mathsnerd: ((die maus) pfannkuchen maus)
[personal profile] mathsnerd
This is a very nice soup for autumn, with its vibrant orange colour, and if you dial the ginger up like I did in the options below, you have a perfect meal for someone with a horrible, nasty cold who needs all the natural lurgy-fighting essences she can get. With the ginger at the normal level, in my experience, it's also a soup for kids.

Accessibility Notes: You will need to be able to chop veg, stir in a pot, and blend either with an immersion blender or by transferring to a blender and back to the pot.

Carrot Ginger Soup )

Enjoy!
lifesnotasong: (Isabela)
[personal profile] lifesnotasong
I've been making this pretty often lately, so I thought I'd share. I modified a chili recipe from Smitten Kitchen to work with my crockpot, and changed a few ingredients to work with what I tend to have in my kitchen. This chili is nicely non-spicy (for the wusses among us, myself included), and the recipe usually makes 6 servings for my girlfriend and I, though servings will vary based on serving size. It freezes and reheats well, making it great for packed lunches (assuming you have a microwave handy).

On to the recipe! )
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.
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 )
fish_echo: betta fish (Default)
[personal profile] fish_echo
Slight rambling wrt motivation for cooking with lavender. )

There are two dishes here, the lavender-and-corn and the summer squash. They go rather well together and combine to make a light supper, although if you'd rather have a full meal, I'd suggest adding a nice toasted starch-- ideas I contemplated were: naan, lightly toasted cornbread, a very not-rich biscuit, fresh tortillas, or maybe a simple quesadilla. (Um, yeah, and I also was thinking that a bit of my father's homemade beef jerky would have gone quite well too. Which is clearly not a starch. So, um, let your tummy guide you.)


QUICK DESCRIPTIONS
Recipe 1: Corn with Lavender
A subtle play of flavours in a refreshing summery dish. The warm and soft corn is nicely complimented by the cool and crisp lemon cucumber. It requires a little bit of time and attention during the cooking but isn't inherently difficult.
Recipe 2: A Basic Summer Squash Sauté
Quick, easy, tasty.

Time and serving sizes for making both
1.5 hr-ish
2 people for supper

Photos
I took pictures with my phone, but it's new and I'm having a devil of a time getting it to talk to my computer. Once I get around to figuring that out, I'll update this with pictures. When I do that, I'll drop a quick note to the comm whenever that happens, because I know some people find pictures helpful.


Corn with Lavender )


A basic summer squash sauté )


I'm sorry that this is all very rough and informal! :( If I'm unclear or if you have any questions, drop a comment and I'd be happy to help!

And if you have any suggestions, observations, etc etc, please also drop them in comments!

Faux Pho

Apr. 4th, 2011 09:49 pm
starfish: Teal'c in foodservice hat - caption "Would you like fries with that?" (Fries)
[personal profile] starfish
This was dinner tonight. I sort of made it up based on a couple of pho recipes I looked at, modified to fit the time I had available. It was extraordinarily tasty. My quantities may not be your quantities; I wanted plenty extra for Osirus to have as leftovers - he is under the weather and will benefit from soup this week. This made a LOT of soup.

Ingredients )
redsnake05: Chopping an onion (Creative: Cooking)
[personal profile] redsnake05
So, it's autumn here where I live, and a Snake's thoughts turn to carbohydrates. I had the urge to make dumplings, so I kind of half-invented dumplings cooked potsticker style but with a vaguely Eastern European-ish flavour. Precise, I know.

This recipe is vegetarian, and vegan if made with soy (or nut etc) milk and oil

Recipe, such as it is, under the cut )

Now, the questions. I am sure many of you have experience with dumplings, while I am very much a beginner. Tell me, what is a good way to wrap up your fillings so that there is not a huge wodge of dumpling on the top, and also so they don't fall apart. I kind of wrapped mine up like an origami envelope, but I feel I am missing something. Second, we do not routinely eat dumplings where I live, but I love and adore them. What are some other inventive ways of filling and cooking them? (I'm vegetarian, but feel free to include your favourite meat recipes, I will still read them with interest)
highlander_ii: Tom Creo's left arm with rings of tattoos from "The Fountain" ([TomC] tattoos - lft arm)
[personal profile] highlander_ii
It's the recipe off the back of the chocolate chip package, but hey, with a few modifications, I made it better! =)

Link to the Milk Chocolate Chip Oatmeal cookie recipe

*whistle* SUBSTITUTIONS!

* switched out the butter for butter-flavored Crisco shortening (I like chewier cookies)
* switched out the brown sugar for Splenda brown sugar blend for baking
* switched out the white sugar for Splenda sugar blend for baking
* switched out 1/2 cup of the white flour for whole wheat flour
* left out the damned raisins

I also put the batter into a 9x9 pan to bake that way, rather than dollop 30+ cookies on to sheets - eh, I'm lazy. *g*

However - if you go the method of the 9x9 pan - turn the oven temp down about 25* (to 350* from 375*) (( adjust as necessary for the individual crankiness of your oven )) and bake for 20 mins, check the cookie, then an additional 5 if necessary.

Enjoy!! =)
highlander_ii: House stacking 2 coffee cups ([House] I stacked them)
[personal profile] highlander_ii
Like I said in my journal: "Okay, so I stole the idea from Ben & Jerry's, but their snickerdoodle ice cream was so damned good, I had to try to make my own w/o the cookies in the middle. (They just detracted from the ice cream part!)"


I don't remember where I found this, but this is the basic recipe that I modified:

Snickerdoodle ice cream:
Prep Time: 10 mins Total Time: 1 1/4 hr

Ingredients:

* 1/2 cup sugar
* 1/2 cup brown sugar, firmly packed
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (freshly ground if available)
* 2 cups heavy whipping cream
* 1 1/2 cups half-and-half (the fat-free version can be used)
* 1 1/2 teaspoons vanilla extract

Directions:
1. 1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
2. 2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.

Alterations:

I substituted butter flavoring for the vanilla, but then added about 1/2 a teaspoon of vanilla in anyway, b/c it needed it.

However - 1 1/2 teaspoons is too much butter flavor, so I need to cut that back a little, probably to 3/4 of a teaspoon or so.

I added an additional 1/4 tsp of cinnamon, but I think that needs to be upped another 1/4 tsp

But it comes out really yummy!

Next up, I'm gonna try the 'premium style' ice cream - you know, where you make the custard and then turn that into ice cream (b/c what I'm making now is more ice 'milk' than ice cream - it's not thick enough for my tastes).
staranise: Chocolate-covered strawberries. ([personal] Absolutely delicious)
[personal profile] staranise
Hi there!

I'm trying to find a cake recipe for my nephew's first birthday--his mom really wants to make him one and take pictures. However, he's allergic to wheat (not gluten or other grains), milk, peanuts, and eggs. We do have egg replacer, milk replacer, and rice and arrowroot flour, but none of us know anything about cooking with them.

Any help, please? His birthday's on August 18.
via_ostiense: Eun Chan eating, yellow background (Default)
[personal profile] via_ostiense
I love making pickles. It's a recently acquired love, since I avoided pickles for the first 24 1/2 years of my life, but something made me try them last year, and they were delicious and crunchy and something I could make at home. Delicious, crunchy, and labor-intensive kitchen work? Sign me up! The only problem is that white wine vinegar makes for the best pickles (in my experience, pickles made with distilled white vinegar are harsh), as in this recipe for pickled wax beans, and white wine vinegar, particularly in the quantities needed for pickling, is expensive.

Enter home-made wine vinegar. I'd read about how home-made wine vinegar was far more delicious than store-bought wine vinegar, and how it was a great, frugal way to make use of any leftover wine, and so I tried making wine vinegar in a few different ways:

recipe, method, mistakes to avoid )
fish_echo: A photo of cast iron pots over an outdoor fire (Cooking-Cast iron pots over outdoor fire)
[personal profile] fish_echo
Down the way from where I live there's a bookstore I really like-- it carries new books, used books, old books, sheet music, CDs, and records. They were having another cookbook sale today (they seem to do those fairly frequently or maybe I'm just really good at noticing it when they do) and I picked up 'French Cooking in Ten Minutes' by Edouard de Pomiane, written in French in 1930, first translated into English in 1977. Just flipping through it I've already found two recipes which amused me, so I though I'd share:


Lobster with Mayonnaise
Buy half a cooked lobster. Serve it with a homemade mayonnaise. That won't take very long to make, so spend the extra time decorating the serving platter with a few lettuce leaves, some black and green olives, capers, or anything else that comes to mind. You will feel yourself becoming an artist.


Fried Mackerel
Have your fish seller clean a mackerel. Wash it and wipe it off when you get home. Make 2 or 3 slits in each side with a knife, and roll the fish in flour. Cook it for 10 minutes in a frying pan containing smoking hot oil or very hot butter. Sprinkle the mackerel with salt and chopped parsley before serving.

I forgot to tell you to open the window. I'll bet you did, anyway.


crossposted to [personal profile] fish_echo and [community profile] omnomnom
redsnake05: Art by Audrey Kawasaki (Crafty!Jack)
[personal profile] redsnake05
The birthday party went off without a hitch - and the egg-free recipe for the cake was successful (although you'd think by now there would be a way to stop the smaller kids from trying to blow out the candles as you're lighting them).

Recipe this way )
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 )
seidskratti: Cowboy scientist riding a protozoan. (SCIENCE!)
[personal profile] seidskratti
It feels like summer here in the Southern US and other parts of the Northern Hemisphere, so that means it's ice cream time! My mother has a 2qt Cuisinart ice cream maker which she kindly allows me to use, and I love the thing. It makes delicious, smooth homemade ice cream, sorbet, frozen yogurt, frozen custard , etc., usually in under an hour. Sometimes in under half an hour. Great investment if you like the frozen desserts.

Past experiments have included a dairy-free dark chocolate pomegranate sorbet and a butter-pecan frozen custard that was almost too rich to eat. It not only stood on its own, it pulled out a buttery switchblade and threatened other flavors to back off. It was still delicious, though, and making the butter pecans was fun (I might re-do that recipe this year to make it a little lower-fat. I'll try and post that if I get around to it.)

Today, though, I was trying to make something to please my parents, since it was their kitchen I was sabotaging (and did I ever). I settled on something with chocolate and coffee, since they're both coffee fans. I also had to do a bit of improvising with ingredients, but it was super-easy and turned out well.

Recipe under here... )
rosefox: Green books on library shelves. (Default)
[personal profile] rosefox
I am all full of chicken piccata and disinclined to finish my article, even though I am literally past the 95% mark. Instead, I post the recipe, originally from Cook's Illustrated (one of the few places I'm willing to pay for online content, because their recipes are just that good).

Chicken piccata with zucchini ribbons and orzo )

(crossposted to my journal)
ringspells: (Default)
[personal profile] ringspells
Here I give you a very rich dessert. Brownie base, coffee-flavoured* cream in the middle, topped with a soft meringue. (*You can use different flavourings for the cream: you can use only vanilla flavouring and skip the coffee, or you can use a different flavouring of your choice.)

Ingredients )


Directions )

A visual of the end result )

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