The ButchFemmePlanet Kitchen

[Sachita]

[ame="http://www.youtube.com/watch?v=CG9dPXu26oo"]YouTube- My kitchen[/ame]

my kitchen. I actually have more stuff. There are a few things that are essential for my cooking;

wok
rice cooker (now I have one that makes brown rice)
Vitamix

the rest are just things that make it simple. When i have more time I'll get fancy with pizza etc. I suck at baking. I dont know why.

speaking of pizza, does anyone has a fast easy tasty crust? I have a pizza stone. I just need a good crust.

[WolfyOne]

This appetizer recipe was in my new cookbook.
It sounded yummy, so I thought I'd share it

Peanut Dip

1 cup smooth peanut butter
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 1/2 tablespoons honey
1 teaspoon crushed red pepper
1 garlic clove, pressed
1/2 teaspoon hot pepper sauce

In medium bowl, combine peanut butter, soy sauce, lime juice, oil, honey, red pepper, garlic and hot pepper sauce; mix well. Refrigerate covered, until ready to use. Serve with vegetable sticks, if desired.

[iamkeri1]

I felt like baking today (second time already this year - very unusual for me, I usually bake only at Xmas time), and I had a bunch of peanut better in the house so I made a couple of different cookie type things with peanut butter. But sorry, that is not the recipe I am going to tell you about, so sorry if you are a PB freak.

Anyway, I also made a yummy chocolate cookie that my mom used to make when i was a kid. I, however have perfected the lazy woman's method of cooking these. They are called Coconut Islands (if you have shreaded coconut), however I didn't discover that I had none till I had some of the ingredients in the bowl already, so today we had Pecan Islands instead,. They were every bit as yummy.

Blah blah blah I hope you haven't been holding your breath all this time waiting for the recipe, because if you have, you're turning blue by now.

I package of chocolate cake mix
three whole eggs
1/3 cup veggie or canola oil

Put it all in a medium bowl and stir, If desired, add 1/2 cup nuts to the mix after it is stirred. It makes a stiff batter, almost like piecrust - I used the mixer with a dough hook to mix them today - lots easier than stirring this thick batter.

When fully blended together, roll the dough into little balls and set on a cookie sheet. The dough will spread out a little, so leave an inch in between the cookies. Press each ball down with something - I used a rubber scraper and it worked fine. Bake at 350 for ten to twelve miutes. Let cool and then ice each one with canned chocolate icing. Drop a nice little pinch of shredded coconut on top, or as I did today, sprinkle so chopped or crushed pecans on top. Pat it down a little into the icing. Grab a glass of milk and munch away. I got 59 cookies about 1 1/2 inches in size out of this recipe.
Smooches,
Keri
These cookies freeze well if you don't want to eat them all at once. put wax paper between the layers before freezing.

[morningstar55]

Originally Posted by Sachita

YouTube- My kitchen

my kitchen. I actually have more stuff. There are a few things that are essential for my cooking;

wok
rice cooker (now I have one that makes brown rice)
Vitamix

the rest are just things that make it simple. When i have more time I'll get fancy with pizza etc. I suck at baking. I dont know why.

speaking of pizza, does anyone has a fast easy tasty crust? I have a pizza stone. I just need a good crust.

you have an awsome kitchen..... i love the silver rack shelf thing..

[Medusa]

I want to make something with curry but need some easy. I've never used curry in my own cooking

[AtLast]

Originally Posted by Medusa

I want to make something with curry but need some easy. I've never used curry in my own cooking

I make a summer rice salad (served cold) with curry, green and red peppers, scallons, and artichoke hearts that is always a hit at BBQ's with BBQed chicken.... I gotta hunt up the recipe. But, I must admit, I always change it...

Originally Posted by Medusa

I want to make something with curry but need some easy. I've never used curry in my own cooking

can I suggest you google Madhur Jaffrey, you should find some fantastic authentic curries from her.

[apretty]

Originally Posted by Medusa

I want to make something with curry but need some easy. I've never used curry in my own cooking

i love to make this and it's easy, you can even skip the part about sauteing the chicken in oil and place the raw pieces in the bubbling coconut broth--this is how my sister and i do it anyway. of course, cook the chix for a few minutes before adding the vegetables.

oh yeah, cook your rice any time during the day (if you're planning on this for dinner) or a day ahead--when i'm super organized i like to have cooked rice at all times in the fridge because it's like half the meal pre-made.

also, you don't need to add any sugar when making this, i never have and for ease, use pre-made green curry paste found in most grocery stores, and kaffir lime leaves aren't required but DO load this up with bunches of basil, you won't be disappointed, i julienne the basil and add 3 times as much as any recipe. yum--even if you can't get 'thai basil' any fresh basil will do. and not a lot of (western) 'green curry thai' is made with potato, you can substitute bamboo shoots, slivered carrots, bell peppers, mushrooms, eggplant or a mixture of all of the above.

recipe! http://www.bbcgoodfood.com/recipes/3...-chicken-curry

[Medusa]

Originally Posted by apretty

i love to make this and it's easy, you can even skip the part about sauteing the chicken in oil and place the raw pieces in the bubbling coconut broth--this is how my sister and i do it anyway. of course, cook the chix for a few minutes before adding the vegetables.

oh yeah, cook your rice any time during the day (if you're planning on this for dinner) or a day ahead--when i'm super organized i like to have cooked rice at all times in the fridge because it's like half the meal pre-made.

also, you don't need to add any sugar when making this, i never have and for ease, use pre-made green curry paste found in most grocery stores, and kaffir lime leaves aren't required but DO load this up with bunches of basil, you won't be disappointed, i julienne the basil and add 3 times as much as any recipe. yum--even if you can't get 'thai basil' any fresh basil will do. and not a lot of (western) 'green curry thai' is made with potato, you can substitute bamboo shoots, slivered carrots, bell peppers, mushrooms, eggplant or a mixture of all of the above.

recipe! http://www.bbcgoodfood.com/recipes/3...-chicken-curry

THIS looks amazing. I want to eat the screen!



Ok, so how do I buy curry? Is this a SPICE that comes in a jar or is it a loose leaf thing? Pardon my ignorance but growing up in Arkansas, my introduction to spices included "Mrs. Dash", "Grease", and Salt.

[Medusa]

How redneck of me would it be to order kaffir lime leaves off of Amazon?

[ame="http://www.amazon.com/Thai-Fresh-kaffir-leaves-Approx/dp/B000EN764G"]Thai Fresh kaffir lime leaves 1 oz (Approx 50 leaves): Amazon.com: Grocery[/ame]

or should this be something that I can find easily?

[Lady Jewel]

NOT redneck at all if you dont have an asian market where you live, silly. Also, you can order the curry paste at amazon.com. I get all kinds of specialty food items there.

Jewel

Originally Posted by Medusa

How redneck of me would it be to order kaffir lime leaves off of Amazon?

Thai Fresh kaffir lime leaves 1 oz (Approx 50 leaves): Amazon.com: Grocery

or should this be something that I can find easily?

[SassyLeo]

Originally Posted by Medusa

I want to make something with curry but need some easy. I've never used curry in my own cooking

Talk to June-y... she uses it in so many recipes... always delicious.

Also, here is one my momma makes for me when I visit her. And when she was here in PDX visiting, she made it for dinner with June & Kat. We all drooled:

Chicken Divan

16 ounces fresh cut broccoli, steamed
2 to 3 cups cooked chicken, cut up
2 cans (10 3/4 ounces) condensed cream of chicken soup (you can also use cream of mushroom)
1 cup mayonnaise
2 teaspoons lemon juice
1/2 to 1 teaspoon curry powder (depends on the kind of curry you have...)
3/4 cup shredded Cheddar cheese
3/4 cup soft fresh bread crumbs
1 tablespoon melted butter

Combine broccoli and chicken in a buttered 13x9x2-inch baking dish; set aside. In a bowl, combine soup, mayonnaise, lemon juice, and curry powder; stir to blend. Pour over the chicken and broccoli. In another bowl, combine cheese, bread crumbs, and melted butter. Sprinkle evenly over the casserole. Bake at 350° for 30 minutes.

[Arwen]

Someone saw me posting about my Lazy Lady Chicken and requested the recipe via PM.

Y'all, this is probably the most common way I fix chicken and it is incredibly versatile. You don't like one of the seasonings? Try another!

I got the title Lazy Lady Chicken from a cookbook or newspaper recipe somewhere.


Lazy Lady Chicken

However many frozen skinless chicken breasts you want
glass pan to fit them
Lemon juice
Olive Oil
Spice Combination (see below)

Throw them in the pan. Put a little olive oil on them (maybe a 1.5 tsp per breast if you are one of those who needs measurements). Then sprinkle some lemon juice on.

Now choose one of the following (I make small pans so I can have more than one flavor.)


1. Mrs. Dash & Soy Sauce (sprinkle over the chicken)
2. Garlic & Honey (I love the garlic in a jar but powder will do)
3. Lemon Pepper & Garlic
4. Tabasco & Honey

Etc. Etc. Etc. Then bake at 375 for 45 minutes. I do NOT recommend overcooking these because dry chicken is just the most icky thing, y'all. Ptooie!

You can pop these in the fridge and eat one with a huge green salad if you live by yourself or server them out of the oven with green beans and biscuits.

Truly this recipe is like a basic baked chicken and then you just add what you like. Don't overdo the spices though. The point of this dish is to be reallly fast and easy (like me...hahahah)

Sometimes I'll throw in a few small red (new) potatoes if I am going to eat it right then.

[Arwen]

Just had the best danged black beans I've EVER had. Going to try to recreate them. Basically black beans with some brown sugar, chopped tomatoes, onion and spices.

Wow. I could have eaten the entire danged pan.

[morningstar55]

is there much of a difference of schnabbs and brandy???
lets say ...........
peach schnabbs compare to peach brandy???

[Kenna]

Originally Posted by morningstar55

is there much of a difference of schnabbs and brandy???
lets say ...........
peach schnabbs compare to peach brandy???

I wish I knew... sorry! I wonder if Diva would know?

This next recipe is a DREAMY delightful thing my Mom created... it's wonderful fresh from the fridge on a hot summer day!

Low Cal Strawberry Dream Cream Pie
(I'm reading this from her scribbles on a 3x5 card...)

3 oz box sugar free Strawberry gelatin / 1 cup boiling water - dissolve,
add 1/2 cup ice cubes & chill till "jiggles"

8 oz fat free or Neufchatel cream cheese / 8 oz tub fat free and/or sugar free frozen whipped topping - blend till very smooth

combine 1/2 of the cream cheese mix with Jello - pour into shortcake or vanilla wafer cookie crumb crust. Chill till firm then top with remaining cream cheese mix and fresh strawberries sweetened with 1/4 cup Splenda (I don't like to sweeten my strawberries..)

[Ashton]

Originally Posted by morningstar55

is there much of a difference of schnabbs and brandy???
lets say ...........
peach schnabbs compare to peach brandy???

brandy

Alcoholic beverage distilled from wine or a fermented fruit mash. The name comes from the Dutch brandewijn, "distilled wine." Most brandies are aged and contain about 50% alcohol by volume. Some are darkened with caramel. They are usually served alone as after-dinner drinks but are sometimes used in mixed drinks or dessert dishes or as fuel in flamed dishes such as crêpes suzettes and cherries jubilee. They are also used as the base of various liqueurs. The finest brandy is usually thought to be French cognac.

Schnaps in German-speaking regions
German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit, is bottled with no added sugar, and normally contains about 40% ABV (80 proof).

American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink. Their alcohol content can be anywhere between 15% and 50% ABV (30–100 proof).

[Ashton]

4 (6-oz.) boneless center-cut pork chops (3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 cup ruby port or cherry juice
1/3 cup dried cherries
1 1/2 tablespoons raspberry preserves
1 teaspoon Dijon mustard
2 sprigs fresh thyme
1 tablespoon unsalted butter, chilled

1. Sprinkle pork with 1/4 teaspoon each of the salt and pepper. Heat oil in large skillet over medium-high heat until hot. Cook pork 8 minutes or until golden brown and internal temperature reaches 145°F., turning once. Remove pork; cover loosely with foil.

2. Add port, cherries, preserves, mustard and thyme to skillet. Bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet; boil 1 minute. Reduce heat to medium; simmer 5 to 8 minutes or until syrupy, stirring occasionally. Remove from heat.

3. Whisk in butter, any accumulated juices from pork and remaining 1/4 teaspoon each salt and pepper. Serve over pork chops.

4 servings

[morningstar55]

Originally Posted by Ashton

brandy

Alcoholic beverage distilled from wine or a fermented fruit mash. The name comes from the Dutch brandewijn, "distilled wine." Most brandies are aged and contain about 50% alcohol by volume. Some are darkened with caramel. They are usually served alone as after-dinner drinks but are sometimes used in mixed drinks or dessert dishes or as fuel in flamed dishes such as crêpes suzettes and cherries jubilee. They are also used as the base of various liqueurs. The finest brandy is usually thought to be French cognac.

Schnaps in German-speaking regions
German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit, is bottled with no added sugar, and normally contains about 40% ABV (80 proof).

American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit flavors or with other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink. Their alcohol content can be anywhere between 15% and 50% ABV (30–100 proof).

lol wow ty .. AShton .... hmmmmm
i like cooking with wine sometimes, and sometimes beer..... more so wine
and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best.
I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol

[Ashton]

Originally Posted by morningstar55

lol wow ty .. AShton .... hmmmmm
i like cooking with wine sometimes, and sometimes beer..... more so wine
and have some recipes i'd like to try that requires brandy's, just wonder'd what the difference was with the schnabbs.... i am guessing the brandys would be best.
I do know..... butter scotch schnabbs now taste awsome... drizzled on cookie dough ice cream.. lol

Ok not nice now I have to test this out!!

Im partial to peach schnapps over home made peaches n cream or Kaluhua over Parlines and creme ice cream.

I recently discovered that peppermint schnapps is just lovely in hot chocolate!!