highlyeccentric: Image of a black rooster with a skeptical look (gallus gallus domestics)
[personal profile] highlyeccentric
The ancestor recipe for this is Jack Monroe's ribollita (from their second book), but I've got lazy with it, and it's drifted back in the direction of minestrone.

Accessibility and dietary notes )

What you need and what you do with it )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
I don't get to make Haloumi Pilaf much anymore, because the fried Haloumi really needs two people to eat it up (it tastes weird after it's cooled) and because haloumi is really hard to find here.

Today I finally made an acceptable alternative. I also solved my 'the spinach in this dish is giving it a grainy texture, wtf I thought I'd washed the stuff' problem, *and* the goat's cheese will last with the leftovers.

Dietary and accessibility notes )

What you need and what you do with it )
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
~2 tablespoons olive oil
4 chicken breasts
1 cup chopped onion
Mushrooms (I used canned, lord knows how much; not many?)
~3 tablespoons garlic (um, ish? I think? THERE WAS A LOT OF MINCED GARLIC, OKAY?)
~1/2 teaspoon pink salt
1 cup chicken broth
Rosemary, um, tablespoon or so ground? Maybe more?
3 pinches sumac
~2 to 3 tablespoons lemon juice
1 teaspoon (or so) cornstarch

Turn heat to medium high; let oil heat up. Drop chicken breasts and onion in to cook. Get chicken white on both sides; add in garlic and rosemary, saute for a minute or so and then add sumac, and lemon juice and then wait another minute and add in the broth and the mushrooms. (I would actually have added another 1/2 cup to a full cup of liquid, because I really liked the flavors and would have liked more broth/gravy left once I added the cornstarch.)

Turn to medium-low and cover for 15 minutes. Poke it occasionally.

If you are not a paranoid bitch, another five minutes at this point probably would be fine. I went for another 10, then diced the chicken, took some of the broth, blended it with cornstarch, blended it into the broth, and let it thicken as I added the chicken back.

We served this over slightly-sticky rice that had garlic and onion powder, a bit of lemon pepper seasoning, and some coconut milk in it.
jjhunter: Drawing of human JJ in ink tinted with blue watercolor; woman wearing glasses with arched eyebrows (JJ inked)
[personal profile] jjhunter
Omnomnom, this is a fabulous dinner party dish. Unlike most fettuccine recipes, it doesn't use any kind of creamy sauce. Somewhat expensive ingredients (i.e. the shrimp), but the savings in prep and execution time really pay off if you're having guests over. My additions to the original instructions from myrecipes.com are marked with brackets.

Spicy Shrimp and Fettuccine

This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets.

Yield: 4 servings

Ingredients and Preparation instructions behind the cut )
delladea: (Default)
[personal profile] delladea
I've been introducing more vegetarian nights into our weekly menus to save some money. I found this coconut lentil soup recipe and modified it based on my tastes and what I had on hand. The result was a yummy, thick curry that my carnivore husband had to have seconds and thirds of. It gets even better after sitting in the 'fridge overnight.

My Modified Recipe )

We ate this with some curried collard greens and gluten-free naan. I highly recommend the yummy bread for dipping, but it's pretty good all by itself too. We got four large servings out of this recipe, enough for dinner last night and for both of us to have it for lunch the next day.
xenacryst: clinopyroxene thin section (Default)
[personal profile] xenacryst
I just threw this together this evening - a passable version of red beans and rice, with chicken and sausage as a nod towards gumbo.

Ingredients and method )
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This recipe began as the Honey and Five Spice Lamb from the Women's Weekly Modern Asian cookbook. Personally I've liked it better with beef, and chicken was delicious; and in fact it wouldn't require meat at all (perhaps halve the sauce/marinade if going vego, unless Tofu is involved).

Accessibility/dietary notes )

Recipe this way )

Feeds 4, or thereabouts, depending on how much stuff you put in it. Vegetables can be swapped for... other vegetables.

Note: measurements are in Australian measures; tablespoons are 20ml but I don't imagine it makes all that much difference in this dish.
trouble: Sketch of Hermoine from Harry Potter with "Bookworms will rule the world (after we finish the background reading)" on it (Soup!)
[personal profile] trouble
I'm doing up the grocery list for next week's menu planning, and thought I'd share one of my fav vegetarian meals, a Leek, Pepper and Pea "Tortilla" (we usually call it a frittata). It's basically an egg & veggie dish where the eggs are much firmer than in most egg dishes. Also, it has sweet potatoes!

I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.

The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.

Read more... )
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.
killing_rose: Abby from NCIS asleep next to a caf-Pow with the text "Goth Genius at Work" (Abby)
[personal profile] killing_rose
Two weeks ago, one of my friends presented me with a bottle of sauce. She informed me that I would be making a meal out of it for her, right? This jalfrezi sauce was one that I'd never cooked with before, but hey, medium-hot curry sauce? How hard can it be to craft a recipe? The stumbling block, as it turned out, wasn't the food especially since it was the easiest recipe I could think of--it was trying to teach her how to cut vegetables. And what saute means, hand to god.

And trust me, use your deepest fry pan. (Mine's probably about a 4 quart or more pan, and it was almost filled by the time that we were done.)

Three chicken breasts, oven baked with white wine and black pepper, torn into shredded pieces
2 yellow peppers, sliced
3 stalks celery, sliced
1 onion, cut against the grain
2 cans of sliced potatoes
1 can coconut milk
About 1/2 cup white wine, or to taste
2 to 3 cups arborio rice, cooked
Said jalfrezi sauce

Saute the onion, then the celery, then the pepper while the rice cooks. Then, add the potatoes, and heat the vegetables for a few minutes. Then, add in the jalfrezi sauce and mix it quickly with the coconut milk. You're going to let it simmer for about 10 minutes; then cut the coconut taste with the white wine. Wait five minutes and add in your chicken.

Simmer for about 15 more minutes.  Serve over the rice.

(Told ya it was easy.)
somethingnew: (nom)
[personal profile] somethingnew
I ended up with a bag of pearled barley and an article about repurposing your rice cooker to make other foods. Seemed like a good match to me! It came out beautifully and makes a great side dish. I made a few minor adaptations for what I had on hand and my rice cooker took longer than 40 minutes (will probably vary by cooker).

Rice Cooker Herbed Barley
2 Tbs margarine
2 Tbs onion flakes
2 Tbs parsley flakes
1 1/2 C pearled barley
3 1/4 C vegetable stock
1/2 C water
Non-stick cooking spray
Salt to taste

Spray rice cooker pan with non-stick cooking spray. Add ingredients and salt to taste. Cover and cook about 40 minutes or until rice cooker shuts off. Stir gently to loosen barley from the bottom of the pan. Cover and let stand 5 minutes before serving.

Adapted from Meals For You
rosefox: Green books on library shelves. (Default)
[personal profile] rosefox
My husband had the idea of cooking fish over mirepoix, and we got carrots in our last farmshare, so we decided to give it a try. We were hoping to use tilapia, but when we got to the market the only tilapia they had was from China, so we went with U.S.-sourced catfish instead. It would be better with tilapia, I think.

Recipe )
laughingrat: Shatner&Nimoy eating, in costume (FUD)
[personal profile] laughingrat
Freely adapted from a recipe in the October Cooking Light. A nice slow-cooked beef roast with veggies; turns out flavorful. Could be done in a crockpot as long as you're willing to dirty a skillet or something in order to brown the meat first.

Recipe behind the cut )
em_brett: (Default)
[personal profile] em_brett
The theme to my cooking these days is "what can I throw a ton of vegetables into today?" A frittata is basically an enormous omelet. Usually you cook the bottom on the stove and then stick it in the oven, but I don't have an oven-safe pan, so I discovered you can flip it (very very carefully) and it's just as amazing.

Recipe behind the cut. )

em_brett: (elephant)
[personal profile] em_brett
I'm moving in a couple weeks so I'm trying to get rid of a lot of my staples, and summer vegetables are out in full force here in New England. This is another great way to use whatever's on hand and sounds good to you!

Recipe behind the cut. )
Serves 4-5 as a main dish, probably significantly more if you use it as a side.
Also, just a note: I served this hot, but I'd put money on it being just as good if not better cold. (In fact, I'm planning on having the leftovers cold tomorrow.)

Edit: forgot the bean sprouts in the original recipe. Whoops! Added now.

tajasel: Katie, with a purple wig on. (Default)
[personal profile] tajasel
Serves 4

100g chorizo
2 red onions
390g chopped tomatoes
120g conchigliette (soup pasta)
2tbsp olive oil
1 vegetable stock cube
Salt and pepper
Crusty white bread

Recipe )

No photos I'm afraid - it was eaten far too fast!


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