|
Grex > Cooking > #9: Recipes for the Last Thing You Cooked | |
|
| Author |
Message |
| 25 new of 494 responses total. |
edina
|
|
response 425 of 494:
| 
Aug 29 15:41 UTC 2008 |
I'd love to see your scone recipe. I make them fairly often after the
bake class, and the smell alone puts me in a happy place.
Good luck with the curry! I have no doubt you'll do great.
|
mary
|
|
response 426 of 494:
|
Aug 29 16:37 UTC 2008 |
Cherry Scones
2 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 Tbsp butter chilled and chopped
8 oz yogurt (I used Stonyfield cherry)
1 cup dried cherries
1/4 cup cherry preserves (optional)
Combine flour, sugar, baking powder and soda & salt in a bowl. Cut in
the butter with a pastry blender until the mixture resembles coarse
meal. Add the yogurt and cherries stirring until the dry ingredients are
moistened. The dough will be sticky. Turn the dough onto a lightly
floured surface. With floured hands knead the dough 4 or 5 times; do not
overwork. Pat into an 8" circle on a lightly-oiled baking sheet. Score
dough into twelve wedges. Make a slit in the center of each wedge and
place a tsp of jam into the center of each slit. Bake at 400 for 15
minutes until golden.
Recipe (adapted) from Seva, Ann Arbor.
The end product's texture is somewhere between a biscuit and a
traditional (dry) scone. It's a reasonably healthy version coming in at
200 calories per.
|
omni
|
|
response 427 of 494:
|
Aug 29 17:46 UTC 2008 |
I'll ignore that comment about it being healthy. :)
|
slynne
|
|
response 428 of 494:
|
Aug 29 18:28 UTC 2008 |
Those sound yummy, Mary.
|
edina
|
|
response 429 of 494:
|
Aug 31 05:14 UTC 2008 |
I am in love with the website www.smittenkitchen.com.
I made this recipe a few times this week:
http://smittenkitchen.com/2008/08/kefta-and-zucchini-kebabs/#more-539
It's a kefte ball recipe - I made the meatballs for a baby shower and
I formed it into patties and we ate it in pita bread with greek salad
tonight. It's TASTY. (I used turkey, not lamb).
But if you like to cook, I encourage bookmarking the website.
|
mary
|
|
response 430 of 494:
|
Aug 31 10:27 UTC 2008 |
Ooooh, this sounds good. Thanks for the pointer. And I'll second the
recommendation to follow this blog.
|
denise
|
|
response 431 of 494:
|
Aug 31 15:29 UTC 2008 |
The scones do sound good, Mary... And I assume you had some good tea tyo
go with those scones?
And how did the chicken curry turn out??
|
denise
|
|
response 432 of 494:
|
Aug 31 15:34 UTC 2008 |
I'm actually missing having something homecooked for dinner lately. But
I'm still in my partial hospitalization program and usually don't get
out til sometime between 5-8:30, depending on how long I have to wait
to see my dr. So I'm too wiped out to fix anything more than a peanut
butter sandwich or something similar. But we do get lunch served
every day, though [usually various kinds of deli meat, tomatoes,
lettuce, cheese, couple kinds of brread, soup, salad, etc At least
I'm doing better at getting in my protein...
|
mary
|
|
response 433 of 494:
|
Aug 31 15:50 UTC 2008 |
Tea? I knew I was forgetting something... ;-) Actually, the scones were
consumed with good, strong coffee. Although tea sounds delightful.
I'm most pleased with the curry recipe. It was out of Everyday Food
Cookbook. What drew me to this particular recipe was its ease and the
fact it didn't contain coconut milk or sour cream. I made some couscous
dressed with lemon juice, chopped scallions and apples, and it was a good
fit for the sauce. I'll most certainly be adding this to my favorites
collection.
By the way, I froze all but the two scones we had from that recipe and
have now tried 'em only to find it they taste as good as day one. Nice.
|
keesan
|
|
response 434 of 494:
|
Aug 31 18:49 UTC 2008 |
We are very busy freezing cherry tomatoes from the garden, picking grapes
before the critters get them, and now cutting up and drying the good parts
of the best of the pears from three trees in the orchard down the street,
which does not leave time to cook meals. Bread and pears. Bread and grapes.
Bread and tomatoes. Bread and microwaved green beans. Bread and red peppers.
For a change, microwaved potatoes and tomato salad (black, green, and orange,
and four colors of cherry as well). Crumbled spearmint on the tomatoes.
Microwaved early sour apples.
|
omni
|
|
response 435 of 494:
|
Sep 1 08:17 UTC 2008 |
I had a bagel bought the other day from Barry's. I froze it, but thawed
it in the toaster.
I'm planning on making chicken soup on Tuesday.
It's really easy
You need:
1 pot
1 whole chicken, cut up or not, depends on how lazy you feel.
1/2 bunch of celery or celery hearts
1 onion
1 small bag of baby carrots. If you don't like em, don't use em.
Several gallons of water. Ok maybe only 1 or so. It really doesnt matter
too much. Just don't let it boil away.
Put the chicken in the pot, add the veggies. Turn on TV watch for 1 hour
while chicken and veggies cook. It might be a good idea to add some bay
leaves, or whatever spices you'd like inc salt and pepper.
When show is over, retrieve pot from stove. Remove chicken to a bowl. At
this point you need 1 ziploc bag and your hands. Sit down on sofa in front
of TV and begin picking every piece of meat from the bones. Caution, chicken
will still be a bit warm, so let it cool, willya?
Add bones to ziploc bag and freeze. You'll need them for the batch of soup.
You should save all your bones from bbq, KFC, whatever. Bones=flavor.
When you have picked all the meat off the bones, it's time to add the meat
to the broth. Add dried noodles if you have them, but if you don't, don't
worry. Add new spices, add some new veggies if you like, and simmer for 30
mins. When you cannot stand it, turn off the stove and eat your soup.
This is another one. I was inspired by the GEICO cavemen.
CaveMan Soup
1 caveman... oops, wrong recipe.
5 potatoes
1/2 bunch of celery
1 onion
2 cups milk (the good stuff, like from Calder's and not that lowfat crap,
OK?)
3 cups water
2 tablespoons flour
2 tablespoons butter (the good stuff again, and don't cheap it out by using
margariene)
Make a roux. If you don't know how, it's easy. Melt the butter in the
bottom of a small saucepan. Add the flour and stir while over high heat. It
should be a paste, but don't let it burn. When 5 mins has elapsed, set it
aside.
Boil the taters in the water, and when they're done cut into small pieces,
or you could just cut the taters before you cook them. My mother once said
that if you cut them first they cook faster. Your pick on this one.
When the taters are done, add the onion that you have chopped into fine
pieces along with the finely chopped celery. Add the milk and the roux. Stir
well, let it simmer for about 20 mins, or until the celery is tender. The soup
will thicken upon standing, that is IF it lasts that long. Add salt and white
pepper from Pakistan at your discretion and enjoy.
Mac and Cheese from a box.
This one works well.
Background:
We all know how nasty Mac and Cheese from the box is. Maybe if someone made
it right, it would be served more often.
The secret is the cheese powder mix. Think gravy.
It would be silly and gross to pour powdered gravy mix over your potatoes.
But this is EXACTLY what you're doing when you make mac and cheese. So...try
this
you need
3/4 c milk
2 tbs butter
cheese powder
Combine in a small saucepan the milk butter and cheese powder. Mix well,
leaving no lumps. Bring to a boil, stirring constantly over med heat. When
the sauce cools, it should be thick. Add pasta (mac) to the sauce and enjoy.
If the sauce binds up, add more milk, but just little amounts at a time.
This works with any brand from the cheapie walmart brand upto the Kraft
dinners. You will never make it like the box says ever again.
|
mary
|
|
response 436 of 494:
|
Sep 1 13:35 UTC 2008 |
It was a pretty decadent morning here on the patio at Chez Remmers. I
made a blueberry bread pudding that was rich and yummy. It reminded me a
whole lot of the kind of dish that's often served at a good bed and
breakfast.
Anyhow, here's the link. I made two changes. I used 1 1/2 cups of
blueberries as I have loads of 'em and substituted half and half for the
milk, just because. ;-)
http://tinyurl.com/6gvrom
|
omni
|
|
response 437 of 494:
|
Sep 1 17:52 UTC 2008 |
what? no comments on my recipes?
set vain=off
|
void
|
|
response 438 of 494:
|
Sep 1 18:52 UTC 2008 |
Breakfast this morning was very simple. Granola/Kashi 7-Grain mix with
homemade almond milk, whole wheat toast with Earth Balance and
blackberry jam, and coffee.
I have found a new method of making almond milk which I like better than
the old one. This method is recommended by Christopher Hobbs:
Soak raw almonds in water overnight (or for 8 hours), remove the skins,
and put the skinned almonds and soaking water in the blender. Blending
time depends on your blender -- 1.5 minutes in a Vita-Mix, or 3-5
minutes in any lesser blender. I also added about a tablespoon of honey.
I used a heaping 1/3 cup of almonds and a quart of water. The resulting
almond milk is thicker than 2% but not quite as thick as whole milk.
Shake before serving.
|
denise
|
|
response 439 of 494:
|
Sep 2 00:25 UTC 2008 |
Omni, I make up my chicken or turkey soup in a similar fashion as you
do. And when I do, I make a big pot and freeze leftovers in smaller
containers to have some other day when I don't want to cook...
Void, I',ve never had almond milk but just recently, I heard about it;
it sounds like it might be good.
Mary, when are you going to open up a weekend bakery? :-) I love bread
pudding and I bet the added blueberries would be awesome. Oh, I meant
to ask the other day when talking about your scones--of course tea is a
necessary drink to go with the scones [even the queen thhinks so]. But
do try a bit of devonshire [or clotted] cream and/or lemon curd. I
prefer to have one or the other on an individual scone [or a bite of
one], but I've seen people dollop them both on the same bite. Some
people also use some kind of jelly or preserves but hey--for me and my
scones, I want something a bit more unordinary. :-)
|
edina
|
|
response 440 of 494:
|
Oct 27 19:06 UTC 2008 |
We had a potluck at work last week and I tried this pork dish and had
to have the recipe. The sheer ease of it will astound you.
Take one pork loin. Stick it in the crockpot. Pour over top 1 jar of
salsa (about 2 cups) and 1 cup of brown sugar. Kind of mix the
sugar/salsa up. Put lid on. Turn on crockpot for 8-10 hours on low,
until pork is pull apart tender.
We had it as simply a main dish, but I know you can make sandwiches
from it too. Good stuff. Correction, GREAT stuff.
|
mary
|
|
response 441 of 494:
|
Oct 27 19:18 UTC 2008 |
Wow, easy. I'll have to try this.
|
furs
|
|
response 442 of 494:
|
Oct 28 00:13 UTC 2008 |
me Too!!! Thanks for posting.
|
mary
|
|
response 443 of 494:
|
Oct 28 12:17 UTC 2008 |
I'm going to make a dirty confession. Last night I made a chicken
casserole using Campbell's cream of mushroom soup. I remember it from my
childhood as being creamy and full of goodness. My Aunt Jenny made it all
the time. So I went to the Campbell's website, made the dish, and
couldn't eat it. Way too salty and I like salt. The chicken legs look
pale and unappealing. It lacked color. Did I say it was very salty?
Now, the whole time I'm slapping this together my head is saying, "brown
the chicken"and "add peas", "maybe some broccoli bits". But I wanted the
traditional version.
Dinner bombed.
|
mary
|
|
response 444 of 494:
|
Oct 28 12:18 UTC 2008 |
Today, it's batch two of Eve's Original Applesauce. Good stuff.
|
keesan
|
|
response 445 of 494:
|
Oct 28 12:23 UTC 2008 |
Could you use 1/4 as much salty soup?
|
furs
|
|
response 446 of 494:
|
Oct 28 13:02 UTC 2008 |
did you try the low sodium version?
|
mary
|
|
response 447 of 494:
|
Oct 28 14:50 UTC 2008 |
No, I used the 99% fat free cream of mushroom soup.
So I'm going back to Ina's chicken and biscuit recipe. Ill get my 50's &
60's fix watching "Mad Men". ;-)
|
edina
|
|
response 448 of 494:
|
Oct 28 16:38 UTC 2008 |
Alas, no more Mad Men....so sad.
Ina does have a fantastic chicken and biscuit recipe. I'd definitely
go for that.
|
mary
|
|
response 449 of 494:
|
Jan 4 17:44 UTC 2009 |
I've found every single recipe of Ina's I've tried to be a keeper. So
the other day, looking to find a fried chicken recipe that was good but
not an aorta buster, I made her version.
Starts with a long buttermilk soak, then flour, then a flash browning in
oil but then moved to an oven to bake until done. Wow. Very moist and
flavorful.
As an aside I found myself trying to figure out how to judge the
temperature of the hot oil. She suggests 360 degrees. I don't have a
high heat thermometer. But I found a suggestion on the internet that if
you put a kernel of popcorn in the oil, it will pop between 350 and 365
degrees. Worked like a charm or at least it appeared to as the chicken
immediately seared and very little oil was lost in the cooking process.
|