omnomnom | Entries tagged with 20 minutes

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! )

highlyeccentric

( Accessibility and dietary notes )

( What you need and what you do with it )

sixbeforelunch

I got this idea from a Gwyneth Paltrow cookbook, and while I doubt my Publix pita bread would meet with her approval, it's a really good idea. I can think of all sorts of modifications. Next time if I feel like getting fancy, I may try adding some shredded chicken and spinach.

Pita Pizza

( Read more... )

mathsnerd

Soooo.... I got a recipe for scones from my shrink. And I tried them, and they were good, but not spectacular. They didn't rise enough. And then I tried a recipe online, and it was nice, but a heck of a lot of involvement. They wanted buttermilk (Sheesh!). That's not standard stuff in German stores. So I made my own recipe, that you can make in continental Europe with ingredients from any standard discounter: Aldi, Penny, Lidl. They taste just like the Real Thing (tm).

Scones(for 1 to 2 People - can easily double for 4)
250 g Flour (1 cup and 1 heaping Tablespoon)
40 g Sugar (4 level Tablespoons)
125 g Plain yoghurt (approx. 1 individual portioned container)
60 g Butter (1/4 cup)
4 level Teaspoons Baking Powder

Let the butter stand until it's soft - in my kitchen it takes about an hour, but I don't check it that often. Add all the other ingredients and combine with a clean hand until the dough just comes together. Roll out on a floured surface to 2,5 cm (1 inch) thick and cut out rounds with a large drinking glass (5-6 cm diametre, 2-2,5 inch). Bake at 170°C/340°F fan-assist, 190°C/375°F regular oven, for 15 minutes until golden brown and smelling heavenly.

Serve with butter and marmelade, or clotted cream and marmelade (or if you can't get clotted cream, whipped cream is a sad substitute).

Guten Appetit!

ETA: If you can't eat them all the day of, heat them even two-three days later at 100°C/210°F for ten minutes until warm and delicious again.

Current Mood: pleased

highlyeccentric

Courtesy of the Family Circle Kids' Cookbook lo these many moons ago:

150 grams of chocolate (usually dark), chopped
400 grams condensed milk
100 grams white marshmallows, diced into small bits

Microwave the chocolate for 1 min on medium & stir. Add condensed milk. Zap for another minute & stir. Add marshmallows. Continue zapping & stirring until it's all smooth.

Now, recipe says to serve hot or cold on ice-cream. I usually (read: at parties in my teens) serve with marshmallows and fruit, as a fondue or dipping sauce.

sid

15 ounce can chickpeas (garbanzos), drained, rinsed
1 medium yellow onion, chopped
8 ounce can no-salt-added tomato sauce
1 Tbsp curry powder
1 tsp cumin
1/4 tsp cayenne pepper or to taste (if you have wussy tastebuds like mine you'll want to start with less)

Wow, this is simple but good! ( read more )

Current Mood: mellow

highlyeccentric

So today I had an attack of the intricate-baking-adventures, and in the process I think I invented a minor deity. Seriously, these cupcakes are unbelievable.

Somewhere in the dim dark origins of this recipe is a Chocolate Fudge Cake recipe from In the Kitchen.

( Accessibility, dietary and equipment notes )

( On to the cupcakes! )

Pictures over on my DW if anyone wants to see the finished product. :)

highlyeccentric

I'm currently having a bit of a mania for cookbooks, and have ordered a few new ones - but until they get here, I decided to make inroads into some of my older and more neglected books. This Sesame Pepper Chicken is the result of some creative license applied to a book I've had for a good five years now.

( Accessibility notes / common dietary notes )

( Ingredients )

( What you do with them )

sofiaviolet

I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.

Thai curry

Ingredients (per serving)

½ can (approx. 7 oz) coconut milk

0 to 6 birdseye chili peppers or similar, according to taste (I use 4)

dried basil, lots

fish sauce

½ to ¾ tbsp curry paste

one chicken breast fillet or one half boneless thigh, sliced

red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced

½ to 1 cups rice

Directions

Possibly begin making rice.
Coconut milk in saucepan of appropriate size.
Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
You should probably make the rice here if you didn't earlier.
Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
Serve and eat.

I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).

silvercaladan

For lunch today, my roommate ate one of those cardboard containers of instant beef ramen. Less than a dollar for the entire crate! I took one look at his meal and decided I didn't want to turn myself into dried meat from the ridiculous salt content.

So, I made this: http://www.acozykitchen.com/anti-ramen-noodle-soup/

Its got some ingredients I wouldn't have expected, and the version I made was a little bit different, but mmmmm so good.

( Recopied from the link, with my additions... )

Current Mood: amused

herlander_refugee

Ok, let's get the curiousity party started!

First, the cake which is egg and dairy free! I was given this recipe over 20 years ago and it is fast, easy, and delicious as it came to me---it works pretty decently with gluten free flour mixtures, too. It molds nicely for fancy cakes, too!

I made a chocolate version of this cake (but the pic has vanished) using the recipe I think should be called ( Miracle Cake, Not Crazy )

And now, for the texture of cornbread without the corn! I buy hulled millet at the grocery bulk foods department. I do have a small kitchen grain mill, but to be honest, I rarely use it. The millet stays fresh better whole, so I grind it by the recipe....with the ordinary little cheapo coffee mill I keep for spice grinding. I use the sort that you take the lid off the top and can see the little blade. I do it in two batches to have enough for the recipe. And the nice thing is, it is easy to select the coarseness or fineness of the meal! (I've included dairy free options in parens)
( Corn-less Bread )

Current Mood: busy

jenett

I avidly follow the Smitten Kitchen food blog, and she recently posted a recipe I knew I had to try - kale chips.

( Recipe! )

karohemd

Another quick and simple pasta recipe. Rich, creamy and wholesome, perfect for a dreary February evening (it's nasty and wet outside).

( Recipe and photo )

Current Mood: sated

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OmNomNom!

A Place for Foodies

Entries tagged with 20 minutes

Balsamic Chickpea Salad

Recipe: corn and chickpea rice salad with halloumi

low-spoon, highly modifiable lunch or dinner idea

Scooooooooooones...

Chocolate fudge sauce / fondue

Curried Chickpeas and Onions

Jaffa Fudge Cupcakes

Sesame pepper chicken

Thai curry

Thai curry

Ingredients (per serving)

Directions

Anti-Ramen Noodle Soup

Corn-less Bread and Crazy Cake

Baked Kale Chips

[Food] Pasta in a Pancetta and Gorgonzola Cream Sauce

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July 2023

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