CH Runners
Not Running => Food => Topic started by: merigayle on August 21, 2014, 12:26:09 PM
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I am always interested in what people are making, new and old recipes they are trying.
Yesterday I made a variation on this recipe: http://www.thekitchn.com/recipe-tofu-chickpea-stir-fry-with-tahini-sauce-recipes-from-the-kitchn-204205?crlt.pid=camp.aeYxd91xKZUA (http://www.thekitchn.com/recipe-tofu-chickpea-stir-fry-with-tahini-sauce-recipes-from-the-kitchn-204205?crlt.pid=camp.aeYxd91xKZUA)
I used a beautiful multi color pepper from the farmer's market, carrots, onions and the tofu and chickpeas. I served it over sautees zucchini noodles. It was not bad. I also sprinkled crushed peanuts on top. I am not sure i would make it again, but it was good and DD ate it, though she was more interested in the zucchini noodles.
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I've made this bean salad before, but I vary the herbs depending on what's around. Today was rosemary, parsley, and basil all from our yard.
http://www.simplyrecipes.com/recipes/quick_and_easy_white_bean_salad/ (http://www.simplyrecipes.com/recipes/quick_and_easy_white_bean_salad/)
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I got some patty pan squashes from my friend's CSA share I picked up Friday and made a variation on this: http://ohmyveggies.com/recipe-stuffed-pattypan-squash-with-quinoa-and-fresh-corn/ (http://ohmyveggies.com/recipe-stuffed-pattypan-squash-with-quinoa-and-fresh-corn/) Not sure what to do with the rest of them.
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Made a batch of organic balsamic peach BBQ sauce yesterday. It was a little
heavy on the shallot but otherwise lip smacking good! I wanted to stand and just eat it out of the pot. :drooling-5:
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YUM!
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This morning I made a cheese and bacon omelet with a side of black beans and hot sauce.
I normally don't eat that big a breakfast.
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I got some patty pan squashes from my friend's CSA share I picked up Friday and made a variation on this: http://ohmyveggies.com/recipe-stuffed-pattypan-squash-with-quinoa-and-fresh-corn/ (http://ohmyveggies.com/recipe-stuffed-pattypan-squash-with-quinoa-and-fresh-corn/) Not sure what to do with the rest of them.
I've been slicing them up and grilling them with a bit of olive oil, S&P and oregano. Really good!
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pasta
puttanesca sauce from a jar and sauteed onions and mushrooms, (anchovies for DH only)
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I've been slicing them up and grilling them with a bit of olive oil, S&P and oregano. Really good!
Thanks! I do not have a grill, but maybe roasting them? they seem very seedy, not too bad?
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Thanks! I do not have a grill, but maybe roasting them? they seem very seedy, not too bad?
Roasting should work. And yeah, when they get too big they get pretty seedy. I have a couple that got way overgrown and when I grill them I cut out the middle part. Apparently the seeds are good roasted, if you want to mess with that.
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When I stuffed them and scooped out the inside it seemed all seeds and I discarded.
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our garden lettuces are starting to get a bit bitter, so it's lettuce grilling season now... last night we had some small heads of romaine grilled (lightly drizzled with EVOO before grilling) with a squeeze of lemon and a bit of salt (served alongside white fish)
tonight we will probably repeat but drizzle with balsamic or aged red wine vinegar (to serve with burgers)
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larb. So refreshing in the summer.
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chicken goulash with biscuits
apple pie
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larb. So refreshing in the summer.
I had to google this one. Sounds good. Do you eat it on lettuce leaves?
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Took the carcass from Sunday's roast chicken, and simmered for 18 hours with carrots and onions...strained it all out and had an INTENSELY flavoured stock.
Added finely chopped carrots, leek, garlic....and finally vermicelli.
That was one TASTY soup last night!
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I had to google this one. Sounds good. Do you eat it on lettuce leaves?
Yes or with rice noodles.
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I am sick as a dog, so my GF made pho for me for lunch yesterday. :-*
It's looking like she might do it again today. :-* :-* :-*
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Yum!
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I am sick as a dog, so my GF made pho for me for lunch yesterday. :-*
It's looking like she might do it again today. :-* :-* :-*
Good recipe???
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Good recipe???
she does it without a specific recipe now... but the broth is always done with charred onion, charred ginger, and well-toasted spices (coriander seed, star anise, black peppercorn... sometimes others)
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I like this one Ice Cream
http://food52.com/recipes/1919-turkey-pho (http://food52.com/recipes/1919-turkey-pho)
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I've been making a lot of scrambles lately.
Yesterday was baby broccoli with shallots and garlic. Then I scrambled the egg with some smoked gouda. Topped it all off with roasted salsa. Yummy & filling!
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i have finally perfected my eggplant parm recipe. we had that last night.
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I have three perfect green bell peppers I am looking to stuff tomorrow night. I need to figure out a recipe.
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I have three perfect green bell peppers I am looking to stuff tomorrow night. I need to figure out a recipe.
I like to use lamb or mutton sausage as a base... finely chopped onion, bread crumbs, parsley, oregano, mint, salt. Or ground venison/moose with onion, garlic, oats, thyme, sage, oregano.
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i have finally perfected my eggplant parm recipe. we had that last night.
You made this last night and yet still no recipe for us?
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I like to use lamb or mutton sausage as a base... finely chopped onion, bread crumbs, parsley, oregano, mint, salt. Or ground venison/moose with onion, garlic, oats, thyme, sage, oregano.
That sounds delicious, esp the venison. Maybe when it is deer season in another couple of months.
I was hoping for meatless, or with ground turkey or chicken as a meat. But onion, garlic, oats (maybe rice?), thyme, sage, oregano sounds great. And cheese of some sort.
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Also, this is on the table this weekend at some point:
http://cookingalamel.com/2013/08/cheesy-stuffed-banana-peppers-gluten-free.html (http://cookingalamel.com/2013/08/cheesy-stuffed-banana-peppers-gluten-free.html)
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That sounds delicious, esp the venison. Maybe when it is deer season in another couple of months.
I was hoping for meatless, or with ground turkey or chicken as a meat. But onion, garlic, oats (maybe rice?), thyme, sage, oregano sounds great. And cheese of some sort.
when I do veg ones for MIL, I use both fresh bread crumbs and oats, bind with a beaten egg
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I made this curried ground turkey recipe and served with homemade garlic naan. So good.
http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/ (http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/)
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Menu for the next four dinners based on trips to several stores today (plus my harvest):
tonight is stuffed banana peppers (half spicy, half sweet), pasta and a spicy marinara sauce, plus garlic bread
tomorrow is baked halibut with a breadcrumb topping, some mayo-y concoction, and sweet corn
Monday night is stuffed green peppers
Tuesday is beet salad with goat cheese, pecans, red onion, some fancy lettuce and red wine vinaigrette
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I made this curried ground turkey recipe and served with homemade garlic naan. So good.
http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/ (http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/)
That looks great.
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This is tomorrow's slow cooker recipe, to be served with basmati rice.
Chicken Korma
Yield: 8 servings (serving size: about 1 cup chicken
mixture, 1/2 cup rice, and 1 1/2 teaspoons cilantro)
2 pounds skinless, boneless chicken thighs, cut into
bite-sized pieces
2 cups coarsely chopped onion (1 onion)
2 tablespoons minced peeled fresh ginger
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 cups (1/2-inch) cubed peeled baking potato
1 teaspoon salt
1 (14.5-ounce) can petite diced tomatoes, undrained
2 bay leaves
1 (3-inch) cinnamon stick
1/2 cup plain fat-free yogurt
4 cups hot cooked long-grain brown rice
1/4 cup chopped fresh cilantro
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add chicken; sauté 8 minutes or until lightly browned.
Remove chicken from pan; place in a 5-quart electric slow cooker. Add onion to pan; sauté 3 minutes. Add ginger
and next 5 ingredients (through garlic); sauté 2 minutes. Pour mixture over chicken in slow cooker. Stir in potato
and next 4 ingredients (through cinnamon stick).
2. Cover and cook on LOW for 6 hours. Discard bay leaves and cinnamon stick. Turn slow cooker off; let stand 15
minutes. Stir in yogurt. Serve chicken mixture over rice. Sprinkle with cilantro.
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That sounds good ice cream!
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We went fruit picking this weekend and I made an apple upside down cake for breakfast :D Deliciously yummy out of the oven.
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That sounds delicious, esp the venison. Maybe when it is deer season in another couple of months.
I was hoping for meatless, or with ground turkey or chicken as a meat. But onion, garlic, oats (maybe rice?), thyme, sage, oregano sounds great. And cheese of some sort.
I've done mine with ground turkey, brown rice, a small can of tomato paste, a little tomato sauce as needed to make it a little more (or less) saucy. Plenty of diced sauteed veggies - sweet onions, pepper (from the tops), zucchini, squash, carrots, etc. Or in winter I'll use corn, peas, etc. from frozen. Add salt, pepper, garlic in whatever form you've got, and maybe a handful of some kind of cheese - shredded cheddar or even some parm. It is easy to make with whatever you've got on hand, load it with veggies, etc.
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This is easily the most beautiful thing I've ever cooked. (This is the stock photo, not mine--I think mine looked even prettier!):
(http://www.seriouseats.com/recipes/assets_c/2014/08/20140818-beekman-heirloom-vegetable-tomato-tart-paulette-tavormina-thumb-625xauto-409751.jpg)
http://www.seriouseats.com/recipes/2014/08/tomato-tart-from-the-beekman-1802-heirloom-vegetable-cookbook.html (http://www.seriouseats.com/recipes/2014/08/tomato-tart-from-the-beekman-1802-heirloom-vegetable-cookbook.html)
The flavors were fantastic but I didn't let it cook long enough--probably needed another 5-10 minutes on the lower rack. It was a great way to use an abundance of CSA tomatoes. Very easy and quick to make, too.
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Very nice!
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I've done mine with ground turkey, brown rice, a small can of tomato paste, a little tomato sauce as needed to make it a little more (or less) saucy. Plenty of diced sauteed veggies - sweet onions, pepper (from the tops), zucchini, squash, carrots, etc. Or in winter I'll use corn, peas, etc. from frozen. Add salt, pepper, garlic in whatever form you've got, and maybe a handful of some kind of cheese - shredded cheddar or even some parm. It is easy to make with whatever you've got on hand, load it with veggies, etc.
This is good. I will post whatever recipe I find.
A doesn't like peppers so she is humoring me by cooking them, but she told me to find a recipe I wanted.
I picked the peppers last night. :)
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This is easily the most beautiful thing I've ever cooked. (This is the stock photo, not mine--I think mine looked even prettier!):
(http://www.seriouseats.com/recipes/assets_c/2014/08/20140818-beekman-heirloom-vegetable-tomato-tart-paulette-tavormina-thumb-625xauto-409751.jpg)
http://www.seriouseats.com/recipes/2014/08/tomato-tart-from-the-beekman-1802-heirloom-vegetable-cookbook.html (http://www.seriouseats.com/recipes/2014/08/tomato-tart-from-the-beekman-1802-heirloom-vegetable-cookbook.html)
The flavors were fantastic but I didn't let it cook long enough--probably needed another 5-10 minutes on the lower rack. It was a great way to use an abundance of CSA tomatoes. Very easy and quick to make, too.
That looks awesome!
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That tomato tart really does look amazing!
Barry, I'd have posted a recipe link, but I don't really use one...it's definitely forgiving and I've tweaked various recipes depending on what I had on hand, so now I just make it without following anything in particular. I have to say, it's one of my favorite things, and I don't even like the pepper part that much - I just love the filling and eat that by the bowlful too! So hopefully A will enjoy. :) And yay for peppers that you picked!
Speaking of peppers...today's nod to Labor Day and all things grilling will be grilled chicken sausage with onions & peppers, and some salad and baked beans for sides. My own personal cookout.
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I bought a cast iron griddle a few weeks ago. I'm still figuring out the most effective way to heat and maintain heat on it (my original low and slow heatings were tooooo slow and never hot enough...). Nonetheless, I made tortillas last night and was able to cook 4-5 at a time rather than just 1 in my cast iron skillet. We ate them with roasted beet and black bean taco filling.
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Refrained beans and corn tortillas. I almost overfilled the pressure cooker while cooking the dry beans. I make large batches and freeze the extras.
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This is easily the most beautiful thing I've ever cooked. (This is the stock photo, not mine--I think mine looked even prettier!):
(http://www.seriouseats.com/recipes/assets_c/2014/08/20140818-beekman-heirloom-vegetable-tomato-tart-paulette-tavormina-thumb-625xauto-409751.jpg)
http://www.seriouseats.com/recipes/2014/08/tomato-tart-from-the-beekman-1802-heirloom-vegetable-cookbook.html (http://www.seriouseats.com/recipes/2014/08/tomato-tart-from-the-beekman-1802-heirloom-vegetable-cookbook.html)
The flavors were fantastic but I didn't let it cook long enough--probably needed another 5-10 minutes on the lower rack. It was a great way to use an abundance of CSA tomatoes. Very easy and quick to make, too.
Yum! I missed this. I made a tomato tart (pie) Sunday with tomatoes and basil from my garden.
(https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xap1/t1.0-9/p180x540/10610660_10203587147832308_4999056738340369527_n.jpg)
Well, we were going to make this one http://www.foodnetwork.com/recipes/fresh-tomato-tart-recipe.html, (http://www.foodnetwork.com/recipes/fresh-tomato-tart-recipe.html,) except that we couldn't find tart pans. So then we were going to make this one http://allrecipes.com/recipe/summer-tomato-pie/ (http://allrecipes.com/recipe/summer-tomato-pie/) because we'd at least know how much "stuff" to put in a 9 inch pie shell, except that we didn't have garlic cloves (or a jar of minced garlic) or mayonnaise and were feeling more like mozarella than cheddar. So, what we ACTUALLY did was:
Put premade pie crust dough in a pie plate and did this per the 2nd recipe:
Preheat oven to 450 degrees F (230 degrees C).
Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely. (We were impatient. We used a floor fan to "help".)
Reduce oven temperature to 350 degrees F (175 degrees C).
Here's where we deviated. We did not thinly slice 3 tomatoes of indeterminant size. We sliced a bunch of cherry and grape tomatoes in half. Because that's what was growing in my garden. Maybe a cup and a half worth, but I'm guessing. We didn't have 3 cloves of garlic (or even the minced garlic in a jar), so we used 2 teaspoons of garlic powder. I didn't think that we quite had 1/4 cup of basil (fresh from my garden) after I cut it up with scissors. So we threw in some random amount of dried basil. And mayo, not happening. 3 eggs and a tablespoon of olive oil sounded better. And a cup of mozzarella, instead of half cup mozz and half cup cheddar. So...
5. Place tomatoes in a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
6. Beat eggs in bowl. Add olive oil, garlic, basil, and tomatoes. Let sit for a bit to absorb all the flavors.
7. Put half the mixture in the bottom of the shell and spread the tomatoes around evenly. Add half the mozzarella as a layer over that. Then layer the rest of the egg/tomato/etc mixture, followed by a layer of the rest of the cheese.
8. Bake in the pre-heated oven until done. That was somewhere in the 40 minute range with our modifications.
Let cool and eat. It was delicious and this WILL be made again! (Probably with more fresh basil and minced garlic from a jar vs. dry powder).
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We also made bread pudding from this recipe: http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe.html (http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe.html)
Except that we used banana bread (mostly - it wasn't quite enough, so we put in some Italian bread too). And we used Kahlua instead of brandy. And we used an extra egg because the eggs looks small - but that might have it a little too custardy (but I like custard so I am happy).
(https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xap1/t1.0-9/10647215_10203578895866014_251708506789362019_n.jpg) (https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpa1/t1.0-9/10649689_10203578921146646_1373021698680449120_n.jpg)
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And yesterday morning the guy made an Italian sausage and purple bell pepper quiche:
(https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpf1/t1.0-9/10614277_10203581861300148_5637392192598416613_n.jpg) (https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xaf1/t1.0-9/10610656_10203581778978090_2280356062172028456_n.jpg)
Quiche with a wee bit of cheddar in the bottom crust, hot Italian sausage marinated overnight in Rogue Dead Guy Ale, Italian seasoning, and a dash of cream; 2 eggs; 1/4 cup sour cream; 2 purple bell peppers; and ~ 8-10 oz of mozzarella. Top is garnished with a bit more of the purple peppers and some basil.
Next project is going to be an onion tart. Probably next weekend. I was looking at recipes and I'm going to mash a few to get what I want.
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Yesterday I made a stew because I panicked after taking some lamb stew meat out to thaw and then realizing that I had to cook it.
I put some olive oil in a dutch oven and browned the meat chunks with a little sear. Then I dumped in 1 tbsp of curry powder, maybe 1/2 tbsp cumin, and 1/2 tbsp dried minced garlic and stirred it around for a few minutes.
Then I dumped in a 14 oz can of diced tomatoes and 1 1/2 cans of water. I put in one chopped sweet potato and a handful of quartered dried figs, brought to a boil, and then let simmer covered for 45 minutes.
At the 45 minute mark, I put in about 6 lacinato kale leaves that had been de-stalked and torn into small pieces, and cooked for another 45 minutes.
Then seasoned with S & P.
I find out tonight how it is :panic:
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salad nicoise tonight
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Beet salad and leftover baked potato from Sunday.
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You made this last night and yet still no recipe for us?
1 large male eggplant, peeled, sliced into rounds 1/8" thick (the thinner, the better)
flour
salt and pepper
grated parmesan cheese
plain bread crumbs (not panko)
eggs
butter
olive oil
2 jars of your favorite marinara
-salt and sweat the sliced eggplant. rinse and pat dry.
-get out three bowls. in one bowl, crack 3 or 4 eggs and give them a good whisk. in another bowl, mix 1c flour with a hefty amount of cracked black pepper. in the third bowl, mix 1c bread crumbs with 1/3c grated parmesan cheese.
-in a chef's pan, heat 2T butter with 1/4c olive oil over medium high heat. when the fat is hot...
-dip your eggplant slices in egg, then flour, then egg, then bread crumbs and slide into the oil. don't crowd the slices in the pan (cook them in batches). cook until toasty brown, flip, cook. remove from the oil and drain on paper towel or bags.
oven at 350°.
pour a bit of marinara into the bottom of a baking dish. layer eggplant all over the bottom of the pan. top with marinara. layer more eggplant. then sauce, etc. until all of the eggplant is used. top with more marinara and dust with grated parmesan. bake for 25 minutes.
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yum! sounds delicious. how do you tell the sex of an eggplant???
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yum! sounds delicious. how do you tell the sex of an eggplant???
It will be obvious.
(http://fc00.deviantart.net/fs71/i/2012/240/9/4/eggplant_male_by_danmandson-d5cr2ub.jpg)
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LOL.
a male eggplant's "belly button" is round.
not so a female's.
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LOL.
a male eggplant's "belly button" is round.
not so a female's.
are the males and the females together in the grocery store?
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eggplant are fruit, the distended and matured ovaries of flowers... if they have seeds, they've been fertilized... so if they're seedless, they could be called female if you stretch the definition of female liberally, but if they have seeds they are not really either male or female
MTA: on second thought, presence of seeds would not conceptually affect the gender of the eggplant, it's a vessel for the seeds...
I have heard that the presence of an innie or outie (or round vs oval mark) on an eggplant means more or fewer seeds (though I can't recall which is which)... so I am willing to believe that witchy's use of one sort of eggplant over the other may have some culinary founding. The biologist in me, though, can't accept male and female as names...
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lunch: thai rice vermicelli salad w/ shrimp and green beans from the garden
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"male" eggplants have fewer seeds and are therefore far less bitter than the "female" eggplants.
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This is easily the most beautiful thing I've ever cooked. (This is the stock photo, not mine--I think mine looked even prettier!):
(http://www.seriouseats.com/recipes/assets_c/2014/08/20140818-beekman-heirloom-vegetable-tomato-tart-paulette-tavormina-thumb-625xauto-409751.jpg)
http://www.seriouseats.com/recipes/2014/08/tomato-tart-from-the-beekman-1802-heirloom-vegetable-cookbook.html (http://www.seriouseats.com/recipes/2014/08/tomato-tart-from-the-beekman-1802-heirloom-vegetable-cookbook.html)
The flavors were fantastic but I didn't let it cook long enough--probably needed another 5-10 minutes on the lower rack. It was a great way to use an abundance of CSA tomatoes. Very easy and quick to make, too.
could you make this without the crust? I just remembered one of my dinner guests is GF.
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"male" eggplants have fewer seeds and are therefore far less bitter than the "female" eggplants.
I buy Japanese eggplants which are generally seedless.
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interesting
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I made chili the other night. I didn't really follow a recipe, just sauteed onion/garlic/red bell pepper together with ground beef, added a can of pinto beans, a can of tomato sauce, and a can of fire roasted diced tomatoes. Then I added a couple of tablespoons of chili powder, a few shakes of cumin and oregano, S&P, and a dash of ground red pepper. Simmered it all together for about half an hour and served it over baked potatoes. Kenyan had thirds, so I guess it turned out pretty well. It probably could have used another can of beans. I don't know why I think of chili as some involved recipe that takes forever, it was super easy.
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Alright, I made the tomato tart with a corn crust. I wasn't a huge fan of the crust. Might try it again soon with puff pastry.
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Dindin tonight, recipe from New York Times:
Israeli Couscous Salad
3/4 pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped)
1 plump garlic clove, puréed with a little salt or put through a press
Salt to taste
2 teaspoons balsamic vinegar (more to taste)
3 tablespoons extra-virgin olive oil
2 cups cooked pinto beans (or other beans of your choice) (if using canned beans, drain and rinse)
2 cups cooked Israeli couscous
1/2 to 2/3 cup chopped red onion
1/3 cup chopped fresh basil
3 tablespoons chopped chives
Freshly ground pepper
Romaine lettuce leaves for serving
Feta cheese for topping (about 1/2 cup, optional)
1. In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
2. Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mix.
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Does anyone have a favorite onion tart recipe? I am making one tonight. I had one in Strasbourg, France many years ago and it was phenomenal.
I have been looking at a bunch of recipes (none of which seem exactly right) and I think I have a pretty good idea of what I will do, but I am undecided on including cheese (Gruyere was suggested). Some recipes don't include egg, but I plan to include egg. Some recipes suggest brushing the crust with Dijon mustard, but there's a recipe that involves honey which sounds good. I'll be using a store bought crust (but not the kind that comes in the pan already) and it those are less sweet than the kind that come in a pan - and I am a fan of sweeter crust.
Also, what's the difference between German thyme and regular thyme? I have German thyme in my garden and was planning on using that.
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Pissaladiere is a good one. I usually make it on puff pastry (the same way the tomato tart upthread is written). http://www.saveur.com/article/Recipes/Pissaladiere (http://www.saveur.com/article/Recipes/Pissaladiere)
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I have broccoli rabe and ricotta in my fridge that need using. Anyone have anything magical they want to suggest?
Otherwise, I'm leaning towards pasta with carmelized onions & garlic, the broccoli rabe, some canelini beans, and pasta. I wish I had my own beans to toss in. I really need to get a freezer.
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That pasta idea sounds terrific. I was going to suggest pizza. I'm totally jonesing for pizza with ricotta on it. I love that.
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It's one of my favorite meals.
I could also do it as a quiche. Or a tart (like that tomato tart).
But, yeah, pizza is a good suggestion. This is a serious undertaking but is *ridiculously* good: http://www.myrecipes.com/recipe/delfinas-broccoli-rabe-pizza-10000001955932/ (http://www.myrecipes.com/recipe/delfinas-broccoli-rabe-pizza-10000001955932/)
This looks good too. I think it would be plenty meal-like with a nice arugala salad on the side. http://www.saveur.com/article/recipes/broccoli-rabe-cannellini-bean-and-ricotta-crostini (http://www.saveur.com/article/recipes/broccoli-rabe-cannellini-bean-and-ricotta-crostini)
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Wow, that sounds amazing. And, in a random note, my great-aunt's name was Delfina. I feel as if someday I should make that, because. She made amazing tortellinis. Sigh.
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Yes, do & report back. I think it's worth the effort. The crust and topping is really stellar. It does turn out pretty wet. But, it's still fantastic.
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Does anyone have a favorite onion tart recipe? I am making one tonight. I had one in Strasbourg, France many years ago and it was phenomenal.
I have been looking at a bunch of recipes (none of which seem exactly right) and I think I have a pretty good idea of what I will do, but I am undecided on including cheese (Gruyere was suggested). Some recipes don't include egg, but I plan to include egg. Some recipes suggest brushing the crust with Dijon mustard, but there's a recipe that involves honey which sounds good. I'll be using a store bought crust (but not the kind that comes in the pan already) and it those are less sweet than the kind that come in a pan - and I am a fan of sweeter crust.
Also, what's the difference between German thyme and regular thyme? I have German thyme in my garden and was planning on using that.
If onion tart is the same things as onion quiche, google for Julia child's recipe.
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Yesterday I made a stew
That sounds good. And I like your situational style of cooking. How did it come out?
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That sounds good. And I like your situational style of cooking. How did it come out?
It was _delicious_! Very flavorful and the lamb was so tender. I'm going to make another one tomorrow, but with more veggies and either lamb or beef.
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I might have been drinking and looking at two different recipes on the iPad when making the onion tart. I will have to post which recipe from home, how I intended to adapt it, etc. I may try some shortcuts next time too (like maybe pre-cooked bacon because that took a LONG time and you need leftover bacon grease for the onions which also took a long time and pre-made pie crust that comes already in a pie tin so that we can skip the pre-baking thing.) I dunno.
The final product was really really good though. Good enough that even though it was a total pain in the ass, that we'd do it again. Also I have a shit ton of leftover onions because the recipe assumes that onions are significantly smaller than what they sell at Target, so we used less than half of what we sliced.
(https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xap1/t1.0-9/10646725_10203615183333178_2977670045546527188_n.jpg) (https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfp1/t1.0-9/983799_10203615271735388_5013812004110286839_n.jpg)
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You can certainly prep a lot of things for an intensive recipe. Or make it over two days. For example, you could cook the bacon & onions while you're cooking dinner another night, and just assemble your tart the next day.
It sounds like you were wanting something quiche like? This recipe is, hands down, the best quiche I've ever made. It gets the balance of custard and savory cheesiness just right. When you chose gruyere, go for a cave aged one-- way more flavor that way. I've used this as a basis for all kinds of things. I really like chard sauteed with carmelized onions, garlic, and herbs though (you could just do carmelized onions and bacon if you like).
http://www.epicurious.com/recipes/food/views/Madame-Quiches-Quiche-au-Fromage-15850 (http://www.epicurious.com/recipes/food/views/Madame-Quiches-Quiche-au-Fromage-15850)
You can't really skip the pre-bake step on the crust. Even if it's pre-made in a tin. Also, most pre-made crusts are sweet. Which might not have the desired flavor. Just my 2 cents.
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There wasn't actually any egg in the recipe, but because of mistakes I made that couldn't be undone, I ended up adding an egg because I had too much liquid. Which both things increased cooking time, which meant that the cheese formed a crust vs just being kind of melty. I was happy with the Gruyere we bought though. It was really tasty. And I used thyme fresh from my garden. The onion part involved wine, bacon grease, and honey - basically carmelizing them in the oven, so I am ok with sweet. I do think that the premade crust that does not come in a tin is more flaky and less sweet than the one that comes in a tin. I do find it hard to deal with two things that are supposed to be done in the oven when they are not done at the same temp. I only have one oven!
And really, I was hanging out with the guy and we were drinking wine and sharing the cooking duties (which is basically that he cut everything and I cooked everything unless I was doing two things at once and needed help). We did have toasted french bread with habanero peach goat cheese, and some cheddar and crackers as a snack before we started cooking, so we didn't die of starvation or anything. However, the time spent on the onion tart meant that we didn't much feel like making a salad too. And painting pictures got moved to Saturday night.
I do love quiche though. Quiche makes me happy.
This recipe is the basis of what we did. I did not use puff pastry because I hadn't worked with it before. I forgot the nutmeg. I used thyme sprigs. I added Gruyere on top. I used more bacon. I substituted a mix of sour cream and heavy whipping creme for creme fraiche (plus other stuff that went in that by accident and necessitating adding an egg). I was absolutely delicious though. http://www.bonappetit.com/recipe/honey-roasted-onion-tart (http://www.bonappetit.com/recipe/honey-roasted-onion-tart)
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Try the puff pastry! It makes a great, flaky, savory crust. It's so easy and fast. You don't pre-cook it. You do have to plan ahead a bit to thaw. It's basically the same ingredients as pie dough, assembled differently. It really, really, simplifies the process. Just follow the directions and it'll come out fine. You score around the edge (but not all the way through) and the poke holes in the part you put the filling on. The part you didn't score/poke holes in puffs up to create a crust. Its' very impressive, tasty, pretty... and easy! (try the tomato tart up thread, you'd like it, I think)
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I will do a tomato tart again as soon as I collect enough tomatoes from the garden - not producing fast enough! (Because heirloom or not, fresh tomatoes rock).
And I have to say, cooking is actually sort of fun doing with someone else. And he used to work at a restaurant and he has WAY better knife skills than I do, so he cuts everything. I HATE that part! It's worse than doing dishes!
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I love the idea of cooking with someone else. But, I'm kind of a control freak in the kitchen. I'm working on it.
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I could never cook with someone else.
I made an Indisn zucchini kofta curry last night. It was the first just meh thing I have made in a while. The leftovers were a bit better. Nothing I would make again.
Butternut squash soup this morning. Yum.
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I love the idea of cooking with someone else. But, I'm kind of a control freak in the kitchen. I'm working on it.
mr. 'poo and i cook together, but we cook individual dishes alone. so, he handles one thing while i handle another. i'd lose my mind, otherwise.
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mr. 'poo and i cook together, but we cook individual dishes alone. so, he handles one thing while i handle another. i'd lose my mind, otherwise.
we do that a lot... or my GF does all the prep work and then I do the cooking part
but it took us about 12 years to learn how to share the kitchen and withhold helpful advice
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I made quiche last night. Chopped up some spinach, threw in 2 eggs, some parmesan and romano cheese, the rest of the cream, a little lemon juice, chopped up 3 strips of bacon I cooked separately, and some leftover carmelized onions. Threw on some sliced roma tomato the last 7 minutes of cooking.
And, well. I should have just chopped some fresh onion instead of using leftover carmelized onion (that had been done with wine & honey). All you could taste was the sweet carmelized onion. Which is really really delicious. But totally didn't go with tomatoes on top.
On the other hand, I guess one could cram an onion tart full of spinach to add those nutrients and it wouldn't affect the taste.
I'm still eating it for lunches this week.
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mmmmm carmelized onions......
Thinking of making a vegetarian "Pho" for dinner. We tried to get some Pho while we were away this weekend and there was zero on the menu that was vegetarian. I never had that issue in Boston and used to eat Pho at least once a week. DH has never had it, nor has DD. But I think her school lunch today is potato leek soup, so maybe soup overload? I dunno.
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I made this last night:
http://www.101cookbooks.com/archives/zucchini-ricotta-cheesecake-recipe.html (http://www.101cookbooks.com/archives/zucchini-ricotta-cheesecake-recipe.html)
I'll make it again but with some tweaks. The summer squash didn't really hold up to the rest of the aromatics. Instead, next time I think I'll do sort of a riff on spanakopita and use spinach (or maybe chard).
It was good. But it could have been better.
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we do that a lot... or my GF does all the prep work and then I do the cooking part
but it took us about 12 years to learn how to share the kitchen and withhold helpful advice
our kitchen is quite cramped, too, so we have to be in sync. it's rather balletic.
if anyone else tries to help, things go straight to hell.
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I cook with A sometimes, but it is mostly a situation where I am just told what to do while drinking wine or scotch. :shrug:
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I cook with A sometimes, but it is mostly a situation where I am just told what to do while drinking wine or scotch. :shrug:
Works for me.
I like cooking with someone. Well, as someone who doesn't like cooking all that much, and likes prep work even less, it takes the "chore" out of it to do with someone else. It's flirting and back and forth and working together and throwing out ideas and ...um... stuff. :>D:
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Works for me.
I like cooking with someone. Well, as someone who doesn't like cooking all that much, and likes prep work even less, it takes the "chore" out of it to do with someone else. It's flirting and back and forth and working together and throwing out ideas and ...um... stuff. :>D:
Yeh - that's a decent portion of our "social time" together -- hanging out in the kitchen while dinner is prepared, without the distraction of books and TV and the CH, etc. She would never let me do much of the prep work, I am too messy. :D
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Yeh - that's a decent portion of our "social time" together -- hanging out in the kitchen while dinner is prepared, without the distraction of books and TV and the CH, etc. She would never let me do much of the prep work, I am too messy. :D
this would be fine with me. Stand there, martini in hand. Don't touch anything. Don't "help". Just keep me company!
But, he's a pacer. So, if he doesn't have something tieing him to one spot, he paces in circles. Which makes me want to shake him. So, it's best if I come up with some task for him.
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Our kitchen is too tiny to cook together, and I am kind of a control freak about some stuff. I think if I could let go of that I'd enjoy cooking with kenyan. His cooking reportoire is limited, but the stuff he does make is good so I could see us getting into cooking together when we actually have a kitchen that we can both stand in at the same time. (Of course by then we'll probably have some ducklings that one of us needs to attend to, so maybe it's just wishful thinking)
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Yeh - that's a decent portion of our "social time" together -- hanging out in the kitchen while dinner is prepared, without the distraction of books and TV and the CH, etc. She would never let me do much of the prep work, I am too messy. :D
Ah. He used to work in a restaurant. He cuts things so quickly and neatly. It takes me FOREVER. I don't have a lot of counter space, but my kitchen isn't too tiny. It's bigger than his kitchen, although we have the same amount of counter space. And it is nice to be able to do two things at once.
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I like to cook by myself. But I've also never really cooked with anyone else - the kitchen has pretty clearly been my domain.
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I'm subject to the strictures of the WLC starting tomorrow, but just to get a head start, I cooked this for dinner.
(https://farm6.staticflickr.com/5574/15196294786_d17fa8d3b3_b.jpg)
It's a ribeye steak from my local organic beef farm. Sprinkled with Penzeys "Chicago" spice rub plus some coarse ground pepper and garlic salt, searing away in the fat from some chopped up slices of home smoked bacon, surrounded by fresh green beans and Hatch chiles. After a little searing on the stovetop, I popped the whole mess into a 400 degree oven for 10 minutes. And that was that. Fabulous food, easily prepared, and totally WLC compliant.
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this would be fine with me. Stand there, martini in hand. Don't touch anything. Don't "help". Just keep me company!
But, he's a pacer. So, if he doesn't have something tieing him to one spot, he paces in circles. Which makes me want to shake him. So, it's best if I come up with some task for him.
I'm either cooking or keeping the cook company. I can handle either role, but please don't ask me to split the difference. :panic:
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hi all !!!
you should try this at your home. is not so difficult, just try it !
enjoy the fettuccine !!! :buttpat:
http://www.taste.com.au/recipes/12460/basic+fresh+pasta (http://www.taste.com.au/recipes/12460/basic+fresh+pasta)
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...and you can do it with a pasta machine or by hands.
is not so difficult with hands, you could try it.
but of course you need a rolling pin.
:obh:
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I made homemade mayonnaise for the first time this weekend. I don't use mayo very often and wanted to try to a recipe that included it so I figured I would make my own.
Quite simple if you use a blender. :D I am no Julia Child to whisk an egg with tiny drips of oil for 15 minutes straight. :D
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I made homemade mayonnaise for the first time this weekend. I don't use mayo very often and wanted to try to a recipe that included it so I figured I would make my own.
Quite simple if you use a blender. :D I am no Julia Child to whisk an egg with tiny drips of oil for 15 minutes straight. :D
homemade mayo is FAR superior to store bought
(IMO, it tastes best made by hand, but it's ridiculously time consuming that way, so I don't fault anyone for using a blender or food processor...)
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homemade mayo is FAR superior to store bought
(IMO, it tastes best made by hand, but it's ridiculously time consuming that way, so I don't fault anyone for using a blender or food processor...)
And my palate isn't discerning enough to tell the difference between hand whisk or blender.
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Yeah, so easy to make at home and so delicious made at home. I can't stomach store-bought mayo.
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Love home made mayo.
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It's so easy with a stick blender. I make it as I need it, one egg's worth at a go.
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Friday night - macaroni & cheese and bacon grilled sandwich. Yeah, I know, but we had them from a food truck last weekend and they were yummy. And I had leftover mac & cheese (https://www.facebook.com/notes/laura-lockhart-schultz/suzies-mac-and-cheese/10150222162466691), and had French bread, and had bacon, so....
(https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xfp1/10433119_10203659207913765_7347108599162208356_n.jpg)
Did not cook Saturday.
Sunday brunch was scrambled eggs with chopped spinach, fresh grape tomatoes, and feta; canned biscuits; and cheese grits.
Sunday dinner was a frittata like thing baked in a cast iron skillet. Tortilla, 4 eggs, spinach, onion, peppers?, Rotel, chili garlic sauce, mozarella cheese...I don't know what all was in it. The face was drawn with sriracha . It was yummy.
(https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xfa1/10614202_10203671753787404_7753013212629452282_n.jpg)
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I made homemade mayonnaise for the first time this weekend. I don't use mayo very often and wanted to try to a recipe that included it so I figured I would make my own.
Quite simple if you use a blender. :D I am no Julia Child to whisk an egg with tiny drips of oil for 15 minutes straight. :D
The recipe for blender vs. whisk is different, from what I know. The blender uses the white and the yolk, the whisk only the yolk. It's not that hard to do it with a whisk. In fact, I used to do it with a fork all the time.
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I feel as if I'm the last to know about this homemade mayo thing.
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wonderfull the frittata ! i suggest frittata with fries, it's amazing ! :doglick:
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I feel as if I'm the last to know about this homemade mayo thing.
I was shocked at how easy it is. All you need is a stick blender and a few simple ingredients:
http://www.everydaymaven.com/2014/how-to-make-mayonnaise/ (http://www.everydaymaven.com/2014/how-to-make-mayonnaise/)
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Nice. I might try that. Thanks, radial.
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steamed brown rice w/ricotta
served with sauteed butternut squash, onion, nutmeg, marjoram
arugula on top, and a bit of parm
it was pretty good
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I made this [Green Pozole] twice. It was fantastic.
http://www.epicurious.com/recipes/food/views/Green-Pozole-with-Chicken-107749 (http://www.epicurious.com/recipes/food/views/Green-Pozole-with-Chicken-107749)
Actually, it was fantastic the first time because I actually followed the recipe (though perhaps a bit more garlic, onion, cilantro]
I made it yesterday with what I thought were husked tomatillos from the CSA. Nope -- when I cut into them after the chicken was on the boil I realized they were green tomatoes. I made it anyway. Still good.
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I tried making GF flour tortillas last night (i usually only make corn) and it was not a good turn out. It was very hard to get them thin enough and they were more like a flat bread than a tortilla, sadly. We did have corn tortillas that DD pressed in the tortilla press. The "flour" ones i had to roll with the rolling pin. If i tried to get them thinner, they broke.
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The recipe for blender vs. whisk is different, from what I know. The blender uses the white and the yolk, the whisk only the yolk. It's not that hard to do it with a whisk. In fact, I used to do it with a fork all the time.
Yes - complete egg for the blender, yolk only for whisking. I attempted the whisk version first, but I think it takes a bit of practice - the oil and yolk remained determinedly separated and my arm was getting tired.
Not being a huge fan of mayonnaise, I honestly wouldn't be able to tell the difference in taste between whisked or blended.
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last night we had indian-spiced roasted cauliflower, curry-rubbed grilled corn on the cob, kachumber salad, raita and naan
tonight looks like it's shaping up to be squid tacos
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I have a HUGE cauliflower in the fridge and too many options, cannot decide what to do with it. Something crockpot would be ideal.
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I have a HUGE cauliflower in the fridge and too many options, cannot decide what to do with it. Something crockpot would be ideal.
I recently roasted cauliflower and topped with a tahini sauce (similar to this recipe: http://www.vegetariantimes.com/recipe/roasted-cauliflower-in-lemon-tahini-sauce/ (http://www.vegetariantimes.com/recipe/roasted-cauliflower-in-lemon-tahini-sauce/)). Very tasty and I added a grain (in my case, farro) to round out the meal.
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one option :)
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Hi mary. With cauliflower u can do a nice pasta.spaghetti. boil the cauliflower. When it is boiled take it out. In the same water cook the spaghetti or another kind of pasta. Don't forget the sault in the water. The green water full of cauliflower will enter his taste inside the spaghetti.
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Italian Sausage and Stuff:
(https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xfp1/10703895_10203678322711623_2417994092032271793_n.jpg)
Chopped red and green bell pepper - maybe 1/3 of the green and 2/3 of the red (I like red better)
1/2 chopped yellow onion
5 Italian sausages
5 roma tomatoes and a few cherry tomatoes (fresh from my garden - wish I'd had more)
maybe a tablespoon and a half of dried Greek oregano (from my old garden)
probably a tablespoon and a half of garlic (from a jar)
some basil (fresh from my garden)
some salt
some pepper
red wine (something sort of sweet and fruity - grenache is good, but I had some very grape-y homemade wine I'd gotten from a friend)
1/2 box of pasta
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Took a little olive oil and started the peppers, onions, and garlic in a big frying pan first. Added the rest as I got the tomatoes sliced and the rest of the ingredients out. Added red wine. Stirred here and there.
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Started the sausages separately in a different frying pan with some water. Package said to cook 15 minutes covered. Turned them once. Then added the sausages to the other stuff. Added more wine. Covered and cooked until rest of wine was absorbed.
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Served over 1/2 box of cooked (duh) vegetable pasta.
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The recipe for blender vs. whisk is different, from what I know. The blender uses the white and the yolk, the whisk only the yolk. It's not that hard to do it with a whisk. In fact, I used to do it with a fork all the time.
I don't have any sort of blender, stick or otherwise, so I whisk things. I've never really cared for mayo (unless it also had pesto or something in it). It just seems gross. Although I might be less grossed out using my own ingredients, since none of the individual ingredients bother me.
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I'm beginning to get the impression that mariobrega likes spaghetti... :d
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I'm beginning to get the impression that mariobrega likes spaghetti... :d
:D
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yep, sometimes im mono-thematic... :sneaking:
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last night we had indian-spiced roasted cauliflower, curry-rubbed grilled corn on the cob, kachumber salad, raita and naan
tonight looks like it's shaping up to be squid tacos
You guys eat the best sounding stuff!
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I want to go to Mongolia and eat spaghetti at mario's. Who's in?
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I want to go to Mongolia and eat spaghetti at mario's. Who's in?
me!
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Hehehe! Thanks! I hope u really come one day. My real name is Marco.
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I love roasted cauliflower - especially with curry. Yum!
And I have been inspired to make mayo. I don't love store bought mayo but will try homemade.
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it is also very nice to make the marmelade with fresh fruit by yourself.
it is very easy.
amazing results !!
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tonight: ginger-braised moose, jasmine rice & sauteed purple kale w/ quick-pickled carrot & ginger
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tonight: ginger-braised moose, jasmine rice & sauteed purple kale w/ quick-pickled carrot & ginger
can i invite myself ? :-) i will take to u a bottle of red wine, i think is good with the moose, isn't it ?
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I'm heating up half a leftover chicken burrito. :(
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it is also very nice to make the marmelade with fresh fruit by yourself.
it is very easy.
amazing results !!
do you ever make mostarda? I can't buy it here but I really like the idea of it... so I want to make it but I don't know how to choose the right recipe.
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no, sorry, mostarda i dont know.
by the way... this evening i had farfalle ricotta e pachino !
http://www.pastaricette.com/ricette-pasta/rotelle-con-ricotta-pomodorini-e-olive.jpg (http://www.pastaricette.com/ricette-pasta/rotelle-con-ricotta-pomodorini-e-olive.jpg)
this is not the same kind of pasta but it's the same.
soon i will add the photo on my page !
ps. ricotta is a kind of cheese, pachino are the little tomatoes.
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tonight: ginger-braised moose, jasmine rice & sauteed purple kale w/ quick-pickled carrot & ginger
this is why I only saw one moose wandering around your province >:(
:D
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this is why I only saw one moose wandering around your province >:(
:D
:d
possibly...
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smoked duck, manchego, fig jam, and arugula flatbread
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smoked duck, manchego, fig jam, and arugula flatbread
Yum! Maybe I'll do a veggie version of this with smoked salt. Not the same, but probably still yummy!
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I decided to make a roasted veg curry with the cauliflower, it is roasting in the oven with carrots and sweet potatoes, tofu and onions will go in next batch. I have made it before. I still have half the HUGE cauliflower, oy!
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Yum! Maybe I'll do a veggie version of this with smoked salt. Not the same, but probably still yummy!
report back, that sounds delicious!
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Hi all. Today I had buuz. O0
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Made a copycat version of Chipotle's tofu sofritas. It was good but wayyyyy too spicy. Even DH who eats spicy food more than me, thought it was ott spicy.
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yesterday was eggplant parmigiana and sauteed garlicky kale tossed with fiori pasta
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yesterday was eggplant parmigiana and sauteed garlicky kale tossed with fiori pasta
Parmigiana is wonderfull!
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I made the tomato tart again, but with the puff pastry, and it was good and easy. Puff pastry tarts are such an easy delivery method for a gorgeous dinner. I just wish it weren't like the fateningest thing on the face of the earth!
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I don't have the recipe for the leftover dip that we used that we thawed from the freezer, but I think it is more or less rotel, chorizo, cream cheese, and taco seasoning.
So anyway, we cooked a pie shell with a little cheddar, garlic salt, and red pepper flakes on the bottom. (I wanted to put a little honey, but I was beaten to the bunch).
Cooked down some leftover yellow onion and diced green pepper in olive oil. (That helps with the indigestion. Really.)
Threw that in a bowl with most of the leftover chorizo dip, 3 beaten eggs, a finely sliced fresh jalapeno pepper from my garden, some diced fresh tomatoes from my garden, a splash of heavy whipping cream, and some chopped spinach (because vitamins). Poured that into the pie shell.
Finished with grated cheddar on some dried Greek oregano on top.
Baked about 30-35 minutes on 350.
Yummy. But no decent photos.
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for the first time in 12 years, I can buy LOCAL eggplant
I forgot how absolutely brilliant really fresh eggplant is. I've been settling for shipped-from-god-knows-where squishy stuff for years. So until the end of eggplant season, it's going to be all eggplant all the time.*
we've now done: parmagiana, baba ganoush, napolean-sort-of (see Sunday dinner thread), tatin, indian curry, indonesian curry, skewered and grilled, stuffed
hit me with your favourite eggplant meals... they'll be available for few more weeks yet
*that is an exaggeration, but only a little bit
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Ok, these LOOK sort of terrible, but they have milk stout, dark chocolate, cayenne, and bacon in them, and they are SO GOOD.
(https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xap1/10628046_10203802201328511_8175569128151738025_n.jpg) (https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1//10665849_10203802201128506_3129609995296380364_n.jpg)
Recipe: http://lefthandbrewing.com/recipe/chocolate-chip-cookies-with-bacon-beer-and-cayenne/ (http://lefthandbrewing.com/recipe/chocolate-chip-cookies-with-bacon-beer-and-cayenne/)
We (or rather I should say my guy) used the Straight to Ale Lily Flagg Milk Stout, the maximum amount of cayenne, and I think there is a darker chocolate cocoa powder.
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And we did the baked mac and cheese that I think I'v posted before, only we added chopped spinach (yay nutrients!), spicy conecuh sausage, sriracha, and grated some leftover paprika Gouda on top.
(https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfp1/1465348_10203793988083185_9005084590984620220_n.jpg) (https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xap1/10620629_10203793987763177_2758220369516566625_n.jpg)
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moose pho last night (no eggplant)
tonight is shaping up to be some sort of enchilada with freshly made tomatillo salsa... we only got enough tomatillos this year for one meal, so we are still debating the worthy enchilada filling
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I made this recipe last night. It's a fave. But, somehow it didn't quite go right. http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110 (http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110)
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I made this recipe last night. It's a fave. But, somehow it didn't quite go right. http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110 (http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110)
I'm making this right now, but with kale instead of chard. I didn't have shallots, so regular onion will have to do. 5 more minutes and the beans should be roasted. It smells amazing and would be practically worth making for the aroma alone. Thanks for pointing out the recipe!
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tonight will be :
fill a roasting pan with chopped red onion, limas, and cannellini beans
add some garlic, fresh thyme, maybe some marjoram, and salt and pepper
toss some chicken thighs on top, pour on some olive oil, and cover with foil
bake in a 375° oven until the chicken is cooked
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Done, and delicious! The kale substitution worked great, I just cooked it a little longer because it has more substance than chard. Here are the results in the pan and on my plate. Keeper
(https://farm4.staticflickr.com/3929/15286722808_01c163ae4c_b.jpg)
(https://farm4.staticflickr.com/3928/15286774617_141dd25ef1_b.jpg)
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Oh that looks good.
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Glad you liked it! Sometimes I throw some veggies in to roast with the chickpeas (I'm fond of sweet potato or winter squash and cauliflower). Sometimes I serve it with farro. I realized that normally when I cook the chard I don't add broth. I think that was my mistake this time. Definitely a fall fave though!
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This weekend I cooked a lot. I made refried bean, corn tortillas, lime cilantro rice and mexican rice for dinner last night. Tonight I made a quinoa salad for lunch this week ith spinach, chickpeas, raisins, and a lemony tahini dressing. For dinner was a stew of butternut squash, carrots, tomatoes and chickpeas over a flavorful quinoa.
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I made this delicious cornbread with figs and feta cheese:
http://www.foodandwine.com/recipes/skillet-corn-bread-with-figs-feta-and-rosemary (http://www.foodandwine.com/recipes/skillet-corn-bread-with-figs-feta-and-rosemary)
I liked it so much that I am going to add it to my Thanksgiving menu (I am hosting dinner this year).
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Canadian thanksgiving was last weekend, so this will be a week of leftover turkey meals.
Thus far: turkey & dressing sandwiches, turkey tacos, and turkey-tomato-feta salad...
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This week:
tomato barley soup
This is a winner: http://www.101cookbooks.com/archives/roasted-delicata-squash-salad-recipe.html (http://www.101cookbooks.com/archives/roasted-delicata-squash-salad-recipe.html)
This is also a winner: http://www.101cookbooks.com/archives/giant-chipotle-white-beans-recipe.html (http://www.101cookbooks.com/archives/giant-chipotle-white-beans-recipe.html)
Stirfry
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Canadian thanksgiving was last weekend, so this will be a week of leftover turkey meals.
Thus far: turkey & dressing sandwiches, turkey tacos, and turkey-tomato-feta salad...
indian-spiced turkey-stuffed eggplant
turkey empanada pie (too lazy for actual empanadas...)
making turkey noodle soup tonight
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Had another quiche yesterday. Lots of mozzarella so tastes a lot like pizza.
eggs, mozzarella, rotel, spinach, salami, bacon, black olives, not sure what really. The boyfriend made it while I was mowing.
(https://scontent-b-ord.xx.fbcdn.net/hphotos-xap1/10647069_10203930675380282_1071778909001847079_n.jpg)
Edited to add what the boyfriend did:
Here's the recipe -
1)Bake crust according to directions, then brush w/ olive oil & set aside.
2) Cook & drain half-dozen slices of bacon, pan-sear 8-10 thin slices of salami. After done/cool/drained, tear into small pieces.
3) chop up 1/2 cup spinach
4) Combine spinach, salami, bacon, 3 eggs, and ~1 cup of mozzerella into a large bowl. Stir up, add rosemary, basil, oregano.
5) Dump into pan. Add top layer of mozzerella, sprinkle w/ olives and oregano
6) bake at 350F for 30-35 minutes
Next up will be pimento cheese with green chilis. Just need to buy some pimentos and either buy or make mayo.
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I had to use up some pumpkin before it went off, but didn't have the patience for ravioli
but there wasn't enough for a whole pie, so I made hot chili praline walnuts to line the bottom of the pie... and it turns out patience wasn't my problem, my pre-menstrual sweet tooth was (but it paid off, ravioli would have been alright but holey shirt praline-walnut-pumpkin pie is delicious)
I also made eggplant/polenta/roasted tomato sauce napoleans, served with kale chips. I will do that again.
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We made pimento cheese. OMG, homemade pimento cheese is awesome. Then we put it on crusty sliced bread with bacon, put a little oil on the bread and grilled it on the George Foreman. :drooling-5:
Green Chili Pimento Cheese
All measurements are approximate.
2 cups shredded sharp cheddar (or approximately 1 8 oz package)
2 cups shredded mixed Mexican cheese (cheddar and others)
4 oz cream cheese
1/2 cup mayo
4 oz jar pimentos, drained & chopped more
4ish oz can green chilis, drained
1 small jalepeno, chopped small
~1/4 small onion, chopped small
~1 tsp garlic powder
~2 TBSP Worchestershire sauce
salt
pepper
Chop the cheese smaller (or if you shred yourself, shred finely).
Mix it all together in a bowl
Make a sandwich. Enjoy.
(https://scontent-a-ord.xx.fbcdn.net/hphotos-xfa1/p180x540/10606173_10203947036589302_3043058238123654796_n.jpg) (https://scontent-a-ord.xx.fbcdn.net/hphotos-xaf1/p180x540/1391580_10203947037069314_6764240287786114709_n.jpg)
The boyfriend also brought over some sliced cantaloupe, so we had doctored that up as a side.
Cantaloupe and Thyme Salad
Sliced cantaloupe
2 strips cooked bacon, crumbled (although thin ham, prosciutto, or pancetta would be good)
Fresh thyme ~6 sprigs or so, stripped
Crumbled feta (or any goat cheese)
~1.5 TBSP olive oil
drizzle on a little bit of honey (<1TBSP)
Toss and eat.
(https://scontent-b-ord.xx.fbcdn.net/hphotos-xfp1/p180x540/10001575_10203947050189642_5646209957555445573_n.jpg)
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The cantaloupe recipe above reminds me of what I often had in Italy as a chid; it was delicious:
cantaloupe with prosciutto, thinly sliced, and port wine. I don't think cantaloupe tastes any good without the port wine.
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tagliatelle with lemon and chile cream
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This is in the crockpot today:
http://www.simplyrecipes.com/recipes/slow_cooker_guinness_stew/ (http://www.simplyrecipes.com/recipes/slow_cooker_guinness_stew/)
(http://www.simplyrecipes.com/wp-content/uploads/2013/03/slow-cooker-guinness-stew-vertical-wm.jpg)
The store was out of turnips, so I omitted them. I'm planning to serve it with an island of garlic mashed potatoes in the middle of the bowls. :drooling-5:
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This is in the crockpot today:
http://www.simplyrecipes.com/recipes/slow_cooker_guinness_stew/ (http://www.simplyrecipes.com/recipes/slow_cooker_guinness_stew/)
(http://www.simplyrecipes.com/wp-content/uploads/2013/03/slow-cooker-guinness-stew-vertical-wm.jpg)
The store was out of turnips, so I omitted them. I'm planning to serve it with an island of garlic mashed potatoes in the middle of the bowls. :drooling-5:
Yum! Perfect victuals for the Fall season.
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Making this for dinner tonight - Baked Polenta w/ Sausage. I plan on adding some mild Italian into it along w/ some mushrooms. Might add some tomatoes in too.....
http://www.marthastewart.com/900641/baked-polenta-sausage-and-artichoke-hearts#Harness%20the%20Power%20of%20Polenta|/1034160/polenta-recipes/@center/854190/comfort-food-recipes|900641 (http://www.marthastewart.com/900641/baked-polenta-sausage-and-artichoke-hearts#Harness%20the%20Power%20of%20Polenta|/1034160/polenta-recipes/@center/854190/comfort-food-recipes|900641)
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eggplant & almond enchiladas... loosely following the Moosewood cookbook recipe...
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Making this for dinner tonight - Baked Polenta w/ Sausage. I plan on adding some mild Italian into it along w/ some mushrooms. Might add some tomatoes in too.....
http://www.marthastewart.com/900641/baked-polenta-sausage-and-artichoke-hearts#Harness%20the%20Power%20of%20Polenta|/1034160/polenta-recipes/@center/854190/comfort-food-recipes|900641 (http://www.marthastewart.com/900641/baked-polenta-sausage-and-artichoke-hearts#Harness%20the%20Power%20of%20Polenta|/1034160/polenta-recipes/@center/854190/comfort-food-recipes|900641)
THIS was DELICIOUS!!!
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THIS was DELICIOUS!!!
Bookmarked. Thanks!
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Okay my fellow foodies, here's a challenge for you. Well, for me actually, but maybe you can help. I will be cooking for a couple of lady friends on Saturday night. One of them is my very best friend and her tastes are pretty well aligned with mine except I can handle a lot more spice than she can and I eat every sort of meat whereas she only eats chicken and seafood. Her friend is pickier still. Not by nature necessarily, but by virtue of limited experience and suspicion of the unknown. So what do I make?
Ideally the menu would involve things that would be interesting enough to me to seem worth the effort. And I will need to cook within the chicken/seafood constraints of my friend, and it must be sufficiently pedestrian to pass muster with her friend. I make a great roasted chicken which they have both had before and liked. I can make that again, but I would rather do something different if possible. Everybody likes vegetables, so there's that. I can't eat gluten, so pasta is out. Otherwise, it's a blank slate, so anyone willing to pick up the chalk is welcome to have at it.
If you propose something that seems reasonable, I promise I'll make it. Exactly as prescribed. And I'll take pictures and report on the reactions of my friends. Who's in?
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we had these for supper. simply fantastic.
http://www.jean-georges.com/recipes/seasonal/lamb-chop-with-smoked-chile-glaze/ (http://www.jean-georges.com/recipes/seasonal/lamb-chop-with-smoked-chile-glaze/)
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Okay my fellow foodies, here's a challenge for you. Well, for me actually, but maybe you can help. I will be cooking for a couple of lady friends on Saturday night. One of them is my very best friend and her tastes are pretty well aligned with mine except I can handle a lot more spice than she can and I eat every sort of meat whereas she only eats chicken and seafood. Her friend is pickier still. Not by nature necessarily, but by virtue of limited experience and suspicion of the unknown. So what do I make?
Ideally the menu would involve things that would be interesting enough to me to seem worth the effort. And I will need to cook within the chicken/seafood constraints of my friend, and it must be sufficiently pedestrian to pass muster with her friend. I make a great roasted chicken which they have both had before and liked. I can make that again, but I would rather do something different if possible. Everybody likes vegetables, so there's that. I can't eat gluten, so pasta is out. Otherwise, it's a blank slate, so anyone willing to pick up the chalk is welcome to have at it.
If you propose something that seems reasonable, I promise I'll make it. Exactly as prescribed. And I'll take pictures and report on the reactions of my friends. Who's in?
are these friends who would hang out in the kitchen while you cooked, or do you need something that is big on the early prep but low on maintenance when the guest are there?
would many courses of small plates be too unusual?
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There are a lot of good shrimp and grits recipes out there. The one I use has a lot of cheese, but there are good ones without cheese (or with much less). I also like to add andouille sausage (I think you can get a chicken sausage) and diced tomatoes. You can adjust the spicy-ness up and down. (I double the cayenne and/or add more red pepper flakes; you might not for your friends, but could add more to the leftovers for yourself).
From here: http://www.food.com/recipe/cheesy-shrimp-on-grits-crock-pot-recipe-468654 (http://www.food.com/recipe/cheesy-shrimp-on-grits-crock-pot-recipe-468654)
1 cup green bell pepper, finely chopped
1 cup red bell pepper, finely chopped
1/2 cup celery, finely sliced
1 bunch green onion, chopped, divided
4 tablespoons butter, cubed
1 1/4 teaspoons seafood seasoning
1/4 teaspoon ground red pepper
1 lb uncooked shrimp, peeled, deveined and cleaned
5 1/3 cups water
1 1/3 cups quick-cooking grits
8 ounces shredded sharp cheddar cheese
1/4 cup whipping cream or 1/4 cup half-and-half cream
Directions:
Coat 4 1/2 qt crock pot with nonstick cooking spray. Add bell peppers, celery, all but 1/2 cup of green onions, butter, seafood seasoning, and red pepper. Cover and cook on LOW 4 hrs or on High 2 hours.
Turn crock pot to HIGH. Add shrimp. Cover. cook 15 minutes longer. Meanwhile, bring water to boil in medium saucepan. Add grits and cook according to package.
Stir in cheese, cream and remaining 1/2 cup green onions. Cook 5 minutes longer or until cheese has melted. Serve over grits.
VARIATION: Also delicious served over polenta.
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My standard chicken marinade is:
sauvignon blanc
olive oil
garlic
salt
rosemary
If you do the homemade Caesar salad thing, this chicken, grilled, is VERY good in Caesar salad. If you do that, serve a Vinho Verde as your wine. More of a summer thing than fall though.
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are these friends who would hang out in the kitchen while you cooked, or do you need something that is big on the early prep but low on maintenance when the guest are there?
would many courses of small plates be too unusual?
Yes, they will hang out in the kitchen, probably drinking. In fact, if work slowly enough it probably won't matter what I cook because they'll be too happy to care :D
I don't think lots of courses would be too unusual, just possibly more work than I want to do. But I can suck it up. Any recipes to suggest?
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There are a lot of good shrimp and grits recipes out there.
You know, that's a nice idea. I might try that. Thanks!
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we had these for supper. simply fantastic.
http://www.jean-georges.com/recipes/seasonal/lamb-chop-with-smoked-chile-glaze/ (http://www.jean-georges.com/recipes/seasonal/lamb-chop-with-smoked-chile-glaze/)
Those look delicious, but I'll have to save that recipe for more adventurous/carnivorous friends. Now I'm hungry. :D
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There are a lot of good shrimp and grits recipes out there. The one I use has a lot of cheese, but there are good ones without cheese (or with much less). I also like to add andouille sausage (I think you can get a chicken sausage) and diced tomatoes. You can adjust the spicy-ness up and down. (I double the cayenne and/or add more red pepper flakes; you might not for your friends, but could add more to the leftovers for yourself).
From here: http://www.food.com/recipe/cheesy-shrimp-on-grits-crock-pot-recipe-468654 (http://www.food.com/recipe/cheesy-shrimp-on-grits-crock-pot-recipe-468654)
1 cup green bell pepper, finely chopped
1 cup red bell pepper, finely chopped
1/2 cup celery, finely sliced
1 bunch green onion, chopped, divided
4 tablespoons butter, cubed
1 1/4 teaspoons seafood seasoning
1/4 teaspoon ground red pepper
1 lb uncooked shrimp, peeled, deveined and cleaned
5 1/3 cups water
1 1/3 cups quick-cooking grits
8 ounces shredded sharp cheddar cheese
1/4 cup whipping cream or 1/4 cup half-and-half cream
Directions:
Coat 4 1/2 qt crock pot with nonstick cooking spray. Add bell peppers, celery, all but 1/2 cup of green onions, butter, seafood seasoning, and red pepper. Cover and cook on LOW 4 hrs or on High 2 hours.
Turn crock pot to HIGH. Add shrimp. Cover. cook 15 minutes longer. Meanwhile, bring water to boil in medium saucepan. Add grits and cook according to package.
Stir in cheese, cream and remaining 1/2 cup green onions. Cook 5 minutes longer or until cheese has melted. Serve over grits.
VARIATION: Also delicious served over polenta.
Someone told me I am from the North and I have no business doing grits. It was in this forum... ;)
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I love shrimp and grits. Tyler Florence has a good recipe.
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http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/ (http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/)
(http://www.simplyrecipes.com/wp-content/uploads/2010/08/curried-ground-turkey-pota-b.jpg)
I have made this before. We often have ground turkey and potatoes on hand. :)
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http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/ (http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/)
(http://www.simplyrecipes.com/wp-content/uploads/2010/08/curried-ground-turkey-pota-b.jpg)
I have made this before. We often have ground turkey and potatoes on hand. :)
Think I may make this with the "ground soy product" I have in the fridge. It looks good.
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Think I may make this with the "ground soy product" I have in the fridge. It looks good.
Good idea. Please report back.
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I LOVE this. Make it at least a couple times when the weather gets cool. Chicken and Noodles.
http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/ (http://thepioneerwoman.com/cooking/2010/01/homemade-chicken-and-noodles/)
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hungarian mushroom soup packed up for lunches
roast chicken (rubbed with anchovy & thyme & garlic; stuffed with a lemon) with sauteed kale, and roasted carrot & parsnip
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Spaghetti squash lasagna from fat free vegan blog. Family favorite.
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spaghetti and meatballs
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spaghetti and meatballs
I made this last night too! DD requested it. We are having leftovers tonight. Yum!
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i don't make it very often, but our power was out and i couldn't use the oven. thankfully, it is easy and everyone likes it.
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I might get some green chilis and throw them in a quiche with green tomatoes, bacon, and whatever and see if it's any good.
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this chicken soup (http://www.cookingclassy.com/2014/02/creamy-chicken-wild-rice-soup/) got rave reviews. I cut the butter by a third and added about 2 cups of additional broth b/c my family likes soup on the liquidy side, not chowder.
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So, it turns out the caribougrl's green tomato salsa recipe is pretty good as part of a quiche filling.
Brushed quiche crust with a bit of Dijon mustard. (Well, I didn't have any, so I added a little mayo and a little white wine to some yellow mustard and it was close enough).
Green tomato salsa, 4 eggs, and 2 slices of pre-cooked bacon sliced in pieces, and a little cheddar cheese mixed in and covering the top. Baked 30 minutes at 350.
Yummy. (Needed slightly less mustard - brushing just the bottom vs bottom plus sides of the crust would have been perfect. Needed another slice of bacon. Needed more jalapenos - we used some from a jar instead of fresh, so could have used a bit more.)
I had mostly green tomatoes, a couple of red ones, a single small tomatillo, and a pathetically small orange bell pepper that I chopped up with an onion, the jarred jalapenos, a bit of garlic, lime juice, lemon juice, cumin, oregano, and salt to make the salsa.
(https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xaf1/1380486_10204031959152313_5047152992913790584_n.jpg) (https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xap1/10527651_10204031959672326_8562093080326173667_n.jpg) (https://scontent-b-atl.xx.fbcdn.net/hphotos-xpf1/1510696_10204031958352293_7691617179847951692_n.jpg) (https://scontent-a-atl.xx.fbcdn.net/hphotos-xap1/10690099_10204032081075361_6696640784778217189_n.jpg)
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It was a blustery fall day yesterday and I was craving Kale soup. I also had some bits and ends of other stuff. I didn't have time to pre-soak the beans and did a power soak instead, which worked out ok.
1/2 cup of navy beans
1/2 cup of assorted grains (I keep a container that holds the ends of my bulk grains and then add it to soups eventually)
Fresh Rosemary & Sage
Red pepper flakes
10 cloves Garlic
1-2 smallish red potatoes
1 bunch of kale
Heat the beans and a couple of cups of water to a boil- simmer for a couple of minutes, turn off the heat and let sit for 1 hour. (I went for a run)
Drain the beans
Put the beans, a sprig of sage, and several crushed garlic cloves (no need to peel) in a quart of water. Bring to a simmer & simmer until tender (about 30-40 minutes). When tender (but before they fall apart) turn off the heat and salt the water. It should be pretty salty. Let sit for 15 minutes.
Meanwhile heat some olive oil in a pan & add several cloves of minced garlic + rosemary (I used 1tblspoonish but could have used more)+ red pepper flakes (I use a frozen bullion and add it here too) and heat just until fragrant.
Now add potatoes & grains and a quart of stock (or water if you are using bullion) and simmer until tender.
The potatoes and grains took about the same amount of time to cook as the beans. I still cooked them separate but you could try cooking all together. I fished the garlic cloves & sage out of the bean pot and added the beans (water and all) to the soup. Plus the kale, and simmered until the kale was tender.
Salt to taste. Threw a veggie sausage in the bowl and served with salad & crusty bread. I bet gruyere would be an excellent addition.
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Didn't have a jar of spaghetti sauce and didn't have my usual herby compliments to my quick sauce. So, I made this one. Really yummy! Spicy and lemony. Yum!
http://www.101cookbooks.com/archives/five-minute-tomato-sauce-recipe.html (http://www.101cookbooks.com/archives/five-minute-tomato-sauce-recipe.html)
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This looks interesting and yummy! http://www.epicurious.com/recipes/food/views/Crispy-Brown-Rice-Kabbouleh-51236470 (http://www.epicurious.com/recipes/food/views/Crispy-Brown-Rice-Kabbouleh-51236470)
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I don't know if this is the place to post it, but a few years ago, I got a tuna and capers pasta recipe from one of you. Apparently, it is good pre-half-marathon (and post) food. We had it the night before one of the boyfriend's Saturday morning training runs, and he decided that worked for him. So he made it the night before his very first half marathons. He surpassed his goal time (and got pretty close to his dream time). He also thought it was very good AFTER the run. (although there may have been post-race pizza in there too.)
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I don't know if this is the place to post it, but a few years ago, I got a tuna and capers pasta recipe from one of you. Apparently, it is good pre-half-marathon (and post) food. We had it the night before one of the boyfriend's Saturday morning training runs, and he decided that worked for him. So he made it the night before his very first half marathons. He surpassed his goal time (and got pretty close to his dream time). He also thought it was very good AFTER the run. (although there may have been post-race pizza in there too.)
this is as good a place as any... you should re-post the recipe because, well, capers and tuna...
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I hate not to credit it, but...
Pasta with Tuna, Capers, and Lemon
Serves 4 to 6. (Not really)
Ingredients
3 tablespoons olive oil
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
3 tablespoons capers , rinsed and drained [we use lots more capers]
1/2 cup dry white wine
12 ounces can solid white tuna in water (or 2 6 oz cans), drained well and chunks broken up with fingers
table salt
1/4 cup chopped fresh parsley leaves
1 teaspoon grated lemon zest
3 tablespoons unsalted butter , cut into 6 pieces
1 pound penne pasta or fusilli, cooked until al dente and drained, 1/4 cup pasta cooking water reserved
Ground black pepper
1. Heat oil, 1 tablespoon garlic, red pepper flakes, and capers in 12-inch skillet over medium-high heat, stirring frequently, until fragrant and sizzling but not browned, 1 to 2 minutes. Add wine and bring to simmer; simmer until aroma bears no trace of alcohol, about 1 minute. Add tuna and 2 teaspoons salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
2. Toss tuna mixture, remaining garlic, parsley, zest, butter, cooked pasta, and reserved pasta water to coat in warm serving bowl. Adjust seasonings with salt and pepper to taste; serve immediately.
Well, you know I had to do it differently. The store sells 5 oz cans, so I only used 10 oz of tuna. And I didn't grate any lemon peel, so I added some lemon juice. And I was never ready for the next step on time, so everything cooked longer than it said. And I did most of step 2. as sort of a step 1.B. before adding to the pasta (and used extra butter). And I used rotini pasta.
I also realized that my parsley had gone bad, but we ducked out (in the snow!) to check if there was any in my garden. At that point, chopping was out of the question, so I just rinsed and pulled the stems off. Good enough!
********
I like this because almost everything is shelf-stable or something I have around all the time. I don't always have parsley, so I chop up some spinach leaves, since I normally have that.
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I was out all day and threw this in the crock pot and it was DELICIOUS!!!!!!
http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html (http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html)
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This looks good! http://www.epicurious.com/recipes/food/views/Baked-Oatmeal-365069 (http://www.epicurious.com/recipes/food/views/Baked-Oatmeal-365069)
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I was out all day and threw this in the crock pot and it was DELICIOUS!!!!!!
http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html (http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html)
That looks interesting. Although with six cups of water and all of that butternut squash, I'd probably be doubling up on most of the spices.
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That looks interesting. Although with six cups of water and all of that butternut squash, I'd probably be doubling up on most of the spices.
I think I put 5 cups in (i used my smaller crock pot) and followed the recipe to a T and the spices were actually fine! I usually find i double or triple spices on recipes, but not this one.
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https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/10410935_10204155367637448_8386934404041412776_n.jpg?oh=86287267083e2ab188b41e55fd118cb4&oe=551AAFAB&__gda__=1426666310_5b3d0f76c7c21c44707caadb703e657a
I think I'm just going to start calling myself the quiche lady.
This one is a lot of chopped spinach, some goat cheese, Italian cheese mix (parmesan, mozarella, asiago, and something else) 4 eggs, a bit of half and half, chopped Kalamata olives, a LOT of rosemary, garlic powder, a little salt, Greek oregano all mixed together. Then topped with additional Italian cheese mix, a little thyme, more Green oregano, and more chopped Kalamata olives. It smelled SO good.
I brought it to a work potluck today. Yummy. May have actually had a little bit too much rosemary, which I didn't think was possible. But it was good.
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pretty! sounds like a good mixture.
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Good idea. Please report back.
I liked it. It would probably have been better with the cilantro, but I am definitely making it again.
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This looks good! http://www.epicurious.com/recipes/food/views/Baked-Oatmeal-365069 (http://www.epicurious.com/recipes/food/views/Baked-Oatmeal-365069)
I made this and didn't love it. Ended up throwing a lot of it away. Much easier and less messy to just make oatmeal the regular way.
This looks incredible. I must try it! http://www.epicurious.com/recipes/food/views/Black-Pepper-Tofu-365129 (http://www.epicurious.com/recipes/food/views/Black-Pepper-Tofu-365129)
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This looks incredible. I must try it! http://www.epicurious.com/recipes/food/views/Black-Pepper-Tofu-365129 (http://www.epicurious.com/recipes/food/views/Black-Pepper-Tofu-365129)
that looks amazing... tofu is now on my grocery list for this week
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that looks amazing... tofu is now on my grocery list for this week
I'll admit, it's an intimidating recipe. But, the reviews are consistently quite good with people saying follow the recipe, even though it seems overkill!
This mapo dofu has been on my list for a while too
http://www.theguardian.com/lifeandstyle/2012/jun/14/pock-marked-old-woman-s-tofu-recipe (http://www.theguardian.com/lifeandstyle/2012/jun/14/pock-marked-old-woman-s-tofu-recipe)
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and this looks fantastic http://www.bonappetit.com/recipe/spicy-beans-wilted-greens (http://www.bonappetit.com/recipe/spicy-beans-wilted-greens)
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11 tbs butter :e) i did pin it though for inspiration.
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Intriguing!
http://www.epicurious.com/recipes/food/views/Butternut-Squash-Kale-and-Crunchy-Pepitas-Taco-51249020 (http://www.epicurious.com/recipes/food/views/Butternut-Squash-Kale-and-Crunchy-Pepitas-Taco-51249020)
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Intriguing!
http://www.epicurious.com/recipes/food/views/Butternut-Squash-Kale-and-Crunchy-Pepitas-Taco-51249020 (http://www.epicurious.com/recipes/food/views/Butternut-Squash-Kale-and-Crunchy-Pepitas-Taco-51249020)
Pinned! I have made a lot of cashew cream sauces and cashew cheezes with much success and love. I just hope I do not develop a cashew allergy, LOL! At Thanksgiving I learned my brother is allergic to walnuts and pistachios and i am to almonds. So bizarre. We definitely got some bum allergy genes :D
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Made these black bean & sweet potato burritos last night, served with a smear of guac on top. Yum!!
http://www.moosewoodcooks.com/2014/07/black-bean-sweet-potato-burritos/ (http://www.moosewoodcooks.com/2014/07/black-bean-sweet-potato-burritos/)
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I have a bunch of fruit in my house so I was looking for something to do with some pears. (I had bought some for a salad, but then the boyfriend brought over a fruit basket from work, so LOTs of fruit here!) There were some recipes involving gorgonzola, but I didn't have any of that, but I ended up with a REALLY YUMMY sauce anyway. (Warning: probably not all that good for you.) And all measurements are approximate.
2 large Bosc pears, diced
2 oz crumbled goat cheese
3 oz gruyere cut small
5/8 cup white wine (Sauvignon blanc)
2 TBSP butter
Half and half - maybe 1/4 cup?
1-2 cloves worth minced garlic from a jar
3 pieces pre-cooked bacon cut in pieces
Thyme to taste
Cayenne to taste (I used more than I intended and it was perfect!)
Black pepper to taste
I started with pear, butter, garlic, and cayenne, and added the rest once the pear softened. Took pretty close the amount of time it took to cook the pasta (not including the time it took to boil the water).
Served over cooked pasta. I had shells on hand.
Really good. I had meant to add walnuts and forgot. We added grilled chicken to the leftovers that following night, and that was good also.
(https://farm8.staticflickr.com/7514/15511349874_2ef2325056.jpg) (https://farm8.staticflickr.com/7558/15549776003_ddb79f36f9.jpg)
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I made this and didn't love it. Ended up throwing a lot of it away. Much easier and less messy to just make oatmeal the regular way.
This looks incredible. I must try it! http://www.epicurious.com/recipes/food/views/Black-Pepper-Tofu-365129 (http://www.epicurious.com/recipes/food/views/Black-Pepper-Tofu-365129)
I made this (finally) last night. Very very tasty, but very salty and very very rich. Deceptively... I mean, I knew how much butter was in there, but I was still surprised how filling it was. The recipe would easily feed 6-8. The most amazing thing, to me, is that the finished product looked EXACTLY like the picture. I made a cold cucumber/soba noodle dish to go with it, which was a good contrast.
Enthusiastic thumbs up from picky vegetarian MIL and sad heartbroken no-appetite SIL.
I actually got a copy of Ottolenghi's Plenty for xmas. Very excited!
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I made this (finally) last night. Very very tasty, but very salty and very very rich. Deceptively... I mean, I knew how much butter was in there, but I was still surprised how filling it was. The recipe would easily feed 6-8. The most amazing thing, to me, is that the finished product looked EXACTLY like the picture. I made a cold cucumber/soba noodle dish to go with it, which was a good contrast.
Enthusiastic thumbs up from picky vegetarian MIL and sad heartbroken no-appetite SIL.
I actually got a copy of Ottolenghi's Plenty for xmas. Very excited!
Sweet! Even more reason to try it now!
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Sweet! Even more reason to try it now!
more reason: I had re-heated from frozen leftovers for lunch today with rice... it held up very well from the freeze and re-heat. Also, the rice helped cut the salt a LOT.
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more reason: I had re-heated from frozen leftovers for lunch today with rice... it held up very well from the freeze and re-heat. Also, the rice helped cut the salt a LOT.
mmmm I'm dying to try this!
Did you have all three soy sauces? The reviews say it's key.
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mmmm I'm dying to try this!
Did you have all three soy sauces? The reviews say it's key.
I can't find a source for kecap manis so I made some: http://www.fussfreecooking.com/recipe-categories/meatless-recipes/make-your-own-kecap-manis-indonesian-sweet-soy-sauce/ (http://www.fussfreecooking.com/recipe-categories/meatless-recipes/make-your-own-kecap-manis-indonesian-sweet-soy-sauce/)
it was a bit of a pain, so if I do it again, I will probably just put in more light soy and another tbsp sugar and not worry about the kecap manis...
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We made this: http://www.myrecipes.com/recipe/blue-cheese-pear-tart (http://www.myrecipes.com/recipe/blue-cheese-pear-tart)
Used a slightly different blue cheese and added a little cream, but still couldn't whisk it. And managed to scorch the wax paper and burn the bottom of the puff pastry. (10 minutes on the bottom rack, my ass). And because we knew we'd need a little more sweetness due to using a different blue cheese, we carmelized the onions instead of just saute, and used more pear than called for. It was SO DAMN GOOD. We will make it again, but we will probably see about making it simpler (i.e. not even attempting to make blue cheese that creamy).
(https://farm8.staticflickr.com/7481/15983431979_30c12b6574.jpg) (https://farm8.staticflickr.com/7566/15983431939_ae881de9b3.jpg)
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We Made it tonight. Wow. The process was intense buy the results remarkable. Yum!
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We Made it tonight. Wow. The process was intense buy the results remarkable. Yum!
all.that.butter :panic:
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all.that.butter :panic:
And fried tofu!
Meh. It's not an every day meal.
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And fried tofu!
Meh. It's not an every day meal.
That is true and i am sure it is delicious :D Makes you think about what restaurants do to make everything taste so good ;)
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This was tasty: http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno (http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno)
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This was tasty: http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno (http://cooking.nytimes.com/recipes/1016841-rigatoni-and-cauliflower-al-forno)
yes, it was. we had that two weeks ago, and it was fantastic.
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Made a friend's beef stroganoff recipe Friday night with leftover steak from NYE and leftover pasta shells. There was something we didn't do exactly just so, but it was still pretty good.
-Slice up left over steak.
-Slice onions and mushrooms.
-Sauté onions and mushrooms (I use a mix of olive oil and butter)
-Season to taste
-Add about 1/2c white wine or beer, in the winter I like using the pumpkin beers because of the spice, but it is all a matter of taste and availability.
-Add a can of beef consumé.
-Thicken up to your desired texture using cornstarch.
-Add your sliced steak.
-finish with 1/4-1/2c. sour cream.
-I season with salt and pepper and fresh ground nutmeg. The nutmeg is what makes it!
-Pour over noodles. I use the egg noodles, but use whatever you like.
Made another quiche Saturday. This one with mushrooms, onions, leftover grilled chicken, spinach, goat cheese, mozzarella, Italian spices, and garnished with black olives. Pretty good.
(https://farm8.staticflickr.com/7579/16206691972_71b169f78b.jpg)
Saturday night, made a pot roast with potatoes, carrots, onions and a bottle of red wine that we hadn't liked very much and left in the fridge. We were short on time, so 4 hours on high. So the roast was kind of tough. So Sunday night, cut up the pot roast into smaller pieces, added a can of stewed tomatoes, added diced celery from the freezer, added more pepper and thyme, and let simmer for a couple of hours on the stove. MUCH better. It was a pretty decent beef stew/soup.
Also Sunday night, was still working through a fruit basket, so I made an apple tart. Similar directions to the pear tart we made earlier in the week.
Puff pastry, cream cheese, an egg, tablespoon of butter, shredded Gouda, sliced apples, cinnamon, nutmeg, allspice, honey, and rosemary. Very mild and just a hint of sweet. Fresh rosemary would have been the ticket vs. the dried stuff.
(https://farm9.staticflickr.com/8638/16021407809_1a4e59d6f3.jpg)
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Home sick, so I made soup yesterday.
Soup has red potatoes, carrots, celery, onion, Rotel (canned diced tomatoes with green chilies), apple, garlic salt, pepper, salt, parsley, cumin, chicken broth, white wine, and a beer (because more liquid was needed). I kind of wanted paprika, but I don't have any. It is good, and totally hits the spot with the cold weather.
And I STILL have leftover potatoes and carrots and I don't know what they'll get used for. I did use the last apple - I put it in late and I think all it did was take a little bitterness off the beer.
I served it on a bed of spinach (instant wilting!) with a little shredded Gouda on top.
(https://farm8.staticflickr.com/7482/16222187562_78ab7eed0e.jpg) (https://farm8.staticflickr.com/7511/16035484998_717047ec51.jpg)
I'm happy it came out. I am getting into 'I don't know what spices to use' territory.
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Got this from the Food and Wine emails, and I had to try it because it sounded weird. Kind of delicious.
Roasted Cauliflower and Grapes (http://www.foodandwine.com/recipes/roasted-cauliflower-and-grapes?xid=DAILY010815RoastedCauliflowerAnd)
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Got this from the Food and Wine emails, and I had to try it because it sounded weird. Kind of delicious.
Roasted Cauliflower and Grapes (http://www.foodandwine.com/recipes/roasted-cauliflower-and-grapes?xid=DAILY010815RoastedCauliflowerAnd)
I love roasted grapes and I love roasted cauliflower, but I never ever thought to do them together.
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I love roasted grapes and I love roasted cauliflower, but I never ever thought to do them together.
It's the garlic and salt that make it work.
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Chili with ground turkey and lots of beans. One of my favorite things!
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I haven't cooked anything more complicated than scrambled eggs this week. I need to cook something this weekend, but I'm feeling a little burned out.
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I haven't cooked anything more complicated than scrambled eggs this week. I need to cook something this weekend, but I'm feeling a little burned out.
Then don't. Why "need" to?
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I haven't cooked anything more complicated than scrambled eggs this week. I need to cook something this weekend, but I'm feeling a little burned out.
I was like that about a month or so ago. It happens.
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Then don't. Why "need" to?
Because I also don't really want a sandwich or to eat out. Now, I'm spoiled on good eats!
I think we are having random ingredient salad tonight featuring spinach and salami.
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I really hate it when homemade pizza does not turn out as planned. Tried this recipe and couldn't get it to rise after coming out of the fridge. The result was dry, tough, and VERY lackluster. They say to take a light hand with the cheese... but the result wasn't great. The kale version was much better. Briney and delicious.
http://www.bonappetit.com/recipe/classic-mozzarella-grandma-pie (http://www.bonappetit.com/recipe/classic-mozzarella-grandma-pie)
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If you have a bread machine, it is perfect for pizza dough, just set it to dough only cycle.
I made this oldie but goodie today. I am turning orange from all the orange foods I eat.
http://kblog.lunchboxbunch.com/2010/11/easy-tahini-curried-carrot-salad-spicy.html (http://kblog.lunchboxbunch.com/2010/11/easy-tahini-curried-carrot-salad-spicy.html)
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We made this (mostly - we're never exact) and also added mushrooms. REALLY good.
http://www.foodnetwork.com/recipes/emeril-lagasse/puttanesca-sauce-recipe.html (http://www.foodnetwork.com/recipes/emeril-lagasse/puttanesca-sauce-recipe.html)
(https://farm8.staticflickr.com/7394/16356529841_2cc153c574.jpg) (https://farm8.staticflickr.com/7375/15738312363_2c22f2d9b3.jpg)
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We made this (mostly - we're never exact) and also added mushrooms. REALLY good.
http://www.foodnetwork.com/recipes/emeril-lagasse/puttanesca-sauce-recipe.html (http://www.foodnetwork.com/recipes/emeril-lagasse/puttanesca-sauce-recipe.html)
(https://farm8.staticflickr.com/7394/16356529841_2cc153c574.jpg) (https://farm8.staticflickr.com/7375/15738312363_2c22f2d9b3.jpg)
that looks delicious.
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yes, it was. we had that two weeks ago, and it was fantastic.
I am making this again tonight. Yum!
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When I made the really delicious Smitten Kitchen spinach and egg recipe (http://smittenkitchen.com/blog/2014/04/baked-eggs-with-spinach-and-mushrooms/), I saw this recipe for Shakshuka:
http://smittenkitchen.com/blog/2010/04/shakshuka/ (http://smittenkitchen.com/blog/2010/04/shakshuka/)
I LOVE shakshuka. Ottolenghi has two different versions in 2 of his books and I was planning to make one, but Smitten Kitchen's is slightly more straightforward and had my DH's favorite combo of spices (paprika and coumin). The recipe was absolutely delicious.
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I love it also. So good.
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When I made the really delicious Smitten Kitchen spinach and egg recipe (http://smittenkitchen.com/blog/2014/04/baked-eggs-with-spinach-and-mushrooms/), I saw this recipe for Shakshuka:
http://smittenkitchen.com/blog/2010/04/shakshuka/ (http://smittenkitchen.com/blog/2010/04/shakshuka/)
I LOVE shakshuka. Ottolenghi has two different versions in 2 of his books and I was planning to make one, but Smitten Kitchen's is slightly more straightforward and had my DH's favorite combo of spices (paprika and coumin). The recipe was absolutely delicious.
I've never heard of shakshuka, but the recipe is full of things I like and looks delicious!
Tonight I made this soup, but didn't puree it, as I was going for as simple a dish as possible.
http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/ (http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/)
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We had this for dinner last night. I made it with spaghetti noodles and added a red pepper, a head of broccoli, two celery stalks, a lb of tofu, snap peas, and some edamame (I stirfried everything except the snap peas and red peppers, which I threw in raw). It was a big hit!
I used a lime instead of the vinegar and a jalapeno instead of the chiligarlic sauce.
http://www.epicurious.com/recipes/food/views/Cold-Sesame-Egg-Noodles-354710 (http://www.epicurious.com/recipes/food/views/Cold-Sesame-Egg-Noodles-354710)
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I've never heard of shakshuka, but the recipe is full of things I like and looks delicious!
Tonight I made this soup, but didn't puree it, as I was going for as simple a dish as possible.
http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/ (http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/)
How was it? I have some carrots to use up.
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How was it? I have some carrots to use up.
Good! Quite thick though. I bet it's even nicer if you're not too lazy to puree it. :D
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I am eating a salad right now that is amazing! It is romaine lettuce, roasted asparagus, salmon, farro, and blueberries. I tossed the asparagus with a bit of olive oil, balsamic vinegar, and sea salt and roasted it for about 10-15 minutes. I spread the salmon with a touch of dijon mustard and cooked it at the same time as the asparagus. The dressing is olive oil, balsamic, dijon, salt and pepper. It would be even better with strawberries instead of blueberries, but that's what's in my fridge. It would also be amazing with some goat cheese or feta. Yum!
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That sounds delicious, Nadra!
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Yummy, nadra! I'll have to give that combo a shot.
Coming to a dinner table near you!
http://www.epicurious.com/recipes/food/views/Rava-Dosas-with-Potato-Chickpea-Masala-356035 (http://www.epicurious.com/recipes/food/views/Rava-Dosas-with-Potato-Chickpea-Masala-356035)
This also looks really good
http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-with-Butternut-Squash-and-Chickpeas-51163610 (http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-with-Butternut-Squash-and-Chickpeas-51163610)
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I have made dosas before but they were ground rice, lentils and poha (flattened rice). They were delicious and worth the work. The recipe I used took awhile because you had to soak the rice and lentils and then let the batter ferment once you made the batter, but soooo tasty.
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I have made dosas before but they were ground rice, lentils and poha (flattened rice). They were delicious and worth the work. The recipe I used took awhile because you had to soak the rice and lentils and then let the batter ferment once you made the batter, but soooo tasty.
Do you still eat rice?
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Do you still eat rice?
Not on a grain free diet.
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Yummy, nadra! I'll have to give that combo a shot.
Coming to a dinner table near you!
http://www.epicurious.com/recipes/food/views/Rava-Dosas-with-Potato-Chickpea-Masala-356035 (http://www.epicurious.com/recipes/food/views/Rava-Dosas-with-Potato-Chickpea-Masala-356035)
This also looks really good
http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-with-Butternut-Squash-and-Chickpeas-51163610 (http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-with-Butternut-Squash-and-Chickpeas-51163610)
Made the dosas tonight. Excellent! Will make again.
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I think I am going to try to do pork chops with some kind of bourbon & apply and honey combination tomorrow night. And probably normal garlic butter on asparagus, although maybe I'll try something with tomatoes, goat cheese, and balsamic. Just because.
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I made pan-fried Alaskan cod tonight. I've never made it before and would love your other cod preparation recipes because I kept it super simple.
DH and DD are so picky and even turn their noses up at salmon if I make it too often. They like tilapia (boring!). But DH went to TJ's while I was away and brought home a frozen package of the cod and told me how he wanted it (salt, pepper, lemon, pan-fried). He despises grocery shopping but this was a helpful exercise for him.
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I made pan-fried Alaskan cod tonight. I've never made it before and would love your other cod preparation recipes because I kept it super simple.
DH and DD are so picky and even turn their noses up at salmon if I make it too often. They like tilapia (boring!). But DH went to TJ's while I was away and brought home a frozen package of the cod and told me how he wanted it (salt, pepper, lemon, pan-fried). He despises grocery shopping but this was a helpful exercise for him.
I am always impressed with the food you cook that you do not eat and I am assuming you do not taste. I find it very hard to do, and I am talking about things like barley, etc, not even meat.
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I made pan-fried Alaskan cod tonight. I've never made it before and would love your other cod preparation recipes because I kept it super simple.
DH and DD are so picky and even turn their noses up at salmon if I make it too often. They like tilapia (boring!). But DH went to TJ's while I was away and brought home a frozen package of the cod and told me how he wanted it (salt, pepper, lemon, pan-fried). He despises grocery shopping but this was a helpful exercise for him.
one of my favourite things to do with cod (any fish, really) is to cook it en papillotte... essentially steaming it in the oven... you can wrap it up with anything as long as it's cut appropriately to cook in the same time as the fish
my go-to is layered from bottom to top: mandolin-thin potato or sweet potato or golden beet; thinly sliced shallot or onion or green onions split lengthwise; dark leafy greens (thick stalks removed if necessary); fish; thin slice or two of lemon; capers or olives; a pat of butter or a drizzle of olive oil... wrap it up, bake in a hot oven (375-400F) for 20 min per inch of fish if the fish starts frozen, 10 minute per inch if the fish is fresh or thawed, + 5 minutes because it's wrapped, and let sit for 5 minutes out of the oven before opening
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I bastardized a pork recipe from the Jim Beam website, and DAMN it was good!
Marinated the pork chops in a better class of bourbon than Jim Beam, with honey, salt, pepper, rosemary and a bit of lemon juice. The longer the better. (I didn't have molasses, which is what the recipe wanted, so I used honey).
I don't keep apple jelly (or again molasses), so instead of making a glaze, I made more of chutney (is that the word?). I chopped some sort of red apple into tiny pieces, and cooked in bourbon, honey, brown sugar, a little lemon juice, salt, pepper, and rosemary. I cooked it down quite a bit, adding more bourbon when I ran out of liquid.
Served the apple stuff on top of the pork chops. I mean, you have to like bourbon, but it was REALLY good. The boyfriend ate 2 chops, plus the last bit of mine. (It was a bit rich and my stomach had been pretty upset the night before so I stopped before I ate it all).
(https://farm9.staticflickr.com/8592/16664777585_858e4581db.jpg)
Served with roasted asparagus (the usual olive oil and garlic salt) topped with a bit of goat cheese and balsamic glaze.
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Thanks Meri. I have tough/easy customers in that DH favors meat in simple preparations with only a few variations so I stick to those. Truly as long as I put salt, pepper and paprika (and/or cumin) on it I'm good to go. If it's crispy/butter even better.
But this is why I don't try to make things like chicken soup/stock.
one of my favourite things to do with cod (any fish, really) is to cook it en papillotte... essentially steaming it in the oven... you can wrap it up with anything as long as it's cut appropriately to cook in the same time as the fish
my go-to is layered from bottom to top: mandolin-thin potato or sweet potato or golden beet; thinly sliced shallot or onion or green onions split lengthwise; dark leafy greens (thick stalks removed if necessary); fish; thin slice or two of lemon; capers or olives; a pat of butter or a drizzle of olive oil... wrap it up, bake in a hot oven (375-400F) for 20 min per inch of fish if the fish starts frozen, 10 minute per inch if the fish is fresh or thawed, + 5 minutes because it's wrapped, and let sit for 5 minutes out of the oven before opening
I love this. I used to make fish for my sister this way when we lived together years ago. It's lovely an healthy. But since it doesn't result in 'crispy', the preferred texture of DH, it is not well liked. boo
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That makes sense. I have a hard time cooking something I cannot taste so i rarely do it.
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DH says that I don't give myself enough credit. I guess I do prepare lots of different things when guests come over and he says the seasoning is always spot on.
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I had leftover asparagus, so made something similar to this: http://www.myrecipes.com/recipe/cherry-tomato-asparagus-salad (http://www.myrecipes.com/recipe/cherry-tomato-asparagus-salad)
Except that I didn't have avocado or gorgonzola. So it was the asparagus, tomatoes, spinach, kalamata olives, the dressing, and goat cheese. It was yummy.
(https://farm9.staticflickr.com/8683/16663701672_70eb192781.jpg) (https://farm9.staticflickr.com/8608/16478572309_a553680cdf.jpg)
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I am making asparagus soup!
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sounds delicious! please share the recipe.
I made the most delicious meyer lemon curd yesterday.
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I've gotten interested in cooking lately... but mostly i want to say that cracking a jar of your own green tomato chutney to put on your bowl of chicken and rice is about as wonderful as it gets.
that and discovering that you can make really good homemade soup. :)
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sounds delicious! please share the recipe.
I made the most delicious meyer lemon curd yesterday.
It was good, but nothing fancy, just your plain old procedure: sauté onions and garlic in olive oil, add sliced asparagus stems and sauté some more. Add broth, thyme, and pepper, and simmer. When all the asparagus is soft, I added some spinach leaves and blended.
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Gluttony day yesterday... curried chicken & spinach burgers on naan... topped with mango chutney, crumbled feta and pakora-battered onion rings & mint leaves. The mint leaves were an experiment, but I should have made a lot more of them...
(http://i9.photobucket.com/albums/a66/caribougrrl/chicken%20burger_zps7ddbx9so.jpg)
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whoa! that sounds amazing (minus the chicken)
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whoa! that sounds amazing (minus the chicken)
the chicken was really just a vehicle... I have no doubt a curried bean & spinach patty would have been just as good
most importantly, mint pakora is awesome :)
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I'll keep that in mind! Tonight was really delicious cauliflower and chickpea curry:
http://www.epicurious.com/recipes/food/views/curried-cauliflower-and-chickpea-stew-352533 (http://www.epicurious.com/recipes/food/views/curried-cauliflower-and-chickpea-stew-352533)
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I'll keep that in mind! Tonight was really delicious cauliflower and chickpea curry:
http://www.epicurious.com/recipes/food/views/curried-cauliflower-and-chickpea-stew-352533 (http://www.epicurious.com/recipes/food/views/curried-cauliflower-and-chickpea-stew-352533)
Thank you! This will be on my menu soon!
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Looks good, something is off with the nutritional info though ;)
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today:
barmbrack
nettle tart
soda bread muffins (makes for easier serving)
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Last night, one of my faves:
4 small (or 2 large) white onions + oil and salt. Carmelized on low. Takes about 2 hours.
Cut one head of broccoli rabbe into 1 inch chunks
Add broccoli rabbe to pan with onions, add some beans if you like. Increase heat to medium and cook until the rabbe gets nice and soft (not a veggie I like al dente)
Best with a fairly heavy hand of salt and copious parm.
Pasta, sausage, and red pepper flakes are all great additions but we kept it simple last night.
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meri, I don't see nutritional info. Do you mean on my recipe?
It was delicious and made a ton. I have another meal or two for the freezer now.
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This is what I made for Shabbat dinner at a friend's house tonight. Meyer lemon cheesecake strawberry tart.
(http://tapatalk.imageshack.com/v2/15/03/13/0e3f17586799d8b16f71dbfadf48e2a6.jpg)
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meri, I don't see nutritional info. Do you mean on my recipe?
It was delicious and made a ton. I have another meal or two for the freezer now.
It is between the recipe and the comments, it said 900-some calories per serving, i think they mean per RECIPE.
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It is between the recipe and the comments, it said 900-some calories per serving, i think they mean per RECIPE.
After seeing your post, I tried to click on that extender button, but it did not work. The dish looks healthy. I never look at the nutrition info of a recipe, just at the ingredients to judge myself.
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diablita, that looks delicious... love meyer lemon anything!
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I would eat the cheesecake thing. Yum!
We were lazy this weekend. We didn't cook this weekend other than breakfast yesterday (scrambled eggs with spinach, feta, kalamata olives and probably some garlic and stuff). We didn't even eat dinner last night!
I am going to marinate some chicken for Monday or Tuesday night, cut up some tomatoes and dump in olive oil with garlic and salt and basil (and/or some Italian seasoning) for bruschetta Monday or Tuesday. And maybe make some pimiento cheese for this week's lunches.
Ok, pimento cheese fail. I didn't have pimentos. So it is roasted red pepper and green chilis cheese spread. I'm gonna eat some for lunch tomorrow.
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I made a pad thai with spiralized sweet potatoes for the noodles yesterday for lunch. It was quite good, perhaps a bit too sweet with the sweet potatoes, but yummy and i ate it all :D
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I baked salted, white and dark chocolate pistachio cookies this weekend.
Oh my god.
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I baked salted, white and dark chocolate pistachio cookies this weekend.
Oh my god.
And, yet, to recipe? :incazzato:
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Consider yourself warned. I noted my adjustments in parentheses.
2 cups minus 2 tablespoons cake flour (I had pastry flour on hand so I used that instead)
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks room temperature unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
3/4 cup pistachio paste (King Arthur makes this, but I made my own)
10 oz. high-quality white chocolate, coarsely chopped (next time, I'll reduce to 8 oz)
6 oz. high-quality dark chocolate, coarsely chopped
1 cup roasted and shelled pistachios, chopped (I would probably reduce this to 3/4 cup)
Sea salt flakes
In a medium bowl, sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream together butter and sugars until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla and pistachio paste.
Reduce speed to low, add dry ingredients, and mix until just combined. Fold in chocolate chunks and chopped pistachios. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
Scoop 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly (or generously, like me!) with sea salt flakes and bake until golden brown but still soft, about 18 to 20 minutes at 350F.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
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There are 3 different types of flour in addition to all-purpose flour? :confused:
:sneaking:
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There are 3 different types of flour in addition to all-purpose flour? :confused:
:sneaking:
:D
There are a lot more than 3!
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I bet you could use all AP flour for this. Bread flour has high gluten and cake has low and AP is in the middle. So half and half is pretty much AP anyway :D
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Making this for dinner tonight - Baked Polenta w/ Sausage. I plan on adding some mild Italian into it along w/ some mushrooms. Might add some tomatoes in too.....
http://www.marthastewart.com/900641/baked-polenta-sausage-and-artichoke-hearts#Harness%20the%20Power%20of%20Polenta|/1034160/polenta-recipes/@center/854190/comfort-food-recipes|900641 (http://www.marthastewart.com/900641/baked-polenta-sausage-and-artichoke-hearts#Harness%20the%20Power%20of%20Polenta|/1034160/polenta-recipes/@center/854190/comfort-food-recipes|900641)
Finally made this - yummy! I used Italian chicken sausage and added some mushrooms.
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DD picked this out for dinner tonight and we all enjoyed it. DH was a bit skeptical of the peanut butter but it was tasty.
http://www.veganfamilyrecipes.com/2015/03/curried-lentil-potato-stew.html (http://www.veganfamilyrecipes.com/2015/03/curried-lentil-potato-stew.html)
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last night I had a dinner fail using a recipe for vietnamese squid stir fry... it was just bland and weirdly textured
but I redeemed myself tonight with asparagus & prosciutto on squid-ink pasta
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I so rarely have recipe fails that when I do, it is sooooo disappointing.
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DD picked this out for dinner tonight and we all enjoyed it. DH was a bit skeptical of the peanut butter but it was tasty.
http://www.veganfamilyrecipes.com/2015/03/curried-lentil-potato-stew.html (http://www.veganfamilyrecipes.com/2015/03/curried-lentil-potato-stew.html)
I reheated the leftovers for lunch and topped with crushed cashews, YUM! it needed a crunch.
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OMG so delicious
http://www.epicurious.com/recipes/food/views/lentils-with-butternut-squash-and-walnuts-100639 (http://www.epicurious.com/recipes/food/views/lentils-with-butternut-squash-and-walnuts-100639)
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8) Meri, that DOES look good!
I just need to get a shallot and a lime, and then I'll have everything needed.
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8) Meri, that DOES look good!
I just need to get a shallot and a lime, and then I'll have everything needed.
you can use a sweet onion.
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made a variation of this http://www.popsugar.com/fitness/Healthy-Thai-Hummus-Recipe-31053032 (http://www.popsugar.com/fitness/Healthy-Thai-Hummus-Recipe-31053032) based on Hope's hummus i fell in love with.
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I know we have talked roast chicken before so I thought I would share my new go-to method. It's awesome. All you need is olive oil, salt and pepper. If you have a cast iron skillet, that's what I cook it in. Don't under-salt it though!
http://www.chow.com/recipes/30264-basic-whole-roasted-chicken (http://www.chow.com/recipes/30264-basic-whole-roasted-chicken)
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I know we have talked roast chicken before so I thought I would share my new go-to method. It's awesome. All you need is olive oil, salt and pepper. If you have a cast iron skillet, that's what I cook it in. Don't under-salt it though!
http://www.chow.com/recipes/30264-basic-whole-roasted-chicken (http://www.chow.com/recipes/30264-basic-whole-roasted-chicken)
I roast a whole chicken every other week or so. It's such an easy process, and you can do so many different things with the leftovers. If I feel like fussing with it, I cut out the backbone with kitchen shears and pull out the breastbone. Cooks quicker that way, and you gotta love a procedure called spatchcocking! :D If I've gone that far, my OCD usually kicks in and I remove the ribs too, kind of like filleting a fish. Mmm, chicken!
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This looks yummy. http://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416 (http://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416)
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This looks yummy. http://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416 (http://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416)
I have made this a few times and it is really tasty and looks similar
http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html (http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html)
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I have made this a few times and it is really tasty and looks similar
http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html (http://www.bakeaholicmama.com/2014/09/slow-cooker-indian-butternut-squash-and.html)
How do you find time to get all these recipes? It looks delicious.
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This looks yummy. http://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416 (http://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416)
Cilantro oil! I didn't even know there was such a thing. I'm going to make some.
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How do you find time to get all these recipes? It looks delicious.
I do not watch tv and before bed peruse pinterest :D I think I may make this today! I forgot about it until RA posted her recipe.
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I just made a cauliflower side that was really, really good. I was winging it...
Trim a head of cauliflower then cut it up into small pieces.
Heat up a skillet
Add enough olive oil to coat the pan plus some more. You need enough to coat, not drench, the cauliflower.
Add 2 (less or more as you prefer) cloves of garlic to the oil. Don't let the garlic burn. I put mine through a press.
Add a pinch (or more if you like) of red pepper flakes to the oil.
Stir that around for about a minute or so.
Dump the cauliflower into the oil and stir it around so all the cauliflower is coated.
Keep it on the heat for about 5 minutes or so, stirring it so it's evenly exposed.
Add enough chicken broth to cover all the cauliflower and some kosher salt.
Cover it and let it go until most of the broth has cooked off.
I bet putting some lemon zest in at the end and giving it a quick stir would be good....Will try that next time.
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I do not watch tv and before bed peruse pinterest :D I think I may make this today! I forgot about it until RA posted her recipe.
I don;t watch TV either... I read mystery novels before bed. That must be the problem.
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I don;t watch TV either... I read mystery novels before bed. That must be the problem.
I read to DD for 30-60 mins before bed, I generally do not have the energy to read more, LOL. I am taking my continuing education classes online so do them every night before bed too. I love Pinterest, but i have really reigned in my time spent there. Probably 20 mins at bedtime.
I made the crockpot dish tonight. Yum. I added some curry powder to it as it was a bit too sweet with the butternut squash and garam marsala and cinnamon.
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This was good! I used less water and a whole lemon.
http://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416 (http://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416)
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in Newfoundland, lobster is the traditional Mother's Day meal... my MIL, however, is vegetarian, so we never do lobster for M's Day.
but a neighbour called on Friday and asked if we wanted some lobster, so I said hell yeah... she dropped by with three lobsters and about 2lbs of squid... when she called I already had a whole salmon in the oven so she stayed for dinner
Saturday, we had leftover salmon for breakfast & lunch, then lobster tacos for dinner. Sunday we had a lobster brunch. Last night I made soup stock with the lobster shells and scraps plus the head, skin, tail and bones of the salmon... so tonight we are having lobster-y tomato soup & fried squid for dinner. I love this time of year.
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I got an email coupon for 4 free plates if I buy 2 on plated.com. Just got my order this morning. I'll let you know how it turns out.
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Open range pork chops tasted a lot better than pork chops from pigs that spend their lives in a cage.
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plated.com has been a fun experiment. They sent us three meals on Wednesday morning. We made the steak and potato meal Wednesday night. Eh... the salad and potatoes were good, but the steak was too tough. I should have marinated it for longer but was following the recipe. We skipped Thursday night, and cooked the tahini spaghetti last night. That was really good, and we aren't big veggie people. They don't have the recipe online right now, but I'll keep an eye out for it.
Hopefully the chicken hasn't spoiled by tomorrow, as we're going to a wedding tonight.
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For those who crockpot:
http://www.skinnytaste.com/2011/10/crock-pot-asian-pork-with-mushrooms.html (http://www.skinnytaste.com/2011/10/crock-pot-asian-pork-with-mushrooms.html)
I added baby bok choy and shredded carrot at the end, and served over rice. Delicious.
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made these for a pot luck at school today, everyone LOVED them
http://blissfulbasil.com/2014/03/24/sweet-potato-avocado-bites/ (http://blissfulbasil.com/2014/03/24/sweet-potato-avocado-bites/)
It was easy yet really pretty. I was hoping for pea shoot microgreens on top, but found a mix of sprouts.
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Got swiss chard in my CSA share this week and made this last night and it was so good I had to stop myself from eating more
http://www.afamilyfeast.com/roasted-butternut-squash-and-swiss-chard/ (http://www.afamilyfeast.com/roasted-butternut-squash-and-swiss-chard/)
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This is not 'cooking' but 'distilling':
I just opened the bottle of limoncello I started 3 months ago. At that time I had a bunch of meyer lemons I used for the meyer lemon curd for hamentaschen. I took about 10 more and put them in a big bottle with everclear. One month ago I pulled out the lemon rinds, filtered the liquid a few times, then added in a large quantity of simple syrup. And then I put it back in the fridge.
So last night we opened it. Heavenly! This is summer in a bottle. I'm seriously going to do this every year.
I used this article (http://limoncelloquest.com/limoncello-articles/how-to-make-limoncello) for inspiration though I didn't follow it to a T.
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Limoncello! I have very fond memories of spending time with strangers in Italy drinking limoncello at an outdoor cafe we stumbled upon on a side street that I could never find again. We weren't strangers for long! We got to talking with the waiter, who turned about to be the son of the owner, who turned out to know practically everyone in the place and who took it upon herself to introduce us around. Before long we were sitting a communal table drinking and carrying on with a cast of characters that would put the Cheers crowd to shame. What a night that was. Like something out of a movie. Anyway, I never thought about making limoncello. Thanks, Dev. A new project for this weekend!
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:heartbeat:
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I guess it will be something with tomatoes. My plants look like shit, but a few of them are producing nicely.
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I guess it will be something with tomatoes. My plants look like shit, but a few of them are producing nicely.
the plants look like shit because they are funneling all spare resources into fruit, not leaf... it's a good thing!
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i just had the most amazing lunch. my cooking is rudimentary compared to what you guys do but I'm always so proud when i try something and it's good.
today was onions, spinach and basil all fresh from my own garden sauteed in olive oil and red wine vinegar over pasta. so frigging delicious, fresh and almost free!
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i just had the most amazing lunch. my cooking is rudimentary compared to what you guys do but I'm always so proud when i try something and it's good.
today was onions, spinach and basil all fresh from my own garden sauteed in olive oil and red wine vinegar over pasta. so frigging delicious, fresh and almost free!
no way you can mess that up.
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ha! tonight i managed too! it was onion, spinach and grape tomatoes. it was kind of slimy :( i think it was too much spinach and maybe too much oil? the taste was ok but the texture wasn't nice.
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Ground beef with a little chopped bacon mixed in for seasoning. Lots of water, and a wee bit of scotch. Kind of boring, but tomorrow I will wake up feeling great. No possibility of gastric distress. Steady emotional state with no mood swings. Probably some fractional movement on the steady downward trend in body weight and fat/lean ratio. Definitely no migraines. Another day in paradise. :D
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Ground beef with a little chopped bacon mixed in for seasoning. Lots of water, and a wee bit of scotch. Kind of boring, but tomorrow I will wake up feeling great. No possibility of gastric distress. Steady emotional state with no mood swings. Probably some fractional movement on the steady downward trend in body weight and fat/lean ratio. Definitely no migraines. Another day in paradise. :D
Charles, is that you?
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Charles, is that you?
Not quite :)
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:D
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Last night I sliced up fresh tomatoes, basil, and a bit of oregano (all from my garden) with olive oil, kalamata olives, a few spinach leaves salvaged from the ones going bad in my fridge, garlic salt, pepper, a little Italian seasoning, and goat cheese over vegetable rotini pasta for a yummy pasta salad.
Roasted brussels sprouts in the oven with olive oil, sriracha, salt, and honey. (Came out MUCH better than when I tried them on the grill and didn't cook them quite long enough. Also helped to slice the really large ones into fourths instead of just halves).
Fresh jalapeno peppers stuffed with cream cheese and proscuitto and drizzled with honey.
We haven't had much time to cook lately, so it was nice.