not health-related post at all, but I am making bouef bourguignon right nowmy kitchen it smells amazing
― VegemiteGrrrl, Sunday, 11 December 2011 02:35 (twelve years ago) link
lol sorry i meant this http://www.nytimes.com/2011/11/22/health/nutrition/giant-shells-filled-with-spinach-and-ricotta-recipes-for-health.html
― spite n ease (harbl), Sunday, 11 December 2011 19:49 (twelve years ago) link
making this recipe with smoked bacon instead of ham:http://www.epicurious.com/recipes/food/views/Ham-and-Black-Eyed-Pea-Soup-with-Collard-Greens-15835
― bene_gesserit, Sunday, 11 December 2011 23:48 (twelve years ago) link
and kale instead of collards
― bene_gesserit, Sunday, 11 December 2011 23:49 (twelve years ago) link
i made a corn beans and squash chili. it was good. i'm cooking a lot lately because it's cold.
― spite n ease (harbl), Monday, 12 December 2011 00:32 (twelve years ago) link
eating the last of my sweet potato/tomato/garbanzo/chard curry -- p good, tastes like it always does
― league of women voters, Monday, 12 December 2011 00:35 (twelve years ago) link
chard/mushroom omelette with hot peach salsa. A bit of a strange combo.
― ljubljana, Monday, 12 December 2011 00:42 (twelve years ago) link
oh now I want to make those pasta shells!
― am0n shumpert (dayo), Monday, 12 December 2011 00:49 (twelve years ago) link
could you share your recipe for this, it's up my alley.
― bene_gesserit, Monday, 12 December 2011 01:23 (twelve years ago) link
lowv, do you have a recipe for that? sounds yum.
― tehresa, Monday, 12 December 2011 01:24 (twelve years ago) link
oops xpost
― tehresa, Monday, 12 December 2011 01:25 (twelve years ago) link
i don't really have a recipe, but it's a basic curry with those things --
can of diced tomatoes (with liquid)can of garbanzos (drained and rinsed) 2 largeish sweet potatoestons of chard
first I sautee spices and aromatics in a little oo in my small cast iron pot, then add the cut up sweet potatoes and stir for a few minthen i add the tomatoes and garbanzos, simmer for 10-15 min? sometimes I add a little water if it seems like it needs itthen about 5 min before it's done i add the chard and it wilts into the reststir, serve
spices and aromatics:garlicgingershallot or onion, whicheverground cumincumin seednigella seedlittle bit of hot curry powder (prob not entirely necessary but it's there)garam masalahot pepper flakessalt
I think that's it? I'm not really sure, but it's the best i can offer atm
― league of women voters, Monday, 12 December 2011 01:35 (twelve years ago) link
also i nuke the sweet potatoes a little bit (boiling would work too) to soften them up before The Flavoring begins
― league of women voters, Monday, 12 December 2011 01:36 (twelve years ago) link
i am really bad at writing recipes, sorry
this is what it looks like with ricehttp://farm3.staticflickr.com/2606/4094309284_a8d6a06709.jpg
― league of women voters, Monday, 12 December 2011 01:38 (twelve years ago) link
that looks really good! thanks.
― bene_gesserit, Monday, 12 December 2011 01:41 (twelve years ago) link
my pleasure! it's amazing how far 2 sweet potatoes and two cans of other stuff that you probably already have on hand will stretch, really.
― league of women voters, Monday, 12 December 2011 01:43 (twelve years ago) link
would eat!
― am0n shumpert (dayo), Monday, 12 December 2011 01:43 (twelve years ago) link
I am defrosting my last bag of black beans but I don't know what to make with 'em
hot or cold?
hot: burritos or soup? cold: salad with quinoa, peppers, corn, other stuff you like
― league of women voters, Monday, 12 December 2011 01:45 (twelve years ago) link
that photo reminds me of why i am not so good w/recipe books that don't have photos. at least at first glance (maybe it changes when it's a book you have to rely on). just the visual fact of garbanzos & the colours, i am half-way there.
my next i-ate-it-now-i-will-cook-it thing is gonna be trying to make good fassoli, after eating some at a yemeni place in bay ridge. i found a bunch of recipes like this which are all kinda frustratingly brief; i think it totally was a simple bean thing, cooked in tomatoes that almost entirely simmered off, & almost burnt to give the beans some texture, but it was so transcendently nicer than the cannelini-beans-in-onion-&-tomato i make to have on toast sometimes, like there was some jedi spice magic happening that i have to work out.
xp frozen beans, huh?
― Never translate German (schlump), Monday, 12 December 2011 01:50 (twelve years ago) link
I soak beans a bag at a time but obviously I am not gonna eat a whole pot of beans at once!
― am0n shumpert (dayo), Monday, 12 December 2011 01:52 (twelve years ago) link
xp LL ooh, a cold vinegary corn and beans salad sounds good - what else should I put in it?
― am0n shumpert (dayo), Monday, 12 December 2011 01:53 (twelve years ago) link
multicolored bell peppers, cilantro, quinoa, whatever else you like! or do something like thishttp://farm7.staticflickr.com/6129/5990088385_b7d520b117.jpg
as for the curry photo, that's why i take somewhat substandard photos of new things i make (and save them) -- it's like a visual menu, which really helps in the planning/shopping stage of regular cooking (a stage that i think is generally underappreciated by most people who don't engage in it on a weekly basis) even if it's not the world's most beautiful food photo
― league of women voters, Monday, 12 December 2011 02:18 (twelve years ago) link
Made an excellent vegan stir fry y'day that had loads of veggies in it inc some crunchy fresh choy sum, cabbage, capsicum, carrots etc, and added some firm tofu which I'd marinated in sesame oil, a little soy and a sprinkling of smoked paprika so the cubes came out all crunchy. Chucked over some udon noodles. Tres yum.
― Leave town with an orange, and pretend you're laughing at it. (Trayce), Monday, 12 December 2011 02:21 (twelve years ago) link
aw that looks great LL! bell peppers are out of season but maybe I'll do an asian style marinade w/ chinkiang vinegar xp
― am0n shumpert (dayo), Monday, 12 December 2011 02:28 (twelve years ago) link
my soup will be like 100x better tomorrow after it sits overnight i think - i used dried black-eyed peas and tried to speed soak them but it didn't QUITE work as well as it does with other beans (it's my first time cooking them).
i definitely want to try to make that curry!
― bene_gesserit, Monday, 12 December 2011 03:28 (twelve years ago) link
I make a chickpea/sweet tater curry a fair bit, theyre easy and tasty. I also add some coconut cream to mine at the end.
― Leave town with an orange, and pretend you're laughing at it. (Trayce), Monday, 12 December 2011 03:58 (twelve years ago) link
one of my new year's resolutions is to go back to all the recipes i either half-assedly wrote down or adapted from somewhere else -- and write everything down meticulously. i want to put all my recipes into a sort of cookbook that i can give to friends and family.
― trudy campbell, Monday, 12 December 2011 03:59 (twelve years ago) link
like, i have a vague idea of how i made that yam curry a while back, but i want to do it over so i can write down how much coriander it needs, how much turmeric, etc.
― trudy campbell, Monday, 12 December 2011 04:02 (twelve years ago) link
yeah, not only that, but i have no idea how many people it will "serve" or if i measured the spices to begin with. usually i just use a spoon and put some spices in the spoon and poof, it tastes good. whether or not it is the ideal measurement, i don't know (and really i don't notice the difference a little bit either way)
i guess writing recipes seems like a job for a perfectionist, and i am not one of those
― league of women voters, Monday, 12 December 2011 04:11 (twelve years ago) link
Yeah ppl often ask me on FB for a recipe when i post a pic of some random thing i made and I'm like "i dunno I just chuck things in"... my mum hates this, she has to follow EXACT INSTRUCTIONS or else it is a disaster. When its baking or something then sure but not otherwise.
― Leave town with an orange, and pretend you're laughing at it. (Trayce), Monday, 12 December 2011 04:13 (twelve years ago) link
I acknowledge that there is a process to be followed (sautee the spices and aromatics, then add the rest of the ingredients, etc) but beyond those processes, I don't really pay much attention to measuring things.
― league of women voters, Monday, 12 December 2011 04:20 (twelve years ago) link
This year we gathered together piles of loose recipes -- some handwritten on index cards or scratch paper, some printed off the net -- into a 3-ring binder and called it the Gastronomicon.
― William (C), Monday, 12 December 2011 04:34 (twelve years ago) link
I have a binder! It doesn't have a name, but I did organize it somewhat and it includes stuff I printed, wrote, and ripped out of various magazines.
― league of women voters, Monday, 12 December 2011 04:39 (twelve years ago) link
I have a binder too! YAY BINDERS!
― VegemiteGrrrl, Monday, 12 December 2011 06:34 (twelve years ago) link
A good cheeseburger is a great comfort to me, and right now I am very comforted.
― William (C), Monday, 12 December 2011 19:45 (twelve years ago) link
sweet potato/tomato/garbanzo/chard curry
I made something very similar to that this past weekend - except with kale instead of chard and with carrots instead of garbanzos!
― o. nate, Monday, 12 December 2011 19:51 (twelve years ago) link
(I would have liked to use garbanzos, but my wife doesn't like them.)
― o. nate, Monday, 12 December 2011 19:52 (twelve years ago) link
i made a similar thing with blackeyed peas, yogurt, and regular potatoes once, it was really good!!sorta like this? http://www.food-nepal.com/recipe/R002.htm
― league of women voters, Monday, 12 December 2011 20:01 (twelve years ago) link
(for ppl who don't like garbanzos but do like curries)
― league of women voters, Monday, 12 December 2011 20:08 (twelve years ago) link
Hmm, that looks interesting, though she probably wouldn't like the bamboo shoots either. She's a bit particular about certain ingredients. I didn't have curry powder so I kind of rolled my own with coriander, cumin, turmeric, and fennel. Probably used more fennel than is typical for curry, but it tasted good anyway.
― o. nate, Monday, 12 December 2011 20:16 (twelve years ago) link
I'm taking kale and brussels sprouts home w me and making my parents eat them.
― OH GNUS (Pyth), Monday, 12 December 2011 20:16 (twelve years ago) link
My parents need a good setting-to about their nutrition iirc, and no one else is going to do it.
― OH GNUS (Pyth), Monday, 12 December 2011 20:17 (twelve years ago) link
i bet they're gonna LOVE THAT
― league of women voters, Monday, 12 December 2011 20:25 (twelve years ago) link
I'm sure! I will also love that, every second of it remembering when I was forced to stay at the table with a quarter-cup of peas on my plate long after everyone else had gone off to play.
― OH GNUS (Pyth), Monday, 12 December 2011 20:27 (twelve years ago) link
nobody in my family ever seems to want to eat as many cruciferous greens as i do (which is admittedly a lot/more than usual).
― bene_gesserit, Monday, 12 December 2011 20:32 (twelve years ago) link
I only ever want to eat kale now idk why
― tumblr whine-y (dayo), Monday, 12 December 2011 21:17 (twelve years ago) link
i will never tire of brussle sprouts; you don't need to gussy em up w/fat either as long as they're cooked slow
― the deli llama, Monday, 12 December 2011 21:32 (twelve years ago) link
― OH GNUS (Pyth), Monday, December 12, 2011 3:17 PM (1 hour ago) Bookmark Permalink
― league of women voters, Monday, December 12, 2011 3:25 PM (1 hour ago) Bookmark Permalink
delicious irony
― the deli llama, Monday, 12 December 2011 21:34 (twelve years ago) link