Recipe Thread

[Christina]

It wouldn't be home without one...

I'm not trying to lose weight but I don't want to gain any either so I've been working on making easy, light dishes that I can serve over carbs for my partner and without them for me to eat without all the rice or noodles that add so many calories. These ones are good.


Lemon-Garlic Shrimp and Vegetables

• 4 teaspoon(s) extra-virgin olive oil, divided
• 2 large red bell peppers, diced
• 2 pound(s) asparagus, trimmed and cut into 1-inch lengths
• 2 teaspoon(s) freshly grated lemon zest
• 1/2 teaspoon(s) salt, divided
• 5 clove(s) garlic, minced
• 1 pound(s) raw shrimp, (26-30 per pound), peeled and de-veined
• 1 cup(s) reduced-sodium chicken broth
• 1 teaspoon(s) cornstarch
• 2 tablespoon(s) lemon juice (I use more)
• 2 tablespoon(s) chopped fresh parsley

Directions
• 1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
• 2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables. You can substitute or add any vegetables that you want to and use olive oil spray instead to cut more calories.

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Easy Chicken curry
Saute in 3 tbsp olive oil, 2 tbsp curry powder, 1/4 tsp cayenne and 1 tsp salt:
1 1/2 pounds chicken chopped in 1 inch cubes
1 cup onion
1 cup carrots
1 cup mushrooms halved
1/2 cup nuts
for about 20 minutes or so

Then add
1 cup water
1/2 cup wine
1 1/2 cups tomato sauce
1 cup raisins
1 1/2 cups garbanzo beans

simmer for about 40 minutes.

____

This one couldn't be easier and makes a great non-fat dip for veggies:

Baba Ganoush Recipe
Ingredients
1 eggplant
2 cloves garlic
1 tbsp tahini
2 oz lemon juice
Directions
1. Prick holes in the eggplant and roast for 40 minutes or so at 350. It's done when it collapses.
2. Scrape out the insides of the eggplant and put in food processor. Add other ingredient and blend. You may think it needs a bit of sea salt. If I eat it with crackers, no salt. If I eat it with veggies, I add a pinch.
3. Try cumin, pepper ?

[PostMortem]

I've posted this recipe at almost all of the boards I've visited so some may have seen it before.

This is by far my favorite soup. It's from a collection of cookbooks called 'The Best of Bridge'. Only available in Canada I think. It makes a lot so I can make it on a Sunday night and have it for lunch everyday for about a week.

Oh and it's one of those soups that tastes even better the next day.

This is the recipe as it's printed in the cookbook, but I prefer to add a bit more spice!

Mulligatawny Soup

A British-Indian soup. Popular with the ranks

Ingredients:

2 Tbsp. butter
3 stalks celery, sliced
1 large potato, peeled and diced
2 large onions, finely chopped
4 cloves garlic, minced
2 carrots, diced
4 tsp. curry powder
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper (if you like it hot)
1 - 2 tsp. salt
1/2 tsp. pepper
8 cups chicken broth
3 cups cooked,diced chicken or turkey
3 cups cooked rice
2 Granny Smith apples, peeled and grated
2 Tbsp. lemon juice
1 cup plain yogurt


Instructions:
In a large pot, melt butter and saute celery, potato, onion, garlic, carrot and seasonings for 5 minutes. Add broth and simmer 20 minutes. Add chicken, rice, apples and lemon juice. Before serving add yogurt and heat to near boiling. 18 ladles worth.

[epepke]

Please write some. Here's a good one. It's new.

Green Sauce

2 cups extra virgin olive oil
1 stick unsalted butter
1/2 pound chives
1/2 pound sheep feta
6 cloves garlic
1 teaspoon wine vinegar
1 tablespoon water

Put in a blender and blend the snot out of it. Let develop for 2 days at refrigerator temperature.

This is a homogeneous bright green, thicker than butter. It's great on ravioli and can be used on bread and in sandwiches.

[Tawny]

This is one of my favourites, I size it up by half though....


Cut And Come Again Cake

225g (8oz) Self Raising Flour
170g (6oz) Mixed Dried Fruit
110g (4oz) Sugar
110g (4oz) Margarine
50g (2oz) Glace Cherries
50g (2oz) Chopped Nuts
1 Egg
1 tsp Mixed Spice
½ tsp Salt
7 tbsp Milk


Pre-heat oven to 180°C: 350°F: Gas 4
Place the flour, sugar, spice, salt, in to a bowl.
Rub in margarine lightly.
Add the dried fruit, cherries and nuts.
Beat eggs together with the milk and add to mixture, mixing well, to form a dropping consistency.
Grease and line a 2lb loaf tin with greaseproof paper.
Bake for about 1 hour 20 minutes or until well risen and golden brown
Allow to cool on a wire rack.

[David B]

And crab-apple cheese.

http://www.cottagesmallholder.com/?p=45

Damson cheese is not cheese as we know it, Jim. It’s sweet, full of flavour and so dense with fruit that it is sliced, just like cheese. It’s tasty and just that bit more unusual than jelly. I do regret the occasion when my mum gave me a jar ten years ago; I didn’t even taste it before it died a furry death in my fridge. Now I know better.

Recipe in link.

I write about this because a very old friend that I don't see much any more got in touch because she had found jars of damson cheese and crab apple cheese at the back of a cupboard that she had made out of fruit we had picked together.

In 1996!

She came to see me this morning, so we could try them.

Tasting was an interesting experience. No mould on either, but the damson smelt winy, and had clearly fermented.

Both had crystallised on top, but seemed to have the right sort of texture underneath, so we had a chunk of each, each.

And they were pretty good!

David

[Christina]

Can someone merge this thread into the Recipe thread in MD? This one had barely gotten going and so has that one so we might as well keep them in one place. Thanks : )

[Cath B]

a very old friend that I don't see much any more got in touch because she had found jars of damson cheese and crab apple cheese at the back of a cupboard that she had made out of fruit we had picked together.

In 1996!

She came to see me this morning, so we could try them.

David

Who's that?

Cath (is being nosy)

[Cath B]

You were brave to eat that! Interesting though.

Did you ever try any of the sloe jelly I made in the '70s? (I mean try it in the '70s not the '00s).

Pleasantly sharp and full of flavour.

[David B]

You were brave to eat that! Interesting though.

Did you ever try any of the sloe jelly I made in the '70s? (I mean try it in the '70s not the '00s).

Pleasantly sharp and full of flavour.

Don't think so. And Marion.

David

[Lisa0315]

Chicken Casserole for 4-6

3 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
1 large and 1 small bag of Peppridge Farm Herb Seasoned Dressing
1 stick butter
2 cans of Campbells's Cream of Chicken Soup (Low Salt)
1 large box of Swanson's chicken broth

Boil chicken until done. Chop chicken into bite size pieces.
In rectangle baking dish, put thin layer of dressing.
Layer with half of the chicken
Spoon 1 can of Cream of Chicken Soup
Cut up 1/2 stick of butter
Cover with another layer of dressing.

Repeat for a total of two layers of chicken and dressing.
Saturate with Swanson Chicken broth. You should be able to see the broth. The entire contents should be drowned with broth.

Bake at 375 degrees for 45 minutes to 1 hour.

[Sodong]

I was in Puerto Rico several years ago and had some soup at a restaurant that I've been making since then and it's become one of my favourites. When I had it in PR it was made with pumpkin but you can substitute any yellow squash or even sweet potato. It's great and dead-easy to make.

Use 4 or 5 cups of peeled, chopped up vegetable (canned pumpkin works too ~500ml)
chop 1 smallish onion
mash 1 small clove of garlic (don't overpower this with too much garlic, even if, like me, you consider garlic a root vegetable :) )
peel and shred a 5cm (oh alright 2 inch) piece of green ginger
You'll need about 3 or 4 cups of stock (chicken or vegetable stock works well)
A cup and a half of coconut milk
salt to taste or hypertension budget
pink peppercorns and cilantro for garnish and, if you're feeling decadent a couple of tablespoons of cream (10% works fine but you could use the higher fat stuff for a real cholesterol buzz if you like)

In your soup pot, add a little sesame oil throw in the onions, garlic and ginger and cook on medium heat until the onions and garlic are transparent but not browned. Add the vegetables and stock. Cover and cook until very soft. Cool for 15 minutes. This is an important step because you need to put this in the blender, probably in 2 or 3 batches. I don't recommend filling beyond 2/3 full. Liquify the lot. If you haven't cooled it sufficiently it'll blow out of that blender, burn you and spray into every imaginable nook and cranny in your kitchen.

When you've done that, return it to the soup pot, add the coconut milk and heat. Don't let it boil. It's ready to serve now. I add a couple of tablespoons of cream to each bowl and don't mix it. The idea is to have some contrast between the bright orange soup and white cream swirl. Then I garnish with a little ground pink peppercorn and a few sprigs of cilantro. Yum.

[Barefoot Bree]

I created this recipe myself after having something similar in a restaurant. It's quick and easy. (I just finished typing it up to send to Mom, and decided to post it here. Glad there's a recipe thread going!)

Mediterannean White Bean Soup

for two bowls:

1/2 cup chopped onion
2 cloves chopped garlic
1 Tblsp butter

--- saute till onion is tender
--- add:

1 cup chicken broth
1/2 cup chopped ham
1 can Great Northern beans, rinsed well
1 handful fresh basil, very coarsely chopped
1/4 cup good white wine
dash pepper (ham should provide enough salt)

--- simmer 15-20 minutes.
Ladle into bowls and garnish with small whole basil leaves.
Serve with fresh, hot French bread, a simple green salad,
and the rest of the bottle of wine.

Wine: any white wine you like to drink. Riesling is excellent,
so is Pinot Grigio. For two bowls, one of those single-serving
bottles you can get singly or in four-packs is perfect, if you
don't want to drink the rest of the bottle straight.