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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
other
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response 58 of 494:
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Mar 4 04:46 UTC 1994 |
Err, make that #55!
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chelsea
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response 59 of 494:
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Mar 19 12:42 UTC 1994 |
Sauted Seafood and Vegetable Salad
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2 Tbsp. olive oil
8 ounces mushrooms, sliced
1/2 red onion, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
8 ounces crab or lobster meat, chunked (fake works fine)
2 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
1/2 tsp. sugar
1/8 tsp. freshly ground pepper
1/8 tsp. salt
1 tsp. dried chopped oregano (1 Tbsp. fresh)
* Saute onion in 1 Tbsp. olive oil until tender. Add the
mushrooms and saute until tender. Set aside.
* Saute peppers in 1 Tbsp. olive oil until tender crisp.
* Add crabmeat and saute until lightly browned and heated through.
* Add onions and mushrooms to the crabmeat and peppers. Pour
dressing over and toss.
* Serve over a bed of lettuce or stuffed into pita bread.
Serves 4.
This was tried in the Remmers kitchen last night and is recommended
when you're looking for something ultra quick and on the lighter side.
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kentn
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response 60 of 494:
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Mar 19 17:15 UTC 1994 |
That looks delicious...now I'm hungry...thanks
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remmers
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response 61 of 494:
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Mar 19 19:03 UTC 1994 |
It *was* delicious.
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chelsea
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response 62 of 494:
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Mar 21 03:11 UTC 1994 |
...and there were these leftover red and yellow peppers so I decided
to make kebabs, with chicken, using a recipe in this month's issue
of "Eating Well". The marinade is touted as "classic Moroccan" and
can be used on either fish or chicken. I tried the chicken and found
the recipe quite good.
**********************************
Charmoula Chicken Kebabs
Marinade ingredients:
1/2 cup non-fat plain yogurt
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup freshed squeezed lemon juice
2 Tbsp. olive oil
6 cloves of garlic, minced
3 tsp. paprika
2 tsp. ground cumin
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cayenne pepper
Chunk for kebabs:
1 1/2 lb. skinless chicken breasts
1/2 red pepper
1/2 yellow pepper
1/2 red onion
8 ounces mushrooms
1 zucchini
Marinate the chicken (or fish) for 30 to 60 minutes before
assembling the kebabs. Baste well with remaining marinade
before broiling approx. 5 minutes per side, until chicken is
just done.
Makes 6 kebabs.
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remmers
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response 63 of 494:
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Mar 21 11:28 UTC 1994 |
It was *wonderful*. Another winner!
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danr
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response 64 of 494:
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Apr 12 16:15 UTC 1994 |
Here's the recipe for Bread Machine Pudding. I actually got the recipe
from a kind soul responding to my post in rec.food.recipes.
To: danr@umcc.umcc.umich.edu
Subject: Re: REQUEST: Bread Pudding
Newsgroups: rec.food.recipes
Organization: Homewood Academic Computing, Johns Hopkins University, Baltimore,
Md, USA
REALLY Easy Bread Pudding:
3 cups bread "pieces" -- torn up slices, odds & ends, etc.
2 cups milk
1/4 cup butter/margarine
1/2 cup sugar
2 eggs
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
scald the milk and butter in a small saucepan. Beat the eggs and sugar
together and add to the milk, along with the spices. Mix well.
Tear the bread into chunks--about 1/2" cubes or so--and put in a 9x13 or 9x9
pan. Pour the milk mixture over the bread and stir around until all the
bread is coated. Bake 350F for 40-45 minutes.
Notes:
The spice measurements here are very aproximate. I started making
bread pudding with my Mamaw, and she didn't OWN measuring spoons! :) Just
add to taste. Excellent additions include one or more of the following:
raisins, fresh berries, grated lemon peel, chocolate chips. Add a 1/2 cup
or so to the bread before you pour in the milk.
Enjoy!
sarah
watson_s@jhunix.hcf.jhu.edu (preferred)
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chelsea
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response 65 of 494:
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Apr 12 22:37 UTC 1994 |
Thanks for posting this Dan. I'll try it soon.
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popcorn
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response 66 of 494:
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Jul 8 01:23 UTC 1994 |
This definitely isn't the *last* thing I cooked. It's a recipe
I discovered last winter. I haven't had a hamburger in at least
six years, so I may not be remembering accurately what they tasted
like, but this tasted surprisingly hamburgerlike to me. When I
found the recipe I thought it was low in fat because it has no
added oil or butter. However, it turns out that between the walnuts
and the wheat germ it's not at all a lowfat food. Though it probably
is lower in fat than real hamburgers.
In any case, these are *good!*
_Walnut Oatmeal Burgers_ from _Laurel's Kitchen_ and adapted by me
1 to 1 1/2 cups walnut pieces
1 cup rolled oats
2 eggs, slightly beaten
1/4 cup skim milk
1/2 teaspoon sage
pinch of salt
pepper to taste
wheat germ
1 1/2 cups water
Grind walnuts in blender or food processor and combine with oats, eggs,
milk, sage, salt and pepper. Add wheat germ until the mixture seems non-
sticky enough to make patties. Form 2 or 3 patties.
Brown patties in a non-stick or lightly oiled skillet, then pour the water
into the skillet and bring to a boil. Reduce heat and simmer, covered, for
25 minutes. Serve on buns with "the fixin's" or crumble and use as you
would hamburger in chili beans, spaghetti sauce, etc.
As an alternative to boiling, put the browned patties on a microwave-safe
plate, add as much water as you can put on the plate and safely carry it
(maybe to half the depth of the patties) and microwave on high for 5 minutes.
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popcorn
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response 67 of 494:
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Jul 8 01:41 UTC 1994 |
Here's a gem I found when I was looking for things to eat during the
last heat wave. Couscous is Moroccan pasta; it looks like spaghetti
that's been through a blender. It cooks quickly and is a yummy
alternative to grains such as rice. I've adapted this recipe from
_Moosewood Restaurant Cooks at Home_ by the Moosewood Collective.
Couscous with Artichoke Hearts and Walnuts
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1 3/4 cups water
1 1/2 cups organic whole wheat couscous from the co-op. (Reduce the water
to only 1 cup if you use regular couscous).
1/2 teaspoon salt
1 6-ounce jar of marinated artichoke hearts, preferably Cara Mia
1/2 tablespoon olive oil (optional, especially if you use the marinade
from the jar of artichokes in the recipe instead of throwing it away)
1 large clove garlic, minced or pressed
1 cup chopped fresh parsley
1-2 tablespoons chopped fresh dill (or 1 tablespoon dried)
juice of 1/2 lemon
1/2 cup chopped toasted walnuts
salt and peper to taste
Boil the water. Put the couscous into a large heatproof bowl. Use a fork
to stir in the water. Add the salt and let it sit for about 5 minutes.
Drain and half-heartedly rinse the artichoke hearts. (Optionally drain the
artichoke hearts into the couscous instead of throwing the liquid away.)
Chop the artichoke hearts into long, thin sticks. Mix all ingredients into
the couscous. This is good at room temperature, or warm, or cold. It makes
a unique and good one-dish meal on a hot day.
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popcorn
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response 68 of 494:
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Aug 8 14:12 UTC 1994 |
Here is a recipe I adapted from one in _Laurel's Kitchen_. I think it's
probably quite low in fat (haven't done the calculations to check).
It's yummy. The crust is especially neat -- I intend to remember it and
use it for other pies. It tastes like toast.
Summer Squash Pie
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2 cups whole grain bread crumbs (I created these by running my food
processor on old frozen bread ends from my bread maker)
6 cups summer squash (about 2 medium squashes), cut into cubes
1/2 cup chopped onion
2 cloves garlic, chopped or squeezed or whatever
4 egg whites (or 2 whole eggs, but all the bad-for-you stuff in the egg
is in the yolk so I've been replacing each yolk with a second egg white)
3/4 cup cottage cheese
2 tablespoons cornmeal
1/2 teaspoon salt
1 tablespoon dill weed
tomato slices, pepper slices, for garnishing
Preheat oven to 350.
Press bread crumbs into a liberally buttered 9" pie plate. (I used about a
teaspoon of butter. This is a ton of fat, and I plan to use less next time.)
Nuke the onion in a big, covered bowl (I use an inverted glass plate as a
bowl cover) for a minute or two. Add the cubes of squash, stir, and nuke,
covered, for 4 or 5 minutes, until the squash seems cooked. Drain off the
liquid.
Stir in all the other ingredients except the garnishes. Pour into the pie
crust and decorate with tomato and/or pepper slices. Bake 40 to 45 minutes,
until set. Let stand at least 10 minutes before cutting.
This makes 6 slices, which ends up serving 2 or 3 people.
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chelsea
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response 69 of 494:
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Aug 10 15:15 UTC 1994 |
This sounds wonderful. I'll try it and report back.
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popcorn
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response 70 of 494:
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Aug 11 03:32 UTC 1994 |
<valerie faints>
You mean... someone actually *uses* the recipes here in this conference?!
Coolness!
Please let me know how it comes out!
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chelsea
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response 71 of 494:
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Aug 11 13:22 UTC 1994 |
I've made quite a few, actually. Your choco-chip pumpkin
bread being one of my favorites.
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denise
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response 72 of 494:
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Aug 14 08:14 UTC 1994 |
Yep, there ARE a lot of cool recipes here, that's for sure!
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kentn
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response 73 of 494:
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Oct 16 02:15 UTC 1994 |
Has anyone recently cooked egg rolls or spring rolls? I'm going to
try making some (probably bigger than egg rolls, though) and could
use a recipe (I'm starting from total scratch) if you have one to share.
Thanks.
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brenda
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response 74 of 494:
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Oct 27 15:17 UTC 1994 |
I have one. let me dig it up.....
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kentn
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response 75 of 494:
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Oct 27 15:47 UTC 1994 |
Thanks! I'd like to see how it compares to what I made the other day
(by looking in about six cookbooks and mixing and matching with the
ingredients I had on hand). I will say, though, that making egg roll
skins from scratch is a royal pain. I also tried the store-bought kind
of wrappers and they worked fine and with much less swearing.
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popcorn
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response 76 of 494:
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Oct 28 06:10 UTC 1994 |
(I *almost* said that, but I figured you knew what you were doing.) :)
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bmoran
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response 77 of 494:
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Jan 20 06:21 UTC 1995 |
Everyone seemed to like the bread I brought to the potluck last saturday,
so here's the recipe you asked for!
Rye Bread - Makes three loaves
1 pkg yeast
1/2 cup warm water
2 cups sifted rye flour (I use medium)
3/4 cup dark molassas
1/3 cup shortning
2 tsp salt
2 cups boiling water
6 to 6-1/2 cups flour (all purp?)
Soften yeast in the warm water. Combine the rye flour, molassas,
shortning, and salt. Add the boiling water and blend well. I use an
electric hand mixer to save my arm for later. Cool to lukewarm. (very
important) Add the softened yeast. Gradually add the flour to make a soft
dough. Mix well. Turn out onto a floured surface, cover, and let rest for
about 10 minutes. Kneed until dough is smooth and satiny, adding flour as
needed. Place in a greased bowl, cover and let rise until double. Punch
down, cover again for about 1/2 hr or so. Divide into thirds, and place
onto cornmeal dusted pan(s). Let rise about 15 minutes. Brush with
slightly beaten egg. Bake at 350 deg. 35 - 40 minutes. Try to let it cool
(on a wire rack) before you eat it all!
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popcorn
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response 78 of 494:
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Jan 20 23:01 UTC 1995 |
That was great bread!
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danr
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response 79 of 494:
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Jan 21 13:24 UTC 1995 |
hmmmm. i wonder if i can adapt that to my bread machine. i'll give
it a try...
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bmoran
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response 80 of 494:
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Jan 22 06:51 UTC 1995 |
But it won't be the right shape!
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danr
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response 81 of 494:
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Feb 6 03:14 UTC 1995 |
Well, I'm not exactly the right shape either, so it's OK. :-)
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koi
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response 82 of 494:
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Apr 2 23:34 UTC 1995 |
Hello. I am told that I can make a pretty mean spicy tomato soup. It is
really easy. Saute half a cup of onions in a stock pot with two tablespoons of
olive oil. When the onions are tender add a pinch of salt and a generous pinch
of freshly ground black pepper. As well, add three medium minced cloves of
garlic and two tablespoons of dill. Then add two cups of water and a can of
crushed tomatoes. Sometimes I add a can of tomato paste too. As this is
simmering it is nice to add a tablespoon of honey. I also add one or two
fresh tomatoes without the skins which I removed by putting the tomatoes in
boiling water for 10 seconds. Within half an hour to forty five minutes this
soup is ready to delight you taste buds. I think it was from the Moosewood
Cookbook that I got most of the ideas.
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