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... )
mathsnerd: ((die maus) pfannkuchen maus)
[personal profile] mathsnerd
This is less a recipe to make on its own as a meal idea to be made for when you're batch cooking in the slow cooker or stove top or oven, and are browning huge amounts of mince (ground meat) in the morning or around noon and are noticing you need to eat but also need to finish the prep for the batch cooking DAMMIT!

This meal idea is low-spoon, almost-instant, high-protein, doesn't dirty any more dishes except for a fork, requires only 2 EGGS in additional ingredients, and is pretty much guaranteed to fix your hunger pangs within 5 minutes, give or take.

Egg and Mince Patties )
sid: (cooking Whisk)
[personal profile] 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 )
red_trillium: cartoon cat that says "I love cats but can't eat a whole one" (Default)
[personal profile] red_trillium
I'm cross posting this from my journal. I made the recipe & it turned out good despite making some mistakes! If you have food allergies or preferences you may be able to do some substitutions. I've had a couple people comment about corn allergies & the possibility of using tapioca starch. The ingredients are minimal so if you experiment and a batch doesn't quite turn out you don't have a lot invested.

My comments & changes are in itallics in the body of the recipe.

(Cross posted entry)

I came across a recipe last night and it sounded easy enough so I gave it a go this morning. Baking: How to try to destress on a weekend. This came out of the Countdown store's "Indulge" magazine that has recipes and product info. I think it's the most recent one as it's a 2011 one and has midwinter recipes in it (no date on the darned thing). The recipe is called Vanilla Marshmallow Stars, but for reasons about to become apparent I'll call it something else.

This would make a perfect, low-cost and quick gift idea. You can make them simple or you can go a bit more on the fancy side for flavours. You can package them in cellophane or a nice box or tin on their own or couple them with a box of Fairtrade hot cocoa mix & a nice mug or put it together with graham crackers (or vanilla or other simple, plain cookies) & a bar of chocolate & instructions. Because you control what goes in these you can experiment to adapt it to your dietary restrictions. Could be a gluten free recipe but check your corn flour (corn starch) to be sure none has snuck into there.

The best thing for me is not only is it quick and easy, but I have flubbed the recipe and they have still come out yummy.

Homemade Marshmallows, or LoveMallows
Total work time is about 30 to 40 minutes (depending) & total time before eating/serving is about 1 hr 30 min to 1 hr 40 mins.

Supposedly makes 16 but depends on the size you cut and how thick you spread it.

-Olive Oil, to grease (I messed up and didn't use this, no harm done).
-1/4 cup water
-2 teaspoons gelatine powder (I don't know if there is a vegetarian version to gelatine, if so you might need to adjust the amount if it gives a harder/softer set)
-1/2 vanilla bean, split lengthwise (or you can use flavours that you would use in baking: ie--1/2 to 1 tsp vanilla or lemon or .....)
-1/3 cup caster sugar (or super fine sugar, I wonder if you can also use honey or other non-sugar sweeeteners, may need some experimentation to get the texture & set right)
-cornflour (cornstarch) to dust (approx 1/3 cup and you can also add about 1/4 to 1/2 teaspoon or just a bit less of a spice--I used ground ginger)

Brush a baking tray with oil to grease (this is the part I missed & did something else, didn't seem to make a difference to the finished product). Line with non-stick baking paper.

Place the water in a small sauce pan. Sprinkle with the gelatine & set aside to soften for 1 minute.

Scrape the seeds from the vanilla pod (or add flavour to the water and gelatine mix). Add the sugar (or other sweetener??). Place over low heat and stir until the gelatine and sugar dissolve. (Another part of the instructions says this should be simmering but I didn't see that and mine wasn't, didn't seem to have any ill effect but you want to be sure your gelatine is dissolved.)

Transfer the mix to a large bowl. Use an electric beater and beat for 10 minutes or until light, thick and fluffy. (Note: Don't overwhip or go too long as the gelatine then starts to set and you can't spread it well. Yeah, guess what else I did wrong in this recipe....)

Spread the thickened mixture over the prepared tray to form a 2cm thick (about the width of your thumbnail or so) and 16cm square. Smooth the surface. Set aside for 1 hour or until set. (I just put mine on the counter, it doesn't say anything about the fridge and this worked fine)

Lightly dust a sheet of non-stick baking paper with cornflour. Turn the marshmallow onto the prepared paper. Lightly dust the top of the marshmallow with cornflour. (Yeah, did something different here too, not a big deal, whatever works for you!)

Use a 3.5cm shaped pastry cutter (or a sharp knife) dipped in cornflour to cut 16 stars (or squares) from the marshmallow.

The directions don't say how to store or how long, I'm keeping mine in a airtight container and if it lasts a week I'll be lucky! :) I made lemon flavoured 'mallows with ground ginger. They're my "sorry you don't feel well" 'mallows since I wasn't feeling well today. I think next time I'll try to cut back the sugar and put some honey in for lemon-ginger-honey ones.

Another gift idea would be to make strawberry, vanilla, coffee, almond, ?? flavoured ones and dip them in melted chocolate. YUM. I also want to try to use one of my herbal fruit-infusion teas (like the Pineapple Passion from Aaah!Tea), make a very strong brew in the 1/3 cup of water and use that as a light flavour instead of the ones I use for baking.
thingswithwings: parker smelling a delicious orange (lev - parker mmmm food!)
[personal profile] thingswithwings
I thought I'd post this here, since folks are often looking for a good pastry dough and not finding it. If you're like me, pastry dough is largely unappetizing - often, when eating out, it's the thing you have to endure in order to get the good part of the pie or tart. But with this pastry dough, you'll be saying OMNOMNOM about the pastry as well as about the filling.

Megan's Grandma's Pastry Dough, aka Never Fail Pastry )
highlander_ii: House stacking 2 coffee cups ([House] I stacked them)
[personal profile] highlander_ii
Like I said in my journal: "Okay, so I stole the idea from Ben & Jerry's, but their snickerdoodle ice cream was so damned good, I had to try to make my own w/o the cookies in the middle. (They just detracted from the ice cream part!)"

I don't remember where I found this, but this is the basic recipe that I modified:

Snickerdoodle ice cream:
Prep Time: 10 mins Total Time: 1 1/4 hr


* 1/2 cup sugar
* 1/2 cup brown sugar, firmly packed
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (freshly ground if available)
* 2 cups heavy whipping cream
* 1 1/2 cups half-and-half (the fat-free version can be used)
* 1 1/2 teaspoons vanilla extract

1. 1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
2. 2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.


I substituted butter flavoring for the vanilla, but then added about 1/2 a teaspoon of vanilla in anyway, b/c it needed it.

However - 1 1/2 teaspoons is too much butter flavor, so I need to cut that back a little, probably to 3/4 of a teaspoon or so.

I added an additional 1/4 tsp of cinnamon, but I think that needs to be upped another 1/4 tsp

But it comes out really yummy!

Next up, I'm gonna try the 'premium style' ice cream - you know, where you make the custard and then turn that into ice cream (b/c what I'm making now is more ice 'milk' than ice cream - it's not thick enough for my tastes).
silvercaladan: (DJ)
[personal profile] silvercaladan
 So, I'm bored out of my mind for various reasons, and go on a journey of discovery through our less-used cabinets. What do I find? An almost empty, still good bag of cornmeal that I haven't touched in far too long.

Due to lack of cheese to make jalapeno cornbread, I settled for cornmeal pancakes!

Successful experiment below... )

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.
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
I haven't been getting enough protein lately, so most of what I'm making is to help with the deficiency. And I basically came up with this one while writing notes in my senior sem Wednesday. All measurements are, as ever, total guestimates. I'm very sorry.
Mock curry, thisaway! )

hugh_mannity: (Manatee)
[personal profile] hugh_mannity
No peppers and no eggplant. And no rats either.

I had zuccini, tomatoes and baby portobella mushrooms in the fridge. And some chicken breast. I wanted a quick and easy one-pot dinner.
and this is what happened! )


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