Calling all new recipes...
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pokychick
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Joined: 02 Oct 2002
Posts: 5640
Location: City of Dis
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 Posted: 01/24/03 - 12:35 Post subject:
We made the veggie burgers last night. They were delicious.
Little Poky, however, was not impressed.
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shelee
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Joined: 23 Oct 2002
Posts: 2409
Location: IN
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Posted: 02/07/03 - 18:12 Post subject:
Ricotta Cheese Pancakes:
3 eggs
1 cup of ricotta or cottage cheese
2 tbsp. vegetable oil
2 tbsp. wheat germ or wheat flour
2 tbsp. flour
Combine all indgredients in a blender or food processor and mix until smooth. Pour however much you want in a greased and preheated frying pan. Cook until bubbles form, flip over, and continue to cook until brown.
Serve with topping you like on pancakes...they taste like crepes, so jam is always complimentary. Yum. Enjoy. 
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Earlyrunnr
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Joined: 15 Nov 2002
Posts: 337
Location: Green Bay
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Posted: 02/07/03 - 18:18 Post subject:
These sound great...I love crepes and swedish pancakes!
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kristin31
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Joined: 15 May 2002
Posts: 8045
Location: Caught in the crossfire of childhood and stardom
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Posted: 02/07/03 - 21:45 Post subject:
The veggie burgers also make a nice burrito chopped up, or a good non-meat protein base for a soup/chili.
I may have posted this here; I cannot remember. Anyway, this is good. A pain in the tushie, but good.
Paella (this serves 
1 whole (free-range) chicken, cut in 8 pieces
1 teaspoon or so of sea salt
Some fresh ground black pepper to taste; ditto on white pepper or just use the multi-color peppecorn mix
1 tsp oregano (I had to use dry, not sure of the fresh equivalent)
4 cups chix stock or broth
3 or 4 or 5 saffron threads
4 TBS olive oil
2 smallish or one large yellow (sweet) onion, diced
3 diced garlic cloves
4 fresh tomatoes or equivalent canned, chopped
1 diced bell pepper (choose your color)
1 package frozen peas (tny ones, not sure of the fresh equivalent; probably 3.5 or so cups?)
1 pound LARGE shelled shrimp or crawfish
1/2 pounds clam in shell, cleaned/scrubbed
ditto mussels (or just use more clams)
2 cups long grain rice
Sprinkle salt, pepper, and oregano over chicken. Let stand for 30 mins unrefrigerated Meanwhile, heat stock, add saffron, and let "steep"
Sautee chix pieces in oil over med heat until browned on both sides; drain on paper twoels
to oil in pan,. add garlic and onion and sautee until tender/crisp add toms, bells, rice, chix pieces and stock. cover, cook 20 mins Stir in peas and shrimp/crawfish and cover and cook ten mins ad clams an mussels and cover and cook 15 mins. Enjoy!
I also add hot sauce at the table.
Edited to add that you can also add some turkey or chicken andoulle (sp?) sausage, the spicy kind, during the sautee with garlic onion phase, and then drain some grease off. Or use regular spicy sausage if so inclined.
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genie
Master of Prissface
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Joined: 14 May 2002
Posts: 16194
Location: Finding serenity one day at a time
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Posted: 02/08/03 - 09:50 Post subject:
So....if I shoot one of my neighbor's chickens, does that count as free range? 
YUM! THAT was the other thing I was going to ask you that I couldn't remember the other day....you must be a mind reader! I've been dying for paella and can't find the recipe I did have.
Do they really make turkey andouille?? WOO HOO!! I use the regular turkey sausage and it is SO much healthier, no puddle of grease in the pan when you're done frying!
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kristin31
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Joined: 15 May 2002
Posts: 8045
Location: Caught in the crossfire of childhood and stardom
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Posted: 02/08/03 - 12:47 Post subject:
| genie wrote: | So....if I shoot one of my neighbor's chickens, does that count as free range?
YUM! THAT was the other thing I was going to ask you that I couldn't remember the other day....you must be a mind reader! I've been dying for paella and can't find the recipe I did have.
Do they really make turkey andouille?? WOO HOO!! I use the regular turkey sausage and it is SO much healthier, no puddle of grease in the pan when you're done frying! |
Well this is good stufff! Especially if you happen to have some homemad stock floating around. Or mix homemade chix and seafood stock for equivalent amounts.
And yes, there IS turkey and chicken andouille!!! AND it's also free-range (and since when do they allow chickens in residential areas, missy! )
Try Adelles'; I would THINK they would have it at that market in Philly (I know you know what I am talking about, or else at Freshfield's or a Wild Oats). The market attracts Amish farmers as well, correct? Most of them grow/breed pretty much organic/free-range type stuff!
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purple hayes
Frightened Inmate #2
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Joined: 14 May 2002
Posts: 14462
Location: ON YOUR LEFT!
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Posted: 02/09/03 - 13:45 Post subject:
| shelee wrote: | | Ricotta Cheese Pancakes: |
I made these yesterday. YYYmmm Tasty!
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shelee
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Joined: 23 Oct 2002
Posts: 2409
Location: IN
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Posted: 02/17/03 - 08:46 Post subject:
| genie wrote: | Here's the recipe for veggie burgers, courtesy of Chef Al at Barley's in Columbus.....This recipe gets around!!
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Well, it just made its way to the Hoosier state and, Genie, this recipe is to die for. OMG! This is excellent.  I feel like I'm a judge on recipe search: I give this recipe 5 thumbs up! LOL! Yummy!
Here is another tried and true that I snack on and is healthy and yummy:
Fruit Muesili:
4 cups of multigrain cereal (I like ot use Grape-nuts Flakes)
1 cup of regular rolled oats
3/4 cups of chpped almonds or whatever kind of nut you like (I use pecans), toasted. not too long in the fying pan, or toast will quickly turn to burn.
1 Cup of toasted wheat germ
1 6 ounce package of dried fruit -- I sometimes put in more.
1/2 C. of sunflower seeds (shelled) or you can use grape nut cereal if you don't like sunflower seeds
1/2 cup of dried banana chips, coarsly chopped.
Just mix it allt together and store it in a tightly covered container. Makes good cereal breakfst and excellent munchie snack. Oh, it's also really good if you mix this with yogurt. Plain vanilla is normal, but I'll use the fruit yogurts too....yum, yum! I also have a really good recipe for granola too. I'll post later.
Shelly
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shelee
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Joined: 23 Oct 2002
Posts: 2409
Location: IN
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Posted: 02/24/03 - 20:18 Post subject:
This is very yummy, but I'm afraid not too healthy. It would be great at a party for an appetizer. I made it as a meal for supper with a mixed green salad, French bread, and Merlot wine...same wine i used to marinate the scallops.
2 lbs. bay scallops
Red wine
1 tsp salt
.5 tsp thyme
7 tbsp finely chopped parsley...didn't have fresh, so just seasoned to taste.
4 shallots, finely chopped
4 cloves of garlic
6 ounces of butter
Chopped toasted almonds or toasted sesame seads...i used pecans because i was out of almonds. it was good!
cover scallps with red wine, seasoned w/ salt, thyme, tablesppon chopped parsley, 1 tsp. chopped shallot, and 1 chopped clove of garlic. The scallps cook really quickly. A minute or minute 30 seconds at boiling will do. Don't let them shrink and get tough. Scoop them out the minute they are done and arrange them in buttered ramekins, shells, or a muffin tin (that's what i used because who knows what a ramekin even is!). Cream the butter with the rest of the garlic, 3 finely chopped shallots, and 5 to 6 chopped parsley. Top each ramekin of scallops w/ a good spoonful of the butter and sprinkle with almonds or sesame seads. In broiler, cook long enough to brown top.
thumbsup: Enjoy!
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shelee
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Joined: 23 Oct 2002
Posts: 2409
Location: IN
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Posted: 12/22/03 - 16:03 Post subject:
a little spice in the kitchen: Black bean soup.
2 tbsp. of olive oil
1 1/2 cups of red onion (or regular onion..i use regular)
mild or hot chilis diced
2 garlic cloves
as much jalapeno as you can stand (i used mild but would recommend hot...for a bit of bite)
2 15 ounce cans black beans, undrained
2 cups of chicken broth (canned or from your own chicken stock)
optional but may add something: cilantro, thyme...a good sprinkling, red pepper, potatoes or rice, chicken or ham.
sour cream
what i did was heat about 2 tbsp. of olive oil in a big pot. i decided to go for potatoes instead of rice. i think rice would have been better after having eaten it. chop a red pepper, chilis, jalapenos, and an onion. add veggies and spices to pot. saute until tender, about 5 minutes or so. add beans, chicken, and chicken stock. i used stock from a chicken dinner i made the other night...i must say it was much better than the canned broth...richer and spicier. some people will want to puree the beans, but i like some of them whole, so what i did was mash one can of beans and left the other can as is. the smashed beans thickened the broth. i had boiled the potatoes for about 25 minutes before adding to the soup. let it all boil for about 15 minutes. yummy, especially during the winter. this is good served with bread or biscuits. maybe even corn bread if you have the time.
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kristin31
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Joined: 15 May 2002
Posts: 8045
Location: Caught in the crossfire of childhood and stardom
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Posted: 01/30/04 - 23:22 Post subject:
| shelee wrote: | a little spice in the kitchen: Black bean soup.
2 tbsp. of olive oil
1 1/2 cups of red onion (or regular onion..i use regular)
mild or hot chilis diced
2 garlic cloves
as much jalapeno as you can stand (i used mild but would recommend hot...for a bit of bite)
2 15 ounce cans black beans, undrained
2 cups of chicken broth (canned or from your own chicken stock)
optional but may add something: cilantro, thyme...a good sprinkling, red pepper, potatoes or rice, chicken or ham.
sour cream
what i did was heat about 2 tbsp. of olive oil in a big pot. i decided to go for potatoes instead of rice. i think rice would have been better after having eaten it. chop a red pepper, chilis, jalapenos, and an onion. add veggies and spices to pot. saute until tender, about 5 minutes or so. add beans, chicken, and chicken stock. i used stock from a chicken dinner i made the other night...i must say it was much better than the canned broth...richer and spicier. some people will want to puree the beans, but i like some of them whole, so what i did was mash one can of beans and left the other can as is. the smashed beans thickened the broth. i had boiled the potatoes for about 25 minutes before adding to the soup. let it all boil for about 15 minutes. yummy, especially during the winter. this is good served with bread or biscuits. maybe even corn bread if you have the time. |
That sounds good!! I'll have to try it. Maybe it will kick up the appetite.
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kristin31
Member
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Joined: 15 May 2002
Posts: 8045
Location: Caught in the crossfire of childhood and stardom
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Posted: 01/30/04 - 23:22 Post subject:
| shelee wrote: | a little spice in the kitchen: Black bean soup.
2 tbsp. of olive oil
1 1/2 cups of red onion (or regular onion..i use regular)
mild or hot chilis diced
2 garlic cloves
as much jalapeno as you can stand (i used mild but would recommend hot...for a bit of bite)
2 15 ounce cans black beans, undrained
2 cups of chicken broth (canned or from your own chicken stock)
optional but may add something: cilantro, thyme...a good sprinkling, red pepper, potatoes or rice, chicken or ham.
sour cream
what i did was heat about 2 tbsp. of olive oil in a big pot. i decided to go for potatoes instead of rice. i think rice would have been better after having eaten it. chop a red pepper, chilis, jalapenos, and an onion. add veggies and spices to pot. saute until tender, about 5 minutes or so. add beans, chicken, and chicken stock. i used stock from a chicken dinner i made the other night...i must say it was much better than the canned broth...richer and spicier. some people will want to puree the beans, but i like some of them whole, so what i did was mash one can of beans and left the other can as is. the smashed beans thickened the broth. i had boiled the potatoes for about 25 minutes before adding to the soup. let it all boil for about 15 minutes. yummy, especially during the winter. this is good served with bread or biscuits. maybe even corn bread if you have the time. |
That sounds good!! I'll have to try it. Maybe it will kick up the appetite.
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