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Apr 22, 2010 @ 7:51 PM What I Like    
B9CC1D


Posts: 356
his is nothing more than the recipes I've cooked and enjoyed. If you like the idea of them, then feel free to enjoy.

African Vegetarian Stew

INGREDIENTS:
4 small Kohlrabies -- peel & cut in chunks
2 Sweet Potatoes -- peel & cut in chunks
1 large Onion -- chopped
2 Zucchini -- sliced thick
5 Tomatoes -- or 16 oz. canned
15 ounces garbanzo beans -- liquid included
1/4 cup Raisins -- dark or golden
1 teaspoon Ground Coriander
1/2 teaspoon Ground Turmeric
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cumin
3 cups Water

DIRECTIONS:
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Serve over couscous or bulgar wheat.
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Apr 23, 2010 @ 4:33 PM What I Like    
B9CC1D


Posts: 356
Aioli (Garlic Sauce)

6-8 large cloves of garlic chopped coarsely
1/4 cup of the best extra virgin olive oil you can find
2 packs of soft or silken tofu
2 fresh lemons
sea salt to taste
1 lb of Italian oil cured olives

Rinse the olives under hot water to remove some of the oil. Pit them, chop and set aside.

Drain the tofu and crumble. Place some tofu in a blender, with some galrlic and lemon juice and a little olive oil. Blend until smooth. You may need to stir the mixture with a chopstick a few times to make sure everything blends well. Tast and place in a large ceramic bowl. Repeat until all the
ingredients are used. Taste for salt, lemon and garlic and adjust accordingly. Do not add the olives until you are ready to serve. Stir them in and add some finely chopped Italian parsley on top. Use as a dip for cooled vegetables that were blanched and for pita chips. Almost a meal in itself because of the vitamin, protein, and good fat/carb content.
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Apr 24, 2010 @ 7:15 PM What I Like    
B9CC1D


Posts: 356
Asparagus Pesto Pizza

INGREDIENTS:
3/4 lb. asparagus, cut into 3/4 inch lengths
1 Tbs. oil
1 Tbs. pine nuts
1 cup fresh basil leaves
1 clove garlic, chopped
2 Tbs. Romano or Parmesan cheese, grated
1 Tbs. oil
1 large baked cheese pizza crust
1 red bell pepper, seeded and chopped
1/2 lb. shredded mozzarella cheese
1/4 cup grated Parmesan cheese

DIRECTIONS:
Preheat oven to 350F. Place asparagus in a steamer basket over boiling water. Cover pan and steam 5 minutes, or until bright green and almost tender. Drain, rinse under cold water and rinse again. Heat oil in a heavy saucepan over medium high heat. Sauté pine nuts 3-5 minutes, stirring constantly, until lightly browned. Transfer pine nuts in oil and next 4 ingredients to a blender or food processor and process until smooth. Spread pesto over crust and top with asparagus, pepper, mozarella and Parmesan. Place pizza on an oven tray and bake 15 minutes, or until topping is golden brown.
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Apr 24, 2010 @ 11:42 PM What I Like    
lunanegra


Posts: 1,478
That first one could be thrown in a crock pot. Then again, thats my solution for everything,lol
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Apr 25, 2010 @ 12:16 AM What I Like    
B9CC1D


Posts: 356
Technically, you could do that with the pizza...but you wouldn't enjoy it much!
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Apr 25, 2010 @ 2:21 PM What I Like    
B9CC1D


Posts: 356
Banana-Green Mango Chutney


1 Lg Yellow Onion, Diced Small
2 Tb Peanut Oil
1 Unripe Mango, Peeled And Diced Small
1 C White Vinegar
1 C Fresh Orange Juice
1 Lb Very Ripe Bananas, Sliced-About ¼ inch Thick
1 Tb Grated Fresh Ginger
½ C Raisins
½ C Dark Brown Sugar, Firmly Packed
1 Tb Finely Chopped Fresh Serrano Peppers
Salt And Freshly Cracked Black Pepper, To Taste
1 T Allspice

Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks. Or better yet, if you know how, make a big batch, can it, and send me a jar!
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Apr 25, 2010 @ 9:28 PM What I Like    
B9CC1D


Posts: 356
Broccoli Pesto Sauce

1 head broccoli, cooked, including peeled stems
1 tbsp fresh lemon juice
at least 15g (1/2 oz) fresh basil
1 small-medium clove garlic (or more if you *really* love raw garlic)
Salt to taste

Put it all in the blender or food processor to a rough puree. This makes a fairly stiff mixture; dilute with water to make a thinner, more pesto-like consistency. This is a great substitution for people that don't have the time or the patience to de-vein basil leaves and crush them in a mortar.
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Apr 28, 2010 @ 8:08 PM What I Like    
theSkwirl


Posts: 88
Mmmm when ya cooking?
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Apr 29, 2010 @ 10:27 AM What I Like    
lunanegra


Posts: 1,478
Party at B's house!

I can cook too, but it'd be nice to have someone else doing the cooking for once.
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Apr 30, 2010 @ 7:01 PM What I Like    
B9CC1D


Posts: 356
Mmmm when ya cooking?

{wriggles eyebrows in sleazy way}

All the time, baby...all the time.
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Apr 30, 2010 @ 7:05 PM What I Like    
B9CC1D


Posts: 356
Chilled Cucumber Yogurt Soup

4 cups peeled,seeded, chopped cucumber
2 cups water
2 cups yogurt
1 clove garlic
a few fresh mint leaves
1 Tbs honey
11/2 tsp salt
1/4 tsp dill weed
chopped scallions or chives

Puree everything together in blender, but keep some chopped scallions for garnish and some finely cubed cucumber for texture. Takes 10-15 minutes to prepare and need time to chill. Very easy and delicious. Use less water if you want (or no water if you want it to have the consistency of a dip for cru d'etat.)
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Apr 30, 2010 @ 7:17 PM What I Like    
lunanegra


Posts: 1,478
That kinda sounds like vichyssoise..only not.
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May 13, 2010 @ 4:59 AM What I Like    
justme4u


Posts: 127
I like when the S/O is cooking and I sneak behind her and give her some stovetop stuffing
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May 19, 2010 @ 9:21 PM What I Like    
B9CC1D


Posts: 356
I like when the S/O is cooking and I sneak behind her and give her some stovetop stuffing

I had an ex with an ugly scar on her left tit from that. I don't recommend it.
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May 19, 2010 @ 9:26 PM What I Like    
B9CC1D


Posts: 356
What I do recommend is...

Durante's Lentil Soup


Yup. Just as the name implies this was a favorite of the Schnoz himself. Don't forget to add an extra cup of inka-dinka-do.

2-3 cups lentils
at least two quarts of water (add more, a ladle at a time; from a pot of
boiling water reserved on another burner)
1 head of garlic (or more)
2 large onions finely diced
4-5 carrots in finely diced
5-6 stalks of celery with leaves, cleaned and chopped
1 can of whole tomatoes, about 32 oz drained and
chopped. You can use crushed tomatoes in a hurry, but this works much better.
sea salt
black pepper
1 large head of escarole
olive oil

Saute onion, garlic, carrots, celery for about 10 minutes or so. Add tomatoes and cook for about 5 minutes. Add water and lentils. Let simmer over medium heat until lentils are cooked stirring frequently. Clean escarole and chop into small pieces and add to the lentils. Cook until done. Add salt. Serve with a drizzle of extra virgin olive oil. Great served with toasted chunks of Italian bread rubbed with a garlic clove.

Do not add salt during the cooking process. Salt can make the skins of lentils tough.
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May 19, 2010 @ 10:04 PM What I Like    
theSkwirl


Posts: 88
What is escarole?

I love me some lentils though. We called em little beans. Try squirting a lime over your lentil soup. trust me..
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May 19, 2010 @ 11:33 PM What I Like    
lunanegra


Posts: 1,478
What is escarole?

According to my google-fu, its a leafy thing a ma-jig
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May 20, 2010 @ 7:39 PM What I Like    
theSkwirl


Posts: 88
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May 22, 2010 @ 5:18 AM What I Like    
B9CC1D


Posts: 356
According to my google-fu, its a leafy thing a ma-jig

It's an Italian strain of endive. Kind of a cross between a lettuce and a cabbage, slightly bitter with woody overtones and some earthy sweetness. Compliments chicken broth very nicely, and can be served almost like a collard if you want.
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May 22, 2010 @ 5:29 AM What I Like    
B9CC1D


Posts: 356
HAGGIS!

Okay, the safe "veggie" version. I wouldn't be so cruel as to make you eat the real thing.

6 baseball-sized, unpeeled onions, trimmed
1/4 cup margarine
1/4 cup rolled oats
1/4 cup steel-cut oatmeal
1/4 cup chopped mixed nuts
1 more onion, finely chopped
1/2 cup mushrooms, finely chopped
1 carrot, finely chopped
1 cup canned red kidney beans, drained and chopped
1/4 oz vegetable shortening
1 teaspoon yeast extract (Vegemite), optional
1 teaspoon ground black pepper
2 tbsp chopped mixed fresh herbs (rosemary and chives work well here)
pinch of grated nutmeg
juice of 1 lime
1 tbsp whiskey...or more...

Cut a sliver from the bottom of each of the whole onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.

Preheat the oven to 190C/375F. To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a hentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.

Melt remaining margarine, add the chopped onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.

Snip out the center of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.

Perfect with a big slab of beer-battered haddock, grilled Angus steak, or plump well-done sausages.
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