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View Diary: What's for Dinner? v. 7.13 Blasts from the Past! (72 comments)

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  •  Beef stew (18+ / 0-)

    Just good old fashioned stew with potatoes, carrots, gravy, tomato sauce, onion, and mushrooms.

    Actually, I make a casserole with uncooked rice, either Italian sausage or kielbasa, onion, bell peppers, crushed tomatoes, and a bit of Frank's Red Hot Sauce that you simply layer, stick in the oven, cook for an hour, stir, and cook for about 1/2 hour more. Not sure I'm digging the thought of canned corn and uncooked hamburger :-)

    Peace, Hope, Faith, Love

    by mapamp on Sat Oct 27, 2012 at 04:41:45 PM PDT

    •  I like to throw in a couple of (11+ / 0-)

      handsfull of purple hulled peas (blackeyed ones will do), a few English peas, and some small macaroni shells now and then in a stew.

      I cut whatever beef that I am using into nice bite sized chunks, dredge it in seasoned flour, and saute it until it is browned to bring out flavors from the Maillaird reactions.  Sometimes I also brown a little ground beef and add that as well, but mostly cubes of chuck or whatever is marked down at the store.

      I wait until everything else is about done before I add the potatoes so that they do not overcook.  If I make a lot, I take out what I want to freeze before adding the potatoes and it is much better and not mushy that way.  Just add the potatoes when you thaw it and simmer only until they are barely done.

      Warmest regards,

      Doc

      I would rather die from the acute effects of a broken heart than from the chronic effects of an empty heart. Copyright, Dr. David W. Smith, 2011

      by Translator on Sat Oct 27, 2012 at 05:04:32 PM PDT

      [ Parent ]

      •  Never thought of not adding potatoes when freezing (7+ / 0-)

        Thanks for the tip!

        Peace, Hope, Faith, Love

        by mapamp on Sat Oct 27, 2012 at 05:08:58 PM PDT

        [ Parent ]

        •  I came to discover that relatively (8+ / 0-)

          recently.  Except for commercially prepared (and often additive laden) frozen potato products, potatoes just do not freeze well.  My mum and grandmum never caught on to that, and I noticed that some stew that I had thawed had really mushy potatoes.

          About the same time the former Mrs. Translator related a story about her sister and her getting 50 pounds of potatoes and cutting them into French fries, then freezing them.  They were horrible!  They turned to mush as they thawed, either at room temperature or in the deep fryer.  Part of the problem was that they did not blanch them before freezing.  That can be done either by simmering them a few minutes or by "prefrying" them in a little hot oil, but not long enough to give them significant color.

          In any event, I like my potatoes fresh and lightly cooked.  They are quite glycemic, so go easy on them.  Remember, the peels contain the bulk of the micronutrients.

          Warmest regards,

          Doc

          I would rather die from the acute effects of a broken heart than from the chronic effects of an empty heart. Copyright, Dr. David W. Smith, 2011

          by Translator on Sat Oct 27, 2012 at 05:31:44 PM PDT

          [ Parent ]

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