highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Adapted, with what I call success, from Anna Jones' A Modern Way To Eat:

Dietary and accessibility notes )

What you need and what you do with it )

This makes about 5 servings. It's sort of like vegetarian harira, which means I'm going to be disappointed in the way the frozen portions turn out, I suspect.
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
This is my go-to winter soup recipe and my go-to vegetable soup recipe. It's the product of a slow evolution from this recipe in the March 2009 issue of Canadian Living: Hearty Vegetable Soup, which I've gradually modified to my liking. It's a pretty flexible recipe, actually, built on a foundation of tomato, onion, garlic, cumin, cinnamon, and oregano. Feel free to use the root vegetables and legumes of your choice! Likewise, it can be scaled up or down. I usually make it in my 10-litre soup pot, which the full recipe fills about halfway, but I've also made it in a tiny, 1-litre pot!

It's vegetarian (and indeed, vegan), and forms its own delicious broth as it cooks, so there's no need for pre-made stock or broth. It does, however, require some significant chopping and stirring.

Ingredients (in Imperial and Metric volume units) )
Directions )

The original recipe suggests serving the soup with sour cream, which would undoubtedly be tasty, but it's equally tasty on its own. It also makes excellent leftovers - its flavor improves once it's been sitting for a while.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Tonight I made faux-Moroccan chicken for myself and [personal profile] xtina, based on a Cook's Illustrated recipe that I modified fairly heavily for our various dietary restrictions. It was mild and savory-sweet and delicious. I'll definitely be making this again.

Modifications in case you want to try the original recipe: I used unsalted broth rather than low-sodium, diced raw carrots instead of a can of diced tomatoes, and dates instead of dried apricots. Instead of spicing it up with garam masala I measured in cumin, coriander, and cardamom. I put in half an onion instead of a whole one, and three cloves of garlic rather than four. I left out the suggested 2 Tbsp minced fresh cilantro.

Incidentally, Cook's claims this takes 30 minutes, including prep. They lie. From when I started prep to when I served dinner was almost exactly 1.5 hours. I suppose there are ways I could have been more efficient, but I have a hard time picturing this taking less than an hour.

Soi-disant Moroccan chicken tagine with carrots, chickpeas, and dates )
sid: (cooking Whisk)
[personal profile] sid
15 ounce can chickpeas (garbanzos), drained, rinsed
1 medium yellow onion, chopped
8 ounce can no-salt-added tomato sauce
1 Tbsp curry powder
1 tsp cumin
1/4 tsp cayenne pepper or to taste (if you have wussy tastebuds like mine you'll want to start with less)

Wow, this is simple but good! read more )
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Adapted from In the Kitchen, by Melbourne food critics Alan Campion and Michelle Curtis. The book's definitely worth the investment: I've only had it for a couple of months and it's become the Everything Cookbook in the household.

Accessibility and dietary notes. Also, equipment )

Ingredients and method )

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