Any Home Bakers Here?

[pennyJo1960]

Best bear attractant wrap peanut butter in cheese cloth add more peanut butter outside or bacon grease

 

[Aria]

Good morning everyone! How is everyone?

I’m currently on a medication change, and getting off the old medication is quite a hassle, even though I’m following what the doctor said to a T.

As a result, my depression is pretty bad. At least I have you guys to talk to and baking to help me get through it!

Jared, sorry to hear....you seem to have medication change often. Take care. Aria

 

[BullChick]

Has anyone made the sourdough crockpot bread yet?

 

[rjohns39]

Found another winner...

Italian Peasant Stew

2 oz Olive oil
1 package hot* Italian sausage (sliced)
4 oz Pancetta or bacon (diced)
1 large or 2 small onions (diced)
Pinch of salt
1/4 Cup red wine
4 cloves of crushed & minced garlic
1 can mushrooms (sliced) (optional)
1 green bell peppers (sliced)
1 TBS dried basil
1 tsp Italian seasoning
1 tsp red pepper flake*
1 tsp chipolte pepper*
1 tsp black pepper
2 14oz cans of diced tomatoes (I used one Italian & one fire roasted)
1 can 15.5 oz Cannellini beans (with juice for thicker consistency or drained and rinsed for thinner consistency)
1 package 3 cheese tortellini (optional)

Fresh Basil for garnish
Italian cheese blend for garnish

*Adjust the heat to your liking, we like it spicy.

I used a porcelain lined dutch oven. Add the oil and heat on medium low fire until about 350*, add bacon and sausage and cook until the bacon is crisp and the sausage is browned. Remove the meat to a paper towel lined plate and pour off all but about a table spoon of the fat.

Add the onions and just enough salt to make them sweat. Start deglazing the pan. Add the wine (you can substitute beef or chicken stock if you prefer) and garlic and work the pan until all the brown bits are up and the liquid is gone.

Add the mushrooms and stir for about 2 minutes, then add the peppers and stir for another 2 minutes until peppers just start to soften.

Note: The starch in the bean stock will thicken your sauce, if you prefer a thinner sauce drain and rinse the beans

Add the tomatoes, beans, meat and spices, stir well, adjust the fire to low and put on the lid. Simmer for 12 minutes.

Add the tortellini, stir well and simmer another 8 minutes.

Serve in bowls topped with cheese and basil.

A nice crusty bread for dipping goes well with this recipe.

 

[Aria]

Found another winner...

Italian Peasant Stew

2 oz Olive oil
1 package hot* Italian sausage (sliced)
4 oz Pancetta or bacon (diced)
1 large or 2 small onions (diced)
Pinch of salt
1/4 Cup red wine
4 cloves of crushed & minced garlic
1 can mushrooms (sliced) (optional)
1 green bell peppers (sliced)
1 TBS dried basil
1 tsp Italian seasoning
1 tsp red pepper flake*
1 tsp chipolte pepper*
1 tsp black pepper
2 14oz cans of diced tomatoes (I used one Italian & one fire roasted)
1 can 15.5 oz Cannellini beans (with juice for thicker consistency or drained and rinsed for thinner consistency)
1 package 3 cheese tortellini (optional)

Fresh Basil for garnish
Italian cheese blend for garnish

*Adjust the heat to your liking, we like it spicy.

I used a porcelain lined dutch oven. Add the oil and heat on medium low fire until about 350*, add bacon and sausage and cook until the bacon is crisp and the sausage is browned. Remove the meat to a paper towel lined plate and pour off all but about a table spoon of the fat.

Add the onions and just enough salt to make them sweat. Start deglazing the pan. Add the wine (you can substitute beef or chicken stock if you prefer) and garlic and work the pan until all the brown bits are up and the liquid is gone.

Add the mushrooms and stir for about 2 minutes, then add the peppers and stir for another 2 minutes until peppers just start to soften.

Note: The starch in the bean stock will thicken your sauce, if you prefer a thinner sauce drain and rinse the beans

Add the tomatoes, beans, meat and spices, stir well, adjust the fire to low and put on the lid. Simmer for 12 minutes.

Add the tortellini, stir well and simmer another 8 minutes.

Serve in bowls topped with cheese and basil.

A nice crusty bread for dipping goes well with this recipe.

This is a super recipe. Thanks for sharing. I KNOW it will be a nice dinner. A great Fall or Winter treat. Aria

 

[pennyJo1960]

Oh that sound good Bob like that recipe really well

 

[cheepteach]

sausage AND bacon? what's not to love?



































/

 

[pennyJo1960]

We are bacon lovers here crisp have a small hunk of ham nice one so egg noodles...
Me and tomato not great friends anymore pesto or alfredo .. Maybe pepper gravy? or pepper alfredo ?

 

[rjohns39]

I imagine when that recipe was first used, the meat to veg ratio was probably significantly different. My teacher who taught me Italian cooking was thrilled that we were able to use soooo much meat in America. In the village she grew up in, they used to portion meat at about 1 oz per person and leverage other sources of protein in the diet. Beans were a big part of that.

 

[Aria]

I do know meat and eggs were not available in Italy. I have grated zucchini, grated carrots, onion, garlic and spices, in a bowl....mix add 3 to 4 eggs l tablespoon EVOO 1 cup of flour. Grated cheese....mix with a spoon well. Place in a baking dish greased with butter. Bake 350 degree oven 35 - 40 minutes....till golden brown. Penny, Bacon as a side would work. Aria