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The Recipe Thread!
- Thread starter FoxyKel
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syymphonatic
Bluelighter
this is a better spot to post this.
peanut/pea rice pilaf
1 TBS olive oil
1 onion, chopped
1-2 TBS soy sauce
2-3 TBS hoisin sauce
1/4 tsp (or more ) cayenne pepper
1/4 tsp salt
1 cup brown rice (or white rice but then don't cook it as long and only use 2 cups of water. thx.)
2 1/2 cups water
8 oz. peas
~1/8 cup peanuts or cashews or... nuts
put oil in a biig frying pan. put onion in, saute til they are done enough. put soy sauce, hoisin sauce, cayenne, and rice in, stir it all up a bunch. put the water in. let it al chill there til the water boils. dump it in a casserole dish, put a lid on it, and bake it at 350°F for about an hour. 10 minutes before it's done, stir in the peas and nuts.
chilled asparagus salad
cook asparagus, as much as you want, by your desired method... steamed, boiled, what have you. let it chill completely.
i usually make the dressing and keep it separate.. it's also good on salads or.. whatever else you want to use it for.
3 TBS sesame oil
4 TBS sesame sauce
4 TBS rice wine vinegar
2 1/2 TBS sugar
toasted sesame seeds (as much as you want, or plain ones work well too if you don't feel like toasting)
there you have it!! it's sooo yummy.
peanut/pea rice pilaf
1 TBS olive oil
1 onion, chopped
1-2 TBS soy sauce
2-3 TBS hoisin sauce
1/4 tsp (or more ) cayenne pepper
1/4 tsp salt
1 cup brown rice (or white rice but then don't cook it as long and only use 2 cups of water. thx.)
2 1/2 cups water
8 oz. peas
~1/8 cup peanuts or cashews or... nuts
put oil in a biig frying pan. put onion in, saute til they are done enough. put soy sauce, hoisin sauce, cayenne, and rice in, stir it all up a bunch. put the water in. let it al chill there til the water boils. dump it in a casserole dish, put a lid on it, and bake it at 350°F for about an hour. 10 minutes before it's done, stir in the peas and nuts.
chilled asparagus salad
cook asparagus, as much as you want, by your desired method... steamed, boiled, what have you. let it chill completely.
i usually make the dressing and keep it separate.. it's also good on salads or.. whatever else you want to use it for.
3 TBS sesame oil
4 TBS sesame sauce
4 TBS rice wine vinegar
2 1/2 TBS sugar
toasted sesame seeds (as much as you want, or plain ones work well too if you don't feel like toasting)
there you have it!! it's sooo yummy.
The only thing to help a steak is to buy better beef. And screw that naturally low fat crap. You want good marbling. I won't repeat all I said in the lounge but check the steak thread.
Orange Pekoe Tea Chops
Prepare any number of pork chops at least 1/2 to 1 inch thick.
Prepare one gallon of sweet orange pekoe tea making sure you over sweeten it. I use 1 1/2 cups to a gallon of tea prepared with ten tea bags. You want the tea hot.
Place the chops in a shallow dish and then cover with the hot tea. Save whatever tea you don't use for drinking. Allow the chops to soak for up to five minutes and then remove wet to a large skillet over medium-high heat.
Sear both sides of the meat for thirty seconds each side and then cook to the desired level of doneness. Serve with fresh brocoli or wild rice.
Orange Pekoe Tea Chops
Prepare any number of pork chops at least 1/2 to 1 inch thick.
Prepare one gallon of sweet orange pekoe tea making sure you over sweeten it. I use 1 1/2 cups to a gallon of tea prepared with ten tea bags. You want the tea hot.
Place the chops in a shallow dish and then cover with the hot tea. Save whatever tea you don't use for drinking. Allow the chops to soak for up to five minutes and then remove wet to a large skillet over medium-high heat.
Sear both sides of the meat for thirty seconds each side and then cook to the desired level of doneness. Serve with fresh brocoli or wild rice.
wanderlust
Bluelighter
mariposa420 said:
worcestershire sauce is not vegetarian/vegan.
but also good on a steak (and fake steak, port. mushies and veggie burgers if you can find vegan worcestershire sauce around you) is a combo of 1/3c light corn syrup, 2t brown sugar, softened, 2 T worcestershire sauce, 1 T ground coffee/instant coffee crystals. 2 T ketchup, 2 T butter. heat on the stove until all combined (butter and sugar first, then coffee, ketchup, and so on)... then paint on before and during grilling. do this in thin layers because it is easy to burn with the high sugary content. you want to build up a nice layer bit by bit.
or just season your steak with pepper, salt, expresso and worcestershire sauce and let it sit over night before grilling.
yes,. coffee. odd yet yummy.
Mariposa
Bluelight Crew
^Oops! Well, the worcestershire can be left out for vegetarians.
I am in need of a good cole slaw recipe. I don't like overly creamy cole slaw, I like the more vinegary style. This is for a spring themed cookoff at work and the prize is major bragging rights (possibly also half a day of comp time) so I have an incentive to win. I've googled some that look promising and will probably try one this weekend.
Any ideas?
I am in need of a good cole slaw recipe. I don't like overly creamy cole slaw, I like the more vinegary style. This is for a spring themed cookoff at work and the prize is major bragging rights (possibly also half a day of comp time) so I have an incentive to win. I've googled some that look promising and will probably try one this weekend.
Any ideas?
SilverFeniks
Bluelighter
- Joined
- Jul 2, 2002
- Messages
- 4,541
I'm all about ghetto gourmet .. things that require very little time, ingredients, or dishes.
I eat very little all day [a banana at least, bagel @ most for breakfast; soup / cheese quesadillas / half a box rice-a-roni for lunch, water all day, nothin else] ... so for dinner I like to cook up something massive and down it all [with a beer or two :D ]
A few of my favs:
Mac N Stuff [2 large servings]
-Prepare 1 box Mac N Cheese [light prep of course!! How can anyone eat that junk with 4 tablespoons of butter!!?!]
At the same time, bring to a boil 1.5 cups of water, a hefty helping of peas, another 2 tbsp butter, and some hot dogs. Mix in the package / 2 cups of stove top, remove from heat + cover for 5 mins [like normal stove top]
Once the Mac + mix are done, combine .. freakin delicious!!
Sausage Potato Salad [for one]
I like to boil two large whole unpeeled potatos for 20 minutes. Chop up onion, parsely/cilantro/celery, and some smoked sausage, mix in with the cooled, peeled, chopped potatos. Then I just mix in some sort of dressing .. from low-fat ranch, to italian, to a homemade mustard-vinnegrete [sp].
Best served cold. And be careful with those boiled potatos!!
English Muffin recipes
I like to make either pizza muffins:
-pizza or pasta sauce, pepperoni, green pepper, cheese
or tuna muffins
-slim spread of butter+mayo, can o' tuna in water [less some for kitty!], onion/celery/tomato, cheese
and cook for 8-10 min at maybe 400. Just gotta make sure not to burn the cheese.
But my two favorite types of food in the history of all things consumable:
Burritos
Large flour tortillas [bigger the better!]
Grill up some boneless, skinless chicken on the George Foreman / skillet. Chop up, combine with sliced green [capsicum for you 'roos
] pepper, onion, lime juice, chili powder, generous helping of refried beans, green chilis, diced tomatos, taco sauce, cheese .. sour cream + guac if you've got it [I'm not that rich].
Pasta
I practically live off ghetto pasta.
Just boil 10-16 oz of pasta [rotini usually] for 10 min. I mix it with green pepper/onion, sometimes pepperoni, sausage, garlic, etc. .. pour on generous helping of heated quality pasta sauce [tomato-based, alfredo, pesto, olive-oil + lemon juice]; liberally apply mixed grated cheeses + favorite herbs/garnishes. .. I usually have to be drinking / high to finish it all.
I actually don't like to eat red meat for the most part these days, so I'm practically living off my pasta dishes & Marie Calendar's turkey/chicken pot pies :D
Grilling up some chicken and throwing it in a bagged caesar salad with some good dressing is always great too.
My mom has given me some sort of "easy cook-book" for the holidays three straight years now, and I've yet to use them once .. so many ingredients I never buy ... but I'm definately going to have to back-surf thru this thread and see if I can find some more ghetto gourmet classics!
Maybe this all sounds unhealthy .. but I'm still classified as underweight!
Just never drink soda, avoid pork / most beef, lay off the snack food, and run a bit, and I feel like I can eat anythin I want from my pre-approved list
I eat very little all day [a banana at least, bagel @ most for breakfast; soup / cheese quesadillas / half a box rice-a-roni for lunch, water all day, nothin else] ... so for dinner I like to cook up something massive and down it all [with a beer or two :D ]
A few of my favs:
Mac N Stuff [2 large servings]
-Prepare 1 box Mac N Cheese [light prep of course!! How can anyone eat that junk with 4 tablespoons of butter!!?!]
At the same time, bring to a boil 1.5 cups of water, a hefty helping of peas, another 2 tbsp butter, and some hot dogs. Mix in the package / 2 cups of stove top, remove from heat + cover for 5 mins [like normal stove top]
Once the Mac + mix are done, combine .. freakin delicious!!
Sausage Potato Salad [for one]
I like to boil two large whole unpeeled potatos for 20 minutes. Chop up onion, parsely/cilantro/celery, and some smoked sausage, mix in with the cooled, peeled, chopped potatos. Then I just mix in some sort of dressing .. from low-fat ranch, to italian, to a homemade mustard-vinnegrete [sp].
Best served cold. And be careful with those boiled potatos!!
English Muffin recipes
I like to make either pizza muffins:
-pizza or pasta sauce, pepperoni, green pepper, cheese
or tuna muffins
-slim spread of butter+mayo, can o' tuna in water [less some for kitty!], onion/celery/tomato, cheese
and cook for 8-10 min at maybe 400. Just gotta make sure not to burn the cheese.
But my two favorite types of food in the history of all things consumable:
Burritos
Large flour tortillas [bigger the better!]
Grill up some boneless, skinless chicken on the George Foreman / skillet. Chop up, combine with sliced green [capsicum for you 'roos
] pepper, onion, lime juice, chili powder, generous helping of refried beans, green chilis, diced tomatos, taco sauce, cheese .. sour cream + guac if you've got it [I'm not that rich]. Pasta
I practically live off ghetto pasta.
Just boil 10-16 oz of pasta [rotini usually] for 10 min. I mix it with green pepper/onion, sometimes pepperoni, sausage, garlic, etc. .. pour on generous helping of heated quality pasta sauce [tomato-based, alfredo, pesto, olive-oil + lemon juice]; liberally apply mixed grated cheeses + favorite herbs/garnishes. .. I usually have to be drinking / high to finish it all.
I actually don't like to eat red meat for the most part these days, so I'm practically living off my pasta dishes & Marie Calendar's turkey/chicken pot pies :D
Grilling up some chicken and throwing it in a bagged caesar salad with some good dressing is always great too.
My mom has given me some sort of "easy cook-book" for the holidays three straight years now, and I've yet to use them once .. so many ingredients I never buy ... but I'm definately going to have to back-surf thru this thread and see if I can find some more ghetto gourmet classics!
Maybe this all sounds unhealthy .. but I'm still classified as underweight!
Just never drink soda, avoid pork / most beef, lay off the snack food, and run a bit, and I feel like I can eat anythin I want from my pre-approved list
Last edited:
^hehe, you cook like i used to do in college. but then i realized i can mix in fresh ingredients with premade ingredients and get a much tastier meal...
like using premade mashed potatoes in place of regular mashed potatoes in potato soup but keeping the other veggies fresh. or precooked chicken in a stir fry with fresh veggies and a quick rice. or i get a fresh pasta to go with frozen veggies. frozen meatballs and jarred sauce.
when i get home from work at 10pm, i am mostly concerned with food ASAP. but when i have a day off, its all about cooking from scratch
like using premade mashed potatoes in place of regular mashed potatoes in potato soup but keeping the other veggies fresh. or precooked chicken in a stir fry with fresh veggies and a quick rice. or i get a fresh pasta to go with frozen veggies. frozen meatballs and jarred sauce.
when i get home from work at 10pm, i am mostly concerned with food ASAP. but when i have a day off, its all about cooking from scratch
Last edited:
SilverFeniks
Bluelighter
- Joined
- Jul 2, 2002
- Messages
- 4,541
Well, see, I'm usually pretty hungry when I get home ... but I'm also a busy-bee, I love to rush around pseudo-tweakin' my ass off to get things done [only way I can manage] ... so oftentimes I'll get something boiling, then alternately rush off to open the mail / change clothes / cut up some veggies / fire up the computer / make tomorrow's lunch / take out the trash / smoke a bowl [days past ..] etc ..
So suddenly I'm magically done with all I need to do, I'm hungry as hell, and my food is ready :D
So suddenly I'm magically done with all I need to do, I'm hungry as hell, and my food is ready :D
fairnymph
Ex-Bluelighter
They make vegetarian worcestershire sauce...I use it because I don't like fish. It's pretty tasty!
Perpetual Indulgence
Bluelighter
- Joined
- Jun 13, 2004
- Messages
- 20,518
Turkey Breast in Mole...a Williams-Sonoma slow cooker recipe
3 tbsp olive oil
2 chopped yellow onions
1/2 cup slivered almonds
1 tbsp chile powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 14.5 oz drained diced tomatoes
1/4 cup chopped bittersweet chocolate
1 tsp dried oregano
salt and freshly ground pepper
2 cups chicken broth
2 bone in turkey breast, about 4 lb skin removed (substitute chicken breast)
Start the Sauce
In a large frying pan over high heat, warm the oil. Add the onions and the almonds and saute until just golden, 8-10 min. Stir in the chile powder, cumin, cinnamon and saute until fragrant, about 30 sec longer. Add the tomatoes, chocolate, oregano, 2 tsps salt, 1 tsp pepper, and 1 cup of the broth until the chocolate has melted, about 1 min.
Cook the Sauce and the Turkey
In a food processor or blender, process the mole mixture, in btaches if necessary, to a smooth puree. Return the puree to the frying pan over med- high heat. Add the remaining 1 cup of broth and bring to a simmer. PLAce the tyurkey breast halves in the slow cooker and pour the sauce over them. Cover and cook on the high heat setting for 4 hours or the low leat setting for 8 hours.
Finish the Dish
Transfer the breast halves to a cutting board. Using a sharp knife, cut one turkey breast into slices. Arrange the slices on a platter. Spoon the mole over the top and serve.
Serve 4
Makes about 12 cups turkey mole
Let other turkey breast half cool and shred the meat. Stir together the shredded turkey with the remaining mole, then transfer to air tight containers. Store in fridge up to 2 days or in the freezer up to one month.
I use it for mole enchiladas and mole huevos rancheros. Recipes to be supplied upon request
3 tbsp olive oil
2 chopped yellow onions
1/2 cup slivered almonds
1 tbsp chile powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 14.5 oz drained diced tomatoes
1/4 cup chopped bittersweet chocolate
1 tsp dried oregano
salt and freshly ground pepper
2 cups chicken broth
2 bone in turkey breast, about 4 lb skin removed (substitute chicken breast)
Start the Sauce
In a large frying pan over high heat, warm the oil. Add the onions and the almonds and saute until just golden, 8-10 min. Stir in the chile powder, cumin, cinnamon and saute until fragrant, about 30 sec longer. Add the tomatoes, chocolate, oregano, 2 tsps salt, 1 tsp pepper, and 1 cup of the broth until the chocolate has melted, about 1 min.
Cook the Sauce and the Turkey
In a food processor or blender, process the mole mixture, in btaches if necessary, to a smooth puree. Return the puree to the frying pan over med- high heat. Add the remaining 1 cup of broth and bring to a simmer. PLAce the tyurkey breast halves in the slow cooker and pour the sauce over them. Cover and cook on the high heat setting for 4 hours or the low leat setting for 8 hours.
Finish the Dish
Transfer the breast halves to a cutting board. Using a sharp knife, cut one turkey breast into slices. Arrange the slices on a platter. Spoon the mole over the top and serve.
Serve 4
Makes about 12 cups turkey mole
Let other turkey breast half cool and shred the meat. Stir together the shredded turkey with the remaining mole, then transfer to air tight containers. Store in fridge up to 2 days or in the freezer up to one month.
I use it for mole enchiladas and mole huevos rancheros. Recipes to be supplied upon request
augustaB
Bluelighter
Another chile con carne recipe
Serves two to three persons, ready in half an hour
You need
two or three large onions
five or six cloves of garlic
quarter teaspoon chile powder
quarter teaspooncayenne pepper
quarter teaspoonpaprika powder
black pepper
salt
one miniature can of tomato paste
one can of tomato pulp or tomato chunks
one can of tomato passata (pureed tomato)
two cans of red kidney beans
one can of chick peas
one can of maize (sweet corn)
150 grams of minced beef
50 grams of bacon bits (salted not smoked)
olive oil
a pan
a mortar and pestle
a spatula
start by peeling and chopping your garlic fine
place in the mortar
add the cayenne pepper, paprika and chile powder
add a flat teaspoon of salt
crush together in the mortar, make sure everything is well mixed into a paste.
(This is easier if you use very coarse salt)
Chop your onions fine,
Put your pan on the hob over a moderate light.
Put in enough oil to spread over the bottom of the pan
Put the crushed spices, garlic and salt into the pan and let them sizzle but not burn in the oil. Quickly turn down the light.
Add your chopped onions.
Heat gently until the onions glaze. That is until they become slightly transparent.
They should take on the colour of your paste.
When the onions are ready add the ground beef slowly.
Don't add too much beef as it gives a greasy taste.
Let the beef turn grey and stir it into the onions.
Add the bacon bits, again only a little for the taste.
Add the beans,
Add the tomato puree, the tomato chunks and the tomato paste.
Add the chick peas (if you like chick peas)
Let the whole come to a gentle boil. Stir to stop burning.
Once boiled, allow to simmer for 5 to 10 minutes.
Just before serving add the sweet corn.
This recipe can easily be expanded to serve up to 10 people simply by adding more ingredients. It's the onions and garlic and spice paste that really determine the taste. Avoid putting in too much meat and don't heat the meat separately before adding to the onions, because then it will go all gritty.
Oh, the black pepper! Just use it to taste in the simmering stage.
Serves two to three persons, ready in half an hour
You need
two or three large onions
five or six cloves of garlic
quarter teaspoon chile powder
quarter teaspooncayenne pepper
quarter teaspoonpaprika powder
black pepper
salt
one miniature can of tomato paste
one can of tomato pulp or tomato chunks
one can of tomato passata (pureed tomato)
two cans of red kidney beans
one can of chick peas
one can of maize (sweet corn)
150 grams of minced beef
50 grams of bacon bits (salted not smoked)
olive oil
a pan
a mortar and pestle
a spatula
start by peeling and chopping your garlic fine
place in the mortar
add the cayenne pepper, paprika and chile powder
add a flat teaspoon of salt
crush together in the mortar, make sure everything is well mixed into a paste.
(This is easier if you use very coarse salt)
Chop your onions fine,
Put your pan on the hob over a moderate light.
Put in enough oil to spread over the bottom of the pan
Put the crushed spices, garlic and salt into the pan and let them sizzle but not burn in the oil. Quickly turn down the light.
Add your chopped onions.
Heat gently until the onions glaze. That is until they become slightly transparent.
They should take on the colour of your paste.
When the onions are ready add the ground beef slowly.
Don't add too much beef as it gives a greasy taste.
Let the beef turn grey and stir it into the onions.
Add the bacon bits, again only a little for the taste.
Add the beans,
Add the tomato puree, the tomato chunks and the tomato paste.
Add the chick peas (if you like chick peas)
Let the whole come to a gentle boil. Stir to stop burning.
Once boiled, allow to simmer for 5 to 10 minutes.
Just before serving add the sweet corn.
This recipe can easily be expanded to serve up to 10 people simply by adding more ingredients. It's the onions and garlic and spice paste that really determine the taste. Avoid putting in too much meat and don't heat the meat separately before adding to the onions, because then it will go all gritty.
Oh, the black pepper! Just use it to taste in the simmering stage.
Last edited:
DarthMom
Bluelighter
i was craving a good black beans and rice and my FAVORITE of all time...fried plantains tonight. i rarely make them, since noone else in the family likes it, but i thought i would share an easy meal, and delicious and vegetarian friendly.....though quite fattening. you have to plan in advance for the plantains though, you have to wait for them to get black.
black beans and rice, believe it has been posted before, but here is mine.
saute half an onion, half green pepper, half of a red pepper and a few cloves of garlic until tender. Stir in the 1/2 tbsp of vinegar, some salt, sugar and pepper.
add a can of black beans (don't need to start from scratch, canned is just as good)
while it is simmering cook your rice, you can add some salt pepper and cilantro and lime to the rice for a bit more flavor.
when done, blend the rice and let it sit on low while you fry up some very ripe plantains. when they start to look gross is the day you should have planned on having this dinner :D they need to be very black. fry them up till they are nice and brown, (thick chunks) and dry them and sprinkle with salt. i looooove these things. i heavily salt them....the sweet and salty flavor blend is just delicious.
i also like a little bit of sour cream on the bb and rice, if i have it.
black beans and rice, believe it has been posted before, but here is mine.
saute half an onion, half green pepper, half of a red pepper and a few cloves of garlic until tender. Stir in the 1/2 tbsp of vinegar, some salt, sugar and pepper.
add a can of black beans (don't need to start from scratch, canned is just as good)
while it is simmering cook your rice, you can add some salt pepper and cilantro and lime to the rice for a bit more flavor.
when done, blend the rice and let it sit on low while you fry up some very ripe plantains. when they start to look gross is the day you should have planned on having this dinner :D they need to be very black. fry them up till they are nice and brown, (thick chunks) and dry them and sprinkle with salt. i looooove these things. i heavily salt them....the sweet and salty flavor blend is just delicious.
i also like a little bit of sour cream on the bb and rice, if i have it.
ocean
Bluelight Crew
darthmom- you made me really hungry!!!! i love black beans!! i will try that for sure!! i make something similar with black beans and kale on rice....yummy.
Okay-my Cucumber Cups-
(i don't really use measurements much)
1 english cucumber cut into 1/2 to 1 inch slices
take a spoon and carve little cups into the cucumber
(don't make the bottom too shallow)
turn your cucmber cups upside down on a plate with a paper towel and let the cups drain out a bit (you can sprinkle with salt which helps pull out excess liquid)
Chop into small peices or mince 1/2 red bell pepper 1/2 yellow bell pepper (you can do green too if you want)
1/4 to 1/2 onion (i like mine with alot of onion
and a garlic clove or two
lightly oil a skillet and saute the peppers-garlic and onions
add a pinch or two of sugar
a little bit (maybe a 1/2 tsp to a tsp) of lime juice
a dash of red pepper (or more if you like it really spicy)
take off of heat after kind of soft- i like my peppers to have a bit of crunch left in them (onions will be browned )
scoop pepper mixture into your cucumber cups and serve.
You could also put your pepper mixture in fridge and serve it cold.
Okay-my Cucumber Cups-
(i don't really use measurements much)
1 english cucumber cut into 1/2 to 1 inch slices
take a spoon and carve little cups into the cucumber
(don't make the bottom too shallow)
turn your cucmber cups upside down on a plate with a paper towel and let the cups drain out a bit (you can sprinkle with salt which helps pull out excess liquid)
Chop into small peices or mince 1/2 red bell pepper 1/2 yellow bell pepper (you can do green too if you want)
1/4 to 1/2 onion (i like mine with alot of onion
and a garlic clove or two
lightly oil a skillet and saute the peppers-garlic and onions
add a pinch or two of sugar
a little bit (maybe a 1/2 tsp to a tsp) of lime juice
a dash of red pepper (or more if you like it really spicy)
take off of heat after kind of soft- i like my peppers to have a bit of crunch left in them (onions will be browned )
scoop pepper mixture into your cucumber cups and serve.
You could also put your pepper mixture in fridge and serve it cold.
ebola?
Bluelight Crew
My vegan pizza:
This is largely plagiarized and uses some premade shit. This is like 1/2 of a recipe.
Anywho.
The vegan "mozzarella" topping:
"Bechamel"
1T. good dairy-free margarine (or extra-virgin olive oil)
1.5 T. unbleached flour
Blended Mixture:
1/2 c. soy milk
1/4 c. extra-firm SILKEN tofu or medium-firm tofu, crumbled
1/4 c. water
1/2 "chicken-style" vegetarian broth cube (or 1/2 of one meant for 1 c. liquid), crumbled
1/2 tsp. salt (or to taste)
A tiny splash of lemon juice
A smidge of nutritional yeast, to taste
A generous pinch Nutmeg
A generous pinch Pepper
Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth. Set aside.
Melt the margarine in a medium, heavy saucepan and whisk in the flour. Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white "roux"). Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot. Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes until very thick. Whisk in the nutmeg, pepper, N. Yeast, and lemon juice. Taste and adjust.
As you might imagine, this is way easier with a hand blender.
The toppings:
Sautee whatever you'd like, but don't sautee it to death. It will be baking on the pizza, after all. I'm rather partial to Tofurkey Italian sausage, peppers, onions, and then olives. If I'm feeling avant-garde, some broccoli and kale makes it in there.
The Pizza:
I like to use trader joe's premade dough.
Flour your dough-working surface. Oil a thin cookie sheet or better yet a pizza pan. Roll out the dough onto the table, working it to a minimum. Apply your preferred marinara sauce, vegan "cheese", and toppings, in that order. Don't pile it on too thick, or it won't cook quickly enough.
Bake on 475 roughly 20 min (I know this is way different from the directions on the trader joe's dough, but this is how long it usually takes for me.). Just wait 'till the edges of the crust are nicely browned.
ebola
This is largely plagiarized and uses some premade shit. This is like 1/2 of a recipe.
Anywho.
The vegan "mozzarella" topping:
"Bechamel"
1T. good dairy-free margarine (or extra-virgin olive oil)
1.5 T. unbleached flour
Blended Mixture:
1/2 c. soy milk
1/4 c. extra-firm SILKEN tofu or medium-firm tofu, crumbled
1/4 c. water
1/2 "chicken-style" vegetarian broth cube (or 1/2 of one meant for 1 c. liquid), crumbled
1/2 tsp. salt (or to taste)
A tiny splash of lemon juice
A smidge of nutritional yeast, to taste
A generous pinch Nutmeg
A generous pinch Pepper
Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth. Set aside.
Melt the margarine in a medium, heavy saucepan and whisk in the flour. Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white "roux"). Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot. Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes until very thick. Whisk in the nutmeg, pepper, N. Yeast, and lemon juice. Taste and adjust.
As you might imagine, this is way easier with a hand blender.
The toppings:
Sautee whatever you'd like, but don't sautee it to death. It will be baking on the pizza, after all. I'm rather partial to Tofurkey Italian sausage, peppers, onions, and then olives. If I'm feeling avant-garde, some broccoli and kale makes it in there.
The Pizza:
I like to use trader joe's premade dough.
Flour your dough-working surface. Oil a thin cookie sheet or better yet a pizza pan. Roll out the dough onto the table, working it to a minimum. Apply your preferred marinara sauce, vegan "cheese", and toppings, in that order. Don't pile it on too thick, or it won't cook quickly enough.
Bake on 475 roughly 20 min (I know this is way different from the directions on the trader joe's dough, but this is how long it usually takes for me.). Just wait 'till the edges of the crust are nicely browned.
ebola
ravinpunk
Bluelighter
Fruit Leather
Something I've been playing around with of late:
Fruit Leather
A bunch of whatever fruit you want (mix & match, if you'd like)
Puree all your fruit in a blender, adding a little water if necessary to get it moving. You don't want to add a lot though, because you're going to be taking it back out in the next step.
Dehydrate your puree. You can buy a dehydrator, if you want, or you can spread your puree thin on a sheet pan lined with a silpat or parchment paper and dry it out in a *very* low oven. I put mine in at 150*F with the door cracked open for 3.5-5 hours, depending on the wetness of your puree, humidity, etc.
Peel off the leather, slice, and store airtight until you're ready to eat.
Something I've been playing around with of late:
Fruit Leather
A bunch of whatever fruit you want (mix & match, if you'd like)
Puree all your fruit in a blender, adding a little water if necessary to get it moving. You don't want to add a lot though, because you're going to be taking it back out in the next step.
Dehydrate your puree. You can buy a dehydrator, if you want, or you can spread your puree thin on a sheet pan lined with a silpat or parchment paper and dry it out in a *very* low oven. I put mine in at 150*F with the door cracked open for 3.5-5 hours, depending on the wetness of your puree, humidity, etc.
Peel off the leather, slice, and store airtight until you're ready to eat.
DarthMom
Bluelighter
i like the name!!
i made a good creamy pasta dish last night, i thought i would share..
Chicken a la ME
liberally pour EVOO into pan, adding a cup of a dry white wine (i usually keep vermouth on hand for this. i can't keep a bottle of wine without drinking it :D ) add some chicken, and begin to saute, adding a handful of chopped red onion, 4 cloves garlic, half of a green pepper.
when it is done, take out the chicken and chunks of goodies, and pour out the liquid, reserving a 1/2 cup or so of it.
to that, add a cup of cream, cup of milk, dollop of butter...simmer while stirring for a good 15 minutes, then add a cup of grated parm or asiago, and the following herbs...chives, basil, oregeno thyme and parsley.
mix together with the chicken and pour over pasta.
it was sooooo yummy, really rich and the seasonings were perfect, and super easy. we served it with a good italian chewy artisan bread, and it was better than anything i usually order from our favorite italian restaraunts. very rich though, can't eat much of it.
i made a good creamy pasta dish last night, i thought i would share..
Chicken a la ME
liberally pour EVOO into pan, adding a cup of a dry white wine (i usually keep vermouth on hand for this. i can't keep a bottle of wine without drinking it :D ) add some chicken, and begin to saute, adding a handful of chopped red onion, 4 cloves garlic, half of a green pepper.
when it is done, take out the chicken and chunks of goodies, and pour out the liquid, reserving a 1/2 cup or so of it.
to that, add a cup of cream, cup of milk, dollop of butter...simmer while stirring for a good 15 minutes, then add a cup of grated parm or asiago, and the following herbs...chives, basil, oregeno thyme and parsley.
mix together with the chicken and pour over pasta.
it was sooooo yummy, really rich and the seasonings were perfect, and super easy. we served it with a good italian chewy artisan bread, and it was better than anything i usually order from our favorite italian restaraunts. very rich though, can't eat much of it.
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