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Autumn Experience (tm) risotto
Oct. 16th, 2017 10:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricI made this last night and it was an Experience.
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Makes 3-4 servings
( Dietary and accessibility notes )
( What you need and what you do with it )
Makes 3-4 servings
White bean and fennel soup
Feb. 12th, 2017 07:51 pmhighlyeccentricThe 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.
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( Accessibility and dietary notes )
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Creamy mushroom and spinach pasta
Oct. 22nd, 2016 07:32 pmhighlyeccentricOh my, why have I never thought to put sage in pasta sauce before? So good. This is adapted from Budget Bytes' mushroom herb pasta.
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( Diet and accessibility notes )
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highlyeccentricIn the ancestry of this recipe are a Nigella Lawson dish and a Leanne Brown dish, combined because I really needed to use up both sets of ingredients.
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( Diet and accessibility notes )
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Crockpot lemon and chickpea stew
Jun. 11th, 2016 08:19 pmhighlyeccentricAdapted, with what I call success, from Anna Jones' A Modern Way To Eat:
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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.
( 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.
Curried Rice with Lentils
May. 21st, 2016 04:41 pmjjhunterCheap, easy, stores well, and can be jazzed up with further additions to vary latter servings - this recipe is one of my fallback staples.
( ingredients )
Instructions:
Heat oil in heavy-bottomed pot (you'll need a lid later) and saute onion and garlic until translucent. Add ginger, tumeric and curry powder and saute a few minutes longer. (Can add more oil if necessary.) Add rice and saute for a few more minutes to coat the rice. Add the lentils, stock, raisins, and sunflower seeds, and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes.
Excellent served with yogurt, or with Waldorf salad.
Extras my mom recommends:
( ingredients )
Instructions:
Heat oil in heavy-bottomed pot (you'll need a lid later) and saute onion and garlic until translucent. Add ginger, tumeric and curry powder and saute a few minutes longer. (Can add more oil if necessary.) Add rice and saute for a few more minutes to coat the rice. Add the lentils, stock, raisins, and sunflower seeds, and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes.
Excellent served with yogurt, or with Waldorf salad.
Extras my mom recommends:
Would be good with butternut squash...roasted in chunks (with parsnips perhaps? ) or bake the squash, scoop it out and whip it with a bit of orange juice and nutmeg. Saute some dark greens (chard, spinach) with olive oil, garlic, pinenuts as a second vegetable.
Eggplant and tomato pasta
May. 7th, 2016 07:57 pmhighlyeccentricThis is pretty much the recipe from Leanne Brown's Gooxd and Cheap, with a few tweaks according to what I had on hand.
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Serves 2
( What you need and what you do with it )
( Dietary and accessibility notes )
Serves 2
( What you need and what you do with it )
Rosemary risotto (with other things)
Oct. 31st, 2015 11:17 amhighlyeccentricSo I accidentally tipped WAY TOO MUCH rosemary into the first stage of a recipe that called for thyme, and the result was amazing.
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Adapted from a recipe in Jack Monroe's 'A Year in 120 Recipes'.
( Diet and accessibilty notes )
( What you need and what you do with it )
Adapted from a recipe in Jack Monroe's 'A Year in 120 Recipes'.
Roast Chicken Pieces with Plums
Sep. 13th, 2015 08:39 pmhighlyeccentricThis is a simplified and budget-ised version of Melissa Clark's Rosh Hashana recipe at the New York Times. (Which, by a co-incidence of menu planning, I have cooked on the first night of same. Happy New Year, anyone observing!) Southern hemisphere folks might want to save it up for late summer / early autumn, when plums are a thing.
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( Dietary and accessibility notes )
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highlyeccentricThis is what I am eatin' for lunch today. It is tasty. Adapted from a recipe at The Roasted Root
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( Dietary accessibility type notes )
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Lunch recipes for work
Oct. 25th, 2014 07:32 pmfranzi1981Hi!
I'm interested in what you guys cook for work lunch? I'm in the US for the time being and there's no canteena or healthy food option near my work place. We do have a microwave at work, but that's it. Eating out every day is super unhealthy, but I also am very unimaginative when it comes to preparing food...
I'm trying to see if Paleo is doing anything for me, but I'm not religiously following the rules. Trying to cut down the unhealthy carbs (no pasta :(), though.
ANY suggestions are welcome though, so I can move beyond salad ;)
I'm interested in what you guys cook for work lunch? I'm in the US for the time being and there's no canteena or healthy food option near my work place. We do have a microwave at work, but that's it. Eating out every day is super unhealthy, but I also am very unimaginative when it comes to preparing food...
I'm trying to see if Paleo is doing anything for me, but I'm not religiously following the rules. Trying to cut down the unhealthy carbs (no pasta :(), though.
ANY suggestions are welcome though, so I can move beyond salad ;)
Sweet autumn vegetable roast with apples
Oct. 14th, 2013 08:08 pmhighlyeccentricThis 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:
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( 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).
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** 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.
( 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).
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** 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.
Libyan Style Quinoa
Oct. 10th, 2013 04:06 pmuntonugganI may have impulse bought a 4 lb. bag of quinoa from Costco the other week. Today I felt comfortable enough to try using quinoa instead of couscous in a highly butchered version of the way my Libyan mother-in-law cooks it. (Hers involves lamb, and more vegetables that I didn't have on hand, and probably some other things I don't know. It's delicious.)
The most important part of this recipe is a spice mixture called b'zaar. There are probably different ways of making it (just as there are different ways of making any curry powder.) If you have the ingredients, I highly recommend making some and using it in things like lentils, couscous, etc. It's nommy. However, in a pinch you could probably substitute another pre-made curry powder.
B'zaar (Libyan Curry Mix)
( Read more... )
Libyan Style Quinoa
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( finished cooking photo )
The most important part of this recipe is a spice mixture called b'zaar. There are probably different ways of making it (just as there are different ways of making any curry powder.) If you have the ingredients, I highly recommend making some and using it in things like lentils, couscous, etc. It's nommy. However, in a pinch you could probably substitute another pre-made curry powder.
B'zaar (Libyan Curry Mix)
( Read more... )
Libyan Style Quinoa
( Read more... )
( finished cooking photo )
"Spanish" Rice
Jul. 31st, 2013 06:21 pmaquinasprimeThis is my variation on a dish from my childhood, that my husband and children love. It's a one-pot meal that takes about an hour and a half of prep/cooking time (it can be done in as little as an hour, but two kids preclude that in my house). My mother always called it Spanish Rice, but there really isn't anything Spanish about it. It also happens to be the only recipe that I use that still calls for green peppers. I wouldn't substitute yellow, red or orange here, their sweetness works against them in this recipe.
( Recipe )
( Recipe )
Pork & Peach Salad
Jul. 30th, 2013 08:12 pmcheyinkaSouthern Living magazine had a no-cook issue that had a great recipe for summer rolls with peach slices and barbeque pork. They were delicious, but also a lot of work - they were intended for a party, where you'd make one for each guest and then your guests would make the rest themselves, so making them for my husband and son and I was, as I said, a lot of work. So instead I decided to make the recipe as a salad!
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Chorizo and Vegetable Soup
Jun. 25th, 2013 07:47 pmhighlyeccentricThe recipe card at the store advertised this as "spanish" chorizo and vegetable soup, but I'm not convinced of its cultural authenticity.
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Makes... about eight bowls, I think?
( Accessibility and dietary notes )
( Ingredients and instructions )
Makes... about eight bowls, I think?
Wendy's Awesome Spinach, Beef and Rice
Apr. 23rd, 2013 08:04 amwendelah1This was loosely adapted from Lina's Awesome Lebanese Spinach, Beef and Rice. Follow the link to see the original. Essentially, I liked the sound of the ingredients but thought the cooking methods and the directions needed updating. I tweaked the seasoning to my family's taste-buds. Serves 6.
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( to the recipe )
Garlic & Pesto Roast Lamb
Apr. 6th, 2013 10:27 pmhighlyeccentricAdapted from In the Kitchen by Campion and Curtis
( Dietary and accessibility notes )
You need:
A portion of lamb leg suitable for roasting. 1kg to 1.5kg, say?
About 12 cloves of garlic
2-4 tablespoons of pesto
Possibly salt and pepper to season?
What you should do:
- peel the garlic cloves
- cut vertical slashes all over the lamb, and tuck the garlic in
- slather the entire thing in pesto.
For best results, leave this all to marinade for a few hours. You might want to season with salt and pepper, but I didn't bother. Then roast! I recommend 180 degrees celcius, about 25 minutes per 500 grams of lamb. You're aiming for medium-rare. Test by sticking a butter knife into the lamb. If it comes out cold, cook another 5 minutes or so. You want the knife surface to be tepid/skin temperature warm - about the same temperature as you'd heat baby's milk to, if that helps.
( Dietary and accessibility notes )
You need:
A portion of lamb leg suitable for roasting. 1kg to 1.5kg, say?
About 12 cloves of garlic
2-4 tablespoons of pesto
Possibly salt and pepper to season?
What you should do:
- peel the garlic cloves
- cut vertical slashes all over the lamb, and tuck the garlic in
- slather the entire thing in pesto.
For best results, leave this all to marinade for a few hours. You might want to season with salt and pepper, but I didn't bother. Then roast! I recommend 180 degrees celcius, about 25 minutes per 500 grams of lamb. You're aiming for medium-rare. Test by sticking a butter knife into the lamb. If it comes out cold, cook another 5 minutes or so. You want the knife surface to be tepid/skin temperature warm - about the same temperature as you'd heat baby's milk to, if that helps.
wendelah1This is a brand-new recipe for me, so new I haven't tried it yet. But this recipe from thekitchn.com is vegan and gluten-free, which was so exciting I thought I'd post it untested. There is a link to a printer friendly version at the webpage: Socca Flatbread with Spring Pesto and Salad
( To the recipe )
( To the recipe )
