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The Recipe Thread! Part II: Electric Mixaroo
- Thread starter Amazon Bee
- Start date
JV
Bluelight Crew
i love the fried okra my grandma makes. i havent seen her in a long time though so i havent eaten any. and her pinch-me cake (i dont know what its really called...anyone?).
LoveAlways
Bluelighter
man too bad the OP amazon bee isn't still on here-she'd be my favorite home-cooked meal fer sher!
Perpetual Indulgence
Bluelighter
- Joined
- Jun 13, 2004
- Messages
- 20,518
For ressur:
For the carrots and red cabbage, I but the preshredded bags. I see the green bean salad is cut off. The red onion and red pepper are thinly sliced for that one. If you need the whole thing, let me know.
For the slaw, I use non fat plain grrek yogurt. No mayo.
For the dressings, I suggest combining in a bowl then whisk. Using a jar and shaking loses quantity.
On the grill is a rotation of chicken breasts, pork loin chops, tuna steaks, turkey burgers, bison burgers and chicken sausage.
Happy summer eating!
I
summer cooking. However, I am doing a pork loin w/sage and apples in the slow cooker tomorrow. I have a hankering.
For the carrots and red cabbage, I but the preshredded bags. I see the green bean salad is cut off. The red onion and red pepper are thinly sliced for that one. If you need the whole thing, let me know.
For the slaw, I use non fat plain grrek yogurt. No mayo.
For the dressings, I suggest combining in a bowl then whisk. Using a jar and shaking loses quantity.
On the grill is a rotation of chicken breasts, pork loin chops, tuna steaks, turkey burgers, bison burgers and chicken sausage.
Happy summer eating!
I
summer cooking. However, I am doing a pork loin w/sage and apples in the slow cooker tomorrow. I have a hankering.justsomeguy
Bluelight Crew
here's what I had for dinner.
defrost one rib-eye steak in the fridge overnight. get a thick one, with as much marbling as you can. place steak in large zip-lock bag or some sort of container. two tablespoons (about) balsamic vinegarette (sp.), a splash or two of red wine vinegar, dash of salt and several dashes of pepper & lemon pepper. let marinade about all day.
turn your oven on to broil and let it heat up; get your broiling pan in there too, nice and hot. heat up a frying pan, and then drop the steak and the rest of the marinade into the pan. brown on each side, then toss the steak into your oven on the broiler. 4 minutes for rare (thats how i like mine), about 6-7 minutes medium rare.
i know its pretty basic lol but i love a nice rib-eye.
defrost one rib-eye steak in the fridge overnight. get a thick one, with as much marbling as you can. place steak in large zip-lock bag or some sort of container. two tablespoons (about) balsamic vinegarette (sp.), a splash or two of red wine vinegar, dash of salt and several dashes of pepper & lemon pepper. let marinade about all day.
turn your oven on to broil and let it heat up; get your broiling pan in there too, nice and hot. heat up a frying pan, and then drop the steak and the rest of the marinade into the pan. brown on each side, then toss the steak into your oven on the broiler. 4 minutes for rare (thats how i like mine), about 6-7 minutes medium rare.
i know its pretty basic lol but i love a nice rib-eye.
justsomeguy
Bluelight Crew
anyway, i have a bag of black beans. i haven't had much experience or luck in cooking my own beans, but you get a huge bag for like 1/2 the price of your can of beans, just a lot more effort to put into them to make them edible.
can anyone share a recipe or their methods for preparing black beans?
can anyone share a recipe or their methods for preparing black beans?
Dry beans need a bit of prep first. Put them in a sealed container (mason jars work well for this, but any tupperware would work well too) with 3x the volume of cold water. Let them sit overnight to absorb the water; they will expand to fill most of the container.
The next morning, drain them off into a colander and give them a quick rinse. Cook them in a pot of boiling, salted water until nicely tender, probably around 30 minutes for black beans (drain off the water and rinse again if necessary). Then you can use them in the same way as canned beans. You save a lot of money on the beans themselves when you buy them dry, but it takes a lot of work, water and energy to make them edible. Still a good idea though.
As far as what to do with the beans once they're ready, I find that back beans are a lot 'meatier' than others, especially chickpeas. They go nicely lightly mashed and seasoned (with fried onions and garlic, cumin, cayenne, coriander seed, lemon and a bit of dressing oil and maybe some cilantro or parsley to finish) as a side dish, or in a tortilla with some cheese and good lettuce/sprouts, cucumbers, and lots of black pepper.
I have a recipe for black bean and orange hummus kicking around somewhere, I'll see if I can dig it up.
Oh, and if you fry your ribeye dry (i.e. don't add the marinade and blot dry first) you'll get better results. Add the marinade before putting it in the oven, or even better-- use it to deglaze the pan while the meat is resting for a great sauce. As an aside, always rest your meat before cutting into it. Just let it sit on a cutting board or plate for 5-10 minutes under tin foil; it lets the juices go back into the tissue rather than fall out onto the plate as soon as you cut into it.
To finish your sauce, if you're doing the deglazing route (or even if you're not), a few cubes of ice-cold butter, whisked into a rapidly bubbling sauce one at a time will give a lovely sheen and a bit more body to the sauce. Or a splash of cream would be good too.
The next morning, drain them off into a colander and give them a quick rinse. Cook them in a pot of boiling, salted water until nicely tender, probably around 30 minutes for black beans (drain off the water and rinse again if necessary). Then you can use them in the same way as canned beans. You save a lot of money on the beans themselves when you buy them dry, but it takes a lot of work, water and energy to make them edible. Still a good idea though.
As far as what to do with the beans once they're ready, I find that back beans are a lot 'meatier' than others, especially chickpeas. They go nicely lightly mashed and seasoned (with fried onions and garlic, cumin, cayenne, coriander seed, lemon and a bit of dressing oil and maybe some cilantro or parsley to finish) as a side dish, or in a tortilla with some cheese and good lettuce/sprouts, cucumbers, and lots of black pepper.
I have a recipe for black bean and orange hummus kicking around somewhere, I'll see if I can dig it up.
Oh, and if you fry your ribeye dry (i.e. don't add the marinade and blot dry first) you'll get better results. Add the marinade before putting it in the oven, or even better-- use it to deglaze the pan while the meat is resting for a great sauce. As an aside, always rest your meat before cutting into it. Just let it sit on a cutting board or plate for 5-10 minutes under tin foil; it lets the juices go back into the tissue rather than fall out onto the plate as soon as you cut into it.
To finish your sauce, if you're doing the deglazing route (or even if you're not), a few cubes of ice-cold butter, whisked into a rapidly bubbling sauce one at a time will give a lovely sheen and a bit more body to the sauce. Or a splash of cream would be good too.
ocean
Bluelight Crew
^You guys are making me want steak...... You can't do that....I'm trying to lose weight! Anytime I eat beef I gain 5 lbs......
PI- That green bean salad looks yummy- minus the sun dried tomatoes (for some reason I can't stand them) But I honestly haven't thought of making a cold green bean salad before- I think I'm going to try it........but with an oil and vinegar dressing.......
The Moroccan Couscous salad also looks very yummy!
PI- That green bean salad looks yummy- minus the sun dried tomatoes (for some reason I can't stand them) But I honestly haven't thought of making a cold green bean salad before- I think I'm going to try it........but with an oil and vinegar dressing.......
The Moroccan Couscous salad also looks very yummy!
Perpetual Indulgence
Bluelighter
- Joined
- Jun 13, 2004
- Messages
- 20,518
My hubby does not like them either. However, it is a paste. Once mixed you cannot even tell!
Ressur
Bluelighter
Thanks PI! Summer always tough for me to eat healthy for some reason. Nice to have a little more of a selection.
Dude that is uncanny, we do pretty much exactly the same marinade but with some wholegrain mustard in it as well. It is one of our staple meals
Spicy Parsnip Soup
Sadly, I can't take credit for this, because I got it from allrecipes.co.uk. I've made this a few times & always goes down well with everyone.
Spicy Parsnip Soup
Serves: 4
Ready in: 35 mins (10 mins Prep - 25 mins Cook)
A delicious simple soup without too much heat, excellent as a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread.
Ingredients
* 2 tablespoons butter
* 1 onion, chopped
* 2 large parsnips, peeled and chopped into 1 cm cubes
* 1 clove garlic, finely chopped
* 750ml boiling water
* 1 stock cube
* 2 teaspoons curry powder
* 100ml double cream
* Salt and pepper
* Dried chilli pepper flakes, paprika or my choice cayenne pepper to garnish
Preparation method
1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavours.
2. Boil the water in the kettle and mix with stock cube in a separate jug. Add to pan and stir well.
3. Simmer for 15 mins until parsnips are soft and easy to break with a wooden spoon.
4. Take off the heat and blend with hand mixer or food processor.
5. Stir in the cream and warm through.
6. Season to taste and garnish with the chilli flakes or paprika.
Sadly, I can't take credit for this, because I got it from allrecipes.co.uk. I've made this a few times & always goes down well with everyone.
Spicy Parsnip Soup
Serves: 4
Ready in: 35 mins (10 mins Prep - 25 mins Cook)
A delicious simple soup without too much heat, excellent as a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread.
Ingredients
* 2 tablespoons butter
* 1 onion, chopped
* 2 large parsnips, peeled and chopped into 1 cm cubes
* 1 clove garlic, finely chopped
* 750ml boiling water
* 1 stock cube
* 2 teaspoons curry powder
* 100ml double cream
* Salt and pepper
* Dried chilli pepper flakes, paprika or my choice cayenne pepper to garnish
Preparation method
1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavours.
2. Boil the water in the kettle and mix with stock cube in a separate jug. Add to pan and stir well.
3. Simmer for 15 mins until parsnips are soft and easy to break with a wooden spoon.
4. Take off the heat and blend with hand mixer or food processor.
5. Stir in the cream and warm through.
6. Season to taste and garnish with the chilli flakes or paprika.
Jamshyd
Bluelight Crew
Jamshyd-
I forgot to come in and say I made your cold pasta salad- I added a couple things- onions and bell peppers diced........and i did a bit more than a pinch.....but it was FABULOUS !Thanks!
This makes me happy :D
Ok, here's an easy one that was a staple for me in Japan:
Shiitake in a hurry:
- Shiitake shrooms, the fresher the better. The ones I used in Japan were almost black, but the brown ones we have in N. America are fine as well.
- Butter, lots of it.
- Spanish Onion (the large golden ones)
- As much garlic as you can take
- A pinch of Saffron
- Soy Sauce
Cut shrooms in shreds. Cut onion in half-rings. Cut garlic anyway you like. Melt butter, saute all together at the same time untill shrooms are tender.
Enjoy! :D.
mariacallas
Bluelight Crew
^^I used to cook shiitake that way too...minus the saffron (never have it at home!) but I will try it next time....Its soooo yummy!!! I put tons of garlic in mine ....
Butter + any mushrooms = win. Even if they're super fresh, they just love to soak up fat, and butter is probably the tastiest fat that I can still eat.
Although I probably shouldn't.
Edit-- On second thought, lots of butter + anything = win. Got a great steak? Finish it with a dollop of cold butter. A pan sauce needs that little je ne sais quoi? Get it really hot, then add in cubes of ice cold butter and whisk to combine (keep adding until sauce is slightly thickened, glistening, and awesome). Hollandaise? It's the shit. Bearnaise? Ditto. Beurre blanc? Ditto. Dark roux in stews and thick gravies? Oh man.
Really, it rules. Too bad I can't eat it often.
Although I probably shouldn't.
Edit-- On second thought, lots of butter + anything = win. Got a great steak? Finish it with a dollop of cold butter. A pan sauce needs that little je ne sais quoi? Get it really hot, then add in cubes of ice cold butter and whisk to combine (keep adding until sauce is slightly thickened, glistening, and awesome). Hollandaise? It's the shit. Bearnaise? Ditto. Beurre blanc? Ditto. Dark roux in stews and thick gravies? Oh man.
Really, it rules. Too bad I can't eat it often.
amanda_eats_pandas
Bluelighter
This thread makes me insanely happy as next year I'm going to be cooking for myself. A good deal of these are being saved to try out
This recipe for delicious scones isn't mine yet I make it quite often, here's the link:
http://allrecipes.com/Recipe/Grandma-Johnsons-Scones/Detail.aspx
Scones:
Ingredients
* 1 cup sour cream
* 1 teaspoon baking soda
* 4 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon cream of tartar
* 1 teaspoon salt
* 1 cup butter
* 1 egg
* 1 cup raisins (optional)
Directions
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Instead of raisins I like to use craisins or other fruit. There's a good deal of suggestions on the site as well. Be warned that this recipe as it is makes a lot more than just twelve scones
This recipe for delicious scones isn't mine yet I make it quite often, here's the link:
http://allrecipes.com/Recipe/Grandma-Johnsons-Scones/Detail.aspx
Scones:
Ingredients
* 1 cup sour cream
* 1 teaspoon baking soda
* 4 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon cream of tartar
* 1 teaspoon salt
* 1 cup butter
* 1 egg
* 1 cup raisins (optional)
Directions
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Instead of raisins I like to use craisins or other fruit. There's a good deal of suggestions on the site as well. Be warned that this recipe as it is makes a lot more than just twelve scones
GreenEyedGirrrL
Bluelighter
i tend to eyeball measurements but, i'll do my best here.
twice baked potatoes
you will need:
4 medium baking potatoes
8 oz sharp cheddar (finely shredded)
1 1/2 cups cottage cheese (large curd)
1 small bunch fresh dill (chopped)
2 tbsp mayonnaise
1 tbsp spicy mustard
butter
milk
salt/pepper (to taste)
wash and wrap potatoes individually in foil.
bake potatoes at 375F for an hour, or until cooked through.
in bowl, mix mayo, mustard, cottage cheese, few pinches salt/pepper/dill (to taste), and a handful of cheddar. set aside.
after potatoes have cooled, slice them in half and scoop most of the pulp into a separate mixing bowl. there should be a thin, even layer of pulp left inside the skin to keep it from falling apart.
to the pulp, add a few splashes of milk, few pinches of salt/pepper, and 2 tbsp butter.
you can use a mixer to blend but you'll want to leave the mixture slightly lumpy (if it's too dry, just add a bit more milk/butter).
combine the pulp with the cottage cheese mix and scoop back into the potato skins. (use all or as much of the mixture that you can)
top with more cheese and a few sprinkles of dill. place them back into the oven uncovered at 350F for 25 to 30 minutes.
i usually serve this on red meat nights. yum.
twice baked potatoes
you will need:
4 medium baking potatoes
8 oz sharp cheddar (finely shredded)
1 1/2 cups cottage cheese (large curd)
1 small bunch fresh dill (chopped)
2 tbsp mayonnaise
1 tbsp spicy mustard
butter
milk
salt/pepper (to taste)
wash and wrap potatoes individually in foil.
bake potatoes at 375F for an hour, or until cooked through.
in bowl, mix mayo, mustard, cottage cheese, few pinches salt/pepper/dill (to taste), and a handful of cheddar. set aside.
after potatoes have cooled, slice them in half and scoop most of the pulp into a separate mixing bowl. there should be a thin, even layer of pulp left inside the skin to keep it from falling apart.
to the pulp, add a few splashes of milk, few pinches of salt/pepper, and 2 tbsp butter.
you can use a mixer to blend but you'll want to leave the mixture slightly lumpy (if it's too dry, just add a bit more milk/butter).
combine the pulp with the cottage cheese mix and scoop back into the potato skins. (use all or as much of the mixture that you can)
top with more cheese and a few sprinkles of dill. place them back into the oven uncovered at 350F for 25 to 30 minutes.
i usually serve this on red meat nights. yum.
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