highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric
This 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.

Dietary and accessibility notes )

What you need and what you do with it )
mathsnerd: ((cynic) lord & mastercard)
[personal profile] mathsnerd
This is the curry I made last night (my first attempt at curry and it turned out SO delicious - w00t!) modified from this recipe my dear Katie linked me to. I think I prefer my version. If you have accessibility issues, this is a good recipe to get help with on the prep. My carer did all the peeling and chopping and thus made it possible for me to make this recipe at all.

Accessibility Notes: This is a spoon-eating recipe. You will need to peel and dice potatoes, slice capsicum in small strips, peel and cut ginger into tiny cubes, cut up chicken if yours doesn't come from the store in handy bite-sized strips like mine did, open a tin, stir a full large skillet without slopping over, cook rice, and measure peanut butter out without screaming in frustration (I screamed).

Equipment Needed: A huge deep skillet pan thing or medium huge pot with lid. A wooden spoon for stirring. A ladle for serving. A knife and cutting block and a veg peeler (if you use one) for prep. A tablespoon measurement. A helper is awesome here for the prep.
Curry! )

Mods: can we have tag: thai?
highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
This 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:

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).


** 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.
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.

cougars_catnip: (Default)
[personal profile] cougars_catnip
These cookies are a fall favorite around our house.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
Chicken and Dumplings

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
Cranberry Ripple Cake

If you like cranberry sauce, you'll love this moist cake! It's delicious with or without the glaze.

SERVES 12 , 1 bundt cake


zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
[personal profile] zarhooie
As the weather turns colder, a young woman's thoughts turn to chili, chicken and dumplings, roasted root vegetables, and apple crisp.

In the past, we've had an autumn foods festival, and I'd love to do that again! Please post your favorite autumn food recipes with the tag "season:autumn" over the next month.


Comm Mod
cougars_catnip: (Default)
[personal profile] cougars_catnip
This is a favorite autumn meal. Brining the pork insures your roast is juicy, flavorful, and perfectly seasoned all the way through and is an essential part of this dish so don't skip this step.

Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
Cream of Potato soup is a hearty winter meal with salad and fresh hot bread.  And the parsnips is a nice alternative to the more common mashed potatoes. They go very well with roast chicken.

Read more... )
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)
zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
[personal profile] zarhooie
I just made this for lunch and oh my goodness it is yummy.


It looks kinda gross but oh, it tastes SO GOOD. I think you could add some cream to this and make a delicious soup as well, maybe for leftovers?
This dish is spicy and flavorful, with the squash not allowing itself to be overpowered by the flavors of the spices. Pure num!

NOTE: I updated the spice amounts because someone pointed out that it was a LOT of spice for a small dish. I just sort of throw spices in until it looks right, but 1 tsp was way too much.
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: (elephant)
[personal profile] em_brett
So, I went on a bit of a cooking binge this weekend. The result: acorn squash soup and Mexican hot chocolate cupcakes.

The soup is really easy -- a bit time consuming, but most of it is "wait for the vegetables to roast" or "simmer the vegetables," so if you've got a good book or something with which to multitask, it's good for that. Also it tastes like autumn in a bowl. My recipe ended up making about 8 main-course servings, but you could scale it up or down as desired. I'm pretty sure other winter squash or root vegetables would fit in wonderfully with these, if you've got them on hand.

Recipe behind the cut: Acorn squash soup )

The cupcakes are also easy, plus less time consuming. They're basically chocolate cupcakes with cayenne pepper and cinnamon added. I adapted the recipe (which makes 12) from Vegan Cupcakes Take Over the World. If you like cupcakes at all, I cannot recommend that cookbook enough. If you're not vegan (and I'm not), don't be turned off by its dairy- and egg-free nature: they're better recipes than most of the traditional ones I've tried.

Recipe behind the cut: Mexican hot chocolate cupcakes )

apple salad

Oct. 7th, 2009 06:07 pm
sixbeforelunch: a stylized woman's profile with the enterprise and a star field overlaid (p&p - bingley w/ text)
[personal profile] sixbeforelunch
This is sometimes called harvest salad, so I think it fits nicely with the fall theme. Very simple, but I think it's worth sharing.

Apple Salad )
memorysketch: (Baking - basic)
[personal profile] memorysketch


So I noticed someone posted a delicious sounding recipe for turkey, and as luck would have it, hey! I was roasting a turkey today too. Instead of posting another turkey brine recipe I figured I'd post dessert instead. :) You can find more recipes at my blog, Dragonfly Baking.

Read more... )
stultiloquentia: Campbells condensed primordial soup (Default)
[personal profile] stultiloquentia
The second is brilliant; a few years ago it was unanimously voted onto the Thanksgiving must-haves list at my house. The first is simply easy comfort food.

Root Veg Comfort Food )

Harvest Casserole )
holyschist: Image of a medieval crocodile from Herodotus, eating a person, with the caption "om nom nom" (Default)
[personal profile] holyschist
This is my current favorite salmon recipe and it has cider, which is autumny (especially if you can get someone's homemade hard cider! I am not so fortunate).

It's based on Salmón a la Ribereña, but I've simplified it because I'm not a fan of either bacon or ham. I'm going to start playing with adding some other flavors in soon, but it's darn tasty as a simple dish with potatoes and super-fast.

Om nom nom! )
sporky_rat: A field of orange pumpkins. (i'm a florist!)
[personal profile] sporky_rat
Because what's autumn without the chance to really heat up your kitchen with a delicious, well-brined and roasted turkey breast? Especially one that looks like this one?

I use a turkey breast because really, I can't keep my kitchen cool enough to brine the whole bird, so get one small enough to stick in your fridge in a big stockpot.
I guess I should really put this behind a cut, it does get long. but fun! and tasty! how many characters does it take to make me quit typing? )
Then you may uncover and glory in your delicious turkey breast.

Happy Nomming!

PS. I don't know about ya'll, but it took me and my boyfriend a week to eat through this sucker. We ate turkey sandwiches, and turkey alfredo, turkey salad, turkey in salad, turkey on top of cheese pizza and of course, turkey straight out of the tupperware. Om nom nom.


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