Recipes ~~ #16 ~~~ 2026 > Likes and Comments
Deb, I forgot to mention that in my soup I also used Parmesan cheese rinds. I think this adds, as Giada would say, another level of flavor!
JoAnn, I usually buy the already grated parmesan that the supermarket sells. If there is rind in it, I freeze it for later use in soups that I'm making.
I buy Parmigiano Reggiano that the store has grated but have never seen a rind in the container. They actually sell the rinds, also in a container, which I put in the freezer until I need it. Adds so much, don't you think?
JoAnn/QuAppelle wrote: "I buy Parmigiano Reggiano that the store has grated but have never seen a rind in the container. They actually sell the rinds, also in a container, which I put in the freezer until I need it. Adds so much, don't you think? ..."Absolutely !
Alias Reader wrote: "JoAnn/QuAppelle wrote: "I buy Parmigiano Reggiano that the store has grated but have never seen a rind in the container. They actually sell the rinds, also in a container, which I put in the freeze..."Could the rinds be put in a cheese soup to make it thicker? I don't know much about cooking? Or would it be better to just add more cheese? I love cheese soup, but the fat in it really scares me.
Edit: I looked it up and here's what I got: To thicken cheese soup, use a roux (flour/fat cooked first) for richness, a slurry (cornstarch/arrowroot + cold liquid) for quick glossiness, or incorporate starchy items like instant potato flakes, pureed vegetables, or even extra shredded cheese or cream, but always mix your thickener with some cold liquid first (tempering) to avoid lumps, and add it slowly to the simmering (not boiling) soup to prevent curdling or a pasty texture.
I might just skip the whole soup. Cheese soup is delicious to me, but so unhealthy other than providing calcium, but there are better ways to get it.
Alias Reader wrote: "JoAnn, I usually buy the already grated parmesan that the supermarket sells. If there is rind in it, I freeze it for later use in soups that I'm making."Oh, I see you use the rind in soups,, Alias.
#6 Bella (Kiki) wrote: "Alias Reader wrote: "JoAnn/QuAppelle wrote: "I buy Parmigiano Reggiano that the store has grated but have never seen a rind in the container. They actually sell the rinds, also in a container, whic..."The rind just adds saltness to the soup. It doesn't thicken it.
To thicken soup I usually use cornstarch and water. Mix it together in a cup. Then add just a bit to the meal I'm cooking. Stir. Don't add it all at once or you will get a lumpy mess and it may get too thick.
JoAnn/QuAppelle wrote: "Deb, I forgot to mention that in my soup I also used Parmesan cheese rinds. I think this adds, as Giada would say, another level of flavor!"I love adding Parm. rinds to my soups. I had a pasta sauce which used rinds, too. This was before i realized pasta doesn't really call to me.
I kept my frozen, too. I like what it adds to long cooked Italian dishes.
Alias Reader wrote: "#6 Bella (Kiki) wrote: "Alias Reader wrote: "JoAnn/QuAppelle wrote: "I buy Parmigiano Reggiano that the store has grated but have never seen a rind in the container. They actually sell the rinds, a..."Thank you, Alias. I will do that. :-)
madrano wrote: "This was before i realized pasta doesn't really call to me.."I could eat pasta every night if it were healthy. I do have "Italian night" once a week, though. Last week I had ricotta and spinach stuffed ravioli with basil pesto. Love it! My favorite is a baked ziti casserole that is very spicy.
I have no New Year's Day meal that's traditional. I'll probably have a small baked potato and large mixed salad or soup and salad.
Alias and bellakiki----to thicken soup, I put @2-3 cups of the soup in a deep bowl and use my immersion blender to puree it, then put it back into the pot. Since bellakiki does not read my posts, would someone please pass this method along to her? She says she does not know much about cooking, yet made complicated recipes (a cake with a zillion ingredients and some special recipe for multiple turkey breasts, among others). Confusing.
My southern friends cook this meal for New Year's Day. https://www.thespruceeats.com/souther....We are having a delicious quinoa salad topped with chicken we get from a local, high-end Mexican restaurant. The lime vinaigrette is to die for. When I picked the salad up I asked if I could buy some dressing...and did!
JoAnn/QuAppelle wrote: "My southern friends cook this meal for New Year's Day. ..."We seldom actually have a "Southern" New Year's Day" meal but, it just so happens, this year we did. My brother made turnip greens, cooked with pork. I made a Corn Bread Salad, my first attempt (& last*), which featured Black Eyed Peas. So, we covered the "requirements". Now, to be rewarded by an outstanding year would be perfect!
*This salad was fine, just not worth making twice, in the opinion of all who were present. Glad to remove it from my homemade recipe folder.
madrano wrote: "JoAnn/QuAppelle wrote: "My southern friends cook this meal for New Year's Day. ..."We seldom actually have a "Southern" New Year's Day" meal but, it just so happens, this year we did. My brother ..."
One of my brothers is married to a Southern woman who is an excellent cook. She made the most marvelous corn pudding for Christmas. She makes Johnny cakes, spoon bread, bread pudding,, etc. Lots of Southern dishes. I will eat anything she cooks that doesn't contain shellfish. I found I do like Southern cooking! She gave me her recipe for corn pudding, but I doubt we'll have it before next Christmas. Delicious, but it doesn't seem the healthiest food in the kitchen unless you subscribe to Marie Barone's (Raymond) school of cooking: "What could be healthier for you than the food you love?" LOL
Tomorrow I am making You Will Get Better Soup for my sick daughter. https://www.food.com/recipe/you-will-...
I cannot say that i like many Southern dishes. Over the years i've liked trying them, sometimes even make them, but overall, have not been impressed enough to go deeper. Other than the sweets, which is too good, therefore not a good idea to make. ;-)
JoAnn/QuAppelle wrote: "Tomorrow I am making You Will Get Better Soup for my sick daughter. https://www.food.com/recipe/you-will-..."
Garlic & broth--great for what ails ya & tasty, to boot.
I hope this cures what your daughter is suffering, JoAnn. Good mommy!
madrano wrote: "JoAnn/QuAppelle wrote: "Tomorrow I am making You Will Get Better Soup for my sick daughter. https://www.food.com/recipe/you-will-..."
Garlic & broth--great for what ails ya & t..."
I must say that this broth was pretty good. I used homemade broth, a container of stock, and some Better Than Bouillon as well. If I make it again, I would only use one jalapeno to cut down on the spiciness (I removed the seeds but it was still pretty spicy). I took the cooked jalapeno out before pureeing it. I would make it again.
Oh, i thought it was a long tradition in your family. I wondered at the jalapenos. The way you used it sounds like a good way. Now, for it to "do its work"!
The YOU WILL GET WELL SOUP was something I found online last week, Deb. But I did tell my family about it.
As long as it works, i'd try it! Well, with the jalapeno issue resolved, so to speak.
In the Cook Book thread, i mentioned these cookies, originally from the Mccall's Cookbook Collection Series - 18 Books - Complete Set - 1965. I think these were the first cookies i made from my husband & he still loves them. I prefer chewy ones with raisins, personally, but periodically make them for him.Toasted Oatmeal Cookies
2 1/2 c. oatmeal
3/4 c. butter
1/2 c. flour
1 egg
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt (you may use less)
1 c. brown sugar
Place butter in a medium size skillet and when melted stir in oatmeal. Stir constantly to keep oatmeal from burning. When oats are a golden brown, cut off heat and place off burner.
In a small bowl combine brown sugar, egg and vanilla. Mix flour, baking soda, cinnamon and salt together and add the dry mixture to the other mixture. Place spoonfuls of dough on a greased cookie sheet. You may need to shape the dough with your hands as the dough may appear not to stay together. Bake at 350 degrees for 8 to 12 minutes.
Sounds good and not too difficult to make.
madrano wrote: "In the Cook Book thread, i mentioned these cookies, originally from the Mccall's Cookbook Collection Series - 18 Books - Complete Set - 1965. I think these were the first cookies i..."Wow, sound easy, no mixer needed either! And what I call "pantry ingredients". I bet I could use dried cranberries in these. Don't like raisins.
Thanks!
Someday i'd like to toast the oatmeal but make the rest of it as i do chewier oatmeal cookies. But that is too ambitious for me at this point & i don't see myself picking up any desire to bake anytime soon.Oh well. As for using dried fruit, JoAnn, for me they failed. The cookies aren't really moist because the fat is in the oats, so the cookies are rather thin. This results in the dried fruit sometimes getting quite dried out & too hard, ruining the cookie for me.
madrano wrote: "Someday i'd like to toast the oatmeal but make the rest of it as i do chewier oatmeal cookies. But that is too ambitious for me at this point & i don't see myself picking up any desire to bake anyt..."I like oatmeal cookies to be soft and full of raisins. My kids love raisins. We all eat those little boxes of raisins, then brush our teeth afterwards. We brush our teeth every time we eat, but especially if it's something sweet like raisins. I don't have much respect for most dentists, so don't like giving them money. So far, my kids have had no cavities, no fillings, and they all have straight teeth, so won't need an orthodontist. Pete and I have nice, straight teeth, so I guess they got good genes in that regard.
I'm not a fan of crispy cookies, and Pete won't eat cookies at all. He will have cake and ice cream on Thursday since the 23rd is his birthday. Happy Birthday to the best partner and father in the world!
madrano wrote: "In the Cook Book thread, i mentioned these cookies, originally from the Mccall's Cookbook Collection Series - 18 Books - Complete Set - 1965. I think these were the first cookies i..."Thanks for sharing! These sound delightful.
I don't have much of a sweet tooth, but love a crispy cookie :)
madrano wrote: "As for using dried fruit, JoAnn, for me they failed. ..."I think I mis-read something. I thought your husband like these cookies with raisins.
How about chocolate chips?
Wonder if I could use steel-cut oats for these?
Has anyone had cranberry goat cheese? It's yummy. I used it last night in a beet salad. Greens topped with sliced cooked beets, the goat cheese, and crushed pistachios. Drizzled with a bit of raspberry walnut vinaigrette. So good.
JoAnn/QuAppelle wrote: "Has anyone had cranberry goat cheese? It's yummy. I used it last night in a beet salad. Greens topped with sliced cooked beets, the goat cheese, and crushed pistachios. Drizzled with a bit of raspb..."That does sound good, JoAnn! I'm always looking for creative new salad recipes. I like beets but always forget to consider them in salads.
JoAnn/QuAppelle wrote: "madrano wrote: "As for using dried fruit, JoAnn, for me they failed. ..."I think I mis-read something. I thought your husband like these cookies with raisins.
How about chocolate chips?
Wonder ..."
Nope, on the chocolate chips.
The original recipe note mentioned only using old fashioned oats, not quick cooking. I don’t know where steel cut would fit.
JoAnn/QuAppelle wrote: "Has anyone had cranberry goat cheese? It's yummy. I used it last night in a beet salad. Greens topped with sliced cooked beets, the goat cheese, and crushed pistachios. Drizzled with a bit of raspb..."We tried that goat cheese just this past holiday season, as a South Dakota friend raved about it. Gobbled up, just on crackers.
madrano wrote: "We tried that goat cheese just this past holiday season, as a South Dakota friend raved about it. Gobbled up, just on crackers.."
yep, me too. And I loved it on bagels
Lindsey wrote: "I'm always looking for creative new salad recipes. I like beets but always forget to consider them in salads...."
I never would have put greens with beets, but it works.
Do you like green peas? I have a good salad recipe using them. Once the peas are thawed, it takes 5 minutes to put together.
I am making a grapefruit and smoked trout salad this week, as a dinner. It is yummy. I could not find grapefruit sections and had to buy whole ones, and I am not looking forward to sectioning them.
madrano wrote: "JoAnn/QuAppelle wrote: "Has anyone had cranberry goat cheese? It's yummy. I used it last night in a beet salad. Greens topped with sliced cooked beets, the goat cheese, and crushed pistachios. Driz..."I tried that this year, but the blueberry chutney can't hold a candle to what I have the recipe for. What I bought was very good, but the recipe is extraordinary.
JoAnn/QuAppelle wrote:I never would have put greens with beets, but it works.
."
Last night I had some left over beets and green beans. I put the beets in the center (sliced them) an surrounded them with some streamed green beans. I topped with crumpled feta. For dressing I just added a touch of extra virgin olive oil, a few dashes of balsamic glaze ( you could also just use balsamic but I had the glaze) a few dashes of garlic powder & onion powder. I am big on using my leftovers ! LOL
I had it with salmon, jasmine rice which I added baby peas to it. And some spinach which I sauteed in a little water until wilted. I do try to add a variety of veggies to a meal when I can.
JoAnn/QuAppelle wrote: "Lindsey wrote: "I'm always looking for creative new salad recipes. I like beets but always forget to consider them in salads...."
I never would have put greens with beets, but it works.
Do you ..."
Love peas! I'd love to hear your recipe if you're up for sharing it.
The grapefruit trout salad sounds incredible. I've been vegetarian for 15+ years but have considered adding salmon and other seafood back in, at some point.
Lindsey wrote:Love peas! I'd love to hear your recipe if you're up for sharing it."
I just made Jasmine rice. I have a rice cooker that works in the microwave. Though I am toying with buying a rice cooker. AROMA Rice Cooker is the one I'm looking at on Amazon. But when I saw the container in Target it seemed small.
I just took frozen peas and boiled them in water and when done, tossed them in the cooked rice. I added a tiny bit of no salt butter and a sprinkle of parmesan cheese.
Alias Reader wrote: "JoAnn/QuAppelle wrote:I never would have put greens with beets, but it works.
."
Last night I had some left over beets and green beans. I put the beets in the center (sliced them) an surrounded ..."
No fans of beets in our home, but i like reading about the meals you create, Alias. Thanks.
Alias Reader wrote: "Lindsey wrote:Love peas! I'd love to hear your recipe if you're up for sharing it."
I just made Jasmine rice. I have a rice cooker that works in the microwave. Though I am toying with buying a ri..."
That sounds really good. I love a bit of parmesan shaved onto rice :)
I looked into rice cookers but ended up with a pressure cooker (Chef IQ), thinking it was more versatile. But I basically just use for rice lol.
It can be used for anything though - beans, soup, etc. If you make quinoa or use dried beans for cooking, it's worth it in my opinion.
Lindsey wrote: "I looked into rice cookers but ended up with a pressure cooker (Chef IQ), thinking it was more versatile. But I basically just use for rice lol.
It can be used for anything though - beans, soup, etc. If you make quinoa or use dried beans for cooking, it's worth it in my opinion"
I have a large instant pot that I use to make soups mostly.
However, I feel it is too large to make rice for me. Unlike soup, I rather not have a lot leftover.
I'll see, If Target still has the Aroma on sale next week for $20 I may get it. Though the rice pot for the microwave seems to be working well. I picked that up in Macy's for I think $7. I got it in what they call Back Stage. It's the section where they put sale items. It took me time to get the water/rice ratio for the fluffy rice I like.
Bella (Kiki) wrote: "I tried that this year, but the blueberry chutney can't hold a candle to what I have the recipe for. What I bought was very good, but the recipe is extraordinary...."
What ARE you talking about? No one mentioned blueberry chutney. What did your chef try this year?
I (gasp) made a microwave rice package last night. It was lime-cilantro jasmine rice and it was delicious. The brand was Good and Gather, from Target (oh, no!) I am a double offender, I guess! LOLAlias, if you look this up, do not even LOOK at the nutrition facts!
JoAnn/QuAppelle wrote: JoAnn/QuAppelle Kirk | 4267 commentsI (gasp) made a microwave rice package last night. It was lime-cilantro jasmine rice and it was delicious. The brand was Good and Gather, from Target (oh, no!) I am a double offender, I guess! LOLAlias, if you look this up, do not even LOOK at the nutrition facts
..."
I have used the package 90 sec. rice. I prefer Uncle Ben brand. Though I've had Aldi and Target.
The Uncle Ben's - Brown, Jasmine, White, Basmati, Coconut don't have added sodium.
JoAnn/QuAppelle wrote: "I (gasp) made a microwave rice package last night. It was lime-cilantro jasmine rice and it was delicious. The brand was Good and Gather, from Target (oh, no!) I am a double offender, I guess! LOL..."
Wait, what's wrong with microwave rice??
We don't usually, but it's great in a pinch. Cilantro + lime is a perfect combination.
Lindsey wrote: "Wait, what's wrong with microwave rice??.."Some purists decry the use of anything like that.
Me, I am no purist!!
Lime cilantro rice is sooo good, even not in a pinch. LOL.
The uncle Ben’s coconut is a fave in our house. The little one would eat a whole bag for lunch if we met her
We just use the frozen, cooked rice from Trader Joe’s. I don’t even know if they have flavors, only white, brown and organic brown. Given my problems cooking the simplest rice, this expense is worth our sanity. For us, the great thing about leftovers, such as this rice, is that my husband uses leftovers in his egg cook up each morning. The standard is egg, cheese, avocado & salsa. He throws in random leftovers i would never combine. It’s nice having such a human leftover disposal system—no guilt.
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