Recipes, Go! Options

[DaveFireDancer19]

alrighty..these turned out REALLY good...

i added a pinch of salt..and used whole wheat white flour instead of WW pastry stuff

rose just right and tastes great! no bitterness from the wheat flour

[Psykopath]

CURRY GUMBO

-1 large onion, rough cut or diced.
-2 medium to large tomatoes, rough cut or diced.
-1lb chopped okra (just get the frozen bag).
-3 large bell peppers (your color choice), rough cut or sliced.
-1+ jalepeno(s) [your preference] diced
-1 to 3 chopped cloves of garlic
-1 lemon
-2 pounds shrimp
-rice
-loaf french bread
-lots of curry, flour, cooking oil, salt & pepper

Roux Gravy
Ok, this part is up to your discretion as to how much of this base you want in the gumbo.
Pour a decent amount of cooking oil into a saucepan and let it heat up a little. Stir in a decent amount of flour so as to thicken up the mix. KEEP STIRRING at low heat. Add a lot of curry, as this will be the main flavoring for the gumbo. Add flour/oil/curry to your desire of thickness/taste. Keep stirring until it browns and is well mixed and 'cooked.' You will add this to the veggies once they have softened up.

Main pot madness
In a large cooking pot, add some oil to the bottom of the pan. Add the bell peppers first and let them cook for a few minutes. Next, add the onions. Let them cook for a bit as well. Now, add the tomatoes, jalepeno, and garlic. Stir/cook them while adding some salt, pepper, and a bit of curry. Once the vegetables are to your liking, pour in the roux and STIR. Now, start adding cups of water while stirring, until it reaches your desired thickness. I usually make it to be like a thick soup/almost stew concoction. Add a slice or two of lemon here...it helps to meld the flavors. Toss in some more salt, pepper, and curry now if you'd like. Let it heat at medium temp for a couple minutes, then toss in the okra.
Allow the whole pot to simmer for about 10 or so minutes (less or more depending on how much you are making) then toss in the (peeled, devained, eithout tails) shrimp. It shouldn't take to long for the shrimp to cook, but let it simmer another 5-10 minutes to be sure.

Boil a pot of rice, the amount is up to you.
Buy a loaf of French bread, bake it wiith some oil/butter, garlic, and salt.


When it's ready, serve over rice with some French bread. It takes a while, what with all the prep work, but it rocks.

This post has been edited by Psykopath: Mar 11 2006, 02:41 PM

[Spectatrix]

Yay! You finally posted it!

[Spectatrix]

I know this is the "health & fitness" forum, but this recipe is probably far from healthy... lol.


Flourless Peanut Butter Cookies

1 c. peanut butter
1 c. sugar
1 large egg, beaten
1 t. baking soda
Up to 1 c. additions as desired: nuts, chocolate chips, etc.

1. Preheat oven to 350 degrees F. Grease cookie sheets lightly (unless using non-stick sheets).

2. Cream together peanut butter and sugar in a large bowl until smooth. Use an electric mixer if necessary.

3. Add egg and baking soda to peanut butter mixture; beat until well-combined. If you have any additions, mix them in at this point.

4. Drop dough in 1 teaspoon portions on cookie sheet, about 1 inch apart (hint: you should be able to fit 12 cookies on an average cookie sheet).

5. Flatten dough with the tines of a fork to make a criss-cross pattern.

6. Bake until puffed and golden, about 10 minutes.

7. Cool cookies on sheet for about 2 minutes, then transfer to a baking rack to cool.

8. Makes 2-3 dozen cookies, depending on size.

[James]

without flour, how will the cookie get bigger when you bake?

[DaveFireDancer19]

they dont get bigger (atleast from my experience)

you can make a variation if youre more sugar/fat aware by using natural PB (aka just peanuts and salt...no saturated fat) and splenda

[Spectatrix]

without flour, how will the cookie get bigger when you bake?

The flour has nothing to do with the dough rising... that's all due to the leavening agent (baking soda in this case). Flour just lends "weight" to the cookie. These cookies have a very light, melt-in-your-mouth texture.

This post has been edited by Spectatrix: Mar 25 2006, 12:22 PM

[DaveFireDancer19]

The flour has nothing to do with the dough rising... that's all due to the leavening agent (baking soda in this case). Flour just lends "weight" to the cookie. These cookies have a very light, melt-in-your-mouth texture.

yeah they are pretty "light" haha but my moms never really got bigger...uses the same ingrediants and all

oh well haha

oh and if you springle sugar on them after they are done baking..its great!

[Spectatrix]

Jim made them yesterday and they weren't super-thick, but 1/3-1/2 inch thick, standard cookie size. We made ours with dark chocolate chips.

[Divergent Realit...]

Quick Classic Greek Salad (Makes 4 Servings)

1/2 C Greek vinaigrette dressing, like Kraft
1 can (14 oz.) artichoke hearts, drained and quartered
1/2 C orange juice
1 pkg. baby spinach
1 TBs. lemon juice
1/2 cucumber, peeled and sliced
4 oz. cherry/grape tomatoes, halved
1/3 C sliced red onion

In bowl, combine salad dressing, orange juice, lemon juice and feta cheese until just blended. In large bowl, toss tomatoes, artichoke hearts, baby spinach, cucumber and sliced onion. Drizzle dressing over salad and toss.

didnt use the onion.


Strip Steak with Pepper Cream Sauce

4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 200 degrees F.

Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

united didnt have the green peppercorns so i didnt use it.

that steak recipie is the sex in your mouth.

baked potato, biscuits, and some wine on the side.

[Spectatrix]

Easy Almond Milk

2 c. water
2 T. raw almond butter
1 1/2 T. honey
dash of sea salt
dash of oil (olive, flax, hemp)
vanilla or cocoa/carob if desired

Put all ingredients in a blender and blend! Makes a nummy, frothy milk-shake like drink. The proportions here are approximate... use more or less nut butter and honey to suit your own tastes. Makes about 2 c. of "milk".

You could also use any natural nut/seed butter... i.e. cashew butter, hazelnut butter, tahini, etc. Peanuts are supposedly toxic, but if you don't believe that (I don't particularly at this point), you could use natural peanut butter too. Not Jiffy or Skippy or any brand like that, but the stuff that you have to mix up because it separates.

[Psykopath]

Easy Almond Milk

2 c. water
2 T. raw almond butter
1 1/2 T. honey
dash of sea salt
dash of oil (olive, flax, hemp)
vanilla or cocoa/carob if desired

Put all ingredients in a blender and blend! Makes a nummy, frothy milk-shake like drink. The proportions here are approximate... use more or less nut butter and honey to suit your own tastes. Makes about 2 c. of "milk".

You could also use any natural nut/seed butter... i.e. cashew butter, hazelnut butter, tahini, etc. Peanuts are supposedly toxic, but if you don't believe that (I don't particularly at this point), you could use natural peanut butter too. Not Jiffy or Skippy or any brand like that, but the stuff that you have to mix up because it separates.

I'll be making this soon. mmmmmmmmmmmm

[Spectatrix]

  I'll be making this soon. mmmmmmmmmmmm

Heh, awesome. I've also got a recipe for almond milk using whole, fresh almonds, but I haven't tried it yet. I need to get something to strain it with first... (cheesecloth, nut milk bag, etc.) If it's good, though, I'll post that too! I'm trying a bunch of "raw vegan" recipes this week, so I may become a post whore in this thread.

This post has been edited by Spectatrix: Apr 8 2006, 09:54 PM

[Spectatrix]

Mushroom & Wilted Greens Soup

1/4 C. olive oil
1/4 C. miso
3-4 cups water
3-5 garlic cloves (more if you like garlic)
Blend these five ingredients up well in your blender.

2 C. Spring greens
Pulse-chop with above ingredients until desired consistency.

In a large bowl add:

4 green onions, sliced thinly
8 mushrooms, diced or however you like them in your soup
1T. soy sauce
1/4 t. salt or to taste
1/4 t. pepper or to taste

This soup is meant to be eaten warm (so I just use warm tap water in the blender), but you can heat it up on the stove if you'd like.

[Spectatrix]

Mock Butter Pecan Ice Cream

2 frozen bananas (freeze w/o peel), thinly sliced
honey to taste
1/2 t. vanilla extract
1/4 t. salt
1/4 c. - 1/2 c. pecans

Put everything in a blender or food processor and mix until smooth. If your blender/processor is wimpy, you may need to add some warm water to get things going, but then your "ice cream" may be more like pudding. Either way, it's really yummy.