metawidget: a basket of vegetables: summer and winter squash, zucchini, tomatoes. (food)
[personal profile] metawidget

This recipe is adapted from The Vegetarian Epicure and is our go-to recipe for bread warm out of the oven. It's also very straightforward and doesn't require any particularly fancy ingredients.

Preheat the oven to 375° F.

1¼ cups
white flour (unbleached if possible)
¾ cup
2-3 tablespoons
5 teaspoons
baking powder
1 cup
2 tablespoons
melted butter

Sift together the dry ingredients into a mixing bowl.

Beat the egg into the milk, add it and the butter to the dry ingredients (separately — you get butter globules floating in your milk if you add the butter to the milk-and-egg mixture).

Spread batter in a buttered 9-inch pie plate or oven-proof frying pan (e.g. a one-piece cast iron one) and bake 30-35 minutes, until the top starts to brown near the edges.

This bread is at its best right out of the oven with butter, but it will still be nice the next day. It is excellent with baked beans and coleslaw, or on its own for breakfast.

I've sprinkled grated cheese on it before sticking it in the oven, mixed garlic, roseamary and/or chopped onions in, and done it up plain; it's a good base for improvisation.

Cross-posts: [community profile] boilingwater, my journal

steorra: Part of Saturn in the shade of its rings (Default)
[personal profile] steorra
I have discovered that I like this simple openface sardine sandwich moderately well.

2 slices of bread
1 tin of sardines packed in olive oil
A little lemon juice

Toast two slices of bread.
Open tin of sardines, remove sardines with fork and put them on the toast.
Split sardines down the middle so they're closer to flat, and arrange them on the slices of toast.
Put a little lemon juice in a spoon (so as not to accidentally pour too much onto the food) and drizzle it over the sardines.

I don't love it, but I like it well enough that it's a convenient quick meal, especially when trying to avoid dairy and non-fish meat.

Any other suggestions for quick and simple things that can be done with sardines, or minimal-effort ways this simple sandwich could be varied?
popelaksmi: (just me)
[personal profile] popelaksmi
I don't consider myself to be very accomplished in the kitchen, so here's an easy recipe I feel I can actually do well. The hardest part might be finding some Hing (Asafoetida)and if you want to try this recipe and can't find any - I will send you some. Yes, I really will!

Pepper Pasta Salad

2 cups shell pasta

Prepare pasta using about 2 tsp. to 1 TBsp. oil in the water. This is important because you don't want the shells to stick/ stack together.


1/8 cup veg. oil
slightly less than 1/8 tsp. Hing (Asafoetida)
heaping 1/2 tsp. of salt
1/4 - 1/2 tsp. chili powder (amount varies because of "hotness" of various powders and your tastebuds. I have a very hot variety so I use slightly less than 1/4 tsp.)
1 TBsp. minced pickled banana pepper (with "juice")
Optional: 1/2 tsp. FRESH lemon juice

Mix dressing ingredients together. When pasta is done slightly al dente, drain and put into big bowl. Add dressing, mix well and then refrigerate. This pasta salad really does taste better chilled.

  • You can probably use slightly less oil in the dressing and it'll still be fine.
  • When using Hing, less is ALWAYS preferable as it is EXTREMELY strong and not everyone likes it. Also, it can be found where Asian spices are sold.
  • You can add a bit (up to 1 TBsp.) of the marinade/ vinegar from the pickled banana pepper jar.
  • This recipe will still work but won't taste as good if: the pasta shells stick together too much, the pasta is warm,or you used too much chili powder (too hot). I know because I have done all these things.
  • Any pasta will likely work but I haven't experimented yet. I like the shells because every once in a while you get a small piece of banana pepper stuck to the inside of the shell and it's almost like a surprise in your mouth. :)

    If anyone reading this has any suggestions on what might improve the dish, please feel free to let me know.

    If anyone wants any Hing, let me know too!
steorra: Restaurant sign that says Palatal (palatal)
[personal profile] steorra
I keep encountering people who don't know how to make rice without a rice cooker. I grew up making rice in a pot, and have done it for many years, although I currently use a rice cooker that my roommate contributed to the household. I thought I'd post instructions for how to make rice in a pot, in case they're useful to anyone. It's really pretty easy. Here's a recipe for 1 cup of white rice (dry); it can be doubled or tripled or more if you need to make lots.

Put in pot:
1 cup white rice
2 cups water
1/2 t. salt (optional)

Don't put the lid on. Turn on high and bring to a boil.
When it boils, turn the heat down to low and put the lid on. (You might need to wait a minute or so before you can put the lid on without it trying to boil over.)
Set a timer for 20 minutes and leave it alone. Don't lift the lid.
When the timer rings, it should be done.

To make brown rice, cook for 40 minutes rather than 20 minutes. The amount of water may need to be adjusted slightly; I don't make brown rice as much as white rice so I can't give precise instructions.
pixel: Dean with a coffee cup, "Coffee <3" (Supernatural) (supernatural: dean <3coffee)
[personal profile] pixel
Hello, I come bearing gifts!

So this recipe, such as it is, was born out of a) the fact that I am lazy, b) the fact that I like all my food warm at the same time b) mostly the fact that I am lazy. It's about as simple as simple can get but a nice way to get bacon and eggs without too much work, and everything is warm and ready to eat at the same time. I can never make that happen right when making them the 'proper' way. This one usually comes out of a "Whatever is left in the fridge" sort of moment. Writing for serves: 1 But this is pretty easily scaled for group enjoyment. If you're serving many, and/or you're hungry, you'll want something like toast too to fill it out.

THIS IS NOT GOOD FOR YOU. It is full of bacon fat. I have no idea if it would work for leaner types of bacon, I've only ever made it with the real stuff. If someone wants to try it and report back, please go ahead!

You will need:
Bacon (2 slices = 1 serving)
Eggs (2 = 1 serving)

Black pepper
Cheese, shredded, I like some of the blends, cheddar works nicely, anything that will melt fairly quickly/easily would work.
Veggies you like in omelette type situations such as green onions, tomato, green pepper, mushrooms would all be appropriate. You don't need much, since you don't have tons of eggs.
Milk, like maybe 1 tablespoon, for fluffier eggs. I eyeball this so I don't have a clue how much really goes in.

Oh, look, I have provided photographic assistance (not that any is actually required.) So, under a cut it goes.... )
lassarina: (Crabby Ghis)
[personal profile] lassarina
This beef roast serves a lot, freezes very well, and requires a whopping three ingredients. It does take a while to cook, but it's 99% passive cooking. And it's really hard to mess up.

Specialized Equipment: You'll need a roasting rack. If you haven't got one, you can improvise (as I did today when I realized mine had gone astray a couple of apartments ago) with forks--they must be 100% metal, and you put them upside-down (so the curving tines hold the meat up) next to each other--four will do for a roast this size.

4-6 lb. beef rump roast
1 envelope instant onion soup mix
2-4 10.75 oz. cans cream of mushroom soup*

*In the US, Campbell's sells a 26-oz. "Family Size" can of mushroom soup that will suit most roasts.

simple to make in oven or crock pot )
sasha_feather: Retro-style poster of skier on pluto.   (Default)
[personal profile] sasha_feather
1/2 c shortening (1 stick butter)
1 1/2 c sugar
2 eggs
1/2 c buttermilk or milk
1 c mashed ripe bananas
2 c flour
1 tsp soda
1 tsp salt
1/2 c nuts or chocolate chips

2 loaf pans, sprayed with non-stick spray

Mix all ingredients in a large mixing bowl. Preheat oven to 325 degrees F. Pour batter into pans. Bake for 1 hour or until golden-brown.
jd: (Default)
[personal profile] jd
This is a several-in-one recipe mix-and-match thing, but it's real easy to make. We got it from some Kraft "food&family program guide" club thing [personal profile] ryan signed up for in years past.

Anyway! It goes like this:

The base recipe calls for:
a 14.5-oz can of undrained diced tomatoes
8 oz uncooked pasta
a large skillet and a pasta pot
A pound of meat (or vegetarian substitute)
About 2 cups or so of vegetables
Half a cup of salad dressing for marinade/sauce
A cup of shredded cheese (for topping)

The suggested meats are:
meats )

Suggested vegetables to stir in are:
vegetables )

The suggested dressing-cheese pairings are:
tasty )

I know all that sounds complicated but they're all just options - feel free to use whatever you want.

So now that you've picked one of each, make the pasta like normal. Cook the meat with 2 Tbsp of dressing in a large skillet for 5 minutes or until it's browned on both sides (turn after 3 min if you need to). Stir in the can of diced tomatoes, vegetables, and the rest of the dressing. [If you're doing beans instead of meat, just throw it all in together here.] Bring to a boil. Reduce heat to medium, simmer for 10 minutes until the meat is cooked. Serve over pasta and top with cheese; let it sit so the cheese can melt. Serves roughly 4, more if you add lots of vegetables.

Pro tip: if you use ground beef, don't pair it with ranch salad dressing. It still tastes good, but comes out looking like gray sludge.
melannen: Commander Valentine of Alpha Squad Seven, a red-haired female Nick Fury in space, smoking contemplatively (Default)
[personal profile] melannen
(that should not, by any rights, have turned out as well as they did.)

I have been trying to use up the "things from the fridge" because I hate wasting food but also never get around to actually cooking them. These turned out not just filling, nutritious and (reasonably) yummy, but also looked really pretty, so I share the instructions!

Tropical Peanut Rice ) I the only one who has, um, quite a few favorite recipes built around leftover white rice from takeout? The key is to leave the rice in the fridge, in its original paper container, for a few days to a week, until the rice is about half-dried out, and then when you reheat it, put it in a covered bowl with something liquid and flavorful to rehydrate the rice, and nuke until there's no standing liquid left. The thing is, I *cannot* get rice from scratch to come out as well using the microwave, so I am tempted to order extra takeout rice just to have some for leftovers.

Cheesy Potato Soup )

Lemon Creamsicle )

...this is why I never offer to share what I cook.
sibyllevance: (Default)
[personal profile] sibyllevance
Hello everybody!
I posted this on my journal yesterday but thought maybe others could benefit from what I've found. I'm 21 and up till October, I lived with my parents, who cook in bulk for all of us so I never had any opportunity to cook for myself. In October I moved to the UK (where I still am) to finish my Master's degree and here I live in a huge house with a huge kitchen that I share with lovely housemates.
Cooking is a challenge to me - I don't enjoy it at all (it's very lonely to go in there and chop and feel hot for hours each week) but I dearly love eating and I can't afford to go out more than once in a while so cooking is nonetheless a necessity.
I've found that since I've had to prepare my own meals, I'm constantly thinking about what I'm going to eat, when I'll have to prepare the food or buy it. It's exhausting, to be honest, but sometimes it's actually rewarding. The following recipes are recipes that worked well for me this year and that I would like to make again.

Mango Chicken Curry - Exact recipe but I substituted the heavy cream with light coconut milk, which by the way I could drink on its own with a bit of sugar if nobody was watching me.
Morrocan Aubergine and Chickpeas Salad - Exact recipe. I think adding grilled lamb meatballs to it might make it a complete omnivore dish, I haven't tried but I will next time I make it.
Falafel Burgers - Exact recipe but for the tomato salsa, since I wasn't sure what they meant, I used grilled diced tomatoes.
Hummus - Exact recipe. Had that with pita bread and on toasted artisan bread with olive oil and diced tomatoes for breakfast one day.
Fancy Macaroni - Exact recipe, don't skip the goat cheese, it makes a huge difference. Got two other cheeses on discount.

There are also countless other dishes which I didn't use a recipe for (that's far more difficult) but that I thought would taste good and they did. For example thick pasta with lemon and a mushroom sauce (mushrooms, cream and various spices that didn't look too different from the earthy taste of mushrooms). Today I had mint lamb (I put lamb steaks in a zipper bag with olive oil, lemon juice, salt, pepper and lots of fresh mint and let it marinate overnight) with couscous and some veggies in it (peppers and sun-dried tomatoes).

These tips also worked for me this year: cooking in bulk and freezing is a great method. Dried herbs are my best friends, so are spices, especially if the dish requires the herbs to be cooked. If it's for a salad or some such, better fresh. Some things are worth buying half-ready to use, like diced chicken breasts, some are not (guacamole in a jar, I'd rather be guacamole-deprived, maybe it's the brand I bought but it had 40% double cream, and it tasted horrible). Some things are totally fine by me and have saved me time (example: rice in the bag, teabags, already-washed salad). Old el Paso is not Mexican food, but their corn tortillas are rather good. I personally buy spices in bulk and throw some of each together instead of using their spices mix, too.

I wish I'd known how to use my oven better sooner this year. I learned last week that I could do all the 'grilling' of the recipes in my oven *sigh* Better late than never, I suppose. Turns out the way you prepare something really changes the ingredient. My whole life I thought I hated aubergines, but grilled aubergines are, I find, to die for.
angelikitten: "Dreamer" (Calm - Dreamer Daisy)
[personal profile] angelikitten
I know this might not sound like a good idea, but they do work. I tried them in [personal profile] maewyn's iced coffee this morning, and it was awesome - they didn't dilute the coffee as much as regular ice does (I like my coffee really strong) and they added flavour. They'd probably work really well in creamy or milky cold drinks such as milkshakes or Baileys.

How to make chocolate ice cubes )
rydra_wong: Lee Miller photo showing two women wearing metal fire masks in England during WWII. (Default)
[personal profile] rydra_wong
Note: these are the very approximate proportions I used to make a one-person serving, but it's a good idea to modify it as you go along to suit your individual tastes: whiz it in the blender a bit, taste it, then decide if you want it to be more cheese-y, more garlick-y, and add accordingly.

1 bunch fresh coriander/cilantro leaves (28g, according to the packet), chopped
2 tbsp pine nuts
1 tbsp olive oil
1 or more garlic cloves, peeled and chopped (I used 3, but this is because I am a freak who likes having so much raw garlic it burns my mouth)
25g grated parmesan (for a vegan version, omit the parmesan and add more nuts)

Throw in a blender, blend until it's a coarse paste, then eat it on pasta. It's a very bright, intense flavour (especially with a lot of garlic) so IMHO it works well with a wholegrain brown pasta.
rydra_wong: Lee Miller photo showing two women wearing metal fire masks in England during WWII. (Default)
[personal profile] rydra_wong
I thought I would post this recipe here as I'm making it for lunch, it doesn't require any skills beyond the ability to boil water, and it's always good.

(Credit where it is due: I think I originally found it in a book by Andrew Weil).

Put fillets of salmon in a big pot.

Cover them with cold water; add a pinch of salt if you feel like it.

Put on the hob and bring to the boil.

Turn down the heat and let them simmer for 5 minutes.

Then turn off the heat, do not move the pot, and leave undisturbed for 10 minutes.

Remove the salmon and eat or put in the fridge as you choose. Poached salmon is great hot or cold, and goes wonderfully with aioli or any other garlicky and/or mayonnaise-y type dressing.
red_squared: A red square (Default)
[personal profile] red_squared
Posted to [community profile] boilingwater and to [community profile] omnomnom:

Do any of you use software for managing recipes, and if so, can you suggest a good program (or unsuggest a bad one)?

I'm looking for something that will run on Windows Vista, and that lets you add your own ingredients, and that contains nutritional information for ingredients (at the very least, caloric information, but the more [carbs, carbs from sugar, fat, fibre, etc] the better!).

If it ties in with any of the iPhone grocery shopping applications, this is a definite bonus!
azurelunatic: Chocolate dessert, captioned No Artificial Shortages  (no artificial shortages)
[personal profile] azurelunatic
First up, this is not a last minute dinner. This is an all-afternoon or all-day dinner. Plan accordingly. When you get a formulation you like, it makes excellent leftovers. This recipe is imprecise, and can be tailored to your personal needs in beef stew. This is how my mother made it, and it's still one of my favorite foods.

Stew beef (not too much fat, cut in bite-sized cubes); you could use chicken but then it would no longer be beef stew -- in a quantity sufficient to let everyone have at least three good chunks in their bowl
a whole mess of potatoes, scrubbed or peeled and cut in chunks; about any kind of potato will do although I have not tried it with sweet potatoes -- about half a large potato per serving but you can fiddle with this.
Vegetable or vegetables of choice (I often use carrots and celery) cut in small pieces -- maybe 1/4 cup per serving but you can fiddle with this as you prefer
Onions in your preferred form (fresh cut in pieces, dried, or onion powder)
Garlic in your preferred form (fresh chopped or pressed, or garlic powder)
Italian seasoning, or as many as you can find/as you actually like of its usual components (bay leaves, basil, oregano, thyme, rosemary, sage, marjoram, savory, coriander [I personally loathe it], red pepper flakes, parsley)
Oil (optional)
Salt (optional)
Soy sauce (optional)

Serving suggestion: with bread

Read more... )
yvi: Dreamsheep in Germany's national colors (Dreamsheep - Germany)
[personal profile] yvi
So, I used to be a beginning cook. In fact, until one year ago. Since then, I have been learning cooking from my boyfriend and would probably be classified as intermediate.

Still, not cooking much does not mean one can't have tasty things. This is something I just made for myself because it's easy, fast and doesn't leave a mess. Oh, and it's yummy.

Scrambled eggs
with mushrooms and peppers

Difficulty: 2/5 (plain scrambled eggs would be less difficult)
Mess-factor: 2/5
Time needed: 2/5 - about 10-15 minutes

On to the recipe )
lisabounce: (Default)
[personal profile] lisabounce
My Grandma's traditional never-fail self-saucing chocolate pudding. It's the recipe that has never failed anyone in our family and gets brought out at every birthday unless we've made Grandma's chocolate/orange/lemon cake instead. I made it on Tuesday night for my cousin's birthday and thought I should share it. It takes five-ten minutes to throw together before you sit down to eat and it's ready at the end of the meal.

Grandma's Self-Saucing Chocolate Pudding )
stellar_dust: Stylized comic-book drawing of Scully at her laptop in the pilot. (ST - bones toasts)
[personal profile] stellar_dust
I'm moving soon, and trying to use up stuff in my kitchen. I wanted to make cookies, but have no eggs ... and the only cookie recipe I have that doesn't use eggs is my aunt's Candy Cane Cookies. But it's not Christmas, so because I am a huge nerd, I made them Starfleet colors instead (red, blue, and gold). Anyway, my flist was impressed and wanted the recipe, so I'm sharing. Enjoy!

Ingredients: butter/margarine, sugar, flour, milk. Flavoring extract and food coloring are nice but probably optional!

Equipment: Large mixing bowl, and at least one smaller bowl for every color. Cookie sheet. Oven. Measuring spoons and cups. Refrigerator. Spoon. Having an electric mixer is also very helpful, as well as a spatula to scrape the dough out of the mixer, and a pancake turner to get finished cookies off the pan.

Click here for Candy Cane Cookie recipe!

About 1/3 of a recipe of Starfleet cookies looks like this:

Candy Cane cookies will look something like this, only easier.
zarhooie: Ianto holding a hockey stick (Whoverse: Ianto with hockey stick)
[personal profile] zarhooie
Found at LiveJournal via

I present to you hot dogs and spaghetti:

How to do it:

-Set a pot of water to boil and cut up your hot dogs into 3rds or 4ths.
-Next, take 5-7 pieces of dried spaghetti and impale your hot dog pieces in whatever direction you please.
-Carefully (making sure not to break the spaghetti or burn yourself) put the hot dogs into the boiling water for 7-10 minutes (or however long the pasta directions say).
-Remove from boiling water (either drain or spear) and serve with ketchup, mustard and/or spaghetti sauce.



Boiling water without burning it

November 2014

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