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!
LOL@Jenny! I have to check that blender thing out.
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.
Anybody in the market for a KitchenAid mixer? I've never seen it cheaper!!
*For some reason, the website didn't give me free shipping, but a quick call to Kohls customer service fixed that. By the way, this sale ends at 4pm eastern.
Last edited by gerb; 03-08-2012 at 05:46 PM.
"My sources are unreliable, but their information is facinating!" Woody Paige
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?
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.
I'm in need of a quinoa salad recipe recommendation, vegetarian please!
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.
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.
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.
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.
^ 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.
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)
Green Pepper (chopped)
Add to soup and simmer until vegetables are tender and enjoy!
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.
- 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)
- Brown Sugar (1/2 Cup)
- Heavy Cream Or Sour Cream (1/2 Cup)
Last edited by Gypsy; 03-16-2012 at 05:11 PM.
Peace & Love, Gypsy
Even a man who is pure in heart and says his prayers by night, may become a wolf when the wolfbane blooms and the autumn moon is bright.
Wow, that sounds good. I think I need to put it on my to make list.
I made this the other night and it was delicious! I roasted some frozen chicken tenders (not breaded) in the oven and threw them in along with some sauteed bell peppers. Very easy to make.
Creamy garlic pasta:
"Michelle would never be caught with sausage grease staining her Vera Wang." - rfisher