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This recipe is really versatile, and goes well on top of any greens or toast! I even put it on rice sometimes! It really shines the best on some kale, maybe add some couscous if you're feeling crazy!
( balsamic chickpeas! )

highlyeccentric

I made a first-round attempt at this on the weekend, and the following represents the conclusions my partner (who is more accustomed to roasting pork than I) and I came to about getting it right next time. The base recipe I was working from was this one, from the promotional food magazine in the grocery store, but I added the walnuts and assorted other bits and bobs.

( Dietary and other notes )

( What you need )

( What you do with it )

I served this with a side of kale sautéed with bacon, because in for a pig in for a... bacon?

blueraccoon

These are my favorite cookies in the world, I think, I've made them so many times I memorized the recipe. I share with you here because the original recipe is paywalled and this recipe should be more available.

( notes, accessibility, equipment needed )

( ingredients & recipe )

highlyeccentric

It is my firm belief that the word moist is a good word in correct context, and the correct context is cake. Moist cake, moist soil, maaaybe a moist sponge. Not, under any circumstances, moist erogenous zones.

So, I have re-subscribed to a veg box delivery service, which means TOO MANY VEGGIBLES. Again. Thus, I set out to make carrot cake. My most likely victims for extra cake are vegan, so it had to be a vegan carrot cake. I adapted it from the bbc good food recipe, and optimised for making 12 large cupcakes and one loaf tin, rather than a layer cake.

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Step 7 is: realise you have too much vegan carrot cake, seek to inflict it on your friends.

jjhunter

My mother's recipe, likely adapted from Somewhere On The Internet
===

Start your oven preheating to 325 degrees Fahrenheit.

In a large dutch oven, or other oven-safe pot (must be able to hold at least 13 cups with room to stir without spilling):

Heat low a mixture of:
- 1/2 cup oil (canola or safflower)
- 1/2 cup of honey
- 1 tablespoon of vanilla

Continue to heat and alternate adding + stirring in:
- 1 cup wheat germ
- 1 cup unsweetened coconut flakes
- 1 cup sesame seeds
- 1 cup chia seeds
- 1 cup flax seeds
- 1/2 cup sunflower seeds
- 1/2 cup cashews
- 7 cups oats

Put into the oven for fifteen minutes; pull out and stir; put back into the oven for another 15 minutes, etc. Continue to cycle for 45-60 minutes, or until well browned but not burnt.

Allow to thoroughly cool. Store in glass. (I usually end up with multiple jars.) 1/2 cup of the result with milk and some fresh fruit is a pretty great breakfast.

jesse_the_k

Thanks to

runpunkrun, gluten_free is open for business! All our content is gluten-free. We also welcome dairy-free, egg-free, gum-free, nut-free, oat-free, rice-free and soy-free recipes. We share recipes and resources: we talk about the food (and not why we're eating restricted diets).

kay_mulan

Ingredients: 2 lbs squid, 1 large onion, 7 garlic cloves, salt, 1 glass grape juice, flour, paprika, 3 tablespoons grated or powdered dark or semisweet chocolate

1. Clean squid of beak and eyes, put ink sacs aside

2. Cut into pieces and lightly fry in frying pan. Then add onion, grape juice, chocolate powder, and paprika.

3. Blend ink sacs with some salt and water, add to saucepan, leave to boil. Serve in sauce.

kay_mulan

Ingredients: 2 lbs eel slices, flour, salt, olive oil, 1 cup chopped parsley, 7 cloves garlic, 5 cups vegetable stock, one large onion

1. season eel with salt, coat in flour and fry in very hot oil, set aside

2. in very hot oil, lightly fry two tablespoons flour and one chopped onion until later golden; add stock and boil for a few minutes after adding parsley and smashed garlic cloves

3. combine

monksandbones

It's been ages (plus an international move), but after eighteen months at my parents' place, I have a kitchen of my own again and I'm back to cooking. To celebrate, and in the spirit of the recent increase in activity on dreamwidth, I'm posting the recipe for the soup I made myself for supper tonight, with a potential variation to make a Doukhobor-style Borscht.¹

( Dietary and Accessibility Notes )

( Ingredients and Directions )

1. Real Douhkohbor borscht is amazingly delicious but is typically prepared in huge batches in a much more complicated process than the rough-and-ready somewhat similar method I've described here, and it's much richer (think DEFINITELY heavy cream plus MASSIVE AMOUNTS of butter). back

highlyeccentric

This was, in fact, the first recipe I ever posted to my journal, and I'm hereby re-posting it with internationalised measurements. It is the Ancestral Christmas Food of my people, or at least, my family and my cousins on the maternal side. It is called Toni's Cake because the recipe came to us from Toni. It came to her from someone else, and so on and so forth.

( Diet/access notes )

( What you need and what you do with it )

highlyeccentric

( Accessibility and dietary notes )

( What you need and what you do with it )

iamshadow

Well, I just think I found something I'm going to try for the first time, this Christmas.

Apple Cider Caramels.

What are your favourite holiday dishes? Christmas? Hannukah? Kwanzaa? Secular? Hit us with that festive goodness.

killing_rose

In an effort to see if anyone's still following, what is your favorite dish to eat/make and why?

Of my father's food, I love German potato salad, but my house won't eat it. But it's delicious, and something that my father only broke out for major barbecues.

Of my culture's food, I love frybread (and don't make it because I'm not sure I could handle the disappointment of discovering it doesn't work gluten free). I grew up with it at major events, potlach, and it's pretty much one of my favorite forms of bread.

kay_mulan

http://www.atozworldfood.com/

kay_mulan

http://foodipino.com

the roll call are the authors.

so many goodies! fun recipes to try

highlyeccentric

I made this last night and it was an Experience.

( Dietary and accessibility notes )

( What you need and what you do with it )

Makes 3-4 servings

highlyeccentric

Adapted from a recipe in Madhur Jaffrey's 'Vegetarian India'.

( Access and dietary notes )

( What you need and what you do with it )

Serves: 3-4 snack portions or probably about 6 salad serves

foxfirefey

This is inspired by a place by my work that does something similar, but with pear compote.

Ingredients:

* Sharp white cheddar (mine came from CostCo, the Coastal stuff)
* Rosemary bread (mine came from Trader Joe's)
* Lemon curd (another thing from Trader Joe's)
* Butter (I did unsalted, the cheddar is plenty salty enough)

Tools:

* Toaster Oven
* Frying pan and oven

Steps:

* Lightly toast one side of the rosemary bread in the oven
* One one slice of rosemary bread, put a pile of chopped up white cheddar chunks on the toasted side. Put it back into the toaster oven until the cheese gets pretty melty.
* While that's going on, spread lemon curd on the other piece of bread, on the toasted side.
* Put a pat of butter in your frying pan and melt it
* Take your melted cheesy bread out of the toaster oven, put both pieces together so the cheese of one side is against the lemon curd of the other
* Put your sandwich into the pan, swish it around, flip it to the other side--this will make sure that both sides have butter as you pan toast.
* Toast both sides of your sandwich in the pan with the butter, flipping as necessary. When it's toasted to your liking, put it on a plate.
* Tada! Fancy grilled cheese.

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 )

sporky_rat

What do you do with exactly one pound / 0.5 kilograms of ground beef (mince beef)?

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Page Summary

meningioma - Balsamic Chickpea Salad
highlyeccentric - Walnut-crusted pork with maple and mustard pears
blueraccoon - Recipe: peanut butter sandies!
highlyeccentric - Deliciously moist vegan / gf carrot cake / cupcakes
jjhunter - Great Golden Granola
jesse_the_k - announcement: New Gluten-Free Comm
kay_mulan - Squid in their own ink
kay_mulan - Conger Eel In Parsley Sauce
monksandbones - Plain Old Vegetable Borscht (with Doukhobor-Style Borscht Variation)
highlyeccentric - Recipe: Toni's Cake
highlyeccentric - Recipe: corn and chickpea rice salad with halloumi
iamshadow - Holiday Recipes! The more calorific the better!
killing_rose - (no subject)
kay_mulan - "Explore Recipes & Food Culture by Country"
kay_mulan - (no subject)
highlyeccentric - Autumn Experience (tm) risotto
highlyeccentric - Recipe: Peach and Basil Salad
foxfirefey - Lemon Rosemary Grilled Cheese
highlyeccentric - Beef, spinach and red lentil curry
sporky_rat - Help!

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OmNomNom!

A Place for Foodies

Recent Entries

Balsamic Chickpea Salad

Walnut-crusted pork with maple and mustard pears

Recipe: peanut butter sandies!

Deliciously moist vegan / gf carrot cake / cupcakes

Great Golden Granola

announcement: New Gluten-Free Comm

Squid in their own ink

Conger Eel In Parsley Sauce

Plain Old Vegetable Borscht (with Doukhobor-Style Borscht Variation)

Recipe: Toni's Cake

Recipe: corn and chickpea rice salad with halloumi

Holiday Recipes! The more calorific the better!

(no subject)

"Explore Recipes & Food Culture by Country"

(no subject)

Autumn Experience (tm) risotto

Recipe: Peach and Basil Salad

Lemon Rosemary Grilled Cheese

Beef, spinach and red lentil curry

Help!

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July 2023

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