OmNomNom!

Balsamic Chickpea Salad

2023-07-26T22:53:01Z

Posted by: meningioma

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! )

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Walnut-crusted pork with maple and mustard pears

2023-06-07T05:23:50Z

Posted by: 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?

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Recipe: peanut butter sandies!

2021-11-23T03:39:50Z

Posted by: 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 )

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Deliciously moist vegan / gf carrot cake / cupcakes

2021-11-21T20:01:13Z

Posted by: 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.

( Dietary and access notes )

( What you need and what you do with it )

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

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Great Golden Granola

2019-09-25T23:19:37Z

Posted by: 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.

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announcement: New Gluten-Free Comm

2019-03-20T19:26:06Z

Posted by: 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).

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Squid in their own ink

2019-02-17T23:47:15Z

Posted by: 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.

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Conger Eel In Parsley Sauce

2019-02-17T23:33:00Z

Posted by: 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

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

2019-01-15T03:12:07Z

Posted by: 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

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Recipe: Toni's Cake

2018-12-24T21:38:06Z

Posted by: 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 )

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Recipe: corn and chickpea rice salad with halloumi

2018-12-17T19:09:36Z

Posted by: highlyeccentric

( Accessibility and dietary notes )

( What you need and what you do with it )

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Holiday Recipes! The more calorific the better!

2018-12-17T11:11:23Z

Posted by: 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.

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omnomnom @ 2018-12-15T11:07:00

2018-12-15T17:18:01Z

Posted by: 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.

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"Explore Recipes & Food Culture by Country"

2018-12-11T00:10:28Z

Posted by: kay_mulan

http://www.atozworldfood.com/

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omnomnom @ 2018-12-05T16:48:00

2018-12-06T00:48:16Z

Posted by: kay_mulan

http://foodipino.com

the roll call are the authors.

so many goodies! fun recipes to try

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Autumn Experience (tm) risotto

2017-10-16T08:06:25Z

Posted by: 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

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Recipe: Peach and Basil Salad

2017-08-27T12:03:52Z

Posted by: 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

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Lemon Rosemary Grilled Cheese

2017-07-16T19:35:05Z

Posted by: 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.

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Beef, spinach and red lentil curry

2017-05-13T11:42:33Z

Posted by: 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 )

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Help!

2017-05-01T23:29:06Z

Posted by: sporky_rat

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

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Spinach Daal with Spiced Eggplant

2017-04-21T18:02:11Z

Posted by: highlyeccentric

This is really a mash-up of two recipes, with the ultimate aim of providing Sufficient Nutrients in a single meal. The first is Jack Monroe's Spinach & lentil daal, from their second book; the second recipe is the Epicurious Indian spiced eggplant recipe. Both have been customised by me, for me. (This means they are white girl versions of indian food. Caveat lector)

( Access and dietary notes )

( What you need and what you do with it )

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White bean and fennel soup

2017-02-12T18:52:34Z

Posted by: highlyeccentric

The ancestor recipe for this is Jack Monroe's ribollita (from their second book), but I've got lazy with it, and it's drifted back in the direction of minestrone.

( Accessibility and dietary notes )

( What you need and what you do with it )

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Corn, Bacon and Pesto Pasta

2016-11-19T18:20:07Z

Posted by: highlyeccentric

This recipe has as its closest ancestor Smitten Kitchen's Corn and Bacon Pasta.

( Diet and accessibility notes )

( What you need and what you do with it )

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Creamy mushroom and spinach pasta

2016-10-22T17:33:06Z

Posted by: highlyeccentric

Oh my, why have I never thought to put sage in pasta sauce before? So good. This is adapted from Budget Bytes' mushroom herb pasta.

( Diet and accessibility notes )

( What you need and what you do with it )

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