foxfirefey: A seal making a happy face. (happyface)
[personal profile] foxfirefey
This is a vague recipification of a thing I throw together for the majority of my lunches because it will make Sunday dinner and lots of leftovers. It is good if you like lemony things and need something that makes a ton of hearty leftovers with little effort. I use a large 6 quart slow cooker to manage the following, but it can also be baked in the oven for around 45 minutes without the rice involved.

Instructions ahoy )
peaceful_sands: butterfly (Default)
[personal profile] peaceful_sands
So I was serving quiche for dinner this evening and decided to make some coleslaw to go with it. It's ages since I've made coleslaw myself despite the fact that I far prefer it to the shop bought stuff which, for my taste, is always far too drippy and smothered with way too much mayonnaise.

I thought I would share my pseudo-coleslaw with you and see if anyone has any suggestions for the next batch. I've not included quantities because it's basically an 'as much as you feel like' kind of recipe - nothing is going to go drastically wrong if you use different quantities.

My ingredients

White cabbage
Red onion
Raw mushroom
Carrots (I picked some Chantenay ones which are supposed to be a little sweeter than the average)
Dried apricots

I diced everything (except the mayonnaise!) threw it in a bowl and mixed it up and then added enough mayo to coat but not drown the veg. And the nice thing is there's enough to go on lunch tomorrow. Today I didn't add them, but I also sometimes throw in a few chopped fresh chives.

I like adding the apricots for just that occasional bite of something a little sweeter. I know the shop bought ones sometimes include pineapple or sultanas, which is what made me begin to think about what else could go in. So does anyone have any other suggestions of things that they add to coleslaw for just that hint of unusual.
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget

This recipe is sort of a mushrooms Bourguignon, fairly easy to make and good comfort food. The original is double the size and considerably sweeter; I cut out the brown sugar and added a little flour to thicken the sauce. It's about an hour from start to finish, but 45 minutes of that is letting it simmer down.

Mushrooms Berkeley

Adapted from Anna Thomas' The Vegetarian Epicure

the source uses the words 'dark and evil-looking'... )
highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
Just invented this, and concluded that I must do it again. Forever.

Dietary and accessibility notes )

Ingredients and method )

This is going to serve 3-4 people, depending on how much your people eat.
teapot_rabbit: Black and white cartoon rabbit head with >_< face. (Default)
[personal profile] teapot_rabbit
I live in California, so I can't really complain about the weather - but after a week of sunshine and temperatures up to the 80s, we're suddenly back down to highs in the mid fifties. It's actually supposed to get down to freezing this weekend. It's the sort of weather where I drink a lot of tea and contemplate soups. I threw this one together yesterday night, mostly as an excuse to try out the posole I bought.

There, doesn't that look nice?

Recipe under the cut )
cheyinka: A sketch of a Metroid (Default)
[personal profile] cheyinka

So I finally actually measured and wrote down what I did when doing my "hmm, a little of this sounds good, a little of that would be good" impromptu cooking! The one thing I didn't do is keep track of how long it took to cook the chicken, so the "45 minutes" part is a guess.
This involves canned tomatoes (but fresh would be good too) and marinated mushrooms, along with chicken, obviously; I think this would work if you have a meat substitute that has the texture of chicken breast. Amounts below are for serving two people when pasta is also served.

on to the nomnomery! )


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