Home » Discussion Forums » Playing With Your Food » Recipes and comments, October - December 2008, archived
| Re: Recipe Thread [message #1327 is a reply to message #1321 ] |
Thu, 16 October 2008 04:48  |
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 AJLR
Messages: 2565
Registered: September 2008
Location: England, UK |
Senior Member
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That looks like a lovely mixture, NotLonely. I'm definitely going to try that this weekend. Thank you.
Btw, is '1 orange peel' a piece of orange peel, or the peel from a whole orange?
[Updated on: Thu, 16 October 2008 04:50]
"Never let a computer know you're in a hurry."
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| Re: Recipe Thread [message #1380 is a reply to message #9226 ] |
Thu, 16 October 2008 14:22  |
Cynthiadalton
Messages: 2
Registered: October 2008
Location: Bonney Lake, WA |
Junior Member |
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Gluten-Free Cinnamon Buns
Taken fromThe Gluten-Free Gourmet Bakes Bread by Bette Hagman
For 12 buns
Topping:
1/4 cup butter
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup chopped pecans(optional)
Melt butter and divide into bottom of muffin tins. Mix together sugar and cinnamon. Divide evenly into muffin tins and add nuts if using.
Dry ingredients:
2 cups featherlight rice flour mix(see below)
1 1/4 teaspoons Xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon egg replacer
1/3 cup sugar
3 tablespoons almond meal
2 1/4 teaspoons (1 pkg) dry yeast.
Wet ingredients:
2 teaspoons potato buds
1 cup warm water
1/3 cup melted butter
1/2 teaspoon vinegar
2 teaspoons honey
3 eggs
Blend together dry ingredients in mixer. Blend potato buds with water; add to dry ingredients with butter, vinegar and honey and blend. Add eggs and beat on high for 2 1/2 minutes.
Divide dough into prepared muffin tins. Let rise 20-25 min. until almost doubled in bulk. Bake at 375 degree (F) oven for 20 min. Turn out of pans while still warm. Serve warm or cold.
Featherlight Rice flour mix:(makes 9 cups)
3 cups rice flour
3 cups tapioca flour
3 cups cornstarch
3 tablespoons potato flour
mix together thoroughly and store in airtight container.
Notes:
Gluten-free baking is not cheap. Most of these ingredients can be found at a health food store, but you may have to look on-line for some.
This dough will be very soft. Spoon it into the muffin cups. I don't know of any recipes that the dough can actually be rolled out like traditional cinnamon rolls but at least these taste similar.
Cynthia Dalton
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| Re: Recipe Thread [message #1390 is a reply to message #1383 ] |
Thu, 16 October 2008 15:59 |
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| Quote: |
My most common recipe is "Tessa Surprise."
Where I am as surprised as anyone else
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When we were growing up my dad would cook dinner once or twice a week, and he always made a variation of Dad's Surprise and it was up to us kids to assign it a number such as #4,768. Generally it was a casserole type dish...
"The center of every man's existence is a dream. Death, disease, insanity, are merely material accidents, like a toothache or a twisted ankle. That these brutal forces always besiege and often capture the citadel does not prove that they are the citadel."
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| Re: Recipe Thread [message #1635 is a reply to message #9226 ] |
Sat, 18 October 2008 22:46 |
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Melissa Mead
Messages: 990
Registered: October 2008
Location: Albany, NY, USA |
Senior Member |
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I admit, I'm a lousy cook, and I don't follow recipes very well. This is my only successful recipe, but it sells out every year at my job's chili sale for charity, so I thought I'd post it.
Missy’s Rainbow Chili
Ingredients: !/2 lb. Ground beef
1/2 pkg each frozen chopped onions +peppers
Canned beans (red+white kidney, pink, black, pinto, Great Northern, small red+white, Black-eyed peas+any others you like. (NOT pigeon peas, though.)
Spaghetti sauce (some kind of meat/garlic/onion flavor), spices(garlic, onion+chili powders, cumin, paprika, black pepper+dill.)
WARNING:This is not a formal recipe. Ingredients + measurements are subject to change without notice.)
Directions: Fry+drain beef. Boil+drain veggies. Put about 1/2 to 2/3 of them in a crock pot,+the rest in a big bowl. (Or adjust the measurements to make just a pot full-I always have a use for the extra.) Begin heating the pot as soon as the bottom’s covered. Start dumping in beans. Use at least 1 can of each kind. Stop an inch or 2 from the rim. Stir. Add sauce, leaving enough room to stir. Stir again. Dust onion, garlic + chili powders+ cumin over the whole surface,+the rest over half. Stir again. Taste with a clean spoon. Add more of spices to taste. (I use a LOT of cumin.) Between additions-you guessed it!-stir some more. When you’ve got it how you like it, stop, heat it up, and enjoy!
It freezes well + gets even better reheated.
Member of Carpe Libris: http://carpelibris.wordpress.com/
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| Re: Recipe Thread [message #1637 is a reply to message #1393 ] |
Sat, 18 October 2008 23:02 |
Chelz_catlover
Messages: 1
Registered: October 2008 |
Junior Member |
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Heyy everyone great recipies... I'm Chelz, holmes44 (a.k.a Bonnie`s daughter) I have a GREAT one it`s called chocolate chip spice bars!
1 cup shortening
1 cup white sugar
1/2 cup brown sugar (firmly packed)
2 eggs
1 teaspoon vanilla
2 cups white flour
1/2 teaspoon backing soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon
1 teaspoon salt
preheat oven at 350/180 degrease. hand mix all ingredients well, then place into a bread pan, spread evenly. Then sprinkle chocolate chips on top. place the bread pan in the oven for 25 min NO MORE OR IT WILL COME OUT HARD AS CONCRETE. it will come out looking half cooked but will harden as it cools, only cut when completely cool.
it's a great recipe please try it.
thanks.
Chelz
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| Re: Recipe Thread [message #1662 is a reply to message #9226 ] |
Sun, 19 October 2008 16:00 |
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Susan from Athens
Messages: 817
Registered: October 2008
Location: Athens, Greece |
Senior Member |
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I thought it would be nice to post something light to this thread. Something not so sticky.
Jewels and small coins
A stir fry for two people as an accompaniment to grilled chicken or salmon. I christened it because the vegetables are jewel bright and the multitude of seeds look like small coins.
1 long seedless cucumber, peeled and cut into 3cm segments, each of these quartered
1 red pepper, de-seeded, cut into thickish short strips
2 tbs vegetable oil for stir frying (I use olive, but peanut is better)
2 cloves garlic crushed
2 tbs grated ginger
1 tbs sesame seeds
1 tbs flax seed
½ cup dry white wine
2 tbs soy sauce
a few drops sesame oil
Mix the wine with the soy sauce and half the ginger in a small bowl and set aside.
Heat a wok (or a cast iron frying pan), and once hot, add the oil, swirl around and stir fry the cucumber and pepper until the cucumber just begins to change colour, but no more. Add the garlic and the other half of the ginger and stir to distribute evenly, until the scent rises aromatically, then the seeds and stir until they start to pop. Pour the wine mixture over, cook for another two minutes. Remove from heat, dot with drops of sesame oil and serve with grilled chicken or salmon.
“I have always imagined heaven to be a kind of library.” –Jorge Luis Borges
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| Re: Recipe Thread [message #1664 is a reply to message #1383 ] |
Sun, 19 October 2008 16:13 |
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Mrs Redboots
Messages: 943
Registered: October 2008
Location: London, UK |
Senior Member |
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| NotLonely wrote on Thu, 16 October 2008 19:37 |
My most common recipe is "Tessa Surprise."
Where I am as surprised as anyone else 
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In my family, this is known as an Interesting Dish of My Own Invention.
Which is what we had for supper tonight, as I found I had chicken breast fillets, rather than whole chicken breasts:
Chicken with Leek and Mushroom Serves 2
1/2 pack chicken breast fillets (200 g)
1 large leek
1/2 pack mushrooms
1/2 tbs olive oil
About 150 ml milk (? 5 fl oz)
A little water
1/2 tbs cornflour (cornstarch, if you are American)
1/2 tbs reduced-fat creme fraiche.
Seasoning to taste (I used salt, pepper, dried shallots, herbes de provence and a splash of Worcestershire sauce)
Cut chicken and leeks into bite-sized chunks and mushrooms into slices. I think the dish would have been nicest if I'd par-boiled or steamed the leeks first, so do that. Meanwhile mix milk, cream, cornflour and seasoning very thoroughly.
Put olive oil into a wok and stir-fry the chicken for a few minutes. Add the vegetables, and when it starts looking a bit dry, add a sploosh of water. Then reduce the heat, add the milk mixture, and stir until it all thickens up nicely. Continue to cook, stirring all the time, for about five minutes, adding more water as necessary.
This got served with a mixture of quinoa and rice, as I didn't have quite enough quinoa, and the bulghur wheat was past its sell-by date and smelt nasty. And brussels sprouts.
Mrs Redboots
I love my computer because my friends live in it!
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| Re: Recipe Thread [message #1670 is a reply to message #9226 ] |
Sun, 19 October 2008 16:32 |
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We seem to have gone from sweets to savories.... I've got one that's inbetween, though it's a bit vague. It's a dish my boyfriend makes, and one of my favorites.
First you take some carrots (peeled or not as you prefer, but washed at least), and cut them into coins as thin as you can (1/8th to 1/4 inch is about right).
In a pan over medium-low heat, melt some butter (how much depends on how many carrots. For 5, we generally use about a tablespoon), then toss in a handful of brown sugar and a pinch of salt. Basically, you're making a caramel. Add in a bunch of black pepper (sometimes we add some cayenne too).
When it's all melted together add in the carrots and a bit of water (to loosen the sauce so that it'll cover the carrots). Cook until the carrots are done.
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| Re: Recipe Thread [message #2102 is a reply to message #1393 ] |
Fri, 24 October 2008 13:37 |
NotLonely
Messages: 164
Registered: October 2008
Location: SA |
Senior Member |
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[quote title=shalea wrote on Thu, 16 October 2008 23:25
So is the patented Kill-Or-Cure cold remedy posted as well? If not, could it be?  I love my nephews dearly (3 and 7 years old), but they are Plague Rats and things which leave them sniffling tend to make nearby grown-ups very ill indeed (and much in need of cold rememdies!).[/quote]
Kill-or-Cure* Cold Remedy˜
2 cm cinnamon stick
a few peppercorns
2 cm fresh ginger, grated
Add to a litre cold water. Bring to boil and simmer for 5 minutes.
Add:
1 tsp dried or 1 sprig fresh (each) thyme, sage and marjorum or origanum
1 tsp fenugreek seeds
Stand for 5 more minutes.
Strain ½ cup at a time and dilute (half and half – it can be strong) with hot water. Drink as hot as you can bear with brandy, honey, orange zest and lemon juice to taste. My man drinks an aspirin first.
Take litres of water to bed, dressed warmly, and get under the blankets.
Drink a few cups of remedy throughout the day, reheating only as much as you’ll drink at a time.
Spell for Banishing Colds
1 chicken
4 carrots, quartered
2 onions, quartered
2 sticks celery, cut in chunks
4 cloves garlic, chopped
1 bunch parsley, chopped
Put in large pot. Cover with cold water. Bring to boil. Cook till dead.
Drink the liquid throughout the day, reheating only as much as you need at a time.
Eat the solids when you feel up to it.
Patented* Yuckkk! Sinus Remedy
½ tsp dried thyme
½ tsp dried sage
2 tsp Epsom salts
1 5ml syringe, without needle
Plenty of tissues
Steep in 1 cup boiling water. Allow to cool. Strain very carefully.
WHEN IT'S COLD, draw a little at a time into syringe. Use to flush out sinuses.
* not really, but it sounds good
˜ as with any natural remedy, do not use if you’re concerned about side-effects or possible interactions with medications. Check with your doctor.
Life always, always finds a way.
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| Re: Recipe Thread [message #2103 is a reply to message #1747 ] |
Fri, 24 October 2008 13:40 |
NotLonely
Messages: 164
Registered: October 2008
Location: SA |
Senior Member |
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| Susan from Athens wrote on Tue, 21 October 2008 00:25 |
Our next door neighbours always made their own, along with candied grapefruit peel. They put all the orange and grapefruit peels left form juicing in the freezer and when they had a big enough batch candied it, dried it and offered some to us. Most yummy.
I think I'll try the chai first with zest cut in strips using the vegetable peeler and proceed in experimental fashion. Thanks, NotLonely!
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Ooooooh sounds good!
Life always, always finds a way.
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| Re: Recipe Thread [message #2161 is a reply to message #9226 ] |
Sat, 25 October 2008 12:31 |
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Well, I've been having a congested icky throat for a few days, and this is what finally kicked it apart for me (it tastes nasty beyond belief, but works)
about a tablespoon of salt
a dose of plain yellow Listerine (or similar other brand)
Water as hot as you can stand it
Mix everything together and gargle until the glass is empty. You don't want to swallow, believe me!
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| Re: Recipe Thread [message #2226 is a reply to message #2212 ] |
Sat, 25 October 2008 20:26 |
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| Susan from Athens wrote on Sat, 25 October 2008 18:47 |
| Melissa Mead wrote on Sun, 26 October 2008 01:04 |
Well, that's done it.
I almost never eat honey, but between reading Chalice and reading this thread I had to go get some.
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And Melissa with a name like yours! The thing is to find the honey for you, as you are right now. I think I have six different honeys in my cupboard (I'm spoiled and a pack rat) and I always have a run on one specific variety. I figure my body is aware of what it requires in the trace element and metal ion way and finds them this way. Try a bunch and find out what you like. Honey comes in so many flavours from ultra sweet to quite bitter tasting, from light and flowery to almost tannic.
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I love honey. My favorite for day-to-day uses is usually a fruit-flower honey (rasberry or orange blossom, particularly), but for when I want something special I have a jug of caramelized honey. It's AMAZING stuff! It's somewhere between normal honey, molasses, and caramels. Just an amazing complexity of flavor.
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| Re: Recipe Thread [message #2367 is a reply to message #2212 ] |
Sun, 26 October 2008 19:09 |
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Loramir
Messages: 15
Registered: October 2008
Location: South Carolina, USA |
Junior Member |
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| Susan from Athens wrote on Sat, 25 October 2008 18:47 |
The thing is to find the honey for you, as you are right now. I think I have six different honeys in my cupboard (I'm spoiled and a pack rat) and I always have a run on one specific variety. I figure my body is aware of what it requires in the trace element and metal ion way and finds them this way. Try a bunch and find out what you like. Honey comes in so many flavours from ultra sweet to quite bitter tasting, from light and flowery to almost tannic.
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Where exactly does one get six different honeys? Perhaps you have more options in Greece? I live in a small decidedly un-gourmet Southern town, where Bi-Lo is the nicest supermarket, and they only have...just honey, I guess? I think some of it is clover honey, and some of it is all-natural/raw honey, which is what we usually get, but other than that they don't do variety. I suppose maybe upscale grocery stores like EarthFare and Fresh Market might have more variety. Perhaps I'll check when I'm in Columbia next.
Also, how do you prefer to eat honey? On bread? In recipes? In tea? Plain? Just wondering. I like honey but am never really sure how to eat it besides on bread, occasionally accompanied by cheese. Chalice made me want to eat lots of honey, but our boring honey seemed very dull compared to Mirasol's special honeys.
Loramir
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| Re: Recipe Thread [message #2373 is a reply to message #2367 ] |
Sun, 26 October 2008 19:20 |
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I know the farmer's market around here has someone selling a bunch of different types of honey, differentiated primarily by what sort of plant they come from. You can also find it differentiated by how refined it is (I remember seeing a white honey from hawaii that always intrigued me, but I never actually got...)
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| Re: Recipe Thread [message #2376 is a reply to message #2367 ] |
Sun, 26 October 2008 19:26 |
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Susan from Athens
Messages: 817
Registered: October 2008
Location: Athens, Greece |
Senior Member |
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| Loramir wrote on Mon, 27 October 2008 01:09 |
Where exactly does one get six different honeys?
...
Also, how do you prefer to eat honey? On bread? In recipes? In tea? Plain? Just wondering. I like honey but am never really sure how to eat it besides on bread, occasionally accompanied by cheese. Chalice made me want to eat lots of honey, but our boring honey seemed very dull compared to Mirasol's special honeys.
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I love honey on fresh baked bread. It is one of life's greatest sensory pleasures. But I enjoy my honey in so many other ways. At the moment breakfast is honey on Greek yogurt. Sometimes I add pears or bananas or strawberries (when in season) and that is nice too. I have honey on omelettes (a taste worth acquiring, particularly if you make souffle omelettes), in salad dressings, on fruit (apples, pears etc). If it is a really good honey, I'll just lick it off the spoon. But then I can only consume a very small quantity.
I never take honey in my tea or other warm drinks. I don't like the way it tastes like that and I believe it has a negative effect on some of its immune-system boosting capacities. I know, however, that lots of people disagree with me.
A recent treat was some fresh xinomyzithra cheese: naturally low in fat, tastes like a mixture of ricotta, yoghurt and sour cream, on dried rusks with honey drizzled on top. You can also add toasted sesame seeds to something like that. It's seriously good.
As to where you can find it, try and find if there is any local bee-keeping and whether you can find local honey at a local farmer's market or equivalent.
“I have always imagined heaven to be a kind of library.” –Jorge Luis Borges
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| Re: Recipe Thread [message #2481 is a reply to message #2376 ] |
Mon, 27 October 2008 11:59 |
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Mrs Redboots
Messages: 943
Registered: October 2008
Location: London, UK |
Senior Member |
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Honey on yoghurt is delicious. My parents have bees at the bottom of their garden (so does my brother), and the honey from them is what I mostly eat, simply because my mother gives it to me! They get as much honey as they want from the actual beekeepers simply for providing house-room for the bees.
But my favourite honey in this world is lavender honey; we go to the Vercors every spring for a skating competition, and the weekly market always has a stall selling it. Plus local walnuts soaked in local honey - I stock up on that, too, and am very, very sparing of it, but put a little in yoghurt from time to time.
And then I buy cheap "cooking honey" from the local discount supermarket, so as not to waste the lovely stuff - even that, though, is wildflower honey (I wouldn't buy Tesco's cheap honey, it's blended and not so nice!).
Definitely on bread and toast; as a sweetener in drinks if you like your drinks sweetened; in cooking to replace some or all sugar or syrup (try flapjacks made with honey instead of golden syrup, they are much nicer!)... and so on. Last night I made baked apples for supper pudding - the core taken out and filled with dried cranberries and drizzled with honey. Only I was too mean to use the walnut honey, which is also really nice in a baked apple.
And, of course, 1/2 teaspoonful neat for a cough, a little smeared on a cut or scratch, and as the traditional lemon-and-honey toddy for a cold (my family put whisky in it, not brandy!).
(Edited to add about the baked apples)
[Updated on: Mon, 27 October 2008 12:01]
Mrs Redboots
I love my computer because my friends live in it!
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