FSU Chefs Unite (Recipes Thread Part II)

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

  1. BittyBug

    BittyBug Kiteless

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    Brian - I made a great impromptu pasta salad last week that you might enjoy. I used farfalle (bow tie pasta) - cook as you normally would. Then I cut up asparagus spears into 1+ inch pieces and briefly blanched them so that they were still al dente (prep and drop in salted boiling water - boil for about 2 minutes and drop into ice water bath to stop cooking). For a sauce to pull it all together I made a basil walnut pesto - about 2 cups of walnuts, 4 cups of basil leaves, salt, pepper and extra virgin olive oil that I infused with a few garlic cloves (amount of oil TBD based on how much you need to make a good paste) - whirl in food processor, add to pasta and asparagus, and serve at room temperature. You could also add chopped hard boiled egg if you like or grated cheese, but I made mine without cheese and didn't miss it.

    You could also try kale chips - very easy to make, tasty and very good for you.

    If you try those and like them, you could try making them just a little less crisp, then slicing them up and tossing them with a tahini dressing and some nuts.
     
  2. Marge_Simpson

    Marge_Simpson Well-Known Member

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    kale chips?! But they sound healthy. I want to make unhealthy, sweet, fattening things. Like these magic bars, which are delicious and impossible to ruin:

    1 stick butter, melted
    1 1/2 cups graham cracker crumbs (I bet chocolate cookie crumbs would work, too)
    1 cup chopped nuts (any kind)
    1 cup chips (chocolate, peanut butter, whatever you like)
    1 1/2 cups sweetened coconut flakes
    1 15 oz can sweetened condensed milk

    Preheat oven to 350. Pour the melted butter into a 9X13 pan. Sprinkle the crumbs on top, then the nuts, then the chips, then the coconut. Pour the milk over the top , then bake for 25-30 minutes till the top is lightly browned. Cool and cut into squares. Take into work to keep from devouring the whole pan by yourself.
     
  3. jl22aries

    jl22aries Active Member

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    Went to the farm stand and picked up some produce which inspired the following recipes (which, is a rough guestimate of what I made, as I tend to wing it for my savoury dishes)

    Garlic Scapes Pesto -

    1/2 C garlic scapes
    1 C basil
    1/2 C parmesan
    1/4 C toasted pine nutes
    1/3 C o.o
    salt and fresh ground pepper to taste

    Everything was chopped roughly and thrown into the food processor.

    If you like food that packs a punch, you should try this. It's SO good. I tossed it with some fingerling potatoes while they were still warm. It's delish right away and I think even better when chilled. I also used the pesto to make a rice and baby shrimp salad.

    Watermelon, Mint and Feta salad -

    a couple cups of watermelon, handfuls of fresh mint (I used a combo of spearmint, pineapple mint and chocolate mint from my patio) and local goats milk feta. Toss with a little bit of black pepper.

    YUM.

    P.S. I love kale chips
     
    Last edited: Jul 9, 2012
  4. Zemgirl

    Zemgirl Well-Known Member

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    Like Artemis@BC, I don't consider fish part of a vegetarian diet. Fish are animals, too ;) But hey, you can always be a pescatarian if that works better for you.

    I actually do make a lot of soups, year round (that's what air-conditioning is for!), as well as pastas, salads and stir fries, all of which can have lots of veggie variations. I think the key is not to try and replace the meat but to find vegetarian foods that you like; for instance, while I do use mushrooms a lot, it's usually for things like mushroom-barley soup, pasta with mushrooms and spinach, or in a veggie stir fry - not to make burgers. But basically, get used to incorporating protein into your dishes rather than looking at where the meat would have been on your plate.

    I understand you prefer beans in moderation, but do you eat lentils? They can work well in soups and also make them a lot more filling, or you could try making mujaddara.

    I'm sorry not to be more specific but I am basically incapable of following recipes and tend to make stuff up as a I go along.
     
  5. Jenny

    Jenny From the Bloc

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    For vegans, vegetarians and those who want to eat less meat, I highly recommend getting to know Mark Bittman. His approach is to move away from meat and dairy and focus more on veggies and grains, and his recipes are always flexible and include easy adaptations to suit your diet and tastes. In addition to his regular New York Times columns, I love love love his Food Matters cookbook. Recipes are straightforward and easy to follow, yet interesting and very tasty. :)

    Also, since we're talking quinoa and beans, for the millionth time, my favourite (and also vegan) recipe for Santa Fe Quinoa Salad that I have shared with many others - whatever you do, don't substitute the pickled onions!
     
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  6. Jenny

    Jenny From the Bloc

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    Just saw this - haven't tried it, but could be a good one: Quinoa Veggie Burger.

    The link doesn't have the recipe, but when I hit the "print" button it came up.
     
  7. Artemis@BC

    Artemis@BC Well-Known Member

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    One of my favourite quinoa recipies:

    Quinoa Cakes with Lemon Yogurt Sauce

    1-1/2 cups quinoa
    1-1/2 cups vegetable broth
    1/2 cup olive oil
    1/2 onion, chopped 1-1/2 tsp baking powder
    3 cloves garlic , minced
    1/2 tsp salt 1/2
    1/4 tsp pepper 1/4
    3 eggs
    3 cups trimmed fresh spinach
    1/4 cup grated parmesan
    2 tbsp all-purpose flour
    1/4 tsp grated lemon rind
    1 tbsp toasted sesame seeds

    Lemon Yogurt Sauce:
    1-1/2 cups Balkan-style plain yogurt
    1/3 cup thinly sliced green onions
    1 tbsp lemon juice
    1 pinch salt, 1 pinch pepper

    In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool completely in sieve.

    Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.

    In large bowl, whisk together eggs, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. (May crumble.) Refrigerate for 1 hour.

    In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

    My note: I found the mixture far too runny to "form into cakes," but it works really well as pancake-type batter. Much less labour-intensive that way too, no refrigeration or waiting needed, just drop by spoonfuls into the pan. Absolutely delish.

    From Canadian Living magazine.
     
  8. immoimeme

    immoimeme my posts r modded

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    Danish Cucumbers
    have made my summer
    bearable

    4 cucumbers sliced paper-thin
    +
    2 teaspoons salt
    mix in large bowl, let set out on counter 1 hr.
    after 1 hr, sqeeeeeeze out all the liquid you can.

    now mix up 1/2 cup white vinegar, 1/4 cup white sugar, 2 tablespoons fresh dill, chopped, and 1/4 teaspoon white pepper. Pour over cucumbers, put in frig, chill for at least 3 hours.

    Last forever, if you can resist eating them, which you can't!!!
     
  9. skatesindreams

    skatesindreams Well-Known Member

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    ^^^
    Ahh...a Scandinavian favorite, anytime!
     
  10. Jenny

    Jenny From the Bloc

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    mmm that does sound good - they do eat well in Denmark! I might try it with a fraction of the sugar though, and use a natural sugar rather than white. I stopped eating sugar years ago, and find most quantities in recipes make things way too sweet for me.

    Here are my favourite cucumbers - peel and slice thin along with a handful of thinly sliced spring onions and some slivered fresh mint (or dried in a pinch). Season with a bit of salt, white pepper, wine vinegar and olive oil. We serve this as a side with spicy foods, especially Moroccan dishes.
     
  11. Lilith11

    Lilith11 New Member

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    First time making a green tea opera cake; I've gotten really good reviews from my tasters so yay! :D
     
  12. Simone411

    Simone411 aka IceSkate98

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    Baked Kibbie (Syrian/Lebanese dish)

    This recipe was given to my mom and dad from the owner of Aboods Restaurant in Jacksonville, Fl. many, many years ago. I'm not even sure if that restaurant still exists.

    Meat mixture:

    3/4 lb. beef (ground)
    3/4 lb. lamb.
    1/2 small onion, chopped
    1/2 small bell pepper, chopped
    1/2 t. salt
    1/2 t. each cinnamon, and allspice (the owner leaves this out and adds 1t. of sweet Basil instead)
    Add pepper to taste.

    Filling:
    Saute 1 1/2 large chopped onion in a small amount of oil or shortening.
    Add 1/2 cups of pecans chopped fine.
    Season with salt and pepper.

    Spread meat mixture 1/2 inch thick on the bottom of an 8X10 cake pan.

    Spread generous portion of filling over it. Put another 1/2 inch thickness of meat mixture on top of filling and press down to smooth.

    Cut squares through meat in small portions. Top with flaked butter.

    Bake at 400 degrees for 45 minutes. Makes about 12 portions.
    ------------------------------

    My dad used to make Fried Kibbie. I know some of the ingredients, but I'm not exactly sure about how much cracked wheat to use. I'll have to find out. I believe my stepmom knows how to make it. This was one of our favorite Syrian dishes.
     
  13. Jenny

    Jenny From the Bloc

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    Mmmm I'm not eating meat much these days, but I do lurrves me some Syrian food! Do you serve these right out of the pan, or onto a plate, perhaps skewered with toothpicks if small enough? Sound like an interesting passed appetizer ... do you do a sauce of any kind with it?
     
  14. Simone411

    Simone411 aka IceSkate98

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    We usually just cut it into squares while in the pan. That sounds like a good idea, too - cutting it small enough to skewer with toothpicks. I don't know of any sauce that's used to go with Kibbie. It's not a bad idea, though. You could always experiment with something like a spicy sauce using tomatoes.

    Some people also add mint as an ingredient to both the baked and fried kibbie. I guess it depends on whether or not you like mint.
     
    Last edited: Jul 12, 2012
  15. Jenny

    Jenny From the Bloc

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    That was my first thought too, and then I wondered about a yogurty mint sauce instead. I've copied the recipe for my party file, and will try both :)

    Thanks for sharing!
     
  16. Simone411

    Simone411 aka IceSkate98

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    You're so welcome. :)
     
  17. jl22aries

    jl22aries Active Member

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    I am SO going to make this! Wish it wasn't so challenging sourcing ground lamb meat in my area.
     
  18. Simone411

    Simone411 aka IceSkate98

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    I'm so glad you're going to try it. Kibbie is one of my most favorite Syrian dishes. :)

    Two of my favorite recipes during the holidays - these were my mom's recipes. She kept several hand-written recipes in an old lunch box. The lunch box was misplaced after my mom passed away in 1987. With my dad's help, we finally found it in his storage room about 5 years ago.

    I had shared several of the recipes at an old message board that no one posts at anymore. :lol: I'll share more after I go through all the recipes.

    Shrimp Sauce Pequante'

    2 lbs. shrimp
    1 can of tomato paste
    2 cans of water (use the can to add water)
    Salt & Pepper to taste
    1 tbs. Louisiana Hot Sauce
    1 tbs. sugar
    1 onion, chopped
    1 clove garlic (or add to taste), chopped

    Saute' onions and garlic in butter. Add water and other ingredients. Add shrimp last. Simmer 45 minutes, and serve over rice.


    Colorado Salad

    1 pkg. Philadelphia Cream Cheese
    1 pkg. lime jello
    1/2 pt. whipped cream
    1 can of drained fruit cocktail
    1 cup of chopped pecans
    1 pkg. minature marshmallows

    Cut cream cheese into small pieces and add jello. Dissolve with one cup of hot water. Stir until blended, adding water a little bit at a time. Chill until firm. Add fruit cocktail, nuts, marshmallows, and whipped cream in another bowl along with 2 or 3 tsp. of sugar. Fold into jello and cream cheese mixture. Pour into bowl and refrigerate.
     
  19. jl

    jl Well-Known Member

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    Also for those who are interested in eating less meat, I wholeheartedly recommend recipes from Yotam Ottolenghi, a contributing chef to the Guardian newspaper. A lot of his recipes can be found at http://www.guardian.co.uk/lifeandstyle/series/yotam-ottolenghi-recipes .

    I have had leek fritters, seared Brussels sprouts with marinated tofu (I couldn't even believe that I'd like Brussels sprouts ever but that proved me wrong!), new potato salad with pesto, grilled eggplant with greek yogurt and pomegranate seeds, and other items that are just perfect in the summer given the prevalence of fresh items. He takes his Mediterranean background but fuses them quite flawlessly with techniques around the world, making some food that's to die for.

    I also futzed around making baba ganoush for the first time and decided to use heirloom eggplants as I did find they weren't quite as tart/bitter as the standard. Purely amazing in this weather - cold dip with flatbread. Mmm...
     
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  20. Cherub721

    Cherub721 YEAH!

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    I didn't used to like them either. I first got a taste for them by just taking roasting them in the oven with some ranch powder and olive oil, and now I love them.

    My two favorite Brussels sprouts recipes are Maple-Roasted Brussels Sprouts With Toasted Hazelnuts and Roast Veggie Candy (unfortunately you have to scroll down a little in both cases to see the recipe - sorry). I usually don't like to mix savory with sweet but it works for me with Brussels sprouts.

    Speaking of tofu, does anyone have any tasty recipes that don't involve tons of salt/tamari/soy sauce? Tofu is low in sodium, but eating it is sort of besides the point if you have to add it to make it palatable!
     
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  21. barbk

    barbk Well-Known Member

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    Here ya go, Cherub ...not quite the season, but I've had this and it is delicious. No soy sauce to be found:
    http://www.food.com/recipe/pumpkin-pie-made-with-tofu-no-milk-or-eggs-78098

    My go-to dish this hot summer has been a quick cucumber, mint & yogurt dish. Yummy and refreshing on its own, delicious on grilled chicken or lamb, and amenable to kicking it up a notch with other spices if you like. And, super easy:
    Peel one ordinary cucumber.
    Grate the peeled cucumber using the largest holes on your grater. Don't worry about the seeds.
    With your hands, or a potato masher, or in a colander, squeeze out the cucumber to get rid of some of the moisture. Toss with 1/4 t. of salt. (No need to go extreme on the squeezing -- just get out what comes out easily.)
    Add plain greek yogurt - a smal cupful is fine. Finely chop up some mint leaves -- I probably use 20 leaves or so. Mix into the cucumber yogurt mix.
    Add lots of ground pepper, and a smidgen of cayenne pepper to your taste. Add more salt if you like.
     
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  22. Jenny

    Jenny From the Bloc

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    If you like that, you'll love Watergate Salad, which I heard about from fellow FSUer Cyn, and is now a staple of my Super Bowl menu.

    Wonder why it's called Colorado Salad??

    Love him! I've had those leek fritters too! His book Plenty, which includes many of the recipes in the Guardian archive, is worth it for the gorgeous pictures to inspire. He also has another book coming out this fall, which awaits patiently in my basket :)

    And speaking of brussels sprouts, here's another showstopper recipe that can (and has at my last BBQ!) convert non-believers: Brussels Sprouts Salad from Saveur.
     
  23. Artemis@BC

    Artemis@BC Well-Known Member

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    This is one of my favourite tofu-for-tofu-haters recipes, and esp. good for hot weather when no one wants to cook. It does have a bit of tamari in it, but it's the nutritional yeast flakes that give it the real "salty" taste without any added sodium.

    Sunseed Spread

    1 lb soft tofu
    1/3 - 1/2 cup leeks, chopped
    2 cups sunflower seeds
    water*
    1/2 fresh ground black pepper
    1/2 cup nutritional yeast flakes
    2 Tbsp tamari soy sauce

    Blend in a blender or food processor, adding 1 ingredient at a time in the order listed. Use only enough water needed to aid blending and achieve desired consistency (I find I don't need any water at all when I use soft tofu). Yields about 3 1/2 cups.

    I love this on melba toast, topped with thin slices of English cucumber. Also good on rye toast.

    I'm guessing it would be okay to substitute green onions for the leeks, using slightly less, but I've never tried it that way.

    Lasts about 2 weeks in the fridge. Freezes ok.
     
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  24. jl

    jl Well-Known Member

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    Re: Tofu, there are some classic non-soy sauce dishes involving all kinds. Basically, it acts as a sponge for flavor.

    With tofu puffs, you cut them in half and throw them into a boiling soup made from broth, vegetables and various Chinese ingredients (dried dates/goji/seafood, etc) right at the end for a minute or two. Serve with noodles. Also works well with firm tofu; soft I don't recommend.

    With firm and medium-firm tofu, a simple stirfry with your pick of broccoli, green beans, gai lan, sui choy, tong choy, and carrots works. Use some garlic or ginger, a little salt, cooking wine and a bit of corn starch to thicken the sauce. The flavor is heightened with stir-fried scallops (you don't want a sear in this case).

    Another fancier one is to take raw shrimp, peel, dice, combine with scallions/golden leek and a touch of ginger + a little soy, sugar and cooking wine, mix and add a small amount of corn starch (very little; else you will end up with something really floury), combine and then shape on spoons, put on top of firm/semi-firm tofu cubes, put water in the pan, steam the shrimp on top and let the steam evaporate out, and then have the bottom get pan-fried a bit. Really good with some vegetables or black bean sauce or whatever else you so desire.

    Soft tofu, you may as well break down for dessert. Take ripe fruit (I recommend lychees or mango), de-seed and de-skin, cut into whatever sized pieces you want, throw the juice and fruit with soft tofu, let chill for a second in the fridge if it's not cold enough, and eat. A good alternative to sorbet or ice cream. If it's not sweet enough, add a touch of syrup.
     
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  25. jl22aries

    jl22aries Active Member

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    I just made this slaw:

    3 C choice of cabbage (I used a combination of green, purple, and savoy)
    1 C fennel, including fronds
    1/2 C celery (organic)
    1/2 C cilantro
    1/2 C mint (I used a combination of peppermint and pineapple mint)
    1/2 C feta (I used goats milk)
    1/2 C almonds (organic raw)
    1/2 C cranberries (organic)
    1/2 avocado

    Chopped the vegetables in really thin slices, roughly chopped the nuts, and crumbled in feta.

    The dressing was some leftover caesar inspired dressing I had made:

    2 anchovies mushed
    1-2 garlic cloves grated
    zest one lemon
    juice of lemon
    1/2 C heilman's mayo
    drizzle of olive oil until the consistency looked pourable
    1-2 tb whole dijon mustard
    a few dashes of worcestershire
    s+p to taste
    pinch of sugar to taste

    Really the proportions are to taste. I put everything in a jam jar and shake the hell out of it.
     
  26. barbk

    barbk Well-Known Member

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    Ummmm...I've lived in Colorado for 27 years, and I've never seen that Colorado salad here. It DOES look similar to things I've seen at potlucks in Iowa. And it seems right up Utah's alley. Colorado? Not so much.

    My food effort of the day...emptied out the pantry, cleaned it out, tossed some stuff that had expired :eek:, got it all organized, figured out what I'm short on, and set up the start of the "keep an eye out for a good price on X" list. Whew.
     
  27. RobbieB

    RobbieB New Member

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    My mom used to make the Colorado salad at for holidays. We never called it that though. I think she just called it a jello salad.

    ---
    R. Bryant
    Burlington Bus
     
  28. Rex

    Rex Well-Known Member

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    Three things that Belgium has produced that drive me mad with pleasure, frites, Kevin Van Der Perren and this.

    I bought some by mistake from the CVS, thinking it was their house brand of peanut butter. But it's not - it's much better. Not just sweeter, but lower in carbs and calories than peanut butter. It has changed my life.
     
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  29. barbk

    barbk Well-Known Member

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    Rex --

    Have you ever tried Justin's Maple Almond Nut Butter? (Available in jars and individual squeeze packs) -- tasty, and only 8g of carbs in a 2 tablespoon serving, vs. 16 g. of carbs in 2T of the Biscoff spread.

    My favorite marketing pitch is Justin's blurb on the side of the Maple Almond jar: "People always ask me, what's your favorite flavor? And I think they expect me to give some P.C. answer that I love them all the same, but I don't because that would be stupid. Nuts can't read, so whose feelings am I going to hurt? You're holding what I consider to be the most perfect tasting nut butter on the planet, and I'm not afraid to say it." :cool:
     
  30. BigB08822

    BigB08822 Well-Known Member

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    I'm sorry but you should never serve anything with jello in it to anyone you actually like. That is just cruel. This is not 1965!