Spun Silver
Well-Known Member
- Messages
- 12,130
All those rosemary and cabbage recipes are now on my list.
Another yummy rosemary recipe that I found recently (in The Gift of Southern Cooking by Scott Peacock/Edna Lewis):
Pumpkin Roasted with Rosemary and Walnuts
Do you cook the squash in the microwave before peeling and cubing?
That sounds amazing - currants are hard for me to find - would dried cranberries or dried blueberries work?Oh, I just noticed this thread. I love collecting recipes. Anyone have any good slow cooker recipe they want to share?
This is one of my favourite recipes.
http://www.canadianliving.com/food/curried_lentil_wild_rice_and_orzo_salad.php
(Reduce prep time by substituting up to 1 tbsp of mild curry paste)
Hmm, what about raisins? If not, I would probably go with cranberries over the blueberries.That sounds amazing - currants are hard for me to find - would dried cranberries or dried blueberries work?
I made this last night, probably not to diet friendly, but it was the best cream tomato soup I've ever had anywhere.
http://thepioneerwoman.com/cooking/sherried_tomato_soup/
The pastry is basic brisée, ie American pie crust pastry, one crust only, made with butter. I presume that everyone has a recipe for this
Speaking of quiche, we're doing more and more egg bakes lately and it's easier than you might think.
That's a frittata.
I use a pre-made crust for quiche. Although I appreciate a home-made pie crust, I'm too lazy and don't find the difference between home-made and store bought so considerable that it really makes a difference.
Update: I did make the warm kale salad, and hubby and I both liked it. However I think next time I will make it with a vinaigrette dressing rather than tahini/tamari. I love tahini, just not so much here (but I put too much tamari in it so that could be why). I used at least twice as much of the dressing as the recipe called for, and also watered it down so it ended up being more like 3x as much -- it needed it.I have had big success at potlucks with pasta salad. I just throw in whatever veggies I have (steamed first since otherwise it is too crunchy, and shooting for a lot of color and variety) and toss with oil and vinegar. You can use whole grain pasta or whatever you like.
Another popular salad is one found in French delis: grated carrots with dill, oil and vinegar dressing, often poppy seeds as well. It can be varied. It was a surprise hit at my last dinner party. Here is one take on it. http://www.davidlebovitz.com/carottes-rapee/
Here is a recipe for warm kale-quinoa salad that resembles one I had cold in a restaurant (minus the avocado) but havent tried to make yet. It was super-healthy and great - as long as you "debone" the kale and tear or chop it into small pieces, people won't even know they are eating it (a good thing, as it is not the most popular vegetable) - but they will like it! ETA: The coconut oil is unnecessary, just use whatever oil you have. I think I am going to make this tonight... WITH the avocado.
http://www.mindbodygreen.com/0-12536/warm-kale-quinoa-salad.html
You're sure there is no flour at all? I've never added baking powder to a flourless recipe.Has anyone else made the three ingredient pancakes? It's one mashed banana, one egg and a pinch of baking powder. It's is nice to have pancakes on the weekend again! I've added walnuts, blueberries, and cinnamon for variations.
Nope - no flour! I make them every Sunday. Some recipes call for one banana and two eggs, but I think the 1 to 1 works better. Since I'm making them for 2 people I use two eggs and 2 bananas. One thing is these need to be smaller silver dollar sized, for some reason they flip more easily.You're sure there is no flour at all? I've never added baking powder to a flourless recipe.
Has anyone else made the three ingredient pancakes? It's one mashed banana, one egg and a pinch of baking powder. It's is nice to have pancakes on the weekend again! I've added walnuts, blueberries, and cinnamon for variations.
I've done with and without baking powder- it doesn't change the flavor but gives them a little more height.I've made these, but never with baking powder. I do sometimes add a little bit of almond flour, and I always add cinnamon.
I've done with and without baking powder- it doesn't change the flavor but gives them a little more height.
Technically no. A frittata is traditionally cooked at least part way on the stove top, usually in a cast iron pan, then put under the broiler to finish.
I have had big success at potlucks with pasta salad. I just throw in whatever veggies I have (steamed first since otherwise it is too crunchy, and shooting for a lot of color and variety) and toss with oil and vinegar. You can use whole grain pasta or whatever you like.
@clairecloutier, I can't access the Boston Globe's website. Would you be willing to copy and paste the recipe?