Leeds's Profile

I would puree home-cooked red beans to make fried beans.
Also make smoothies with soy milk, frozen yogurt & green tea powder!

Have had my Canadian Thanksgiving already a few weeks ago. Roasted a fresh turkey with traditional bread/herb stuffing, made a cranberry sauce. Roasted harvest vegetables. My friend made garlic mashed potatoes & the turkey gravy. I made a couple of 'classic' pumpkin pies. Everything came together in an easy and delicious way.

I've been away for 2 weeks as well and HAVE to get back to cooking, somehow. Right now everthing looks complicated and lengthy in preparation-cooking with the avail. fall harvest ingredients, which I interpret as stuff for cooking in bulk.. help!
anyone pick up the 'Latino' issue of Gourmet, any comments? I have one: the pupusas recipe. Not really right. chicharron should be ground with fresh onion & tomato before being used as a filling for pupusas (not just chicharron). Each ingredient goes in separately, if it's a mixed pupusa (cheese, beans and chicharron). But each pupusa with one filling only is the usual. Second, never canned (and not kidney) beans. Ground and fried homemade small red beans are used. (the cheese filling is another story)

FF: start with half and half (white & whole wheat flour). For a cake, you may want to use whole wheat pastry flour for the whole grain half of the flour. Don't forget to store your whole grain flour in the fridge or freezer as the flour may turn rancid more quickly than white flour & that wouldn't add a wonderful taste to your cake!-it smells off when it 'turns'. (Unless you get a bag of whole grain flour you know you'll use up in a week or two.)

Today it was a big serving of homemade gazpacho (local Summer tomatoes & roasted red peppers go in) and leftover grilled pork chops(2). I figured the veggies were all in the soup! Hmm, a banana chocolate muffin, and a glass of unsweetened soy milk. A local peach & small banana complete the picture.

Why are they considered unrecyclable containers?
In Montreal we allow every all plastic items in the recycle bins, including plastic bags etc.

Baguette. Butter spread on it. Eat. Enjoy.
Variations:
Flaky croissant, with butter spread on it. Homemade muffin, sliced and (you guessed it) buttered.
Or: freshly picked & cooked corn, add butter!
I want to enjoy the taste of the butter, so I'm going for a straightforward way to enjoy it!
With leftover butter-- I'd use it generously on squash for roasting: acorn squash cut into wedges, coated with butter, sprinkled with a bit of nutmeg & cinnamon, baked. On top of each wedge add a few granny smith apples slices which have been sauteed in butter & brown sugar. Add some raisins which have soaked in cognac and serve, one wedge per guest.

EmmaC - roasted beets are fantastic, brings out all the lovely flavors. wrap in al.foil, throw them in the oven 'until done' and enjoy!! (35-40 mins maybe)

Happy Wednesday to all! What's on my mind for cooking/preparing?
Rhubarb (pie, cake,muffin or crumble? chutney?)
Portable food
Something that uses up fresh herbs - any ideas? (the herbs are doing well, even the parsley planted from seed are coming up nicely)

this chicken & green onion cobbler seems good:
http://www.epicurious.com/recipes/recipe_views/views/271

Green onion in quiche, corn bread, savory muffins, roasted root vegetables, and fried rice as mentioned! hmm, my grandmother used to fry up some 2" lengths of green onion in oil before adding mashed beans to make tasty refried beans.