spork
Bluelight Crew
Thanks ebola 
I'll be trying that as soon as I'm able to get a hold of all the ingredients.
I'll be trying that as soon as I'm able to get a hold of all the ingredients.
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The Recipe Thread!
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ebola?
Bluelight Crew
>>do you have a recipe for kitsune udon? the japanese bean curd soup without be benito flakes?>>
To make a vegetarian dashi, add 2x the kombu and omit the bonito.
ebola
To make a vegetarian dashi, add 2x the kombu and omit the bonito.
ebola
psychetool
Bluelighter
- Joined
- Mar 6, 2003
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Here's a new one I tried last night. It was yummy.
Dynasty Thai Shrimp
Ingredients :
1/2lb-1LB Shrimp (depending on how many people and serving size)
Fresh or thawed shrimp, peeled and deveined
Oyster sauce
Sriracha Thai Hot Sauce
Corn starch
2 Green onions cut into 1/4 slices or half a normal onion (diced)
2 Garlic cloves
Rice
------------
This is a very quick and simple fast food that is healthy and tasty! Start with a HOT pan w/ oil, a Wok would be preferable but anything will work. Once the oil is near the smoking point throw in the the garlic (and onion if you are choosing to use a normal onion and not green) and sautee for a minute until the vegetables have carmelized. After 30sec-1 minute add the shrimp, 2 tablespoons of Oyster Sauce, and a generous amount of Sriracha sauce (season to taste, about 3 tablespoons for a mildly spicey dish - more if you like heat!) and sautee for another 1-2 minutes. At this point there will probably be juices in the bottom of the pan that are more runny then you might hope for, add a bit of corn starch to thicken it up to your desired consistancy. I like a thicker sauce myself. Serve over a bed of white rice and garnish with green onions. Dig in and ENJOY!
Dynasty Thai Shrimp
Ingredients :
1/2lb-1LB Shrimp (depending on how many people and serving size)
Fresh or thawed shrimp, peeled and deveined
Oyster sauce
Sriracha Thai Hot Sauce
Corn starch
2 Green onions cut into 1/4 slices or half a normal onion (diced)
2 Garlic cloves
Rice
------------
This is a very quick and simple fast food that is healthy and tasty! Start with a HOT pan w/ oil, a Wok would be preferable but anything will work. Once the oil is near the smoking point throw in the the garlic (and onion if you are choosing to use a normal onion and not green) and sautee for a minute until the vegetables have carmelized. After 30sec-1 minute add the shrimp, 2 tablespoons of Oyster Sauce, and a generous amount of Sriracha sauce (season to taste, about 3 tablespoons for a mildly spicey dish - more if you like heat!) and sautee for another 1-2 minutes. At this point there will probably be juices in the bottom of the pan that are more runny then you might hope for, add a bit of corn starch to thicken it up to your desired consistancy. I like a thicker sauce myself. Serve over a bed of white rice and garnish with green onions. Dig in and ENJOY!
Last edited:
ChemicalSmiles
Ex-Bluelighter
gonna try ^ ^
Something like Pasta fagioli but not really.
(sorry, I don't use measurements for the most part)
Ingredients:
1 large onion chopped pretty small
3 stalks of celery finely chopped
2 Cans of kidney beans
1 box of Ditalini shaped pasta
1 large kielbasa
Enough chicken stock to cover all of the ingredients
4 cloves of garlic, pressed or pasted(I like a lot of garlic, use less if you want)
Salt
Pepper
Oregano
some butter
---
Sweat the onions, celery and garlic in the butter until they are tender but not browned. Add salt, pepper and oregano
Cut up the kielbasa and toss it in the pot, cook for a few minutes. (this is assuming you have a cooked kielbasa, if you are using fresh sausage cook it ahead of time)
Pour in a few cups of chicken stock into the mix and bring to a boil.
Add box of pasta and add the beans with the liquid from the can.
Add some more chicken stock if you need to, you will not be draining the ingredients so don't add too much and make sure you have enough liquid to cook the pasta.
Bring it all to a boil once again and then reduce the heat to a simmer, let it simmer for 30-45 minutes. If it is not thick enough let it simmer for longer. Serve with grated Parmesan and some good crusty Italian bread. It is also good with a few drops of balsamic vinegar on it.
Enjoy
(sorry, I don't use measurements for the most part)
Ingredients:
1 large onion chopped pretty small
3 stalks of celery finely chopped
2 Cans of kidney beans
1 box of Ditalini shaped pasta
1 large kielbasa
Enough chicken stock to cover all of the ingredients
4 cloves of garlic, pressed or pasted(I like a lot of garlic, use less if you want)
Salt
Pepper
Oregano
some butter
---
Sweat the onions, celery and garlic in the butter until they are tender but not browned. Add salt, pepper and oregano
Cut up the kielbasa and toss it in the pot, cook for a few minutes. (this is assuming you have a cooked kielbasa, if you are using fresh sausage cook it ahead of time)
Pour in a few cups of chicken stock into the mix and bring to a boil.
Add box of pasta and add the beans with the liquid from the can.
Add some more chicken stock if you need to, you will not be draining the ingredients so don't add too much and make sure you have enough liquid to cook the pasta.
Bring it all to a boil once again and then reduce the heat to a simmer, let it simmer for 30-45 minutes. If it is not thick enough let it simmer for longer. Serve with grated Parmesan and some good crusty Italian bread. It is also good with a few drops of balsamic vinegar on it.
Enjoy
DG said:
Here is a good pad thai recipe I use. Not sure if someone else posted one already but this one is great.
* 1 16 oz pkg (about 4 cups) dried rice noodles, soaked 3 minutes
* 2 oz (50 grams) pork, cut into small pieces
* 3 eggs
* 1 pc bean curd (tofu), diced
* 9 oz (250 grams) bean sprout
* 2 oz (50 grams) Chinese chives (or substitute scallions)
* 1 tbsp chopped shallot
* 1 tbsp chopped garlic
* 3 tbsp chopped salted Chinese radish
* 1 tsp chili powder
* 1/2 cup ground roasted peanuts
* 4 tbsp coconut palm sugar
* 3 tbsp fish sauce
* 4 tbsp tamarind water
* 1/4 cup water
* 8 tbsp cooking oil
* Fresh vegetables: bean sprouts and lime wedges for garnish
--
Fry shallot and garlic in 3 Tbsp of oil over medium heat until fragrant.
Add noodles and water, stir until tender.
Season with sugar, fish sauce and tamarind juice. Stir well, then push the noodles to the side of the wok.
Add 3 tbsp of oil to the same wok, add pork, salted radish, bean curd and chili powder.
Saute until the pork is done, toss well with the fried noodles, then push the mixture back to the side of the wok again.
Put 2 tbsp of oil in the wok, break the eggs in and stir until done.
Toss again with the noodles, add the bean spouts and Chinese chives if using. Stir until everything is done.
Transfer to a serving dish, sprinkle roasted peanuts on top. Serve with fresh vegetables
Perpetual Indulgence
Bluelighter
- Joined
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Fiery Moroccan Chicken Stew
2 tbs olive oil
3 skinless boneless check, diced into 1" cubes
1 red onion, finely chopped
3 cloves garlic, finely chopped
2 tsps fresh ginger, finely chopped
1.2 tsp ground turmeric
2 tsp ground cumin
1/4 tsp cayenne
3 tomatoes, diced
1 13oz can chickpeas, drained and rinsed
1/2 cup raisins or dried currents
1 cup water
1/2 medium butternut squash, peeled, seeded, and cut into cubes
1 red bell pepper, cut into 1" pieces
1/4 cup raw cashews
Heat 1 tbsp of oil in large skillet over med heat. Cook chicken for 5-7 min until no longer pink inside. Turn off heat and cover.
Heat remaining tbsp oil in a large saucepan over low to med heat. Add onion and saute until translucent. Add garlic, ginger, turmeric, cumin, and cayenne. Cook for 30 sec.
Add tomatoes, chickpeas, currents (preferred by moi), squash, red pepper, and chicken to saucepan and bring to a boil. Reduce heat and simmer for 40 min.
When ready to serve place stew in bowls and top with cashews.
I also serve this with couscous as a base. Flatbread on the side.
Per serving 441 cal, 13g fat (2 sat), 49g carb, 32g protein, 7g fiber, 334mg sodium
Serves 4 (I have served 6)
2 tbs olive oil
3 skinless boneless check, diced into 1" cubes
1 red onion, finely chopped
3 cloves garlic, finely chopped
2 tsps fresh ginger, finely chopped
1.2 tsp ground turmeric
2 tsp ground cumin
1/4 tsp cayenne
3 tomatoes, diced
1 13oz can chickpeas, drained and rinsed
1/2 cup raisins or dried currents
1 cup water
1/2 medium butternut squash, peeled, seeded, and cut into cubes
1 red bell pepper, cut into 1" pieces
1/4 cup raw cashews
Heat 1 tbsp of oil in large skillet over med heat. Cook chicken for 5-7 min until no longer pink inside. Turn off heat and cover.
Heat remaining tbsp oil in a large saucepan over low to med heat. Add onion and saute until translucent. Add garlic, ginger, turmeric, cumin, and cayenne. Cook for 30 sec.
Add tomatoes, chickpeas, currents (preferred by moi), squash, red pepper, and chicken to saucepan and bring to a boil. Reduce heat and simmer for 40 min.
When ready to serve place stew in bowls and top with cashews.
I also serve this with couscous as a base. Flatbread on the side.
Per serving 441 cal, 13g fat (2 sat), 49g carb, 32g protein, 7g fiber, 334mg sodium
Serves 4 (I have served 6)
ByronStar
Bluelighter
^^ that looks beautiful, I will be copying and printing out.
My offering:
Mediterranean chicken bake (serves 6)
1 tbs olive oil
6 small chicken drumsticks
6 chicken thigh cutlets
1kg chat (small coliban) potatoes, halved (pre cook slightly before putting in pan)
2 ripe tomatoes, finely chopped (I sometimes use canned tomatoes)
(1/2 cup) kalamata olives
2 garlic cloves, peeled, thinly sliced
2 sprigs fresh rosemary, leaves picked
(1/2 cup) dry white wine or chicken stock
Sea salt flakes
Freshly ground black pepper
Preheat oven to 200°C. Heat the oil in a 12-cup capacity flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine.
Season with salt and pepper.
Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender.
My offering:
Mediterranean chicken bake (serves 6)
1 tbs olive oil
6 small chicken drumsticks
6 chicken thigh cutlets
1kg chat (small coliban) potatoes, halved (pre cook slightly before putting in pan)
2 ripe tomatoes, finely chopped (I sometimes use canned tomatoes)
(1/2 cup) kalamata olives
2 garlic cloves, peeled, thinly sliced
2 sprigs fresh rosemary, leaves picked
(1/2 cup) dry white wine or chicken stock
Sea salt flakes
Freshly ground black pepper
Preheat oven to 200°C. Heat the oil in a 12-cup capacity flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine.
Season with salt and pepper.
Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender.
ebola?
Bluelight Crew
>>Fiery Moroccan Chicken Stew>>
A vegetarian adaptation of this sounds easy and delicious.
ebola
A vegetarian adaptation of this sounds easy and delicious.
ebola
ChemicalSmiles
Ex-Bluelighter
bump
SA
Bluelight Crew
^
Can I ask what the bump was for?
On topic... I'll be posting an oxtail recipe shortly. Not the most diet-friendly recipe on the menu these days, but I had a craving the other day (after almost two years) and it served that craving well.
Does anyone here enjoy hot mustard? Locally, the only commercially available brand is Keen's. It's the best thing on cold roast beef, tongue, hot dog sandwiches. Unless you grew up on the stuff, you'll likely hate it.
Can I ask what the bump was for?
On topic... I'll be posting an oxtail recipe shortly. Not the most diet-friendly recipe on the menu these days, but I had a craving the other day (after almost two years) and it served that craving well.
Does anyone here enjoy hot mustard? Locally, the only commercially available brand is Keen's. It's the best thing on cold roast beef, tongue, hot dog sandwiches. Unless you grew up on the stuff, you'll likely hate it.
Deleted member 10878
Bluelighter
- Joined
- Aug 30, 2000
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Garlic Portobello en croute:
- 1 pk of sliced portobello mushrooms (or the equivalent if shopping organic)
- 1 small onion, chopped (I used white)
- olive oil (used to sautee the stuff)
- seasonings (I used basil and a dash of italian)
- 1 teaspoon minced garlic
- salt/pepper
- bread of your choosing and cheese as well
In a medium sized pan, coat the bottom in olive oil and turn heat on medium-high heat; add your minced garlic. Once the oil starts to sizzle, add the chopped onion. Let this all cook until the onion starts to look slightly transparent, turn down the heat, then add your mushrooms.
Sautee until the mix looks slightly browned to your liking and add the seasonings and salt/pepper. Simmer for about 1-2 more minutes then take off heat and prep your bread. I find that using a whole wheat crusty bread is very tasty for this sandwich, but you're naturally able to use what you prefer. After you get your bread ready, spread the mushrooms evenly on both slices of bread, then the onions. Next, add a slice of cheese of your choosing on top of the pieces. Cook the pieces in oven or toaster on 300 degrees for 5-10 mins, until the cheese looks slightly browned and melted to your liking. Remove when ready, place on plate and dab on a little dijion on each piece. Serve open faced, as it looks prettier and is much easier to eat.
Enjoy! (This stuff tastes amazing, and is very simple and quick to fix.)
- 1 pk of sliced portobello mushrooms (or the equivalent if shopping organic)
- 1 small onion, chopped (I used white)
- olive oil (used to sautee the stuff)
- seasonings (I used basil and a dash of italian)
- 1 teaspoon minced garlic
- salt/pepper
- bread of your choosing and cheese as well
In a medium sized pan, coat the bottom in olive oil and turn heat on medium-high heat; add your minced garlic. Once the oil starts to sizzle, add the chopped onion. Let this all cook until the onion starts to look slightly transparent, turn down the heat, then add your mushrooms.
Sautee until the mix looks slightly browned to your liking and add the seasonings and salt/pepper. Simmer for about 1-2 more minutes then take off heat and prep your bread. I find that using a whole wheat crusty bread is very tasty for this sandwich, but you're naturally able to use what you prefer. After you get your bread ready, spread the mushrooms evenly on both slices of bread, then the onions. Next, add a slice of cheese of your choosing on top of the pieces. Cook the pieces in oven or toaster on 300 degrees for 5-10 mins, until the cheese looks slightly browned and melted to your liking. Remove when ready, place on plate and dab on a little dijion on each piece. Serve open faced, as it looks prettier and is much easier to eat.
Enjoy! (This stuff tastes amazing, and is very simple and quick to fix.)
Deleted member 10878
Bluelighter
- Joined
- Aug 30, 2000
- Messages
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This is a really lovely "Hungarian" fish soup that anyone can appreciate and enjoy. Here are the ingredients:
12 Cups of water
1 Fish (Catfish, Cod, or other really mild fish of your choosing. I prefer a fillet.)
2 Cubes of Knorr Fish Boullion
1-2 Green peppers, sliced
1-2 Peeled tomatoes
1 TBSP of Hot Paprika (or less for the wimps.)
Salt and pepper to taste
Bring the 12 cups of water to a boil, add the two fish cubes. *you add 6 cups per cube*
Bring all this to a nice boil, add fish. Let simmer until fish looks about halfway cooked, careful not to stir up the fish too much, as it'll fall apart in the broth. Add the tomatoes and peppers and the paprika. Bring this to a boil, then reduce heat and let simmer for about 30 minutes. Add salt and pepper to taste.
Voila! Serve with a nice doughy bread (I prefer a nice loaf of Italian bread from a local bakery.) Makes for a nice light meal that even people who don't care for fish too much can enjoy! (My Dad dislikes fish and tucked into this quite enthusiastically.)
12 Cups of water
1 Fish (Catfish, Cod, or other really mild fish of your choosing. I prefer a fillet.)
2 Cubes of Knorr Fish Boullion
1-2 Green peppers, sliced
1-2 Peeled tomatoes
1 TBSP of Hot Paprika (or less for the wimps.
)Salt and pepper to taste
Bring the 12 cups of water to a boil, add the two fish cubes. *you add 6 cups per cube*
Bring all this to a nice boil, add fish. Let simmer until fish looks about halfway cooked, careful not to stir up the fish too much, as it'll fall apart in the broth. Add the tomatoes and peppers and the paprika. Bring this to a boil, then reduce heat and let simmer for about 30 minutes. Add salt and pepper to taste.
Voila! Serve with a nice doughy bread (I prefer a nice loaf of Italian bread from a local bakery.) Makes for a nice light meal that even people who don't care for fish too much can enjoy! (My Dad dislikes fish and tucked into this quite enthusiastically.)
DarthMom
Bluelighter
hey all, just picked up a panini press today, give me some ideas for some yummy sammiches please! i am pretty easy....the only thing i can think of that i don't like is mushrooms. even then, i will still eat then if they aren't the main ingredient. i am doing some googling, but thought this was a good spot to pick up some ideas also
Perpetual Indulgence
Bluelighter
- Joined
- Jun 13, 2004
- Messages
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oooooh let me get back to you later in the week...I am a panini princess
DarthMom
Bluelighter
yay! thanks sweetie
I got a panini grill for my wedding in september and i didnt use it till this last week. I AM LOVING IT!
I made this amazing italian sandwich...
You can make it as thick as you want but I will give you the ingredients.
- mortadella
- hot capicola
- salami
- provolone cheese
- oregano
- roasted red peppers
- red onion
- a sweet honey mustard
Im not sure if you have a press you need to use in a pan or the grill type. I have the grill type. I put the sandwich in and press down for 30 seconds...then I leave shut for about 4 mins. I had the temperature on just below med-high.
I also made a chicken quesadilla!
- shredded cooked chicken
- tortilla
- shredded cheese
- a little garlic powder
- cayenne pepper
Put ingredients on on half of the tortilla...fold over. Then close grill and press down for about 15 secs...cook about 4 mins on medium.
I also made a tuna salad sandwich cooked the same way as the italian sandwich above. I seriously love this thing.
I am going to try chicken breasts and steak next!
I made this amazing italian sandwich...
You can make it as thick as you want but I will give you the ingredients.
- mortadella
- hot capicola
- salami
- provolone cheese
- oregano
- roasted red peppers
- red onion
- a sweet honey mustard
Im not sure if you have a press you need to use in a pan or the grill type. I have the grill type. I put the sandwich in and press down for 30 seconds...then I leave shut for about 4 mins. I had the temperature on just below med-high.
I also made a chicken quesadilla!
- shredded cooked chicken
- tortilla
- shredded cheese
- a little garlic powder
- cayenne pepper
Put ingredients on on half of the tortilla...fold over. Then close grill and press down for about 15 secs...cook about 4 mins on medium.
I also made a tuna salad sandwich cooked the same way as the italian sandwich above. I seriously love this thing.
I am going to try chicken breasts and steak next!
DarthMom
Bluelighter
those sound good...mine doesn't have a temperature on it just on or off 
ocean
Bluelight Crew
Here is the easiest dinner in the world
Stuffed Sea Scallops
(no measuring here really)
Sea Scallops
Gorgonzola cheese
Dried figs
Bacon
- Slice the scallops Like Pac man- down the side but not all the way through. Stuff a good chunk of the gorgonzola and fig (i slice the figs first but you could do whole if you can fit em)
Wrap the scallops with bacon and put a toothpick through to seal your goodies in there- Lay out on cookie sheet and broil about 8 minutes turning them over halfway through cooking.
I make this with a raspberry sauce- its basically 2 spoonfuls of raspberry jam - some sliced figs and a little bit of red wine (or water) - saute it until its saucy and warm. serve on top of the scallops
Stuffed Sea Scallops
(no measuring here really
)Sea Scallops
Gorgonzola cheese
Dried figs
Bacon
- Slice the scallops Like Pac man- down the side but not all the way through. Stuff a good chunk of the gorgonzola and fig (i slice the figs first but you could do whole if you can fit em)
Wrap the scallops with bacon and put a toothpick through to seal your goodies in there- Lay out on cookie sheet and broil about 8 minutes turning them over halfway through cooking.
I make this with a raspberry sauce- its basically 2 spoonfuls of raspberry jam - some sliced figs and a little bit of red wine (or water) - saute it until its saucy and warm. serve on top of the scallops
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