La Nouvelle Cuisine Thread

[Lembach]

To Hell with the old food thread and the loss of all its recipes! Let us forge anew.

I'm making an old southern comfort food. At least I think it's southern comfort food.

Porcupine Meatballs.

    1 lb. ground beef or turkey or venison (I like to use half beef/half venison)
    1 cup of long-grain white rice (I use parboiled rice. It absorbs the sauce so nicely)
    1 slightly beaten egg
    ½ t. seasoned salt
    1 T. Italian Seasoning
    1 clove of garlic, chopped
    ½ t. onion powder
    1/8 t. ground black pepper
    2 t. Worcestershire sauce (I use this http://www.amazon.com/TryMe-Sauce-Worch-Wine-Pepper/dp/B002999MHM. It's a hybrid concoction with sherry and pepper in it.)
    1 regular sized can of condensed tomato soup
    1 ½ cans of water

I multiply the recipe times 4 and leave it going in a 5 quart crockpot for 8 hours on Low.

[Lembach]

So for years, I've avoided cans and jars of food that contained large chunks of tomatoes, peppers, etc. It's a slimy, squishy, texture issue of mine. It just occurred to me that I could buy the chunkiest sauce on the market and just run it through a blender for a minute. It's an epiphany!

[Bob]

This is one of the best brands of canned tomatoes out there

[Lembach]

This is one of the best brands of canned tomatoes out there

Spoiler

Ugh. Big slimy, organ-y, sacs of tomatoes.

[Lembach]

To Hell with the old food thread and the loss of all its recipes! Let us forge anew.

I'm making an old southern comfort food. At least I think it's southern comfort food.

Porcupine Meatballs.

    1 lb. ground beef or turkey or venison (I like to use half beef/half venison)
    1 cup of long-grain white rice (I use parboiled rice. It absorbs the sauce so nicely)
    1 slightly beaten egg
    ½ t. seasoned salt
    1 T. Italian Seasoning
    1 clove of garlic, chopped
    ½ t. onion powder
    1/8 t. ground black pepper
    2 t. Worcestershire sauce (I use this http://www.amazon.com/TryMe-Sauce-Worch-Wine-Pepper/dp/B002999MHM. It's a hybrid concoction with sherry and pepper in it.)
    1 regular sized can of condensed tomato soup
    1 ½ cans of water

I multiply the recipe times 4 and leave it going in a 5 quart crockpot for 8 hours on Low.

I do this in my pressure cooker in about 15 minutes.  I do them at Christmas and call them "Santa's Balls."

I can't keep them out of my mouth.

Yeah, I don't have a pressure cooker and to be honest, they kind of frighten me. But I adapted this recipe from an old Betty Crocker pressure cooker recipe book from the 70s my mom used. I've been eating them for 3 days straight and have no desire for anything else.

[Lembach]

So for years, I've avoided cans and jars of food that contained large chunks of tomatoes, peppers, etc. It's a slimy, squishy, texture issue of mine.

Don't you eat chinese food?

Through years of trial and error, I've learned that I can accept fried rices (no peas and carrots, for that is an abomination upon fried rice) and a few select chicken dishes. Chinese food isn't exactly resplendent in the use of tomatoes.

Oh, and the little green onions are fine. I actually like those.

[Lembach]

Well, you'll never catch me ordering Chow Mein or Chop suey.

[losingmydignity]

This is one of the best brands of canned tomatoes out there

No, I don't like them. I love how they make it look like you're buying imported canned Italian tomatoes. You're not.

Buy Pomi instead. It's in a box (which is healthier) and they are yummy real toms from Italy. I've cooked with both and there is a huge difference.

[losingmydignity]

http://www.pomi.us.com/TomatoProducts.php

Yummy.

And now I'm going to eat my leftover linguine with olives piquant. It came out great except the kalamatas had pits and I couldn't deal with chopping them. So it's a little heavy on the green and citrus stuffed olives.

[MartyS (Gromit)]

There are so many styles of olives.  I love black olives, and some of the pimento stuffed green olives.  Although the green ones are hit or miss for me, even if I get the same brand one bottle I'll like and another I won't.  Seems to be a fine line for my taste buds with them.  My mom loved some kind of Italian green olives, can't remember the name of them, I could never stand even one of those, very bitter.

[Lembach]

Green olives good! Black olives bad!

[Lembach]

[losingmydignity]

Olives are the devil's testicles.

Scrotolized!

All olives are awesome as long as they aren't from a can. Canned olives= gross.

[Lembach]

Nope, I like canned black olives. Only kind of olive I eat.  Green olives are just nasty. Like salted boogers.

I use olive oil all the time, but I can't really taste olives in it.

To be honest, the only times I've had green olives have been in martinis.
Other than that, I use olive oil and that's it.

Mmm, you know what I do like, though? Marinated artichoke hearts! In fact, anything with artichokes. That's about the only green vegetable besides peas that I really, really, love.

[Lembach]

Peanut Butter & Nutella No Bake Cookies (aka. Gorilla Turds)

Ingredients

1 cup sugar
4 tablespoons butter
1/4 cup milk
1/4 cup peanut butter
1/4 cup nutella
1 1/2 tsp vanilla
2 cups uncooked oatmeal


Instructions

1. In a medium-sized saucepan, combing the sugar, butter and milk. Bring to a boil over medium-high heat while stirring constantly.

2. Once boiling, remove from heat and stir in the peanut butter, nutella, and vanilla until smooth.

3. Add in the oatmeal and stir until well combined.

4. Drop by the spoonful onto wax paper and let cool.