RatskyWatsky
Hunky Nostradamus
Anyone have ideas for fresh pumpkin?
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IronGAF Cookoff (hosted by OnkelC)
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VelvetMouth
Member
Zyzyxxz said:
Green lentils are pretty good. For noodles I've tried shirataki noodles. If you pre cook them and then also cook them in a sauce they're good but very low nutritional value. I've also been making 'Mexican' rice with cauliflower. Grate or chop finely in a food processor and then stir fry lightly with garlic, cumin, chili, salsa for moisture. For my beans I'm using black soy beans Eden brand. They are delicious and a good source of fiber. Mix it together throw some cheese on top and broil it. Top of green onions and sour cream. You can also do stir fry rice with the grated cauliflower. Doesn't really taste like rice but my husband who hates cauliflower really likes it.
Maklershed
Member
White Chocolate Pumpkin cookies? My mom just made some and they're great. So flavorful and creamy. And the spices make it taste like fall. :bRatskyWatsky said:
RatskyWatsky
Hunky Nostradamus
Maklershed said:
Can you get her recipe?
Maklershed
Member
No prob. Looking over it now I see it doesn't actually use a whole hell of a lot of pumpkin but here it is anyway ...
2c all purpose flour
2 tsp ground cinnamon
1 tsp ground clove
1 tsp baking soda
1c butter, softened
1/2c granulated sugar
1/2c packed brown sugar
1c pumpkin (this thing says to try Libby's 100% pure pumpkin)
1 large egg
2 tsp vanilla extract
2c (12 oz package) Nestle Toll House white morsels
2/3c chopped macadamia or walnuts, toasted
Preheat oven to 350*F
Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.
Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Prep time: 20 minutes
Cooking time: 11 minutes
Cooling time: 5 minutes
2c all purpose flour
2 tsp ground cinnamon
1 tsp ground clove
1 tsp baking soda
1c butter, softened
1/2c granulated sugar
1/2c packed brown sugar
1c pumpkin (this thing says to try Libby's 100% pure pumpkin)
1 large egg
2 tsp vanilla extract
2c (12 oz package) Nestle Toll House white morsels
2/3c chopped macadamia or walnuts, toasted
Preheat oven to 350*F
Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.
Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Prep time: 20 minutes
Cooking time: 11 minutes
Cooling time: 5 minutes
RatskyWatsky
Hunky Nostradamus
Maklershed said:
Sounds good, thanks!
-Pyromaniac-
Member
what's the recipe? I always wanted to try to make something similar myself. I love chinese food and my favourite thing is noodles. Could eat ____ fried noodles all day. Or any kind (except crispy chow mein, hate that).beje said:My first Yakisoba noodles:
Added too much cabbage, went a little bit overboard with the sauce and it was missing tuna flakes but it was delicious anyway. I'm raiding the local japanese shop next week for more materialDD
So yeah care to share the recipe? It looks good. How did it taste?
nakedsushi said:
I'm sad too, its been about 4 days without rice and I'm having withdrawals. Just came back from a yakitori/izakaya type restaurant and most meals typically end with some sort of rice dish. I wanted to eat an oyako-don so bad but resisted temptation. I'll probably go with the oatmeal route.
VelvetMouth said:
Thanks for the suggestion I'll definitely mess around with cauliflower.
OnkelC said:
I'm not doing potatoes too! Argh, its so hard.
CrystalGemini
Member
What about some spaghetti squash? I've been considering that for myself also (I actually hate all pastas, rice, and bread). It'd be nice to have some kind of backup/alternative.
-Pyromaniac- said:
I'm currently getting all my japanese food recipe fix from this youtube channel:
http://www.youtube.com/user/cookingwithdog?blend=1&ob=4
It might be a little hard or expensive to track down some of the ingredients but it's really worth the time and money if you like japanese food. In this case, the only special ingredients were the noodles themselves (they come pre-cooked in a transparent package) and the yakisoba sauce which you can either buy already done in a ketchup-like package or do it yourself with soy sauce + oyster sauce + sake (if I'm not mistaken)
RatskyWatsky
Hunky Nostradamus
dyon, those look divine! :O
Thanks!
GiJoccin said:
Thanks!
nakedsushi
Member
dyonPT said:Churros with Chocolate:
Wow, looks great! How did you make the churro shape? Don't tell me you have a churro extruder! These look just like the churros from this churro/cafe place on the other side of town.
ElectricThunder
Member
I still haven't escaped the grasp of Sargento's leftovers, but I did find some nice looking Genoa Salami(Yes folks, never actually had any of that specifically before) I will get at my next chance and this evening I had a very enjoyable sample of Tiger Tiger's Tikka Paste---which was very nearly as hot as their Vindaloo despite a lower rating by their own metrics.
RatskyWatsky
Hunky Nostradamus
Made a baked pumpkin risotto. I stupidly left it in the oven for some extra time, thinking it would be okay while I did something else. It turned to paste. Shit.
Ah well. I learned a valuable lesson.
Ah well. I learned a valuable lesson.
Maklershed
Member
Did Chef Ramsay pop out of your garbage can and start screaming at you for f/ing up the risotto?RatskyWatsky said:
RatskyWatsky
Hunky Nostradamus
Maklershed said:
No, but he was doing that in my mind.
nakedsushi
Member
Another quick dinner:
Spicy tomato pasta (tomatoes and fresh cayenne from the garden) and a side salad with extra radicchio and some white beans I cooked up last weekend.
Spicy tomato pasta (tomatoes and fresh cayenne from the garden) and a side salad with extra radicchio and some white beans I cooked up last weekend.
RatskyWatsky
Hunky Nostradamus
nakedsushi said:
Beautiful and it looks delicious.
cooking up some ragú from beef chuck and pork shoulder, along with some pancetta, onions and garlic, couple of cans of tomato polpa from Mutti and half a bottle or so of white whine. Kinda overdid the meat again, 2.5 pounds of each, gonna have food for a while (which is kinda the point). Threw in some sardines, and a veal shank (to eat for dinner, since this will take awhile).
RatskyWatsky
Hunky Nostradamus
MrBig said:
Add more meat and beans.
nakedsushi
Member
MrBig said:
Potatoes? Are potatoes part of chili? I dunno haha.
You could also take a portion of the cooked beans (about 1/3 cup) and put it in the blender and blend it to a puree, then add it back to the stew.
slidewinder
Banned
It'll thicken if you let it simmer long enough uncovered. Otherwise you could work in some roux or masa harina, realizing that either is going to change the flavor somewhat.
RatskyWatsky
Hunky Nostradamus
Vaporak said:
All look great, but especially the first one, even though I loathe bean sprouts. Mind sharing the recipe?
RatskyWatsky said:
Yeah it's a pretty easy stirfry. Cook the pork and once it's cooked through drain off most of the liquid. Then add some chili bean paste and stirfry for another minute. Take the pork out set it aside, then stirfry each of the vegetables individually and set aside with the pork. To make the sauce mix some water, xiaoxing wine, soy sauce, Chinkiang black rice vinegar, a little bit of chili sauce, and a bit of cornstarch to thicken. Mix up the sauce and dump in in the pan and heat till thickened, then just add the pork and vegetables back in and stirfry for a bit to thoroughly mix and heat.
RatskyWatsky
Hunky Nostradamus
Vaporak said:
Thanks a bunch!
Giant Robot
Member
french fry battered corn dog!
Messing around in the kitchen on the weekend, got some mushrooms and stuffed some chicken, corn, carrots and spring onions in them then made a pastry lid:
Made Laksa also:
Had my parents over for dinner the previous week.. Decided to make some Indian dishes. Vegetable Pakora, Samosas and Naan bread:
(and yes.. I do love coriander)
Last night had seafood pizza
Made Laksa also:
Had my parents over for dinner the previous week.. Decided to make some Indian dishes. Vegetable Pakora, Samosas and Naan bread:
(and yes.. I do love coriander
)Last night had seafood pizza
ElectricThunder
Member
That pizza looks so wonderfully cheesy....mmmm....
I got 2 new cheeses utterly at random that weren't even on my list proper!
Can't wait to try them out come Saturday.
I got 2 new cheeses utterly at random that weren't even on my list proper!
Can't wait to try them out come Saturday.
Dutch Gronk
Banned
A video of my attempted Chocolat moelleux, I filmed it because I hoped that the chocolat would pour out when I put my spoon in it . I baked them a little bit too long, unfortunately.
http://tinypic.com/player.php?v=2r3ceww&s=7
. I baked them a little bit too long, unfortunately. http://tinypic.com/player.php?v=2r3ceww&s=7
So, this thread made me make some cake today it is a traditional " latvian" cookie cake.
Ingredients are as follows:
Curd or cottage cheese
Home made whipped cream, none of that shop ready to go air filled bullshit
Marmelade
Plain regular cookies:
And a sour jam, in this case from cranberries
So basically Curd or cottage cheese gets mixed together with small cut pieces of marmelade, sugar and whipped cream, till it is easy to lay on the cookies. it is generally really sweet, first layer are cookies that are made wet in milk, then you lay on the curd mass, then another layer of milked cookies, then the jam, as a rule of thumb you generally want a sour jam not a sweet one, and you repeat the layers as many times as you want in the same order. In the end the upper layer is cookies, then you smear whipped cream all around it and decorate it to your hearts content with whattever you wish, in my case chocolate crumbs. And then you let it stay for some 4-6 hours, so it gets really good. The cake is realllllly moist and tastes excellent with milk. Although i doubt you can get curd or cottage cheese like that in USA and most parts of europe though
And voila:
^^
it is a traditional " latvian" cookie cake.Ingredients are as follows:
Curd or cottage cheese
Home made whipped cream, none of that shop ready to go air filled bullshit
Marmelade
Plain regular cookies:
And a sour jam, in this case from cranberries
So basically Curd or cottage cheese gets mixed together with small cut pieces of marmelade, sugar and whipped cream, till it is easy to lay on the cookies. it is generally really sweet, first layer are cookies that are made wet in milk, then you lay on the curd mass, then another layer of milked cookies, then the jam, as a rule of thumb you generally want a sour jam not a sweet one, and you repeat the layers as many times as you want in the same order. In the end the upper layer is cookies, then you smear whipped cream all around it and decorate it to your hearts content with whattever you wish, in my case chocolate crumbs. And then you let it stay for some 4-6 hours, so it gets really good. The cake is realllllly moist and tastes excellent with milk. Although i doubt you can get curd or cottage cheese like that in USA and most parts of europe though
And voila:
^^
nakedsushi
Member
Maiar_m said:
Chestnut jam baozis! Because autumn isn't just about pumpkins.
Looks great! I never thought about making chestnut jam, but now that they're in season, this sounds like a good idea.
nakedsushi
Member
Some dinners that we've had in the last week or so. All cooked in less than an hour!
Japanese style spaghetti with leek, mushrooms, radish sprouts, and grated radish.
Farro risotto with chickpeas, cannellini, and cauliflower greens.
Ok maybe the farro was a little cheating since I didn't count the time it takes to soak the farro and chickpeas, and I used leftover beans I had cooked on the weekend. But I assume it would work the same for canned beans.
Japanese style spaghetti with leek, mushrooms, radish sprouts, and grated radish.
Farro risotto with chickpeas, cannellini, and cauliflower greens.
Ok maybe the farro was a little cheating since I didn't count the time it takes to soak the farro and chickpeas, and I used leftover beans I had cooked on the weekend. But I assume it would work the same for canned beans.
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