Zucchini fritters with a classic Russian buckwheat каша on the side
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
I made zucchini brownies today!
Used box mix for the brownie. It came out well! Smelled slightly green but the taste was just like a brownie. Recommend!
I think I'm gonna try making kebabs today. Never done it before.
I'll probably use steak, red peppers, mushrooms and a fourth vegetable I haven't decided on yet (probably red onion or potato; or both, why not?).
And marinate the steak in a simple soy sauce mix.
How about asparagus for veggie #4? Also good veg grilling options are eggplant and zucchini, but asparagus is in season right now (depending on where you are), and is both delicious and easy to grill.
(also I wholeheartedly approve of/envy Sal's above food porn)
Decided to celebrate Easter a day late. Made omelettes with three eggs, ham, bell peppers, a little bacon, mushrooms, mozzarella cheese, and jalapenos. So good. I can count my heart beats per minute on one hand.
I made pseudo jungle curry with Atlantic scallops for Easter dinner. Pseudo because I was missing proper fermented fish paste (used an anchovy and a dollop of XO sauce instead), and because I'm pretty sure scallops are not found in the jungle. Particularly not Atlantic ones. Anyway. Killer.
Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Authenticity ain't no thang. Scallops are delicious.
I've got some leftover crock pot pork tenderloin with potatoes and carrots. Put a wee bit of bbq sauce on the pork. Quite good! Crock pots are great for easy/lazy lunches
Authenticity ain't no thang. Scallops are delicious.
I've got some leftover crock pot pork tenderloin with potatoes and carrots. Put a wee bit of bbq sauce on the pork. Quite good! Crock pots are great for easy/lazy lunches
Crock pots are fantastic. Mixed some shredded chicken and buffalo sauce in one a little while ago and had it there for about a day. Made for some great spicy chicken and bleu cheese wraps. So damn tender.
Kaplar on
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Also great for cooking the cheaper and usually more tough cuts of animal. Nothing can withstand the slow cooking!
Breaking news: a few handfulls of freshly picked, well rinsed, shredded wild garlic leaves makes a bloody fantastic addition to the stuffing when you're having roast chicken.
I want to plant some mint in our backyard. I've heard that it's almost impossible to get rid of, but why would you want to?
Because it's the plant equivalent of wildfire. Right now you're thinking "oh hey, mint is cool", but how do you feel about EVERYTHING being mint?
Lawn mowing season begins - "Oh cool, it smells minty when I mow"
Lawn mowing season ends - "I AM MINTLEBUB AND FROM MY BLACK THRONE IN MENTHOL HELL I CURSE YOU, WEED!"
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
I've got a pretty decent sized back yard (1/2 acre or so?) and We've got some prime gardening areas. I really need to get on top of using our planter boxes to grow... something or another
So having had a pasta roller sat on our shelf for the better part of 2 years I finally got around to making some.
If I could I would reach back in time and punch myself.
Went the easy route and made a whatever-we-have-left-in-the-fridge lasagne. Despite having no godamn clue what I was doing it turned out pretty good, just the right amount of bite in the pasta. Definitely noticed it drying out when rolling the last few sheets, but they went on top for the crunchy cheesy layer so it didn't matter too much. Next time I'll make sure to only take out what I'm rolling from the fridge.
Next stop, pesto and tagliatelle! Of the former, any recipe variations people like?
Id say keep it simple. Basil, pine nuts, good quality olive oil, some salt and pepper and garlic and a squeeze of lemon. Could throw some pecorino or parmesan in there if you want a sharper profile. Use cashews or walnuts to bulk it out if pine bits are too expensive.
I quite like pesto made with ramps and rocket, maybe an anchovy instead of salt,but at that point you're starting to stray from the classics.
Id say keep it simple. Basil, pine nuts, good quality olive oil, some salt and pepper and garlic and a squeeze of lemon. Could throw some pecorino or parmesan in there if you want a sharper profile. Use cashews or walnuts to bulk it out if pine bits are too expensive.
I quite like pesto made with ramps and rocket, maybe an anchovy instead of salt,but at that point you're starting to stray from the classics.
Yeah, that's pretty much the recipe I was thinking of. Love me some parmesan so that's definitely going in!
So, I'm a pretty fantastic baker but don't have much experience doing actual cooking! I usually seem to make good meals just because I stick closely to the recipes in lieu of real cookery experience, but wellllll...
Tomorrow I've got a potluck I need to bring some food for (that I plan to prepare tonight after work) and I'm not really sure what to make! I wouldn't mind changing it up and making a main/appetizer, but I have a tendency to lean towards desserts. Mostly because I know I can rock most dessert recipes without even really trying them out in advance thanks to baking since I was old enough to hold a whisk.
For recent dinner parties I've rocked a Black Forest cake (with a Kirsch syrup on the bottom layer and Kirsch-sour-cherry filling, and finely grated chocolate on top of a whipped cream icing) and red velvet cupcakes with a buttercream-cream-cheese icing. Someone else already called making cakes though, so that's out.
Anyway, anyone have any suggestions for fun things to make? Do you guys have a solid recipe you usually go to to win at potlucks?
Australia has a great multicultural food scene so I blame that. Also I get bored easily. I have a folder full of bookmarked recipe and food ideas which I scroll through when I need inspiration.
Id say keep it simple. Basil, pine nuts, good quality olive oil, some salt and pepper and garlic and a squeeze of lemon. Could throw some pecorino or parmesan in there if you want a sharper profile. Use cashews or walnuts to bulk it out if pine bits are too expensive.
I quite like pesto made with ramps and rocket, maybe an anchovy instead of salt,but at that point you're starting to stray from the classics.
Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
I can never figure out the discrepancy between food names between our lands.
Thanks for clarification!
Garlic is marvelous, btw.
I've been working on timing and such for oven-roasting fresh garlic. squeeze out of the cloves when done and mix with a little bit of butter and have the BEST garlic bread.
Ramps are a kind of wild garlic and rocket is arugula in your country
They're called ramps in the U.S. too, but only in/around Appalachia. I've always known them as spring onion.
Hmm to me spring onion is quite different but it seems like alliums have a lot of different names for the same thing and same names for different things.
I can never figure out the discrepancy between food names between our lands.
Thanks for clarification!
Garlic is marvelous, btw.
I've been working on timing and such for oven-roasting fresh garlic. squeeze out of the cloves when done and mix with a little bit of butter and have the BEST garlic bread.
Took me a while to realize that when folk from the commonwealth said they were roasting swedes they were talking about rutabagas and not the swedish.
Posts
Used box mix for the brownie. It came out well! Smelled slightly green but the taste was just like a brownie. Recommend!
I'll probably use steak, red peppers, mushrooms and a fourth vegetable I haven't decided on yet (probably red onion or potato; or both, why not?).
And marinate the steak in a simple soy sauce mix.
How about asparagus for veggie #4? Also good veg grilling options are eggplant and zucchini, but asparagus is in season right now (depending on where you are), and is both delicious and easy to grill.
(also I wholeheartedly approve of/envy Sal's above food porn)
I've got some leftover crock pot pork tenderloin with potatoes and carrots. Put a wee bit of bbq sauce on the pork. Quite good! Crock pots are great for easy/lazy lunches
Crock pots are fantastic. Mixed some shredded chicken and buffalo sauce in one a little while ago and had it there for about a day. Made for some great spicy chicken and bleu cheese wraps. So damn tender.
Oh god that was good.
Because it's the plant equivalent of wildfire. Right now you're thinking "oh hey, mint is cool", but how do you feel about EVERYTHING being mint?
Lawn mowing season begins - "Oh cool, it smells minty when I mow"
Lawn mowing season ends - "I AM MINTLEBUB AND FROM MY BLACK THRONE IN MENTHOL HELL I CURSE YOU, WEED!"
Pretty good.
For the love of god and all that's holy grow it in a container
It's not just how do you feel - how do your neighbors feel? And your neighbors neighbors?
I made a 9x13 5 layer lasagna for easter dinner for five of us... It was such a hit there were only two slices left for lunches today
Democrats Abroad! || Vote From Abroad
Get a large bucket. Put some compost and stuff in it. Plant mint in bucket. Water frequently. Collect delicious fresh mint.
It was a good weekend.
If I could I would reach back in time and punch myself.
Went the easy route and made a whatever-we-have-left-in-the-fridge lasagne. Despite having no godamn clue what I was doing it turned out pretty good, just the right amount of bite in the pasta. Definitely noticed it drying out when rolling the last few sheets, but they went on top for the crunchy cheesy layer so it didn't matter too much. Next time I'll make sure to only take out what I'm rolling from the fridge.
Next stop, pesto and tagliatelle! Of the former, any recipe variations people like?
http://steamcommunity.com/id/pablocampy
I quite like pesto made with ramps and rocket, maybe an anchovy instead of salt,but at that point you're starting to stray from the classics.
Pine nuts are stupid expensive, the cheapest I've ever found still comes out to around $26 a pound.
Yeah, that's pretty much the recipe I was thinking of. Love me some parmesan so that's definitely going in!
http://steamcommunity.com/id/pablocampy
Tomorrow I've got a potluck I need to bring some food for (that I plan to prepare tonight after work) and I'm not really sure what to make! I wouldn't mind changing it up and making a main/appetizer, but I have a tendency to lean towards desserts. Mostly because I know I can rock most dessert recipes without even really trying them out in advance thanks to baking since I was old enough to hold a whisk.
For recent dinner parties I've rocked a Black Forest cake (with a Kirsch syrup on the bottom layer and Kirsch-sour-cherry filling, and finely grated chocolate on top of a whipped cream icing) and red velvet cupcakes with a buttercream-cream-cheese icing. Someone else already called making cakes though, so that's out.
Anyway, anyone have any suggestions for fun things to make? Do you guys have a solid recipe you usually go to to win at potlucks?
3DS Friend Code: 0216-0898-6512
Switch Friend Code: SW-7437-1538-7786
http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe.html
Tynic where/from whom did you learn to cook? I'm always super jealous of your food.
Smoked paprika is like my new favorite thing. It is so much better than regular.
What's ramps? What's rockets, precious?
Thanks for clarification!
Garlic is marvelous, btw.
I've been working on timing and such for oven-roasting fresh garlic. squeeze out of the cloves when done and mix with a little bit of butter and have the BEST garlic bread.
Too late. I already imagined you putting basil into a jar, strapping a rocket to it and launching it off a ramp. Don't ruin this for me, nic!
3DS Friend Code: 0216-0898-6512
Switch Friend Code: SW-7437-1538-7786
They're called ramps in the U.S. too, but only in/around Appalachia. I've always known them as spring onion.
Commercial kitchen rental is expensive.
Oh god, now I'm really confused. Aren't spring onions scallions in the US?
Are spring onions wild garlic? Are scallions wild appalchians?! What's going oooon?!
http://steamcommunity.com/id/pablocampy
Took me a while to realize that when folk from the commonwealth said they were roasting swedes they were talking about rutabagas and not the swedish.