highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Adapted from a cold salad in Leanne Brown's Good and cheap.

Dietary and accessibility notes )

What you need and what you do with it )

I'm assuming this will store & keep overnight and be tasty cold. Note, the broccoli is still crunchy - if you prefer soft broccoli, perhaps steam in the microwave for a few min first.

Daim bars

May. 12th, 2012 12:32 pm
ruuger: My hand with the nails painted red and black resting on the keyboard of my laptop (Mentalist - Tea!)
[personal profile] ruuger
I recently discovered that it's actually quite easy (and cheap) to make your own Daim/Dajm/Dime bars at home, and thought I'd share.


50 grams of butter
1 deciliter (1/2 cup?) of powdered almonds
1 deciliter (1/2 cup?) of sugar
few table spoons of dark syrup (optional)
milk chocolate (I recommend Ikea's milk chocolate if you can get it, because it tastes exactly like Marabou's chocolate, but is much cheaper)

all you need is one pot and about 15 minutes )
paxpinnae: Rainbow Dash, hanging out (and down). (friendship is magic)
[personal profile] paxpinnae
The holiday season may be over, but cranberries are still in season in the Northern Hemisphere. This relish is amazing served on bread, bagels, or toast, or mixed with yogurt or cottage cheese, or eaten with a spoon.

1 orange, unpeeled, washed, seeded, and cut into small chunks (at least eighths)
1 large Bosc pear (the riper the better), unpeeled, cored, and cut into small chunks (again, at least eighths)
2.5 cups (10 oz) fresh or defrosted cranberries
0.5 cup sugar
0.5 cup walnuts, if you are a nuts sort of person. If not, feel free to leave them out; it's delicious either way.

Combine in food processor and blend until coarsely chopped. Don't stress if you overblend, though, it stays tasty as a puree. In extremity you CAN make this by hand. It just takes an incredibly long time to chop everything. Theoretically this can be frozen, but no one in my family has been able to test this hypothesis, as we're too busy eating it at every meal until it's gone.
jana: [Naruto] Sakura (Default)
[personal profile] jana
Three different recipes that lead to very delicious results if you ask me. Maybe you'll like them too... The recipes behind the cuts are described in text only, if you prefer step-by-step descriptions with lots of images, follow the x-posted link at the bottom of each recipe. Enjoy!

Breakfast bunSpaghetti CarbonaraNettle soup

Breakfast buns )

Spaghetti Carbonara - made in the what-I-had-in-the-fridge way )

Spring-y nettle soup )


Apr. 26th, 2011 05:24 pm
fadedwings: (cookies)
[personal profile] fadedwings
My husband loves biscuits. I’ve become a big fan as well. He doesn’t cook so it’s all up to me. Over the years I’ve been trying different recipes and seeing what I like best.

For a while I was using the Food Processor Baking Powder Biscuits out of the King Arthur Flour 200th Anniversary Cookbook but then I saw this one over at Kitchen Mage and liked that too but it wasn’t sweet enough for me so I made changes and the end result is pretty much making it a mix of those two recipes.

Keep in mind these are American Biscuits and that I’m from New England…My idea of what a biscuit should taste like isn’t not necessarily what yours is.

[recipe with photos under the cut]
Read more... )
sarah: (whip it)
[personal profile] sarah
I made a large batch of this over the weekend, and it's so simple -- and great for work lunches -- that I wanted to share. Vegetarian and only four or five ingredients:

pesto pasta salad )
delphinapterus: B&W swirls with hat hiding face (Hat - swirls)
[personal profile] delphinapterus
I have no idea where this came from originally. I got it on a hand-written recipe card long ago. It's one of those quick and easy dessert sauces that doesn't use a lot of ingredients, need any thickening agents, or take a long time to cook.

Cinnamon Chocolate Sauce )
redsnake05: Art by Audrey Kawasaki (Fractal broccoli)
[personal profile] redsnake05
I developed this dish when I lived in China. I had the most basic of kitchens - just a gas burner. I didn't even have a toaster oven at first. Anyhow, I developed an inordinate fondness for ru gan mian, or sesame sauce noodes, a staple breakfast in my part of the country. The sesame paste was just so tasty! It was made with toasted sesame, so it was much darker than tahini, and it was grainier than peanut butter. When I discovered that you could buy this dark sesame paste from the oil shops (rapeseed, soya bean and sesame oils, processed in the little shop), I was so excited that I immediately bought some and was determined to make a delicious something from it. What happened was a kind of satay-ish sauce that I ate all the time.

A ramble masquerading as a recipe )
jumpuphigh: Lavender rose with the word "BLOOM" across it. (Bloom)
[personal profile] jumpuphigh
Step one:  Make yourself some homemade bread.
Step two:  Slice a nice thick slice.  Cut it into chunks.
Step three:  Heat oven to 350 F.
Put down some parchment paper on a cookie sheet.  Spray with olive oil.  Sprinkle sea salt on oil.  Pick up bread chunks.  Shake off the bitty pieces that will only burn and cause your fire alarms to go off really loud when you open the oven to check on the croutons.  Spread out chunks on cookie sheets.  Spray and salt tops of bread chunks. 
Put in oven for 5-6 minutes.  Pull out, flip chunks over, put back in over for 4-6 more minutes.  Depending on the bread you use, the cookie sheet, and the size of the chunks, you will have to adjust the times to fit your needs.

These can be stored for up to a week (the longest they've ever lasted in my house) but will need to be tossed into the oven or toaster oven to re-crisp.  Sometimes, I just make enough for a salad in the toaster oven and I set it at 400F. 

You'll never be able to eat croutons from the store again.


Dec. 2nd, 2009 09:26 pm
rainbow: drawing of a pink furred cat person with purple eyes and heart shaped glasses. their name is catastrfy. (Default)
[personal profile] rainbow
tonight i made thoum for the first time, and it's omg so easy and omg so GOOD!!

thoum is a middle eastern garlic sauce. if you can make homemade mayo, it's dead easy to make thoum.Read more... )
rainbow: drawing of a pink furred cat person with purple eyes and heart shaped glasses. their name is catastrfy. (Default)
[personal profile] rainbow
ever since kat ::waves:: sent some choc chip cookies to my partner, i've been craving some that are a) GOOD and b) safe for me (most gluten-free baked good have tapioca, xanthum gum, and other things to which i'm allergic).

by george, i think i have it!Read more... )
fish_echo: betta fish (Default)
[personal profile] fish_echo
*waves* Hi, this is my first post here!

I made this as a snack today somewhat impulsively and it came out quite good (to my surprise), so I thought I'd share.

recipe! )

Posted to my journal ([personal profile] fish_echo) and [community profile] omnomnom
rosefox: Green books on library shelves. (Default)
[personal profile] rosefox
My husband had the idea of cooking fish over mirepoix, and we got carrots in our last farmshare, so we decided to give it a try. We were hoping to use tilapia, but when we got to the market the only tilapia they had was from China, so we went with U.S.-sourced catfish instead. It would be better with tilapia, I think.

Recipe )

apple salad

Oct. 7th, 2009 06:07 pm
sixbeforelunch: a stylized woman's profile with the enterprise and a star field overlaid (p&p - bingley w/ text)
[personal profile] sixbeforelunch
This is sometimes called harvest salad, so I think it fits nicely with the fall theme. Very simple, but I think it's worth sharing.

Apple Salad )
holyschist: Image of a medieval crocodile from Herodotus, eating a person, with the caption "om nom nom" (Default)
[personal profile] holyschist
This is my current favorite salmon recipe and it has cider, which is autumny (especially if you can get someone's homemade hard cider! I am not so fortunate).

It's based on Salmón a la Ribereña, but I've simplified it because I'm not a fan of either bacon or ham. I'm going to start playing with adding some other flavors in soon, but it's darn tasty as a simple dish with potatoes and super-fast.

Om nom nom! )
sid: (pretty Cosmo 3)
[personal profile] sid
I got this recipe from my sister-in-law, who apparently stole it from Sandra Lee, of semi-homemade fame (or infamy, depending on your POV.) At any rate, these pancakes are simple and delicious. The recipe says it serves 2, but we always have a few leftover.  Good for breakfast, holiday brunches, or supper.  (click on the above recipe link to find out about the pecan (yuck!) syrup which goes with.)

Pumpkin Spiced Pancakes )

sixbeforelunch: a stylized woman's profile with the enterprise and a star field overlaid (flowers and snow)
[personal profile] sixbeforelunch
This is a summer staple in my family. When the tomatoes are in season and we have basil growing on the windowsills, we eat it at least once a week.

Instructions and a picture under the cut )
lorita: (Default)
[personal profile] lorita
This is one from my mother's big box o' recipes, which means the original came from heaven-knows-where. Another successful product with my culinary guinea pigs (aka my D&D group). This is a marinade recipe, so time it accordingly. Very easy.

Read more... )
ladyvyola: caption "Vyola" between two rows of pansies (vyola is an old-fashioned girl)
[personal profile] ladyvyola
We've just started our second year with a CSA (Community Supported Agriculture) program and it's time for swiss chard!

It's very pretty and this recipe, adapted from Gourmet Magazine and provided by our farm, maintains its brightness while adding much-needed texture and sweetness to its strong, somewhat bitter nature. It also only takes about 15 minutes, including prep, to give this old-fashioned green a modern twist.

Swiss Chard with Raisins and Pine Nuts )
distractionary: brown-haired woman adjusting lavender gloves (now it seems too lovely to be true)
[personal profile] distractionary
My father taught me to make Brussels sprouts.

More accurately, my father made them – frequently – and then would tell me, and my slightly-older sister, that we wouldn't like them, that they were grown-up food, that there just weren't enough for us to have any – you can guess other, similar phrases, and you'd probably be right.

More explanation, recipe, and picture under here. )

I hope that you enjoy!


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