8

6/1/2011 6:48:48 PM

OMG!! I LOVE MY MAGIC BULLET!! I was able to grind flax seed down to a meal!!! That thing is amazing.

6/1/2011 9:03:46 PM

My Magic Bullet broke last week

6/1/2011 10:39:50 PM

6/1/2011 10:51:46 PM

130. Chicken Stroganoff: Nutshell version: Onions and mushrooms cooked in butter, add some chicken broth and cook down. Mix in sour cream and toss with sliced chicken breast; serve over pasta. — I used Greek yogurt instead of sour cream, which I was a little worried would change the flavor. It was still good, but I wish I'd had more yogurt. I only had 5 oz. and the recipe called for 8. I served it over spinach cheese tortellini, which is probably weird, but I needed to use it and it was tasty. Yes, it's really ugly, but it was still good.


131. Alton Brown's Microwave Steamed Asparagus: http://www.foodnetwork.com/recipes/alton-brown/steamed-asparagus-recipe/index.html — Less of a recipe and more of a technique. My friend told me I needed to try this because it would be the best and easiest asparagus I'd had. I tried it and was making one portion so I cut the time way down. It still got overcooked. I will try again. Maybe.

132. Italian Chicken with Chickpeas: http://www.myrecipes.com/recipe/italian-chicken-with-chickpeas-10000000451733/ — I used two chicken breasts that I sliced into thick strips. I didn't have a pepper so I just upped the onion. When I went to grab my tomatoes I realized I was out of canned ones (which I NEVER run out of) so I chopped up a couple handfuls of cherry tomatoes and threw in a bit of tomato sauce I needed to use up. I topped it with fresh parsley, which I realize yet again that I don't really like. I really wish I'd had a pepper because I think that would have been great. But it was still quite good and I'll make it again.


133. Salmon with Green Beans and Pesto: http://www.yumsugar.com/Jamie-Olivers-Simple-Salmon-Recipe-Green-Beans-Pesto-8243552 — I realized after I already decided to make this that I was out of aluminum foil. I baked it in a covered dish instead. I also used sun-dried tomato pesto. The beans that weren't under the fish were tender enough, but the ones that were turned out still a bit too crisp when the fish was done. I'm not sure if that would be better with the foil, but I will try it again because it was good.


134. Shave raw asparagus stalks with a vegetable peeler. Discard the tough first pass of the peeler — i.e., the peel — but do use the tips, whole. Dress with lemon vinaigrette and coarse salt. (Chopped hard-boiled eggs optional but good.) — Slicing asparagus with a veggie peeler is retarded. If you cut off the outer layer you'd have very little left. I tried it anyway but didn't discard the outside part. It was weird. I tried it as written then added the egg. It was still really weird (or maybe even weirder but I really like boiled eggs).

135. Whole Wheat Crepes: http://www.eatingwell.com/recipes/whole_wheat_crepes.html — Another one that lies about being whole wheat. Instead of seltzer I used beer. OMG. Good idea. I had never made crepes so it took me a few tries to figure out how much batter to use and the appropriate wrist motion. Kept quite well in the fridge.

136. Summer Vegetable Crepes: http://www.eatingwell.com/recipes/summer_vegetable_cr_pes.html — I actually measured ingredients for this. I used green onions instead of chives. I also used a bit of mozzarella provolone blend and a bit of pepperjack as the shredded cheese. The veggies smelled so amazing while cooking. This would be a ton of filling for just 4 crepes the size I made them. It was great though. I wanted some tomato-ness too, so I topped it with a little summery salsa in addition to the sour cream sauce. Would also be really good with just some chopped tomato on top. Highly recommended.


137. Chocolate Peanut Butter Crepes: http://www.squidoo.com/crepe-recipe#module50140242 — Yum. Was a little odd with the beer crepes, but whatever.

138. Butterfinger Brownies: http://www.recipegirl.com/2011/05/16/butterfinger-brownies/ — I used 4 full-size bars instead of the minis, which I think was a little less by weight overall. They baked in more than I'd hoped (like, dissolved more). I only ate half of one when it was hot so not really sure how good they were, but the people I made them for seemed to like them.


139. Bacon Corn Pancakes: http://www.recipegirl.com/2006/06/19/bacon-corn-pancakes/ — I never bought into the bacon craze because 1) I don't eat regular bacon, and 2) I don't get that excited about meats. But lately I have been liking turkey bacon. I saw this recipe and really wanted to try it. I used about 50/50 wheat and white flours, and used pepperjack cheese. Also used whole green onions instead of chive + white onion. I can't see myself putting syrup on something with onion in it, so I topped mine with salsa. Interesting, good, and definitely a change of pace in brunch land. I added a little more cayenne, and that plus the pepperjack gave it a really nice spice.


140. Chicken Avocado Melt: http://www.cooks.com/rec/view/0,1627,157180-227193,00.html — I didn't have red pepper and didn't feel like chopping green onion. Not so much a fan of cooked avocado. Meh.


141. Broccoli Soup with Pasta: Heat 5.5 cups of veggie broth, add 4 cloves of minced garlic, 2 teaspoons thyme, 3 cups of small broccoli florets and 2.5 cups of uncooked pasta (I think that's what it said, which seems like a lot to me. I used half a pack of spinach tortellini). Simmer 10 minutes till pasta is done and broccoli is tender. Sprinkle with lemon juice, salt and pepper. — Wanted something quick and fairly light. I only used the tortellini because I had it on hand and I needed to. It was pretty good with them though.


142. Sweet & Tangy Watermelon Salad: http://www.eatingwell.com/recipes/sweet_tangy_watermelon_salad.html — I omitted the cilantro. Love the combination. I have some spicy roasted peanuts I might try on the leftovers. Not sure if that's a good idea or an awful idea.

6/7/2011 11:35:07 PM

So much good stuff in this thread. Gonna try some of these out... eventually.

6/8/2011 12:08:11 AM

Trying this tonight. http://cleananddelicious.com/2011/01/31/beef_eggplant_quinoa_stuffed_p/


I will try to remember to do pictures.

6/9/2011 5:02:32 PM

For my friend's bachelorette party, I'm making a new recipe

Buttery Nipple Cupcakes


Vanilla and Irish cream cupcakes + butterscotch schnapps frosting

They will look like boobies.

I will report my results later

[Edited on June 9, 2011 at 5:42 PM. Reason : .]

6/9/2011 5:41:09 PM

http://cleananddelicious.com/2011/01/31/beef_eggplant_quinoa_stuffed_p/



I put more cheese than she suggested. I also made a mistake and cooked the beef with all the veggies. I actually like how this turned out and Ken ate these jammies in like 5 minutes. I think he did not chew so he liked them for sure.

[Edited on June 9, 2011 at 10:03 PM. Reason : link]

6/9/2011 10:00:43 PM

mmmmmmmm

6/9/2011 10:02:00 PM

^Those look wonderful!!

6/9/2011 10:02:01 PM

Buttery Nipple Cupcakes





Batter
- 1 cup sugar
- ½ cup butter (room temp)
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 ½ tsp. baking powder
- ¼ cup milk
- ¾ cup Irish cream
- Butterscotch chips

Preheat oven to 350° F.

Cream butter, eggs, and sugar until fluffy. Add in vanilla and Irish cream.

Combine dry ingredients into a separate bowl. Add half of the dry mix into the batter and mix well. Add the milk and mix well. Add the rest of the dry ingredients, mixing until well combined.

Fill cupcake tins about ¾ of the way and drop approximately 6-8 butterscotch chips onto the top of each cupcake. Bake for 20-25 minutes.

Makes 12 cupcakes.

Frosting
- 2 sticks butter (room temp)
- 3 ½ cups powdered sugar
- ½ cup butterscotch schnapps
- ¼ cup Irish cream
- Werther’s original candies (or some other circular candy)

Cream butter until fluffy. Add in powdered sugar 1 cup at a time, mixing until well combined. Add schnapps and Irish cream, mixing well. Chill the frosting to stiffen slightly. After frosting the cupcakes, top with the candies.

Makes enough icing for 24 cupcakes.

[Edited on June 9, 2011 at 11:51 PM. Reason : the ? marks were supposed to be bullet points...]

6/9/2011 11:49:29 PM

nice nipples cupcakes

6/10/2011 8:38:44 AM

I'm planning on making this:



Ingredients for dark chocolate layer

-½ cup whole milk
-1 teaspoon plain gelatin
-1 cup heavy cream
-2 tablespoons sugar (adjust to taste)
-3 ounces dark bitter chocolate

Ingredients for cappuccino layer

-½ cup mlk
-1¼ teaspoons plain gelatin
-1 cup heavy cream
-3 tablespoons sugar (adjust to taste)
-2-3 teaspoons instant coffee

Ingredients for garnish

-Sweetened whipped cream
-Dark chocolate, shaved

Preparations

Chocolate layer

Pour milk into small bowl, and stir in gelatin to soften.

Add two tablespoons of sugar to the cream and bring to simmer in a small sauce pan.

Break up the chocolate and stir into the cream until melted . Then whisk the softened gelatin and milk into the chocolate mixture until smooth. Pour this chocolate layer into four (4 ounce) glass tumblers and refrigerate until firm.

Cappuccino layer

Pour milk into small bowl, and stir in gelatin to soften.

Add two tablespoons of sugar and 3 teaspoons of coffee to the cream and bring to simmer in a small sauce pan. Add more coffee or sugar to taste.

Remove from the heat and use a hand mixer or immersion blender to beat the coffee mixture until very foamy. Pour evenly over the chocolate layer in each of the tumblers. Spoon the foam at the bottom of the pot onto the top to resemble a cappuccino drink. Return to the refrigerator and cool until firm.

To serve, use a star tip on a piping bag or a small spoon to add a dollop of the whipped cream to each panna cotta and sprinkle with shaved chocolate.

It is best if served while cappuccino layer is still warm, but dessert may be prepared ahead of time and refrigerated.

6/10/2011 12:14:22 PM

I have never eaten panna cotta, but it seems to be all the rage right now.

6/10/2011 12:21:55 PM

http://www.epicurious.com/recipes/food/views/Andouille-and-Beef-Burgers-with-Spicy-Mayo-and-Caramelized-Onions-235323


i've made these like, the last four fridays. and use sriracha in the mayo, but of course add more.

good lord.

[Edited on June 10, 2011 at 12:24 PM. Reason : been playing with the cheeses, and smoked gouda works really well.]

6/10/2011 12:24:10 PM

I adore panna cotta.. actually italian desserts are my JAM

i mastered tiramisu, i'm still in the process of perfecting my panna cotta, and next will be cannolis from scratch

my bf wants me to learn macarons (french) so I need to get on that, too.

6/10/2011 12:25:28 PM

psh, macarons are too trendy

and I don't actually like them. Though I have only given them one shot.

6/10/2011 12:31:06 PM

yeah they seem too trendy but he legitimately ADORES them

you've made an attempt? i heard they were suuuper temperamental lol

6/10/2011 12:33:06 PM

I did not make them. I just ate one. I don't really have any desire to make them. Though I'm sure I'd like them better if I did make them.

What a pickle.

6/10/2011 12:36:15 PM

i need some ideas for eggplant. not eggplant Parmesan. like maybe baking or sauteing it?

6/10/2011 12:37:39 PM

I made this for Valentine's Day:



Vanilla Bean Panna Cotta with Raspberry Gelee and Faux Ganache Brulee.

Panna Cotta
1.5 cups heavy cream
0.5 cup sour cream
0.25 cup sugar
1 vanilla bean split and scraped
pinch of salt
3.5 grams of powdered gelatin bloomed in 1 tbs cold water

Combine everything but gelatin in a sauce pan and heat to infuse flavor for 10-15 min. DO NOT BOIL!! Add bloomed gelatin and stir to dissolve. Strain through fine mesh strainer. Pour in to mold and refrigerate until set.

In this case the mold was a martini glass that alerady contained the set up raspberry gelee (raspberry puree, sugar, champagne/white wine and gelatin)

Top with a thin layer of your favorite chocolate ganache to create an effect similar to breaking in to a creme brulee.

6/10/2011 1:11:18 PM

This uses eggplant and sounds really good. One of the things on my to-do list http://www.myrecipes.com/recipe/chicken-muffuletta-10000001160576/

Also this that was in a NYT list of 101 salads to try in the vegan section sounds interesting:

Quote :

"Cook whole, unpeeled eggplant in a dry, hot skillet or on a grill, turning occasionally, until completely collapsed and soft. Chop and toss with toasted pita, toasted pine nuts, cooked white beans and halved cherry tomatoes. Dress with olive oil, lemon juice and lots of black pepper. Or a (non-vegan) yogurt dressing is good, especially one laced with tahini."

[Edited on June 10, 2011 at 2:55 PM. Reason : I am trying really hard to like eggplant. My previous failed attempt is on the last page. ]

6/10/2011 2:54:24 PM

^^Link me to the photo, since your image isn't working.

The raspberry gelee sounds fab

6/10/2011 2:57:53 PM

^^ that sounds SOOOOO good.

i found that if you lightly salt the eggplant after cutting it and before cooking it, it takes a lot of the bitterness out of it. have you tried doing that with eggplant?

6/10/2011 3:04:59 PM

Skwinkle: that sutffed bell pepper recipe I made last night uses eggplant as one of the stuffed parts. I don't know if you are trying to taste the eggplant it self or in a mixture but that recipe helps blend that flavor with the rest of the flavors. You can substitute the beef for another meet that you might want to eat...I can't remember if you don't eat red meat still.

6/10/2011 3:32:04 PM

It's not that I strongly dislike eggplant, I just don't actively like it either. That is odd for a vegetable for me. Eggplant and mango are the only plant foods that come to mind that I don't really enjoy.

6/10/2011 3:35:21 PM

but a homemade eggplant pesto is the jam

ok

6/10/2011 3:43:25 PM

Recipe? Because I'd try that.

6/10/2011 3:46:07 PM

last time i did it (and might again this weekend, just got a f'n grocery bag full of fresh basil from a friend), i roasted eggplant slices that i had brushed with olive oil in the oven till brown,

toasted some pine nuts

cooled the eggplant, removed the skins, chopped up, then put into a food proc and pulsed with the pine nuts, 2-3 sun dried tomatoes (patted dry form the oil packing), 2 cloves garlic until chopped up pretty good, then added a handful at a time of basil till it had the color and taste i wanted, salted, then emulsifed with pulsing and slowly adding olive oil.

works great on crostini or pasta.

[Edited on June 10, 2011 at 3:53 PM. Reason : things like that i prefer to experiment with than use a recipe]

6/10/2011 3:52:45 PM

Gotcha. Was mostly curious if you basically meant eggplant + pesto or if there was something more out there about it.

6/10/2011 4:03:59 PM

nah just a generic pesto with some roasted eggplant.

east to make, holds in a jar in the fridge well.

6/10/2011 4:04:47 PM

Quote :

"^^Link me to the photo, since your image isn't working. The raspberry gelee sounds fab "

http://gallery.me.com/ibuildbeers/100063

6/11/2011 11:06:07 AM

Rolo Pretzel Turtles Recipe
Servings: depends Prep Time: 2 minutes Cook Time: 5 minutes
Ingredients:

Rolo chocolate candies
Mini pretzels
Nuts - toasted pecans/almonds/hazelnuts/walnuts
Directions:

Preheat your oven to 350

1. Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.

2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.

3. Remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel oooze out.



[Edited on June 14, 2011 at 2:22 PM. Reason : from the rolo mcflurry thread]

6/14/2011 2:21:42 PM

mmm.. just had the rolo mcflurry yesterday. it was gewd.

6/14/2011 2:25:54 PM

tonight I put some random things in tin foil and cooked it at 425* for 1hour 45 minutes.

1 lb of chicken breasts seasoned with s/p/italian spices/garlic salt wrapped in bacon
bunch of kale rough chop
bunch of basil rough chop
2 medium potatoes cubed
1 red bell pepper coarsely chopped
half a medium onion diced
one clove of garlic for each breast
doused with quite a bit of chicken broth (1/4 cup?)
doused with Worcestershire sauce



partially eaten and ugly but delicious.

6/18/2011 8:02:55 PM

http://cleananddelicious.com/2008/02/28/salmon_basil_quinoa_salad/



I used TJ's harvest blend (that includes quinoa) instead.

DELICIOUS!

6/20/2011 9:50:47 PM

oh man punchmonk your post from two days ago sounds and looks incredibleeeee

6/20/2011 9:57:50 PM

143. Mozzarella-Stuffed Turkey Burgers: http://www.eatingwell.com/recipes/mozzarella_stuffed_turkey_burgers.html — My friend made his marinara sauce instead of doing the one they had written. We cooked them in a cast iron skillet. Mine weren't so perfectly oozy as the picture was, but the cheese on the inside was good. I like that they don't use bread crumbs as binder. Harris Teeter had no foccaccia so we just used sandwich thins. I am not a huge fan of lemon zest, but I used it anyway. It made them taste surprisingly, unpleasantly sweet. I'd nix that next time.


144. Easy Baked Pasta: http://bakedbree.com/easy-baked-pasta#axzz1Oean9CqX — Used farfalle instead of tube pasta because it's what I had and this was pretty much a "use up random shit" recipe. I accidentally left it in the oven too long. I also threw in some fresh spinach when I was mixing the cheese with the hot pasta. Pretty good. I always tend to think pasta with red sauce needs more garlic and/or salt though.


145. Oreo Truffles: http://allrecipes.com/Recipe/easy-oreo-truffles/Detail.aspx — Used mint Oreos and coated them in vanilla coating stuff. I wish I hadn't found out how easy these are to make. I luckily only ate one before I gave the rest to a friend. Otherwise I'm pretty sure I could eat the entire batch by myself in a day. I forgot to take a pic

146. Fruit in Rum Lime Sauce: http://www.thatsmyhome.com/bakers/frulime.htm — I wasn't using that much fruit but I went ahead and made the full amount of sauce anyway and kind of guessed at how much to pour on the fruit. It's pretty good, but mostly feels like I'm pouring sugar on already really sweet fruit. I expected more of a subtle rum flavor, but that wasn't really there when it was fresh. It was a little more prominent two days later, but I wouldn't make this again.

147. Peach Slush with Blueberries: http://www.thatsmyhome.com/bakers/peaslu.htm — Made 1 serving and eyeballed all the ingredients. I used less sugar than it called for and possibly had to add a little more water to get it to blend. I still had a couple peach chunks, but that turned out to be a good thing. I really enjoyed this.


148. Shrimp Mezcal: http://www.recipegirl.com/2007/10/10/shrimp-mezcal/ — The name is a lie because I used tequila. No cilantro. Really quick to make, and I am happy with any food I get to set on fire. The tequila flavor didn't stick around much though.


149. Cherry Cuba Libre Jello Shots: http://www.barnonedrinks.com/drinks/c/cherry-cuba-libre-jello-shots-1242.html — Made a double batch with a large box of Jello. I also used Coke Zero and made them a bit stronger. They turned out really good. I made them in shooter syringes. Those things are fun.

150. Amaretto Chicken: http://www.recipegirl.com/2008/09/07/amaretto-chicken/ — I just made one chicken breast. Used about 5 large baby bella mushrooms, which I'm glad I had rather than button. The curry/amaretto went well together. Will make again. I might try cutting the chicken into chunks first and see how that works out.


151. Cauliflower with Capers: http://www.recipegirl.com/2007/03/10/cauliflower-with-capers/ — Used dry parsley instead of fresh. I microwave steamed the cauliflower a few minutes instead of boiling it. Capers are pretty salty so I left the salt out too. It was pretty tasty though. I think if I made it again I'd go with butter over olive oil. Also for some reason whenever I eat cauliflower I'm hungry again in an hour.

I'm kinda behind because I keep going out of town. However I should be caught up by July 4th because I'm going to do a 7-course meal sometime that weekend and hopefully bake some stuff as well.

[Edited on June 20, 2011 at 10:36 PM. Reason : it's day 171]

6/20/2011 10:30:00 PM

http://cleananddelicious.com/2011/04/04/sweet-and-smokey-turkey-burger/



So I loosely based my burger on this recipe. I have never tried paprika with a burger so that is what is different this time. I have also been buying grass fed beef because we are trying to eat cleaner so we will see how long we can afford this purchase. I went to the farmers market to get it. We did not want the BBQ sauce this time. We always add my grandma's homemade sweet pickles to our burgers. So yummy! I also made my garlic salt home fries this time. It was all good! I LOVE it when Ken grills out.

6/21/2011 8:25:05 PM

Man I've been bad about posting in here.

Today I made chilled soumen. This was one of my favorite dishes for summer while I was living in Japan. And it's ridiculously easy to make.



1 pack of soumen noodles (you can get at Grand Asia, Toyo Shokuin, etc)
1/2 cucumber, julianned
1/2 tomato, sliced
some deli ham
some chopped scallions
1 egg, mixed with dash of soy sauce and fried into thin omelet
handful of radish sprouts
some red pickled ginger
sesame seeds

soumen sauce
1/2 cup water
2 tablespoons soy sauce
1 tablespoon rice vinegar
4 tablespoons vegetable broth or bonito broth
1 tablespoon sugar
1 teaspoon minced garlic


Cook noodles according to package directions. Place in bowl with cold water and allow to chill in the fridge. Place the bowl you'll be using for serving in the freezer to chill.

Once noodles are chilled, place in bowl. Throw on toppings. Dress with sauce. Eat with chopsticks. The end.

6/22/2011 7:15:10 PM

http://cleananddelicious.com/2008/11/20/ls_cauliflower_mash/
http://cleananddelicious.com/2009/07/23/ginger-orange_chicken_breast/
http://cleananddelicious.com/2009/08/05/mushroom_salad/

6/22/2011 7:16:40 PM

http://www.cooks.com/rec/view/0,1810,154174-242201,00.html

I added ghirardelli milk chocolate chips.

6/23/2011 10:27:00 PM

it looks like you also added a heaping spoonful of qfred

6/23/2011 10:32:13 PM

are you calling me fat? :-|

6/23/2011 10:35:34 PM

leave it to a woman to fuck up grillmarks on that chicken^^^^


:roll: :roll: :roll: :roll: :roll: :roll: :roll: :roll: :roll: :roll: :roll: :roll: :roll: :roll:

[Edited on June 23, 2011 at 10:37 PM. Reason : ]

6/23/2011 10:37:04 PM

that was me. i was trying to spell my name on it

6/23/2011 10:39:11 PM

how do you grill the word "queef"?

6/23/2011 10:40:19 PM

I at least marinated that chicken, bitch nuts.

6/23/2011 10:41:29 PM

Quote :

"Combine ginger, garlic powder, soy sauce, Dijon mustard, red pepper flakes, orange juice and oil in a bowl. Whisk well t make sure all the ingredients are well combined. Place marinade and chicken breasts in a large ziplock bag and toss around until the chicken is coated in the marinade. Pop in the fridge and allow to marinade for atleast one hour (the longer the better, so if you have more time go for it!). Heat grill over high heat and cook chicken until it has your babydaddy's name in it, then be mean to people on the internet who fake troll you about your grillmarx Makes 4 servings."

6/23/2011 10:43:40 PM