We always use yellow onion.Quote:
Originally Posted by fenryrr
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We always use yellow onion.Quote:
Originally Posted by fenryrr
1 lb ground beef, browned and drained
24-30 oz tomato sauce
1/2 yellow onion, diced
3-4 minced garlic cloves
oregano (generous)
basil (generous)
marjoram (moderate)
onion powder (moderate)
thyme (dash)
salt (dash)
pepper (dash)
Mix together and serve over noodles. Parmesan cheese optional.
NO IT ISN'T! :mad:Quote:
Originally Posted by Director Abbie
Spaghetti Sauce (Park's version)
1) Rummage through your kitchen to see what is available.
1a. If you fail to find sufficient material, go buy some.
1b. Alternatively, you can give up at this point.
2) Decide which ingredients you're going to use by imagining how they taste and what goes with what.
3) Rinse, mince, slice, and dice as you please.
4) Mix chosen ingredients together, bring to heat if necessary.
5) Make it taste good.
Mushrooms Chicken Soup.
Half of chicken (washed and sliced)
Water
Salt (to taste)
4 chillies
1 ginger (diced)
2 carrots (washed and diced)
1 stalk celery (thinly sliced)
5 mushrooms (sliced)
Instruction.
1. Place the chicken in large soup pot, add water until the chicken fully covered. Add ginger and boil them for 30 minutes.
2. After that, add carrots, celery, mushrooms and chillies (in descending order). Add some salt (to taste). Wait more for 10 minutes.
3. Wait 5-10 minutes to cool before serving.
I chopped the squash. I assume I just mix everything together and bake it. I think I'll use less milk and more cheese. But someone needs to dice an onion for me. My eyes are extremely susceptible to onion fumes.Quote:
Originally Posted by fenryrr
Do I pre-cook the sausage?
Ummmmmm...I dunno about the sausage. I think you let it cook in the casserole. But I don't remember. :|Quote:
Originally Posted by Director Abbie
Google told me to pre-cook the sausage. I decided that was better than leaving the grease in anyway.Quote:
Originally Posted by fenryrr
I thought salt an pepper wasn't spice enough, so I sniffed a few and added a pinch each of cumin and oregano. Then my mom came home and recommended cumin, marjoram (similar to oregano), and cilantro (which I substituted parsley for).
I got a leek at the supermarket because it was leafy and green and calling my name, but I have never cooked a leek before. I haven't even eaten a leek before, I don't think. What should I do with it?
http://www.keyingredient.com/recipes...d-leak-quiche/
Try this, leeks ham and quiche go great together.
http://www.youtube.com/watch?v=Ow5n1NvS0f8
this is the closest i'll ever get to making a cake,let alone waking up for it.then again never say never :|
i personally like eating cake when it gets stale because that's when it gets some substance without necessarily losing its taste
why don't youtube videos appear up here anymore just by dropping the link ?
Quote:
Originally Posted by jennifer
you have to wrap the url in a [video] tag now. there's also a button to do it if you want... looks like a little blue ladder or something, next to the little quote button.
this is one of my alltime favorite meals... for some reason it's also nearly sure to bring strange vivid dreams for some reason.
Welsh Rabbit (it's a cheese dish, not rabbit ;))
6 cups grated cheddar cheese (about 1 1/2 pounds)
2 tablespoons butter
4 egg yolks
1/2 cup beer
1 tablespoon dijon mustard
2 teaspoons worcestershire
1 teaspoon salt
3 drops tobasco
6 slices hot toast
Melt the butter in the top of a double boiler or chafing dish over simmering water (can be done in a normal saucepan if you're VERY careful). Stir in the cheese and cook over low heat until it is completely melted. Stir until smooth. Stir the egg yolks into the beer with a fork. Add this mixture to the cheese very slowly- a spoonful or so at a time, stirring with a whisk as it cooks in. Add mustard, worcestershire, salt and tobasco. Continue cooking and stiring until the mixture is thickened. taste and add more seasoning if desired. Graininess is a good sign. Serve by pouring hot over toast.
reheats well in the microwave imo, just stir it a couple of times while reheating.
http://i31.photobucket.com/albums/c3...at/rarebit.gif
@bionicgerbil - Do you have a recipe for Beer Soup - it is similar to Welsh Rabbit. :thumbsup:
hmm idk... we have tomes of handwritten german, hungarian, and french grandmother recipes in our cookbook bookshelf. I'll keep an eye out for it (I don't remember it ever being made in my house though, so idk...)Quote:
Originally Posted by Saberstorm
@bionicgerbil ---ITT I just made your welsh rabbit, only I made it as a fondue. Very good!
non-alcoholic beer works fine for it, if it's an alcohol thing. idk if it would taste right using something besides beer. :shrug:Quote:
Originally Posted by octo
Sparkling water?Quote:
Originally Posted by bionicgerbil
Scapegrace's Nightly Pasta:
I really do eat this every night. I'm always hungry so sometimes I eat it twice a day.
4 handfulls of fusilli
6 sun dried tomatoes in olive oil
1/4 of a red pepper
1/4 of a large onion
1 glove of garlic
1 table spoon of olive oil
optional cheese
Start boiling the water. Caramelize the onions and red peppers (in the olive oil) in the same pan while the pasta is cooking. A minuet or so before the pasta is cooked ad the garlic and tomatoes to the onions and peppers. Drain the pasta and throw it in the pan with the other stuff. Cook it with the other stuff for a minuet or so. Sometimes I add cheese at this point.
Yay! The end.
I'm supposed to go to sleep; ok, hun, right after this video: :p
http://www.youtube.com/watch?v=pyb_6hFKLds&feature=plcp
;)
http://pinterest.com/acacialungs/trusted-recipes/
i just recently got into collecting recipes so now i'm off to forage through this thread.
I love her:
http://www.youtube.com/watch?v=vnoMxikaDnE
I had these once at a party and now that I know what they are called and I want to make this for company sometime!
There is lots of ways to make them and it looks they they get breaded and fried sometimes. I want have the trimmed wings sit long in a savory marinate and then slow bake them. Trimming and turning the wings before marinating is the time consuming part (it takes a LOT of patience, clean hands, sharp knife; chicken needs a vinegar rinse,,then a water rinse wash, then dry, then marinate), but the ingredients are inexpensive, making it a great thing to take the time with for something extra-special for a crowd. They look interesting and inviting all sitting bone up on a plate, its easy to grab with your fingers and interesting to eat. For a party I like a mess of the little ones made from the 2 parts of the wings, rather than the bigger ones from drumsticks..
Here is how different people make them:
First you need a good explanation for how to trim and turn, and some recipes are not thorough enough. This woman does a good job explaining.
Savory
Seasame
A well-done Somali recipe for a stuffed one
Candied bacon-wrapped and smoked! I am without a grill right now, though...
And here is a whole mess of those videos.
Dark and Stormy - Dark rum, Barritts Ginger Beer*, fresh lime in a tall glass on ice. So refreshing! SLI and I have been enjoying this these dog days...
[P.S. I was a TEETOLLER most of my adult life and feel free to imbibe now that I am Catholic, but i don't know that many recipes. I enjoyed finding and sharing that recipe with my SLI. I would love to hear anyone's favorite drink recipe! And if you want, what you like to serve with it.]
*Gosling makes a cheaper one but it has HFCS and Barritts has cane sugar instead and I prefer it...
lol I gotta make my entrance in such a domestic thread.
Sweet potato soup with ginger: http://www.health.com/health/recipe/...522520,00.html
I also add one onion, but anything else would kill the taste.
Oh, that sounds yummy. (I've just started adding ginger to my food list.)Quote:
Originally Posted by Agni
I've gotten into bok choy all of a sudden, experimenting with various stir fries.
This is the simplest and quickest base-level recipe (total prep time ~10min):
1 tablespoon of olive oil
4-6+ bok choy plantlets (depending on size)
some minced garlic
soy sauce (optional)
ginger (optional)
cashews, sesame seeds, or shrimp (optional)
Heat oil in a large skillet over medium heat.
Add garlic (and ginger) and cook for <1 minute.
Note: don't overheat the oil otherwise the garlic is going to turn brown and bitter in taste.
Add bok choy (either whole or cut into large chunks) and flip it around a bit until it's covered in oil + garlic/ginger mixture.
Some recipes suggest adding in soy sauce. I simply add salt at the end.
Add 1-2 tablespoons of water, cover, and let simmer for another 3-5 minutes until cooked.
Season with cashews, sesame seeds, or cooked shrimp (or keep it simple and eat as is).
Enjoy with a slice of toasted bread.
Bok choy is at it's best (in season) in winter and high in vitamins C, A, K, calcium and iron.
http://i.imgur.com/zde4z1R.jpg
I think it really is best. I have been searching for an excellent roast chicken recipe because this often is the thriftiest way to have chicken: whole. This is the America's Test Kitchen recipe, as printed on Chowhound website (You have to join the ATK website if you want to see it there). It dinner tonight!
http://chowhound.chow.com/topics/312785?page=all
For the part of butterflying the whole chicken, which you do in order to roast it high and fast and not have it dry out, this was the easiest youtube video to follow: https://www.youtube.com/watch?v=soC2ozImWaY
My house smells delicious!
__________
Wow, this is a great way to render a whole chicken flavorful and moist all through. The layer of sliced potatoes (I sliced 5 bakers) placed under the rack that the chicken sits on are needed to soak up fat that drips off and this keeps the dripped off fat from sitting in the very hot pan when the oven is set at 500 for this recipe which smoke up the house as it cooks. The recipe says blot the potatoes, but even with that they remain too heavy with fat, because you have the chicken fat drippings, plus the olive oil, and probably some of the butter. Just over the top. The meat is enough of a treat.
Because the potatoes deters the smoke I will use them but I won't plan on using them for the meal again. In fact I won't bother to peel them, just slice them skinned, and use potatoes with eyes since we won't eat them. We can put them out for the critters. But it is the best roast chicken I ever had, so we will do it this way again. :)
P.S. @silke, I can't wait to try that bok choy recipe! It looks good!
Ingredients
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Directions
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Bobby Flay :love:
Singapore Bean Thread Noodles
Ingredients:
Bean thread noodles
your choice of meat (I usually use skinless, boneless chicken thighs)
olive oil
sliced onion
sliced veggies (variety, whatever is available & good for stir-fry)
scrambled egg (prepared in advance; optional)
yellow curry powder
fish sauce (can substitute soy sauce or just use salt) - apply sparingly, to taste
fresh basil leaves
Directions:
Start soaking a pack of bean threads in water (two packs if they are small).
Heat up a pot, large frying pan, or wok, add 1-2 tbsp of olive oil.
When hot, fry your choice of meat until almost done (but not quite).
Add sliced onion.
Add chopped/sliced veggies of your choosing (I have used peppers, matchstick carrots, mushrooms of different kinds - shiitake, woodear, portobella, bamboo shoots, kale, spinach, snow peas, and varying permutations thereof)
Stir fry quickly.
Add scrambled egg if desired.
Add some yellow curry powder to the meat + veggies +/- egg. Add fish sauce, soy sauce, or salt to taste. Stirfry quickly.
Soaking bean threads should be flimsy and hydrated by now. Drain off the water, and throw the bean threads into the stir fry.
Add more curry powder, to taste. Stir-fry. Check flavor to see if more saltiness is needed, adjust if necessary
Add a handful of basil leaves, stir-fry just a little bit more, until the bean threads are soft and not crunchy.
Take off heat.
Serve with some more fresh basil leaves on top.
This is a really quick and easy dish. I make it fairly often. I find it amazingly good (but full disclosure, i do have an addiction to the flavor of curry).
Oh, yum. Has anyone else had this? My brother and his wife made this for me when I visited in March, with grilled fish, and I have not had fish since without remembering it. I have tried couscous, but I do not like the texture of all those tiny grains of pasta. Ick. But Israeli Couscous is SO DIFFERENT. Bigger is better. :)
I try to keep pasta, rice and bread down to about 3x a week, so, I am picky, and this is couscous makes the cut! I made it tonight to go with chicken and we'll have leftovers on Friday with fish. Successful, easy recipe below!
It can't be found in our little local stores. A bigger store would have it in their international foods section. Like Wegmans, which we don't have around here.:cry: You can get a little box at Trader Joe's, which is not close to here.:cry: (I make a semi-annual pilgrimage though!). Buy a big bag - pasta keeps - and you will have many affordable delicious meals to come. We have Prime right now, so I ordered this 5 pound baby with that free shipping on Amazon. It came today!!!:
Attachment 5941
Now for a recipe (there are lots others):
3 T. olive oil
3 cloves garlic, crushed.
1 c. Israeli couscous
4 c. (1 box) chicken broth
salt and pepper to taste
seasoning you like (I like parsley, sage, rosemary & thyme).
Lemon zest (Bobby Flay puts this on everything!)
In a large heavy-bottomed saute pan, heat garlic on med. high heat; stir in garlic to saute. Add dry couscous. See, it looks looks like beautiful pearls! (That's the other name for it too. You can see why. So pretty!). Now stir it about. Listen to how nice it sounds moving around the pan, and watch while it slowly turns lovely shades of tan and brown while you stir, till its all nicely toasted. Quick, before it burns, pour in the broth and seasonings. Turn up to high, stir, and babysit til it boils. Turn to med.low and simmer 10-12 minutes. Top with a few swipes of fresh lemon zest and serve.
Mmm, good. :yup:
Sounds good. This time of the year it would pair well with an ice cold summer shandy.
:thumbsup:
Old Bay Seasoning is great for fish and this is an easy recipe:
Old Bay Seasoning Cod Fillet
"flaky, crispy delicate and delicious"
Ingredients:
2 cod fillets
1 teaspoon Old Bay Seasoning
¼ cup flour
dash of salt and pepper
2 tablespoons light olive oil
Directions:
Preheat sauté pan to high heat.
Wash and pat dry fish fillets.
Season with salt and pepper.
Season with Old Bay and then
dredge in flour to coat fillets.
Heat oil and add fillets.
Saute 2 minutes on one side,
Turn and sauté 2 minutes more.
Turn once more and brush with
Butter before removing to serve.
Add a squeeze of fresh lemon.
@Eliza Thomason When you're not talking about God, you're talking about something that rhymes with God.
http://fanpage.gr/wp-content/uploads...94418e5660.jpg
looks legit enough to try
wouldnt bake it though
@kalimera, banana oatmeal is awesome!!
Lame Sauce
combine 1/2 cup flour with 1/2 cup water. pour over toast.
(for a spicy lame sauce substitute milk for water)
Noodle Pudding (Kugel?)
Boil and drain 8oz pkg bread noodles
add 3/4 cup sugar to 2 well beaten eggs
add 1 small (8oz?) container of sour cream
add 1 small container cottage cheese
add 1 C white raisins (brown ok too)
Put noodles in greased baking pan, pour sauce over noodles pour 1 stick melted butter over all.
bake 45 min in 350 oven
I got this off allrecipes.com and made it for the second time last night. I didn't really like it so much last time but I think it was because I skipped the lime juice which is apparently essential because I'm loving it right now for lunch.
quinoa black bean salad
1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.
Ingredients
1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
1/4 cup chopped fresh cilantro
I asked my Grandmother's friend for this recipe when I was 14. She had a tray full of many home-baked cookies and this was my favorite. So I made them then and I made them again this Christmas, because I wanted something white and light on the cookie plate mix. And I always get requests for this recipe! Its a very basic recipe and super-simple to make. What makes them extra-special is their unusual flaky delicateness, due to the special ingredient, Ammonium Carbonate, which is used instead of baking powder. I used to get it at my local apothacary but they don't carry it around here. So I found it on Amazon. It smells horrible in the dough but bakes off. And, it's Sweden's no.1 favorite cookie recipe. :)
Ingredients for about 6 dozen:
2 cups all-purpose flour
½ tsp salt
2 sticks unsalted butter (softened)
1½ cups sugar
1 tsp crushed baker’s ammonium
½ tsp almond extract
1½ cups sweetened flaked coconut.
- Sift or whisk together flour and salt.
- Beat together butter and sugar with an electric mixer until pale and fluffy.
- Beat in ammonium carbonate and almond extract until combined well.
- Mix in flour mixture at low speed just until blended, then stir in coconut.
- Roll into a ball, wrap in plastic wrap, and chill until firm, about 1 hour or overnight.
Preheat oven to 300°F.
- Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets. (Dough will be crumbly).
- Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes.
- Transfer cookies to a rack to cool.
Attachment 6886
This has become an annual thing, 3 years running now. Everyone LOVES it. Its extremely simple, though peeling and slicing 5 lbs. of potatoes is best with a sous chef helping.:biggrin: Wegmans has the BEST recipes:
http://www.wegmans.com/webapp/wcs/st...oductId=680876
Socionics has a lot of relation to Russia, so "true" Socionists need to taste the most advertised by Hollywood the Russian dishes. :)
Schi (Щи)
http://i.imgur.com/XRBEdcj.jpg
Ingredients for 3 litres pan:
Meat beef brisket, not old and not very young - 800-1000 grams
Fresh cabbage without stump - 500 g
Potatoes - 200-250 g
Onions - 1 pc
Carrots average, shelled - 1 pc. (~ 100 g)
Tomatoes - 2 pcs.
Tomato sauce - 2/3 of tablespoon
Dried laurel leaf - 1 pc.
Parsley - 1 bunch.
Salt - 10-15 g.
Sour cream. (normal sour cream is the separated cream from natural milk, soured themselves to a paste state after a day in a fridge)
Cooking:
Place the meat in the pan and keep under cold running water for 5 minutes.
Pour clean water into the pan to the top.
Bring to a boil and keep on low fire for 90 minutes.
Then put the onion chopped by half-rings + shredded carrot.
After 10 minutes put the cabbage chopped by ~4 cm thin noodles + potatoes chopped by ~4x(0.5-1) cm cuboids + salt.
Cook this for 40 minutes on low heat. After 30 min of this 40 min put the laurel leaf.
Tomatoes, shabbied on a coarse grater, put on a frying pan and boil-out on medium fire, with stirring it, until half of the mass ~10 minutes. Then add tomato sauce and stir it, keeping on the fire for 1 minute.
After the mentioned 40 minutes, put the made tomato mass in the main pan + shredded parsley.
Cook it for 5 minutes. Turn off the fire and leave under the cover for 15 minutes.
It's good to add 1 tablespoon of sour cream to a plate and to eat with rye bread. Meat from the pan + mustard also combine well with it.
Schi become better after 12-24 hours in a fridge. It can be stored for 3 days. To warm it next days can be used a microwave.
Borsch (Борщ)
http://i.imgur.com/EhnAlXr.jpg
Ingredients for 4 litres pan:
Meat beef brisket, not old and not too young - 1000 g
Beetroot - 500 grams (~ 2 pcs)
Cabbage - 250 g
Onions - 1 pc
Carrots average, shelled - (~ 100 gr.) 1 pc.
Parsley - 1 bunch.
Dried laurel leaf - 2 pcs.
Tomato paste - 2 tablespoons
Vinegar 6% - 1 tablespoon
Sugar - 1 tablespoon
Salt - 15 g
Garlic - 3 cloves
Sour cream.
Cooking:
Place the meat in the pan and keep under cold running water for 5 minutes.
Pour clean water into the pan to the top.
Place whole beets + onion sliced by half rings.
Bring to a boil and keep on low fire for 90 minutes.
Remove the beets to cool and then rub it on a coarse grater.
Put in the pan the cabbage shredded by ~4 cm thin noodles + carrot shredded on a coarse grater + salt + laurel leaves.
Put shredded beets on frying pan + vinegar + sugar + tomato paste + 100 gramm of bouillon from the main pan, and keep this for 10 min on low fire, with stirring.
After ~30 min since of putting the cabbage into the main pan, add there the made beet mass. Add the parsley and garlic, squeezed through garlic press.
Cook it for 5 minutes. Turn off the fire and leave under a cover for 15 minutes.
It's good to add 1 tablespoon of sour cream to a plate and to eat with rye bread.
Borsch becomes better after 24 hours in a fridge. It can be stored for 3 days.
These look like great winter recipes! :thumbsup: I will have to try them sometime!Quote:
Originally Posted by Sol
Yes, warm and fatty soupes like these ones are better with temperature <10 °C.Quote:
Originally Posted by Eliza Thomason
I'll make Borsch for you when I come over. My parents taught me how.Quote:
Originally Posted by Eliza Thomason
Popular desserts in Russia.
Blins (Блины)
http://i.imgur.com/RnpxML1.jpg
~25 pcs.
Ingredients:
Flour - ~500 g (750 ml)
Milk / water - 600 ml + 200 ml for stired acid
Eggs - 2 pcs
Sugar - 1 table spoon
Salt - 0.5 tea spoon
Soda - 0.5 tea spoon
Citric acid - 0.5 tea spoon [replacement: 5% apple vinegar - 1 table spoon or lemon juice of 1/2 pcs]
Ghee - ~3 table spoon
For ready-made blinchiks (optional):
Milk butter (softened) - 90 g
Sugar - 50 g
Sour cream - 200 g
Cooking:
Mix eggs and warm water. Add sugar, salt, soda. Then add flour and stir with a whisk or a mixer. Dilute acid in 200 ml of water, add to the dough and stir.
Grease the pans with a piece of ghee or fat, it's possibly for each blinchik. Make a blinchik of ~15 cm on medium fire for ~40 sec on both sides until browning. While hot, the finished blinchik is greased with a milk butter and sprinkled with a sugar. Next blinchiks are put in a stack. Blinchiks can be also eaten with sour cream.
Blinchiks (Блинчики) with meat
http://i.imgur.com/MyhkE1s.jpg
For ~30 pcs.
- Dough part
Ingredients:
Flour - 400 ml
Eggs - 3 pcs
Milk - 500 ml
Sugar - 1 table sp.
Salt - 0.5 tea sp.
Sunflower oil - 2 table sp.
Ghee - 4 table sp.
Cooking:
Mix eggs, salt and sugar by a mixer. Add milk + sunflower oil and mix. Then add the flour (through a sieve) and mix it.
Grease the frying pan by small piece (on a fork) of ghee. Puor the dough on the pan and spread it by round inclining to 15 cm circle of ~1 mm thikness. Keep it on a middle fire for ~1 min until small browning, then turn to other side and do the similar. Place blinchiks as a stack.
- Minced meat
Ingredients:
Beef meat without fat - ~1 kg
Onions - 400 g
Milk butter - 90 g
Sugar - 0.5 tea spoon
Salt - 1 tea spoon
Cooking:
Wash the meat. Put it in 3 litre pan and boil for 2 hours on low fire.
Place on a frying pan cuted onion + butter, with a stirring, keep it on low fire until onion will become soft (~10 mins).
Mince cuted boiled meat + fried onion by a meat grinder. During the grinding, add gradually and with a stirring, the meat bouillon 400 ml + salt + sugar and mix it.
- Dough part + minced meat
Place ~1 tea spoon of minced meat on a blinchik near its edge, fold top and bottom edges and then roll it. Grease a frying pan by an butter/oil, place several blinchiks keep on middle fire for ~4 min per a side.
Blinchiks (Блинчики)
It's more tender variant of blinchiks.
Ingredients:
Flour - 400 ml
Eggs - 3 pcs
Kefir 3% - 400 ml
Boiling water (~100 °C) - 400 ml
Baking soda - ~1 tea spoon
Salt - 1 tea spoon
Sugar - 3 table spoons
Sunflower oil - 2 table spoons
Ghee - ~4 table spoons (for a frying)
For additional covering:
Milk butter - 100 g
Sugar - 100 ml
Cooking:
Eggs + sugar + salt + soda mix by a mixer.
Add boiling water from a teapot and soon mix it.
Add the flour (through a sieve) and mix it without clots.
Add kefir + sunflower oil and mix it.
Grease the frying pan by small piece (on a fork) of ghee. Puor the dough on the pan and spread it by round inclining to 15 cm circle of ~1 mm thikness. Keep it on a middle fire for ~1 min until small browning, then turn to other side and do the similar. Until the blinckik is hot - grease it with milk butter and cover by a little of sugar. Next blinchiks place above it to make a stack. You may fold each of blinchiks 2 times to get triangles for more convenient taking. Such blinchiks can be eaten as is or be fried.
I baked chocolate muffins for my mom this morning
Super easy and delicious
1c. Flour
1/2 c. Oil
3/4 cup chocolate melt this slow heat with the oil
Any amount of sugar that you want
Three eggs
1/2 tsp salt
And 1tsp baking powder
Beat eggs with sugar and add salt, mix dry ingredients lastly add melted chocolate with the oil and bake 350 and watch it carefully it will burn or over bake fast
Fiber & EFAs oatmeal (gluten free, sugar free, dairy free, soy free. Contains nuts)
1/4 cup of gluten free oatmeal (Quaker Oats brand quick oats)
1/2 cup of unsweetened almond milk
Follow cooking instructions on Quaker oats container (microwave one minute, stir, microwave 30 more seconds)
Add sweetener of choice. I prefer Truvia stevia sweetener. 4 packets is what I use
1 tbls of coconut oil
1 tbls of flax seeds
1 tbls of chia seeds
1 tbls of hemp seeds
1/4 (a handful) of chopped raw walnuts
Stir and enjoy.
On days when I'm pale/anemic I add 1 tbls of organic molasses for digestible, instant iron. I eat this every morning with 2 slices of toasted Ezekiel bread (7 Sprouted Grains) and peanutbutter with coconut oil already mixed in, I forget the brand of it. This breakfast is what I like to get my daily fiber and EFAs. This is what I do for myself and I am not telling anyone how to eat healthy, simply what I do for myself.
Hello comrades! Today I am going to share a recipe with you.
(Pic filtered a little. Here I cooked potatoes a little too long, but they were still edible.)
https://dl.dropboxusercontent.com/u/...g/IMG_0012.JPG
Lamb & associated other things by TOTALISE
Ingredients:
Lamb chops, or shoulder,
Potatoes,
Bell peppers (capsicum),
Rocket (arugula),
Salt, pepper,
Olive oil,
For vinegarette:
Mustard,
Anchovies,
Capers,
Olive oil,
Red wine vinegar
First, make vinegarette:
Take bowl, add one tablespoon mustard, teaspoon red wine vinegar. Mix. Add olive oil. Beat up capers and throw in to this bowl. Add also anchovies and stir him a lot, until he becomes vinegarette. Leave to one side. He can be cold.
Then make potatoes:
Parboil your potatoes in pan with salt and olive oil. When done, take them out, beat them up, add pepper, olive oil, and half a bulb of garlic cut in half, which you put face down in the tray. Depending on size of potatoes you cut (hopefully you didn't cut too big, because it all must fit on the plate) depends how long you cook them for. If the potato is about two inches long, then 35minutes @ gas mark 4. While you do this you can do the main part...
Take lamb:
Cut them around the edges, with sharp knife or scissors. This stops your chops from "curling" in the pan. Heat up a pan so it's super-hot. Then put oil. If it's smoking, it's hot enough. Before this, season your chops well. Don't play with lamb, just put a lot of salt & pepper, you are not eating chicken or beef, you are eating baby sheep here. It died for you and deserves to be seasoned. Add herbs to pan if you like, you can use thyme, sage, rosemary. Fry them up to a level you like. Baste the oil in the pan over the chops while cooking & make sure you render, so put the fat to the corner and then tilt the pan so all the oil cooks the piece of fat on that chop.
Other shit:
Rocket. Cut how you like. Same also with peppers. Peppers I eat raw because they are crunchy, but cook if you like.
Serve:
Put chops on plate (before, you can put them on paper towl to get rid of some oil.) Take potatoes out. You can eat garlic if you know all the words to la marseillais, or you can throw away if you are food-waster. Put potatoes on plate. Then on top put rocket and peppers. Add vinegarette.
Eat:
At your pleasure.
@totalize I started cooking with store bought curry and I remember you and @Starfall talking about how you guys love curry. I was gonna post a picture of one my dishes here but I wasn't sure if I made it "right" and I was embarrassed (even tho it tastes good..)
either of you guys have any recipes for homemade curry or curry dishes? tips/recommendations?
Yes Ill post a great one soon.Quote:
Originally Posted by lungs
SPINACH CURRY by TOTALISE
This dish will get you fat. No picture (yet). Do not eat too regularly. Also do not use single cream... I warned you.
Ingredients:
2 cups double cream
some kind of meat, chicken I guess
a bunch of spinach, enough to make about 1-2 cups worth AFTER its blended
one chicken stock cube
soy sauce
oil
butter
cinnamon sticks
For curry sauce:
shallots
garlic
ginger
chillis
Spices as follows:
Turmeric: 3 TBSP
Cumin: 1 TBSP
Coriander: 1 TBSP
Cinnamon: 1 TBSP
Nutmeg: 1 TSP
:red::red::red::red:HOT CHILLI POWDER: 1 TBSP:red::red::red::red:
Cardamom seeds: 1 TBSP crush if u want
Black or white pepper: 1 TBSP
Mix that spice combination well.
Prework: This dish can move very fast, if you think it is burning and all preparatory work is not done, you are fucked. So first cut chicken, then in blender create a liquidy-type of paste from the spinach. That must all be ready before you begin.
Make paste: Fry shallots, garlic, ginger, until smells good. Do not burn. Add all spices slowly, so that the spices stick to the shallot-garlic-ginger mix rather than to the pan. Keep stirring while you do or it will burn. Add all spices. Then you can add chillis if you want, if you do not like hot food I suggest do not. This process lasts as long as you think it takes to get it all smelling good and great a solid base.
Add meat: Add your meat and cinnamon sticks. If you want at this point you may add other vegetables, peppers are good. Keep stirring, get all that juicy paste over the meat, but make sure that your meat is cooked before next step (or half cooked if you are using beef. If chicken it should be basically cooked by time you move to next point.)
Add cream: This is the best stage. Add all cream you have, add chicken stock (crumble it) and add soy sauce. Stir for about three minutes, slowly, and then allow it to come to the boil, then cut heat to low. Taste!!! This is your last stage for repairs!!! If too spicy, add a little sugar, perhaps brown, and some water. You will reduce the water off later.
Add spinach: Add the spinach paste, stir good. After five minutes, you may choose how thick you want your sauce. If you want LOADS of sauce but watery, you can cook on low heat then serve after maybe ten minutes (keep tasting.) If you want more reduced curry, take your time, reduce it as much as you like, maybe ten minutes on high heat but here you must watch because it will burn at bottom of the pan so keep moving everything.
Serve with rice and coriander leaves.
Spinach Curry looks nice, @totalize. Maybe I will try it. I am a big fan of spinach, but have not developed a curry taste yet. My husband likes curry, but not spinach.:biggrin: So I would like to try making curry for him, and maybe I will learn to like it.
Your vinegarette looks nice, too! I have not worked with anchovies yet but i recently saw this recipe for Green Goddess Dressing and I want to try it. It looks pretty awesome.
Lamb chops are frequently on our menu at our house. Its one of my favorite quick dinners. I also always cut the sides so they don't curl up. Just makes sense. I also use salt pepper and thyme, a favorite. Also garlic powder, unless I cook it in garlic-infused olive oil, which I do like to keep on hand (and I should start making my own). I have mine with salad or cukes or spinach, and I make with potatoes or garlic bread for my husband because he likes it and I don't push him to change to my diet - which includes not having starch with meat. Its a habit i have adopted, even though i always enjoyed meat with potatoes. It wasn't a hard change to make. (I just tell myself "later" for the starch, then later I am fine and don't want it).
I always loved spaghetti but I try to avoid pasta most of the time. I do make a great spaghetti recipe I will post later, but this is spaghetti squash. Guilt free. Its much better for you and does not combine starch with meat which is better for your digestion. And if you are a vegetarian, just eliminate the meat.
This is all approximations! No set amounts.
You need:
1 spaghetti squash
jar spaghetti sauce
some Italian hot sausage
onion
ricotta cheese
mozzarella cheese
parmesan cheese
Olive oil
salt ad pepper and garlic
1. Cut the Spaghetti squash into rings. I just discovered this method which is so much better and easier and nicer than cutting in two halves. Its easier to pull the stringy center and seeds out, and you get nice spaghetti-like lengths of squash when its done. More manageable too. Here is an explanation and pics of that. The average squash just 4-5 rings (including the two end-rounds). I cook it at 350 degrees; 30 minutes is good enough.
2. After baking, you might want it to cool for 5 minutes to handle it easier. Pull out the "spaghetti" with the fork, and discard yellow skin. This is easy.
3. Toss the pulled "spaghetti" with some virgin olive oil, garlic powder, salt and pepper and parmesan cheese (go easy on salt or eliminate because the p.cheese is salty).
4. Meanwhile remove skin from sausage and saute in pan, add onion and briefly saute together (add pressed fresh garlic if you have it) and then pour in sauce til just heated.
5. Oil a small casserole dish and cover bottom with a thin layer of sauce, then squash, then ricotta, then mozz.ch., then sauce, then repeat if you want, ending with sauce.
6. In oven for 20 minutes, remove, top with more mozz. til it just melts.
Its filling which is nice in the cooler weather, delicious, healthy, budget friendly, what more could you want?
Tips: whenever possible get in the habit of using only sea salt, and also cold-pressed virgin olive oil (esp. when not sauteing) for great taste and good health. Also a good parm.cheese, good spaghetti sauce that tastes good from the jar, and sausage from the butcher without nitrates.)
The humble baked potato, elevated to perfection.
I saw this on America's Test Kitchen, and looked it up here: https://www.cooksillustrated.com/art...t-baked-potato I am going to follow this for tonight's dinner.
That's the long explanation and the how-comes. Here is the simple summary from their link (Step three, performed immediately after second removal from oven, is vital to not having soggy potatoes):
Best Baked Potatoes
INGREDIENTS:
- Salt and pepper
- 4(7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
- 1 tablespoon vegetable oil
1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.
2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.
Also from that article:
Why You Shouldn't Microwave Potatoes:
A microwave might seem like a fast way to “bake” a potato, but we found two reasons why it’s actually the worst approach. First, microwaves heat foods very unevenly, so some parts of the potato might rapidly reach 205 degrees while others get to only 180 degrees. Second, rapidly heating a potato causes pressure to build and cell walls to burst, releasing starch molecules that glue together the broken cell walls.
Actually - just, never microwave!
Salad the layered with nuts
http://i.imgur.com/vaoLkHO.jpg
Ingredients:
Walnuts (shelled) - 100 ml
Eggs - 5 ps
Red onion - 1 pc
Apples (sweet-sour) - 2 pcs
Cheese - 120 g
Mayonnaise ("Provencal" 67%) - 350 g
Wine vinegar 6% - 2 tbsp
Sugar - 2 tsp
Water boiled (for the marinade) - 150 g
Cooking:
Boil the eggs hard for 10 minutes, cool in cold water, cut into ~3 mm pieces.
Put the nuts on a frying pan, set a small fire, stir it for ~7 minutes until lightly roasted. Then splinter them to ~4 mm pieces (by pressing them by meat mallet).
Cut the onion into half rings, put it in a colander, put the colander in a plate. Boil a water and immediately pour it on the cuted onion until it all be covered, keep such for 30 seconds. Remove the colander from the plate, drain the water and immediately rinse the onion with cold water.
Now we are making the marinade. Mix water, vinegar, sugar. Put the onion in the marinade for 4 hours.
Grate the cheese with a fine grater and mix it with part of the mayonnaise to the state of soft porridge.
Peel the apples, grate them on a coarse grater and immediately (before they've darkened) mix with 1 tbsp. of the mayonnaise.
Put the layers on a wide plate:
1 (bottom) - eggs, grease above 2 tbsp. of the mayonnaise
2 - marinaded onion
3 - cheese mixed with the mayonnaise
4 - apples mixed with the mayonnaise
Cover the apples layer with the mayonnaise completely. Cover the sides of the salad with the mayonnaise. Sprinkle the nuts on the top and sides.
Leave the salad in the refrigerator for 8-12 hours to become soaked.
Note:
The quality of the mayonnaise is very important. It should to have soft and fat taste like a cream, so you'd like to eat it with a boiled egg. There should not be wrong tints like a potate (starch), olive, etc.
Red onion is recommended as it has lesser bitter taste. Also during the cooking you do several steps to reduce its bitterness.
Because of the mayonnaise it's high-calorie salad. It's purpose is big holidays. Combines good with white wines.
@Sol that looks weird but possibly good. what kind of cheese?
The picture is the closest I've found in the Internet. It would look better if to splinter the nuts on lesser pieces and to make the form closer to an ellipsoid. Were used local sorts like that (semi-hard, 50% fat).Quote:
Originally Posted by lump
Fried eggs with a bread
http://i.imgur.com/lzoFQiT.jpg
Ingredients:
Wheat bread - 1 loaf
Eggs - 5 pcs
Semi-hard cheese - 100 g
Milk butter - 40 g
Cooking:
Rub the cheese on a grater.
Break 1 egg in a plate, mix it by a fork a little.
Cut 3 pcs of ~1 cm in the height from a bread. Cut off their centers. Wet the bread pieces by each side in the plate with the egg.
Place a half of the butter on a frypan and then pieces of the bread. Pour out egg's remnants from the plate to the frypan.
Fry the bread for some minutes until geting a little toasted. Turn the bread upside down. Place 2nd half of the butter on a frypan.
Place in the center of every bread piece per 1 egg. Last egg place in the center between bread's pieces.
Cover all by the rubed cheese.
The dish is ready after the cheese is melted.
shorter variant
Ingredients:
Wheat bread - 1 loaf
Eggs - 3 pcs
Semi-hard cheese - 50-100 g
Milk butter - 20 g
Cooking:
Rub the cheese on a grater.
Cut 2 pcs of ~1 cm in the height from a bread. Cut off their centers and get 2 small ellipse alike pieces.
Place the butter and later 2 cuted pieces of the bread and 2 smaller pieces on a frypan. Fry them for some minutes until geting a little toasted. Turn the bread upside down.
Place in the center of every of bread pieces per 1 egg. Last egg place between 2 small bread's pieces or on them.
Cover all by the rubed cheese.
The dish is ready after the cheese is melted.
Note: It's important to choose the appropriate cheese as some sorts after the melting get not good taste.
You are beautiful @Sol .
Also not a recipe but I’ve been adding potato starch into my eggs recently. I add a bit of hot water and whisk it in with a bit of salt. It draws out my eggs, adds a yummy chewy, crepe-like texture, and is good with cheese. I like to sprinkle dried basil on top if I add cheese. Also a super convenient way of getting carbs/starch into my meal. Gluten free too obviously if you care. Basically it makes normal eggs into a full satisfying meal and improves cost efficiency.
It's surprising to get this after a cooking recipe. :) You are beautiful too.Quote:
Originally Posted by sbbds
> Also not a recipe but I’ve been adding potato starch into my eggs recently. I add a bit of hot water and whisk it in with a bit of salt. It draws out my eggs, adds a yummy chewy, crepe-like texture, and is good with cheese.
Instead of a water mb tried kefir/yogurt (1 table spoon per egg) or 1 table spoon of sour cream per 2-4 eggs. Instead of potato starch mb used a flour (~0.5 tea spoon per egg). The components are near home temperature.
I’ve added a dash of milk/cream to eggs before but idk how I feel about sour dairy plus eggs >_>Quote:
Originally Posted by Sol
Flour wouldn’t make it chewy like potato starch.
One of my favorite recipes...
https://www.youtube.com/watch?v=H9srTpU3wxM&t=121s
"Trubochki" (waffle rolls) with butter cream
http://i.imgur.com/viTR8mU.jpg
Dough:
flour - 150 g
milk butter - 150 g
eggs - 4 pcs
sugar - 150 g
potato starch - 50 g
water or milk - 100 g
Cream:
condensed milk/cream (with a sugar, 8-20% fat) - 1 can (360-380 g)
milk butter - 250 g
The butter should be soften. Then mix it and beat up with the sugar by a mixer. Then add the egg yolks one by one, meanwhile adding the starch, the flour and the water. Egg whites beat up by the mixer in a strong foam and then add to the dough, gently stirring by the mixer. Bake waffles immediately.
Before making waffles a waffle iron should be warmed for ~15 min. Place a little of butter on the cooking surface and spread it. The 1st waffle is made until dark brown color to prepare the surface. Place a tea spoon of the dough to a center of the waffle iron and press by its cover on ~75 seconds (until light-brown color). Remove the waffle by a knife and quickly fold it into a cone form.
The cream is made by mixing of the soften butter and the condensed milk by a mixer for ~30 min. To this time waffles are cooled.
Fill the waffle cones by the cream. Then place the prepeared rolles into a fridge for a couple of hours.
The quantity of waffles is >30 pcs.
Cookies "Oreshki" ("Nutys")
http://i.imgur.com/yMEzbbW.jpg
Dough:
flour - 350 g
milk butter - 250 g
sour cream or cream (30-35%) - 100 g
sugar - 100 g
soda - 1/2 tea spoon [on the soda pour lemon juice or vinegar to the top of the spoon]
Cream:
condensed milk/cream (with a sugar, 8-20% fat) - 1 can (360-380 g)
milk butter - 140 g
walnuts - 75 g
almond nuts - 25 g
Boil a can of condensed milk for 3 hours in a saucepan, with pouring a water every hour so that the water completely covered the can. Also you may buy a ready-made boiled condensed milk.
Fry the nuts, with stirring them for 5-10 minutes on a frying pan and then crush them (manually or by a blender) to small pieces.
You can soften a butter from a freezer by rubbing it on the grater and leaving it at room temperature for 2 hours.
Make the dough, mixing by the hands the flour, softened butter, sour cream, sugar, soda (hydrated by an acid).
Place a little of the butter on the nuts cookies form and heat it (also exist electro nuts makers). Make a party of 2-2.5 cm balls of the dough. Place the balls in the form, close it and place on a stove with a middle fire, keep pressing the form's parts while baking. Keep the form on the fire by the pits side for 1-1.5 mins and on other side for the same.
At ready-made cookies' parts you may break off the redundant edges.
Make the cream by mixing the cooled condensed milk with softened butter, and at the end mix with the nuts.
Fill the nuts' shells with the cream and join them. The ready-made cookies put in the fridge for 4 hours.
Note: It's very important to use high quality condensed milk and butter in the cream of these recipes. Condensed milk made in Russia and near climate is better when produced from May to August. Among the best Russian butter is "Vologodskoye" 82,5%.
yoghurt
ground cardemom, clove
berries, fresh or dried
banana
some nuts
mix yoghurt with sliced banana and nuts,
add cardemom, clove and berries
Enjoy!
how to make a tuna toast: take 2 slices of bread, open a tuna can, put the tuna on one slice of bread and cover with the other slice. (variation: add salad)
bon apetit!
ps, i can give you lasagne recipe if you want.
as variations:Quote:
Originally Posted by ooo
- to put the tuna by different sides
- to cut the slices of different forms, shapes and thickness
- to put the tuna between slices of the bread without a can
such you'd get the menu for whole day
@hag
your cookies need a name :) and a picture would be nice
have added a popular in Russia cookies' recipe
Vegetarian Burger (own recipe)
https://i.postimg.cc/0jVTzJXm/t3hjycckvs821.jpg
Ingredients: (For one burger)1/2 Smoked Tofu
Whole Wheat Bun
Garlic
Onion
White Yogurt
Ketchup
Soy Sauce
Black paper
Salt
Arugula
Tomato
Pickled Cucumber
1 Batata
Thyme
Garlic Baking Spice
Olive Oil
How to make the batata:
- Preheat the oven to 200 °C/390 °F
- Clean and peel the batata
- Cut it on thin slices
- Spread some olive oil on a baking sheet
- Place the batata on the baking sheet and add a garlic baking spice and thyme
- Bake it in the oven for approximately 15 minutes, or until it turns crispy
How to make the burger:
- Place the tofu into a closable container, and drip few drops of soy sauce on it from each side. Add black paper, 1 squeezed garlic clove and 1/2 of finely chopped onion. Close the container and place it into a fridge for at least 1 hour. If you let it in there for longer time, it will better soak in the sauce and the spice.
2. Place the marinaded tofu on a heated pan with olive oil, roast it with the onion and the garlic from each side for approximately 5-10 minutes
3. When the tofu's ready it's time to roast the bun, cut it on half and place the halves on the same pan, add more olive oil if necessary and roast it from each side until it turns browner and crispy.
4. Now it's time to make the dressing! Empty the whole packing of yogurt into a bowl, add 3-5 cloves of garlic (I add more, but I like garlic too much. It depends on your preferences how much garlic you want to use.), add black paper and salt.
5. Spread the yogurt dressing on the bun, add ketchup, 1 pickled cucumber cut on 2 halves, 2 slices of tomato, roasted onion and arugula, finally place the tofu on the bun and enjoy!
Yay, found it. The thread, i mean.
I made a new dish the other night but I probably won't again because it involved a lot of chopping and idk how it tasted because I used too much green Tabasco and it took over. But here it is. https://sweetpeasandsaffron.com/chil...otato-skillet/
Btw, do u guys roast squash? I just had some roasted squash with lunch and it tastes good and I can feel good about it cuz it's a veggie. I don't use any oil. Not a recipe, exactly, but it has my enthusiastic endorsement.
I microwave squash. I just cut it in half or in the biggest hunks that will fit and put it in a Corningware dish with a couple tablespoons of water and cover it with a glass lid and microwave on high until it tests with a fork as being done.
This works with Spaghetti squash, butternut, and acorn squash.
It turns out fine, and if I wanted to roast it afterwards, I'd spread butter and brown sugar over it and place it under a broiler until it browned.
I'd microwave it first, though, to make sure it was cooked all the way through.
I thought this salad was so-so and helped by dressing but my boyfriend said he wouldn't pollute it with dressing and could eat it everyday the rest of his life.
Notes! I couldn't find gnocchi, so I substituted penne made with whole wheat and vegetable powder, a little over half a box or so. I also used 12 ounces of chicken sausage (love me some meat) with cheese in it. And white wine vinegar instead of red cuz that's what I had, and whatever, it's all the same.. right?
1 large shallot, finely sliced
2 tablespoons red wine vinegar
1 package gnocchi
2 tablespoons olive oil, divided
8 ounces chicken sausage, preferably sweet or spicy Italian flavored, sliced
1 16-ounce bottle roasted red peppers, drained and sliced
5 ounces arugula
Soak the shallot in the vinegar
Cook the pasta then brown it in half the oil
Brown the precooked sausage in half the oil
Mix all the things
Here:
https://www.rachaelhartleynutrition....-gnocchi-salad
TV dinner recipe:
1. buy
2. open package
3. put in microwave for idk a few minutes
4. enjoy!
Typical Dinner Recipe:
1. Wander around until you see a nice restaurant.
2. Go in, sit down, look at menu, ask waiter what they recommend.
3. Order food.
4. Enjoy.
-with a tip o' the hat to @Armalite
Wow, can't believe I never thought of that. Thank you!Quote:
Originally Posted by Adam Strange
Lol. It becomes a near-necessity when your time is worth more than the meal costs, either to buy the meal or to prepare it yourself.Quote:
Originally Posted by Armalite
Besides, I'm not a great cook. Why not leave the complex stuff to the professionals?
Attachment 15642
This is a Smoothie I invented. It's called Solar Melanchola.
Ingredients:
- Frozen Raspberries
- Raspberry jam
- Peanut Butter
- Half an Apple (optional)
- Pineapple Juice
Put in the blender for about a minute. And that's it, baby.
Another salad. I've made it a handful of times and it's easy and I plan going forth to just have it on hand pretty much all the time as a quick dinner side. Its not a mouth orgasm, but it's pleasant and healthy to have around.
https://www.simplyrecipes.com/recipe..._and_parmesan/
Mix the dressing in a little bowl:
1/4 cup balsamic vinegar
3 tbsp olive oil
1 tbsp rice vinegar
1 tbsp honey
Salt and pepper
Fill up a big bowl with a bunch of bite-size kale pieces and dump the dressing on it. Squish it in a whole bunch with your hands.
Throw in a handful of dried cranberries and a handful of nuts.
Voila, buncha salad.
I will be making these yummyQuote:
Originally Posted by Sol
"Oreshki" are much easier. The grinding of nuts mb done in a blender. Mb used any semi-spheric cookies forms.Quote:
Originally Posted by Beautiful sky
Sweet condensed milk (up to 20% of fat) mb sold as "boiled" already. When you boil yourself you can control how viscous it is (the longer boil - the more it will). Check its ingredients: the quality one is with milk and sugar only.
To add almond nuts was my idea. Mb better the proportion of: walnuts - 75 g and almond nuts - 25 g
Crack 4 eggs, preferably free-range, in a bowl and whisk briskly with in 1/4 cup or more of sour cream, salt and pepper to taste, and a tablespoon of Trader Joe's Harissa paste. Set aside
Heat olive oil and butter [or, bacon fat] in an iron pan. Add some chopped onion and cubed pancetta, stirring til pancetta is just browned. Then add one crushed garlic clove til clear. Then pour in the eggs and harissa mixture. Stir over medium high heat til done, and then turn heat to low to fold in some cubed fresh tomatoes, fresh baby spinach and shredded gruyere and/or raw cheddar and serve immediately.
https://i.pinimg.com/originals/d1/ed...dbb6b53155.jpg
This adds a powerful flavor punch. I usually have one open in the fridge and at least one on the shelf. I also love it in my cauliflower mash. It colors both the eggs and the mash a pretty pinkish shade. And makes folk ask for the recipe! Sour cream makes the eggs fluffy.
This might be the best meal I’ve ever accidentally made in my life:
https://media.discordapp.net/attachm...301/image0.jpg
https://media.discordapp.net/attachm...224/image0.jpg
https://media.discordapp.net/attachm...490/image0.jpg
- Ingredients: pho noodles, ground pork, dried bay leaf, onion/meat stock, cheese, seaweed, cilantro, kimchi liquid (fermented chili flakes, sweet vinegar), shredded cabbage, spinach, black pepper, dried basil, sesame seeds, sesame oil
- In the end I added rehydrated black fungus (this is not the same as other dark mushrooms.. if you can’t find them, skip them altogether or add straw mushrooms, butterscotch/nameko or enoki mushrooms instead if you know wtf those are— it needs to be crunchy when moist and without a pungent aftertaste)
- It would have been better if I had more green onion in there, and also chives
- Would work great also with offal, pork or beef bones, or even a whole white fish instead of ground pork (would be okay with chicken too but maybe a bit dry and plain)
Not a recipe, but i've started adding turmeric to many dishes. even to hot chocolate :) It's tasty.
For lunch just now, I threw the following leftovers in a small frying pan: rice, chickpeas, roasted squash. Added fresh: chopped onion, pepper, garlic powder. Scorched it all and then added sriracha to mask the flavor. Don't be jealous.
I hate spending too much time in the store, so I am missing a lot of smoothie ingredients to use in my new NutriBullet. The best improvised smoothie I've been able to make thus far is:
Spinach (about half a cup, eyeballing)
Strawberries, frozen (1/4 to half a cup)
Plain Greek Yogurt (about 1/4 cup)
Almonds (mine are sliced, about a couple tablespoons)
Unsweetened vanilla almond milk (probably about a cup or a little more)
Vanilla (1/2 a teaspoon)
Lite maple syrup (little over a teaspoon)
In the future I intend to use more banana and dates for sweetening rather than maple syrup, but I don't have them so. This one is pretty good to me though.
Meat with prunes
http://i.imgur.com/KAhyXau.jpg
Chop meat with prunes
Ingredients:
Meat (cow, pig) - 0.5-1 kg
Prunes (without cores) - 200 g
Onions - 2 pcs
Garlic - 4 cloves
Mayonnaise - 2 tbsp
Bay leaf - 2 pcs
Sunflower oil - 4 tbsp
Milk butter 82% - 60 g
Salt - 1-2 tea spoon
Sugar - 2 tea spoon
Frying pan
Heavy-walled saucepan
Cooking:
Cut the meat across the fibers into 10x5x1 cm pieces. Place meat in polyethylene food bag and beat it with a wooden hammer until 5 mm thickness.
Prunes cut to 1 cm pieces. Cut the onion into 1/4 of circles. Cut garlic to small pieces.
Mix the garlic with the mayonnaise. Coat the meat by that mix and place in a fridge for 12 hours.
Put 2 tbsp of sunflower oil and 30 g of butter on frying pan and heat it. Put onion and fry for ~7 minutes with a stirring.
Put 2 tbsp of sunflower oil and 30 g of butter on frying pan and heat it. Fry the meat for 2 minutes per every of both sides. Depending on meat's quantity you may need to fry several of pans.
Place in a saucepan fried meat, prunes, fried onion, bay leaves. Cover that by hot boiled water and keep on small fire for 30 minutes. Then remove bay leafs, add salt, sugar and keep for 5 minutes. Turn off the fire and leave for 15 min.
Meat with prunes
Ingredients:
Meat (cow, pig) - 0.5-1 kg
Prunes (without cores) - 200 g
Onions - 2 pcs
Garlic - 4 cloves
Vodka - 3 tbsp
Tomato paste/sauce - 2 tbsp
Bay leaf - 2 pcs
Sunflower oil - 4 tbsp
Milk butter 82% - 60 g
Salt - 1-2 tea spoon
Sugar - 2 tea spoon
Frying pan
Heavy-walled saucepan
Cooking:
Meat clean from membranes and cut to 2 cm pieces. Prunes cut to 1 cm pieces. Cut the onion into 1/4 of circles. Cut garlic to small pieces.
Put 2 tbsp of sunflower oil and 30 g of butter on frying pan and heat it. Put meat (up to 500 g, with more needs to repeat) on medium fire for 10 minutes (after 5 minutes mix it to fry other sides). Put fried meat in a saucepan.
Add a water into the saucepan so it was 1-2 cm above the meat. Add vodka there. Close saucepan's cover and keep on small fire for 1 hour. If after ~45 min water's level drops - add some water.
Put 2 tbsp of sunflower oil and 30 g of butter on frying pan and heat it. Put onion, garlic and fry for ~7 minutes with a stirring.
After that 1 hour, add fried onions and garlic, prunes, tomato sauce, bay leaf to the saucepan and keep for 30 min.
Then remove bay leafs, add salt, sugar and keep for 5 min. Turn off the fire and leave for 15 min.
@ashlesha
@Sol ooh that looks exactly like something I would like, and I don't know why you tagged me, but thank you!
Maybe it's fate! I don't remember exactly where you're from? Russia? But I was just looking into slavic recipes and I bought groceries for a croatian fish stew that will be delivered today. Also, I've been considering how I don't know much about that part of the globe (Russia and Eastern Europe) and wondering what to read? It couldn't be too much about dates,wars,boy stuff... it'd need to be easy reading, frankly. It's curious that I have no memory of learning about communism, etc in school.
Maybe I'm derailing a little,lol
Some time ago we discussed recipes and seems I said that may post later a recipe of meat with prunes which I like.Quote:
Originally Posted by ashlesha
> Maybe it's fate! I don't remember exactly where you're from? Russia?
yes
> Also, I've been considering how I don't know much about that part of the globe (Russia and Eastern Europe) and wondering what to read?
About Russia I'd recommend to watch popular movies made in USSR since 1930s end to ~1986. This represents the main part of today culture (of people >30 yo). Among possible sources is sovietmoviesonline and youtube [2]. Can be useful English talking travellers shows by TV and bloggers.
To history materials it's good to be critical, - significant parts can be described incorrectly, not whole and allow different interpretations, due to lack of data, politisation, etc.
> It couldn't be too much about dates,wars,boy stuff... it'd need to be easy reading, frankly. It's curious that I have no memory of learning about communism, etc in school.
Political communism was under influence of Karl Marx "Capital", which could be studed in after schools courses.
Ideology itself is just collectivism (terms as socialism, communism have close sense), which is opposite of individualism of capitalism. It creates more centralised power pointed on interests of a majority, makes more equality for people, better average education, more supports humanistic altruism, leads to lower number of crimial events, etc. Besides USSR, Eastern Europe (including Eastern Germany) and some Asian states as China had a kind of socialism in times of 1945-1989.
@Sol thank you! And I took a screenshot of that recipe. Which will be easier to read than the ad-filled websites I find on pinterest lol
Gruesome story but very delicious appetizers!
Attachment 16594
https://rasamalaysia.com/thai-recipe-son-in-law-eggs/
Try browser's ad-blocker alike "uBlock Origin".Quote:
Originally Posted by ashlesha
The problem of recipes I've noticed on Internet sites, - significant % of bad ones. The similar is with magazines. Those recipes are written by not educated and experienced professionals which better know what they do, so average results can be worse than with recipes from some books or with ones you liked before. People may decribe a recipe incorrectly, may to have subjectively other taste perceptions, may adopt to not best taste and never had other for a comparision, etc.
Also there is a problem of ingredients. Same recipe made with slightly different ingredient may give significantly worse taste. For example, a taste of mayonnaises may differ a lot. Among local mayonnaise I prefer that. In my favorite salad there is 350 g of such sauce - mb 1/3 of the weight. If this component is not good - when you'd don't like to eat it without nothing - this will ruin the whole salad. As the taste of a mayonnaise may differ much, so a recipe should to have said concrete mayonnaise variant, at least. But I doubt you'll find this info in recipes in common. Sometimes people don't expect how much an ingredient with same name may be different. I cooked an apple pie recently with a flour by another producer and I could to notice the difference in this pie - it was a little, but better. Just a simple flour(!). The sorts of apples have more influence, as they differ in more degree. I know which locally sold apples should be alike for better results, but have no idea what may buy people in other shops and places. If to write just "apples" - this may lead to bad results.
Simple Apple Pie
http://i.imgur.com/cgaiNvV.jpg
Ingredients:
Apples (of sour-sweet sorts) - 600 g (~4 pcs)
Flour - 250 ml
Sugar - 200-250 ml
Eggs - 3 pcs
Milk butter 82% - 60 g
Baking form
Cooking:
Hot up an oven up to 180°C (356°F).
Grease the surface of the baking dish with 10g piece of the butter. Cut off the center of apples with seeds. Then cut apples to smaller pieces and place them into the baking form.
Sift the flour through a sieve. Mix flour, sugar and eggs until liquid state.
Pour the dough evenly over the apples in the baking form.
Place evenly the butter cuted into small pieces on the top.
Bake the pie for 60 min. You may check the readiness by a fire match: pierce the pie and pull out - no dough should remain on the match.
Switch off the fire, partly open the oven and leave the pie there to cool for ~30 min. Separate by a knife pie's borders from the baking form. Place a plate on pie's top and turn over the form so that the pie left on the plate. Cover the pie by 2nd plate and turn over it again so the pie's top was on top at now.
Any recommendations for delicious high protein/fat low carb recipes? (anyone?) 25g carb max per serving.
I want something that I will likely stick with
currently I have loved greek food, I like indian food too and middle eastern food like kebab and their sauces.
in cheeses I love parmesan and I like gouda, white cheddar, gruyere (esp with eggs).
Broiled wild-caught salmon with either green olives and raw white onion slices or grilled asparagus spears and cherry tomatoes.Quote:
Originally Posted by asd
1.5” thick steak (Porterhouse, well-marbled with fat), broiled under high heat to “crisp on the outside, rare on the inside“, dusted with salt and pepper just before serving, yam fries with spicy mayonnaise dip, pan-fried tomato slices with grilled mushrooms dusted with Lowry’s Seasoning Salt.
Pound of thick-sliced, no-nitrate bacon from butcher, pan-fried in its own fat and drained, then cooked a bit more until crisp, with two eggs cooked in the bacon fat. Optionally add slices of favorite hard cheese. Glass of heavy whipping cream sweetened with Splenda.
There are lots of recipes in the Atkins Diet book, but a steady diet of high protein/fat low carbs is not really good for you. I did it for a few years and effortlessly lost twenty pounds and felt great until I started intestinal bleeding.
If you want something that you can stick with, try a plant-based, whole food diet.
I’m not ENTIRELY sure, but I suspect that the body’s reaction to the high amounts of fat and the constant histamine reaction to the meat, combined with nearly no fiber, just tore up everything inside. The bleeding went on for days, and only stopped when I switched to an entirely plant-based diet. Then, it cleared up instantly and hasn’t recurred.Quote:
Originally Posted by asd
Until I was in Chile and all I could find were fish and steak meals. Then, it started again.
Really, people did not evolve eating huge amounts of meat and fat. For most of our evolution, we were on the menu, not others.
Incidentally, I lost twenty pounds minimum, and thirty pounds if you count from my extreme weights, all while “feeling” great. A diet like this is really a low-calorie diet, because after a month, you just don’t want to eat all that much meat and dairy. But you can achieve the same effect by eating bulky and filling plants.
Yes, @asd, I've felt a lot better since I've started including whole fiber in my diet.Quote:
Originally Posted by asd
As for diabetes, you can actually reverse it with a plant-based diet. Diabetes is not a result of eating too much sugar, but rather is a result of eating too much fat.
Read this book, Forks over Knives, diabetes on page 22 & 23: https://www.amazon.com/Forks-Over-Kn.../dp/1615190457
That's what it is called, but it is really a loaf cake. I have been making this for years now and it is a request every Christmas. I make a lot, for gifts. I am going away this weekend and am bringing some for gifts, so I made SIX today. I tripled the recipe below. No easy task because that is a LOT of ingredients. One for neighbor who did us a favor, one for my husband while I am gone, and four to bring and give as gifts (one for my son who loves this). It makes the house smell so nice, and I had a slice, which I shouldn't have. Oh well. Looks like this when sliced:
https://www.afarmgirlsdabbles.com/wp...seed-bread.jpg
But just so beautiful right now lined up on the table in the kitchen with its lovely glaze on top. And all the mess cleaned up and away.
The recipe has been around awhile so it was not hard to find the very same recipe online. A great gift recipe. Lots of flavor, always pleases: https://www.allrecipes.com/recipe/70...ad-with-glaze/
Two recipes I tested out recently for a potluck.
Cashew butter tea biscuits
https://www.youtube.com/watch?v=IHTOEvfcu_o
Changes I made to the recipe:
- Instead of white rice flour, I used brown
- I used homemade cashew butter (=pulverised raw unsalted cashews), which does not "flow" as much as store-bought.
- In addition to grated vanilla bean, I added lime zest.
- I used star and moon cookie cutters = better than sqaures :)
Baked Green Pea & Chickpea Falafels
Changes I made to the recipe:
- Added 3 strands of dill along with the 1/4c parsley
- Omitted green onion (garlic was pungent enough, I thought)
- In place of 2 tablespoons of wheat flour I substituted 1 tablespoon each of oat bran and brown rice flour
Both recipes received positive comments, which reminded me of how much more I enjoying cooking when it is for others.
On Victory Day (9 May) of USSR I cooked stars cookies too. :) They were with shredded walnuts and almonds. On one cookie I've drawn sickle and hammer.Quote:
Originally Posted by thistle