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Low Cost Healthy and Delicious Meals


Lorraine
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Crimson, your red beans and rice recipe - there used to be a place I would sometimes go to get lunch in NYC that had that. I love it. I worked with a woman from Barbados who would sometimes make it and bring it to work. We used to feast on it.

 

I've been looking for a good recipe to make it myself. Thanks~

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I see Dutch Ovens come in stainless steel and cast iron.

 

Ebay has a pre-seasoned 5 qt. cast iron one for only $29.99.

 

They had a no-name cast iron one too for only $20.00.

 

Here's the link: http://www.ebay.com/bhp/5-qt-dutch-oven

 

Which one looks the best?

Lorraine,

It appears the no name one does not come with a lid which is essential for a dutch oven, maybe why it is cheaper. Lodge is a good brand but keep in mind cast iron is cast iron. The key is keeping the pot properly seasoned. Which keeps the pot from rusting and a well seasoned cast iron pot will evenually add flavor to what ever is cooked in it. Some come preseasoned but it is a good idea to give it your own good treatment. To properly season you want to use a rich animal fat such as lard. If you are vegetarian or can't find lard you can use vegetable oil, shortening or light olive oil. My favorite is bacon fat. Anyhoo coat pot liberally with fat put in oven at 150-175 for a few hours turning and redistributing oil (or adding new coating) as needed. Your pan will become a dark brown- black and eventually it is the black you are going for. Also place a cookie sheet on a lower rack to catch what ever excess will drip off. Now here is the number one rule with cast iron- NEVER, NEVER, EVER use soap to wash cast iron! Soap strips the seasoning and will leave your pot susceptible to rust and that is not the flavor you want your pot to add to your food. If you have a baked on what ever let it soak in hot water for 1/2 hour or so, never overnight! As that will have the same result of using soap. After your cast iron pot is washed and dried lightly coat with veggie oil and you will have a pot that will last you a lifetime. I was raised on cast iron cooking and I have pans my mother handed down to me that her mother handed down to her. It is wonderful to cook with. The only other metal I cook with is stainless steel but primarily pots all my pans and dutch oven are cast iron.

Edited by Crimsonmistymemory
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So a cast iron one is better than a stainless steel? Or are both essentially the same?

 

I think I will go to Target instead since Wal-Mart is notorious for trying to scam folks by selling inferior products at a lower price and allowing the customer to think they are getting a great bargain when, in the long run, they aren't. At least, that's been my experience. I once put a food processor on layaway. When I got it home, it wouldn't even work. It was so poorly put together by the manufacturer that it shouldn't have ever made it out of the factory. But, there was Wal-Mart selling it.

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So a cast iron one is better than a stainless steel? Or are both essentially the same?

 

I think I will go to Target instead since Wal-Mart is notorious for trying to scam folks by selling inferior products at a lower price and allowing the customer to think they are getting a great bargain when, in the long run, they aren't. At least, that's been my experience. I once put a food processor on layaway. When I got it home, it wouldn't even work. It was so poorly put together by the manufacturer that it shouldn't have ever made it out of the factory. But, there was Wal-Mart selling it.

In my personal opinion the cast iron is the way to go. Yes it is heavier and a little more maintenance intensive but it being heavier it is easier to regulate temperature and ultimately saves energy as once the pan/pot reaches the desired cooking g range the heat can be significantly cut back but the temp in the pot remains. Have you ruled out the slow cooker? They throw off very little heat and do just as well as dutch oven unless you want to some intense braising.

 

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So a cast iron one is better than a stainless steel? Or are both essentially the same?

 

I think I will go to Target instead since Wal-Mart is notorious for trying to scam folks by selling inferior products at a lower price and allowing the customer to think they are getting a great bargain when, in the long run, they aren't. At least, that's been my experience. I once put a food processor on layaway. When I got it home, it wouldn't even work. It was so poorly put together by the manufacturer that it shouldn't have ever made it out of the factory. But, there was Wal-Mart selling it.

In my personal opinion the cast iron is the way to go. Yes it is heavier and a little more maintenance intensive but it being heavier it is easier to regulate temperature and ultimately saves energy as once the pan/pot reaches the desired cooking g range the heat can be significantly cut back but the temp in the pot remains. Have you ruled out the slow cooker? They throw off very little heat and do just as well as dutch oven unless you want to some intense braising.

 

No, I will get both. I have some funds set aside for household needs. I thought that these items were a lot more expensive than they are, but I can get the both of them for under $100.

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We have had a Lodge dutch oven for about 20 years and it has held up well. We used to use it a lot to make soups and stews but not so much lately; this thread has made me think I should get it out again and see what it will do :) I do like the "plug it in and forget it" ease of the crock pot though, I use that a lot!
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So a cast iron one is better than a stainless steel? Or are both essentially the same?

 

I think I will go to Target instead since Wal-Mart is notorious for trying to scam folks by selling inferior products at a lower price and allowing the customer to think they are getting a great bargain when, in the long run, they aren't. At least, that's been my experience. I once put a food processor on layaway. When I got it home, it wouldn't even work. It was so poorly put together by the manufacturer that it shouldn't have ever made it out of the factory. But, there was Wal-Mart selling it.

In my personal opinion the cast iron is the way to go. Yes it is heavier and a little more maintenance intensive but it being heavier it is easier to regulate temperature and ultimately saves energy as once the pan/pot reaches the desired cooking g range the heat can be significantly cut back but the temp in the pot remains. Have you ruled out the slow cooker? They throw off very little heat and do just as well as dutch oven unless you want to some intense braising.

 

No, I will get both. I have some funds set aside for household needs. I thought that these items were a lot more expensive than they are, but I can get the both of them for under $100.

You go girl! That is the best thing to do then you can determine which on you prefer to use for individule specialties. I really think once you use a slow cooker you will ask yourself how did I ever survive with out it. You will be able to save a bundle and eat hearty and healthy. The best honor a chef can have is to take the cheapest of the cheap or the passed over discarded ends of things (for lack of a better term) and create a dish that will knock your socks off. The dutch oven will do the same but in my opinion is better to use in the winter when if you have to cook you might as well help keep the place warm. Here in Florida my oven doubles as my furnace in winter months, all 2 of them lol.

Edited by Crimsonmistymemory
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This is the recipe that we have always used, it's simple but gets the job done:-)

DUTCH OVEN PEACH COBBLER

1 lg. can sliced peaches

1 pkg. white or yellow cake mix

1/4 lb. butter (1 stick)

ground cinnamon, for dusting

Utensils:

Dutch Oven: Prepare charcoal (35 pieces) for Dutch Oven baking.

Preparation:

Rub the inside of the Dutch oven with cooking oil.

Place 8 pieces of charcoal under the oven and 20 pieces on top.

When the oven is hot, pour peaches and juice into the oven.

Add the dry cake mix on top of the peaches.

Cut the butter into pats (small chunks) and place on top of the cake mix.

Dust everything with cinnamon (lightly).

Put the lid back on the oven and bake for 40 minutes.

Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake 10 more minutes. Check again.

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Lorraine,

 

Do you have a gas oven/stove?

 

No - electric. It's old and a bit testy. If I put it on broil it starts on fire. :LOL: Can't put the oven much over 350.

 

Then you have no choice,

 

The reason I asked is. Depending on where someone lives and the time of year. Gas can be a lot more expensive than electric. Up here natural gas is a lot more expensive to use during the winter. I never cook any thing all day on the stove top. Ours is gas. Thats where my slow cooker really comes in handy.

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We don't have an outdoor grill. :(

 

I need a comparable oven recipe.

Do you not have a grill in your cooker?

 

What do you mean?

Well my cooking appliance has 4 gas hobs on top, an oven at the bottom and above that a grill.

 

Like this one:

 

http://productimages.euronics.co.uk/NEW-WORLD-NW551GTC-510.jpg

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This is the recipe that we have always used, it's simple but gets the job done:-)

DUTCH OVEN PEACH COBBLER

1 lg. can sliced peaches

1 pkg. white or yellow cake mix

1/4 lb. butter (1 stick)

ground cinnamon, for dusting

 

Utensils:

 

Dutch Oven: Prepare charcoal (35 pieces) for Dutch Oven baking.

 

Preparation:

 

Rub the inside of the Dutch oven with cooking oil.

Place 8 pieces of charcoal under the oven and 20 pieces on top.

When the oven is hot, pour peaches and juice into the oven.

Add the dry cake mix on top of the peaches.

Cut the butter into pats (small chunks) and place on top of the cake mix.

Dust everything with cinnamon (lightly).

Put the lid back on the oven and bake for 40 minutes.

Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake 10 more minutes. Check again.

 

Peaches are in season here! Yum! Thank you stone!

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Lorraine,

 

Do you have a gas oven/stove?

 

No - electric. It's old and a bit testy. If I put it on broil it starts on fire. :LOL: Can't put the oven much over 350.

 

Then you have no choice,

 

The reason I asked is. Depending on where someone lives and the time of year. Gas can be a lot more expensive than electric. Up here natural gas is a lot more expensive to use during the winter. I never cook any thing all day on the stove top. Ours is gas. Thats where my slow cooker really comes in handy.

Mine is gas and electric.

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Lorraine,

 

Do you have a gas oven/stove?

 

No - electric. It's old and a bit testy. If I put it on broil it starts on fire. :LOL: Can't put the oven much over 350.

 

Then you have no choice,

 

The reason I asked is. Depending on where someone lives and the time of year. Gas can be a lot more expensive than electric. Up here natural gas is a lot more expensive to use during the winter. I never cook any thing all day on the stove top. Ours is gas. Thats where my slow cooker really comes in handy.

Mine is gas and electric.

 

Nice!

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