Cheap Eaten

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MissS
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Re: Cheap Eaten

#561

Post: # 25906Unread post MissS
Sat Jul 18, 2020 10:36 am

That bread is a beautiful thing!
~ Patti ~

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pepperhead212
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Re: Cheap Eaten

#562

Post: # 26032Unread post pepperhead212
Sun Jul 19, 2020 9:20 pm

I made my first batch of pasta with raw tomato sauce, with all that delicious stuff from the garden, using this year's tomatoes, garlic, and basil. First thing I make when I get enough tomatoes ripening at once. I make the simplified version first, then start making the other kinds. I made almost a double recipe, and added a can of rinsed cannellini beans, and I cooked about 2/3 c red quinoa in the Instant Pot, to add to the 1 lb of pasta.
ImageRaw tomato sauce, of almost 3 lbs of chopped tomatoes, 8 minced fresh garlic cloves, a generous amount of basil, and olive oil. by pepperhead212, on Flickr

ImageFinished pasta with raw tomato sauce. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Cheap Eaten

#563

Post: # 26433Unread post worth1
Fri Jul 24, 2020 7:02 am

More sausage.
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Worth
25 miles southeast of Waterloo Texas.

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Re: Cheap Eaten

#564

Post: # 26477Unread post pepperhead212
Fri Jul 24, 2020 8:08 pm

Today is National Tequila Day! So I had to make some Mexican food. I was going to grill something, originally, but the humidity was oppressive, so I did not spend much time outside today.

I made some guacamole, as sort of a late breakfast/early lunch, but saved half of it for later.

I made almost the same thing I made a while back - some eggplant and chorizo in chipotle sauce, but I added some cremini, that I had in the fridge. I used garlic, onion, and eggplant from the garden, plus all of the "off" tomatoes I had - the split ones, and any with bad spots to be trimmed out. The eggplant I dried some in the microwave, and the cremini and chorizo I cooked in advance, and mixed everything to heat together after the sauce cooked down. The guacamole I ate the rest of while I was fixing everything else, and the margarita I had as dessert - I don't like drinking those kind of things when using knives! :o
ImageChipotle sauce, cooking down. by pepperhead212, on Flickr

ImageMixing the cooked eggplant, cremini, and chorizo with the chipotle sauce, just to heat up. by pepperhead212, on Flickr

ImageFinished taco - eggplant, cremini, and chorizo, in chipotle sauce. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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pepperhead212
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Re: Cheap Eaten

#565

Post: # 27061Unread post pepperhead212
Fri Jul 31, 2020 10:21 pm

I made cheap dish today, with a lot of ingredients from the garden. It was sort of a gumbo, which I made in the Instant Pot, to use up 1½ qts of okra, that I'm getting mostly from the 12 Little Lucy plants, but have finally started getting them from the 6 Emerald plants. I started with some bacon - the only smoky meat I had in stock - then added some onion, celery, bell and jalapeño peppers, spices and herbs, and garlic, to cook about 10 min., adding some tomato paste towards the end. I then added the puréed tomatoes, okra, and some pearled barley, and cooked in the slow cooker high mode for 2½ hours. It seemed to need more water, so I added more, and cooked on the medium slow cooker mode for 1½ hours, and it was done just right.
ImageOkra, cut up for the gumbo. by pepperhead212, on Flickr

Image5 cups of fresh tomato purée, for the gumbo. by pepperhead212, on Flickr

ImageThe bacon, onion, celery, bell peppers, garlic, spices, and a little tomato paste, cooked in the Instant Pot. by pepperhead212, on Flickr

ImagePearl barley and okra, added to the tomato mix of the gumbo. by pepperhead212, on Flickr

ImageGumbo, after cooking 2 1/2 hrs in high slow cooker mode, in Instant Pot. by pepperhead212, on Flickr

ImageFinished gumbo by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Cheap Eaten

#566

Post: # 27507Unread post worth1
Thu Aug 06, 2020 11:59 am

For some crazy reason I decided to make a loaf of bread and a pot of blackeyed peas with bacon ends and pieces in them.
The bread I kneaded and then rolled it out like a short fat snake and then coiled it up with its head in the middle. :lol:
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Worth
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Re: Cheap Eaten

#567

Post: # 27514Unread post worth1
Thu Aug 06, 2020 1:12 pm

Here area few pictures of what I have going on today.
The bread rose nicely and is now in the oven.
Found some okra I grew a few years ago and tomatoes too in the freezer and decided to make smothered okra.
Just added a red onion and some spices and a thing of butter on top.
Will put it in the oven after the bread has baked.
The blackeyed peas came out nice too.
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Worth
25 miles southeast of Waterloo Texas.

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Re: Cheap Eaten

#568

Post: # 27518Unread post worth1
Thu Aug 06, 2020 1:35 pm

Bread out of the oven.
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Worth
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Re: Cheap Eaten

#569

Post: # 27521Unread post worth1
Thu Aug 06, 2020 1:54 pm

Two cups bread flour.
I tamp the flour on the counter to pack it and get the same results every time without scales.
1 1/2 teaspoons yeast mixed in 1/2 cup of water with a pinch of sugar.
Pinch of salt.
Dash of oil.
This is going to be a little dry.
But as you knead it just keep your hands a little wet and after awhile it will get right and you wont need anymore water.
First it will be sticky but keep going.
Then the dough will be nice and smooth and will stand up instead of getting real flat.
I let mine rise for an hour in a warm oven with the light on and a bowl on top for a cover.
Took cover off plopped it in a 400 degree oven for 30 minutes but brushed on some melted butter after around 20 minutes.
Then another brushing right out of the oven.
This will make the crust really crunchy.
Trust me this bread is not a brick and the crumb is just the way I like it.
The stuff on the outside is black pepper and kosher salt.
Worth
25 miles southeast of Waterloo Texas.

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Re: Cheap Eaten

#570

Post: # 27550Unread post worth1
Thu Aug 06, 2020 6:21 pm

I have never had tilapia before in my life as far as I know.
Refused to eat it due to stories.
But I got a free bag of the stuff from someone that was moving and decided to fry it up in corn meal.
I don't batter dip fish because I think it retains too much oil.
The first thing I did was cut the red blood line out of the middle.
No way can this taste good at least not to me.
Just tasted a piece and I can deal with it, 'not bad, not bad at all.
Worth
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Re: Cheap Eaten

#571

Post: # 27556Unread post worth1
Thu Aug 06, 2020 6:59 pm

Here it is served up like one of them there fancy eaten joints.
Smothered okra.
Blackeyed peas.
Homemade bread.
Fried tilapia.
The dippen sauce is ketchup and sandwich pal horseradish spread.
And as usual I ain't hungry, I have been cooking and screwing around all day doing other stuff. :lol:
Can a person have too many ramekins??????
I think not. :)
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Worth
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Re: Cheap Eaten

#572

Post: # 27649Unread post worth1
Fri Aug 07, 2020 4:21 pm

Had some of the fish left over so I fried up three white corn tortillas and made taco shells and had tilapia tacos.
Flash fried the previously fried fish in the hot oil to heat it up.
Yes I make my own corn tortilla taco shells, nothing beats fresh fried taco shells fresh out of the hot oil.
Nothing fancy, just the fried fish and guacamole salsa with a twist of fresh lime.
Worth
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Re: Cheap Eaten

#573

Post: # 28000Unread post worth1
Wed Aug 12, 2020 7:20 am

Worked late yesterday it's the best I could come up with.
Polish sausage boiled taters with cream style corn with melted Jack cheese and chili powder on top.
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Re: Cheap Eaten

#574

Post: # 28095Unread post pepperhead212
Thu Aug 13, 2020 7:38 pm

Here's a cheap and delicious meal - only the pasta, olive oil, and salt were bought. All the rest were from the garden.

I have all these cherry tomatoes, and last night I remembered that Milk Street had a bunch of cherry tomato recipes that I said that I'd have to try, once I got my cherry tomatoes coming in. One was Bucantini Pasta with Cherry Tomato Sauce and Fresh Sage. While I have never used bucatini, I figured that other pasta would be good, too, and it turned out delicious.
ImageIngredients for the pasta with cherry tomatoes and fresh sage. by pepperhead212, on Flickr

ImageTomatoes for the pasta with cherry tomatoes and fresh sage. by pepperhead212, on Flickr

ImageCherry tomato sauce, just started. by pepperhead212, on Flickr

ImageTomato sauce finished cooking, after 50 minutes, ready for the rest of the ingredients. by pepperhead212, on Flickr

ImagePasta mixed with the finished sauce. by pepperhead212, on Flickr

ImageFinished pasta with cherry tomatoes and sage, topped with a little more chopped sage, and pecorino. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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karstopography
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Re: Cheap Eaten

#575

Post: # 28096Unread post karstopography
Thu Aug 13, 2020 7:56 pm

AEE08E9B-19B2-43E0-911F-852B0BAA9F40.jpeg
Eggplant from garden, tomatoes frozen garden, basil from garden. All for a no breading eggplant Parmesan. Tasty.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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Re: Cheap Eaten

#576

Post: # 28142Unread post worth1
Fri Aug 14, 2020 10:15 am

[mention]pepperhead212[/mention]
The Bucantini Pasta looks like Gemeli to me.
Worth
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Re: Cheap Eaten

#577

Post: # 28144Unread post worth1
Fri Aug 14, 2020 10:23 am

I have a huge whole 5.60 pound extra tender ((((Pre-Pandemic)))) Pilgrims pride chicken thawing out.
Going to cut it up and fry it but doing so I have the wish bone portion.
I need to get my boning knife razor sharp for the event.
Worth
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Re: Cheap Eaten

#578

Post: # 28154Unread post pepperhead212
Fri Aug 14, 2020 12:29 pm

worth1 wrote: Fri Aug 14, 2020 10:15 am @pepperhead212
The Bucantini Pasta looks like Gemeli to me.
The pasta I used was gemelli, but the original recipe called for bucatini, which looks like a fat spaghetti, but is actually a hollow pasta. I haven't seen that pasta in supermarkets - only in stores in the Italian market, and the like. Probably only made by Italian pasta companies, and it's not cheap - probably why I've never used it! :lol:

Last year I dried some okra, and it didn't rehydrate well, when I tried it in a recipe, and was sort of hard to chew dried, as a snack. But I know that there is dried okra available as a snack, that has been fried first, so I dried some thawed okra, from last season (that I had to rinse very well), figuring that since that was cooked, it might be better, and it turned out good, though it shrinks considerably. A couple of days ago I steamed some fresh okra, salted it, and dried it, and that also makes a good snack - sticks to the teeth some, like eating English toffee, but delicious, and better for you! Today, I took that out of the dehydrator, along with a number of other things.
ImageOkra, briefly steamed, and going into the dehydrator. by pepperhead212, on Flickr

ImageHere is what that okra reduces to. by pepperhead212, on Flickr

ImageThe packed tray of okra is now about 1 1/2 cups. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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Re: Cheap Eaten

#579

Post: # 28157Unread post worth1
Fri Aug 14, 2020 12:41 pm

[mention]pepperhead212[/mention]
I have made bucatini at home several times with my Marcato Ragina pasta extruder.
Image
Worth
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Re: Cheap Eaten

#580

Post: # 28162Unread post pepperhead212
Fri Aug 14, 2020 1:09 pm

[mention]worth1[/mention] You would need an extrusion maker for the bucatini - the reason I never made it. I'm surprised that home extrusion machines have holes small enough for the bucatini; I never looked into getting one after I saw that the KA version cost almost as much as the mixer!
Woodbury, NJ zone 7a/7b

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