Official Thread-RECIPES from our own kitchens-Add yours!

No Snacks, no sweets, no seconds. Except on Days that start with S. Too simple for you? Simple is why it works. Look here for questions, introductions, support, success stories.

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la_loser
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Official Thread-RECIPES from our own kitchens-Add yours!

Post by la_loser » Tue Mar 24, 2009 10:25 pm

I've thought of this off and on for months and now that others have suggested it too, I'm hereby starting a RECIPE thread. Post your delicious ideas for something you've cooked that was FABULOUS!

It would also be a great place for us to include the method that some of you use to cook those steel cut oats and some of those other "dietary defaults" that Reinhard refers to.

One of my little known secrets is that I used to be a microwave specialist and even had my own little cable show, cooking REAL food quickly and efficiently with healthy ingredients. (Just picture Wayne's World meets Paula Deen!) I'll definitely include some of those for some quick and easy dinners--that aren't heat and eat!

So many of you write about something wonderful you prepared and the rest of us are left with mouths watering. So let's share our stories.

So how about it? I'll post one this evening but right now I've got to go get supper ready.
Last edited by la_loser on Wed Mar 25, 2009 7:42 pm, edited 2 times in total.
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Post by Thalia » Tue Mar 24, 2009 11:10 pm

I'll try to remember to post the braised asparagus recipe tonight -- it's from a Patricia Wells book, and we make it ALL THE TIME (well, all the time when we get our hands on good fresh asparagus). It's even better than roast asparagus.

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Brownie Fudge Pie

Post by la_loser » Wed Mar 25, 2009 4:08 pm

Here's a beginning to our thread. It's definitely a S day treat--homemade yet very quick to prepare. This has saved me many times when we have guests pop in and I want to serve a dessert but haven't prepared anything. I can do this while we're visiting and it's done in no time--and ALWAYS gets rave reviews. It's from my days of teaching microwave cooking in the 80's. I nearly always have the ingredients in my kitchen so it's a quick fix. So think about this and wait till Saturday to make it! Enjoy!

MICROWAVE BROWNIE FUDGE PIE

HARDWARE (COOKWARE/UTENSILS, etc.)
Microwave safe round cake or pie pan-just needs to be round & flat-about 8 inches diameter

SOFTWARE (INGREDIENTS):

½ c. butter (1 stick-not tub--for best results, use butter, not margarine)
1 square unsweetened chocolate (1 oz.)
Non-stick spray (PAM)
1 cup sugar
½ cup flour
2 eggs
1 t. vanilla
½ cup chopped nuts (optional)


DIRECTIONS:

• Spray cake dish with non-stick spray; place stick of butter in dish and microwave for 1 minute on HIGH in order to melt butter. Remove from microwave.
• Place the chocolate square in the microwave with the wax paper wrapping pulled open at the top. Microwave chocolate square on 70% -- medium high—for about 2 ½ minutes until it's soft but not melted all over. Might check it at 2 minutes in case your microwave is more high powered than mine! You could place the square with wrapper on a MW safe saucer or bowl but if you remove the wrapping, you'll lose a lot of chocolate when you transfer it. . .
• While chocolate is melting, add sugar, flour then eggs to butter; mix carefully with a fork (not a mixer).
• Add the softened, melted chocolate to the mixture, stirring well to mix completely.
• Finally add the vanilla and the nuts and stir.
• Microwave uncovered for 5 to 6 minutes on HIGH. Let STAND for 5 minutes before serving. (If it appears not quite done, the STANDING time will allow it to finish cooking.) Be careful about microwaving until it looks completely done. . . it’s easy to overcook it and it will harden and be tough.
• Serve immediately if possible; top with some ice cream and wow!

YIELD:
4 servings at best. . . unless you believe in really small portions!
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Post by wosnes » Wed Mar 25, 2009 4:38 pm

Cabbage and Potato Soup

1 tablespoon oil
4 cups coarsely shredded cabbage
2 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, sliced
1 medium onion, diced
4 cups water
2 1-pound cans diced tomatoes, undrained
3 tablespoons lemon juice
2 tablespoons plus 2 teaspoons sugar
1/4 teaspoon thyme
Salt and pepper to taste

Heat oil in large soup pot. Add vegetables and cook until cabbage is wilted and onions are translucent. Add water, tomatoes, thyme, lemon juice and sugar. Bring to a boil, cover, reduce heat to low and simmer 45 minutes to 1 hours; until vegetables are tender. Season to taste with salt and pepper. Makes 8 1-1/4 cup servings.

Sometimes I add 1 cup green beans or about 2 cups of cooked white beans to this.

By the way, all of the ingredients can be put in a slow cooker and cooked for 3-4 hours on high or 6=8 hours on low. When I make it in the slow cooker, I don't cook the vegetables first.
Last edited by wosnes on Wed Mar 25, 2009 9:23 pm, edited 1 time in total.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Thanks

Post by la_loser » Wed Mar 25, 2009 4:51 pm

Wow-that sounds awesome--and sooo healthy! Thanks for sharing!
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Post by Nichole » Wed Mar 25, 2009 5:00 pm

Mother in law's Tuna Quiche:

15 oz can of tuna or two small cans
1 cup mayo
1 cup shredded swiss cheese
3 eggs
1/2 cup milk
Pie crust (1) -- though 2 come in a package

Line pie pan with pie crust and poke holes to vent. Prebake for 5 minutes or so at 400 degrees.

While that's going on, mix all ingredients together in large bowl. When crust is ready, pour all incredients in. I like to sprinkle some shredded swiss on top. Bake at 375 for 30-40 minutes. Voila! Yummy, easy meal. I usually serve with a ceasar salad. Serves 4 people or 2 very hungry people.


Wow I don't believe I know it by heart already ...
"Anyone can cook." ~ Chef Gusteau, Ratatouille

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Post by VintageGeek » Wed Mar 25, 2009 7:21 pm

Delicious, Filling N-Day Pasta Puttanesca

Fun Fact: As some of you may know, Pasta Puttanesca means "Whore's Pasta," so named because it can be thrown together using the few measly ingredients often found in a prostitute's cupboard.

Even More Fun: In the movie Lemony Snicket's A Series of Unfortunate Events, when the children announce that they will be preparing Pasta Puttanesca, the count appears offended and says, "What did you call me?!"

1 Tbsp. light olive oil
1 medium onion, chopped
2-4 cloves of garlic, minced (amount depends on how much you like garlic)
1 28 oz can diced tomatoes, drained
1 8 oz can tomato sauce or tomato puree
1 8 oz can sliced black olives
4 anchovy fillets, minced (technically this is optional, but I've found that it's way better with than without)
salt and pepper
basil and oregano, to taste
16 oz spaghetti

1. Saute onion in the olive oil over medium heat for five to ten minutes, or until it's translucent.
2. Add the garlic and saute until someone from the other room comments on the aroma.
3. Add the diced tomatoes, the tomato sauce, the olives, and the anchovy. Stir well, then let it simmer for about ten minutes.
4. Meanwhile, your pasta should have been cooking. I don't put oil on it or anything, I just cook it until it's al dente and I don't have much problem with sticking.

Serve.

This dish is so flavorful and filling, you'll want seconds...but just wait. Finish your first helping, push your plate away. Enjoy a glass of wine. Tell jokes with your dinner companion so you can laugh for a few minutes (this is very important). After you've done these things, you'll find that you're pleasantly satisfied.
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Merging our two threads. . .

Post by la_loser » Wed Mar 25, 2009 7:38 pm

Here is the post that VINTAGE GEEK made yesterday to start a recipe thread too. . . and I began a similar thread before I saw that one. VINTAGE GEEK and I have agreed to merge these to avoid redundancy!
From VintageGeek:
Please slap me smartly on the cheek if there is already a recipe thread somewhere. I didn't see one (but I didn't look too hard). I thought it might be a good idea to have a place where we can come together and talk about the food. The real, actual food that we put in our mouths day after day.

So if you have a favorite recipe that fills you up just right, or even a whole meal that you've found perfectly fits a 10-inch dinner plate, share it here so we can all drool over it and imitate it later.

It should be refreshing to see some "real food" answers, since, as Thalia pointed out, other diet forums have recipe sections filled with, well, crap.

Let's talk about food.

(Food porn - aka, photos - welcome.)
Then KCCC replied:
There may not be an actual recipe thread, but some that will have recipes/menus...

First, there's the "intelligent dietary defaults" stickied above.
Then there's all the individual thread on the Daily Check-in board. Many people list what they actually eat on their personal threads.
Finally, Wosnes posted a wonderful thread about depression-era cooking that included recipes from then, and I believe others added theirs.

Lots of resources - people really do eat REAL FOOD on the board. (Or not, if they're not ready for it. There's no mandate.)
So there we are--one nice little thread that is already taking a nice turn--and making my mouth water!

Thanks to all. Looking forward to hearing from lots of people!
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Post by wosnes » Wed Mar 25, 2009 9:02 pm

I could make this weekly and no one would complain. It's quick, easy and tasty! I do omit the spices and just use olive oil, salt, pepper and lemon. As far as I'm concerned, most things only need olive oil, salt and pepper. Lemon or wine and Italian parsley are the next additions.

Roasted Broccoli With Shrimp
from the New York Times

2 pounds broccoli, cut into bite-size florets

4 tablespoons ( 1/4 cup) extra virgin olive oil

1 teaspoon whole coriander seeds

1 teaspoon whole cumin seeds

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/8 teaspoon hot chili powder

1 pound large shrimp, shelled and deveined

1 1/4 teaspoons lemon zest (from 1 large lemon)

Lemon wedges, for serving.


1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Yield: 4 servings.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Weird salad

Post by JoyceC » Wed Mar 25, 2009 9:25 pm

I made some "greek "style salads last week. And I got to thinking that I didn't have to do all of the steps yesterday, like make the yogurt sauce with cucumbers and all the spices, grill chicken, stuff like that, so instead I made this salad. I decided that I like the yogurt sauce the most.

lettuce
cucumber slices
mini tomatoes
kalamata olives and bitter black olives
shredded mozzarella cheese
a little red onion ( I ate this at work!)
Then I plopped a couple of tablespoons of nonfat plain Greek yogurt on top and mixed it as I ate.

I thought it was yummy!
I ate an olive roll with the salad.
"A pizza box is not a plate!" E. Reinhard

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Melissa's Portable Oat Cakes

Post by la_loser » Wed Mar 25, 2009 9:36 pm

In July of 2008, I read a No S post from Melissa mel1974c about a handy little thing she called portable oat cakes. I've tried them and they're really tasty and handy to keep around. Here's her recipe.
Portable Oat Cake (from Melissa-No S mel1974c)
2 egg whites, lightly beaten
1-2 T natural applesauce
1 packet oatmeal
Cinnamon

Mix all together in a microwave safe bowl and microwave for 2 minutes. It ends up sort of like a muffin. It is completely portable for an on-the-go meal. My doctor actually recommended it to me.
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Post by Thalia » Wed Mar 25, 2009 9:57 pm

I have made this warm squash and chickpea salad from the Smitten Kitchen blog several times and it's SO GOOD. Makes a great brown bag lunch!

http://smittenkitchen.com/2009/01/warm- ... pea-salad/

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Apricot Pork Chops

Post by la_loser » Thu Mar 26, 2009 1:49 pm

Apricot Pork Chops

4-5 pork chops (about ½ inch thick-I usually get boneless ones)
1 yellow or white onion, chopped
¼ cup butter (1/2 stick)
1-2 cans of apricot halves with juice
½ cup catsup
¼ cup Worchestershire sauce

In a large skillet, saute’ onions in butter for a few minutes; then add pork chops, seasoned with salt and pepper and maybe a bit of garlic powder. After the chops are browned on each side, add the apricots and juice, catsup and Worchestershire sauce. Bring to a low boil, then turn to low, cover and simmer for 45 minutes or an hour until the chops are tender. Remove cover and simmer a bit longer to cook the liquid down some; I serve with rice and a cucumber salad. (I'll add that recipe when I get a chance!)
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Post by kccc » Fri Mar 27, 2009 7:37 pm

I enjoy cooking, but due to life constraints my best recipes fall into the category of "what can I put together in 30 minutes that is reasonably healthy and that my family will eat?" Leftovers for lunches are bonus.

Most are "non-recipes" in that measurements are inexact and you can make lots of substitutions without damage.

Two options, both cheap and kid favorites.

===

Terrific Tower of Tortillas

Mix together:
1 can of pinto beans, drained
a roughly equal amount of frozen corn
a roughly equal amount of salsa (or diced tomatoes with mild chilis)

Layer with
4-5 flour tortillas
1 to 1.5 cups grated cheese (I like sharp cheddar)

I use a cake pan, and get the size tortillas that just fit. Spray with non-stick, start with a tortilla, end with cheese.

Cover with foil. Bake at 425F about 10-15 minutes, then remove the foil just long enough for the cheese on top to melt (about 5 minutes). Cut into wedges to serve. Great quick meal with a salad and fruit on the side.

==
Basic GB casserole

Brown ground beef with onion and bell pepper. Add canned tomatoes (drained) and BBQ sauce (about a cup - taste and add as you like).

Make favorite biscuit dough. Like a flat pan with the dough, like a pie-crust. Pour the GB mixture on top, and bake until the biscuit dough is done. (Use the temp you normally do biscuits at, for about the same time.) If desired, sprinkle a little cheese on top toward the end of cooking - very optional.

(I usually get a 7x11 pan out of a biscuit recipe that is supposed to make 10 biscuits. I also use half whole-wheat flour for the dough. A pound of GB, one onion, one bell pepper, and a 15 oz can of tomatoes makes enough filling for two casseroles - freeze the extra for another day.)

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Post by wosnes » Wed Apr 29, 2009 10:32 pm

I haven't made this for a while, but it's good. The salad by itself is good.

Crunchy Pork Chops with Garlicky Spinach and Tomato Salad
recipe courtesy Nigella Lawson

Ingredients
Pork chops:
2 pork chops, approximately 8 ounces each
1 egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup bread crumbs
1 tablespoon freshly grated Parmesan
1 cup ground nut oil or similar, for frying

Garlicky spinach and tomato salad:
3 medium tomatoes (or a container of grape tomatoes, halved)
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
4 cups baby spinach leaves
Salt and pepper

Directions
Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.

Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.

Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).

Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.

When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by wosnes » Wed Apr 29, 2009 11:39 pm

I've had this at Greek restaurants, but made it from this recipe tonight. Including time to thaw the shrimp, it took just about half an hour. Served with salad and bread:

Baked Shrimp in Tomato Feta Sauce Recipe

Ingredients


1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Method
1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Serves 4.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by VintageGeek » Mon May 04, 2009 9:02 pm

Eggplant Chickpea "Curry"

Okay, so I called this "curry" because of the consistency, and not because of the spices. You can flavor this however you want. I was in the mood for Middle Eastern food, so I used turmeric, cumin, chili powder, ginger, and garlic. I have no idea if any of these spices are actually used in Middle Eastern cooking, but it turned out tasting exactly how I wanted.

THE INGREDIENTS!

1 can garbanzo beans (chickpeas), drained
1/2 large eggplant, peeled and diced
1 can vegetable broth + 1 can filled with water
1 cup brown rice
salt and pepper
spices (as described above) - NOTE: I do think turmeric is kind of necessary here because of the flavor as well as the fact that it will turn your rice a lovely yellow color, which makes this dish a lot more fun to eat

HOW I DID IT!

Dump it all into a big pot, bring it to a boil, then reduce to low and simmer for 30 minutes.

That's really it. I was feeling lazy, but this has officially become a staple in my house. It was really yummy.

EDIT: Interestingly, the eggplant apparently couldn't withstand the cooktime and temperature, because when I examined the contents of the pot after the timer went off, there was nary an eggplant cube to be found. Instead, the rice and chickpeas had become pleasantly thick, like a nice hearty stew. I think the eggplant must have melted (?!) or something, but all this did was add to the very nice consistency of the dish.
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Post by Thalia » Mon May 04, 2009 9:18 pm

Moules Mariniere

Because we had them for dinner last night! Yum, yum, yum.

IMO, 3 pounds of mussels is about right for four to six servings.

Ingredients:

3 pounds live mussels, or however many you want
4 cloves garlic, chopped
4 shallots, chopped
2 bay leaves
1 cup dry white wine
a mess of chopped parsley
1 1/2 pounds tomatoes, more or less, chopped
A big glug of olive oil

Scrub the heck out of the mussels and discard any that are open (they're dead and can make you sick). Throw the mussels, garlic, shallots, herbs, and wine into a big pot with a lid. Cover and heat, shaking frequently, until the mussels open. Remove the mussels with a slotted spoon, then throw the tomatoes into the cooking liquid, bring to a boil, and cook for 2-3 minutes. Take off heat, stir in the olive oil, and pour over the mussels. DEVOUR.

Notes: You could add onions, too, in addition to or instead of the garlic and/or shallots. You're supposed to use the parsley for garnish, but personally I like it cooked in with the mussels. You're supposed to strain the cooking liquid after you take the mussels out, but I never do -- the farmed mussels don't seem very sandy to me, and I never have problems.

Obviously, the seasonings and quantities here are very flexible -- I bet this would be good with some saffron, fennel, and maybe lemon, too, as long as your tomatoes weren't very acid. It works fine with canned tomatoes, but fresh really are nicer if you can get good ones. The broth is the best part, so either serve on rice or noodles or make sure you have toasted crusty bread to dip in it!

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Post by wosnes » Mon May 11, 2009 1:42 pm

I haven't made this in a long time, but my daughter mentioned yesterday that this is her favorite pasta dish. Also good with shrimp or chicken added. The cheese can be varied, too. I've used feta and myzritha. It will be dinner one night this week along with a big green salad.

Emergency Spaghetti
Good with a salad



6 ounces spaghetti
3 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil or butter or a combination
2 tablespoons chopped flat-leaf (Italian) parsley
2 tablespoons white wine or water
Freshly ground black pepper to taste
Salt to taste
Red pepper flakes (optional)
Grated Parmesan cheese (optional)

Bring a large pot of water to boil and cook spaghetti according to package directions.

While spaghetti cooks, prepare sauce: In a small skillet, over medium heat, sauté garlic in oil until just golden brown, about 3 minutes. (Be careful not to burn garlic.) Add parsley, wine, pepper and salt. Cook and stir for about 1 minute.

Drain spaghetti very well (do not rinse) and return to pot. Pour sauce over spaghetti and toss to coat. Sprinkle with red pepper flakes and/or grated Parmesan cheese, if desired.

Makes 2 servings.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by wosnes » Tue Jun 02, 2009 10:40 pm

Okay ladies and gentlemen -- time for someone besides me to post recipes!!

I made this for dinner tonight. Good thing I took a big helping -- so I wasn't tempted to take seconds. It's very good.

http://www.foodnetwork.com/recipes/ina- ... index.html
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

kccc
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Post by kccc » Wed Jun 03, 2009 8:57 pm

Wosnes, thanks for posting these recipes - they sound so yummy!

Most of my recipes are "fast and easy" family meals that scarcely deserve the name of recipe. Some examples...

Roasted veggies - get a mix of good veggies, toss in a ziplock with olive oil to coat, spread in a single layer in a pan and roast at 425F until ready, stirring occasionally. Put like things together since some things take longer. Good candidates... List A: Potatoes, sweet potatoes, winter squash, onion, garlic. List B: Mushrooms, asparagus, eggplant, summer squash. (List A takes longer.) Add salt and seasonings (basil, etc.) if desired.

Super-fast tuna melts... Mix drained water-pack tuna with a lot of relish and a little mayo (optional: olives or HB egg). Spread on bagels (most people do English muffins, but I like bagels), top with sliced cheese, and broil until cheese is melted. (Serve with veggies, of course.)

Black-bean soup... chop an onion, brown in a little olive oil. Add 3 cans black beans with juice, 2 cans diced tomatoes, and a tablespoon of chili powder. Simmer until flavors blend (maybe 20 min?). Blend with an immersion blender (or a regular one, but be careful). This is really thick, which is how I like it... thin with broth or water if too thick for you. Serve with sour cream, cheese, and tortilla chips for topping (as well as other veggies). Freezes well for later lunches.

Quesadillas - use a griddle to cook. Put on a flour tortilla, flip it, add cheese (optional - add cooked chicken or black olives or spinach...) fold in half, cook until there are light brown spots on the bottom, flip and brown other side. This, with a salad, is a FAVORITE family meal.

This one is more of a real recipe...

Spanikopita casserole

1 onion, chopped
3 cloves garlic, minced
10-oz pkg of frozen chopped spinach, thawed
8 oz mushrooms, sliced or chopped
2 eggs
2 c shredded mozzerella
1 tsp oregano (or basil)
8 oz phyllo dough (1/2 pound pkg)
1/4 c olive oil (plus extra to saute onion)
3/4 c parmesan (the good stuff0

Saute onion until translucent, add garlic. Add mushrooms and spinach, saute until mushrooms are soft and water from spinach has evaporated. Let cool, mix with mozzerella, eggs, and oregano to make filling.

Lightly oil a 13x9 pan, and preheat oven to 350. Put a layer of 1/4 phyllo (keep rest covered with damp paper towel). Brush phyllo with olive oil, and sprinkle with 1/4 parmesan. Put 1/3 of filling on top. Repeat until all ingredients used, ending with phyllo and parmesan.

Bake at 350F for about 30 minutes. (I often cover loosely with foil until the last 5 minutes, so the top doesn't get too brown.) Cut in squares to serve.

This is great with a salad and fruit for a summer dinner, and leftovers are good for lunches. I even like the leftovers cold!

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Hunter Gatherer
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Location: Texas

Post by Hunter Gatherer » Wed Jun 03, 2009 9:45 pm

I don't really have "favorite" recipes, because I'm always trying new things. I almost never make the same thing twice! Even when it's really good.... :lol:
That being said, most of my recipes start with "Peel a head of garlic, maybe two..." (yes, head, not clove)

Here are some things I've made recently:

Mexican Casserole *Spicy*

Peel a head and a half of garlic :shock: Then squash each clove flat with the side of your knife
Cut up:
an onion
some (a few stalks) celery
some cilantro
I think it was 2 jalepenos, maybe 3 (these should be cut fine)
I guess other vegetables if you'd like

Shred a big block of jack cheese

Mix the jalapeno in with the cheese (you have just made your own jalapeno-jack, except better and cheaper)
Reserve some for sprinkling on top, and to the rest:
Add a small tub of ricotta (I used full-fat)
Add about 1/2 the cilantro
Put to the side

Cook your veggies (this includes remaining cilantro in a frying pan with some oil (I used olive)
Add meat of choice (or meat-substitute I guess)

Once meat is cooked Add a jar of hot sauce and a small can of chopped green chilies

Place a layer of this mix in a casserole dish.
Layer of corn tortillas
Layer of cheese mix
Layer of corn tortillas
Remaining meat/vegetable mixture
Reserved jalapeno-jack

Place in the oven at 350 degrees, cook until the cheese on top is brown and crispy (1 hour?)

~~~~~~~~~~~~~~~~~~~~~~~

Sweet Potato Soup *Spicy*

Shred 2 small granny smith apples for ever large sweet potato you shred

Add Chili Arbols until you worry you will burn your spouse's mouth off
To render soup un-spicy, leave out this step

Boil until mooshy

Cool a little, add some plain yogurt until desires creaminess is achieved.

Serve hot or cold

Probably would have been better if there'd been a head of garlic in it.

:P
"You've been reading about arctic explorers," I accused him. "If a man's starving he'll eat anything, but when he's just ordinarily hungry he doesn't want to clutter up his stomach with a lot of candy."
Dashiell Hammett

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FarmerHal
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Post by FarmerHal » Thu Jun 04, 2009 3:19 am

I don't have any favorite recipes either, really. What I do is e-mealz.com and get 7 dinner meals per week. I'm on my own for lunch and b'fast, but those are pretty well default anyway.
Tonight's dinner was chicken florentine, very good!

2 chicken breasts, skinless/bonless, pounded flat
6 oz bag of baby spinach
2 roma tomatoes
8 oz sliced mushrooms
1 cup feta cheese crumbles
1 cup balsamic viniagrette dressing

In 13x9 pan, layer spinach, chicken, mushrooms, tomato, feta in that order. Drizzle with dressing. Heat oven to 350 and cook for 40 mins (mine took longer).

Serve over a bed of angel hair pasta and warmed dinner rolls.

SUPER YUMMY!
{FarmerHal} ...previously Shamrockmommy...
Vanilla NoS... Making good habits.
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wosnes
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Post by wosnes » Thu Jun 04, 2009 10:54 am

shamrockmommy wrote:I don't have any favorite recipes either, really. What I do is e-mealz.com and get 7 dinner meals per week. I'm on my own for lunch and b'fast, but those are pretty well default anyway.
Tonight's dinner was chicken florentine, very good!

2 chicken breasts, skinless/bonless, pounded flat
6 oz bag of baby spinach
2 roma tomatoes
8 oz sliced mushrooms
1 cup feta cheese crumbles
1 cup balsamic viniagrette dressing

In 13x9 pan, layer spinach, chicken, mushrooms, tomato, feta in that order. Drizzle with dressing. Heat oven to 350 and cook for 40 mins (mine took longer).

Serve over a bed of angel hair pasta and warmed dinner rolls.

SUPER YUMMY!
The chicken Florentine sounds good.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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randallkharris
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Post by randallkharris » Thu Jun 04, 2009 1:52 pm

This is a really delicious and light soup that we love:

Greek Lemon Soup

Ingredients:
6 cups chicken broth
3/4 cup long grain rice, uncooked
3 egg yolks
1/4 cup lemon juice
salt and pepper to taste


Bring broth to a boil and add rice. Cover and reduce heat, allowing rice to simmer until tender, about 20 minutes. Whisk egg yolks and lemon juice together until well combined. When rice is done, remove soup from heat and ladle 1 cup of the hot soup into egg and lemon mixture. Stir this back into the remaining soup. Return the soup to medium heat, stirring constantly. Do not let soup boil, or it will curdle. Add salt and pepper to taste and serve immediately.

Thalia
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Post by Thalia » Thu Jun 04, 2009 4:40 pm

Yum, avgolemeno! My husband's Greek, and he makes that, starting with a whole chicken that you poach in the pot.

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winnie96
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Location: New England USA

Easy Salsa Soup

Post by winnie96 » Wed Jun 17, 2009 12:58 pm

Most days, I have a sandwich and a cup of the soup for lunch. (I make a big batch of vegetable soup every two weeks and freeze it in single-serving containers -- lots of veggies, lots of peeling and chopping). I've become so used to homemade soup, that canned has started tasting artificial. If I've run out of my soup and haven't had time to make a new batch, this "recipe-ette" has saved the day.

For a single serving, mix the following together and heat up:

1 cup chicken broth
3-5 tablespoons of salsa, your choice of mild-medium-hot, chunky, etc.
a pinch of chili powder
a pinch of cumin

Handy because I usually have the ingredients, it's certainly easy, and it's surprisingly tasty! I sometimes make it for a change of pace when I'm feeling a bit over-veggied.

wosnes
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Location: Indianapolis, IN, USA

Re: Easy Salsa Soup

Post by wosnes » Wed Jun 17, 2009 1:38 pm

winnie96 wrote:Most days, I have a sandwich and a cup of the soup for lunch. (I make a big batch of vegetable soup every two weeks and freeze it in single-serving containers -- lots of veggies, lots of peeling and chopping). I've become so used to homemade soup, that canned has started tasting artificial. If I've run out of my soup and haven't had time to make a new batch, this "recipe-ette" has saved the day.

For a single serving, mix the following together and heat up:

1 cup chicken broth
3-5 tablespoons of salsa, your choice of mild-medium-hot, chunky, etc.
a pinch of chili powder
a pinch of cumin

Handy because I usually have the ingredients, it's certainly easy, and it's surprisingly tasty! I sometimes make it for a change of pace when I'm feeling a bit over-veggied.
Your single serving soup recipe is good with leftover chicken, shredded, too.

I make soup at least once or twice every week. I don't freeze, just reheat and eat until it's gone. It generally starts like this:

1 cup dried beans (Not presoaked. The choice of beans is up to you. Every kind I've tried has worked very well)
1 tablespoon olive oil, bacon grease or butter
5 cups hot water
1 onion, diced
1 clove garlic, minced or grated
1 carrot, sliced
1 stalk celery, diced
Other vegetables of your choice (green beans, zucchini, bell pepper. Longer cooking greens can be added at the beginning. Shorter cooking greens when the tomato sauce is added)

Put all in the crock pot and cook on high for 3-4 hours.

After 3 hours, I add either an 8-ounce can of tomato sauce or a 14 1/2 ounce can of diced tomatoes, plus salt and pepper to taste. I add these later because supposedly tomatoes and salt can make the beans take longer to cook. Also sometimes I add a splash of vineger or lemon juice -- they also supposedly slow the cooking.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

wosnes
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Location: Indianapolis, IN, USA

Post by wosnes » Tue Jun 23, 2009 4:04 pm

3-2-1 Salad Dressing


3 parts oil
2 parts vinegar (Or lemon juice. Sometimes I use 1 part red wine vinegar and 1 part lemon juice)
1 part honey
Salt and pepper to taste.

Sometimes I use a dab of dijon mustard, or add a little garlic or ginger or both. I actually have a few variations -- depends on what I want!
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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jenglish
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Location: South Carolina

Lemon Tahini Dressing

Post by jenglish » Tue Jun 23, 2009 6:15 pm

Lemon Tahini Dressing
Very versatile, very good dressing



Ingredients


1/4 cup lemon juice
3 tablespoons EVOO
2 tablespoons sesame tahini
1 tablespoon soy sauce
1 tablespoon water
1 garlic clove
1 pinch salt and pepper

Directions


Combine all the ingredients in a blender.
Blend until smooth, I have used a whisk.

Tweak the recipe to taste, I like to add a couple of roasted garlic cloves.

Also good on brocolli, chicken fish, pasta. Great in place of mayo.
This is NOT a diet, for me, it is a LIFESTYLE CHANGE

5.16.09: 210 pounds - - - 06/16/2009 : 200 pounds
1 month / 10 pounds

GOAL 140

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jenglish
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Lemon Pasta Sauce

Post by jenglish » Tue Jun 23, 2009 10:55 pm

This is a delightful, quick summer pasta dish. I usually serve it with shrimp or scallops but chicken and grilled fish pair well also.

Serves 4:
Takes about 20 minutes (if garlic is already roasted)


Ingredients:
1 pound Vermicelli (can use other pastas as well)
1 lemon
1/2 cup unsalted butter
1 clove garlic
We LOVE GARLIC so I use at least 2, sometimes t3, depending on size, cloves, I also use 1-2 cloves roasted garlic
1 cup cream
1 cup grated Parmigiano
Salt & pepper to taste

Preparation:
Set pasta water to boil.
Zest the lemon, taking care not to get any of the white pith. I have a lemon Zester but the fine side of any grater will do.

Sauté the garlic in the butter in a large pot, and when it browns discard it. Add half the cream, mash and add the roaster garlic and the zest from the lemon, very finely grated, and keep warm.

When the water boils salt it, cook the pasta, drain it, and stir it into the sauce. Toss for a minute or two over a brisk flame, stirring in sufficient cream to keep the pasta from being dry, and then turn the vermicelli into a serving bowl. Serve at once with the grated cheese
This is NOT a diet, for me, it is a LIFESTYLE CHANGE

5.16.09: 210 pounds - - - 06/16/2009 : 200 pounds
1 month / 10 pounds

GOAL 140

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BrightAngel
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Post by BrightAngel » Fri Aug 28, 2009 2:03 pm

BrightAngel wrote:
Blithe Morning wrote:I wish I had a better chocolate chip cookie recipe though. Mine come out hard. Should I use shortening? I've been using only butter.

I have an absolutely wonderful Mrs. Fields chocolate chip cookie recipe
that always comes out soft and tasty...it uses "real" butter.
Although I know sweets are okay on "S" days,
most of us are trying to take a bit of weight off so,
I hesitate to share such a high-fat, high-sugar, some-what binge triggering thing here ....
I do count calories and give the following info for those who are interested......
one very small "chessman" size cookie is 100 calories,
a medium sized "subway sandwich" size cookie is about 250 calories,
and a Mrs. Field's normal size cookie is about 375 calories.
......If anyone wants it, let me know and I will private message it to them.
KCCC wrote:BA, I think there's a recipe thread that you could post it on - most people would know to be careful on that thread if reading recipes is an issue for them.

And I would love the recipe if you want to either post it or PM me. :)

(One nice thing about cooking at home is that you can make the servings more reasonable.)
NOTE: Oven temperature and baking time - very important.

Mrs. Fields' Chocolate Chip Recipe

Ingredients
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp pure vanilla extract
2 cups (12 oz) semisweet chocolate chips
1 cup chopped walnuts (optional)
Yield about 3 1/2 dozen

Directions:
Preheat oven to 300 degrees F.
In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just mixed. Do not overmix.
Add the flour mxture and chocolate chips, and blend at low speed until just mixed. Do not overmix.
Add chopped nuts if desired. Do not overmix
Drop by rounded tablespoons onto an ungreased cookie sheet (Okay to use non-stick coating if desired), 2 inches apart. The cookies will spread quite a bit.
Bake 19 minutes in the 300 degree oven (until just barely turning a golden brown). Transfer cookies immediately to a cool surface with a spatua.
BrightAngel - (Dr. Collins)
See: DietHobby. com

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Blithe Morning
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Post by Blithe Morning » Fri Aug 28, 2009 6:33 pm

Thanks, Bright Angel. We are supposed to have cool temps this weekend. I might just have to try this.

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Nichole
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Post by Nichole » Fri Aug 28, 2009 6:55 pm

Nice! Even though I have a recipe I like, I'm going to print this and add it to my recipe binder.
"Anyone can cook." ~ Chef Gusteau, Ratatouille

wosnes
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Post by wosnes » Fri Aug 28, 2009 8:40 pm

Those sound really good!
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

kccc
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Post by kccc » Sun Aug 30, 2009 2:11 am

Okay... my newly-discovered favorite S-day treat...

Chocolate Bananas Foster

1 T butter (per serving - increase if making more than one)
cinnamon
1 small or 1/2 large banana per serving, split lengthwise
chocolate (I used semi-sweet baking chunks, but bits of a good-quality bar would be better)

Melt butter in a small pan. Put bananas in, cut side down, sprinkle lightly with cinnamon, and saute 2-3 minutes.

Flip banana halves, and put bits of chocolate on each half. Cook until chocolate melts enough to spread, 2-3 minutes. (I covered the pan and turned it off, leaving it on the burner.)

Let cool a few minutes so flavors blend. Enjoy!

I located this browsing through a cookbook after going grocery shopping and seeing NOTHING that appealed to me. By the time I was home, it was late... this was the perfect recipe. Cooked bananas are SO yummy, and I particularly wanted chocolate - plus it took barely any time at all to make!

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Blithe Morning
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Post by Blithe Morning » Sun Aug 30, 2009 2:30 am

First batch made. I'm taking a page from KCCC's playbook and freezing the rest. They came out very good. I even took pictures. :D

Cookie Pic

wosnes
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Location: Indianapolis, IN, USA

Post by wosnes » Sun Aug 30, 2009 5:47 am

KCCC wrote:Okay... my newly-discovered favorite S-day treat...

Chocolate Bananas Foster

1 T butter (per serving - increase if making more than one)
cinnamon
1 small or 1/2 large banana per serving, split lengthwise
chocolate (I used semi-sweet baking chunks, but bits of a good-quality bar would be better)

Melt butter in a small pan. Put bananas in, cut side down, sprinkle lightly with cinnamon, and saute 2-3 minutes.

Flip banana halves, and put bits of chocolate on each half. Cook until chocolate melts enough to spread, 2-3 minutes. (I covered the pan and turned it off, leaving it on the burner.)

Let cool a few minutes so flavors blend. Enjoy!

I located this browsing through a cookbook after going grocery shopping and seeing NOTHING that appealed to me. By the time I was home, it was late... this was the perfect recipe. Cooked bananas are SO yummy, and I particularly wanted chocolate - plus it took barely any time at all to make!
I'm particularly fond of treats that come from simple ingredients already in the house.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

kccc
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Post by kccc » Sun Aug 30, 2009 11:57 pm

randallkharris wrote:This is a really delicious and light soup that we love:

Greek Lemon Soup

Ingredients:
6 cups chicken broth
3/4 cup long grain rice, uncooked
3 egg yolks
1/4 cup lemon juice
salt and pepper to taste


Bring broth to a boil and add rice. Cover and reduce heat, allowing rice to simmer until tender, about 20 minutes. Whisk egg yolks and lemon juice together until well combined. When rice is done, remove soup from heat and ladle 1 cup of the hot soup into egg and lemon mixture. Stir this back into the remaining soup. Return the soup to medium heat, stirring constantly. Do not let soup boil, or it will curdle. Add salt and pepper to taste and serve immediately.
Thanks for this recipe! I made it tonight, and it was yummy. :)

I was looking for a chicken-and-rice type recipe to use up some homemade chicken broth - this was perfect!

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randallkharris
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Post by randallkharris » Mon Aug 31, 2009 10:49 pm

So glad you liked it, KCCC! I had forgotten about that recipe -- haven't made it in quite a while. I think it's time to make some myself!

wosnes
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Good Supper!

Post by wosnes » Tue Sep 01, 2009 11:40 pm

I made the rub from this recipe http://thepioneerwoman.com/cooking/2009 ... -anderson/
and used it on some 1" pork loin chops. I let them sit for a couple of hours, then browned them for 5 minutes on each side. I also served a salad that I read about today:

Romaine lettuce, almonds, dried cranberries, bacon, red onion, cheddar cheese, and apple wedges with "my" 3-2-1 honey balsamic vinaigrette. With the exception of the apples, I didn't use a lot of any of the additional ingredients. The whole meal got a "you can add this to your rotation" nod from the family.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

kccc
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Joined: Fri Oct 27, 2006 1:12 am

Post by kccc » Tue Sep 08, 2009 1:13 pm

For my family, I've started making jello with fruit. I use plain gelatin and 100% fruit juice (which is JUST as easy as the packaged stuff - I'm amazed by that), throw in chopped fruit, and make it in little individual cups. Most of the sweetness comes from the whipped cream they put on top, and that's not too bad for a dessert. Otherwise, it's a sneaky serving of fruit!

(This is an S-day treat for me, even though it's just fruit juice and fruit without the whipped cream. Just too dessert-like.)

wosnes
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Location: Indianapolis, IN, USA

Post by wosnes » Tue Sep 08, 2009 1:32 pm

KCCC wrote: (This is an S-day treat for me, even though it's just fruit juice and fruit without the whipped cream. Just too dessert-like.)
Without the whipped cream, it's salad in my neck of the woods!
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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la_loser
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Location: Deep in the Heart. . .land

Bringing recipes to the top again!

Post by la_loser » Sat Jul 24, 2010 2:09 am

I'm bringing this to the top since it's been suggested that we have a place to share recipes. . . it's been a while since anyone posted to it so it got "left behind."

It's fun to look at these. Note that the gist of most of the recipes is that they are not DIET type recipes. One of the beauties of No S is that we really do get to eat real foods, even if it's not an S day-unless of course it's a sweet.

And yes, I understand that calories do count and we are admonished to "not be an idiot" on S days--and certainly, especially for optimum weight loss, we should adhere to relatively healthy foods; No S is a plan for eating like real people and not sweating every calorie or carb or gram of fat. In time, with moderation, our bodies will recognize the normalcy of our intake and will eventually show loss. And yes, I know that those of us -- including me--who are short and maybe older-definitely me! or whatever may have to make some mods here. But the overall philosophy remains.

So contribute whatever tasty and portable or quick & easy or unusual recipes you might like to share. Let's push this thing to the top again and try to keep it there.

Thanks July, for thinking of it. Let there be no recipe left behind! (that's for all you educators out there!)
LA Loser. . . well on my way to becoming an LA Winner. :lol:

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July2010
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Location: Louisiana

Post by July2010 » Sat Jul 24, 2010 3:05 am

Thanks LA! I'm going to copy and paste the ones from my thread here. I am still a bit new here and thought it would be a good idea since I'm trying to find new meals to cook and so I'm glad you told me about this thread.
-------------------------------------------------------------------------------------

Tuna Casserole (weight watchers)
Serves - 4
Points - 5

5 oz. uncooked no-yolk whole wheat egg noodles
3 cups boiling water
10 1/2 oz. can 98% fat free condensed cream of mushroom soup
1/3 cup skim milk
6 1/2 oz. can water-packed tuna, drained
1 cup frozen green peas
1/2 cup dried breadcrumbs
Methods/steps

Cook the noodles in the boiling water about 2 minutes. Cover, remove from heat, and let stand about 10 minutes.

Preheat oven to 350 degrees.

Meanwhile, combine the mushroom soup, milk, tuna, and peas in a medium bowl. Rinse the noodles with warm water and drain well. Fold the noodles into the tuna mixture. Spray an 8"x8" baking dish with non-stick cooking spray. Pour mixture into prepared dish.

Sprinkle the casserole with breadcrumbs and bake for 30 minutes.

Nutrition Information:
287 cal., 3.4 g. fat, 7.5 g. fiber

-------------------------------------------------------------------------------------

JOHNNY M CASSEROLE

1 lb. ground chuck (I use lean beef)
1 (1 1/2 oz.) pkg. sloppy joe seasoning mix
1 (6 oz.) can tomato paste
1 1/4 c. water
2 c. elbow macaroni
1 sm. can peas, drained
1 sm. can corn, drained
2 c. grated sharp cheddar cheese (you can try to find something lower in fat or just cut back on the cheese)

Cook beef until it loses red color. Stir in seasoning mix, tomato paste and water. Bring to boil, reduce heat, simmer 10 minutes, stirring occasionally. Cook macaroni in boiling salty water until tender. Drain. Stir in meat mixture, corn, peas and 1 cup grated cheese. Turn into 2 quart buttered casserole dish. Sprinkle with one cup cheese. Bake at 350 degrees for 45 minutes.

(I cut back on the cheese, but the cheese is what holds it together. If you don't mind eatting it loose, you can lower the fat by using less cheese. Some people also leave out the peas, but I like them for the fiber)
-------------------------------------------------------------------------------------

Cajun Chicken and Sausage Gumbo

Ingredients
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Directions
1.Heat the oil on the stove over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.

2.Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more.

-------------------------------------------------------------------------------------
Weight Watchers Green Bean Casserole


Yields: 6 servings | 2 pts per serving
Nutritional Info: (per serving) Calories 102.3, Protein 2.6g, Fat 4.1g, Saturated fat 1.1g, Carbohydrate 12.5g, Fiber 2.2g, Cholesterol 1.4mg, Iron 0.4mg, Sodium 408.3mg, Calcium 53.1mg

List of Ingredients

10 oz (285g) can reduced-fat cream of mushroom soup
1/2 cup fat-free milk
1 tsp Worcestershire sauce
1/2 tsp black pepper
16 oz (455g) package frozen French-cut green beans, thawed and drained
1.4-oz (40g) French-fried onions

Preheat oven to 350F. In a 1 1/2-quart casserole dish, mix soup, milk, Worcestershire sauce, pepper, green beans and 1/2 of the onions. Bake 25 minutes or until hot. Stir. Sprinkle remaining onions over bean mixture. Bake 5 more minutes. Yields about six 3/4-cup servings.
-------------------------------------------------------------------------------------

Cauliflower Soup


Weight Watchers
0 Points Per Serving


6 cups water

4 cups cauliflower -- chopped

2 cups sliced carrots

1/2 cup chopped onions

2 tablespoons chopped parsley

4 chicken bouillon cube

salt -- to taste

white pepper -- to taste


1. In a 5-quart (or 5-L) saucepan, add all ingredients except salt and white pepper. Cover and simmer until vegetables are tender (about 20 minutes).

2. Strain off and reserve most of the liquid. Place vegetables in a food processor and puree.

3. Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

Serving Size : 6

Per serving: 47 Calories; 1g Fat (11% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 538mg Sodium: 3 gm Fiber

Food Exchanges: 1 1/2 Vegetable
AutismMom

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la_loser
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Whipped cauliflower--aka mashed potatoes in camouflage!

Post by la_loser » Sat Jul 24, 2010 3:17 am

Excellent-the cauliflower soup reminds me about a side dish that I had today at a neat restaurant where my son works. It's called "whipped cauliflower." It's similar to mashed potatoes but without as many carbs and calories. (I know, I just finished posting about how we shouldn't obsess about those things and here I bring it up! But the whipped cauliflower is really tasty and gives me another way to prepare it.

I'm not sure of the actual recipe, but basically, you cook (microwave or steam) cauliflower pieces till they're tender, drain, put them in the food processor until sort of smooth, add a bit of milk, butter, salt and pepper and maybe some parsley.

Yum. It might not get MY spouse to eat cauliflower, as if that would ever be possible, but you might could get kids to eat it if it was "mashed potatoes" in camouflage!
LA Loser. . . well on my way to becoming an LA Winner. :lol:

dmarie710
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Post by dmarie710 » Sat Jul 24, 2010 3:43 am

Oh, my that cauliflower soup sounds amazin. I'm so glad this thread has been ressurected. I'll look through my recipes. Usually I fly by the seat of my pants with ingredients that I've bought on sale.
Denise
restart No S on 4/1 at 132#
goal is 120-123# doing vanilla NoS with Eat Stop Eat on Monday.

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Post by July2010 » Sat Jul 24, 2010 11:48 am

I ate it (cauliflower recipe) alot when I was doing weight watchers and it is really good. I'll be adding more recipes as they come to mind.


Here's a recipe for S DAYS

"Chocolate Eclair Dessert"

Ingredients
24 low-fat graham crackers
2 small sugar free vanilla instant pudding
3 cups skim milk
1 (12 oz) fat-free whipped topping
1 small sugar-free chocolate instant pudding mix
1 1/2 cups skim milk

Directions
Place 8 crackers in bottom of 13x9 in. pan
(double crackers)
Mix vanilla pudding and 3 cups milk; let set 2 minutes
Gently fold in whipped topping
Pour half on graham crackers
Top with another layer of crackers
Pour remaining pudding over crackers
Top with last 8 crackers
Mix the small instant chocolate pudding mix with 1/1/2 cups milk let set 2 minutes
Spread over top layer of crackers
Chill 6 hours or over night to soften crackers
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Post by DaveMc » Sat Jul 24, 2010 11:59 pm

This is one of my favourite S-day treats. If it's not an S day, you should probably not look directly at this recipe.

FRUIT COBBLER

Mix together:

1 cup flour
1 cup white sugar
2 tsp baking powder
1/2 tsp salt

Add 1 cup milk and stir until you get a smooth batter.

Melt 1 stick butter into a baking dish (I don't know how to describe the right size of dish -- "big enough" doesn't seem very precise, but it's the measurement I use)

*Without mixing*: pour batter over melted butter.
*Still without mixing*: add a can of pie filling (blueberry, apple, etc.) down the centre of the batter (or fresh fruit, or whatever you like)

Bake at 350F (even Canadians still bake in Fahrenheit) for 45-50 min, or until top is golden brown. The batter will rise around the pie filling and create a golden-brown mound of Pure Awesome.

It's incredibly easy to make, the ingredients (except possibly the pie filling) are almost always already in the kitchen, and it's *fantastic*! May take a bit of experimenting to get the timing right for your particular oven: you can get patches of unbaked dough inside if you under-bake.

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Post by wosnes » Sun Jul 25, 2010 12:22 am

DaveMc wrote:This is one of my favourite S-day treats. If it's not an S day, you should probably not look directly at this recipe.

FRUIT COBBLER

Mix together:

1 cup flour
1 cup white sugar
2 tsp baking powder
1/2 tsp salt

Add 1 cup milk and stir until you get a smooth batter.

Melt 1 stick butter into a baking dish (I don't know how to describe the right size of dish -- "big enough" doesn't seem very precise, but it's the measurement I use)

*Without mixing*: pour batter over melted butter.
*Still without mixing*: add a can of pie filling (blueberry, apple, etc.) down the centre of the batter (or fresh fruit, or whatever you like)

Bake at 350F (even Canadians still bake in Fahrenheit) for 45-50 min, or until top is golden brown. The batter will rise around the pie filling and create a golden-brown mound of Pure Awesome.

It's incredibly easy to make, the ingredients (except possibly the pie filling) are almost always already in the kitchen, and it's *fantastic*! May take a bit of experimenting to get the timing right for your particular oven: you can get patches of unbaked dough inside if you under-bake.
I've had this recipe for years. In fact, I made it today using fresh peaches. I've also made it using blueberries, blackberries, cherries, and a mixture of frozen berries. It's always good.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by July2010 » Sun Jul 25, 2010 2:49 am

Made my eclair dessert tonight, but has to sit for 6 hours, so I'll enjoy it tomorrow. Only there is no way I'll be able to eat it all tomorrow, so gonna take it to my parents and let them enjoy some as well. I may attempt to see how it freezes.
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Post by kccc » Sun Jul 25, 2010 1:29 pm

Glad to see this thread resurrected! There are some things on it that I've made and liked, and then forgotten! Time to make them again!

Dave, your recipe is pretty much my blueberry cobbler recipe - except I just sprinkle the fresh fruit on top. Never thought to make it with pie filling - may have to try that. I have some home-canned apple pie filling that would probably work well... I'm so glad you posted it. It's what I think of as a "classic" recipe - simple, uses "standard" ingredients, and delicious. I just love good recipes that use "stuff I normally have on hand anyway"!

Today's contribution... Egg in a hole. ( Also called "toad in a hole" or "egg in a nest" or "egg in a basket"...Okay, everyone probably knows this one by some name, but just reminding you - it's a great breakfast or simple supper.) Take a slice of good bread, butter on one side, cut a hole in the middle with a glass. Place on hot griddle, butter side down, with the cut-out "hole" at the side. Put a dab of butter inside the hole in the slice, and break an egg into it. Cook until it starts to congeal, flip slice and the hole, cook until to your liking. Yum! We make it with whole-grain bread and serve with a fruit salad, and everyone loves it.

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Post by dmarie710 » Mon Jul 26, 2010 1:56 am

KCCC, that egg in a hole recipe is one of my hubby's fav's. My kid's have developed a liking to it as a well. They serve it with maple syrup after cooked. So it's sort of like french toast.
Denise
Denise
restart No S on 4/1 at 132#
goal is 120-123# doing vanilla NoS with Eat Stop Eat on Monday.

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Post by wosnes » Mon Jul 26, 2010 7:57 pm

Last year I found this recipe for Fresh Corn and Avocado Salsa. I cut it in half and made some other changes.

I used only corn, avocado, red onion and red bell pepper. I'd already made a salad dressing using 3 tablespoons olive oil, 2 tablespoons lime juice and 1 tablespoon honey. I used that instead of what she suggested. I stirred it frequently until there were no chunks of avocado left -- the avocado was creamy like for guacamole. It was very good.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by wosnes » Mon Jul 26, 2010 8:02 pm

Cheddar Chicken
From Real Simple magazine

Hands-on time: 15 minutes
Total time: 45 minutes
Serves 4

16 buttery crackers (such as Ritz), crushed (about 3/4 cup)*
6 ounces sharp Cheddar, grated
1 clove garlic, finely chopped
Kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
4 tablespoons unsalted butter, melted

Heat oven to 350º F. In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.

Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.

*I use bread crumbs instead of cracker crumbs.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by kccc » Mon Jul 26, 2010 8:57 pm

Made this last night... Italian Pannini. I've linked to the origial, and here's my variation.

A new recipe that we had last night, inspired by garden tomatoes and basil. I made homemade foccacia early in the day, and let it cool. (Original recipe called for sourdough or French bread, but I had dough I needed to use up. Foccacia worked fine.) Using that, here's my version of the recipe:

Split the bread pieces horizontally and drizzle olive oil (lightly) on them. On one side, layer
- thin-sliced fresh mozzerella
- prosciutto (one slice)
- roma tomatoes, sliced
- chopped basil
- another thin slice of mozzerella
Top with other half of bread, put on griddle with a weight on top to flatten. Turn partway through.

We served it with melon slices, and it was fabulous!
Last edited by kccc on Tue Jul 27, 2010 12:18 am, edited 1 time in total.

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Post by wosnes » Mon Jul 26, 2010 9:22 pm

KCCC wrote:Made this last night... Italian Pannini. I've linked to the origial, and here's my variation.

A new recipe that we had last night, inspired by garden tomatoes and basil. I made homemade foccacia early in the day, and let it cool. (Original recipe called for sourdough or French bread, but I had dough I needed to use up. Foccacia worked fine.) Using that, here's my version of the recipe:

Split the bread pieces horizontally and drizzle olive oil (lightly) on them. On one side, layer
- thin-sliced fresh mozzerella
- prosciutto (one slice)
- roma tomatoes, sliced
- chopped basil
- another thin slice of mozzerella
Top with other half of bread, put on griddle with a weight on top to flatten. Turn partway through.

We served it with melon slices, and it was fabulous!
Is that link supposed to take me to hotmail?
Last edited by wosnes on Tue Jul 27, 2010 1:48 am, edited 1 time in total.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by kccc » Tue Jul 27, 2010 12:19 am

Oops, no. I've fixed it. Should watch my copy/paste!

Should be working now. This is actually a Cooking Light recipe, though I tweaked it according to one of the comments.

Thanks!!

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Post by kccc » Fri Jul 30, 2010 3:11 pm

Wosnes, I made your shrimp-and-feta dish yesterday, and it was GREAT! Thanks for posting that!

Another S-day one... I have become more fond of fruit-based desserts than I used to be.

"Basic Cobbler Recipe II"

(I use Dave's for blueberries, this one for apples. It gives a crunchier topping. A friend of mine tried it with fresh peaches, and said it worked well for them too. As with all my "standard" recipes, there are approximations.)

Preheat oven to 350F
Peel and chop apples to fill a 7x11-ish pan (Or a deep 9x9... can stretch to 9x13...you get the picture.)
Sprinkle with cinnamon
Top with crumble topping (below)
Cook until it smells yummy and the top is slightly brown. (Maybe start checking at 25 minutes?? I honestly don't know.)

Crumble Topping:
1 cup sugar
1.25 cup flour
1 stick (1/2 cup) butter

Mix dry ingredients, cut in butter. (I've found using a grater with frozen butter is easier than the two-knives method.)

Enjoy!
Last edited by kccc on Fri Jul 30, 2010 5:16 pm, edited 1 time in total.

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Post by wosnes » Fri Jul 30, 2010 4:46 pm

I'm about to make peach cobbler again today.

Your recipe for cobbler reminds me of a crisp. Good with oatmeal in the topping, too. Whatever you call it, it's very good. Maybe I'll make peach crisp instead of cobbler. Hm....
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by kccc » Fri Jul 30, 2010 5:18 pm

I understand there really are differences between crisps, cobblers, "betty's", and claofutis (sp?), but I tend to lump them all together as cobblers. I don't cook them enough to make fine distinctions!

(In fact, the recipe I just posted goes under the designation "Apple Stuff" at our house!)

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Post by wosnes » Fri Jul 30, 2010 6:17 pm

KCCC wrote:I understand there really are differences between crisps, cobblers, "betty's", and claofutis (sp?), but I tend to lump them all together as cobblers. I don't cook them enough to make fine distinctions!

(In fact, the recipe I just posted goes under the designation "Apple Stuff" at our house!)
I don't know why, but I've always differentiated between crisps, cobblers, "bettys" and so on. Don't think I've ever made a clafouti-- or eaten one, for that matter.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by idontknow » Fri Jul 30, 2010 6:53 pm

KCCC wrote:
I understand there really are differences between crisps, cobblers, "betty's", and claofutis (sp?), but I tend to lump them all together as cobblers. I don't cook them enough to make fine distinctions!

(In fact, the recipe I just posted goes under the designation "Apple Stuff" at our house!)
This is what we would call a 'crumble' in the UK. Is that another distinction for the list or just a British term?

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Post by DaveMc » Fri Jul 30, 2010 7:08 pm

idon'tknow wrote:This is what we would call a 'crumble' in the UK. Is that another distinction for the list or just a British term?
I was just thinking (in Canada), "That sounds like an apple crumble, to me." I guess we've retained some of the nomenclature of the Old Country. But "apple stuff" would work perfectly well, too!

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Post by idontknow » Fri Jul 30, 2010 7:27 pm

Dave Mc wrote:
But "apple stuff" would work perfectly well, too!
Absolutely - you can call it whatever you like so long as it tastes nice - which I'm sure this does:D

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Post by kccc » Fri Jul 30, 2010 9:31 pm

Okay...

Here's the definition of a Clafouti, from a recipe posted on Fb by a friend. I'd heard it recently, which was the only reason I remembered.

"Clafouti (kla-foo-TEE) is one of the easiest French desserts to prepare. Make it by topping a layer of fresh fruit with batter and baking; the resulting texture is between that of a pudding and a cake."

For the rest, here are some definition pages (which introduce new terms I've never HEARD of):

http://www.ochef.com/372.htm
http://en.wikipedia.org/wiki/Cobbler_%28food%29
http://en.wikipedia.org/wiki/Apple_crisp

Based on this in-depth research, my recipe most closely resembles a crumble or crisp. :)

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Post by wosnes » Fri Jul 30, 2010 9:34 pm

I was just going to link to the ochef page. I've heard of all of them (could be due to a lot of reading about food), but I've not eaten most of them. I think some of them (like pandowdies, grunts and slumps) are more regional in their popularity.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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Post by wosnes » Sat Jul 31, 2010 5:35 pm

Here's a recipe for Basic Corn Chowder from Mark Bittman. I made it a couple of times in 2008, 2 or 3 times last year and I'm just getting ready to make it for the first time this year. I sent the recipe to my daughter the other day and that was the first time I realized that the basic recipe included tomatoes! I don't know how I missed it, but I did.

I like the basic recipe and the variation with bacon and cream. I'm going to assume that it's also good with the tomatoes! I've not made the variation with curry because I'm not fond of curry.
"That which we persist in doing becomes easier for us to do. Not that the nature of the thing itself has changed but our power to do it is increased." -- Ralph Waldo Emerson

"You are what you eat -- so don't be Fast, Easy, Cheap or Fake."

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