highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
So I accidentally tipped WAY TOO MUCH rosemary into the first stage of a recipe that called for thyme, and the result was amazing.

Diet and accessibilty notes )

What you need and what you do with it )

Adapted from a recipe in Jack Monroe's 'A Year in 120 Recipes'.
redsnake05: A vintage redhaired girl bakes with enthusiasm (Creative: vintage redhead bakes)
[personal profile] redsnake05
I made this cake last night and everyone loved it (from a too-cool fourteen year old to a retirement-age colleague). It's from The Women's Weekly Baking Collection.

Ingredients and method )
redsnake05: A vintage redhaired girl bakes with enthusiasm (Creative: vintage redhead bakes)
[personal profile] redsnake05
I must admit, I have never seen the point of French macarons (but if someone wants to convert me in the comments, I am ready to listen). English macaroons, on the other hand, are something I have always enjoyed, and I recently found a very good recipe for almond ones rather than the more common coconut, though I expect you could make them with either.

Ingredients and Recipe )
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This evening I had planned to make the autumn vegetable roast from easy vegetarian one-pot, but I had some white wine and a craving for Tarragon Chicken Tray Bake - but neither tarragon nor chicken. A bit of googling, the vague process outline from In the Kitchen's spicy vegetable bake, and this happened:

Dietary and accessibility notes )

Ingredients and method )

This works perfectly well as a one-pot meal. If I were serving it at a dinner party, though, I would accompany it with something... I'm thinking of my mother's cold rice and apple salad, which doesn't seem to be duplicated online but is not entirely unlike this rice salad here. Chronic meat-eaters might find baked vegetables like this a good accompaniment to roast chicken (stuff with sliced apples? Or is that overkill on the apples... lemon might counter-balance the sweetness nicely).


** I haven't worked out the ideal temperature / time ratio. An hour was nooot quite enough at 180 degrees. Either up the temperature or extend the time! I have this problem with the spicy vegetable bake, too.
lizcommotion: Lily and Chance squished in a cat pile-up on top of a cat tree (buff tabby, black cat with red collar) (Default)
[personal profile] lizcommotion
I posted this as a comment for a friend who is looking for soup recipes, and I figured since I wrote it up I might as well post it here as well. I don't know if this is duplicating another post, but anyway, here's how to make basically any soup with what you have in your fridge with a few simple ingredients.

Here is how I make "what needs to be used up in the fridge" soup, which can also turn into chili if you feel like seasoning it that way. Since it is infinitely adaptable, you can totally switch it up based on your dietary needs. I hope this makes sense; let me know if any of it needs clarification.

Clean Out Your Fridge Soup )
aquinasprime: (insane slytherin)
[personal profile] aquinasprime
This is my variation on a dish from my childhood, that my husband and children love. It's a one-pot meal that takes about an hour and a half of prep/cooking time (it can be done in as little as an hour, but two kids preclude that in my house). My mother always called it Spanish Rice, but there really isn't anything Spanish about it. It also happens to be the only recipe that I use that still calls for green peppers. I wouldn't substitute yellow, red or orange here, their sweetness works against them in this recipe.

Recipe )

Date loaf

May. 25th, 2013 09:06 pm
redsnake05: Chocolate cake, looks delicious (Creative: Cake)
[personal profile] redsnake05
I love loaves, and am always on a quest to find good, exciting recipes for them. This is my most recent favourite, incorporating delicious dates. It is quite sweet (this is the original recipe, but I always cut back the sugar), and tends to be sensitive to burning on the bottom so the tin definitely needs lining.

Recipe! )
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Tonight I made faux-Moroccan chicken for myself and [personal profile] xtina, based on a Cook's Illustrated recipe that I modified fairly heavily for our various dietary restrictions. It was mild and savory-sweet and delicious. I'll definitely be making this again.

Modifications in case you want to try the original recipe: I used unsalted broth rather than low-sodium, diced raw carrots instead of a can of diced tomatoes, and dates instead of dried apricots. Instead of spicing it up with garam masala I measured in cumin, coriander, and cardamom. I put in half an onion instead of a whole one, and three cloves of garlic rather than four. I left out the suggested 2 Tbsp minced fresh cilantro.

Incidentally, Cook's claims this takes 30 minutes, including prep. They lie. From when I started prep to when I served dinner was almost exactly 1.5 hours. I suppose there are ways I could have been more efficient, but I have a hard time picturing this taking less than an hour.

Soi-disant Moroccan chicken tagine with carrots, chickpeas, and dates )
jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (Default)
[personal profile] jjhunter
For [personal profile] stultiloquentia, who has a birthday coming up.


Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.
d_generate_girl: CM - Penelope Garcia, Oracle of Quantico (gimme the beat boys garcia)
[personal profile] d_generate_girl
So, Jen over on LJ asked for our favorite recipes, and I immediately thought of my chili, which I just made last night. This is an amalgamation of my need to diversify my chicken dishes, my family's love of chili, and the fact that black beans are delicious. All measurements are approximate, feel free to adjust for taste. It's healthy-ish, but I don't cook with any fat-free ingredients, so substitute if you like, but I make no guarantees of results.

Black Bean Chicken Chili )

Makes approximately 4 servings, depending on how hungry your dinner guests are. Keeps excellently in the freezer for leftovers.
jesse_the_k: Perfectly circlular white brain-like fungus growing on oak tree (prosthetic)
[personal profile] jesse_the_k
Requires oven-safe skillet with cover. This recipe fills a 9-inch frypan, serving enough hot cornbread to make two people really happy. Leftovers only good for stuffing. Here modeled on the Joy of Cooking, trading quinoa for wheat flour equally )
toft: graphic design for the moon europa (piepiepie)
[personal profile] toft
Today I ate salmon with balsamic-and-ginger sauce, homemade fries, and coleslaw!

Salmon with Balsamic and Ginger Sauce )

I've found that the trick for really good homemade fries is to *fry* on medium heat them rather than bake them, ie. in a frying pan with cooking oil, but after browning both sides, turn the heat down and cover.

Now: more cooking! I'm going to a second thanksgiving tomorrow, so I have to make my mum's cabbage dish again. My mum's red cabbage is delicious. )
wyrdkat: (Default)
[personal profile] wyrdkat
This was very good and even the husband liked it. He did request more garlic next time. Our 6 year old daughter did not like it though, but she doesn't usually like any time of soup with "stuff" in it. She only likes broth.

serves 6/Vegan/gluten free
from the October 2009 issue of Vegetarian Times Magazine.

Read more... )
feuervogel: (food)
[personal profile] feuervogel
At a family reunion-type thing last weekend, I ended up in charge of the vegetarian part of dinner (everyone else had grilled steak.) So I improvised some grilled tofu. I figured you can't go too far wrong with a bit of balsamic vinegar and olive oil.
Improv ahoy! )
em_brett: (Default)
[personal profile] em_brett
Here's a really flexible recipe for curry that I use whenever I have more veggies than I know what to do with. As written, it's vegan, but you could certainly add whatever meat you want (you'll probably want to cook it first and then add it at the end).

Enjoy! )


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