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Grex > Cooking > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
void
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response 462 of 494:
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Jan 25 00:05 UTC 2009 |
Three Bean Soup:
1 tablespoon olive oil
2 onions, chopped
1 clove garlic, minced (or more, if you like)
1 (28 ounce) can diced tomatoes with juice
1 (19 ounce) can kidney beans, undrained
1 (19 ounce) can garbanzo beans, undrained
1/2 cup lentils and 1.5 cups water (because canned lentils are icky)
3 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
Heat the oil in a soup pot over medium-high heat. Cook the onions till
soft and translucent. Add the garlic in the last couple of minutes of
onion-cooking so it doesn't burn. Add everything else. Bring to a
boil, then lower heat and simmer, covered, for about 40 minutes or
until the lentils are done.
(I prefer to add the salt and black pepper at the table, since
sometimes the canned beans are salty enough that no extra salt is
needed, and cooking black pepper that long can make it bitter.)
Serve with salad or cranberry-almond slaw and good crusty bread.
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edina
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response 463 of 494:
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Feb 2 02:25 UTC 2009 |
I saw a recipe in Real Simple for slow-cooker pork tacos that we had for
dinner.
Mix together 2 cups salsa, 2 TB oregano, and 2TB cocoa together in the
bottom of a crockpot. Take a pork shoulder/butt (about 2.5 lbs) and put
in crockpot, flipping it so there's sauce on the top. Cook on low for
about 7 hours, high 4-5.
Heat oven to 350. Stack corn tortillas and wrap in foil. Bake
tortillas for about 15 minutes. While they are heating, shred the pork
with forks.
I served it with shredded lettuce, pico de gallo, queso fresco, sour
cream and lime wedges.
Dave loved it. And his shirt is covered with juice from the pork.
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keesan
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response 464 of 494:
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Feb 2 04:16 UTC 2009 |
Get one crate of mixed frozen green beans, scallions, and dark green leaf
lettuce. Sort the beans (save only the seeds of the overgrown ones) and chop
and freeze. Remove the very old scallion (green onion) leaves, chop, fry
briefly. Chop up one lettuce (remove stem), add to pot, stir, cover, turn
on low while you answer the phone, chat with a friend who has not called for
10 years, turn off the pot, add cut-in-half frozen cherry tomatoes from the
garden, let sit until they thaw, add sesame oil and soy sauce, serve over
leftover rice. It looks like stir-fried Chinese cabbage but tastes much
milder. The lettuce was quite chewy. Not bad. Put the rest of the lettuce
back in the garage and hope it does not get over freezing again for a week.
We might chop it smaller next time and make soup, with the bean seeds and some
lily flowers and kelp and shiitake.
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mary
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response 465 of 494:
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Feb 2 12:56 UTC 2009 |
Well, I don't have a meal or recipe to share here, so I'm about to drift
this item, slightly. I ran across a short piece written by a foodie that
succinctly demonstrates how food and emotion play so well together. I
thought it was a real jewel and well worth the read. Hope the link works.
http://www.eatingwell.com/news_views/opinion/winters_fruit.html
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edina
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response 466 of 494:
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Feb 2 17:06 UTC 2009 |
Great article!! Thanks for sharing that Mary!
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slynne
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response 467 of 494:
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Feb 2 18:56 UTC 2009 |
I thought it was a good read too. It almost made me wish the author was
breaking up with me!
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denise
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response 468 of 494:
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Feb 2 19:12 UTC 2009 |
Wow, if she can come up with something so creative and good when she's
mad or breaking up with someone, what are the other things she can come
up with when she is in a cooking mood?
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edina
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response 469 of 494:
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Feb 2 19:56 UTC 2009 |
That might be her cooking mood. Cooking can be very meditative.
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edina
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response 470 of 494:
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Feb 16 03:34 UTC 2009 |
Here's a set of pictures for how I spent my weekend:
http://www.flickr.com/photos/25693201@N06/sets/72157613870551336/
Dave's car club works at one of the auctions, and to thank the members,
a party gets hosted. Dave and I have hosted the party for the past 4
years, with me doing the cooking for the past three. The first two
years I did Italian food (lasagna, sausage and peppers, etc.). But this
year, I wanted to stretch a bit. And stretch I did (I actually thought
I'd break a few times). The menu was like this:
Appetizers:
Veggie plate
Spinach spread with crackers
Seven layer dip with chips
Hummus and pita chips
Deviled Eggs
Little sausages in white trash sauce
Dinner:
Grilled beef tenderloin with horseradish cream
Grilled pork tenderloin with a tamarind sauce
Grilled vegetables
Sundried tomato/balsamic tortellini salad
Red coleslaw with jicama and orange in a citrus dressing
Scalloped potatoes
Slow roasted tomato caprese salad
Dessert:
Cream puffs with hot fudge sauce (bought)
Apple/raspberry pie (bought at Costco, but I baked)
Fresh berries
Cookie plate with homemade macaroons and biscottis
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furs
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response 471 of 494:
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Feb 16 13:48 UTC 2009 |
Well it looked great!!! Everything go smoothly?
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mary
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response 472 of 494:
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Feb 16 13:55 UTC 2009 |
I think someone has a job in catering should she care to go in that
direction. Sounds ambitious and delicious. Kudos.
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edina
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response 473 of 494:
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Feb 16 16:10 UTC 2009 |
Everything went smoothly enough. It went extremely fast, that's for
sure. We had appetizers up and running at 2, had dinner out at three,
and dessert was descended upon at 4. And I was replenishing the dinner
stuff.
Things I learned/was surprised at:
How well the grilled veggies went. I mean, SERIOUSLY well.
How amazing the roasted tomato and mozarella salad was. I highly
recommend that dish during the winter when all you can get is roma
tomatoes. How 13 pounds of beef tenderloin becomes about 9/10 pounds
after trimming and tying, and how absolutely disgusting and annoying
trimming that much tenderloin is. How much a pain in the ass it is to
try and find tamarind sauce if you don't know where to look. You can
never have too many cream puffs. And that once again, cream puffs are
the easiest "fancy" dessert you can have. Ziplocks are a caterers best
friend. Prepping everything beforehand as much as possible is really
truly the only way to go. I had stuff about 90% cut up, and I was still
regretting not having the other 10% done. (I mean this in terms of
trimming/cutting up all vegetable.)
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slynne
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response 474 of 494:
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Feb 16 17:27 UTC 2009 |
Your party food sure looked good. I'll bet it tasted good too :)
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denise
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response 475 of 494:
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Feb 17 01:40 UTC 2009 |
Wow, what an amazing spread; I bet you were exhausted when you were
done!? I think Mary's right, you could easily find work in the catering
business if/when you're so inclined. But then, would doing this kind of
thing all the time make it less fun for you to do?
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edina
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response 476 of 494:
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Feb 17 02:13 UTC 2009 |
I am tired today, and last night I went to bed at 9:30 and slept until
8:30. Though to be fair, I'd been getting about 5 hours a night for the
past few nights and that is just not enough for me.
I could do this for a living. I love it. I love making good food. I
love feeding people.
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void
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response 477 of 494:
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Feb 28 17:21 UTC 2009 |
That's some good-lookin party food, Brooke!
I made this for dinner last night:
Ridiculously Easy Veggie Curry
1 medium-to-large onion, diced
3 Tbsp curry paste
1 can chick peas, rinsed and drained
1 can diced tomatoes
Whatever chopped veg you have on hand
Saut the onion in the curry paste. Add the chick peas and chopped veg
and saut a few minutes more. Add the tomatoes, cover, and simmer for
another 10 minutes. Serve over rice.
I used diced potatoes and a package of frozen spinach, which made for
slightly longer cooking time. It was scrumptious. I also have plenty
of leftovers.
The curry paste was some hot Madras-style from the grocery store. It's
very good but I think I need to learn how to make my own, both Indian
and Thai.
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eeyore
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response 478 of 494:
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Apr 23 04:12 UTC 2009 |
I don't know that I could give any real recipes, as most of what I do is
pretty off the cuff. One of our favourites lately, though, has been to
fry up tempeh in a sesame oil & soy sauce mix with some wasabe, and
serve with edamame. Super easy and way yummy! I've also done a few
rounds of maple-glazed tofu (based on a Rachel Ray recipe, I'm afraid to
admit), which has come out smashingly well.
With the Farmer's Market starting to get more goodies in, I should be
able to start busting out some killer good veggie stuffs soon!
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mary
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response 479 of 494:
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Apr 23 12:50 UTC 2009 |
I've never cooked with tempeh although I like it when served at Seva or
Sidetrack. I should give it a whack. Thanks for the suggestion.
The last two dinners I've made have both been from new recipes. One, for
butter chicken and the other for a shrimp in tomato & feta sauce. Both
were quite good and will be made again. Links available on request. ;-)
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denise
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response 480 of 494:
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Apr 24 00:35 UTC 2009 |
What's the butter chicken like, Mary?
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mary
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response 481 of 494:
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Apr 24 02:56 UTC 2009 |
Butter chicken is a traditional Indian dish with the usual array of
spices, ghee and yogurt. This version substitutes grapeseed oil for the
butter. It's the first time I've used grapeseed oil and I like it. Nice
flavor, higher smoking point than olive oil, and reasonably heart healthy.
http://christie-corner.blogspot.com/2009/03/no-butter-butter-chicken.html
Hope that doesn't wrap.
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cmcgee
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response 482 of 494:
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Jun 22 14:43 UTC 2009 |
I've got lots of recipes and lots of pictures at my cooking blog,
http://simplyfrugal2000.blogspot.com/
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mary
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response 483 of 494:
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Jun 22 19:44 UTC 2009 |
I've been following Colleen's site for a while now. It's an incredible
resource for those on a budget or simply watching their food dollars.
Check it out. Thanks, Colleen.
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tod
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response 484 of 494:
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Jun 22 23:18 UTC 2009 |
re #482
Wicked cool!
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slynne
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response 485 of 494:
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Jun 24 13:53 UTC 2009 |
Nice
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denise
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response 486 of 494:
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Jun 25 15:14 UTC 2009 |
This is a cool website, Colleen; thanks for sharing it with us.
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