#4 Recipe challenge.
11 years ago
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11 years ago
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Challenge! Create a recipe using up a vegetable gift basket
Comments (13)I'd definitely be roasting the yam, the cauliflower and the carrots and celery. Yes, I LOVE roasted celery and that's the only way I like cauliflower at all. The lettuce and peppers can be a salad, with some of the radishes, or you could slice and marinate the peppers and make a nice side dish. In the alternative, you could make Marilyn's Pepper Salad or Pepper soup, I've made the salad and like it (but I like peppers), I haven't made the soup so I can't critique it. Bell Pepper Salad 1 each red, yellow and orange bell pepper 1 small fresh onion; thinly sliced 10 grape tomatoes; sliced 2 tablespoons Fresh Herb Dressing hand full fresh parsley; chopped kosher salt to taste Seed and thinly slice peppers. Combine ingredients in a pretty bowl. Great with Feta cheese. Fresh Herb Dressing 1/2 cup extra-light olive oil 2 tablespoons red wine vinegar 1 tablespoon sugar 1/4 teaspoon fresh ground pepper 1 teaspoon salt fresh basil; chopped fresh oregano; chopped fresh chive; chopped (or garlic) Combine ingredients in glass jar and shake well. Roasted Bell Pepper Soup 4 large red, yellow or orange bell peppers 1 tablespoons olive oil or butter 1 medium onion 4 cloves garlic; minced Kosher salt and fresh ground pepper 4 cups chicken broth pinch of cayenne pepper to taste Place whole peppers on a rack place into a shallow oven-proof dish to catch juices. Set oven to broil and place peppers 5-inchs from heat source for 30 to 35 minutes, turning occasionally until skin is blistered and browned, turning often. Immediately place peppers in a plastic bag and close tightly. Let stand at least 20 minutes to cool. Remove skin, seeds and stems. Cut into strips. Meanwhile, In a large heavy saucepan, heat olive oil; add onion, along with salt and pepper and sauté until softened but not brown. Stir in garlic and cook 1 minute. Add roasted bell peppers and broth; bring to a boil then reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream. Serves 4 generously. *Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release Marilyn Ann T has a great recipe for a pepper tart: Home Cookin Chapter: Recipes From Thibeault's Table Roasted Red and Green Pepper Tart ================================= One quantity short crust pastry FILLING 3 red peppers halved and seeded 3 green peppers halved and seeded 60 g (2 oz) grated mozzarella cheese 40 g (1 ½ oz) grated parmesan cheese 3 tablespoons chopped, fresh basil 75 g (2 ½ oz) black olives freshly ground black pepper Preheat oven to 400°F Roll out pastry on a lightly floured surface and place in a 9 inch tart tin. Line with nonstick baking paper and fill with baking weights or rice. Bake for 10 minutes. Remove weights and paper and bake further 10 minutes or until golden brown. To Prepare Filling: Roast peppers until blackened. Place in a plastic bag stand for 10 minutes. Peel skins from peppers and slice into strips. Rinse off any black skin still remaining, with cold water. Sprinkle base of pastry shell with cheeses and top with peppers, basil, olives and pepper. Reduce oven temperature to 350°F and bake for 15 to 25 until heated through. Short Crust pastry 250 g ( 8 oz) flour 125 g (4 oz) butter chopped Iced water Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs. If making by hand, rub butter in with fingertips or with two knives While processor motor is running, add drops of iced water until dough holds together. If making by hand mix with knife or wooden spoon. Press dough into a ball and wrap in paper or plastic wrap and refrigerate for approximately 30 minutes before rolling or shaping. Pastry can be stored in the refrigerator for 2 days or the freezer for up to 3 months. beverly has a great recipe for fettucini with a bell pepper sauce. It calls for chicken and cream, I know that's a "no-no" combo but someone else might like this: Fettucini with Chicken and Bell Pepper Cream Sauce 2 ounces skinless boneless chicken thighs 1 tablespoon butter 1 large green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 small red onion, thinly sliced 2 garlic cloves, minced 1/2 teaspoon dried crushed red pepper 1 1/2 cups whipping cream 1 cup chicken stock or canned low-salt chicken broth 3 tablespoons thinly sliced fresh basil 1/4 cup finely grated Parmesan cheese 8 ounces fettuccine Additional grated Parmesan cheese preparationSprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes. Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately. Makes 4 first-course servings. And now, the radishes. When Maureen and Nancy came for dinner a few months ago, I made a side dish of cooked radishes. They were surprisingly good, tasted vaguely reminiscent of turnips. All I did was saute sliced radishes and some snowpeas in some olive oil until the radishes were tender, about 5 or 6 minutes. Add some butter for taste, salt and pepper. I've also got this recipe saved for next year's radishes, although I haven't tried it: GLAZED RADISHES 1 lb. 1 tbsp. 1 tsp. 1/2 tsp. 2 tbsp. radishes, trimmed unsalted butter sugar salt minced fresh parsley leaves In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley. Gourmet, April 1991 As for the mushrooms, stuff em! LOL As an alternative, I might make the broccoli and cauliflower into that salad with raisins and sunflower seeds that my kids like so well: Cauliflower Broccoli Salad 1 head of cauliflower, separated into flowerets 1 bunch broccoli, separated into flowerets 1 small onion, chopped finely 1/2 cup raisins 1/2 cup sunflower seeds 1 cup mayonnaise 1/2 cup white vinegar 1/4 cup sugar Crumbled bacon, optional Combine cauliflower, broccoli, raisins, sunflower seeds and onion, bacon if you're using it. In a separate bowl or large measuring cup, combine mayonnaise, vinegar, and sugar. Pour mayonnaise mixture over vegetables; toss to coat. Cover and chill for 2 to 4 hours. Annie (who just LOVES vegetables!)...See MoreRECIPE: Recipe to use up 4 #'s of cooked Beef Potroast
Comments (8)I've never made these yet, found the recipe online, but I've eaten plenty of these dumplings. They are excellent in chicken soup (along the lines of a won ton)or just fried until crispy in a pan like a potsticker! My grandmother used leftover pot roast for the filling. Kreplach (dumplings) * 2 cups all-purpose flour * 1/2 tsp. salt * 2 eggs, beaten * 1/4 cup cold water Process flour, salt, eggs in food processor with the metal blade. With the machine running, add water. The mixture needs to form a ball. Knead for 30 seconds, adding either more water or more flour to get correct consistency. Wrap dough in plastic while preparing meat. Meat Filling * 1 pound ground beef or 1 pound leftover brisket * 1 onion * 1 clove garlic * 1 large egg * salt and black pepper to taste If you are using raw meat, cook it with onion and garlic in a frying pan. Otherwise cook onion and garlic in a small amount of oil. Put cooked meat, onion and garlic in food processor and process until just smooth. Add egg, salt, and pepper. Divide the dough into 2 or 3 parts so that it does not dry out while filling. Roll each portion into a very thin rectangle, and cut into 3-inch squares. On each square, put a tablespoon or so of filling, and close into a triangle, wetting the edges and pressing them tightly. Put finished kreplach on a floured surface to wait. To cook the kreplach, bring a large pot of salted water to a rolling boil. Drop the kreplach into the water, and simmer for 15 minutes. Drain well. Serve in traditional chicken soup. The parboiled kreplach can be frozen or refrigerated before using. If you have more kreplach than will fit in a single layer, separate with oiled paper or foil so they don't stick. Quantity, about 30 kreplach....See MoreWeekly recipe challenge, anyone interested?
Comments (10)I regularly try to make 3 new recipes (or a new adaptation of a recipe) each week. This has been somewhat out of necessity after going gluten-free, and to justify a large cookbook collection ;-). I also purchase really "odd" ingredients and try to incorporate them into our diet and that often calls for new recipes. OR, something new with the plethora of cucumbers that were coming out of the garden (or other crops). In a book I read just before the turn of the century (didn't that sound really old?) in 1999, in "The Simple Joy of Simple Living"... Better Get Cooking: If you have just eight recipe books in your household, each offering 250 to 650 recipes, they can add up to as many as 5,200 recipes. If you tried one new recipe each week, it would take 100-years to prepare them all. I get on a tangent or theme for a month or so. Once, I made all kinds of lentil recipes, mostly focusing on sprouted lentils (which increases the nutrition), but none that were soup or a casserole - so that made it interesting. That left me with a favorite waffle recipe (Sprouted Lentil-Oat Waffle), and also a bar recipe (Lentil Granola Bars). One-half cup of lentils, sprouted, is enough to make two recipe of the waffles and one (jelly-roll pan size) recipe of the bars. I also try recipes by genre, so that's a good way to add new recipes. This summer I added gluten-free NO BAKE recipes to the folder. There is a folder on split peas. Another on recipes using canned chicken, how about chia seeds (which I seem to add to everything), "MOCK" recipes, homemade cold cereal recipes, recipes using powdered peanut butter, solar cooking recipes, things to make with almond (or other nut) pulp (which is left when you make nut milk), thermal cooking recipes (I use a large Thermal Cooker and also a Thermos bottle), fun recipes for different flavors of kefir water (like blueberry and lavender - and the lavender is from a friend's lavender farm), recipes using canned potatoes and another folder using dehydrated hashbrown potatoes, recipes using gelatin, homemade KIND bars, LOTS of recipes using buckwheat, and the ever popular $1 meals. Which brings us to recipes that use egg substitutes or are eggless now that eggs are so darn expensive - and this includes recipes using powdered eggs, which I keep in storage and have started using on a regular basis while egg prices are high. That's how it gets started.... -Grainlady...See More#2 Recipe Challenge
Comments (39)Gooster, this is the Spaetzle maker I used - it is very inexpensive and it worked very well for me. It was also easy to clean. It has a small hole at the top for hanging, and so I can store it away in my overhead rack, which is now, however, pretty much full. I haven't made gnocchi for a while because they are a lot more effort (although significantly better than Spaetzle), and the dough does not keep in the fridge. I do not like to freeze leftover gnocchi, although I will cook extra and then reheat them the next day. I make Spanish rice on a regular basic, but mine is usually vegetarian. However, I sometimes add spicy Italian sausage to it. If I add uncooked sausage, I cook the sausage whole in the rice, remove it when cooked, chop it up, and then add it back. If I use cooked sausage, I add it after the rice has cooked, during the "fluffing" stage. I always cook mine in the pressure cooker, however, as it seems to cook a bit faster and is a bit more convenient. Kevin won't eat beef, but I could use ground turkey instead to make a recipe similar to yours....See More- 11 years ago
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10 years agoI have been meaning to jump in on this. I bought three cookbooks last spring - including ATK vegetarian cookbook. And besides making vegetable soup stock concentrate I have done nothing.
So recently I made the beets bulgar pinto bean recipe. It is ok but needs tweaking. This week I made carrot and ginger soup - like everyone else. This I liked. Simple and very carroty. I served it with yogurt, thyme and guacamole - the recipe suggested croutons.
The recipe was simpler than the one mentioned above.. No chicken stock. Grated and candied ginger. Carrots and carrot juice. Also the recipe had baking soda to make the carrots soft while cooking. Then apple cider vinegar at the end which made the soup much oranger. Odd. I remember playing with baking soda and vinegar to get cabbage to change color but was suprised. I almost skipped it too.
- 10 years ago
- 10 years ago
grainlady, sometimes that is when I'm falling asleep. :)
I did another recipe for a potluck at work.
Another dilemma as DD liked it, DH said it is too spicy, I'm in the middle. Might try it again with a different sausage to cut the heat a little. It also would have been nicer if there was a little less liquid.
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debrak_2008Original Author