Recipes and Cooking Tips

  • Thread starter Thread starter oldgraymare2
  • Start date Start date
Status
Not open for further replies.
You mentioned that how Brussels Sprouts are prepared may have something to do with adults changing their mind about liking them.
Well the Navy ruined me for life in that regards. They cooked the things so they resembled gobs of pond scum.
 
Roasted. With olive oil, salt and pepper. Dusted with a bit of Parmesan. It’s tasty that way.

I don’t think I’d like it raw.
 
I love both cauliflower and Brussels sprouts, but I’m not so fond of broccoli. I eat it, but it’s probably my least favorite.
 
ConstantLearner said:
I love both cauliflower and Brussels sprouts, but I’m not so fond of broccoli. I eat it, but it’s probably my least favorite.
Click to expand...
It’s so funny how different all of our tastes and our taste buds are for us. 🙂

I don’t mind eating broccoli. I didn’t like it too much when I was younger, but I’ll eat it now both raw and cooked. I’ll eat it raw in various types of cold salads, and I’ll eat it cooked in a veggie medley and in a veggie casserole, for example.
 
I’ve had a broccoli casserole with rice, and I did like it a lot, but I prefer Brussels sprouts and cauliflower. I put a lot of bok choy in salads since it’s a brassica vegetable and so nutritious.
 
Last edited:
Hello i am am really sorry. I had an unexpected visit to the Holy Land. I will now resume posting every day, i wil continue from here on now.
 
JohnPaulCabral1 said:
Hello i am am really sorry. I had an unexpected visit to the Holy Land. I will now resume posting every day, i wil continue from here on now.
Click to expand...
Hi JohnPaul,

It’s great to see you back again. 🙂

How was your visit to the Holy Land?

I would love to go there and visit all of the special places.

It’s alright. You don’t have to apologize. I just hope that you had a nice time on your visit. 🙂
 
I really like roasting bell peppers with some chicken. They taste so sweet.
 
SeriousQuestion said:
I really like roasting bell peppers with some chicken. They taste so sweet.
Click to expand...
Yes. 🙂

I really love the taste of them.

Sweet bell peppers are so very versatile. They taste really great. You can eat them raw in a salad, or cook them with meat or with pasta.
 
Agreed. You can also fill them (sparcely, usually) with cheese, like Japaleno peppers. A sharp cheese sets off the sweetness of the pepper and a mild cheese blends in with the pepper.
 
I had a recipe for chicken and peppers. It was a one pot meal. I haven’t made it for a long time, and I’m not sure I remember all the ingredients.
 
My wife and I make these quite a bit

BBQ Tofu Burritos

Dice one package of drained, firm tofu into 1/2" cubes
Fry tofu in a generous amount of canola oil until slightly browned
When slightly browned on the edges and very hot, drain off any excess oil and quickly glaze the tofu with your favorite BBQ sauce.
Roll in a warm tortilla with:
Shredded cheese
Shredded lettuce
Diced Tomato
Diced Onion
Avocado
Sour cream
 
@oldgraymare2 it was amazing, i can now read and appreciate the Holy Scriptures more.

Chicken Schnitzel, very easy and tasty

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 2-4 Servings

Ingredients
  • 4 chicken fillets
  • salt and pepper
  • 2 tbsp flour
  • 3 eggs
  • 150g breadcrumbs
  • butter or cooking oil
Instructions
  1. Tenderise the chicken with a meat mallet.
  2. Season the flour with salt and pepper.
  3. Coat the chicken pieces in the flour.
  4. Beat the eggs.
  5. Coat the chicken in the egg mixture and place immediately into the breadcrumbs.
  6. Heat oil in a pan and fry the schnitzel on both sides until brown and the chicken is cooked through.
  7. Alternatively the schnitzel can be baked in an oven for 15-20 minutes at 180°C.
 
CHICKEN TIKKA MASALA
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons fresh ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon salt, or to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt, or to taste
  • 1 (8 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • Add all ingredients to list
  1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro
 
Thanks for sharing this Chicken Tikka recipe, JohnPaul!

It looks delicious! 🙂
 
Mexican style stuffed green bell peppers
  • 1 tablespoon salt
  • 4 large green bell peppers - tops, seeds, and membranes removed
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cups cooked rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can chili-style diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (8 ounce) package shredded Mexican cheese blend
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
  3. Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
  4. Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
  5. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
 
Thanks for sharing this recipe! 🙂

This looks great. I love sweet peppers. 🙂
 
Last edited:
Status
Not open for further replies.
Back
Top