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The Recipe Thread! Part II: Electric Mixaroo

^ Tossing the potatoes in olive oil after you have par boiled them works well for that method too.

Using a fork to rough the outsides up before baking them to make them even crunchier :)
 
If you toss them round in a colander the holes rough up the edges of the potatoes with less effort than using a fork :)
 
"spaghetti" sauce in the slow cooker

cooked turkey meatballs and hot pork sausage
3 cans of crushed tomatoes
1 can of tomato paste
carrots, cremini mushrooms, green pepper, yellow onion, garlic (made into a sauce with food processor)
italian seasoning, salt, and cracked pepper

cook on high for 2 hours

serve over veggies (sauteed spinach and broccoli is the plan)
 
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Pad thai recipe - soooo gooad and low calorie. I get the base recipe here: http://www.blogilates.com/videos/0-calorie-noodles-pad-thai

My variation

- 2 bags of fettucine shirataki noodles
- firm tofu (marinated and baked - good to have this prepared ahead of time)
- broccoli
- carrots
- mushrooms
- cauliflower
- onion powder
- garlic clove

Sauce:
- 1/4 cup soy sauce
- 1/2 cup lemon juice
- 2 tbsp peanut butter
- 1 tbsp hot sauce
- 1/2 cup splenda

Directions:
1. Steam broccoli, carrots, and cauliflower. (spice a little bit if you're like, I like to add garlic powder and onion powder and salt)
2. Rinse noodles thoroughly and microwave for 4 minutes. Drain noodles.
3. Make the sauce - mix all ingredients and microwave for 30 seconds, stir, then another 30 seconds.
4. Mince garlic. Put a tiny bit of oil in a pan and add minced garlic.
5. Add steamed veggies to pan. Add tofu and mushrooms. Mix.
6. Add half the sauce to the pan. Mix.
7. Add noodles. Mix.
8. Add the rest of the sauce. Mix.

Soooooo good. One of my favourite meals :)
 
A little searching turned up a recipe for Benihana Salad Dressing, archived from when they used to have it on their webpage (they don't now). I added a bit more salt and it tastes exactly like at the restaurant. I tossed some kale, cabbage and carrots with it. NOM!

1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
Dash each salt and pepper

Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. Makes six servings. May be kept refrigerated up to one week.
 
I've been trying to introduce healthier foods into my diet, and one thing I could never stand, but wanted to eat was liver. I found this recipe a few weeks ago and I'm now converted. It was so yummy.

Italian Style Lamb’s Liver with Pasta
600x250_Italian_Style_Lambs_Liver_with_Pasta1.jpg


Cooking Time/Servings
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients
400g (14oz) Scotch lamb's liver cut into 2cm wide strips
200g (7oz) dry pasta i.e. shells or twists
2tbsp olive oil
1 large onion, chopped
1 medium courgette, diced
1 small red or yellow pepper, deseeded and chopped
400g can of chopped plum tomatoes with herbs &garlic
1 tbsp tomato puree
2tbsp freshly chopped basil/oregano
Freshly ground black pepper

Cooking Method
Cook the pasta according to the pack instructions. Drain thoroughly, return to the pan and toss in a drop of olive oil to prevent it sticking.

Meanwhile heat 1tbsp olive oil in a large saucepan and cook the onion, courgette and pepper for 2-3 minutes. Add the chopped tomatoes and tomato puree. Bring to a gentle simmer, cover and cook for 10 minutes or until the sauce has thickened slightly. The vegetables still want to maintain some bite. Season with plenty of freshly ground black pepper.

Heat the remaining oil in a frying pan and fry the liver for 1-2 minutes, tossing the strips until browned.

Mix together the pasta and sauce, stir in the herbs and divide between 4 warm bowls. Top with the strips of liver and add crispy grilled rashers of bacon, crumbled over the top.
 
Thai Coconut Peanut-Butter Ginger Curry:

Ingredients:

1 c edamame peas (or green peas if you have a soy allergy)
5 carrots peeled, chopped into 1inch cylinders, where each cylinder is split in fourths
4 celery stalks cleaned, chopped
2 c snap peas
2 russet or sweet potatoes chopped into 1/4 inch cubes
1.5 inches of ginger root, peeled and grated
1 head of garlic, diced
1 c. white mushrooms, chopped
1 head of brocolli, chopped
2 medium onions, chopped
1 c yellow corn
1 c red bell pepper
1/2 c of mango, chopped
1/4 c of pineapple juice
1/2 c shredded coconut meat
1 c peanut butter (or almond butter if you have a peanut allergy)
2 jalapenos, chopped
1/4 c maple syrup or honey
1/4 c coconut milk (or any other milk for that matter)
1/4 c nama shoyu/tamari/soy sauce

Procedure:

1) Begin by frying potatoes in 1-2TBLS of olive/sesame/canola oil, until they are browned on both sides.
2) Add carrots, celery, and onions. Fry until onions are translucent.
3) Add ginger, garlic, edamame, red bell pepper, corn, jalapeno, brocolli, mushrooms and snap peas. Cook for 5 minutes, or until the mushrooms begin to lose their moisture.
4) Add everything else. Cook until sauce has a creamy consistency.
5) [optional] Simmer as desired.

Whenever I have the money for the ingredients, this has always been delicious.
 
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Apostacious - the thai coconut peanut butter ginger curry sounds like something I'd like :)
 
a_c & llama112- Thanks! I sorta got it from a Bird's Eye Thei Frozen veggie mix (didn't include water chestunts, because everyone hates those), which is awesome on its own, though the sauce that comes with it is kinda boring
 
Apostacious said:
a_c & llama112- Thanks! I sorta got it from a Bird's Eye Thei Frozen veggie mix (didn't include water chestunts, because everyone hates those), which is awesome on its own, though the sauce that comes with it is kinda boring
Click to expand...

I don't care for water chestnuts either. Someone special cooked chicken teriyaki for me recently. I saw him getting a can of water chestnuts out of his cupboard. I went WHAT, SERIOUSLY, do not ruin this!!! (He left them out and dinner was awesome.)

I like your recipe. I will point out that it is not technically a curry without curry powder. :)
 
I have made baked spaghetti which has the tomato sauce baked in rather than poured over. I like the sound of this pasta pie recipe. If I had not cut out pasta and dairy this year I would make this. Let me know how it tastes. I made a meat crust quiche this week which will be a staple around here now. I am going to use the veggies from the pasta pie recipe for the quiche.
 
Time to make the doughnuts!

Yeast Raised Doughnuts

1 1/4 cups warm water
1 1/4 tbsp. dry yeast
1 tsp. sugar

1/3 cup sugar
1/4 cup coconut oil
1 egg, beaten
1/2 tsp. salt
1 tsp. vanilla extract
1/4 tsp. nutmeg
3 1/4 cups all purpose flour

Also, use coconut oil for frying the doughnuts in

Glaze:
2 cups powdered sugar
1/2 tbsp. cornstarch
1/4 cup water
1/2 tsp. vanilla
*ADD COCOA POWDER IF YOU PREFER CHOCOLATE GLAZED DOUGHNUTS
____________________

Dissolve yeast and sugar in 1 cup of warm water. Set aside.

In a very large bowl: cream sugar and coconut oil. Add eggs,
salt, vanilla, and nutmeg. Mix until combined then add yeast mixture.
Add flour alternately with remaining 1/4 cup of water.
I used my small hand mixer for the first few cups of flour-
then I used a wooden spoon to mix the rest of the flour in.
Cover and let raise double, punch down. Let raise double again.

*Be sure to apologize to the dough for hitting it. I once yelled, "Why do you make me hurt you?" at it while punching it. The doughnuts came out all flat and tasted funny. Your dough is sensitive. Lesson learned.

Mix together glaze ingredients. Set aside.

Half dough and roll out to 1/2 in. thick. Cut circles and lay on a lightly
floured surface. Stretch doughnut centers out as you lay them down.
Let raise double again. Heat coconut oil to 345 degrees F.


Fry until golden brown. Lay on paper towels for a minute or so.
Place doughnuts in rows on a wooden stick or wooden spoon handle.
Lay across glaze bowl and pour glaze over doughnuts with a ladle.
Let drip for a minute and place on trays. Eat as many
as you can fresh because they are the best when warm!

These are easily the best homemade doughnuts I've ever eaten or made, for that matter. They taste just as good as those you would buy from the bakery. Before I discovered this recipe, my doughnuts were almost always too soggy, hard or brown. Now they come out perfect every time.
 
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