lately i have been making super chunky salsas that can be eaten as a side dish. its been doing a good job of getting my husband to eat more veggies.
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The Recipe Thread! Part II: Electric Mixaroo
- Thread starter Amazon Bee
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lately i have been making super chunky salsas that can be eaten as a side dish. its been doing a good job of getting my husband to eat more veggies.
Samadhi
Bluelight Crew
Can anyone recommend recipes for really healthy snack bars? Like trail bars, etc... TIA!
Mariposa
Bluelight Crew
I am so jealous of people that can eat raw red tomatoes. Alas, I have a weird allergy that makes my right hand swell to the size of a grapefruit.
Cooked are no problem, and neither are tomatillos. Raw red and heirloom tomatoes look so damn good. My dad has several plants in his garden.I do a variant of this recipe by doubling it, adding a full finely chopped avocado, and about 1/4 cup fresh lime juice.
Fabulous with fresh tortilla chips or really any Mexican or Tex-Mex dish. I'm making a batch tomorrow.
^its weird, i had a roommate who said she had a tomato allergy and i never really believed her. she used to claim me keeping ketchup in the fridge would make her have a reaction. i guess its good to know she is not the only one with a tomato allergy
Pillthrill
Bluelighter
I dunno some people have some very serious allergies.
There was a girl that I went to college with that she had to ask you if you had ANY peanuts in your food before you ate it because if you opened it in the same room as her she could end up in the hospital or die!
I just didn't eat with her in the room anymore cause I would be afraid that it would somehow hurt her!
There was a girl that I went to college with that she had to ask you if you had ANY peanuts in your food before you ate it because if you opened it in the same room as her she could end up in the hospital or die!
I just didn't eat with her in the room anymore cause I would be afraid that it would somehow hurt her!
amanda_eats_pandas
Bluelighter
I am so jealous of people that can eat raw red tomatoes. Alas, I have a weird allergy that makes my right hand swell to the size of a grapefruit.
My mom has the same allergy though not as severe. She uses canned tomatoes to make up for it, or delegates the task to someone else.
Stuffed Mushroom Caps
Ingredients:
- 1 tbsp butter
- 16 large brown crimini mushrooms (or regular white mushrooms), stems removed and chopped
- 1/2 small onion, diced
- 2 cloves garlic, grated or minced
- fresh ground salt and pepper
- 8 oz cream cheese, room temperature
- 1 egg
- 1 1/2 cups of immitation crab, chopped
- 1/2 cup mozzarella, grated
- extra mozzarella cheese to sprinkle on top
- 2 1/4 tbsp Parmesan, grated
- 1 chipotle pepper in adobo sauce, minced fine
What you do:
- After separating the caps from the stems, set the caps aside on a greased baking tray stem side up.
- Sauté stems, garlic and onion in butter until softened. Season with salt and pepper to taste.
- Mix the cream cheese with the crab, grated cheeses, chipotle pepper, egg
and more salt and pepper. - Add in the sautéed vegetables and mix well.
- Spoon the mixture into the caps, sprinkle with extra mozzarella if desired set into a 400°F oven and bake for 20-25 minutes.
The original recipe (here) calls for shrimp but we substituted imitation crab because it was cheaper. The recipe also uses grams but we roughly estimated cups. We also made some white rice and steamed veggies to go along with it. Its definitely something I'm going to make again or for a special occasion.
http://www.rampantscotland.com/recipes/blrecipe_finnan.htm
Traditional Scottish Recipes
- Finnan Haddie
There are references to smoked fish in Scotland going back to the 16th century. James Boswell wrote about them in the 18th century, mentioning that Scottish smoked fish could be obtained in London. But these were heavily smoked (as a preservative) and a bit tough. In the late 19th century, as fast transportation by train became available, the Aberdeen fishing village of Findon (pronounced locally as "Finnan") began producing lightly smoked and delicately flavoured haddock (haddies) which were of a much finer texture. They were an immediate success and variations on these tasty fish have become very popular. They can be simply grilled with butter but here is a recipe with milk and onions which turns them into a delicately flavoured fish stew. The quantities are sufficient for four people.
Ingredients:
One pound (500g) smoked haddock
One large onion, thinly sliced
14oz (400ml or one and two thirds of a cup) milk
½ teaspoon cracked pepper
1½ teaspoons mustard powder
1oz (30g or ¼ stick) butter, softened
2 teaspoons plain flour
1 finely chopped spring onion
Some finely chopped parsley
Method:
Place the thinly sliced onion in the base of a large pan. Cut the smoked haddock into pieces about ½" to an inch (2cm) wide and spread over the onion.
Mix the milk, pepper and mustard and pour over the fish. Bring to the boil slowly, reduce the heat to low and simmer covered for five minutes. Then uncover and simmer for another five minutes.
Remove the fish from the pan with a slotted spoon to allow the juices to run off and place in a warm serving dish. Continue to simmer the mixture in the pan for another five minutes, stirring frequently.
Mix the warm butter and flour and add to the pan along with the finely chopped spring onion. Stir over a low heat until the mixture comes to a slow boil and thickens slightly. Pour over the fish and serve with some finely chopped parsley.
Traditional Scottish Recipes
- Finnan Haddie
There are references to smoked fish in Scotland going back to the 16th century. James Boswell wrote about them in the 18th century, mentioning that Scottish smoked fish could be obtained in London. But these were heavily smoked (as a preservative) and a bit tough. In the late 19th century, as fast transportation by train became available, the Aberdeen fishing village of Findon (pronounced locally as "Finnan") began producing lightly smoked and delicately flavoured haddock (haddies) which were of a much finer texture. They were an immediate success and variations on these tasty fish have become very popular. They can be simply grilled with butter but here is a recipe with milk and onions which turns them into a delicately flavoured fish stew. The quantities are sufficient for four people.
Ingredients:
One pound (500g) smoked haddock
One large onion, thinly sliced
14oz (400ml or one and two thirds of a cup) milk
½ teaspoon cracked pepper
1½ teaspoons mustard powder
1oz (30g or ¼ stick) butter, softened
2 teaspoons plain flour
1 finely chopped spring onion
Some finely chopped parsley
Method:
Place the thinly sliced onion in the base of a large pan. Cut the smoked haddock into pieces about ½" to an inch (2cm) wide and spread over the onion.
Mix the milk, pepper and mustard and pour over the fish. Bring to the boil slowly, reduce the heat to low and simmer covered for five minutes. Then uncover and simmer for another five minutes.
Remove the fish from the pan with a slotted spoon to allow the juices to run off and place in a warm serving dish. Continue to simmer the mixture in the pan for another five minutes, stirring frequently.
Mix the warm butter and flour and add to the pan along with the finely chopped spring onion. Stir over a low heat until the mixture comes to a slow boil and thickens slightly. Pour over the fish and serve with some finely chopped parsley.
My mum makes a "5-cup loaf" which is super easy and really healthy.
1 cup rolled oats or All Bran (you can use any museli-type cereal though)
1 cup sultanas or mixed fruit (my mum usually does 1/3 cup diced dried apricots and 2/3 cup sultanas)
1 cup raw or brown sugar
1 cup wholemeal self-raising flour
1 cup milk
Preheat oven to 160-170°C.
Mix together dry ingredients. Make well in centre and add milk.
Mix well, and pour into a lined and greased loaf tin.
Bake 45 - 60 minutes.
It is a really good course of energy and low GI, and really yummy
Samadhi
Bluelight Crew
That looks so easy and delicious, N3o! I'm definitely trying it this week.
As an aside, our very own Sandimoo made THE most delicious lemon cheesecake for dessert last night. *drool*
As an aside, our very own Sandimoo made THE most delicious lemon cheesecake for dessert last night. *drool*
Bomboclat
Bluelight Crew
I have absolutely no idea why you posted this in Drug Culture....im going to move it to Second Opinion in hopes that they'll merge it with their recipe thread.
I highly suggest you read the rules of the forum, as well as check out what we're all about before posting again.
DC ---> SO
I highly suggest you read the rules of the forum, as well as check out what we're all about before posting again.
DC ---> SO
ChemicalSmiles
Ex-Bluelighter
sounds decent, but if you look a bit there is a recipe thread buddy. Like http://www.bluelight.ru/vb/showthread.php?t=510582
Nice try though
Aww your new its cool
Nice try though
Aww your new its cool
addictivepersona
Bluelight Crew
You beat me to it.
Not only that, but saying a recipe is the "best or "easiest" is a matter of opinion.
My favorite burger recipe I have made to date would have to be:
http://vegetarian.about.com/od/maindishentreerecipes/r/BlackBeanBurger.htm said:
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i have had some odd things on top of pizza, but the other night i tried a pepperoni pizza drizzled in honey. has anyone ever had something similar?
it was actually pretty tasty. the pepperonis were very crisp and the honey added a sweetness, it reminded of maple bacon or honey baked ham. altho i still prefer dipping pizza in ranch.
it was actually pretty tasty. the pepperonis were very crisp and the honey added a sweetness, it reminded of maple bacon or honey baked ham. altho i still prefer dipping pizza in ranch.
etherdesign
Bluelighter
Jerk Chicken
Here's a great recipe for jerk chicken, I've also used it on pork and as a dressing for cole slaw and it's absolutely delish.
1 bunch scallions (5-7) cut into 2 inch lengths
6 garlic cloves
1 2" piece peeled fresh ginger, sliced into 1/4" discs
1 heaping tbsp. fresh thyme leaves (I used a little less dried)
1 tsp. ground allspice
1 whole cinnamon stick, broken into pieces
1 tsp. ground nutmeg
2 tsp. coarsely ground black pepper
1-3 scotch bonnet or habanero chiles, seeds and stems removed
2 tbsp. dark brown sugar
1/4 cup soy sauce (I like Eden Shoyu, or San-J Organic Tamari)
Juice of 3 limes (I love these juicers.
1/2 cup canola oil
If you can, grind you own allspice, nutmeg and black pepper, all the better.
Place all ingredients except oil in a food processor, add the oil while the processor is running until it looks well blended and there's no big chunks of anything left. Yes, it's a mess.
Throw your chicken pieces or pork chops/tenderloin (2-3 lbs) into a ziploc or whatever you prefer, top with mixture saving some for dipping or basting. Marinate at least 2 hours, though I would suggest more overnight would be great. Grill.
Last time I used this (on pork chops), I served it with roasted sweet potato and cole slaw.
Here's a great recipe for jerk chicken, I've also used it on pork and as a dressing for cole slaw and it's absolutely delish.
1 bunch scallions (5-7) cut into 2 inch lengths
6 garlic cloves
1 2" piece peeled fresh ginger, sliced into 1/4" discs
1 heaping tbsp. fresh thyme leaves (I used a little less dried)
1 tsp. ground allspice
1 whole cinnamon stick, broken into pieces
1 tsp. ground nutmeg
2 tsp. coarsely ground black pepper
1-3 scotch bonnet or habanero chiles, seeds and stems removed
2 tbsp. dark brown sugar
1/4 cup soy sauce (I like Eden Shoyu, or San-J Organic Tamari)
Juice of 3 limes (I love these juicers.
1/2 cup canola oil
If you can, grind you own allspice, nutmeg and black pepper, all the better.
Place all ingredients except oil in a food processor, add the oil while the processor is running until it looks well blended and there's no big chunks of anything left. Yes, it's a mess.
Throw your chicken pieces or pork chops/tenderloin (2-3 lbs) into a ziploc or whatever you prefer, top with mixture saving some for dipping or basting. Marinate at least 2 hours, though I would suggest more overnight would be great. Grill.
Last time I used this (on pork chops), I served it with roasted sweet potato and cole slaw.
ocean
Bluelight Crew
The Jerk Chicken sounds fab!
I use this Jerk Marinade in the bottle
Making it like that sounds yummy.
I use this Jerk Marinade in the bottle
Making it like that sounds yummy.
i made fessenjoon (walnut pomegranate chicken) a few days ago. i was really surprised with how easy it was to make. i copied the recipe from whats4eats. they have a ton of different recipes from various countries!
* Butter or oil -- 1/4 cup
* Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
* Onions, thinly sliced -- 2
* Walnuts, finely ground in a food processor -- 2 cups
* Stock or water -- 1 1/2 to 2 cups
* Pomegranate syrup or molasses -- 2/3 cup
* Sugar -- 1-3 tablespoons
* Salt and pepper -- to taste
Method
1. Heat the butter or oil in a large, heavy-bottomed pot over medium flame. Add the chicken pieces a few at a time and brown on all sides. Remove to a plate and set aside.
2. Add the onions to the pot and sauté until translucent.
3. Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 20-30 minutes.
4. Stir in the pomegranate juice, sugar, salt and pepper. Simmer for another 15-20 minutes until the chicken is tender, the sauce is somewhat thickened and the walnuts begin to give off their oil. Adjust seasoning and serve with plain white rice.
* Butter or oil -- 1/4 cup
* Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
* Onions, thinly sliced -- 2
* Walnuts, finely ground in a food processor -- 2 cups
* Stock or water -- 1 1/2 to 2 cups
* Pomegranate syrup or molasses -- 2/3 cup
* Sugar -- 1-3 tablespoons
* Salt and pepper -- to taste
Method
1. Heat the butter or oil in a large, heavy-bottomed pot over medium flame. Add the chicken pieces a few at a time and brown on all sides. Remove to a plate and set aside.
2. Add the onions to the pot and sauté until translucent.
3. Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 20-30 minutes.
4. Stir in the pomegranate juice, sugar, salt and pepper. Simmer for another 15-20 minutes until the chicken is tender, the sauce is somewhat thickened and the walnuts begin to give off their oil. Adjust seasoning and serve with plain white rice.