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stainedandlit posted this on February 16th, 2009 @ 1:06:20 pm» quote
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I'm in the kitchen for most of the day today - hook me up with some new ideas!
on the menu at our place:
-Leek + Yogurt soup
-Tomato Soup
-Cheddar + Chipotle scones
-Korean scallion pancakes w/ kimchee
-Eggplant Parm
not to be eaten in the same meal, obviously
Williamsboard cooks....what have you been making? (2894 views)
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shark_vs_zombie posted this on February 16th, 2009 @ 1:08:45 pm» quote
- i made broccoli cheddar again yesterday. still great
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white_trash posted this on February 16th, 2009 @ 1:08:56 pm» quote
- meatloaf
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Colonial Wburg posted this on February 16th, 2009 @ 1:09:35 pm» quote
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SOUP
VEGETABLES
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gackandcheese posted this on February 16th, 2009 @ 1:12:17 pm» quote
- i made porkchops in the crockpot with a cranberry sauce and a bit of rosemary. delish!
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shark_vs_zombie posted this on February 16th, 2009 @ 1:13:37 pm» quote
- i just ordered a cheeseburger from tina's
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Lindsay Lohandjob posted this on February 16th, 2009 @ 1:14:19 pm» quote
- shrimp satay skewers and stir fried veggies with quinoa
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professor$1.50 posted this on February 16th, 2009 @ 1:24:56 pm» quote
- i've been making a million frittatas
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gackandcheese posted this on February 16th, 2009 @ 1:37:19 pm» quote
- rust, brown the pork chops with salt and pepper first, then crock pot away with cranberry sauce (either one you make or buy the ol' can o' whole berry cranberry or even cherry pie filling), squeeze of lemon (i used orange), rosemary or mace, chicken bouillon cube. crock on low for 2-3 hours
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professor$1.50 posted this on February 16th, 2009 @ 1:44:52 pm» quote
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for frittatas, i first get the broiler going. then i sautee whatever veggies i have around--often onions, garlic, kale, peppers. whisk eggs in a bowl with herbs, salt, pepper. grate cheese if i'm in the mood for it. get my spatula and when the veggies are sauteed, poor on the eggs.let it cook a sec, sprinkle the cheese over it, run the spatula through the mix and quickly put the whole thing in the broiler for 3-5 minutes (single serving) until puffed and golden brown.
serve with toast, hot sauce, coffee, and sex.
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stainedandlit posted this on February 16th, 2009 @ 1:46:16 pm» quote
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Leek + Yogurt Soup:
-soften 2 chopped leeks + 6 minced cloves garlic in 4 T butter, about 10 minutes
-once translucent, add 1 c white wine and 1/2 t pepper, cook for 5 minutes
-add 4 c vegetable stock, simmer for 45 mins-1hr
-puree, add 1 c yogurt
Tomato Soup:
-sautee 1 med carrot, 1 stick celery, 1 small onion in 2 T butter til onions are soft
-add 2 - 28oz cans of crushed tomatoes, 4 c stock, 6 sprigs parsley
-bring to a boil, reduce to simmer, cover, cook for 25-30 mins til carrots are soft
-remove parsley
-puree, adding 1/2 c of cream or half and half, another 1 T of butter
-season to taste w/ salt and pepper
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brooklyn_ael posted this on February 16th, 2009 @ 1:46:41 pm» quote
- I made spiced braised beef w/ apricots, sweet potatoes, spinach and tomatoes over cous cous last night. Saturday I made butternut squash soup with fresh grated parmesan.
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stainedandlit posted this on February 16th, 2009 @ 1:46:46 pm» quote
- kristin, pls to bring me pizzelle ok luv u
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stainedandlit posted this on February 16th, 2009 @ 1:52:23 pm» quote
- amy, will you post the recipe for the braised beef? that sounds awesome, i love beef + apricot + couscous together
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clevergirl posted this on February 16th, 2009 @ 1:52:43 pm» quote
- I just made a bunch of oatmeal. Lunch is quesadillas and some salad. For dinner tonight: spicy pulled pork in the crock pot with gorditas.
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Girlfoundhere posted this on February 16th, 2009 @ 1:58:14 pm» quote
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Crockpots are the shit, you can cook whole chickens in there if you have one big enough.
Lately I've been on a pork kick-
Cornmeal and chili crusted pork loin (leftover makes great sandwiches)
Oven fried porkchops
Pulled pork in the crockpot
noms
And caketown- Spaghetti sauce is a staple in my freezer. Its super easy to make and will stay ok in the freezer forever.
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rebeccadahling posted this on February 16th, 2009 @ 1:59:40 pm» quote
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post crock pot recipes!
The yogurt/leek soup sounds amazing, I'm going to try it this week.
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stainedandlit posted this on February 16th, 2009 @ 2:01:29 pm» quote
- i'm hellbent on getting a crockpot. my parents love theirs, they use it overnight since they're still wary of leaving it on while they're out of the house.
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gimme_danger posted this on February 16th, 2009 @ 2:03:30 pm» quote
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i guess this classifies as baking rather than cooking, but last night i got stoned for the first time in 6 months and made three baking sheets of chocolate/ white chocolate chip cookies and fast forward 12 hours and i want them the fuck out of here before i end up eating them for lunch instead of the pigeon peas/ collards/ grits leftovers.
(and the latter was made in a crock pot!)
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brooklyn_ael posted this on February 16th, 2009 @ 2:05:19 pm» quote
- sure gimme a sec - it was from real simple mag....
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Girlfoundhere posted this on February 16th, 2009 @ 2:06:49 pm» quote
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gimme_danger posted this on February 16th, 2009 @ 2:03:30 pm
...i end up eating them for lunch instead of the pigeon peas/ collards/ grits leftovers.
(and the latter was made in a crock pot!)
I NEED THIS RECIPE!!! Pleeeeeeease post
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illstabyou posted this on February 16th, 2009 @ 2:07:42 pm» quote
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Banana, coconut, and walnut muffins -- made them yesterday and they were outstanding!
Recpie link [fortheloveofcooking-recipes.blogspot.com] »
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gimme_danger posted this on February 16th, 2009 @ 2:11:05 pm» quote
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Girlfoundhere posted this on February 16th, 2009 @ 2:06:49 pm
gimme_danger posted this on February 16th, 2009 @ 2:03:30 pm
...i end up eating them for lunch instead of the pigeon peas/ collards/ grits leftovers.
(and the latter was made in a crock pot!)
I NEED THIS RECIPE!!! Pleeeeeeease post
i wish i could actually be helpful, but i'm not a recipe cook. never use 'em. but, it pretty much becomes delicious on its own in the magic of the crock pot. (and cast iron for the grits.)
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brooklyn_ael posted this on February 16th, 2009 @ 2:13:49 pm» quote
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Spiced braised beef w/ sweet potatoes
hands on time: 15 min
Total time: 4 1/2 hours on low 8 1/2 hours on high
1 1/2 pounds of beef chuck cut into chunks
2 sweet potatoes (cut into 1/2 inch thick half moons)
1 28 ounce can of whole peeled tomatoes
1 large red onion cut into wedges
1/2 cup dried apricots
2 teaspoons ground cumin
2 teaspoons ground ginger
1/2 teaspoon ground Cinnamon
1/2 teaspoon cayenne
Kosher Salt
1 10 ounce box couscous
1 15 ounce can of chickpeas, rinsed
2 cups baby spinach
1/4 cup of roasted almonds, chopped
In a 4-6 quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnimon, cayenne, 3/4 teaspoon salt, and 1/2 cup water
Cook covered, until the meat is tender on high for 4-5 hours or on low for 7-8 hours.
Ten minutes before serving prepare the couscous according to package directions.
Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
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Girlfoundhere posted this on February 16th, 2009 @ 2:13:53 pm» quote
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gimme_danger posted this on February 16th, 2009 @ 2:11:05 pm
Girlfoundhere posted this on February 16th, 2009 @ 2:06:49 pm
gimme_danger posted this on February 16th, 2009 @ 2:03:30 pm
...i end up eating them for lunch instead of the pigeon peas/ collards/ grits leftovers.
(and the latter was made in a crock pot!)
I NEED THIS RECIPE!!! Pleeeeeeease post
i wish i could actually be helpful, but i'm not a recipe cook. never use 'em. but, it pretty much becomes delicious on its own in the magic of the crock pot. (and cast iron for the grits.)
can you give me a basic idea?
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rebeccadahling posted this on February 16th, 2009 @ 2:15:27 pm» quote
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stainedandlit posted this on February 16th, 2009 @ 2:01:29 pm
i'm hellbent on getting a crockpot. my parents love theirs, they use it overnight since they're still wary of leaving it on while they're out of the house.
I use mine all the time to make stock. I'm not so good with using it for actual meals though and would love to get better. Also, fwiw, I've never had an issue leaving it on when I'm out of the house (I usually leave it on low for a day while I'm making stock).
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clevergirl posted this on February 16th, 2009 @ 2:21:52 pm» quote
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Yummy Chicken in Crock Pot:
1 package chicken pieces (thighs or whatever)
1 package (8 oz.) sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 small can tomato paste (I use 2 squirts of the tube kind)
1/4 c. dry red wine (just use whatever you have..white works too)
1 tsp. cornstarch (you don't have to use this if you don't have it)
1 1/2 tsp. dry basil (or a few tbsp of fresh if you have it)
1 tsp. sugar (I don't usually put this in)
1/4 tsp. salt
1/4 tsp. pepper
Season the chicken on both sides with salt and pepper. Brown in a pan and throw in the crock pot with onion, mushroom and garlic. Mix all other ingredients in a bowl and pour over. Cook on low for 7-8 hours or on high for 3-4 hours. We usually eat this with some brown rice or noodles. It's really good.
Tip: if you use meat with skin on it, make sure to sear and brown the skin before you put it in the crock pot. Otherwise, it's kind of gross.
If you have a recipe that calls for fresh onions, I usually put them on the bottom to avoid a super oniony smell in my kitchen.
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gimme_danger posted this on February 16th, 2009 @ 2:22:34 pm» quote
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Girlfoundhere posted this on February 16th, 2009 @ 2:13:53 pm
can you give me a basic idea?
peas, onions, garlic, thyme, parsley, cumin, coriander, cayenne, olive oil (some to fry onions/ garlic and some to finish it at the end), collard greens (or okra), a bit of apple cider vinegar at the end. you can also use/ make stock for it (i usually do the onions/ garlic/ carrots/ celery thing.)
the grits i boil with butter/ salt/ pepper, sometimes adding caramelized onions, and then dump them in a hot cast iron to sear one side of it.
um... i think that's about it.
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brooklyn_ael posted this on February 16th, 2009 @ 2:24:06 pm» quote
- Also I made veal sage meatloaf w/ smashed potatoes and Gorgonzola sauce the other night which was retarded good.
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huskerdont posted this on February 16th, 2009 @ 3:04:15 pm» quote
- Last meal I cooked was couscous with chicken, smoked eggplant and yogurt a few days ago. Made a huge pot and put it in the fridge - came out awesome.
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.francesca posted this on February 16th, 2009 @ 3:25:26 pm» quote
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kristin posted this on February 16th, 2009 @ 1:42:20 pm
i have been making pizzelles with my pizzelle machine. de-lish. i just need to get a fancy powdered sugar sifter now.
man those are SO FUCKING GOOD
i'm eating 2 right now.
i haven't uploaded pictures of ours yet, kristin.
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stainedandlit posted this on February 16th, 2009 @ 3:27:53 pm» quote
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hm. i kind of want to make homemade root veg crisps, but i have like 4 other things to make.
meh.
i'm going to try mark bittman's homemade cheez-its this evening. first i need to do laundry.
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Lindsay Lohandjob posted this on February 16th, 2009 @ 3:28:45 pm» quote
- for satay skewers or anything i just bought the indonesian satay spice from whole foods. a little goes a long way. i put it on everything.
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.francesca posted this on February 16th, 2009 @ 3:29:06 pm» quote
- they're not exactly like luftwaffels - pizzelles have a vaguely anise flavor but can be made almond and stuff. luftwaffels are much sweeter i think.
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TitsMcGee posted this on February 16th, 2009 @ 3:29:59 pm» quote
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Check this shit out- I bought the stuff to make it yesterday- Tryin it out later this week.
http://www.youtube.com/watch?v=9H66UD9OcuA&feature=channel_page [www.youtube.com] »
This is my buddy Frankie. He rules.
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.francesca posted this on February 16th, 2009 @ 3:34:00 pm» quote
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different texture and consistency, but kind of.
we talked briefly about quitting our day jobs to make pizzelles and sell them on the street.
but anyway i've been making this delicious rice and beans thing and also marinara sauces and pretty good pureed soups once my parents sent my immersion blender from california.
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brooklyn_ael posted this on February 16th, 2009 @ 3:34:40 pm» quote
- haha I was thinking pizzelles were like mini pizzas. I guess not!
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baner posted this on February 16th, 2009 @ 3:42:08 pm» quote
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kristin posted this on February 16th, 2009 @ 1:42:20 pm
i have been making pizzelles with my pizzelle machine. de-lish. i just need to get a fancy powdered sugar sifter now.
agggh!! I love these things! hopefully I'll get to inherit my grandma's machine.
Lesley, I'm going to make that soup today. yum!
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baner posted this on February 16th, 2009 @ 3:48:55 pm» quote
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Here is my grandma's recipe for sticky buns. I've changed only a couple of things...I think dark brown sugar is superior, and have increased the cinnamon from hers. You can also add some honey to the sauce recipe, but I'm kind of a purist and prefer my sticky buns without honey. regardless, this potato dough is amazing!
dough
1 pkg yeast
1/4 cup warm water (between 105 and 115 degrees - I use a candy
thermometer and get it as close to 115 as possible).
1/2 cup hot mashed potatoes (waxy or all purpose Yukon Gold are good, avoid high starch varieties)
1/4 softened butter
1/4 cup sugar
1.5 tsp salt
1 cup milk, scalded
1 egg
4-4.5 cups sifted all purpose flour
add water, yeast, and 1 tsp sugar in mixing bowl. let sit for about 5
minutes, so yeast can begin to foam. add milk, potatoes, egg, salt,
remaining sugar, butter and mix. add about half of the flour slowly
and continue to mix. switch to dough attachment and add remaining
flour until incorporated (or just add the rest if using a processor,
or by hand). mix for a few minutes until kneaded.
coat a bowl with nonstick spray and place dough in bowl. cover with
plastic or towel. let rise until double in size, about 1 hour if in a
warm place or 1-2 hrs if in a cooler place (I like to snap a cell
phone pic for reference so I know when it's doubled in size).
after it's ready, punch down and let sit for another 10 minutes. turn
out onto floured board and roll into 12x8 square.
filling:
1/4 cup dark brown sugar
3-4 tsp cinnamon, depending on how much you like
Grandma melts the butter and sprinkle the rest onto the dough
rectangle. I like to soften butter and mix dry ingredients and butter
into a paste, then spread the paste onto the dough. either way is
fine.
after you apply filling, roll from the short end. slice into about 15 pieces.
sauce
1/2-3/4 cup dark brown sugar
1/4 cup butter
1 tbsp glucose corn syrup or Karo
melt these slowly in a saucepan until boiling. boil a couple of
minutes, then pour into bottom of 9x5 pan (I line with parchment
paper). sprinkle with whole or chopped pecans (or skip if you like).
place dough slices on top, and let these rise another 30-35 minutes in
the pan.
preheat oven to 375, and bake 20-35 minutes checking periodically (without letting too much heat out of oven) and remove when golden brown. let cool a few minutes, then invert and peel parchment paper.
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stainedandlit posted this on February 16th, 2009 @ 4:08:10 pm» quote
- I'm a bit iffy about the leek soup - hopefully it'll thicken as it cools, or I'm going to have to add some starch to it. I want it to have a creamier texture. mashed potato flakes will probably work perfectly.
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Girlfoundhere posted this on February 16th, 2009 @ 4:17:02 pm» quote
- those buns sounds awesome
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.lauren. posted this on February 16th, 2009 @ 4:20:41 pm» quote
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i've been making salmon with fennel and potatoes a lot lately.
i don't have a real recipe but i just take small potatoes and slice them kind of thin, and about 1/2" pieces of fennel, and toss them in olive oil and salt and pepper. i put the veggies on the bottom of a casserole dish, and then put the salmon on top of them. squeeze a little lemon juice, salt and pepper on top (maybe some capers if i'm feeling fancy), then cover it and bake it at 400 til everything is cooked through.
it's really simple, it tastes awesome, and clean up is quick!
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stainedandlit posted this on February 16th, 2009 @ 4:22:04 pm» quote
- I did, is that going to fuck it up?
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stainedandlit posted this on February 16th, 2009 @ 4:29:31 pm» quote
- yeah i'm going to keep an eye on it as it cools and see if i need to add a roux or other starch, will keep you updated!
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rebeccadahling posted this on February 16th, 2009 @ 5:34:20 pm» quote
- Leslie, I'd check out Bittman's potato leek soup as a counterpoint to your recipe. Every time I've made it the consistency has been perfection.
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stainedandlit posted this on February 16th, 2009 @ 5:46:29 pm» quote
- will do - mine has no starch in it, so it's obvs meant to be a bit thinner, but i tend to like thicker, heartier soups!
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Iamtryingtothink posted this on February 16th, 2009 @ 6:02:27 pm» quote
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I made a great potato and leek soup the other day.
The basic recipe:
A 3 to 4 quart saucepan
3-4 cups of peeled potatoes
3 cups of thinly sliced leeks
2 quarts of water or stock
1Tb salt
Saute the leeks and potatoes until, you know, whatever, and then pour in the salt and water or stock. Simmer for 40 to 50 minutes.
Mash the vegetables or put it through a food mill or use that hand blender thing.
This is a really basic recipe. I like to add carrots in, and I like to start off rendering some bacon or Pancetta or Guanciale in the pan.
Add cream or butter before serving if you want and put some chives or parsley on top.
I also grate Parmesan on top
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jarrod posted this on February 16th, 2009 @ 6:18:23 pm» quote
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we made garlic pepper seitan on valentine's day. it's super easy and very tasty:
2 packages of seitan
1/2 green bell pepper
1 medium sized onion
5 cloves garlic
1/4 cup olive oil
salt and black pepper
1 tbsp cornstarch
2 tbsp cold water
1. saute the onion and garlic in olive oil until slightly browned
2. add the green pepper and seitan, raise heat a little
3. salt and pepper (i use a LOT of pepper, but it's up to you)
4. reduce heat and cover and let simmer for 35 minutes
5. mix the cornstarch and water and add to the seitan to coat
6. eat like a motherfucker
this has a lot more flavor than the basic ingredients would suggest.
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anorakcity posted this on February 16th, 2009 @ 6:40:03 pm» quote
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one of my favorite things to do with broccoli is as i learned it 'roman style'. simple and incredibly delicious.
1. parboil some broccoli, just a couple minutes.
2. dry it off with a towel or paper towel.
3. slice up some garlic and throw it in a pan with a bunch of olive oil, along with some dried chili peppers or red pepper flakes if you want.
4. after it cooks a little, throw in the broccoli, and resist your urge to stir it. let it just sit for a couple minutes so it gets nice and browned.
5. zest a lemon. turn off the heat, throw it in, along with the juice. it's not essential, but a really nice touch.
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stainedandlit posted this on February 16th, 2009 @ 6:43:17 pm» quote
- oh man i seriously cant stop thinking about pizelles. of everything i made/am making today not one is a sweet thing!
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aroundthewayboy posted this on February 16th, 2009 @ 9:15:31 pm» quote
- just made a parsnip barley stew, from a recipe from the [url]Bloodroot Collective's[/url] feminist cookbook, Political Palate. it was delicious.
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aroundthewayboy posted this on February 16th, 2009 @ 9:16:05 pm» quote
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haha ewps
http://www.bloodroot.com/ [www.bloodroot.com] »
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SHIIIITBALLS posted this on February 16th, 2009 @ 10:13:32 pm» quote
- i just roasted some root vegetables with fresh thyme. no big deal. i am unable to cook anything that takes more brainpower than like, chopping something into quarters lately. i need to be challenged.
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TitsMcGee posted this on February 16th, 2009 @ 10:26:22 pm» quote
- aroundthewayboy- I want to try making my own pasta which is really messy especially without a pasta roller thingy... but I have this recipe for home made ravioli filled with a beet/ricotta mixture, topped with a sage butter sauce and poppy seeds. We should make this together some night. I will send you the video.
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stainedandlit posted this on February 17th, 2009 @ 8:03:17 am» quote
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baner posted this on February 16th, 2009 @ 10:41:43 pm
Lesley, my soup is delicious! I did simmer with the lid on (wasn't sure), and added one potato for thickness.
nice! i'm going to make a roux when i reheat it. glad it's good!
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audreyhorne posted this on February 17th, 2009 @ 7:14:55 pm» quote
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jarrod's garlic pepper seitan was amazing!
leslie if you want a creamy leek dish, we have a really good leek and bean cassoulette recipe
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joe_p posted this on February 17th, 2009 @ 7:36:36 pm» quote
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having been able to cook for awhile but here's the last good thing i made:
Seared Diver Scallop With Cauliflower and Tarator
Tarator:
1/2 cup pine nuts, dry toasted
1/2 cup walnuts, dry toasted
3-4 garlic cloves from a head of roasted garlic (or 2 cloves fresh garlic)
2 slices white sandwich bread, crusts removed
juice from 1/2 large lemon
1/2 cup olive oil
salt & pepper
everything else:
1 head cauliflower, leaves removed, core left intact
1 large sea scallop per person for appetizer, 2-3 each for entree
zest from 1 whole large lemon
1/2 cup olive oil
1/2 cup or so tender celery leaves from heart of celery
1 Tblsp sherry vinegar
1. Tarator: soak bread in water for five minutes. drain and squeeze dry.
2. Combine bread, nuts, garlic, and lemon juice in food processor and process til finely pureed.
3. With motor running slowly add olive oil in a steady stream until incorporated.
4. Remove from processor and salt and pepper to taste.
5. Lemon oil: heat 1/2 cup olive oil over low heat for two minutes til just warm. Remove from heat and add lemon zest. Let infuse at least 1/2 hour.
6. Cauliflower: Cut cauliflower into "steaks" about 1/2" thick. Try to make rounds that fit the shape of the scallops.
7. Blanch cauliflower steaks in boiling water for 4-5 minutes. Drain and pat dry.
8. Heat up 1 Tblspn olive oil and 1 Tblspn butter in sautee pan. Cook cauliflower 4 minutes on each side til lightly browned. Keep warm.
9. Salt and pepper scallops and sear in 2 Tblspns butter 2minutes per side for medium rare.
10. Remove lemon zest from lemon oil.
11. Toss celery leaves with a splash of sherry vinegar.
12. To Plate: 1-2 Tablespoons of Tarator topped with 1 cauliflower steak topped with 1 seared scallop topped with a few celery leaves. Drizzle with lemon oil.
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.francesca posted this on February 17th, 2009 @ 7:39:29 pm» quote
- omg joe that sounds so amazingly delicious
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notyou posted this on February 17th, 2009 @ 8:02:40 pm» quote
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made this for pat and brittany on friday and liked it so much im making it again tonight
http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Asparagus-and-Tahini-Sauce-231789 [www.epicurious.com] »
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brooklyn_ael posted this on February 17th, 2009 @ 8:04:27 pm» quote
- Mmmmm Alix, that looks good
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Lindsay Lohandjob posted this on February 17th, 2009 @ 8:21:55 pm» quote
- i'm making chicken soup tonight with a bunch of ridiculous root vegetables and greens i bought from whole foods. and cayenne pepper. to stave off the flu.
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notyou posted this on February 17th, 2009 @ 8:24:51 pm» quote
- it is :) and super easy + cheap. asparagus has been on super sale at my supermarket and the most costly thing in that recipe is the tahini, which can be as much as $9 if you buy organic. i think it's relatively healthy too, as long as you chose a lean cut of chicken + go easy on the oil. woohoo!
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brooklyn_ael posted this on February 17th, 2009 @ 8:33:44 pm» quote
- I love the reviews on that recipe - like the asshole that tried to substitute peanut butter for the tahini then complained that it sucked.
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Girlfoundhere posted this on February 18th, 2009 @ 12:13:35 pm» quote
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So I made the easiest/most ghetto chicken n biscuits ever in the crockpot last night:
3 boneless skinless boobs, cut into chunks
1 can cream of chicken soup
1-2 cups water (ehough to cover)
half an onion
spices
Throw it all in the crock on low for 5-6 hours. THEN add
1 tube instant biscuits (I used the ghetto krasdale brand bc they were $0.40) torn into inch-ish sized chunks. Cook for another 30 or so mins on high or until they puff up.
Next time I'm gonna put something green in there but this was the cheapest recipe ever and was actually awesome. Ghetttoooo
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stainedandlit posted this on February 18th, 2009 @ 12:41:57 pm» quote
- Making eggplant parm tonight. Breading it with panko instead of breadcrumbs. We'll see how that goes!
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5dollarBud posted this on February 18th, 2009 @ 12:46:37 pm» quote
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panko will work fine, i bet. what do you use to slice eggplant? you got a special slicer or you just do what you can w/ a knife?
i never make eggplant at home because it makes so much and no one around is into it but me
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kristin posted this on February 18th, 2009 @ 12:56:38 pm» quote
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melcore posted this on February 16th, 2009 @ 6:47:27 pm
kristin posted this on February 16th, 2009 @ 1:42:20 pmi have been making pizzelles with my pizzelle machine. de-lish. i just need to get a fancy powdered sugar sifter now.pls to give me some of those pls.
i think i might be in a great position to sell these. ehehe.
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stainedandlit posted this on February 18th, 2009 @ 1:17:21 pm» quote
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5dollarBud posted this on February 18th, 2009 @ 12:46:37 pm
what do you use to slice eggplant? you got a special slicer or you just do what you can w/ a knife?
i have a mandolin, but i usually just use my 8" chefs knife
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stainedandlit posted this on February 18th, 2009 @ 1:17:49 pm» quote
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kristin posted this on February 18th, 2009 @ 1:08:57 pm
i think i'm making joe's linguine & clams recipe tonight too.
oh my godddddddddd lidia bastianich was making this the other day and i was practically licking the tv screen.
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stainedandlit posted this on February 18th, 2009 @ 2:44:35 pm» quote
- eh, what is it, just oil, clams, clam juice, garlic, a little pasta water, maybe some parsley? fucking A delicious.
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stainedandlit posted this on February 18th, 2009 @ 2:49:43 pm» quote
- oh yeah i forgot white wine. i personally would skip the onions and oregano. YUMMMMMmm where'd you get the clams?
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baner posted this on February 18th, 2009 @ 4:38:40 pm» quote
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speaking of onions...
sweet onion casserole
1/2 cup long grain rice - cook 5 minutes
6-7 cups sweet onions, coarsely chopped
1/4 cup butter
1 cup grated swiss or jarlsberg
2/3 cup canned milk
1 tsp salt
cook onions in butter until limp but not browned
combine all ingredients and pour into greased 2 qt. casserole dish
bake at 350 for one hour
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clevergirl posted this on February 18th, 2009 @ 7:57:53 pm» quote
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I'm making Devil's Chicken Thighs from the "Sunday Suppers at Lucques" cookbook. Nom nom.
This website has the recipe [wellfed.typepad.com] »
I'm not making the leeks...just some Israeli couscous with dried cranberries and some mesclun salad.
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stainedandlit posted this on February 18th, 2009 @ 9:26:40 pm» quote
- FIVE STORES to find one non-shitty eggplant.
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stainedandlit posted this on February 18th, 2009 @ 9:30:48 pm» quote
- this shit is too labor intensive, it just went in the oven.
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brooklyn_ael posted this on February 18th, 2009 @ 9:35:42 pm» quote
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clevergirl posted this on February 18th, 2009 @ 7:57:53 pm
This website has the recipe [wellfed.typepad.com]
I'm in love with this blog! Lots of good stuff!
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clevergirl posted this on February 18th, 2009 @ 9:40:24 pm» quote
- I want them to adopt me- did you see their new kitchen?!
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Lindsay Lohandjob posted this on February 18th, 2009 @ 9:42:15 pm» quote
- i just made pumpkin molasses cookies. they/re weird.
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brooklyn_ael posted this on February 18th, 2009 @ 9:43:42 pm» quote
- Yes! I love their cute lil house and awesome updated kitchen.
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Lindsay Lohandjob posted this on February 19th, 2009 @ 12:01:29 am» quote
- ooooh i just made some cream cheese frosting and now the cookies are DELICIOUS, instead of weird.
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Lindsay Lohandjob posted this on February 19th, 2009 @ 12:01:51 am» quote
- i also have around 56 of them, to eat by myself? ahaha
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stainedandlit posted this on February 19th, 2009 @ 7:24:36 pm» quote
- man i hate when i make a week's worth of food and i don't feel like eating ANY of it.
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clevergirl posted this on February 19th, 2009 @ 8:18:55 pm» quote
- Just wanted to bump this to say: brooklyn_ael, I made the braised beef with sweet potatoes tonight for dinner and it was SO good. My husband thanks you.
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TitsMcGee posted this on February 24th, 2009 @ 1:43:40 am» quote
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Just recently made a rib eye steak, a red wine gravey-ish sauce with carmelized onions, spinach, and porcini mushrooms and gouda mashed potatoes. I probably clogged an artery or two but it was reeal good.
I also started a job as the prep cook of a brand new restaurant in Hells Kitchen. We have been workin on bacon-mac n' cheese croquettes, fancy pants jalapeno poppers (deep fried cream cheese, cheddar, with different kinds of peppers, green onions, paprika) and mexican hot chocolate with home-made churros. It's all been pretty awesome. It's called "Sweet Emily's" - go there.
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brooklyn_ael posted this on February 24th, 2009 @ 9:41:58 am» quote
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clevergirl posted this on February 19th, 2009 @ 8:18:55 pm
Just wanted to bump this to say: brooklyn_ael, I made the braised beef with sweet potatoes tonight for dinner and it was SO good. My husband thanks you.
Oh good! I actually decided that it wasn't my thing when I went to go heat it up for lunch a day later. Something about fruit + meat is still weird to me. Glad you liked it though!
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brooklyn_ael posted this on February 24th, 2009 @ 10:11:08 am» quote
- Chili.
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rebeccadahling posted this on February 24th, 2009 @ 10:11:53 am» quote
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imkman00 posted this on February 24th, 2009 @ 10:04:59 am
Okay, I have ground turkey I need to use up, any suggestions?
make chili!
brown the turkey with a bit of olive oil/salt/pepper. while you're browning the turkey simmer beans (kidney, black, canellini, whatever) with a chopped up onion and a bit of salt. Once the beans are tender cook beans, turkey, 2-3 cans of stewed tomatoes, chili powder, a few teaspoons of minced fresh garlic, and a fresh or dried chili or two in a pot on very low heat for a few hours (or dump it all in a crock pot overnight).
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rebeccadahling posted this on February 24th, 2009 @ 10:20:21 am» quote
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i like using chipotle chilis...sometimes they add a bit of smokey flavor and you can get decent canned ones. dice them finely and omit the seeds since they add too much spice that you can't control. you could also get a bit more complex in your flavor profile by making your own chili powder I suppose. also, add any spicy elements very gradually.
and seriously, cooking your own beans instead of using beans from cans really makes a big difference in terms of flavor and how the beans hold up if you're simmering overnight. If you can cook them in veggie or chicken stock all the better. Mark Bittman has great advice/directions on this front.
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5dollarBud posted this on February 24th, 2009 @ 10:25:30 am» quote
- "flavor profile"
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rebeccadahling posted this on February 24th, 2009 @ 10:30:14 am» quote
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no! you don't need to soak for a day at all! To make your own beans:
- Rinse the dry beans
- Put the beans in a large pot, cover with water or stock
- Boil the water/beans and scrape off any foam
- Once the water boils, turn heat down to a simmer and add a roughly chopped onion and a little salt
- Cook until beans are soft, stirring occasionally. Add more water/stock during the process if you need to.
If you're using the beans for chili, you can just dump the whole mixture including the bean water and onion.
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TurkeyTetOffensive posted this on February 28th, 2009 @ 7:05:47 pm» quote
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Our kitchen is finally in some sort of order. Only room in the new place that is. Totally ready to install new counter, wall scones, and under-cabinet lighting.
:D
::rents Zipcar, makes 2,149 stops::
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brooklyn_ael posted this on February 28th, 2009 @ 7:26:13 pm» quote
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simmer posted this on February 28th, 2009 @ 7:02:41 pm
roasting beets now for a salad of... BEETS, walnuts, goat cheese, balsamic. simple, but will cram.
YUM!
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brooklyn_ael posted this on February 28th, 2009 @ 7:28:17 pm» quote
- I would pretty much eat cardboard if it was smothered in goat cheese.
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stainedandlit posted this on March 1st, 2009 @ 7:42:57 pm» quote
- chili con carne tonight, and perry made a blueberry cobbler
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rebeccadahling posted this on March 1st, 2009 @ 8:06:50 pm» quote
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the theme today was chickpeas. I took a 2 lb bag of dried chickpeas, soaked and cooked it w/onion and made...
warm butternut squash and chickpea salad [smittenkitchen.com] »
chickpeas with baby spinach [www.nytimes.com] »
and hummus
I also made this super yummy roast broccoli [www.nytimes.com] » (I omitted the shrimp).
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clevergirl posted this on March 1st, 2009 @ 8:42:12 pm» quote
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Oh hell yes...it's a 10-layer cake which I made for my brother in law's bday party today. Tasty. I think in retrospect, I would have put some tasty preserves between the layers instead of ganache and then frosted the outside with chocolate.
Tonight, leftover lasagna. Tomorrow Tofu Curry from epicurious.com [www.epicurious.com] »
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fjørd posted this on March 1st, 2009 @ 8:49:29 pm» quote
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i'm about to pull these things out of the oven. i have no idea what they're called; it's some street food thing (i *think* they're savory cos my house smells like baked cheese) my buddy brought back from brazil for me. it was a flour - i just added eggs and water, and baked for 45 minutes:
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discongeniality posted this on March 1st, 2009 @ 8:51:24 pm» quote
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mystery poofs!
i made garlic bread but put olive tapenade on it before i put it in the oven and it came out awesome.
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melcore posted this on May 3rd, 2009 @ 8:25:48 pm» quote
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i just made these, but added potatoes. would make again, but with less chipotle peppers next time. on the plus side, i can now breathe through my nose again for the first time in a week.
http://www.vegetariantimes.com/recipes/10544?section [www.vegetariantimes.com] »
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Killick posted this on May 3rd, 2009 @ 8:51:48 pm» quote
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veebs posted this on May 3rd, 2009 @ 8:11:19 pm
today I made fried chicken using Cap'n Crunch. It turned out to be pretty tasty. Would make again.
I've heard of using Cap'n Crunch to bread things. Sounds like some white trash awesomeness to me.
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wordsofprey posted this on May 3rd, 2009 @ 8:52:30 pm» quote
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I've been making the following easy & delicious things too much
-basil almond pesto w/ roma tomoatoe pizza
-orange zested crepes
-eggs topped with dried spices baked in muffin tin (crack egg in each space, 350degrees, 15min)
-finnish pancakes
-sweet potato quesadilla w/lemon cilantro sauce
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veebs posted this on May 3rd, 2009 @ 9:02:47 pm» quote
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Killick posted this on May 3rd, 2009 @ 8:51:48 pm
I've heard of using Cap'n Crunch to bread things. Sounds like some white trash awesomeness to me.
it was both white trash and awesome, though we canceled out the white trashiness with Boyz N Tha Hood
come over sometime and I'll make it.
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caketown posted this on May 3rd, 2009 @ 9:11:11 pm» quote
- my parents didn't let us eat sugary cereal. one time my dad threw out a box of alphabits cereal that my mom bought accidentally (thinking it was just alphabet-shaped cheerios) and we were like D:!!!!!!! in fact, i don't remember having any kind of "sweets" that weren't carob, sugarless candy, or dried fruit until i was well into elementary school.
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kariface posted this on May 3rd, 2009 @ 9:33:11 pm» quote
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Killick posted this on May 3rd, 2009 @ 8:51:48 pm
veebs posted this on May 3rd, 2009 @ 8:11:19 pmtoday I made fried chicken using Cap'n Crunch. It turned out to be pretty tasty. Would make again.I've heard of using Cap'n Crunch to bread things. Sounds like some white trash awesomeness to me.
i ate capn crunch fried french toast a while back and it was amaaaazing
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5dollarBud posted this on May 3rd, 2009 @ 10:15:42 pm» quote
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caketown posted this on May 3rd, 2009 @ 9:11:11 pm
my parents didn't let us eat sugary cereal. one time my dad threw out a box of alphabits cereal that my mom bought accidentally (thinking it was just alphabet-shaped cheerios) and we were like D:!!!!!!! in fact, i don't remember having any kind of "sweets" that weren't carob, sugarless candy, or dried fruit until i was well into elementary school.
hahah i feel your pain. we were only allowed to buy shitty sugar cereal on april fools day. it was like some made up holiday my parents thought was hilarious. i completely appreciate that now but at the time i just wanted to be normal so hard
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5dollarBud posted this on May 3rd, 2009 @ 10:22:25 pm» quote
- honey nut cheerios are ALMOST cheerios though, that's acceptable
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5dollarBud posted this on May 3rd, 2009 @ 10:24:07 pm» quote
- dude one time we were at the store on april fools day, getting our cereal, and we were obviously psyched and we see this girl i went to school with and her mom, and my mom and her are small talkin and my mom is like yeah we only let them buy this on april fool's day! and i was MORTIFIED
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lila_engel posted this on May 3rd, 2009 @ 10:27:32 pm» quote
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caketown posted this on May 3rd, 2009 @ 9:11:11 pm
my parents didn't let us eat sugary cereal. one time my dad threw out a box of alphabits cereal that my mom bought accidentally (thinking it was just alphabet-shaped cheerios) and we were like D:!!!!!!! in fact, i don't remember having any kind of "sweets" that weren't carob, sugarless candy, or dried fruit until i was well into elementary school.
were you allowed to watch tv? i had a carob-filled, tv-less childhood.
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notyou posted this on May 4th, 2009 @ 8:01:06 am» quote
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MAugust posted this on May 3rd, 2009 @ 9:56:26 pm
Yesterday stuffed mushrooms with roasted pine nuts and too much spinach and not enough garlic and onions. They were still pretty good though.
Today, homemade sausage and cheese ravioli with garlic bread. Aaaaaaand grape gingerale.
gross, i still refuse to believe grape gingerale is real. also: not enough bread crumbs?
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caketown posted this on May 4th, 2009 @ 8:39:03 am» quote
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we were allowed to watch tv on principle but the list of shows we weren't allowed to watch was like eighteen pages long, so we were always just like WHATEVER and played outside instead.
i think the first time i knew we were weird food people was this one night when we had a babysitter, and my mom was like IF YOU'RE GOOD, YOU CAN HAVE THIS:
and we were like WAHOO!!!!!!! and the babysitter had this look on her face like we had just crawled out of the forest or something :(
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Colonial Wburg posted this on May 4th, 2009 @ 9:16:28 am» quote
- In kindergarten, I was hanging out at my friend's house in the hippie mountains of Santa Cruz and ate a bag of carob thinking it was chocolate then vomited all over his swing-set.
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5dollarBud posted this on May 4th, 2009 @ 9:24:20 am» quote
- hahaha
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5dollarBud posted this on May 4th, 2009 @ 9:25:40 am» quote
- i ate mad carob covered raisins and bullshit back in the day. and my mom refused to make cookies without putting oats in them. once she made some jello thing with YOGURT in it. which was probably delicious but shit, just don't make jello anything if you're going to go that route
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lila_engel posted this on May 4th, 2009 @ 9:48:32 am» quote
- blair has this amazing story about the year his mom hippied out and made a gigantic cake for his sister's birthday party out of wheat germ, honey, carob, and black licorice pieces to spell happy birthday.
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5dollarBud posted this on May 4th, 2009 @ 9:50:35 am» quote
- i think that was a cosby show episode about denise's daughter's bday party
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daskol posted this on May 4th, 2009 @ 9:51:40 am» quote
- haha carob "chocolate". when we used to have meat for lunch in school (which was kosher), and they forbid people from bringing any kind of desert so that no one would accidentally bring in something with dairy in it. they used to give us carob "chocolate", which has no dairy, for desert. that stuff smelled so wrong. made a fine projectile, though.
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notyou posted this on May 4th, 2009 @ 2:20:42 pm» quote
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annieb posted this on May 4th, 2009 @ 2:13:10 pm
i got the cherry ginger ale about a year ago and it smelled like cherry cough syrup.. i don't remember it being particularly fantastic. i imagine the grape is something similar.
wait wait back up. cherry gingerale is the fucking TRUTH. grape is just...wrong.
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Stevee Ghoul posted this on May 4th, 2009 @ 2:29:09 pm» quote
- tripe fried rice
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lila_engel posted this on May 5th, 2009 @ 7:49:43 pm» quote
- jim, i've seen photographs. maybe the cosby show writers were friends with blair's mom. how about that?
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audreyhorne posted this on May 5th, 2009 @ 7:50:43 pm» quote
- yesterday we made chipotle grilled seitan tacos with pinapple/mango salsa. this was incredibly good, if anyone wants the recipe. tonight is a banana split sundae
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Boulevard007 posted this on May 6th, 2009 @ 5:39:43 am» quote
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Burgers, hot dogs and tater tots. Some say the best in Greenpoint.
Tonight at home I used a food processor to make a fine salad.
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Electrorocket posted this on May 6th, 2009 @ 11:13:36 am» quote
- fine, as in pureed cabbage and mayo?
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clevergirl posted this on May 6th, 2009 @ 5:06:14 pm» quote
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Pork tenderloin with chili rub. Roasted carrots and fennel. Arugula salad with grapes and balsamic vinegar. Creme brulee with blackberries.
Annieb- what is icebox pie? It looks yum.
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clevergirl posted this on May 6th, 2009 @ 5:10:45 pm» quote
- That sounds wonderful. Do you have a recipe for the lemon one?
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real_original posted this on May 6th, 2009 @ 5:11:17 pm» quote
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mmm. blueberry ginger icebox pie.
::drooool::
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brooklyn_ael posted this on May 6th, 2009 @ 6:04:20 pm» quote
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PIE!
All I've been making lately is tacos.
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5dollarBud posted this on May 6th, 2009 @ 6:05:26 pm» quote
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Killick posted this on May 6th, 2009 @ 5:21:30 pm
I do nasty nasty things to some icebox pie.
dude, i think yr just supposed to eat it
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annieb posted this on May 6th, 2009 @ 6:09:19 pm» quote
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Here's the recipe. I put mine in the freezer instead of the fridge; recommendations are to let it get as thick as you can in the pot before cooling it, without burning the bottom of course. And then let it cool completely (i filled the crust at luke warm) before pouring the filling. I used fresh lemons for the juice, too.
Lemon Ice Box Pie
It seems that a lot of the old 1950's recipes have made a resurgence these days including ice box pies! Shawn was out one evening last week, and I found myself looking into the refrigerator (formerly known as and still known to my father as the 'ice box' although ice is no longer required to cool the contents) to see if I could make something special. We only had a bag of lemons, two dozen eggs, butter and lots of condiments and beverages. Finally, I remembered that I had wanted to make this recipe. It was very easy, and if you enjoy lemons as much as I do, then the only hard part will be waiting until it is ready to slice! :)
Lemon Ice Box Pie
For the crust:
1 1/2 cups vanilla wafer crumbs
6 tablespoons butter, melted
For the filling:
6 tablespoons butter
2/3 cup freshly squeezed lemon juice
3 egg yolks
1 egg
1 1/2 cups sugar
Preheat the oven to 350 degrees Fahrenheit. In a small mixing bowl, stir together vanilla wafer crumbs and melted butter. Pat into a 9-inch pie plate. Bake crust 10 minutes. Remove from oven and set aside.
In a large mixing bowl, beat egg yolks, egg and sugar together on high speed for 5 minutes until mixture is very pale and fluffy. Combine the lemon juice and egg mixture in a medium saucepan with the melted butter. Heat over low heat, stirring constantly, until mixture thickens and just begins to boil. Remove from heat immediately and set aside to cool completely. Pour into baked and cooled pie shell. Cover pie with plastic wrap and refrigerate two hours or until firm. Serve well chilled.
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real_original posted this on May 6th, 2009 @ 6:13:18 pm» quote
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Killick posted this on May 6th, 2009 @ 5:21:30 pm
I do nasty nasty things to some icebox pie.
somehow that pie looks a lot less appetizing now :|
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clevergirl posted this on May 15th, 2009 @ 11:57:31 am» quote
- AnnieB- made icebox pie last night, but with 1/3 c. lime juice and 1/3 limeaid. SO GOOD. A+ thanks for the recipe.
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TriciaJonez posted this on May 15th, 2009 @ 12:06:49 pm» quote
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stainedandlit posted this on May 21st, 2009 @ 11:33:00 am» quote
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made pork chops in a leek mustard sauce last night, with quinoa cooked in veg stock w/ sauteed onion, garlic, thyme and lemon juice.
i love quinoa.
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5dollarBud posted this on May 21st, 2009 @ 11:35:24 am» quote
- my roomate makes this quinoa miso soup that rules, it feels like it's healing you from within
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5dollarBud posted this on May 21st, 2009 @ 11:35:30 am» quote
- even if you're not sick
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stainedandlit posted this on May 21st, 2009 @ 11:37:10 am» quote
- oooh that sounds good! two great things that seem like they'd go great together.
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nocleftlip posted this on May 21st, 2009 @ 11:38:33 am» quote
- i made like 3 lbs of left over red lobster shrimp with rice and vegies. i marinated the shrimp in roasted chipotle juice
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rachel posted this on May 21st, 2009 @ 12:29:45 pm» quote
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TurkeyTetOffensive posted this on February 28th, 2009 @ 7:05:47 pm
Totally ready to install new counter, wall scones, and under-cabinet lighting.
mmm wall scones. I have microsoft Word set to autocorrect "scones" to "sconces" - this is one of my top 5 typos
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clevergirl posted this on May 21st, 2009 @ 5:54:07 pm» quote
- Oooh scallops sound perfect for this weather. Nom. I'm making pork tenderloin with sauteed apples. Israeli couscous. Huge green salad. I can't wait to get home!
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Trotsky posted this on May 21st, 2009 @ 8:07:58 pm» quote
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i made
1. chicken w/ a curry sauce made from regular ol' curry powder, greek yogurt, scotch bonnet peppers, and fresh tomato (also, a tiny bit of heavy cream, a dab or sriracha, b/c what couldn't use a dab of either of those?)
2. I grilled up some burgers...incorporated minced garlic and bleu cheese into the meat.
3. I'm not a very good cook, but these were quick/cheap/easy/tasty.
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simmer posted this on February 8th, 2010 @ 6:51:17 pm» quote
- i'm making chili tonight. with cornbread and white rice. i am trying t resist making the chili hot like fire because the ONE food thing my boyfriend isn't crazy about is hot peppers and overly spicy stuff. but i, on the other hand, will practically drink hot sauce.
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gackandcheese posted this on February 8th, 2010 @ 7:37:10 pm» quote
- I just made a butternut squash flatbread pizza with olive oil, rosemary, caramelized onions, parmesan cheese. It's my lazy dinner.
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QueQue posted this on February 8th, 2010 @ 7:42:09 pm» quote
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oh man i was just thinking about this thread (too late for pics) as i plowed through some fish tacos i made.
i cheated a bit though my grandma made the tortillas + beans, but i made the rest.
fried/breaded fish, onions, diced tomatoes, guacamole, salt and lime. and some jalapenos.
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Girlfoundhere posted this on February 8th, 2010 @ 9:29:27 pm» quote
- i made 17lbs of pulled pork with homemade vinegar bbq sauce and coleslaw for the superbowl yesterday. Pulled pork has got to be the easiest and cheapest way to feed an army (and so many people have never had the vinegar bbq...highly recommended.)
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white_trash posted this on February 8th, 2010 @ 9:29:39 pm» quote
- ive been experimenting with tofu and tempeh, trying to tweek the shit til I get it right. I did a baked lemon pepper tofu that came out okay with steamed carrots and cherry tomatoes. Also sweet and sour tempeh with red onion and pineapple served over couscous. I will be a master vegan chef by years end.
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caketown posted this on February 8th, 2010 @ 9:44:53 pm» quote
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Girlfoundhere posted this on February 8th, 2010 @ 9:29:27 pm
i made 17lbs of pulled pork with homemade vinegar bbq sauce and coleslaw for the superbowl yesterday. Pulled pork has got to be the easiest and cheapest way to feed an army (and so many people have never had the vinegar bbq...highly recommended.)
YUM
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Girlfoundhere posted this on February 8th, 2010 @ 9:49:00 pm» quote
- Its mad easy, you just have to have time...12 lbs for 12 hours in the oven at 250 and another 5lbs on low in a crockpot for 7 hours. NO JOKE.
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.francesca posted this on February 8th, 2010 @ 9:53:47 pm» quote
- i just made the greenest potato leek soup. it's like, atomic looking.
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lila_engel posted this on February 8th, 2010 @ 11:19:56 pm» quote
- francesca, what's the recipe? i was just thinking about making a potato leek soup and i lost my recipe somewheres
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notyou posted this on February 8th, 2010 @ 11:23:44 pm» quote
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MAugust posted this on May 3rd, 2009 @ 9:56:26 pm
Yesterday stuffed mushrooms with roasted pine nuts and too much spinach and not enough garlic and onions. They were still pretty good though.
Today, homemade sausage and cheese ravioli with garlic bread. Aaaaaaand grape gingerale.
found those pine nuts in my kitchen cupboard when i moved out last week, maaaaamrrriieeeezzzz like the lalalalaloooooleeee oooh those mushrooms were taasttyyy laaaddaadeeddoooddeedooo (to the tune of "memories" from cats"
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.francesca posted this on February 8th, 2010 @ 11:40:35 pm» quote
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lila_engel posted this on February 8th, 2010 @ 11:19:56 pm
francesca, what's the recipe? i was just thinking about making a potato leek soup and i lost my recipe somewheres
potatoes and leeks in a pot with some water and a veg bouillon.
i wung it this time, may be why it's so leeky.
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Jamie posted this on February 9th, 2010 @ 1:27:16 am» quote
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white_trash posted this on February 8th, 2010 @ 9:29:39 pm
ive been experimenting with tofu and tempeh, trying to tweek the shit til I get it right. I did a baked lemon pepper tofu that came out okay with steamed carrots and cherry tomatoes. Also sweet and sour tempeh with red onion and pineapple served over couscous. I will be a master vegan chef by years end.
let me know if you have anything that needs tasting!
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gimme posted this on February 9th, 2010 @ 11:05:34 am» quote
- http://www.flickr.com/photos/37564385@N06/sets/72157623310565078/ [www.flickr.com] »
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.francesca posted this on February 9th, 2010 @ 2:36:06 pm» quote
- shrink wrapped knitted meat? that's the fucking stupidest thing i've ever seen.
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gimme posted this on February 9th, 2010 @ 3:27:17 pm» quote
- http://www.flickr.com/photos/rubber_slippers_in_italy/4332821818/ [www.flickr.com] »
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lila_engel posted this on February 9th, 2010 @ 5:55:11 pm» quote
- making my turkey sausage spaghetti sauce tonight. freezing a bunch of it for go-to dinners in a pinch.
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simmer posted this on February 15th, 2010 @ 6:38:03 pm» quote
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i made this the night before last: http://simplyrecipes.com/recipes/pasta_with_tuna_arugula_and_hot_pepper/ [simplyrecipes.com] »
i thought it was really tasty, but could have used some shaved parm on the top, which i will do next time. i'll also put in another clove or two of garlic (recipe calls for 2, but i used three).
making this tonight: http://www.whatwereeating.com/recipes/two-tasty-turnover-recipes/ [www.whatwereeating.com] » (the chicken turnovers) along with tomato soup, but the soup isn't going to be homemade.
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professor$1.50 posted this on February 15th, 2010 @ 9:21:02 pm» quote
- i am making parsnip potato soup.
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Sbordone posted this on February 16th, 2010 @ 10:26:18 pm» quote
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I've been all about half-assed chicken savoy lately:
sear the fuck out of some thighs. flip.
cover in shitton of oregano, thyme, and parm.
dump a bunch of red wine vinegar into pan.
chuck in pan in cranked oven.
(throw borccoli or asparagus and potatoes in broiler)
come back in 20 or 30 minutes to awesome dinner
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chickon posted this on February 18th, 2010 @ 12:58:49 pm» quote
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finally made marcella hazan's tomato sauce with onion and butter. super easy, simple but delicious.
http://www.epicurious.com/recipes/member/views/MARCELLA-HAZAN-SIMPLEST-TOMATO-SAUCE-EVER-1273750 [www.epicurious.com] »
also made this the other day for lunch: made a chimichurri (parsley, olive oil, garlic, vinegar, salt, pepper, red pepper, etc..), roasted cherry tomatoes and rubbed them on broiled olive loaves, put on some leftover beef i bought from marlow & daughters, poured chimichurri on top.
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professor$1.50 posted this on February 18th, 2010 @ 1:17:07 pm» quote
- i've been making my own yogurt for while in this thing we sell at the shop and have been really happy with the results. i really love Fage but it tastes sort of... stale now that i have this nice fresh yogurt.
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professor$1.50 posted this on February 18th, 2010 @ 2:06:54 pm» quote
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chickon posted this on February 18th, 2010 @ 1:32:14 pm
yum. how do you make it (the yogurt)?
i use this little maker by donvier:
get the first batch of milk or whatever liquid you're using (works with goats' milk, coconut milk, almond milk, soy milk, etc) heated, temper in a little plain Fage yogurt as the "starter", put it in the maker and start the timer. 14 hours later, voila! for the next batch, you can use a couple tablespoons of yr last batch as the starter.
i eat 1-2 yogurts a day and this saves me a SHITLOAD of money.
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5dollarBud posted this on February 18th, 2010 @ 2:18:04 pm» quote
- my mom would make yogurt in one of those things when i was little. forgot all about that. MEMORIEEEES
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TurkeyTetOffensive posted this on February 18th, 2010 @ 2:21:52 pm» quote
- We made yogurt for a while last year, just doing it old school, with a big mason jar wrapped in cheesecloth. Works great.
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5dollarBud posted this on February 18th, 2010 @ 2:27:21 pm» quote
- man eri pickles all sorts of weird stuff in what looks like SAND to me in giant mason jars. whole lotta weird crap going on in my kitchen <3
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TurkeyTetOffensive posted this on February 18th, 2010 @ 2:52:54 pm» quote
- SAND PICKLES
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clevergirl posted this on February 18th, 2010 @ 3:06:17 pm» quote
- I'm off for the week, feb vacation- so far I made chicken pot pie, chocolate chip cookies, chili, turkey ragu and polenta. Not a bad week of eating in this house.
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professor$1.50 posted this on February 18th, 2010 @ 4:06:29 pm» quote
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TurkeyTetOffensive posted this on February 18th, 2010 @ 2:21:52 pm
We made yogurt for a while last year, just doing it old school, with a big mason jar wrapped in cheesecloth. Works great.
yeah you can definitely do it that way. however, i like the conveniences of temperature control and an alarm. keeps my batches consistent.
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professor$1.50 posted this on February 18th, 2010 @ 6:11:43 pm» quote
- my pleasure!
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