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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

Beets = A+. I roasted them with olive oil, and put a little balsamic vinegar on them.. yum.

Next up in expanding vegetable horizons - whatever I find at the winter farmer's market. Hoping for rutabaga, kohlrabi, parsnips and turnips.

Also - underrated vegetable addition to salads: hearts of palm
 
Re: USCHO Cooks: Open Your Mystery Basket.

naan. worth making at home or just buy it? most recipes I've seen call for cooking it over a flame for at least part of the time, and I have an electric stove.

I've been craving Indian food, and thinking of making <a href="http://www.foodandwine.com/recipes/chickpeas-in-spicy-tomato-gravy">masaledar cholay</a>. Anyone have other relatively healthy Indian recipes?

edit: triple post :p
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Next up in expanding vegetable horizons - whatever I find at the winter farmer's market. Hoping for rutabaga, kohlrabi, parsnips and turnips.
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For Christmas alongside a big roast salmon we did mashed potatoes, parsnips and rutabaga. All boiled together, and mashed together. It was a nice, tasty way to do "mashed potatoes" and have it be different and interesting. (Sorry my food verbiage is failing me tonight. :o )
 
Re: USCHO Cooks: Open Your Mystery Basket.

DaveStPaul said:
For Christmas alongside a big roast salmon we did mashed potatoes, parsnips and rutabaga. All boiled together, and mashed together. It was a nice, tasty way to do "mashed potatoes" and have it be different and interesting. (Sorry my food verbiage is failing me tonight. :o )
Click to expand...
Scottish version of this is called Rootmoos (or something like that)
 
Re: USCHO Cooks: Open Your Mystery Basket.

Tonight I made pork tenderloin and rubbed it with spicy brown mustard and light brown sugar. Tasted pretty good.
 
Soaked beans overnight, nasty, rainy day, so its a good day for the oven to be on. Baked beans will go in the bean pot later to slowly cook all day. The house will smell awesome
 
Re: USCHO Cooks: Open Your Mystery Basket.

walrus said:
Soaked beans overnight, nasty, rainy day, so its a good day for the oven to be on. Baked beans will go in the bean pot later to slowly cook all day. The house will smell awesome
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MmmMMmm. My Auntie used to make beans but has dementia now so no idea how she did it or the recipe :(
 
Re: USCHO Cooks: Open Your Mystery Basket.

leswp1 said:
MmmMMmm. My Auntie used to make beans but has dementia now so no idea how she did it or the recipe :(
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Easy, soak overnight, boil until skins split when placed in spoon and you gently blow on them, place in bean pot with salt pork, quartered onion, Molasses(i use honey as I can't eat molasses) and some ketchup if you like. fresh ground pepper also. Bake at 275 for 6 hrs or so. Use some of the boiling liquid to make sure beans don't dry out, generally keep them covered with liquid. I use tomato juice instead of boiling liquid, not as much starch that way. I have a pork roast to go with it, homemade apple sauce also. Ham would be better but:(
 
Re: USCHO Cooks: Open Your Mystery Basket.

walrus said:
Easy, soak overnight, boil until skins split when placed in spoon and you gently blow on them, place in bean pot with salt pork, quartered onion, Molasses(i use honey as I can't eat molasses) and some ketchup if you like. fresh ground pepper also. Bake at 275 for 6 hrs or so. Use some of the boiling liquid to make sure beans don't dry out, generally keep them covered with liquid. I use tomato juice instead of boiling liquid, not as much starch that way. I have a pork roast to go with it, homemade apple sauce also. Ham would be better but:(
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Fairly similar process to what you describe, and I've made these a few times. Absolutely fantastic: http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe/index.html

For the record, we've done them in a crock pot instead of a dutch oven and it works just fine. Seriously never eating beans out of a freaking can again. These are worth the wait.
 
Re: USCHO Cooks: Open Your Mystery Basket.

thanks guys. No one in my house eats beans but me. Considering making them and freezing in batches. Is freezing ok?

Wally can you be more specific on amounts? That looks more like what my Auntie made than the one with the hot stuff in it (which also looks good)
 
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Re: USCHO Cooks: Open Your Mystery Basket.

They freeze ok but it changes the texture some. I've eaten them frozen many times. I learned from my mom so I just wing it. Might be a 1/2 lb of salt pork, comes in a shrink wrap pkg, Smithfield I believe. 1 lb beans, if the kid is home I make 2 lbs:). for 1 lb 1/2 to 2/3 cup cup molasses, some folks add some sugar also I don't think it needs it. Some folks add 1/3 cup ketchup, I never have you can put it on after if you want. I use a bean pot, ceramic with lid. Make sure they don't dry out. Also I rinse the beans after soaking before boiling. I really like using tomato juice for the baking liquid its something I've done since my gut has become screwed up, the wife and kid seem to like that also. Normally you would use the boiling liquid to keep beans from drying out.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Aside from fresh green beans, the only bean I ever loved was Reber Butter Beans. They were canned with bacon and molasses, and were cooked with some milk, butter and salt and pepper. They were on the menu for the first 50+ years of my life, when they changed brand names. A couple years later and they were gone forever. So sad. :(
 
Re: USCHO Cooks: Open Your Mystery Basket.

walrus said:
Easy, soak overnight, boil until skins split when placed in spoon and you gently blow on them, place in bean pot with salt pork, quartered onion, Molasses(i use honey as I can't eat molasses) and some ketchup if you like. fresh ground pepper also. Bake at 275 for 6 hrs or so. Use some of the boiling liquid to make sure beans don't dry out, generally keep them covered with liquid. I use tomato juice instead of boiling liquid, not as much starch that way. I have a pork roast to go with it, homemade apple sauce also. Ham would be better but:(
Click to expand...

Sounds similar to how I make my baked beans. I'm considering making them for a party I'm having Saturday, but worry I'll still have a ton leftover.

Interesting using tomato juice. I always just check on the beans every hour and add water if needed (but just tap water, the boiling water gets dumped when I rinse the beans).

I'll have to look at my recipe, but I think it's just navy beans, thick-cut bacon, onion, and molasses. Maybe a little dry mustard.

I not only have a bean pot to cook them in, but my aunt also quilted a carrying bag for my bean pot (which is great for tailgates/parties).

My ex-boyfriend who didn't like beans, liked the ones I made. And I'm pretty sure it wasn't just lip service as he was eating the leftovers the next day.
 
Re: USCHO Cooks: Open Your Mystery Basket.

wolverineTrumpet said:
Sounds similar to how I make my baked beans. I'm considering making them for a party I'm having Saturday, but worry I'll still have a ton leftover.

Interesting using tomato juice. I always just check on the beans every hour and add water if needed (but just tap water, the boiling water gets dumped when I rinse the beans).

I'll have to look at my recipe, but I think it's just navy beans, thick-cut bacon, onion, and molasses. Maybe a little dry mustard.

I not only have a bean pot to cook them in, but my aunt also quilted a carrying bag for my bean pot (which is great for tailgates/parties).

My ex-boyfriend who didn't like beans, liked the ones I made. And I'm pretty sure it wasn't just lip service as he was eating the leftovers the next day.
Click to expand...

yes on the dry mustard, I forgot that. The ex liked them because they are good:)
 
Re: USCHO Cooks: Open Your Mystery Basket.

Got the following from the Winter Farmers' Market: kohlrabi, rutabaga, some kind of white turnip (started with an h), parsnips, carrots, butternut squash and beets. Roasted them all with some sliced onion and a little olive oil (the beets took a little longer). They were all delicious and I feel my vegetable horizons have been sufficiently expanded.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Anyone know how to clean a brush used for brushing food with olive oil?
 
Re: USCHO Cooks: Open Your Mystery Basket.

jmh said:
Anyone know how to clean a brush used for brushing food with olive oil?
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I found it best to buy a silicone brush for use in cooking. Soak in soapy water for a short time and then wash the heck out of it with a soapy dishrag, sponge etc.
 
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