We haven’t done this in a while, but I thought I’d hand on some recipes you may or may not enjoy…
1. no-beans-no-onions-no tomatoes pulled pork/chili.
Biiiig lot of boneless pork shoulder cut as spareribs; crockpot. Put pork in crockpot before 8 am. Add, in no particular order: [and I am reckoning on that crockpot being so full of pork you can hardly get the lid down…so adjust the spices accordingly—] 2 cups hot chili powder. [no kidding]. 1/4 cup cinnamon. 2 heaping tbs ground cloves. Tablespoon of salt. 3 heaping TBS of ground black pepper. And if you’ve got it, 2 heaping TBS of chipotle pepper flakes. If you are still not satisfied, add a teaspoon of allspice, and another of nutmeg. Cook this brew (careful of nuclear reaction) all day. It is going to be hotter than hades when dished up. You can moderate the heat a) by serving with a healthy dollop of sour cream b) putting it in the microwave covered with cheddar cheese c) serve it over corn chips with melted cheese and, if you like to live dangerously, sliced jalapenos, d) serve it as the filling in enchiladas (add cheese, roll, microwave, cover with hot chili and more cheese to taste e) serve it over rice or spaghetti. It also freezes very well: just divvy into ziplocs and use one per meal.
2. corned beef and cabbage: this one relies on pickling spice, which you can generally buy; some brands pack the spice with the brisket. One brisket, corned beef. One large cabbage. Crockpot, again from morning til supper. Preparation: 1) open the corned beef packet and wash it thoroughly in clean water until the water runs clear. It is packed in salt: wash it! 2) locate the packet, or take 1 heaping tbs of pickling spice. 3) put the brisket in the crockpot: you may have to cut it in half. Add 2 cups water, add the spice, and, here’s the trick—add a tablespoon of black pepper and most important, a tablespoon of nutmeg. Cook on high most of the day, until bubbling gets frenetic, add more water if needed. 2 hours before supper. Slice up a head of cabbage and add it, and a couple of carrots and potatoes, if you like them. Serve with Irish Soda Bread, and butter, or hot biscuits, or a salt-baked potato (if none in the soup) and you have a fine supper.
3. salt-baked potatoes. Heat oven to 350. rub down baking potatoes with oil, roll in salt, place on rack in oven for an hour.
4. the family spaghetti recipe: 2 lbs ground beef. Sear with oil in pan until browned. Add 3 heaping tbs chopped fresh garlic [we’re allergic to onion and preserved garlic]—cook with beef. Add one can of tomato paste—I favor Contadina. Add: 1 tsp salt, 1 tsp black pepper, 1 tsp clove, 1 tsp thyme, 1 tsp marjoram, 1 TBS oregano, 1 tbs basil (or more; 1 tbs comino (cumin, ground); 1 TSP celery seed: cook all day, adding water as needed, add fresh (never canned) mushrooms if desired: celery bits and green bell pepper are a matter of taste: I prefer not. Serve over pasta or use as filling in lasagne. Good with Italian salad and hot garlic bread.
How many does number one serve and where do they get their taste buds relined after all that chilli?
Number one will serve 2 people for a week, or 2 weeks if you serve it sparsely. 😉 I’m from the Southwest, so I like hot food. But definitely it is not for people who do not tolerate chili. If it turns out a shade hot, you can add beans at any time (that sops up a lot of heat) or pile on more sour cream. Just do not drink a carbonated beverage with this dish: I refuse to be responsible for the Mentos Effect in your mouth! Serve with tea or wine or a margarita.
Number two will serve 2 people for about 3 days, and will refrigerate well, but do not freeze.
The spaghetti will serve 2 people for a couple of meals, and it will freeze just fine, but it tends to disappear fast.
Thanks for the food ideas, CJ. Here are a couple in return:
Here’s one that is about as simple and healthy as they come: BBQ Eggplant. Slice an eggplant, throw on some BBQ sauce of your choice (I favor a sticky rum style sauce), and toss it on the grill until it looks appetizing. It tastes great, is healthy and best of all, it’s cheap! Tastes a bit like meat, only without the calorie load or fat.
For the spicy carb lovers, Patatas Bravas are great. Bake 2 lb small potatoes chopped into about 1 inch cubes and tossed in oil with about a pint glass full of cherry tomatoes for around half an hour or until the tomatoes are melting and potatoes are brown. Put it all in a bowl, add about 4 tablespoons olive oil, some red wine vinegar (as much as you like, I use about a tablespoon), 1 tablespoon paprika, a 1/4 teaspoon of cayenne pepper and some salt to taste. Spicy, carbohydrate loaded and tasty.
I’ve been taking the Japanese eggplants from my garden (long, slim, purple and without the odiferous flavour of some eggplant), slicing them in half lengthwise, rubbing them down with olive oil and then cooking at medium heat (flip once) on the grill until gooshy inside. While cooking I will sprinkle on salt and fresh-ground pepper. The skin should get charred.
If you find the taste of regular eggplant too strong (honestly, it had an oder going down my throat when my mom cooked/stewed it), slice in half, rounds or whatever; sprinkle salt heavily on the white flesh; wait awhile until the salt pulls out a bunch of the juices (this also firms up the flesh a bit), wash off (won’t re-sog) and then cook.
Sounds good! once we’re allowed carbs again—(November!) we’ll give it a try~!
I promised some recipes to the daughter of an LJ friend anyway, so now I get double the mileage out of translating them into English, heh.
Leek salad a la Rosmarie Kasri (my mum):
One small glass of canned celery in strips
One small can of pineapple chunks (I like them better if they’re without added sugar)
1 1/2 up to 3 fresh leeks
3 Golden Delicious apples
1 small jar of mayonaise (I use calorie reduced salad cream which tastes just as good to me).
The next part is basically chopping the single ingredients into as small bits as you would like. I like them pretty small, so I can get different bits on my fork and I have the feeling it mixes better with the sauce.
Of the leeks only use the white part (my mum does it with three leek stalks, when I did that a colleague said it gave him too much gas, so now I do it with 2 very thin fresh leeks), you only need to wash them a bit and take the outmost layer off.
The celery should be put into a colander, so you don’t have the canned juice in the salad. If it’s already in very long thin strips, just cut through those a few times.
When you cut the pinapple chunk smaller, keep the pinapple water in the can, you’ll need it for later.
All of these can then be basically dumped into the salad bowl and mixed.
The apples do not have to be peeled, just washed and you need to get the core out, of course. I have this thingumabob which cuts them into six slices and cuts out the core. I then cube those slices as small as I like them and put them into the bowl.
Now stir it around so it’s all mixed well, and – because it’ll be pretty viscous – add half or all of the pineapple water from the can. Put ceran wrap over the top and put the whole salad into the fridge for the night (definitely do this one day prior, otherwise the taste won’t come together as well as it should).
The apples won’t go brown (because of the pineapples, I think), you can eat this as a complement to barbecue or pan-fried meat. If there’s anything left over (this much usually is enough for four people as a side dish), you’ll find that it keeps extremely well for about a week in the fridge and the taste keeps on being excellent.
Tomato Salad a la Maher Kasri (my dad):
4 or 5 Roma tomatoes
1 Bell Pepper (we usually use green, but whatever floats your boat)
1 small onion
juice of one whole lemon
Two thirds of a bunch of fresh parsley (the frizzy kind if you can get it), only use the top and not the long stalks
salt (some freshly ground black pepper but not too much)
salad oil (neutral, not olive oil or something)
a quarter or half a fresh cucumber
Cube the Tomatoes or cut them into crescents.
Cut the pepper into chunks, get rid of the whiteish bits in the interior first.
Peel the onion and cube it (I find that when I wash it in cold water after I’ve peeled it and then pat it dry, my eyes don’t get as irritated) – or cut it into crescents too (looks very attractive in the end result).
Peel the cucumber and make cuts that give you long stripes almost to the end (so they stick together) and then cut across and you have pretty small chunks.
All of this goes into the salad bowl.
Take a small deep dish and put two or three table spoons of the neutral salad oil into it, then add salt and a bit of freshly ground black pepper and all of the lemon juice until you have a lemony-oily taste with a bit of a pepper bite. If you are cautious you can always add more later on.
Pour the mix over the salad and then start to very finely chop the upper part of the fresh frizzy parsley (which you’ve run under water and patted dry before). Put that into the salad and mix all of it thoroughly.
Add to the seasoning as needed. This salad can be eaten on the same day and it will go soft if you leave left-overs in the fridge over night, but the salad sauce will taste even better. I like to eat the rest with fresh toast.
This is also a salad for barbecues, but interestingly it also works really well mixed in with cooked white rice and some of my mum’s adapted Syrian meat courses.
Variation: If you like you can reduce or leave out the cucumber, and add half or all of a small Iceberg salad, chopped into small chunks – you just don’t get as much salad sauce if you do.
Your Dad’s salad sounds a lot like Tabouli without the Bulgur.
Quite possible, as he hasn’t told us the Syrian name and he might have changed bits to make it more tasty to our German palate.
Aha! A recipe thread!
The #1 recipe sounds like it might give even my friends who adore hot foods pause. These are the guys who chop up several habaneros for the salsa, then taste it and say “It needs something…” and put in another!
While you and Jane are still on high-protein, low-carb, I don’t remember if I gave you the recipe for kalua pig (or peeg, local accent). Get a pork butt roast that will barely fit in your crockpot and score it on all sides. Mix about 1/4 c of coarse salt with enough Liquid Smoke to make a paste, and plaster it all over the roast. Wrap in a layer of tinfoil (to keep on the salt), then in a couple of plastic bags (to keep in the juices), and let it sit in the refrigerator for at least 2 days. Unwrap it and stuff it into the crockpot, then cook on low all day. When done, you should be able to pull it into shreds and off the bone easily, excellent over rice or in sandwiches, or just on its own. You’ll also have a fair amount of fat that can be removed; dump that along with the very salty cooking juices, unless you are planning to make a large vat of beans in the near future. It loses something having not been cooked for a couple of days in an imu, or pit oven, but makes up for it in convenience.
From my husband’s family:
Finnish Rice Pudding (Riisipuuro)
1 cup aborio rice (used for risotto)
1 cup water
1 tsp salt
5 cups whole milk (2% in a pinch but it will be far less creamy – splurge)
Parboil the rice by combining rice, water and salt in a heavy pot (or a double-boiler). Boil until all of the water is absorbed. Add the milk and bring to a boil. Gently simmer of low heat until the rice is tender and fluffy and the pudding is very creamy. This could take 30-40 min.
Serve hot or cold with desired toppings, including a pat of butter, sugar, cinnamon, berries, fruit or Junket Raspberry Dessert prepared according to package directions. Stores well in the fridge if you cover the surface of the pudding with plastic wrap so a crust does not form.
That’s my mother’s rice pudding; and she was English.
No sugar? It might still be good, but I am used to at least a little sugar being added to rice pudding. And I have learned that if you use the Forbidden Rice (it’s a black rice you can find in nice packages in specialty stores) you get a very unique, tasty purple rice pudding.
I am famous at work for making things because “that can’t actually be good, can it?” Or just because it seems like an odd thing to do. Here’s some that aren’t recipes per se.
Rosemary shortbread cookies: Make whatever your standard shortbread recipe is, but mix in some finely chopped fresh rosemary. A tablespoon or two should do. Let the cookies sit for a day or two after baking to let the flavor permeate the cookie and mellow, and you have an extremely addictive cookie. This would probably work with sugar cookies as well, and does really well in lemon coffee cakes.
Something called “Charlie’s Good Stuff”, and no, I have no idea who Charlie is. Brown hamburger meat in a skillet, remove and drain off the fat. Add chopped zucchini to the skillet, saute it with some minced garlic for about 5 minutes, add in 8 ounces tomato sauce, Italian spice seasoning (I cheat and use the tomato sauce with basil and oregano instead), add the hamburger back in, cook for another 5 minutes or so, and then remove from the heat and stir in a cup of shredded cheddar cheese. Serve over hot rice. I’ve made this with a lot of meat and a little zucchini, and then with a lot of zucchini and just a little meat for flavor, and both come out really tasty.
And this last week I made watermelon granita. I do not have an ice cream maker, and wanted something cold, so I’ve seen recipes for granitas and decided to try it. Essentially, you make fruit juice/puree and pour it into a dish, stick it in the freezer, and then stir it every so often to break up the ice crystals as they form until you wind up with something that is little ice crystals. I actually have a recipe for this:
1/2 C sugar
1/2 C water
6 C watermelon chunks
1 tablespoon lime zest
2 tablespoons lime juice
Bring the sugar and water to a boil in a sauce pan, boil for 5 minutes. Puree the watermelon chunks in a blender or food processor, transfer to a large bowl (or, it seems to me, you could just pour it into an 8-inch square metal cake pan). Add the sugar syrup, lime zest, and lime juice, mix well. Pour it into the pan if you haven’t just mixed it in it. Put the pan in the freezer. (I have also seen recipes that say that the pan should be pre-chilled in the freezer, which will shorten the amount of time to the first stirring.) After about 90 minutes (30 if pre-chilled) take the pan out, take a fork and stir any frozen parts on the edges into the center, break up any big ice chunks, put pan back in the freezer. Repeat this every 30 minutes for the next 3 hours or so, or until the granita is sufficiently frozen. This is traditionally served by scraping the surface of the granita with a large metal spoon and serving it in wine or martini glasses. The texture is like a drier version of a sno-cone. And it comes in many flavors, including espresso and chocolate. I am pondering trying the chocolate version next.
‘Tis the season for watermelon; when I get some next, I’ll try the granita. The rosemary shortbread is intriguing. I am more of a savory than sweet person, and that sounds purposeful.
Philosopher, I’ve been making (quite-acclaimed, actually) Scottish shortbread for 25 years and never seriously felt a need to adulterate the recipe despite seeing chocolate shortbread, millionaires’s shortbread (layer of caramel atop, followed by chocolate), etc. until reading your suggestion of adding fresh rosemary. I made a batch of regular shortbread yesterday for a bake sale but also went out in the garden and snipped some rosemary to mince and mix in with a quarter of the batch to keep at home. Yes, this is indeed a keeper. Even my dubious spouse was impressed, especially when sipping tea with the shortbread. My shortbread is rich but not overally sweet and the rosemary gives a marvelous savory touch. Thank you!!
here’s my special cake made for a cast away picnic last year, in damson season –
olive oil and yoghurt cake with damsons and dark chocolate, adapted from Ottolenghi’s apple and olive oil cake.
a big handful of pumpkin seeds, lightly toasted (in the oven as it heats up)
as many ripe damsons as I can pick from my tree, maybe half a kilo, a kilo would probably be better, cut into quarters and de-stoned
a bar of Green and Blacks 70% cocoa dark chocolate sliced up with a knife
280g plain flour (I used organic pasta “O” flour)
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsb baking powder
1 1/4 tsp bicarbonate of soda
120ml olive oil
160g caster sugar (I used organic granulated cane sugar)
1/2 vanilla pod
2 eggs (large) lightly beaten
2 large tablespoons of plain low fat yoghurt
grated zest of 1 lemon
2 egg whites (large)
method
1 grease and line 20cm springform cake tin with baking parchment.
2 preheat oven to 170 deg c. (gas 3 to 3.5) sift flour cinnamon, salt, baking powder and bicarb. set aside
3 mix oil and sugar in a fresh bowl. add the seeds of the vanilla pod. gradually add the lightly beaten eggs; the mix should be smooth and thick. add the damsons, yogurt, and chocolate, then lightly fold in the dry ingredients.
4 whisk the egg whites in a clean bowl until they have a meringue consistency. fold them into the batter in 2 additions. (Try to lose as little air as possible).
5 pour the batter into the lined tin, add a topping of toasted pumpkin seeds and place in the oven. bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean. remove from the oven and leave to cool in the tin.
this adaptation of the recipe rose beautifully. the damsons turned a rosy red colour, and the cake was brownish. I was tempted to cut it and add a filling of yoghurt, but on the beach it would not have been a good idea. it disappeared rapidly, and I have been asked for several repeat performances.
Intriguing recipes!
One thing I love is spices. The Nuclear Pulled Pork is about as extreme as I do. And the way I learned to cook with spices is by smell. I have just about every spice known to man in my kitchen cabinet, and I have grouped them by: spice mixes, like curry powders and chili powders; seeds [sesame, etc] including cumin ground and whole and celery seed ground and whole; peppers [white, green, black, chipotle, red, cayenne—and here’s a trick: mix the white, green and black peppercorns and add whole allspice to the lot, little red beads. It makes a particularly nice pepper-grind that goes on everything. Then I have the hot spices, cinnamon, cardamom, ground allspice and whole, ground cloves and whole, nutmeg; then the leaves; bay, parsley, thyme, basil, marjoram and rosemary—
While cooking, I inhale the smell of what I’ve started with, and that hints to me what would improve it: but I do not just toss it in. I open the spice jar and smell what’s in there. If the inhaled fragrance matches my pre-loaded sniff of the cooking on the stove—it’s good. I then add that. Once it cooks in, I may add others in the same way; and generally it turns out pretty darned good. Just occasionally I’ll make a bad mistake, and I’ll say ‘We’re going out for dinner.’
One thing a lot of Western-trained cooks are surprised by [thank you, Winnie Churchill] is the Other Hot Spices, meaning things that many cultures use for heat besides peppers: hot spices include cinnamon, ginger, cardamom, cloves, nutmeg, and allspice. Many think that cloves are ok with ham, and cinnamon and allspice belong in pastry, and nutmeg goes on Christmas drinks, but would not think of using them on beef. These spices actually do very well with beef.
Ginger goes particularly well with chicken: a quick stir-fry of chicken bits, combined with grated fresh ginger, a little soy sauce, then a quick stir-fry of vegetables and a toss-in of bean sprouts, and you have a very nice and pretty authentic stir-fry for over rice. Look for fresh ginger root where your store sells mushrooms and fresh bean sprouts. Jane had sworn she wasn’t fond of tofu, but this recipe combined with extra-firm tofu cut in cubes does very well.
I don’t use cardamom too often, but just occasionally in a curry, it works for me. It’s definitely a case of use your nose. Same with dill, which I don’t like often, but—salmon baked meat-side down on fresh dill is yummy-good.
A quick thought. The next time you make lasagne, layer with rice instead of noodles. I have the actual recipe from a women’s magazine in the 80’s, but if you make that one change, it’s a lighter meal.
When I have more time later, I’ll post a lentil/tomato soup. Vegetarian! Although I use real butter not margarine.
No onions? That would be hard for me! Philospher 77 – I am very fond of the rosemary shortbread cookies!
I use a mirepoix as a base for almost everything I cook…onions, celery, carrots finely diced and sauteed until soft. Shallots or leeks as a substitute. What I can’t have is black pepper in any form – I used to eat the peppercorns as other kids eat candy – so now it irritates my innards. I’m not sure how my recipes would taste without the onion.
I have been substituting TVP (Textured vegetable protein) for ground beef – I just dump some red wine over it to get rid of the pasty color and you can’t tell the difference when there are a lot of spices added for flavor. Other than for baked goods, I don’t tend to follow recipes so I can’t repeat a success. It’s all a little bit of this or that, a handful here, a pinch there.
Now that fall is here, I’m back to mushroom barley soup – I start with my basic mirepoix, add lots of fresh mushrooms and a handful of dried porcini that have been reconstituted (I use the soaking liquid after filter it). Lots of thyme – fresh if in the garden – a pinch of red pepper flakes, sea salt & white pepper. I just keep throwing in herbs until it tastes good! I save all my poultry bones and once a month make a stockpot of my own broth without any salt- so I grab some from the freezer, dump it in the pan, and then add some barley and simmer.
I also try to throw in swiss chard – finely chopped up – to a lot of things I cook. One of the basic recipes is for what my friend have taking to calling gruel: Sautee an onion and some fresh garlic in olive oil until soft, throw in some dried oregano until fragrant – then add one bunch of rinsed, chopped swiss chard and cover until it is wilted (this only takes a few minutes). Toss in a large can of undrained diced tomatoes (fresh are also good) – and a large can of rinsed white beans. Cook until warmed through. Add Salt & white pepper, a pinch of red pepper and more oregano to taste. Sprinkle with parmesan cheese. I’ve been told the acid of the tomatoes allows the body to more easiliy absord the iron in the swiss chard.
If I feel I’ve been light on protein for the week, a handful of TVP can be added to either recipe.
For the season –
Simple Brisket:
1 Brisket, 1 bunch carrots, 1 onion, 6 stalks celery, 12 oz mushrooms, 3/4 cup ketchup, 1/2 cup water, 2 bay leaves, garlic, thyme, oregano, salt, pepper, a little oil.
In a large Dutch oven, pour a little oil and sear meat on all sides until brown.
Mix ketchup, water, garlic, thyme, oregano, salt, pepper, set aside.
Place vegetables around the meat; pour ketchup mixture over all of it.
Bake 1 hour covered at 350 degrees, another hour uncovered. If gravy is reducing too much, make more ketchup mixture.
Take the meat out, slice it against the grain and return to the pot. Cook it at least 30 minutes more. (You can add potatoes for this last step – I use canned new potatoes.)
You can extend this last cooking period as long as you want – but the meat should always be covered with gravy. At least, you should be able to cut the meat with a fork when it’s done.
L’Shanah Tovah!
Another for the season –
Chicken soup:
1 chicken, 1 onion, carrots, celery, spices (I use basil, oregano, bay leaves, and salt to taste) and a little oil.
In a large pot, saute an onion in some olive oil (2 tbsp more or less) until translucent but not brown.
Add the chicken, carrots, celery and spices. Add water to cover.
Cook over medium-high heat until boiling. Reduce heat and simmer for at least 90 minutes. (More is OK)
Skim the fat off the top.
Remove the chicken, dice the meat and return the meat to the pot.
You can add matzo balls or noodles (or both if that’s what you like and it’s not Passover).
(My wife and I did both this and the one above this morning, done by 10 AM!)
A healthy, prosperous and sweet New Year to all!
Oh my! And I was already in a cooking mood! Copying these to file, to try out. — I am Texan, but I’m not a chili head like my great grandmother or mom or a friend. I can do mild to somewhat hot-spicy. I recently tried a “Cargo Bay Rice and Beans” recipe that is very good; it has, of all things, coconut milk and curry powder, among a few other surprises. Another recipe, I created after hunting up egg roll / spring roll recipes all turned up various intriguing and exotic things, but not the basics. So I combined what I’d learned, and I’ve now had requests from friends for the recipe. I was inspired enough by recent requests and by my own need to refer to the recipes while away from home, as a caregiver for my grandmother, and for friends’ curiosity, that I’m going to put my recipes on my website this weekend. 🙂 I’ll post a link in this thread once they’re posted, either tonight or tomorrow. — CJ, both those recipes include a vegetarian / vegan option, and the egg roll / spring roll recipe can omit the onions and happily substitute whatever other veggies suit yours and Jane’s palates. A bit of garlic, some bok choy (Chinese cabbage), or whatever else intrigues you, it’s flexible. My recipe hoard includes many that are not yet on the computer, but will be as I go. One that *is* on the computer is my great grandmother’s stuffing recipe. Hmm, there’s onion and green onion in it, but that could be omitted/substituted… and my great grandmother would have saluted anyone who loves hot-spicy foods. (I wonder if I have her chow-chow recipe or if one of my great-aunts does. I will ask them.)
Our family meatloaf recipe: 2 lbs ground beef, [Jane prefers one 1b pork in replacement]; 2 eggs, 3 cups non-sugared corn flakes, cup of celery slices: and rest of celery head; several potatoes, a number of carrots, bell pepper chunks to taste; salt, pepper, spices, and a whole jar of Del Monte Chili Sauce. You will need a second jar (refrigerated) to serve this properly.
In bowl, mix: ground beef/pork, 3 eggs, celery slices (and bell pepper if you’re using it)and about a cup of Chili Sauce. I use my hands, with gloves. Add 1 tablespoon of basil, 1 of oregano, 1 of black pepper, then a teaspoon each of thyme, marjoram, salt. Shape into loaf. Put in roasting pan. Cover with rest of the jar of Chili Sauce. Surround with leftover celery, potato, carrot, bell pepper strips, cover and bake at 350 for about an hour. Uncover and brown for 30 minutes, then serve in slices with veggies, and add a dollop of refrigerated Chili Sauce for more flavor. You’ve got veggies and meat in one dish, seconds are highly possible unless you have a horde of people, and you are as high fat or low as you wish to be depending on the type of ground beef you selected. If you went for lean ground beef it will be denser, so I’d advise more cornflakes to help that. If you didn’t, it will tend to fall apart. You can moderate this on your next go by combining some regular ground beef with the lean variety until you get the density just what you want. Lynn Abbey makes something very similar, but she uses Progresso bread crumbs instead of the corn flakes; and I’m sure you could also use Panko, or even rice.
Hey Cherryh fans! Looking for something to cook, munch on, etc? Well, I have posted my recipes online. (At least, the ones I have on the computer already are now all posted.) I’ll post a new recipe and make other improvements each month.
http://www.shinyfiction.com/recipes/index.htm
There’s a cool new egg roll recipe there, and a Firefly fandom recipe, “Cargo Bay Rice and Beans”, and, and….
Check out my grandmother’s stuffing recipe. It’s older than I am. ;D …The recipe, not the stuffing…everybody’s a comedian. :p
Right now, there are probably less than 100 recipes there, but it’ll be growing, as I add my family recipes into the hoard.
So, go have fun.
Here’s one I like:
Salade Niçoise à la Janice
3 lbs peeled potatoes boiled and sliced thinly
2 cans black pitted olives
1 large, ripe tomato wedged
8 hard boiled eggs, sliced in ½ end wise
2 cans tuna in water, squeezed
2 cans drained green beans
Vinaigrette – mixed and beaten together
1 t onion powder
1 t garlic powder
1 t tarragon
1 ½ C olive oil
1 ½ C red or white wine vinegar
½ t pepper
2 t salt
Marinate vegetables, in a casserole dish in ‘fridge for at least 4 hours, in vinaigrette.
Bring from ‘fridge and layer in serving bowl. Place potatoes, green beans & olives on bottom, then tuna, tomatoes and eggs. Cover with vinaigrette; serve chilled.
Serves 6-8