Scotia48's Profile

Display Name: Scotia48
Member Since: 11/15/11

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Oh, and PS I used some medium pasta shells that I had on hand. Really nice.

Recipe: BBQ Chicken & Macaroni Salad Recipes from The Kitchn
7/16/14 08:31 PM

This is a really good salad. But I used shallots, young scallions with lots of skinny green tops and the celery. It is really flavorful and tasty. I used a BBQ sauce from Austin that we get the dry package and make up what we need.
Make this! You will love it!

Recipe: BBQ Chicken & Macaroni Salad Recipes from The Kitchn
7/16/14 08:17 PM

Seems like these lagers are all east coast beers.....what about the rest of the country? We drink beer too!

If You Like Yuengling, You Should Try These 5 Beers Too Tapped In
7/10/14 12:49 PM

Chard pizza! Saute the chard, chop up some well drained marinated artichoke hearts, sun dried tomatoes, then add cheese and seasonings on top.
Use chard for wraps, either alone or inside a pita or tortilla or on a sandwich.
Make the Green Shakshuka recipe on this site with chard. It is tasty!
Make a hot or cold dip with some kind of soft cheese (I really like a large curd cottage cheese well drained with herbs and spices) you like and chop the chard very fine.
Use some chopped in a rice and vegetable stir fry.
I, too, have an abundance of monster chard growing in my garden. :-)

Hurray! Cucumbers and Summer Squash in This Week's CSA Box Keeping Up With My CSA Box: Week 4
7/7/14 03:55 PM

Wow, all good suggestions when we have burn-out from cooking or are just too stressed and exhausted to do one more thing.
My go to is frozen organic spinach & cheese ravioli from Costco, water, boil, simmer, done. Throw some Trader Joe's Bruchetta right out of the jar and a sprinkle of cheese on top. Done! If you have it, add just a green salad with some already made dressing on the side.
And, YES, the ice cream in the freezer also can count as dinner!

Not in the Mood Weekend Meditation
6/29/14 04:54 PM

Made these tonight for my Sweety's birthday dinner. I used some chicken thighs from our local pasture raised chicken wranglers. They were so easy! I just salted and peppered them and put them skin side down in my well seasoned cast iron skillet, didn't need any oil and followed the rest of the instructions. Oh, I did use some lemon thyme and English thyme with blossoms on them. Tender and a little juicy, but not in excess. Really tasty...just right.
It was really, really delicious.

Recipe: Lemon Thyme Chicken Thighs Recipes from The Kitchn
6/28/14 01:15 AM

This is for a dinner service or serving hot and cold stuff. You always need more tea towels, hot pads, big spoons, ladels, whisks than you think you'll need. And one time where paper towels come in handy. Soap helps to have on hand. Or like we found out one time - most of the salt and pepper shakers at the venue were empty or almost empty....trip to the store anyone?
Oh, and check that you take out pre-prepped food that is in the sub-zero refrigerator in plenty of time for it to thaw before cooking!

5 Shopping Tips for DIY Wedding Receptions and Other Big Parties Gatherings from The Kitchn
6/20/14 05:42 PM

One of the ways I love to eat green beans (especially long beans that are growing in my garden right now) is a Jamie Oliver old recipe:

Warm French Green Bean Salad

1 lb fresh (or frozen) French green beans or long beans or other green beans just out of your garden topped and tailed
3 tsp Dijon mustard
2 T white wine vinegar (I used a mellow Italian brand)
3 T extra virgin olive oil
1 medium shallot, diced
1 T capers, drained
1-2 cloves garlic, minced
sea salt and freshly ground black pepper to taste

Serves 8 for a side dish great for leftovers

If the beans are not just picked out of your garden, boil some water and turn down to a fast simmer and drop the prepped green beans in. Stir and simmer for 2-5 minutes until barely tender keeping the green color. Using a spider, drain the beans into a large colander. Toss the beans until dry. Combine the mustard, vinegar and olive oil and whisk until thickened. Add salt and pepper to taste and whisk again. Pour over the dry green beans in a serving bowl along with the shallots, capers and garlic. Toss well and taste and adjust the seasonings. Serve warm or room temperature.

Not Your School Cafeteria's Side of Green Beans Delicious Links
6/18/14 01:08 PM

IS the spout plastic? I have one that I got to use ONCE before the spout started leaking/dripping. If it is metal, they last longer. I am currently trying to find a replacement spout that is metal or even better plastic.
I also was very careful with placing the jar on a counter. I usually make agua fresca in mine, or sangria.

Mason Jar Dispenser from Dot & Bo
6/17/14 04:21 PM

I always keep a container of cooked white or brown Indian basmati rice in the fridge. (1 C dry = 4 C cooked) There are two of us and we go thru about that a week which is about the limit for the rice to still be tasty.
Do an Asian stir fry with vegetables and rice and a scrambled egg seasoned with fish sauce.
Make Mexican rice and have it with a quesadilla or cheese enchilada.
Put it under Indian curry or dal or vegetables or a stew.
Drop some into a stock or broth and heat and add vegetables and herbs or make it with miso.
Make rice balls.
Make a rice and mango pudding.
Make arroz con leche. This is probably a weekend thing, but it is goooood all week!
Make a baked rice and cheese clean out the vegetables in the fridge casserole.

I keep a lot of pre-cooked hand pies and quesadillas in the freezer along with some eggrolls and potstickers. I usually make all this on the weekend when my Sweetie and I have fun cooking together. Also some pulled pork for rollups. I make the pork minimally seasoned and add whichever cuisine's seasoning I want when I heat it up (make sure you freeze the pork in small batches so it thaws easily).
Other easy things to keep in the freezer: garlic naan, parathas, pita bread, muffins, scones, an already diced bag of "the trinity" - onion/green bell pepper/celery or "a miripoix" - onion/carrot/celery.

Happy cooking!

What Are Some Quick and Easy Weeknight Meals? Good Questions
6/16/14 06:50 PM

I have with a group of 4 others and lots and lots of helpers catered 5 sit down dinners for 125-175 people. It was lots of planning and recipe development and cooking for 3-5 days before and the day of. It was fun though. Each one was themed (Indian, Caribbean, Pacific NW, etc) . We had iPods in the kitchen playing great rock and roll 50-70's music and had a blast together.
The biggest problem we had was people who requested a vegetarian plate....other people who did not liked what they saw and requested that at the dinner. Not enough for all the vegetarians. What's a diplomatic way to handle this?

5 Questions to Ask Yourself Before Deciding to Cater a Wedding or Other Large Event Gatherings from The Kitchn
6/16/14 05:30 PM

This really looks creative and tasty. Lovely dressing. Not a fan of edamame so I'll probably substitute snap peas or snow peas. We have the peas, mixed greens and radishes growing in our garden right now!

Recipe: Green Goddess Quinoa Salad Bowl Healthy Lunch Recipes from The Kitchn
6/16/14 04:02 PM

Since our little town has a local fishmonger whose brothers do the fishing, I love buying the already fixed crab meat. We keep looking at the live ones in the tanks and one day we'll get some to do ourselves.
I just made some crab and bay scallop cakes with a chili garlic/lime juice/ mayo sauce on the side this past weekend and they were delightful!

When You Need the Whole Crew to Make Crab Cakes Kitchn Diary: Anne in South Carolina
6/16/14 03:23 PM

I have some fresh strawberries with a balsamic honey syrup and slivers of chocolate mint sitting in my fridge right now. It is great over a tart greek yogurt. How about a 2 layer dark chocolate cake with chocolate mint finely minced into the chocolate icing? Or in brownies or oatmeal cookies?
Or the easiest, I put a crushed leaf or two into a not so great glass of shiraz or merlot. It's a good thing!

What Are Some Really Awesome Ways to Use Chocolate Mint? Good Questions
5/29/14 04:15 PM

This sounds lovely. I think I will cut the recipe in half since we are two and toss some rocket into the mix.

Recipe: Pasta Salad with Roasted Peppers, Tuna & Oregano Quick Side Dish Recipes from The Kitchn
5/22/14 01:34 AM

I thought I would try the Neat, but at $8.49 for 5.5 ounces...well, that is really expensive.
I love camping out and cooking over an open fire. Nothing like breakfast in the morning!

Campfire Cooking (Plus My New Favorite Meat Substitute) Kitchen Diary: Emily in Los Angeles
5/21/14 08:32 PM

P. S. I LOVE my local farmer's market! And the friends we have made there. When we first moved to the area, those were the first people we met and all the vendors are so nice and friendly. Now, 7 years later, we often get deals or extras or a vendor will offer us something special. It also helps to be nice, and I do give my canned products or recipes to my friends, and I don't know how many chocolate mint plants I've convinced someone to buy because I just say, "oh, I use a crushed leaf in a glass of not so great red wine and it's delicious!" My herb vendor loves me! :-)

10 Etiquette & Shopping Tips to Help You Enjoy the Farmers Market Expert Advice
5/16/14 03:04 PM

I'm with any such name on the giant strollers and rowdy kids. I have been banged in the leg with said strollers and had little ones run full tilt into me and almost knock me down!
My other pet peeve is people in groups who spread out all over the aisle and walk at a snails pace or just stand and talk, blocking the aisle for anyone who really wants to shop.

10 Etiquette & Shopping Tips to Help You Enjoy the Farmers Market Expert Advice
5/16/14 02:59 PM

If it is a clear soda, make tempura! Some 1 1/2 parts rice flour and 1 part clear soda. Mix and dip shrimp or vegetables or anything else you might want to try. Fry in peanut oil and serve.

What Can I Do With Leftover Soda (Besides Drink It)? Good Questions
5/13/14 09:37 PM

When you purchase scallops, ask if they are "wet or dry" preserved. You want the dry ones. That means they are taken from the sea, shucked and frozen on the boat. Wet ones are "preserved" in water and preservatives and then frozen. So wet ones weigh more and it is water and preservatives. They are also whiter from the sometimes bleach used in the water.
Always ask.

Love Scallops? Lucky You. They're a Great Sustainable Seafood Choice. Ingredient Intelligence
5/13/14 09:16 PM