The BDSM Kitchen

[catalina_francisco]

I love anything, anything with lemon! I am definitely going to try this at my next dinner party!

:smacks lips and exerts extreme control over legs so as not to break her diet by going to the store next door to buy a lemon bar:

Then perhaps you will like this ....is great with a cup of tea if you are a tea drinker, and from years of researching it, seems more women like it than men. You might also like this which I found great but a bit too much lemon for my palette.

Catalina

 

[intothewoods]

neon - that cake is a real crowd pleaser, especially with a Mediteranean meal. It's got a real olive flavor to it.

 

[Quint]

Broiled parmesan tilapia

...........

 

[naxalite0906]

I love this thread.. shame I am a veggie as all of the dishes sound wonderful but I cannot eat them.. lol..

I was just wondering, is this the only recipe thread on lit?

 

[James G 5]

I love this thread.. shame I am a veggie as all of the dishes sound wonderful but I cannot eat them.. lol..

I was just wondering, is this the only recipe thread on lit?

Lacto/ovo veggie or full on Vegan?
I have some good veggie recipes & a few really outstanding Vegan ones

 

[Kierae]

Cantaloupe-Chicken Salad Sandwiches with Creamy Tarragon Dressing

Cantaloupe-Chicken Salad Sandwiches with Creamy Tarragon Dressing

Ingredients

1/4 cup thinly sliced green onions
1/4 cup reduced-fat mayonnaise
2 tablespoons white wine vinegar
1 teaspoon minced fresh tarragon
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups (1/2-inch) cubes cooked chicken breast (about 1 pound)
1 1/2 cups (1/2-inch) cubes cantaloupe
1/3 cup chopped celery
4 cups mixed salad greens
1 1/3 cups thinly sliced cucumber
6 (6-inch) whole wheat pitas, cut in half
Preparation
Combine first 6 ingredients in a bowl; stir with a whisk. Add chicken, cantaloupe, and celery; stir gently. Cover and chill 30 minutes.

Divide salad greens and cucumber slices evenly among pita halves. Spoon about 1/3 cup chicken salad into each pita half. Serve immediately.


Yield
6 servings (serving size: 2 filled pita halves)

Nutritional Information

CALORIES 262(13% from fat); FAT 3.8g (sat 0.6g,mono 0.6g,poly 1.5g); PROTEIN 18.6g; CHOLESTEROL 25mg; CALCIUM 44mg; SODIUM 667mg; FIBER 6g; IRON 3.2mg; CARBOHYDRATE 42g


~kierae

 

[Kierae]

Rubs for Meat/Seafood/Veggies

Miso Wet Rub ***This is wonderful on fish/seafood and veggies!

Ingredients

1/3 cup yellow miso
1 tablespoon minced peeled fresh ginger
2 tablespoons rice vinegar
2 tablespoons honey
1/4 teaspoon ground red pepper
Preparation
Combine all ingredients, stirring well with a whisk.

Yield
1/2 cup (serving size: 2 teaspoons)

Nutritional Information

CALORIES 23(16% from fat); FAT 0.4g (sat 0.0g,mono 0.1g,poly 0.3g); PROTEIN 0.9g; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; SODIUM 329mg; FIBER 0.2g; IRON 0.0mg; CARBOHYDRATE 4.4g

___________________
Greek Wet Rub

1/4 cup fresh oregano leaves
2 tablespoons chopped fresh rosemary
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
2 teaspoons grated lemon rind
4 garlic cloves, minced

Place oregano and remaining ingredients in a mini food processor; process until finely chopped.

Yield: About 1/3 cup (serving size: 1 1/2 teaspoons)

CALORIES 36 (95% from fat); FAT 3.8g (sat 0.5g,mono 2.7g,poly 0.4g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 8mg; SODIUM 430mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 0.8g
______________________
Asian Dry Rub

4 teaspoons dried basil
4 teaspoons dried mint
2 teaspoons salt
2 teaspoons ground ginger
2 teaspoons paprika
1 1/2 teaspoons ground red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder

Combine all of the ingredients. Store in an airtight container for up to 2 weeks.

Yield: About 1/3 cup (serving size: 1 teaspoon)

CALORIES 4 (23% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 296mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 0.7g


~kierae
___________________

 

[naxalite0906]

Lacto/ovo veggie or full on Vegan?
I have some good veggie recipes & a few really outstanding Vegan ones

Your normal, run of the mill veggie.. Milk, cheese, eggs - Bring em on! lol..

I would love to hear either the veggie or the vegan recipe's, I am always open to learning new things.

 

[catalina_francisco]

Bacon Braid

225 gr streaky bacon slices
225 gr potatoes
100 gr. onions
100 gr carrots
25 gr. butter
1 teaspoon dried mixed herbs
1 tablespoon fresh chopped parsley
pepper
375 gr. puff pastry, frozen and thawed
1 egg, beaten

1. Discard the rind and cartlidgfe from the bacon and cut it into small pieces.

2. Peel and dice the potatoes, onions and carrots.

3. Fry the bacon and the vegetables in the butter for about 8 minutes. Add the dried herbs, parsley and pepper to taste. Leave to cool.

4. Roll our pastry on a floured board to make a rectangle of 28 x 33 cm (11" x 13"). Trim off any uneven edges.

5. Arrange the cooked vegetable mixture in a row down the middle of the pastry leaving 2 cm at the ends and about 10cm at each side. Make slanted cuts in the uncovered sides about 2.5 cm apart.

6. Fold the cut pieces over the filling alternately to form a braided effect. Tuck the ends up neatly. Brush beaten egg over the top of the braid. Preheat oven to 220C (455F). Place braid on greased baking sheet and bake for 20 minutes. Reduce heat to 180C (350F) and cook for 15 minutes.

7. To freeze, allow to cool, wrap in foil and freeze. When required, heat in 180C oven on a lightly greased baking sheet for 30-40 minutes. Serve hot of cold...great for picnics.


Catalina

 

[Kierae]

Involtini di Melanzane

Ingredients

1 eggplant (sliced thinly lengthwise)
2 thinly sliced pancetta per roll (3 oz pkg Columbus Pancetta)
1 leaf basil per roll
1 cube mozzarella per roll (approx 6 oz which allows leftover to be sprinkled on top)
1 cup marinara sauce

Nutritional Info


Fat: 17.3g
Carbohydrates: 15.8g
Calories:271.4
Protein: 15.7g



1. Broil the eggplant slices for about 5 minutes per side.
2. Lay the eggplant slice out, top with a slice of pancetta, a basil leaf and a cube of mozzarella.
3. Roll the eggplant up and place it in a baking dish.
4. Top the eggplant rolls with the marinara sauce. Sprinkle leftover mozarella on top.
5. Bake in a preheated 350F oven for about 20-30 minutes.

Makes 8 rolls (2 per serving)

Number of Servings: 4

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

Black Bean and Pumpkin Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cups vegetable stock
1 (14 1/2 ounce) can diced tomatoes with juice
1 1/2 (15 ounce) cans black beans, drained
1 1/2 (15 ounce) cans pumpkin puree
1 cup non fat milk
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
coarse salt to taste

Nutritional Info


Fat: 6.8g
Carbohydrates: 47.7g
Calories:293.0
Protein: 13.7g


1. Heat a soup pot over medium heat. Add oil.

2. When oil is hot, add onion. Saute onions 5 minutes.

3. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.

4. Reduce heat to medium low and stir in milk, curry, cumin, cayenne and salt, to taste.

5. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

Makes 4-5 servings


Number of Servings: 5

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

Greens and Ricotta Pie

Ingredients

1 lg head Swiss chard (or other greens) about 1 3/4 pounds
1 Tablespoon olive oil
1 bunch green onions, sliced 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 large eggs
1 container (15 oz) part skim ricotta cheese
3/4 cup non fat milk
1/2 cup grated parmesean cheese
2 tablespoons cornstarch
1 cup thinly sliced mushrooms

Nutritional Info


Fat: 13.9g
Carbohydrates: 16.4g
Calories:264.5
Protein: 19.4g



Preheat oven to 350 degrees F. Grease 9&1/2-inch deep dish glass pie plate. Trim off two inches from swiss chard stems, discard ends. Separate stems from leaves, thinly slice stems and coarsely chop leaves.

In nonstick 12-inch skillet, heat oil until hot. Add sliced stems and mushrooms and cook 4 minutes or until tender, stirring frequently. Add green onions, salt, and pepper and cook 1 min. Gradually add chopped leaves until wilted and excess moisture evaporates, about 5 min. In a large bowl, with wire whisk or fork, mix eggs, ricotta, milk, parmesan and cornstarch. Stir in swill-chard mixture.

Transfer mixture to pie plate. Bake pie 40 minutes or until knife inserted 2 inches from center comes out clean. 6 main dish servings.

Number of Servings: 6

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


Pork and Butternut Squash Stew


Ingredients

1 medium onion, diced
2 tsp. olive oil (or more, depends on your pan)
1/2 pound pork sirloin or tenderloin, cut in 1 1/2 inch cubes
2 cups plus 1 cup butternut squash cubes, cut 1 1/2 inch pieces
1 1/2 cups vegetable stock (or use one can low sodium broth)
1/4 cup water
1 T chopped fresh or frozen rosemary or 2 tsp. finely chopped dried rosemary (or more if you really like rosemary)
2 T balsamic vinegar
salt and freshly ground black pepper to taste


Nutritional Info


Fat: 7.2g
Carbohydrates: 21.0g
Calories:216.7
Protein: 18.1g



Put one tsp. olive oil into pan, heat a minute and then saute onions until they soften and are just starting to brown. Remove onions from pan, add second tsp. olive oil and pork cubes and saute until pork is well browned on all sides, about five minutes.

Pour in 1/4 cup water and scrape up any browned bits from bottom of pan. Then add sauteed onion, 2 cups squash cubes, rosemary, balsamic vinegar, and vegetable stock. Lower heat, cover pan, and cook at a gentle simmer until squash is dissolving into the liquid. (Depending on how well your pan lid fits, you may need to add a little water at this point.)

Cut remaining cup squash cubes in half again to make smaller pieces and add to stew. Taste for seasoning to see if you want to add a tiny bit more balsamic vinegar. Cook 20 minutes more or until squash is cooked through. Season with salt and freshly ground black pepper and serve hot.

Number of Servings: 4

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

Ricotta Gnocchi w/ early peas and proscuitto


Ingredients

2 cups Low fat Ricotta Cheese
1 cup whole wheat flour
1 egg or 3tbsp liquid egg
pinch of nutmeg
2 ounces prosciutto, diced/chopped
1 cup frozen early baby peas, thawed
3 tbsp unsalted butter
3 fresh sage leaves, chopped
3 tbsp freshly grated parmesan cheese

Nutritional Info


Fat: 12.4g
Carbohydrates: 22.3g
Calories:257.0
Protein: 18.0g



Combine ricotta (if it is watery, allow it to drain in a cheesecloth/coffee filter lined colander in the refrigerator for a couple hours) with egg, nutmeg, and up to 1 cup of flour -add a little flour at a time and continue till dough is soft and sticky.

Use 2 teaspoons (flatware, not measuring spoons) to form gnocchi: Scoop up a rounded teaspoon of batter, then use second spoon to scoop mixture off spoon and into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.

In 2-quart saucepan, melt butter over medium heat. Continue to cook, stirring, until butter turns golden brown. (If butter gets too dark, it will be bitter.) Remove from heat and add sage. Add gnocchi, peas and diced prosciutto and coat. Serve with freshly grated parmesan cheese on top.

Makes 6 side servings or 4 main dish servings.

Number of Servings: 6

 

[sureibu]

Tossed red potatoes and portobello mushrooms

5 cups sliced red potatoes (cooked) approx 2.25 lbs
1/2 cup green onions
1/4 cup fresh parsley, chopped
3 T lemon juice
2 T capers
2 T olive oil
1 T balsamic vinegar (I like more)
1/2 t dried basil
1/2 t oregano
1/2 t terragon
1/4 t black pepper
8 cloves of garlic minced
2 portobello mushrooms, thinly sliced

toss everything together, can be served warm or chilled.

This is a pretty versatile recipe, if you don't have some of the herbs you can leave them out or substitute something else. I've also just used a couple of teaspoons of Italian herb instead.

 

[sureibu]

Chocolate silk pie

1 large box of chocolate pudding mix
1 cup of milk
1/2 cup powdered sugar
2 boxes of cream cheese (3 oz. each)
16 oz. whip cream plus extra for topping
1 large prepared graham cracker crust

In a medium bowl mix together pudding mix and the milk.

In another bowl mix powdered sugar, whip cream and cream cheese.

Combine the pudding mixture with the cream cheese mixture. Pour into crust and chill until set. About 2 hours. Cover with whip cream and serve.

 

[sureibu]

Green chile beef stew

2 lbs of beef, cubed
1 onion, chopped
1 1/2 cups beef broth
1 4oz can of green chile peppers
1 t garlic salt
1 t cumin
salt and pepper to taste
2 large potatoes, peeled and cubed

Throw all but the potatoes into a crockpot/slow cooker. Cook on medium to high for 4 hours. Add potatoes and cook one more hour.

 

[snowy ciara]

bump for MIS

 

[myinnerslut]

bump for MIS

thanks!

 

[catalina_francisco]

Anything new to add? I have something but need to feel better to increase my motivation to type it...will get there.

Catalina

 

[Earthgoddess]

Butternut

I had a number of vagabond butternuts growing in my compost.
I roasted them, scooped out their flesh and made this...

Cut the squash in half scoop out seeds, brush with olive oil and roast at 375
degrees for an hour, let cool and scoop from shells.

4 cups roasted butternut squash
1 can coconut milk
2 apples peeled and chopped finely
2 large onions, peeled and chopped coarsely
2 leeks, cleaned and sliced into thin rounds
1/2 cup toasted walnuts
1 tablespoon toasted cumin seeds ground after toasting
4 tablespoons olive oil
sea salt and white pepper to taste
1-2 cups water

Sautee the leeks and onions until caramelized in the olive oil. Add the apple and continue to cook until all is soft and lightly browned.
Add the cumin, salt and pepper and squash, cook gently and then add the coconut milk-do not allow to boil. Thin with water or veggie stock.

Serve with nuts sprinkled on top


This is also awesome with lump crab meat as a garnish.

 

[catalina_francisco]

Healthy Stir Fry

2 teaspoons sesame oil
1 1/3 cp broccoli
1 1/3 cup cauliflower
1 1/3 cup carrot slices
1/3 cup chicken or vegetable stock
1 teaspoon minced or chopped garlic
1/2 teapoon minced fresh ginger (or 1/2 teaspoon powdered ginger)
2 teaspoons soy sauce
1 teaspoon cornflour, dissolved in 1 tablespoon water

1. Heat pan, add oil, add vegetables and saute for 1 minute.

2. Add stock, garlic, ginger and toss to blend. Cook for 4 minutes.

3. Reduce heat to medium/low, push vegetables to side and stir in soy and cornflour mix. Heat and str for about a minute until thickened. Stir in vegetables to coat and serve.

(67 calories)
I sometimes add different or more vegetables etc., but is still quick and healthy and good GI.


Catalina

 

[James G 5]

I was cruising around some cooking articles the other day & came across this: 'Fifty Shades Of Grey'-Themed Cooking Class Has Us Cringing.

While I certainly share the author's revulsion to anything to do with that fuck-awful book, I did catch a couple of bits in it that sound fun:

A martini called The Flogger. Each glass of the concoction made with chocolate vodka and Häagen-Dazs vanilla ice cream was garnished with a shortbread cookie in the shape of a tiny, multi-tailed whip; Horn ran the dough through a garlic press to get the strands just so.

I would NEVER have thought of using a garlic press for that, but it's a GREAT idea.

and:

Especially popular are devices known as Kegel exercisers, referred to in the books as ben wa balls. Manufacturers of the small, weighted balls were caught unprepared for the demand created by the books but are starting to catch up with back orders...
At the cooking class ... attendees duplicated the balls' appearance by dusting chocolate truffles with an edible silver powder.

Enjoy