Recipes

Any good recipes to share? We have lots of ground beef and I would like more ways to prepare it. Would also like some good veggie dishes. I’m enjoying eating braised dandelion greens with over easy eggs for breakfast.

Hi, Bethany

One of our members recently did an index of recipes that you might find helpful.

Here is Alton Brown's Meatfoaf recipe:

https://permies.com/t/152554/Dinner-Meatloaf

Here are some vegetable recipes:

https://permies.com/t/53620/cooking-turmeric#544358 (Cabbage)

https://permies.com/t/204818/Difference-Scalloped-Au-Gratin-Potatoes

https://permies.com/t/118912/Making-Food-Drinks-Cheap-Lazy#1353545 (sweet potato pancakes)

I am sure you will find something you like on the Index:

https://permies.com/wiki/209710/Recipes-Permies-Index

Thank you Anne!

I would like to share the recipe of air fry tater tots:
Ingredients:

   Tater tots
   Cooking spray or oil (optional)
   Salt and pepper (to taste)
   Optional seasonings (such as paprika, garlic powder, or chili powder)

Instructions:

   Preheat your air fryer to the recommended temperature, usually around 400°F (200°C).
   If desired, lightly coat the tater tots with cooking spray or a small amount of oil. This step helps achieve a crispier texture, but it's optional.
   Place the tater tots in a single layer in the air fryer basket. Avoid overcrowding to ensure they cook evenly.
   Sprinkle salt, pepper, and any additional seasonings you prefer over the tater tots. Feel free to get creative with your choice of seasonings to add extra flavor.
   Cook the tater tots in the air fryer for about 10-15 minutes, or until they reach your desired level of crispiness. Shake or toss them halfway through the cooking time to ensure even browning.
   Once cooked, carefully remove the tater tots from the air fryer and serve them hot.

That's it! Enjoy your perfectly crispy and delicious air-fried tater tots as a delightful addition to your Full English Breakfast or as a tasty snack on their own.

Please will you educate a simple Englishwoman. What are "over-easy"eggs (I've heard of them but never knew what it meant) and what are "tater-tots"? The latter I have not heard of.

Hi Ara;
Over easy eggs are simply fried eggs, carefully flipped over (without breaking the yoke), and cooked on the second side.
The easy portion is referring to how long you cook the egg and how runny the yoke is.

Tater tots are shredded potatoes battered with spices and deep-fried or baked.

Thank you for that. I didn't realise I'd been cooking my eggs over easy for years although I do like the yolk to be well cooked too.
I like the sound of tater tots and will try them soon.

Have you tried canning it? Canned meat seems weird but it’s my favorite when I have access venison or ground beef. So easy to do. Can share if interested.

Easy Chicken and Dumplings

Ingredients

6 tablespoons butter

1 cup chopped yellow onion

1 cup matchstick carrots

1 cup diced celery

4 cloves garlic, minced

3 tablespoons all purpose flour

12 oz (1 can) evaporated milk

32 oz (1 quart) chicken stock

4 cups shredded cooked chicken

1 tablespoon fresh thyme, or 1 teaspoon dried thyme

2 teaspoons freshly cracked black pepper, or to taste

salt, to taste

Homemade Dumplings:

2 cups self-rising flour

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon salt

1 tablespoon fresh thyme, or 1 teaspoon dried thyme

2 cups (16 oz) heavy whipping cream


Instructions

In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.

Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to soften. Add garlic and cook for 1 minute more.
Add flour and stir to combine. Cook for 1 minute.
Add evaporated milk and chicken stock and quickly stir to combine.

Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.

In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.

Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. 

Using a large or medium sized cookie scoop (depending on how large you want your dumplings), scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 

Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 
Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).

Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.

If the dumplings are cooked through, serve hot! If not, cook an additional 3 to 4 minutes and check again.

Sloppy Joe's
Brown ground beef, add salt and pepper and minced onion and a bit of worcestershire sauce, then catsup/mustard/tomato sauce to your desired level of soupiness and simmer for a few min to meld flavors. Serve on toast or in buns,  best with thin-sliced cheddar on top.

Ground beef tacos are in heavy rotation here.

Pre-made meatballs are great, and freeze easily. Add egg/cheese/breadcrumbs or crushed porkrinds and enough stock or water to moisten thr meat vwell, make into balls and brown on all sides in some oil then bake with bbq sauce on top.
Also good with soy sauce and minced green onion and a dab of honey, instead of cheese, and add a bit of sesame oil to your pan when you brown them. Good with rice and hoisin or sriracha or any Asian dipping sauce.  

When my kids were small I had a children's foods cookbook that had a recipe for peanut butter balls as a lunch or snack item. As always, don't feed these to children under 1 year because of the honey.

I don't remember the amounts of each, so I sweeten to taste then add the dry milk, and some wheat germ in, as well as rolling the balls in wheat germ.

Smooth peanut butter (1/2 cup-ish)
Honey to taste
Mix well before tasting.
Perhaps a tablespoon wheat germ  added in before finishing with dry milk powder (1 cup?) until mix is no longer sticking to the bowl.

Roll into small bite-sized balls. Roll balls in wheat germ or sprinkles if you like. Refrigerate. Serve with apple slices and or carrot or celery sticks.

Also good for elderly folks.  I used to care for a 90 something lady who had a hard time chewing regular foods. These, and honey-sweetened tea, are what kept her going for the longest time once we reached the point of pureed foods only. I read recently that 1 tea or tablespoon of honey can sustain a person for 24 hours!

Enjoy!

Ground beef!
Toast a palm full of sesame and set aside.

Boil a box of spaghetti. Drain and set aside.

Brown a half pound beef, drain and set aside.

Mix 1/4 cup honey, 1/4 cup tamari, 2 cloves minced garlic, palm of shaved ginger.

Cut two small zucchini into rounds thick as two stacked nickles.

Cut four green onions into 2” sections.

Sauté the zucchini Med high until it starts to soften in an 11” rondeau depth pan with palm salt and splash of olive oil.

Toss in the beef and tamari sauce.

When it is up to heat toss in the noodles and green onion.  Cook until evenly heated and blended.  Onions wil go limp and darken.

Serve with sprinkle of the toasted sesame.  

Goes great with verbena tea and slice of toast.  A splash of lime Makes it pop if you feel extravagant.    

Bethany Brown wrote:Any good recipes to share? We have lots of ground beef and I would like more ways to prepare it. Would also like some good veggie dishes. I’m enjoying eating braised dandelion greens with over easy eggs for breakfast.

Add some Quaker Oats, a dash of Mild Mustard (powder form is good), and an egg or two to your Hamburger meat and mix well by hand. Maker you burgers and stand back and wait for the oh's and ah's!!!    

ALSO kids need some treats. See the attached PDF file for a treat they should be able to make themselves or help with. This is a lead into getting them to help make their own lunches and dinners!

Awesome cheesy finger food!  I use self-rising flour and omit the salt and baking powder.

I made this yesterday and it turned out very well.

Cook beans and millet; gather dame’s rocket and garlic mustard, or your favorite wild greens (those were the two I used)

Boil the greens together with cheese rind to make a broth; take out the cheese rind when well infused and leave the green vegetables.

Add the beans and millet, along with salt to taste. All quantities are eyeballed.

Green Cakes

Garlic mustard
Sunflower seeds
Prunes

(Or substitute with other suitable seeds, greens, and fruits. The entire recipe should be high in Vit. C. Experiment with whatever you like…)

Toast sunflower seeds until just brittle.
In a mortar, fill with as much toasted sunflower seeds as can be comfortably ground. Grind until well pulverized. (Some fragments are fine.) Set aside.
Fill the mortar again with greens (garlic mustard). I also made an iteration with garlic mustard and ramps, and garlic mustard and balsam fir… and pound until pulpy and well ground.
Add back the sunflower seeds slowly, pounding & grinding together until all is mixed in. Now add prunes in a similar volume as the other two ingredients, incorporating them well. When the consistency is a desirable one, take out and shape into cakes to dry in the sun.

Should be a good snack for sustaining one on journeys or out in the fields, almost a complete meal. Also can be made in a food processor theoretically. I haven’t tried making them that way.

I don’t know what to call this but it’s made by spreading cream cheese over a ramp leaf and then rolling it. The result tastes good and I have made it quite a few times.

I found this somewhere on the Internet! It is for people who love grilled cheese sandwiches!

Make your sandwich as usual.
Use your Waffle Maker to do the grilling.

These get the bread nice and crispy and spread the cheese throughout. Tastes GREAT!!