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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
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response 294 of 494:
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Dec 7 02:52 UTC 2006 |
Potato-fennel soup:
2 fennel bulbs, sliced
8 or so smallish potatoes, scrubbed and cut in smallish chunks
Water
Plain soy milk
Dill
Rosemary
Soy sauce
Adobo seasoning
Nutritional yeast flakes
Saute the fennel in the bottom of a soup pot. Add everything else but
the nutritional yeast flakes. Bring to a boil, then simmer till the
potatoes are done, stirring occasionally and adjusting the seasonings to
taste. Add the nutritional yeast flakes close to the end of the cooking
time, stir in, and adjust seasonings again if needed.
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denise
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response 295 of 494:
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Dec 7 03:48 UTC 2006 |
Sindi, I *did* use a number of vegetables in my stew along with some herbs
and spices. I don't have a full cabinet of herbs and spices, though, to use
in my recipes. I'm sure there are lots of things that people use to cook with
are not what you would use but are still ok. We do what we can with whatever
time, resources, and money available, again, in moderation. I *have* been
doing better with my cooking and food choices of late. And I do enjoy food
and eating--and want to be able to fully participate in these discussions
without having t o defend everything I use or don't use. I do appreciate your
concern for other people's health and well-being, so I hope you don't take
offense with these comments.
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cmcgee
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response 296 of 494:
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Dec 7 12:40 UTC 2006 |
I did a quick and easy dinner myself last night.
Sprinkle an envelope of dried onion soup on the bottom of a baking pan.
Place two chicken breasts on top. Roast for 45 minutes.
Remove chicken breasts, stir sour cream into the drippings.
Serve chicken breasts on brown rice, slathered over with sour cream gravy.
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mary
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response 297 of 494:
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Dec 7 12:47 UTC 2006 |
I too use dried onion soup mix, Lipton, and really like the results.
It makes for a mean pot roast.
Note to Denise: Let it flow on by.
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edina
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response 298 of 494:
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Dec 7 15:52 UTC 2006 |
I had heard a friend of mine describe something he apparently gets at
Trader Joe's called Soycotash - using edamame instead of limas, so I
tried to put together my own batch last night.
I used canned corn that I wanted out of the house - ran one can
through the mini processor, tossed it into a pan with a can of drained
corn and the cooked edamame. Added a bit of butter and about a half
cup of fat free half and half, salt and pepper. It had a good flavor
and I figure it's a bit of a protein boost with the edamame. Or I
could just be deluding myself.....
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jadecat
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response 299 of 494:
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Dec 7 16:50 UTC 2006 |
Last night was fairly simple- chicken breast cut up and browned in a
tidge of olive oil with salt & pepper, served over brown rice with
DeLallo Tomato and Basil spagehtti sauce. :)
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edina
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response 300 of 494:
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Dec 7 17:04 UTC 2006 |
That sounds good. Do you use regular brown rice or instant? I have a
hard time with brown rice because I can never get it done enough.
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jadecat
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response 301 of 494:
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Dec 7 17:22 UTC 2006 |
Regular brown rice. I'm a measurer and use the same water for white or
brown rice, and then boil it, turn down the temp and cover it and then
ignore it for at least 45 minutes. ;) Sometimes it turns out, sometimes
not... last night it worked out.
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void
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response 302 of 494:
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Dec 8 06:30 UTC 2006 |
I left an ingredient out of resp:294. Here's the corrected versions:
Potato-fennel soup:
2 fennel bulbs, sliced
8 or so smallish potatoes, scrubbed and cut in smallish chunks
Water
Plain soy milk
Dill
Rosemary
Soy sauce
Adobo seasoning
Instant mashed potatoes
Nutritional yeast flakes
Saute the fennel in the bottom of a soup pot. Add everything else but
the nutritional yeast flakes and instant potatoes. Bring to a boil,
then simmer till the potatoes are done, stirring occasionally and
adjusting the seasonings to taste. Add enough instant mashed potatoes
to thicken the soup to a consistency you like. Add the nutritional
yeast flakes close to the end of the cooking time, stir in, and adjust
seasonings again if needed.
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i
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response 303 of 494:
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Dec 12 04:06 UTC 2006 |
Batch o' Bachelor Leftovers
(or Spicy Spartan Geek Chow if you need a fancier name)
1.5 lbs. ground round
- start cooking & breaking up in a 3 Qt. pot with:
1/2 T olive oil
4 oz. water
- meanwhile, chop up:
1 medium yellow onion
2 thai peppers (+/- to taste)
1 lb. firm tofu*
- when the water's mostly gone, add the onion & peppers, and keep
stirring until things are well-browned. Then dump in:
3 C water
1 C brown rice
1/2 t salt
- plus the *tofu, stir to a boil, then drop to a simmer, cover, set a
timer for 30 minutes (but stir occasionally), and get out:
1 lb. frozen green peas
- when the timer dings, reset it for 15 minutes, dump the peas into
a seperate pot, and start heating with a few ounces of water. As
soon as the peas are thawed & boiling (target ~7.5 minutes), dump
& mix them into the main pot. Let rest 10 minutes after the timer
dings again, then into the fridge or freezer it goes to be quick-e-
microwave main dishes for about a week. I've usually added black
pepper and Worchestershire sauce just before eating.
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void
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response 304 of 494:
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Jan 6 20:45 UTC 2007 |
Sweetie found this recipe in a magazine. I'm going to make it for the
first time tomorrow:
Leeks stewed in wine with figs
1 C dry figs, coarsely chopped
2 C ripe tomatoes, chopped
6 fresh bay leaves
2 Tbsp virgin olive oil
1 Tbsp garlic, minced
1 lb leeks, cut into 1-inch pieces
1/2 C dry white wine
Salt & pepper to taste
Pour 1 C boiling water over the figs. Soak till soft, ~25 min. Pour
softened figs and water into small saucepan. Add tomatoes & bay leaves.
Cover & stew till tomatoes are falling apart, ~20 min. Remove from
heat and set aside.
Heat oil in a skillet or saute pan. Add garlic and leeks. Cover and
saute for 3 minutes, then uncover and add wine and tomato-fig mixture.
Continue cooking over medium heat till liquid is reduced to a thick
sauce, ~20 min. Season with salt and pepper and serve hot or at room
temperature.
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keesan
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response 305 of 494:
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Jan 6 22:40 UTC 2007 |
We just made matzo dumpling (kneidle) soup. First the soup - frozen bok choy,
thawed in a bit of warm water, add some dried daylilies and chopped salted
radish (which is sweet). Then beat one egg yolk (extra large) and add 1/2
cup matzoh meal from our friendly neighbor and 1/2 cup hot water, add one
stiffly beaten eggwhite, refrigerate at least 15 min (it says 30 - 60 min),
shape into balls, heat the soup to boiling (it says to wait another 30 min
in Joy of Cooking), put in the kneidle's and boil 15 minutes. Add red
brewer's yeast for salt and vitamins, eat with bread or rice and beans. Not
quite like my mother's chicken soup but I suppose you could add a chicken.
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edina
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response 306 of 494:
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Jan 7 08:48 UTC 2007 |
I took the turkey carcass from the turkey I cooked on Monday (big New
Year's gathering) and boiled it down for soup. It's good and I love
having stuff like that to take for lunch.
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denise
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response 307 of 494:
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Jan 7 09:34 UTC 2007 |
I love making turkey soup after having cooked a turkey! Good stuff. :-)
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edina
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response 308 of 494:
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Jan 8 00:34 UTC 2007 |
For dinner today, I decided to get creative with last weekend's
leftover crown pork roast. I took the pork off the bone and chopped
it in chunks. I then sauteed garlic and onions in some veggie oil
(not sure why I didn't use olive oil), then added the pork, a can of
stewed tomatoes and some chicken and beef broth. I've been letting it
simmer all day, and when it cooks down, I add more broth or water.
It's awesome. I'm going to throw a can of hominy in, to create a
funky posole/southwestern corn stew.
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denise
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response 309 of 494:
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Jan 8 03:35 UTC 2007 |
How'd it turn out, Brooke? Sounds like it could be good!
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keesan
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response 310 of 494:
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Jan 8 04:22 UTC 2007 |
One chopped onion, one pint frozen tomato and zucchini from 2 summers ago,
one half bag of corn ditto, on rice with olive oil drizzled over and also the
last of a box of tomato soup from the neighbor for salt (an ounce goes a long
way). Heat on low until thawed then 5 minutes long, while rice is pressure
cooking. Sort of similar to the above in ingredients.
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denise
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response 311 of 494:
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Jan 8 10:58 UTC 2007 |
What is corn ditto? Though I'm picky with my cooked veggies, the above sounds
pretty good to me.
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mary
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response 312 of 494:
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Jan 8 13:12 UTC 2007 |
I enjoy hearing about Brooke's kitchen adventures. I'm one of those
who finds comfort in working off a recipe. One with a picture is even
better.
A couple of nights ago dinner was a grilled lemon and thyme marinated
chicken thigh thingie and last night was shrimp in a spicy tomato sauce
over fresh linguine.
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cmcgee
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response 313 of 494:
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Jan 8 13:28 UTC 2007 |
ditto = left over from 2 summers ago.
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edina
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response 314 of 494:
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Jan 8 16:44 UTC 2007 |
Re 312 I know what you mean about pictures. It goes a long way
towards if you're working to the right end or not.
As to the adventures, I read a lot of cookbooks (I'd venture that 40%
of the books I get from the library are cookbooks I'm trying to decide
if I want to buy) and I'm a devotee of Food TV, especially Iron Chef.
I'm not sure why, but watching them go way out on limbs helps me to
venture a bit myself. (Though I'll be grateful when they get that
witch Karine whatever off as a judge.)
The stew is *good*, though Dave didn't like it as much as I did. I
also left the hominy out, as when I opened it up and tasted it, it
didn't taste right to me and I didn't want to risk it fouling up what
I had.
Tonight is a turkey shepherd's pie. I'm going to chop up the
remaining turkey, add the saved gravy and some veggies, put it in a
pan and cover with mashed potatoes and bake. I love getting rid of
leftovers in a different way.
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denise
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response 315 of 494:
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Jan 9 00:15 UTC 2007 |
I just changed my leftover red-beans-and-rice by adding a bit of cheese [added
after the rice mix is heated in the microwave; the cheese still melts]. Easy!
And adds a bit of dairy/calcium to it, too. :-)
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mynxcat
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response 316 of 494:
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Jan 9 17:15 UTC 2007 |
Wasn't Karine whoever from "Grace Under Fire"? She played Grace's best friend
Nadine? No?
Rachel Ray's my inspiration for now. I like the concept of 30 minute meals.
Made Shepherd's Pie the other night - all of 20 minutes.
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mary
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response 317 of 494:
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Jan 16 18:37 UTC 2007 |
While grocery shopping earlier today I stopped in the magazine section.
There I spotted a Weight Watcher's magazine that is simply a collection
of minimal ingredient recipes. I spotted one for veggie soup that
took only 20 minutes, start to finish. I was intrigued. I can easily
spend that long chopping veggies for soup.
It called for pre-seasoned canned chopped tomatoes, Rotel (spicy)
tomatoes, frozen veggies and canned broth. A dump recipe. The
only "hands-on" part was where it called for a diced onion to be
sauted.
Know what? It turned out much better than any canned veggie soup
I've had. Not quite home-chopped, broth from scratch good, but we're
talking a lot of soup whipped up in less than 30 minutes and no real
work to speak of. Cool.
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keesan
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response 318 of 494:
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Jan 16 18:44 UTC 2007 |
I was impressed by Weight Watcher's cookbook - lots of healthy recipes from
common ingredients that also taste good.
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