Sunbeam Cooker Crocker Fryer
HerbaTherapy
22 years ago
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orchidgirl_2006
18 years agor2bon
17 years agoRelated Discussions
New Recipe Review - April 2010
Comments (40)I'm glad I read through the whole string first -- mine is the same as fearlessm's! We loved it, too. I'm going to post it here for everyone's convenience, and also to note that Bittman said (not that anyone here needs permission!) to vary it as desired: rice, couscous, quinoa instead of bulgar; cilantro (ick) instead of parsley; other dried fruits instead of apricots, etc. I'll also submit another really good new one we loved this month. Both of these will be on the menu often. I used figs because I was low on apricots, and I increased the amount of tomatoes. I used six or more thighs, but only used about 1 1/2 times the other ingredients, which was PLENTY. Chickpea Tagine With Chicken and Apricots The Minimalist: An Expedited Tagine (NYT April 14, 2010) Time: About 45 minutes Yield: 4 servings. 2 tablespoons olive oil 4 skinless chicken thighs 1 large onion, chopped 1 tablespoon minced garlic 1 teaspoon minced fresh ginger 1 1/2 teaspoons ground coriander 1 tablespoon ground cumin 1 1/2 teaspoons ground cinnamon 1/2 cup chopped dried apricots (or figs, or any dried fruit) 1 cup (I like more) chopped tomato (fresh or canned or boxed, with juice) 2 cups cooked or canned chickpeas, drained, with the liquid reserved 1 to 2 cups chicken or other stock, bean liquid, or water, or more as needed 1/2 cup bulgur (or couscous, rice, etc.) Salt and freshly ground black pepper 1/2 cup chopped fresh parsley, for garnish. 1. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan. 2. Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper. 3. Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls (I didn't; just all in one big bowl. It's not too runny to eat on plates) garnished with parsley. *** This salad tastes fantastic, looks very colorful, and keeps really well. It would be great for a potluck. Recipe said it's best room temperature, but I loved the leftovers cold at least as much. It was reprinted in the Columbus Dispatch in January, I think, from Mustard Seed Market &Cafe Natural Foods Cookbook by Bev Shaffer. Wheat berry salad with curry vinaigrette Ingredients for the Curry Vinaigrette: 5 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 tablespoon curry powder 1 tablespoon. packed freshly grated ginger (about a 1-inch piece grated) 1 large garlic clove, minced or pressed 1 teaspoon sea salt Freshly ground black pepper to taste 1/2 cup extra virgin olive oil Ingredients for the Wheat Berry Salad: 8 cups water 1 1/2 cups whole-grain wheat berries 3 teaspoons red wine vinegar 1 lb. red beets, washed, stems and roots cut off 1 tablespoon extra virgin olive oil Sea salt Freshly ground black pepper 1 cup finely diced red onion 4 celery stalks, cut in 1/4-inch thick slices 1/2 cup dried cranberries or dried tart cherries 1/2 teaspoon. ground cinnamon 1/2 cup toasted, coarsely chopped pecans Directions for the Curry Vinaigrette: In a small bowl, whisk together the lemon juice, vinegar, curry powder, ginger, garlic, salt and pepper. Add the oil in a slow steady stream, whisking to blend and form an emulsion. Set aside until ready to use. Makes about 1 cup. Directions for the wheat berry salad: In a large saucepan, combine the 8 cups of water with the wheat berries and bring to a boil over high heat. Lower the heat to a simmer and cook uncovered for 35 minutes, until the wheat berries are tender but still chewy. Drain the wheat berries in a colander, then place them into a large bowl. Pour the vinegar over the hot wheat berries and toss, coating evenly. Seat aside to cool to room temperature. Heat the oven to 375 degrees. Halve the beets, cutting them into roughly the same size. Toss with the olive oil, sprinkle with salt and pepper, and place cut side down on a baking pan lined with foil. Roast for 30 to 35 minutes, until soft when pierced with a fork. When the beets are roasted, remove the pan from the oven and set aside just until the beets are cool enough to handle. Using a small paring knife or your fingers, peel the skin off the beets, and then cube the beets into 1/2-inch pieces. Set aside in a glass bowl until ready to use. Toss the onion, celery, dried cranberries or cherries, and cinnamon into the bowl with the wheat berries. Pour the Curry Vinaigrette over the salad, tossing gently to combine. Just before serving, add the pecans and the beets. For best flavor, serve at room temperature. Makes 6 or more servings (It made a LOT more than that)....See MoreHow many small appliances are in your kitchen?
Comments (47)In kitchen, nothing on counters MIcrowave/hood, used many times daily Rice cooker, used several times a week mini food processor, used several times a month may move it to garage stick blender, used several times a month milk frother, used nearly daily to mix hot cocoa In garage covered with dust bags coffee grinder, used occasionally Nutribullet, used occasionally toaster, used occasionally bread machine, used occasionally hand mixer, used occasionally large food processor, rarely used should get rid of it blender, should get rid of it waffle maker, same but it does make great waffles......... electric skillet, hasn't been used for decades but it is so pretty! Gone and not replaced Egg cooker, quite handy actually and a bit sorry that it died after 30 years ice cream maker, fun but we never got the hang of it dehydrator, fun but hard to clean crockpot, never used it stand mixer, died and not replaced several corn poppers, died or broke sandwich grill, eat very little bread these days drip coffee maker, got rid of the it as soon as laid hands on a french press I'd love an instapot and electric kettle but am fine without them. I used an electric can opener at mom's house and prefer the good old Swingaway....See MoreSmall kitchen appliances/gadgets
Comments (22)Its not really a gadget, but I just got a new chefs knife for my birthday. (I was actually given a paring knife, but it didn't match the rest of my knife set.) I went to the store it was from to see is they had the same handle style as my other set. They only had one of that type Henkel's 4 star, a paring knife that was identical to one I already had. It was also clear from the prices that the one I was given was a much higher quality than my existing knives. I hemmed and hawed about what to do, and finally decided to get the chef's knife from that higher quality set which was on a special loss-leader sale, at 59.99, just 10 dollars that the paring knife I had been given. The new knife is so insanely sharp. I knew my existing knives were somewhat dull, especially the chefs knife that I use most often, but the difference is startling. I know the old saying about a dull knife being more dangerous, because you have to use more force, but I'd say a sharp knife is much more dangerous, especially if you are used to less sharp ones....See MoreAm I the only one who doesn't have...
Comments (61)Of all the things mentioned in this list, I think the only 3 I do not have are an air fryer, an air popper and electric griddle (takes up too much space) . Most things are used fairly frequently. My grain mill has been on hiatus because my daughter has celiac disease. At 19 though, I expect in a few years using it may be in the cards again. We also have a mini donut maker which was a birthday gift for one of the kids. I like that more than baking donuts in the oven. I'm not sure I would buy a new one if it ever dies, but have definitely enjoyed it over the years. While I have 2 ovens, I am not about to get rid of the toaster oven. There are some things where it just makes sense to use a smaller oven. The Instapot is great for large batches of stock (and it keeps the house from smelling like stock all day long) and beans. I do not use the stand mixer or large food processor every day but I do a lot of large batch cooking (6 people to feed), so they make more things possible. There is nothing wrong with my knife skills, just the hand holding the knife. I also have a large garden that I preserve from in good years, so the tools help. If I moved to a smaller place, I would streamline some of these things. I basically have one appliance corner where the 2 coffee makers are (regular and K-cup which belongs to one of the kids) and toaster oven resides. The microwave is on its own shelf and so with everything, my counters are reasonably clear....See Moresandy_nan
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