What's Cooking?
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Aurora Black
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kendo1 said:*looks down, shuffles feet*
I've got meat.
Ken in woad
*flashes teeth* Mouahaha...
English Lady
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I just made this, it's healthy, quick and really yummy!
Enough pasta for 2 as a main meal (whatever shape you like, I had spaghetti)
2 medium red peppers, roughly chopped
2-3 cloves of garlic (or to taste)
1 tin of chopped toms
handful of fresh basil (I actually used corriander, a pinch of dried would probably work okay too)
pinch of salt and pepper.
boil your pan of water and cook the pasta for as long as it needs.
meanwhile prepare sauce, put all ingredients in a food processor (or I used a jug and a hand blender) and blitz till smooth.
Drain pasta, put back in pot with sauce (you might not need to add it all, so be careful) and gently heat the pasta and sauce through.
devour. yum yum yum!
Enough pasta for 2 as a main meal (whatever shape you like, I had spaghetti)
2 medium red peppers, roughly chopped
2-3 cloves of garlic (or to taste)
1 tin of chopped toms
handful of fresh basil (I actually used corriander, a pinch of dried would probably work okay too)
pinch of salt and pepper.
boil your pan of water and cook the pasta for as long as it needs.
meanwhile prepare sauce, put all ingredients in a food processor (or I used a jug and a hand blender) and blitz till smooth.
Drain pasta, put back in pot with sauce (you might not need to add it all, so be careful) and gently heat the pasta and sauce through.
devour. yum yum yum!
English Lady
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For tea we've just had a joint of beef cooked in the slow cooker (yuuummmm)
Boiled new potatoes (skins on)
and roast veg (sweet potato, onion, cherry tomatoes, parsnip and yellow pepper)
And I am well and truly stuffed.
Boiled new potatoes (skins on)
and roast veg (sweet potato, onion, cherry tomatoes, parsnip and yellow pepper)
And I am well and truly stuffed.
Aurora Black
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Quesadillas. 
English Lady
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same meat as last night (left overs I suppose) with new potatoes, brocolli and other mixed veggies and a home made honey mustard dressing -yum.
MagicaPractica
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A nice salad with italian dressing and feta cheese with fresh shrimp boiled and dipped in cocktail sauce. Chocolate chip cookie for dessert.
Aurora Black
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Very nice, folks!
Meat and potatoes.
Meat and potatoes.
blackhaus7
Vlad the Impaler
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Boneless, skinless chicken breasts (chick tits according to a friend) cut in strips and marinated in a tequila lime marinade; then grilled. Sliced tomatoes from the garden. Sliced avacado. A refried bean/cheese/onion/salsa dip. Tortilla chips and tortillas. An assortment of beers.
mcopado
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On Monday, the women I've been seeing the last few weeks and I went to a big flea/vegetable market up in the wilds of the thumb...We picked up 9 meaty poblano chiles for a whole 2 dollars...Last night I made the best, BEST Chiles Releinos I ever ate (better than any I've ever had in any mexican resteraunt).....
First I roasted the poblanos till their skins blackened and place them in a paper bag til they are cool enough to touch...
Then I stuffed them with the following...
in a pan saute 1 diced onion
2 WHOLE small red Chiles
3 WHOLE cloves of Garlic
Saute until onions are translucent and cloves/peppers are a little soft...
Set this aside to cool and while waiting peel the poblanos (or have your lovely assistant do that while you drink one Negro Modello beer with a wedge of lime added....
When the onion mixture is cool put it in you food processor....add to it
2 (or more) Chipotle peppers (I used canned and rinsed the adobo sauce off them, but if you have dried Chipotles, steam them for a few minutes to rehydrate them and let them cool too)
4 tablespoons cream cheese (I had some I needed to get rid of)
1/2 tub of ricotta cheese
1 package of Shredded Monterey Jack Cheese
1/2 Package of sharp cheddar cheese
1 fist full of fresh cilantro
Pinch of Kosher Salt
Pulse in processor until incrediants are combind.....you should be able to form the mixture into logs with your hands....if the concistency is to "wet" add the rest of the shredded cheddar and some Japanese Panko readcrumbs and pules again till you get a formable consistancy.
Slit each of the Poblano peppers along the front remove the seeds inside, and stuff them with the cheese mixture until the are plump.
Set up a dredging station usind three cake pans or whatever you have...
In the first pan put in flour mixed with a little salt and a couple tablespoons of Cumin.
In the middle bowl beat together three eggs.
In the last bowl Panko Breadcrumbs (or any breadcrumbs...but Panko, found in the international section of most big box grocery stores, has a really light and crisp consistancy-it reminds me of shredded toasted coconut-it is better than that italian stuff)
Preheat oven to 350 degrees
Heat about 1/4 to 1/2 inch of oil in a heavy skillet.
Have a baking pan ready lined with paper towel
Coat the Peppers with flour, dip them in egg, coat the flour/eggy peppers with panko and place in hot oil..when one side is done, flip them with tongs to brown the other side...(also make sure to hold them with tongs on each of the narrow sides too...Place each one on paper towels to drain..
When each one is golden brown place them on a shallow sided cookie sheet and bake in oven for 10-15 minutes to heat the insides...
Plate the Chile relino and drizzle with Mole sauce
Serve with rice and beans.....
it was the first time I ever attempted it and like I said it was the best I ever tasted....one think I learned though is do not slit the skinny side of the pepper....place the poblano on a cutting board look down at it and slice the side that is facing you...if you slit the side of the peeper the cheese mixture may leak out while baking...
Yummy!
First I roasted the poblanos till their skins blackened and place them in a paper bag til they are cool enough to touch...
Then I stuffed them with the following...
in a pan saute 1 diced onion
2 WHOLE small red Chiles
3 WHOLE cloves of Garlic
Saute until onions are translucent and cloves/peppers are a little soft...
Set this aside to cool and while waiting peel the poblanos (or have your lovely assistant do that while you drink one Negro Modello beer with a wedge of lime added....
When the onion mixture is cool put it in you food processor....add to it
2 (or more) Chipotle peppers (I used canned and rinsed the adobo sauce off them, but if you have dried Chipotles, steam them for a few minutes to rehydrate them and let them cool too)
4 tablespoons cream cheese (I had some I needed to get rid of)
1/2 tub of ricotta cheese
1 package of Shredded Monterey Jack Cheese
1/2 Package of sharp cheddar cheese
1 fist full of fresh cilantro
Pinch of Kosher Salt
Pulse in processor until incrediants are combind.....you should be able to form the mixture into logs with your hands....if the concistency is to "wet" add the rest of the shredded cheddar and some Japanese Panko readcrumbs and pules again till you get a formable consistancy.
Slit each of the Poblano peppers along the front remove the seeds inside, and stuff them with the cheese mixture until the are plump.
Set up a dredging station usind three cake pans or whatever you have...
In the first pan put in flour mixed with a little salt and a couple tablespoons of Cumin.
In the middle bowl beat together three eggs.
In the last bowl Panko Breadcrumbs (or any breadcrumbs...but Panko, found in the international section of most big box grocery stores, has a really light and crisp consistancy-it reminds me of shredded toasted coconut-it is better than that italian stuff)
Preheat oven to 350 degrees
Heat about 1/4 to 1/2 inch of oil in a heavy skillet.
Have a baking pan ready lined with paper towel
Coat the Peppers with flour, dip them in egg, coat the flour/eggy peppers with panko and place in hot oil..when one side is done, flip them with tongs to brown the other side...(also make sure to hold them with tongs on each of the narrow sides too...Place each one on paper towels to drain..
When each one is golden brown place them on a shallow sided cookie sheet and bake in oven for 10-15 minutes to heat the insides...
Plate the Chile relino and drizzle with Mole sauce
Serve with rice and beans.....
it was the first time I ever attempted it and like I said it was the best I ever tasted....one think I learned though is do not slit the skinny side of the pepper....place the poblano on a cutting board look down at it and slice the side that is facing you...if you slit the side of the peeper the cheese mixture may leak out while baking...
Yummy!
Nirvanadragones
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Home-made apple pie
Aurora Black
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mcopado said:
I am so coming over.
Nirvanadragones
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ABSTRUSE said:
You can have anything you want
Nirvanadragones
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ABSTRUSE said:Happiness.
Promise?
Nirvanadragones
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ABSTRUSE said:Promise.
SophiaY
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My version of bone stew:
Save various meat bones (ham, lamb, beef) and chicken, turkey, carcasses by freezing them. When your fridge is filled, take them out to start thawing. Divide the pile into four even sizes.
In a heavy bottom pot, saute two large chopped onions and some peeled garlic gloves. Add four quarts of hot water and then put in the first section of your bones. Add a teaspoon of ground cumin, bring to boil and then down to simmer for an hour (leaving the pot half-covered).
Then remove the bones and strip off any remaining meat to add to the pot. Put the second section of bones in with with a teaspoon of red curry. Again, boil and then simmer for an hour.
Remove bones, scrape, etc, add the third section with a teaspoon of crushed thyme. Another hour
Then the last section, with a can of diced tomatoes. Same time.
After stripping the last bones, adding the meat, a cup of rice (basmati is best). Simmer for 30 minutes.
Between the absorption by the rice and the reduction, you should end up with about 2 quarts of the most incredible tasty and meaty liquid.
Save various meat bones (ham, lamb, beef) and chicken, turkey, carcasses by freezing them. When your fridge is filled, take them out to start thawing. Divide the pile into four even sizes.
In a heavy bottom pot, saute two large chopped onions and some peeled garlic gloves. Add four quarts of hot water and then put in the first section of your bones. Add a teaspoon of ground cumin, bring to boil and then down to simmer for an hour (leaving the pot half-covered).
Then remove the bones and strip off any remaining meat to add to the pot. Put the second section of bones in with with a teaspoon of red curry. Again, boil and then simmer for an hour.
Remove bones, scrape, etc, add the third section with a teaspoon of crushed thyme. Another hour
Then the last section, with a can of diced tomatoes. Same time.
After stripping the last bones, adding the meat, a cup of rice (basmati is best). Simmer for 30 minutes.
Between the absorption by the rice and the reduction, you should end up with about 2 quarts of the most incredible tasty and meaty liquid.
Aurora Black
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mcopado said:Get on a plane dear, you should be back here in the great lake states in what 23 hours or so
Just bring me some feta, oregano, and a few bottles of retsina...and I'll pick you up at the airport!
More like 14.
G
Guest
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nuffin, sautee'd to prefection on a bed of black hole with a side of empty waste land.
