sixbeforelunch: joan watson, no text (elementary - joan)
[personal profile] 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... )
metawidget: [garblegarblescript] Political! Science! for Amusement! [pictures of John A. Macdonald with swirly eyes] (science)
[personal profile] metawidget
Quick, easy, moist cookies adapted from a double-chocolate recipe from the West Wind Pony Club Cookbook.

Makes 30-36 cookies.

Preheat oven to 375°F and lightly grease two cookie sheets.

Cream together:

2/3 cup vegetable shortening
1 1/2 cups brown sugar

Add and mix vigorously:

1 Tbsp water
1 tsp vanilla extract
2 eggs

Sift together in a separate bowl:

1 cup whole wheat flour
1 cup all-purpose white flour
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp ground cinnamon

Mix dry ingredients into wet a bit at a time, stirring well.


1 cup pecan pieces

Drop 2" balls into cookie sheets, leaving 2" spaces between cookies.

Bake 9 minutes… cookies will still be soft and a bit shiny when done. Wait maybe 5 minutes then transfer with a thin spatula or other thin lifter to wire rack.
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget
These are adapted from Banana-walnut bread from the Bon Appetit Cookbook edited by Barbara Fairchild, but I wanted muffins and can't be bothered with buttermilk and shortening. The yogurt makes them moist and chewy.

Makes 24 muffins. No special equipment required. Contains egg, dairy and flour.
the recipe )
lizcommotion: Mr. Krabs holding a Krabby Patty and wearing an apron (spongebob mr krabs krabby patty)
[personal profile] lizcommotion
So today I got back from a long trip to find bare cupboards, and a hankering for something fresh and tasty for breakfast. Preferably also hot...

We *did* have blueberries and eggs, somehow, along with stock pantry items such as whole wheat pastry flour (yet somehow not all purpose flour?). I made blueberry muffins, altering a recipe I found online. Thus, "Substitution Sunday Blueberry Muffins were born."

Read on for the recipe and a glorious photograph, as well as a link to the original recipe )

I found the brown sugar and whole wheat worked really well together, as it gave the muffins a sugary crunch that contrasted nicely with warm exploding blueberry goodness. Om nom nom indeed.

cougars_catnip: (Default)
[personal profile] cougars_catnip

Lots of snow here today and I wanted something warm and comforting so I
came up with this. It was fantastic. It doesn't taste like a
traditional chili but it was creamy and had a bit of a kick. Perfect for
a cold snowy night.

Read more... )
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.
feuervogel: (food)
[personal profile] feuervogel
It's getting cooler out, and I love a nice curry in fall. A friend shared a link to a recipe for homemade curry roux, and we tried the basic recipe once. It was fine, but I thought about the various other flavors of curry I've gotten in the boxes at the Japanese grocery store, and I decided to try something a little different.

3 Tbsp butter
1/4 c flour
1.5 Tbsp garam masala
0.5 Tbsp hot curry powder (or to taste)
1 Tbsp cinnamon
1 tsp pureed ginger
1 Tbsp molasses
1 Tbsp tonkatsu sauce

1. Melt the butter over medium low heat.
2. Mix the flour, garam masala, and cinnamon in and stir until they form a thick paste.
3. Stir in the ginger, molasses, and tonkatsu sauce, and cook until it starts to crumble. (This takes 5-10 minutes, so don't fret.) Set aside.
4. Add roux to curry as directed in the original recipe.

Oh, and here's the vegetables & stuff I put in the curry (in order): onions, mushrooms, Quorn tenders, sweet potatoes, kabocha squash. The wonderful part of a curry is that you can use whatever vegetables you like best and/or are in season.
cougars_catnip: (Default)
[personal profile] cougars_catnip
This is a wonderful dish for pot lucks, cold winter nights, or game night. Creamy, spicy, cheesy, yumm! 

Read more... ) Many thanks to the Homesick Texan.
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget

This recipe is sort of a mushrooms Bourguignon, fairly easy to make and good comfort food. The original is double the size and considerably sweeter; I cut out the brown sugar and added a little flour to thicken the sauce. It's about an hour from start to finish, but 45 minutes of that is letting it simmer down.

Mushrooms Berkeley

Adapted from Anna Thomas' The Vegetarian Epicure

the source uses the words 'dark and evil-looking'... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
Cream of Potato soup is a hearty winter meal with salad and fresh hot bread.  And the parsnips is a nice alternative to the more common mashed potatoes. They go very well with roast chicken.

Read more... )
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
[personal profile] jesse_the_k
[personal profile] sasha_feather came over for lunch last month, and we created NOM soup! I am immodestly proud of my soup summoning ways! It's perfect for winter since it doesn't require freshies. It even got a thumbs' up from the better beet bureau, aka [personal profile] were_duck

Four-Way Root Vegetable Soup
SERVES: Four as a main course, six or eight as soup course

One burner
8 quart stock pot (the soup is only four quarts but it's much easier if you've got plenty of room to stir)
Tablespoon measure
One cup measure
Great sharp knife
(Immersion blender/food processor/blender/potato masher+strong arms) see note A

One tablespoon cumin powder

Fresh ginger root big as your thumb (or more)
Two fat cloves of garlic (or more)
One small onion

pick stalks from, wash thoroughly, and drain:
Large handful fresh cilantro (Chinese parsley)

peel off skin and dice in half-inch cubes:
Two medium turnips
Two medium carrots
Two medium sweet potatoes
Two medium beets (see note B)

1 tablespoon Better than Bouillon Chicken Base (see note C)
1 cup boiling water
stir vehemently until base is dissolved

Drizzle two tablespoons of olive oil (or whatever oil you prefer) in your soup pot
Heat on medium until fragrant (or you see the heat waves)

Stir in minced ginger, garlic, and onion thoroughly to coat with olive oil. Turn down to medium-low, stir frequently, and keep an eye on it so it caramelizes instead of burning (around 10 minutes)

Stir in diced root vegetables to coat. Cover and check every five minutes, stir if it makes you feel better (it does it for me). After they've joined in, cook for another 15 minutes.

Add in the bouillon-water mix, then three more cups water

It should come to the boil in around 8 minutes. Cover, turn down to low, and clean the kitchen for forty minutes.

This soup is tasty no matter how you serve it.

For sensuous delight, puree it, and it's transformed into gourmet orange fog. Serve in large bowls generously decorated with cilantro leaves.

My original plan was to add around one-half cup of coconut milk right before serving, but after I tasted the puree, I realized it was thick and creamy all on its own. But if you're feeling the need for coconut milk, or heavy cream, or sour cream, this soup would be an excellent place to fold some in. For creamy + protein, some soft tofu in the puree stage would do nicely.

The root-vegetable proportions when mixed with 4 cups of liquid were perfect, and I'd leave them alone. To satisfy my unending protein hankerings, I sauteed 1/2 lb of pork tenderloin dice and plopped them in to the soup as we were about to eat. Let me know if you have other ideas!

A. Puree for heavenly texture.
I'm fortunate to have an immersion blender, which means I can puree something in place, without having to lift and pour hot heavy soup from a pot to a blender and back. But then my stock pot is non-stick, so I can't do it in place. But! I had [personal profile] sasha_feather over for lunch, and she did the heavy lifting. If you use a blender/food processor, you'll probably have to split the liquid into three portions.

B. Beet Peeling Frustration
I can't peel raw beets without gouging myself a lot. This method works but is a pain, so I welcome suggestions.
1. Snip off the greens one inch above the bellybutton
2. Drop beets in boiling water for five minutes
3. Pick them out of the water with the stem handles
4. Drop beets in ice cold water for five minutes
5. Grab the peeler and go

C. Better than Bouillon
This soup base (an aromatic, moist mix with the texture of toothpaste) is truly all that and a slice of coconut creme pie. They come in scores of flavors and a wonderful variety of containers, from an 8 oz home size to five-gallon plastic barrels. Yes, gluten-free, dairy-free, vegan, also chicken, ham, mushroom I can't remember them all.
cougars_catnip: (Default)
[personal profile] cougars_catnip

My grandmother started teaching me to cook when I was five and this cobbler is one of the first things she taught me to make. Mema made cobbler unlike any I have ever seen and it is so good I don't want to the recipie to die out or be lost.  Every time I take this to a potluck I come home with a dish that has been scraped empty and tons of requests for the recipie.  Please don't be tempted to use canned pie filling, this filling is easy to make and is intensely peach flavored, not to sweet and not too spicy.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
As a misplaced ex-pat Texan living in New England I sometimes get very homesick for the tastes of home. This is one of the dishes I make when I really miss home.

Read more... )
delladea: (Default)
[personal profile] delladea
Greens are some of my favorite veggies, and this is our family unit's favorite way of cooking collard greens. These go perfectly with a pot of black-eyed peas and a pan of cornbread, or put them with chili, fish, chicken... really anything except for Chinese or Thai takeout leftovers.

On to the recipe! )

Cooked collard greens keep a few days in the fridge, and IMO are better the next day. You can also slice the collard greens ahead of time if you plan on cooking them later in the day.
zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
[personal profile] zarhooie
Pretty much what the title says! Here, have some proportions...

Generalizations and a greater understanding of the ingredients lies within )

The best part? It's even better as leftovers. Yay!


Edited to add sour cream. It helps bind everything together. You can leave it out if you don't want it, I guess, but you'll want to add some butter or something.
sporky_rat: A field of orange pumpkins. (Default)
[personal profile] sporky_rat
So let's all have some fantastic fall recipes (those of you lucky folk getting warm weather in the Southern Hemisphere, please share the recipes you've been using to stay warm all winter!)

I'll go first!

Venison Root Veg Stew
Feeds four, but since I'm cooking for two, that's why.

1 medium sized turnip/swede
1 medium sized potato
2 carrots
Half a decent sized onion
Plenty of garlic
Quarter pound of venison (mine was slightly freezer burnt, I'll admit)

Toss a slug of oil in the pot you're using and let it heat a bit, then throw in the onions and other cut up veg. Squish the garlic beneath your knife and take off the paper, then toss that in there as well. Let it sweat a bit, then add the cut up venison and enough water to just cover the contents. Cover and let simmer for a while. Go code, knit, put your garden to sleep, fold the laundry, chase the cat, watch all of the SciFi channels Dune miniseries. It's done when the meat is cooked and the potato and turnip are soft.

Add salt and pepper to taste. Dish up and eat, savoring the hot food on a cold night. Remind the roommate/mate that since you cooked, they get to clean.

It keeps pretty well, but you will want to add a little bit of water before reheating.
redsnake05: Chopping an onion (Creative: Cooking)
[personal profile] redsnake05
So, it's autumn here where I live, and a Snake's thoughts turn to carbohydrates. I had the urge to make dumplings, so I kind of half-invented dumplings cooked potsticker style but with a vaguely Eastern European-ish flavour. Precise, I know.

This recipe is vegetarian, and vegan if made with soy (or nut etc) milk and oil

Recipe, such as it is, under the cut )

Now, the questions. I am sure many of you have experience with dumplings, while I am very much a beginner. Tell me, what is a good way to wrap up your fillings so that there is not a huge wodge of dumpling on the top, and also so they don't fall apart. I kind of wrapped mine up like an origami envelope, but I feel I am missing something. Second, we do not routinely eat dumplings where I live, but I love and adore them. What are some other inventive ways of filling and cooking them? (I'm vegetarian, but feel free to include your favourite meat recipes, I will still read them with interest)
highlander_ii: Tom Creo's left arm with rings of tattoos from "The Fountain" ([TomC] tattoos - lft arm)
[personal profile] highlander_ii
It's the recipe off the back of the chocolate chip package, but hey, with a few modifications, I made it better! =)

Link to the Milk Chocolate Chip Oatmeal cookie recipe


* switched out the butter for butter-flavored Crisco shortening (I like chewier cookies)
* switched out the brown sugar for Splenda brown sugar blend for baking
* switched out the white sugar for Splenda sugar blend for baking
* switched out 1/2 cup of the white flour for whole wheat flour
* left out the damned raisins

I also put the batter into a 9x9 pan to bake that way, rather than dollop 30+ cookies on to sheets - eh, I'm lazy. *g*

However - if you go the method of the 9x9 pan - turn the oven temp down about 25* (to 350* from 375*) (( adjust as necessary for the individual crankiness of your oven )) and bake for 20 mins, check the cookie, then an additional 5 if necessary.

Enjoy!! =)
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.
tehkittykat: utena is no prince charming (vintage; cookin mama)
[personal profile] tehkittykat
This is my dad's recipe for chili con carne. You could likely sub in chicken or tofu if hamburger isn't your thing-- unlike a lot of chilis this one isn't pureed half to death to make it a smooth consistency, so it needs some kind of protein chunkiness to give it the right texture/effect.

You could also likely brown up the meat and toss it into a slow-cooker for the day if that's more your thing.


1 lb of ground beef (80/20 or 85/15)
1 8 oz can of tomato sauce
1 16 oz can of dark red kidney beans
bag of frozen peppers/onions (look for the pepper/onion stirfry or else get the 2 packets of chopped pepper and chopped onion) (this is actually handy to have on hand for a lot of pepper-onion based dishes, not just chili)
chili powder to taste (start with a teaspoon and work up)
salsa OR a can of diced tomatoes with chilies, drained (optional for added heat)
large saucepan or pot with lid for cooking in


1. Brown the meat and drain off excess fat.

2. Add the frozen pepper/onion mix (how much depends a lot of how much you're into veggies; I usually use at least half the bag)

3. Add chili powder-- at least a teaspoon, or more to taste.

4. Stir well, add drained kidney beans and tomato sauce.

5. Stir, taste, adjust seasoning. Turn the heat down to medium and add the lid. This is where you want to add the salsa/tomato and chili if you're adding it.

6. Once the mixture is bubbling, turn it down to low and allow to simmer. Go for at least 15 min, though 30 min is better. Stir occasionally while simmering.

Usually served hot over rice or wrapped up in tortillas with cheese and lettuce/tomato/salsa/guacamole. If serving with rice, you can start the rice cooker when you start the chili and they'll be done at the same time.

Keeps very well in the fridge, tastes a bit better the next day.


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