Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
what are fiddleheads?
I remember a cookie named fiddle flakes - guessing it's not that 😜
Sounds delicious.
Pork and Mindy's Giardiniera
2 1/2 cups water
2 1/2 Cups white vinegar
3 Tb sugar
1/4 Cup salt
1 Cup diced carrots
1 Cup small cauliflower florets
4-8 serrano chilies depending on how hot you want, cut into 1/2 inch slices
1 Stalk celery, cut into 1/ inch slices
1 Red bell pepper, seeded and diced
1 Tb oregano (dried)
1/2 tsp ground black pepper
1/2 Cup pitted green olives, chopped
2 Cups oil canola or olive oil
Bring water, vinegar to a boil. Add salt and sugar. Stir to dissolve.
Transfer to a glass bowl. Mix in carrots, cauliflower, chilies, bell pepper, celery. Allow to rest until cool, about 2 to 3 hours.
Drain and let dry in a colander or on a towel lined sheet pan over night.
Transfer to a glass bowl. Add oil, oregano, pepper and olives. Stir to make sure everything is coated.
Transfer to Mason jars or other closed container. Let marinate at least 2 days before serving.
There is no garlic in this mixture. (keeping garlic in oil is not a safe thing to do)
I can not figure out why this is not sold round the country!
Try it on pizza (ask for Italian beef on your pizza and add the giardiniera or in an omelette!
We ordered in a restaurant and our server didn't know that they had it, nor what it was.
Sad, people are missing out on a real experience.
Now for dinner tonight. It is a bit chilly and rainy to say the least. (I think the farmers are going to switch from corn to rice this year!)
Italian Beef sandwiches on garlic bread, topped with Mozzarella cheese and topped with Giardiniera (Italian beef with giardinera I think is a Chicago "thing") Potato salad and a pasta salad. And I made "brookies" for dessert.
Sister called to say, "No one eats fish anymore due to the radiation". Meh.
Happy to hear your fish turned out and it sounds like it was good!
I poached the tough piece I had already cooked two days ago, in canned milk and cream of mushroom soup. Wonderful, now tender! Served with asparagus.
So, yes, grilling will work for the second huge piece in the freezer, and I will enjoy that. Figured out to cook it done enough, the fish steak will need to be cut into
1 inch thick, instead of 2". Ok, defrosted too, thanks!
That makes the expensive purchase worth it, with so many servings available now.
Good luck!
burrito
rice
jalapeño carrots
Got carried away and ordered two cuts, on sale.(the frozen then defrosted kind, but asked for it frozen).
It is about 2 1/4 inches thick, still frozen.
Not wanting to eat it just seared, and raw inside.....I have no idea how to cook it properly. What have I done? It looked so pretty, all pink, like Salmon. But it is not salmon. It is a huge piece of fish!
beef skewer
rice
salad
pita
cucumber yogurt to cool my tongue after the grilled jalapeño
Thank you for sharing this recipe smeshque.
6 oranges
1 lemon
6 cups of water
6 habanero peppers
3/4 cup of sweet onion
9 cups of sugar
So I quarter the oranges, peel them and then finely dice the rind, and put all of the orange in the pot, minus stem parts. Then I zest 1 lemon and juice it in the pot. dice up the sweet onion, vidalias are best, and put that in the pot, and then add the water, get it boiling on high heat for roughly 10 minutes, stir constantly, and then turn on medium heat to a slow gentle boil for about 40 minutes. When I turn the heat down I take 3 of the peppers and poke holes in them and throw them in the pot.
After40 minutes, I remove the peppers. At this point I add the 3 remaining peppers (minced) and I myself blend it, I like it smoother. Some people do not take that step, I find it works out better. Then I return it back to the pot on a gentle boil for 30 more minutes, if you havent blended it you are looking for very soft fruit. Meanwhile if you are canning it, have water bath heating up with jars and lids in it, not rings. Then right before you begin adding sugar remove the jars and lids in preparation for the preserve.
Then you have your sugar ready and you turn up the heat a little to get a hard boil going on, it is usually between medium and high for me. I use a candy thermometer and so when it gets boiling start adding 1/2 cup of sugar at a time, until you have added all of it, and you are wanting the temp to get to 220 degrees.
Then remove it from heat. Now I don't but if you chose to use pectin, you can add about 1/2 tsp mixed with water into it when it reaches desired temp and boil 30 seconds more.
The ladle into jars, if canning or if not whatever storage container you want and then refrigerate after it completely cools.
If canning leave 1/4 inch at minimum in the tops of jars. place lid and ring on and only barely handtight.
Place in water bather making sure you have at least an inch of water above the jars, and after it gets to boiling
let it boil 10-12 minutes. Turn off, let it sit 5 minutes, then remove from bath.
I hope all this makes sense.
It is really good with a little sweet and spice a nice little kick.
Would be great with chicken or pork.
If you make it let me know how it turns out and if you like it.