aquinasprime: (insane slytherin)
[personal profile] aquinasprime
This 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 )
wendelah1: (cooking)
[personal profile] wendelah1
You all know how much I love my slow cookers. What you may not know is how much I love Mexican food. Last week, I bought a pork shoulder with the intention of making carnitas, only to find I'd lost the recipe I was planning to use. So I found another one online. Thank goodness for the internet.

This recipe calls for about half the amount of pork I had purchased, so I had to improvise. It still turned out great. I'd forgotten to buy avocados and it was too late to run out for them by the time I remembered, so we ate the meat right out of the cooker with flour tortillas and bottled salsa and hot sauce. Yum. The second night, I took out about half of the left-over shredded meat, fried it up in a huge skillet, served it on corn tortillas with the usual fixings. I think I am going to freeze the rest for a day when I don't feel up to much cooking.

The original recipe is by Melissa d'Arabian of the Food Network. Pork Carnitas

to the recipe )
rydra_wong: Fingers holding down a piece of meat (heart) as it's cut with a knife, on a bright red surface. (food -- a slice of heart)
[personal profile] rydra_wong
Recipe based rather distantly on one by Hugh Fearnley-Whittingstall. Mutton can be hard to find; if you are in the UK, you can get wonderful mutton from Laverstoke Park (also stocked by Abel and Cole).

This recipe is slow, but surprisingly uncomplicated (for most of the time, it just requires checking to see that it's maintaining a very low simmer and hasn't started boiling or gone completely still).


500g diced mutton
50g dried apricots (and a couple of prunes if you want) -- you can double this if you want, but I prefer it less sweet
1-2 tbsp olive oil
3 cloves garlic, peeled and chopped
1 large onion (or 2 small), peeled and chopped
1 tbsp fruit chutney
salt and pepper if desired
stock and/or a glass of white wine if on hand; if not, don't worry about it

very approximately:
2 tsp cinnamon
1/2 tsp each of cumin, cardamon, ginger
1 pinch allspice (N.B. if you don't have some of the spices on hand, have them in different formats -- e.g. fresh rather than dried ginger -- or want to sub in others, you're cool to do so within reason.)


Put the apricots in a bowl. Pour over enough freshly-boiled water to cover them. Leave for at least half an hour. Then scoop them out, stick them on a saucer or something, and do not throw the water away.

Heat half the oil in a large frying pan over a medium heat. Add the garlic and onions and fry them for a few minutes until they're softened. Add all the spices, and fry for a few more minutes.

Transfer to your large saucepan/whatever.

Turn up the heat under the frying pan and add the rest of the oil. Brown the meat quickly and add to the saucepan. Pour over the water from the soaked apricots, add the chutney, and then top it up with stock/white wine/water until the meat is barely covered.

Bring to the boil, then reduce immediately to a very slow simmer. Cook like this for 1 1/2 hours. Add the apricots at this point (apparently if you add them earlier they get too mushy) and cook for a further 1 1/2 hours.
wendelah1: (Default)
[personal profile] wendelah1
Slow Cooked Beef Stroganoff from Houseboat Eats.

I liked these people; they weren't afraid to be ambitious and their kitchen was even smaller than mine. I see this as a special occasion meal for two, not a weekday mainstay, due to (1.) the fat content and (2.) the time and attention to detail needed to make this.

There is a fair amount of multitasking that occurs just before this dish is served, so you are definitely encouraged to read through the whole recipe before beginning.

Read more... )

If you make it, let me know what you think.
silvercaladan: (double bam)
[personal profile] silvercaladan
About a year ago, I felt an urge to attempt to make my own curries from scratch. So I went out and purchased all the spices, and gave it a whack. Unfortunately, such an endeavor is not to my liking; it took too long and was too complicated. Much easier to buy the pre-made pastes.

Now I'm stuck with all of these spices! Fortunately, a little bit of hunting turned up a delicious, simple recipe with minimal effort: Tandoori Beef

The recipe above from the Whole Foods website is reproduced below with some comments on its implementation.
Enjoy! )

shadowvalkyrie: (Crimefighter Dinner)
[personal profile] shadowvalkyrie
I'm looking for a British-style meat pie recipe (type of meat doesn't matter, but pork, beef, or chicken would be best for easy availability and keeping costs low), but nothing I've found round the net is what I'm looking for. Either they're too complicated (I'm more of a beginner in cooking matters), or contain ingredients I'm unfamiliar with/can't get my hands on around here (Germany).

I'd be grateful for any suggestions, the easier to do and more basic the ingredients, the better. Thank you!
tajasel: Katie, with a purple wig on. (Random: baking)
[personal profile] tajasel
(Technically my baking icon, but it'll do in lieu of a cooking icon.)

I believe the credit goes to [personal profile] mattp for this one, but as he's primarily an LJ person still, I think, I'm going to post it, as I just made it for dinner and it's ohsoverynyommy.

Grill some sliced halloumi in small amount of oil.
Lightly toast some bread and lace with parma ham.
Place the halloumi on top and cover with grated cheddar.
Grill this until the cheese browns.
Dress with diced tomatoes, and serve.
Dip into a mixture of olive oil / balsamic vinegar.


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