that quinoa receipe sounds awesome! i need to try it out

4/18/2012 9:28:13 AM

^ yah! A co-worker of mine made it. The avocado made it very similar to a nacho dip. We were eating them w/ tortillas.

4/18/2012 7:40:43 PM

I need a good knife for chopping herbs. What do you guys use? I have nothing but steak knives and table knives.

4/21/2012 7:39:35 PM

took a sushi making class today- and just as I suspected, cooking the rice right is the biggest trick!


I learned a couple of little things from a master sushi dude, but I'm very glad we have a rice cooker (so we can't over cook it) and we now know what we need to add to the rice to make it super dooper sticky... I feel like we could host a sushi night in the near future!

4/21/2012 7:45:31 PM

Rice Vinegar? To make the rice really sticky.

4/21/2012 9:25:02 PM

4/21/2012 9:29:16 PM

Anyone got a good base recipe for non-dairy ice cream?

4/27/2012 4:43:50 PM

^^I kind of want to pin that on pinterest, with a corresponding "recipe".

4/27/2012 4:46:17 PM

^^ I recommend checking out a copy of The Vegan Scoop.

4/27/2012 5:34:56 PM

vice cream is a good one too

4/28/2012 2:18:11 AM

for krallum. Mother's Day dinner consisted of:

Chicken Trombino
http://beta.abc.go.com/shows/the-chew/recipes/Chicken-Trombino-Ralph-Italian-Restaurant

Vegetable Tian
http://www.fortheloveofcooking.net/2009/02/vegetable-tian.html

White Chocolate Lemon Mousse Pie
http://www.godiva.com/recipes/recipe.aspx?id=585


It was all freaking delicious.

5/13/2012 9:35:13 PM

nvm

I'm Krallum and I approved this message.

[Edited on May 25, 2012 at 12:49 AM. Reason : i'll just google it]

5/25/2012 12:47:50 AM

Made me these strawberry peach muffins since it's spring fruit season!

5/28/2012 2:20:06 PM

I need some cookbook help.

I had the perfect gift planned for my friend's wedding present, but then I found out that the cookbook I was going to include as part of it is no longer in print and used copies are ridiculously expensive for some god unknown reason.

So now I'm looking for some cookbook ideas. I was thinking maybe this one?

http://www.amazon.com/Everyday-Food-Great-Fast/dp/0307354164/ref=sr_1_5?ie=UTF8&qid=1338828866&sr=8-5

It's divided by seasons which I know she'd really like and she's kind of a lazy cook so quick meals are good for her as well. And I figure you can't go wrong with Martha Stewart

Any other suggestions?

6/4/2012 12:59:12 PM

that book looks fun! and it looks like the recipes are simple and use basic ingredients you would normally have around the house.

anyone have a good eggplant recipe? no eggplant parm - i try not to have cheese

6/4/2012 1:42:27 PM

just make sure she isn't the health food type. Martha's recipes are NOT light.

6/4/2012 1:45:26 PM

^ haha she's definitely not

^^ This is one of my favorite ways to use eggplant: http://www.epicurious.com/recipes/food/views/Mediterranean-Couscous-Salad-with-Roasted-Vegetables-4318

6/4/2012 1:53:23 PM

well, my favorite eggplant dishes are definitely with cheese- rollatini, moussaka, roasted and added to marinara for spaghetti.


I also love baba ganouj and baigan bartha, middle eastern and indian takes on roasted eggplants.

stirfried eggplants are amazing, but not really with the big italian ones, which i assume you have.

ratatouille might be up your boat though- tons of veggies, very low in fat.

[Edited on June 4, 2012 at 2:04 PM. Reason : ^do you add the sausage to that recipe?]

6/4/2012 1:59:11 PM

I haven't tried it with sausage but I usually serve it as a side to fish or chicken or something.

6/4/2012 2:10:33 PM

thanks ladies!

Kroger was out of brussel sprouts (because i have a problem and am addicted) so i decided to pick up some eggplant. i usually bake it in the oven. i made some really good ricotta roll ups with it a while back but i try to stay away from the deliciousness that is ricotta cheese

6/4/2012 2:36:33 PM

do you like veggie burgers? these look kinda fun. boca burgers arent great though.

http://www.kraftrecipes.com/recipes/eggplant-stackers-123663.aspx



this recipe was going around on pinterest that looks like eggplant would be good


http://pinterest.com/pin/225320787577298299/

[Edited on June 4, 2012 at 5:06 PM. Reason : ]

6/4/2012 4:56:55 PM

Damn that torte does look good. Might have to try that with my next zucchini harvest.

6/4/2012 6:10:40 PM

^^That sounds totally amazing.

6/11/2012 7:07:51 PM

Anyone have good bok choy ideas? I made a stir fry tonight but it was a little bland. Need some other simple ideas. I have to consume it regularly & want to enjoy it

6/11/2012 7:20:45 PM

the thai place i go to way too frequently puts bok choy in their wonton soup. it adds a good crunch I love it.

also, I invented this tonight you guys. and it was goooooooooooood. great dish if you're trying to cut down on calories (lol sodium is sort of ridiculous though )

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2139502&ff=1

6/11/2012 8:50:00 PM

Healthwise, do you all prefer ground turkey or ground beef (90/10) ?

Tastewise, well I guess it depends on the dish, now doesn't it?!

6/25/2012 7:15:00 PM

i prefer 93-7 or 96-4 for taste and health in almost all cases

6/25/2012 7:44:13 PM

GREEN JAY's maple pecan bundt cake




Ingredients
--------------------
Pecan filling
75g plain flour
30g soft unsalted butter
1 tablepoon ground cinnamon (substitute 1 tsp of nutmeg and/or ginger for a spice cake!)
150g pecans (or walnuts), roughly chopped
125ml maple syrup (can substitute same volume of honey + 2 tbsp hot water)


Cake
450g plain flour
2 teaspoon baking powder
1 teaspoon bicarbonate of soda
190g soft unsalted butter
225g granulated sugar
3 eggs
250ml mayonaise (half-fat helmanns works fine, but a low-salt variety would be better!)
125 ml crème fraîche or sour cream
1–2 teaspoons icing sugar, for decoration (optional)
----------------------

Directions

1. Preheat to 350°F/180°C. Toast pecans until they have browned up, if using. Grease a large bundt or ring pan. Remember to flip it over for a few minutes before filling, so the oil can re-distribute.

2.  Make the filling for the cake by mixing together the 75g flour and 30g butter with a fork, till you end up with the sort of mixture you’d expect when making crumble topping. Then, still using the fork, mix in the cinnamon, chopped pecans (or walnuts) and maple syrup, to form a sticky, bumpy paste. Set aside for a moment.

3 For the cake, measure the 450g flour, the baking powder and bicarb into a bowl.

4 Now, cream the butter and sugar (i.e. beat well together until light in texture and pale in colour), then beat in 1 tablespoon of the flour mixture, then 1 egg, then another tablespoonful of flour mixture followed by the second egg.

5 Add the rest of the flour mixture beating as you go, and then finally the crème fraîche or sour cream. You should expect to end up with a fairly firm cake batter.

6 Spoon just more than half the cake batter into the oiled bundt tin. Spread the mixture up the sides a little and around the funnel of the tin to create a rim. You don’t want the sticky filling to leak out to the sides of the tin.

[Edited on July 3, 2012 at 1:42 PM. Reason : giant pic]

7/3/2012 1:37:47 PM

Thinking I'll try that tomorrow!

7/3/2012 9:34:45 PM

So I saw this on Pinterest and want to try it.

Basically an easy way to make taco salad shells

http://www.savvyhousekeeping.com/make-your-own-taco-bowls-with-a-muffin-tin/

7/26/2012 3:01:22 PM

Probably gonna try to make my favorite meal on the planet in the morning. Kinda involved so i'll let you guys know how it goes. I pray it goes well

I'm Krallum and I approved this message.

8/11/2012 12:04:20 AM

Semi-frozen boneless beef short ribs sliced thinly. Marinate in soy sauce, worechester and garlic. Pan fry in a cast iron skillet for just a minute each side.

8/27/2012 6:50:41 PM

I got some red apple balsamic today that is kind of amazing. Any ideas on things to do with it? I'm thinking some kind of raspberry goat cheese crostini/salad would be good.

8/27/2012 7:13:49 PM

some of my recent eats:


kale salad




bok choy frittata




pretty simple but the goat cheese on the sweet potato will blow your mind. side of steamed & seasoned bok choy


and one of my fav snacks....




gouda cheese & craisins w popcorn. i pop mine on the stove & just add salt & pepper

[Edited on August 27, 2012 at 11:07 PM. Reason : fixed it]

8/27/2012 11:06:13 PM

Help me out, chefs! I am looking for a healthy recipe for a breakfast bar or breakfast cookie. I am also open to other fix ahead one handed breakfasts. There are way too many recipes online to just pick one, so I'm hitting up my TWW brain trust.

9/2/2012 8:56:26 AM

I make pumpkin pancakes that I easily switched over to muffins the other day:

1 1/4 uncooked oats
1/2 cup flour (I take 1/2 cup oats and grind them in my ninja chop)
1/4 cup water
1/2 cup puréed pumpkin
1 tsp baking soda
1/4 tsp salt
2 tablespoons chia seeds (optional)
Shake on cinnamon to taste

Mix together. Set oven to 350. Pour in muffin tins and bake for about 12 minutes.

9/2/2012 9:16:06 AM

I like these a lot http://recipes.sparkpeople.com/recipe-detail.asp?recipe=416743

9/2/2012 3:17:44 PM

anyone got a leek and mushroom recipe for the stovetop?


my oven is broken and I will be waiting for a part for an unspecified length of time. Meanwhile i had a bunch of leeks and mushrooms set to do a casserole this weekend.

9/3/2012 6:27:57 PM

What about a soup? That sounds very good right now, despite it not exactly being soup weather.

9/3/2012 6:45:52 PM

this got good reviews and is not soup, though I agree that a mushroom leek soup does sound kind of delicous

http://allrecipes.com/recipe/lamb-and-potato-skillet/

9/3/2012 7:17:53 PM

yeah, soup wasn't that appealing, though thats what most of the recipes i've found have been as well. Might have to do it anyway...




oh, bottombaby, google "overnight oats." my friend is crazy for that stuff!

9/3/2012 8:19:45 PM

anyone ever done anything with fresh olives? i bought a small handful on impulse. now most of the stuff i've read suggests they need brining for a month. ugh.



I'm interested in twists on hot pepper jelly (just bought a bunch of hot-ish peppers for $1) with added spices or a different vinegar. reduced sugar?


Also looking new stuff to do with duck stock. i've got some konnyaku noodles... no duck left. Last time i ended up with a really simple soup with fresh corn and green onions, which was pretty amazing.

[Edited on October 5, 2012 at 12:18 PM. Reason : ]

10/5/2012 12:11:31 PM

doubt anyone cares since this thread is dead, but i'll share a recipe i came up with this weekend

Quote :

"Shiitake Beef Shanks Tender, melt-in-your mouth beef that stays pink thanks to slow cooking, in a rich shiitake sauce with roasted garlic and caramelized onions. I've written this recipe to do most of the prepwork the day before. To make the recipe the same day, boil the dried mushrooms for 45 minutes-1 hour so they start to get squishy before pureeing, and the onions and mushrooms can be browned after the crockpot is started. I like to freeze the beef shanks and thaw them before cooking, i swear they are more tender that way! Ingredients 2 beef shank slices totalling 2-3 pounds, with marrow bones salt and pepper 8-10 large dried shiitake mushrooms, or twice as many if they are small and flat 4 cups of water 2 pounds of fresh mushrooms (i used half shiitake, half white mushrooms) 2 heads of garlic, cloves peeled and trimmed 2 medium onions, diced canola oil or other cooking oil two bundles of thyme, tied at the base (each bundle 1/3 of a supermarket bunch) broth/stock (beef or mushroom are ideal, i used duck) Equipment slow cooker frying pan blender small circular metal trivet (optional, but is great to keep meat submerged) The day before 1. In a medium saucepan, bring water to boil and add dried shiitake mushrooms. Boil for 20-30 minutes, then let rest overnight. There should be around 2 cups of liquid left. 2. Cut apart beef shank muscle bundles into large, bite size pieces (cutting the largest muscles in half). With kitchen shears, snip outer tendon sheath into several small pieces (at least 4-6, though the smaller the better!). Do not throw them out, they soften into gelatin which thickens the broth and adds a melting quality to the meat. 3. Season cut up beef with pepper and brown in a frying pan in a bit of oil. Brown the marrow bones. Transfer to crockpot. 4. Clean mushrooms, trim stems from shitake mushrooms, and quarter mushrooms. Brown in a bit of oil separate batches. Transfer to a storage container. 5. Dice onion and brown in frying pan. Transfer to storage container with mushrooms. 6. Remove skins from garlic cloves and trim off the ends. Transfer to container for storage. Cooking day 1. Remove crockpot of meat from storage as early as possible, leave on counter to warm. 2. Remove re-hydrated shiitake mushrooms from broth, give them a gentle squeeze over the pan, and cut away stems with a sharp knife. Transfer to blender along with the mushroom broth, leaving any sediment in the bottom of the pan. Pulse on high until a smoothie-like texture with no chunks is formed. 3. Tie thyme bundles. Place one in the slow cooker among the beef pieces, making sure it is fully covered. 4. Pour mushroom sauce over the beef chunks in the slow cooker, gently lifting beef chunks to ensure the sauce is covering all layers of meat and bones. 5. Cover the meat with metal trivet and compress. Add enough broth to adequately cover meat plus 1/2 inch. Top with garlic cloves. 6. To serve in 6-7 hours, Cook on high for one hour until lid is being lifted by steam. Reduce to low and cook for 2-3 hours more. 6. To serve in 9-10 hours, cook on low initially. Cook for 7-8 hours. 7. Two hours before serving, remove the trivet. lift out the thyme bundle, gently lifting meat aside with a spoon. Replace thyme bundle with the second and gently stir in the reserved onions and mushrooms. Cook for two more hours. 8. Serve and season to taste with sea salt flakes. Serve with mashed potatoes or asian noodles and steamed/sauteed veggies. We served with Mashed white sweet potato with butter and 2 tbsp maple flavour la liberte yogurt, and asparagus sauteed in butter, finished with freshly grated lemon zest and ponzu sauce (citrus soy-based sauce). "

[Edited on October 6, 2012 at 9:16 PM. Reason : ]

10/6/2012 9:08:13 PM

I've recently married and moved to Connecticut.. and thank goodness.. lobster is dirt cheap here!

My husband bought me the Thomas Keller French Laundry cookbook and it has the coolest techniques for fish, beef, chicken.

Since lobster is on sale this week I decided to get us a couple. This is my first time cooking lobster out of the shell. His technique for lobster is steeping it just like tea. You get water to boil in a pot and add 1/2 cup vinegar for every 8 quarts water, then you pour the boiling vinegary water on top of the lobsters who are sitting in a separate pot. Steep for 2 minutes then take the suckers out and remove the tails and claws (returning the claws back into the water for 5 minutes). Then remove all of the meat and refrigerate it covered in plastic wrap.

That's where I am right now. Later when I'm ready to cook I will bring it back to room temp and poach it in BUTTER, specifically, beurre monte, which is just butter emulsified with water. Hello, heart attack.

10/9/2012 4:17:40 PM

Quote :

"lobster is dirt cheap here!"

Define dirt cheap? I was up in Connecticut last Christmas and spent $100 on 4 lobsters. Now...they were each about a pound and a half and delicious...but I definitely didn't think they were any cheaper than I can get down here.

10/9/2012 4:21:22 PM

hey gj

i get like, 2 pints of microgreens a week in my csa

wtf can i do with 2 pints of arugula microgreens on a somewhat regular basis

10/9/2012 4:23:15 PM

I put arugula on everything. That shit is delicious. Make a bunch of salads, substitute it on your sandwich for lettuce, put it on pizza, etc.

10/9/2012 4:25:36 PM

i do that with regular arugula, no problem

i get a bigass bag of that too and have o problems plowing through it

but i find fresh arugula microgreens to be a bit too peppery to use more than just a pinch here and there

can't just lop it on like you can alfalfa sprouts

[Edited on October 9, 2012 at 4:29 PM. Reason : end up using them sparingly in salads and to finish dishes, but can't go thorugh my 2 pints, ever]

[Edited on October 9, 2012 at 4:30 PM. Reason : e]

10/9/2012 4:28:11 PM

Word. Completely missed microgreens. That sucks.

10/9/2012 4:33:26 PM

Quote :

"Define dirt cheap? I was up in Connecticut last Christmas and spent $100 on 4 lobsters. Now...they were each about a pound and a half "

5.99/lb so ~$18 on both

re: arugula microgreens.. can you top a pizza with mozzarella, prosciutto, and the arugula? it's an amazing combination.

[Edited on October 9, 2012 at 5:11 PM. Reason : arugula]

10/9/2012 5:09:33 PM