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Larger Loser Recipes!
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I do not deign to address such comments!
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I forgot to take a photo of my own (this is one I found on the web), but I made Aloo Curry soup. When you order this in an Indian restaurant you can see the ghee coating the surface, and it's always pretty salty. My version was much simpler.
The ingredients were:
1.5 pounds potatoes, peeled and cut into large chunks
30mls vegetable oil
1 teaspoon cumin seeds
0.5 teaspoon mustard seeds
1 red chili minced
2 cups water
0.5 teaspoon salt
1 teaspoon turmeric
0.5 teaspoon amchur green mango powder
0.5 teaspoon paprika
0.25 teaspoon black pepper
0.25 teaspoon cayenne to taste
I made this in the instant pot, but it could be made in a dutch oven or on the hob with the addition of more water.
I sautéd the cumin, mustard seeds and chilli in the oil until the cumin seeds were golden. Then I tipped in all the other ingredients, stirred thoroughly, sealed and cooked on the soup setting for 10 minutes, then allowed the pressure to naturally release. I then used a fork to break the potatoes apart, smashing some of the potatoes into the curry to thicken the sauce. I added a little more water to adjust the curry to the desired consistency and served straight away.
If making on the stovetop, you'd need to cook for around 30 minutes in total until the potates were thoroughly cooked. And you'd probably need about 5-6 cups of water.
The instant pot version made 3 good-sized portions at 257 calories a portion.
I had it for dinner last night and again for lunch today, and it was just as good when reheated.
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Is that what I made by adding instant mash to knorr consome? Hmm... heading in to add some curry... I bet it will taste even better!!!
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I made Hawaiian musubi today. It’s traditionally made with a slab of Spam which isn’t bad. But I prefer the salmon version. Recipe at https://www.npr.org/2012/07/03/156205694/salmon-musubi
Spam version-
Salmon version-
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salmon version looks OODLES of levels better! Wow!1
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I use the wider strips of kombu -seaweed- to wrap. Can be made vegetarian with sautéed slab of firm tofu. Also saw a version with egg with veggies and one with smoked whitefish in Hawaii. Usually eaten cold or room temp.3
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Nope, not today!….or tomorrow either!0
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Come on Connie, time to leave the comfort zone and live the adventure😝0
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Is that what I made by adding instant mash to knorr consome? Hmm... heading in to add some curry... I bet it will taste even better!!!
Repeat to self Pav: My body is not a garbage bin!
Nothing simpler than my aloo curry soup. And way fewer artificial ingredients than Knorr consomme and instant mash! Show your body some love and respect, dude!2 -
I made Hawaiian musubi today. It’s traditionally made with a slab of Spam which isn’t bad. But I prefer the salmon version. Recipe at https://www.npr.org/2012/07/03/156205694/salmon-
Salmon version-
That looks lush! Hate Spam… nightmares to 1970’s GB and served that processed stuff with everything…Ugh!3 -
One perk of being a military wife for many years was exposure to many cuisines. You never knew what you might get when invited to dinner so you smiled and enjoyed. Just don’t ask ingredient questions! I’ve had frog legs, chipolinas (fried hot grasshoppers), escargot, sea cucumbers, squid ink pasta, mayonnaise cheese white bread sandwiches and everything in between. Pot lucks we’re amazing.4
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And smiled politely too, I bet.
But didn’t feel the need to repeat the dish at home...3 -
Nope - that’s just gross! Wouldn’t touch that.3 -
Oh man, PAV the double punch!3
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See Pav, it's so bad that even a person who smiled politely at frogs legs and fried grasshoppers thinks it's gross!3
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I smell lack of appreciation of the convenience food isle 😘
(Not that there's much to appreciate... but it does get the job done when in a hurry and not prepared 👍(2 -
PAV - you are better than this sad college boy amateur effort for a meal. However, since you are ailing you get a pass. Hoping in the future to see some effort commensurate with your culinary talent.2
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Young at heart and all that😹1
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i think it sounds pretty good, but would have added some cottage cheese for protein and creaminess
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The weather has finally cooled sufficiently to consider making chili. Texas chili is strictly a fiery meat product - no beans allowed. I’m thinking of making Cincinnati chili with ground turkey/chicken. The original recipe comes from the Skyline restaurant in Cincinnati. The owners were middle eastern so the chili has unusual spices - cinnamon, chocolate. Kind of Mexican mole but not so many ingredients and fewer hot peppers. Cheese, onions, beans on the side. Oh - and it’s served over spaghetti. I usually use spiralized zucchini instead of the pasta.2
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Dipping my toes into the group and this looks like a thread that I will visit often for inspiration.
In the interests of sharing - here's one of my favorite dinner recipes.
Pork meatballs, spinach & tomato sauce on pasta.
The recipe below makes 6 servings.
Left plate is a 3000KJ Serving (Approx 750KCals)
Meatball Ingredients
1000 Grams of Pork (Substitute for any other kind of meat you like!)
1 Sachet of Maggi Onion Soup Mix
1 Cup of Panko Bread Crumbs (Substitute for any other kind of breadcrumbs is fine)
2 Medium Eggs
Salt & Pepper generously
Sauce Ingredients
2x 400Gram Cans of Tomatoes - I use the Watties Pick of the Crop Tomatoes with Basil or Italian Style
Other Ingredients
1 Packet of Pasta (or portion thereof if you aren't dishing up all the servings)
A generous handful of Baby Spinach (or your green of choice) for each serving you plan on dishing up
Very Small shaving of cheese
Cooking Instructions
Set a pot of water on to boil for the pasta. Once boiling add the pasta.
Pre-Heat your oven to 180 Centigrade (That's 350 ish Fahrenheit I think)
In a large bowl, mix together all the meatball ingredients. Form into meatballs approximately the size of a golf-ball. I usually get 18 meatballs from this recipe.
In a non stick pan add a very thin spray of cooking oil - or none at all if you trust the non-stickness of your pan!
Brown all sides of the meatballs, then onto a cooking tray and into the oven for 15-20 minutes (or until cooked).
In a smaller pan put tomatoes and simmer, with occasional stirring, until the juice starts to reduce.
Continue simmering until it is the desired thickness of sauce for you.
To plate I put pasta at front and back and spinach down the middle to form a bed for the meatballs.
For my serving I allow three meatballs
Spoon over the tomato sauce and add a very small shaving of cheese to top it off
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And here's a breakfast spread or dessert topping option.
I have to do a more detailed measure next I make it but a modest serving of two tablespoons would be about 100 KJ (or 25KCals)
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I am *basking* in the glory of Kiwi validation!!!
Behold! Down under they too espouse the ritualized mixing of viande-like products with onion-sounding ingredients and eggs!
Oh this joyful validation of my previously unceremoniously shot down proposed seasoning of ground meat with pristine factory onion-like flavourings, all to be moistened and bound with nutritious eggs and formed into glorious meatballs or hamburgers to be enjoyed for our repasts!
This is making my heart sing like a choir of angels!
I think I found a new friend! 
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I am *basking* in the glory of Kiwi validation!!!
I think I found a new friend!
Hehe.. Morning Pav! I feel, as your new friend, I must start in an honest fashion
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I started using Onion Soups in my recipes because I hate chopping onions - they make me cry! LOL.
So yep .. it started as a self-preservation technique .. but has turned into my go-to seasoning.
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This is the link to Libby’s crustless pumpkin pie recipe.
https://www.verybestbaking.com/libbys/recipes/crustless-libby-s-famous-pumpkin-pie/.
I use the unflavored pumpkin and low fat evaporated milk. Also I pump up the spices with a bit more ginger, nutmeg, cinnamon to taste. Didn’t use cloves. Also toss in a teaspoon of vanilla.
Reading through the website also gives some interesting information on using pumpkin as a substitute for eggs or butter in recipes.3 -
Thank you❣️👍2
