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  • #46
    Originally posted by primaljess View Post
    Spinach Alfredo Sauce

    1 stick of butter
    3/4 C heavy cream
    1 1/2 C parmesan cheese (could us romano or a mix)
    5 oz of cooked spinach
    In a sauce pan heat the butter and cream until the butter melts. Stir in parmesan until smooth. Stir the spinach.

    For my meal I sauteed zucchini, mushroom, and 1 clove of garlic. Then added leftover shrimp, heated through and topped it with the sauce. YUM!!
    Its also very good with chicken and bacon.
    OK.. can I say this simply looks fabulous!! I am trying this TONIGHT!
    Karin


    Created by MyFitnessPal.com - Free Calorie Counter

    What am I doing? Depends on the day.

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    • #47
      Chilli Con Carne again tonight, as I do most Friday nights.

      My recipe is:

      1 onion per kilo of minced beef (ground beef, I think folks in the US call it)
      kilo of minced beef
      1 tin peeled plum tomatoes
      Squirt of tomato puree
      Chilli flakes
      Naga Jolokia flakes
      1 piece of dark chocolate
      Green, red and orange/yellow pepper (capsicums, for a US translation)
      Salt to taste

      Serve with cos lettuce leaves, guacamole and greek yoghurt.


      living in the ice age: Chilli Con Carne

      ... enough for leftovers in the morning:


      living in the ice age: Leftover Chilli Con Carne Pancake
      Paul
      http://www.pjgh.co.uk
      http://www.livingintheiceage.co.uk

      "... needs more fish!"

      Comment


      • #48
        Looks good, one question: what's Naga Jolokia flakes?
        My Journal: http://www.marksdailyapple.com/forum/thread57916.html
        When I let go of what I am, I become what I might be.

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        • #49
          Check out: Bhut Jolokia chili pepper - Wikipedia, the free encyclopedia - pretty much the same chilli, but from Nagaland rather than Bhutan.

          I use dried flakes of this chilli which is SERIOUSLY HOT! I use maybe three or four flakes and the result is hot. I once made a curry using a teaspoon of the flakes and I almost could not eat it. it took a lot of yoghurt and a lot of focussing in the pain to get through that one.

          My first introduction to jolokia chillis was at a food festival where I found a chilli sauce stall and got chatting. Sheer bravado had me trying their second hottest (at something silly like 8M Scovilles), just a touch on a cracker. My tongue went numb and I lost hearing in one ear - I drank about 5 or more pints of beer over a half hour period just to cope. I think that sauce was called Dragon's Blood.

          They're hot! Get a hold of some if you can - it is fun. Oh, and check out Youtube for people eating them. The thing is, they're so hot, just a taste is enough to send you loco for half an hour or so ... and it doesn't get much worse the more you eat.

          So, you're wondering ... why the heck do I use them if they make food inedible? Well, three or four flakes is enough to build up that wall of heat without sending it over the top. I use other chillis to build up the low notes and a little ginger sometimes to hit the high notes - it's about making the food taste three dimensional.
          Paul
          http://www.pjgh.co.uk
          http://www.livingintheiceage.co.uk

          "... needs more fish!"

          Comment


          • #50
            Originally posted by pjgh View Post
            Chilli Con Carne again tonight, as I do most Friday nights.

            My recipe is:

            1 onion per kilo of minced beef (ground beef, I think folks in the US call it)
            kilo of minced beef
            1 tin peeled plum tomatoes
            Squirt of tomato puree
            Chilli flakes
            Naga Jolokia flakes
            1 piece of dark chocolate
            Green, red and orange/yellow pepper (capsicums, for a US translation)
            Salt to taste

            Serve with cos lettuce leaves, guacamole and greek yoghurt.


            living in the ice age: Chilli Con Carne

            ... enough for leftovers in the morning:


            living in the ice age: Leftover Chilli Con Carne Pancake
            Looks oh so good!! This is something I have to try! Thank you for sharing!
            Karin


            Created by MyFitnessPal.com - Free Calorie Counter

            What am I doing? Depends on the day.

            Comment


            • #51
              Karin - the trick to the "pancake" is to make a very thin omelette. I use half the number of eggs than I would for an omelette for the size of pan. I also add a teaspoon of water per large egg and whisk in, whipping a little air in.

              The result is a little like a crepe. Fill with Chilli con Carne and fold up gently. Have fun ...
              Paul
              http://www.pjgh.co.uk
              http://www.livingintheiceage.co.uk

              "... needs more fish!"

              Comment


              • #52
                pjgh- NICE!!! Thanks for the tip. I was just looking for another breakfast option.
                Karin


                Created by MyFitnessPal.com - Free Calorie Counter

                What am I doing? Depends on the day.

                Comment


                • #53
                  I use dried flakes of this chilli which is SERIOUSLY HOT! I use maybe three or four flakes and the result is hot. I once made a curry using a teaspoon of the flakes and I almost could not eat it. it took a lot of yoghurt and a lot of focussing in the pain to get through that one.
                  That reminds me that time when I thought it was a tablespoon of cayenne pepper in the recipe, not a teaspoon....

                  In all likelihood I won't be able to get a hold of it, but I have chipotles, and I love those. Gotta make a chilli one of these days.

                  I prefer the thin cakes you are making in a Vietnameese way, with just an egg white and chopped garlic and regural chives. I also roll them up when theya re about done and chop into cute little spirals. YUM!!!
                  My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                  When I let go of what I am, I become what I might be.

                  Comment


                  • #54
                    This looked good, going to try. Oh and that Chili looked AWESOME!! Custom Fit Blog Bacon Wrapped Jalapeno Chicken

                    Comment


                    • #55
                      Leida - Try eBay. Search for "Naga Jolokia Flakes" or "Bhut Jolokia Flakes" or "Ghost Chilli Flakes".
                      befitby40 - thanks, mate.

                      So, what else are folks cooking today? The day is pretty much over here in the UK (it's now almost 10PM) but you guys over in the US must be starting to think about your evening meals?
                      Paul
                      http://www.pjgh.co.uk
                      http://www.livingintheiceage.co.uk

                      "... needs more fish!"

                      Comment


                      • #56
                        THE CHILI IS SO GOOD! Ok.. I was not exotic with the chili, as I age I have become quite the wimp when it comes to chili. It was so good I am having the breakfast you mentioned as well. I am also freezing some of the chili for later. My chili did not have the rich dark color yours did but that is probably because of the chili.
                        Karin


                        Created by MyFitnessPal.com - Free Calorie Counter

                        What am I doing? Depends on the day.

                        Comment


                        • #57
                          Pan-fried goat in its own fat, added garlic and spinach: lovely lunch.
                          Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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                          • #58
                            Originally posted by tangentrider View Post
                            Pan-fried goat in its own fat, added garlic and spinach: lovely lunch.
                            ooo.. was thinking about raising a couple of goats and a lamb or two..
                            Karin


                            Created by MyFitnessPal.com - Free Calorie Counter

                            What am I doing? Depends on the day.

                            Comment


                            • #59
                              Originally posted by athomeontherange View Post
                              ooo.. was thinking about raising a couple of goats and a lamb or two..
                              Sounds like a great idea. Wish I could, but I don't think they'd like the balcony as their only running space.
                              Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

                              Comment


                              • #60
                                Heh, my husband forgot to turn the cooker back on after he checked temperature on the turkey, so I had to make an emergency mushrooms and spinach frittata with a bit of bacon and ham. The turkey now starts to smell divine.
                                My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                                When I let go of what I am, I become what I might be.

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