omnomnom | Entries tagged with 1 hour

I've been introducing more vegetarian nights into our weekly menus to save some money. I found this coconut lentil soup recipe and modified it based on my tastes and what I had on hand. The result was a yummy, thick curry that my carnivore husband had to have seconds and thirds of. It gets even better after sitting in the 'fridge overnight.

( My Modified Recipe )

We ate this with some curried collard greens and gluten-free naan. I highly recommend the yummy bread for dipping, but it's pretty good all by itself too. We got four large servings out of this recipe, enough for dinner last night and for both of us to have it for lunch the next day.

Current Mood: cheerful

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)

karohemd

My butcher had these wonderful pork tenderloins so I bought one as I hadn't cooked with one in quite a while. It was vacuum sealed so I thought I'd try a rough approximation of sous vide cooking. I basically poached the loin, suspended from a wooden spoon in a stockpot full of hot water (don't know how hot it was, I chose a temperature I could still touch so probably around 60 degrees) for a bit more than half an hour, prodding it now and then to get an idea for how done it was. ( continued )

Current Mood: accomplished

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).

lassarina

I made these for the housewarming party I threw last night. They were creamy and rich (perhaps a bit overly rich). These are very filling and kind of dense; this recipe makes 48 but for many occasions 24 would be sufficient. I find that 3 per person is a pretty reasonable expectation, but they're hard to eat a LOT of. They do reheat well, though.

Specialized Equipment: Mini muffin pan

( Ingredients and process. )

Allergen notes: Wheat and milk, for sure. Possibly soy from the wrappers. Nothing I used *said* it had nuts in it and I didn't inadvertently kill my friend with the peanut allergy for which I am grateful, but that was all I specifically checked for.

Cuisine/Restriction notes: Very definitely NOT kosher or vegan, although you could possibly substitute turkey bacon and a different cheese? Could be made vegetarian if you subbed in mushrooms for the prosciutto.

Current Mood: accomplished

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 )

octette

( roasted broccoli and garlic in olive oil with romano cheese. )

miss_haitch

This recipe was adapted from the Rhubarb and Almond Crumble on Delia Online.

( Ingredients and Instructions )

caramarie

Because someone mentioned sweetened condensed milk last week, I have been thinking about tan square. This is a kind of caramel slice which I think is peculiar to New Zealand, and it is my favourite!

( Recipe! )

killing_rose

Two weeks ago, one of my friends presented me with a bottle of sauce. She informed me that I would be making a meal out of it for her, right? This jalfrezi sauce was one that I'd never cooked with before, but hey, medium-hot curry sauce? How hard can it be to craft a recipe? The stumbling block, as it turned out, wasn't the food especially since it was the easiest recipe I could think of--it was trying to teach her how to cut vegetables. And what saute means, hand to god.

And trust me, use your deepest fry pan. (Mine's probably about a 4 quart or more pan, and it was almost filled by the time that we were done.)

Three chicken breasts, oven baked with white wine and black pepper, torn into shredded pieces
2 yellow peppers, sliced
3 stalks celery, sliced
1 onion, cut against the grain
2 cans of sliced potatoes
1 can coconut milk
About 1/2 cup white wine, or to taste
2 to 3 cups arborio rice, cooked
Said jalfrezi sauce

Saute the onion, then the celery, then the pepper while the rice cooks. Then, add the potatoes, and heat the vegetables for a few minutes. Then, add in the jalfrezi sauce and mix it quickly with the coconut milk. You're going to let it simmer for about 10 minutes; then cut the coconut taste with the white wine. Wait five minutes and add in your chicken.

Simmer for about 15 more minutes. Serve over the rice.

(Told ya it was easy.)

facetofcathy

Bran Muffins with Raisins

(Adapted from an original recipe from Company's Coming, Muffins & More, by Jean Paré.)

( Read more... )

zarhooie

First, the back-story: My best friend hates tea, and my best friend hates cake. Therefore, his wife decided that the best present for his birthday would be a tea-flavored cake. She told me about this, and I thought it was hilarious. Time passed, and her thoughts turned to other things, but the tea cake stayed stuck in the back of my mind.

Fast forward to a few days ago. My boyfriend decides he wants to go to the asian grocery store. I say ok. While we are there, we pick up some matcha, or ground powered green tea. There were two kinds: one which was in a little tin and one which was in a big bag. Jacob said that the bulk stuff was for baking, so I grabbed that. It was around $6 or so. Having procured the main ingredient, I set off to make the cake.

My initial thought was to use a boxed white cake mix and just add the matcha to that, but I decided against that because, hey, boxed cake mix is gross. I found out later that the matcha needs more sugar than the boxed cake mix provides to cut the bitterness of the tea. I had purchased some plain yoghurt earlier and wanted to use it up somehow, so I chose to go with a recipe which featured yoghurt. At the time, I was also working on an egg shortage, so that informed my decision as well.

I poked around on the internet for a while, and came upon this recipe. It looked promising, so that's what I went with! My modifications reproduced behind the cut.

( OH GOD IT IS A CUT GET IN THE CAR )

I served mine the morning after with butter, but you can do whipped cream or whatever. It makes a really good complement to a nice cuppa, and would work well for cultural gatherings (church potlucks or whatever). It is BRIGHT GREEN so totally appropriate for spring!

-Kat

Current Mood: pleased

killing_rose

I haven't been getting enough protein lately, so most of what I'm making is to help with the deficiency. And I basically came up with this one while writing notes in my senior sem Wednesday. All measurements are, as ever, total guestimates. I'm very sorry.
( Mock curry, thisaway! )

tai

First, here's the recipe for Hot Cross Buns I posted last year. I made some today - yum.

This is a simple and tasty recipe for soft tortillas I found on Homesick Texan. You could fill them with

thingswithwings burrito mix below (talk about serendipitous, I only noticed her entry after I'd posted this!) or use whatever you like - meat, beans, salsa, salad, cheese, fish, cooked veges like zucchini and capsicum... the possibilies are endless!

( Recipe! )

Current Mood: content

zarhooie

Poll #2535 Tatertot Hot Dish

Open to: Registered Users, detailed results viewable to: All, participants: 63

View Respondents

Do you know what tatertot hot dish is?

View Answers

Yes, of course
24 (38.1%)

No idea what you're talking about, crazycakes
39 (61.9%)

What goes into your tatertot hot dish?

View Answers

hamburger (cooked)
18 (75.0%)

hamburger (raw)
1 (4.2%)

corn
9 (37.5%)

green items (peas, green beans)
12 (50.0%)

cream of mushroom/chicken/broccoli
20 (83.3%)

cheese
15 (62.5%)

tatertots (arranged properly)
17 (70.8%)

tatertots (just dumped on)
8 (33.3%)

milk/other liquid poured over top
8 (33.3%)

other
6 (25.0%)

What else goes into your tatertot hot dish?

View Answers

( recipe under here )

This is comfort food of the highest order.

-Kat

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 )

xenacryst

I found the most perfect pickling cucumbers at the farmers market last weekend, and so when I saw them I knew I had to try my hand at making pickles. As it turns out, this method of pickle making is incredibly easy and exceedingly tasty. I made the pickles Sunday afternoon and cracked open the first jar today at lunch, and they're delicious; aging the other jars will only deepen the flavors.

( nommy pickles )

frangipani

I needed to use up about a dozen fresh plums in a jiffy, so I googled around for a few recipes and tweaked what looked to be the most promising. I didn't quite manage to squeeze in all the plums into this recipe, but it is delicious nevertheless. ;)

Fresh Plum Cake (recipe plus a picture)

This recipe uses nuts, but I would love to know a good substitute for the ground almonds.

(Cross-posted to

gram_for_gramme)

aquinasprime

Tonight for dinner we are making an old standby - steak fajitas with guacamole. We eat this fairly often (at least 2x a month) because it's fast, not super expensive and generates several lunches worth of leftovers (especially since I'm content to eat them cold). I'm including the recipe for the marinade I came up with as well as the guacamole I make when we have good avocados. I have to partially credit Alton Brown and

caity since I combined parts of their guacamole recipes to come up with my own.

( Recipes! )

Current Mood: hungry
Current Location: home
Current Music: baby babbles in the kitchen

jadey

This is a seasonal must for me. Pair it with the usual delicious fruit companions, like strawberries and orange-y citruses, or lots of cold milk, because the only caveat is that it is incredibly rich, especially if you amp up the cocoa, like I always do. It's also marvellously easy (and probably a good template for experimenting, though I haven't tried yet), and you can prepare it in advance up to the final mixing stage and then time it to serve it hot right at the end of your meal. Prep time is about 10-15 minutes.

( Hot Fudge-y Goodness Within )

Enjoy! Try not to die of chocolate overload. :D

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OmNomNom!

A Place for Foodies

Entries tagged with 1 hour

Coconut Curried Lentils

Dumplings - a work in progress

Pork tenderloin, potato and parsnip mash, spinach, cider cream sauce

Snickerdoodle ice cream

Goat Cheese, Pear, and Prosciutto Tartlets

(White) Wine Vinegar

roasted broccoli & garlic

Apple and Rhubarb Crumble

Tan square

...Chicken curry-ish? Or what to do with jalfrezi sauce

Bran Muffins with Raisins

Green Tea Pound Cake

Peanut butter beef mock curry

Texan Flour Tortillas

Tatertot Hot Dish

Egg-free birthday cake

Garlic dill pickles

Plum Cake

Fajitas and guacamole

Hot Fudge Pudding

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July 2023

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