Simple, Healthy, Delish Recipes

[dualstow]

I would try it, once

[Kriegsspiel]

I tried split peas for the first time in my life recently

Wait until you try beer- you’re going to love it.

Pea beer sounds like something monks would make. I always thought of monks as eating bread and peas and other boring foods they grow in their monastery, but then drinking some of the heaviest beers on the planet and getting wasted.

Really, why the wait? you had an aversion to them or you just didn’t know they existed?

I like a little liquid smoke in mine if there’s no ham.

I dunno. Mom never made them when I was a kid I guess.

[Kriegsspiel]

1 pound green split peas
a small onion
can of diced tomatoes
2 tsp turmeric
2 tsp salt
a few cracks of pepper
a few peppers and garlics from the garden

I doubled the turmeric and salt, put in slightly less water, replaced the diced tomatoes with a can of Rotel, and only cooked them for 5 hours. THESE SPLIT PEAS ARE GODDAMN DELICIOUS AAGGGHHHH.

[vnatale]

I tried split peas for the first time in my life recently, and they're pretty good. Usually I stick with lentils but these have the same macros so I decided to branch out.

I made them in the slow cooker, and they turned into a creamy soup.

1 pound green split peas
a small onion
can of diced tomatoes
2 tsp turmeric
2 tsp salt
a few cracks of pepper
a few peppers and garlics from the garden

I let them go for 8 hours in the slow cooker, which was probably too long.

Hey! You made something I COULD eat and WOULD enjoy eating! I did not think it was possible based upon what else I've read of your diet.

By the way is turmeric an integral ingredient in Gulden's Spicy mustard? Yes. Just checked. It is the last ingredient. I HATE the yellow mustard. LOVE the spicy mustard.

I ran out a few weeks ago and was upset because it and peanut butter (both used together) are my only salad dressing. I did, though, remember I had turmeric powder and discovered that was a quite good substitute for the mustard.

Vinny

[vnatale]

This afternoon cooked food for the first time since sometime in June. Since then I've mainly been consuming what has been coming out of my garden and fruit.

The ingredients:

water
rolled oats
quinoa
blueberries
raisins
dates

microwaved it a total of 22 minutes (7 / 10 / 5)

Came out the consistency of thick pudding.

Absolutely DELICIOUS!

The way I eat it is going to be a daily meal for awhile!

Vinny

[Kriegsspiel]

I grew a bunch of turnips this year. I'd never had them before, but they're the SHIT.
Chop em
Boil em
Melt some butter on em and sprinkle with salt and pepper

[Tortoise]

Did anybody else carve jack-o-lanterns for Halloween and roast the pumpkin seeds in the oven with a little olive oil and salt?

I do that every year, and it's always delicious.

[Kriegsspiel]

Did anybody else carve jack-o-lanterns for Halloween and roast the pumpkin seeds in the oven with a little olive oil and salt?

I do that every year, and it's always delicious.

I made some pumpkin pie last year from ones that I grew on my farm. Which is what I call my back yard. Anyways, I did some seeds with splenda and cinnamon, they were incredible.

[dualstow]

Not that anyone needs a cole slaw recipe, but the Mark Bittman one is very good. No mayo.
Mainly cabbage and a bell pepper, mustard and a clove of garlic; scallions; lemon juice if it doesn’t hurt your stomach like it hurts mine.
Vegetable oil.
Whip out the shredding disk on that food processor.
So great.

This is the season where I stop buying lettuce, opting for the hardier vegetables.

[vnatale]

Not that anyone needs a cole slaw recipe, but the Mark Bittman one is very good. No mayo.
Mainly cabbage and a bell pepper, mustard and a clove of garlic; scallions; lemon juice if it doesn’t hurt your stomach like it hurts mine.
Vegetable oil.
Whip out the shredding disk on that food processor.
So great.

This is the season where I stop buying lettuce, opting for the hardier vegetables.

Now this is a cole slaw that I could actually eat! I never have in the past because I hate mayonnaise and vinegar. Depends what kind of mustard you used, though. Hate yellow mustard but love brown mustard.

I do like apple cider vinegar. It's the other type of vinegar whose just smelling it will drive me out of the room!

Vinny

[dualstow]

Vinny, I used Coleman’s, which is a powdered yellow mustard. You mix it with an equal part water and it becomes very strong in 10 minutes.
No vinegar.

[WiseOne]

This is the season where I stop buying lettuce, opting for the hardier vegetables.

Me too! I eat salads so often during the summer when it's too hot to cook, then by the time winter comes along I'm sick to death of the stuff. Right now I'm having a love affair with chard and collards from my community garden plot.

With that in mind:

Garden greens a la WiseOne

Ingredients:
Big bag of washed greens, optimally from the garden or farmer's market, but grocery store ok too. Roll up and slice in ribbons, then cut across if smaller pieces are desired
Piece of smoked ham hock, pork neck bones, or whatever you can find at your grocery.
Chunk of duck fat, or reserved bacon fat
Splash of apple cider vinegar
Salt and pepper to taste

Put all ingredients into pot.
Slow cook for 4 hours (chard) or 8-10 hours (collards)
OR
Simmer on stovetop for 30 minutes (chard) or 1.5 - 2 hours (collards)
OR
Pressure cook 15 minutes (chard) or 30 minutes (collards), then let the pressure bleed off gradually

For chard, drain to get rid of the liquid (there's too much to cook down). For collards, bring to simmer and cook until liquid evaporates. Pick bits of meat off the pork bones and mix into the greens, then discard bone. Taste and correct seasonings.

Leftovers freeze very well. I put them into quart size ziploc freezer bags and press flat, then freeze.

This plus sausages or pulled pork make a wonderful dinner. Not sure if I've posted my pulled pork recipe with no sugar added, but it's super easy: buy a pork shoulder (preferably bone-in), make a spice rub of your choice, rub it on the pork, put it in the oven on a roasting pan with fat side up, and cook it at 200 degrees (or lowest oven setting) all day, to internal temperature of 180-190. I actually start this the night before so it's done by early afternoon. Take out of the oven, pour the fat into jars for future use, and let cool. Shred with 2 forks.

Freeze extra in ziploc bags. Serve with more spice rub & melted butter, flavored mayonnaise, or other sauce of choice. I guess if you're not into the keto/low carb/high fat thing you can smother it in bbq sauce instead. Just understand that those sauces are about half sugar. Honestly, they're the equivalent of pounding down a big gulp from 7/11.

[dualstow]

WiseOne, you had me at duck fat.

Chard and collards, eh?
My favorite vegetable this season is daikon, aka the white winter radish.

[dualstow]

I went into the local Korean market to buy some kimchi, which is usually made with Napa cabbage. They also had an option made with daikon radish which I had never seen before. I might try it next time, although I do love the Napa variety.

There’s a brand of kimchi sold in a glass jar called Mother-in-law’s that usually uses Napa, but once i saw it with daikon. Once. It was fantastic. I wish they would offer it again.

Pork-daikon stew is very nice in winter.

[WiseOne]

Sounds yummy, dualstow. Post a recipe???

[dualstow]

Sounds yummy, dualstow. Post a recipe???

I don’t yet have one for the pork-daikon stew. My ex used to make it. But, after I’ve fully woken up, I’ll post something even better: Pork Shoulder with Chinese Flavors.

[dualstow]

as promised: Short Ribs w/ Chinese Flavors
{ I get most recipes from his book, How to Cook Everything: The Basics, but this one is from the net, probably the NYTimes.
I have done it with beef short ribs, for which he wrote the recipe; and with pork shoulder; and with a chicken leg & thigh...
No, you don't need to add extra liquid unless you like boiled meat.
I got the green Sichuan peppercorns from Amazon. }

INGREDIENTS
8 short ribs, about 3 pounds
½ cup soy sauce
¼ cup sugar or honey
3 star anise
6 scallions, trimmed
1 3-inch piece cinnamon
5 nickel-size slices of ginger
1 teaspoon Sichuan peppercorns
Salt
Cooked white rice for serving
Chopped scallions or fresh cilantro leaves for garnish


PREPARATION
Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.

[dualstow]

Tortoise, I’m curious about the mulled wine that you mentioned in ‘Signatures’.
Is it anything like this? https://www.gimmesomeoven.com/mulled-wine-recipe/
How did the cherry whiskey come out? Tasty?

The recipe in the post above is the reason for my sig. I made it today, and it looks like I posted that exactly a month ago.
(Except I roasted red bliss potatoes with herbs this time).

EDIT: he answered by pm. The rest of you will have to wonder.

[dualstow]

It’s slow cooker weather. I made duck tacos and most of the cooking was done overnight in the slow cooker.

https://www.monpetitfour.com/duck-tacos/

[dualstow]

I can't sleep if there are any cooking smells in the house at night.....

That's a shame. Is it the fear that something will boil over or just the aroma itself?

I woke up, smelled something good, heard a faint sizzle, cat was purring, fell back asleep.

[Smith1776]

I am making pancakes today. I've been trying to find a good mix for protein pancakes, but they've all turned out to be either mealy or just super expensive. I've settled on just cracking a couple eggs into regular mix to let them live up to the "protein" moniker.

Apparently rice cooker pancakes are a thing, which I will experiment with next.

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[Xan]

I can't sleep if there are any cooking smells in the house at night.....

That's a shame. Is it the fear that something will boil over or just the aroma itself?

I woke up, smelled something good, heard a faint sizzle, cat was purring, fell back asleep.

The aroma. I used to have a George Foreman grill, but had to get rid of it bc when I'd make a burger for dinner, the smell would get into the vents or something, idk, but I'd wake up at 2AM and want to puke from the smell. Same if I have a rare house guest who brews coffee at weird hours.

huh, I thought you couldn't sleep because it made you hungry!

[dualstow]

I am making pancakes today. I've been trying to find a good mix for protein pancakes, but they've all turned out to be either mealy or just super expensive. I've settled on just cracking a couple eggs into regular mix to let them live up to the "protein" moniker.

Apparently rice cooker pancakes are a thing, which I will experiment with next.


yt4jvrxmkya01.png

Those look great. I made Korean scallion pancakes (pajeon) a couple weeks ago. Simple and delicious. With homemade kimchi inside. Not very full of protein besides the eggs. But, you could put seafood in them. They’re great with shrimp if. you’re allowed to eat that kind of protein.

[Smith1776]

Those look great. I made Korean scallion pancakes (pajeon) a couple weeks ago. Simple and delicious. With homemade kimchi inside. Not very full of protein besides the eggs. But, you could put seafood in them. They’re great with shrimp if. you’re allowed to eat that kind of protein.

Oooooh, I've had those before, but not in years. One of my friends has a whole custom Korean BBQ setup in his house. I'll have to try that next time we hang out. (Who knows when that will be, though.)

[dualstow]

They're very easy to make. No exotic ingredients. You can even get premade batter at places like HMart.
Oh, if I had the space for Korean BBQ setup....