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RE: Zucchini Bread YUM!!!!!!!!!
my mom uses this recipe too. Hers crests up on the top. Is the difference due to the cast iron?
I also found, that with the moistness of the zuccini, I could cut the oil down by half, which made me happy. No change in final texture. Sometimes I put raisins in. I like golden raisins the best with this.
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Leo Benson
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09/26/08 06:07pm |
Camp Cooks and Connoisseurs
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RE: green chile pork roast
Sounds good. I think you would like La Victoria brand THICK'N CHUNKY Salsa Verde. It comes in a 16oz jar with a very good Chile Verde recipe on the label.
Thanks,
I will look for that. I like to keep interesting things on the shelf for when I need to throw something together and need some inspiration.
Cindy
I did find this and the green enchilada sauce in the store yesterday,so now I've got them in the pantry.
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Leo Benson
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09/24/08 07:07am |
Camp Cooks and Connoisseurs
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RE: green chile pork roast
Sounds good. I think you would like La Victoria brand THICK'N CHUNKY Salsa Verde. It comes in a 16oz jar with a very good Chile Verde recipe on the label.
Thanks,
I will look for that. I like to keep interesting things on the shelf for when I need to throw something together and need some inspiration.
Cindy
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Leo Benson
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09/22/08 07:25am |
Camp Cooks and Connoisseurs
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RE: green chile pork roast
Leo.. I make something like this quite often. I usually take a large onion and slice it, throw it in the bottom of a lined crock pot, top with a pork loin roast, Salt, Pepper, Garlic, add a couple cans of green chiles, and a can of green enchilada sauce. I let it cook all day, and shred. Use it in tacos,burriots, enchiladas, ......the list is endless and it is easy and so good....I've never seen green enchilada sauce, but then again, I've never looked for it! I'll have to see if my supermarket has it.
Cindy
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Leo Benson
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09/22/08 07:24am |
Camp Cooks and Connoisseurs
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RE: green chile pork roast
oh I forgot to mention- I think a crock pot would work just fine too. I like those disposable liners.
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Leo Benson
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09/21/08 05:01pm |
Camp Cooks and Connoisseurs
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green chile pork roast
I was looking thru the freezer and cabinets for something to throw in the oven while I was out splitting wood today. Came up with this- just had dinner, and it was great (as well as being quick and easy). PLUS got a nice big pile of wood split! This would work in the DO as well as the regular oven --Cindy
1 pork loin roast (not TENDERLOIN, just loin, tenderloin wouldn't need to cook as long)
1 can Healthy Request cream of chicken soup
1 can green chiles
couple of Tbsp Tabasco Chipotle sauce
dry mix: 1 Tsp each of onion powder, garlic powder, black pepper, cumin, and dry Ranch dressing powder
Preheat oven to 450.
Meanwhile, spread half of soup on the bottom of a covered baking dish just big enough for the roast.
Sprinkle half the dry mix over the soup
Place the roast on top
shake or spoon the chipotle sauce over the roast, and sprinkle on the rest of the dry mix.
Top with the rest of the soup.
Spoon green chiles on top and around sides.
Cover and place in oven. in 30 min, reduce temp to 300 and let slow cook until fork-tender (I left mine about 90 min. I turned the meat over half way thru cooking.)
Removed roast to a platter. Pour gravy into a measuring cup, let sit a few moments, and de-fat (only about 1 tbsp of fat was on my gravy)
I served the sliced loin over brown rice and topped with the gravy.
It was only slightly spicy- you could adjust that with the amount of tobasco chipotle.
I think leftover pork/gravy/rice would be great in a wrap- hot or cold.
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Leo Benson
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09/21/08 04:54pm |
Camp Cooks and Connoisseurs
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RE: Baked Cheese and Onion Dip
I wonder if low fat cheddar and low fat mayo would work? ANd I think some crisp bacon crumbled on top sounds great.
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Leo Benson
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09/16/08 01:17pm |
Camp Cooks and Connoisseurs
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RE: Nutrasweet and Splenda Free!
Let me know if you ever want to learn more about Sunrider.
Are you a dealer of these products?
Sunrider products are sold thru individual business owners rather than directly from the company. Sunrider foods are based on 5000 years of research. They are 100% real live food and in todays world, there are not too many companies that can say that. The Sunrider philosophy is based on regeneration. The body heals itself with proper nutrition. The body is designed to obtain its nutrition from WHOLE FOODS. Each person must be willing to accept responsibility for his or her own health. The body CAN balance itself with proper nutrition.
Sunrider believes that if you nourish, balance and cleanse, your body will heal itself and you will not be sick.
The sunrider foods are so concentrated and so powerful that you need someone to teach you about them, they are not something you can buy at the grocery store and expect to know how to use properly.
So the answer is yes, DH and I are Independent Distributors of these wonderful Whole food herbs. They have kept my whole family healthy for over 5 years now, no serious illnesses, no missed days of school. DS has overcome ADD and is now (almost) a straight a student (one B!) We have not been sick since we started eating these herbal foods and DH is healthier than he has ever been.
Whole foods is something I am very passionate about (in case you hadn't noticed) and I feel compelled to share what I am learning with everyone. If we just get rid of the processed foods in our diets and start eating the way nature intended us to eat, none of us would be sick.
Austism is out of control in this country as well as is Asthma and Diabetes. And you can't tell me that our diets don't have anything to do with it. The chemicals we are exposed to and the processed "food" we eat (I feel) is the cause of disease and illness.
Just give it a try. Get rid of the processed foods and start eating whole foods. You have nothing to lose and only good health to gain.
Angie
sounds to me like a cross between a cult and Amway!
I must point out, illness existed long before foods were "processed". for instance, in the middle ages (obviously long before "processing", which includes fortification with nutrients), life expectancy was about 32 years and people died from a whole host of illnesses.
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Leo Benson
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09/09/08 05:59pm |
Camp Cooks and Connoisseurs
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RE: Nutrasweet and Splenda Free!
We need to educate ourselves as (I feel) the government is doing its best to keep america sick, more drugs, more doctors equals more money! No sick people is NOT good for the health care industry!
Let me know if you ever want to learn more about Sunrider.
Angie
While I agree with you that we all need to eat healthier, I think you're misguided on the above statement. The gov't has no financial interest in keeping people sick. The majoirty of health care costs are borne by the gov't in the form of Medicare and Medicaid. And hospitals lose money by taking care of sick people.
Are you a dealer of these products?
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Leo Benson
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09/09/08 02:34pm |
Camp Cooks and Connoisseurs
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RE: Homemade Bread
king arthur flour has a great BB for bakers. I got a lot of help there in perfecting my sourdough techniques (baguettes, pizza dough, panini, focaccia, etc.)
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Leo Benson
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09/08/08 06:51pm |
Camp Cooks and Connoisseurs
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RE: Would like smoothie recipes
vanilla low fat yogurt. i like Dannon Lite and Fit (no added sugar)
frozen fruit
splash of milk
I often add ground flax seed for the omega 3s and you can add bran, too
Low carb powdered Carnation Instant breakfast with frozen fruit and skim milk works, too.
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Leo Benson
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09/07/08 03:56pm |
Camp Cooks and Connoisseurs
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RE: Nutrasweet and Splenda Free!
maybe the South Beach ricotta cremes? Essentially take low fat ricotta, add your packet of stevia, and whatever extracts you want. Blend or FP til it's creamy. Add a tbsp of dark choc chips if you want. I guess tht would be low carb- and the protein in the ricotta would give it a good glycemic index- ?? If you use vanilla, it tastes like cannoli filling. Choc almond is good, as is lemon.
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Leo Benson
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09/06/08 08:30am |
Camp Cooks and Connoisseurs
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RE: Nutrasweet and Splenda Free!
Stevia is a plant, it looks sort of like mint when it grows. It can be grown right in your own garden. (I did some research on this when I did my Master's thesis on a group home that grew and sold herbs to help be self-supporting). You can use stevia right from the garden, for example, when brewing a pot of tea. The kind in the store is dried and powdered, not sure how. It sure is expensive, though.
Cindy
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Leo Benson
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09/06/08 07:04am |
Camp Cooks and Connoisseurs
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RE: Seashell Hot Dog Bake
LOL our mom used to make spaghetti sauce with sliced hto dogs all the time when we were kids. Never had it that way anywhere else. These days it's comfort food. Never realized, til mom told us a few years ago, it wasn't any "specialty", it's because she couldn't afford ground beef that week! It was a budget-stretcher.
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Leo Benson
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09/05/08 08:44am |
Camp Cooks and Connoisseurs
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RE: Convenience Food
oh yeah- Bisquick impossible pies (quiches) are pretty fast, expecially if you've got leftovers to use- like diced ham and broccoli, for example. I make my own lite Bisquick now, but I think the boxes still have recipes. Or their web site.
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Leo Benson
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08/28/08 07:33am |
Camp Cooks and Connoisseurs
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RE: Convenience Food
I just couldn't find any that tasted good AND were healthy (low fat, low sodium). I started cooking things on Sundays that I could food-saver and put in the freezer for later. I do meatloaf, spaghetti sauce and meatballs, sloppy joe mix, etc. I'll make 2 lasagnas- one for that night, and one for the freezer. When I use the smoker, I fill it up, and when done, food-saver things like smoked chicken pieces and packs of pulled pork. When I grocery shop I look for things that go well in the crock pot. I'll assemble the inredients the night before, and pop them in the crock pot before I leave for work.
About the only convenience things I do anymore are chicken caesar salads- bagged chopped romaine, cooked sliced boneless chicken breast, and Et Tu Caesar Lite kit, or a cooked rotisserie chicken and a bag of Ore Ida frozen mashed potatoes.
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Leo Benson
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08/28/08 07:30am |
Camp Cooks and Connoisseurs
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RE: frosting
Leo, sounds excellent for shooting from the seat of your pants. I've never seen the cinnamon chips before. Are they all cinnamon or a combination?They look like chocolate chips but they're cinnamon flavored. I usually use them in cinnamon chip scones.
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Leo Benson
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08/26/08 06:59pm |
Camp Cooks and Connoisseurs
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frosting
I made a great frosting today.... but not on purpose.
I was going to ice a carrot-bundt cake with a confectioners' sugar based icing. The "drizzle on" kind.
Didn't have any confectioners sugar! Oh no!
I found half a bag of cinnamon chips- about 3/4 to 1 cup
I melted that, and stirred in about 3/4 stick of butter
I had about 3/4 block of cream cheese. I creamed that with the stand mixer, and added the cinnamon chip-butter mixture.
I beat with the wire whip on high for about 4 min.
It got light and fluffy-like whipped cream. The color is a butterscotch pudding color. Great cream cheese-cinnamon taste.
I swirled it on the bundt cake and topped with chopped toasted walnuts. Awesome. No one will ever know I didn't plan it that way!
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Leo Benson
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08/26/08 03:09pm |
Camp Cooks and Connoisseurs
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RE: Quick and easy using fresh peaches?
peach cobbler?
I like the Amish recipe from the cookbook, "Cooking in Quilt Country", in which, instead of making a batter, you layer a flour/butter mixture over peaches, pour hot water over the top, and bake. it's excellent. I don't have hte recipe at my fingertips (I may have posted it here before) but you can google it. serve with vanilla ice cream.
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Leo Benson
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08/25/08 07:08pm |
Camp Cooks and Connoisseurs
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RE: RICE PUDDING?
I make mine by sight, no specific measurements.
Cook white rice slowly in milk until milk is absorbed and rice is tender, so you end up with about 3 cups cooked- I guess maybe 1 1/2 cup raw rice and 1 cup milk, more or less? Don't put heat up too high or milk curdles.
heat 2 cups of milk to around 150 degrees, til steaming but not boiling.
Meantime beat 4 eggs well, or blenderize.
Slowly add steamed milk into eggs until all blended. add about 1-2 to 3/4 cup sugar. Heat this mixture to between 150-170, stirring frequently, til thickened. Do not boil.
To this custard mixture, add 1 tbsp of vanilla and about a tsp or so of grated lemon zest (and raisins if you're using them)
Then stir in cooked rice til well combined.
Sprinkle top with cinnamon and cover with plastic wrap and chill.
Now, you can stop there and that's wonderful.
OR, to take it up one notch, whip one cup of whipping cream and gently fold into rice mixture when it's cold. Sprinkle the cinnamon on after that step if you're using the whipped cream.
My grandmother served rice pudding with stewed plums over the top. That's one of those foods I make when I want to be transported right back in to her kitchen.
some people add a little corn starch in the process to thicken things up, too, expecially if you don't use eggs.
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Leo Benson
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08/17/08 10:35am |
Camp Cooks and Connoisseurs
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