Results 1 to 12 of 12

Thread: Back to Cooking

  1. #1
    W. Baker Guest

    Default Back to Cooking

    Well, here it is , a snowy day so I am staying in as walkign with my
    walker sans chains or snow tires is not very satisfactory. I will get out
    tomorrow, once things are melting and crosswalks less treacherous.

    I have not been doing much interesting cooking since Syd died, as why fuss
    for 1? lately, the urge to produce tasy stuff has begun to hit me.
    Fortunately, my kids and grandkids have made a few visits so more food was
    needed. For Channuka I made a turkey and for the last visit a giant beef
    stew tht sustained all but the infane, Sabine for several days. No one
    expected for t least a week, so what now? Well, Fairway had a $2.00 bag
    of mostly greenpeppers adn I had a pound of frozen ground turkey so I
    decided to put them together and make my stuffed peppers(usually 7 peppers
    to the pound of meat) and I would freeze some for later meals.

    The bag contained 5 of the largest greenpeppers I have ever seen, and not
    one was bad, jusst a bit softer than I would ordinarily buy, but whole,
    unblemished, etc. I took the 1 pepper I had already inth ehouse to make
    6, which was a mistake. These 5 large pepper would be plenty for the
    pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
    use to make one meal:-)

    No recipe here but this is what I did.

    6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
    and left whole

    Stuffing:
    1 large onion-finely chopped in food processor

    4 slices low carb bread first torn, then chopped in dry food
    processor(before doing the onions)

    1 egg(can be omitted if allergic)

    ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
    available) Adjust heat to your taste.

    FGBP-to taste

    Salt, if needed

    1/4-1/2 cup oof crushed tomatoes (from 28 oz can)

    Sauce:
    1 onion, sliced

    Mushrooms(optional) sliced

    28 oz can crushed tomatos or squooshed whole one mius the amount added to
    filling

    wine or balsamic vineger or water.

    FGBP-to taste

    Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
    filling) adjust heat to taste.

    method:

    Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
    fork.

    Stuff into pepper-not to absolute top. If it proves skimpy, put some of
    the mushroom pieces and an onion slice into the top.

    Put into a large, coverable, oven proof baking dish(I used my elderly
    black agate covered roasting pan-the story of which I may tell you all
    some time-sstanding up, with open top to the top.

    Sprinkle onions and mushrooms all around the bottom of the pan around the
    peppers/

    Spread tomatos all around the pan then add pepper and papkika , then add
    wine, vineger or water(may want a bit of water as well as the other fluid
    to make enough juice. Taste sauce after lightly stirring. spoon some
    sauce over the tops of the peppers ( If the sauce left looks skimpy, add
    some water or more wine, but not too much vineger)

    Cover pot and place into hot-over 425, perhaps 450 F oven and
    just let cook for t least 45min to 1 hour. check that it is not dried out
    an dif it ooks done, fine. If not add a bit more water and mush it around
    to pick up stuff on bottom of pan and cook a bit onger.

    Serve 1 pepper per person. for me tht is enough, but ou can add another
    vegetable to the plate or some kind of starch for the non-diabetics in the
    goup(You could bake pottles in the same oven(for the British users-Jacket
    potatoes).

    Tis keeps well in the fridge for several days and I will let yu know how
    well it freezes. I think it shoul be just fine.

    Well, I am now written out:-)

    Wendy



  2. #2
    Susan Guest

    Default Re: Back to Cooking

    x-no-archive: yes

    On 1/21/2012 2:03 PM, W. Baker wrote:
    > Well, here it is , a snowy day so I am staying in as walkign with my
    > walker sans chains or snow tires is not very satisfactory.


    I'd pay good money to see you walking with chains or snow tires on it! :-)

    Susan

  3. #3
    KROM Guest

    Default Re: Back to Cooking

    yum..stuffed peppers sounds great!

    I have been on a beef and cabbage kick lately..pretty much all I eat..great
    thing is its made me drop stubborn body fat areas

    funny thing is I hated cabbage as a kid..love it now

    KROM


    "W. Baker" wrote in message news:jff26b$4s$[email protected]..

    Well, here it is , a snowy day so I am staying in as walkign with my
    walker sans chains or snow tires is not very satisfactory. I will get out
    tomorrow, once things are melting and crosswalks less treacherous.

    I have not been doing much interesting cooking since Syd died, as why fuss
    for 1? lately, the urge to produce tasy stuff has begun to hit me.
    Fortunately, my kids and grandkids have made a few visits so more food was
    needed. For Channuka I made a turkey and for the last visit a giant beef
    stew tht sustained all but the infane, Sabine for several days. No one
    expected for t least a week, so what now? Well, Fairway had a $2.00 bag
    of mostly greenpeppers adn I had a pound of frozen ground turkey so I
    decided to put them together and make my stuffed peppers(usually 7 peppers
    to the pound of meat) and I would freeze some for later meals.

    The bag contained 5 of the largest greenpeppers I have ever seen, and not
    one was bad, jusst a bit softer than I would ordinarily buy, but whole,
    unblemished, etc. I took the 1 pepper I had already inth ehouse to make
    6, which was a mistake. These 5 large pepper would be plenty for the
    pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
    use to make one meal:-)

    No recipe here but this is what I did.

    6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
    and left whole

    Stuffing:
    1 large onion-finely chopped in food processor

    4 slices low carb bread first torn, then chopped in dry food
    processor(before doing the onions)

    1 egg(can be omitted if allergic)

    ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
    available) Adjust heat to your taste.

    FGBP-to taste

    Salt, if needed

    1/4-1/2 cup oof crushed tomatoes (from 28 oz can)

    Sauce:
    1 onion, sliced

    Mushrooms(optional) sliced

    28 oz can crushed tomatos or squooshed whole one mius the amount added to
    filling

    wine or balsamic vineger or water.

    FGBP-to taste

    Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
    filling) adjust heat to taste.

    method:

    Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
    fork.

    Stuff into pepper-not to absolute top. If it proves skimpy, put some of
    the mushroom pieces and an onion slice into the top.

    Put into a large, coverable, oven proof baking dish(I used my elderly
    black agate covered roasting pan-the story of which I may tell you all
    some time-sstanding up, with open top to the top.

    Sprinkle onions and mushrooms all around the bottom of the pan around the
    peppers/

    Spread tomatos all around the pan then add pepper and papkika , then add
    wine, vineger or water(may want a bit of water as well as the other fluid
    to make enough juice. Taste sauce after lightly stirring. spoon some
    sauce over the tops of the peppers ( If the sauce left looks skimpy, add
    some water or more wine, but not too much vineger)

    Cover pot and place into hot-over 425, perhaps 450 F oven and
    just let cook for t least 45min to 1 hour. check that it is not dried out
    an dif it ooks done, fine. If not add a bit more water and mush it around
    to pick up stuff on bottom of pan and cook a bit onger.

    Serve 1 pepper per person. for me tht is enough, but ou can add another
    vegetable to the plate or some kind of starch for the non-diabetics in the
    goup(You could bake pottles in the same oven(for the British users-Jacket
    potatoes).

    Tis keeps well in the fridge for several days and I will let yu know how
    well it freezes. I think it shoul be just fine.

    Well, I am now written out:-)

    Wendy


  4. #4
    Evelyn Guest

    Default Re: Back to Cooking

    On Sat, 21 Jan 2012 19:03:39 +0000 (UTC), "W. Baker"
    <[email protected]> wrote:

    >Well, here it is , a snowy day so I am staying in as walkign with my
    >walker sans chains or snow tires is not very satisfactory. I will get out
    >tomorrow, once things are melting and crosswalks less treacherous.
    >
    >I have not been doing much interesting cooking since Syd died, as why fuss
    >for 1? lately, the urge to produce tasy stuff has begun to hit me.
    >Fortunately, my kids and grandkids have made a few visits so more food was
    >needed. For Channuka I made a turkey and for the last visit a giant beef
    >stew tht sustained all but the infane, Sabine for several days. No one
    >expected for t least a week, so what now? Well, Fairway had a $2.00 bag
    >of mostly greenpeppers adn I had a pound of frozen ground turkey so I
    >decided to put them together and make my stuffed peppers(usually 7 peppers
    >to the pound of meat) and I would freeze some for later meals.
    >
    >The bag contained 5 of the largest greenpeppers I have ever seen, and not
    >one was bad, jusst a bit softer than I would ordinarily buy, but whole,
    >unblemished, etc. I took the 1 pepper I had already inth ehouse to make
    >6, which was a mistake. These 5 large pepper would be plenty for the
    >pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
    >use to make one meal:-)
    >
    >No recipe here but this is what I did.
    >
    >6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
    >and left whole
    >
    >Stuffing:
    >1 large onion-finely chopped in food processor
    >
    >4 slices low carb bread first torn, then chopped in dry food
    >processor(before doing the onions)
    >
    >1 egg(can be omitted if allergic)
    >
    >ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
    >available) Adjust heat to your taste.
    >
    >FGBP-to taste
    >
    >Salt, if needed
    >
    >1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
    >
    >Sauce:
    >1 onion, sliced
    >
    >Mushrooms(optional) sliced
    >
    >28 oz can crushed tomatos or squooshed whole one mius the amount added to
    >filling
    >
    >wine or balsamic vineger or water.
    >
    >FGBP-to taste
    >
    >Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
    >filling) adjust heat to taste.
    >
    >method:
    >
    >Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
    >fork.
    >
    >Stuff into pepper-not to absolute top. If it proves skimpy, put some of
    >the mushroom pieces and an onion slice into the top.
    >
    >Put into a large, coverable, oven proof baking dish(I used my elderly
    >black agate covered roasting pan-the story of which I may tell you all
    >some time-sstanding up, with open top to the top.
    >
    >Sprinkle onions and mushrooms all around the bottom of the pan around the
    >peppers/
    >
    >Spread tomatos all around the pan then add pepper and papkika , then add
    >wine, vineger or water(may want a bit of water as well as the other fluid
    >to make enough juice. Taste sauce after lightly stirring. spoon some
    >sauce over the tops of the peppers ( If the sauce left looks skimpy, add
    >some water or more wine, but not too much vineger)
    >
    >Cover pot and place into hot-over 425, perhaps 450 F oven and
    >just let cook for t least 45min to 1 hour. check that it is not dried out
    >an dif it ooks done, fine. If not add a bit more water and mush it around
    >to pick up stuff on bottom of pan and cook a bit onger.
    >
    >Serve 1 pepper per person. for me tht is enough, but ou can add another
    >vegetable to the plate or some kind of starch for the non-diabetics in the
    >goup(You could bake pottles in the same oven(for the British users-Jacket
    >potatoes).
    >
    >Tis keeps well in the fridge for several days and I will let yu know how
    >well it freezes. I think it shoul be just fine.
    >
    >Well, I am now written out:-)
    >
    >Wendy



    Sounds lovely, Wendy. I sometimes take the really huge peppers and
    cut them in half lengthwise, and then mound up the meat in a sort of a
    ball inside the halves. I mostly just dump a jar of store bought
    sauce over them, but yours sounds better.

    Evelyn

  5. #5
    W. Baker Guest

    Default Re: Back to Cooking

    KROM <[email protected]> wrote:
    : yum..stuffed peppers sounds great!

    : I have been on a beef and cabbage kick lately..pretty much all I eat..great
    : thing is its made me drop stubborn body fat areas

    : funny thing is I hated cabbage as a kid..love it now

    : KROM


    If you liike stuffed cabbage, you can use pretty much th esame recipe to
    amke that, but even simpler is "unstuffed cabbage" . Same baasic recipe
    but insead of stufing you coarsly cut the cabbage adn make a bed of itin
    the pot, andplace meatballs, or even just the filling in clumps adn cover
    with the sauce, cover the pot and cook. If you like you ca even put some
    more cabbag on top, kind of like a meatball sanswich:-) You can use beef
    in the filling, if you like. I happened to have ground turkey in the
    right amount so I used that.

    Wendy

    : "W. Baker" wrote in message news:jff26b$4s$[email protected]..

    : Well, here it is , a snowy day so I am staying in as walkign with my
    : walker sans chains or snow tires is not very satisfactory. I will get out
    : tomorrow, once things are melting and crosswalks less treacherous.

    : I have not been doing much interesting cooking since Syd died, as why fuss
    : for 1? lately, the urge to produce tasy stuff has begun to hit me.
    : Fortunately, my kids and grandkids have made a few visits so more food was
    : needed. For Channuka I made a turkey and for the last visit a giant beef
    : stew tht sustained all but the infane, Sabine for several days. No one
    : expected for t least a week, so what now? Well, Fairway had a $2.00 bag
    : of mostly greenpeppers adn I had a pound of frozen ground turkey so I
    : decided to put them together and make my stuffed peppers(usually 7 peppers
    : to the pound of meat) and I would freeze some for later meals.

    : The bag contained 5 of the largest greenpeppers I have ever seen, and not
    : one was bad, jusst a bit softer than I would ordinarily buy, but whole,
    : unblemished, etc. I took the 1 pepper I had already inth ehouse to make
    : 6, which was a mistake. These 5 large pepper would be plenty for the
    : pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
    : use to make one meal:-)

    : No recipe here but this is what I did.

    : 6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
    : and left whole

    : Stuffing:
    : 1 large onion-finely chopped in food processor

    : 4 slices low carb bread first torn, then chopped in dry food
    : processor(before doing the onions)

    : 1 egg(can be omitted if allergic)

    : ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
    : available) Adjust heat to your taste.

    : FGBP-to taste

    : Salt, if needed

    : 1/4-1/2 cup oof crushed tomatoes (from 28 oz can)

    : Sauce:
    : 1 onion, sliced

    : Mushrooms(optional) sliced

    : 28 oz can crushed tomatos or squooshed whole one mius the amount added to
    : filling

    : wine or balsamic vineger or water.

    : FGBP-to taste

    : Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
    : filling) adjust heat to taste.

    : method:

    : Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
    : fork.

    : Stuff into pepper-not to absolute top. If it proves skimpy, put some of
    : the mushroom pieces and an onion slice into the top.

    : Put into a large, coverable, oven proof baking dish(I used my elderly
    : black agate covered roasting pan-the story of which I may tell you all
    : some time-sstanding up, with open top to the top.

    : Sprinkle onions and mushrooms all around the bottom of the pan around the
    : peppers/

    : Spread tomatos all around the pan then add pepper and papkika , then add
    : wine, vineger or water(may want a bit of water as well as the other fluid
    : to make enough juice. Taste sauce after lightly stirring. spoon some
    : sauce over the tops of the peppers ( If the sauce left looks skimpy, add
    : some water or more wine, but not too much vineger)

    : Cover pot and place into hot-over 425, perhaps 450 F oven and
    : just let cook for t least 45min to 1 hour. check that it is not dried out
    : an dif it ooks done, fine. If not add a bit more water and mush it around
    : to pick up stuff on bottom of pan and cook a bit onger.

    : Serve 1 pepper per person. for me tht is enough, but ou can add another
    : vegetable to the plate or some kind of starch for the non-diabetics in the
    : goup(You could bake pottles in the same oven(for the British users-Jacket
    : potatoes).

    : Tis keeps well in the fridge for several days and I will let yu know how
    : well it freezes. I think it shoul be just fine.

    : Well, I am now written out:-)

    : Wendy


  6. #6
    Julie Bove Guest

    Default Re: Back to Cooking


    "Evelyn" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 21 Jan 2012 19:03:39 +0000 (UTC), "W. Baker"
    > <[email protected]> wrote:
    >
    >>Well, here it is , a snowy day so I am staying in as walkign with my
    >>walker sans chains or snow tires is not very satisfactory. I will get out
    >>tomorrow, once things are melting and crosswalks less treacherous.
    >>
    >>I have not been doing much interesting cooking since Syd died, as why fuss
    >>for 1? lately, the urge to produce tasy stuff has begun to hit me.
    >>Fortunately, my kids and grandkids have made a few visits so more food was
    >>needed. For Channuka I made a turkey and for the last visit a giant beef
    >>stew tht sustained all but the infane, Sabine for several days. No one
    >>expected for t least a week, so what now? Well, Fairway had a $2.00 bag
    >>of mostly greenpeppers adn I had a pound of frozen ground turkey so I
    >>decided to put them together and make my stuffed peppers(usually 7 peppers
    >>to the pound of meat) and I would freeze some for later meals.
    >>
    >>The bag contained 5 of the largest greenpeppers I have ever seen, and not
    >>one was bad, jusst a bit softer than I would ordinarily buy, but whole,
    >>unblemished, etc. I took the 1 pepper I had already inth ehouse to make
    >>6, which was a mistake. These 5 large pepper would be plenty for the
    >>pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
    >>use to make one meal:-)
    >>
    >>No recipe here but this is what I did.
    >>
    >>6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
    >>and left whole
    >>
    >>Stuffing:
    >>1 large onion-finely chopped in food processor
    >>
    >>4 slices low carb bread first torn, then chopped in dry food
    >>processor(before doing the onions)
    >>
    >>1 egg(can be omitted if allergic)
    >>
    >>ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
    >>available) Adjust heat to your taste.
    >>
    >>FGBP-to taste
    >>
    >>Salt, if needed
    >>
    >>1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
    >>
    >>Sauce:
    >>1 onion, sliced
    >>
    >>Mushrooms(optional) sliced
    >>
    >>28 oz can crushed tomatos or squooshed whole one mius the amount added to
    >>filling
    >>
    >>wine or balsamic vineger or water.
    >>
    >>FGBP-to taste
    >>
    >>Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
    >>filling) adjust heat to taste.
    >>
    >>method:
    >>
    >>Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
    >>fork.
    >>
    >>Stuff into pepper-not to absolute top. If it proves skimpy, put some of
    >>the mushroom pieces and an onion slice into the top.
    >>
    >>Put into a large, coverable, oven proof baking dish(I used my elderly
    >>black agate covered roasting pan-the story of which I may tell you all
    >>some time-sstanding up, with open top to the top.
    >>
    >>Sprinkle onions and mushrooms all around the bottom of the pan around the
    >>peppers/
    >>
    >>Spread tomatos all around the pan then add pepper and papkika , then add
    >>wine, vineger or water(may want a bit of water as well as the other fluid
    >>to make enough juice. Taste sauce after lightly stirring. spoon some
    >>sauce over the tops of the peppers ( If the sauce left looks skimpy, add
    >>some water or more wine, but not too much vineger)
    >>
    >>Cover pot and place into hot-over 425, perhaps 450 F oven and
    >>just let cook for t least 45min to 1 hour. check that it is not dried out
    >>an dif it ooks done, fine. If not add a bit more water and mush it around
    >>to pick up stuff on bottom of pan and cook a bit onger.
    >>
    >>Serve 1 pepper per person. for me tht is enough, but ou can add another
    >>vegetable to the plate or some kind of starch for the non-diabetics in the
    >>goup(You could bake pottles in the same oven(for the British users-Jacket
    >>potatoes).
    >>
    >>Tis keeps well in the fridge for several days and I will let yu know how
    >>well it freezes. I think it shoul be just fine.
    >>
    >>Well, I am now written out:-)
    >>
    >>Wendy

    >
    >
    > Sounds lovely, Wendy. I sometimes take the really huge peppers and
    > cut them in half lengthwise, and then mound up the meat in a sort of a
    > ball inside the halves. I mostly just dump a jar of store bought
    > sauce over them, but yours sounds better.


    I have a recipe for unstuffed peppers that I want to try. Basically the
    peppers are chopped up and put in with the filling. It is baked as a
    casserole. I figure my husband and Angela will actually eat the peppers
    that way. Because they will eat other things with peppers in them.



  7. #7
    Ozgirl Guest

    Default Re: Back to Cooking



    "W. Baker" <[email protected]> wrote in message
    news:jff26b$4s$[email protected]..
    > Well, here it is , a snowy day so I am staying in as walkign with my
    > walker sans chains or snow tires is not very satisfactory. I will get
    > out
    > tomorrow, once things are melting and crosswalks less treacherous.


    They make chains and snow tyres for walkers?

    > I have not been doing much interesting cooking since Syd died, as why
    > fuss
    > for 1? lately, the urge to produce tasy stuff has begun to hit me.
    > Fortunately, my kids and grandkids have made a few visits so more food
    > was
    > needed. For Channuka I made a turkey and for the last visit a giant
    > beef
    > stew tht sustained all but the infane, Sabine for several days.


    I have a great niece named Sabene but she prefers Bene (since going to
    her mum's and aunts' old high school - Santa Sabina, lol.

    No one
    > expected for t least a week, so what now? Well, Fairway had a $2.00
    > bag
    > of mostly greenpeppers adn I had a pound of frozen ground turkey so I
    > decided to put them together and make my stuffed peppers(usually 7
    > peppers
    > to the pound of meat) and I would freeze some for later meals.


    Already sounds interesting


    > The bag contained 5 of the largest greenpeppers I have ever seen, and
    > not
    > one was bad, jusst a bit softer than I would ordinarily buy, but
    > whole,
    > unblemished, etc. I took the 1 pepper I had already inth ehouse to
    > make
    > 6, which was a mistake. These 5 large pepper would be plenty for the
    > pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I
    > may
    > use to make one meal:-)
    >
    > No recipe here but this is what I did.
    >
    > 6(should be 5 ) huge green peppers, top cut off and cleaned of seeds,
    > etc
    > and left whole
    >
    > Stuffing:
    > 1 large onion-finely chopped in food processor
    >
    > 4 slices low carb bread first torn, then chopped in dry food
    > processor(before doing the onions)


    I have always done bread and onion together but then again, I like my
    onions a bit coarser than finely chopped.

    > 1 egg(can be omitted if allergic)
    >
    > ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
    > available) Adjust heat to your taste.
    >
    > FGBP-to taste
    >
    > Salt, if needed
    >
    > 1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
    >
    > Sauce:
    > 1 onion, sliced
    >
    > Mushrooms(optional) sliced
    >
    > 28 oz can crushed tomatos or squooshed whole one mius the amount added
    > to
    > filling
    >
    > wine or balsamic vineger or water.
    >
    > FGBP-to taste
    >
    > Ad lib amounts of sweet, hot and smoked paprika-remember there is some
    > in
    > filling) adjust heat to taste.
    >
    > method:
    >
    > Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
    > fork.
    >
    > Stuff into pepper-not to absolute top. If it proves skimpy, put some
    > of
    > the mushroom pieces and an onion slice into the top.
    >
    > Put into a large, coverable, oven proof baking dish(I used my elderly
    > black agate covered roasting pan-the story of which I may tell you
    > all
    > some time-sstanding up, with open top to the top.
    >
    > Sprinkle onions and mushrooms all around the bottom of the pan around
    > the
    > peppers/
    >
    > Spread tomatos all around the pan then add pepper and papkika , then
    > add
    > wine, vineger or water(may want a bit of water as well as the other
    > fluid
    > to make enough juice. Taste sauce after lightly stirring. spoon some
    > sauce over the tops of the peppers ( If the sauce left looks skimpy,
    > add
    > some water or more wine, but not too much vineger)
    >
    > Cover pot and place into hot-over 425, perhaps 450 F oven and
    > just let cook for t least 45min to 1 hour. check that it is not dried
    > out
    > an dif it ooks done, fine. If not add a bit more water and mush it
    > around
    > to pick up stuff on bottom of pan and cook a bit onger.
    >
    > Serve 1 pepper per person. for me tht is enough, but ou can add
    > another
    > vegetable to the plate or some kind of starch for the non-diabetics in
    > the
    > goup(You could bake pottles in the same oven(for the British
    > users-Jacket
    > potatoes).
    >
    > Tis keeps well in the fridge for several days and I will let yu know
    > how
    > well it freezes. I think it shoul be just fine.
    >
    > Well, I am now written out:-)


    That sounds so tasty! Jacket potatoes sound good.


  8. #8
    Janet Wilder Guest

    Default Re: Back to Cooking

    On 1/21/2012 1:03 PM, W. Baker wrote:
    > Well, here it is , a snowy day so I am staying in as walkign with my
    > walker sans chains or snow tires is not very satisfactory. I will get out
    > tomorrow, once things are melting and crosswalks less treacherous.


    <snipped for brevity>

    Your recipe sounds delicious, Wendy.

    I'm lazy and make our stuffed peppers in the pressure cooker.

    It's hard to think about snow when it was 82 here in way-south Texas today.


    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  9. #9
    Nick Cramer Guest

    Default Re: Back to Cooking

    "Ozgirl" <[email protected]> wrote:
    > "W. Baker" <[email protected]> wrote in message


    > > Well, here it is , a snowy day so I am staying in as walkign with my
    > > walker sans chains or snow tires is not very satisfactory. I will get
    > > out
    > > tomorrow, once things are melting and crosswalks less treacherous.

    >
    > They make chains and snow tyres for walkers?
    > [ . . . ]


    So, these two girl ostriches were walking along in the outback. One looked
    back and said, "Oh! Here come those two fresh boy-ostriches. Let's put our
    heads in the sand, so they won't see us." So, they did.

    One of the boy ostriches turned to the other and said, "Hey! Where'd those
    two cute girls go?"

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://semperfifund.org https://www.woundedwarriorproject.org/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
    http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

  10. #10
    Ozgirl Guest

    Default Re: Back to Cooking



    "Nick Cramer" <[email protected]> wrote in message
    news:20120122110238.502$[email protected]..
    > "Ozgirl" <[email protected]> wrote:
    >> "W. Baker" <[email protected]> wrote in message

    >
    >> > Well, here it is , a snowy day so I am staying in as walkign with
    >> > my
    >> > walker sans chains or snow tires is not very satisfactory. I will
    >> > get
    >> > out
    >> > tomorrow, once things are melting and crosswalks less treacherous.

    >>
    >> They make chains and snow tyres for walkers?
    >> [ . . . ]

    >
    > So, these two girl ostriches were walking along in the outback. One
    > looked
    > back and said, "Oh! Here come those two fresh boy-ostriches. Let's put
    > our
    > heads in the sand, so they won't see us." So, they did.
    >
    > One of the boy ostriches turned to the other and said, "Hey! Where'd
    > those
    > two cute girls go?"



    Groan...


  11. #11
    Robert Miles Guest

    Default Re: Back to Cooking

    On 1/21/2012 2:53 PM, W. Baker wrote:
    > KROM<[email protected]> wrote:
    > : yum..stuffed peppers sounds great!
    >
    > : I have been on a beef and cabbage kick lately..pretty much all I eat..great
    > : thing is its made me drop stubborn body fat areas
    >
    > : funny thing is I hated cabbage as a kid..love it now
    >
    > : KROM
    >
    >
    > If you liike stuffed cabbage, you can use pretty much th esame recipe to
    > amke that, but even simpler is "unstuffed cabbage" . Same baasic recipe
    > but insead of stufing you coarsly cut the cabbage adn make a bed of itin
    > the pot, andplace meatballs, or even just the filling in clumps adn cover
    > with the sauce, cover the pot and cook. If you like you ca even put some
    > more cabbag on top, kind of like a meatball sanswich:-) You can use beef
    > in the filling, if you like. I happened to have ground turkey in the
    > right amount so I used that.
    >
    > Wendy
    >
    > : "W. Baker" wrote in message news:jff26b$4s$[email protected]..
    >
    > : Well, here it is , a snowy day so I am staying in as walkign with my
    > : walker sans chains or snow tires is not very satisfactory. I will get out
    > : tomorrow, once things are melting and crosswalks less treacherous.
    >
    > : I have not been doing much interesting cooking since Syd died, as why fuss
    > : for 1? lately, the urge to produce tasy stuff has begun to hit me.
    > : Fortunately, my kids and grandkids have made a few visits so more food was
    > : needed. For Channuka I made a turkey and for the last visit a giant beef
    > : stew tht sustained all but the infane, Sabine for several days. No one
    > : expected for t least a week, so what now? Well, Fairway had a $2.00 bag
    > : of mostly greenpeppers adn I had a pound of frozen ground turkey so I
    > : decided to put them together and make my stuffed peppers(usually 7 peppers
    > : to the pound of meat) and I would freeze some for later meals.
    >
    > : The bag contained 5 of the largest greenpeppers I have ever seen, and not
    > : one was bad, jusst a bit softer than I would ordinarily buy, but whole,
    > : unblemished, etc. I took the 1 pepper I had already inth ehouse to make
    > : 6, which was a mistake. These 5 large pepper would be plenty for the
    > : pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
    > : use to make one meal:-)
    >
    > : No recipe here but this is what I did.
    >
    > : 6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
    > : and left whole
    >
    > : Stuffing:
    > : 1 large onion-finely chopped in food processor
    >
    > : 4 slices low carb bread first torn, then chopped in dry food
    > : processor(before doing the onions)
    >
    > : 1 egg(can be omitted if allergic)
    >
    > : ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
    > : available) Adjust heat to your taste.
    >
    > : FGBP-to taste
    >
    > : Salt, if needed
    >
    > : 1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
    >
    > : Sauce:
    > : 1 onion, sliced
    >
    > : Mushrooms(optional) sliced
    >
    > : 28 oz can crushed tomatos or squooshed whole one mius the amount added to
    > : filling
    >
    > : wine or balsamic vineger or water.
    >
    > : FGBP-to taste
    >
    > : Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
    > : filling) adjust heat to taste.
    >
    > : method:
    >
    > : Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
    > : fork.
    >
    > : Stuff into pepper-not to absolute top. If it proves skimpy, put some of
    > : the mushroom pieces and an onion slice into the top.
    >
    > : Put into a large, coverable, oven proof baking dish(I used my elderly
    > : black agate covered roasting pan-the story of which I may tell you all
    > : some time-sstanding up, with open top to the top.
    >
    > : Sprinkle onions and mushrooms all around the bottom of the pan around the
    > : peppers/
    >
    > : Spread tomatos all around the pan then add pepper and papkika , then add
    > : wine, vineger or water(may want a bit of water as well as the other fluid
    > : to make enough juice. Taste sauce after lightly stirring. spoon some
    > : sauce over the tops of the peppers ( If the sauce left looks skimpy, add
    > : some water or more wine, but not too much vineger)
    >
    > : Cover pot and place into hot-over 425, perhaps 450 F oven and
    > : just let cook for t least 45min to 1 hour. check that it is not dried out
    > : an dif it ooks done, fine. If not add a bit more water and mush it around
    > : to pick up stuff on bottom of pan and cook a bit onger.
    >
    > : Serve 1 pepper per person. for me tht is enough, but ou can add another
    > : vegetable to the plate or some kind of starch for the non-diabetics in the
    > : goup(You could bake pottles in the same oven(for the British users-Jacket
    > : potatoes).
    >
    > : Tis keeps well in the fridge for several days and I will let yu know how
    > : well it freezes. I think it shoul be just fine.
    >
    > : Well, I am now written out:-)
    >
    > : Wendy


    That reminds me of a dish I used to make. Cut up a cabbage and separate
    the layers. Fill about half of a pressure cooker. Add
    a can of corned beef on top. Add about as much water at needed to cover
    the cabbage. Close the top and cook it about as long as the
    instruction book that came with the pressure cooker said to cook
    just cabbage.

    I probably added some salt and pepper but have forgotten those
    details.

    Robert Miles


  12. #12
    Evelyn Guest

    Default Re: Back to Cooking

    On Tue, 21 Feb 2012 21:04:13 -0600, Robert Miles
    <[email protected]> wrote:

    >On 1/21/2012 2:53 PM, W. Baker wrote:
    >> KROM<[email protected]> wrote:
    >> : yum..stuffed peppers sounds great!
    >>
    >> : I have been on a beef and cabbage kick lately..pretty much all I eat..great
    >> : thing is its made me drop stubborn body fat areas
    >>
    >> : funny thing is I hated cabbage as a kid..love it now
    >>
    >> : KROM
    >>
    >>
    >> If you liike stuffed cabbage, you can use pretty much th esame recipe to
    >> amke that, but even simpler is "unstuffed cabbage" . Same baasic recipe
    >> but insead of stufing you coarsly cut the cabbage adn make a bed of itin
    >> the pot, andplace meatballs, or even just the filling in clumps adn cover
    >> with the sauce, cover the pot and cook. If you like you ca even put some
    >> more cabbag on top, kind of like a meatball sanswich:-) You can use beef
    >> in the filling, if you like. I happened to have ground turkey in the
    >> right amount so I used that.
    >>
    >> Wendy
    >>
    >> : "W. Baker" wrote in message news:jff26b$4s$[email protected]..
    >>
    >> : Well, here it is , a snowy day so I am staying in as walkign with my
    >> : walker sans chains or snow tires is not very satisfactory. I will get out
    >> : tomorrow, once things are melting and crosswalks less treacherous.
    >>
    >> : I have not been doing much interesting cooking since Syd died, as why fuss
    >> : for 1? lately, the urge to produce tasy stuff has begun to hit me.
    >> : Fortunately, my kids and grandkids have made a few visits so more food was
    >> : needed. For Channuka I made a turkey and for the last visit a giant beef
    >> : stew tht sustained all but the infane, Sabine for several days. No one
    >> : expected for t least a week, so what now? Well, Fairway had a $2.00 bag
    >> : of mostly greenpeppers adn I had a pound of frozen ground turkey so I
    >> : decided to put them together and make my stuffed peppers(usually 7 peppers
    >> : to the pound of meat) and I would freeze some for later meals.
    >>
    >> : The bag contained 5 of the largest greenpeppers I have ever seen, and not
    >> : one was bad, jusst a bit softer than I would ordinarily buy, but whole,
    >> : unblemished, etc. I took the 1 pepper I had already inth ehouse to make
    >> : 6, which was a mistake. These 5 large pepper would be plenty for the
    >> : pound of meal, so I have 4 nice full ones and 2 kind of skimpy which I may
    >> : use to make one meal:-)
    >>
    >> : No recipe here but this is what I did.
    >>
    >> : 6(should be 5 ) huge green peppers, top cut off and cleaned of seeds, etc
    >> : and left whole
    >>
    >> : Stuffing:
    >> : 1 large onion-finely chopped in food processor
    >>
    >> : 4 slices low carb bread first torn, then chopped in dry food
    >> : processor(before doing the onions)
    >>
    >> : 1 egg(can be omitted if allergic)
    >>
    >> : ad lib amounts-to taste of 3 kinds of paprika-sweet, hot and smoked-if
    >> : available) Adjust heat to your taste.
    >>
    >> : FGBP-to taste
    >>
    >> : Salt, if needed
    >>
    >> : 1/4-1/2 cup oof crushed tomatoes (from 28 oz can)
    >>
    >> : Sauce:
    >> : 1 onion, sliced
    >>
    >> : Mushrooms(optional) sliced
    >>
    >> : 28 oz can crushed tomatos or squooshed whole one mius the amount added to
    >> : filling
    >>
    >> : wine or balsamic vineger or water.
    >>
    >> : FGBP-to taste
    >>
    >> : Ad lib amounts of sweet, hot and smoked paprika-remember there is some in
    >> : filling) adjust heat to taste.
    >>
    >> : method:
    >>
    >> : Mix all filling ingredients-preferable with CLEAN hands or sith sturdy
    >> : fork.
    >>
    >> : Stuff into pepper-not to absolute top. If it proves skimpy, put some of
    >> : the mushroom pieces and an onion slice into the top.
    >>
    >> : Put into a large, coverable, oven proof baking dish(I used my elderly
    >> : black agate covered roasting pan-the story of which I may tell you all
    >> : some time-sstanding up, with open top to the top.
    >>
    >> : Sprinkle onions and mushrooms all around the bottom of the pan around the
    >> : peppers/
    >>
    >> : Spread tomatos all around the pan then add pepper and papkika , then add
    >> : wine, vineger or water(may want a bit of water as well as the other fluid
    >> : to make enough juice. Taste sauce after lightly stirring. spoon some
    >> : sauce over the tops of the peppers ( If the sauce left looks skimpy, add
    >> : some water or more wine, but not too much vineger)
    >>
    >> : Cover pot and place into hot-over 425, perhaps 450 F oven and
    >> : just let cook for t least 45min to 1 hour. check that it is not dried out
    >> : an dif it ooks done, fine. If not add a bit more water and mush it around
    >> : to pick up stuff on bottom of pan and cook a bit onger.
    >>
    >> : Serve 1 pepper per person. for me tht is enough, but ou can add another
    >> : vegetable to the plate or some kind of starch for the non-diabetics in the
    >> : goup(You could bake pottles in the same oven(for the British users-Jacket
    >> : potatoes).
    >>
    >> : Tis keeps well in the fridge for several days and I will let yu know how
    >> : well it freezes. I think it shoul be just fine.
    >>
    >> : Well, I am now written out:-)
    >>
    >> : Wendy

    >
    >That reminds me of a dish I used to make. Cut up a cabbage and separate
    >the layers. Fill about half of a pressure cooker. Add
    >a can of corned beef on top. Add about as much water at needed to cover
    >the cabbage. Close the top and cook it about as long as the
    >instruction book that came with the pressure cooker said to cook
    >just cabbage.
    >
    >I probably added some salt and pepper but have forgotten those
    >details.
    >
    >Robert Miles



    Paula Deen does that by sauteeing the cabbage till it is softened,
    then adding the canned corned beef and continuing a while longer till
    it is all done. A good quickie way for a busy week night meal.

    Evelyn

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32