highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Adapted, with what I call success, from Anna Jones' A Modern Way To Eat:

Dietary and accessibility notes )

What you need and what you do with it )

This makes about 5 servings. It's sort of like vegetarian harira, which means I'm going to be disappointed in the way the frozen portions turn out, I suspect.
feuervogel: (food)
[personal profile] feuervogel
1 large or 1.5 med onions, diced (about 2 cups)
1 15-oz can diced tomatoes with chilies
1 28-oz can chunky tomato sauce
3 Tbsp molasses
~1 lb sweet potatoes, peeled and chopped small
~6 oz canned pumpkin
~1/2 package Quorn grounds
1 bottle porter beer (optional)
1 tsp cinnamon
1/8 tsp cumin
1/2 tsp chili powder

1. Saute the onions in olive oil until translucent. (Optional; I prefer my onions cooked more than they get in a crock pot.)
2. Combine all ingredients in slow cooker and cook on high 3-4 hours or until done. (Spice quantities are estimates; adjust to taste.) (I assume you could do it longer on low.)

Serve with pumpkin spoon bread. (This is why there's a remnant of canned pumpkin in the chili, you see.) Bake the spoon bread toward the last hour of cooking, and it'll be nice and hot in your bowl.

(xposted from my journal)
zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
[personal profile] zarhooie
This is my favorite sandwich ever. I love it, and eat it probably at least 3x a week, when I have the opportunity.

omnomnom )

Hope you enjoy!

Slow Cooker

Jul. 6th, 2012 11:25 am
zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
[personal profile] zarhooie
I've had a friend ask about tricks for slow-cookers. Do you have any? What are your favorite recipes?

My mom's chili recipe under the cut!
This stuff *defines* omnomnom )

starfish: Teal'c in foodservice hat - caption "Would you like fries with that?" (Fries)
[personal profile] starfish

Premade cocktail-sized meatballs, not Italian style if you can help it, dumped in crockpot on low.

Some sort of fat or oil (I used the schmaltz from the top of the turkey stock), maybe 1/4 cup
1 or 2 onions, sliced
About a pound of mushrooms, sliced
Kitchen Bouquet (optional)
Black Pepper
Stock or broth (again, leftover turkey for me), about a quart
Red wine, one glug
Pint of sour cream

In large pot or Dutch oven: Saute onions and mushrooms in fat until soft. Sprinkle with paprika. Add Kitchen Bouquet if you're using it. Add too much allspice. Be unable to take any of it out. Compensate by adding too much nutmeg and cardamom. Check pantry for more ingredients. Add black pepper and parsley.

When everything but the liquid is combined, add about as much flour as there was fat (this is the SCIENCE part) and stir until it's all paste-y. Cook for a bit and then add the liquid, slowly (my stock was semi-solid, which helps with that). Stir and cook until it comes to a simmer, then check for taste. You might need to add salt.

Dump the sour cream into a medium bowl and slowly stir in about a cup of the hot gravy you just made. Then pour that mixture back into the pot, also slowly, stirring as you go. When everything is mixed, you can add the sauce to the meatballs, which have probably just barely started to thaw, and mix it up. Or you can skip the crockpot altogether and add the meatballs to the pot and simmer until they're thawed. You choose!


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