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The Recipe Thread!
- Thread starter FoxyKel
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roasted pumpkin seeds!
pumpkin seeds
soak the cleaned pumpkin seeds in salt water over night for extra salty flavor.
along with toasing the seeds in butter, add a little soy sauce or worchestire sauce.
before baking, spread the coated seeds in an even layer on a baking sheet. dust the seeds with seasoned salt. wiggle the baking sheet so the salt gets evenly spread.
bake in the oven at about 350F. check them every 10 minutes being to to mix them up. when they look dry and crunchy, take them out (around 50 min).
store in an airtight container and enjoy
edit- i made typo, pumpkin seeds take 50-60 minutes to cook, not 20 minutes like i accidently typed first...
pumpkin seeds
soak the cleaned pumpkin seeds in salt water over night for extra salty flavor.
along with toasing the seeds in butter, add a little soy sauce or worchestire sauce.
before baking, spread the coated seeds in an even layer on a baking sheet. dust the seeds with seasoned salt. wiggle the baking sheet so the salt gets evenly spread.
bake in the oven at about 350F. check them every 10 minutes being to to mix them up. when they look dry and crunchy, take them out (around 50 min).
store in an airtight container and enjoy
edit- i made typo, pumpkin seeds take 50-60 minutes to cook, not 20 minutes like i accidently typed first...
Last edited:
beanergrl
Bluelight Crew
- Joined
- Jan 17, 2000
- Messages
- 3,991
^ Yum, i love pumpkin seeds, but your goopy chicken recipe i'm not so sure about.
I try to avoid canned soups and Mr. Beaner is not one for pretzels at all. Thanks though. I will try soy sauce in my pumpkin seeds next time i make them. Curry powder is great too on them.
FD- I dont know why i didnt think of Pad Thai before. We have ate that (out) vegetarian but we hate the cellophane noodles. I could just get the sauce recipe somewhere and just use it with some stir fry veggies and some chicken. thanks for jogging my memory ! got any recipes for the sauce other then a package ?
I try to avoid canned soups and Mr. Beaner is not one for pretzels at all. Thanks though. I will try soy sauce in my pumpkin seeds next time i make them. Curry powder is great too on them.
FD- I dont know why i didnt think of Pad Thai before. We have ate that (out) vegetarian but we hate the cellophane noodles. I could just get the sauce recipe somewhere and just use it with some stir fry veggies and some chicken. thanks for jogging my memory ! got any recipes for the sauce other then a package ?
Tandoori Chicken
Beanergrl, I am also a vegetarian and, like you, my partner chooses to eat meat. Although I almost always cook vegetarian, once in a while (when she is pissed at me ) I'll make her something with meat in it. Her favorite of these was Tandoori Chicken. I've only made it once, but she says it's better than the one I was trying to copy (from the Indian Oven resturant in Omaha, NE.)
I can't really guarantee this recipe is the same one I made up, but it's close enough.
Ingredients:
1 chicken
1 cup plain yogurt, drained
1/2 lemon
2 tsp. black mustard seed
1 tsp. fenugreek powder
2 tsp. each of coriander, cumin seed, and black cumin seed, ground
1 tsp. red chili powder (If it's american chili powder, use a lot more, enough to make it spicy!)
2 tsp. tumeric
1 tsp. black salt or 2 tsp table salt
3 tbs. ghee or vegetable oil.
Bone the chicken. Take the larger pieces and cut them into 1/2 serving chunks. Make 2 or 3 1 cm. deep cuts on both sides of each piece. Put into a bowl or pan to be later used for the marinade.
Put the mustard seed, tumeric, coriander, cumin, and black cumin (NOT the chili powder) into a dry pan. Heat the pan to medium/high and stir until the mustard seeds start to pop.
Combine the spices, chili powder, yogurt, and salt to taste. Mix in the juice of 1/2 lemon. Marinate the chicken in this mixture overnight.
Heat oven to 500 degrees fahrenheight. Stick the chicken onto metal skewers, place on a pan and drizzle with ghee. Bake this until the chicken is done, maybe 8-15 min.
This dish is usually served with fresh rings of onion. I served it with papad and pees paneer. Traditionally, orange food coloring is mixed into the marinade, but it's not really necessary.
Beanergrl, I am also a vegetarian and, like you, my partner chooses to eat meat. Although I almost always cook vegetarian, once in a while (when she is pissed at me
) I'll make her something with meat in it. Her favorite of these was Tandoori Chicken. I've only made it once, but she says it's better than the one I was trying to copy (from the Indian Oven resturant in Omaha, NE.)I can't really guarantee this recipe is the same one I made up, but it's close enough.
Ingredients:
1 chicken
1 cup plain yogurt, drained
1/2 lemon
2 tsp. black mustard seed
1 tsp. fenugreek powder
2 tsp. each of coriander, cumin seed, and black cumin seed, ground
1 tsp. red chili powder (If it's american chili powder, use a lot more, enough to make it spicy!)
2 tsp. tumeric
1 tsp. black salt or 2 tsp table salt
3 tbs. ghee or vegetable oil.
Bone the chicken. Take the larger pieces and cut them into 1/2 serving chunks. Make 2 or 3 1 cm. deep cuts on both sides of each piece. Put into a bowl or pan to be later used for the marinade.
Put the mustard seed, tumeric, coriander, cumin, and black cumin (NOT the chili powder) into a dry pan. Heat the pan to medium/high and stir until the mustard seeds start to pop.
Combine the spices, chili powder, yogurt, and salt to taste. Mix in the juice of 1/2 lemon. Marinate the chicken in this mixture overnight.
Heat oven to 500 degrees fahrenheight. Stick the chicken onto metal skewers, place on a pan and drizzle with ghee. Bake this until the chicken is done, maybe 8-15 min.
This dish is usually served with fresh rings of onion. I served it with papad and pees paneer. Traditionally, orange food coloring is mixed into the marinade, but it's not really necessary.
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I had this the other day and it's so nice.
Pasta with sausages, mustard and caramelised onions
For two
175g fresh spicy sausage
3 tablespoons olive oil
2 large onions, cut into thin rings
225g pasta
150ml chicken or vegetable stock
2 tbsps chopped fresh parsley
1 tbsp grain mustard
salt
freshly ground black pepper
A marvellously robust dish to come home to on a winter's night. Any wholewheat or any other for that matter) pasta is fine, though fettuccine is my favourite. It is very good with a glass of beer.
Slice the sausage into thick rounds. Fry it in the oil for four minutes, then add the onion rings. Continue cooking, covered, until the onions start to soften, adding a drop more oil if necessary. Bring a large pan of water to the boil, add a little salt and throw in the pasta. Cook until it is firm but tender.
After about 15-20 minutes, when the onions are golden and have caramelised and are ever-so-slightly burnt at the edges, add the stock. Bring to the boil, scrape up the good things stuck to the pan with a wooden spatula and stir in the chopped parsley and the grain mustard. Add the cooked, drained pasta and season with salt and pepper. Serve hot.
For two
175g fresh spicy sausage
3 tablespoons olive oil
2 large onions, cut into thin rings
225g pasta
150ml chicken or vegetable stock
2 tbsps chopped fresh parsley
1 tbsp grain mustard
salt
freshly ground black pepper
A marvellously robust dish to come home to on a winter's night. Any wholewheat or any other for that matter) pasta is fine, though fettuccine is my favourite. It is very good with a glass of beer.
Slice the sausage into thick rounds. Fry it in the oil for four minutes, then add the onion rings. Continue cooking, covered, until the onions start to soften, adding a drop more oil if necessary. Bring a large pan of water to the boil, add a little salt and throw in the pasta. Cook until it is firm but tender.
After about 15-20 minutes, when the onions are golden and have caramelised and are ever-so-slightly burnt at the edges, add the stock. Bring to the boil, scrape up the good things stuck to the pan with a wooden spatula and stir in the chopped parsley and the grain mustard. Add the cooked, drained pasta and season with salt and pepper. Serve hot.
Mariposa
Bluelight Crew
*bump* in honor of Thanksgiving
Here is a simple Thanksgiving or anytime dessert recipe for those of you who, like me, think pumpkin is gross. I am making two of these after work tonight- one for the office, one for a celebration. It is simple and EXTREMELY decadent. I use Ghirardelli chocolate and top it with fresh whipped cream. I also cheat and use pie crusts from Whole Foods that are natural unbleached flour based and non-hydrogenated so I don't crap up my kitchen so much.
Here is a simple Thanksgiving or anytime dessert recipe for those of you who, like me, think pumpkin is gross. I am making two of these after work tonight- one for the office, one for a celebration. It is simple and EXTREMELY decadent. I use Ghirardelli chocolate and top it with fresh whipped cream.
I also cheat and use pie crusts from Whole Foods that are natural unbleached flour based and non-hydrogenated so I don't crap up my kitchen so much.4 ounces semisweet chocolate
2 tablespoons REAL BUTTER (not margarine), melted
3 eggs
1/3 cup natural sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen
Preheat oven to 350 degrees.
In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans.
Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean.
Cool pie on wire rack to room temperature before cutting.
2 tablespoons REAL BUTTER (not margarine), melted
3 eggs
1/3 cup natural sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen
Preheat oven to 350 degrees.
In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans.
Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean.
Cool pie on wire rack to room temperature before cutting.
faithfully dangerous
Ex-Bluelighter
- Joined
- Dec 12, 2002
- Messages
- 11,225
Not-so-quick but really-fucking-simple roasted butternut squash
You need:
1 1.5 inch or deeper pan
1 fairly large butternut squash or a couple smaller ones
water
butter (unsalted, REAL)
red pepper flakes
brown sugar
salt
pepper
garlic
preheat oven to 350.
slice squash into 4 parts lengthwise---- seed and cut more if you have the patience/strength/perfect knife. (i dont, squash is hard to cut and i hve crappy college student knives!)
fill pan about a inch with water. lay squash face down in pan and bake for about 50 minutes, more or less depending on oven, or until it is tender and darker. during that 50 minutes, do the laundry or take a much needed nap or finish your HW.
drain water from pan. flip squash over. add some pats of butter (to your liking... ive tried this with olive oil, too, but butter is better) and place them on top in the cresives where the seeds were. sprinkle with brown sugar, a few red pepper seeds, garlic POWDER (its quicker),salt and pepper. use your better judgement.
bake for 5 minutes until butter is melted, then flip the slices over and rub in the yummy goodness and bake another 15 minutes or so.
the squash should spoon right off of the skin. put in a bowl, season to taste and enjoy! its great hot or cold. easy to store and if you nix out the brown sugar and sprinkle with splenda instead (for sweetness, not caramelness) its basically carbless. and sooooo wintery and yummy.
You need:
1 1.5 inch or deeper pan
1 fairly large butternut squash or a couple smaller ones
water
butter (unsalted, REAL)
red pepper flakes
brown sugar
salt
pepper
garlic
preheat oven to 350.
slice squash into 4 parts lengthwise---- seed and cut more if you have the patience/strength/perfect knife. (i dont, squash is hard to cut and i hve crappy college student knives!)
fill pan about a inch with water. lay squash face down in pan and bake for about 50 minutes, more or less depending on oven, or until it is tender and darker. during that 50 minutes, do the laundry or take a much needed nap or finish your HW.
drain water from pan. flip squash over. add some pats of butter (to your liking... ive tried this with olive oil, too, but butter is better) and place them on top in the cresives where the seeds were. sprinkle with brown sugar, a few red pepper seeds, garlic POWDER (its quicker),salt and pepper. use your better judgement.
bake for 5 minutes until butter is melted, then flip the slices over and rub in the yummy goodness and bake another 15 minutes or so.
the squash should spoon right off of the skin. put in a bowl, season to taste and enjoy! its great hot or cold. easy to store and if you nix out the brown sugar and sprinkle with splenda instead (for sweetness, not caramelness) its basically carbless. and sooooo wintery and yummy.
Ghettotastic_bong
Bluelighter
Here, i'll add my recipie that all of my friends ask me to make. It's stolen from cooks illustrated, and turns out wonderful
Sesame chicken noodles:
12 oz dry pasta or 1 lb fresh asian style noodles
2 large chicken breasts
1/4 sesame seeds, 1 TBSP reserved for later
5 TBSP Soy sauce
2 TBSP rice wine vinegar
1/4 cup peanut butter (chunky works best)
2 TBSP brown sugar (lightly packed)
1 TSP hot sauce (tobasco works fine)
4-6 TBSP hot water (i'll explain why later)
2 TBSP sesame oil
2-3 green onions
1 carrot
Start off by boiling a large pot of water for the pasta, and turn on the broiler for the chicken breasts. Cook the pasta (make sure to salt your water, it should taste like sea water) until fairly firm, strain, and then rinse off with cool water until completely cooled. Then, toss with the sesame oil, and set aside for later.
For the chicken, place under the boiler for 4-8 minutes until done (the temperature should be at 160 degrees). After the chicken is cooked, tear it apart with a couple of forks (it becomes easy after doing it a few times), and put aside.
Now, you make the sauce to combine the two together. Start off by toasting the quarter cup of sesame seeds in a non-stick frying pan under medium heat for about 10 minutes. The seeds should become fragrant and start to change color. Take them off, reserving a tablespoon for later on. Throw the seeds in a food processor with the peanut butter, soy sauce, rice wine vinegar, tobasco sauce and brown sugar. Mix it until it becomes homogenious. Then, start adding hot water a tablespoon at a time until the texture of the sauce is aproxomently equal to that of heavy cream.
After this is done, throw everything together. Toss the chicken, pasta and sauce until completely mixed, then finely slice the green onion and carrots and add it to the mix.
This dish is typically served cold, and will store in the fridge for a few days before getting nasty. I find it's great right as it's ready though
Sesame chicken noodles:
12 oz dry pasta or 1 lb fresh asian style noodles
2 large chicken breasts
1/4 sesame seeds, 1 TBSP reserved for later
5 TBSP Soy sauce
2 TBSP rice wine vinegar
1/4 cup peanut butter (chunky works best)
2 TBSP brown sugar (lightly packed)
1 TSP hot sauce (tobasco works fine)
4-6 TBSP hot water (i'll explain why later)
2 TBSP sesame oil
2-3 green onions
1 carrot
Start off by boiling a large pot of water for the pasta, and turn on the broiler for the chicken breasts. Cook the pasta (make sure to salt your water, it should taste like sea water) until fairly firm, strain, and then rinse off with cool water until completely cooled. Then, toss with the sesame oil, and set aside for later.
For the chicken, place under the boiler for 4-8 minutes until done (the temperature should be at 160 degrees). After the chicken is cooked, tear it apart with a couple of forks (it becomes easy after doing it a few times), and put aside.
Now, you make the sauce to combine the two together. Start off by toasting the quarter cup of sesame seeds in a non-stick frying pan under medium heat for about 10 minutes. The seeds should become fragrant and start to change color. Take them off, reserving a tablespoon for later on. Throw the seeds in a food processor with the peanut butter, soy sauce, rice wine vinegar, tobasco sauce and brown sugar. Mix it until it becomes homogenious. Then, start adding hot water a tablespoon at a time until the texture of the sauce is aproxomently equal to that of heavy cream.
After this is done, throw everything together. Toss the chicken, pasta and sauce until completely mixed, then finely slice the green onion and carrots and add it to the mix.
This dish is typically served cold, and will store in the fridge for a few days before getting nasty. I find it's great right as it's ready though
Winter is upon us... time for stew!
Lamb Stew
Half leg or shoulder of lamb (shoulder is easier usually)
2x onions
2x celery sticks
3x carrots
Some potatoes (however many you want really)
Can of Pease Pudding (not strictly necessary but helps thicken it up, it's a paste of yellow split peas and you get it in the canned foods section of the supermarket - I don't know if there's an American/Aussie version of this)
1-2 pints of vegetable stock
3/4 bottle of red wine
Couple of sprigs of rosemary
Couple of bay leafs
Couple of whole black peppercorns
• get a really big saucepan, stick some olive oil in it and brown the lamb all over
• take the lamb out and set aside. Add a little more oil and then add in the finely chopped carrots, onion and celery, sweat for a few minutes so they get soft but not coloured
• now add the red wine, stock, bay leafs, peppercorns, rosemary and pease pudding. Once the pease pudding dissolves lob the lamb back in
• bring to the boil then reduce the heat to almost nothing, partially cover the pot and leave for two to three hours
• then fish out the lamb and cut the meat from the bone (you get rid of the fat that's on the lamb at this point too) - then stick the meat (and the bone for flavour) back in and add in your potatoes
• it's ready when the potatoes fall off the fork when you stab them (about 30-40 minutes usually)
Eat out of bowls with crusty bread and a glass of wine.
Lamb Stew
Half leg or shoulder of lamb (shoulder is easier usually)
2x onions
2x celery sticks
3x carrots
Some potatoes (however many you want really)
Can of Pease Pudding (not strictly necessary but helps thicken it up, it's a paste of yellow split peas and you get it in the canned foods section of the supermarket - I don't know if there's an American/Aussie version of this)
1-2 pints of vegetable stock
3/4 bottle of red wine
Couple of sprigs of rosemary
Couple of bay leafs
Couple of whole black peppercorns
• get a really big saucepan, stick some olive oil in it and brown the lamb all over
• take the lamb out and set aside. Add a little more oil and then add in the finely chopped carrots, onion and celery, sweat for a few minutes so they get soft but not coloured
• now add the red wine, stock, bay leafs, peppercorns, rosemary and pease pudding. Once the pease pudding dissolves lob the lamb back in
• bring to the boil then reduce the heat to almost nothing, partially cover the pot and leave for two to three hours
• then fish out the lamb and cut the meat from the bone (you get rid of the fat that's on the lamb at this point too) - then stick the meat (and the bone for flavour) back in and add in your potatoes
• it's ready when the potatoes fall off the fork when you stab them (about 30-40 minutes usually)
Eat out of bowls with crusty bread and a glass of wine.
Last edited:
psychetool
Bluelighter
- Joined
- Mar 6, 2003
- Messages
- 6,186
This is my favorite and not to mention the easiest dessert/appitizer recipe I have ever come across. You might think mixing sour cream with brown sugar would taste bad, but you would be WRONG. Very wrong.
Brown Sugar Strawberries & Sour Cream
This recipe requires absolutly no cooking, and very minimal setup. All you need is these 3 ingredients ;
• strawberries (preferably large sized ones)
• sour cream
• brown sugar
Place each of the different ingredients into medium sized serving bowls, once you have done this you are ready to rock. Now simply pick up a strawberry and dip it into the sour cream, from there take the dipped strawberry over to the brown sugar and dip it there. Once the outside has a nice covering of brown sugar and sour cream mix just pop it in your mouth and enjoy. Sweet fruity goodness, enjoy.
Brown Sugar Strawberries & Sour Cream
This recipe requires absolutly no cooking, and very minimal setup. All you need is these 3 ingredients ;
• strawberries (preferably large sized ones)
• sour cream
• brown sugar
Place each of the different ingredients into medium sized serving bowls, once you have done this you are ready to rock. Now simply pick up a strawberry and dip it into the sour cream, from there take the dipped strawberry over to the brown sugar and dip it there. Once the outside has a nice covering of brown sugar and sour cream mix just pop it in your mouth and enjoy. Sweet fruity goodness, enjoy.
nowonmai
Bluelighter
I made some lovely fish cakes the other night. This is how...
For 4 people...
A couple of small salmon fillets from the tail end (cos they're cheaper)
A smoked haddock fillet
The fish are subject to taste, but use fish that flakes well... salmon, cod, hake, haddock, hokey, coley
Skin the fillets or have your fishmonger skin them.
5 Maris Piper potatoes, small fist size, peeled and washed
Small handful of shallots, peeled, topped and tailed
A bunch of dill
Parsley
Salt & Pepper
Plain flour
Place the potatoes in a pot and cover with lightly salted water.
Bring to the boil and let simmer for 20 - 25 minutes.
While this is happening...
Heat up a pan, add a dash of olive oil and a knob of butter.
When the butter has melted, thrown in the shallots and dill.
Add the salmon fillets and fry both sides until slightly browned, remove and set to one side.
Add the haddock and do likewise. Remove and set to one side.
Coarsely chop shallots and dill.
Using fingers, roughly flake the fish fillets. Both these and the shallots should be fairly coarse and rough to add texture to the final product.
Thoroughly drain the potatoes and let rest for a couple of minutes before mashing well until the texture is uniform and creamy. Once again, these must be drained THOROUGHLY otherwise your fishcakes will disintegrate later.
Using a wooden spoon fold the fish, shallots and dill through the mashed potatoes. Don't mix too much or the flakes will break up, just try to achieve a fairly even disibution.
Spread a dusting of flour onto plate, and, using floured hands, make patties out of the mixture. Don't be too concerned with making them beautifully circular, the idea is to have them look 'rustic'. Make sure, however, that they have a good dusting of flour all over.
Leave in a fridge on a floured plate to cool for a couple of hours. This isn't 100% necessary, but makes the final product more stable for frying.
Shallow fry in a little oil and butter for about 2 - 3 monutes a side.
For 4 people...
A couple of small salmon fillets from the tail end (cos they're cheaper)
A smoked haddock fillet
The fish are subject to taste, but use fish that flakes well... salmon, cod, hake, haddock, hokey, coley
Skin the fillets or have your fishmonger skin them.
5 Maris Piper potatoes, small fist size, peeled and washed
Small handful of shallots, peeled, topped and tailed
A bunch of dill
Parsley
Salt & Pepper
Plain flour
Place the potatoes in a pot and cover with lightly salted water.
Bring to the boil and let simmer for 20 - 25 minutes.
While this is happening...
Heat up a pan, add a dash of olive oil and a knob of butter.
When the butter has melted, thrown in the shallots and dill.
Add the salmon fillets and fry both sides until slightly browned, remove and set to one side.
Add the haddock and do likewise. Remove and set to one side.
Coarsely chop shallots and dill.
Using fingers, roughly flake the fish fillets. Both these and the shallots should be fairly coarse and rough to add texture to the final product.
Thoroughly drain the potatoes and let rest for a couple of minutes before mashing well until the texture is uniform and creamy. Once again, these must be drained THOROUGHLY otherwise your fishcakes will disintegrate later.
Using a wooden spoon fold the fish, shallots and dill through the mashed potatoes. Don't mix too much or the flakes will break up, just try to achieve a fairly even disibution.
Spread a dusting of flour onto plate, and, using floured hands, make patties out of the mixture. Don't be too concerned with making them beautifully circular, the idea is to have them look 'rustic'. Make sure, however, that they have a good dusting of flour all over.
Leave in a fridge on a floured plate to cool for a couple of hours. This isn't 100% necessary, but makes the final product more stable for frying.
Shallow fry in a little oil and butter for about 2 - 3 monutes a side.
DarthMom
Bluelighter
My mostest favoritist delicious simple recipes....
Boil up some broccoli, and when soft, throw in pasta and cook till done. In another pan, saute garlic in olive oil. Blend with broccoli pasta, and cover in fresh parmesan and salt n pepper. So amazingly yummy and so very simple.
Pesto sauce...
I always have a basil plant on hand.
Blend basil, olive oil, pesto nuts, fresh parmesan and garlic in blender, and it is a fantastic dressing for chicken, fish and pasta.
Boil up some broccoli, and when soft, throw in pasta and cook till done. In another pan, saute garlic in olive oil. Blend with broccoli pasta, and cover in fresh parmesan and salt n pepper. So amazingly yummy and so very simple.
Pesto sauce...
I always have a basil plant on hand.
Blend basil, olive oil, pesto nuts, fresh parmesan and garlic in blender, and it is a fantastic dressing for chicken, fish and pasta.
fairnymph
Ex-Bluelighter
Creamy Butternut Squash Soup
3 tablespoons butter
2 medium sized yellow onions, diced
1 medium sized ripe butternut squash, peeled , seeded, and cut into small to medium sized cubish pieces
2 cans chicken broth
1.5 tablespoons onion powder
1/4 cup - 1/2 cup heavy cream (whipping cream is fine)
sea salt and freshly ground black pepper
Saute the onion in the butter on medium heat until the onions are soft, translucent, and golden coloured -- basically partially caramelized. Add the chicken broth, onion powder and squash; the squash should be at least barely covered by broth -- if not, add a little water. Cover the pot, turn up the heat to high, and heat until boiling -- then turn down to low and simmer for 20 minutes or until largest pieces of squash are very soft and break apart when stabbed with a fork. Turn off heat, take off the lid, and let the soup cool for a few minutes. Then puree in batches in a blender or food processor until smooth. Stir in cream, salt and pepper to taste.
If you want to be really gourmet, top each soup with roasted squash seeds & chopped fresh chives. Bake the seeds from the squash in some tamari/soy sauce until crispy and golden (400 degrees oven).
3 tablespoons butter
2 medium sized yellow onions, diced
1 medium sized ripe butternut squash, peeled , seeded, and cut into small to medium sized cubish pieces
2 cans chicken broth
1.5 tablespoons onion powder
1/4 cup - 1/2 cup heavy cream (whipping cream is fine)
sea salt and freshly ground black pepper
Saute the onion in the butter on medium heat until the onions are soft, translucent, and golden coloured -- basically partially caramelized. Add the chicken broth, onion powder and squash; the squash should be at least barely covered by broth -- if not, add a little water. Cover the pot, turn up the heat to high, and heat until boiling -- then turn down to low and simmer for 20 minutes or until largest pieces of squash are very soft and break apart when stabbed with a fork. Turn off heat, take off the lid, and let the soup cool for a few minutes. Then puree in batches in a blender or food processor until smooth. Stir in cream, salt and pepper to taste.
If you want to be really gourmet, top each soup with roasted squash seeds & chopped fresh chives. Bake the seeds from the squash in some tamari/soy sauce until crispy and golden (400 degrees oven).
fairnymph
Ex-Bluelighter
RASPBERRY-CREME FRAICHE TART
This tart has an unusual cake-like texture.
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup crème fraîche*
2 cups fresh raspberries
Powdered sugar (optional)
Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.
Bake tart until set and brown around edges, about 45 minutes. Cool. (Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.)
Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.
*Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill.
Makes 8 to 10 servings.
Bon Appétit
June 2000
This tart has an unusual cake-like texture.
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup crème fraîche*
2 cups fresh raspberries
Powdered sugar (optional)
Place baking sheet in bottom of oven. Preheat oven to 375°F. Wrap outside of 11-inch-diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended. Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth. Add flour; beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan. Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and crème fraîche in bowl until well blended. Spread custard over batter. Arrange berries 1/4 inch apart atop custard. Sprinkle tart with 2 tablespoons sugar.
Bake tart until set and brown around edges, about 45 minutes. Cool. (Can be made 1 day ahead. Cover loosely with foil; chill. Serve at room temperature.)
Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.
*Available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat; mix in 2 tablespoons buttermilk. Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill.
Makes 8 to 10 servings.
Bon Appétit
June 2000
human paraquat
Ex-Bluelighter
- Joined
- May 25, 2004
- Messages
- 1,067
so yeah, my friend saw this on television and made it today. fucking delicious, so i thought i'd share.
if youre vegan, im sure you can get creative and substitute the top layer with something else..or just enclose it like a traditional pie (i'd imagine that'd be kind of boring though).
Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
if youre vegan, im sure you can get creative and substitute the top layer with something else..or just enclose it like a traditional pie (i'd imagine that'd be kind of boring though).
Tomato Pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
Last edited:
KaNdEbUtTaHfLy
Bluelighter
seriously the best most tasy side dish of veggies ive ever made.
slice zuchinni and yellow squash. cook in microwave until warmed and just slightly starting to soften. toss in olive oil. spread out on foil on a cookie sheet. sprinkle with garlic salt and dried hidden valley ranch dip seasoning. broil @ 450 until the insides are squishy, but the edges are still a teensy bit firm.
soooo yumy - i could eat this every day!
slice zuchinni and yellow squash. cook in microwave until warmed and just slightly starting to soften. toss in olive oil. spread out on foil on a cookie sheet. sprinkle with garlic salt and dried hidden valley ranch dip seasoning. broil @ 450 until the insides are squishy, but the edges are still a teensy bit firm.
soooo yumy - i could eat this every day!
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