Author Topic: Perpetual What Are You Cooking Thread (Read 152734 times)

merigayle · « **Reply #240 on:** January 19, 2015, 12:39:49 PM »

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

rocketgirl · « **Reply #241 on:** January 24, 2015, 05:21:54 PM »

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

Ice Cream · « **Reply #242 on:** January 25, 2015, 07:08:12 AM »

Quote from: rocketgirl on January 24, 2015, 05:21:54 PM

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

that looks delicious.

ihop · « **Reply #243 on:** February 02, 2015, 03:45:19 PM »

Quote from: witchypoo on January 05, 2015, 11:56:19 AM

yes, it was. we had that two weeks ago, and it was fantastic.

I am making this again tonight. Yum!

diablita · « **Reply #244 on:** February 02, 2015, 09:17:31 PM »

When I made the really delicious Smitten Kitchen spinach and egg recipe, I saw this recipe for 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.

onawhim · « **Reply #245 on:** February 04, 2015, 03:30:00 PM »

I love it also. So good.

seattlegirl · « **Reply #246 on:** February 04, 2015, 10:52:34 PM »

Quote from: diablita on February 02, 2015, 09:17:31 PM

When I made the really delicious Smitten Kitchen spinach and egg recipe, I saw this recipe for 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/

Run Amok · « **Reply #247 on:** February 05, 2015, 10:56:39 AM »

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

Run Amok · « **Reply #248 on:** February 05, 2015, 10:57:29 AM »

Quote from: seattlegirl on February 04, 2015, 10:52:34 PM

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/

How was it? I have some carrots to use up.

seattlegirl · « **Reply #249 on:** February 05, 2015, 09:34:36 PM »

Quote from: Run Amok on February 05, 2015, 10:57:29 AM

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.

nadra24 · « **Reply #250 on:** February 06, 2015, 02:53:54 PM »

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!

seattlegirl · « **Reply #251 on:** February 07, 2015, 11:10:47 AM »

That sounds delicious, Nadra!

Run Amok · « **Reply #252 on:** February 10, 2015, 12:52:15 PM »

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

This also looks really good
http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-with-Butternut-Squash-and-Chickpeas-51163610

merigayle · « **Reply #253 on:** February 10, 2015, 01:52:12 PM »

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.

Ice Cream · « **Reply #254 on:** February 11, 2015, 07:12:56 AM »

Quote from: merigayle on February 10, 2015, 01:52:12 PM

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?

merigayle · « **Reply #255 on:** February 11, 2015, 10:45:13 AM »

Quote from: Ice Cream on February 11, 2015, 07:12:56 AM

Do you still eat rice?

Not on a grain free diet.

Run Amok · « **Reply #256 on:** February 20, 2015, 11:47:04 PM »

Quote from: Run Amok on February 10, 2015, 12:52:15 PM

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

This also looks really good
http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-with-Butternut-Squash-and-Chickpeas-51163610

Made the dosas tonight. Excellent! Will make again.

rocketgirl · « **Reply #257 on:** February 22, 2015, 09:16:48 PM »

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.

diablita · « **Reply #258 on:** February 23, 2015, 07:50:57 PM »

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.

merigayle · « **Reply #259 on:** February 24, 2015, 12:18:34 AM »

Quote from: diablita on February 23, 2015, 07:50:57 PM

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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Author Topic: Perpetual What Are You Cooking Thread (Read 152734 times)