omnomnom | Entries tagged with 1/2 hour

Oh my, why have I never thought to put sage in pasta sauce before? So good. This is adapted from Budget Bytes' mushroom herb pasta.

( Diet and accessibility notes )

( What you need and what you do with it )

metawidget

Quick, easy, moist cookies adapted from a double-chocolate recipe from the West Wind Pony Club Cookbook.

Makes 30-36 cookies.

Preheat oven to 375°F and lightly grease two cookie sheets.

Cream together:

2/3 cup vegetable shortening
1 1/2 cups brown sugar

Add and mix vigorously:

1 Tbsp water
1 tsp vanilla extract
2 eggs

Sift together in a separate bowl:

1 cup whole wheat flour
1 cup all-purpose white flour
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp ground cinnamon

Mix dry ingredients into wet a bit at a time, stirring well.

Add:

1 cup pecan pieces

Drop 2" balls into cookie sheets, leaving 2" spaces between cookies.

Bake 9 minutes… cookies will still be soft and a bit shiny when done. Wait maybe 5 minutes then transfer with a thin spatula or other thin lifter to wire rack.

Current Mood: hungry

highlyeccentric

I don't get to make Haloumi Pilaf much anymore, because the fried Haloumi really needs two people to eat it up (it tastes weird after it's cooled) and because haloumi is really hard to find here.

Today I finally made an acceptable alternative. I also solved my 'the spinach in this dish is giving it a grainy texture, wtf I thought I'd washed the stuff' problem, *and* the goat's cheese will last with the leftovers.

( Dietary and accessibility notes )

( What you need and what you do with it )

untonuggan

I may have impulse bought a 4 lb. bag of quinoa from Costco the other week. Today I felt comfortable enough to try using quinoa instead of couscous in a highly butchered version of the way my Libyan mother-in-law cooks it. (Hers involves lamb, and more vegetables that I didn't have on hand, and probably some other things I don't know. It's delicious.)

The most important part of this recipe is a spice mixture called b'zaar. There are probably different ways of making it (just as there are different ways of making any curry powder.) If you have the ingredients, I highly recommend making some and using it in things like lentils, couscous, etc. It's nommy. However, in a pinch you could probably substitute another pre-made curry powder.

B'zaar (Libyan Curry Mix)
( Read more... )

Libyan Style Quinoa
( Read more... )

( finished cooking photo )

killing_rose

~2 tablespoons olive oil
4 chicken breasts
1 cup chopped onion
Mushrooms (I used canned, lord knows how much; not many?)
~3 tablespoons garlic (um, ish? I think? THERE WAS A LOT OF MINCED GARLIC, OKAY?)
~1/2 teaspoon pink salt
1 cup chicken broth
Rosemary, um, tablespoon or so ground? Maybe more?
3 pinches sumac
~2 to 3 tablespoons lemon juice
1 teaspoon (or so) cornstarch

Turn heat to medium high; let oil heat up. Drop chicken breasts and onion in to cook. Get chicken white on both sides; add in garlic and rosemary, saute for a minute or so and then add sumac, and lemon juice and then wait another minute and add in the broth and the mushrooms. (I would actually have added another 1/2 cup to a full cup of liquid, because I really liked the flavors and would have liked more broth/gravy left once I added the cornstarch.)

Turn to medium-low and cover for 15 minutes. Poke it occasionally.

If you are not a paranoid bitch, another five minutes at this point probably would be fine. I went for another 10, then diced the chicken, took some of the broth, blended it with cornstarch, blended it into the broth, and let it thicken as I added the chicken back.

We served this over slightly-sticky rice that had garlic and onion powder, a bit of lemon pepper seasoning, and some coconut milk in it.

rosefox

I was never a big cheese fan even before I cut dairy out of my diet, but one of the few cheeses I really miss is Gruyere. It's creamy and nutty and earthy and rich and I used to use it for basically everything. One of my long-held hopes has been to find a way to make a vegan Gruyère-style sauce, but all the recipes I've seen have been long and complicated and involved nooch, which I really dislike, so I'd mostly given up.

Tonight I was Googling cheeseless pizza recipes and saw a potato pizza recipe (which sounds really yummy and I will definitely make it another time). That got me thinking about potato soups and how a really thick potato soup wouldn't be all that different from melted cheese if you flavored it right... it's goopy, it browns on top when you heat it, and the base is almost flavorless and easy to mess around with.

An hour later--including time it took to run out to the store--I had created the best vegan "cheese" sauce I've ever had in my life. It's so simple I'm not even going to cut-tag it.

Ingredients:
1 large Idaho potato (would probably be even better with Yukon Golds but my grocery didn't have them)
1/8 cup unsalted roasted cashews
Olive oil
Nutmeg
Salt

Tools:
Small pot, strainer, bowl, blender or stick blender

Peel the potato and cut it into small chunks. Place in a small pot with the cashews and add cold water to cover. Boil until very thoroughly cooked. Place the strainer over the bowl and pour in the potatoes and cashews, reserving the cooking water. Put the potatoes and cashews in the blender, or back in the pot if you're using a stick blender. Add in 1/2 cup of cooking water and blend at high speed until very creamy. Add a drizzle of olive oil, nutmeg, and salt to taste, and blend again. If you like nooch, try adding a pinch; it would probably give it a bit of extra depth. Run through the strainer a second time if there are chunks of nuts that the blender didn't catch.

I made a mini pizza with the "cheese", arugula, and salami, and it was superb: browned on top, still gooey underneath. It would work well on potatoes (that sounds sort of cannibalistic, doesn't it?) or pasta or broccoli--anything you'd make gratinée, basically. Adjust the flavorings to make something closer to cheddar (paprika? cider vinegar? miso paste? mess around and find what works) and it would be killer on nachos. The texture is great for dipping chips or crackers or veggies or slices of apple and pear. If you want to be adventurous, try treating it like curds and see if you can make a solid block of "cheese" out of it! I'll be curious to see what the texture's like after I store it in the fridge.

The major downside of potato "cheese" over soy/nut versions is that it doesn't have much protein. The major upside is that people with soy allergies can eat it! And it is so, so simple to make. Enjoy!

Current Mood: full

highlyeccentric

(Due credit: 'In the Kitchen', Campion and Curtis, for their blueberry pikelet recipe; Crepes of Wrath for the caramel idea,

clavicular and

kayloulee for nomming on variations of this recipe over the past few months.)

( Dietary and accessibility notes )

General note: Unlike the Crepes of Wrath version I linked to, this pancake lacks structural integrity and won't make nice stacks. Using whole berries or bannans would help, as would using wheat flour. Personally I feel structural integrity is secondary to deliciousness.

Measurements are in Australian standards and ingredients/tools by common Australian terms.

( Ingredients and method )

sofiaviolet

I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.

Thai curry

Ingredients (per serving)

½ can (approx. 7 oz) coconut milk

0 to 6 birdseye chili peppers or similar, according to taste (I use 4)

dried basil, lots

fish sauce

½ to ¾ tbsp curry paste

one chicken breast fillet or one half boneless thigh, sliced

red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced

½ to 1 cups rice

Directions

Possibly begin making rice.
Coconut milk in saucepan of appropriate size.
Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
You should probably make the rice here if you didn't earlier.
Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
Serve and eat.

I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).

teapot_rabbit

One of my college friends (and former housemates) introduced this cookie recipe to me, and it's been one of my favorites ever since. Crispy and crunchy, with just a bit of chewyness, nicely spicy, excellent with a cup of tea. They're a perfect holiday cookie, or, if you're a spice cookie fiend like myself, you can just make them whenever you feel like it.

( Spice Cookies )

I will be typing up a lot of family recipes over the next year, as part of a cookbook project I'm helping my Aunt with, would people be interested in seeing them? The collection would include a fair amount of vegetarian recipes, as well as some lactose and gluten free recipes. (My extended family keeps accumulating new dietary restrictions...)

Crossposted to

food_porn

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! )

amalnahurriyeh

So, I'm growing some kale in my backyard this summer (see?), which is great, because kale's one of my favorite vegetables, and kale on the stalk is highly unlikely to end up rotten sludge in the bottom on the fridge drawer, because will remain tasty and alive. But this also means I have to use it up before it overgrows its box. Oh, what a shame.

Anyway, this is my new favorite way to use kale. Whether or not it would move to another sturdy green is less clear to me; a lot relies on the kale holding up and getting a little crispy with cooking, whereas a more delicate green like spinach or chard would just get soft. Mustard greens might do it.

( yummy yummy green stuffs )

starfish

Ingredients:

Premade cocktail-sized meatballs, not Italian style if you can help it, dumped in crockpot on low.

Some sort of fat or oil (I used the schmaltz from the top of the turkey stock), maybe 1/4 cup
1 or 2 onions, sliced
About a pound of mushrooms, sliced
Kitchen Bouquet (optional)
Paprika
Allspice
Nutmeg
Cardamom
Black Pepper
Parsley
Flour
Stock or broth (again, leftover turkey for me), about a quart
Red wine, one glug
Pint of sour cream

In large pot or Dutch oven: Saute onions and mushrooms in fat until soft. Sprinkle with paprika. Add Kitchen Bouquet if you're using it. Add too much allspice. Be unable to take any of it out. Compensate by adding too much nutmeg and cardamom. Check pantry for more ingredients. Add black pepper and parsley.

When everything but the liquid is combined, add about as much flour as there was fat (this is the SCIENCE part) and stir until it's all paste-y. Cook for a bit and then add the liquid, slowly (my stock was semi-solid, which helps with that). Stir and cook until it comes to a simmer, then check for taste. You might need to add salt.

Dump the sour cream into a medium bowl and slowly stir in about a cup of the hot gravy you just made. Then pour that mixture back into the pot, also slowly, stirring as you go. When everything is mixed, you can add the sauce to the meatballs, which have probably just barely started to thaw, and mix it up. Or you can skip the crockpot altogether and add the meatballs to the pot and simmer until they're thawed. You choose!

Current Mood: accomplished

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OmNomNom!

A Place for Foodies

Entries tagged with 1/2 hour

Creamy mushroom and spinach pasta

Pecan-cinnamon soft cookies

Chickpea, Spinach and Goats' Cheese Pilaf

Libyan Style Quinoa

Recipe: Lemon-Rosemary chicken

Potato-based vegan "Gruyère" sauce

Strawberry Toffee Pancakes

Thai curry

Thai curry

Ingredients (per serving)

Directions

Spice Cookies

Tandoori Meat

Kale Fried Rice!

Swedish Meatballs, my way

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July 2023

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