cougars_catnip: (Default)
[personal profile] cougars_catnip

Lots of snow here today and I wanted something warm and comforting so I
came up with this. It was fantastic. It doesn't taste like a
traditional chili but it was creamy and had a bit of a kick. Perfect for
a cold snowy night.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
Chicken and Dumplings

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wendelah1: (cooking)
[personal profile] wendelah1
My husband needs extra potassium in his diet. Cooked spinach is one of the few hi-K+ foods he'll eat. This is quick, easy and cheap. Best of all, my family loves it.


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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! )
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! )
wendelah1: (cooking)
[personal profile] wendelah1
This sauce is so easy and so good that I'm almost embarrassed to post it.

Tomato Sauce with Butter and Onions
(Adapted from Marcela Hazan’s Essentials of Italian Cooking, via Smitten Kitchen)

Serves 4-5 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

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xenacryst: clinopyroxene thin section (Default)
[personal profile] xenacryst
I just threw this together this evening - a passable version of red beans and rice, with chicken and sausage as a nod towards gumbo.

Ingredients and method )
wendelah1: (cooking)
[personal profile] wendelah1
Country Captain Chicken

This is a family favorite; easy enough to make during the week, nice enough to make for company.

Adapted From Joy of Cooking, 1964 edition.

TOTAL TIME: 1 hour 10 minutes

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rydra_wong: Fingers holding down a piece of meat (heart) as it's cut with a knife, on a bright red surface. (food -- a slice of heart)
[personal profile] rydra_wong
Recipe based rather distantly on one by Hugh Fearnley-Whittingstall. Mutton can be hard to find; if you are in the UK, you can get wonderful mutton from Laverstoke Park (also stocked by Abel and Cole).

This recipe is slow, but surprisingly uncomplicated (for most of the time, it just requires checking to see that it's maintaining a very low simmer and hasn't started boiling or gone completely still).


500g diced mutton
50g dried apricots (and a couple of prunes if you want) -- you can double this if you want, but I prefer it less sweet
1-2 tbsp olive oil
3 cloves garlic, peeled and chopped
1 large onion (or 2 small), peeled and chopped
1 tbsp fruit chutney
salt and pepper if desired
stock and/or a glass of white wine if on hand; if not, don't worry about it

very approximately:
2 tsp cinnamon
1/2 tsp each of cumin, cardamon, ginger
1 pinch allspice (N.B. if you don't have some of the spices on hand, have them in different formats -- e.g. fresh rather than dried ginger -- or want to sub in others, you're cool to do so within reason.)


Put the apricots in a bowl. Pour over enough freshly-boiled water to cover them. Leave for at least half an hour. Then scoop them out, stick them on a saucer or something, and do not throw the water away.

Heat half the oil in a large frying pan over a medium heat. Add the garlic and onions and fry them for a few minutes until they're softened. Add all the spices, and fry for a few more minutes.

Transfer to your large saucepan/whatever.

Turn up the heat under the frying pan and add the rest of the oil. Brown the meat quickly and add to the saucepan. Pour over the water from the soaked apricots, add the chutney, and then top it up with stock/white wine/water until the meat is barely covered.

Bring to the boil, then reduce immediately to a very slow simmer. Cook like this for 1 1/2 hours. Add the apricots at this point (apparently if you add them earlier they get too mushy) and cook for a further 1 1/2 hours.
wendelah1: (Default)
[personal profile] wendelah1
Slow Cooked Beef Stroganoff from Houseboat Eats.

I liked these people; they weren't afraid to be ambitious and their kitchen was even smaller than mine. I see this as a special occasion meal for two, not a weekday mainstay, due to (1.) the fat content and (2.) the time and attention to detail needed to make this.

There is a fair amount of multitasking that occurs just before this dish is served, so you are definitely encouraged to read through the whole recipe before beginning.

Read more... )

If you make it, let me know what you think.
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This recipe began as the Honey and Five Spice Lamb from the Women's Weekly Modern Asian cookbook. Personally I've liked it better with beef, and chicken was delicious; and in fact it wouldn't require meat at all (perhaps halve the sauce/marinade if going vego, unless Tofu is involved).

Accessibility/dietary notes )

Recipe this way )

Feeds 4, or thereabouts, depending on how much stuff you put in it. Vegetables can be swapped for... other vegetables.

Note: measurements are in Australian measures; tablespoons are 20ml but I don't imagine it makes all that much difference in this dish.
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 )
wendelah1: (cooking)
[personal profile] wendelah1
I just found this recipe (on Facebook!) and I'm going to try it as soon as brisket goes on sale again. From America’s Test Kitchen Slow Cooker Revolution, this recipe has gotten excellent online reviews, which is why I'm posting it personally untested.

recipe under the cut )

Maybe I won't wait for brisket to go on sale. I'd serve this with smashed potatoes and steamed broccoli. Needless to say, you need a large-sized slow cooker for this one. I'm probably going to go with four rather than five pounds of meat for my five quart cooker, but it you have a six quart size, you should be fine.
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Just invented this, and concluded that I must do it again. Forever.

Dietary and accessibility notes )

Ingredients and method )

This is going to serve 3-4 people, depending on how much your people eat.
wendelah1: (cooking)
[personal profile] wendelah1
This recipe is from Lora Brody's "Slow Cooker Cooking," 2001; however, with one minor change, it is identical to the recipe in "Better Homes and Gardens: New Flavors for Your Crockery Cooker," 1998. Did Lora think we wouldn't notice?

Slow Cooker Chicken Merlot With Mushrooms )
wendelah1: (cooking)
[personal profile] wendelah1
This is from the New York Times, January 2003. Mark Bittman wrote an article about slow cookers and had this recipe at the end. I hate turning on my oven when the weather turns warm so I'm always looking for good slow-cooker recipes.

Time: At least 5 hours

recipe under the cut )

I have a lot of slow-cooker recipes. I'd be happy to post more if anyone is interested.
highlyeccentric: Inception - Arthur in his badass waistcoat (Inception - badass waistcoat)
[personal profile] highlyeccentric
Tasty, tasty pilaf with mild spices, sultanas/raisins and delicious haloumi. What more can you want?

This recipe is: Vegetarian*; not absolutely reliant on having nuts (although they're delicious)
Accessibility notes/ this recipe requires: A fair bit of chopping and fine motor work, quite a lot of faffing around taking things in and out of a hot frying pan, a number of small individual steps, and at least two pots/pans.
Serves: 4-6
Credit: Original recipe here.

* Although it occurs to me that I have no idea if Haloumi contains rennet, so depending on your standards of vegetarianism you may want to check that.

And lo, a recipe )

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 )
karohemd: (Chef)
[personal profile] 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 )
lauredhel: Hobbes sleeping. captioned OUT OF SPOONS ERROR (out of spoons error hobbes)
[personal profile] lauredhel
[Prep time tag is very approximate as I did this in brief bursts with rests in between.]
[x-posted to my journal, with updates.]

I'm making my first veggie loaf. Yes, that's first ever. At the age of forty-lots. I have made plenty of other loaves of various sorts, but not veggie.

After cruising a pile of recipes, I took the principles, discarded the recipes with a whole lot of cottage cheese or "vegie crumbles" (these are a few of my unfavourite things), remixed it all with my favourite non-veg-loaf recipe, and starting constructing the following red lentil and vegetable loaf.

Read more... )


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