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... )
metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget

Zucchini come in waves, especially given that we grow some and our CSA does too (not to self: more pumpkins and acorn squash next year, one zucchini hill, tops). It is nice that these loaves work fine with frozen shredded zucchini, too. Elizabeth makes these more than I do, but we both enjoy them, as does my friend's mum, Anjuu, who is providing the impetus to get the recipe shared. The recipe is adapted from the Bon Appetit Cook Book (Fairchild, 2006), which is a massive tome similar to the Joy of Cooking, but a little fancier in general. These loaves have a nice light inside and a toothy crust.

Preheat oven to 350°F. Butter and flour two loaf pans.

1 cup
whole wheat flour
1½ cups
unbleached white flour
1 teaspoon
1 teaspoon
ground cinnamon
1 teaspoon
baking soda
¼ teaspoon
baking powder
large eggs
1½ cups
brown sugar or white sugar (both variations are tasty)
1 cup
canola oil
1 teaspoon
vanilla extract
2 cups
coarsely grated zucchini (about one zucchini caught before it gets unwieldy)
1 cup
chopped and toasted walnuts

Whisk together flour, salt, cinnamon, baking soda, and baking powder.

Beat eggs in a separate bowl until foamy, then gradually add sugar and keep mixing until well mixed and thick.

Beat in oil gradually, then vanilla.

Stir in mixed dry ingredients, bit by bit.

Fold in zucchini.

Fold in walnuts.

Pour into pans. Bake about 90 minutes, until knife in centre comes out clean.

Let cool in pan; we just serve from the loaf pans.

These loaves stay moist for a day or two in the bread box, and can be frozen.

Cross-posted to [community profile] omnomnom, my journal.

jjhunter: Drawing of human JJ in ink tinted with blue watercolor; woman wearing glasses with arched eyebrows (JJ inked)
[personal profile] jjhunter
Modified recipe from upstate NY, USA. Original recipe author listed as 'Mrs. Gary Brockway'; changes are my own mother's.


1/3 cup shortening (e.g. butter)
1 cup sugar
2 eggs
2 bananas mashed (the riper the better)
1-2 carrots, peeled and grated
handful of walnuts, grated
handful of raisins
1 tsp. baking soda
1 tsp. baking power
1/2 tsp. salt
1 1/2 cup flour


Read more... )

***For a dessert version, substitute diced dried apricots for all or most of the raisins, and it becomes apricot banana bread.***

Good with peanut butter, cream cheese, butter, and cheese of most any kind, or just plain. The carrot gives it its characteristic golden color that distinguishes it from ordinary grey banana bread.

ETA 9/15: for an even more dessert variation, combine this recipe with the topping + method from [personal profile] kaberett's excellent variation on upside down pineapple cake:

(same ingredients as above for batter)


3.33 Tbsp butter
5 Tbsp dark brown sugar
1tsp cinnamon
splash of Cointreau/rum/whatever (optional)
1 tin of pineapple slices or chunks


Set oven pre-heating to 325°F and grease up & flour a 9 x 9 pan.

Place topping ingredients (except pineapple slices) in the pan and stick in the oven.

While that's heating, getting bubbly, etc, prepare the banana bread batter as in instructions above. Once the batter's ready, remove the tin/tray/whatever from the oven, mix the bubbling butter-sugar mixture to combine, and spread the pineapple slices out across the bottom. (You can drink the juice. If you are not that way inclined, you can add it to the other topping ingredients before the tray goes into the oven.) Then pour over the batter, spread out as you would normally, and bake for approximately 45 60+ minutes, until golden brown & set. (Knife can be inserted and removed cleanly or only pulling up particulate, not liquidy stuff.)
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 )
fish_echo: betta fish (Default)
[personal profile] fish_echo
Slight rambling wrt motivation for cooking with lavender. )

There are two dishes here, the lavender-and-corn and the summer squash. They go rather well together and combine to make a light supper, although if you'd rather have a full meal, I'd suggest adding a nice toasted starch-- ideas I contemplated were: naan, lightly toasted cornbread, a very not-rich biscuit, fresh tortillas, or maybe a simple quesadilla. (Um, yeah, and I also was thinking that a bit of my father's homemade beef jerky would have gone quite well too. Which is clearly not a starch. So, um, let your tummy guide you.)

Recipe 1: Corn with Lavender
A subtle play of flavours in a refreshing summery dish. The warm and soft corn is nicely complimented by the cool and crisp lemon cucumber. It requires a little bit of time and attention during the cooking but isn't inherently difficult.
Recipe 2: A Basic Summer Squash Sauté
Quick, easy, tasty.

Time and serving sizes for making both
1.5 hr-ish
2 people for supper

I took pictures with my phone, but it's new and I'm having a devil of a time getting it to talk to my computer. Once I get around to figuring that out, I'll update this with pictures. When I do that, I'll drop a quick note to the comm whenever that happens, because I know some people find pictures helpful.

Corn with Lavender )

A basic summer squash sauté )

I'm sorry that this is all very rough and informal! :( If I'm unclear or if you have any questions, drop a comment and I'd be happy to help!

And if you have any suggestions, observations, etc etc, please also drop them in comments!
iamshadow: John Barrowman cradling a cup of coffee possessively (Coffee)
[personal profile] iamshadow
death cake picture
Click for recipe, and my notes!

Very very adaptable recipe with brilliant GF results. Completely diet destroying (unless one is aiming for butter, fudge, chocolate and nuts).
For those who can't have coffee, chocolate, nuts, etc - this is a surprisingly good recipe for you, as it's entirely adaptable to what you like and what you have lingering in your cupboard. I've made a bunch of suggestions for alternate ingredients, but feel free to go wild with ones I haven't listed. I'm sure your results will be ace.

Also, if you DO make it GF, ask people to taste it, then tell them it's GF. Nobody will believe you. I've done this half a dozen times, and the reaction is always the same.
redsnake05: Chopping an onion (Creative: Cooking)
[personal profile] redsnake05
So, it's autumn here where I live, and a Snake's thoughts turn to carbohydrates. I had the urge to make dumplings, so I kind of half-invented dumplings cooked potsticker style but with a vaguely Eastern European-ish flavour. Precise, I know.

This recipe is vegetarian, and vegan if made with soy (or nut etc) milk and oil

Recipe, such as it is, under the cut )

Now, the questions. I am sure many of you have experience with dumplings, while I am very much a beginner. Tell me, what is a good way to wrap up your fillings so that there is not a huge wodge of dumpling on the top, and also so they don't fall apart. I kind of wrapped mine up like an origami envelope, but I feel I am missing something. Second, we do not routinely eat dumplings where I live, but I love and adore them. What are some other inventive ways of filling and cooking them? (I'm vegetarian, but feel free to include your favourite meat recipes, I will still read them with interest)
pennyplainknits: image of yarn and laptop (Default)
[personal profile] pennyplainknits
I bought a bag of lentils- just the ordinary red split lentils, not puy lentils- a few months ago thinking I might need to make a veggie Shepard's pie for a house guest. I didn't, and now I have a bag of lentils sitting in my pantry I have no idea what to do with.

I've only ever had them as part of a stew before now. Any ideas? I can't eat tomato or cheese
darkemeralds: Poster image of farm-fresh food (Eat Food)
[personal profile] darkemeralds
The thing that finally allowed me to go gluten-free without fear was the discovery that yes, Virginia, there is such a thing as gluten-free pound cake*.

I make GF pound cake all the time using a basic recipe, with flavor variations. This lime-flavored one has been a tremendous success.

Gluten-free pound cake, with lime variation )
jumpuphigh: Tim Gunn with text "Make It Work" (Make it work)
[personal profile] jumpuphigh
I have some wild blueberries (frozen) and I want to make muffins.  However, the last time I made the recipe that I have, I was less than impressed with it.  It was fine.  I want something better than fine.  I want fabulous!  So, since my last request for mac 'n cheese recipes was all kinds of successful, I come to you on my knees asking for blueberry muffin recipes. 

brynwulf: darklydean (Default)
[personal profile] brynwulf
I haven't fixed this since last summer and when we cooked a brisket yesterday, I pulled the recipe out of the cobwebs of my brain again and added a couple of things.  This is my recipe cobbled from two or three different ones.  Feel free to make it your original. So refreshing!!

Wasabi Slaw

Bag of broccoli slaw
1/3 cup mayo
4 T. wasabi paste or 2 T. powder and 4 T. water
1/3 cup rice wine vinegar or Apple Cider Vinegar
2 tsp. sugar only if using ACV
2 T. olive or grapeseed oil
Salt to taste
Minced ginger to taste

pretty easy huh?
sarah: (apple)
[personal profile] sarah
Hey, all. I saw this mentioned over on Lifehacker: blogger Jules Clancy, a proponent of minimalist home cooking, is offering a free ebook with an abundance of simple recipes. There are quite a few things here I'd like to try out for dinner in the next few weeks, particularly as it seems quite veggie-centric and I'm seeking new ideas on how to use farmers' market produce.

Stone Soup: Minimalist Home Cooking

The photography alone is making me hungry. There's an illustration for every recipe, which is something I love in a cookbook.

For those seeking vegetarian or vegan recipes, take a look at the index on page 95 where she explicitly breaks out the qualifying recipes.
fish_echo: A photo of cast iron pots over an outdoor fire (Cooking-Cast iron pots over outdoor fire)
[personal profile] fish_echo
Down the way from where I live there's a bookstore I really like-- it carries new books, used books, old books, sheet music, CDs, and records. They were having another cookbook sale today (they seem to do those fairly frequently or maybe I'm just really good at noticing it when they do) and I picked up 'French Cooking in Ten Minutes' by Edouard de Pomiane, written in French in 1930, first translated into English in 1977. Just flipping through it I've already found two recipes which amused me, so I though I'd share:

Lobster with Mayonnaise
Buy half a cooked lobster. Serve it with a homemade mayonnaise. That won't take very long to make, so spend the extra time decorating the serving platter with a few lettuce leaves, some black and green olives, capers, or anything else that comes to mind. You will feel yourself becoming an artist.

Fried Mackerel
Have your fish seller clean a mackerel. Wash it and wipe it off when you get home. Make 2 or 3 slits in each side with a knife, and roll the fish in flour. Cook it for 10 minutes in a frying pan containing smoking hot oil or very hot butter. Sprinkle the mackerel with salt and chopped parsley before serving.

I forgot to tell you to open the window. I'll bet you did, anyway.

crossposted to [personal profile] fish_echo and [community profile] omnomnom
onceamy: Eggs in a fry pan --- one of my foodie icons. (Eggs-1)
[personal profile] onceamy
So, I have bok choy, beef mince, and egg-plant. What can I make with them? No allergies to consider :)
red_squared: A red square (Default)
[personal profile] red_squared
Posted to [community profile] boilingwater and to [community profile] omnomnom:

Do any of you use software for managing recipes, and if so, can you suggest a good program (or unsuggest a bad one)?

I'm looking for something that will run on Windows Vista, and that lets you add your own ingredients, and that contains nutritional information for ingredients (at the very least, caloric information, but the more [carbs, carbs from sugar, fat, fibre, etc] the better!).

If it ties in with any of the iPhone grocery shopping applications, this is a definite bonus!
distractionary: dark-haired young man in plaid shirt eating a sandwich (it's peanut butter jelly time!)
[personal profile] distractionary
So I've been meaning to post this for ... about a month, I think. At least. Um. Oops?

This is the recipe for my dad's sweet potato souffle, which is not ... really ... the same as his mother's version. Both (and a half) are included here. This is vegetarian if your working definition does not exclude eggs or butter.

As he sent it to me... )
ladyvyola: caption "Vyola" between two rows of pansies (vyola is an old-fashioned girl)
[personal profile] ladyvyola
We've just started our second year with a CSA (Community Supported Agriculture) program and it's time for swiss chard!

It's very pretty and this recipe, adapted from Gourmet Magazine and provided by our farm, maintains its brightness while adding much-needed texture and sweetness to its strong, somewhat bitter nature. It also only takes about 15 minutes, including prep, to give this old-fashioned green a modern twist.

Swiss Chard with Raisins and Pine Nuts )
rosefox: Green books on library shelves. (Default)
[personal profile] rosefox
Let me know if you ever get tired of my dinnerblogging, because we are unlikely to stop making yummy dinners and wanting to share. *)

Recipes are once again from Cook's Illustrated, and once again they use a Dutch oven and a large stainless steel skillet. I think it's been a while since I mentioned that these three things are the three best investments you can make in your kitchen if you eat meat. They are my culinary OT3. Subscription to Cook's online is cheap, especially given how much money we've saved by making their recipes in bulk. Lodge Logic cast iron Dutch ovens can be bought through Amazon for astoundingly low prices and free shipping (which is important with cast iron). Research brand-name stainless steel skillets and then check for them on eBay or Google Products. Trust me, if you like the sounds of the recipes I post, you will not regret these purchases.

Moroccan chicken with couscous pilaf )

Oh, and the subject line is from this page of Moroccan proverbs. I have no idea what it means.

(crossposted to my journal as usual)
rosefox: Green books on library shelves. (Default)
[personal profile] rosefox
I am all full of chicken piccata and disinclined to finish my article, even though I am literally past the 95% mark. Instead, I post the recipe, originally from Cook's Illustrated (one of the few places I'm willing to pay for online content, because their recipes are just that good).

Chicken piccata with zucchini ribbons and orzo )

(crossposted to my journal)


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