What's cooking?? Anyone trying a new dish or keep making a favorite?? page 5

[Blackcatbone]

Great thread! I satisfied a longstanding craving tonight. Cabbage noodles with a tasty tahini dressing. Like sesame noodles from the Thai place down the road, except I made them myself, and they were totally primal.

Oh, oh, oh, share? I'm always looking for noodlish foods.

[primaljess]

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.

[Leida]

That's the kind of recipe you come up with at 4 am... I stuffed 2 lemons and a bunch of herbs into a small turkey (4.5 kilos), rubbed it with a freshly ground pepper, fennel seed and coriander seed and stuffed it into the slow-cooker for 8 hours on low. I think the herbs were thyme, sage and summer savory, but it was dark in the garden....

I am going to call my husband so he checks the temperature of the bird before turning the cooker off & slicing some for his lunch!

[athomeontherange]

Made a great fratatta this morning. Bacon lines the bottom and inside are a few mushrooms, roasted red peppers and grilled chicken breast.

[livingprimal]

I am soooo going to make Bigos - we have a very established Polish community here in Bradford, and good Polish delis are not at all difficult to find. More so, proper Polish food can easily be found in the many independent food retailers around the city. Getting good sauerkraut and the right sausage is going to make this just perfect! Thanks for the post.

How did you like it livingprimal?

LOVED IT!! Made a few alterations to the posted recipe (added a can of diced tomatoes, and let it simmer in Crockpot for 6 hours). OMG! This has been added to my "favorite recipes" list! It made a huge crockpot full that fed me for days!

[athomeontherange]

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!

[pjgh]

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

[Leida]

Looks good, one question: what's Naga Jolokia flakes?

[pjgh]

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.

[athomeontherange]

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!