New recipe Friday.
ravencajun Zone 8b TX
5 years ago
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ravencajun Zone 8b TX
5 years agoRelated Discussions
RECIPE: Great 'new' recipes to share?
Comments (1)Thanks SOOOO much for that curry paste recipe. Looks wonderful. Aji Sauce - (pronounced - ah hee') I first heard about this recipe from Daisy Martinez. I'll give her recipe first which I find most useful because the particular combination of ingredients is one that will keep well in the fridge for several days, kind of like fresh salsa. The second recipe I'll post here has things like cilantro which I find wonderful but it doesn't last long, hence you need to use this sauce quickly but you can tell the two are very similar. My use for this recipe is for nearly everthing. That is what Daisy said when she provided the recipe and I totally agree. It is great with eggs, yogurt, and as seasoning for nearly any kind of saute especially beans or lentils. I plan to marinate some tofu with this eventually but haven't got around to it. Hope you enjoy it as much as I do. I think one of the things it provides besides good taste is a way to have the chopping done of veggies that you are going to use probably anyway (if you cook like me) so it saves some time doing it all at once when you make the sauce. I also think it is better after it sits in the fridge for 24 hours. (Food processor is not an absolute requirement but I find it very useful here) -------------------- from: Daisy Martinez cooks PBS show on TV (I may not have this exactly the same, I took notes and I have changed this recipe to accomodate a pint jar - she used a quart jar) 4 cloves garlic 1 large jalapeno with ribs and seeds (sometimes two if you like more heat) 1 large (but not huge) red onion 2 - 3 teaspoons kosher salt (or so to taste) fresh ground black pepper (not so much since you have the Jalapeno) mince garlic and jalapeno in food processor (I like to add salt at this point to make sure garlic gets salt - helps flavor IMO) rough chop red onion and add to food processor process all in food processor until minced add mixture to 1 pint jar and fill to top with lime juice Let it chill in fridge - seems to be better after it is chilled --------------------------------------------------------------- from: epicurious.com Aji Sauce Bon Appit : July 2009 by Steven Raichlen Yield: Makes abaout 3/4 cup ingredients 1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large) 1/2 cup coarsely chopped green onions (about 2 large) 1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia) 1/4 cup coarsely chopped fresh cilantro 2 tablespoons (or more) red wine vinegar or fresh lime juice 3/4 teaspoon coarse kosher salt 1/4 teaspoon freshly ground black pepper preparation Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate....See MoreFridays Recipe of the Day August 29
Comments (1)Modified sausage apple pie 1 pound ground pork sausage 1 (15.25 ounce) can apple pie filling 1 (9 inch) unbaked pie crust 1 (8 ounce) package shredded Cheddar cheese ******Eliminate the pie crust totally! Combine sausage, apple pie filling, cheese, season with cinnamon lightly. (the hint of cinnamon just makes it) Place in a baking dish that is lightly sprayed with Pam. Then bake in oven until bubbly. ****I served it with a bow tie pasta salad. Delicious! DIRECTIONS Preheat oven to 350 degrees F Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese. Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown...See MoreNew Recipe Friday
Comments (10)I made this Italian Vegetable Soup AKA hamburger soup last night. It's from Pat_t in the cooking forum in 2010. ITALIAN VEGETABLE SOUP 1 lb. ground beef 1 cup diced onion 1 cup sliced celery 1 cup sliced carrots 2 cloves garlic, minced 1 can (16 oz.) tomatoes 1 can (16 oz.) tomato sauce 2 cups water 5 tsp. beef bouillon granules 1 (15 oz.) can red kidney beans, undrained 1 Tblsp. dried parsley flakes 1 tsp. salt 1/2 tsp. oregano 1/4 tsp. sweet basil 1/4 tsp. black pepper 2 cups shredded cabbage 1/2 cup small elbow macaroni Brown beef in a large dutch oven; drain. Add all ingredients EXCEPT cabbage and macaroni. Bring to a boil. Lower heat; cover and simmer 45 minutes. Add cabbage and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Yield: 12 servings. I made a couple of changes - instead of adding beef granules I added a can of beef broth, I didn't have red kidney beans so used potatoes (but I would have used the red kidney beans if I had them). It was really good. Tomorrow night I am making Moroccan Pork Casserole which I've made before. I serve it with mashed potatoes/ https://www.geniuskitchen.com/recipe/moroccan-pork-casserole-112173 You don't have to use pork....See MoreWhat's new? A new food? A new gadget? A new recipe?
Comments (72)CSA's were frustrating years past. Upfront dollars. Pick-ups with minimal hours. (Friday 5-7pm, Saturday's 8-10 am) etc, yada. You snooze, you loose...A good businessman jumps in and makes it more accessible. Farmers are often horrible at interaction and business....take that communication out of the farmers hand...let them farm that they are comfortable doing...and put the business/delivery in the hands of those expert....win-win. Even Coops 15-20 years ago became nasty know-it-alls. Open spice bulk bags, Un-refridgerated vegetables. Pale pasty skin hippies so angry.... I'm not a Facebook person. Just family and a few friends...baby pics😍... A couple groups, thousands in the Misfits groups...(I joined but no time to participate) ...not one person thinks or mentions a greater good for supporting small farmers. No one pats themselves on their back at all. This is not the solution for food desserts or food waste...just a baby step to be more aware of our local food supply. Use the off cuts and waste for stocks, etc... Try new things not available in the area you live... My local CSA is five miles away and brilliant. They opened up for the locals 2020 without membership. Like I've said...it is what I grow so I have no need. Just follow their commitment to the community....See Moreravencajun Zone 8b TX
5 years agoravencajun Zone 8b TX
5 years agomarilyn_c
5 years agoDawnInCal
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5 years agoOlychick
5 years ago
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