Something Delicious

[easygoingfemme]

I've had a few requests for this recipe after posting it in the dinner thread, so I'll put it here too. This is my favorite to make. It won me a local top chef competition a few years ago. Super easy, delicious, and good for you!

Cooking greens with Tahini Dressing and Quinoa
• 1 bunch cooking greens (kale, collards, chard, spinach, or beet greens)
Sauce ingredients
• ¾ c tahini (sesame paste)
• 2 cloves garlic
• 1 handful fresh cilantro
• 1 tbsp maple syrup
• 2 tbsp tamari or soy sauce
• Juice and zest of lemon
• ¼ c water
Quinoa
• 2c dry quinoa
• 4c water
Greens
Chop the greens up well and steam them for just a couple of minutes. Remove from heat and shock them by rinsing them in cold water to stop the cooking process, and set them aside.
Quinoa:
Rinse quinoa in a fine mesh colander. Then put 4c water and 2c quinoa in to a pot on the stovetop over medium high heat and cover with a lid. Bring to a boil and lower heat to simmer. Simmer about 12-15 minutes until water is absorbed and quinoa has a sprout shooting out of it. You can also make life easier by cooking your quinoa in a rice cooker. Measure, pour, and walk away. It will shut off when done.
Sauce: Put all sauce ingredients, just put ½ of the water for now into food processor or blender. Puree until creamy. Add more water slowly to obtain desired consistency. (Thickens in the fridge)
.
To serve: Put a scoop of quinoa on bottom of plate. Top that with greens and then pour on dressing.
(good additions are steamed carrots, raw or steamed beets, parsnips, and other sweet vegetables)

[girl_dee]

Preview of tonites dinner! Cajun style fried shrimp !

[Sun]

dee: Nice idea. Please share any recipes that you would like to.

Kiwi: I think that you are on to something there. A beverage conversation is always welcome.

Does anyone make any really interesting soft drinks?

[Corkey]

We have a thread for that

http://www.butchfemmeplanet.com/foru...ead.php?t=3932

[Bit]

Originally Posted by Sun

Does anyone make any really interesting soft drinks?

I make ginger ale with my own ginger syrup.

Equal parts thinly sliced ginger (skin on), sugar, and water--I use 1 cup each--bring to a boil and then simmer for thirty minutes. Let cool, strain out the ginger. Use the syrup in soda, 2 oz syrup to 8 oz club soda. This makes a HOT drink, so I usually add in 2 oz peach juice concentrate to sweeten it more. Ginger and peach are a wonderful combo.

You can also spread those boiled sliced of ginger onto a bed of sugar; turn them a couple times in the next 8 to 12 hours. Voila--candied ginger, and also a gently flavored sugar for baking.

The thing which makes my ginger ale really interesting? It's the equivalent of a popular 12-hour anti-inflammatory. It WILL ease your aches and pains. (And by the same token, if you cannot take anti-inflammatories, you need to avoid drinking this ginger ale.) The candied ginger is not as strong but it also has anti-inflammatory properties.

[Sun]

Originally Posted by Bit

I make ginger ale with my own ginger syrup.

Equal parts thinly sliced ginger (skin on), sugar, and water--I use 1 cup each--bring to a boil and then simmer for thirty minutes. Let cool, strain out the ginger. Use the syrup in soda, 2 oz syrup to 8 oz club soda. This makes a HOT drink, so I usually add in 2 oz peach juice concentrate to sweeten it more. Ginger and peach are a wonderful combo.

You can also spread those boiled sliced of ginger onto a bed of sugar; turn them a couple times in the next 8 to 12 hours. Voila--candied ginger, and also a gently flavored sugar for baking.

The thing which makes my ginger ale really interesting? It's the equivalent of a popular 12-hour anti-inflammatory. It WILL ease your aches and pains. (And by the same token, if you cannot take anti-inflammatories, you need to avoid drinking this ginger ale.) The candied ginger is not as strong but it also has anti-inflammatory properties.

Hi Cath! Welcome to the thread!

So glad you came by. I love Ginger Ale and make the syrup for medicinal use but never thought to add soda water! Duh. What a great idea.

The syrup also serves as a good digestive aid so anyone suffering from any digestive disorder will benefit from it.

Great tips here!

Thank you!

[Bit]

Thank you for the invite and for the welcome, Sun!

You can boost the anti-inflammatory effect of the ginger ale by adding in an ounce or two of Black Cherry Concentrate. Ginger and cherry is a good flavor combo too.

[Sun]

Originally Posted by Bit

Thank you for the invite and for the welcome, Sun!

You can boost the anti-inflammatory effect of the ginger ale by adding in an ounce or two of Black Cherry Concentrate. Ginger and cherry is a good flavor combo too.

Another great tip Cath!

We are going to learn a lot from you!

[Semantics]

Originally Posted by Sun

Does anyone make any really interesting soft drinks? [/COLOR]

All summer I made a watermelon flavored soft drink.

Blend the following up with a few handfuls of ice:

2 cups cubed watermelon
2 cups seltzer or club soda
1/4 cup fresh lime juice
1/4 cup chopped mint leaves

It's good without any sweetener, but sometimes I added a simple syrup or just a few spoonfuls of sugar.

[Sun]

Originally Posted by Semantics

All summer I made a watermelon flavored soft drink.

Blend the following up with a few handfuls of ice:

2 cups cubed watermelon
2 cups seltzer or club soda
1/4 cup fresh lime juice
1/4 cup chopped mint leaves

It's good without any sweetener, but sometimes I added a simple syrup or just a few spoonfuls of sugar.

Welcome Semantics!

Oh wow I love watermelon! One of my coworkers attempted to make something like this over the summer when we were melting in a 120 degree kitchen with high humidity. It seemed like no matter what we would drink it was never enough. All I wanted was crushed ice and a watermelon drink such as this.

Excellent. Thank you!

There are so many great soft drink options out there and yet I rarely hear anyone discussing them. So glad that we are getting this conversation started.

[lusciouskiwi]

My ex and her mum are coming up to stay with me for a few days. If any of you have any questions about Malaysian cuisine, which is huge by the way, I'll see if mummy has the answers. My ex is Nyonya and one of my favourite Malaysian cuisines. I also have to ask my ex about a Haka (Chinese) dish we had last weekend. It was a brown rice green tea soup. Really good! I just found a link for Lei Cha Fan http://www.camemberu.com/2008/05/thu...i-cha-fan.html

We had ours at a Hakka restaurant so the presentation was a bit prettier than the picture in the link.

[Sun]

Originally Posted by lusciouskiwi

My ex and her mum are coming up to stay with me for a few days. If any of you have any questions about Malaysian cuisine, which is huge by the way, I'll see if mummy has the answers. My ex is Nyonya and one of my favourite Malaysian cuisines. I also have to ask my ex about a Haka (Chinese) dish we had last weekend. It was a brown rice green tea soup. Really good! I just found a link for Lei Cha Fan http://www.camemberu.com/2008/05/thu...i-cha-fan.html

We had ours at a Hakka restaurant so the presentation was a bit prettier than the picture in the link.

Ok I will come up with some questions. Mostly I want to know how Tamarind soup broth is made over there and how we can replicate it here if we cant get fresh tamarinds.

[Bit]

Originally Posted by Semantics

All summer I made a watermelon flavored soft drink.

Oh my word, Semantics, your recipe sounds wonderful!

You can also make watermelon popsicles just by mashing watermelon and then freezing it in molds, no sugar needed. Now I'm wondering if your watermelon soft drink would freeze well...

[ahk]

Originally Posted by Sun

Hatch just had chili season and I missed it this year.

Nothing like those big baskets of chilis being roasted over fire. The gas units are not the same, but a good fire...wow.

The season was early and ended early too-- I am thankful that we picked up a bag (two) and roasted them on our grill and froze them. MMM.

My wife and I are big foodies-- we love to eat food, and we LOVE to make food. Our new years resolution (2012) was to make food that we love to eat out at home-- This last week we made pork wantons, fried rice, and a chicken stir fry dish type yumminess.

I enjoy cooking, baking (limited), and grilling --

subscribing, too.

[lusciouskiwi]

I just thought I'd add, sometimes it's interesting to talk about what's nice to drink with the meal. I'm not hugely knowledgeable about wines, etc, but Gewurztraminer is really nice with spicy food. The wine itself is sweet but the combination with spicy is lovely.

[Sun]

Originally Posted by ahk

The season was early and ended early too-- I am thankful that we picked up a bag (two) and roasted them on our grill and froze them. MMM.

My wife and I are big foodies-- we love to eat food, and we LOVE to make food. Our new years resolution (2012) was to make food that we love to eat out at home-- This last week we made pork wantons, fried rice, and a chicken stir fry dish type yumminess.

I enjoy cooking, baking (limited), and grilling --

subscribing, too.

Welcome ahk!

How cool that you are in New Mexico! I saw that Hatch was offering to ship frozen roasted chilis but I really wanted to do my own. Sometimes we can get them around here for a little while after the season but not if the season ends early. What caused that to happen?

I am looking forward to you sharing more with us!

[Sun]

Originally Posted by easygoingfemme

I've had a few requests for this recipe after posting it in the dinner thread, so I'll put it here too. This is my favorite to make. It won me a local top chef competition a few years ago. Super easy, delicious, and good for you!

Cooking greens with Tahini Dressing and Quinoa
• 1 bunch cooking greens (kale, collards, chard, spinach, or beet greens)
Sauce ingredients
• ¾ c tahini (sesame paste)
• 2 cloves garlic
• 1 handful fresh cilantro
• 1 tbsp maple syrup
• 2 tbsp tamari or soy sauce
• Juice and zest of lemon
• ¼ c water
Quinoa
• 2c dry quinoa
• 4c water
Greens
Chop the greens up well and steam them for just a couple of minutes. Remove from heat and shock them by rinsing them in cold water to stop the cooking process, and set them aside.
Quinoa:
Rinse quinoa in a fine mesh colander. Then put 4c water and 2c quinoa in to a pot on the stovetop over medium high heat and cover with a lid. Bring to a boil and lower heat to simmer. Simmer about 12-15 minutes until water is absorbed and quinoa has a sprout shooting out of it. You can also make life easier by cooking your quinoa in a rice cooker. Measure, pour, and walk away. It will shut off when done.
Sauce: Put all sauce ingredients, just put ½ of the water for now into food processor or blender. Puree until creamy. Add more water slowly to obtain desired consistency. (Thickens in the fridge)
.
To serve: Put a scoop of quinoa on bottom of plate. Top that with greens and then pour on dressing.
(good additions are steamed carrots, raw or steamed beets, parsnips, and other sweet vegetables)

Wow that looks great. Congratulations for winning the contest now I see why you were called a Top Chef! I am not always around this site to catch all of this good stuff so I am catching up. Love love love greens. Will have to try this. Thanks for sharing

[little_ms_sunshyne]

I already love this thread! I am such a foodie!

One of my favorite meals is Chicken Mole. It brings back memories of sitting at a small kitchen table covered in a curtain as a "table cloth" watching my Abuelita stir the Mole sauce in a large pot. I still request it from my mother on my birthday. I smother the chicken and arroz a la mexicana with the sauce.

My Abuelita is having me learn how to make tamales this Christmas. She said she refuses to leave this earth without her grandaughter having the recipe. I usually help her make them but this time I will be doing the cooking. I told her I do not want to learn if this means she is leaving me! I don't think I have a choice!

[Sun]

Originally Posted by little_ms_sunshyne

I already love this thread! I am such a foodie!

One of my favorite meals is Chicken Mole. It brings back memories of sitting at a small kitchen table covered in a curtain as a "table cloth" watching my Abuelita stir the Mole sauce in a large pot. I still request it from my mother on my birthday. I smother the chicken and arroz a la mexicana with the sauce.

My Abuelita is having me learn how to make tamales this Christmas. She said she refuses to leave this earth without her grandaughter having the recipe. I usually help her make them but this time I will be doing the cooking. I told her I do not want to learn if this means she is leaving me! I don't think I have a choice!

Welcome to the thread little_ms_sunshyne!

What a sweet story! You are so lucky to have this chance to learn from your Abuelita. That is such a gift.

Mole is something that I have never made. Some of my friends make it so well that I have not even tried. If I want some I know where to go! My feeling is, go to the experts.

Maybe you can educate us on Mole and Tamales. That would be awesome.
I have had the savory Tamales and only once had the dulce but would love to know more about what possibilities exist.

Now I am hungry. LOL

That is going to be a side effect of this thread!

Again Welcome and I look forward to seeing you around here!