Foods you love to cook and/or eat
01-08-2013, 04:30 AM
#41
+1 is not a fussy eater, but from the time he was a kid pea soup was on the short list of things he won't eat. I won't touch it either. It's just gross looking to me.
Never tried bean soup or cheese soup or beer soup. I'm not much of a soup person. I do enjoy kale soup, which is a biggie around here, and of course we can't forget New England Clam Chowdah.
On to a main course. The other night, Rick took a package of tomato basil marinade and really made it work. He added chicken broth, garlic, pepper, more garlic, a little olive oil, a few other spices as the spirit moved him. He then added a ton of frozen veggies of various varieties, and a can of diced tomatoes. He put in all in a zip lock bag and left it in the refrigerator overnight. He also marinaded some shrimp in a lite Cesar dressing. He cooked up the veggie mix, added a bit of feta cheese then tossed in the shrimp. Served it over linquini with a little more feta cheese on top. VERY tasty!
Never tried bean soup or cheese soup or beer soup. I'm not much of a soup person. I do enjoy kale soup, which is a biggie around here, and of course we can't forget New England Clam Chowdah.
On to a main course. The other night, Rick took a package of tomato basil marinade and really made it work. He added chicken broth, garlic, pepper, more garlic, a little olive oil, a few other spices as the spirit moved him. He then added a ton of frozen veggies of various varieties, and a can of diced tomatoes. He put in all in a zip lock bag and left it in the refrigerator overnight. He also marinaded some shrimp in a lite Cesar dressing. He cooked up the veggie mix, added a bit of feta cheese then tossed in the shrimp. Served it over linquini with a little more feta cheese on top. VERY tasty!
01-08-2013, 04:30 AM
#42
Thread Starter
Did you catch the conch yourself?
01-08-2013, 04:35 AM
#43
Nope it's illegal to harvest conch here. 
Comes in a can from the Bahamas precooked.
fltsfshr
Comes in a can from the Bahamas precooked. fltsfshr
01-09-2013, 11:00 AM
#45
We love wild alaskan salmon so I'm constantly looking for new ways to serve it. Tonight we'll be having roasted fennel and red onion salmon along with a spinach salad and some asparagus.
I got this recipe from Real Simple Magazine a loooooong time back in case anyone is interested. I do not care for the tomatoes with the salmon, so I just leave them out and use chopped red peppers instead. It is yummy:
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
about 3 cups cooked rice (optional)
Directions
Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the oil. Roast for 20 minutes.
Move the vegetables to the sides of the pan; place the salmon in the center. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.
Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes.
I got this recipe from Real Simple Magazine a loooooong time back in case anyone is interested. I do not care for the tomatoes with the salmon, so I just leave them out and use chopped red peppers instead. It is yummy:
2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
1/2 bunch fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
4 6-ounce salmon fillets, skinned
1 lemon, halved
about 3 cups cooked rice (optional)
Directions
Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the oil. Roast for 20 minutes.
Move the vegetables to the sides of the pan; place the salmon in the center. Squeeze the lemon halves over the salmon. Sprinkle with the remaining salt and pepper.
Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes.
01-12-2013, 02:14 AM
#46
Thread Starter
Just put the barley soup in the crockpot. Ready about 4. Hope it's another good one!
01-12-2013, 11:31 AM
#47
My kid came up with a way to cook salmon that's rather different.
He puts on McCormick Grill Mates® Sweet & Smoky Rub. comes out really good.
He puts on McCormick Grill Mates® Sweet & Smoky Rub. comes out really good.
01-12-2013, 01:06 PM
#48
Thread Starter
Barley soup was a big hit - the best yet according to the +1. 
Next up is some chili made with buffalo ground chuck I got at the farmers market today. We'll see how that turns out!
Next up is some chili made with buffalo ground chuck I got at the farmers market today. We'll see how that turns out!
01-12-2013, 09:53 PM
#49
I recently bought this George Foreman 5 Serving Classic Grill, on sale, at Target. I cooked a Costco turkey burger on it tonight, and then used the warm grill to heat up a piece of San Luis sourdough bread for a bun. I added some dijon mustard, sweet relish, sharp cheddar cheese and avocado. Yum! Much tastier than my usual Lean Cuisine fare.
01-13-2013, 12:31 AM
#50
Thread Starter
Sounds yummy...I have lots of leftovers in the fridge, so won't be cooking anything new today.