jjhunter: Watercolor purple ruffled monster with mouthful of raw vegetables looks exceedingly self-pleased (veggie monster)
[personal profile] jjhunter
Cheap, easy, stores well, and can be jazzed up with further additions to vary latter servings - this recipe is one of my fallback staples.

ingredients )

Instructions:
Heat oil in heavy-bottomed pot (you'll need a lid later) and saute onion and garlic until translucent. Add ginger, tumeric and curry powder and saute a few minutes longer. (Can add more oil if necessary.) Add rice and saute for a few more minutes to coat the rice. Add the lentils, stock, raisins, and sunflower seeds, and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes.

Excellent served with yogurt, or with Waldorf salad.

Extras my mom recommends:
Would be good with butternut squash...roasted in chunks (with parsnips perhaps? ) or bake the squash, scoop it out and whip it with a bit of orange juice and nutmeg. Saute some dark greens (chard, spinach) with olive oil, garlic, pinenuts as a second vegetable.
foxfirefey: A seal making a happy face. (happyface)
[personal profile] foxfirefey
This is a vague recipification of a thing I throw together for the majority of my lunches because it will make Sunday dinner and lots of leftovers. It is good if you like lemony things and need something that makes a ton of hearty leftovers with little effort. I use a large 6 quart slow cooker to manage the following, but it can also be baked in the oven for around 45 minutes without the rice involved.

Instructions ahoy )
wendelah1: (cooking)
[personal profile] wendelah1
You all know how much I love my slow cookers. What you may not know is how much I love Mexican food. Last week, I bought a pork shoulder with the intention of making carnitas, only to find I'd lost the recipe I was planning to use. So I found another one online. Thank goodness for the internet.

This recipe calls for about half the amount of pork I had purchased, so I had to improvise. It still turned out great. I'd forgotten to buy avocados and it was too late to run out for them by the time I remembered, so we ate the meat right out of the cooker with flour tortillas and bottled salsa and hot sauce. Yum. The second night, I took out about half of the left-over shredded meat, fried it up in a huge skillet, served it on corn tortillas with the usual fixings. I think I am going to freeze the rest for a day when I don't feel up to much cooking.

The original recipe is by Melissa d'Arabian of the Food Network. Pork Carnitas


to the recipe )
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 )
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
~2 tablespoons olive oil
4 chicken breasts
1 cup chopped onion
Mushrooms (I used canned, lord knows how much; not many?)
~3 tablespoons garlic (um, ish? I think? THERE WAS A LOT OF MINCED GARLIC, OKAY?)
~1/2 teaspoon pink salt
1 cup chicken broth
Rosemary, um, tablespoon or so ground? Maybe more?
3 pinches sumac
~2 to 3 tablespoons lemon juice
1 teaspoon (or so) cornstarch

Turn heat to medium high; let oil heat up. Drop chicken breasts and onion in to cook. Get chicken white on both sides; add in garlic and rosemary, saute for a minute or so and then add sumac, and lemon juice and then wait another minute and add in the broth and the mushrooms. (I would actually have added another 1/2 cup to a full cup of liquid, because I really liked the flavors and would have liked more broth/gravy left once I added the cornstarch.)

Turn to medium-low and cover for 15 minutes. Poke it occasionally.

If you are not a paranoid bitch, another five minutes at this point probably would be fine. I went for another 10, then diced the chicken, took some of the broth, blended it with cornstarch, blended it into the broth, and let it thicken as I added the chicken back.

We served this over slightly-sticky rice that had garlic and onion powder, a bit of lemon pepper seasoning, and some coconut milk in it.
peaceful_sands: butterfly (Default)
[personal profile] peaceful_sands
So I was serving quiche for dinner this evening and decided to make some coleslaw to go with it. It's ages since I've made coleslaw myself despite the fact that I far prefer it to the shop bought stuff which, for my taste, is always far too drippy and smothered with way too much mayonnaise.

I thought I would share my pseudo-coleslaw with you and see if anyone has any suggestions for the next batch. I've not included quantities because it's basically an 'as much as you feel like' kind of recipe - nothing is going to go drastically wrong if you use different quantities.

My ingredients

White cabbage
Red onion
Raw mushroom
Carrots (I picked some Chantenay ones which are supposed to be a little sweeter than the average)
Dried apricots
Mayonnaise

I diced everything (except the mayonnaise!) threw it in a bowl and mixed it up and then added enough mayo to coat but not drown the veg. And the nice thing is there's enough to go on lunch tomorrow. Today I didn't add them, but I also sometimes throw in a few chopped fresh chives.

I like adding the apricots for just that occasional bite of something a little sweeter. I know the shop bought ones sometimes include pineapple or sultanas, which is what made me begin to think about what else could go in. So does anyone have any other suggestions of things that they add to coleslaw for just that hint of unusual.
cougars_catnip: (Default)
[personal profile] cougars_catnip
This is a favorite autumn meal. Brining the pork insures your roast is juicy, flavorful, and perfectly seasoned all the way through and is an essential part of this dish so don't skip this step.

Read more... )
jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (Default)
[personal profile] jjhunter
From the Co-op's homemade cookbook binder.

Wash and de-stem 1 bunch KALE; chop finely. Pour on 1 TBS OLIVE OIL and 1/4 TBS SALT. Roll up your sleeves and toss and squeeze the kale until it wilts, about 3-5 minutes or so. Let sit 30 minutes.

Dice 1/4 RED ONION. Whisk the juice of a LEMON into a TSP DIJON MUSTARD a pinch of SALT, a grind of PEPPER, and the ONION. Let sit 15 minutes.

Slice or dice 1 AVOCADO & salt lightly; toast 1/2 c[up] ALMONDS and chop; grate/shred 1 peeled CARROT and 1-2 peeled BEETS.

Whisk enough olive oil into mustard-lemond mixture to make a dressing. Add avocado, almonds, and root vegetables to kale and toss. Dress to taste.

Variations:
(1) Use 3-4 beets instead of the carrot. Substitute some grapefruit or orange juice for the lemon juice, and add the flesh of a grapefruit or orange.
(2) Add scallions, sesame, and toasted nori; make the dressing from mirin, sesame oil, tamari, and rice wine vinegar; substitute a very little ginger for the onion.
(3) Substitute for the root vegetables a diced tomato or two and some shaved parmesan.
killing_rose: I'm not on no yellow brick road. I've got a mind and a heart and guts of my own. (Yellow Brick Road)
[personal profile] killing_rose
So we're slowly going through the suggestions from the onion post (thank you all, by the way; you are awesome), and cooking at least one a day. 

Today's dinner was apricot chicken, as suggested by [personal profile] alias_sqbr . It was really, really tasty. So thank you so much!!!

We used a modified version of the recipe on Rachael Ray's website.
Cut for recipe )

 

killing_rose: Cast of Tin Man with the words "not in kansas anymore" underneath them (tinman kansas)
[personal profile] killing_rose
So here's the thing: our house has an onion in it for the first time in....we don't know. Probably 10 years. We're even planning on buying a bulk bag tomorrow.

The family member who has an onion allergy is out of town for 15 days, and Roommate and I need onions. 

We want your onion recipes. The recipes you love that are fantastic because of onions, because onions are the primary ingredient, whatever.  Any onion recipes.

Please. We're menu planning tomorrow, and between us.... we have two recipes, maybe, that involve onions. And we really want onions in every meal. (Except maybe breakfast. Maybe.)


[Seriously. Onions. We miss them.]

Help?


Edit: The breakfast comment isn't because we don't want to eat onions in breakfast, but that both of us have breakfast-related issues and are very unlikely to eat more than a smoothie for breakfast. And also time-related issues. So, yeah. Breakfast is not really a meal we make.

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 )
silvercaladan: (family)
[personal profile] silvercaladan
 Its christmastime in the south, and the heat is afoot. But whether its 20 degrees or 70 (wahoo, Texas) outside, you can always enjoy this family classic: Corn Casserole.

Its about the easiest and most delicious thing you can make, and makes a fabulous side dish to go along with your Christmas Ham... I hear some families make turkey, but in my family, you eat (deep fried) turkey only for Thanksgiving. I'm sure the casserole'd taste awesome with both.

Deliciousness below... )
amalnahurriyeh: XF: Mulder, looking down and laughing (mulder laugh)
[personal profile] amalnahurriyeh
One of my friends is getting married in a few weeks in his hometown, and threw a potluck picnic today for those of us who can't travel to be there in person. I asked him if he had any particular requests, and he asked for "that salad you made at your birthday party last year, with the vinaigrette?" So this is the salad.

Salady Goodness )

The happy couple are about to leave New York and take up itinerant residence in multiple other countries (it's very exciting being an academic), which means they asked for no gifts, but I couldn't resist, so I bought them some chocolate, which I figure they can snarf on the plane to their wedding destination.

omg chocolate )
silvercaladan: (relax)
[personal profile] silvercaladan
 Now, don't be alarmed by the title of the entry. From scratch, you say! That always means the recipe is hard!

Never fear, the simple ingredient list will both please your budget and satiate your hunger. French onion soup is one of the staples around my house, as the recipe makes a lot (for when you can't cook tomorrow) and warms the belly. I know its summer, so warm things aren't always in demand, but when its rainy and gloomy outside, there's nothing better than a glass of wine and delicious, delicious soup.

soup slurping below )
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 )
cheyinka: A sketch of a Metroid (Default)
[personal profile] cheyinka

So I finally actually measured and wrote down what I did when doing my "hmm, a little of this sounds good, a little of that would be good" impromptu cooking! The one thing I didn't do is keep track of how long it took to cook the chicken, so the "45 minutes" part is a guess.
This involves canned tomatoes (but fresh would be good too) and marinated mushrooms, along with chicken, obviously; I think this would work if you have a meat substitute that has the texture of chicken breast. Amounts below are for serving two people when pasta is also served.

on to the nomnomery! )

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