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24 April 2006 @ 10:44 pm
Hello! My name is Jen and I've joined because this community seems open minded, casual, and it's not full of diet plan scheduals. Finding a good recipe sharing LJ community is actually kind of tough...

I've been living on my own for a year now and I'm good and sick of eating a diet where everything comes out of a box or can. I'm very interested in expanding my cullinary skills...perhaps even bring a few tricks back to the table when I visit my parents.

I'm not a vegitarian, but i also think that eatting too much meat in a diet is very unhealthy. My boyfriend is practically carniverous and it's hard to get him to eat anything that isn't meat or slathered in cream or cheese sauce. The fact that he's lactose intollerant doesn't help his health any.

So, here's what I'm asking for:

A simple recipe for Mushroom Burger Patties.


And here's what I'm offering:

The best easy Stir Fry Sauce!
2part Soy Sauce
1part Sesame Seed Oil
3part Tariaki Sauce
2 part Oyster Sauce

Everything there can be found on the same shelf of the same asle in the grocery store, given that you have an asian foods section. Most bulk sectons will also carry raw sesame seeds. Toast a couple teaspoons for your stir fry by spreading them out on a dry wok or frying pan for a few minutes.
 
 
13 December 2005 @ 10:54 am
WANTED: I need a simple recipe for chick peas/including chick peas, or what to do with them food wise.

Thanks in advance!
 
 
11 November 2005 @ 04:27 pm
Mmmm I just made the best sauce EVER just because I remembered to buy vegetables for once. I think it will make a yummy pasta sauce, and it might even work as a pizza topping with cheese sprinkled over it. I would also use it to top of a chicken breast perhaps with rice on the side...?

Uber tomato sauce of lovliness recipeCollapse )

Cooking made easy for idiots like me :)

Oh and it's vegetarian too! Maybe even Vegan?
 
 
Current Mood: hungryhungry
 
 
27 October 2005 @ 12:34 pm
Anyone here eat rice cakes? If so, please give me ideas of what to put on them...can you melt any toppings on them, etc...
At the moment, I have spread humous on them, but get fed up with humous quite easily.

Thanks!

*this was cross posted in my LJ*
 
 
16 October 2005 @ 04:29 pm
225g self-raising flour
1/2 tsp ground mixed spice
100g marg
100g light soft brown sugar
2 eggs
500g bananas mashed (we think that is with their skins that you weigh them, depends how mushy you want it to be)
1 tbsp demerera sugar

Preheat oven to 180C (Gas4), grease a 1kg loaf tin and line the base.
Sift flour and spice into a bowl
Beat the marg and sugar until pale and fluffy
Beat in 1 egg
Add remaining egg and 1 tbsp of the flour mix
Beat vigorously until evenly blended
Beat in the bananas
Using a large metal spoon fold in the flour
Spoon into the tin and level the top
Sprinkle the demerera sugar over the top
Bake for 1 to 1.25 hours, or until firm to touch
Leave to cool for one minute before turning out onto a wire rack

This is OK to be frozen too :)
 
 
 
28 September 2005 @ 07:21 pm
This is one of my top recipes.

You're going to need (for 2 persons+)

1 bottle of frascati or similar cheap italian white wine
1 medium block of pecorino (or parmesan but pecorino is much better), grated
1/2 pack of quorn
1 almost full coffee cup of arborio rice
2 cloves garlic
1 good sized red onion
1 small bunch of asparagus
1 bunch fresh basil (essential!!!)
Olive oil
Coarse ground back pepper & sea salt to taste, pinch of herbes de provence.

chop up the garlic as small as you can, and chop up the onion into tiny little cubes. Fry in olive oil in a large (big as you can) frying pan witha pinch of salt & pepper, quite a high heat. Once the onions start going clear, add the quorn and let it brown lightly. Then add the arborio rice. Stir around pan for a minute or two just to fry the rice dry a bit. Add about 1/4 of the wine and sprinkle the herbes de provence on. Now you have to stir the rice regularly and keep adding the wine bit by bit as it gets soaked up. Now here's the essential bit- You have to drink at least a glass of it while it's cooking- its a good luck charm to make sure the risotto comes out perfect!
5 minutes after you added the rice you have to add the asparagus. After about 15 minutes the rice will start losing its crunch, becoming creamy and nutty. Try not to overcook it- you are aiming at an optimum slightly crunchy/getting creamy combination. Any more and it starts getting tooo mushy... If you run out of wine to add just add boiling water instead.
When you feel the time is right, add the grated cheese and about half of the basil. Stir vigourously so the cheese melts in and you have a wonderfully creamy unctuous risotto!!! Take off the heat, add the remaining basil and a good scrunch of pepper.

Serve and devour!

nb: it may not be extremely healthy because of the cheese and wine, but this is one of the most heavenly risottos ever. Variations include using chicken instead of Quorn, and baby corn instead of asparagus.
 
 
22 September 2005 @ 03:51 pm

This one is easy

Buy a big piece of fish/a whole fish (esp good with rainbow trout). If it's whole then put everything in the middle, otherwise slash it up a bit and put the stuff on top.

Add roughly chopped garlic (4 cloves), lemongrass (1 stalk), ginger (a piece the size of a thumb- sliced thinly)  & if desired chillies (1, chopped). A bit of fish sauce. Pour some olive or preferably sesame oil on too... Slice a lime into 4 and arrange along the top.

Lay all this on a bed of pak choi or chinese leaf on a big piece of foil and sprinkle with soy sauce. Now lift up the edges of the foil and press it all together to make a cornish pasty type shape. There needs to be a fair amount of air inside the package but pinch it airtight.

Stick in 200 degree oven for 20-25 minutes.

Serve with rice or on its own.

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Current Mood: creative
Current Music: Iris - Wrath
 
 
21 September 2005 @ 02:20 pm
Pumpkin Pie - wondering what to do with the pulp from your Halloween Pumpkin making?

Serves 6 - 8


follow recipe...Collapse )
 
 
21 September 2005 @ 02:00 pm
These Bran Muffins are low in fat, low GI and are rich in fibre... all this and they taste delicious!

Makes approx 12

follow recipe...Collapse )
 
 
20 September 2005 @ 05:50 pm
My burritos :D

this is a recipe that I made up for burritos after I tried every kind of store-bought mix that is available and hated them all.

filling:

1lb ground beef
1/2 red onion (diced)
1/2 Green pepper (diced)
1 cup white rice
1 whole pimento (diced)
3 large peppadews (sliced)
2 tbsp cholula sauce (or your favourite pepper sauce)
1 tbsp dried chipotle peppers
1 tbsp cayenne pepper
1 tbsp chili powder
dash garlic salt
dash curry
(you can add or subtract spice amounts to taste. This amount gives it a bit of a kick without making you feel on fire)

Toppings:
diced tomato
salsa
guacamole
raw onion
shredded cheese

crumble meat over low heat and add your veggies. Turn up heat just a notch until the meat is just sizzling. stir and fold meat and veggies until slightly brown and add your cholula or pepper sauce. fold well then add your spices one at a time folding well each time. Turn back to low heat and throw an lid on for 15 minutes.

While your meat is cooking, make your rice according to package directions.

When your meat is done, put 2 or 3 paper towels into a collander over a plate and dump the entire mixture in. The paper towels will soak up the grease and bring down the calorie and fat content.

Dump from collander back into pan and throw away your paper towels.


put one large spoon of meat and one large spoon of rice into a tortilla and top with whatever you like. The rice will make the burrito more filling and stretch your meat farther.
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