The ButchFemmePlanet Kitchen

[Medusa]

Whole wheat flour!

Anyone use it regularly? How does it taste compared to its white cousin? Can you use it as you do white flour?

[Bit]

Originally Posted by Medusa

Whole wheat flour!

Anyone use it regularly? How does it taste compared to its white cousin? Can you use it as you do white flour?

It takes a little extra liquid, Dusa--the bran in it absorbs more liquid. "A little" means somewhere around a tablespoon for a couple cups, but it might be more, depending on the recipe. Have you read the King Arthur Flour blog? They have amazing recipes and a big stock of whole wheat recipes.

http://www.kingarthurflour.com/blog/

The website is huge but I mostly just read the blog; I understand they have a forum where you can ask questions, too.

[Gemme]

Broiled Parmesan Tilapia

2 TBS parmesan cheese
1 TBS softened butter
2 1/4 tsp mayo
1 1/2 tsp fresh lemon juice (or bottled, as I use)
1/8 tsp dried basil
1/8 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1/2 lb tilapia filets

1. Preheat broiler. Grease a broiler pan or line with foil.
2. Mix together all ingredients except filets.
3. Arrange filets in a single layer on prepared pan. Broil for 2-3 minutes and then flip filets to broil for another 2-3 minutes. Remove filets from oven and cover with parmesan mixture. Broil for 2 more minutes or until topping has browned. Filet flakes easily with a fork when done.

225 calories per serving. 12.8 g of fat. 63 mg of cholesterol.

*Changes*

I like to add a heaping TBS of feta to the cheese mixture and I don't have celery salt in the house now, so I use a sprinkle of sea salt and celery seed instead. I keep the measurements in the same ratio to one another but I rarely make that little an amount of sauce, as we tend to cook more than 2 filets at a time.

No matter what, this is a super easy recipe and it's fun to play with. Enjoy!

[Medusa]

This is what I did tonight:




I baked up some chicken tenderloins in garlic, Italian dressing, worcestershire sauce and a little black pepper then I laid them in a bed of the above photo.

That photo is what I lovingly call "Refrigerator Stirfry". It's cabbage, bamboo, onion and celery. I stirred it around in some sesame oil, ginger, garlic, red pepper, and Cavender's Greek seasoning.

HEAVENLY. CHEAP. EASY!

[Medusa]

Ok - HEP!

I found some carrot cashew ginger soup base in the back of the cabinet that needs to be used so I thought I would throw some other things in it to make a heartier soup.

So far I have added onion and celery and garlic- What else would be good in this? Do sweet potatoes cook up well in a soup or do they pretty much fall apart? I have some black beans but not sure how that would do.

I also have cabbage, various other veggies, and a host of spices. IDEAS?!

[Corkey]

Originally Posted by Medusa

Ok - HEP!

I found some carrot cashew ginger soup base in the back of the cabinet that needs to be used so I thought I would throw some other things in it to make a heartier soup.

So far I have added onion and celery and garlic- What else would be good in this? Do sweet potatoes cook up well in a soup or do they pretty much fall apart? I have some black beans but not sure how that would do.

I also have cabbage, various other veggies, and a host of spices. IDEAS?!

Leeks and fennel would do really well in that. If you pureed the sweet potatoes you wouldn't need to worry about them falling apart.

[Medusa]

Originally Posted by Corkey

Leeks and fennel would do really well in that. If you pureed the sweet potatoes you wouldn't need to worry about them falling apart.

Added the fennel and leeks! Also did up some sweet potato and dashed a tiny bit of cumin in. Starting to smell wonderful!!