What's Cookin?
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Pix - those pumpkin muffins look fab!
Crystal - that stuffed zucchini is brilliant! I always go Italian... why be boxed in?
Invictus - that whole dish looks amazing. I haven't mastered grilling fish yet, but I will someday!
And Loves... those scones... yum!0 -
I'm finally getting back into the kitchen a bit! Just in time for soups and chilis and casseroles and roasted chickens. I do love autumn!
I whipped up some hot buttered rum mix the other day, and sampled it tonight. So cozy!
And tonight made a creamless "creamy" tomato soup recipe I spotted in Cook's Illustrated a couple of months ago. A friend who's staying with me this week sampled it too, and it's a hit! 10 calories/oz!
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Crystal you are the bomb! I love how your food always looks restaurant style!
Invictus...I would order that anytime!
Nikki2....I would love to have recipe for soup!0 -
This is the New England Clam Chowder I made for Ma and my BFF!!! I made a homemade garlic bread with it. Topped with bacon what could be better?! The day was cold and rainy too...such is a beautiful life!!!0 -
I ♥ clam chowder!!!!!!!!!!0
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I know not a great picture but I made the infamous Creamy Grape Dessert from Skinny Taste...I wanted something healthy but still good! I didn't think it was going to be as popular as it was! I almost had to put a fork to stab their hands because they kept going back and I had not had any yet!!!!!
The pizza is just to show how making your own can be fun and good! I buy a raw wheat dough...and add all my own goodies. Made my own sauce this time too! Made my own pork sausage to it this time! YUMMO! I want to try a caramelized onion and goat cheese one next!0 -
Creamy Avocado Pasta
(recipe: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/)
I made one little change and boiled the garlic clove for a minute or so in the pasta water to mellow the harsh.
This was super-quick and great for Meatless Mondays (GG!!!). I will say that I halved the recipe since it can't really be reheated (-1pt for lack of leftovers), and it was a bit hard to do in my blender because of the low volume. I'll try using the other half of the avocado with my immersion blender next time. Or just have people over for dinner!
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kimchi fried rice w/ homemade kimchi!0 -
Crystal are you a chef or photographer?! Giiiiirl!
Love the avocado pasta! I have been into avocados lately like the past year! YUMMY!!!! On NON-Meatless Mondays bacon would be good!0 -
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/20121103_202633.jpg[/img]
Satsuma-Vanilla Bean Upside Down Cake. Smells like heaven. And now I only have about 200 more satsumas (at least) on my tree. I start canning on Wednesday.
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/20121103_202647.jpg[/img]
What's that? You wanted a close up of the suggary-vanilla-ie goodness? Twist my arm.
[img]http://i132.photobucket.com/albums/q22/pixlamarque/Food Pics/20121030_103428.jpg[/img]
These little beauties have become known as Chocolate Cherry Crack Bars at our house. They were supposed to be snack bars, but snack bars were never this addictive. Oats, puffed millet, toasted almonds, dried sour cherries, cinnamon, vanilla, chocolate and brown rice syrup. Just sweet enough and the bite of the cherries cuts through the chocolate. Not terribly low cal, but a good size serving and filling while being gluten free, vegan, whole grain, and homemade without all of those store bought preservatives. Screw Halloween candy. Made from the recipe for Car Snack 1 in The Homemade Pantry.0 -
I love granola bars and any kind of bars...mmmmm! The cake looks GORGEOUS!!!!!!!!!!0
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Hey! Ya'll know by now I love beets...who knew! As a poor sulky kid I sat at the dinner table many a nights after dishes washed, lights dimmed and beets still on the plate! LOL! But they were canned not fresh and not made like this!
I found this recipe in a FOOD Network cookbook:
Roasted beets, pickle relish, capers Worcestershire sauce, hot sauce and parsley. I mixed before I went to work by lunch time....I was shocked how tasty it was! Great and quick! If you like canned go for it too even easier. (I roast my beets with EVOO and garlic)0 -
The Borodino with Tanya's twist...very strong but very tasty! A keeper for New Years or any time!0 -
The Borodino with Tanya's twist...very strong but very tasty! A keeper for New Years or any time!
What's in it?!0 -
After recovering from knee surgery #2 and this crazy-stressful new job... I'm cooking again!
Here's what I've been up to the past few days:
Yes, I have a grilled cheese fetish. This one is a couple of slices of multigrain baguette (lightly buttered), provolone cheese, a smear of herb and garlic cream cheese, and a thin slice of double-smoked picnic ham from an excursion to a charcuterie (Thurns fine meats: http://www.thurnsmeats.com/pages/the-difference) with friends last weekend.
Pardon the plasticware, but this is the curried cauliflower with chicken thighs I've been eating for lunch. It's got onions and dates, and a little allspice too (which sets off the dates nicely).
And this was for dinner tonight! It's spaghetti squash with mushrooms and onions, and my homemade meat sauce. The browned smoked garlic wurst is also from the meat-store from last weekend. I cooked the squash in the microwave the other day and shredded it into a container. Tonight I put a little oil in a pan, added the squash in a layer(ish), garlic salt and pepper, and voila! S'getti squash in a flash! This was almost a POUND of food, people, for about 550 cals.
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OMG Pix, that satsuma cake is gorgeous! Want!!!
I'll have a drink with you anytime GG! 0 -
I am drooling from all the delicious foods pictured.0
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I've missed this thread! But I'm back!!!
Brown Butter Gnocchi.... Cooking Light (of course). This was very good!0 -
I could cry! My Foodies are back! Sniff sniff!
I forgot to give the recipe for the Borodino:
A measure of vodka, measure of gin, and a measure of Cointreau...now me being me I had a tangerine so I figured make it more orangey and I added the juice of half tangerine! YUMMO! Try it ms crystal!0 -
Nikki! I am a sandwich gurl and I could dive into that grilled cheese sandwich! CHOMP!0
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I'm going to be needing that recipe for curried cauliflower, Nikkie!0
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I made these this week! YUMMO!!!!!!!! We can make our own restaurant foods too! SO good and especially with a dipping sauce! Who knew calzones were sooooooo easy!
I love discovering what I can make next!0 -
What is this?0
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A friend and I got together and had a cooking-fest for Easter day and dinner. She's vegetarian so I wanted a dish that wouldn't leave us wanting ham or turkey.
We made homemade butternut squash ravioli (yes, with homemade pasta!) with browned butter sage and pine nuts. We also had a lovely spinach salad on the side. We spent all day in the kitchen off and on but OMG was it ever good!
Hope you all had a fabulous Easter too!
Spinach Salad with Gorgonzola, Strawberries, Candied Pecans and Radicchio
The butternut squash ravioli:
Our not-very-fancy place setting...
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Simply gorgeous and I love that salad! YUMMO!!!0
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When I was 10 years old and my mom had surgery and the church folk brought food to the house and this was one of the dishes. I have been on search of a good strawberry cake recipe! I finally found it and boy was it delicious! So soft! The crew woofed it down.
Sorry not a 'pretty' picture but I wanted you to see how pink it is and so cute. Now I am not an advocate of food coloring but I did use 4 drops or red in batter to make it pink. The icing is a butter-cream...so good!
I have another picture coming later of the table.0 -
That cake is so pretty in pink! NOM!0
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Garlic Girl, you shoulda just asked me for a strawberry cake recipe. You know I have pretty much any cake recipe you need and they have all been tested. It took me ages to get a good strawberry one that didn't have jello in it. A great thing for strawberry cake if it is something you will make again is LorAnn strawberry oil. They come in little bitty bottles and are super concentrated, so you only need about two drops for a whole cake. There are all sorts of flavors, but the strawberry really makes a difference. You can get it online and most Michael's or Hobby Lobby stores carry it (or any cake supply type store).
And now thing I have been dreaming about ever since I made it. Sorry, I don't have any photos, we were too busy stuffing our faces. This was amazing and I may make another one tonight. I'm sure the home grown tomatoes were a big factor, but this crust rocked.
Tomato Tart (Gluten Free)
Crust:
4 ounces (about 1 cup) white rice flour
1.25 ounces (about 1/4 cup) brown rice flour
1 ounce (about 1/4 cup) tapioca flour
3/4 cup grated Parmesan/Romano cheese blend
1 teaspoon Herbs de Provence (pre-made spice blend, found at most grocery stores or look up recipe online)
1/2 teaspoon salt (increase salt to 3/4 teaspoons if omitting cheese)
4 ounces (1 stick) butter, chilled and cut into small pieces ( use 10 tablespoons shortening if dairy-free.)
1 teaspoon apple cider vinegar plus enough ice water to equal 2 ounces (1/4 cup)
Filling:
1 Tablespoon EACH of spicy brown mustard and Dijon mustard ***see note at the end of the recipe
3-4 ounces of soft goat cheese
3-4 medium ripe tomatoes, sliced and lightly patted dry with a paper towel
olive oil for brushing
salt
To make the crust, combine the dry ingredients (white rice through salt) in a bowl. Add the small pieces of butter and cut the butter into the flour mixture with two forks or a pastry blender until there are no chunks of butter. It should look a bit grainy. Add the vinegar/ice water mix and combine with the fork until it just holds together.
If you have a tart pan, feel free to use it, but if you don't, get a large cookie sheet and either line it with parchment paper or spray it with non-stick spray. Dump the dough out in the middle of the pan and pat it into a round, flat shape. Cover it with saran wrap and press with your hands on the saran wrap until you form a 10" circle. Pinch the edge to make a small lip around the outside. Try to make sure that it is an even thickness. Place the pan in the freezer and freeze for 30 minutes-1 hour (or longer if you need to).
Preheat the oven to 375 degrees. Remove the tart shell from the freezer and pull off the plastic wrap. Bake the tart shell for 20 minutes. Remove the tart shell from the oven and place on a wire rack. Increase the oven temperature to 425 degrees.
Brush the inside of the tart shell with the mustards. Pinch off small pieces of goat cheese and sprinkle them on top of the mustards. Starting in the center, layer the slices of tomato on top of the cheese, overlapping as you go. Feel free to cut some slices in half as you get to the edge and run out of room. Lightly brush the tomatoes with olive oil and sprinkle lightly with salt.
Bake until tomatoes soften, about 18 minutes. Remove from oven and allow to cool on a wire rack before cutting (a pizza cutter works great).
****Notes: White and brown rice flour and tapioca flour (also called starch) can be found at health food or whole food stores. I have not tried it but I would imagine that you could substitute all purpose flour equal to the amount of the combined white rice flour + brown rice flour + tapioca flour (1 1/2 cups). It *should* work. You can use any kind of herb/herb mix you like. When I made this tart I did not actually measure the mustards, I just squirted a bit directly on the crust and brushed it around with a pastry brush. It was probably about a tablespoon each, not more. You don't want much, just a thin layer. Too much juice on the tomatoes will make the leftovers (if there are any) soggy in the middle. I would imagine this would be good with other vegetables as well, such as zucchini or eggplant, but you would want to saute the slices first (they won't cook as quickly as tomatoes).0 -
I've been using another software lately to log called Diet Power - I bought it years ago and upgraded it a bit before I started MFP. It has some features MFP doesn't that I like - and one of them is giving me a letter grade on my food-day. I've been shooting for a week of A (90%) and have had A+ or A++ the past 4 days!
One of the things I concocted to reach a great score the other day is this bean and veggie side dish. Diet Power tends to give me a better score when I eat a beans and spinach. (Go figure... LOL). Very simple, and very yummy. I heated it in the pan while the salmon was in the oven.
Anyway, it's diced zucchini, onions, black beans with a heap of garlic and salt and pepper, then a squeeze of lemon at the end. It went well with the salmon & dill pesto. The corn was meh... my veggie bucket didn't have great corn this week.
So if you're looking for a way to squeeze more beans into your day, try tossing them with your veg.
Ok, and this isn't healthy, but it's fun! I brought dinner to some little kiddos on the long July 4th weekend and thought they'd appreciate some celebratory pasta for their "white mac 'n' cheese with mini-meatballs". I found the idea on Pinterest. If you add food coloring (like, a dozen drops) to the pasta water when it's boiling, the noodles will absorb the color!
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How fun is that?!
Glad to see you're cooking again! I'm still cooking, but mostly repeat meals... I've for to look up some new stuff!
This is probably the only new thing I've made lately.... Cajun Shrimo with Quinoa Tabbouleh
And a killer Cheese Fondue!
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