Hey folks. We have a wide diversity of people here from all over the world. I am always curious as to what everyone is having for dinner!!!

We share so much here and a little thing like sharing a meal is hard to do over the internet! So let's share our favorite meals with each other! Then every time we eat the recipe our friends have shared with us, we will be thinking of them! Food feeds the soul and the body. It is not to be replaced with anything and such a sensual experiance when done right! So if you have a favorite meal, toss it on all of our plates by sharing!

I know this does not necessarily have much to do with mj, but it has a lot to do with who we are and how we feel about life, and how we feel about our friends.

Peace and good eating to all!

Okay, I will start.

This has become one of my man and I's favorite meals.

2 pork tenderloin

2 tbls. olive oil

Garlic to taste (I buy it already in the jar, minced and in oil)2 to 3 tbls.

Fresh or dried rosemary 2 to 3 generous tbls or to taste. (less if dried)


Rub the garlic and rosemary into the pork loins and let it sit for a bit. Heat a frying pan, I use cast iron for this, you want it fairly hot but not scorched. Then add the olive oil and the pork loins. Brown all sides of the meat, till they look golden but not done through. This is just to get that golden colour. Then finish in the oven. (1/2 hr or so at 350) You do not want to do this too long, you want them tender and just done barely on the inside as this makes it very tender. It will continue to cook for a short time once you pull it out and let it rest. Once the meat has had a chance to rest for a bit,(10 min or so, in a warm place) cut it into medalions. I cut them on an angle to make it look pretty. Garnish with a bit of rosemary or whatever you like. As salt is a no no for my man, I do not use it for this. You can if you wish, but add it at the end as salt tends to pull moisture from meat and will make it lose it's juices and it will be tougher.

I serve this with boiled new taters(with the center pealed off to make them pretty) or rice (basmati rice has a wonderful flavour with this) . And a lovely salad of oak leaf lettuce, red lettuce, or whatever floats your boat. I add almonds to the salad and a raspberry dressing with tomatoes generously added. A handful of sunflower seeds adds more crunch .

This can easlily feed 4, with left overs!

So tell us what you like for dinner!

Peace!!!

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Life,
j-angel

aka GP purrie kittie attack cat!


My Little Grow LST'ing w/Hardware

My Outdoor Odyssey 2008 BONSAI MUMS

My Little Grow Indoor To Outdoor 2009

Bad ass Grilled cheese sammich.
Ingrediants...
two slices Large wheat bread,
two slices Velveta singles,
one thin slice of tomato,
one small slice of pickled Jalapeno pepper.
two tabs of butter.
So into the warm skillet goes one tab of butter,slap one slice of bread on top of the butter then layer one cheese,slice of tomato,one slice of jalapeno,the other cheese,the other bread,tabo butter on top and flip when golden brown(you cant see it ,you have to peek)Brownthe fresh side then cool afew minutes.
Best Grilled Cheese in the world.
Be careful to cool for a few minutes or the large amount of cheese will burn you.
Enjoy

Is there such a thing as a "Slobbering" icon?

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Gota love that grilled cheese

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.: Let it grow, let it grow, let it grow :.GP 4 Life

Slobbering icon. Hummmmmmm......

sounds like we need one!!! my kids love Grilled cheeses too. I like them with old Canadian chedder. the 'mater sounds good too!!!! Can't u just taste them fresh from the garden??? mmmmmmmmmmmmmmmmmmmm!!!!!!

__________________
Life,
j-angel

aka GP purrie kittie attack cat!


My Little Grow LST'ing w/Hardware

My Outdoor Odyssey 2008 BONSAI MUMS

My Little Grow Indoor To Outdoor 2009

One of my favorites has got to be homemade Mac n' Cheese! i will have to get the recipe for it, it really is amazing.

here's what i can remember from it...bear with me. it's my G-Mom's recipe.

1-2 bags of your preferred noodle....i go with the bowtie heh
1 can of "cream of mushroom" soup (OMG, gives it such a nice taste!)
2 cases of Velvitta block cheddar cheese (or your preferred cheese, anything will work)
1 crock pot
1 stove top pot

First go ahead and boil up your noodles
While those babies are bubbling away line your crock pot with a liner(most come with them or you can buy refills or you can just use plastic wrap)
Throw your cheese into the crock pot while the noodles are boiling..let it melt up nice and good but DO NOT burn it...you may have to stir occationally.
Noodles should be just about done, strain them out and pour in your cheese from crock pot.
Open can of cream of mushroom and pour into the mix. Fill can half way with water and add as well. Stir pot til desired mixture.
Next you wanna get out a 8" by 11" by 4" (i think?) aluminum foil container that you can pour everything into.
Pre heat oven to 350 degrees
Once you have everything in bake for twenty - thirty min or until top is a golden brown.
For you cheese heads out there you can add additional cheese on top of mix before you bake.

ENJOY

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.: Let it grow, let it grow, let it grow :.GP 4 Life

mmmmmmmmmmmmmmmm!!! Sounds tasty! Lots of cheese heads here! It is a good thing! Aren't gramma's great? I don't want to get into my grammas recipes or I will be here for days! She was a farmers wife and Romanian so everything was from scratch. Home made bread, cabbage rolls made with home made saurekraut, chicken caught and killed then cooked. None pasturized milk, seperated and then just drank warm. Nothin' like it now!!!

peace

p.s. so NICE eating with you all!

__________________
Life,
j-angel

aka GP purrie kittie attack cat!


My Little Grow LST'ing w/Hardware

My Outdoor Odyssey 2008 BONSAI MUMS

My Little Grow Indoor To Outdoor 2009

HERE WE GO,
I have worked in the kitchens of Johnson and Whales University,and some of the finer resorts along the east coast,along with many of the hole in the wall restaurants.I have won a cooking contests with entries such as Red Snapper sauteed in garlic butter and garnished with onion and green pepper rings, and Bar-B-Q Ribs(I make my own sauce and steam the ribs in BEER,before saucing up and grilling)
Tonight we are having my SEMI-HOMEMADE Chicken Cacciatore
I start by dicing up 2 boneless chicken breasts
I put diced chix into 8qt pot preheated with EVOO(olive oil)& saute until done
I add a bag of frozen three pepper blend[red,yellow,green with onion](or use fresh bell peppers & onion)and saute until tender
I add 1 small can of tomato Paste with Italian seasoning
I start off with a jar of my favorite Spaghetti sauce(or CAN)
I add 1 can 14.5oz diced tomatoes with Italian seasoning(various choices)
I add a PINCH of ground RED PEPPER (for kick) and Italian grinder spices
Let this simmer for a couple hours,(and It's like AMBROSIA)
Serve over your favorite pasta and ENJOY

Peace

__________________
Aging is GODs way of telling us there's no time to waste...

WAS MOSE'S REALLY SPEAKING TO A BURNING BUSH???
OR WAS IT ONLY SMOKING???

....i will be right over for dinner......if I start now I will be there in about 2 months.

...keep it simmering....

__________________
Life,
j-angel

aka GP purrie kittie attack cat!


My Little Grow LST'ing w/Hardware

My Outdoor Odyssey 2008 BONSAI MUMS

My Little Grow Indoor To Outdoor 2009

That's the truth about pasta sauce,soup,chilli etc; it's always better the next day.
The wife and I have developed a hell of a good CHILLI,we use beef and sausage,And whostershirer sauce.The staff in her restaurant want her to enter it in the county cook off,but you have to be ready to serve 300+ people and the judges,And set up a serving table.(I would need an out door catering kitchen to pull it off)
but that another story...

Peace

__________________
Aging is GODs way of telling us there's no time to waste...

WAS MOSE'S REALLY SPEAKING TO A BURNING BUSH???
OR WAS IT ONLY SMOKING???

awesome guy's cooking is like therapy for me . Love it. All the recipes are great so far. Of my specialties, there is Lasagna, chilly , pizza , texas pasta, cabbage rolls , peroigies, bar-b-qued chicken breasts. pork roast, moose roasts. fresh walleye, welfare macaroni, and grilled cheeze with diced onion. It is so hard to narrow it down for me to just one favorite. I will sleep on it and pick one to post a recipe tommorow.

Cheers & happy growing.

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Cheers!!!!! Shinningwind
current log @ HGS
Shinningwind's Outdoor Adventure/09

I love baby back ribs.. I always screw them up.

help

read my brief on ribs,Set them up on a small collander inside a stock pot and pour a can/bottle of cheap beer(something in those cheap beers)into the bottom and add a little liquid smoke flavoring steam them for 45 min to an hour put on your favorite sauce and put them on the grill just to cook the sauce.

Peace

__________________
Aging is GODs way of telling us there's no time to waste...

WAS MOSE'S REALLY SPEAKING TO A BURNING BUSH???
OR WAS IT ONLY SMOKING???

The only thing i really know how to cook
3 fried eggs yolk semi runny
1 can vienna sausage
garlic salt
white rice
ketchup

fry your eggs till yolk is semi runny, Put it over you rice (i like it in a bowl), start frying your vienna sausage cutting each link into three pieces. Add a pinch of garlic salt. Continue to cook sausage until desirable texture. I think it's best when crispy. After thats pau (finished) cooking, throw that on your eggs and rice. vuala. add conidments as desired--not for people with high cholesteral.

kailiwela44

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oh yeah, oh yeah.

Pesto Pasta:

Blend 2 cups small leaf basil, 2-3 cloves of garlic, a hand full of walnuts (or pine nuts), and a cup of extra virgin olive oil (or ganja oil ;-D). some salt is also optional.

Boil some water. Throw in favorite pasta for ten minutes (i like tortellini). Drain, mix in pesto from blender/cuisinart. at this point people add different things to their pasta, personally i like some fresh red grape tomatos and small cubes of cheese (peppers and olives also like by some in my family). delicious.

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"Remember, you can never overdose - you can only under-dose. We are just making sure we aren't under-dosing."

I am a medical marijuana patient - my plants and use are covered under State Law. I do not endorse illegal activities in or out of the state/country. So don't tread on me.

Spring '09 Grow Chocolate Thai: http://www.greenpassion.org/f24/back-action-spring-09-grow-7928/

Current Fall '09 'Red Diesel' LED Grow http://www.greenpassion.org/f24/fall-09-pure-led-grow-show-red-diesel-14415/

god, your red snapper must be divine...
i can cook anything almost.. hehehe
sorry if im boasting. but i got my mums kitchen skill in the raffle...

one of my many favourite meals is my mums spaghetti, with a meat sauce that is just divine ( i have in the past faked being sick just to stay home from school so shed cook it for me - yes im a bad, bad boy )

1 medium onion - diced
1 garlic (not the whole thing just a piece) - diced
ultra virgin olive oil - from first cold pressing (important mediterranean ingredient of unequaled quality). expensive but the lesser grades arent any good...
2 ripe tomatoes - large
1 - laurel leaf
some parsley - diced
salt + pepper, rosemary
150g minced pork
150g minced turkey or chicken breast
150g minced beef
(i only use top quality meat, with no nrves or hard bits)
4 or 5 chopped rashers of bacon
tomato paste
white wine
salt
fresh mushrooms

mix the meats (leave the bacon out of this) with the spices, parsley, salt etc and let sit for about 15m-30min
lightly fry the onion till its golden along with the garlic and the laurel. add the bacon
once done mix in the meat. this is the only 'hard' bit as you have to stir alot so as the meat doesnt clump up into meatballs, but rather stays loose. keep it up till all the meat is cooked, then lower the gas and let it simmer with the tomatoes we now add untill the tomatoes have totally dissapeared into the sauce. now add white wine to this sauce and some tomato sauce. (not ketchup)...(never ketchup!!).
let this simmer over a low flame now till you just cant resist the smell while you cook your pasta 'al dente' which means slightly hard.. not hard .slightly.. ok just dont overcook it...

5 minutes from completion add ahlved mushroom to the top of the meat sauce, cover it and let it sit in the heat until ready to serve....

its divine... ill have to make it for you guys one day...

ahh.. my head is so full of recipies... we must organize a gastronomical and herbal gettogether...

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Sauce Prep:
1 cup Soy Sauce
1 cup Sugar
1/4 cup water
Mix in small sauce pan on very low heat to reduce to approx. 1&3/4 cup of syrup.
Transfer to clean mayo jar and refriderate.

Cook up serving for 2 of white rice.

get chicken wings or breasts cut into strips, or chunks. Prepare your favorite batter mix ( i like to use Tempura batter) and coat chicken parts and fry to almost done. Not quite golden brown, and drain on paper towels. Set aside. Do not pour off oil in frying pan. Keep it warm. By this time rice should be done steaming. Warm a can of vegetables that come in chow meign 2 can mix.

Now comes the fun part. Take that sauce from the fridge, should be thick and syrupy, Warm the oil you fried your chicken in to medium. Drizzle about 1/4 cup sauce into the oil. They wont mix and you see the soy/sugar start to bubble or reducing further... toss in your fried chicken and continue to finish it. The soy/sugar sauce will coat the chicken parts and provide you a nice brown coating. When done about 5-10 minutes later, remove and place on the paper towels you drained the chicken on the first time. The rest of the oil will drain away leaving you the coated chicken parts. By now the veggies will be suficiently warmed up.

Plateing:
Plate rice in the center of your plate, and top with the veggies. Add a sprig of mint to add color. You can also add some colored peppers for added color if desired. Raw preferably for added texture. Place coated chicken to plate around the rice mound and serve. If you are dareing, use chop sticks, but if you're real hungry prepareing this use a spoon . Enjoy

Nim

a la dente Means "to the tooth" or not soft, just so you have texture and not mush.

__________________
Life,
j-angel

aka GP purrie kittie attack cat!


My Little Grow LST'ing w/Hardware

My Outdoor Odyssey 2008 BONSAI MUMS

My Little Grow Indoor To Outdoor 2009

Phili Sushi Roll ingredients list:

sheets of nori seaweed.
Avocado.
Pickled ginger.
sushi rice.
raw fresh salmon.
Philidelphia Creamcheese
Japanese soy sauce.
Wasabi paste.

Instructions for Phili Roll:

Slice avocado thin strip.

Slice the raw fresh salmon in to a thicker strip

Make strips of creamcheese

Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.

Place one strip of salmon and one strip of avocado, strip of creamcheese in the center and roll to form sushi.

soy to "dip"
Wasabi and ginger on the side

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☼ Nos non pluris sumus quam bullae ☼

I Love food and also Love to cook!

I have to many favorite's to pick just one. My recent favorite meal was at my sister's house for a family get together...Were in the South so you know we do it big !

(This year) Fresh Venison Roast.
Home made Mac & Cheese,
Fresh Black eyed Pea's,
Homemade Cornbread.
Fresh Collard Green's cooked with fatback/small onion.
Home made Potatoes and Gravy from venison stock.
Sliced tomatoe's and cucumber's,
with Home made Butter pecan cake and homemade Orange Cake.

Mmm Mmm Mmmm.
soul food at it's best!