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Old 1 Day Ago   #6751
imp's Avatar
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 3,556

I love those big fat fries like that - crunchy crisp outside and fluffy done inside. Best of both worlds!!

Salt, since I cook for one now, and that ain't easy, LOL, I try to either make simpler dishes or something I want to eat more than once or can easily change up some what.

Haven't really gotten my taste for food to eat much back, but maybe in more time...The good part is I've dropped a couple sizes this last 2 years, which is good.

Made the grocery store rounds today, picked up sirloin chops ( Pork) at 1.19 a pound, so put some in the freezer along with some of the 20 to 25 count shrimp that were also on sale. These make quick and cheap eating for me.
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Old 19 Hours Ago   #6752
Nan_PA_6b's Avatar
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 1,778

Here you go, Salt, two healthy delicious recipes for cheap.

Zydeco Soup

Chicken broth, about 48 oz, plus water as needed.
2 stalks celery, chopped (1 cup)
1 large onion, chopped (1 cup)
1 medium green sweet pepper, chopped (3/4 cup)
2 cloves garlic, minced, or garlic powder
6 oz. cooked ham, diced (1 1/4 cups)
1 Tblsp. fresh parsley, or less dried parsley
1 t. paprika
1/2 t. each dry mustard, cumin, basil, oregano, & thyme
1/4 t. each ground cloves & ground black pepper.
1/8 t. cayenne pepper
1 15.5 oz. can blackeye peas, rinsed & drained
1 14.5 oz. can golden hominy, rinsed & drained
1 14.5 oz. can diced tomatoes

Heat broth, start adding ingredients in order listed. After spices, test to see if the chopped vegetables are at desired softness. Then add the 3 canned ingredients, bring back to a boil & serve.

About 85 calories/cup or about 290 calories for 1/4th of recipe.
Turkey/Ham, Black Bean, And Hominy Salad

* 3 cups leaves (lettuce, mesclun, lambs quarters, etc)
* 1 diced bell pepper (any color)
* 1/2 cup finely chopped red onion
* 1 can (15.5 oz) black beans, rinsed and drained
* 1 can of yellow hominy
* 1 cup cherry tomatoes, halved
* About 3/4 lb chipped, cooked smoked turkey breast or ham

1. Spread greens on a platter.
2. Layer each of the other ingredients on the greens.
3. Serve with your choice of salad dressing.

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Old 19 Hours Ago   #6753
DonDuck's Avatar
Join Date: Dec 2017
Location: Corinth, texas
Posts: 441

We attended a meeting this past weekend. At each meeting, a family is designated to bring snacks for everyone. Some folks almost consider it a competition with past cooks. Sunday night, simplicity ruled and it was delicious. They only served two dishes along with a pecan bark type dessert. The first dish was a shrimp salad with sliced oniions, capers, diced cucumber and a few other simple vegetables topped with vinegar, oil; and a pinch of sugar.

The second dish was a whole grain salad. I can't remember all the ingredients, but it featured a swollen grain like Bulgar. It was my favorite dish. If I could have found a larger fork, I would have eaten all off it.

The lady's origins are in Israel. It was easy to see the middle eastern influences in her two dishes. I thought it was interesting that she prepared the dishes since her husband is a trained chef among many other talents.

Last edited by DonDuck; 19 Hours Ago at 12:45 PM.
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Old 10 Hours Ago   #6754
imp's Avatar
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 3,556

Made a dish I had read about, but never before made or tried out . Milk poached pork.

OMG. x3.

Simple as you want, brown the chops/roast well, then into a pot with milk to cover or half way up on a roast. Cover, poach slow over a low flame or in an oven. You can add all different spices, I kept it simple with seasoning the meat with garlic, onion, S&P, many recipes call for additional seasonings in with the milk if you want.

One caution, and glad I read it, was that the milk, as it cooks down to a gravy, looks grainy or curdled, but is not( the recipe suggested if you didn't like the look, strain it), I just stirred it and ate it up. The milk and pork juices make a subtle but very tasty gravy.

The pork itself becomes so tender it almost falls apart and yet is juicy and full of flavor.

When I do a roast like this, I'm going to make some enchiladas and tacos with it, too. Just add cheese and green chilis to the inside of the enchilada, mmmm. Green chili sauce for on top.

I'm sure many have made this before, but DANG, it was just too good. I've had a pork stew that had milk in it long ago, but not pork cooked entirely except for browning, in the milk.
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Old 9 Hours Ago   #6755
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Join Date: May 2014
Location: Zone 8A Texas Heat Zone 9
Posts: 11,242

Those recipes sound good.

Today was doctor visit day - woo who? Anyway, after the visit - it was lunch time. We ate at a TexMex place that had the very best refried beans I have eaten in my 53 years. It was cheap eaten for this day and age = $21 for two large fajita meals + tip.

But back to those refried beans. I'm almost completely positive it was made with pinto beans, and they were cooked perfect. They were creamy and yet had some tender body left with the beans, and the right seasonings. I've got to copycat those.
Salt, AlittleSalt, Robert
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Old 8 Hours Ago   #6756
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Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 3,556

Really good refries are hard to come by, especially out in a restaurant. Those sounded perfect.
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