highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
If anyone's wondering what kind of day today is, it's the kind of day where I put a pot on to boil for pasta, and come back five minutes later to find the pot's hob cold and the one under the chopping board has melted the chopping board and a plastic container-lid.

Meanwhile, a Good Recipe from last weekend. Adapted from Campion & Curtis' In The Kitchen.

Accessibiltiy and dietary notes )

What you need and what you do with it )
wendelah1: (cooking)
[personal profile] wendelah1
This was loosely adapted from Lina's Awesome Lebanese Spinach, Beef and Rice. Follow the link to see the original. Essentially, I liked the sound of the ingredients but thought the cooking methods and the directions needed updating. I tweaked the seasoning to my family's taste-buds. Serves 6.

to the recipe )

Slow Cooker

Jul. 6th, 2012 11:25 am
zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
[personal profile] zarhooie
I've had a friend ask about tricks for slow-cookers. Do you have any? What are your favorite recipes?

My mom's chili recipe under the cut!
This stuff *defines* omnomnom )

-Kat
amalnahurriyeh: XF: Mulder, looking down and laughing (mulder laugh)
[personal profile] amalnahurriyeh
I'm a vegetarian who only really cooks meat from scratch on holidays, so I'm hoping someone here can help me out. I've got a rib-eye roast (a smallish one) for Christmas dinner tomorrow, and I'm considering making it in the slow cooker, so I can use the oven for cooking the veggies without having to worry about the timing for the roast. The original plan was to roast it with a mustard-white wine glaze. Can I do this in the slow cooker without any loss of flavor, or will it really need the high heat sear of the oven? Any suggestions for how to adapt the recipe?
wendelah1: (cooking)
[personal profile] wendelah1
I just found this recipe (on Facebook!) and I'm going to try it as soon as brisket goes on sale again. From America’s Test Kitchen Slow Cooker Revolution, this recipe has gotten excellent online reviews, which is why I'm posting it personally untested.

recipe under the cut )

Maybe I won't wait for brisket to go on sale. I'd serve this with smashed potatoes and steamed broccoli. Needless to say, you need a large-sized slow cooker for this one. I'm probably going to go with four rather than five pounds of meat for my five quart cooker, but it you have a six quart size, you should be fine.
amalnahurriyeh: XF: Plastic Flamingo from Acadia, with text "bring it on." (Default)
[personal profile] amalnahurriyeh
Last night's Christmas dinner went off pretty successfully, so I thought I'd share the recipes. Sorry, I forgot to take pics. We're a little constrained, because our group contained a vegetarian (me) and a celiac (my wife), so there had to be accomodations.

Our menu was:
  • Roast beef with mustard sauce and parsnips
  • Stuffing risotto
  • Mashed sweet potatoes with smoked gouda and chipotle goat crema
  • Green beans sauteed in butter
  • Dessert: Fruitcake bread pudding and chocolate-cherry-coconut clafouti


recipes and thoughts below )
gwenhyffar: (Default)
[personal profile] gwenhyffar
I'm going primal, so instead of doing wonderful things to potatoes, rice or pasta, I need to think of more wonderful things to do to meat and veg.

This one worked very well for me and is simple to make. )
silvercaladan: (double bam)
[personal profile] silvercaladan
About a year ago, I felt an urge to attempt to make my own curries from scratch. So I went out and purchased all the spices, and gave it a whack. Unfortunately, such an endeavor is not to my liking; it took too long and was too complicated. Much easier to buy the pre-made pastes.

Now I'm stuck with all of these spices! Fortunately, a little bit of hunting turned up a delicious, simple recipe with minimal effort: Tandoori Beef

The recipe above from the Whole Foods website is reproduced below with some comments on its implementation.
Enjoy! )

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.
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
I haven't been getting enough protein lately, so most of what I'm making is to help with the deficiency. And I basically came up with this one while writing notes in my senior sem Wednesday. All measurements are, as ever, total guestimates. I'm very sorry.
Mock curry, thisaway! )


awils1: Eggs in a fry pan --- one of my foodie icons. (Eggs-1)
[personal profile] awils1
So, I have bok choy, beef mince, and egg-plant. What can I make with them? No allergies to consider :)
laughingrat: Shatner&Nimoy eating, in costume (FUD)
[personal profile] laughingrat
Freely adapted from a recipe in the October Cooking Light. A nice slow-cooked beef roast with veggies; turns out flavorful. Could be done in a crockpot as long as you're willing to dirty a skillet or something in order to brown the meat first.

Recipe behind the cut )
rainbow: drawing of a pink furred cat person with purple eyes and heart shaped glasses. their name is catastrfy. (Default)
[personal profile] rainbow
Preheat oven to 300F.

This works for a lb of meat up to as large of a tightly sealed baking dish you have, just adjust quantities. I don't measure anything and just eyeball quantities depending on what I have and what I want.

Beef chuck or any tough cut, cut in 1-2" cubes
1-2" chunks of raw pumpkin
slices or chunks of raw onion
1" pieces of celery
any other hearty veg you like that sounds good -- sweet potatoes, yam, celeriac, etc, are all lovely -- in 1-2" chunks
garlic (anywhere from a whiff to many cloves depending on what you like)
some red wine/raw acv/kombucha or other acidy type liquid
any herbs you like that sound good
salt and pepper
If you want to add a tart note and some antioxidents, add some blueberries, as many as you like. You can stir in some sweetened cranberry or cranberry-orange sauce if you like (I like fresh cranberries mixed in, but they're too tart for everyone else so far *g*)

Mix everything well and put it in a heavy cast iron baking dish with a tightly fitted lid. Put in oven. After 30 minutes turn the oven down to 200-250F and bake until tender, 4-8 hours (depends on how much; smaller amounts and meat in smaller pieces takes less time; larger chunks and larger quantities take significantly longer).

Excellent on day one, even better reheated (in a very low oven) the next day.
karohemd: (Chef)
[personal profile] karohemd
topped with Roquefort cheese and served with creamed summer greens and sauteed potatoes.

Very simply: Sear the steak in the pan on all sides, put on a slice of cheese and put the pan in a medium oven for about 10 minutes until the steak is done to your liking and the cheese has melted.
I only put on the cheese after 5 minutes so it didn't get as soft as I would have liked but I'll know next time.



Bigger )
lola: Louise Brooks Wings (leighton slip)
[personal profile] lola
[personal profile] invisionary recced this comm, and what a delicious place it appears to be!

So I come with a recipe that is currently making my whole little house smell divine. Hope you enjoy!

Recipe behind cut )


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