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Yes, I think bjh nailed it! When I went to paste the link it looked as if I had a dupe for some reason and I deleted one, apparently it takes two for the article/recipe.
Sorry for the confusion. Sometimes I really like just opening up the newspaper
Location: Finally made it to Florida and lovin' every minute!
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Change of plans. Didn't do the meatloaf. DH had taken out 2 HUGE sirloin steaks, so we'll have the ML tomorrow (I hope). I seared them, then threw them in the oven for a bit, they were so big. I overcooked mine a bit. I like them med.rare-rare, but mine was more med.well. It's ok, I lived. I had some leftover steamed baby carrots from the other night, so I cut them in half length-wise, then sauteed them in some butter & olive oil w/some S&P (yum), and we had some canned corn. I think a franjelico sounds good for dessert.
My grandmother use to grow it in her organic vegetable garden so I grew up eating it. You need to blanch the bitter melon first. I quickly "fry" the black bean sauce in oil and add chopped garlic and fresh ginger. The chicken was split in half on the bone with corn starch and soy sauce. I then toss in the chicken with onions and let it cook away. When the chicken is almost cooked through, I toss the bitter melon back in to reheat. I then serve it over steamed rice.
For tomorrow night I will make roasted chicken. I will brine the chicken overnight. I have lately brined all my poultry before roasting. Yum-oh!
We had steak and spinach salad. Grilled up some nice pastured beef T-bones and sliced the meat off the bones and into thins strips, served it in a spinach salad with red onion, blue cheese, dried cranberries, mandarin oranges and chopped walnuts.
Next time you make this just give me a few hrs notice and I'll be there!
Quote:
Originally Posted by George Chong
Chicken with bitter melon
I took skinless chicken thighs and sauteed them in black bean paste with bitter melon. Bitter melon supposedly has medicinal qualities too.
Thanks for posting that - interesting stuff!
I ended up putting pork ribs in the crockpot with celery, onions, carrots and pineapple w/juice, 5 spice powder, soy, star anise and allspice - cooked for a couple of hours, then pureed the sauce and put it back in for a few hours more. It was really tasty, over rice with some broccoli and mushrooms
Supposed to be a high of 9 degrees tomorrow, with the wind chill as low as -15! So sick of the cold already...
The country chicken casserole was yummy! I had never made it before but it was amazingly easy.
1 can cream of potato soup
1 can cream of celery soup
1 can sliced carrots
1 can green beans
1 cup milk
2 cans of chunk chicken
a little thyme and pepper
Mix all that together in a 9x13 in. pan, top with a box of prepared stovetop stuffing, and pop it in the oven at 400 degrees for 25 minutes. Mmmm. Added some creole seasoning after.
Umm is there where I fell off the face of Foodie earth??!! This sounds so good!!
Yes, I think bjh nailed it! When I went to paste the link it looked as if I had a dupe for some reason and I deleted one, apparently it takes two for the article/recipe.
Sorry for the confusion. Sometimes I really like just opening up the newspaper
Yes, let's hope the newspapers don't go the way of the dodo. Hopefully there'll be room for them AND the internet.
That's one of the things I think our local paper does exceptionally well: the food section. I would miss it.
What are ranch style (brand) beans....is there an equivelent....I havent seen this brand anywhere I have ever shopped.
Yeah, I realized after I posted it that that ingredient may not be available in every part of the country - I'm sorry about that. We discovered Ranch Style beans when we lived in Texas, and can still get them easily enough in Wisconsin, but I suppose there are corners of the US where such things are hard to find.
They look like the picture here: Ranch Style - ConAgra Foods, if you are like me in needing a visual image to hunt for in the store. We find them in the same aisle with baked beans and other canned legumes.
I wouldn't so much describe them as spicy - maybe seasoned would be a better term. They're certainly not spicy-hot at all, unless you doctor them up.
My bet is that it would be possible to take a regular can of beans and add seasonings that would mimic the Ranch Style flavoring combination. I'll see if the spouse can pinpoint the likely spice combination that would get close; he's really good at that sort of thing.
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So sick of the cold already...
