Help with Recipes

nycfem · 12-26-2014, 06:07 PM

That recipe looks soooo good! I especially like the hints about making good quality tofu.

Quote:

Originally Posted by deathbypoem

I would say for best, roasted flavor in stir-frys Sesame Oil is by far my favorite. Coconut oil is my second favorite.
Either way, they are both great for you .
I have included below one of my fav stir fry dishes!!
Enjoy.

So, easy to prepare too!

http://minimalistbaker.com/tofu-that...good-stir-fry/

nycfem · 03-29-2016, 10:42 PM

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!

Liam · 03-29-2016, 11:28 PM

Quote:

Originally Posted by nycfem

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.

nycfem · 03-29-2016, 11:33 PM

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

Quote:

Originally Posted by Liam

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.

easygoingfemme · 03-30-2016, 06:51 AM

Quote:

Originally Posted by nycfem

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!

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

Bèsame* · 03-30-2016, 09:28 AM

I've discovered fresh ginger. Just grate a little or julienne cuts. Then, for me to spice it up, cause I'm the Spicey girl, red pepper flakes!

Gemme · 03-30-2016, 11:40 AM

Quote:

Originally Posted by Bèsame*

I've discovered fresh ginger. Just grate a little or julienne cuts. Then, for me to spice it up, cause I'm the Spicey girl, red pepper flakes!

Ginger paste is good too!

Kätzchen · 12-28-2019, 01:33 PM

Ingredients:

1 - Trader Joe's package of Falafel mix
3 - organic eggs
3 to 4 Tablespoonful's of Organic Coconut flour
1 1/2 cups of Organic Miso Ginger Broth
1 can of creamed Corn
2 Tablespoons of Organic Monk-fruit Sweetener
1 teaspoon of minced Garlic

And... a large handful of Organic Kale.

Utensils:

Large Mixing Bowl and Mixing Fork/Spoon
Non-Stick Ceramic Skillet
Fry-pan spatula
Organic Coconut Oil (to pan sear your Falafel-Hush-Puppy treats)

Prep-Time to Cooking Time to gobble them up Time: 15 to 20 minutes.

Directions:

Empty the package of Trader Joe's Falafel mix into the large mixing bowl. Add the can of Creamed Corn on top of the Falafel mix. Crack 3 organic eggs over the entire contents in your mixing bowl. Take your mixing fork/spoon and mix up the contents in the bowl. Now add the Miso Ginger Broth and remix the contents again. Add the minced Garlic. Take a large handful of Kale and then mix up all the contents inside the mixing bowl. I usually push the Kale into the Falafel batter mix and then once I do that, it is easier to mix the entire contents inside the mixing bowl. Now that most all of the ingredients are mixed up together, use your Organic Coconut flour sparingly, because you want the end product of your Falafel batter to have time to absorb the liquids we added to this batch of Hush-Puppy-Falafel batter. Add enough coconut flour that it takes on the consistency of a sticky batch of cookie dough. The dough-texture should be loose enough to scoop up a big spoonful to lay down in the skillet that has hot coconut oil in it. Pan sear several spoonfuls in your skillet. About 5 minutes on each side. They should be a golden brown shade on both sides, when you're done cooking them in the skillet. Turn heat off. Serve your Falafel-Hush-Puppy Ball Treats and top them with your favorite sauce. I use an Orange Miso sauce, which complements the flavor of these quick-to-make, healthy treats.

I love how tasty these treats are and how quick it is to make them. I only cook for me, but there is enough in the mixing bowl that I can have these tasty treats again over the weekend for my lunch or supper meals. They are high in fiber, high in protein, and dense with Kale. Win-Win, if you ask me.

Enjoy.

Orema · 04-01-2020, 12:29 PM

These and other techniques can be found at this link.

_____________________________

Sautéing
Sautéing is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods like vegetables, meats, and seafood very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas.

_____________________________

Roasting or Baking
In general, roasting refers to cooking something in the oven at a very high temperature, around 400 F or hotter, whereas baking might employ a lower temperature, like 325 to 375 F. But these are not absolute definitions. Regardless of what you call them, roasting and baking are both dry-heat cooking methods that use the oven and are used to cook meat, roast vegetables, bake cakes, and more.

_____________________________

Braising
Braising is a moist-heat technique for cooking meats and vegetables. The low and slow temperatures help tenderize tough cuts of meat as well as root vegetables, greens, and legumes and are the starting point for making soups and stews.

_____________________________

Simmering
Not to be confused with boiling, simmering is a moist cooking method. Simmering is a gentle technique, where the liquid is kept just below boiling, that's useful for cooking dishes like vegetables, soup, and stews.

_____________________________

Chef's Knife
Whether it's slicing, dicing, mincing, or chopping, it all starts with a chef's knife in your hand. Learning how to properly use a chef's knife can not only keep you safe in the kitchen but make prep a cinch.

_____________________________

Chopping an Onion
Once you've got your basic knife skills down, here's your first test: chopping an onion. Any number of savory dishes and sauces feature chopped onions, so you might as well learn to chop them a safe and easy way.

_____________________________

Deglazing a Pan
Deglazing a pan is a technique used after sautéing, searing, or browning food in a pan. Liquid is added, such as stock or wine, to loosen and dissolve the food particles that are stuck to the bottom of the pan. The flavorful mixture produced by deglazing can be used to make a simple pan sauce.

_____________________________

Boiling an Egg
Boiling an egg is a cooking skill that is useful on a day-to-day basis. Not only will this guide help you make perfect hard-boiled eggs that don't smell like sulfur or taste like rubber, but it also reveals the secret to peeling them with ease.

_____________________________

Poaching an Egg
Once you've mastered the right way to poach an egg, you'll up your breakfast and brunch game big time. Easier than you think, poached eggs are delightful atop toast, pasta, and more.

_____________________________

Scrambling Eggs
If you can make perfectly fluffy scrambled eggs without overcooking or scorching them, you'll earn a lifetime of breakfast bragging rights. The key to this technique is making sure you beat plenty of air into the eggs which ensures they turn out light and fluffy every time.

_____________________________

Making an Omelet
If it's starting to look like cooking eggs is one of the most important kitchen skills a new cook can learn, that's because it is. This time we tackle how to make an omelet. If you can make this 5-minute dish, you'll be set for breakfast, brunch, and dinner.
_____________________________

Baking a Potato
Wholesome and filling baked potatoes are one of life's great pleasures. This technique for baking potatoes shaves 20 minutes off the usual method, making them an easy weeknight side dish.
_____________________________

These and other techniques can be found at this link.

Orema · 08-23-2020, 07:02 AM

Am using these techniques to make chicken medallions for a curry tonight.

_________________
How to debone a chicken breast:

_________________
How to thinly slice deboned chicken breast:

03-29-2016, 10:42 PM	#2
nycfem Moderator How Do You Identify?: femme sub Preferred Pronoun?: Baby Grrl Relationship Status: Attached Join Date: Nov 2009 Location: NYC Posts: 6,794 My Photo Gallery Thanks: 52,987 Thanked 21,446 Times in 5,101 Posts Rep Power: 21474855	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! __________________ *** How do I... ?** Check out the Members Helping Members thread: http://www.butchfemmeplanet.com/foru...embers+Helping

03-30-2016, 09:28 AM	#6
Bèsame* Practically Lives Here How Do You Identify?: Femm Preferred Pronoun?: She Relationship Status: loved by many Join Date: Sep 2012 Location: Closer to the waves Posts: 15,391 My Photo Gallery Thanks: 29,141 Thanked 40,957 Times in 10,741 Posts Rep Power: 21474864	I've discovered fresh ginger. Just grate a little or julienne cuts. Then, for me to spice it up, cause I'm the Spicey girl, red pepper flakes! __________________ kisses A kiss is a whisper in your mouth. Can I borrow a kiss? I promise to give it back.

12-28-2019, 01:33 PM	#8
Kätzchen Member How Do You Identify?: Femme Join Date: May 2010 Location: @ home with my granddaughter, chosen friends & family. ツ Posts: 16,126 My Photo Gallery Thanks: 29,605 Thanked 33,551 Times in 10,667 Posts Rep Power: 21474868	'Hush-Puppy' Falafel Ball Treats w/ Orange Miso Sauce Ingredients: 1 - Trader Joe's package of Falafel mix 3 - organic eggs 3 to 4 Tablespoonful's of Organic Coconut flour 1 1/2 cups of Organic Miso Ginger Broth 1 can of creamed Corn 2 Tablespoons of Organic Monk-fruit Sweetener 1 teaspoon of minced Garlic And... a large handful of Organic Kale. Utensils: Large Mixing Bowl and Mixing Fork/Spoon Non-Stick Ceramic Skillet Fry-pan spatula Organic Coconut Oil (to pan sear your Falafel-Hush-Puppy treats) Prep-Time to Cooking Time to gobble them up Time: 15 to 20 minutes. Directions: Empty the package of Trader Joe's Falafel mix into the large mixing bowl. Add the can of Creamed Corn on top of the Falafel mix. Crack 3 organic eggs over the entire contents in your mixing bowl. Take your mixing fork/spoon and mix up the contents in the bowl. Now add the Miso Ginger Broth and remix the contents again. Add the minced Garlic. Take a large handful of Kale and then mix up all the contents inside the mixing bowl. I usually push the Kale into the Falafel batter mix and then once I do that, it is easier to mix the entire contents inside the mixing bowl. Now that most all of the ingredients are mixed up together, use your Organic Coconut flour sparingly, because you want the end product of your Falafel batter to have time to absorb the liquids we added to this batch of Hush-Puppy-Falafel batter. Add enough coconut flour that it takes on the consistency of a sticky batch of cookie dough. The dough-texture should be loose enough to scoop up a big spoonful to lay down in the skillet that has hot coconut oil in it. Pan sear several spoonfuls in your skillet. About 5 minutes on each side. They should be a golden brown shade on both sides, when you're done cooking them in the skillet. Turn heat off. Serve your Falafel-Hush-Puppy Ball Treats and top them with your favorite sauce. I use an Orange Miso sauce, which complements the flavor of these quick-to-make, healthy treats. I love how tasty these treats are and how quick it is to make them. I only cook for me, but there is enough in the mixing bowl that I can have these tasty treats again over the weekend for my lunch or supper meals. They are high in fiber, high in protein, and dense with Kale. Win-Win, if you ask me. Enjoy. __________________ “Move in silence: Only speak when it’s time to say checkmate,” ~ Lorenzo Senni.

04-01-2020, 12:29 PM	#9
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,617 My Photo Gallery Thanks: 41,449 Thanked 34,704 Times in 8,942 Posts Rep Power: 21474861	Cooking Techniques These and other techniques can be found at this link. _____________________________ Sautéing Sautéing is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods like vegetables, meats, and seafood very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas. _____________________________ Roasting or Baking In general, roasting refers to cooking something in the oven at a very high temperature, around 400 F or hotter, whereas baking might employ a lower temperature, like 325 to 375 F. But these are not absolute definitions. Regardless of what you call them, roasting and baking are both dry-heat cooking methods that use the oven and are used to cook meat, roast vegetables, bake cakes, and more. _____________________________ Braising Braising is a moist-heat technique for cooking meats and vegetables. The low and slow temperatures help tenderize tough cuts of meat as well as root vegetables, greens, and legumes and are the starting point for making soups and stews. _____________________________ Simmering Not to be confused with boiling, simmering is a moist cooking method. Simmering is a gentle technique, where the liquid is kept just below boiling, that's useful for cooking dishes like vegetables, soup, and stews. _____________________________ Chef's Knife Whether it's slicing, dicing, mincing, or chopping, it all starts with a chef's knife in your hand. Learning how to properly use a chef's knife can not only keep you safe in the kitchen but make prep a cinch. _____________________________ Chopping an Onion Once you've got your basic knife skills down, here's your first test: chopping an onion. Any number of savory dishes and sauces feature chopped onions, so you might as well learn to chop them a safe and easy way. _____________________________ Deglazing a Pan Deglazing a pan is a technique used after sautéing, searing, or browning food in a pan. Liquid is added, such as stock or wine, to loosen and dissolve the food particles that are stuck to the bottom of the pan. The flavorful mixture produced by deglazing can be used to make a simple pan sauce. _____________________________ Boiling an Egg Boiling an egg is a cooking skill that is useful on a day-to-day basis. Not only will this guide help you make perfect hard-boiled eggs that don't smell like sulfur or taste like rubber, but it also reveals the secret to peeling them with ease. _____________________________ Poaching an Egg Once you've mastered the right way to poach an egg, you'll up your breakfast and brunch game big time. Easier than you think, poached eggs are delightful atop toast, pasta, and more. _____________________________ Scrambling Eggs If you can make perfectly fluffy scrambled eggs without overcooking or scorching them, you'll earn a lifetime of breakfast bragging rights. The key to this technique is making sure you beat plenty of air into the eggs which ensures they turn out light and fluffy every time. _____________________________ Making an Omelet If it's starting to look like cooking eggs is one of the most important kitchen skills a new cook can learn, that's because it is. This time we tackle how to make an omelet. If you can make this 5-minute dish, you'll be set for breakfast, brunch, and dinner. _____________________________ Baking a Potato Wholesome and filling baked potatoes are one of life's great pleasures. This technique for baking potatoes shaves 20 minutes off the usual method, making them an easy weeknight side dish. _____________________________ These and other techniques can be found at this link.

08-23-2020, 07:02 AM	#10
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Moving in a single file Join Date: Dec 2013 Location: Cottage of Content Posts: 13,617 My Photo Gallery Thanks: 41,449 Thanked 34,704 Times in 8,942 Posts Rep Power: 21474861	Deboning and thin slicing chicken breasts Am using these techniques to make chicken medallions for a curry tonight. _________________ How to debone a chicken breast: _________________ How to thinly slice deboned chicken breast: