  Revaldullton Member Username: Revaldullton Post Number: 853 Registered: 07-2007 |
Crepes for dummies Prepare batter same as pancake batter but thinner like the consistency of a stew batter milk flour egg heat pan until smoking point (non stick) place a smll dab of butter pour small amounbt batter into pan and roll around until it covers the entire bottom but remains thin allow it to cook a minute until firm and then flip cook for another moment and remove sp[read fresh chocolate pudding across span of crepe spoon on low cal strawberry filling and either fold or roll crepe once on plate give it a shot of fat free whipped topping sprinke powder sugar and eat without a guilty thought in your mind the good rev | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4369 Registered: 02-2004 |
Trying to eat everything in the freezer so I can restock, I found some chicken thighs and some turkey kielbasa. Put it together: 2 lbs. of boneless chicken thighs, cut small 2 links turkey kielbasa, sliced into rounds 1/2 sweet onion, chopped small many many cloves of garlic, minced 1 can tomatoes in juice 1/2 tomato left over from weekend 1 small red pepper, chopped fine 1 jar white beans, drained and rinsed pesto sauce, salt and pepper, italian mixed herbs Sweat onion in dutch oven or soup pot, when softened, add chicken pieces. Saute till chicken begins giving up liquid, add garlic and peppers. Add beans, tomatoes, 1 big dollop of pesto, about 1 tsp Italian herbs. Add just enough cold water to bring liquids at a level with the food, cover and simmer for about an hour. Check to make sure everything is giving up its broth (you could use chicken broth or a flat beer instead of water, but the chicken pieces should give you all the depth you need). Pour the soup over roughly cut pieces of stale leftover bread (when you buy baguette from Avalon, you don't want to waste a crumb). Be careful with the salt in this dish, the sausage tends to be very salty. But go nuts with the black pepper. | ||
Revaldullton Member Username: Revaldullton Post Number: 876 Registered: 07-2007 |
Miso soup table spoon soy bean paste boiling water pinch dried seaweed tofu( optional) total cals less than 75 for appr 2 cups God I love the Japanese! I practically live on the stuff . The protein content is great | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4435 Registered: 02-2004 |
I have to cut back on the red meat due to rising cholesterol rate. Ground turkey is just too dry so I'm using buffalo as a substitute. Gnocchi with meat sauce florentine 1 lb. ground buffalo 1 can tomato sauce 1 can diced tomatoes, drained 1/2 sweet onion diced fine 4 cloves garlic, diced fine 1 tablespoon pesto sauce s&p, italian spice blend baby spinach, rinsed and dried grated parmesan reggiano. Sweat onion in glug of olive oil. Add meat, stir till browned. Add garlic, pesto, tomato sauce and tomatoes, simmer. Cook package of gnocchi per directions (I'd love to make my own gnocchi today but it's a work day). Add cooked gnocchi to meat sauce, add fistfulls of spinach and fistfulls of cheese. Cover and let sit while flavors blend together. If I were to eat this at home, I'd serve it with a lovely Chianti. I'll have to settle for eating at my desk with some nice green tea. | ||
Gazhekwe Member Username: Gazhekwe Post Number: 2003 Registered: 08-2007 |
I heard a story this morning about a home in Atlanta with millions of bees in the walls. Bee keepers are trying to clear the bees out of the house. Another house in San Marino, CA with millions of bees in the walls has honey dripping through the living room wall. The family doesn't want to remove the bees yet. This gave me a taste for honey, so here is a good old Indian recipe for poached fruit in honey: Poached Berries in Honey Syrup 1 qt. berries (strawberries, blueberries, and/or raspberries) 1/2 c. honey 3 tbls. granulated sugar 2/3 c. water Place honey, sugar and water in small saucepan and boil rapidly for 5 min. Reduce heat. Rinse off berries under tap water. Drop berries in honey mixture and simmer on low heat for 5 min. Turn off heat and let berries cool to room temp. in the syrup. Serve warm or cold, ladling syrup over each portion. This is great over biscuits or frybread. | ||
Carolcb Member Username: Carolcb Post Number: 4248 Registered: 11-2006 |
OK still trying to keep this on alive. I wanted to tell you my mom gave me a cookbook from 1937. It has all sorts of recipes that you have never heard of before. If there is something that you are looking for - let me know. But the combinations of stuff that they used to make, or preserve, or cook are much much different that today. I will pick something over the weekend and post it. But it is really cool, and the book is intact, it has tabs separating the sections....all sorts of stuff. | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4537 Registered: 02-2004 |
Don't you love reading old cookbooks? My husband's grandmother gave me all of hers. Some things are horrifying, but there's good commonsense stuff too | ||
Gazhekwe Member Username: Gazhekwe Post Number: 2031 Registered: 08-2007 |
I tried this today and it is great! Story first, then the recipe. There is a plant that is making headlines. Garlic mustard will take over wherever it makes its appearance, crowding out native wild plants. Here's an article from the Chicago Tribune: http://www.chicagotribune.com/ features/home/chi-0504qamay04, 0,2621336.story This plant was brought here by Europeans, who valued it for its medicinal and food properties. Americans view it as a noxious weed. If it appears in a suburban yard, it calls for massive assault with herbicides. Greenies are forming parties to pull it from wildlands to help native species survive. Bushels and bushels of the plants are wasted. Well, I pulled up a bushel of the stuff this morning, roots and all. I made garlic mustard pesto. It was delicious on fettucini. Garlic Mustard Pesto * 3 cups Garlic Mustard leaves, washed, patted dry, and packed in a measuring cup * 2 large garlic cloves, peeled & chopped * 1 cup Walnuts * 1 cup Olive Oil * 1 cup grated Parmesan Cheese * 1/4 cup grated Romano Cheese (or more Parmesan) * Salt & Pepper to taste Combine Garlic Mustard leaves, garlic and walnuts in food processor and chop. Or divide recipe in half and use a blender. With motor running, add olive oil slowly. Shut off motor. Add cheeses, salt & pepper. Process briefly to combine. Serve warm over pasta or spread on crackers as a appetizer. It also makes a great topping for baked fish. http://www.monchesfarm.com/PES TO.htm You can also make Horsey sauce, so 'tis said. I haven't done this yet, still soaking the roots to clean them off. The directions simply say to grind up the roots and mix with a little vinegar, or mayo, or mustard. | ||
Kathinozarks Member Username: Kathinozarks Post Number: 1261 Registered: 11-2006 |
Bump. Awaiting Blksoul_x's water cornbread recipe. | ||
Eriedearie Member Username: Eriedearie Post Number: 1553 Registered: 08-2007 |
Bump it again - we're waiting Blksoul_x! | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4641 Registered: 02-2004 |
Bump - even though I don't have any recipes to share today. | ||
Alley Member Username: Alley Post Number: 215 Registered: 02-2008 |
I've been making hummus a lot lately, it's so easy and so much cheaper than buying it at the store. 2 cans chick peas, drained and washed well ~half cup olive oil ~half cup fresh squeezed lemon juice ~2 heaping tablespoons chopped garlic (I use jarlic, it's much easier) ~1-2 tbsp tahini (optional) salt and pepper to taste Throw all of the ingredients into a food processor, take them for a spin until everything has blended together, and there you go! You can thin out the consistency with more olive oil, and add more lemon juice, garlic, and salt & pepper to suite your taste. I also add a teaspoon of Sambal Oelek ground fresh chili paste for a little heat. Serve with garlic pita chips for a great snack. Yum | ||
Carolcb Member Username: Carolcb Post Number: 4289 Registered: 11-2006 |
Anyone want to share their favorite kabob combinations? I am in the mood to make them on the grill this weekend. | ||
Alley Member Username: Alley Post Number: 234 Registered: 02-2008 |
I like chicken (either marinated in Italian dressing or teriyaki marinade) with cherry tomatoes, green pepper, pineapple, red onion and mushrooms | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4694 Registered: 02-2004 |
I make a dry spice rub that is lovely with lamb. In a dry skillet, toast a fistful of cumin seeds and a fistful of coriander seeds. As soon as they become fragrant and slightly brown, turn them into a dish to cool. It will take a moment, the oils will keep toasting the seeds after they're removed from heat. Don't burn! When cool, grind with a couple pepper corns (which, come to think of it, can be toasted too. The heat index will increase) and some sea salt. Cube lamb shoulder. Coat your hands with some olive oil and rub the cubes all over. Then coat the cubes with the spice mix, let rest for about 15 minutes. Thread with onion, red pepper, zucchini and mushrooms (if you like 'em. I don't). Grill till still pink inside. Have some plain yogurt to dip if you like. (if you toast the black pepper you might want it to control the heat). | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4759 Registered: 02-2004 |
bump | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4768 Registered: 02-2004 |
Roasted Vegetable Salad made for me by friends last week, recreated for you! 1 large beet, roasted best method: scrub beet clean, keep root ends on, rub with a little olive oil then wrapped in aluminum foil and baked at 450 for an hour, or until fork will pierce easily. Let cool, then peel skin off beet, then chop into small pieces. Be prepared for very red hands. Set aside. Roast (in 350 oven on a jelly roll pan) 2 large carrot, cut into coins, 1 med sweet potato, 2 white potatoes (both cut into small chunks the same size) 1 red bell pepper, bunch of peeled garlic cloves. Toss with a little olive oil first, sprinkle with Italian herbs. For about an hour (watch the pepper, when it collapses, remove and peel skin). Let veggies cool. While veggies are cooking, take some pitted olives and let come to room temperature. Whisk 1 part white wine vinegar with 2 parts olive oil, dollop of yellow mustard and s&p. Combine veggies, dressing, olives and chunks of feta cheese. I like this at room temperature, no need to refrigerate because you will eat this up. | ||
Alley Member Username: Alley Post Number: 276 Registered: 02-2008 |
ooh that sounds delish! | ||
Carolcb Member Username: Carolcb Post Number: 4319 Registered: 11-2006 |
Thanks OldRedfordette, I copied it and will buy everything this weekend - I have been in a food funk lately. Having husband home all the time and buying the groceries somehow has changed my pattern! But he is getting really good with the groceries.....I tell him to stay away from the women at the grocery. The curtain-jerkers at the store are beginning to get on his nerves, however, ah or the rug-rats. ( - ; | ||
Eriedearie Member Username: Eriedearie Post Number: 1728 Registered: 08-2007 |
Thank you ORF for that recipe = I will make this the next time our oldest son and his family comes for dinner. They love anything with garlic, feta cheese and beets. Oh gosh, maybe I better make a trial run of it to test it out for myself first  | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4771 Registered: 02-2004 |
I forgot to put sweet onion in with the roasted veggies. Quarter them but keep the stem end on, dice when cooled. | ||
Eriedearie Member Username: Eriedearie Post Number: 1876 Registered: 08-2007 |
ORF - I did make the roasted veggies and the dish was incredible. Hubby said it was a keeper recipe! I will certainly make it when the oldest son and his family come over for dinner next time. Thanks for sharing that with us | ||
Kathinozarks Member Username: Kathinozarks Post Number: 1307 Registered: 11-2006 |
Who has a perfect Chess Pie recipe? I have one that we love, but since it's so simple I would like to try others. ------------- Here's how I make Hummus: Hummus : One can Garbanzos, save half liquid in separate dish. juice of 1/2 lemon 1/4 cup Tahini one garlic clove Blend all in food processor, adding reserved garbanzo liquid to desired consistency. I add a bit of salt sometimes. Put in shallow dish, drizzle with olive oil. * I've never rinsed the garbanzos. roasted red peppers are good in it. This recipe is 1/2 recipe from The Frugal Gourmet cookbook. | ||
Gibran Member Username: Gibran Post Number: 3007 Registered: 02-2007 |
when's dinner? | ||
Kathinozarks Member Username: Kathinozarks Post Number: 1309 Registered: 11-2006 |
I so wish all the wonderful cooks here could just *pop* into my kitchen whenever I'm hungry. We eat so simply at our house. Nothing fancy. | ||
Eriedearie Member Username: Eriedearie Post Number: 1894 Registered: 08-2007 |
Low Fat Curried Chicken Thighs with Vegetables 6 boneless, skinless chicken thighs 1 sweet onion - cut in 1/2 and sliced 1 green pepper - sliced in strips 6 very large button mushrooms - sliced thick 1/2 cup water I put the chicken thighs in a large skillet with the water to poach. Sprinkled curry spice and lemon pepper on one side. Covered the pan while they cooked and I sliced up the veggies. By that time the chicken needed about another 1/2 cup water. I added the onions and let them get softened a bit. Then added the mushrooms and let them cook a bit, then the green pepper. Put the cover on and let it all steam together. When needed added a bit more water. When the green pepper was still a tiny bit firm it was all cooked. Very tasty IMO. | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4854 Registered: 02-2004 |
May I suggest an addition to your recipe, ED? Take the first water down to 1/4 cup, then add 1 can of low fat cocanut milk to the pan. Cover and heat through, serve on white rice. | ||
Eriedearie Member Username: Eriedearie Post Number: 1916 Registered: 08-2007 |
Oh! That sounds terrific ORF. I just happen to have a can of coconut milk in the cupboard. Next time I'll do just that! I'm so tired of the same stuff time and time again. Need these taste buds to wake up here! | ||
Gazhekwe Member Username: Gazhekwe Post Number: 2259 Registered: 08-2007 |
Adding from the Bill Knapp's Chocolate Cake thread: http://www.bigoven.com/161270- Bill-Knapp%27s-Chocolate-Cake- recipe.html Bill Knapp's Chocolate Cake Ingredients FROSTING CAKE 1 stick Butter 1 ea 18 ounce Devil's Food Cake Mix 1 ea 12 ounce Semisweet Chocolate Chips 1 1/2 cup Water Warm 1 ea 14 ounce Eagle Sweetened Condensed Milk 2 ea Eggs 14 ounce Light Karo Syrup Instructions for Bill Knapp's Chocolate Cake To make cake:Preheat oven to 325. Beat all cake ingredients together with a mixer on medium-high until smooth. Pour into a greased and floured 9x12x2 inch baking pan. Bake at 325 for 35 minutes or until tester inserted in the center of the cake comes out clean. Let cool on wire rack. While the cake is in the oven, prepare the frosting. To make frosting:In the top of a double boiler over simmering water, combine butter, chocolate chips, condensed milk, and karo syrup. Cook over the simmering water, stirring only occasionally, until smooth, about 20 minutes. Remove from hot water and beat with an electic mixer until smooth. Freezes well. | ||
Oldredfordette Member Username: Oldredfordette Post Number: 4924 Registered: 02-2004 |
The farmer's market in Royal Oak is getting the nicest organic lettuces lately, we're having delicious salads every day, topped with good Canadian hoop farm tomatoes. Question: why aren't there tons of hoop farms in Michigan like they have in Ontario? |
