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.
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.
cougars_catnip: (Default)
[personal profile] cougars_catnip
Every year we go to an Apple Cider Pressing party and being a potluck everyone brings a dish.  Last year I brought this cobbler.  A couple of days ago I got an email from our hostess requesting that I bring it again this year. :D

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
This is a favorite autumn meal. Brining the pork insures your roast is juicy, flavorful, and perfectly seasoned all the way through and is an essential part of this dish so don't skip this step.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
It's almost apple season here in New England and this is one of my favorite things to do with them.


facetofcathy: four equal blocks of purple and orange shades with a rusty orange block centred on top (Default)
[personal profile] facetofcathy
The original recipe is here. I have halved the amount and made a few minor changes to the instructions.

This is a recipe that takes the French yogurt cake idea and makes it with a fairly standard North American coffee cake configuration. The result is a not too sweet, firm-textured but moist and delicate cake that you can eat for breakfast, or any other time. You can grab a hunk of this and eat on the go or, you know, use a plate and possibly even a fork if you have the time.

Read more... )
nerakrose: drawing of balfour from havemercy (lollipops)
[personal profile] nerakrose
Hello everyone. Next week it's my turn to make community dinner in my dorm, and I have honestly no clue what it could be. The last couple of times I joined community dinner, we had lasagna - and while it is perfect for this kind of thing, I'm sort of looking for something that is not lasagna as I'm sure we're all pretty tired of it by now.

Only requirements are: it has to be filling, feed 6-8 people, be cheap and not contain pork.
Any ideas?

While I'm here, I'm going to share this wonderful recipe of spicy apple glögg with you. It's perfect for the cold season and if you don't like normal glögg/mulled wine (like I do), this is a perfect substitute.

½ litre apple juice
½ litre apple cider
1 dl calvados
1 vanilla pod
2 cinnamon sticks
2 tbsp raw sugar
fresh mint

1. boil apple juice with the sugar, vanilla pod and cinnamon sticks for a couple of minutes.
2. add the cider and calvados, but do not boil.
3. decorate with fresh mint upon serving.

you can make a children friendly alcohol free version by substituting cider and calvados with more apple juice.
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. )


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