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Grex > Cooking > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
mary
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response 358 of 494:
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Oct 7 23:29 UTC 2007 |
Clueless.
;-)
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edina
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response 359 of 494:
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Oct 8 01:03 UTC 2007 |
I made turkey pumpkin goulash for dinner - it's a recipe I got from
Bon Appetit that looked good. I've sampled it from the pot (dinner is
in 30 minutes) - it has a nice flavor and is a fairly lean dish.
I've also started baking for Christmas, so I have about 10 dozen
peanut blossoms and 3 loaves of pumpkin bread in the freezer. My
house has smelled *awesome* this weekend.
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mary
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response 360 of 494:
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Oct 8 03:06 UTC 2007 |
This response has been erased.
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mary
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response 361 of 494:
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Oct 8 03:11 UTC 2007 |
The goulash sounds wonderful. What a nice fall meal.
Speaking of fall, WHERE IS IT? It's so hot and humid here and I'm so
ready to go into soup-making mode.
Tonight we had a mustard glazed pork tenderloin, served with roasted
asparagus. Nothing new there. But intead of the usual pilaf or roasted
potato I paired it with a pear salad. (It had to be said. ;-) )
Adapted from Eating Well's web site, it consisted of chunked ripe pear,
celery, chopped pecans and dried cranberries. The dressing was a
mixture of bottled fat-free raspberry vinaigrette and honey. So simple
but it worked.
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cmcgee
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response 362 of 494:
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Oct 8 13:46 UTC 2007 |
That's a great salad combo Mary.
I've been thinking about Waldorf salad. Haven't had it in years, but
something put me in the mood (apples, celery, walnuts, mayo dressing).
But the pear salad knocked that right out of my head.
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edina
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response 363 of 494:
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Oct 8 15:43 UTC 2007 |
Ok - I loved the goulash - Dave hated it. As in, "I can't eat this -
it's too strong." As in, he opted for microwaved Hebrew Nationals
instead.
Guess who's eating goulash for lunch? ;-)
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samiam
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response 364 of 494:
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Oct 9 14:50 UTC 2007 |
Sounds excellent! I made Hungarian goulash for dinner last night - love
it, though my daughter picks around the onions. Ah, well. Egg noodles
do *not* reheat well once they are mixed with the goulash.
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mary
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response 365 of 494:
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Oct 12 13:57 UTC 2007 |
In Wednesday's Ann Arbor News there was a recipe printed for Cottage
Pancakes. I tried 'em this morning, making a few substitutions, and it
worked. They're rustic and crunchy but not heavy.
Here is a link to the same recipe courtesy of the Washington Post:
http://projects.washingtonpost.com/recipes/2007/10/03/cottage-pancakes/
My substitutions:
Whole wheat pastry flour instead of all-purpose
Skim milk instead of 2%
I halved the recipe but used the whole egg.
I used a whole granny smith apple and finely chopped it.
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denise
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response 366 of 494:
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Oct 12 19:03 UTC 2007 |
I like pancakes [my mom used to fix them for us all the time] but I've
never made them for myself [for whatever reason]. Though this recipe
sounds like a keeper and one that I may try some day. Thanks, Mary!
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jadecat
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response 367 of 494:
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Oct 12 19:12 UTC 2007 |
I made some 'vegan brainless banana pancakes' (except the things I used-
cow milk not soy milk made them not vegan...) and they came out great.
I'll have to find the recipe.
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mary
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response 368 of 494:
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Nov 4 15:55 UTC 2007 |
Last night I made a sausage and pasta dish from _Everyday Pasta_, Giada's
latest cookbook. I don't really follow her show or have any of her books
but a blogger I respect had good things to say about both and linked to
this recipe. It was excellent. I made it as directed except for using
about half the pasta and using Barilla Plus penna. I did add the optional
hot pepper flakes.
http://tinyurl.com/2v9mre
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denise
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response 369 of 494:
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Nov 4 18:22 UTC 2007 |
I need to get back into a cooking mode again. I haven't done much in
quite awhile and my freezer supply of leftovers is dwindling and needs
to be restocked.
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mary
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response 370 of 494:
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Nov 26 23:31 UTC 2007 |
It's cold and white outside. Brrrr. But inside the windows are steamed-
up and it's a soup and sandwich dinner. A big pot of minestrone is
simmering and the bread is Whole Foods 12 grain. It's what you call
making the best of a dark and wet November day.
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cmcgee
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response 371 of 494:
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Nov 27 00:27 UTC 2007 |
Sounds good! I've got split pea with ham sandwiches on the menu for
Thursday.
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keesan
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response 372 of 494:
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Nov 27 02:11 UTC 2007 |
We made soup from ornamental kale, leeks from the garden (they survived when
the kale froze), green tomatoes, a runner bean root, some unripe bean seeds,
and olive oil. Time to take things out of hte freezer again.
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denise
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response 373 of 494:
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Nov 27 03:58 UTC 2007 |
I just took out some homemade chicken and rice soup from the freezer and
will have it tomorrow. Mary's right, it'll help overcome [somewhat]
this dark and dreary day. Though the little bit of snow fall was kind
of pretty. [I don't like the cold and snowy winters here, though. I
just wrote a little blurb about it in my blog a couple hours ago.]
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mary
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response 374 of 494:
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Nov 27 13:20 UTC 2007 |
I'm liking that blog, Denise.
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denise
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response 375 of 494:
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Nov 28 01:01 UTC 2007 |
<blush>
Thanks, Mary!
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void
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response 376 of 494:
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Nov 29 05:59 UTC 2007 |
We made some *fantastic* tomato-rice soup with roasted garlic. It was
heavenly. The recipe came from a new cookbook called the _Veganomicon_.
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denise
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response 377 of 494:
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Nov 30 01:57 UTC 2007 |
That sounds wonderful; can you post the recipe?
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void
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response 378 of 494:
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Dec 3 06:03 UTC 2007 |
Tomato-Rice Soup with Roasted Garlic and Navy Beans
(from _Veganomicon: the Ultimate Vegan Cookbook_ by Isa Chandra
Moskowitz and Terry Hope Romero)
2 bulbs garlic
1 tabespoon olive oil
1 medium-size yellow onion, diced as small as possible
1 cup long-grain brown rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried marjoram
2 teaspoons salt
Several pinches of freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can navy beans, drained and rinsed (about 1 1/2 cups)
Preheat the oven to 375 F. With a heavy, sharp knife, slice off
approximately 1/2 inch of the entire top of the garlic bulbs, exposing
the insides of the garlic cloves. Drizzle abou 1 tablespoon of olive
oil onto the top of the bulb, making sure the cut cloves are covered
with oil and some oil sneaks into the spaces between the cloves. Wrap
tightly in foil and bake for 30 to 45 minutes, until the cloves are very
soft and turned a deep golden color. (void's note: one of my garlic
bulbs came apart on me, so once I had it pretty much reassembled I gave
each oiled-and-foiled bulb its own compartment in a muffin tin to make
sure the one wouldn't come apart again while roasting.)
Preheat a soup pot over medium heat. Saut the onions in the olive oil
for 5 to 7 minutes, until translucent.
Add the rice, bay leaves, thyme, marjoram, salt, and pepper and cook,
stirring, for about 2 minutes. Add the crushed tomatoes, then fill up
the can with water twice and add the water (that's 56 ounces of water).
Bring to a boil, then lower the heat to medium-low, cover, and simmer
for about 45 minutes.
Remove the garlic from the oven. When it is cool enough to handle,
squeeze the roasted garlic out of its skin and into a small bowl. Use a
fork to mash the garlic to a relatively smooth consistency, then add to
the soup once the rice is nearly tender.
When the rice is completely cooked, add the beans and heat through.
Then it's ready to serve -- just remove the bay leaves beforehand.
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mary
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response 379 of 494:
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Dec 16 17:25 UTC 2007 |
So what do you do on a very snowy Sunday morning when your usual routine
of going out for breakfast doesn't look doable? Make waffles!
Big, thick, fluffy and crunchy banana oat Belgium waffles, to be exact. I
made two changes to the posted recipe. I didn't have buttermilk so I
substituted 1 cup of skim milk and 1/2 cup light sour cream. I found this
tends to work both in terms of consistency and flavor. I also added 1/4
tsp. vanilla extract to the batter.
http://jumboempanadas.blogspot.com/2007/11/easy-like-sunday-morning.html
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cmcgee
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response 380 of 494:
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Dec 16 18:11 UTC 2007 |
I'm harnessing up the huskies!
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slynne
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response 381 of 494:
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Dec 17 01:37 UTC 2007 |
I had a big bowl of oatmeal. I used quick oats. I poured oats into a
bowl with apple that I chopped up into little pieces and then poured
boiling water on them. I covered the bowl with a plate and let it sit
for five minutes or so. Then I added a spoonful of sugar, a dash of
cinnamon and some milk.
I know I dont cook much and that bowl of oatmeal doesnt really count as
cooking. But I spent all day yesterday deep cleaning my kitchen so I
could eat at home again now that I have gotten rid of the mice. And I
went grocery shopping because I knew it was going to snow.
Anyways, that bowl of oatmeal was sooooo GOOD!
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mary
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response 382 of 494:
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Dec 17 03:37 UTC 2007 |
(Mary toasts Lynne, high-five bonking a waffle into her bowl of oatmeal.)
Comfort food rules on snowy days.
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