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Well you could always make tamales! They're naturally filling and tasty! And since they're made from corn very healthy! they're not gonna last a last time but that'll be because your relative will gobble it up before they're cold! :DQuote:
Originally Posted by Nightshade
How about Lasagna?
Alread had it twice this week and its only wedensday :bawling:Quote:
Originally Posted by papayahed
I swear we seem to live on pasta.
Are they like fajitas?? They wouldnt last very long in this family Im afraid....plus my sisters are always stealing the tortillas to eat for lunch ..:rolleyes:Quote:
Originally Posted by Bakiryu
But thanks for the suggestions :D
Doh! You did say no pasta didn't you...:(Quote:
Originally Posted by Nightshade
But a nice alturnative is 'kosa bechemel'
you take courgets/ zuccini slices and you lay them instead of lasgana sheets only one layer though with themeat on top then the bechemel white sauce and pop in the oven gourgeous.
Stewed Sausages or some manner of casserole
Whats stewed sausage???
And actually kiltted Im angling for good casserols so any suggestions?
Stewed sausages are simple:
1) Find huge pot.
2) Throw in chopped carrots, onions, mushrooms, parsnip, turnip
3) Chop sausages in half & add to pot
4) Fill with water & a couple of OXO cubes
5) Allow to simmer until all the stuff is cooked & flavour dispersed
6) Add Bisto to thicken water into nice gravy like substance
7) Eat with mashed potato
*Really best if eaten the next day to allow flavour to get through everything
Casseroles are also simple just choose what meat & veg you want add a couple of stock cubes and put in the oven at a low heat till ready. My personal preferrence is Lamb:thumbs_up
Thanks kilted Ill try that maybe or at least run it by as a suggestion by the hungry people. :D
No! look here's a picture!:Quote:
Originally Posted by Nightshade
http://i85.photobucket.com/albums/k7...or/tamales.jpg
Why do you want a casserole anyway, Food should be made every day not kept in the refrigerator then reheated :sick:
No its ramadan soon and with one sister away and me commuting we are down on cooks ( plus we have my extra freezer back from uni) so we are going to cook in advance and freeze and just pull it out on the day and defrost and heat up-- instead of having 'jar' and ready made diners. plus it looks like we might be hosting a few meals.
Only for you Night, I just got off my butt and checked my recipes.
One of my favorites:
Chicken Stew
3/4 cups and 2 tablespoons flour
1 teas salt
1 chicken, skinned (I use boneless, skinless chicken breast - a package)
1/4 cup olive oil
1 yellow onion, semi finely chopped
1 clove garlic
1/2 cup dry white wine (can substitute chicken stock)
1 can crushed tomatos
black pepper
1/4 cup parsley
1/4 cup basil
Combine 3/4 cup flour and salt in bag, add a couple pieces of chicken and shake to coat.
Heat a saute pan on med-high heat, add oil
Brown chicken for 8-10 minutes, turning once halfway though.
Transfer chicken to paper towel to drain, then arrange in a slow cooker.
In the hot saute pan add the onion and the remaining flour. saute, stirring often, until lightly browned or 10 min. Add garlic and saute for another 2-3.
Add wine to saute pan and stir to scrape bottom of the pan
Increase heat to high, add tomatos and black pepper to taste and cook stirring often, 10-15 minutes until some of the liquid evaporates.
Pour the onion mixture over the chicken, cover and cook for 3 to 8 hours until chicken is tender.
Serve over rice.
Another favorite:
Chicken Piccata Pasta Toss Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
It says put over crusty Italian bread but I put this in a tortilla, I may make this one tomorrow:
Italian Blt Chicken Salad Recipe Courtesy of Cathy Lowe
1 teaspoon Dijon mustard
1 tablespoons balsamic or red wine vinegar
3 tablespoons olive oil
3 tablespoons chopped fresh basil
Salt and pepper
1 cup chopped cooked chicken
2 plum tomatoes, seeded and chopped
4 slices bacon, cooked and drained
1 cup of washed arugula leaves, coarsely chopped
4 thick slices Italian bread, Tuscan rounds
In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil and season with salt and pepper. Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine. Assemble chicken salad on thick slices of Tuscan or Italian bread
Wow thanks Paya...Im duly honoured and greatful.... Im going to try that chicken stew tonight I think although we dont have a slow cooker..my mum is conviced they are a firee hazard.
Ohh yumm that looks delicious:D
Quote:
Originally Posted by Nightshade
HaHa my mom doesn't trust slow cookers either, but they do come in handy.
What happened to school? Are you taking a year off?Quote:
Originally Posted by Nightshade
Have couscous... It is delicious, easy and versatile. Especially Ainsley's new range is very good. Lots of different flavours.
http://www.ainsley-harriott.com/
No I just decided to commute to school it was only like an hour or so away and it means on the days without school I get more work and its cheaper.
I love couscous...my family dont :(
humm I see alot this years lunches on that site ..,thanks scher.
Revived
How about some holiday recipes??
Hey guys, I'm so glad I found this thread. Do any of you have any idea for cheap, vegan recipes that are easy to make? I'm a n00b at this cooking business, but since the parental units are working and I don't have time to eat lunch in school, I need to cook for myself.
Also, I'm tired of salads! Any ideas? (or a more interesting way to make salad?)
Quote:
Originally Posted by Bakiryu
I just purchased a new cook book called the Passionate Vegetarian. It's huge!!! What types of recipes are you interested in??
Something with mushrooms!
tofu cakes with mushrooms?
stuffed deviled mushrooms?
creamy gratin of potatos and mushrooms?
I'm listening! :DQuote:
Originally Posted by papayahed
Anything cheesy with mushrooms?
(Thanks, Papaya! :))
1/4 cup boiling water, vegetablr stock, or low-fat milk
1/2 ounce dried mushrooms, (shiitake, porcini, or oyster)
2 pounds potatos (yukon gold or fingerling)
Cooking spray
1 tbs butter
1/2 large onion, chopped
1/2 pound assorted fresh mushrooms (morels, shiitake, boletus, portobellos, or cremini ) coarsely chopped
2 1/2 cups low fat milk
1 tbs & 1 teas cornstarch
2 ounces neufchatel cream cheese, softened to room temp.
1 1/2 teas Dijon mustard
2 cloves garlic
Pinch freshly grated nutmeg
Salt and Pepper to taste
1. Preheat oven to 350F
2. Pour boiling water over dried mushrooms and set aside to steep.
3. Bring a medium-large pot of water to a boil and drop in the potatos. Let blanch for 3 minutes, drain, and run cold water over them.
4. Heat a large nonstick skillet, add the onion and cook over medium heat, stirring often, for 3-5 minutes, or until translucent. Add the fresh mushrooms and stir-fry for 4 minutes more. Lower the heat, cover the pan, and steam the mushrooms briefly, 1-2 minutes or until they soften slightly but before they begin exuding much juice. Combine with potatos.
5. Strain the dried mushrooms through a coffe filter, reserving the liquid. Pick through the died ushrooms to remove any grit then give them a quick rinse. Coarsely chop any large pieces of soaked mushrooms, then add them to the potato-mushroom mixture.
6. Place the milk in a small saucepan over medium heat. Dissolve the cornstarch in the reserved mushroom liquid. When the milk is hot whisk in the cornstarch mixture. When the milk thickens remove from the heat and whisk in the neufchatel along with the mustard, garlic, nutmeg, salt, and plenty of pepper. Combine the cooked potato-mushroom mixture with the sauce and taste again for seasoning.
7. Spray and 8in baking dish with cooking spray. Spoon in the potato mixture. Cover the dish with aluminum foil and bake for 35 minutes or until hot and bubbly and the potatos are soft. Remove from the oven and Preheat the broiler.
8. Broil until bubbly and golden, 5-10 minutes. Serve at once, hot from the oven.
For vegans substitute soy milk for dairy and soy cream cheese for the dairy cream cheese.
Now, anybody have any "Knock your socks off" chicken recipes?
I could post my grandma's fried chicken, but it's all based on feel. We don't have specific measurements :(
I'm nt good with "a pinch of this a pinch of that", I need measurements.:lol:Quote:
Originally Posted by Anza
I tried to get her to measure it once. It didn't turn out right. If someone can perfectly re create it, it will eventually be lost to time
Yeah, that stinks a lot of my grandma's recipes were lost that way.
Buy bag of cookie dough.....
pre-heat oven......
open bag...start eating dough with spoon, while standing in front of warm oven
finish bag...turn off oven....smile to self...:lol:
^^Cookie dough! Agreed, whole heartedly!
Chicken Spaghetti is delicious...but I'm the type of cook who doesn't measure out ingredients, so I'm not sure I'd be of much help if you wanted the recipe I use. lol I suppose you could just make your regular sauce and add cubed chicken, though. :p
A tip for anyone who likes Tony Chachere's (a cajun seasoning), though - it tastes delicious in absolutely anything.
"Menemen" here, a single man masterpiece :
Cook small pieces of tomato(take the peel) and long green pepper(cut small pieces) with a bit of butter.
Later add Eggs, and cook again 4-5 minutes. For my opinion, add a little salt and black pepper.
Bon appetite!
Optional :
- onion (if you want to add, do it with domato and green pepper.)
- small pieces of sausage or similiar meat.
- additional spices.
- some puts a spoon of milk, before second cook.
ps. Is there an English name of this food ?
I'm hoping to get some good Italian recipies before the end of the year, but whatever the stereotypes, all Italians do NOT like cooking, so I haven't picked many up yet. Most of the reason the stuff we eat in my host family is so good is that the ingredients are of such good quality or so fresh - pasta and olive oil, yumm!
Anyways, here is a wonderful recipie that my (genetic) grandmother makes every year at Hannukah - it's worth the calories!
Upside-Down Kugel
Jan Bergman
Noodle Mixture
1 pound medium noodles
½ pint sour cream
½ cup sugar
pinch salt
4 beaten eggs
½ pint creamed cottage cheese
1 teaspoon vanilla
cinnamon to taste (plenty)
½ cup raisins
Bottom Glaze
1/8 pound butter
½ pound dark brown sugar (1 cup)
1 cup whole pecans (may take more)
Cook noodles in salted water until tender. Blanch with cold water then drain. Add noodle mixture ingredients in order mixing well.
Preheat oven to 350
Bottom glaze: Melt butter in 9x12 pan (in oven) and spread over bottom of pan. Press in brown sugar evenly over bottom of pan. Place pecans in brown sugar – upside down in rows close together to make design.
Pour noodles over nuts. Bake 350 for 1 hour. Cool 10 minutes. Run knife around edges. Cool before removing from pan
BUMP
one of my all time fav threads plus Ive been digging through recipie books this week ...and exams has got me baking like crazy....
anyone have a decent bread recipie? Sour dough maybe? I want to try something a bit different.
Im not sure if Ive added it once before but my great grandmother's recipie for Broth. (or rather my interpritation of it)
stewing beef
Soup/broth mix (Or make your own these kinds of ingredients)
Grated swede-dried peas, beans , lentils ( any other pulses you like though personally wouldnt use kidney/chili beans)
-barley
grated carrot
Chopped leeks
chopped celery
salt & pepper
you put the beef in the bottom of a deep heavy bottom pan, add broth mix leeks, celery and any extraa beans type things you like (I often go with a can of butter beans and a bag of peas if I want an especially green meal,having said that I dont think green beans or kidney beans would work well with this recipie uness you are an iunsane avid fan ) salt and pepper cover with water allow to cook/ simmer for about an hour or so until beef is cooked add the swede and the carrot cover and simmer for another 1 hour or so. ( The way my grandmother makes it this is very orange as she uses lots of carrots and lentils.)
Then you make dumplings which is kind o hard to explain as I just grab a handful of this a fist ful of that and add waer till it looks right.
The secret is a) Rember they at least double in size so dont make them too big to start with my first try they ended up the size of my 2 combined fists -but that could also have been to do with the fact I used self raising flor and baking powder) and moreimportanmtly b) the pan must be air tight while you cook the dumplings easiest way is cover the bottom of the lid with aluminium foil and jam it down. They take about 20 minutes.
The great thing about this recipie is you can add as much or as little water as you like, you doint need the dumplings and freezes reallly well and keeps you war and full all day.
The bad thing is its difficult to impossibleto make small batches it tends to make about 12 servings and barley is terrible for sticking to the bottoms of [aans and takes ages to clean.
Antiquarian, that looks delicious!!! I'm definitely going to try it out! :)
Here is how I make lemon rice
Ingredients
Cooked rice -- the desired quantity
Mustard seeds -- a pinch
http://www.dkimages.com/discover/pre...0/50282531.JPG
Curry leaves --
http://www.kurma.net/essays/images/curry.jpg
Red pepper dried -- as per taste
and / or green chillies (this can be optional, if you dont want it to be too spicey)
Salt -- as per taste
Turmeric powder -- as required
Soak some peanuts or chickpea in water for 10-15 mins
Refined oil
Lemon
Recipe
Heat the refined oil in frying pan
Add mustard seeds. Wait until the seeds stop popping in the oil.
Add other ingredients -- red pepper, curry leaves, green chillies, turmeric powder, salt, peanuts
Let all the ingredients fry for a few mins
Then add the cooked rice
Again let it fry for a few mins.
Take it off from the gas
Then add lemon to the cooked rice.
Lemon rice is ready :D
Its very tasty and very easy to cook, takes very less time.
Cupcake time!!
Ok, if you ever get the chance to go to London, specifically Portobello Road, look out for a small (seriously, it's tiny!) shop which primarily sells cupcakes. And if you do find it, try the red velvet ones. Though I'm betting everything in there is quite delicious, there is something special about the red velvet cupcakes!
If you don't go to London, but like bizzarly red cupcakes with cream cheese frosting, try this recipe (been tested, it works!) which I found on one of the thousand food blogs that are out there:
Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Ingredients
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk (You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes)1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar
Frosting ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract
For those, who like me, are baffled by things measured in cups and are used to grams:
1 cup is 125 grams or 4 ounces
And here's the whole link:
http://www.elise.com/recipes/archive...e_frosting.php
Does anyone know an easy way of spreading the mash over shepherd's pie?