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Thread: my cooking thought of the day

  1. #1
    Jean B. Guest

    Default my cooking thought of the day

    (A benefit of advancing age???) A green bean casserole, with the
    bean part in some kind-of Eastern European sour-cream and mushroom
    base. Top with those fried onions--preferably a more healthful
    version of them though.
    --
    Jean B.

  2. #2
    jmcquown Guest

    Default Re: my cooking thought of the day

    "Jean B." <[email protected]> wrote in message
    news:[email protected]..
    > (A benefit of advancing age???) A green bean casserole, with the bean
    > part in some kind-of Eastern European sour-cream and mushroom base. Top
    > with those fried onions--preferably a more healthful version of them
    > though.
    > --
    > Jean B.


    How dare you even *hint* at cream of mushroom soup? (teasing) Obviously no
    one in the US eats vegetables without canned soup

    Green beans are on the list of vegetables for my Thanksgiving dinner, along
    with spinach and broccoli. I haven't decided which green vegetable yet.

    The rest of the menu is roasted cornish hen, cornbread dressing, roasted
    butternut squash and sweet potatoes. I've decided to boil and mash the
    sweet potatoes along with white potatoes (Harvest mashed). And just split
    and roast the squash, brushed with butter and sprinkled with salt & pepper,
    like an acorn squash. I'll make some rolls or biscuits to go with it.

    The great thing about not having to cook for a crowd is flexibility. I can
    change the menu on a whim

    Jill


  3. #3
    notbob Guest

    Default Re: my cooking thought of the day

    On 2010-11-24, jmcquown <[email protected]> wrote:

    > Green beans are on the list of vegetables for my Thanksgiving dinner, along
    > with spinach and broccoli. I haven't decided which green vegetable yet.


    If I can locate some young brussel sprouts, I may try this.

    http://www.google.com/landing/thanksgiving/#bsprouts

    I've discovered I'm a big brussel sprouts fan, in recent years. The
    catch is finding smaller young sprouts, as the older and larger the
    sprouts, the more bitter. I usually jes steam them, then top with
    real butter and parmasan cheese, but this recipe sounds pretty tasty.

    BTW, there's some nice recipes behind that Google Thankgiving logo.
    Many are from the Food Network, but that's not always bad.

    nb

  4. #4
    Jean B. Guest

    Default Re: my cooking thought of the day

    jmcquown wrote:
    > "Jean B." <[email protected]> wrote in message
    > news:[email protected]..
    >> (A benefit of advancing age???) A green bean casserole, with the bean
    >> part in some kind-of Eastern European sour-cream and mushroom base.
    >> Top with those fried onions--preferably a more healthful version of
    >> them though.
    >> --
    >> Jean B.

    >
    > How dare you even *hint* at cream of mushroom soup? (teasing) Obviously
    > no one in the US eats vegetables without canned soup
    >
    > Green beans are on the list of vegetables for my Thanksgiving dinner,
    > along with spinach and broccoli. I haven't decided which green
    > vegetable yet.
    >
    > The rest of the menu is roasted cornish hen, cornbread dressing, roasted
    > butternut squash and sweet potatoes. I've decided to boil and mash the
    > sweet potatoes along with white potatoes (Harvest mashed). And just
    > split and roast the squash, brushed with butter and sprinkled with salt
    > & pepper, like an acorn squash. I'll make some rolls or biscuits to go
    > with it.
    >
    > The great thing about not having to cook for a crowd is flexibility. I
    > can change the menu on a whim
    >
    > Jill


    LOL. Yes. Like the Port Cranberry Sauce. It just occurred to me
    that I have some Port too.

    I just happen to find the normal green bean casserole to be very
    dull. I have never made it. I forget whether Mom or anyone else
    in the family ever did. If so, it would have been once and when I
    was very young.

    --
    Jean B.

  5. #5
    ravenlynne Guest

    Default Re: my cooking thought of the day

    On 11/24/2010 9:50 AM, Jean B. wrote:
    > (A benefit of advancing age???) A green bean casserole, with the bean
    > part in some kind-of Eastern European sour-cream and mushroom base. Top
    > with those fried onions--preferably a more healthful version of them
    > though.


    That's basically what I'm doing. Using cremini mushrooms.

    --
    Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

  6. #6
    Jean B. Guest

    Default Re: my cooking thought of the day

    ravenlynne wrote:
    > On 11/24/2010 9:50 AM, Jean B. wrote:
    >> (A benefit of advancing age???) A green bean casserole, with the bean
    >> part in some kind-of Eastern European sour-cream and mushroom base. Top
    >> with those fried onions--preferably a more healthful version of them
    >> though.

    >
    > That's basically what I'm doing. Using cremini mushrooms.
    >

    Well, I liked this idea so much that I just got back from braving
    the stores again. Of course, now I see I only have a tad of sour
    cream--which I don't recall ever being the case, soooo...

    I need to compare some recipes and then figure out my approach.

    --
    Jean B.

  7. #7
    notbob Guest

    Default Re: my cooking thought of the day

    On 2010-11-24, Jean B. <[email protected]> wrote:

    > I just happen to find the normal green bean casserole to be very
    > dull. I have never made it. I forget whether Mom or anyone else
    > in the family ever did.


    I've never ever once tasted one of those hideous green bean
    monstrosities, having tried a single canned fried onion, once.

    ICK!!

    .....but hey, I like kimchee. <shrug>

    nb

  8. #8
    The Cook Guest

    Default Re: my cooking thought of the day

    On Wed, 24 Nov 2010 09:50:02 -0500, "Jean B." <[email protected]> wrote:

    >(A benefit of advancing age???) A green bean casserole, with the
    >bean part in some kind-of Eastern European sour-cream and mushroom
    >base. Top with those fried onions--preferably a more healthful
    >version of them though.



    Here is a dish I came up with a few years ago since I did not want the
    green bean casserole. Maybe your can use it as a starting point.


    * Exported from MasterCook *

    Green Beans With Mushrooms

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup onion -- sliced
    1/2 cup mushroom -- sliced
    1 teaspoon olive oil
    1 teaspoon marjoram -- dry
    1 tablespoon butter, unsalted
    1 tablespoon flour, all-purpose
    1 cup milk, skim
    4 cups green beans, canned -- drained
    Fresh or frozen beans would be better if you can find
    good ones.


    Saute onion and mushroom in the olive oil.
    Add the marjoram
    Add butter and let melt
    Add flour
    Stir until flour is cooked.
    Add mix carefully and keep stirring until it makes a sauce.
    Add beans and cook until hot.
    Add salt & pepper to taste.



    - - - - - - - - - - - - - - - - -
    - -

    Per Serving (excluding unknown items): 110 Calories; 4g Fat (33.6%
    calories from fat); 5g Protein; 15g Carbohydrate; 4g Dietary Fiber;
    9mg Cholesterol; 655mg Sodium. Exchanges: 0 Grain(Starch); 2
    Vegetable; 0 Non-Fat Milk; 1 Fat.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0

    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  9. #9
    Andy Guest

    Default Re: my cooking thought of the day

    The Cook <[email protected]> wrote:

    > On Wed, 24 Nov 2010 09:50:02 -0500, "Jean B." <[email protected]> wrote:
    >
    >>(A benefit of advancing age???) A green bean casserole, with the
    >>bean part in some kind-of Eastern European sour-cream and mushroom
    >>base. Top with those fried onions--preferably a more healthful
    >>version of them though.

    >
    >
    > Here is a dish I came up with a few years ago since I did not want the
    > green bean casserole. Maybe your can use it as a starting point.
    >
    >
    > * Exported from MasterCook *
    >
    > Green Beans With Mushrooms



    <snip for brevity>

    A girlfriend made us pork chops and green bean casserole as a first meal
    at her house.

    While it wasn't greatness she was very vocal that I thought it was
    terrible. I couldn't convince her otherwise but, I knew she couldn't
    cook!!!

    It actually wasn't SO bad. I finished what was on my plate. A horny/kind
    gesture.

    Andy

  10. #10
    sf Guest

    Default Re: my cooking thought of the day

    On 24 Nov 2010 15:21:43 GMT, notbob <[email protected]> wrote:

    > The catch is finding smaller young sprouts, as the older and larger the
    > sprouts, the more bitter.


    Maybe that's what lies at the bottom of Lynne's bitter brussels
    sprouts problem.


    --

    Never trust a dog to watch your food.

  11. #11
    sf Guest

    Default Re: my cooking thought of the day

    On Wed, 24 Nov 2010 10:27:22 -0500, "Jean B." <[email protected]> wrote:

    > Like the Port Cranberry Sauce.


    Do you have a message ID for that post?

    --

    Never trust a dog to watch your food.

  12. #12
    sf Guest

    Default Re: my cooking thought of the day

    On 24 Nov 2010 17:15:56 GMT, notbob <[email protected]> wrote:

    > On 2010-11-24, Jean B. <[email protected]> wrote:
    >
    > > I just happen to find the normal green bean casserole to be very
    > > dull. I have never made it. I forget whether Mom or anyone else
    > > in the family ever did.

    >
    > I've never ever once tasted one of those hideous green bean
    > monstrosities, having tried a single canned fried onion, once.
    >
    > ICK!!


    It's not the law that you have to top it with canned onions. I use
    home made bread crumbs.
    >
    > ....but hey, I like kimchee. <shrug>
    >


    There's no accounting for taste. :P


    --

    Never trust a dog to watch your food.

  13. #13
    sf Guest

    Default Re: my cooking thought of the day

    On Wed, 24 Nov 2010 11:54:07 -0500, "Jean B." <[email protected]> wrote:

    > ravenlynne wrote:
    > > On 11/24/2010 9:50 AM, Jean B. wrote:
    > >> (A benefit of advancing age???) A green bean casserole, with the bean
    > >> part in some kind-of Eastern European sour-cream and mushroom base. Top
    > >> with those fried onions--preferably a more healthful version of them
    > >> though.

    > >
    > > That's basically what I'm doing. Using cremini mushrooms.
    > >

    > Well, I liked this idea so much that I just got back from braving
    > the stores again. Of course, now I see I only have a tad of sour
    > cream--which I don't recall ever being the case, soooo...


    Do you have any commercial chicken broth on hand? Make a velouté
    sauce and stir what little sour cream you have into it.
    >
    > I need to compare some recipes and then figure out my approach.


    If you don't have any chicken (or vegetable) broth, use milk and make
    a white sauce. Proceed from there with your recipe. Personally, all
    sour cream wouldn't do it for me.

    --

    Never trust a dog to watch your food.

  14. #14
    jmcquown Guest

    Default Re: my cooking thought of the day


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On 24 Nov 2010 15:21:43 GMT, notbob <[email protected]> wrote:
    >
    >> The catch is finding smaller young sprouts, as the older and larger the
    >> sprouts, the more bitter.

    >
    > Maybe that's what lies at the bottom of Lynne's bitter brussels
    > sprouts problem.
    >

    I agree. The bigger the sprouts, the more bitter they are. As a kid my
    mother served Green Giant brand frozen brussels sprouts in "butter sauce".
    They were just awful (so was the "butter sauce") and very bitter. Once I
    tasted the smaller ones, sans "sauce", I was hooked

    Jill



  15. #15
    Christine Dabney Guest

    Default Re: my cooking thought of the day

    On Wed, 24 Nov 2010 13:32:42 -0500, "jmcquown" <[email protected]>
    wrote:

    >
    >"sf" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On 24 Nov 2010 15:21:43 GMT, notbob <[email protected]> wrote:


    >I agree. The bigger the sprouts, the more bitter they are. As a kid my
    >mother served Green Giant brand frozen brussels sprouts in "butter sauce".
    >They were just awful (so was the "butter sauce") and very bitter. Once I
    >tasted the smaller ones, sans "sauce", I was hooked
    >
    >Jill
    >


    Okay, y'all have convinced me. I am heading to one of the multiple
    farmers markets in this area, and will see if there are any available.
    I will probably roast them...unless I can find a recipe that intrigues
    me.

    Christine
    --
    http://nightstirrings.blogspot.com

  16. #16
    ravenlynne Guest

    Default Re: my cooking thought of the day

    On 11/24/2010 1:02 PM, sf wrote:
    > On 24 Nov 2010 15:21:43 GMT, notbob<[email protected]> wrote:
    >
    >> The catch is finding smaller young sprouts, as the older and larger the
    >> sprouts, the more bitter.

    >
    > Maybe that's what lies at the bottom of Lynne's bitter brussels
    > sprouts problem.
    >
    >


    Could be. I may have to try some younger ones just to see.

    --
    Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

  17. #17
    ravenlynne Guest

    Default Re: my cooking thought of the day

    On 11/24/2010 1:32 PM, jmcquown wrote:
    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >> On 24 Nov 2010 15:21:43 GMT, notbob <[email protected]> wrote:
    >>
    >>> The catch is finding smaller young sprouts, as the older and larger the
    >>> sprouts, the more bitter.

    >>
    >> Maybe that's what lies at the bottom of Lynne's bitter brussels
    >> sprouts problem.
    >>

    > I agree. The bigger the sprouts, the more bitter they are. As a kid my
    > mother served Green Giant brand frozen brussels sprouts in "butter
    > sauce".


    I remember those. Blech.



    --
    Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

  18. #18
    sf Guest

    Default Re: my cooking thought of the day

    On Wed, 24 Nov 2010 13:36:24 -0500, ravenlynne
    <[email protected]> wrote:

    > On 11/24/2010 1:02 PM, sf wrote:
    > > On 24 Nov 2010 15:21:43 GMT, notbob<[email protected]> wrote:
    > >
    > >> The catch is finding smaller young sprouts, as the older and larger the
    > >> sprouts, the more bitter.

    > >
    > > Maybe that's what lies at the bottom of Lynne's bitter brussels
    > > sprouts problem.
    > >
    > >

    >
    > Could be. I may have to try some younger ones just to see.


    I'd be interested in the outcome, but maybe you just have a sensitive
    palate when it comes to "bitter".

    A little s & p never hurts either (I won't get into the olive oil,
    garlic and cheese that you can use when you roast them).

    --

    Never trust a dog to watch your food.

  19. #19
    jmcquown Guest

    Default Re: my cooking thought of the day


    "Christine Dabney" <[email protected]> wrote in message
    news:[email protected]..
    > On Wed, 24 Nov 2010 13:32:42 -0500, "jmcquown" <[email protected]>
    > wrote:
    >
    >>
    >>"sf" <[email protected]> wrote in message
    >>news:[email protected] ..
    >>> On 24 Nov 2010 15:21:43 GMT, notbob <[email protected]> wrote:

    >
    >>I agree. The bigger the sprouts, the more bitter they are. As a kid my
    >>mother served Green Giant brand frozen brussels sprouts in "butter sauce".
    >>They were just awful (so was the "butter sauce") and very bitter. Once I
    >>tasted the smaller ones, sans "sauce", I was hooked
    >>
    >>Jill
    >>

    >
    > Okay, y'all have convinced me. I am heading to one of the multiple
    > farmers markets in this area, and will see if there are any available.
    > I will probably roast them...unless I can find a recipe that intrigues
    > me.
    >
    > Christine


    Roasted brussels sprouts are wonderful! The small ones are also perfect
    just steamed and served with butter, salt & pepper.

    Jill


  20. #20
    gloria.p Guest

    Default Re: my cooking thought of the day


    >
    > "sf" <[email protected]> wrote in message
    > news:[email protected]..
    >> On 24 Nov 2010 15:21:43 GMT, notbob <[email protected]> wrote:
    >>
    >>> The catch is finding smaller young sprouts, as the older and larger the
    >>> sprouts, the more bitter.

    >>
    >> Maybe that's what lies at the bottom of Lynne's bitter brussels
    >> sprouts problem.
    >>



    When we used to grow sprouts we never picked them until after at least
    one frost when they'd get a lot sweeter. It made a huge difference in
    flavor.

    We have tried growing spouts twice in Colorado but both times we had to
    throw them away because they were infested with aphids all the way down
    to the innermost leaves.

    gloria p

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