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Below are the 20 most recent journal entries recorded in a sharing of recipes' LiveJournal:

Wednesday, December 5th, 2007
10:21 pm
Okay, alien_anomaly got me hungry for stew.

And now I'm craving it badly.

If you're not a vegetablarian, what's your way of doing stew?

No vegetablarians allowed, sorry.

I want to know the juiciest beef stew recipes.

Yes, I know I know how to make beef stew, but I want to know how you do YOURS.
Sunday, September 17th, 2006
12:27 pm
Bean Dip
1 can (16 oz.) chickpeas (garbanzo beans), drained
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
4 oz. (1/2 of 8-oz. pkg.) low fat cream cheese, softened
1/2 cup light sour cream
1/4 tsp. ground red pepper (cayenne)
2 green onions, chopped
1/2 cup chopped tomato
1/2 cup chopped red pepper
*I added a little garlic powder as it seemed to be lacking flavor that I wanted
Snack Crackers (I served with some toasted pita triangles)

PREHEAT oven to 350°F. Place beans, 1 cup of the cheese, cream cheese, sour cream and ground red pepper in blender or food processor container; cover. Blend until smooth. Stir in green onions.
SPREAD into 9-inch pie plate.
BAKE 20 min. or until lightly golden brown. Top with remaining 1/2 cup cheese and tomato and red pepper. Serve with crackers.
Wednesday, September 13th, 2006
4:45 pm
I'll have six pages of sushi, please...
(x-posted a couple of places)

Futuristic Food

Chefs at a Chicago restaurant are using technology to change the way people perceive and eat food.

by Laura Goodall and Sandrine Ceurstemont

No ordinary sushi: this sushi is made up of flavoured sheets printed out on an inkjet printer. Read more...Collapse )
Monday, August 28th, 2006
11:32 pm
Stuffed Pepper
This recipe will stuff 6 to 8 medium to large sized peppers. If they are large I usually cut them in half. Because that is a lot of food for just 2 of us, I often freeze the stuffing and take it out a month later or so and either stuff peppers with it again or do something completely different with it. Or I just cut the recipe in half.

Also I always here people say they don't like green peppers the taste is too strong. So do others...red, yellow, and orange are more on the sweet side.

6 to 8 Red, Yellow or Orange Peppers (I never do green but feel free to do them if it is what you like)
1 lb ground turkey (most recipes call for beef and really you can use that - I just use ground turkey as it is a little more healthy)
1/2 cup chopped onion
1 clove of garlic minced
pepper to taste
1 cup cooked rice
1 can of kidney beans - drained and rinsed
1 can of corn - drained
1 can of diced or crushed tomatoes
3/4 cup shredded cheese (I use whatever I have on hand)

Cut the steam end of each pepper off. If they are large peppers cut them in half. Remove seeds and membranes, rinse peppers and then cook peppers in boiling water to cover - for about 5 minutes. Drain.

Cook ground meat, garlic, pepper, and onion in a skillet, stirring occasionally, until meet is light brown, drain. Stir in cooked rice, kidney beans, corn, and diced tomatoes and heat until all is mixed and hot.

Heat oven to 350. Stuff peppers with beef mixture. Stand in square baking dish. Top with cheese. Bake for 35 to 45 minutes.

Stuffed peppers are a favorite of mine and I have stuffed them differently over the years...

Sloppy Joe Stuffed Peppers - just make your normal sloppy joe mix and stuff the peppers with it and top with cheese

Taco Stuffed Pepper - do black beans instead of kidney beans, do salsa instead of diced tomatoes, could even mix in some crushed tortilla chips or corn chips. Top with cheese.

Chicken Stuffed Peppers - do a can of cream of mushroom or cream of chicken soup, cooked rice, diced cooked chicken, chopped broccoli or asparagus

Italian Stuffed Pepper - ground sweet italian sausage browned with onion and garlic, mixed with mushrooms, ricotta cheese, and some tomato sauce with seasonings. Mix together stuff in the peppers and top with some Parmesan or Mozzarella Cheese.

Vegetarian - There are all sorts of wonderful vegetables - zucchini, spaghetti squash, mushrooms, onions, asparagus, broccoli - combine any with a tomato sauce and herbs. Oh and don't forget beans! Kidney, navy, great northern, black beans...all would be great with a combo of veggies and sauce. If you do dairy - top with cheese.

Just think of your favorite veggies or meat and decide what sauce to combine it with and stuff it in peppers.
Monday, August 21st, 2006
12:30 am
slow cookers are awesome
My boyfriend, James, just made the BEST sandwiches ever using this recipe:

Southern Pulled Pork

1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning*
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring**

* To make your own Cajun seasoning: mix 2 tablespoons sweet paprika, 1 tablespoon each dried basil and thyme, 1 teaspoon each garlic powder and onion powder, 1/2 teaspoon freshly ground pepper, and 1/4 teaspoon ground hot red (cayenne) pepper.

** For each "drop" of liquid smoke, substitute 1 teaspoon honey or maple syrup with a dash of worchestershire.

Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.


We used calabrese buns, spread a little bbq sauce on the bottom of the bun, pork, and then swiss cheese. Melts in your mouth. It was REALLY GOOD.

Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.

Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Saturday, July 8th, 2006
5:59 pm
Italian Dinner for saturday
So, this is what i've decided on...
Read more...Collapse )
Friday, July 7th, 2006
9:15 pm
So, i have all this homemade pesto and gnocchi. In the freezer is a bunch of frozen chicken. Any ideas for the latter that would go well with the former? I'm thinking about steamed asparagus and a tomato/mozzarella/pepper/spinach salad as a side.

Maybe a rosemary/lemon chicken? I'm not that familiar with italian, as far as meats go, really.
Wednesday, June 14th, 2006
3:40 pm
Saag Paneer
2 pounds fresh baby spinach, washed and stems trimmed
1/4 cup ghee, recipe follows
1/2 pound cubed paneer cheese
2 yellow onions, finely chopped
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1 teaspoon curry powder (recipe follows)
1/2 cup buttermilk
1/4 cup plain yogurt

Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside.
Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside.

Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt to taste.

Curry Powder:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, finely chopped (i sometimes substitute the little packs of red pepper from delivery pizza for this)
1 tablespoon turmeric

Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.
Monday, June 12th, 2006
6:45 pm
Sour Cream Cookies
This a cookie that my Great Grandmother, my Grandmother and my Mom all have made....

1/2 cup butter
1 1/2 cup sugar
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup sour cream

3 cups powdered sugar
1 tsp vanilla extract
2 tbsp butter
2 tbsp cream or half and half

Preheat oven to 350°F Mix flour, baking soda and powder in a bowl and set aside. In a large bowl cream butter and sugar together. Add eggs and extracts. Stir in sour cream. And then slowly add flour mixture until all added in. Drop cookies on a cookie sheet and bake 8 to 12 minutes. Cool. And then frost with glaze.
Sunday, June 11th, 2006
12:13 pm

1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
1/4 cup white sugar

In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

Thursday, June 1st, 2006
1:46 am
avgo lemono soup
this soup is a classic greek soup, there are only a few slight variations from recipe to recipe, the basic ingredients are all the same:

*chicken stock -- purchase one of those "parmalat" style containers, i think it's a quart, and a can of chicken stock. pour in pot, cover, bring to steaming temp but not boiling. do not thin with water. this can be upped to make a dish for a lot of people quite easily

*1 cup of rice or so, just make sure you don't go over the ratio of liquid : rice, otherwise it will be crispy! i put about a cup and a quarter in with the quart and a can of broth (i think....). this rice can be any sort of rice, i've only made it with classic white rice, but i bet it would be AMAZING with a basmati or a wild rice mix, now that i think about it!
add rice once broth is heatedl, cook until rice is tender (dur)

*as the rice is cooking, keep it at a simmer level. grab three lemons, or get some of that lemon juice (NOT lemonaid, you need pure lemon juiice for this), and add the juice of three lemons, or juce from the bottle of lemon juice to taste. i usually add a lot of lemon when i cook this, because i really enjoy this soup when it's got a serious kick to it, tang-wise. add the juice to the rice and broth.

*crack three eggs, or more if you're making a large batch, and seperate the yolks from the whites. discard the whites, put yolks in bowl (some people choose to use the whole egg. i never have used the whole egg, because egg whites solidify so quickly this next step would be a pain in the you-know-what), and begin to break them up with a fork, so they become liquid. add a tablespoon or two of lemon to this, and then begin *slowly* putting spoonsfull of the hot broth + lemon into this yolk and lemon mixture. add too fast, you'll cook the yolks and ruin the soup. after each spoonfull, mix all together. the point of this is to disolve the yolks in as much hot liquid as possible so even if some does start to solidify when you dump this in the pot, it's only wee bits. once you feel you've added sufficient broth to the yolk mix, begin slowly pouring this mix into the still simmering broth+rice+lemon pot on the stove. again, too fast and you'll cook those yolks.

*let the whole thing simmer until the rice is tender and chewy. et voila!

i usally cook this and make some "homemade" garlic bread, using store-bought rolls, large amounts of butter, mrs. dash, and naturally garlic. not the powder, but the little tiny bits of it. fresh stuff, of course, is far better.
I also am totally dying to try sprinkling the top of this soup with nutmeg, to see how that flavour plays with the avgo-lemono. i think it will be spectacular!

this soup will keep for a few days, but only if you can stop yourself eating it! it's always better the second day. trust me.
Wednesday, May 31st, 2006
9:38 pm
Shrimp Saté with Pineapple Salsa
I used cilantro instead of mint for the shrimp marinade because we love cilantro.

The recipe says to buy peeled, cored fresh pineapple for the salsa. The first time I made this I already had a can of pineapple chunks and used that and it was good. This time I used fresh pineapple chunks and it was good too, but I don't really think it matters. The fresh was a bit sweeter and the color was brighter than the pale canned ones. But whatever is convenient and/or cheaper is the way to go! This salsa is really, really good and a perfect accompaniment for the shrimp. I used my grill pan and it worked fine. (Haven't cleaned out outdoor grill since last fall!!)Served with rice pilaf and a side of broccoli florets steamed and splashed with a little bit of the left over lime juice, salt, pepper and a little bit of butter. Yum!

Shrimp Saté with Pineapple Salsa

3/4 c finely chopped pineapple
1/4 c finely chopped red onion
1 tbs minced seeded jalepeño pepper
1 tbs chopped fresh cilantro
1 tbls cider vinegar
1 tsp honey

2 tbs chopped fresh mint ***I used cilantro instead******
2 tbs fresh lime juice
1/4 tsp salt
1/4 tsp chili powder
24 large shrimp, peeled and deveined (1 1/2 lb)
**I also added some red pepper flakes**
cooking Spray

1. Prepare Grill
2. Salsa: combine first 6 ingredients in a medium bowl
3. Saté: combine mint (or cilantro), juice, salt and chili powder in large bowl, add shrimp. Toss gently to coat. Thread shrimp onto each skewer-3 shrimp per skewer. Place shrimp on grill rack coated with cook spray. Grill 1 1/2 mintues on each side ot until shrimp turn pink. Serve with salsa.

8:12 pm
Hominy salsa
i made this the other day for a friends party, and was really quite surprised by how many folks didn't know what hominy was! (corn soaked in lye...at least in the old days, not sure nowadays!) maybe it's a southern thing?

anyhoo, it's a mix and match type of recipe, but the basics are:

2 cans hominy (white or gold...doesn't matter)
cilantro to taste
3 "medium" size diced tomatoes
1 jalapeno pepper, finely diced (you can take the seeds out for less heat)
1 banana pepper, diced
juice of two limes (i like to 1/4 the leftovers from one, and leave it in to continue to soak)
1/2 one large red onion, diced

things you can add:
raw or cooked corn
black beans
1/4 tablespoon of curry
diced garlic
diced shrimp
MORE jalapeno!! (or poblano, or....)

while this is yummy when freshly made, it's better when it's had several hours (or overnight) to let the flavors blend.
8:02 pm
pasta salad
1 box pasta
1/2 link jalapeno sausage, chopped
1/2 pound Asiago cheese, diced
black olives,chopped
1 red bell pepper
1 green bell pepper
3 tomatoes, chopped
3/4 cup extra virgin olive oil (or 1/2 cup olive, and 1/4 cup sesame oil)
1/4 cup balsamic vinegar
about a 1/4 bunch of oregano
ditto for parsley (or cilantro)
Parmesan cheese
1 avacado, chopped (or two!)
chives to taste
salt and pepper to taste

since Charlie's a vegetarian, and i don't care for olives, i put set these to the side so we can add what we like.
Tuesday, May 23rd, 2006
3:33 pm
NOT for vegetarians!! Carne Guisada
i really can't begin to describe how exquisitely yummy this is...best served on thick homemade tortillas!

Carne Guisada is best described as a kind of Mexican stew that varies both in ingredients and in cooking methods, often depending upon region. This version relies upon slow oven roasting to produce a fall-apart-tender result.
2 pounds chuck roast, trimmed and cut in bite-size pieces
4 tablespoons all-purpose flour
2 tablespoons canola oil
1 large onion, chopped
1 cup chopped celery
3 or 4 jalapeños, stems and seeds removed, chopped
2-1/2 cups beef stock
2 tablespoons tomato paste
1/2 teaspoon ground cumin
2 teaspoons chili powder
Preheat oven to 350°F.
Place the meat cubes in a paper or plastic bag. Sprinkle the flour over them, close the bag and shake to coat the meat lightly and evenly.

In a Dutch oven or heavy skillet, heat the oil over high heat. Add the meat and brown quickly. Add the remaining ingredients and bring to a simmer. Remove from heat.

Cover the Dutch oven or skillet and place in the oven. Roast for 2 hours. Makes 6 servings
12:24 am
Chicken and Tomato Omelet
1/2 cup chicken stock
1/3 cup dehydrated sun dried tomatoes
5 1/2 ounces chicken breast fillet, chopped finely
1 medium shallot sliced
1 clove garlic, crushed
2 eggs, beaten lightly
4 egg whites, beaten lightly
1 tablespoon finely chopped chives

Bring stock to boil in small pan; add tomatoes, simmer, uncovered, about 5 minutes or until tomatoes soften. Drain tomatoes over small heat proof bowl to reserve 1 tablespoon stock; chop tomatoes. Combine chicken, reserved stock, shallot and garlic in oiled 7 inch pan, cook, stirring, until chicken is browned. Combine tomato, eggs, egg whites and chives in medium bowl, pour over chicken mixture, cook over low heat about 5 minutes or until egg mixture is almost set, tilting pan ocassionally. Place omelet under heated grill for about 3 minutes or until omelet is set and lightly browned on top. Serves 2.
Monday, May 22nd, 2006
5:15 pm
Very Quick Curried Chicken
I made this last week, from the Martha Everyday Food magazine. I was not too confident about the idea of microwaved chicken breast but it was really good and tender. machinarex asked for the recipe so I thought I'd share it with everyone!

1 small red onion cut into 1/2" chunks (1 cup)
1 green apple, quartered, cored and cut into 1" cubes (1 1/4 cup)
2 garlic cloves, sliced
2 tablespoons ketchup
2 teaspoons curry powder
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 (I used a bit more) low fat plain yogurt
1/4 cup chopped cilantro

I added:
apprx. 1/4 cup chopped peanuts
apprx. 1 tablespoon honey

1. In a 2 quart microwave-safe dish with lid, combine first 5 ingrediants + 1/4 cup water, salt & pepper. Stir.

2. Add chicken breasts in a layer on top - season with salt & pepper. Cover and microwave on high for 5 minutes. Turn chicken over and microwave 5 more minutes or until chicken is no longer pink inside (I did it for 7 minutes on the 2nd side)

3. Remove chicken breasts to serving dish (I sliced them on an angle). Stir yogurt (and honey) into onion/apple mixture. Pour over chicken. Top with cilantro (and peanuts!) Serve with rice.

This was really yummy, a bit spicy, and the leftovers were great cold. I might add golden raisins next time too.
Wednesday, May 10th, 2006
11:12 am

- 1 cup nonfat plain yogurt
- 1 small onion, minced
- 2 cloves garlic, minced
- 1-1/2 tablespoons lemon juice
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cinnamon (I never add this as I don't like cinnamon anything other then baked goods - I know I am weird!)
- Pinch of ground cloves
- 4 bone-in chicken thighs (about 1-1/2 pounds),
skinned and trimmed of fat


Stir together yogurt, onion and garlic in a shallow
glass dish.
Add lemon juice, cilantro, paprika, cumin, turmeric,
ginger, salt,
pepper, cinnamon and cloves. Add chicken and coat
well. Cover and
marinate in the refrigerator for at least 2 hours or

Preheat oven to 500 degrees F. Coat a wire rack with
cooking spray and set it over a foil-covered baking
sheet. Place the chicken on the prepared rack.

Bake the chicken until browned and no trace of pink
remains in the center, 25 to 30 minutes. Serve hot.
Sunday, January 22nd, 2006
1:07 am
Chicken, cold
Serves 6
A substantial salad that makes a main dish. Both avocado and papaya are packed with antioxidants that, among other things, help neutralize destructive fat in foods.

3 boneless chicken breasts, cooked, skinned and thinly sliced
2 ripe papayas, thinly sliced
2 ripe avocados, thinly sliced
Freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
3/4 cup light tasting olive oil
Salt and freshly ground black pepper 1/2 cup walnuts, coarsely chopped
1/2 cup watercress

In a shallow plastic container, arrange chicken, avocado, papaya slices, sprinkling avocado with lemon juice to prevent it from turning black, and close tightly. Pack walnuts and watercress in a plastic vegetable bag. In a small jar with a screw to, place lime juice, oil, and salt and pepper to taste.

When ready to serve, shake the jar of dressing, spoon over chicken medley and sprinkle with walnuts and watercress.
Saturday, January 21st, 2006
1:41 pm
I'm glad you started this community! I'll prolly come and go depending on how busy I am. All of my recipes will be of the veg variety, too. Hope that's ok.

More later, 'tator.
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