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: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Dear Internet, I made a delicious. I made it by smashing together two daal recipes and this soup recipe. I was aiming for dhal consistency, but I think I put too much water in, so I have really chunky soup.

Dietary and accessibility notes )

Ingredients and what you do with them )
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This evening I had planned to make the autumn vegetable roast from easy vegetarian one-pot, but I had some white wine and a craving for Tarragon Chicken Tray Bake - but neither tarragon nor chicken. A bit of googling, the vague process outline from In the Kitchen's spicy vegetable bake, and this happened:

Dietary and accessibility notes )

Ingredients and method )

This works perfectly well as a one-pot meal. If I were serving it at a dinner party, though, I would accompany it with something... I'm thinking of my mother's cold rice and apple salad, which doesn't seem to be duplicated online but is not entirely unlike this rice salad here. Chronic meat-eaters might find baked vegetables like this a good accompaniment to roast chicken (stuff with sliced apples? Or is that overkill on the apples... lemon might counter-balance the sweetness nicely).

~

** I haven't worked out the ideal temperature / time ratio. An hour was nooot quite enough at 180 degrees. Either up the temperature or extend the time! I have this problem with the spicy vegetable bake, too.
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 )

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
wendelah1: (Default)
[personal profile] wendelah1
I made this recipe last night, with minor modifications, which I'll note in brackets. It is scrumptious, served with brown rice, or potatoes. The recipe is from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, which you can purchase for yourself at Powell's, or read it at Google books. I highly recommend this cookbook. Every recipe I've tried of hers has been a winner. It took me 35 minutes to get this into the slow cooker; however, I'm an experienced cook and I've made this before, so gauge yourself accordingly.

To the recipe! )
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
[personal profile] jesse_the_k
[personal profile] sasha_feather came over for lunch last month, and we created NOM soup! I am immodestly proud of my soup summoning ways! It's perfect for winter since it doesn't require freshies. It even got a thumbs' up from the better beet bureau, aka [personal profile] were_duck


Four-Way Root Vegetable Soup
SERVES: Four as a main course, six or eight as soup course

TOOLS
One burner
8 quart stock pot (the soup is only four quarts but it's much easier if you've got plenty of room to stir)
Tablespoon measure
One cup measure
Great sharp knife
(Immersion blender/food processor/blender/potato masher+strong arms) see note A
(Ladle)

PREP
measure:
One tablespoon cumin powder

mince:
Fresh ginger root big as your thumb (or more)
Two fat cloves of garlic (or more)
One small onion

pick stalks from, wash thoroughly, and drain:
Large handful fresh cilantro (Chinese parsley)

peel off skin and dice in half-inch cubes:
Two medium turnips
Two medium carrots
Two medium sweet potatoes
Two medium beets (see note B)

Mix
1 tablespoon Better than Bouillon Chicken Base (see note C)
1 cup boiling water
stir vehemently until base is dissolved

ASSEMBLY
Drizzle two tablespoons of olive oil (or whatever oil you prefer) in your soup pot
Heat on medium until fragrant (or you see the heat waves)

Stir in minced ginger, garlic, and onion thoroughly to coat with olive oil. Turn down to medium-low, stir frequently, and keep an eye on it so it caramelizes instead of burning (around 10 minutes)

Stir in diced root vegetables to coat. Cover and check every five minutes, stir if it makes you feel better (it does it for me). After they've joined in, cook for another 15 minutes.

Add in the bouillon-water mix, then three more cups water

It should come to the boil in around 8 minutes. Cover, turn down to low, and clean the kitchen for forty minutes.

This soup is tasty no matter how you serve it.

For sensuous delight, puree it, and it's transformed into gourmet orange fog. Serve in large bowls generously decorated with cilantro leaves.


Variations
My original plan was to add around one-half cup of coconut milk right before serving, but after I tasted the puree, I realized it was thick and creamy all on its own. But if you're feeling the need for coconut milk, or heavy cream, or sour cream, this soup would be an excellent place to fold some in. For creamy + protein, some soft tofu in the puree stage would do nicely.

The root-vegetable proportions when mixed with 4 cups of liquid were perfect, and I'd leave them alone. To satisfy my unending protein hankerings, I sauteed 1/2 lb of pork tenderloin dice and plopped them in to the soup as we were about to eat. Let me know if you have other ideas!



NOTES &c
A. Puree for heavenly texture.
I'm fortunate to have an immersion blender, which means I can puree something in place, without having to lift and pour hot heavy soup from a pot to a blender and back. But then my stock pot is non-stick, so I can't do it in place. But! I had [personal profile] sasha_feather over for lunch, and she did the heavy lifting. If you use a blender/food processor, you'll probably have to split the liquid into three portions.

B. Beet Peeling Frustration
I can't peel raw beets without gouging myself a lot. This method works but is a pain, so I welcome suggestions.
1. Snip off the greens one inch above the bellybutton
2. Drop beets in boiling water for five minutes
3. Pick them out of the water with the stem handles
4. Drop beets in ice cold water for five minutes
5. Grab the peeler and go

C. Better than Bouillon
This soup base (an aromatic, moist mix with the texture of toothpaste) is truly all that and a slice of coconut creme pie. They come in scores of flavors and a wonderful variety of containers, from an 8 oz home size to five-gallon plastic barrels. Yes, gluten-free, dairy-free, vegan, also chicken, ham, mushroom I can't remember them all.
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
(Due credit: 'In the Kitchen', Campion and Curtis, for their blueberry pikelet recipe; Crepes of Wrath for the caramel idea, [personal profile] clavicular and [personal profile] kayloulee for nomming on variations of this recipe over the past few months.)

Dietary and accessibility notes )

General note: Unlike the Crepes of Wrath version I linked to, this pancake lacks structural integrity and won't make nice stacks. Using whole berries or bannans would help, as would using wheat flour. Personally I feel structural integrity is secondary to deliciousness.

Measurements are in Australian standards and ingredients/tools by common Australian terms.

Ingredients and method )
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 )
poulpette: cropped picture of an illustrated octopus (Default)
[personal profile] poulpette

This cake. I have quite a love affair with this one. It can be a bit dense, but the older I get, my love for it grows at the sam-ish rate. It's a recipe from my paternal grandmother, who would bake one every year without fail for my dad's birthday, since it was his favourite. She doesn't bake any more, which is a shame, but she handed us some of her recipes.

Prep time: 15 minutes, Cooking time: 30 minutes.



Genovese Bread )

* I have absolutely no idea whether or not it is a Genovese speciality. It's what my Grandmother and the rest of my family call it.

** You can totally cheat and not foam the eggs white (add whole eggs in step 2 instead). But the resulting cake will be denser, and will feel heavier in your stomach. Either way, it's quite tasty.

octette: (Default)
[personal profile] octette
my mother loves flan, so i made it for her for mother's day. i did a lot of internet searching, and all the flan recipes i found were super complicated, or had ingredients in them that made me suspicious. finally, i turned to the cookbook i used to teach myself how to cook when i was a little kid: mccall's, from 1968. this recipe is quick and simple, and easy enough for a novice to do successfully.

it came out absolutely perfectly -- my mother loved it, and it looks beautiful.

recipe for flan, from 1968 mccall's cookbook )
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.
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... )
abyssinia: Jonas standing on ramp, looking at gate, with Daniel behind him (SG1 - Daniel & Jonas who I used to be)
[personal profile] abyssinia
So I just made eggplant parmesan for my roommates and remembered how tasty my recipe is (I have yet to have someone not love it) and how healthy it is for eggplant parmesan, so I thought I'd post it here. I think it's modified from something I read in a cookbook once, and I'm trying to guess my measurements, since I just throw things together, but here goes:
[also, I didn't list as such, but this would be easy to make vegan, dairy-free or gluten-free]

eggplant paremsan )
lorita: (Default)
[personal profile] lorita
This is one from my mother's big box o' recipes, which means the original came from heaven-knows-where. Another successful product with my culinary guinea pigs (aka my D&D group). This is a marinade recipe, so time it accordingly. Very easy.

Read more... )

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