caramel c Posted September 26, 2009 Posted September 26, 2009 Enough is enough! I am going back to cooking and baking...for those of you who have been on a break due to the pain of going through a breakup, this is for you. For those of you who want to give it a shot, this is for you too. The other day I made a lucious chicken and potato dish...Here's what I did: 8 chicken pieces of your choice (bone in) 8 medium potatoes, peeled and quartered (chunky pieces) 3/4 cup fresh lemon juice 1/4 cup olive oil 5 cloves crushed garlic white pepper dried rosemary dried thyme salt I placed the chicken and potatoes in a big glass oven dish and seasoned them with all of the seasonings. After combining the lemon juice, olive oil, and garlic I poured it all over the chicken and potatoes. In a 425 preheated oven I roasted them covered in foil. Then after a half hour I removed the foil, basted them, turned it up to 475 and left them for another half hour while I made a salad. After a half hour everything was golden brown they were done. Simple, good, and comforting. I recommend!! Please share your recipes.
quankanne Posted September 26, 2009 Posted September 26, 2009 *groan* ... you're making my mouth water, kid ... I'd give my right arm to be able to eat solid food right now!!! This recipe is definitely a keeper for when I'm back on track! I don't cook as much as I bake, and these brownies are one of the things folks demand when I ask what to bring/make for get togethers. Fudgey brownies In large pot, melt together: 1 cup butter, 12 tablespoon cocoa and 4 tablespoon oil. Remove from heat, then add: 2 cups sugar, 1 tsp. vanilla, 1/2 tsp. salt and 2 cups chopped nuts. Stir in 1 cup flour, mixing well, then add 4 eggs. Mix well. Bake 20-25 minutes at 350º in a greased and floured oblong cake pan.
brock9911 Posted September 28, 2009 Posted September 28, 2009 *groan* ... you're making my mouth water, kid ... I'd give my right arm to be able to eat solid food right now!!! This recipe is definitely a keeper for when I'm back on track! I don't cook as much as I bake, and these brownies are one of the things folks demand when I ask what to bring/make for get togethers. Fudgey brownies In large pot, melt together: 1 cup butter, 12 tablespoon cocoa and 4 tablespoon oil. Remove from heat, then add: 2 cups sugar, 1 tsp. vanilla, 1/2 tsp. salt and 2 cups chopped nuts. Stir in 1 cup flour, mixing well, then add 4 eggs. Mix well. Bake 20-25 minutes at 350º in a greased and floured oblong cake pan. nothing tops the brownies if their special
angelface78 Posted September 29, 2009 Posted September 29, 2009 I cant cook to save my life...i better start learning ;(
mickleb Posted September 29, 2009 Posted September 29, 2009 Think it's time for me to get my chickpea curry out there.. Ok. This is basically not made to a strict recipe but to your taste. The spices are the vaguely complicated bit but needn't be. Start off with just a teaspoon or two of each then KEEP TRYING IT until you love it! (I tend to end up with about twice the amount of garam masala than the other spices, though, so you may wanna try this too!) You need Large onion, chopped small Oil Cook off onions until nice and soft Then add chopped garlic / ginger / chili (size of ginger is about that of your thumb, then the same amount of the other two!) Fry for two mins Next! Add a can of creamed tomato and a can of chopped tomatoes, two cans of chickpeas (or one of lentils, or summat) Then the spice! I probably end up with about 6 heaped tsp of garam masala, 3 of ground coriander, 3 of ground ginger, 3 of cumin, 2 of cinnamon, 1 of turmeric, um... a few cardammon pods, some fenugreek, you know.. but I didn't start off with this - use garam marsala / coriander / cumin and progress from there, I say! I (personally) like to add a bag of spinach at this point as it adds a heap of nutrients and a good texture - not essential Add some lemon or lime juice Some tomato puree, if you like Cook! For at least 20 mins but I like mine really stewed - about 80 mins, or something. Add a handful or two of torn, fresh coriander (v. important!) just after you turn off the heat and serve with rice and natural greek youghurt, or nan / chapati, etc. I have recently started adding roast veg like sweet potato / aubergine, etc on top before serving to add extra loveliness and texture but will contiue to play about with the basic onion / tomato / chickpea / spices / lemon / fresh coriander recipe I was shown. You can make this dish as simple or elaborate as wish. Generally, no matter how posh, it still seems to works out to be really cheap and ridiculously tasty / healthy! Hurrah! x
quankanne Posted September 29, 2009 Posted September 29, 2009 I cant cook to save my life...i better start learning ;( two suggestions: Get yourself a basic Betty Crocker cookbook (the one that has terminology and measurements and substitutions), then start teaching yourself by preparing appetizers or simple baked goods. Casseroles are also good learning "devices" because you really can't screw one up as you gain confidence, you'll start branching out, and before you know it, you're cooking, baby! good luck, and remember, this place is a goldmine when it comes to cooks – blind otter and stampdaddy are two whose recipes come immediately to mind.
icyness Posted September 29, 2009 Posted September 29, 2009 Yum! Good idea Caramel. A couple of months ago I couldn't eat a thing, now I'm very much in the coping via eating zone, lol.
Author caramel c Posted November 12, 2009 Author Posted November 12, 2009 Perfect for the season! Here's what you will need: 1 1/2 cup mashed butternut squash (see below on how to bake it first) 1 cup white sugar 3 tsp baking powder 1/2 cup brown sugar 2 cups flour 2 eggs 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg *nuts are optional - if you do, I suggest walnuts Set oven to 350, grease a 9x5 loaf pan (like a meatloaf pan). Cut the butternut squash in half lengthwise and scoop out all the seeds. Lay the cut sides down on a baking pan or cookie sheet & bake for one hour. While that's baking in a mixing bowl mix together the flour, baking powder, salt, and sugar. Then when the squash is done scoop out all of the insides (which should be soft and mushy) and put in another bowl. Add the brown sugar, cinnamon, and nutmeg to the squash and mush it all together. Then add the eggs & squash mixture to the dry ingredients (and nuts if you are using them). Pour the mix into the loaf pan and bake for about 1 hour or until a toothpick comes out clean (I use a kabob skewer). Set on a wire rack to cool completely before cutting. It's actually better if you leave it alone until the next day but good luck on waiting. Enjoy!
Author caramel c Posted November 12, 2009 Author Posted November 12, 2009 Mickleb your recipe looks so good! Thanks!
Odyssey Posted November 12, 2009 Posted November 12, 2009 Mmmm...reading this thread wasn't such a great idea when i'm hungry. All those ingredients are making my mouth water. I got nothing to add other than asking if you are coping well so far?
jv032889 Posted November 12, 2009 Posted November 12, 2009 I would love to learn how to cook/bake. Anyone have a recipe for sweet potato pie/souffle?
mickleb Posted November 12, 2009 Posted November 12, 2009 Mickleb your recipe looks so good! Thanks! Cheers, love. I'm using frozen spinach now (cheaper) and treat myself by adding coconut milk - turns it into a kind-of masala. Mmn! I live off this stuff at the moment. It so cheap and a batch will happily store in the fridge for five days. I can't even look at your butternut squash bread recipe without gurgling. x
GrayClouds Posted November 12, 2009 Posted November 12, 2009 Think it's time for me to get my chickpea curry out there.. Ok. This is basically not made to a strict recipe but to your taste. The spices are the vaguely complicated bit but needn't be. Start off with just a teaspoon or two of each then KEEP TRYING IT until you love it! (I tend to end up with about twice the amount of garam masala than the other spices, though, so you may wanna try this too!) You need Large onion, chopped small Oil Cook off onions until nice and soft Then add chopped garlic / ginger / chili (size of ginger is about that of your thumb, then the same amount of the other two!) Fry for two mins Next! Add a can of creamed tomato and a can of chopped tomatoes, two cans of chickpeas (or one of lentils, or summat) Then the spice! I probably end up with about 6 heaped tsp of garam masala, 3 of ground coriander, 3 of ground ginger, 3 of cumin, 2 of cinnamon, 1 of turmeric, um... a few cardammon pods, some fenugreek, you know.. but I didn't start off with this - use garam marsala / coriander / cumin and progress from there, I say! I (personally) like to add a bag of spinach at this point as it adds a heap of nutrients and a good texture - not essential Add some lemon or lime juice Some tomato puree, if you like Cook! For at least 20 mins but I like mine really stewed - about 80 mins, or something. Add a handful or two of torn, fresh coriander (v. important!) just after you turn off the heat and serve with rice and natural greek youghurt, or nan / chapati, etc. I have recently started adding roast veg like sweet potato / aubergine, etc on top before serving to add extra loveliness and texture but will contiue to play about with the basic onion / tomato / chickpea / spices / lemon / fresh coriander recipe I was shown. You can make this dish as simple or elaborate as wish. Generally, no matter how posh, it still seems to works out to be really cheap and ridiculously tasty / healthy! Hurrah! x Yum And I bragging about becoming a cook by adding some jarred lemon pepper to the grilled chicken . But as they say a certain level of delusion is healthy! .
Recommended Posts