fairnymph
Ex-Bluelighter
Ok, I feel like a jackass now. 
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The Recipe Thread!
- Thread starter FoxyKel
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ebola?
Bluelight Crew
er...why? You probably shouldn't. 
ebola
ebola
nowonmai
Bluelighter
MildKandy, There are ways to do chicken wings in the oven that leave them nicer then deep fried IMO. Basting frequently leaves a nice 'fried' flavour without having them soaked in fat.
Also, leave out the pre-mixed marinades and sauces... I mean anyone can grab a handful of chicken wings, dump them in a fryer and upend a bottle over them. If you want to make a nice stick BBQ type marinade, use stuff like chilli sauce, ketchup, smoked paprika and most important, treacle or molasses. Mix it up and slap it on. Yum.
Also, leave out the pre-mixed marinades and sauces... I mean anyone can grab a handful of chicken wings, dump them in a fryer and upend a bottle over them. If you want to make a nice stick BBQ type marinade, use stuff like chilli sauce, ketchup, smoked paprika and most important, treacle or molasses. Mix it up and slap it on. Yum.
nowonmai
Bluelighter
Something I made a few days ago... easy peasy and yum.
- Some minced (ground for the USers) lamb
- Rosemary sprigs
- Halloumi
Cut halloumi into little cubes.
Add some little sprigs of rosemary (or mint)
With wet hands, form a little handful of lamb into a ball around the halloumi and herb. Flatten slightly.
Repeat until finished.
Grill/fry and have in a pitta with some caramelised onions and yoghurt.
- Some minced (ground for the USers) lamb
- Rosemary sprigs
- Halloumi
Cut halloumi into little cubes.
Add some little sprigs of rosemary (or mint)
With wet hands, form a little handful of lamb into a ball around the halloumi and herb. Flatten slightly.
Repeat until finished.
Grill/fry and have in a pitta with some caramelised onions and yoghurt.
nowonmai
Bluelighter
I've done the same with minced veal and fois gras pate or parfait, smaller meatballs... fucking gorgeous if you can discount the cruelties necessary to achieve this.
ebola?
Bluelight Crew
yeah, sheesh.
Can we get back to the compassionate world of factory-farmed chicken?
ebola
Can we get back to the compassionate world of factory-farmed chicken?
ebola
nowonmai
Bluelighter
You can get organic, free range chicken, but not organic free-range force fed goose and duck.. .strange, that.
sickpuppy
Ex-Bluelighter
- Joined
- Jun 28, 2000
- Messages
- 5,306
Sickpuppy's Lima Beans & Neck Bone
Nothing easier.
You need:1)Lima Beans (The fresher the better.So go to your local farmers market or something.)
2)Neck Bone. You know chicken neck bone.Some people will swear by ham hocks in their lima beans,but trust me neck bone is better.
3)12-pack of beer( Your choice!)
1)Put lima beans in pot with neck bone.
2)Add salt,pepper and whatever spices you like.It's almost immpossible to fuck this up.
3)Cook on low covered. (The trick here is 'The slower the better'.That's what the 12 pack of beer is for.Well partly.If you drink at a normal pace[1 beer every 10-15 mins]by the time you finish the beer it'll be ready and you'll be hungry.)
Enjoy!!!
:D
Oh yeah BTW! There's nothing better for having some killer farts the next day.
Nothing easier.
You need:1)Lima Beans (The fresher the better.So go to your local farmers market or something.)
2)Neck Bone. You know chicken neck bone.Some people will swear by ham hocks in their lima beans,but trust me neck bone is better.
3)12-pack of beer( Your choice!)
1)Put lima beans in pot with neck bone.
2)Add salt,pepper and whatever spices you like.It's almost immpossible to fuck this up.
3)Cook on low covered. (The trick here is 'The slower the better'.That's what the 12 pack of beer is for.Well partly.If you drink at a normal pace[1 beer every 10-15 mins]by the time you finish the beer it'll be ready and you'll be hungry.)
Enjoy!!!
:D
Oh yeah BTW! There's nothing better for having some killer farts the next day.
ebola?
Bluelight Crew
got a vegan substitute for neck bone?
j/k
j/k
DarthMom
Bluelighter
there are so many complicated recipes in here!! I am lazy, 5 ingredients or less please :D
we are having bourbon chicken tonight and it is really yummy...
cup bourbon
1/2 cup worcestershire sauce
bit of ground ginger
bit of dried minced onions
1/2 cup brown sugar
mix up and marinate overnight. bake chicken slowly and serve over white rice.
can add some broccoli or other veggies in with the chicken for the last 30 minutes or so of the baking. my family wont eat veggies, so i dont bother.
we are having bourbon chicken tonight and it is really yummy...
cup bourbon
1/2 cup worcestershire sauce
bit of ground ginger
bit of dried minced onions
1/2 cup brown sugar
mix up and marinate overnight. bake chicken slowly and serve over white rice.
can add some broccoli or other veggies in with the chicken for the last 30 minutes or so of the baking. my family wont eat veggies, so i dont bother.
creamy potato soup
this is a super yummy soup i made for dinner last night. it was really quick to make and rather healthy too
creamy potato soup
1/2 cup or so of chopped carrots
1/2 cup or so of chopped celery
1 cup or so of frozen potatoes o'brien
1 package of already made mashed potatoes (or you can make your own, you would need about 3 cups)
1 can of fat free chicken broth
1/2 cup skim milk
1 pressed garlic clove
1/2 cup reduced fat sour cream
1. combine everything but the sour cream in a pot. you might want to add some salt and pepper or other seasonings too depending on your likes...
2. bring the soup to a boil and then let it simmer for about 15 minutes
3. remove from heat and mix in the sour cream right before serving
4. add some toppings like cheese or bacon or whatnot if you want and eat
this is a super yummy soup i made for dinner last night. it was really quick to make and rather healthy too
creamy potato soup
1/2 cup or so of chopped carrots
1/2 cup or so of chopped celery
1 cup or so of frozen potatoes o'brien
1 package of already made mashed potatoes (or you can make your own, you would need about 3 cups)
1 can of fat free chicken broth
1/2 cup skim milk
1 pressed garlic clove
1/2 cup reduced fat sour cream
1. combine everything but the sour cream in a pot. you might want to add some salt and pepper or other seasonings too depending on your likes...
2. bring the soup to a boil and then let it simmer for about 15 minutes
3. remove from heat and mix in the sour cream right before serving
4. add some toppings like cheese or bacon or whatnot if you want and eat
fairnymph
Ex-Bluelighter
Hearty Beef Stew
Hearty Beef Stew
A recipe of my own devising.
2-3 tablespoons olive oil to sautee
1 1/4 cup thinly sliced shallots
2 slices turkey bacon, very finely chopped
1 large carrot, thinner part cut into thin rounds, thicker part cut into half lengthwise and then into thin semicircles
1 stalk celery, very finely chopped
3 medium sized cloves garlic, very finely chopped
1 pound beef/steak, cut into approx. 1x1x1 inch cubes
2 bay leaves
several (toddler's handful) sprigs of fresh thyme
1 1/4 cup good, strong red wine, such as cabernet sauvignon, chianti, or bordeaux
3 tablespoons tomato paste
sea salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley
Sautee the shallots and bacon in the olive oil on low heat until shallots are translucent. Add carrot, celery, bay leaves, and thyme, sautee on low heat for 5-10 min more, until all ingredients are soft (except bay leaves, which will still be crunchy!). Add garlic, sautee for 3 minutes more. Add beef/steak, turn up heat to medium, and sautee till most of the beef is browned, about 5 min. Add wine and tomato paste; mix well. Leave to cook on medium heat until stew is bubbling, then turn down to low heat and simmer for 20-40 minutes, depending on how soft you like your stew-constituents. In the last 1-2 min of cooking, throw in the parsley.
Serve over yukon gold mashed potatoes (I make mine with 3 large potatoes, diced and boiled in salted water, then drained and mashed with a potato ricer. Then pour in 1/4 cup melted butter, stir thoroughly, then add 1/4 cup HOT half and half. Season with salt and pepper.)
Hearty Beef Stew
A recipe of my own devising.
2-3 tablespoons olive oil to sautee
1 1/4 cup thinly sliced shallots
2 slices turkey bacon, very finely chopped
1 large carrot, thinner part cut into thin rounds, thicker part cut into half lengthwise and then into thin semicircles
1 stalk celery, very finely chopped
3 medium sized cloves garlic, very finely chopped
1 pound beef/steak, cut into approx. 1x1x1 inch cubes
2 bay leaves
several (toddler's handful) sprigs of fresh thyme
1 1/4 cup good, strong red wine, such as cabernet sauvignon, chianti, or bordeaux
3 tablespoons tomato paste
sea salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley
Sautee the shallots and bacon in the olive oil on low heat until shallots are translucent. Add carrot, celery, bay leaves, and thyme, sautee on low heat for 5-10 min more, until all ingredients are soft (except bay leaves, which will still be crunchy!). Add garlic, sautee for 3 minutes more. Add beef/steak, turn up heat to medium, and sautee till most of the beef is browned, about 5 min. Add wine and tomato paste; mix well. Leave to cook on medium heat until stew is bubbling, then turn down to low heat and simmer for 20-40 minutes, depending on how soft you like your stew-constituents. In the last 1-2 min of cooking, throw in the parsley.
Serve over yukon gold mashed potatoes (I make mine with 3 large potatoes, diced and boiled in salted water, then drained and mashed with a potato ricer. Then pour in 1/4 cup melted butter, stir thoroughly, then add 1/4 cup HOT half and half. Season with salt and pepper.)
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fairnymph
Ex-Bluelighter
Lentil Loaf with Mushroom and Shallot Gravy (vegan/vegetarian)
Lentil Loaf
1 tablespoon olive oil
1 stalk celery very finely chopped
1/2 medium carrot very finely chopped
1 larger onion very finely chopped
8 small cloves garlic, very finely chopped
2 cubes vegetable bouillon
2.5 cups soaked and drained mixed lentils (red, brown, and french - equal parts)
1.5 cups soaked and drained split peas
1 can tomato paste
2 large eggs beaten -- if you want to make it vegan, use egg replacer or substitute 1/4 breadcrumbs and 1/4 cup silken tofu
2 teaspoons fresh ground black pepper
3/4 cup breadcrumbs
Saute the celery, onion, and carrot till soft in the olive oil, on low-medium heat in a medium-sized pot. Add in the garlic, saute for 3 minutes more. Add the lentis, split pease, bouillon, and enough water to almost cover the mixture, but not quite. Simmer on low heat for 2 hours.
Take pot off heat, allow to cool (or put in fridge overnight) and then mix in tomato paste, and then season with sea salt to taste. When salty enough, add in breacrumbs, eggs, and black pepper.
Spoon mixture into a greased loaf pan, and bake at 350 degrees for 1.5 hours.
Mushroom and Shallot Gravy
3 tablespoons butter or olive oil
9 large shallots, thinly sliced
4 oz white or crimini mushrooms, thinly sliced
1 cup nutritional yeast (the flaky yellow stuff)
1/4 cup soy sauce
3/4 cup beer or white wine
freshly ground black pepper
Saute the shallots in butter/oil until translucent and brown at the edges. Add the mushrooms and saute for 3 min more. Then add the rest of the ingredients, and simmer for 3-5 minutes. If gravy is too thick, add beer/wine to thin. If too thin, thicken with extra nutritional yeast.
This gravy is really good, so if you're like my husband you'll want a lot, and you might want to consider doubling the recipe (he made me make more!).
Both recipes are heavily revised versions of dishes my mother used to make.
Lentil Loaf
1 tablespoon olive oil
1 stalk celery very finely chopped
1/2 medium carrot very finely chopped
1 larger onion very finely chopped
8 small cloves garlic, very finely chopped
2 cubes vegetable bouillon
2.5 cups soaked and drained mixed lentils (red, brown, and french - equal parts)
1.5 cups soaked and drained split peas
1 can tomato paste
2 large eggs beaten -- if you want to make it vegan, use egg replacer or substitute 1/4 breadcrumbs and 1/4 cup silken tofu
2 teaspoons fresh ground black pepper
3/4 cup breadcrumbs
Saute the celery, onion, and carrot till soft in the olive oil, on low-medium heat in a medium-sized pot. Add in the garlic, saute for 3 minutes more. Add the lentis, split pease, bouillon, and enough water to almost cover the mixture, but not quite. Simmer on low heat for 2 hours.
Take pot off heat, allow to cool (or put in fridge overnight) and then mix in tomato paste, and then season with sea salt to taste. When salty enough, add in breacrumbs, eggs, and black pepper.
Spoon mixture into a greased loaf pan, and bake at 350 degrees for 1.5 hours.
Mushroom and Shallot Gravy
3 tablespoons butter or olive oil
9 large shallots, thinly sliced
4 oz white or crimini mushrooms, thinly sliced
1 cup nutritional yeast (the flaky yellow stuff)
1/4 cup soy sauce
3/4 cup beer or white wine
freshly ground black pepper
Saute the shallots in butter/oil until translucent and brown at the edges. Add the mushrooms and saute for 3 min more. Then add the rest of the ingredients, and simmer for 3-5 minutes. If gravy is too thick, add beer/wine to thin. If too thin, thicken with extra nutritional yeast.
This gravy is really good, so if you're like my husband you'll want a lot, and you might want to consider doubling the recipe (he made me make more!).
Both recipes are heavily revised versions of dishes my mother used to make.
fairnymph
Ex-Bluelighter
Chicken with Port and Mushrooms
A recipe of my own devising.
Chicken With Port & Mushrooms
2/3 cup finely chopped shallots
3 tbsp butter
8 oz sliced white or crimini mushrooms (stems removed)
2 small or one very large chicken breast, cut into 8 or so thin fillet-like pieces
1/2 cup red port
1/2 cube chicken bouillon
1/2 cube vegetable bouillon
2 tbsp finely chopped fresh parsley
1/3 cup heavy cream
sea salt and freshly ground black pepper to thicken
1-2 tsp flour, as necessary, to thicken
1 package fresh or dried wide egg noodles, such as pappardelle or tagliatelle (or fettucine if you can't aquire the former)
In a medium skillet, saute the shallots in the butter on low heat until the shallots are golden brown in colour. Add bouillon cubes and dissolve, then toss in the port. Add in the mushrooms and saute/simmmer until mushrooms are fully soft. Turn up heat to medium, then add the chicken pieces -- put them directly on the bottom of the skillet, moving mushrooms out of the way to do so, then covering each chicken piece with mushrooms. Simmer for 5 minutes, then flip chicken pieces and recover with mushrooms, cooking for 5-10 more minutes. Add parsley and cream, sea salt, and freshly ground pepper to taste. Stir and simmer for a few more minutes. Sprinkle in some flour if necessary to thicken the sauce.
Serve over egg noodles!
A recipe of my own devising.
Chicken With Port & Mushrooms
2/3 cup finely chopped shallots
3 tbsp butter
8 oz sliced white or crimini mushrooms (stems removed)
2 small or one very large chicken breast, cut into 8 or so thin fillet-like pieces
1/2 cup red port
1/2 cube chicken bouillon
1/2 cube vegetable bouillon
2 tbsp finely chopped fresh parsley
1/3 cup heavy cream
sea salt and freshly ground black pepper to thicken
1-2 tsp flour, as necessary, to thicken
1 package fresh or dried wide egg noodles, such as pappardelle or tagliatelle (or fettucine if you can't aquire the former)
In a medium skillet, saute the shallots in the butter on low heat until the shallots are golden brown in colour. Add bouillon cubes and dissolve, then toss in the port. Add in the mushrooms and saute/simmmer until mushrooms are fully soft. Turn up heat to medium, then add the chicken pieces -- put them directly on the bottom of the skillet, moving mushrooms out of the way to do so, then covering each chicken piece with mushrooms. Simmer for 5 minutes, then flip chicken pieces and recover with mushrooms, cooking for 5-10 more minutes. Add parsley and cream, sea salt, and freshly ground pepper to taste. Stir and simmer for a few more minutes. Sprinkle in some flour if necessary to thicken the sauce.
Serve over egg noodles!
fairnymph
Ex-Bluelighter
Pesto
I just made some pesto with the rest of my summer's basil plants, here's my recipe:
Traditional Basil Pesto
In food processor or blender, combine the following and puree until smooth:
3 cups, packed, fresh basil
1 cup extra virgin olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 cup freshly grated parmeggiano-reggiano cheese
3/4 cup toasted (I do 3 min then stir then 3 min more, in a 400 degree oven) pine nuts
4 medium cloves garlic
Makes just over 2 cups of pesto.
I served this with angel hair, black pepper grilled chicken, and roasted yellow peppers on top.
I just made some pesto with the rest of my summer's basil plants, here's my recipe:
Traditional Basil Pesto
In food processor or blender, combine the following and puree until smooth:
3 cups, packed, fresh basil
1 cup extra virgin olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
1/2 cup freshly grated parmeggiano-reggiano cheese
3/4 cup toasted (I do 3 min then stir then 3 min more, in a 400 degree oven) pine nuts
4 medium cloves garlic
Makes just over 2 cups of pesto.
I served this with angel hair, black pepper grilled chicken, and roasted yellow peppers on top.
DarthMom
Bluelighter
pesto sauce is a fabulous addition to anyones oft used recipes. It is absolutely delicious, healthy and so easy to make. I planted a ton of basil plants just for our pesto Love it!!!
we almost always have it with pasta and chicken, and it is great on bread...and in the mornings, i use leftovers in scrambled eggs
those who like creamy sauces just need to add a bit of heavy whipping cream YUMM!!
we almost always have it with pasta and chicken, and it is great on bread...and in the mornings, i use leftovers in scrambled eggs
those who like creamy sauces just need to add a bit of heavy whipping cream YUMM!!
miss starry
Bluelighter
this is one of my favorite easy recipes.
Stir-Fried Ramen Noodles with Beef and Vegetables
1 lb. ground beef
1 package frozen mixed vegetables (i like broccoli, snow peas, mushrooms, etc.)
2 packages Oriental flavor ramen noodles
2 cups water
Brown the ground beef in a large skillet. Add the seasoning from the ramen noodles to the meat and stir. Add two cups water and the ramen noodles (broken up) to the skillet and stir. Add the frozen veggies. Turn the heat down and cover, stirring occasionally until everything is cooked.
I like this dish a little more spicy, so I add soy sauce and hot chili sauce.
Stir-Fried Ramen Noodles with Beef and Vegetables
1 lb. ground beef
1 package frozen mixed vegetables (i like broccoli, snow peas, mushrooms, etc.)
2 packages Oriental flavor ramen noodles
2 cups water
Brown the ground beef in a large skillet. Add the seasoning from the ramen noodles to the meat and stir. Add two cups water and the ramen noodles (broken up) to the skillet and stir. Add the frozen veggies. Turn the heat down and cover, stirring occasionally until everything is cooked.
I like this dish a little more spicy, so I add soy sauce and hot chili sauce.
ChemicalSmiles
Ex-Bluelighter
That pesto is good. I gottaost this bbq wing recipe I got!!!!!!!!!! Its dank
ebola?
Bluelight Crew
>>Lentil Loaf with Mushroom and Shallot Gravy (vegan/vegetarian)>>
NOW, it's on.
My pesto:
~3-4 cups (packed) fresh basil, washed and stems trimmed
½ cup roasted cashews (it sounds weird, but it's actually wonderful)
1/3 cup extra virgin olive oil
1/3 cup nutritional yeast flakes
~1/6 cup lemon juice
5 cloves garlic, minced (or to taste...it is really garlicky)
1 tsp sea salt (or to taste)
1 tsp ground black pepper
serve over whatever the fuck you'd like.
ebola
NOW, it's on.
My pesto:
~3-4 cups (packed) fresh basil, washed and stems trimmed
½ cup roasted cashews (it sounds weird, but it's actually wonderful)
1/3 cup extra virgin olive oil
1/3 cup nutritional yeast flakes
~1/6 cup lemon juice
5 cloves garlic, minced (or to taste...it is really garlicky)
1 tsp sea salt (or to taste)
1 tsp ground black pepper
serve over whatever the fuck you'd like.
ebola
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