ChemicalSmiles
Ex-Bluelighter
Thats fucking awesome ^ ^
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The Recipe Thread! Part II: Electric Mixaroo
- Thread starter Amazon Bee
- Start date
CHiLD-0F-THE-BEAT
Bluelighter
Spicy apricot chicken, ala C0TB.
Take 500gm chicken - we use thigh fillets as they're cheap and tasty with no bones. Coat it in one or two tbs of plain flour. Fry in a small amount of oil on high heat until all browned, then remove.
Chop 1 large brown onion and fry with garlic (your choice as to how much), tsp cumin, tsp turmeric, 2 tsp moroccan seasoning, tsp chilli flakes. Add 1 can of apricot nectar and bring to boil while stirring well so the herbs and spices don't stick to the pan.
Place everything in slow-cooker and turn on low making sure the liquid covers the chicken. Leave for 5+ hours so the chicken is falling apart when you stir it.
Before serving add one can of halved apricots in syrup and cook for a further 10 minutes. Also, make 1 cup rice (I love brown, but you can use white or even make some cous cous) and serve the chicken on top of the rice with a spoon of the liquid.
Bon apetit! :D
Take 500gm chicken - we use thigh fillets as they're cheap and tasty with no bones. Coat it in one or two tbs of plain flour. Fry in a small amount of oil on high heat until all browned, then remove.
Chop 1 large brown onion and fry with garlic (your choice as to how much), tsp cumin, tsp turmeric, 2 tsp moroccan seasoning, tsp chilli flakes. Add 1 can of apricot nectar and bring to boil while stirring well so the herbs and spices don't stick to the pan.
Place everything in slow-cooker and turn on low making sure the liquid covers the chicken. Leave for 5+ hours so the chicken is falling apart when you stir it.
Before serving add one can of halved apricots in syrup and cook for a further 10 minutes. Also, make 1 cup rice (I love brown, but you can use white or even make some cous cous) and serve the chicken on top of the rice with a spoon of the liquid.
Bon apetit! :D
badboybrian
Bluelight Crew
i just attempted this last week and it was total win
Jalapeno-Crusted Tilapia Filets
Ingredients
-1/2 cup bread crumbs
-chopped jalapenos (how much depends on how hot you want it)
-1 tbsp butter
-1/4 cup water
-dash of onion salt and pepper to taste
-2 tilapia filets
Pre-heat oven 400 degrees
-Mix all the ingredients (minus the tilapia) in a bowl until it becomes a paste
-Grease a cookie sheet with non-stick cooking spray
-Place the tilapias on the cookie sheet
-Lightly spread the paste over the tops of the tilapia filets
-Bake for 15 minutes
after about 5 minutes your kitchen is gonna start to smell amazing!!!! serve with veggies like beans or asparagus. and/or steamed rice.
Jalapeno-Crusted Tilapia Filets
Ingredients
-1/2 cup bread crumbs
-chopped jalapenos (how much depends on how hot you want it)
-1 tbsp butter
-1/4 cup water
-dash of onion salt and pepper to taste
-2 tilapia filets
Pre-heat oven 400 degrees
-Mix all the ingredients (minus the tilapia) in a bowl until it becomes a paste
-Grease a cookie sheet with non-stick cooking spray
-Place the tilapias on the cookie sheet
-Lightly spread the paste over the tops of the tilapia filets
-Bake for 15 minutes
after about 5 minutes your kitchen is gonna start to smell amazing!!!! serve with veggies like beans or asparagus. and/or steamed rice.
amanda_eats_pandas
Bluelighter
Gnocchi with Spinach & White Beans
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi, (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup water
• 6 cups chopped chard leaves, (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
3. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
4. Stir in tomatoes, beans and pepper and bring to a simmer.
5. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
I made this the other night and it was actually quite delicious even with my lack of cooking abilities. The original recipe uses chard but I used spinach instead and it turned out fine.
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 16-ounce package shelf-stable gnocchi, (see Tip)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup water
• 6 cups chopped chard leaves, (about 1 small bunch) or spinach
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup finely shredded Parmesan cheese
1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
3. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
4. Stir in tomatoes, beans and pepper and bring to a simmer.
5. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
I made this the other night and it was actually quite delicious even with my lack of cooking abilities. The original recipe uses chard but I used spinach instead and it turned out fine.
amanda_eats_pandas
Bluelighter
Post yours! Here's another, these are seriously orgasmic. No joke.
Cheesecake Nutella Brownies.
- 1 box of brownie mix (plus whatever it calls for)
- 8 oz cream cheese at room temperature
- 1 large egg yolk
- 5 tablespoons sugar
- 1/8 teaspoon vanilla extract
- Nutella
1. Preheat oven to 350F and line and grease a 9x9 baking pan. You can use a different size but, just adjust the cooking times.
2. Prepare the brownie mix as directed and pour into pan.
3. In a separate bowl combine the cream cheese, egg yolk, sugar, and vanilla until smooth. Swirl the mixture on top of the brownie mix.
4. Dollop eight or so spoonfuls of Nutella on top of the mixture as well and swirl.
5. Bake for 35 min.
The original recipe came from here, if you want to get really into you can make the brownies from scratch which is included in the link. We didn't have a 9x9 pan so we used a 9x13 with the same times, I would just recommend increasing the cheesecake mixture.
Pillthrill
Bluelighter
Pillthrill: This is a dish that my nonna passed to my mum who taught me to cook it - it's really quick too.
Put any kind of pasta on the boil. When it's almost done, heat a frypan (medium heat) and add a couple of small cubes butter, some olive oil (2tbs), parsley (dried is fine and cheaper, but if you grow your own, fresh italian parsley is best - for dried, i'd say a couple of good pinches, for fresh, 1/4 cup), the juice of 2 lemons & garlic (4 cloves?). Once heated and sizzling, taste it - it should be an amazing blend of garlic/tangy/creamy (oil & butter). You may want to add a bit more lemon juice or oil to balance out the flavours, depending on your tastes. Once the pasta is al dente, drain and add to the frypan. Toss the pasta through the sauce, and serve with some parmesan cheese. I guarantee you'll love it. It's such a good snack... It's not the most 'lite' dish though, but when have Italians ever worried about such things?
PS: I've never used measurements for this recipe, so i've really just estimated what i might use. I wish there were formal measurement for drizzle, splash, dash.
I've been eating this lately. Its much like the easy pasta I used to make as a kid but mine just had butter and salt and pepper and maybe some cheese.
The bf asked me to make it for him for supper last night. Thanks.
Samadhi
Bluelight Crew
Oh silverbeet!!!
It's not THE healthiest thing ever - but dice up a little bacon, capsicum, onion and garlic and fry it up. Then add the silverbeet and let it wilt - stir it through, et voila! 5 minute awesome
It's not THE healthiest thing ever - but dice up a little bacon, capsicum, onion and garlic and fry it up. Then add the silverbeet and let it wilt - stir it through, et voila! 5 minute awesome
ChemicalSmiles
Ex-Bluelighter
Tomorrow as promised I will provide 3 tasty recipes..
maybe i'll try to include 1 appetizer, 1 main course, 1 dessert... cuz I'm nice like that
maybe i'll try to include 1 appetizer, 1 main course, 1 dessert... cuz I'm nice like that
Oh silverbeet!!!
It's not THE healthiest thing ever - but dice up a little bacon, capsicum, onion and garlic and fry it up. Then add the silverbeet and let it wilt - stir it through, et voila! 5 minute awesome
Brilliant!! Thanks lovely!
The other day I did something similar, I had some leftover pancetta, chopped it up and fried that, then sauteed some mushrooms with garlic and added the silverbeet and let it wilt, then put it all together. I just made the mistake of adding soy to THAT, and the pancetta was salty enough so it just overpowered everything.
So tonight I just did it without the pancetta
Man I really need to eat more mushrooms. Every time I cook them, I remember how much I LOVE them!!
amanda_eats_pandas
Bluelighter
What do you normally use for yours? The idea of vegan sausage just sounds odd, but then again I'm not a sausage fan anyways. The sprouts and the sun dried tomatoes on the other hand I'll give a try later.
Pretty well what I said, with a few other bits and pieces as a base/top.
Start by sweating a chopped onion in some oil. I find a pinch of salt, and letting it cook covered for a minute helps speed things along. Make sure that you have some water getting ready to boil for maximum efficiency. Once the onions are translucent and just starting to brown a bit, add in a clove or three of garlic, toss a couple of times and then add a package of vegan sausage, cut into irregular but roughly equal sized bits.
A word on vegan sausage. I'm trying to get away from eating fake meat, as it is generally heavily processed and often contains some nastiness-- most notably residual hexanes from defatting soybeans when making textured soy/vegetarian protein. However, I find that Tofurkey makes a pretty good sausage, with no TVP. If you're sensitive to gluten or other wheat components, steer clear as the main protein component will be seitan, which is pretty well just isolated gluten. It's what gives it the toothsome meaty texure, and heavier stomach-feel reminiscent of eating meat.
Back to the recipe. Let the sausage cook for a few minutes while you either trim the brussels sprouts or nuke them from frozen. If they're much bigger than the gnocchi, cut them in half before adding them to the pan. Also, if you're using fresh, give them a quick steam first-- a steamer attachment over the nearly-boiling water would work well here. Season with salt and pepper, chili flakes if you like a bit of heat (who doesnt?) and maybe a bit of a tougher herb. Oregano stands up well to a bit of heat, and tastes awesome, but a small amount of thyme or sage would change the character of the dish a lot, but in a good way. Go light on the salt, you'll see why in a sec.
Once the water is boiling, add a few hefty pinches of salt followed by the packaged gnocchi. Protip-- don't add the salt to the water until it is boiling, and you won't etch your pots. While the gnocchi boils (only a minute or two), slice a few sun-dried tomatoes and chop as much fresh parsley as you like. Add the tomatoes to the pan and toss. Once the gnocchi are floating in the water, drain them but reserve a quarter cup or so of water. Add the gnocchi and reserved water to the pan, crank the heat and toss until most of the water evaporates and everything comes together. Remove from the heat, add the parsley and a bit of extra virgin olive oil, and if you like a bit of hard cheese (i.e. parmigiano, asiago or the like) this is the time to add it. Toss until everything is nicely coated, check for final seasoning (the water and cheese if using should have added a fair bit of salt) and serve.
All together it takes maybe 15 minutes to make, and for a singleton like me it's enough for supper and lunches for the next day-- as I usually eat three lunches
Start by sweating a chopped onion in some oil. I find a pinch of salt, and letting it cook covered for a minute helps speed things along. Make sure that you have some water getting ready to boil for maximum efficiency. Once the onions are translucent and just starting to brown a bit, add in a clove or three of garlic, toss a couple of times and then add a package of vegan sausage, cut into irregular but roughly equal sized bits.
A word on vegan sausage. I'm trying to get away from eating fake meat, as it is generally heavily processed and often contains some nastiness-- most notably residual hexanes from defatting soybeans when making textured soy/vegetarian protein. However, I find that Tofurkey makes a pretty good sausage, with no TVP. If you're sensitive to gluten or other wheat components, steer clear as the main protein component will be seitan, which is pretty well just isolated gluten. It's what gives it the toothsome meaty texure, and heavier stomach-feel reminiscent of eating meat.
Back to the recipe. Let the sausage cook for a few minutes while you either trim the brussels sprouts or nuke them from frozen. If they're much bigger than the gnocchi, cut them in half before adding them to the pan. Also, if you're using fresh, give them a quick steam first-- a steamer attachment over the nearly-boiling water would work well here. Season with salt and pepper, chili flakes if you like a bit of heat (who doesnt?) and maybe a bit of a tougher herb. Oregano stands up well to a bit of heat, and tastes awesome, but a small amount of thyme or sage would change the character of the dish a lot, but in a good way. Go light on the salt, you'll see why in a sec.
Once the water is boiling, add a few hefty pinches of salt followed by the packaged gnocchi. Protip-- don't add the salt to the water until it is boiling, and you won't etch your pots. While the gnocchi boils (only a minute or two), slice a few sun-dried tomatoes and chop as much fresh parsley as you like. Add the tomatoes to the pan and toss. Once the gnocchi are floating in the water, drain them but reserve a quarter cup or so of water. Add the gnocchi and reserved water to the pan, crank the heat and toss until most of the water evaporates and everything comes together. Remove from the heat, add the parsley and a bit of extra virgin olive oil, and if you like a bit of hard cheese (i.e. parmigiano, asiago or the like) this is the time to add it. Toss until everything is nicely coated, check for final seasoning (the water and cheese if using should have added a fair bit of salt) and serve.
All together it takes maybe 15 minutes to make, and for a singleton like me it's enough for supper and lunches for the next day-- as I usually eat three lunches
Heroin Girl
Bluelighter
Can't believe I haven't seen this thread before....
I made aep's brownies, and they were awesome - easy and fast enough to satisfy the munchies, and tasted great.
I'll look through my notebooks/files and post some recipes soon.
Edit: A lot of people in my fam have Celiac's, and we sell baked goods locally, so I've got tons of gluten-free recipes (that actually taste good), if anyone's interested in those? %)
I made aep's brownies, and they were awesome - easy and fast enough to satisfy the munchies, and tasted great.
I'll look through my notebooks/files and post some recipes soon.
Edit: A lot of people in my fam have Celiac's, and we sell baked goods locally, so I've got tons of gluten-free recipes (that actually taste good), if anyone's interested in those? %)
Last edited:
Pillthrill
Bluelighter
Mark what you have in your fridge, receive recipes!
http://www.stumbleupon.com/su/2p71ER/www.cookingbynumbers.com/frames.html
http://www.stumbleupon.com/su/2p71ER/www.cookingbynumbers.com/frames.html
That would be great hun! My sister-in-law's sister has just been diagnosed with Celiac's disease, I'm sure she'd appreciate some new recipes!