Unknown2011-10-05 02:45:19
Yeah, I subsist upon empty calories, meat, and vitamin pills. I can do cheap, but not healthy.
Casilu2011-10-05 03:16:47
Unknown2011-10-05 04:37:57
Unknown2011-10-05 04:39:00
With a bag of egg noodles and a can of salmon for the next two days, you guys are amazing. (thank god it's pay week, and I can start looking at recipes now to see what I might need to buy! Having a full cupboard is akin to having a closet full of clothing; often times so many miscellaneous things end up in there that don't go with anything else)
Tervic2011-10-05 22:07:33
Because it's tomato season, I'm gonna post up roasted tomato... something. I put it on pasta, but sometimes just eat them straight.
Sliced tomatoes, drained.
Sea salt
Thyme
Rosemary
Olive oil
Toss everything together, lay out on a baking sheet (it needs sides because tomatoes leak), and broil until the tops turn crispy. Re-toss everything and turn the heat down to 250F. Let sit for times varying from 20 minutes for a pasta adornment to 2 hours for 'sundried tomatoes' to 3+ for tomato crisps.
Sliced tomatoes, drained.
Sea salt
Thyme
Rosemary
Olive oil
Toss everything together, lay out on a baking sheet (it needs sides because tomatoes leak), and broil until the tops turn crispy. Re-toss everything and turn the heat down to 250F. Let sit for times varying from 20 minutes for a pasta adornment to 2 hours for 'sundried tomatoes' to 3+ for tomato crisps.
Ssaliss2011-10-05 22:15:39
You guys are awesome 
Unknown2011-10-05 23:56:30
QUOTE (Tervic @ Oct 5 2011, 07:07 PM) <{POST_SNAPBACK}>
Because it's tomato season, I'm gonna post up roasted tomato... something. I put it on pasta, but sometimes just eat them straight.
Sliced tomatoes, drained.
Sea salt
Thyme
Rosemary
Olive oil
Toss everything together, lay out on a baking sheet (it needs sides because tomatoes leak), and broil until the tops turn crispy. Re-toss everything and turn the heat down to 250F. Let sit for times varying from 20 minutes for a pasta adornment to 2 hours for 'sundried tomatoes' to 3+ for tomato crisps.
Sliced tomatoes, drained.
Sea salt
Thyme
Rosemary
Olive oil
Toss everything together, lay out on a baking sheet (it needs sides because tomatoes leak), and broil until the tops turn crispy. Re-toss everything and turn the heat down to 250F. Let sit for times varying from 20 minutes for a pasta adornment to 2 hours for 'sundried tomatoes' to 3+ for tomato crisps.
That sounds so good.
Tervic2011-10-06 00:51:48
Someone said something about macaroni "not cutting it". That's because you're probably using some reprocessed petroleum that dares call itself food. Here's how to make your own mac 'n' cheese from scratch (looks intimidating, but it's really not. It's totally possible to make everything in under an hour).
Roux:
Water
Flour
Salt
Cheeses: Cheddar, fresh grated Parmesan (not the crap in a can), Romano, and/or pepperjack. Use as many or as few of these as you want, or try experimenting with other cheese types.
Macaroni
Adornments, including: tuna, peas, corn, bamboo shoots, mushrooms, hot sauce, cayenne pepper, coriander, cumin, chives, tarragon, garlic.... pretty much anything with an Italian/Mediterranean bent. Again, feel free to use as many or as few as you want, prepped however you want. These really just get folded in at the end, so if you have some sauteed mushrooms staring at you accusingly from a bowl in your fridge, toss 'em in. Ditto for old corn on the cob. Shave off the kernels and toss 'em in. This is a real fridge-cleaner dish.
Boil water, make pasta. While that's doing it's thing....
Preparing the Sauce:
Melt 1/2c butter in a small sauce pan, but don't let it get too hot. If you ever let it boil, Kethuru will devour your soul. Start adding flour 1 Tb at a time, whisking until smooth before adding more flour. Let it simmer -very- gently over low heat until the flour mixture starts to tint brown a little bit. Turn off the heat. Yes, off. All the way. Whisk in the cheeses. The slower you go and the gentler you are, the smoother the sauce will be. Bring the sauce up to low heat if necessary. Now you have some choices. You can add some heavy cream for a super-decadent sauce, or water if you're feeling low-calorie (but why you would ever do this is completely beyond me). You can add some of the spice-based adornments to let their flavours simmer in. I often add Tapatio hot sauce and some tarragon, with a dash of ground coriander.
By now, the macaroni should be done. Drain the pasta and give it a quick rinse in cold water. This is to stop the cooking process so that the pasta doesn't suck up all the delicious cheese sauce you've just prepared. The sauce ought to still be hot, so it'll warm the dish right back up. Dump the sauce over the pasta, fold in the adornments and serve. If you're feeling fancy, dump everything into a baking dish, cover with a thick layer of cheese and breadcrumbs, then bake until the top is a little crispy.
Roux:
Water
Flour
Salt
Cheeses: Cheddar, fresh grated Parmesan (not the crap in a can), Romano, and/or pepperjack. Use as many or as few of these as you want, or try experimenting with other cheese types.
Macaroni
Adornments, including: tuna, peas, corn, bamboo shoots, mushrooms, hot sauce, cayenne pepper, coriander, cumin, chives, tarragon, garlic.... pretty much anything with an Italian/Mediterranean bent. Again, feel free to use as many or as few as you want, prepped however you want. These really just get folded in at the end, so if you have some sauteed mushrooms staring at you accusingly from a bowl in your fridge, toss 'em in. Ditto for old corn on the cob. Shave off the kernels and toss 'em in. This is a real fridge-cleaner dish.
Boil water, make pasta. While that's doing it's thing....
Preparing the Sauce:
Melt 1/2c butter in a small sauce pan, but don't let it get too hot. If you ever let it boil, Kethuru will devour your soul. Start adding flour 1 Tb at a time, whisking until smooth before adding more flour. Let it simmer -very- gently over low heat until the flour mixture starts to tint brown a little bit. Turn off the heat. Yes, off. All the way. Whisk in the cheeses. The slower you go and the gentler you are, the smoother the sauce will be. Bring the sauce up to low heat if necessary. Now you have some choices. You can add some heavy cream for a super-decadent sauce, or water if you're feeling low-calorie (but why you would ever do this is completely beyond me). You can add some of the spice-based adornments to let their flavours simmer in. I often add Tapatio hot sauce and some tarragon, with a dash of ground coriander.
By now, the macaroni should be done. Drain the pasta and give it a quick rinse in cold water. This is to stop the cooking process so that the pasta doesn't suck up all the delicious cheese sauce you've just prepared. The sauce ought to still be hot, so it'll warm the dish right back up. Dump the sauce over the pasta, fold in the adornments and serve. If you're feeling fancy, dump everything into a baking dish, cover with a thick layer of cheese and breadcrumbs, then bake until the top is a little crispy.
Penelope2011-10-06 02:22:13
Tervic2011-10-06 18:37:14
I think I'll just post a thing a day until I run out of things to post.
Bastardized Goan Chicken (also known as Some Kind Of Indian Food Modified to be Coeliac-Safe and Thus Tastes Kinda Thai)
Go buy these:
1 bunch cilantro/coriander leaf (they're the same bloody thing)
1 bunch fresh mint
1 jalapeno pepper (you can actually use pretty much any kind of chili pepper and it'll still taste great! I've used anaheims, serranos, and habaneros. I don't know if chipotle chilis would still taste good, but it would certainly be interesting)
1 onion
1 can coconut milk
4-5 cloves garlic
Ginger root (fresh. anything else will not taste right)
ground coriander seed
Black pepper
Sea Salt
Chicken
potatoes
RUM
Wash and de-stem the cilantro and mint. Mince the jalapeno, garlic, and ginger. Put in a giant bag/bowl along with a couple tablespoons of oil, sea salt, pepper, and the chicken. Toss it all up and let marinate for a couple hours (actual time may vary. Sometimes I'm lazy and skip the waiting). In the mean time, chop the onion and sautee until translucent, then set aside. Scrape the marinade off the chicken, but SAVE IT! It will turn into delicious sauce in a moment. Turn the potatoes into roughly 1" cubes
Brown the chicken in the pan you already have out from the onions, then deglaze* the delicious brown bits with a couple tablespoons of rum. Pour off the fat if you wish. Put the chicken back in the pan along with the onions, potatoes, ground coriander seed, and all of the marinade stuff. Pour a can of coconut milk over everything and mix it up well. Cover and let simmer for half an hour.
Serve over Jasmine rice. Impress Significant Other.
Total prep time: about 30 minutes, plus 30 minutes simmer time.
*Deglazing procedure: Turn off heat. Add rum. Stir everything around really well. Light on fire. The liquid rum will pull up all the browned bits from the bottom of the pan and deposit them on the chicken. Then all the alcohol will burn off, minimizing the total amount of liquid remaining.
Bastardized Goan Chicken (also known as Some Kind Of Indian Food Modified to be Coeliac-Safe and Thus Tastes Kinda Thai)
Go buy these:
1 bunch cilantro/coriander leaf (they're the same bloody thing)
1 bunch fresh mint
1 jalapeno pepper (you can actually use pretty much any kind of chili pepper and it'll still taste great! I've used anaheims, serranos, and habaneros. I don't know if chipotle chilis would still taste good, but it would certainly be interesting)
1 onion
1 can coconut milk
4-5 cloves garlic
Ginger root (fresh. anything else will not taste right)
ground coriander seed
Black pepper
Sea Salt
Chicken
potatoes
RUM
Wash and de-stem the cilantro and mint. Mince the jalapeno, garlic, and ginger. Put in a giant bag/bowl along with a couple tablespoons of oil, sea salt, pepper, and the chicken. Toss it all up and let marinate for a couple hours (actual time may vary. Sometimes I'm lazy and skip the waiting). In the mean time, chop the onion and sautee until translucent, then set aside. Scrape the marinade off the chicken, but SAVE IT! It will turn into delicious sauce in a moment. Turn the potatoes into roughly 1" cubes
Brown the chicken in the pan you already have out from the onions, then deglaze* the delicious brown bits with a couple tablespoons of rum. Pour off the fat if you wish. Put the chicken back in the pan along with the onions, potatoes, ground coriander seed, and all of the marinade stuff. Pour a can of coconut milk over everything and mix it up well. Cover and let simmer for half an hour.
Serve over Jasmine rice. Impress Significant Other.
Total prep time: about 30 minutes, plus 30 minutes simmer time.
*Deglazing procedure: Turn off heat. Add rum. Stir everything around really well. Light on fire. The liquid rum will pull up all the browned bits from the bottom of the pan and deposit them on the chicken. Then all the alcohol will burn off, minimizing the total amount of liquid remaining.
Tervic2011-10-07 00:49:18
While I wait for the rain to clear so I can go home...
Nommy tofu bits:
Fresh tofu, firm/extra firm (prepackaged stuff just doesn't cut it for me, but I'm a snob)
Jalapeno pepper
sea salt
corn starch or flour
black pepper
peanut oil (canola works too)
sesame oil
Toss the tofu with jalapeno, sea salt, corn starch/flour, black pepper, and a little bit of canola oil. Stir fry over high heat until the outside turns brown and crispy. Get it out of the pan ASAP and toss with a dash of sesame oil (optional).
Total prep time: about 15 minutes.
=====
Gravlax (Or: What to do when your uncle from Alaska has a surplus)
Salmon filet, bones removed
Salt
Sugar
Black pepper
Fresh dill sprigs (not powdered or dried or anything. It really does absolutely have to be fresh sprigs of dill)
Plastic wrap
Blend together salt and sugar in a 1:1 ratio, then add black pepper to taste. There should be enough of this mixture to completely cover the salmon in kind of a powdery crust, so do that. Then wrap the salted/sugared salmon up in the dill sprigs so that everything is completely concealed beneath a canopy of green. Wrap -this- assembly up in plastic wrap as tight as you can. Place in some kind of a dish and refrigerate for at least 48 hours, no more than 4 days.
Serve on crackers with your favorite soft cheese (e.g. brie, Brilliat Savarin, Cowgirl Creamery's Mt. Tam or St. Pat, which is only available in the Spring).
Total prep time: about 5 minutes.
WARNING: it will leak. This is a result of the salt and sugar drawing out the moisture from the salmon, thus "curing" it. Also, even though it's technically raw fish, I've never gotten sick from this recipe because the harsh saline conditions lyse bacteria and are very inhospitable to parasites.
As an aside, if anyone wants recipe requests, feel free to PM me.
Nommy tofu bits:
Fresh tofu, firm/extra firm (prepackaged stuff just doesn't cut it for me, but I'm a snob)
Jalapeno pepper
sea salt
corn starch or flour
black pepper
peanut oil (canola works too)
sesame oil
Toss the tofu with jalapeno, sea salt, corn starch/flour, black pepper, and a little bit of canola oil. Stir fry over high heat until the outside turns brown and crispy. Get it out of the pan ASAP and toss with a dash of sesame oil (optional).
Total prep time: about 15 minutes.
=====
Gravlax (Or: What to do when your uncle from Alaska has a surplus)
Salmon filet, bones removed
Salt
Sugar
Black pepper
Fresh dill sprigs (not powdered or dried or anything. It really does absolutely have to be fresh sprigs of dill)
Plastic wrap
Blend together salt and sugar in a 1:1 ratio, then add black pepper to taste. There should be enough of this mixture to completely cover the salmon in kind of a powdery crust, so do that. Then wrap the salted/sugared salmon up in the dill sprigs so that everything is completely concealed beneath a canopy of green. Wrap -this- assembly up in plastic wrap as tight as you can. Place in some kind of a dish and refrigerate for at least 48 hours, no more than 4 days.
Serve on crackers with your favorite soft cheese (e.g. brie, Brilliat Savarin, Cowgirl Creamery's Mt. Tam or St. Pat, which is only available in the Spring).
Total prep time: about 5 minutes.
WARNING: it will leak. This is a result of the salt and sugar drawing out the moisture from the salmon, thus "curing" it. Also, even though it's technically raw fish, I've never gotten sick from this recipe because the harsh saline conditions lyse bacteria and are very inhospitable to parasites.
As an aside, if anyone wants recipe requests, feel free to PM me.
Kalaneya2011-10-09 14:46:39
Tervic, these are awesome, thank you. My contribution:
Mediterranean Eggplant and Barley Salad (adapted from smittenkitchen.com)
The Barley:
1 1/4 cups barley (8 oz)
1 (14-oz) can broth
3/4 cup water
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
2 tsp olive oil
The Roasted Vegetables:
1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
5 tablespoons olive oil
Salt
Pepper
Other stuff:
1 cup chopped scallion (from 1 bunch)
1/2 lb-ish cherry tomatoes, quartered
1/3ish cup sliced olives
1/2 large red onion, rinsed and drained if desired
Parsley to taste
Fresh mint to taste
Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp pepper
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, salt and pepper to taste, in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, salt, pepper, and oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.
Mediterranean Eggplant and Barley Salad (adapted from smittenkitchen.com)
The Barley:
1 1/4 cups barley (8 oz)
1 (14-oz) can broth
3/4 cup water
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
2 tsp olive oil
The Roasted Vegetables:
1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
5 tablespoons olive oil
Salt
Pepper
Other stuff:
1 cup chopped scallion (from 1 bunch)
1/2 lb-ish cherry tomatoes, quartered
1/3ish cup sliced olives
1/2 large red onion, rinsed and drained if desired
Parsley to taste
Fresh mint to taste
Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp pepper
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with 5 tablespoons oil, salt and pepper to taste, in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, salt, pepper, and oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well.
Unknown2011-10-14 16:34:21
LenaPatin:
Spam was here.
Hi spam, while I appreciate you in musubi, not so much here.
Casilu2011-10-14 18:06:34
GealbhanBheag:
Hi spam, while I appreciate you in musubi, not so much here.
You actually eat Spam? Ew...
Unknown2011-10-14 18:14:44
casilu:
You actually eat Spam? Ew...
Yep, only as musubi though:
Grilled with sweet teryaki sauce and good nori.. it's fabulous. I tend to like mine with extra furikake pre-mixed into the rice.
I recommend these recipes for furikake.
Casilu2011-10-14 18:55:15
GealbhanBheag:
Yep, only as musubi though:
Still disgusting.
Unknown2011-10-14 22:17:43
Wait, how DO we report spambots on these forums?
Shiri2011-10-15 09:06:33
I will say this again, please don't cover up spam posts with regular posts JUST to reply to the spam :( You can reply to the rest of the thread though.
(I have no idea how to report posts anymore though, but this one should be dealt with)
(I have no idea how to report posts anymore though, but this one should be dealt with)
Unknown2011-10-20 03:34:29
Unknown2011-10-20 04:05:32
casilu:
Still disgusting.
I like spam...just not often.
