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The Recipe Thread! Part II: Electric Mixaroo
- Thread starter Amazon Bee
- Start date
TINK
Bluelighter
i have said it once and i will say it again. you are my twin. crazy world.
if you follow a recipe, its pretty easy to cook. and if you don't know how to do something in the recipe, search youtube for a video how to.
the chili recipe i posted mostly involves chopping stuff and cooking it briefly on stove. then you forget about it while it finishes cooking. you don't have to cut everything perfectly/evenly since it all cooks down in the same pot.
blogs often have pictures, comments and tipsby the person doing the cooking. which is good if you want to see how your food is supposed to look after each step. a blog about the chili recipe i posted
Last edited:
TINK
Bluelighter
ok let me re-phrase. It is not so much that I am terrible in the kitchen as much as I hate being there unless I am making coffee.
I also have an odd grocery store phobia. so :/
I also have an odd grocery store phobia. so :/
spork
Bluelight Crew
grocery delivery has been a godsend for me. i actually enjoy grocery shopping, but not the stress and restrictions of doing it by bus.
amanda_eats_pandas
Bluelighter
crock pot cooking and grocery delivery then
I want to get a crock pot just so I can have dinner when I get back from school but my roommate flips out about the coffee pot being left plugged in so I doubt a crock pot will be okay.
This has been my favorite meal as of late, its called Hopping John and is supposedly served for good luck on New Years in the south. Its perfect to take to work for lunch.
3/4 cups uncooked brown rice
3 carrots thinly sliced (I just use baby carrots sliced)
1/4 cup onion chopped
4 cloves of garlic minced
1 cup frozen corn
1/2 cup each of chopped red, yellow and red bell pepper (I use one whole pepper total though)
1 can black eyed peas drained and rinsed
1 can diced tomatoes drained
2 tbs minced fresh parsley
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper flakes (I omit all these spices and herbs and just sprinkle it liberally with pepper and chili powder because I don't have them in my apartment)
Cook rice according to package.
Cook corn, carrots, peppers and onion in oil until they reach the desired texture (I like my carrots to still have a nice crunch), about 6 minutes.
Add garlic and cook for 1 minute (or however long it takes me to use the manual can opener)
Stir in peas, rice, and tomatoes and bring to a boil. Cover and simmer for 5 minutes.
Add seasonings and cook for 2-3 minutes.
The traditional recipe calls for bacon to be cut into one inch pieces but I skip it to make this a little healthier.
addictivepersona
Bluelight Crew
^ Consider that recipe stolen. It sounded way too good from the beginning to be Vegetarian and low and behold IT IS! :D
ocean
Bluelight Crew
It is actually pretty common as far as I know.
Do you have Safeway there? They deliver.
I had a friend who did her shopping through Safeway and really liked it- her only complaint is she didn't get the prettiest produce. Good produce, just not pretty.
But your better option for that would be CSA's, which also usually deliver.
You should look into your local grocery store and see if its a possibility.
I googled your area and yes, there are a couple options.
Oh, and aep: that recipe looks tasty and dead simple. An ideal midweek meal. Methinks I may make a batch tomorrow. Far too lazy tonight, although I did make this:
Fried Cabbage
1 head cabbage, quartered, core removed and sliced into as thin of ribbons as can be managed
2 medium onions, sliced in half and then into very thin strips
3-7 cloves of garlic
salt and pepper
optional flavourings: red chili flakes, liquid smoke, or do both with some ancho chili powder or smoked hot paprika
Start by sweating the onions in a generous glug of oil, in the largest pan you have. Use more oil than you'd think that you would need; it needs to last for the cabbage, and there's a lot of it. Add the cabbage in phases so that the pan doesn't get too crowded-- once the first addition starts to soften to the point where it can be moved around easily without making a mess, add more. Do this until the whole head is added-- it speeds things up to add a good hit of salt with every addition to help draw out the moisture. Once most of the cabbage is added, add the garlic (it should be thinly sliced, but not diced/crushed) and stir it in. Keep cooking the cabbage until it starts to brown and the natural sugars get drawn out. You'll know when it happens
Give it one last seasoning, and add the optional flavourings right at the end. My Dad would always make this, and would insist on the only aromatic being onions and the only spice being salt. It was amazing. I can't go that simple though, I just can't.
This is a staple side dish for a good 'ol Ukie farmboy, and is a great, comforting winter dish. It will make your home smell like fried cabbage for a day or two, but I don't mind that one bit as long as it is cooked to the point of sweetness rather than overdone or burnt.
Fried Cabbage
1 head cabbage, quartered, core removed and sliced into as thin of ribbons as can be managed
2 medium onions, sliced in half and then into very thin strips
3-7 cloves of garlic
salt and pepper
optional flavourings: red chili flakes, liquid smoke, or do both with some ancho chili powder or smoked hot paprika
Start by sweating the onions in a generous glug of oil, in the largest pan you have. Use more oil than you'd think that you would need; it needs to last for the cabbage, and there's a lot of it. Add the cabbage in phases so that the pan doesn't get too crowded-- once the first addition starts to soften to the point where it can be moved around easily without making a mess, add more. Do this until the whole head is added-- it speeds things up to add a good hit of salt with every addition to help draw out the moisture. Once most of the cabbage is added, add the garlic (it should be thinly sliced, but not diced/crushed) and stir it in. Keep cooking the cabbage until it starts to brown and the natural sugars get drawn out. You'll know when it happens
Give it one last seasoning, and add the optional flavourings right at the end. My Dad would always make this, and would insist on the only aromatic being onions and the only spice being salt. It was amazing. I can't go that simple though, I just can't.
This is a staple side dish for a good 'ol Ukie farmboy, and is a great, comforting winter dish. It will make your home smell like fried cabbage for a day or two, but I don't mind that one bit as long as it is cooked to the point of sweetness rather than overdone or burnt.
^i love fried cabbage with noodles. i usually just use cabbage, noodles and lard. or i like to add salt pork to the dish sometimes instead of lard. its something i grew up eating.
i am amazed at how unhealthy the stuff my grandma used to make is. for what ever reason, my mom and uncle didn't like butter growing up so my grandma would use lard or salt pork for cooking (instead of pierogies with butter and onions, my grandma would fry up some salt pork and brown the pierogies in the grease). and hungarian cooking is pretty heavy in starches, sour cream and fat to begin with.
i am amazed at how unhealthy the stuff my grandma used to make is. for what ever reason, my mom and uncle didn't like butter growing up so my grandma would use lard or salt pork for cooking (instead of pierogies with butter and onions, my grandma would fry up some salt pork and brown the pierogies in the grease). and hungarian cooking is pretty heavy in starches, sour cream and fat to begin with.
Yeah, Eastern European food rules. Starches, cream, cheese and pork fat. Doesn't get any better than that, especially if you're out working in a field all day.
Pyrohy with bacon = superwin. I have to make do with fancy compound butters.
Pyrohy with bacon = superwin. I have to make do with fancy compound butters.
now that its lent, most churches have homemade pierogies as a side dish for their fish fries
i have a question about crab meat... i recently found a crab cake recipe that i really want to try. the recipe calls for lump crab, picked over. all i could find at the store was stuff that came in a jar like this:
is that how lump crab comes? plus the stuff was like $20.00/pound. i have never really cooked crab before and figured i need some guidance before continuing...
i have a question about crab meat... i recently found a crab cake recipe that i really want to try. the recipe calls for lump crab, picked over. all i could find at the store was stuff that came in a jar like this:
is that how lump crab comes? plus the stuff was like $20.00/pound. i have never really cooked crab before and figured i need some guidance before continuing...
Yeah, lump crab is just big pieces of crab meat. They charge more because it takes more work to get the meat out in big pieces, rather than shredded to all hell. I've never seen it in a can; usually in a deli container at a fishmonger or what have you. It's probably good though.
I've found a new love: sweet potato hash. Great for a Sunday breakfast under some fried/poached eggs with a side of avocado, or as a hearty supper with beans, sausage (veggie or carni) and red peppers.
Sweet Potato Hash
2 medium sweet potatoes, peeled and cut into 1-1.5 cm cubes
1 onion, medium-largeish, diced
3 cloves garlic, minced
frying oil
salt and pepper
ground chili pepper of some sort, I used a mix of hot and smoked paprika, but cayenne, chipotle or sweet paprika would do nicely too
1. Heat a couple tablespoons of oil in a large cast-iron skillet, or failing that a big 'ol frying pan. Cast iron is nice as you can serve it straight in the pan, allowing it to stay warm for a long time, and you can get some killer caramelization with them. Sweat off the onions in the oil for a few minutes, until they're well translucent but before they start to colour.
2. Add the garlic, stir for a couple of seconds, then add the sweet potato. Stir to coat in the hot oil, add a bit of salt to draw out a bit of the moisture, and then let them cook for a bit. Stir periodically, but remember that you'll get better caramelization if you let them stay put for a bit. Since they're in such small cubes, no liquid needs to be added to get them tender, and would just turn them mushy. It'll probably take around 10 minutes for them to get tender (but still distinct) and nicely caramelized.
3. Add a bit more salt, plenty of freshly cracked black pepper, and the chili to taste. If you like, you can substitute some tamari for the last bit of salt, but go easy on it as you don't want the hash to get too mushy. Serve piping hot, preferably straight from the pan.
I've found a new love: sweet potato hash. Great for a Sunday breakfast under some fried/poached eggs with a side of avocado, or as a hearty supper with beans, sausage (veggie or carni) and red peppers.
Sweet Potato Hash
2 medium sweet potatoes, peeled and cut into 1-1.5 cm cubes
1 onion, medium-largeish, diced
3 cloves garlic, minced
frying oil
salt and pepper
ground chili pepper of some sort, I used a mix of hot and smoked paprika, but cayenne, chipotle or sweet paprika would do nicely too
1. Heat a couple tablespoons of oil in a large cast-iron skillet, or failing that a big 'ol frying pan. Cast iron is nice as you can serve it straight in the pan, allowing it to stay warm for a long time, and you can get some killer caramelization with them. Sweat off the onions in the oil for a few minutes, until they're well translucent but before they start to colour.
2. Add the garlic, stir for a couple of seconds, then add the sweet potato. Stir to coat in the hot oil, add a bit of salt to draw out a bit of the moisture, and then let them cook for a bit. Stir periodically, but remember that you'll get better caramelization if you let them stay put for a bit. Since they're in such small cubes, no liquid needs to be added to get them tender, and would just turn them mushy. It'll probably take around 10 minutes for them to get tender (but still distinct) and nicely caramelized.
3. Add a bit more salt, plenty of freshly cracked black pepper, and the chili to taste. If you like, you can substitute some tamari for the last bit of salt, but go easy on it as you don't want the hash to get too mushy. Serve piping hot, preferably straight from the pan.
Perpetual Indulgence
Bluelighter
- Joined
- Jun 13, 2004
- Messages
- 20,518
http://simplyrecipes.com/recipes/chicken_salad_with_tarragon/
I made this tonight but used fat free greek yogurt and 1 tbsp of mayo
I made this tonight but used fat free greek yogurt and 1 tbsp of mayo
thanks. i saw the can at the fish monger. but the line was long and i was impatient. i guess i will go back there and give it a try on wednesday.
Cool-- let us know how it goes!
I think that I'm going to try to use this thread like the OOTD thread, or at least for as long as my motivation lasts![:\](https://bluelight.org/xf/BL_Images/Orig_Emoji/wrygrin.gif "wry grin :\")
Sweet Potato and Tofu Thai-Inspired Un-Curry
2 Sweet potatoes, peeled and cut into 2 cm dice
1 block extra firm tofu, pressed dry and cut into 2 cm cubes
1 onion, diced
3 cloves garlic, sliced thin
frying oil
tamari
thai chilis
lemon juice
sriracha
1 can coconut milk, full fat
fresh cilantro
1. Heat the oil in a large sautée pan or wok over medium high to high heat. Add the tofu, and brown on all four sides.
2. Add the onion and sweat until translucent. Toss in the sweet potato and garlic, and stir for a couple of minutes, until the sweet potato is starting to get a tiny bit soft, just on the surface.
3. Start with a tbsp of tamari, stir it around and let it reduce until it forms a light glaze on the sweet potato. Add in the chopped thai chili and can of coconut milk.
4. Crank the heat up to high, and boil the everloving shit out of the coconut milk, until it reduces into a thick sauce. Add a bit of lemon juice (start with a tbsp), and adjust the seasoning with more tamari, lemon juice and sriracha if necessary. If the sauce gets too dilute, reduce it a bit longer, otherwise turn the heat off and let it cool until at just above edible temperature.
5. Finish with a handful of roughly chopped cilantro and maybe a tiny squirt of lemon juice.
Ginger would be good in here too, but I didn't have any kicking around. This was inspired by a simple sweet potato thai curry that a good friend made at a kitchen party about a month and a half ago. I was craving it, and had extra sweet potato, but no thai curry paste. So I improvised. Turned out pretty well, although the ginger would really have given it a nice piquant top note.
'Twas served alongside 'failed kale chips' (long story), over pressure cooker brown rice. Warm, satisfying, and not too bad for you either.
I think that I'm going to try to use this thread like the OOTD thread, or at least for as long as my motivation lasts
Sweet Potato and Tofu Thai-Inspired Un-Curry
2 Sweet potatoes, peeled and cut into 2 cm dice
1 block extra firm tofu, pressed dry and cut into 2 cm cubes
1 onion, diced
3 cloves garlic, sliced thin
frying oil
tamari
thai chilis
lemon juice
sriracha
1 can coconut milk, full fat
fresh cilantro
1. Heat the oil in a large sautée pan or wok over medium high to high heat. Add the tofu, and brown on all four sides.
2. Add the onion and sweat until translucent. Toss in the sweet potato and garlic, and stir for a couple of minutes, until the sweet potato is starting to get a tiny bit soft, just on the surface.
3. Start with a tbsp of tamari, stir it around and let it reduce until it forms a light glaze on the sweet potato. Add in the chopped thai chili and can of coconut milk.
4. Crank the heat up to high, and boil the everloving shit out of the coconut milk, until it reduces into a thick sauce. Add a bit of lemon juice (start with a tbsp), and adjust the seasoning with more tamari, lemon juice and sriracha if necessary. If the sauce gets too dilute, reduce it a bit longer, otherwise turn the heat off and let it cool until at just above edible temperature.
5. Finish with a handful of roughly chopped cilantro and maybe a tiny squirt of lemon juice.
Ginger would be good in here too, but I didn't have any kicking around. This was inspired by a simple sweet potato thai curry that a good friend made at a kitchen party about a month and a half ago. I was craving it, and had extra sweet potato, but no thai curry paste. So I improvised. Turned out pretty well, although the ginger would really have given it a nice piquant top note.
'Twas served alongside 'failed kale chips' (long story
), over pressure cooker brown rice. Warm, satisfying, and not too bad for you either.
His Name Is Frank
Bluelight Crew
I improvised this last night and holy mother of fuck is it good. I'm not bragging. I just love it little successes!
Bread Pudding Deluxe
Ingredients:
1/2 loaf of French bread
1 cup of melted honey butter
1/2 cup chocolate chips
4 eggs
1 banana
2 cups milk
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces and add half of your bread crumbs into an 8 inch square baking pan. Sprinkle cinnamon on top of the bread crumbs.
3. In a medium mixing bowl, combine eggs, milk, sugar, chocolate chips, cinnamon, and vanilla. Beat until well mixed. Slice a banana into tiny bite sized pieces and add to your mix.
4. Pour half of your mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Sprinkle the rest of your bread crumbs on top and pour the other half of your mixture over it. Again, push the bread down lightly with a fork.
5. Bake in the preheated oven for 55 minutes, or until the top springs back when lightly tapped.
6. Eat.
Bread Pudding Deluxe
Ingredients:
1/2 loaf of French bread
1 cup of melted honey butter
1/2 cup chocolate chips
4 eggs
1 banana
2 cups milk
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces and add half of your bread crumbs into an 8 inch square baking pan. Sprinkle cinnamon on top of the bread crumbs.
3. In a medium mixing bowl, combine eggs, milk, sugar, chocolate chips, cinnamon, and vanilla. Beat until well mixed. Slice a banana into tiny bite sized pieces and add to your mix.
4. Pour half of your mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Sprinkle the rest of your bread crumbs on top and pour the other half of your mixture over it. Again, push the bread down lightly with a fork.
5. Bake in the preheated oven for 55 minutes, or until the top springs back when lightly tapped.
6. Eat.
That looks bitchin' HNIF! When I was in Germany recently, I learned how to make a traditional accompaniment called Knoedel which is basically halfway between a savoury bread pudding and stuffing. Can't say that I've actually tried a proper, sweet bread pudding though-- I'll have to give it a go sometime.
No interesting recipes from me today; just had a tasty kitchen sink salad, that I think that I may have even written about before. I'll aim to have something cooler tomorrow.
No interesting recipes from me today; just had a tasty kitchen sink salad, that I think that I may have even written about before. I'll aim to have something cooler tomorrow.