highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
This is pretty much the recipe from Leanne Brown's Gooxd and Cheap, with a few tweaks according to what I had on hand.

Dietary and accessibility notes )

Serves 2

What you need and what you do with it )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Adapted from a leafy salad at 101 cookbooks

Accessibility & Dietary Notes )

What you need and what you do with it )

I served this as a side dish to a roast chicken, and then took the leftovers and cooked them into a risotto using the basic recipe I used here. Om nom nom.
lizcommotion: Spongebob's pet snail Gary wearing a chef's hat (spongebob gary chef)
[personal profile] lizcommotion
I may have impulse bought a 4 lb. bag of quinoa from Costco the other week. Today I felt comfortable enough to try using quinoa instead of couscous in a highly butchered version of the way my Libyan mother-in-law cooks it. (Hers involves lamb, and more vegetables that I didn't have on hand, and probably some other things I don't know. It's delicious.)

The most important part of this recipe is a spice mixture called b'zaar. There are probably different ways of making it (just as there are different ways of making any curry powder.) If you have the ingredients, I highly recommend making some and using it in things like lentils, couscous, etc. It's nommy. However, in a pinch you could probably substitute another pre-made curry powder.

B'zaar (Libyan Curry Mix)
Read more... )

Libyan Style Quinoa
Read more... )

finished cooking photo )
jjhunter: Drawing of human JJ in ink tinted with blue watercolor; woman wearing glasses with arched eyebrows (JJ inked)
[personal profile] jjhunter
From the Quaker yellow cornmeal container.

1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.

9 servings.
acelightning: shiny purple plate with cartoon flatware (eats03)
[personal profile] acelightning
This is a clear, syrupy caramel sauce which goes well on ice cream, cheesecake, plain cake, filled dessert crepes - almost anything you'd want caramel sauce on, although intensely chocolate things tend to overwhelm it. I call it "double serendipity" because of two "mistakes" I made that turned it from a fairly basic caramel syrup into something with a deep, intriguing flavor.

The first mistake was that I put a dollop of Lyle's Golden Syrup(*) in at the beginning. The cookbook I was looking at had two recipes for caramel sauce, a clear one and one made with cream, and they were on facing pages. The recipes started out the same, but the cream sauce called for golden syrup. When I realized my mistake, I figured it wouldn't make any difference in the end, and it would give it more flavor.

The second mistake I made was to cook the first batch too long; when it cooled, it wasn't spoonable. I had to add more water and boil it some more to get the proper consistency. I had added the flavorings at the end of the first cooking process, which is normal, but they got thoroughly boiled when I re-cooked the mixture. The taste was ambrosial! The second time I made it, I cooked it the right amount of time, and added the liquor and vanilla at the end again... and it was just rum-flavored caramel sauce, tasty enough, but nothing special. Somehow adding the flavorings before the final boiling cooks off the raw alcohol taste and makes everything meld together into a uniquely delicious flavor. (And one of these days I'm going to try adding a bit of sea salt.)
DOUBLE SERENDIPITY CARAMEL SAUCE

1 cup granulated sugar [200 g caster sugar]
1/4 cup [60 ml] water
1 very heaping tablespoonful of Lyle's Golden Syrup(*)
Have ready by the stove:
1 cup [240 ml] very hot water
3 tablespoons [45 ml] dark rum (I use Appleton's Jamaica Rum, which is very flavorful)
1 tablespoon [15 ml] pure vanilla extract

Place the sugar, the smaller amount of water, and the syrup in a heavy saucepan with a capacity of at least 1 quart [1 liter]. Cook and stir over moderately high heat until everything is thoroughly dissolved, then stop stirring and watch it until it turns a deep golden color, but don't let it get too dark or it will start to taste bitter. Remove the pan from the head and slowly and carefully add the larger amonut of water - it will boil up in a great hissing, bubbling fuss. Stir a bit, then add the rum and vanilla, which will probably bubble up a little more. Return the pot to the stove, reduce the heat a little, and stir until everything is dissolved again. Bring it back to the boil and stop stirring. Boil it until it has reduced to 1 cup [240 ml] in volume; I periodically pour it into the heatproof cup I measured the water in, and then pour it back into the pan if it needs to cook more. When it's done, let it cool in the heatproof cup until it's just warm, then pour it into a jar with a lid. Store, covered, at room temperature. (If your room is chilly, after a couple of days the syrup may start to form crystals around the edges; if they bother you, reheat it gently while stirring.)

(*) Lyle's Golden Syrup is a British product that is now found in many US supermarkets. It's "refiner's syrup", the thick, golden, slightly brown-sugar flavored syrup that's left at the end of the sugar-refining process. It not only adds color and flavor, it helps prevent candies and sauces from crystallizing.
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This recipe began as the Honey and Five Spice Lamb from the Women's Weekly Modern Asian cookbook. Personally I've liked it better with beef, and chicken was delicious; and in fact it wouldn't require meat at all (perhaps halve the sauce/marinade if going vego, unless Tofu is involved).

Accessibility/dietary notes )

Recipe this way )

Feeds 4, or thereabouts, depending on how much stuff you put in it. Vegetables can be swapped for... other vegetables.

Note: measurements are in Australian measures; tablespoons are 20ml but I don't imagine it makes all that much difference in this dish.
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This recipe comes from the original Australian Women's Weekly cookbook. It's supposed to be a pikelet recipe, but IMHO the batter is too thin and it works better if you make big thin pancakes out of it. [Note - my idea of a 'pancake' is a thin batter in a wide circle that can be rolled. But not as thin as a crepe. A pikelet is closer to an American pancake or flapjack. Yes, I know, this is linguistic ridiculousness at its best.]

Dieterary and accessibility notes, alternative recipe )

Ingredients and method )
iamshadow: John Barrowman cradling a cup of coffee possessively (Coffee)
[personal profile] iamshadow
death cake picture
Click for recipe, and my notes!


Very very adaptable recipe with brilliant GF results. Completely diet destroying (unless one is aiming for butter, fudge, chocolate and nuts).
For those who can't have coffee, chocolate, nuts, etc - this is a surprisingly good recipe for you, as it's entirely adaptable to what you like and what you have lingering in your cupboard. I've made a bunch of suggestions for alternate ingredients, but feel free to go wild with ones I haven't listed. I'm sure your results will be ace.

Also, if you DO make it GF, ask people to taste it, then tell them it's GF. Nobody will believe you. I've done this half a dozen times, and the reaction is always the same.
highlyeccentric: Inception - Arthur in his badass waistcoat (Inception - badass waistcoat)
[personal profile] highlyeccentric
Tasty, tasty pilaf with mild spices, sultanas/raisins and delicious haloumi. What more can you want?

This recipe is: Vegetarian*; not absolutely reliant on having nuts (although they're delicious)
Accessibility notes/ this recipe requires: A fair bit of chopping and fine motor work, quite a lot of faffing around taking things in and out of a hot frying pan, a number of small individual steps, and at least two pots/pans.
Serves: 4-6
Credit: Original recipe here.

* Although it occurs to me that I have no idea if Haloumi contains rennet, so depending on your standards of vegetarianism you may want to check that.

And lo, a recipe )
sinensis: fred astaire, dancing-from "funny face". (fred)
[personal profile] sinensis
Potato salad in any form is one of my favorite things. This version has a vinaigrette dressing.

Read more... )

Thai curry

Feb. 17th, 2011 09:38 pm
sofiaviolet: drawing of three violets and three leaves (Default)
[personal profile] sofiaviolet
I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.

Thai curry

Ingredients (per serving)

  • ½ can (approx. 7 oz) coconut milk
  • 0 to 6 birdseye chili peppers or similar, according to taste (I use 4)
  • dried basil, lots
  • fish sauce
  • ½ to ¾ tbsp curry paste
  • one chicken breast fillet or one half boneless thigh, sliced
  • red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced
  • ½ to 1 cups rice

  • Directions

    1. Possibly begin making rice.
    2. Coconut milk in saucepan of appropriate size.
    3. Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
    4. Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
    5. You should probably make the rice here if you didn't earlier.
    6. Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
    7. About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
    8. Serve and eat.

    I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).
    fadedwings: a camera and a heart (cookies)
    [personal profile] fadedwings
    pumpkin scones!

    I was in the mood for scones and I had canned pumpkin on hand and I found this recipe over here.

    I really liked them. The icing was my own addition and if I had made them for breakfast I think I would have skipped it but I made them for an evening snack and they were perfect for that.

    I also put the recipe under the cut as well as some of the things I did a little differently...

    Read more... )
    abyssinia: Sam Carter looking up and smiling, math equations in background (SG1 - math makes Sam happy)
    [personal profile] abyssinia
    Good morning (or whatever time of day it is where you live) Omnomnom-ers

    In the past year I've learned to enjoy beets, and in a moment of weakness at the farmer's market yesterday I picked up, for $8, a really giant bag of not-quite-perfect beets. The only problem is, now I'm not sure what to do with them.

    I was wondering if anyone had any borscht recipes they swear by, or any other beet recipes in general.

    My default beet recipe is:

    1) Slice beets into thin pieces

    2) Toss them in a little oil, then season somehow (Italian seasoning, parmesan and breadcrumbs, garlic powder, whatever)

    3) Lay them on a cookie sheet and put them in the oven at 400 F for 20-30 minutes.

    And while it is very yummy, I don't think I can eat the entire bag this way.
    cheyinka: A sketch of a Metroid (Eeek! A Metroid!)
    [personal profile] cheyinka

    This recipe is a modification of a recipe from delishfood.wordpress.com and a recipe from Gastronomy Domine. The modifications are mostly from not having all the ingredients required, and from realizing that the fish didn't seem to be cooking fast enough.

    recipe follows! )
    tehkittykat: utena is no prince charming (vintage; cookin mama)
    [personal profile] tehkittykat
    This is my dad's recipe for chili con carne. You could likely sub in chicken or tofu if hamburger isn't your thing-- unlike a lot of chilis this one isn't pureed half to death to make it a smooth consistency, so it needs some kind of protein chunkiness to give it the right texture/effect.

    You could also likely brown up the meat and toss it into a slow-cooker for the day if that's more your thing.

    Materials

    1 lb of ground beef (80/20 or 85/15)
    1 8 oz can of tomato sauce
    1 16 oz can of dark red kidney beans
    bag of frozen peppers/onions (look for the pepper/onion stirfry or else get the 2 packets of chopped pepper and chopped onion) (this is actually handy to have on hand for a lot of pepper-onion based dishes, not just chili)
    chili powder to taste (start with a teaspoon and work up)
    salsa OR a can of diced tomatoes with chilies, drained (optional for added heat)
    large saucepan or pot with lid for cooking in

    Process

    1. Brown the meat and drain off excess fat.

    2. Add the frozen pepper/onion mix (how much depends a lot of how much you're into veggies; I usually use at least half the bag)

    3. Add chili powder-- at least a teaspoon, or more to taste.

    4. Stir well, add drained kidney beans and tomato sauce.

    5. Stir, taste, adjust seasoning. Turn the heat down to medium and add the lid. This is where you want to add the salsa/tomato and chili if you're adding it.

    6. Once the mixture is bubbling, turn it down to low and allow to simmer. Go for at least 15 min, though 30 min is better. Stir occasionally while simmering.

    Usually served hot over rice or wrapped up in tortillas with cheese and lettuce/tomato/salsa/guacamole. If serving with rice, you can start the rice cooker when you start the chili and they'll be done at the same time.

    Keeps very well in the fridge, tastes a bit better the next day.
    thingswithwings: parker smelling a delicious orange (lev - parker mmmm food!)
    [personal profile] thingswithwings
    This is a really simple food, but so easy and quick and delicious that my roommate and I eat it at least once a week for breakfast. It fulfills many nutritional requirements, and is vegetarian (if you eat eggs).

    breakfast burritos )
    greenbirds: (Default)
    [personal profile] greenbirds
    This recipe was one of those "what can I make for supper with what's left in the pantry?" sorts of things, but it was easy and came out really tasty, so I'm sharing. It should be relatively easy to adapt for the carnivorous (I'm not) by substituting real sausage for the Tofurky sausage and chicken stock for the veggie stock. :) This makes two big bowls' worth, so scale up as needed.

    The recipe! )
    neekabe: pile of thin rope (Default)
    [personal profile] neekabe
    This is a nice easy basic bread recipe that can be easily modified for whatever you want. Spice bread, herb bread, cinnamon buns, cheese buns your imagination is the limit.

    There's about 30 minutes of actual work. Total time is around 2-3 hours depending on how long it takes for things to rise.

    From Food that Really Schmecks

    Read more... )

    I have yet to screw up this recipe, even when doing things like making it at 4am. The first time is a little stressful, but once you get a feel for what the dough is supposed to feel like it's much easier. If you put in too much/too little flour it will just make a heavier/less substantial bread respectively.
    distractionary: dark-haired young man in plaid shirt eating a sandwich (it's peanut butter jelly time!)
    [personal profile] distractionary
    So I've been meaning to post this for ... about a month, I think. At least. Um. Oops?

    This is the recipe for my dad's sweet potato souffle, which is not ... really ... the same as his mother's version. Both (and a half) are included here. This is vegetarian if your working definition does not exclude eggs or butter.

    As he sent it to me... )
    zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
    [personal profile] zarhooie
    OK, first a little bit of background. Back in early September, I went out for tapas with [personal profile] domtheknight and [livejournal.com profile] nudaydreamer. There were many delicious foods to be had, but the most delicious was the garlic potato salad. I couldn't stop thinking about it, so today I decided to make some. I went and looked up a recipe, altered it a bit and voila! Delicious fuds for all!

    Recipe under here )

    OMG you guys. For serious, this is SO TASTY. The garlic and the chili are perfectly tempered by the starchy sweetness of the potatoes. This is super easy too, so it is definitely a good thing to have in your recipe book!

    Happy eating!

    -Kat

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