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| 25 new of 253 responses total. |
mary
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response 228 of 253:
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Jul 1 17:38 UTC 2011 |
I'm fairly new to Trader Joe's. I'm curious how long a peeled hard boiled
egg stays fresh, refrigerated? Nice idea though.
Regarding the hummus - I'm going to add tahini to the next batch and see
if it improves it worth the calories and fat grams. If so, I'm there.
But it's pretty tasty without.
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slynne
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response 229 of 253:
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Jul 1 21:49 UTC 2011 |
resp:228 I've kept them as long as a week. I think they might be ok
longer but I always eat them up.
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mary
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response 230 of 253:
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Jul 4 12:28 UTC 2011 |
My mother made the worst pancakes. They were like dog frisbees and you
needed a knife to cut them. The whole time I was growing up I thought
that restaurant pancakes were so good and mom's were so bad so it must
be a restaurant trick moms don't know about.
Well. About 20 years ago I finally got it. It's all about not
overworking the batter. You stop when you can still see a few lumps.
Mom beat her batter to death using an electric mixer.
But lately I've been trying to come up with a tender but healthier
pancake. And this morning I made a recipe that does that nicely. Now,
be open minded here - it includes cottage cheese. That's not such a
stretch when you consider good pancakes usually include buttermilk for
the acid component.
Here is the recipe:
http://tinyurl.com/3as375p
Now, my changes: I used an immersion blender on the liquid ingredients
before gently hand mixing with the dry. For flour I used only whole
wheat pastry flour. I halved the recipe using two eggs and ended up
with 6 6" pancakes. Lastly, 1/2 cup of fresh blueberries went into the
batter because it would be a sin not to. And there you have it.
Fluffy, tasty pancakes, with added protein and fiber. Just right for a
holiday breakfast.
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edina
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response 231 of 253:
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Jul 5 18:16 UTC 2011 |
I had a BBQ to attend yesterday, and at the hostesses' request, made
banoffee pie, but then wanted something lighter. I had the last of my
rhubarb in the freezer, so I bought some cheap strawberries and made
this:
http://smittenkitchen.com/2007/05/crumbling-crisp-convictions/
I doubled it and ended up with maybe a cup left. Which I brought home
to heat up to eat tonight. It was GREAT! And everyone loved it!
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mary
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response 232 of 253:
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Jul 6 14:07 UTC 2011 |
I'd not heard of banoffee pie so I looked it up. Holy cow, that sounds
decadent and wonderful. I'll also be trying that crisp recipe.
I've been watching folks use electric ice cream makers and I'm
intrigued. Not so much to buy one as to figure out how to make good
sorbet, without one, and with less sugar than usual. So when I saw
Giada make a watermelon version I decided to start there.
I substituted diet ginger ale and only added the juice of one lime. I
put the liquid into a plastic container and about every two hours into
the freeze I'd go and give it a stir/flake. Worked! It's a light and
refreshing ice. I'll be trying this with other fruits.
http://tinyurl.com/44n3636
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edina
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response 233 of 253:
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Jul 6 17:42 UTC 2011 |
The banoffee is decadent - but it's also one of the easiest things to
make if you buy the ingredients....I tend to like my own graham cracker
crust better than anything I could ever buy, so that's scratch. And
when condensed sweetened milk goes on sale, I buy a bunch so I can cook
it down to dulce de leche....then it's just easier to make the dish.
It's a real no-fail thing.
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mary
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response 234 of 253:
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Jul 12 15:28 UTC 2011 |
So, I found out there is a chemistry thing involved and if you want
granita you can fork-scape the fruit/water mixture every half hour and
end up with something scoopable. But if you want a true sorbet, frozen
yogurt or ice cream, it needs to be churned. So I bought an ice cream
maker. What a world of confectionary fun! So far I've made Alton's
Serious Vanilla Ice Cream and a mango frozen yogurt from the Cusinart
booklet that came with the device. Yummy.
And with zucchini in season I made this quick bread with whole wheat
flour, and raisins instead of chocolate chips. It's not overly sweet
with a nice flavor and texture. Individual portions freeze well.
http://tinyurl.com/5vrwlot
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slynne
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response 235 of 253:
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Jul 12 16:39 UTC 2011 |
I have been thinking about buying an ice cream maker. Ironically because
I am trying not to eat ice cream :). My substitute for ice cream has
been frozen berries mixed with plain unsweetened greek yogurt but I find
myself thinking that if I could freeze the yogurt/berry mixture and
churn it, it would be pretty good.
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mary
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response 236 of 253:
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Jul 12 17:36 UTC 2011 |
This mango frozen yogurt has pretty good numbers. Here is a link to the
recipe and nutritional info.
http://www.cuisinart.com/recipes/desserts/6020.html
Regarding purchasing an ice cream maker - I located the one I wanted, on
sale, at Bed Bath & Beyondm for $50 and used a 20% off coupon so I was out
the door at $43.
http://tinyurl.com/6fsegxq
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mary
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response 237 of 253:
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Jul 12 17:36 UTC 2011 |
Er, Beyond.
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slynne
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response 238 of 253:
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Jul 12 21:29 UTC 2011 |
I think I might try to get use one for less :) I would sure like to try
that mango frozen yogurt though.
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edina
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response 239 of 253:
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Jul 13 00:18 UTC 2011 |
Is it here where I tell you that the new fella cooked for ME, and while
I don't have a recipe, and holy crap was it decadent, it was seriously
good? Grilled hotdogs, wrapped in bacon, grilled with BBQ sauce and
topped with caramelized onions and blue cheese crumbles. On grilled
naan. He also grilled some asparagus, because hey, gotta stay healthy,
right? It was an amazing dinner, and it had been so long since someone
cooked for me (he also made me a pretty amazing veggie omelet the next
day), that seriously, it could have been Stouffer's and I'd have been
thrilled. ;-)
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mary
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response 240 of 253:
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Jul 13 03:43 UTC 2011 |
Oh, man. You found a good one, Brooke.
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slynne
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response 241 of 253:
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Jul 13 15:30 UTC 2011 |
resp:239 I always say that I would put up with a lot of BS from any guy
who cooks me dinner :)
I also have to say that his "swankie frankie" version sounds very
delicious.
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edina
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response 242 of 253:
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Jul 13 17:59 UTC 2011 |
OMG! We are so totally going to call them that! Thanks!!
And Mary, yes, I think I know that. ;-)
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slynne
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response 243 of 253:
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Jul 13 19:13 UTC 2011 |
resp:242 You might want to spell it correctly though ;)
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denise
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response 244 of 253:
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Jul 13 19:37 UTC 2011 |
I once dated a guy that loved to cook; was nice while it lasted. :-)
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mary
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response 245 of 253:
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Jul 19 18:41 UTC 2011 |
Ice cream machine update summary: Oh my. Who would have thought
research could be so much fun!
Details: I've made four different frozen desserts in the ice cream
maker thus far. A full, rich, butter pecan ice cream (NY style), a
serious vanilla ice cream (Philadelphia style), a raspberry sherbet, a
mango sorbet and there is a batch of cantaloupe sorbet chilling to be
churned in a couple of hours. What I'm finding that isn't a surprise is
an improved flavor over even premium store bought. What I didn't
anticipate is how much more expensive it is to make quality ice cream at
home. The ingredients add up especially when using vanilla beans.
Here are a few links to those recipes:
Butter pecan ice cream: http://tinyurl.com/42r7b9t
Serious vanilla ice cream: http://tinyurl.com/56cdh6
Raspberry sherbet: http://tinyurl.com/3ufesr4
Mango frozen yogurt: http://tinyurl.com/3dfzt38
Cantaloupe sorbet (used only 1/2 cup sugar): http://tinyurl.com/6pcjfp
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keesan
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response 246 of 253:
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Jul 19 19:37 UTC 2011 |
Where do you get ripe mangos?
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edina
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response 247 of 253:
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Jul 19 20:40 UTC 2011 |
Yes, the cost of milk and cream and eggs can be ridiculous. My friend
made ice cream, and you could tell he cheaped out - and at that point,
just buy what's on sale at the store.
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keesan
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response 248 of 253:
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Jul 19 21:23 UTC 2011 |
The cheap ice cream at the store does not have eggs.
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mary
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response 249 of 253:
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Jul 19 22:15 UTC 2011 |
I got nice mangos at Krogers.
The cantaloupe sorbet came out great! I used Midori instead of vodka. It
comes in at 88 calories a serving without resorting to artificial
sweetener. That's what I was looking to accomplish when I started this
ice creeam making thing.
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keesan
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response 250 of 253:
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Jul 19 23:10 UTC 2011 |
You can get canned ripe mango pulp at Indian food stores.
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mary
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response 251 of 253:
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Jul 20 14:59 UTC 2011 |
Overnight guests tonight and I'd like to serve something a little
different for breakfast. So I had a trial-run of this recipe this morning
and it's quite good. I made enough crepes for tomorrow, will put together
a fruit salad tonight, and the morning will be golden. That's the plan at
least. ;-)
http://tinyurl.com/4xvw22z
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omni
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response 252 of 253:
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Jul 20 23:48 UTC 2011 |
the best laid plans....
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