The ButchFemmePlanet Kitchen

[Arwen]

Many of us love to cook. It is not an activity relegated to one side or the other of our "kind."

This thread is where you can share recipes, ask cooking questions and more. Need to know how to crack an egg? Boil water? Prepare the perfect souffle`?

Gourmets and beginners alike can gather here to bond over food.

So come join me in the kitchen. What are you cooking today? What questions do you have? All are welcome so pull a stool up to the pass-through and let's chat.

[Mel C.]

yay...I'm here and I have my pen and paper ready....to write down all the ideas (even I know cooking is done with food and shouldn't have pen and paper as ingredients)

[Mel C.]

Oh yeah, I have a terrible time trying to get my iron level up. I have tried a variety of supplements, but they don't seem to be helping. If anyone has ideas for iron-rich foods that could become a regular meal, please share. Meg keeps threatening to make liver (which is ok, but I'm interested in a recipe that doesn't taste like dirty blood)

[Mitmo01]

Ummmm i love to eat, im not a very good chef but i am an adventurous eater, so im stopping by to say im def gonna stalk this thread lol

[Jet]

Qrt. of heavy whipping cream
1 can of artichokes
1 bag of sundried tomatoes
3 cloves of garlic, chopped
Hand full of freshly grated parmesan
Olive Oil

In a large skillet:

Saute chopped garlic in olive oil until soft but not browned
Add heavy whipping cream with Parmesan, stirring constantly until thick
Add 1 can of non-marinated artichokes quartered.
Add pre-soaked sundried tomatoes

Simmer on low about 15 minutes.
Use kosher salt and pepper to taste

Serve on multi-grain Penne (recommended)
or your favorite pasta.

[Diva]

This is an easy, schmeezy recipe. But one DOES need a popover tin in which to bake these. The recipe makes 6.

Preheat oven to 425.

1 1/2 c. all-purpose flour
1 1/2 c. milk
1 1/2 scant tsp. salt
3 lg. eggs

Generously butter a 6-cup popover tin, set aside.

In a medium bowl, stir flour, milk & salt. Add eggs, 1 at a time, & stir to combine. Small lumps may remain. Do not overmix.

Using a 1/2 cup measure, gently pour batter into center of each prepared popover cup.

Bake for 20 minutes.
Reduce heat to 350 degrees and bake about 20 more minutes.
Immediately invert pan to remove and serve hot.

Enjoy!

[Lady Jewel]

Leafy green vegetables are a great source of iron. I.E. Spinach and any dark leaf lettuce.

Hope this helps,
Jewel

Originally Posted by Mel (aka BlistexLez)

Oh yeah, I have a terrible time trying to get my iron level up. I have tried a variety of supplements, but they don't seem to be helping. If anyone has ideas for iron-rich foods that could become a regular meal, please share. Meg keeps threatening to make liver (which is ok, but I'm interested in a recipe that doesn't taste like dirty blood)

[Gemme]

Today, I had a doctor's appointment and there is a deli in the same building. I popped in and talked up the counter guy. They make their food from scratch every day, including salads and soups. They even have a specialty sandwich called a 'damn' sandwich. Basically, the guy writes 'damn' on the order and, whichever chef gets the ticket, makes whatever DAMN sandwich s/he wants. I love the concept, allergies aside.

Anyway, he gave me a sample of their pasta salad for the day and it was phenomenal! Corkscrew wheat pasta, rosemary vinaigrette, black and Greek olives, orzo, artichokes, sweet red onions, and fresh Parmesan cheese. Yummmmy!

[Diva]

Originally Posted by Gemme

Today, I had a doctor's appointment and there is a deli in the same building. I popped in and talked up the counter guy. They make their food from scratch every day, including salads and soups. They even have a specialty sandwich called a 'damn' sandwich. Basically, the guy writes 'damn' on the order and, whichever chef gets the ticket, makes whatever DAMN sandwich s/he wants. I love the concept, allergies aside.

Anyway, he gave me a sample of their pasta salad for the day and it was phenomenal! Corkscrew wheat pasta, rosemary vinaigrette, black and Greek olives, orzo, artichokes, sweet red onions, and fresh Parmesan cheese. Yummmmy!

One word: YUM!

Oh...and LOL on the Damn Sandwich! What a hoot!

[Gemme]

Originally Posted by Diva

One word: YUM!

Oh...and LOL on the Damn Sandwich! What a hoot!

I KNOW, riiight?

Hopefully, the chef wouldn't know and have a beef with the customer, otherwise.....that sandwich could contain more than anticipated.

[Arwen]

Here's a yummy sounding salad that would be an iron-booster!

Flat Iron Steak and Spinach Salad

Prep Time: 25 Minutes Ready In: 50 Minutes Cook Time: 25 Minutes Servings: 6

Ingredients:

2 pounds flat iron steak
salt and ground black pepper to taste
2 tablespoons olive oil
1 large red onion, thinly sliced
1/2 cup Italian salad dressing
3 large red bell peppers, cut into 1/2 inch strips
2 portobello mushrooms, sliced
1/2 cup red wine
4 cups baby spinach leaves
1/2 cup crumbled blue cheese


1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
3. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
4. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
5. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

Nutrition Information
Servings Per Recipe: 6
Calories: 431
Amount Per Serving

* Total Fat: 30.7g
* Cholesterol: 77mg
* Sodium: 611mg
* Total Carbs: 12.7g
* Dietary Fiber: 3.1g
* Protein: 22.7g

from Allrecipes.com 11/13/2009

[Gemme]

Originally Posted by Arwen

Here's a yummy sounding salad that would be an iron-booster!

Flat Iron Steak and Spinach Salad

Prep Time: 25 Minutes Ready In: 50 Minutes Cook Time: 25 Minutes Servings: 6

Ingredients:

2 pounds flat iron steak
salt and ground black pepper to taste
2 tablespoons olive oil
1 large red onion, thinly sliced
1/2 cup Italian salad dressing
3 large red bell peppers, cut into 1/2 inch strips
2 portobello mushrooms, sliced
1/2 cup red wine
4 cups baby spinach leaves
1/2 cup crumbled blue cheese


1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
3. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
4. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
5. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

Nutrition Information
Servings Per Recipe: 6
Calories: 431
Amount Per Serving

* Total Fat: 30.7g
* Cholesterol: 77mg
* Sodium: 611mg
* Total Carbs: 12.7g
* Dietary Fiber: 3.1g
* Protein: 22.7g

from Allrecipes.com 11/13/2009

This sounds yummy!