Fun Stuff > CHATTER
A Cooking Thread?
pwhodges:
I got given a load of chard at the weekend, and while wondering what to do with it (not having any meals that it would suit as a simple vegetable planned) I came across a soup recipe.
Essentially it was leek and potato soup (I had a couple of ageing leeks which needed using up) with a lot of shredded chard thrown in, and plenty of garlic (four cloves I used). I wouldn't go out of my way for the result - it was, to say the least, "rustic" (read "earthy") in taste. However, the garlic suggested by the recipe I'd found definitely rescued it; the taste was still rustic, but the garlic made it civilised as well, somehow.
I'd cooked the stalks separately, as they were nice and fresh and crisp, and then blended them to use as part of the stock - this was my own idea (the recipe simply said to remove them), and probably added to the rustic effect - so if I ever do it again I'll omit that step.
RedWolf4:
I've never worked with chard but other leafy Veg like it I have worked with do seem to benefit from the stalks being used differently than the leaf, as they seem to soak up alot more of the minerals and earth flavor.
Gyrre:
Hearty Nachos
* ½lb ground beef (any leanness)
* 1 block of velveeta
* ½ to 1½ cup milk (almond milk also works)
* 2 to 4 jalapeños
* 1 to 2 habaneros (optional)
* ½ a bell pepper (any color)
* 1 pinch ground cumin
* 2 cloves of garlic (pressed)
* ¼ of an onion (any color)
* 2 to 4 slices of muenster or havarti
* 1 can of beans (black beans, red kidney beans, or refried beans work best)
You'll need a crock pot for this. Start by lightly greasing the sides with olive oil or vegetable oil. Then, drop the cheeses in and add the milk. Set the crock pot to 'high'. Cutting the block of velveeta will cause it to melt faster. the milk. Destem and deseed the jalapeños and habaneros, then coin or dice them and toss them in the crockpot. Stir occassionally to prevent burning.
While the cheese is melting, dice the onion and slice the bell pepper into squares. While browning the meat, season it with the ground cumin. Use a garlic press or the back of a spoon to press the garlic and add it to the meat. When the meat looks half done, add the bell peppers, onions and beans to it and continue browning it until medium well or well done.
Drain off the grease from the meat, then add the contents of the frying pan to the crockpot. You can turn the crockpot down to ''low' if the cheese is starting to burn. Either way, let it continue to simmer for at least 30 minutes, stirring occassionally. Once done, turn the heat down to 'low' (if you haven't already) and serve.
Serve with chips of your choice and enjoy ^-^
Fair warning, some of the cheese will burn slightly to the sides and will be a pain to get off. Greasing the sides can minimize this but may make the dish a greasy. Let the crock pot 's ceramic portion soak in water for a bit after it's cooled down to room temperature.
EDIT: *derp* Just realized I had typed ''medium-high, 'medium', and 'medium-low' as if this were for stove top when copying this over to Discord. Fixed it.
EDIT2: Wow. I didn't proof read this when I initially posted it at all.
cesium133:
I seem to vaguely remember there being a gardening thread, but I can't find it. In any event, I think this fits here as well, so...
I've been growing a garden on my apartment's balcony, and finally got around to harvesting the jalapeños. This is just from one plant. The other I harvested a couple weeks ago and I've already eaten those peppers. I've also got a lot of tomatoes from a couple tomato plants I've been growing as well.
Thrillho:
Great work! I've just recently been discovering the pleasures of using fresh chilli peppers in my cooking instead of ground spices - the difference is astonishing(ly tasty).
Also, my partner has spent the last few months landscaping our garden and we now have an allotment on our land - they've not been able to harvest much yet except a whole shitload of rhubarb.
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