Foodgasms
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tortoise
roosevelt dime
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CrackerjackHrt said:
That looks incredible, CJack, and well worth the wait. Thank you!
CrackerjackHrt said:
I know, I know. One of these days. This thread was always intended to be more than just recipes, but there have been so many incredible ones posted that it would be a very useful tool. FnA generously offered to do one, but it would be so much work that I feel like I should bite the bullet and do it.
Rambling Rose said:
You're a wonderful photographer amongst your other talents. You've got the eye.
Thank you. It makes me happy to be able to share the bits of beauty that I find with dear friends.
Batchoohus said:
I have a tasty and simple couscous salad that I'll share in a bit. I make it for family gatherings all the time, especially in the summer. Very refreshing, it is.
I love this thread, too. It's all of YOU people that make it so incredible. Thank you all.
SheRemembers
Don't wait too long...
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- Feb 22, 2006
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Speaking of vegetarian/vegan items, I made this grrrreat soup this week... Found it on a food blog.
Oswego Tea
All the Reds Soup
(adapted from a book called the Ultimate Vegetarian which I can't find listed on Amazon, except for one by the same name which isn't the same book that I've got tucked away in storage.)
2 tablespoons olive oil
1 small red onion, chopped
1 red pepper, chopped
1 clove garlic, minced
1 14oz can chopped tomatoes
2 tablespoons basmati rice
1 14oz can kidney beans, drained and rinsed
4 cups chicken or vegetable stock
1 tsp dried oregano
salt and pepper to taste
(optional toppings: chopped italian parsley, a bit of grated cheddar)
Put the oil in a pot over medium heat. Cook the onion and pepper until softened, about 5 minutes. Add the garlic and cook about 1 minute more. Add the rest of the ingredients and bring to a boil, then let simmer for about 15 minutes. Top with chopped parsley or a bit of grated cheddar if you wish.
Notes:
-A bad or bland stock will make or break any soup, so be sure to use a good one.
-The original recipe calls for a shot or two of Worcestershire sauce which I don't have, but it does add a nice touch if you should choose to use it.
-the grated cheddar is so not a European touch but it sure tastes good.
Oswego Tea
All the Reds Soup
(adapted from a book called the Ultimate Vegetarian which I can't find listed on Amazon, except for one by the same name which isn't the same book that I've got tucked away in storage.)
2 tablespoons olive oil
1 small red onion, chopped
1 red pepper, chopped
1 clove garlic, minced
1 14oz can chopped tomatoes
2 tablespoons basmati rice
1 14oz can kidney beans, drained and rinsed
4 cups chicken or vegetable stock
1 tsp dried oregano
salt and pepper to taste
(optional toppings: chopped italian parsley, a bit of grated cheddar)
Put the oil in a pot over medium heat. Cook the onion and pepper until softened, about 5 minutes. Add the garlic and cook about 1 minute more. Add the rest of the ingredients and bring to a boil, then let simmer for about 15 minutes. Top with chopped parsley or a bit of grated cheddar if you wish.
Notes:
-A bad or bland stock will make or break any soup, so be sure to use a good one.
-The original recipe calls for a shot or two of Worcestershire sauce which I don't have, but it does add a nice touch if you should choose to use it.
-the grated cheddar is so not a European touch but it sure tastes good.
SheRemembers
Don't wait too long...
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- Feb 22, 2006
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Thanks. I threw in some sundried tomatoes I had lying around, and I love to toss in a few red pepper flakes...tortoise said:Yum! That looks like another perfect blustery day soup. I love the combo of rice and beans.
tortoise
roosevelt dime
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- Feb 20, 2002
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gman23 said:
It's a blast. So many recipes I don't even necessarily think of as vegan, but just are, like the hummus that I made tonight.
Or... this easy couscous salad:
- 1 10 oz box couscous
- 1 large English cucumber, diced
- 2 medium carrots, peeled and diced
- 1 medium red onion, diced
- 1 14 oz. can garbanzo beans, drained
- 1 bunch cilantro, chopped
- 1 small red onion, or 1/2 a large one
- fresh lime juice to taste
- salt to taste
Prepare couscous according to directions on box, then remove to a large bowl to cool. Put the diced cucumber in a strainer with a few pinches of salt, let sit for half an hour or so to drain off excess water, thus keeping the salad from getting too wet (and giving the couscous time to fully cool). Combine all of the dry ingredients well, then add lime juice and salt to taste (you want enough lime juice to moisten the couscous completely, but not "soak" it). Enjoy!
SheRemembers
Don't wait too long...
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Whole Foods.tortoise said:
*wistful sigh*
tickletickle
Experienced
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- Oct 25, 2004
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oh! i didn't know this thread even exist! awesome!
i'm not a great cook, but one of my favorite past time is reading recipes and go gagas over the food pictures.
OH! and also wish I could just nod my head and have the food appears on my table.
i'm not a great cook, but one of my favorite past time is reading recipes and go gagas over the food pictures.
OH! and also wish I could just nod my head and have the food appears on my table.
tortoise
roosevelt dime
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- Feb 20, 2002
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tickletickle said:oh! i didn't know this thread even exist! awesome!
i'm not a great cook, but one of my favorite past time is reading recipes and go gagas over the food pictures.
OH! and also wish I could just nod my head and have the food appears on my table.
Welcome to the thread! I've said all along, this thread is intended to be as much about the appreciation of good food as it is about the cooking of it.
Black Bean Mole and Coconut Couscous
Couscous:
1 box uncooked couscous
1/2 cup coconut, toasted
1/2 tsp. cinnamon
Mole:
1 Tbsp. olive oil
2 tsp. minced garlic (you can go heavier if you like garlic)
2 (15 oz.) cans black beans, rinsed and drained
1 (16 oz.) jar salsa
1 1/2 tsps. unsweetened cocoa
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. cinnamon
Topping:
3/4 cup shredded Monterey Jack cheese (I use the kind w/jalepenos)
sour cream, chopped tomotoes and sliced green onions to your liking
Cook couscous as directed on box. Stir in toasted coconut and cinnamon. Cover to keep warm.
Heat oil in medium pan over medium heat until hot. Add garlic; cook and stir @ a minute. Stir in all remaining mole ingredients. Reduce heat to low; simmer 5 minutes or until thoroughly heated.
To serve, fluff couscous with fork; spoon onto serving platter. Spoon mole mixture over couscous. Top with cheese, sour cream, etc.
This whole dish cooks in 10 minutes and has a really festive presentation. That flavor combination of cocoa, cumin, cinnamon and chili powder makes an excellent seasoning for pork medallions as well.
Couscous:
1 box uncooked couscous
1/2 cup coconut, toasted
1/2 tsp. cinnamon
Mole:
1 Tbsp. olive oil
2 tsp. minced garlic (you can go heavier if you like garlic)
2 (15 oz.) cans black beans, rinsed and drained
1 (16 oz.) jar salsa
1 1/2 tsps. unsweetened cocoa
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. cinnamon
Topping:
3/4 cup shredded Monterey Jack cheese (I use the kind w/jalepenos)
sour cream, chopped tomotoes and sliced green onions to your liking
Cook couscous as directed on box. Stir in toasted coconut and cinnamon. Cover to keep warm.
Heat oil in medium pan over medium heat until hot. Add garlic; cook and stir @ a minute. Stir in all remaining mole ingredients. Reduce heat to low; simmer 5 minutes or until thoroughly heated.
To serve, fluff couscous with fork; spoon onto serving platter. Spoon mole mixture over couscous. Top with cheese, sour cream, etc.
This whole dish cooks in 10 minutes and has a really festive presentation. That flavor combination of cocoa, cumin, cinnamon and chili powder makes an excellent seasoning for pork medallions as well.
Tati
runs with scissors
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a great Christmas or Hanukkah present
Joy of Cooking - 75th Anniversary Edition has just been released, it's the ninth edition of the cookbook since it was first published in 1931. It's hardcover and on sale over at Amazon for $18.00, it normally goes for $30.00
http://img292.imageshack.us/img292/8014/joyofcookinglk0.gif
In this edition, Joy of Cooking returns (thankfully) to its roots as our home grown, home cooking bible. Back are the sections on canning, preserves, and homemade ice cream. New are 30 minute meals, grilling, and even hearth cooking. An extensive ingredient reference, sections on knife skills, growing herbs, and freezing foods, make this new version once again and invaluable reference for the home cook.
Joy of Cooking - 75th Anniversary Edition has just been released, it's the ninth edition of the cookbook since it was first published in 1931. It's hardcover and on sale over at Amazon for $18.00, it normally goes for $30.00
http://img292.imageshack.us/img292/8014/joyofcookinglk0.gif
In this edition, Joy of Cooking returns (thankfully) to its roots as our home grown, home cooking bible. Back are the sections on canning, preserves, and homemade ice cream. New are 30 minute meals, grilling, and even hearth cooking. An extensive ingredient reference, sections on knife skills, growing herbs, and freezing foods, make this new version once again and invaluable reference for the home cook.
going_long
Bufoon!
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tortoise said:
I missed the roast chat earlier but here's my contribution:
Orange roasted Veg
2 sweet potatoes peeled and cut into wedges
4 carrots, peeled and sliced lengthways
2 parsnips peeled, halved and quartered
1 orange
Olive oil
2 sprigs of rosemary
Garlic cloves peeled (up to you how many or whether you like them)
Heat the oven to 200c/400f/Gas 6
Put the carrot, parsnip and potato in a large roasting tin. Squeeze over the juice from the orange and put the orange halves in the tin. Drizzle with olive oil and place the rosemary on top. Season and roast in the oven for 20 mins.
Take the tin out, shake it around to make sure nothing is sticking, add the garlic cloves and back in for another 20 mins until everything is tender and slightly caramelised.
The orange glazes the veg and adds to the sweetness... it's dead easy and well worth a go.
Saint Peter
shoots left
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- Apr 29, 2002
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True food lovers do not use books or recipes.
Heat the kitchen up and let the love flow.
Heat the kitchen up and let the love flow.
tortoise said:
You're welcome, tort. Let me know how it turns out for you. Do you cook for Thanksgiving or are you a guest somewhere special?
I'm always checking out the Food Network and saw a new guy on there (don't even know his name, but he looks big and strong, nice face). He was doing his thing and after he slipped the roast in the oven, he had a little cocktail. I'm usually so busy with the turkey and other preparations that I usually don't let myself unwind till everyone's seated for dinner. I'm taking a page outta this guy's playbook and having a little something earlier this year!
Tati
runs with scissors
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mmmmmmmmmm
Hashed Brussels Sprouts with Lemon
http://img85.imageshack.us/img85/8756/hashedbrusselssproutsbx5.jpg
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lbs brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp vermouth or dry white wine
Salt and pepper to taste.
http://img245.imageshack.us/img245/9051/hashedbrusselssprouts1lm1.jpg http://img377.imageshack.us/img377/9247/hashedbrusselssprouts2ba5.jpg http://img150.imageshack.us/img150/6967/hashedbrusselssprouts3vy0.jpg
1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
http://img454.imageshack.us/img454/3705/hashedbrusselssprouts4yc9.jpg 2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.
3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Serves 4.
Hashed Brussels Sprouts with Lemon
http://img85.imageshack.us/img85/8756/hashedbrusselssproutsbx5.jpg
1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
1 lbs brussels sprouts
1 Tbsp olive oil
4 teaspoons butter
1 garlic clove, minced
1 Tbsp black mustard seeds or poppy seeds
2 Tbsp vermouth or dry white wine
Salt and pepper to taste.
http://img245.imageshack.us/img245/9051/hashedbrusselssprouts1lm1.jpg http://img377.imageshack.us/img377/9247/hashedbrusselssprouts2ba5.jpg http://img150.imageshack.us/img150/6967/hashedbrusselssprouts3vy0.jpg
1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
http://img454.imageshack.us/img454/3705/hashedbrusselssprouts4yc9.jpg 2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.
3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Serves 4.
Rambling Rose
My Aim Is True
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That looks like a great recipe, _pebbles! Thanks for joining us in the hallowed halls of foodlust.
And Tati, you rock. I love a good sprout.
And Tati, you rock. I love a good sprout.
SheRemembers
Don't wait too long...
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Awww... Thanks for helping me look on the bright side...tortoise said:
tortoise
roosevelt dime
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going_long said:
It's NEVER a bad time to talk about roasted veggies. That looks amazing, roobarb (heh). I can seriously taste the tangy orange glaze.
SaintPeter said:
I love cookbooks! I use them as inspiration, points of departure. Whenever I try a recipe posted here, though, I'll do it verbatim the first time, so I can give my honest impression.
_pebbles said:
I'm doing the whole feast again this year, and I am so looking forward to it. I do as much of the cooking as I can the day before, though, so I have more time to relax and enjoy the festivities. I have an excellent bottle of cab that I'm going to open and savor as I cook.
Tatiana0706 said:
Yum! I've been craving brussels sprouts ever since Rose posted that picture ages ago. That looks amazing, almost like a warm tangy brussels slaw.
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