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The Recipe Thread! Part II: Electric Mixaroo

Perpetual Indulgence said:
^how do you make them? Besides cutting them. When do you cut them?
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I cut them before cooking, leaving enough uncut on the bottom of the potato so it does not fall apart. Then I kinda seperate the pieces and drizzle with butter and seasonings. Then I bake them at whatever temperture the rest of my food is cooking at. If I have extra butter, I will drizzle it over the potatoes part way thru cooking.
 
My supper today was ugly but delicious, so no photo. Leftover knoedel slices, quickly fried to golden brown and topped with either leftover vegan mushroom gravy or marinara sauce, and served with a heaping helping of kitchen sink salad.

Life is good. :)

Oh, and knoedel is a bavarian/schwabish dish that is somewhere between stuffing and bread pudding loaf. So good.
 
Something pretty simple tonight. Shepherd's Pie

SP.jpg
 
^Mmmmm! This thread is indeed the devils work.

Perpetual Indulgence said:
OMG! That would be too much.
I have to remember sharing is caring.
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Sharing is optional! ;)

Anyone can break off a bit...
...the outside edges are crispy but the middle bit retains that wonderfully gooey consistency(much more than the smaller individual cookies do)
..nice and messy too! :)
 
Not when your butter yield is 5 cups :) Sharing has always been what I do...up to a point. Then I hoard them like a crack head.
I like your idea but it is easier to control the cookie size/body weight/stomach content ratio if there is a portion size.
 
lol...yup, sharing is a functional obligation.... but a nice one at that! ;)
Yes, of course your right...am just a bit of a toddler when it comes to the idea of Giant cookies.
 
This all looks delectable. I wish we all were in the same place so we could have a Recipe Thread potluck supper!

I did repeat the beef stew recipe and it was just as good second time around.

I have a request. I make an excellent marinara already, but it's with really mainstream ingredients out of cans. I want to experiment with fresh foods - however, I have an allergy to raw tomatoes and a chunky sauce gives me a mild reaction. I'm making a parma on Thursday; marinara is being prepared tomorrow.

Does anyone have a non-chunky marinara sauce recipe? I can always throw the tomatoes in the blender after peeling them (or use really good canned ones that aren't cheap) but I'd like to do a variant.

For a non-traditional Easter recipe, I did the following. I'm approximating amounts; totally eyeballed this one. I couldn't use anything that was not diabetic-friendly. For veggies, sub extra-firm tofu for ham. Alfredo sauce recipe courtesy of Tyler Florence; the rest is my own.

BUCKWHEAT ALFREDO WITH HAM

-8 oz uncooked buckwheat (soba) noodles
-1/3 lb diced ham

ALFREDO SAUCE (from here)

* 1 pint heavy cream
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup freshly grated Parmigiano-Reggiano
* Freshly cracked black pepper
* Chopped fresh flat-leaf parsley, for garnish
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  1. Cook buckwheat noodles until al dente; drain and place aside
  2. Follow the alfredo sauce instructions in the link
  3. Add all together
  4. Garnish with Italian parsley
  5. Enjoy!

Add garlic to taste if that's your thing too :)

NOM.
 
Dave said:
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?
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No firsthand experience, but I did find you this. Should clear up any of your questions.

I will do my best to replicate your black bean and avocado recipe, because those are two of my favorite things EVER. It is Taco Tuesday! :D How large are the avocados you use? 3 seems like a little much, but we get both small and large avocados here. What would you estimate the amount to be, quantitatively?

Key to pad thai is not overcooking the noodles, IME. Set a timer and drain in cold water - you can always add them to the stir-fry later.
 
samadhi - ive never thought of substituting homemade dumplings for gnocchi before; but would definitely do it again and highly recommend it for a tasty starch filled addition to any soup/stew/casserole.

mariposa - i agree and always precook pasta and bring it to room temp/chill it before use. drizzle olive or peanut oil throughout it (so it doesnt stick) and reheat it as necessary. it seems to be a flawless way of keeping pasta fresh and al dente (regardless of ingredient/origin). same goes with day old rice (minus the oil).

...kytnism...:|
 
Dave said:
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?
Click to expand...
The soaking isn't necessary anyways--I never soak beans any more and they turn out just fine. I've heard soaking them does two things: 1) shortens cooking time slightly and 2) lessens gas. Neither of which bother me as I'm already spending an hour to cook them so what's another ten minutes, and I don't get gas from beans. :P
 
i should have read the OP. :\

i cant take credit for the beautiful presentation of that meal nor the crockery. i took the pictures while we were out to dinner on friday evening.

...kytnism...:|
 
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