Something Delicious

[ahk]

So what are some of your favourite veggie dishes-- care to share?
(sorry I've been MIA, just been busy)

When I was a kid, my mom would make her scrambled eggs, toast, and bacon for holiday breakfast. She still does this-- mmm.

My honey, makes her scrumptious french toast w/ fruit & syrup, with a side of turkey green chili sausage links.

I'm not a huge breakfast cooker--

[easygoingfemme]

Breakfasts! I love breakfast.
I almost always eat eggs in the morning but like to dress them up.
I usually have some sauteed onions and a green like spinach or kale chopped fine to go in with the onions. Then eggs scrambled with a little nutritional yeast and almond milk to cook in with the greens and onions.

Over the summer my daughter started making this but added little bits of minced smoked salmon to the eggs as well. Oh was that a good call on her part! She also likes to add Queso to the eggs...


We're planning Christmas dinner now, my favorite part is the big fish boil with clams, shrimp, and mussels in a spicy broth. That with coconut maple whipped sweet potatoes, roasted brussels sprouts and cauliflower, a kale salad, my Grandma's cornbread pudding, my sister-in-law's vegan stuffing... yum.

[Sun]

Originally Posted by ArtistLady

I am southern and it seems to be a requirement (around here anyway) that you visit as much extended family as possible during the holidays. So my "immediate" extended family (hmmm that's confusing isn't it?) always get together for breakfast on Christmas morning. It just would not be the same without the piles of fresh fruit, buttermilk biscuits, sausage gravy, ham, bacon, eggs, and sweet rolls. Along with everyone trying to talk at once. lol

Welcome Artist Lady

I think that many people all over the country must be having a southern Christmas morning! That sounds like my kind of breakfast.

It would be a lot of fun if we all posted one holiday dish recipe.

[Sun]

Originally Posted by always2late

Like Sun, I am Italian...Christmas Eve is just NOT Christmas Eve without the seafood! We usually spend the eve in a huge family gathering but even on the few occasions when we've just had a quiet evening at home, the meal has GOT to be fish and seafood. It's a tradition that has existed for decades...and the holiday wouldn't be the same for me without it.

Hi always,

Do you change up the seafood every year or pretty much stay consistent with the selection? Just curious. I have to make different choices depending on which coast I am on. I was raised in a waterfront village on the Atlantic shore so we had plenty of good shellfish during holiday season. That same seafood is not the same once it is shipped to the West coast so I make some changes.

[Sun]

Originally Posted by JustLovelyJenn

I would love to get a new pizza stone! I had an amazing one from Pampered Chef until a couple of years ago. One of my brothers put it on top of a hot stove... and poof... cracked pizza stone. I hadn't thought about getting untreated terra cotta tiles from a hardware store, what a fantastic idea... I must now research this idea. When I worked at the pizza parlor I did just about everything, cut and prepped toppings, made the sauce (although I think my own sauce is better) made pizza, sandwiches, ran the front, washed dishes. Whatever needed done really. It was probably the funnest job I ever had, even though the shop was far from a "good" place to eat. I loved being able to cook for others... I just refused to eat there if I had not been in to clean and cook it myself... the memory of the poor sanitary conditions I came into at work after a few days off still makes me shudder.

I havent made pizza dough at home for some time from scratch. I tend to buy a fresh dough from the grocery store bakery when I want to make pizza at home now. But, I LOVE to make pizza at home. Sometimes we make small pizzas so everyone has a chance to choose their own toppings, for me, this is so much easier, because I can choose non dairy items.

Hi Jenn

I have heard a few people mention the pizza stone from Pampered Chef. That must be a popular item. The stones are porous so they break easily.

Feel free to post a recipe for pizza or pizza dough!

If anyone has a gluten free crust recipe that would be awesome for our gluten free readers.

[Sun]

Originally Posted by Corkey

Ami and I have whatever we feel like cooking. LOL Our tree was up, until the cat decided she liked the light bulbs and began systematically to crunch them in her precious lil jaws... So we haz smaller tree, that will go where her teeth can not reach! Problem solved, and as we have another tree on the porch, the collectables will go on it. Voila' life is ever changing, we will survive., and so will the cat

UH OH..is the cat ok? Glass snacks cant be good.

Originally Posted by Ursy

I killed a pizza stone too. It used to live in my oven all the time, until I put a casserole dish full of stew in there above it. It overflowed.... you know what sits on the top of a stew, right? The fat. My lovely pizza stone that my sister bought me greedily soaked up all the fat and then smoked the kitchen out every time it was in a hot oven forevermore. Tried to soak it, nothing worked... I had to admit defeat and buy myself a new one.

Luckily they're pretty cheap where we are. I think I got two for the price of one - $15, and have seen some as cheap as $10.

I usually do the tradtional pizza dough with yeast, but came across this recipe recently. I'm curious to try it because it's just self-raising flour and greek yoghurt, and would be great for those times when you don't really have the time to wait for the dough to rise.

http://www.kidspot.com.au/best-recip...ecipe+2760.htm

Nice recipe. Have you tried it yet?

Originally Posted by Nadeest

Um, Sun, I have an electric stove, here at home. In my baking and pastry classes, we have been using an induction burner to cook with, instead of going over to the culinary side and fighting to use the stoves there. There are two classes going on at once, in that kitchen, as well as the HCC Cafe. Therefore, there is really no room for the baking and pastry classes to use the stoves. Both the culinary side and the pastry side do have some induction burners, thankfully. The pastry side just uses induction burners exclusively, is all.

An induction burner sounds like a good idea. Also sounds like you folks need another kitchen. Any plans for expansion?

[Sun]

Originally Posted by easygoingfemme

Breakfasts! I love breakfast.
I almost always eat eggs in the morning but like to dress them up.
I usually have some sauteed onions and a green like spinach or kale chopped fine to go in with the onions. Then eggs scrambled with a little nutritional yeast and almond milk to cook in with the greens and onions.

Over the summer my daughter started making this but added little bits of minced smoked salmon to the eggs as well. Oh was that a good call on her part! She also likes to add Queso to the eggs...


We're planning Christmas dinner now, my favorite part is the big fish boil with clams, shrimp, and mussels in a spicy broth. That with coconut maple whipped sweet potatoes, roasted brussels sprouts and cauliflower, a kale salad, my Grandma's cornbread pudding, my sister-in-law's vegan stuffing... yum.

I like your egg dishes. Good ideas. It is nice to do single serving egg dishes in small ramekins for the holidays. I like to do baked eggs this way. A little half and half, egg, cheese, salt and pepper. Non dairy, Almond or rice milk, egg, soy cheese, salt and pepper. Bake the ramekins in a baking dish with 1/2" of water. 350 for about 10 minutes. You can play with this and add just about any vegetable.

Shellfish boil sounds great. I am going to be cooking a lot of mussels this month. Hard to believe how popular they are.

[Sun]

Hola delicious people. I hope that you are all doing well. I decided to take a 5 mile walk yesterday in the cold damp air and I was not feeling that great but figured that the walk would be good for me and I woke up with a cold that is hitting my lungs.

So..home remedies anyone? I could sure use some.

[Nadeest]

Try drinking some catnip tea. That will help reduce the severity of the cold. At least, that is what my ex taught me, and it seems to work for me, when I have a cold.

[Corkey]

Originally Posted by Sun

Hola delicious people. I hope that you are all doing well. I decided to take a 5 mile walk yesterday in the cold damp air and I was not feeling that great but figured that the walk would be good for me and I woke up with a cold that is hitting my lungs.

So..home remedies anyone? I could sure use some.

Humidifier with some eucalyptus oil and a defuser. Breathe as deep as you can.

[Corkey]

[QUOTE=Sun;719144]UH OH..is the cat ok? Glass snacks cant be good.

Her name is Bandit, she is fine, our feet find the small crunches, she decided she just liked to maim not actually eat.

[Ursy]

Originally Posted by Sun

[B][COLOR="Navy"]


Nice recipe. Have you tried it yet?

Not yet! I will one day soon (hopefully)
Hmmm. Maybe I'll make a turkey and cranberry pizza for fun. Would that be an abomination?

I played around with gluten free pizza bases earlier this year when Bek got diagnosed with rheumatoid arthritis. We gave the gluten free and nightshade free diet a go but she just found it a bit much to deal with along with coming to terms with her diagnosis (she's only 17, my poor lil bunny)

Anyway, I found it a good learning experience because things behave so differently in the absence of gluten formation! The gluten free flours they have nowadays are pretty good, and I found xanthan gum to be quite useful in approximating the elasticity that gluten gives.

I may revisit it if Bek decides to give the gluten free thing another try some day in the future. But it's hard for a kid to give up pizza and pasta. I never did manage to perfect it.

[Dante]

Hi foodies! I have heard a lot about truffle, truffle oil, etc, and how it is very expensive and quite delicious. I wonder if any of you have ever tried it, and what does it taste like???

[MarquisdeShey]

Brunch time this weekend... would love to make a fetta spinach quiche.

Anything yummy others might have tried with quiche?

[Corkey]

Originally Posted by Dante

Hi foodies! I have heard a lot about truffle, truffle oil, etc, and how it is very expensive and quite delicious. I wonder if any of you have ever tried it, and what does it taste like???

White truffle oil is pungent, use sparingly. I'd rather use the real thing but don't have the $$$$ for it. Good with steaks and as a light vinaigrette, but like I said use sparingly.

[morningstar55]

want a holiday dinner with desert and hate to cook??? check this out...

https://popuppantry.com/masterchef/

[Ursy]

Originally Posted by morningstar55

want a holiday dinner with desert and hate to cook??? check this out...

https://popuppantry.com/masterchef/

Oooooh! That looks so cool!

Originally Posted by MarquisdeShey

Brunch time this weekend... would love to make a fetta spinach quiche.

Anything yummy others might have tried with quiche?

Mmmm. Crab, avocado and camembert.
But then, I am a sucker for avocado.

Originally Posted by Dante

Hi foodies! I have heard a lot about truffle, truffle oil, etc, and how it is very expensive and quite delicious. I wonder if any of you have ever tried it, and what does it taste like???

Hey Dante - funny you should mention truffle today. I don't know about truffle oil, but I have some truffle salt. It's really hard to describe but I took it to a work event along with some mushroom pate I made and my colleagues raved about it! It's kind of like an earthy, concentrated "umami" taste.

Here are some reviews (of a different brand) to give you an idea of what people think of truffle salt: [ame="http://www.amazon.com/Casina-Rossa-Truffle-Nicola-Laurentiis/product-reviews/B000E5SGI4/ref=pr_all_summary_cm_cr_acr_txt?ie=UTF8&showViewp oints=1"]Amazon.com: Customer Reviews: Casina Rossa Truffle and Salt by Nicola de Laurentiis - 3.5 oz.[/ame]

[thedivahrrrself]

I learned today that toasting the pecans for 5 minutes at 350F/175C makes your pecan pie even tastier

[JustLovelyJenn]

I grew up with tacos from a seasoning envelope... and when I started cooking myself and playing with flavors... realized thats why I never cared from tacos. So now, when we have taco night... things happen a little differently.. and there are never left overs, unless I make extra on purpose and put it away first... which I often do as I love it for lunches later.

Tonight's taco experience was very satisfying...

Pulled pork taco meat
4 pork chops (what was in the freezer), boiled until tender and pulled off the bones with a fork
1/2 Anaheim pepper, finely chopped
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
3 or 4 tbls cilantro, chopped
3/4 to 1 cup tomatoes, chopped
1 tbls chili powder
4 oz can of tomato sauce
salt and pepper to taste

Saute onions and pepper for about 3 or 4 min, then add garlic, cilantro, tomatoes, and pork. Once onions are tender add chili powder, tomato sauce and salt and pepper. Continue to simmer until meat is tender and pulls into threads. I add stock from cooking the pork to keep the meat moist during the simmer process.

Quick and easy homemade refried beans
2 or 3 tbls vegitable oil
2 cans pinto beans
Stock from pork
Salt to taste

Heat oil in a fry pan, add drained beans and fry until beans start to mash. Slowly add stock until they reach a creamy texture as desired. Add salt to taste. I let this simmer on a very low heat while everything else cooks, adding stock as needed.

Guacamole
4 or 5 avocados
3 tbls cilantro
1/2 anaheim pepper, chopped
1/2 cup tomatoes, chopped
1/4 cup onion, chopped
1 clove garlic, chopped
juice from one small orange (satsuma)
salt and pepper to taste

Just throw it all in a food processor together and let it blend until smooth, pushing down the sides as needed. The orange is an interesting change. I wanted guac one time and was out of lime, but I knew it would need the citrus to balance out. It gives the guac a very light taste and I found I really liked the result.

[Ursy]

For those of you who were interested in the two ingredient pizza dough (yeast free, didn't need to wait for the dough to rise), I made it tonight.

http://www.kidspot.com.au/best-recip...ecipe+2760.htm

The dough was soft and sticky, not elastic like the pizza dough I'm used to. I put it on a sheet of baking paper and spread it out about a centimeter thick.

Because I didn't have to wait for it to rise, I thought the dough would feel more "short" because the gluten hadn't had time to develop, and it was as I expected.

It looked pretty much like an ordinary pizza and browned up in much the same time as always. The crust was soft and tender, didn't have much "chew" to it. It was pleasant, but different to what you'd expect. It felt a bit less "robust".

I think if you wanted a thickish crust, you might need to par-bake it for 5 minutes or so first, because my crust was only *just* done.

I had a hot oven, and used my pizza stone. I just cooked it until it was bubbling in the middle and it "looked done".

It was a good experiment, I was pleased with the results and it could be a good option if a) you don't have any yeast or b) you don't have time to proof the dough, but I think I'll continue using my favourite dough recipe with yeast, since I always have yeast, flour, and oil in my pantry / fridge and don't always have greek yogurt.