FSU Chefs Unite (Recipes Thread Part II)

Discussion in 'Off The Beaten Track' started by mkats, Feb 26, 2012.

  1. Buzz

    Buzz Well-Known Member

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  2. Jenny

    Jenny From the Bloc

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    More gushing for my immersion blender - I made cream of broccoli soup last night, what a dream! And only the attachment and the original pot to wash - no extra bowls, processor parts, wipe ups. Where has this thing been all my life?

    We had cheddar crostini with the soup, yum. None of that left, but I get to have the soup again for lunch today, yay!
     
  3. Buzz

    Buzz Well-Known Member

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    LOL@Jenny! I have to check that blender thing out.
     
  4. Jenny

    Jenny From the Bloc

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    With all the talk of asparagus, this recipe caught my eye - simple yet sophisticated.

    And speaking of favourite appliances, one I can't live without that would be handy for this recipe is an egg cooker. Cuisinart makes a cute steel egg shaped one, and I use an old Toastmaster. Simply the easiest way to get perfectly boiled eggs, never with the gray ring. I've even faked poached eggs by setting it to soft boiled and then carefully peeling.
     
  5. gerb

    gerb Serial Lurker

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    Last edited: Mar 8, 2012
  6. Rex

    Rex Well-Known Member

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    I love indian food. I made a curried leg of lamb once - it could have been better. I'll try it again, but with no one to cook for, I don't feel inspired to do so.

    But mainly I lurve lamb korma, meat samosas and the fragrant rice that comes with the dinner. What is the secret to good Indian rice?
     
  7. Buzz

    Buzz Well-Known Member

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    Trinidadian Indian and Indian Indian food are two entirely different creatures but the basis of all Indian recipes is the spices. The stuff uses lots of them and also the type of rice is important. Here is a quick and easy saffron rice recipe for you to try. I love saffron rice and also Thai Jasmin rice is good too. :)

    http://allrecipes.com/recipe/indian-saffron-rice/
     
  8. Angelskates

    Angelskates Well-Known Member

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    I'm in need of a quinoa salad recipe recommendation, vegetarian please!
     
  9. Jenny

    Jenny From the Bloc

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    I've posted this before (Habs ;)) but since you asked - Santa Fe Quinoa Salad.

    Don't substitute the cocktail onions - it sounds weird, but their pickling juice combines with the lime to make the dressing. After we served this at a BBQ, everyone wanted the recipe and now all our friends are making it. Several have noted that their teens love it too.

    Later this morning I will be attempting shakshuka for brunch - this is from a gorgeous vegetarian cookbook some here might be interested in called Plenty by Yotam Ottolenghi.
     
  10. Jenny

    Jenny From the Bloc

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    Oh My God was that good!! I've seen lots of recipes for shakshuka in books and magazines and always meant to make it, and this version knocked it right out of the park.

    I was so inspired by it and the record breaking warm weather that I went on to cook two more recipes from this book yesterday, each more delicious than the next. I ordered his first book first thing this morning :)

    If anyone is interested in Plenty - which is vegetarian but not vegan - note that there are two versions out there. White cover is the original with UK measurements, and cover with an eggplant/pomegranate dish is the same recipes but Americanized with measurements and names of certain ingredients (ie courgettes become zucchini).

    I think I'm going to be cooking from this book A LOT this spring and summer. :rollin:
     
  11. Rex

    Rex Well-Known Member

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    I love saffron; why is it so pricey.
     
  12. skatesindreams

    skatesindreams Well-Known Member

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  13. Artemis@BC

    Artemis@BC Well-Known Member

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    I don't normally follow a recipe per se for quinoa salads -- I just toss in whatever I have on hand. My favourite combo is Moroccan spices (preserved lemon, cumin, cinnamon, mint, garlic, a little chili or harissa) with cubed cuke, green onion, raisins, slivered almond, parsley, and tomato. Toss with some olive oil and lemon juice, and voila. I'll throw in some chick peas too sometimes for added fibre & protein.

    For an actual recipe, though, I've made this one before -- particularly at Thankgsgiving -- and it's quite yummy. Quinoa, Squash, and Pumpkin Seed Salad.
     
  14. Jenny

    Jenny From the Bloc

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    Do you make the harissa? Does anyone have recipes to share?

    I've been using the same simple recipe for 20+ years, but it doesn't have caraway as most versions seem to - interested if anyone has a favourite.
     
  15. Artemis@BC

    Artemis@BC Well-Known Member

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    ^ I have made harissa in the past (from an ancient cookbook, don't have an e-version of the recipe), but I've found a really good and really cheap store-bought brand, so I usually just use that now.
     
  16. Buzz

    Buzz Well-Known Member

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  17. Gypsy

    Gypsy Watching the Leaves Change!

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    A co-worker just made this for our office after being in Jamaica...Yummy!!

    Jamaican Inspired Chicken Pumpkin Vegetable Curry Soup Serves 10

    About 4 Cups Processed Pumpkin:

    To process pumpkin: Trim away skin and guts from a fresh pumpkin and cube into chunks about 1.5 inches square. Spread in one layer in a microwavable steamer and microwave on high for 7 minutes. Pumpkin can also be steamed in a traditional steamer for about 50 min or until tender, or boiled for about 25 minutes until tender (drain well). You can also roast the pumpkin in the oven for 30 - 45 minutes (depending on the size of the pieces) until tender.
    Mash pumpkin by hand with potato masher
    Measure into a 4 cup measuring cup, heap full.​

    2 Cups Chicken Stock or 2 Cups Water + 1T Chicken Bouillon:

    In a blender mix 2 cups chicken stock (or 2 cups of water with 1T chicken bouillon).
    Add the processed pumpkin, filling the blender to the top and liquefy.
    Transfer to a soup pot. Start the mixture simmering on low heat.​

    1/2 Cup Water
    1 tsp. Salt
    1T + 1 tsp. Curry Powder
    3 Large Garlic Cloves (minced)
    1T + 1 tsp. Soy Sauce
    1/3 tsp. Black Pepper
    1 tsp. Celery Salt
    2 tsp. Franks Red Hot Original
    Cayenne Pepper Sauce
    *Adjust seasonings to taste.

    Add ½ cup water to blender, add spices and blend. Add to the soup pot.​

    1 Chicken Breast
    2 T butter
    2 Large Onions (chopped)
    1/4 Cup Flour
    1 Cup Water

    Meanwhile, sauté a chicken breast and 2 large onions in butter. (add more butter if necessary to make gravy) Remove chicken. Add flour and blend well to thicken, then add approximately a cup of water (adding more in small amounts if necessary) to make medium thick gravy. Then cut chicken into small bite size pieces. Add both to the soup pot.​

    3 Large Potatoes (cut into cubes)
    Carrots (cut into cubes)
    Celery (chopped)
    Green Pepper (chopped)

    Add to soup and simmer until vegetables are tender and enjoy!​

    *Optional:
    1/2 Cup Brown Sugar
    1/2 Cup Heavy Cream Or Sour Cream
    With the soup on low heat, add brown sugar and mix. Slowly add cream while stirring to incorporate. If a little too spicy, add more cream to cool it down.


    Shopping List:

    • About 4 Cups Processed Pumpkin (About 4 Lbs. Of Pumpkin)
    • 2 Cups Chicken Stock Or Chicken Bouillon (1 T)
    • Salt (1 tsp. Salt)
    • Curry Powder (1T + 1 tsp.)
    • 3 Large Garlic Cloves (minced)
    • Soy Sauce (1T + 1 tsp.)
    • Franks Red Hot Original Cayenne Pepper Sauce (2 tsp.)
    • Black Pepper (1/3 tsp.)
    • Celery Salt (1 tsp.)
    • 2 Large Onions (chopped)
    • Butter (2 T)
    • 1 Chicken Breast
    • Cup Flour (1/4 cup)
    • 3 Large Potatoes (cubed)
    • Carrots (cubed)
    • Celery (chopped)
    • Green Pepper (chopped)
    Optional:
    • Brown Sugar (1/2 Cup)
    • Heavy Cream Or Sour Cream (1/2 Cup)
     
    Last edited: Mar 16, 2012
  18. emason

    emason Well-Known Member

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    Wow, that sounds good. I think I need to put it on my to make list.
     
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  19. BigB08822

    BigB08822 Well-Known Member

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  20. LilJen

    LilJen Well-Known Member

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    You can make tabbouleh with quinoa (instead of bulgur wheat).
     
  21. Angelskates

    Angelskates Well-Known Member

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    My family is Lebanese-Australian, I think my mum would kill me! ;)
     
  22. BittyBug

    BittyBug Kiteless

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    I have an Indian friend who is a fantastic cook and she makes absolutely perfect basmati rice. Apparently she cooks it just like pasta - boil in lots of salted water and then drain. Who knew?
     
  23. emason

    emason Well-Known Member

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    That's really the way to cook most rice, especially brown rice. I've been doing it like that for 40 years. My aunt, who is the best cook in the family, taught me to do it that way.
     
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  24. Libertango

    Libertango New Member

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    As someone who comes from an Indian family : Rice cooker!!! 1 cup of rice = 2 cups of Water + a pinch of salt. You don't even have to watch it. Good quality basmati rice helps too!

    Boiling and draining is a good option if you don't have a rice cooker, it's how my mum used to do it for me when I was a student and didn't have a rice cooker.
     
  25. Angelskates

    Angelskates Well-Known Member

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    Ok folks, so someone told me today about a vegetarian version of a shepherd's pie. The the middle out of a loaf of bread, fill it will veggies and stock and cover the top with potato. Bake until the potato is golden. That's all I've got. It sounds delicious! Has anyone ever made this, or does anyone have a more specific recipe? I love potato...
     
  26. Rex

    Rex Well-Known Member

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    I have a small Rival rice cooker that I got last Christmas. I will start using it. I have made brown rice in it a couple of times.
     
  27. AnnM

    AnnM Active Member

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    Yep. This is exactly how my mom and all my relatives make rice (we're Indian), except they omit the salt.
     
  28. Artemis@BC

    Artemis@BC Well-Known Member

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    I've never made this, as I'm not a fan of type of dish ... but I'm :confused: about the bread. When we had traditional shepherd's pie when I was growing up, there was no bottom "crust." It was just seasoned ground beef (or lamb, or a combo) with veggies topped with a mashed potato crust. So I'm not sure where the bread would come in.

    Even tho' I'm not usually a fan of "meat replacement products," I have adapted a couple of comfort food recipes using Yves ground round (a soy mock ground beef -- there are other brands out there too). I would think that would be the easiest way to make a vegetarian shepherd's pie.
     
  29. Jenny

    Jenny From the Bloc

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    I'd be inclined to make a nice thick veggie stew, and then top it with the mashed potatoes for shepherd's pie, or if dairy isn't a problem, a pie crust for pot pie.
     
  30. JAF

    JAF Well-Known Member

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    Bitty how long to cook the rice?
    Is this a good method for long grain rice?

    I'm a good cook but rice is hit or miss with me, maybe it's because rice is not served as a course with a meal. Mine is potatoes or pasta, so I don't make it often to make a great fluffy rice.
    Well, that is what I tell myself. ;)