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The Recipe Thread! Part II: Electric Mixaroo

Dave said:
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 :\
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I highly support this as my meals have been the same boring stuff lately.

His Name Is Frank said:
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.
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This is definitely on my list of stuff to make this week.
Awesome.
 
Our housemate made the most delicious and healthy quiche last night - it had no cream in it, but it had egg, herbs, tomato, zucchini, chicken, onion and mushroom.

So good! I have a piece for lunch today with a big pile of salad leaves and baby spinach and the same for dinner.
 
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I coulnt find this thread last night but I know I posted somewhere about what I made ??

I mixed feta cheese with red peppers+ onions (diced really small), chilli, cumin, olive oil, salt and pepper (easy with the salt as the feta is pretty salty anyway) and then I stuffed that into long thin red peppers and baked in the oven for about 20 minutes. They were lovely hot but even better once they had cooled down and served mashed up on brown bread :).

Im going to make the same mix again but then blend it and serve it as a dip/spread on crostini etc.
 
^ Lol, no, that probably didn't help! Not to mention that the "hey good looking" thread is ova in da lounge. :)

I'm thinking about making this sometime soon, but the last time I did, it was a hell of a lot of work (I think mostly due to inexperience in the kitchen) and I ended up eating almost all of it myself (planned on havin' two people helping me)... I think I'll make it again within the next couple weeks, but halve the quantity.


Chickpea Ragout

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, diced
2 tablespoons minced garlic
1 teaspoon ground cumin
2 cans (15 ounce each) chickpeas, drained and rinsed
1 can (14 ounce) diced tomatoes
2 sprigs fresh thyme or 1/2 teaspoon dried
2 teaspoons each honey and fresh lemon juice
1 3/4 cups chicken or vegetable broth
Couscous, for serving
1/2 cup chopped flat-leaf parsley


Preparation

1. Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; wilt, stirring, for 5 minutes. Sprinkle with cumin and stir to mellow.

2. Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes.

3. While the chickpeas cook, prepare the couscous according to package directions.

4. Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.
 
Made this a few nights ago and it was epic. It was inspired by the Guinness beef stew recipe that Nowonmai (where are you dude?) posted awhile back, with significant enough variation that I can call this one my own concoction.

This is a crockpot recipe for the crockpot enthusiasts. It contains key ingredients that are good for diabetics and sick people, which is what I have been around these days. This stew fed 5 and stopped me from getting sick myself from kids' germs! It was also a way to use up the leftover Guinness from St. Patrick's Day. :)

MARIPOSA'S IMMUNOTHERAPY STEW​

Ingredients:

1 lb beef stew meat
32 oz beef broth
12 oz Guinness or other stout (red wine would be a good variant)
1 lb baby carrots
1/2 lb potatoes (I used Yukon Gold)
1/2 lb fresh green beans, cleaned and cut in half
1/2 Walla Walla or other sweet onion
1/2 lb dried egg noodles (extra wide if possible)
1-2 bay leaves
Garlic, salt, and pepper to taste
Fresh herbs of your choice (I used Italian parsley and rosemary)

Key immunological ingredients:

3 tbsp turmeric
3 tbsp paprika

Procedure:

  1. Mix all your liquids and turn your crockpot to high
  2. Coat your stew meat lightly in flour and cook it on the stove until it's browned - not fully cooked, just browned
  3. Throw the other ingredients together with the beef in the crockpot
  4. Cook on high for 5-6 hours or low for 8-10
  5. In the last hour of cooking, add egg noodles (2 hours if you're cooking on low)
  6. Eat and enjoy!

You should not have to add any flour to the end result as the noodles are a natural thickener. But if you do, do it right at the end and stir well.

For vegetarians, you can substitute 1 lb mushrooms for the beef and veggie broth for the beef broth.

As this is a recipe in the making, comments and suggestions are welcome. As given, though, I promise this recipe will feed a small army and won't disappoint!

I also used these crockpot liners so cleanup was essentially nothing.
 
Okay, I've been living off of my basic salad for a couple of days, but since it's Friday and I forgot to bring my yoga stuff with me to work, I thought that I'd do something a bit more involved for supper. In that vein I present:

Asparagus Pan-Tart

Crust:

1 1/2 cups all-purpose flour
1/2 cup cold shortening or vegan butter, cubed
1/4 tsp salt
~ 3 tbsp ice water

Measure out the flour and salt into a food processor, and pulse a couple of times to mix. Add in the cubed, cold butter, and pulse until a pea-meal-like texture is achieved. Add the water, one tbsp at a time, while pulsing, until the dough almost comes together; it should still be a bit crumbly. Turn it out onto a sheet of plastic wrap, cover tightly and press gently into a cohseive lump, and chill for ~ 30 minutes or so.

While that's chilling, the rest of the tart can be prepared:

2 lbs fresh asparagus (it's in season in Cali, so it's relatively cheap in grocery stores here ATM; it'll be a few months before anything local is in season, but that means I get two 'seasons' for stuff like aspargus! U jelly? ;) )
1 1/2 cup chickpea flour
1 cup minus 1 tbsp (or 15 tbsp) soymilk (or other milk substitute, could use milk or half and half if you're feeling saucy)
1/2 cup + 1 tbsp (or 9 tbsp) vinegar, I used 2/3 rice wine vinegar 1/3 white vinegar, but any combo of non-balsamic vinegars would work
salt and pepper to taste
2/3 cup (or so) sun-dried tomatoes packed in oil
salt and pepper to taste
heat of choice (I used hot paprika; cayenne or ancho chili powder would work well)
hint of nutmeg - freshly grated is a must, can be omitted, but brings a subtle something-something to the dish

Blend all the ingredients-- minus the asparagus-- in a blender until a batter is formed. Add a bit more soymilk if necessary to thin it out. Let sit until needed.

Trim the woody bit off of the asparagus. If you like your asparagus well done (I don't), you can blanch them now. Otherwise, use them raw.

Once the crust is done resting, roll it out to fit your pan. I used a jelly roll pan, because it's a bit smaller than my quarter-sheet pan, and the amount of pastry dough just barely fit, with a bit of fanangling. This should be enough for one deep-dish pie (like, in a high-walled springform) or two shallow pies. Poke little holes in the pastry with a fork, not quite all the way through, and blind bake at 350F for about 10 minutes, or until it is just barely starting to brown.

Lay out the asparagus in a single layer (for a sheet pan), and spread the batter over top of them, covering the entire tart. Again, these proportions worked for my jelly roll pan, but would be insufficient for a full quarter-sheet pan. The batter will pretty well just set in place, so if it doesn't look like there's enough, make more. Bake at 350F until the batter is firmly set; around 20 minutes. Let cool for about 10 minutes before serving.
 
ocean said:
Super easy and very yummy Chicken Wraps-
I bought Chicken cut into strips- drizzled with olive oil.... salt and peppered the cooking sheet-
On the Chicken I put- Orange Thyme (and regular), a little bit of mint, one bay leaf each, and on two Tony Cachere's (spelled wrong I am sure) Cajun Spices-
Baked 'em up- at like 375 turning once.....
Also, in the oven I put a pot of water with orange peel and bay leaves to keep the chicken moist and infuse a little more flavor.

Mixed up a Lemon and Herb Mayo-
About 1/2 cup of mayo (maybe a little less)
Juice of one SMALL lemon
generous amount of black pepper
two big dashes of Dill
Orange Thyme
a little Basil

Shredded carrot, diced tomatoes,lettuce and onion went into the mayo painted tortilla, then went in the chicken-
With this I also made Fried Green Tomatoes, which if you have not tried, you must, they are DEEELICIOUS!

The wrap above is similar to a minted chicken with Tzatziki sauce. yummy.
Chicken is cooked the same way but with mint and olive oil-
I eat them with just Tzatziki and feta-
i make the dressing with -
Greek Yogurt (or plain yogurt if you can't find Greek yogurt) , diced cucumbers and diced tomatoes, dill and mint. (traditionally there are no tomatoes and some recipes do not have mint.)
It is so good, I could eat it all day everyday.....but I love mint <3
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I think I'm gonna make this for my parents next week.
I'm trying to bring in healthier, lighter choices.......
 
Dave said:
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 :\
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i like the idea of posting recipes daily. maybe it will motivate me to cook more frequently.

thanks for the crab advice. my crab cakes turned out very yummy and my husband couldn't tell that the crab came from a can. it was essentially crab, diced fuji appples, mayo and old bay. he also said it was the second best crab cake he ever had.

the recipe said to coat the crab cakes in panko crumbs but i mixed it in cause i could not get the things to stay together. i also did not use creme fresh, parsley or tarragon. and i tossed the apples with some watercress to make a salad. if i make it again, i will make the cakes smaller and possibly fry them instead of broiling.

and i like pictures, so here is what it looked like

200101_962267121934_12311096_49142974_6944256_a.jpg
 
Ooh, those look great! When making *cakes, I like to have the breadcrumbs mixed throughout as well, as the binder usually needs something carby to stick to. Having a bit more on the outside makes a fancier crust, but isn't necessary by any means.

I'd like to try adding photos to mine as well, but we'll see how motivated I am ;)
 
ocean said:
HNIF- Reading that recipe made my mouth water.
I wanna eat it now. :D

I will for sure make it.
I think the honey butter did it =D

I loooovvveeeee honey butter.
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The honey butter really makes the bread pop, beautiful. You can add raisins too, if you like. If you do, let those raisins soak in the honey butter for about 10-15 minutes while you do the prep work. Your chicken wrap recipe sounds fap-worthy, by the way.
 
Now, when you say honey butter, do you mean butter that's been infused with honey, or 'creamed' honey, where it's been allowed to partially crystallize?


In a flash of motivation, I managed to get myself over to a great little gem of an Asian market earlier today. Not as huge as the chain T&T, nor Lucky 97: the mainstay of local foodites; but nowhere near as crowded as either, and nearly as well-stocked. A good sign: in the half-hour or so that I was there I saw a grand total of two non-Asian people, and did not hear a word of English until I spoke with a cashier.

Anyway, where I was going with that is that I now have a bunch of great ingredients to play with. Various tofu preparations, Chinese greens, super-delicious mushroom and bamboo paste, quail eggs for when I get my homebrew sous-vide cooker going, a bunch of condiments that I just can't get at the local grocery and some sweets for later. What to make with all of this? For starters, I thought that I'd keep it simple with some

Fried Tofu with Saan Choy

1 package 'puffy' style fried tofu
1 package saan choy-- worked out to be around 400 g; could use bok choi, kale, spinach, or some other dark green leafy/leafy cruciferous vegetable
peanut oil (canola or another high-heat frying oil would be fine)
vegetarian 'oyster' sauce
hoi sin sauce
mirin (rice wine vinegar)
dark soy sauce
chili oil

Start by chopping the saan choi into roughly bite sized bits. Saan choi caught my eye, as it looked like a rather tender green, sold with the stems attached. It's reminiscent of pea greens, which are also delicious as a dark green leafy veg, and can be substituted as well. Wash the leaves under cold water and spin dry.

Heat a wok or large sautée pan on nearly high heat, and add in a tbsp or so of peanut oil. Let it heat for a few seconds (it won't take long, and you don't want it smoking), then toss in the saan choi. Stir fry for a few seconds, until it starts to wilt (maybe 30 seconds at most), then add the fried tofu and stir fry for a bit longer.

Add in the condiments; I started with about 1 tbsp each of the hoi sin and 'oyster' sauce, a couple tsp of mirin and the same of soy sauce. Adjust the flavours until there's a good balance between sweet, salt, sour and umami-- sweet and salt will probably dominate a bit, but the other two should still be noticeable. Be careful not to go too crazy with the condiments, as this shouldn't really be all that saucy.

Turn off the heat, and give the whole thing another couple of tosses with a few generous drops of chili oil. Be careful, as it's pretty potent, but well worth it. Serve immediately, alongside a nice bowl of rice.


5562739699_b859710fcf_m.jpg


Overall: it turned out pretty well, although I was a bit surprised at how much the saan choi cooked down. If I were to do it again, I'd either use twice as much of the greens, or use a less tender green like collard or bok choi.
 
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PI and dave, both things sound tasty :)

tonight unglued 'made' me frozen pizza.

for dinner tomorrow, i am making turkey kielbasa and potatoes. i just chop up the kielbasa and some onion and saute it with some paprika. then i add that to a pot with potatoes and water. i'll prolly add some carrots too since i need to use them before they go bad. i season it all with more with paprika and cook on the stove until the potatoes (and carrots) are done.
 
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PI-- that looks pretty killer. I've tried to make pad thai twice now, and while I've learned a thing or two about it I'm still a ways off from getting something that I'd serve to someone else.

Tonight:

Quick Black Bean and Rice Burritos with Avocado

1 medium-large onion, diced
3 cloves garlic, minced
frying oil (I used light olive oil, canola would work great)
chili powder
1 can black beans, drained and rinsed
cumin powder
cayenne
3 tbsp veg stock
leftover cooked rice
3 avocados, diced
lime juice
mixed greens
tortillas
salt and pepper, of course

Sweat the onions in the oil until translucent, then add the garlic and toss once or twice. Add a generous amount of chili and cumin powder (as in start with a heaping tbsp), then cayenne to taste. Stir it around a bit so that the onions are well coated, and the spices are warmed up a bit, then add the stock and stir until it forms a smooth but loose sauce. Let this simmer for a couple of minutes.

Once the stock is starting to reduce, add in the rice and stir to coat. Adjust the seasoning, and add in a tbsp or so of lemon juice. Turn off the heat, and stir in the diced avocado. Adjust the seasoning one last time, paying especial attention to the heat.

Serve in a wrap/burrito format with plenty of mixed greens.

It's quick it's easy, and it's pretty tasty. Cheese can easily be added, and I often stir in a bit of chili flavoured ketchup to the sauce for a bit of sweet note. Didn't today though. A dash or two of liquid smoke might work well too.

Oh, and I'm normally a big fan of using dried beans over canned, but I was feeling pretty lazy today, and I didn't have any soaking. I've heard that if one uses a pressure cooker to cook them, the soaking isn't necessary-- anyone have firsthand experience of this?
 
stuffed bell peppers

this is my own recipe, so i hope you like it. (quick and easy :D)

4 green bell peppers
1/2 lb ground beef
1/2 lb sage sausage
1 cup jasmine rice
1 cup bella mushrooms (chopped)
1/2 sweet onion (diced)
2 garlic cloves (minced)
1 jar traditional spaghetti sauce
1 cup heavy cream
1 cup shredded parmesan cheese (divided)
salt and pepper (to taste)

- in a deep pot, combine sauce and heavy cream. mix well and simmer on low.
- meanwhile, cook rice according to instructions on the bag.
- brown ground beef and sausage. drain/set aside.
- prepare peppers: slice off tops and clean out seeds. dice two of the tops
for stuffing mixture.
- in large bowl combine cooked rice, beef, sausage, onions, mushrooms, garlic,
peppers, 1/2 cup parmesan, and a few tbsps of sauce from the pot and mix
well.
- stuff peppers and place in pot (with the sauce). drizzle some of that sauce over the
peppers and then top with the other 1/2 cup of cheese. salt and pepper over top. cover and simmer on medium
heat for about a half hour.
 
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