My day went well. Was up all night working a miniature. Then a Halloween store asked if I could work a few weeks to help out, since someone left. So I guess Ill be there for a few weeks.
Still working out logistics for making some high end toys. We are trying to figure out what we want them to look like. Any suggests will be taken into consideration.
My day went well. Was up all night working a miniature. Then a Halloween store asked if I could work a few weeks to help out, since someone left. So I guess Ill be there for a few weeks.
Still working out logistics for making some high end
...
more
My day went well. Was up all night working a miniature. Then a Halloween store asked if I could work a few weeks to help out, since someone left. So I guess Ill be there for a few weeks.
Still working out logistics for making some high end toys. We are trying to figure out what we want them to look like. Any suggests will be taken into consideration.
How are you?
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I'm doing well, my rough stretch of work just ended.
A Halloween store would be a fun short-term gig, I think...
I'm doing well, my rough stretch of work just ended.
A Halloween store would be a fun short-term gig, I think...
Yeah I would never want to work at one longer then a few weeks. Id go crazy. Im not really a retail person, but they wanted a makeup artist so. It works out well because I won't be tied in and can go back to do my freelance work.
Welcome to the October meeting of Eden Cooks! I hope you're all looking forward to some delicious ideas and a lot of fun conversation.
October is a very busy month for me professionally, and I know it's a busy month for many cooks as well. As we run-run-run to adapt to a new season, it's good to have some really quick recipes in our arsenal, and also a few that are good to make large batches of that can be quickly reheated on a day you're really in a hurry.
I'm going to share today the current state of my English muffins recipe---I'm always tweaking it, but I did come up with a concrete-enough-to-wri te-down version, and my mom titled her recipe card of this recipe "Easiest Yet, Tastiest Yet." Feel free to tweak it yourself, too! This recipe makes two dozen, and after I eat the first few fresh off the griddle with a nice soup, the rest are put in a Ziplock bag in the freezer, to be toasted for later soups or breakfasts.
I'll also share a quick and easy corn chowder recipe, which can easily be adapted to be vegetarian if you like, or can be slightly altered to use just about any vegetable you have on hand.
Does anybody have a favorite vegetable for cream-style soups?
Trivia: When sweet corn is trucked from the farmer's field to the processing plant, it takes only 30 minutes from delivery to become a finished product. Imagine how quickly they're freezing that stuff!
I haven't taken a good one yet. There's the one the day I got it, but apparently it looks a lot better in person. Once it's not flaky anymore I'll take another, but it's just a couple of small snowflakes behind my ear with some small stars.
Welcome to the October meeting of Eden Cooks! I hope you're all looking forward to some delicious ideas and a lot of fun conversation.
October is a very busy month for me professionally, and I know
...
more
Okay, I'll get started.
Welcome to the October meeting of Eden Cooks! I hope you're all looking forward to some delicious ideas and a lot of fun conversation.
October is a very busy month for me professionally, and I know it's a busy month for many cooks as well. As we run-run-run to adapt to a new season, it's good to have some really quick recipes in our arsenal, and also a few that are good to make large batches of that can be quickly reheated on a day you're really in a hurry.
I'm going to share today the current state of my English muffins recipe---I'm always tweaking it, but I did come up with a concrete-enough-to-wri te-down version, and my mom titled her recipe card of this recipe "Easiest Yet, Tastiest Yet." Feel free to tweak it yourself, too! This recipe makes two dozen, and after I eat the first few fresh off the griddle with a nice soup, the rest are put in a Ziplock bag in the freezer, to be toasted for later soups or breakfasts.
I'll also share a quick and easy corn chowder recipe, which can easily be adapted to be vegetarian if you like, or can be slightly altered to use just about any vegetable you have on hand.
Does anybody have a favorite vegetable for cream-style soups?
Trivia: When sweet corn is trucked from the farmer's field to the processing plant, it takes only 30 minutes from delivery to become a finished product. Imagine how quickly they're freezing that stuff! less
Im not too big on cream style soaps. I like Cream of potato, and broccoli. I use cream of chicken and cream of mushroom for other recipes though but never alone as a main dish.
Im not too big on cream style soaps. I like Cream of potato, and broccoli. I use cream of chicken and cream of mushroom for other recipes though but never alone as a main dish.
Hm, to me cream of chicken/ cream of mushroom are kind of a different genera. Cream of vegetable soups, like butternut squash soup (or potato, or broccoli) finished off with just a bit of cream are really tasty.
Canned cream of chicken or cream of broccoli just taste... gloppy.
Im not too big on cream style soaps. I like Cream of potato, and broccoli. I use cream of chicken and cream of mushroom for other recipes though but never alone as a main dish.
Evidently I drink cream of Soap. SOUP. Geez. I always do that its like dyslexia.
Hm, to me cream of chicken/ cream of mushroom are kind of a different genera. Cream of vegetable soups, like butternut squash soup (or potato, or broccoli) finished off with just a bit of cream are really tasty.
Canned cream of chicken or
...
more
Hm, to me cream of chicken/ cream of mushroom are kind of a different genera. Cream of vegetable soups, like butternut squash soup (or potato, or broccoli) finished off with just a bit of cream are really tasty.
Canned cream of chicken or cream of broccoli just taste... gloppy.
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Powdered soup mixes can be like that, too. I water mine down.
I love brainstorming as I cook, and working around the multitude of dietary restrictions can sometimes challenge a cook to create something exciting they've never thought of before. In the community poll, you all answered that low-calorie and vegetarian options were high priority, along with some others. So here are some ideas:
low calorie---use skim milk instead of cream in the chowder; use water instead of scalded milk in the English muffins. I can't confirm the exact outcome of the chowder, but I made several batches of muffins with water when I was out of milk (and I was sampling different whole wheat / all purpose flour ratios), and I can promise they come out all right. Not as tender, but still all right.
vegetarian---use court boullion instead of chicken stock. (As you cut vegetables, anytime you cut the tops/bottoms off a carrot, stalk of celery, etc, wash it and toss it in a tupperware in your freezer. When the tupperware's full, sweat the veggie remnants in butter, add a boquet garni of your favorite herbs, and cover with a few quarts of water. Simmer (skimming foam off the top) for a few hours, until the flavor is well-infused, then strain.
cooking in a hurry---Use Swanson's chicken broth instead of homemade chicken stock. Or store-bought English muffins.
bacon lovers---add a bit of bacon or salt pork when you're sauteeing the onions in the chowder.
seafood lovers---hit up your local Asian market, and add some prawns, and your favorite brand of fish sauce, and some Golden Mountain sauce. Keep the prawn heads on. This tastes incredible.
low salt---don't add salt to the chowder. For the muffins, use a little less yeast and reduce the salt. (Salt deactivates yeast, that's its purpose here, so you have to cut the yeast according to the amount of salt you eliminate.)
low fat---this already is low fat! Replace the cream with skim milk (or half-n-half), and the broth with court boullion if you're very strict.
vegan---as mentioned, the muffins come out fine with water (and use raw sugar to feed the yeast instead of refined white sugar). The chowder can be done with court boullion and earth balance, but you might just have to serve a clear soup instead of 'chowdering' it with cream.
gluten free---serve the soup with cornbread instead of English muffins.
cooking for a group---turn the English muffins into English muffin-sliced roast turkey sandwiches, and halve the soup portions.
Has anybody here got a dietary restriction or preference that they didn't see covered?
Trivia: The sweet corn you buy off a farmer's truck or in the freezer section of your grocery store is different from the majority of corn grown in the US. Most corn grown is feed corn, and it's mainly used as livestock feed. Sweet corn has a higher sugar content than field corn, and if it stayed in the field as long as field corn, the kernels would wrinkle as they dried. Sweet corn is harvested around July, while field corn is harvested when it's dry around October-November.
Hm, to me cream of chicken/ cream of mushroom are kind of a different genera. Cream of vegetable soups, like butternut squash soup (or potato, or broccoli) finished off with just a bit of cream are really tasty.
Canned cream of chicken or
...
more
Hm, to me cream of chicken/ cream of mushroom are kind of a different genera. Cream of vegetable soups, like butternut squash soup (or potato, or broccoli) finished off with just a bit of cream are really tasty.
Canned cream of chicken or cream of broccoli just taste... gloppy.
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I use can cream of chicken and mushroom in rice with chicken and some lipton onion soup mix. And let it cook for 2 hours, it tastes so good. But that is about as premade as I get. Other than that I make stuff from scratch.
Well, whoops! How about we talk about ingredients before I go replacing them on you? Try this post on for size---
Let's go over the ingredients! Just like last month, we're working in two steps---a meal, and its accompanying bread. We're going to go over the English muffins first, because either you can make the dough, and make the soup while the muffins rise (just 45 minutes)---or you can make the English muffins on a weekend and freeze them for the weeknight when you make soup.
(Apologies for missing this picture, my phone's SD card conked out.)
Easiest Yet, Tastiest Yet English Muffins (makes 24 muffins)
2 cups whole wheat flour
3 cups all-purpose flour
5 Tbsp yeast (active dry, or use less if you're using quick-rise stuff)
0.25 cup sugar
1 Tbsp salt
2 cups scalded milk
a bit of cornmeal
Quick Corn Chowder (serves 4 as a main course, 8 as a side dish)
3 Tbsp butter
2 Tbsp flour
2.5 tsp finely ground black pepper
~1 tsp salt
quick shake of paprika
1/2 a large onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
12 oz frozen sweet corn (or fresh, if you have it)
1/3 cup chopped green pepper
3 cups chicken stock (or as much as you have, and fill the rest with water)
1/2 cup cream
If any of those ingredients strike fear into your heart, don't fret! We're going to cover replacement suggestions in the next post.
occamsrzr
