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Trout and jalapenos a must, nopales optional.
Posted by a Milliwayser, linked here to find it again and try.-
Posted by a Milliwayser, linked here to find it again and try.-
[[a variation of a vague recipe I know from Finland, and a certain Swedish furniture shop]]
Take a large onion, some potatoes, carrots, other vegetables as available -- I had red peppers. Also, some meat if you want to; sausage or spam is fine. I had canned turkey. Dice everything into small cubes of about an inch or less, then fry up in a pan, starting with the onions. Season with salt and pepper and a dash of chili, paprika, tandoori mix or whatever is red and hot, as desired. When everything's nice and hot, add an egg per person (I also sprinkled a bit of grated cheese on top because I still had it), then cover and keep frying on low heat for a bit. A salad might go nicely with it -- we didn't have any, though, as a) the Little Lady won't eat salad anyway, and b) I forgot to buy any salad ingredients and the iceberg lettuce I had was wilted. Beer goes well with it, too.
Take a large onion, some potatoes, carrots, other vegetables as available -- I had red peppers. Also, some meat if you want to; sausage or spam is fine. I had canned turkey. Dice everything into small cubes of about an inch or less, then fry up in a pan, starting with the onions. Season with salt and pepper and a dash of chili, paprika, tandoori mix or whatever is red and hot, as desired. When everything's nice and hot, add an egg per person (I also sprinkled a bit of grated cheese on top because I still had it), then cover and keep frying on low heat for a bit. A salad might go nicely with it -- we didn't have any, though, as a) the Little Lady won't eat salad anyway, and b) I forgot to buy any salad ingredients and the iceberg lettuce I had was wilted. Beer goes well with it, too.
This sounds interesting and easy to make -- try eventually, substituting the pillsbury with frozen whole-meal dough from the organic food shop, and add a salad to go with it.
This is a recipe that my mother and I first found online when we were looking for a variation on an African peanut soup that involved sweet potatoes. Since then I've taken it and expanded it quite a lot. It has lots of places for changes to suit your tastes.
Spicy Sweet Potato-Peanut Soup
Ingredients
-1 to 3 pounds of sweet potatoes
-A can of pumpkin-Not pie mix just canned pumpkin
-An onion-I prefer red onions but any kind will work.
-Broth-I use chicken or vegetable
-Peanut butter-about half a cup, be generous, more won't hurt it
-Minced garlic and/or ginger I use one of those combinations you can buy at Indian grocery stores-fresh would be amazing
-Various spices-ginger, cinnamon, salt, paprika and whatever you like
-Peanut satay sauce-optional but I find it adds a pleasant bite
Peel and chop the sweet potatoes, boil them and mash them, how smooth they are is up to you. I tend to like having some texture in them. Mince the onion to a fairly small size, I prefer this soup to be fairly chunky so my onion pieces aren’t tiny.
In a good heavy pot saute the onions, garlic and ginger then add in the peanut butter and satay sauce. This is crucial because you want to melt the peanut butter in that high heat so that it easily melds with everything else. If you add the peanut butter later, it tends to clump and not mix in as much.
Then add the sweet potatoes and pumpkin, also I recommend constantly adding broth to the soup since it helps to keep things from burning and makes it smoother. Also if you had more broth, it will become more soupy. Once you have all of the basics in, this is where I add the spices and can add whatever you'd like to make it match your own tastes. I find it needs a heavy hand with the spices as the potatoes and the pumpkin absorb a lot of flavor. Its a very rich soup and makes wonderful leftovers.
Spicy Sweet Potato-Peanut Soup
Ingredients
-1 to 3 pounds of sweet potatoes
-A can of pumpkin-Not pie mix just canned pumpkin
-An onion-I prefer red onions but any kind will work.
-Broth-I use chicken or vegetable
-Peanut butter-about half a cup, be generous, more won't hurt it
-Minced garlic and/or ginger I use one of those combinations you can buy at Indian grocery stores-fresh would be amazing
-Various spices-ginger, cinnamon, salt, paprika and whatever you like
-Peanut satay sauce-optional but I find it adds a pleasant bite
Peel and chop the sweet potatoes, boil them and mash them, how smooth they are is up to you. I tend to like having some texture in them. Mince the onion to a fairly small size, I prefer this soup to be fairly chunky so my onion pieces aren’t tiny.
In a good heavy pot saute the onions, garlic and ginger then add in the peanut butter and satay sauce. This is crucial because you want to melt the peanut butter in that high heat so that it easily melds with everything else. If you add the peanut butter later, it tends to clump and not mix in as much.
Then add the sweet potatoes and pumpkin, also I recommend constantly adding broth to the soup since it helps to keep things from burning and makes it smoother. Also if you had more broth, it will become more soupy. Once you have all of the basics in, this is where I add the spices and can add whatever you'd like to make it match your own tastes. I find it needs a heavy hand with the spices as the potatoes and the pumpkin absorb a lot of flavor. Its a very rich soup and makes wonderful leftovers.
This is a recipe from the Icelandic cookbook my sister made for her husband as a birthday present because there just is no Icelandic cookbook on the German speaking market; I just pulled it through Google translate and cleaned it up a little.-
( On to the recipe! )
( On to the recipe! )
I am making this recipe of my sister's today:
Serve with some darkish bread.
- sauté one large onion and 100 g of minced beef in a little oil,
- put in 400 g of cut-up leeks with vegetable broth, bring to boil, and leave to simmer for about 20 minutes
- then add 2 pieces of processed cheese and let it melt,
- clean and dice 175 g of fresh mushrooms, add to the soup, and allow to simmer for a while longer
Serve with some darkish bread.
What you need:
1 pound white asparagus
1 pound green asparagus
2 sticks of butter
pepper, salt
1 small red onion or some spring onions
1 pckg thinly sliced Mediterranean air-seasoned bacon (Parma, Serrano, etc.)
handful of brown sugar
What you do:
Melt the butter in a large pan. Peel the white asparagus and chop off the last half-inch or inch, chop the last half-inch off the green. Cut into handy bits of three or four inches. Chop the onion really small. When the butter is melted and bubbling away, add the onions with some salt and pepper, and leave to fry for a bit. Then add asparagus with more salt (pepper, not so much) put on lid and leave to fry on low for ten minutes or so, until tender. Then turn on high and add a handful or two of brow sugar to caramelise and brown. Turning the heat down again, pluck the thinly sliced bacon apart and scatter into the asparagus. You can leave out this last part if you want to keep the meal vegetarian. Pine nuts might be a nice alternative if you want to add something that contains a bit of protein.
Serve with tiny new potatoes and crisp white wine -- we has a Chilean Chardonnay.
1 pound white asparagus
1 pound green asparagus
2 sticks of butter
pepper, salt
1 small red onion or some spring onions
1 pckg thinly sliced Mediterranean air-seasoned bacon (Parma, Serrano, etc.)
handful of brown sugar
What you do:
Melt the butter in a large pan. Peel the white asparagus and chop off the last half-inch or inch, chop the last half-inch off the green. Cut into handy bits of three or four inches. Chop the onion really small. When the butter is melted and bubbling away, add the onions with some salt and pepper, and leave to fry for a bit. Then add asparagus with more salt (pepper, not so much) put on lid and leave to fry on low for ten minutes or so, until tender. Then turn on high and add a handful or two of brow sugar to caramelise and brown. Turning the heat down again, pluck the thinly sliced bacon apart and scatter into the asparagus. You can leave out this last part if you want to keep the meal vegetarian. Pine nuts might be a nice alternative if you want to add something that contains a bit of protein.
Serve with tiny new potatoes and crisp white wine -- we has a Chilean Chardonnay.
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bloodstnedtears posted this recipe in her community, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
amateurbaker so it is reposted with permission since her posting is friends only.
Recipe Name: Irish Carbomb Cupcakes with Chocolate Ganache
Type of Food: Dessert
Cook Time: 15-17 minutes per batch
Servings: ~24
Difficulty: Intermediate
Recipe is broken up into three steps, cake, ganache, and frosting.
( recipe under cut )
bloodstnedtears posted this recipe in her community, amateurbaker so it is reposted with permission since her posting is friends only. Recipe Name: Irish Carbomb Cupcakes with Chocolate Ganache
Type of Food: Dessert
Cook Time: 15-17 minutes per batch
Servings: ~24
Difficulty: Intermediate
Recipe is broken up into three steps, cake, ganache, and frosting.
( recipe under cut )
I made metallumai's fish chowder today for my parents, as we were kids-free and could have fish. So, for inspiration, I trawled this comm and found that.
Oh. My. God!!! Was that ever delicious.
Even my dad, who can be grumpy and critical about food, totally loved it.
My mum, who's of the 'printing out the internet' school of thought, now wants to print out the post and keep it in a sacred place where she can't lose it and then make it often, for the family and her colleagues and whoever might like it.
And I am totally making that forbrickling and me the next regular Sunday, too.
My, was that good! Thank you for originally posting that.
Everybody try that now! Is the best thing evah1!1111!
metallumai's fish chowder today for my parents, as we were kids-free and could have fish. So, for inspiration, I trawled this comm and found that.Oh. My. God!!! Was that ever delicious.
Even my dad, who can be grumpy and critical about food, totally loved it.
My mum, who's of the 'printing out the internet' school of thought, now wants to print out the post and keep it in a sacred place where she can't lose it and then make it often, for the family and her colleagues and whoever might like it.
And I am totally making that for
brickling and me the next regular Sunday, too.My, was that good! Thank you for originally posting that.
Everybody try that now! Is the best thing evah1!1111!
brickling found these wonderful slightly Scottish-inspired recipes for New Year's Eve online, and we tried them yesterday.They were of towering excellence.
Appleberry mulled wine, which we had with roasted chestnuts
Braised venison, which we did with ostrich instead of actual venison (= deer meat), because the venison was out where the Nazgul went shopping. It wasn't a bad exchange, though, as ostrich is quite dark and a bit game-y; also, using ostrich means it's suitable for people who eat no red meat, as 'no red meat' usually translates into 'no mammalian meat', and and ostrich is a bird. Whoever eats chicken or turkey but not pork, beef or mutton will eat ostrich. Anyway, it was delightful and not birdy at all, and we had mashed potatoes and red cabbage with it.
And here is the list of suitable recipes for New Years that the Nazgul picked them from. Other things might be worth trying as well. **eyes 'Baked figs and goat cheese'**
A friend sent this to me and I made them for the first time today and OM NOM NOM! Great for the holiday season.
PUMPKIN CHOCOLATE CHIP COOKIES
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. For my oven they were perfect at 13 minutes.
Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
PUMPKIN CHOCOLATE CHIP COOKIES
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. For my oven they were perfect at 13 minutes.
Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
I found this extremely tasty, simple, and inexpensive dish while trying to find something to do with some a bunch of pearl barley I had. I highly encourage it now that the weather is cooling down. The recipe has been translated from an old Italian recipe, so please forgive the somewhat unusual measurements. And, as it always the case with such recipes, don't worry about being too exact.
FARRO SOUP
4 fistfuls of farro (pearled or plain barley)
1 medium white onion - the recipe says a "bello" onion, so make sure it's a quality one ;-)
1 stick of celery
2 medium sized potatoes cut into large chunks (4 to 6 pieces per potato)
1/2 cup of canned/fresh chopped tomatoes or tomato sauce
2 spoons of extra virgin olive oil
100 ml white wine
1 liter boiling water
salt
hot pepper flakes or fruits to taste
Buon appetito.
FARRO SOUP
4 fistfuls of farro (pearled or plain barley)
1 medium white onion - the recipe says a "bello" onion, so make sure it's a quality one ;-)
1 stick of celery
2 medium sized potatoes cut into large chunks (4 to 6 pieces per potato)
1/2 cup of canned/fresh chopped tomatoes or tomato sauce
2 spoons of extra virgin olive oil
100 ml white wine
1 liter boiling water
salt
hot pepper flakes or fruits to taste
- Finely mince the onion and celery, then saute it in a pot with the oil at medium heat until golden brown (4-6 minutes).
- Add the wine and let evaporate, stirring every so often (2-3 minutes total time, in my experience)
- Add tomatoes and stir.
- After a few minutes, add 1 L boiling water, the well washed farro, the potatoes, and a small handful of salt (1 tsp or so).
- Bring to a boil, raising heat, if necessary (which shouldn't take too long, as the water was already boiling).
- Lower heat to simmer, cover, and stir often for 1 to 2 hours.
- Add hot pepper, to your taste.
Buon appetito.
The Nazgul is in Dubai and just texted me about this amazing dessert called Umm Ali, which she wanted me to google and bookmark.
Bookmark?
Dear Nazgul, I can do better -- I have a food blog!
Bookmark?
Dear Nazgul, I can do better -- I have a food blog!
Delightful-sounding recipe that came by on my flist and must be tried!
I am known for dangerous chocolatey things among my fellow slaves; I must try this one on them as well in a ruthless human experiment...
I am known for dangerous chocolatey things among my fellow slaves; I must try this one on them as well in a ruthless human experiment...
A picture heavy post so I will cut, but first meet the marrow:
This is what happens if you don't pick courgettes for a few days. I put the mug in for scale.
This is my kitchen table, btw. It IS clean, it's just done hard service over the years. There are chisel gouges and marks where a soldering iron rolled on it and cast iron skillets got put on it. This week it has been painted on and had papeier mache made on it. I can't describe how comforting it is to be able to really USE a piece of furniture without having to worry about scratching the gloss!
Check for dog hair at various points in the recipe. This may not be necessary if you've been sensible enough not to get a huge hairy hound whose undercoat is floaty.
So on to the recipe: ( Read more... )
This is what happens if you don't pick courgettes for a few days. I put the mug in for scale.
This is my kitchen table, btw. It IS clean, it's just done hard service over the years. There are chisel gouges and marks where a soldering iron rolled on it and cast iron skillets got put on it. This week it has been painted on and had papeier mache made on it. I can't describe how comforting it is to be able to really USE a piece of furniture without having to worry about scratching the gloss!
Check for dog hair at various points in the recipe. This may not be necessary if you've been sensible enough not to get a huge hairy hound whose undercoat is floaty.
So on to the recipe: ( Read more... )
It was remarked upon that I had never posted the recipe for my often-mentioned banana chili. I made it today for nazgulwears and my Little Lady, so I got the Nazgul to take pictures and will do a full pictorial recipe.
( This is how you get from here to there... )
nazgulwears and my Little Lady, so I got the Nazgul to take pictures and will do a full pictorial recipe.( This is how you get from here to there... )
