tsp. dried basil leaves OR thyme leaves, crushed 4 boneless pork chops, 3/4" thick 1 tbsp. vegetable oil 1 medium onion, sliced 1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup 1/4 cup milk Hot cooked rice Directions: MIX garlic powder, paprika and basil. Coat chops with garlic powder mixture. HEAT oil in skillet. Cook chops 10 min. or until browned. ADD onion and cook until tender. ADD soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Serve with rice. Serves 4. Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds. Dale's Tip: Pork chops can be cut to desired thickness from a boneless pork loin roast. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] golden nuggets using hotdogs
Yes, that recipe was sent by Immigrant on another list, in answer to your request. It's a recipe she has tried, and, although she's not on this list, I know for a fact that she used seasoned bread crumbs. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Wednesday, February 22, 2012 2:27 PM To: cookinginthedark@acbradio.org Subject: [CnD] golden nuggets using hotdogs Hi everyone, When I asked for hotdog recipes someone sent me the following. I'm planning to make this one day this week. I think I'll add some seasoning. Perhaps seasoned breadcrumbs would be enough. Golden Nuggets Yield: 36 servings 1/4 lb Grated Cheddar cheese, or the cheese of your choice 1/4 c Butter 1 pkg Frankfurters 2 tb Bread crumbs 3/4 c Flour Blend cheese with butter. Stir in flour. Knead, to form dough. Take frankfurters and cut each into 6 pieces. Use 1 teaspoon of the dough to mold around each piece of frankfurter. Sprinkle all with bread crumbs. Place on ungreased baking sheet and bake at 400 degrees for 15 minutes. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Easy Cheesy Pork Chops
Easy Cheesy Pork Chops Pork chops (you may use boneless) Thin yellow onion slices Mayonnaise Parmesan cheese Place pork chops in a lightly greased casserole dish in a single layer. Place a slice of onion on top of each pork chop. Spread mayonnaise on top of the onion and then sprinkle liberally with the Parmesan cheese. Bake for 45 minutes to 1 hour (or until done) at 350 degrees F. (Watch them so that you don't overcook them. Start watching them when they've baked for about 30 minutes.) ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Basic Quinoa
you can cook quinoa quie nicely in the rice cooker. if the quinoa has been pre rinsed, it will list it on the bag. if you get yours from bob's red mill, which i have seen at wal-mart, it is pre-rinsed. you can use it as a substitute for rice; i.e. put chili over it, and there are some books with recipes for using it in baked goods. it is the only "grain" which has a full compliment of total protein. it is actually from the spinach family. On Feb 22, 2012, at 11:12 AM, Jean Marcley wrote: > These are great cooking directions. I never rinse it first and it has never > been bitter. > > - Original Message - From: "gail johnson" > To: > Sent: Wednesday, February 22, 2012 4:10 AM > Subject: [CnD] Basic Quinoa > > >> Basic Quinoa >> Ingredients: >> 1 cup quinoa >> 1 1/2 cups cold water >> Optional: 1/4 tsp salt >> Quinoa Cooking Directions: >> You'll need a 2 quart pot with a tight fitting lid, and a fine mesh strainer >> Double the recipe if you want to have leftover quinoa for another meal or >> two Optional: >> Soak the quinoa for 5 min in the cooking pot. Soaking helps quinoa to cook >> evenly, and loosens up any residue of saponin (usually removed in >> processing), which can give a bitter taste Most quinoa sold in the US these >> days has been cleaned, and steamed to remove the saponin, so don't worry >> about that overly much >> To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing >> water, using a fine mesh strainer at the last Drain quinoa well in the >> strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt >> if desired Bring to a boil, cover with a tight fitting lid, and turn the >> heat down to simmer Cook for 15 minutes Remove quinoa from heat and allow to >> sit five minutes with the lid on Fluff quinoa gently with a fork and serve >> >> -- >> Email services provided by the System Access Mobile Network. Visit >> www.serotek.com to learn more about accessibility anywhere. >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > 57 Year Old Looks 27 > Local Woman Reveals Wrinkle Secret That Has Doctors Angry. > http://thirdpartyoffers.juno.com/TGL3141/4f45140014af419ee56ast01duc > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark Gwen Givens Composed on Gwen's MacBook Pro "A dog has many friends because he wags his tail and not his tongue." --- Anonymous ---information for gwen informationforg...@verizon.net ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Barilla cut spaghetti
I've tried breaking the spaghetti in a Ziploc bag, but it's harder on my hands, for some reason. Same with breaking it one piece at a time. (I have major hand problems.) For those of us with hand issues, this Barilla Cut thing is a fantastic solution! Joy, you had me laughing with your description of hunting for little pieces of spaghetti, for I've had the same pleasure! Jennifer On 2/20/12, Jan wrote: > That's a good idea also and I think that could work. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen > Sent: Sunday, February 19, 2012 11:20 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Barilla cut spaghetti > > > I haven't done this, but as a suggestion, what about putting the noodles in > a large zip lock bag and then breaking them up? > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jennifer > Chambers > Sent: Sunday, February 19, 2012 8:12 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Barilla cut spaghetti > > This may not happen to others, but when I break spaghetti, pieces invariably > fly around the room. . I keep it in the bag as much as possible, > but some pieces simply become airborne. I love this idea of the Barilla > cut, Nancy, and thank you for mentioning it. I went grocery-shopping today, > and naturally forgot all about looking for it. . > > Jennifer > > On 2/19/12, Nancy Martin wrote: >> Hi, >> I don't know exactly, but I'd look at Wal-Mart or your grocery store. >> Hth, Nancy Martin >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca > Manners >> Sent: Saturday, February 18, 2012 4:35 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Barilla cut spaghetti >> >> Do you know where she got it? >> >> Becky >> >> -Original Message- >> From: Nancy Martin >> Sent: Saturday, February 18, 2012 5:21 PM >> To: cookinginthedark@acbradio.org ; peeps-co...@yahoogroups.com ; >> cozykitc...@yahoogroups.com >> Subject: [CnD] Barilla cut spaghetti >> >> Hi everyone, >> >> My sister showed me a pasta product I find intriguing enough to share. >> I believe it's made by Barilla. It's cut spaghetti. Each piece is >> about half as long as your finger. Not only could you avoid those >> endless strands, > but >> this product could be used in soups. I'm not sure if this is whole >> grain pasta or not. I was most interested in its length. >> >> Nancy Martin >> >> Oklahoma >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> - >> No virus found in this message. >> Checked by AVG - www.avg.com >> Version: 2012.0.1913 / Virus Database: 2112/4817 - Release Date: >> 02/18/12 >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > - > No virus found in this message. > Checked by AVG - www.avg.com > Version: 10.0.1424 / Virus Database: 2112/4819 - Release Date: 02/19/12 > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
