Cooks Corner a Male Survivors Guide to Food

[bluesky]

Hi every one
I love to cook and cooking has helped me cope with a lot of emotional ups and downs.
It gives me pleasure and the ability to conect with others in a way where we share the fruits of our joint effort and love for each other. I have large familie one loving wife lol and 8 great kids that have taught me how to enjoy life. So I would like to share some of the creations that we have made together or that I have made for us. So get reddy for some good eating and if you would like to share please do.

 

[bluesky]

Here's a recipe that I used to make years ago when my 22 year old was trying to help in the kitchen by pulling out all the pots. Believe it or not I got my kids to enjoy this one.
Garlic Tapenade this is not a traditional tapenade. The traditional way is to make this with olives wich you can and some times I do but here's the My original.
1 Large head of garlic
1 Bunch of parsley
1/4 cup of extra virgin olive oil you can add more if you like
1 tablespoon of curry
1/4 teaspoon of oregano
1/4 teaspoon of thyme
1/4 to 1/2 a teaspoon of cayann pepper depending how hot you like it.
Salt to taste
Put this all in to a food processor and chop until it's a smooth past.
You can spread it on bread, eat it with eggs or with what ever you like.
Enjoy!!!!!


By the way all these ingredients a great for you.
Garlic is antibacterial, antiviral, lowers bp, lowers cholesterol and so do all the other ingredients.

 

[C. E.]

Gee - I may try that! Thanks - I love cooking. It is a way for me to travel - whether to Texas with a Brisket Chili, New Orleans with a shrimp and sausage gumbo, or Africa with Durban-spiced grilled tilapia.

 

[bluesky]

I love all kinds of salads this one is a recent favorite.
Raw Kale
1 bunch of Lancinato Kale or a box of Baby Kale
4-6 Cloves of garlic
1 Tablespoons of Yellow or brown mustard
3 Tablespoons of fresh lemon juice
2-3 Tablespoons of extra virgin olive oil
1-2 Teaspoons of honey to taste
1/4 or 1/2 Teaspoon Dried Ginger
1/2 a cup of dried cranberry's
Salt to taste
Mix all ingredients in a bole and let rest for 10 minuets then enjoy!!
Bluesky

 

[bluesky]

I would like to share with you a recipe that I learned from my grandmother. It's for butternut squash. It has a sweet and sour taste and is quite good.
1 large butternut squash and make sure that it has a bright orange color.
1 large Spanish onion
1/2 Cup of raisins
1/4 teaspoon of cinnamon
1-2 tablespoons of honey or maple syrup
1-2 tablespoons of lemon juice preferably fresh squeezed
2 tablespoons of cooking oil I like to use sunflower or sometimes coconut oil
Add salt to taste
This can be made in a 4 quart pot or a Dutch oven.
Put your oil in the pot add your onions and let them saut until their caramelize slightly then add the butter nut squash and stir that up real well the heat is about a medium heat for this just watch that things don't burn. Then add raisins and all the other ingredients. Lower your flame now to a simmer and cook until the butternut squash is Conness sore of what we like to do is then transfer this in to a Pyrex and put it into the oven for about 10-15 minutes at 350 enjoy with chicken or what ever you like.
Bluesky

 

[lostc]

If you like pasta you have to try this, its so simple but its like something from a restaurant, and you can't stop eating it. It's Lemon garlic pasta. the parsley is optional it just makes it look better. Also, the excellent addition I really recommend is adding bacon (chop it up with scissors) and frying it when making the garlic oil - as otherwise there's no meat. It's good enough to eat as the original recipe without the bacon, but meat is always welcome. The recipe is so fast you can make everything whilst the pasta is microwaving and be long finished by the time its ready.

about 2/3 teaspoons minced garlic
1/2 cup extra virgin olive oil
6 tablespoons lemon juice
1 block or 4 teaspoons chicken flavor instant bouillon
1/2 teaspoon pepper
1 lb spaghetti or 1 lb angel hair pasta, cooked to package directions
1/2 cup freshly shredded cheddar (or parmesan) cheese
1/4 cup parsley

Directions:

1
In large skillet, cook garlic in olive oil until golden.
2
Add lemon juice, bouillon and pepper.
3
Cook and stir until bouillon dissolves.
4
In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.

 

[bluesky]

Sounds good will try.
Thank you
Bluesky

 

[bluesky]

Tomorrow is the big day me and a friend are going to share so home brewed mead and some fermented fish called Garum. It is a fermented fish sauce used as a condiment that was eaten in roman times we have been fermenting them for about 4 months. Let you all know how it goes if I do or dont end up in the ER LOL!! and then share the recipes.
Bluesky

 

[bluesky]

All is well the mead was good and the fermented fish was ok just a bit to salty so you only can eat a small amount like anchovies. It was good to get together and. have fun with food. Net we are making fermented juniper berries it's called smerca let you know about that one. I will post the recipes for the mead and fish soon I just know you all can't wait lol.
Bluesky

 

[KMCINVA]

Bluesky

Excellent outlet. Enjoy reading but will not venture to make some of your recipes. I am glad you enjoy cooking and it has helped you in many ways.

Kevin

 

[bluesky]

Thanks for the feed back and yes I love to cook and experiment.

Here's a recipe that I just made over passover that every body liked except my oldest son who doesn't like any fish. I like using wild or organic farm raised salmon both for its superior quality and taste and it being environmentaly a better choice than regular farm raised salmon.
Salmon with a orange ginger sauce.

Ingredients
3-4 lb wild or organic farm raised salmon
Juice of 2 freshly squeezed oranges
Juice of 1/2 a lemon
4 cloves of garlic
1/2 a teaspoon of ginger powder
Salt and pepper to taste.
Put the salmon in zip lock bag add all the other ingredients and marinate in the fridge for at least 4h or overnight. Then place your salmon including the marinade in a large low Dutch oven with the cover on. Place on the stovetop on high heat until it comes to a boil then lower to a simmer 15 - 20 minutes. Check the to see if the fish is ready by seeing if it flakes off easy with a fork. Serve with a fresh green salad and some quinoa or baked potatoes with butter. Enjoy!!!!
Bluesky

 

[victor-victim]

keep it up! cooking and eating is a pivotal fulcrum in our family. we gather round the kitchen, like too many cooks. usually one person eventually dominates for the day, and they get to cook, but only after the rest have carefully scrutinized, criticized and approved the menu and the recipes. it is a lively debate, and we are often competing to see who can please the crowd. no one wants to do the dishes except me, and that's because they never let me pick the meal, i have strange flavour choices - that is 'bad taste' according to my wife and kids. i call it 'experimental' and 'exotic'.

i prefer to be served and surprised anyway, so i earn my spot and dodge the premeal planning by volunteering cheerfully to be the dishwasher. i also like to take the family out for dinner on paydays. i can pretty much eat anything except shellfish and any kind of rubbery gristle fat.

good choices here. thanks.

we love the squash in this home.

anything with bacon is a hit.
my wife is an expert and can deliver some high end dishes.
now my two daughters are coming up with awesome plates.

the boy just eats. he sticks to the basic familiars and avoids fancy mixes. he has to know exactly what the ingredients are and is very rigid about his parameters. often he will opt out on the offer and join us for dinner with a hot dog or a bowl of cereal or porridge. not too adventurous, yet, that son of mine, but i'm working on it.


me... i am the one pot specialist.
bachelor style, whatever we got, cut it up, toss it, stir fry it in butter, or boil it into a soup. add random various stale spices you find in the back of the cupboard until it tastes ok. serve with toast or bread or crackers, salt and pepper. voila!

if there is an oven and potatoes plus anything else (meat and vegetable) i can make a pie.

i am a baking failure. that is a science my daughter has mastered. i am more of an artist.

DISCLAIMER: i do not endorse this malnutrition diet. i only tell you this as anecdotal entertainment. as a starving musician, i spent many years making ends meet. this involved some bulk purchases of the two following products. very inexpensive. take one package, follow instructions, add whatever scraps of food are available, and call it a meal. eat once a day and try not to collapse on stage.

i do not wonder why i ended up in a hospital in italy in the middle of a european tour, with an ulcer. that is a pain i never want to feel again. i decided to die. it was the birth scene from the first 'alien' movie. it was my first experience with medical grade pain relief, and i was hallucinating. so if you don't mind the consequences, kraft dinners and ichiban soups taste awesome. i never tour now, without a large quantity of high quality expensive so-called meal-replacement 'power' bars. i don't think it is a true replacement, but it is better than wasting ten bucks on a bag of chips and a chocolate bar at the gas station for lunch, with a take-out cup of coffee and a drive-thru danish for breakfast. dinner? maybe there might be a soggy stale sandwich or some limp lettuce left on the deli-tray at catering by the time get a break. cold french fries, anyone? every stomach for himself.

i am way off topic. sorry to sidetrack.

thank you for the recipes!
we love food. food brings family together.
your recipes make good things happen in our home.

 

[Nothing Man]

Thanks for posting the recipe, Bluesky.

 

[bluesky]

Hi Its been a long time since I have added to this thread.

Summer is here and everyone loves a BBQ. At our home we make BBQs at least once or twice a week during the summer.
Two favorites are my grandmothers burger recipe and my summer fruit salsa. ( Loved my grandmother and I loved her food)

Grandmother's Burgers with additions

3lb Ground beef (not lean the flavor is in the fat and it keeps the burgers moist)
1 Large Onion
8 Cloves of Garlic
1 Bunch of Cilantro or Parsley (I use cilantro but some people don't like the taste)
2 Stalks of Celery
4 Jalapeno Peppers seeded (my addition)
1 Cup of Bread crumbs
Salt to taste
Black Pepper to taste
1/2 teaspoon or less Smoked Paprika (my addition)

Put the Onion, Garlic, Cilantro, Celery and Jalapenos in a food processor, pulse until ground but not very fine.
Then mix all the ingredients by hand, shape in to burgers or sliders, grill and enjoy.

Summer Fruit Salsa

1 Onion any kind sweet, red or yellow diced
4 Cloves of Garlic diced
1/2 a Bunch of Cilantro diced
2 Large Ripe Tomatoes diced any color you like
4-8 Jalapeno or Serrano Peppers or a mix, diced and seeded ( depending how hot you like it, Serrano's are hotter)
1-1/2 cups of one or all of the following fruit combined - Strawberries, Blueberries or Nectarines,( the Blueberries can be left whole and any other fruit can be cut up in to a size that you like.
1 Lime squeezed
1/4 cup of olive oil extra virgin is best
1/2 teaspoon cumin
Salt and Black Pepper to taste
Combine everything in a bowl and serve.

Enjoy

 

[wgrrcb]

The salsa seems kind of more like a pico but it sounds good. I'm going to make some to bring camping on Thursday.