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Grex > Cooking > #9: Recipes for the Last Thing You Cooked | |
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| Author |
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| 25 new of 494 responses total. |
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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cmcgee
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response 383 of 494:
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Dec 17 03:42 UTC 2007 |
pssst slynne, hate to tell you but.......
That counts as cooking.
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mary
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response 384 of 494:
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Dec 24 23:39 UTC 2007 |
Let's see... it's been a busy day in the kitchen.
For tonight's dinner it's grilled cheese sandwiches and tortilla soup.
Then there's that batch of brownies for a gathering a little later.
For tomorrow I'm bringing a tossed mandarin salad, and ambrosia salad, a
triple chocolate bundt cake, cherry cobbler and a pumpkin pie. It's the
biggest cooking holiday of the year and I love it.
Come Wednesday I'll be happy to let everyone help themselves to
leftovers. And there will be leftovers.
Merry Christmas, everyone!
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tod
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response 385 of 494:
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Dec 25 01:58 UTC 2007 |
Chicken lo mein tonight with tiny corn and snap peas
Happy Chanukkah! ;)
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edina
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response 386 of 494:
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Dec 25 02:04 UTC 2007 |
I made two appetizer dips - one is beer cheese - a mixture of cream
cheese, cheddar cheese and beer. The other is a carmelized shallot
blue cheese spread. I'm making sweet potatoes tomorrow.
I'm also making french toast for breakfast tomorrow, using Zingerman's
challah. The only way to make french toast, IMO.
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keesan
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response 387 of 494:
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Dec 25 04:04 UTC 2007 |
Oatmeal for supper, with apples we picked ourselves that needed using up.
Breakfast was leftovers. We packed up oatmeal, millet and split peas to take
along on our five day adventure to Warren (we can put leftovers on them if
we want salt) and oranges and cookies for lunch on the train. THe local
dollar store has $1 spanish cookies that taste just like animal cookies but
are much larger, 13 oz in a package.
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tod
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response 388 of 494:
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Dec 25 11:43 UTC 2007 |
There's a train to Warren?
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keesan
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response 389 of 494:
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Dec 25 17:05 UTC 2007 |
There's a train via Dearborn and Detroit to Royal Oak (and Pontiac) and a
number 740 bus which runs Sundays and holidays every 60-70 minutes to a mile
south of where we are going. We will walk the mile, much warmer and probably
faster than trying to find a connecting route and waiting for another bus.
I hope they take dollar bills since the bus station is closed.
The Royal Oak train stop consists of a few benches with a wall behind them
and a short roof over them. The train is for some reason always one hour late
in both directions to Royal Oak, so we are taking lots of warm clothing.
At least the bus station near the train stop will be open on the way back.
We are leaving in an hour to walk to the 2:09 train which usually comes around
3:10. Ann Arbor has a train station with heat. Jim is bringing two PDAs to
amuse us on the train. I copied the instructions to memo files. He wants
eventually to port his text editor to palmos. There are palm compilers for
asm and C. We are bringing Spanish cookies and oranges for lunch.
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mary
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response 390 of 494:
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Dec 25 19:23 UTC 2007 |
That sounds like a nice adventure, Sindi. Happy holidays to you both.
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edina
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response 391 of 494:
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Dec 26 02:21 UTC 2007 |
While it's not the last thing I cooked, I have been wanting to post it
some place, and no better place than the kitchen conference. While at
Zingerman's Bakehouse, I picked up a brochure about the different
classes that they offer. I saw that they offer two different week long
seminars on baking, one for pastry and one for breads. I've decided to
come home and take the pastry class in June. I'm pretty excited. I
was going to take some of the life insurance money I got from Dad and
buy a nice bag and a piece of jewelry, but I've decided to do this
instead. It's actually more appropriate, and I'm genuinely excited to
be doing something like that.
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cmcgee
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response 392 of 494:
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Dec 26 02:47 UTC 2007 |
I volunteer to eat up all your practice bits. I'll give good feedback
too.
Pick me! Pick me!
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edina
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response 393 of 494:
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Dec 26 02:51 UTC 2007 |
All I know is that I got a chocolate chess pie to have for dessert
today and it had to be one of the best things I've ever put in my
mouth. Good lord their stuff is amazing.
Hopefully I'll learn how to make one.
How about I come to happy hour and pass out goodies? ;-)
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