Cookbook Crazies - One More Time - Stevie's Crazy Kitchen Blog at Allrecipes.com - 254755

Stevie's Crazy Kitchen

Cookbook crazies - one more time 
 
Oct. 24, 2011 9:27 pm 
Updated: Oct. 25, 2011 5:36 pm
Once again, I find myself perusing a "new" cookbook.  This one recommended by a good friend, titled "From a Monastery Kitchen."  It is quite unique in that the recipes are in order of time of year - using ingredients available at that time, and subdivided by "order" served during the meal, from soups to desserts (and in between...)  It contains recipes for fish, but none for meat or poultry, which I find interesting also... being the carnivore that I am.  The biggest kick for me, is that I purchased the book for one cent, paying an additional $3.99 s/h!  Needless to say, I will have to take a more in depth look at this wonderful book, and begin trying some of the recipes.

Tonight, I tossed together a tuna casserole, as we've eaten beef the past few nights... meatloaf, stroganoff, chicken fried steak...  I do have some (uggh) chicken in the frige that I cooked a few days ago.  I might just toss together a pot pie before it's time to freeze it, toss it, or give it to the dogs!  I just "might" be able to choke some of that down without gagging!  At the grocery today, I did pick up some smoked pork sausage which we often toss on the bbq.  Perhaps not the healthiest choice for pork, but definately in the "not beef" category.  On a $75 bill, I used over $9 worth of coupons, saving 37% btw!  Not my best, but still pretty darn good!  Tomorrow if the mood hits, another store has pork tenderloin and shoulder roasts on sale (two of my favorite words.)  We shall see... I commented to myself just yesterday that it was nice to see some empty space in the freezer...  Should I get out and purchase, the shoulder roast will go directly into the crock pot, and the tenderloin I will cut into chops and small roasts.

Speaking menu, I guess I can take a few days off from crazycookin' as we have leftovers to devour!  I'm also awaiting cooler weather, as I'm wanting to get into the making of soups.  I've never been too big on going in that direction, but once again, I'm searching for un-explored areas of cuisine!  Guess I'd best "learn" how to make a decent loaf of bread too... as nothing goes better with a steaming bowl of soup, than a chunk of crusty bread!  I love sourdough, but frankly, I feel that I need a crash course in "bread baking for dummies."  I'm NEVER happy, unless the dough comes from the freezer at the grocery...  I've always used "all purpose" flour... would anyone suggest what the difference is between it and "bread flour?"  Does it make a difference?

Well, folks, I guess that's all of the crazy antics I've been up to the past few days.  I hope you all can be happy, healthy, and crazy!
 
Comments
Oct. 24, 2011 9:34 pm
OH! I desparately want to find that book now! Does it go into detail about planting a kitchen garden also "monastary style"? I'm so curious!!! I will find it now :)
 
Oct. 25, 2011 3:27 am
Stevie - Bread flour is higher in protein, and makes a better loaf than AP flour. I recommend it. I remember good bread. (sigh) Last week i asked the buzzers for new recipes and got some nifty soups I want to try, because aside from split pea and bean w/ham, I've never made soup, except one bland squash bowl. I've got a foolproof method for grilling pork tenderloin; true tenderloin, the 1-lb. supper lean part of the big loin you're buying. The method is detailed in this link, stoled from CI. the marinade comes from SIL, stupid simple and delish. Anyway, the grilling method always gives perfectly a perfectly moist and properly cooked tenderloin. Try it, you'll never go back. It's so simple Steve's got it memorized. Here's the link: http://allrecipes.com/personalrecipe/62857448/asian-grilled-pork-tenderloin/detail.aspx Happy cooking!
 
Oct. 25, 2011 7:36 am
Many years ago (probably 20, gasp!) I borrowed a cook book from the library. It was a soup and bread monastery cookbook. I spent two weeks trying and hand copying recipes out of that book. It was so good!! Haven't seen it again in all these years.
 
Oct. 25, 2011 9:28 am
HJ, as I mentioned, haven't "read" the book yet... LL, thanks for the tip, and the link! Always fun to hear from you! LS, wonder if the book you mention is the one Pam was thinking of...? Don't know, but when I "searched" "monestary soups" this one popped up - Pam had said she's seen it often in thrift or used book stores. LL, I've been thinking about writing a "eries" about soup rec's. I think it might be a fun addition to my usual babble!
 
Oct. 25, 2011 10:30 am
Stevie, I baked bread last winter for the first time in about 35 years. With encouragement from Baking Nana and Wyattdogster and a few others, it was a success. And bread flour DOES make a difference. Soup and crusty bread IS about the best meal in its simplicity and delicious-ness!!!
 
Oct. 25, 2011 2:01 pm
You know I'll read it, Stevie. Hellsyeah. Babble away. :)
 
Oct. 25, 2011 5:36 pm
Thanks, LL, I'll have to get to work on that one pronto... just wish the temp would drop another 10 degrees or so! Chris, almost missed you! Sorry!! I think that it was bakingnana who gave me some advice a while back... just have memory issues - steel trap, NO... steel sieve, YES! lol!! Be well friends :)
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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