Food Thread! (recipes and whatnot)

[Myth/Oli/Phil]

So I figured I'd start this one cuz it's going to end up here eventually anyhow. (Sam)

None of that tofu crap Shawn!!!!

I thought to myself the other day, never had spanish rice that was actually good, anyone?

I was considering maybe making rice in enchilada sauce, maybe cut with water or stock, then using that as a base?

thoughts?

[Sleepish]

You're going to have to delude it somehow... Depending on the sauce and how strong you like it...

Also.. the best Spanish rice I've ever had was rice a roni.. lol

[Slimegullet]

So I figured I'd start this one cuz it's going to end up here eventually anyhow. (Sam)

None of that tofu crap Shawn!!!!

I thought to myself the other day, never had spanish rice that was actually good, anyone?

I was considering maybe making rice in enchilada sauce, maybe cut with water or stock, then using that as a base?

thoughts?

Vindaloo

The king of curries, the fiery hot vindaloo, is of Portuguese origin.
you will need:

1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. black peppercorns
1/2 tsp. cloves
1tbsp. chilli powder
1 tsp. cinnamon
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds
2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine
1 can tomato paste
1 can coconut milk
vegetable broth
4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Preparation:


Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, carrots and other veggies. Cook and stir until the vegetables have softened, about 5 minutes.
Stir in the vindaloo spices and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks.

TOFU VINDALOO! FACE

ps. i would half the amount of cloves - that was the only thing i did wrong... otherwise- it was soooo tasty, you can add chicken, beef, lamb, tofu, or just make it chic peas... i dont think it works with pork though. Oh, also i added red bell peppers, extra heat with hot peppers and a can of tomato paste! enjoy!

[bunz]

So I figured I'd start this one cuz it's going to end up here eventually anyhow. (Sam)

None of that tofu crap Shawn!!!!

I thought to myself the other day, never had spanish rice that was actually good, anyone?

I was considering maybe making rice in enchilada sauce, maybe cut with water or stock, then using that as a base?

thoughts?

Vindaloo

The king of curries, the fiery hot vindaloo, is of Portuguese origin.
you will need:

1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. black peppercorns
1/2 tsp. cloves
1tbsp. chilli powder
1 tsp. cinnamon
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds
2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine
1 can tomato paste
1 can coconut milk
vegetable broth
4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Preparation:


Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, carrots and other veggies. Cook and stir until the vegetables have softened, about 5 minutes.
Stir in the vindaloo spices and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks.

TOFU VINDALOO! FACE

ps. i would half the amount of cloves - that was the only thing i did wrong... otherwise- it was soooo tasty, you can add chicken, beef, lamb, tofu, or just make it chic peas... i dont think it works with pork though. Oh, also i added red bell peppers, extra heat with hot peppers and a can of tomato paste! enjoy!

I want to go to there.

[Fitsi]

He said "No Tofu crap Shawn"

The very first post is Tofu

/facepalm


I never use recipes for suppers. Just pick a protein and grab some veg and see what happens.

"I never thought to have a chicken pot pie without peas or potatoes"
"What is this in your lasagne, sprouts?"
"You put beans in it?"

[Slimegullet]

He said "No Tofu crap Shawn"

The very first post is Tofu

/facepalm


I never use recipes for suppers. Just pick a protein and grab some veg and see what happens.

"I never thought to have a chicken pot pie without peas or potatoes"
"What is this in your lasagne, sprouts?"
"You put beans in it?"

*rolls eyes as the point of my post soars way over little crom's head*

ps please dont ever put sprouts in your lasagna like crom, its very gross.

[Myth/Oli/Phil]

Ive had a few very good sandwichs with sprouts.

Bagel (soft), ham, thick slice of tomato, sprouts, anything else you like.

And for italian i start with a cheese mix of ricotta, parm, and mozz. add a little herb blend (mines oregano, thyme, rosemary, and basil) and your good to go. Good for putting in a lasagna or stuffing into shells or anything.

Make your own sauce. Not as hard as youd think. sweat some onions and garlic, throw in some crushed tomatoes and a little tom paste, add the herbs, some olive oil. easy sauce.

[Fitsi]

Yes definitely make your own sauce. We use fresh tomatoes and canned with paste to thicken it. Spicy Italian sausage and fresh herbs, omg.

[bunz]

Don't chuck things but I make my lasagna with Butternut Squash and Artichoke. I also use grated beets instead of tomato paste in my sauce. It gives it a deep meaty taste like tomato paste.

I make a good pasta sauce I call Fauxmato sauce because its Beats and Peppers but taste like a very rich tomato sauce. I shall post recipes sometime when I'm bored.

[Myth/Oli/Phil]

ya know what gives a deep meaty taste? meat

use the veggies to fertalize the grass!

[bunz]

ya know what gives a deep meaty taste? meat

use the veggies to fertalize the grass!

This is more than likely true. But Produce makes up about 90% of the food in my house. I have to eat more meat though, my iron levels are reaching disastrously low levels.

[Myth/Oli/Phil]

Your either using plastic or not leaving the fork in your mouth long enough. Suck on it for a bit after each bite and youll be movin oxygen in your cells in no time!

[Jadesong]

And for Italian ...
Make your own sauce. Not as hard as you'd think. Saute some onions and garlic, throw in some crushed tomatoes and a little tom paste, add the herbs, some olive oil. easy sauce.

And red wine. You cannot be Italian without wine (in the sauce, I mean).

[Myth/Oli/Phil]

Never cared for the taste of alcohol myself.

Personally I puree the onions and garlic after the sweat (which incidentally can make a pink sauce if you dont add the tom paste). And a little chocolate into it was always a potential, if its too acidic tasting. Cooking your sausage, pepperoni, or meatballs in the sauce slow is good, but a slow cook can cook the sauce sown so you might want to add some stock or somesuch.

btw for meatballs I use 2 parts ground beef, 1 part ground pork, and 1 part ground veal. The added bonus is most women Ive cooked for hate the idea of veal so you either have to lie about it or trix them.. then you can make baby veal noises while you eat later to creep them out... I honestly dont know why im single :(

[bunz]

1 or 2 bite lemon cream pies.

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[Myth/Oli/Phil]

I took my leftover enchilada sauce (2/3C) and added 2/3C water. Added a generous splash of Ortega hot sauce. 6 Large spoonfulls of salsa. Salt and Pepper. Boiled it, added rice (about 1 and 1/4 C). It wasn't really spanish rice, but it ended up being decent. A bit spicey too, would have been a nice side dish for something.

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