highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Because I have made this twice lately and it's brilliant.

Accessibility and dietary notes )

What you need and what you do with it )

NB: i really can't estimate the serving numbers on this one. No matter how much I scale the recipe down it is always More Than Warranted. Maybe 5-6 as a side dish at these measurements.
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
So I accidentally tipped WAY TOO MUCH rosemary into the first stage of a recipe that called for thyme, and the result was amazing.

Diet and accessibilty notes )

What you need and what you do with it )

Adapted from a recipe in Jack Monroe's 'A Year in 120 Recipes'.
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget
This is a moist, dense, not-too-sweet cake — a birthday favourite around here. Note that this recipe includes raw egg whites. Serves at least 12.

recipe… )
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget
These are adapted from Banana-walnut bread from the Bon Appetit Cookbook edited by Barbara Fairchild, but I wanted muffins and can't be bothered with buttermilk and shortening. The yogurt makes them moist and chewy.

Makes 24 muffins. No special equipment required. Contains egg, dairy and flour.
the recipe )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
This is a simplified and budget-ised version of Melissa Clark's Rosh Hashana recipe at the New York Times. (Which, by a co-incidence of menu planning, I have cooked on the first night of same. Happy New Year, anyone observing!) Southern hemisphere folks might want to save it up for late summer / early autumn, when plums are a thing.

Dietary and accessibility notes )

What you need and what you do with it )
foxfirefey: A seal making a happy face. (happyface)
[personal profile] foxfirefey
This is a vague recipification of a thing I throw together for the majority of my lunches because it will make Sunday dinner and lots of leftovers. It is good if you like lemony things and need something that makes a ton of hearty leftovers with little effort. I use a large 6 quart slow cooker to manage the following, but it can also be baked in the oven for around 45 minutes without the rice involved.

Instructions ahoy )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
I don't get to make Haloumi Pilaf much anymore, because the fried Haloumi really needs two people to eat it up (it tastes weird after it's cooled) and because haloumi is really hard to find here.

Today I finally made an acceptable alternative. I also solved my 'the spinach in this dish is giving it a grainy texture, wtf I thought I'd washed the stuff' problem, *and* the goat's cheese will last with the leftovers.

Dietary and accessibility notes )

What you need and what you do with it )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
For Christmas, my parents gave me Karen Page, The Vegetarian Flavor Bible, which is essentially a giant dictionary of (vegetarian) foods, each one listed with all the other foods they taste good with. As I was flipping through it, I discovered that fennel and butternut squash were supposed to taste good with each other, and with cheese, and the idea for this soup was born. It turned out well!

Dietary and accessibility notes: This soup can be made either vegan (no cheese) or vegetarian (with cheese garnish). It requires some chopping (especially of the fennel bulbs - you could substitute pre-chopped butternut squash, onions, and garlic), and an immersion blender, blender, or food processor for pureeing.

Ingredients )

Instructions )

Edited to add: [personal profile] sid has suggested that this might also be good with goat cheese, a suggestion I can only agree with. If so, you may want to increase the salt a little.
peaceful_sands: butterfly (Default)
[personal profile] peaceful_sands
I've got some chicken thigh fillets that need to be used up super urgently (as in today) and so I'm seeking some ideas for things that are quick and easy to do with said chicken pieces and can be frozen for long term use.


Can anyone help me out?
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
"Recipe" for what I just did:

One Le Creuset 4 qt soup pot
Turn to medium-high heat
2 tablespoons olive oil
Dump in chopped up onion, celery, and carrots (my grocery store sells these in a nice package)
Stir around and let them hang out with the oil for a while (5 minutes? Ish?)
Smoked paprika and mudflats
Add two chicken breasts, chopped small
One 32 ounce thing of turkey broth
One tablespoon chicken better than boullion
Add season salt and lemon pepper
Cover and let cook on medium heat for the next 30 minutes.

Meanwhile, make your gnocchi according to package. (In this gluten-free household, we use CoraBella's gluten free gnocchi. A lot.)

As soon as the gnocchi and the soup are both done, drain the gnocchi and add it to the soup. Mix well, serve.

From start to us finishing up eating, this took less than an hour.
foxfirefey: A seal making a happy face. (seal of approval)
[personal profile] foxfirefey
Someone created a vegetable wellington and it looks amazing. I AM TOO LAZY TO MAKE THIS but somebody should and tell me how it goes.
redsnake05: A vintage redhaired girl bakes with enthusiasm (Creative: vintage redhead bakes)
[personal profile] redsnake05
I made this cake last night and everyone loved it (from a too-cool fourteen year old to a retirement-age colleague). It's from The Women's Weekly Baking Collection.

Ingredients and method )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
A new deli has opened in my neighbourhood recently, and a couple of weeks ago I stopped in to check it out. As soon as I ordered my vegetable sandwich, the owner had me pegged as a vegetarian, and she spent the rest of my wait for my sandwich explaining the vegetarian options she already offered, and asking me for my suggestions. She tried to induce me to try some roasted red pepper-smoked gouda soup, but my takeout preferences run to things I can't make nearly as well myself (like amazing delicious sandwiches on massive sesame-challah buns) and soup doesn't fit that category. However, having determined that roasted red pepper-smoked gouda soup is a thing, I decided to make some.

I used this recipe as a guideline, and came out with some pretty delicious soup. If the prospect of grating up a bunch of fancy cheese and melting it into a pot of pureed veggies sounds like something you'd enjoy, this is definitely a soup for you.

Dietary note: This is largely vegetarian, depending on your tolerance for cheese that may use animal rennet. If you only eat rennet-free cheese and rennet-free smoked gouda is something you can get your hands on, not a problem. If not, I'm afraid the cheese is what makes this soup (although you might be able to get something similar in taste with a combination of liquid smoke and some kind of sharp white vegetarian cheese).

Accessibility note: This is a pretty easy soup chopping-wise; it's pureed, so no need to be finicky about chopping the veggies. It does require an immersion blender (or at least some kind of blender) and opening some jars, though.

Smoked Gouda, Roasted Pepper, and Tomato Soup )
blueraccoon: (Default)
[personal profile] blueraccoon
I made chicken soup Friday night, recipe and notes below, and it came out well (I've made this before and I think I mostly know what I'm doing with it). I'd like to make lentil soup next, or split pea soup, but I don't have recipes for either and the last time I tried to make split pea soup it didn't come out very well and I dumped it all. If you have a go-to for either soup, please share? I'll take vegetarian or non-vegetarian recipes, I don't care. I do have a crockpot so slow cooker versions are fine, although I generally make soup on the stove. The only thing I would ask is please no curries; I'm not a fan.

becc's chicken soup )
franzi1981: (Default)
[personal profile] franzi1981
Hi!

I'm interested in what you guys cook for work lunch? I'm in the US for the time being and there's no canteena or healthy food option near my work place. We do have a microwave at work, but that's it. Eating out every day is super unhealthy, but I also am very unimaginative when it comes to preparing food...

I'm trying to see if Paleo is doing anything for me, but I'm not religiously following the rules. Trying to cut down the unhealthy carbs (no pasta :(), though.

ANY suggestions are welcome though, so I can move beyond salad ;)
weaverbird: (Autumn)
[personal profile] weaverbird
Fall is soup weather! This recipe is a good soup for cooler weather - hearty, filling, healthy and thrifty. It uses dried legumes, as being both healthier for you and less expensive than the canned variety, but feel free to substitute canned if you don't have the time or inclination to simmer beans.

Recipe and picture below the cut )
princessofgeeks: (Default)
[personal profile] princessofgeeks
You guys, I was so proud of this, because I pretty much created this myself after reading a couple of online recipes about what to do with all these leftover cooked lentils I had in the freezer.

Read more... )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
I made what I consider a delicious batch of vegetarian friend rice for supper tonight, and since I was writing it up anyway in the hope of being able to reproduce it in the future, I thought I'd share it here as well.

Dietary note: I made this with egg, so it's not vegan, but it would probably be pretty tasty without egg, with extra cabbage, or with some crumbled tofu.

Accessibility note: This dish involves several preparation steps including pre-cooking the rice and pre-making the sauce. It also requires chopping (although you could use pre-chopped or grated carrots and pre-shredded cabbage to cut down on that) and ten to fifteen minutes of standing over a hot wok or skillet stirring.

The sauce I used come from my favorite cookbook, Audrey Alsterburg and Wanda Urbanowicz, ReBar Modern Food Cookbook, and it's great for general stir-fry purposes too. Here's the recipe:

Soy Chile Sauce )

Here's the recipe for the rice:

Vegetarian Fried Rice )
redsnake05: Chocolate cake, looks delicious (Creative: Cake)
[personal profile] redsnake05
I have been getting more excited about very very traditional baking recently, and this delicious shortbread recipe is now a staple in my biscuit tin. It is ridiculously short and keeps extremely well.

Recipe and notes etc )

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