Share your recipes
Re: Share your recipes
Okay, wait...sawdust? Granted: I used to use a lot of wheat bran, which basically tasted like sawdust.
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Re: Share your recipes
Awesome recipes here GREAT!
Re: Share your recipes
Sorry for not updating this thread earlier
Yesterday I made some italianized Arepas.
Light, quick to prepare, healthy and reasonably priced.
1 cup PAN pre cooked white corn flour + 1.25 cups water with salt.
Let rest for 15 minutes
This disc is about 1/2 an inch thick
Cook at 350F for around 20 mins
Open the arepa
Scratch away the uncooked dough
Added mozzarella, mustard
Added salad, baked ham
Enjoy!
Yesterday I made some italianized Arepas.
Light, quick to prepare, healthy and reasonably priced.
1 cup PAN pre cooked white corn flour + 1.25 cups water with salt.
Let rest for 15 minutes
This disc is about 1/2 an inch thick
Cook at 350F for around 20 mins
Open the arepa
Scratch away the uncooked dough
Added mozzarella, mustard
Added salad, baked ham
Enjoy!
- jennypenny
- Posts: 6858
- Joined: Sun Jul 03, 2011 2:20 pm
Re: Share your recipes
I'm reposting this here from the garden log ...
After a lot of baking and taste testing, we've decided this is the best recipe for zucchini bread. It has nutmeg in it which gives it a slight gingerbread taste. Tomorrow we're going to try making her zucchini chowder. I'll swap out the evaporated milk with regular milk and corn starch.
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Today we grated the zucchini and used it to make the crusts for low carb pizzas. I was surprised at how good it was. Tomorrow we're going to slice it up and use it instead of noodles to make a meatless lasagne. I wanted to make homemade ricotta for the lasagne, but it takes 6 cups of milk/cream to make 2 cups of cheese and that always seems like a lot to me -- maybe $3 of dairy for 2 cups of ricotta?? I like the idea that it's homemade though. Hm.
After a lot of baking and taste testing, we've decided this is the best recipe for zucchini bread. It has nutmeg in it which gives it a slight gingerbread taste. Tomorrow we're going to try making her zucchini chowder. I'll swap out the evaporated milk with regular milk and corn starch.
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Today we grated the zucchini and used it to make the crusts for low carb pizzas. I was surprised at how good it was. Tomorrow we're going to slice it up and use it instead of noodles to make a meatless lasagne. I wanted to make homemade ricotta for the lasagne, but it takes 6 cups of milk/cream to make 2 cups of cheese and that always seems like a lot to me -- maybe $3 of dairy for 2 cups of ricotta?? I like the idea that it's homemade though. Hm.
Re: Share your recipes
Here's a very simple and quick recipe to make a great aromatic salt for marinades, or to just use to spice up your steaks/soups/etc.
Take some sage and rosemary.
They have to be fresh
Take the branches off the rosemary, mix the leaves and chop them up using the right tool (a big knife will do if you know how to use it).
This is how I like it, in therms of thinness.
I am perfectly aware this looks like weed, but trust me it's not.
Next, take some fine salt.
The mix I like is approx 1:1 in terms of volume.
This is how it looks in the end
It is VERY important that you mix it when the herbs are still "green" (as in: not dry).
The salt will suck out the moisture from the herbs and take up much more flavor than if you just mixed salt with dry herbs.
It is night and day.
In the first couple days the mix will smell a bit like chlorophyll, it will go away quickly. Also note that the chlorophyll will not be felt in the taste.
Here's a typical use (I think I gave the recipe for this earlier), I marinate chicken breasts for a full night with this salt and a tiny bit of olive oil, then throw them on the grill
Take some sage and rosemary.
They have to be fresh
Take the branches off the rosemary, mix the leaves and chop them up using the right tool (a big knife will do if you know how to use it).
This is how I like it, in therms of thinness.
I am perfectly aware this looks like weed, but trust me it's not.
Next, take some fine salt.
The mix I like is approx 1:1 in terms of volume.
This is how it looks in the end
It is VERY important that you mix it when the herbs are still "green" (as in: not dry).
The salt will suck out the moisture from the herbs and take up much more flavor than if you just mixed salt with dry herbs.
It is night and day.
In the first couple days the mix will smell a bit like chlorophyll, it will go away quickly. Also note that the chlorophyll will not be felt in the taste.
Here's a typical use (I think I gave the recipe for this earlier), I marinate chicken breasts for a full night with this salt and a tiny bit of olive oil, then throw them on the grill
Last edited by Seppia on Sun Aug 13, 2017 8:15 am, edited 1 time in total.
- jennypenny
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Re: Share your recipes
@Seppia -- Is that just table salt or something like sea salt or kosher salt? Do you keep it in a closed or open container? In the fridge or cupboard?
Sorry for the questions ... it looks delicious and I want to try it.
Sorry for the questions ... it looks delicious and I want to try it.
Re: Share your recipes
No problems at all this is what this thread is for
I use regular fine sea salt, not sure how you call this in the USA but it's the type that tends to feel a bit "moist".
Basically simple raw sea salt.
I never understood in my 6 years in the USA how "kosher" salt is different.
So basically any salt
The first two three days I leave the salt in a cup, out in the cupboard, and stir it from time to time.
It just helps speed up the process of losing the"green" (chlorophyll) smell.
Then I put it in a closed jar (I use used marmalade pots).
I try not to do too much because it will lose part of its flavor with time (or after three months).
It's still great, but not as great as when fresh.
The best is when it's a week old.
I use regular fine sea salt, not sure how you call this in the USA but it's the type that tends to feel a bit "moist".
Basically simple raw sea salt.
I never understood in my 6 years in the USA how "kosher" salt is different.
So basically any salt
The first two three days I leave the salt in a cup, out in the cupboard, and stir it from time to time.
It just helps speed up the process of losing the"green" (chlorophyll) smell.
Then I put it in a closed jar (I use used marmalade pots).
I try not to do too much because it will lose part of its flavor with time (or after three months).
It's still great, but not as great as when fresh.
The best is when it's a week old.
Re: Share your recipes
kosher salt simply refers to the bigger grain size.
Re: Share your recipes
Thanks BRUTE
I guess any fine salt will do then, including kosher.
I guess any fine salt will do then, including kosher.
Re: Share your recipes
bigger grain size != fine
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Re: Share your recipes
I've made seasoned salts with kosher salt before, and it still works despite the larger grain size. The pertinent adjustment to be aware of is that the same measure of kosher salt will contain less NaCl and more air than a finer salt (table salt, fine sea salt), just as sand will pack more densely than pebbles. See Cook's Illustrated: Salt Types and Measurements for precise conversions. But a seasoned salt doesn't need precise measurements, and can be made to taste after you've done it once or twice.
Re: Share your recipes
I thought it was meant as
Larger than regular fine salt, but still on the fine side.
Cooking is far from binary
All these are ok for the purpose of making the above aromatic salt (pic borrowed from the net):
This is not ok
By the way, this last one is the salt that should be used to salt the water where you boil pasta.
Re: Share your recipes
interesting. brute's kosher salt looks more like the latter type. it has large, round, granules. brute uses it to salt steak. it would most likely not work for aromatic salts. maybe there are several types of kosher salt.
Re: Share your recipes
I decided to go full-on grandma today, and did peach and lemon jam.
Marmalade is one of those foods where the difference between store bought and home made is the most striking.
It is completely night and day.
What you need for 6 pots:
2kg (approx 4.5 lbs) peaches
Three big non-treated lemons
1kg (2lbs) sugar
6 glass pots of 0.25l (8.8oz) capacity
6 new caps
Water
Time
An oven
A flame
A pot
A mixer (not mandatory)
For the side quest:
1l (1 quart) 190 proof alcohol
0.5kg (1 lb) fresh ginger
Clean the peaches and chop them up in small pieces
Add half the weight of the cleaned peaches in sugar and mix.
Set aside
Side quest intermission:
Clean the ginger, take away all the skin and chop in small pieces.
Peel the lemons, trying to peel away only the yellow part of the skin (as little white as possible)
Separate the 190 proof alcohol in two bottles.
Toss the cleaned ginger and the lemon skins in the bottles.
Store for 40 days in a dark place.
More on the side quest in 40 days.
Back to the jam
Cut the lemons in small pieces, REMOVE ALL PITS.
Toss into a cup with abundant water for a minimum of two hours.
Two hours later drain the lemons
And boil them for 10 minutes minimum in fresh water
Then drain them again
These steps are mandatory or the lemons will taste super bitter.
Now the peaches should look like this, as the sugar has taken out some of the water inside:
Throw everything into a pot:
Add a bit of water and start boiling on low heat.
Turn often to avoid sticking to the pot and burning.
After anywhere between one and two hours it will look like this:
Turn the flame off and let cool a bit.
Place the cleaned jars into the oven at 125C (that's 260F for you barbarians)
When the jam is not flaming hot, mix it to obtain this consistency and put the flame back on minimum for another half hour or so.
The marmalade is ready when it very slowly moves down a vertical ceramic plate.
Almost ready:
Ready:
Now prepare a cutting board with a few napkins/towels on top.
The idea is to have a surface that's not too hard, because 260F hot glass has a tendency to shatter easily.
Now take the jars out of the oven one by one and fill them like so:
For sanitary reasons you want to fill the jars one by one, taking them out with the oven still on, smoking hot.
This will help sterilization
Put the cap on (better if new, and just washed) and turn the jar upside down.
Repeat and win.
Once cooled down, the caps should not "click" as the hot should have created a vacuum that will help preservation.
Keep the extra jam that did not fit in the fridge, it's good for a few days
Marmalade is one of those foods where the difference between store bought and home made is the most striking.
It is completely night and day.
What you need for 6 pots:
2kg (approx 4.5 lbs) peaches
Three big non-treated lemons
1kg (2lbs) sugar
6 glass pots of 0.25l (8.8oz) capacity
6 new caps
Water
Time
An oven
A flame
A pot
A mixer (not mandatory)
For the side quest:
1l (1 quart) 190 proof alcohol
0.5kg (1 lb) fresh ginger
Clean the peaches and chop them up in small pieces
Add half the weight of the cleaned peaches in sugar and mix.
Set aside
Side quest intermission:
Clean the ginger, take away all the skin and chop in small pieces.
Peel the lemons, trying to peel away only the yellow part of the skin (as little white as possible)
Separate the 190 proof alcohol in two bottles.
Toss the cleaned ginger and the lemon skins in the bottles.
Store for 40 days in a dark place.
More on the side quest in 40 days.
Back to the jam
Cut the lemons in small pieces, REMOVE ALL PITS.
Toss into a cup with abundant water for a minimum of two hours.
Two hours later drain the lemons
And boil them for 10 minutes minimum in fresh water
Then drain them again
These steps are mandatory or the lemons will taste super bitter.
Now the peaches should look like this, as the sugar has taken out some of the water inside:
Throw everything into a pot:
Add a bit of water and start boiling on low heat.
Turn often to avoid sticking to the pot and burning.
After anywhere between one and two hours it will look like this:
Turn the flame off and let cool a bit.
Place the cleaned jars into the oven at 125C (that's 260F for you barbarians)
When the jam is not flaming hot, mix it to obtain this consistency and put the flame back on minimum for another half hour or so.
The marmalade is ready when it very slowly moves down a vertical ceramic plate.
Almost ready:
Ready:
Now prepare a cutting board with a few napkins/towels on top.
The idea is to have a surface that's not too hard, because 260F hot glass has a tendency to shatter easily.
Now take the jars out of the oven one by one and fill them like so:
For sanitary reasons you want to fill the jars one by one, taking them out with the oven still on, smoking hot.
This will help sterilization
Put the cap on (better if new, and just washed) and turn the jar upside down.
Repeat and win.
Once cooled down, the caps should not "click" as the hot should have created a vacuum that will help preservation.
Keep the extra jam that did not fit in the fridge, it's good for a few days
Re: Share your recipes
I hope it was clear I was joking, if not, I'm really sorry.
Did not mean to offend any inferior-system user*
* I'm joking again but yes, the metric system is so much simpler to me with the 1-10-100-1000 scale
Did not mean to offend any inferior-system user*
* I'm joking again but yes, the metric system is so much simpler to me with the 1-10-100-1000 scale
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Re: Share your recipes
I was craving one of my favorite super budget meals tonight, so thought I'd post the recipe as I sit here with a happily full belly. It's sort of a not real measure-y recipe--I don't measure much. Sorry. But it's very forgiving.
"Unstuffed Cabbage Casserole" ----basically deconstructed stuffed cabbage that's MUCH less work.
1 1/2 lbs of ground chicken breast (I'm working on my diet--feel free to use ground beef, goat, pork, buffalo, deer, elk or whatever floats your boat)
Onion--i used a smallish to medium onion, chopped
small to medium head of cabbage, chopped pretty finely
2 cups of cooked rice or other grain. Tonight I used a bulgur, spelt, rice, something mix I had in the cupboard
2 to 3 regular (14 oz?) cans of diced tomatoes. Feel free to substitute fresh if you have them.
garlic if you like
Brown the meat in a large, deep skillet with a lid (I have a wok/skillet thing that's perfect for this) and break it up finely, throw in the rest of the ingedients, add salt and pepper, stir. Cover the skillet, put the heat on low (you may need to add a bit of water) and let it cook until the cabbage wilts down (I usually give it a stir or two as it's cooking).
When it's done I taste for salt and then I'll add a little dash of rice vinegar on top. Not required.
I just love this stuff and it's total comfort food for me. Plus it makes a TON. I bought my ingredients tonight at Fresh Market, which is way too expensive, but on my way home from work. i can't believe I paid $1.49 a can for tomatoes!! Anyway, total cost for everything was about $14, but it could have been cheaper with Aldi ingredients or whatever. I bet it made 10 pretty generous helpings though.
I didn't post pics as I forgot to take as I cooked, and frankly, the one thing that's wrong with this dish is that it doesn't look really appetizing. But it's good. Really.
"Unstuffed Cabbage Casserole" ----basically deconstructed stuffed cabbage that's MUCH less work.
1 1/2 lbs of ground chicken breast (I'm working on my diet--feel free to use ground beef, goat, pork, buffalo, deer, elk or whatever floats your boat)
Onion--i used a smallish to medium onion, chopped
small to medium head of cabbage, chopped pretty finely
2 cups of cooked rice or other grain. Tonight I used a bulgur, spelt, rice, something mix I had in the cupboard
2 to 3 regular (14 oz?) cans of diced tomatoes. Feel free to substitute fresh if you have them.
garlic if you like
Brown the meat in a large, deep skillet with a lid (I have a wok/skillet thing that's perfect for this) and break it up finely, throw in the rest of the ingedients, add salt and pepper, stir. Cover the skillet, put the heat on low (you may need to add a bit of water) and let it cook until the cabbage wilts down (I usually give it a stir or two as it's cooking).
When it's done I taste for salt and then I'll add a little dash of rice vinegar on top. Not required.
I just love this stuff and it's total comfort food for me. Plus it makes a TON. I bought my ingredients tonight at Fresh Market, which is way too expensive, but on my way home from work. i can't believe I paid $1.49 a can for tomatoes!! Anyway, total cost for everything was about $14, but it could have been cheaper with Aldi ingredients or whatever. I bet it made 10 pretty generous helpings though.
I didn't post pics as I forgot to take as I cooked, and frankly, the one thing that's wrong with this dish is that it doesn't look really appetizing. But it's good. Really.
Re: Share your recipes
brute's recipe for delicious meat:
1.purchase of 1lb ground beef
2.heating of pan on stove
3.adding some amount of butter into hot pan
4.important - waiting until butter becomes golden brown and stops foaming, this means all the water has cooked out
5.dumping of the 1lb of ground beef into pan
6.adding some salt and pepper to taste
7.occasional stirring until desired Maillard reaction has been achieved (https://en.wikipedia.org/wiki/Maillard_reaction)
8.delicious meat is delicious
1.purchase of 1lb ground beef
2.heating of pan on stove
3.adding some amount of butter into hot pan
4.important - waiting until butter becomes golden brown and stops foaming, this means all the water has cooked out
5.dumping of the 1lb of ground beef into pan
6.adding some salt and pepper to taste
7.occasional stirring until desired Maillard reaction has been achieved (https://en.wikipedia.org/wiki/Maillard_reaction)
8.delicious meat is delicious
Re: Share your recipes
For those of you located in the USA, do not settle for average canned tomatoes, buy these:
It's called Alta Cucina by Stanislaus, and it's completely night and day compared to any diced tomatoes you can buy. Even here back in Italy only the high end stuff compares well with this product.
Not known at all among the masses, as they do not sell on the consumer market, but they are a legend in the Foodservice business.
The company is located in California, so I'm not being an Italian homer
You can find them at Jetro - Restaurant Depot (a cash and carry found across all USA), or any pizzeria will be able to order some for you if you know them or give them cash in advance.
It sells for around $25-30 for a case of 6x6.5lbs, so plenty cheap by regular consumer standards.
I have no affiliation with this company, but I know the market very well as I used to work for an Italian food company that is very strong in the high end Foodservice market in the US.
Try it and get back to me
It's called Alta Cucina by Stanislaus, and it's completely night and day compared to any diced tomatoes you can buy. Even here back in Italy only the high end stuff compares well with this product.
Not known at all among the masses, as they do not sell on the consumer market, but they are a legend in the Foodservice business.
The company is located in California, so I'm not being an Italian homer
You can find them at Jetro - Restaurant Depot (a cash and carry found across all USA), or any pizzeria will be able to order some for you if you know them or give them cash in advance.
It sells for around $25-30 for a case of 6x6.5lbs, so plenty cheap by regular consumer standards.
I have no affiliation with this company, but I know the market very well as I used to work for an Italian food company that is very strong in the high end Foodservice market in the US.
Try it and get back to me