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OK, now give us the recipe for the last thing you cooked.
494 responses total.
The recipe for the crust I made is very simple.
1/3 cup butter and 1/2 cup shortening
or
2/3 cup shortening
2 cups flour
1/4 cup cold water (more or less)
Add the butter and shortening to the flour and salt. Cut with a
pastry blender or work it with your fingers until you get pea-sized
pieces. Add the cold water a little at a time and toss mixture with a
fork to mix evenly. Don't add too much water; you only want enough to
get it to stick together. If it's too soft to roll right away, stick
it in the refrigerator for 15 to 20 minutes.
Well, my pea soup started with a "Bean Gourmet" kit (Thick as Fog Pea Soup), but I left out the ham bone they ask you to put in, and I put in slightly less garlic, plus onion, celery and carrots. Then I adjusted the seasoning with a little extra salt, plus freshly ground pepper, a bunch of cumin, and a bunch of summer savory. Oh yes, I also added three vegetarian boullion cubes in the early stages of cooking (to sub for the chicken broth the package asks for). At the very end I threw in a handful of whole wheat elbow macaroni. Makes a nice, very filling soup.
one frozen toaster waffle
(my favorite brand is "Downeyflake Buttermilk Waffles")
one toaster
place waffle in toaster. push down button. wait until waffle pops up.
if the waffle isn't browned fully, push back down. stop the toaster half
way through, or the waffle will burn. burnt waffles don't taste very good.
place waffle on plate. smear with favorite waffle flavorings.
my favorite is covered in peanut butter, and drenched in fake maple syrup.
A recipe for our times.
hey, I'm a man of our times! B-)
<that's scary :)>
This if for you, Valerie, and anyone else who wants to cook an absolutely
delicious and healthy meal in a pot. Don't be put off by the length of
the ingredients, once you get them all together and chop them up (similar
to cooking chinese food), the dish is practically made.
2 teaspoons olive oil
1 medium onion, finely chopped
1 clove garlic (I use two or three)
4 cups chicken stock or 2 cubes with 4 cups water
1 large can Italian plum tomatoes, chopped in chunks
2 cups garbanzo beans (drained)
1 large celery stalk, diced
1-3 medium carrots, chopped or sliced
1 medium zucchini, chopped
1/4 cup fresh parsley, chopped
1 teaspoon dried basil leaves
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram leaves
Dash cayenne pepper
black papper to taste
salt to taste
1/2 cup small pasta seashells or macaroni, uncooked
I also included a parsnip in chunks but you can use a
potato in chunks if you'd like
You can vary the vegtables abit, include a can of drained navy beans, and you
can vary the spices, adding or omitting spices like oregano, etc.
In a very large pot, heat the olive oil, fry until light yellow, the onion,
celery, throw in the carrots and garlic. Add the stock, tomatoes and all
of the vegtables. Bring to a boil, add the spices, lower to a simmer for
15 minutes. Then throw in the pasta, bring to a renewed boil. Add more
chicken stock, if the spirit moves you. Stir occasionally. Boil for 30
minutes. Meanwhile, bake a great french bread in the oven. What a meal!!!
Sounds heavenly, Audrey. Thanks!!!
(except for the chicken stock, I assume?)
That's easily substituted for. :)
Are you a vegetarian, Valerie? No meat or chicken or fish? What about dairy products?
(Well, if she's vegetarian, by definition she doesn't eat meat, chicken, or fish...)
actually, i get the impression that the word "vegetarian" means something different to each person who calls themself vegetarian. i'm technically an ovo-lacto-vegetarian because i eat eggs, milk, and vegetables/grain/beans/nuts/fruit/bread/pasta/etc/etc/etc. i aspire to one day become a vegan: someone who uses no animal products, but that's difficult to manage. i try to lay kinda low on telling people i'm a vegetarian (says valerie in a conference that's open to the whole world) because i've met people who seem to think that there's no overlap between the two groups "vegetarian" and "people worth listening to". i'd rather be thought a "person worth listening to" than a "vegetarian". there are some awfully preachy vegetarians out there.
There are some awfully preachy carnivores, too. Small arms fire, that's the ticket. There's a humorous letter in this month's _VT_ dealing with the problem of people who are vegetarians-but. The writer suggests that we use "vegetarians" to refer to people who we now call vegans, "ovo- lacto-vegetarians" for those who eat milk and eggs, "avo-vegetarians" for people who occasionally eat poultry or eggs, "crusto-vegetarians" for those who allow themselves shrimp, crab, etc., "mollo-vegetarians" if the diet includes mollusks (clams, oysters), and of course "crusto-mollo-vegetarians" for shellfish eaters in general. "Mammo-vegetarians" are those who also eat red meat (mammals), "porco- vegetarians also eat pork, and "bovo-vegetarians" eat beef. "Omno- vegetarians" are those who eat anything they like, whenever they like.
....but anyway, last night I made risotto. I didn't have white wine, but I did have some fresh oranges, so I made a sort of orange-onion risotto. 1/4 cup onion 1 clove garlic Olive oil 1 cup arborio rice 1 1/2 cups chicken broth (or veggie broth) Juice of 3 oranges (I guess about 1/2 cup or so) 1/2 cup grated Parmesan Basil and pepper to taste Combine the broth and orange juice. Heat until very warm but not boiling. Pour in a lot of olive oil, at least enough to cover the bottom of a medium saucepan. Saute the onion and garlic in the oil until soft. Add the rice and stir to coat. Turn the heat to medium-low and add 1/2 cup of the broth. Stir and allow the rice to almost completely absorb the liquid. Continue adding the broth mixture about 1/2 cup at a time, adding more only when the liquid has been almost completely absorbed by the rice. When you are out of liquid, cook until the rice looks creamy and has absorbed almost all of the remaining broth. Turn off the heat and add the spices. Add the cheese and stir well to let it melt.
That sounds pretty good..
Indeed!! What's arborio rice? Lately i've been using basmati rice. Is arborio rice similar?
It's a kind of short-grain rice used in risotto and Italian dishes. You can get it at the Produce Station and at Zingerman's. Argiero's Market also probably carries it.
In response to at least one request, here is.... My Sister's Recipe for Nutroll (makes four rolls) To 1-1/3 cups of milk add 4 teaspoons dry yeast and 4 egg yolks (save the egg whites for the nut filling). Beat together. Mix like pie dough: 1-2/3 pounds (about 5 cups) flour, 1/3 cup sugar, 2-1/2 tsp salt, and 2/3 cups butter or margarine. Add milk mixture to flour at a steady pace. Add more flour if dough is too soft. Cover with a damp cloth and set aside for an hour. To tell you the truth, I use a food processor for the above. My sisters recipe actually calls for scalding the milk and proofing the yeast, but I don't bother with that. To make the filling, combine 1-1/3 pounds of chopped walnuts, 1/4 cup soft butter or margarine, 2 egg whites and 1 cup sugar. Add a little milk, if it looks too dry. If the dough's been sitting for an hour, punch it down and divide into four hunks. Roll out on an 11" x 14" non-floured surface. Spread about a half pound of the filling on the dough, leaving a half inch on the short edge to seal. Roll lengthwise, rubbing water along the sealing edge. Lay rolls on sealed edge on a greased cooking sheet. Let rise for a half hour. Before baking, brush the tops of the rolls with a mixture of 1 egg, 1 tsp sugar, and 1-1/2 tsp milk. Pierce tops with a fork to allow steam to escape. Bake at 340 degrees for a half hour, turning the pan in the oven after 15 minutes. Cool on rack. You can also use a poppyseed filling for these rolls. in this case, obviously, they become poppyseed rolls. The trick with poppyseed rolls is to use ground poppyseed. I've tried using regular poppyseed and they don't come out very good. You can get ground poppyseed in Hamtramck, or I found a can of ground poppyseed filling at Meijer near the canned pie filling.
In the quest for a perfect vegetarian soup stock, I think this one is nearly there: 16 medium sized, dried shiitake or chinese black mushrooms 4 carrots, well scrubbed 8 whole scallions 6 outer lettuce leaves--any kind but iceburg 1 tsp salt 1 tsp Chinese soy sauce 2 tsp toasted sesame oil .25 tsp sugar Rinse the 'shrooms quickly in cold water. Rinse and scrub the carrots, leaving 4 inches of carrot greens on the top, if possible. Combine the 'shrooms, carrots, scallions, lettuce, salt, and 5 cups of cold water in a 4qt pot and bring it to a boil. (You don't need to chop the veggies any smaller than they need to be to fit in the pot.) Once the water is boiling,cover the pot and lower the cooking heat. Simmer it for about .5 hours. Strain the veggies through 3 layers of cheese cloth, and discard all but the mushrooms. (The mushrooms can be stored in the fridge for a while and used up in other dishes.) Boil the stock down to 4 cups. Add the soy sauce, sesame oil, and sugar. Mix and check the seasoning. Adjust to taste. This stock can be used to make lighter flavoured soups. It's good with leftover veggies and rice tossed in, for instance--a quick and easy vegetable rice soup! Also good for corn with egg soup--which is where I tried it.
Here's the recipe for the last thing I cooked. My notes are in [square
brackets]. This took an hour or two to cook, including making ghee. It
turned out wonderfully delicious -- one of the yummiest and most unique
things I've tasted in months.
From Julie Sahni's Classic Indian Vegetarian and Grain Cooking, page 432:
Sweet Buttery Bean and Rice Pudding with Raisins and Nuts (Shakkara Pongal)
for 6 persons
1 1/2 cups long-grain rice [I used brown basmati]
3/4 cup split yellow mung beans (moong dal)
2 tablespoons yellow split peas [I didn't have yellow, so I used green]
1 cup usli ghee [recipe below]
about 2 1/2 cups boiling water
3 cups milk [I used Edensoy Extra original flavor soymilk instead]
1 1/2 cups packed jaggery [Indian sugar] or light brown sugar
1 1/2 teaspoons ground cardamom [buy this whole and grind it when
you are ready to use it -- this may make or break the recipe!]
1/4 cup seedless dark raisins
1/4 - 1/2 cup unsalted roasted cashew nuts, coarsley chopped [I used
walnuts instead]
1. Rinse and drain the rice. Pick clean the beans and peas. Set aside.
2. Heat 2 tablespoons of the ghee in a large saucepan. Add the mung beans
and split peas and fry, over medium heat, stirring, for 3 minutes or until
very lightly colored.
3. Add 2 cups of the boiling water, stir, and lower heat and cook at a
simmer, partially covered, for 15 minutes. Add the rice and the additional
1/2 cup water, and stir. Cook covered, at a low simmer, until the liquid
is absorbed and the rice is almost tender (15 to 20 minutes).
4. Add the milk, bring the mixture to a boil, and cook, stirring often to
prevent sticking but being careful to keep the rice grains whole, until it
is thickened and the rice is cooked (about 15 minutes). [I added the
raisins along with the milk, to give the raisins extra time to soften.]
5. Add the sugar, cardamom, and raisins, and continue cooking for 3 more
minutes. Stir in the remaining ghee 2 tablespoons at a time, and most of
the cashew nuts (save some for a garnish).
Let the pudding rest, covered, for 15 minutes before you serve it. Serve
warm, at room temperature, or chilled, either as a dessert or as a snack
all by itself.
Clarified Butter (Usli Ghee)
To make 3/4 cup clarified butter (usli ghee), place 1/2 pound (2 sticks)
sweet, unsalted butter in a heavy-bottomed saucepan and put on a burner.
Keep the heat low until the butter melts completely, stirring often during
the process. Increase the heat to medium-low and let the butter simmer
until it stops crackling, thus indicating that all the moisture has
evaporated and the milk residue is beginning to fry. [STIR **CONSTANTLY**
while the butter is simmering and crackling, or it will *not* cook and will
splash little geysers of grease out of the pan.] As soon as the solids
turn brown (10-12 minutes), turn off the heat and take the pan off the
stove. Let the residue settle to the bottom of the pan, then strain the
clear butterfat (usli ghee) into another container.
(fed some to rob this evening. he didn't like it. o well.)
darn. I wouldn't include the nuts, but the rest sounds tasty ... got any leftovers to give away??????
I will NOT pick out the walnuts, btw.
re 21: I made ghee again tonight, with a different brand of butter. It didn't need constant stirring this time. Hm. Also, the recipe says to cook until the milk solids turn brown, but i found i couldn't see the milk solids until i turned off the heat and let the ghee sit for a while so the solids could settle to the bottom of the pot. The rest of the butter kind of changes color after a while, though; it looks sort of clarified instead of milky. Which makes sense, since it's called *clarified* butter. :)
At the Grex picnic yesterday, someone asked me to post the recipe for the salad [or dip as it was also used for] that I brought... This is a combination of suggestions that my sister-in-law had along with something I had tried at a restaurant in NC. To make maybe 4 cups maybe... I used: 2 avacados, diced up About 8 plum tomatoes About 4-5 ounces feta cheese 1/2 to 1 tablespoon Olive Oil Fresh Basil, salt and pepper, to taste. Dice the first 3 ingredients to bite or dip-sized pieces. Add remaining ingredients, mix, and refridgerate to blend seasonings... Oops, I did forget to metion: add the juice of half a lemon to keep the avocado from discoloring; we also diced up a slice of lemon and added that to the salad, too. :-)
Testimonial: Denise's salad was *wonderful*! This evening i made a sort of an eggplant dip that someone fed me when I was visiting Chicago last weekend. It's yummy stuff, even if you're not sure you like eggplant. Pierce one Big Honking eggplant with a fork and nuke it for 5 minutes, 'til it seems likely to be mooshy inside. Let it sit for a while to cool. Peel off the skin and mush up the eggplant flesh. Stir in 1-2 tablespoons of parsley, 1/2 to 1 tablespoon of vinegar, and salt and pepper to taste. The original recipe says to add a bunch of oil and some sliced tomatoes and onions, but i skipped all that and ended up with yummy dip anyway. This is great as a bread spread or as a chip dip.
Hey, how about more recipes!!?? :-)
By request and in detail for those not familiar with the dish:
Lasagna
Ingredients:
48 ounces of your favorite spaghetti sauce
2 lbs. mozzarella cheese, coarsely grated
1 cup Parmesan cheese, grated
30 ounces ricotta cheese
1 box lasagna noodles
1 egg, slightly beaten
1/4 tsp. nutmeg, ground
1/4 tsp. white pepper
2 Tbsp. chopped fresh parsley
Preparation for assembly:
Mix together all ricotta, 1/4 lb. mozzarella, 1/4 cup
Parmesan, egg, pepper, nutmeg, parsley. Set aside.
Cook noodles as directed on package. Don't overcook!
Rinse in cold water and toss with a few drops of oil
to keep the noodles from sticking together.
Assembly:
Lightly oil a 10" x 13" x 2 1/2" pan. Spread a scant layer of
sauce, then a layer of noodles side by side to meet the edges
of the pan. Drop dollops of the ricotta mixture along the
noodles, squishing them slightly using a lightly oiled spatula
Sprinkle over a layer of Parmesan, then mozzarella. Repeat
these layers (sauce, noodles, ricotta, Parmesan, mozzarella)
until the pan is 1/4 to 1/2 inch from the top, ending with a layer
of sauce and keeping 1/4 cup Parmesan and 1/2 cup mozzarella
aside. Mix this Parmesan and mozzarella together and sprinkle
over the sauce as the topping.
Bake:
350 degrees, uncovered, for 1 hour if starting from a room
temperature casserole. If the lasagna was prepared ahead of time
and refrigerated, cook at 350 degrees *covered* for 1/2 hour then
45' to 1 hour uncovered. The top should be slightly browned, the
corner edges even a little crisp, and sauce bubbling around the
edges. Serves 10 to 12.
Tips:
When placing the dollops of ricotta try to vary their placement
on different levels and don't worry much about spreading it thin
and even - trying to do this will only squash the under layers. Just
give it a try to get them cookie shaped and all will be well.
Each layer of noodles should be placed in opposite orientations,
either crosswise or lengthwise. This keeps the layers more stable
when being cut and served. After a while you'll get to know how many
layers your pan will allow - then you'll want to end with lengthwise
top layer placement as this looks the best. (That last hint is
mostly directed at Type A personalities.)
After removing the casserole from the oven don't cut into it
for at least 15'. This will make the cutting easier and allows
the layers to firm up.
Feel free to add layers of well drained and chopped spinach, sliced
mushrooms, use a white sauce, or whatever. The basic recipe adapts
well to whim.
In the specific batch I brought over to the Andre's I used a good
bottled spaghetti sauce - Neuman's Sockaroni. I've found using
bottled sauce in lasagna is far more forgiving than using it on
plain pasta.
sounds like this recipe would be great using my mom`s homemade sauce.
Aa8ij, how about sharing your mom's recipe [if you have it and she wouldn't mind]? :-)
I'll try, but things like this are hard to get out of her.
The last thing I cooked was "Use up the leftovers this week".
Recipe: Get out the 1-quart casserole. Put in 2 layers each of leftover
millet loaf [q.v.] and diced fresh apples. Cover with leftover applesauce
and sprinkle lightly with cinnamon sugar. Bake (covered with lid) in
microwave until done.
Millet loaf recipe: Cooked millet, from 1 c. millet simmered in 4 c. water
for 40 minutes or so (until water is gone).
1/2 c. peanut butter
about 15 oz. Enrico's spaghetti sauce, or functional
equivalent (I don't remember what spices I used to put in)
up to 1/2 c. soy sauce
any fresh vegetables you want to chop up & put in
Mix all ingredients, put in casserole dish and microwave or spread on
a jellyroll pan and bake in oven until crusty but not burned.
Ok, rice glorp:
4-5 cups cooked rice, perhaps dryer than usual
1-1.5 lbs of ground beef, browned, drained, rinsed
1 can peas
1 can chunky/stewed/spiced tomatoes
2-3 cups of V-8 (+very+ important, use a variety of V-8, not TJ)
Mix well, and microwave mixture for 10-12 minutes @ 75% "heat" range.
Add, if needed (taste spec here) margarine, oil, butter - whatever.
That'll get you started - adjust proportions to suit your preferences. It
ought to be a little bit "sloppy," kinda like a slurry.
This is not only a main meal, but phenominal for seconds -
Oh, mixing in some shredded cheeze, of your choosing, isn't against
the "rulez." But, the shredded cheeze works best if it is a topping
after the fact.
Tortellini with Walnut Pesto
1 lb. cheese or cheese and spinach filled pasta
(tortellini, ravioli, agnolotti)
4 oz. walnuts
2 tsp. crushed garlic
1 scallion, finely chopped
1/4 cup freshly grated Romano or Parmesan cheese
1 cup heavy cream (I used Half-and-Half)
1/8 tsp. ground white pepper
1/4 cup shiitake mushrooms, sliced thin
Toast the walnuts in a 400 degree oven until they are golden brown.
Using a food processor blend the walnuts into a fine crumb. Add
the Parmesan cheese and white pepper and pulse until well
blended.
Saute the garlic, onion, and mushrooms in a small amount of butter or
olive oil.
Cook the pasta in boiling water until al dente. Drain and set aside.
Slowly heat the cream in a heavy saucepan. Add the walnut mixture
stirring constantly until the mixture thickens. (It will go from
thin to thick quite quickly as it reaches the point where the
cheese melts.) Don't let it get too thick or boil!
Add the sauce to the pasta along with the mushroom/onion/garlic mixture.
Toss well. Garnish with fresh parsley or basil, or with a few thin
slices of sun dried tomatoes.
Serves 4. Adapted from _Rose Reisman Brings Home Pasta Dishes_
The recipe is from Spiaggia, Chicago, Ill.
Poulsbo Bread
(Makes a 1.5 lb. loaf in a bread machine)
3 cups bread flour
1/2 cup whole wheat flour
1 cup 7 grain cereal
2 Tbsp. powdered milk
2/3 cup raw sunflower seeds
1 tsp. salt
2 2/3 Tbsp. sugar
1 1/2 cups water
2 Tbsp. oil
2 2/3 Tbsp. honey
2 tsp. yeast
Bake on light cycle.
From: _Bread Machine Cookbook III_ by Donna Graham
the tortellini with walnut pesto sounds amazing!!
Thanks much for the recipe, Mary!!
anybody try the glorp?
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