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... )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
A new deli has opened in my neighbourhood recently, and a couple of weeks ago I stopped in to check it out. As soon as I ordered my vegetable sandwich, the owner had me pegged as a vegetarian, and she spent the rest of my wait for my sandwich explaining the vegetarian options she already offered, and asking me for my suggestions. She tried to induce me to try some roasted red pepper-smoked gouda soup, but my takeout preferences run to things I can't make nearly as well myself (like amazing delicious sandwiches on massive sesame-challah buns) and soup doesn't fit that category. However, having determined that roasted red pepper-smoked gouda soup is a thing, I decided to make some.

I used this recipe as a guideline, and came out with some pretty delicious soup. If the prospect of grating up a bunch of fancy cheese and melting it into a pot of pureed veggies sounds like something you'd enjoy, this is definitely a soup for you.

Dietary note: This is largely vegetarian, depending on your tolerance for cheese that may use animal rennet. If you only eat rennet-free cheese and rennet-free smoked gouda is something you can get your hands on, not a problem. If not, I'm afraid the cheese is what makes this soup (although you might be able to get something similar in taste with a combination of liquid smoke and some kind of sharp white vegetarian cheese).

Accessibility note: This is a pretty easy soup chopping-wise; it's pureed, so no need to be finicky about chopping the veggies. It does require an immersion blender (or at least some kind of blender) and opening some jars, though.

Smoked Gouda, Roasted Pepper, and Tomato Soup )
feuervogel: (food)
[personal profile] feuervogel
1 large or 1.5 med onions, diced (about 2 cups)
1 15-oz can diced tomatoes with chilies
1 28-oz can chunky tomato sauce
3 Tbsp molasses
~1 lb sweet potatoes, peeled and chopped small
~6 oz canned pumpkin
~1/2 package Quorn grounds
1 bottle porter beer (optional)
1 tsp cinnamon
1/8 tsp cumin
1/2 tsp chili powder

1. Saute the onions in olive oil until translucent. (Optional; I prefer my onions cooked more than they get in a crock pot.)
2. Combine all ingredients in slow cooker and cook on high 3-4 hours or until done. (Spice quantities are estimates; adjust to taste.) (I assume you could do it longer on low.)

Serve with pumpkin spoon bread. (This is why there's a remnant of canned pumpkin in the chili, you see.) Bake the spoon bread toward the last hour of cooking, and it'll be nice and hot in your bowl.

(xposted from my journal)
lizcommotion: Spongebob's pet snail Gary wearing a chef's hat (spongebob gary chef)
[personal profile] lizcommotion
I found this recipe at a County Fair and again on the internet when I lost the original copy and have made it several times since then. It is delish and easy (as long as you have a food processor, otherwise chopping is done by hand). Very good for low spoon days. My one quibble is that it uses an oven, so it's best not to make it on super hot days. Otherwise, it's a great recipe for using old bread and delish seasonal tomatoes and basil. Cheese is optional, so it can be made either vegetarian or vegan.
Savory Tomato Bread Pudding )
jjhunter: Drawing of human JJ in ink tinted with blue watercolor; woman wearing glasses with arched eyebrows (JJ inked)
[personal profile] jjhunter
Omnomnom, this is a fabulous dinner party dish. Unlike most fettuccine recipes, it doesn't use any kind of creamy sauce. Somewhat expensive ingredients (i.e. the shrimp), but the savings in prep and execution time really pay off if you're having guests over. My additions to the original instructions from are marked with brackets.

Spicy Shrimp and Fettuccine

This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets.

Yield: 4 servings

Ingredients and Preparation instructions behind the cut )
cougars_catnip: (Default)
[personal profile] cougars_catnip
My two favorite tomato sauces are easy to make and taste so good you will never go back to buying them in a jar.


Read more... )
shadowandflame: (Default)
[personal profile] shadowandflame
Randomly bought an eggplant the other day, and decided to do a tomato eggplant bake this morning since I have the day off. :) This is based on my vague memories of the last time I did an eggplant bake, plus some random ingredients I had in the fridge, but it turned out really well.

The recipe )
lifesnotasong: (Isabela)
[personal profile] lifesnotasong
I've been making this pretty often lately, so I thought I'd share. I modified a chili recipe from Smitten Kitchen to work with my crockpot, and changed a few ingredients to work with what I tend to have in my kitchen. This chili is nicely non-spicy (for the wusses among us, myself included), and the recipe usually makes 6 servings for my girlfriend and I, though servings will vary based on serving size. It freezes and reheats well, making it great for packed lunches (assuming you have a microwave handy).

On to the recipe! )
jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (Default)
[personal profile] jjhunter
From the Co-op's homemade cookbook binder.

Wash and de-stem 1 bunch KALE; chop finely. Pour on 1 TBS OLIVE OIL and 1/4 TBS SALT. Roll up your sleeves and toss and squeeze the kale until it wilts, about 3-5 minutes or so. Let sit 30 minutes.

Dice 1/4 RED ONION. Whisk the juice of a LEMON into a TSP DIJON MUSTARD a pinch of SALT, a grind of PEPPER, and the ONION. Let sit 15 minutes.

Slice or dice 1 AVOCADO & salt lightly; toast 1/2 c[up] ALMONDS and chop; grate/shred 1 peeled CARROT and 1-2 peeled BEETS.

Whisk enough olive oil into mustard-lemond mixture to make a dressing. Add avocado, almonds, and root vegetables to kale and toss. Dress to taste.

(1) Use 3-4 beets instead of the carrot. Substitute some grapefruit or orange juice for the lemon juice, and add the flesh of a grapefruit or orange.
(2) Add scallions, sesame, and toasted nori; make the dressing from mirin, sesame oil, tamari, and rice wine vinegar; substitute a very little ginger for the onion.
(3) Substitute for the root vegetables a diced tomato or two and some shaved parmesan.
wendelah1: (cooking)
[personal profile] wendelah1
This sauce is so easy and so good that I'm almost embarrassed to post it.

Tomato Sauce with Butter and Onions
(Adapted from Marcela Hazan’s Essentials of Italian Cooking, via Smitten Kitchen)

Serves 4-5 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

Read more... )
juleself: (food)
[personal profile] juleself
The Turkish grocery on my street is having the most delicious vine-ripened tomatoes this year and I've been working my way happily through all the tomato recipes in my repertoire lately. I've been doing this one for years already and was quite pleased to see almost the same recipe on Kalyn's Kitchen the other day.

Pasta in a Greek style no-cook tomato sauce )

Bon Appetit!
abyssinia: Jonas standing on ramp, looking at gate, with Daniel behind him (SG1 - Daniel & Jonas who I used to be)
[personal profile] abyssinia
So I just made eggplant parmesan for my roommates and remembered how tasty my recipe is (I have yet to have someone not love it) and how healthy it is for eggplant parmesan, so I thought I'd post it here. I think it's modified from something I read in a cookbook once, and I'm trying to guess my measurements, since I just throw things together, but here goes:
[also, I didn't list as such, but this would be easy to make vegan, dairy-free or gluten-free]

eggplant paremsan )
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.
tajasel: Katie, with a purple wig on. (Default)
[personal profile] tajasel
Serves 4

100g chorizo
2 red onions
390g chopped tomatoes
120g conchigliette (soup pasta)
2tbsp olive oil
1 vegetable stock cube
Salt and pepper
Crusty white bread

Recipe )

No photos I'm afraid - it was eaten far too fast!
sixbeforelunch: a stylized woman's profile with the enterprise and a star field overlaid (flowers and snow)
[personal profile] sixbeforelunch
This is a summer staple in my family. When the tomatoes are in season and we have basil growing on the windowsills, we eat it at least once a week.

Instructions and a picture 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! )
explorer0713: (Default)
[personal profile] explorer0713

I adapted this recipe from  one I found online, who knows where anymore.  I adapted it to use what I had on hand and I greatly simplified it from about a dozen steps to just 4 very simple ones.  3, if you don't count cooking the pasta as a step.

This dish is a meal on its own.

Red Clam Sauce Florentine )
karohemd: (Chef)
[personal profile] karohemd
This was my dinner last night. Not taken from any specific recipe but my own creation, possibly inspired by Jamie Oliver's style of cooking (I even have one of his Tefal pans, heh).

'Recipe' and another photo )


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