Be Honest...🤔 - Page 3

momtochloe · ‎11-03-2013

Hee @sidsmom bay leaves are one of those spices that you don't quite get until it is left off of a recipe and then you're like "oh that's what missing". Leaving it out won't necessarily ruin a recipe but keeping it in will definitely enhance it. You'll know it the minute you taste the end result.

January121 · ‎03-21-2010

I always use bay leaves in any type of sauce that I make ..... I also put it in my beef stew & believe it or not, I put a few dried bay leaves in a bag of flour & keep the bag in the refrigerator.... the bay leaves keep the flour fresh & free from any type of “flour worm/bug”

jannabelle1 · ‎09-12-2010

My wonderful mom and dad always added a bay leaf to soups, stews, pot roast, etc. I guess I grew up with using a bay leaf, so I use them too. My homemade onion soup calls for a bay leaf in the recipe...I was out of them last year, and thought oh well...honestly, I could tell that something didn't taste quite the same with the soup. Oh yeah - I didn't use a bay leaf and that was the difference!

Misplaced Parisian · ‎07-21-2015

@phoenixbrd wrote:
Bay leaves have a definite scent when I add to a veggie stew, but to be honest I'm not so sure it makes a tremendous culinary impact in most dishes other than adding a bit of "earthy" flavor. I'm sensitive to herbs and seasonings. I use it sometimes in soups (always in lentil soup) and veggie stews, but typically not one of my go-tos.

@sidsmom wish you were here today, after our mainstay green salad today...we had red lentil chili over lemon rice and it turned out soooo goood! As you would say, all about the seasonings...lots of Frontier Mexican Fiesta, cumin, chipolte chili powder. and smoked paprika, fresh jalapeno, as well as roasted green peppers. Smokin'!

@phoenixbrd Oh my goodness, your red lentil chili over lemon rice sounds divine! I'm drooling. Smiles.

sidsmom · ‎11-25-2011

Okokokok...y’all have me convinced.

Operation Bay Leaf begins!

phoenixbrd · ‎03-27-2010

@Misplaced Parisian Soooo good, definitely drool worthy. I wish I could open a little plant based food stand for those who appreciate fresh real food!

If you have an Instant Pot, it came with a recipe book. In that book at the front there is a recipe by Chef AJ....Red Lentil Chili. (If you don't have this booklet, it is probably online). I cut it in half for the smaller IP and, as always, add my own special signature which is usually in the spices and additions. My sweetheart bought me a new 3 quart Instant Pot for Christmas (I wanted it so we can travel with it and still have our plant meals....and as usual he couldn't wait till Christmas to give it to me....same with the trike!) So I'm cooking in it every day! You would love this chili!

High Carb Hannah has a similar recipe. I have her cookbooks, but I believe she has it online. This is one of her go-to recipes. I am an intuitive cook, but I read recipes for inspiration...then do my own version! Let us know if you try it!

momtochloe · ‎11-03-2013

@sidsmom my family came from Czechoslovakia back in the day so to say some of the recipes were complicated are an understatement. I can still remember peering into the refrigerator containing a usually beef roast marinating in a mind boggling mixture of spices but I could always count on the bay leaves happily floating on top. Since it's just me I have tried various hacks to recreate what my mom used to cook (including using V8 juice in place of her wonderful tomato gravy, seriously it's a step away from culinary blasphemy) but man that bay leaf seals the deal.

My fellow Recipe Forum friends, embrace the bay leaf. You will be glad you did! Perfecto animated emoticon

momtochloe · ‎11-03-2013

@Kachina624 wrote:
@sidsmom wrote:
What does a Bay Leaf do?
@sidsmom. It imbues your pot roast with the wisdom of the ages. It will also keep weevils out of your flour cannister.

@Kachina624 ah a twofer if you will . . .

momtochloe · ‎11-03-2013

@GenXmuse wrote:
I love bay leaves and use them in stews and soups. It really adds very nice flavor. If it’s not, the leaves are too old.

@GenXmuse brings up a great point. As bay leaves are often the forgotten spice make sure you are using relatively fresh leaves. Maybe because the dried version are brittle to begin with folks don't realize their stock should be replaced.

Misplaced Parisian · ‎07-21-2015

@phoenixbrd wrote:
@Misplaced Parisian Soooo good, definitely drool worthy. I wish I could open a little plant based food stand for those who appreciate fresh real food!

If you have an Instant Pot, it came with a recipe book. In that book at the front there is a recipe by Chef AJ....Red Lentil Chili. (If you don't have this booklet, it is probably online). I cut it in half for the smaller IP and, as always, add my own special signature which is usually in the spices and additions. My sweetheart bought me a new 3 quart Instant Pot for Christmas (I wanted it so we can travel with it and still have our plant meals....and as usual he couldn't wait till Christmas to give it to me....same with the trike!) So I'm cooking in it every day! You would love this chili!

High Carb Hannah has a similar recipe. I have her cookbooks, but I believe she has it online. This is one of her go-to recipes. I am an intuitive cook, but I read recipes for inspiration...then do my own version! Let us know if you try it!

@phoenixbrd You are a sweetheart! Thank YOU very much. I was going to Google for a recipe. I don't have an IP but surely can find some sort of recipe to modify. I cook 95% of my meals and love recipes, cookbooks for inspiration too. Kindred spirits, I'm a plant eater too.. I love your sweetie's excitement, not being able to wait to gift you. Happy Holidays to you & yours.