Dinner was a disaster, sigh! I love to cook cabbage and other veggies along with tofu shirataki noodles and peanut butter, a favorite meal. Tonight I tried to experiment with a Korean hot pepper sauce (sauce was from the store). I think it was supposed to be an "add after" not during cooking sauce so clearly I fucked up there. But I think beyond that I am having a very hard time finding sauces besides peanut butter (which always works) that absorb traditionally "flavorless" foods. What can I use besides peanut butter that will work? Oh, and I always use as a base, low-sodium soy sauce, curry powder, and hot pepper flakes (a good combo for my taste). So yeah why do neutral veggies and tofu ONLY seem to absorb peanut butter? I love peanut butter but I'm getting sick of it!

You might try some sesame oil, (just a little goes a long way,) and nori, along with your usual base. You also might experiment with juice and zest to make a fruity sauce. Flavored oil, flavored tahini or hummus, might be additional things to explore.

Thanks very much, Liam. All of those are foods/flavors I find super tasty! Great ideas!

If you want to step away from the Asian flavors, this is my go-to topping for cooked or raw veggies/ dishes with grains, ...

• 1 cup Tahini paste
• 2 cloves garlic (or to taste)
• 1 handful fresh Cilantro
• 1tbsp maple syrup
• 2 tbsp tamari, or soy sauce
• Juice and zest of 1 lemon
• 1/2 c water (more or less to thin/thicken to desired consistency)

Blend well. Store in a jar in fridge for up to 10 days

Recipe help
 

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

Try www.buzzmug.com they have a toutorial.

Thank you Corkey, that was very helpful.

I like my French press coffee pretty strong, so I use 3 scoops of coffee to a nearly full container of boiling water. I give it at least 5 minutes before I press so the coffee has a good chance to brew. I have the black and glass press shown on the video, and it makes 2 large cups of coffee.

Thank you Ms. Tinkerbelly, after I saw the tutorial I realized that I need course ground coffee. I normally have fine ground coffee for my espresso maker so I need to do shop for coffee beans. I like very strong coffee. I look forward to learning the procedure.

Chad

Recipe
 

Would someone please give me simple instructions for the dough part of cobbler?

~
 

top crumble or pie crust ?

Hi,
not a pie crust I stink at baking. Like a cobbler which is mostly on top.

Sweet or savory filling?

I'm thinking brown sugar and oats are involved but don't take it as gospel!

Hi, sweet peach cobbler.

Thank you, that sounds good for lots of things including ice cream.

I like the looks of this recipe. It's a ginger peach pecan cobbler...

That looks yummy. Do you really think that I can do it? Okay, I will strap on my apron and give it my best. 😊

I know for fact that you can do it.

Thank you for your support.

Bisquick baking mix has a recipe for a good cobbler dough that both my grandmother and mother used.

Omg, now I have to make a peach cobbler :hangloose:

Psst Chad I think one ties on an apron......just saying:giggle:

Haha! I need to take a class in apron attire.


:superfunny:

What's the latest on the cobbler situation? Did you make it, are you going to attempt to make it, etc etc etc?

Yup, and if they give ya one of those aprons that tie in the back, fake an arm injury and hopefully some nice femme will assist you :hangloose:

Absolutely! Femmes are so helpful. :)

Chad-for the future
 

try>>>>3/4 c old fashioned oats, 1/4 c brown sugar, 2 Tbsps flourTbsps. chopped pecans(optional)-Mix well together--cut into mixture 5 Tbsps (or so) of cold butter. Mix til crumbly. Add to top of peaches. Bake. Amazing-

Recipe
 

I am going to make deviled eggs. I have never made them before but the recipe looks easy.

http://www.foodnetwork.com/recipes/c...ed-eggs-recipe

an easy way to fill the egg halves is to snip the corner off a ziplock bag, fill with the egg yolk mixture and squeeze onto the egg whites halves...i find it easier than a spoon :)

Thank you Cricket26.

I have seen a lot of recipes on Pinterest for overnight oats. Has anyone ever tried making these?

no........but i'm intrigued...I love my oats a little undercooked so this might be amazing!

Wow buddy! I want to cook with you.

This afternoon, I noticed that I had several Golden apples that needed to be used, so I made an interesting apple pie, that's baking in the oven right now. If you want to try making an apple pie, here's how I made my current dish:

Brown Sugar Apple Pie with Lemon

4-5 small to medium sized Golden apples.
1 small lemon
1 c Brown Sugar
3 tbsp. Cinnamon
1 tsp. Allspice
1/2 c. Flour
3-4 pats of salted butter

Pie Crust:

2 c. Flour
1/2 tsp salt
Dash of Cream of Tatar
1/2 c. Softened Coconut oil (not liquid state).
Cup of ice cold water.

Prep time: half hour or so.
Baking time: 30-40 minutes.
Oven Temp: 375*

Directions:

1) wash apples, cut into quarters, remove core from quartered sections, slice each quarter into small sizes, rinse apple cutlets off, then put them aside in a clean bowl. Cut lemon in half, then squeeze the juice from one half of the lemon over the apples.

2) In another clean mixing bowl, put your flour, salt abd Cream of Tarter, for the pie crust, into the bowl. Cut, with an fork and butter knife, the coconut oil into the flour until the flour concoction resembles little beaded marbles. Next, use tiny bits of the ice cold water and knead it into the pie dough, lightly and quickly, until you can form the dough into a ball. Divide the pie dough into 2 dough balls. Use wax paper or parchment paper to roll each dough ball.out into the shape and depth of the pie dish.

3) Place one sheet of pie dough into the pie dish. Arrange the apple cutlets into the pie crust shell. You should have enough apple cutlets that it will mound up nicely inside the pie dish.

4) In another small mixing dish, combine the half cup of flour, 1cup of Brown sugar and spices. Stir it up until it's mixed up well, together. Use almost all of it to sprinkle over the apple cutlets in the pie crust shell. Place pats of butter in alternate arrangement atop the pie. Squeeze the juice of the other lemon across the floured, sugared, spiced mixture.

5) Place other rolled out pie dough ball over the top of the pie. Seal the edges of the pie crusts by squeezing them together, as you tuck the crusts into the pie shell.as you move circular around the pie dish. Use the tiny left over portion of floured, sugared, spiced mixture to sprinkle across the top of the finished pie.

6) Place pie in oven which is preheated to 375*. Bake for nearly 30-40 minutes. Check frequently after the 30 minute mark to make sure the crust is browning nicely, but also to make sure you don't burn the crust. Once the crust is nicely browned, turn the oven off. Remove pie from oven and let the pie cool... for about 20 minutes.

7) Enjoy. :)

I love and adore apple pie but I am a failure at pie crust. I always do something wrong and it is usually like shoe leather:(

My youngest daughter makes the lightest, flakiest crust. *Sigh*

Now I can't eat the carbs anyway so maybe it is for the best!

Your pie sounds awesome Kätzchen!!

:girleating:

Oh! I totally know what you mean about pie crust that is over worked to the point that it's like tough shoe leather or worse, similar to...ummmm.... concrete. :blush:

So glad you brought that up Anya because I realism now that I left out an important fact about making pie crust. While it's true that you need to work with the dough in light, quick strokes to form a dough ball....it's important too, though not over work the dough or try to form ball into a compact ball. It's important to Remember to lightly form and shape the ball....and to roll out the dough with the sane care: short quick strokes, not too much pressure, etc.

Also.... I double sift my flour. Presided flour is not enough. It needs to be sifted at least twice. It makes the flour easier to work with, increases the way it will rapidly accept the coconut oil and water.

Thanks for the compliment, Anya! :)

I am sorry to hear that you have to be careful with carbohydrates..... I think the way our bodies metabolize foods is a mystery to me. Hopefully you can indulge in chocolate. It's not a carb, right??? :rrose:

So I gave it a shot and made the over night oats! I googled it and it said u didn't have to use a glass jar, that plastic was fine. Someone suggested an empty peanut butter jar and since I planned on putting pb and bananas in mine, that's what I used. Well...... they came out so-so. I don't know if I really care for them? I will try again with the glass mason jar and maybe regular milk? I used soymilk.