sixbeforelunch: joan watson, no text (elementary - joan)
[personal profile] sixbeforelunch
I got this idea from a Gwyneth Paltrow cookbook, and while I doubt my Publix pita bread would meet with her approval, it's a really good idea. I can think of all sorts of modifications. Next time if I feel like getting fancy, I may try adding some shredded chicken and spinach.

Pita Pizza

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killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
Recipes (well, sort of):

Pan fried gnocchi:

1 package pancetta (or any other pork)
One half large onion, chopped
One bell pepper, chopped
One package (gluten free) gnocchi
Some rosemary
Some olive oil (unless using bacon or pork with decent amount fat)

Cut the pancetta in half. Put half of this in skillet on medium-high heat with onion and pepper and oil as needed.

Pull out pancetta at some point, let the onions/pepper get to deliciously caramelized. Add rosemary about this time.

Once your gnocchi is done boiling, drain and add to the skillet. Add rest of pancetta, make certain there's enough oil, flip it about 2 minutes in, and remove within five minutes.

Waffle iron hashbrowns:

Tater tots
Waffle iron

Get out of waffle iron. Add frozen tater tots to your waffle iron. Keep it pressed down long enough for everything to cook and meld together. You want it crispy-crunchy. Takes about six minutes.

peaceful_sands: butterfly (Default)
[personal profile] peaceful_sands
So I was serving quiche for dinner this evening and decided to make some coleslaw to go with it. It's ages since I've made coleslaw myself despite the fact that I far prefer it to the shop bought stuff which, for my taste, is always far too drippy and smothered with way too much mayonnaise.

I thought I would share my pseudo-coleslaw with you and see if anyone has any suggestions for the next batch. I've not included quantities because it's basically an 'as much as you feel like' kind of recipe - nothing is going to go drastically wrong if you use different quantities.

My ingredients

White cabbage
Red onion
Raw mushroom
Carrots (I picked some Chantenay ones which are supposed to be a little sweeter than the average)
Dried apricots
Mayonnaise

I diced everything (except the mayonnaise!) threw it in a bowl and mixed it up and then added enough mayo to coat but not drown the veg. And the nice thing is there's enough to go on lunch tomorrow. Today I didn't add them, but I also sometimes throw in a few chopped fresh chives.

I like adding the apricots for just that occasional bite of something a little sweeter. I know the shop bought ones sometimes include pineapple or sultanas, which is what made me begin to think about what else could go in. So does anyone have any other suggestions of things that they add to coleslaw for just that hint of unusual.
eleanorjane: The one, the only, Harley Quinn. (Default)
[personal profile] eleanorjane
In the winter - which is rapidly approaching here in Aus - I love risotto, but I don't love standing at the stove for half an hour to make it. Enter my adaptation of Dabbling In The Delicious's Forget the Stove Risotto.

Deliciousness herein! )

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