fairnymph
Ex-Bluelighter
nowonmai -- I demand that you post recipes not including seafood.
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The Recipe Thread!
- Thread starter FoxyKel
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Mariposa
Bluelight Crew
animal_cookie - I looked a broccoli salad recipe up for you. I haven't tried it, but I think it looks excellent! I will probably try it for the first spring picnic or something.
Broccoli Salad
I will share a recipe that is always a hit. I wasn't sure whether to put this in the slow cooker thread or this one, it can be done in a slow cooker or a large saucepan - your call. It's worked both ways for me. It is also vegan without the toppings, provided you trust the source of the beans. Trader Joe's organic black beans are my preferred main ingredient and I am 99% sure they're vegan.
This recipe is my own, but for the basis I credit my friend Melissa's mom in Miami.
She makes hers with pork and canned tomatoes, I leave both out but you can add them if you want. This yields about 2-3 main dish servings or 4 side dish servings, and the recipe can be doubled or tripled with no problems, especially if you have a larger slow cooker than I do. This recipe is PERFECT for my 1.5 qt slow cooker.
Black Beans & Rice
INGREDIENTS:
2 regular sized cans black beans (16 oz, I think)
1/2 to 1 cup white wine or beer (depending how saucy you like them)
1 finely chopped small yellow sweet (preferably Maui or Vidalia) onion or 2 regular size shallots
I clove finely minced fresh garlic
1 bay leaf
Olive oil for sauteeing
Kosher salt and pepper to taste
To garnish (any/all to taste):
Purple onion
Monterey or pepper jack cheese
Cilantro
Sour cream
For the rice:
1 cup white or brown rice (I use basmati or jasmine - it's delicious and fluffy and the texture is perfect). If you're in a pinch, Minute parboiled rice in a bag is edible, I suppose.
2 cups liquid (choose from veggie, chicken broth or water - broth will flavor it better. I use low sodium Swanson's Natural Goodness chicken broth ideally)
1. Saute your onion and garlic in a small amount of olive oil.
2. Empty cans of beans and place in a colander for rinsing (note: you will not get gas if you rinse your beans, little known trick) with cool water.
3. When onion and garlic are caramelized (i.e., browned without being burned) set aside.
4. Place black beans into either your slow cooker or a large saucepan. Add onion and garlic, bay leaf, and a few dashes salt and pepper.
For the slow cooker: Simmer on low, covered, 3-5 hours. It's safe to taste and see when it's done b/c there is no meat.
For the stove: Crank it up till it's barely boiling, then turn to low, cover and forget about it for 1 1/2 or 2 hours.
5. Now make the rice. You can add the liquid to the rice and simmer it, or cook it in a rice cooker (best option), but my way is to saute the rice lightly in olive oil, add the liquid, bring to a boil, reduce the heat, put the lid on it and DO NOT LIFT THE LID FOR 20 MINUTES. (That's really important.)
6. Turn everything off, serve in bowls with the rice at the bottom and garnish... and enjoy a healthy, easy meal.
Broccoli Salad
I will share a recipe that is always a hit. I wasn't sure whether to put this in the slow cooker thread or this one, it can be done in a slow cooker or a large saucepan - your call. It's worked both ways for me. It is also vegan without the toppings, provided you trust the source of the beans. Trader Joe's organic black beans are my preferred main ingredient and I am 99% sure they're vegan.
This recipe is my own, but for the basis I credit my friend Melissa's mom in Miami.
She makes hers with pork and canned tomatoes, I leave both out but you can add them if you want. This yields about 2-3 main dish servings or 4 side dish servings, and the recipe can be doubled or tripled with no problems, especially if you have a larger slow cooker than I do. This recipe is PERFECT for my 1.5 qt slow cooker.Black Beans & Rice
INGREDIENTS:
2 regular sized cans black beans (16 oz, I think)
1/2 to 1 cup white wine or beer (depending how saucy you like them)
1 finely chopped small yellow sweet (preferably Maui or Vidalia) onion or 2 regular size shallots
I clove finely minced fresh garlic
1 bay leaf
Olive oil for sauteeing
Kosher salt and pepper to taste
To garnish (any/all to taste):
Purple onion
Monterey or pepper jack cheese
Cilantro
Sour cream
For the rice:
1 cup white or brown rice (I use basmati or jasmine - it's delicious and fluffy and the texture is perfect). If you're in a pinch, Minute parboiled rice in a bag is edible, I suppose.
2 cups liquid (choose from veggie, chicken broth or water - broth will flavor it better. I use low sodium Swanson's Natural Goodness chicken broth ideally)
1. Saute your onion and garlic in a small amount of olive oil.
2. Empty cans of beans and place in a colander for rinsing (note: you will not get gas if you rinse your beans, little known trick) with cool water.
3. When onion and garlic are caramelized (i.e., browned without being burned) set aside.
4. Place black beans into either your slow cooker or a large saucepan. Add onion and garlic, bay leaf, and a few dashes salt and pepper.
For the slow cooker: Simmer on low, covered, 3-5 hours. It's safe to taste and see when it's done b/c there is no meat.
For the stove: Crank it up till it's barely boiling, then turn to low, cover and forget about it for 1 1/2 or 2 hours.
5. Now make the rice. You can add the liquid to the rice and simmer it, or cook it in a rice cooker (best option), but my way is to saute the rice lightly in olive oil, add the liquid, bring to a boil, reduce the heat, put the lid on it and DO NOT LIFT THE LID FOR 20 MINUTES. (That's really important.)
6. Turn everything off, serve in bowls with the rice at the bottom and garnish... and enjoy a healthy, easy meal.
ebola?
Bluelight Crew
sounds great!
and, yeah, beans are actually rarely a problem unless refried.
ebola
and, yeah, beans are actually rarely a problem unless refried.
ebola
thanks mariposa
let me know if you try it out. the dressing i get from recipes always ends up too tart, too sweet or too whatever. then i spend forever add more of this and that to make it taste right. if i was smart i would pay attention to what i am doing, but alas...
let me know if you try it out. the dressing i get from recipes always ends up too tart, too sweet or too whatever. then i spend forever add more of this and that to make it taste right. if i was smart i would pay attention to what i am doing, but alas...
Mariposa
Bluelight Crew
PLEASE do try the black beans and rice recipe and let me know if it's as amazing as I (and family, friends and bf for whom I've made it) think it is... I don't know anyone else who's made it, and recipes are only words until they're duplicated.
animal_cookie... I reviewed the broccoli salad recipe I posted one more time taking note of your comments. May I suggest that you substitute the 2 tbsp vinegar for 2 tbsp balsamic vinegar, substitute the 1/2 cup sugar for 1/2 to 1/3 cup lightly warmed honey, and add either 1 tbsp dijon mustard to the whole mix or 1/2 tsp (yes, tablespoon) of either powder mustard or wasabi paste?
Let me see if I can find the time to try that variation. It sounds great to me, hope it sounds good to you.
ps - I find for larger salads I get better results from canola mayo than I do egg mayo (seems it blends a lot better and tastes great too)...
anyone want a recipe for potato salad with pickles? :D
animal_cookie... I reviewed the broccoli salad recipe I posted one more time taking note of your comments. May I suggest that you substitute the 2 tbsp vinegar for 2 tbsp balsamic vinegar, substitute the 1/2 cup sugar for 1/2 to 1/3 cup lightly warmed honey, and add either 1 tbsp dijon mustard to the whole mix or 1/2 tsp (yes, tablespoon) of either powder mustard or wasabi paste?
Let me see if I can find the time to try that variation. It sounds great to me, hope it sounds good to you.
ps - I find for larger salads I get better results from canola mayo than I do egg mayo (seems it blends a lot better and tastes great too)...
anyone want a recipe for potato salad with pickles? :D
ChemicalSmiles
Ex-Bluelighter
Anyone want to contribute any good chicken wing recipes.... im digging up a jamaican jerk recipe thats great right now
Mariposa
Bluelight Crew
I was in the mood for something other than potatoes, so I decided to make mashed cauliflower last night. Only one problem: the boyfriend hates cauliflower! I told him he would not hate it this way, and I was right - glad I made enough for seconds.
A great, REALLY easy side dish that can be made vegan; substitute extra virgin olive oil for the butter. DO NOT use margarine (in general - it's the stuff of the devil).
Mashed Cauliflower
1 head cauliflower
Butter
Salt
Paprika (if desired)
Cracked black pepper
1. Boil the cauliflower until it's very, very soft.
2. Drain in a colander.
3. Return to pan with a few pats butter, salt and pepper and paprika to taste.
4. Mash until desired consistency, and serve hot.
:D It's delicious!
A great, REALLY easy side dish that can be made vegan; substitute extra virgin olive oil for the butter. DO NOT use margarine (in general - it's the stuff of the devil).
Mashed Cauliflower
1 head cauliflower
Butter
Salt
Paprika (if desired)
Cracked black pepper
1. Boil the cauliflower until it's very, very soft.
2. Drain in a colander.
3. Return to pan with a few pats butter, salt and pepper and paprika to taste.
4. Mash until desired consistency, and serve hot.
:D It's delicious!
ChemicalSmiles
Ex-Bluelighter
my dad would love this :D
wizekrak
Bluelight Crew
- Joined
- Feb 20, 2000
- Messages
- 4,250
One of my staple meals.
Grill a tenderloin steak, cook some frozen peas, and pan fry some sliced potatoes. It can be done in under 10 minutes.
I'm very utilitarian when it comes to cooking, but I don't really have a sense of smell, or if I do it's very weak so most of the "complicated" foods are lost on me. Usually I just cooke some frozen vegetables, or eat them raw (fresh) and grill some sort of fish/chicken/steak seasoned to taste. Plus I get no joy from eating, if I could live without ever having to eat again I would.
Grill a tenderloin steak, cook some frozen peas, and pan fry some sliced potatoes. It can be done in under 10 minutes.
I'm very utilitarian when it comes to cooking, but I don't really have a sense of smell, or if I do it's very weak so most of the "complicated" foods are lost on me. Usually I just cooke some frozen vegetables, or eat them raw (fresh) and grill some sort of fish/chicken/steak seasoned to taste. Plus I get no joy from eating, if I could live without ever having to eat again I would.
oops. i meant to hit edit not delete.
Let me just say this is absolutely the best banana dessert i think ive ever had. just made it for the bf and he loves it too!
banana foster
3 Bananas - cut in half length-wise and then cut in half by width.
1 cup brown sugar
1/2 tspn cinammon
1/4 cup butter
1/4 cup banana liquer
1/4 cup dark rum (i made it with the rum but i think i actually like it with or without, i tried it before adding the dark rum)
1. Melt butter in pan
2. Add cinnamon, brown sugar, banana liquer...simmer 2 mins
3. Add bananas and cook for 4-5 mins (till they are tender)
4. Add dark rum and ignite with long match, stir till flame goes out
Serve over vanilla ice cream.
So easy to make and so damn good!
Let me just say this is absolutely the best banana dessert i think ive ever had. just made it for the bf and he loves it too!
banana foster
3 Bananas - cut in half length-wise and then cut in half by width.
1 cup brown sugar
1/2 tspn cinammon
1/4 cup butter
1/4 cup banana liquer
1/4 cup dark rum (i made it with the rum but i think i actually like it with or without, i tried it before adding the dark rum)
1. Melt butter in pan
2. Add cinnamon, brown sugar, banana liquer...simmer 2 mins
3. Add bananas and cook for 4-5 mins (till they are tender)
4. Add dark rum and ignite with long match, stir till flame goes out
Serve over vanilla ice cream.
So easy to make and so damn good!
randycaver
Bluelight Crew
- Joined
- Dec 2, 2001
- Messages
- 21,709
^ that is definitely a yummy dessert. ive had it numerous times
miss starry
Bluelighter
wizekrak said:
Ugh, you sound like my grandma, she's always going on and on about how food isn't important to her.
To me, food is one of the most enjoyable things in life. I LOVE eating good food and trying new, tasty things.
But to each his own, I guess.
ChemicalSmiles
Ex-Bluelighter
mmmmm food.... stoned
nowonmai
Bluelighter
wizekrak said:
I think that's one of the saddest things I've ever heard.
ravinpunk
Bluelighter
dreamgirlie19 said:
Cherries Jubilee:
Pretty much the same thing as the bananas foster recipe you posted earlier, just sub cherries for bananas, and kirsch (cherry liqueur) for the booze. If you can't find kirsch, chambord would work too. You can do this sort of thing with most any fruit that will hold up to cooking: apples, peaches, strawberries, I've even had some success with blueberries (you just have to cook them just enough to warm them through, otherwise they'll turn to mush.)
Just play around with the fruit, booze and ice cream flavors until you find something you like.
Apples/rum/cinnamon ice cream is one of my favorites.
ChemicalSmiles
Ex-Bluelighter
Pico Salsa Mix
2 Large Tomatoes
2 Small Purple Onions
5 Tablespoons of Lime Juice
Small amount of cilantro
Its good stuff.... and its good on a taco!
2 Large Tomatoes
2 Small Purple Onions
5 Tablespoons of Lime Juice
Small amount of cilantro
Its good stuff.... and its good on a taco!
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