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Found 14 results

  1. Please give me your recipes. I've done a few different salads and dishes, delicious to mediocre. I still have the costco bag of it and I'm running out of patience for the supposed "superfood." It doesn't seem to reheat well, which is a problem.
  2. I am halfway through day 5 of eating clean, which for me (right now) is no added sugar/sweeteners, no overly processed foods, lots of produce (fruits raw and not juiced* and veg raw and cooked.) I've gone through some of my favorite recipes and found they were already clean (cream of asparagus soup for example) but am looking for suggestions of things that are yummy made with clean ingredients. My "coach" is my youngest who has been eating clean for a long time, but he doesn't like to cook so basically eats the same things every day and I would like to do this without giving up cooking. My focus is on eating to fuel my body and develop healthy eating habits, not focusing on the scale or appearance but on making good choices. Top of my list is a cream of tomato soup recipe I can make from scratch. Does anyone have one?
  3. We had just left RachelB who was having Beans and Greens for dinner today.
  4. cascarones


    I'm overwhelmed, pregnancy stressed, can't quite process twins just yet. So I stress cooked comfort food in the middle of the night and will probably eat the rest in the morning. I forgot to take a photo. Chilaquiles 1 tsp butter or cooking spray 6 eggs (one in reserve) 1 tbsp milk 1/4 C salsa (quemada, verde, rojo - personal choice)* 3 C tortilla chips, .5 c used in reserve 1/4 C sharp shredded cheddar or cojita blanca Dash of cumin Black pepper to taste Optional: chopped onion and peppers, cooked to taste between steps 2 and 3 1) Heat pan at low-medium and melt butter. Once hot, half crush 2.5 cups tortilla chips in your hand and add to pan. 2) Once fragrant and crispy, about 2 min, add salsa and cover, let simmer for 5 minutes. 3). While salsa and tortilla chips are simmering beat 5 eggs with 1 tbsp milk and a dash of cumin, black pepper to taste and add to pan. 4) Add eggs to pan and mix with contents, cover to simmer for approximately 8 minutes, stirring occasionally. 5) Once the egg mixture begins to thicken and appears half cooked add cheese, switch heat to simmer, stir and recover for 10 to 15 minutes. 6) Taste and adjust seasoning. Add remaining egg, black pepper and increase heat to medium. When white of freshly cracked egg is begging to look cooked add remaining 1/2 tortilla chips and stir. Additional salsa if eggs look dry. 6) Serve immediately, paired with fresh fruit, beans, salsa, guacamole, extra cheese and tortilla options. *Reference: *Quemada is the dark brown salsa (also called burnt, roasted), it is my go to. Verde is green salsa, mild and cilantro based. Rojo is just whatever your preferred red salsa and spice level is, there’s a specific breakfast salsa where I’m at, but that’s probably not common.
  5. WhatWouldJohnCrichtonDo?

    Favorite Cookbooks

    I've been looking through some of my cookbooks the last week or so. Partly because I bought a 1968 Better Homes and Gardens cookbook at the library sale last week (only $1.50!), and partly because of the recipe discussions on the Jill Dillard and Jill Rod threads. I realize that more and more, people are getting recipes from websites and not from printed cookbooks, but I still love cookbooks. For someone who doesn't really cook from scratch very much, I own way too many cookbooks! (Seriously. I now have 5 of the big loose leaf, binder style cookbooks.) I do really enjoy reading cookbooks, sometimes with an eye to using a recipe, and sometimes just to read the recipes. My husband finds it odd that I like to read cookbooks, but he's mostly used to it by now. I suppose these are my top 3 favorite cookbooks: My cookbook Better Homes and Gardens (1989) Betty Crocker Picture Cookbook (reprint of 1950 edition) When I say "My cookbook ", I mean the blank recipe book I use instead of a 3'x5' card file like my mom used to use. I enjoy having all the recipes I liked from my childhood and all the new recipes I've discovered in one place. To show you what I value, I have more cookie recipes collected in there than any other category. Generally, I don't copy recipes from cookbooks that I use lots of recipes from, just recipes from other people, or from cookbooks that I've only ever tried one or two of the recipes. The binder part is pretty abused, but the pages are still fine. My Better Homes and Gardens cookbook (10th edition) was my first "real" cookbook when I moved out on my own. I got it as a Christmas gift 3 years after I moved. I still check it first if I want to look something up. I always disliked trying to find recipes in my mom's cookbooks because I could never remember which one had the "good" recipe. "Mom? Is this the one with the good banana bread?" "No, dear. You want the other cookbook." So I make pencilled in notes in mine. I rate the recipe, and note any changes or reminders. My most marked up recipe in this book is the shortbread cookie recipe. When I was a kid, my mom had 2 loose leaf, binder style cookbooks. The 1950 Betty Crocker Picture Cookbook, and a Better Homes and Gardens cookbook from the 50s. I'm the youngest of 4 kids, so I've never harbored any illusion that these cookbooks would be mine someday. (Mom still has them. My oldest sibling got grandma's.) When I found a replica 1950 Betty Crocker Picture Cookbook soon after I got married, I was all happy! Now I could have my own copy with the "good" banana bread recipe, plus some other family favorites, too. I haven't pencilled in as many notes in this one, but I'm working on it. Plus it has hilarious "homemaking tips" at the back. Sorry for the bad photography. So, does anyone else have a favorite cookbook or two? Or do y'all keep all your recipes digitally, or not need a recipe most times? (Oh, and if anyone wants to try the Orange Nut Coffee Cake recipe in my handwriting, don't use 2 tablespoons of grated orange peel and the juice of one orange. Just wash an orange, trim off any bad spots, then stick the whole thing in a blender. You get better juice and peel that way. And oleo just means margarine. Butter works, too.)
  6. My elderly MIL is going to be coming home from a long stay at a physical rehab facility and I was planning to make some meals to freeze so that she can have them on hand. I got some individual aluminum trays with lids, because I thought those would stack nicely in her freezer and also make it easy to reheat in the oven. I am probably overthinking all of this (as I tend to do), but I'm wondering: Should I freeze whole meals--like baked ziti with broccoli on the side, meat loaf with mashed potatoes and green beans . . . or just freeze the main meal portion of it? Any experience with things that freeze or do not freeze well? And what about reheating instructions? I'd like to write that right on the lid, but how do I know how long to reheat and at what temperature? It is bizarre---I am a good cook, and an experienced cook, but I guess I am not a "freezer" although i would really like to learn!
  7. Curious


    Post your awesome recipes here!
  8. What are your go-to meals that keep you on track, but are still fun to eat? Share them here!
  9. Put corned beef in pot with the spice packet, an onion, a carrot and a stick of celery. Cover with water and boil for 3 hours. Mix 1/2 cup brown sugar and 1/8 cup mustard. Remove beef from the water, place in a pan and spread the mustard mixture over the top. Bake the beef at 350 F for an hour. While the beef is baking, strain as much of the veggies and spices out of the broth as you can. Add potatoes, carrots and rutabaga and boil. After 30 minutes add the onions. After an additional 15 minutes, add the cabbage and cook for another 15 minutes. (The root vegetables will have been cooking for an hour). Serve with the strained broth.
  10. We were talking about vegan banana bread on the Dullard thread and some posters were asking for my recipe. So here goes. Caution! Disclaimer! I have heretofore not won a single soul for Jesus with this recipe. Proceed at your own risk! 80g / 1/3 cup margerine 150g / 3/4 cup sugar 400g / 3 1/5 cup flour 2 tsp baking powder 3 ripe bananas 120 ml / 4 fl oz soy milk 1 tsp vanilla 40g / 1/3 cup ground walnuts* Mash bananas with a fork. Melt margerine with sugar. Add flour, baking powder, mashed bananas, soy milk, vanilla and walnuts. Mix well. Coat loaf pan with margerine, then add batter. Bake for 50 minutes at 150 celsius / 300 fahrenheit. Enjoy! * I am not a big fan of chopped nuts in banana bread. If you prefer to have whole pieces of nuts in your bread, I'm sure that would work just as well.
  11. MargaretElliott

    Fresh Pasta Pomodoro

    First recipe in this club, eh? I'll get the ball rolling. I've been making this pasta recipe for a while. I made it up, but soon discovered it was a real thing, but I use fresh tomatoes instead of canned, and add marinated chicken to the mix. You can leave out the chicken to make it vegetarian, or add a meat substitute. This recipe serves two, because I'm usually just making dinner for my boyfriend and myself, but you can easily scale it up. INGREDIENTS 1-2 chicken breasts (I've been finding freakishly huge chicken breasts in the grocery store lately, just make enough to serve two) 2 tbsp olive oil 1 tsp thyme 1 tsp oregano 2 tsp basil 1 tsp red pepper flakes Salt/pepper 1 small onion 2 cloves garlic Approximately 2 cups chopped fresh tomato (I like Roma, but cherry and grape are also wonderful. I'd like to try heirloom varieties) 1 cup optional veggies (I like asparagus, green beans, or spinach) Cooked spaghetti for two 1/4 cup fresh basil PREP 1. Marinade chicken in olive oil and dried spices for at least 20 minutes. Dice the onion and mince the garlic, chop the tomatoes and any veggies you want to add. 2. Toss the chicken in a skilled and cook until it's got some nice color. Add the onions, garlic, tomatoes, and any firm vegetables, if you're into that. Saute until the tomatoes blister and thicken. They kind of form a sauce. 3. In the meantime, cook spaghetti. When it's done, drain and add it to the skillet with the chicken and vegetables. Turn off the heat and add in chopped fresh basil. I like to top it with Parmesan. Super simple and delicious, takes me like half an hour to make, and that's only because I'm marinading chicken.
  12. Please add your recipes here as well so we don't lose them when the troll threads go the way of the dinosaur If a mod happens along can you please sticky this sucker again for us? Thanks!
  13. All right guy s, I'm quite proud of the apple-cranberry sauce I whipped up this year. Just toss a bag of dried cranberries, a half cup of cranberry juice, a half cup of apple cider, and a cup of sugar, and a cinnamon stick into a pot. Cook five minutes. Add two chopped apples (I used honeycrisp). Cook another five minutes. Make a slurry with two teaspoons of cornstarch and some of the juice from the pot. Add that, and cook another five minutes. Chill until jiggly. I want to try it with fresh, I think I'd need to up the sugar content for that. It might not look like much, but it's autumnal and festive and delicious. Also: one part spiced rum, two parts cranberry juice, two parts apple cider. I like the combination of cranberries and apples, can you tell?
  14. Some time ago I made gnocchi. I love gnocchi because I can make lots of them to store in the freezer. Gnocchi are my go to meal when I want something special but I have very little time to cook. I usually make both pumpkin and potatoes gnocchi. I cut a pumpkin in pieces and cooked it in the oven for 15 minutes at 180ºC. When it cooled with a knife I separated the pulp from the skin and with a fork I mashed it. I added a pinch of salt and lots of flour. Pumpkins tend to absorb too much flour so it's better to not exaggerate otherwise the gnocchi will taste like flour not like pumpkin. Flour is the glue that combined with the water of the pumpkin keeps the gnocchi together, so you have the right dose of flour when the gnocchi don't melt when you cook them and you can't taste the flour but only the pumpkin. The resulting dough is quite sticky and generally obnoxious (that's why I make them in bulk once in a while), anyway with the help of some flour (to help control stickiness) I flattened it and cut it into strings and then into little cubes that I rolled to make little balls all of the same size (more or less). I rolled every little floury ball over the back of a fork to create the distinctive marks. I didn't take pics because this is one really dirty job and my hands were a true mess. Once done they look like this (the pumpkin's ones are those on the left). Potatoes gnocchi are done in the same way, only difference is that I steamcooked the potatoes so they retain more water and also more flour. The good thing is that potatoes stick much less so the process is easier by far. Once done gnocchi need to rest for half an hour before cooking. Meanwhile I prepared the sauces, melted cheeses ( butter, robiola, gorgonzola and cream with a pinch of pepper and nutmeg) for the potatoes gnocchi and sweet sauce (butter, half a spoon of brown sugar, raisins and cinnamon) for pumpkin gnocchi. When a big pot of salted water started boiling I threw inside a handful of gnocchi, when they came back to the surface they were ready, it takes only a couple of minutes or even less. When all the gnocchi were cooked I heated them with their sauce for a moment and then served immediately as they are good while still hot. It's a traditionally wintertime dish, the most popular version is the potatoes one but I use many other veggies too, like cabbage, carrots, spinach etc. In Verona it's mostly eaten during the Carnival when the King of the Gnocco is crowned.
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