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6:46pm Aug 10 2017 (last edited on 6:51pm Aug 10 2017)
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Normal User
Posts: 66
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What makes your mouth water? Is there a certain recipe you just can't be without but is so good that everyone asks you for it? How about more than one recipe? Share all great recipes here and help make this entire site drool!
Kina makes best Avvies!!!
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6:49pm Aug 10 2017
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Content Manager
Posts: 3,122
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6:50pm Aug 10 2017 (last edited on 7:26pm Aug 10 2017)
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Normal User
Posts: 2,842
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Spinach, Bulgar, & Lentil Soup
Ingredients - 2 cups fresh spinach or 1,5 cups frozen
- 2 medium onions (smaller medium)
- 1/3 cup dry coarse bulgar
- 1/2 cup red lentils (soaked for a few hours)
- 1 medium potato or 2 small beets (optional)
- 1/2 red pepper
- 1/2 tsp turmeric, ground
- 1/2 tsp cumin, ground
- 1 tbsp ginger, ground
- 1 tbsp dry hot paprika (optional)
- some black pepper
- some fresh mint leaves (dry would also work)
- 2 cups water + more during cooking
- 2 tbsp olive oil
- 2 tsp salt
Instructions - Preparations: Rinse and drain bulgar and lentils. Peel & chop potato/ beets. Chop onion, mince garlic and measure your spices (you can mix them in a bowl for more convenience, but even if you add them one at a time - it would be fine). Mint - remove stalks, keep leaves and wash well. You can also use dry mint. A handful of fresh ones or just a few pinches of dried mint leaves - just rub them between your fingers. If you use frozen spinach - defrost it, if fresh - WASH it.
- Cooking: In a medium pot, cook the chopped onion and minced garlic with 1 tbsp olive oil for one minute at medium high. Then add the spices and mix well together. Add a few tbsp water - spices might get a little smokey and burn-y if there's no fluid. Then add lentils, spinach, bulgar and potatoes. Add mint and 2,5 cups of water (or stock) to cover everything. Cover with lid and cook for 25-30 min. You'll probably need to add some more water during cooking, so make sure to check how things are going during cooking. When bulgar, lentils and potatoes are cooked - turn off heat and add 1 tbsp olive oil.
- Ready! Serve and eat right away.
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6:54pm Aug 10 2017
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Normal User
Posts: 2,842
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Crispy Cajun Chickpea Cakes Ingredients (makes 12 burgers):
- 1 tbsp oil
- 1/4 cup diced onion
- 1/4 cup diced green pepper
- 1 celery stalk, diced
- 1 28 oz can chickpeas, rinsed and drained
- 1 tsp thyme
- 1 tsp paprika
- pinch of cayenne pepper
- 1 tsp hot sauce
- 2 tbsp chopped fresh parsley
- 2 tbsp flour (use gluten-free)
- 1 tbsp cornstarch
- salt and pepper to taste
- oil for frying
Directions: - Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
- Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 mins.
- Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.
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6:56pm Aug 10 2017 (last edited on 6:59pm Aug 10 2017)
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Normal User
Posts: 221
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Taco Stuffed Zucchini Boats
Ingredients: 4 medium zucchini 1/2 cup mild salsa 1 Tbsp garlic powder 1 Tbsp cumin 1 tsp salt (or to taste) 1 Tbsp chili powder 1 tsp paprika 1/2 tsp oregano 1/2 large onion, diced 1 large bell pepper, diced 4 oz can of tomato sauce 1/4 cup water 1/2 cup Mexican cheese blend 1/4 cup scallions, fresh cilantro or green onions, chopped 1 lb lean ground beef/turkey/chicken
Boil a large pot of salted water. Slice the zucchini in halves and hollow out until ~1/4 inch thickness. Put extra zucchini aside, and blanch zucchini boats in boiling water for ~1 minute.
Brown meat and onions and half the bell pepper, drain. Add spices, tomato sauce, chopped zucchini and water. Simmer until liquid is nearly gone.
Spread the salsa in a pan, and lay the zucchini boats on top. Fill with meat, top with cheese. Bake at 400 degrees for ~35 minutes, or until tender.
Top with remaining green peppers, green onions, salsa... etc.
"How sad the world is when everyone holds out their hand when you have something to offer, then withdraws it when you are in need."
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6:58pm Aug 10 2017 (last edited on 7:27pm Aug 10 2017)
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Normal User
Posts: 2,842
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- ½ cup sugar
- 8 tablespoons white vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- ½ teaspoon garlic powder
- 4 tablespoons water
- 3 tablespoons corn starch whisked with 3 tablespoons water
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 2 cans chickpeas, drained and rinsed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sesame seeds
- In a bowl, whisk together the sauce ingredients and set aside.
- Over medium high heat, add the olive oil, peppers, salt, and peppers; sauté for 3-4 minutes; until peppers are heated through and slightly tender.
- Add the garlic and stir into the peppers. Sauté for 1 minute.
- Add the chickpeas and stir into the peppers. Cook for 1-2 minutes.
- Add the sauce mixture and stir all together. Lower the temperature to a low simmer and cook for 8-10 minutes.
- At the last minute, toss in the sesame seeds and give one last stir.
- Serve immediately with steamed rice.
also rly good with bok choy & broccoli !!
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7:08pm Aug 10 2017 (last edited on 7:27pm Aug 10 2017)
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Normal User
Posts: 2,842
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Chickpea & Avocado Salad Sandwiches
INGREDIENTS:- 1 (15 ounce) can chickpeas or garbanzo beans
- 1 large ripe avocado (I use two)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped green onion
- Juice from 1 lime (I used like 3x this much because I love lime)
- Salt and pepper, to taste
- Bread of your choice (I use whole wheat bread)
- Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc. (Cucumber is really good too !!)
DIRECTIONS:- Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
- In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
- Spread salad on bread and top with your favorite sandwich toppings. I like to add sliced cucumbers.
Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.
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7:33pm Aug 10 2017
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Normal User
Posts: 5,512
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So I'm the worlds pickiest eater, which means I hunt for new recipes all the time, and i made this one and my family LOVES it. At this point I've made it so many times i don't even use the recipe, i do it by heart, and sometimes i mix it up, switching the shrimp out for chicken, or the kielbasa for andouille :P Hope you guys enjoy it as much as we do!!!
Works best if you use a dutch oven to make it in, since they are large enough to give you space to stir everything together without risk of spilling.
1 pound linguine 3 tablespoons butter (divided as 2 and 1) 2½ tablespoons cajun seasoning (divided as 1½ and 1) 1 pound peeled and deveined large shrimp ½ cup diced yellow onion ½ cup diced green pepper 1 pound kielbasa sausage, sliced 2 cloves garlic, minced 1 teaspoon salt 2 teaspoons red pepper flakes 1 teaspoon dried thyme ½ cup chicken stock ½ cup heavy cream For the garnish: Parsley, chopped PREPARATION1. Cook the linguine in boiling water until al dente. Drain and set aside. 2. In the same pot, heat the butter, then add 1½ tablespoon cajun seasoning and mix the spice with the butter. Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside. 3. Keeping the heat on, add in butter until it's melted, then add in diced yellow onion and green pepper. Cook for 3-5 minutes, until the onion is translucent. Add in kielbasa sausage and cook for another minute, then add minced garlic, salt, cajun seasoning, red pepper flakes, and dried thyme. When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well, and cook for about 3 minutes. 4. When the sauce is thickening, add the shrimp and pasta back into the pot. Mix until everything is well-combined. 5. To serve, sprinkle with chopped parsley. Enjoy.
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8:14pm Aug 10 2017 (last edited on 8:18pm Aug 10 2017)
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Normal User
Posts: 66
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Here's my quinoa salad recipe. Took a picture instead of typing it out cuz I'm on my phone at the moment lol
Please note that linking isn't working right and it's turning my link to that gobbeldygook. It's the link to the recipe however.
Kina makes best Avvies!!!
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12:52am Aug 11 2017 (last edited on 12:52am Aug 11 2017)
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Normal User
Posts: 66
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Whoops! Sorry! XD
Kina makes best Avvies!!!
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10:53pm Aug 11 2017
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Normal User
Posts: 221
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Geo's Amazing Broccoli Salad
Ingredients: 1 head raw broccoli
1/2 cup sultanas (white raisins)
1/2 cup craisins (dried cranberries)
1/2 cup plain yogurt Sugar (stevia or coconut sugar works too, artificial sweeteners not recommended) to taste
1/4 cup sunflower seeds (shelled)
1/4 cup sliced almonds 2 tsp red wine vinegar (can be adjusted for taste)
Cut broccoli florets into bite size pieces.
In a bowl, place plain yogurt, red wine vinegar, and sugar (should be sweet, but not to sweet). Whisk until fully blended.
Add broccoli, sunflower seeds, almonds, sultanas and craisins. Mix, then cover bowl with lid or plastic wrap and shake until all ingredients are covered.
Chill one hour.
Enjoy! I came up with this recipe entirely on my own while working at a restaurant. People kept asking for a substitute side for pasta salad or potato salad that was low carbohydrate. I recieved many compliments for it, and was even asked to make it at several parties.
Not even my boss knew this recipe. :D
"How sad the world is when everyone holds out their hand when you have something to offer, then withdraws it when you are in need."
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12:03pm Sep 3 2017 (last edited on 4:44pm Sep 3 2017)
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Normal User
Posts: 66
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Here's a yummy recipe! Any recipe I post will most likely be gluten free. You will need a special flour blend and I'll provide the recipe for it. This comes from a cookbook called How Can It Be Gluten Free by America's Test Kitchen and everything will be in pictures cuz easier for me that way lol XP sorry for lack of proper linkage. Forum links are broken :(
Gluten Free Flour Mix
http://i.imgur.com/AJrs2Ss.jpg (recipe)
Raspberry Streusel Bars
http://i.imgur.com/UwlnwGW.jpg (image with info)
http://i.imgur.com/e9y5Nv4.jpg (recipe)
Worthwhile Wolf Wisdom (AKA a couple of tips):
Wolf Wisdom #1: Use 1.5 cups of fresh berries instead of the half cup the recipe calls for. Will give you much more filling instead of a skiffing (skiffing: an extremely thin la
yer of something). Do not use more preserves than what the recipe states. It will be too much. This will result in a longer bake time.
Wolf Wisdom #2: Use the zest of a lemon and mix it into the berry mix along with the juice.
Wolf Wisdom #3: Try using different berries! Make sure you use preserves that are made of the same berries! If combining berries, follow Wolf Wisdom #1, dividing the berries and the different preserves evenly. Again, if making a single recipe, do not use more preserves than what the recipe calls for! If using three different berries, for example, divide the 1/2 cup of preserves by three.
Wolf Wisdom #4: Use a little extra flour in the streusel topping when making it to make topping a little more crumbly. Use flour to your own discretion. Recipe doesn't call for this but works well. May result in a longer bake time.
Wolf Wisdom #5: For less sweet treats use coconut sugar!!! Its really delicious, packs well if you get the good stuff (pure coconut sugar, organic if you can) and is low glycemic.
Wolf Wisdom #6: Try mixing a little cinnamon to the streusel topping and sprinkling some coconut sugar over the top before baking.
Wolf Wisdom #7: Jam is not the same as preserves. If you can't find preserves at your local grocery store, go to the natural foods section and look for jam that looks homemade; specifically with apple pectin. Organic jams, also know as spreads, made with apple pectin are as close as you can get to homemade preserves. Crofter's spreads are excellent if your store carries them. If not, any fruit spread made with apple pectin will work nicely.
Wolf Wisdom #8: Add additional butter to the streusel topping along with the flour in Wolf Wisdom #4!!! The mixture, even without the additional flour, doesn't crumble like it should and will be too dry otherwise. Use your own eye and add enough to make the pieces look like hazelnuts. I forgot to do this and the topping won't stay on.
Kina makes best Avvies!!!
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7:00pm Sep 9 2017 (last edited on 7:06pm Sep 9 2017)
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Normal User
Posts: 66
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Lucky Seven Chocolate Cake
This recipe is modified from a chef by the name of Chris Santos. He called it Crazy Eights because everything in the cake was in 8s. I modified it to seven just cuz that's all I had of one of the ingredient lol I also had to add a few ingredients because they're common-place in a cake and he didn't mention them all when I got the recipe off the TV in the competition he was in called Chopped. The only ingredients that are not 7 oz are the butter (I found it to be way too much), salt and the leveners.
7 oz semisweet chocolate (chips or equivalent) 7 eggs 7 oz milk or water 5 oz butter
7 oz confectioner's sugar (AKA powdered sugar) 7 oz all purpose flour 1/8 tsp baking powder 1/8 tsp baking soda 1/2 tsp salt (scant)
Preheat oven to 350°F.
Prepare an 8x8 or 9x9 inch pan greasing it with butter, line base with parchment paper and grease parchment paper with butter.
Melt chocolate slowly on low heat on a double boiler or on very low power in the microwave.
Warm uncracked eggs up in a large bowl in very hot water (scalding hot tap water or heat water on stove until just about to boil) Leave covered on counter until ready to add to bowl of wet ingredients. Add eggs to wet ingredients last to give them enough time to get to room temperature.
Whisk all dry ingredients together in a small bowl. Set aside.
Put melted chocolate into a large bowl.
Soften butter on low heat on the stove or on very low power in the microwave. Add to chocolate.
Warm milk up on low heat on the stove or on low power in the microwave to to bring it to lukewarm or room temperature. If using water, it should be fine if it's not too cold from the tap. If it is, heat it as per the milk. Add to large bowl.
Once egg shells feel room temperature, whisk them together until slightly fluffy and add to wet ingredients. Whisk all wet ingredients together until smooth.
Add dry ingredients to the wet and whisk together until batter is smooth. Pour into pan.
Bake for approximately 7 minutes times 3 (see what I did there? ;P lol AKA approx 21 minutes) or until the edges of the cake start to pull away slightly from sides of the pan and toothpick inserted into the center comes out clean with a few moist crumbs clinging to it.
Cool completely before using a spatula to loosen the sides of the cake from the pan and removing the cake to a cooling rack.
If making cupcakes, fill paper liners a scant 3/4 full before baking as per pan instructions.
Makes 1 8x8 or 9x9 inch cake or approximately 14 cupcakes.
Kina makes best Avvies!!!
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10:12am Sep 10 2017 (last edited on 10:37am Sep 10 2017)
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Normal User
Posts: 13
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I make this all the time, but I don't measure anything, you just sort of have to eyeball it! Fortunately, it's super easy peasy lemon squeezy. It's just fancy pants chicken salad. Everyone seems to love it though.
Lani's Special Thai Chicken Salad
Dry Ingredients: -shredded up leftover chicken (or turkey, this is great after thanksgiving when you are sick of leftovers) -a cucumber- peel it, half it lengthwise, scoop out the seeds, (gets soggy otherwise) and then dice it (one mid-sized cucumber usually does it, unless you're making a lot, just eyeball it)
Optional Dry: -crushed peanuts -chopped cilantro (highly reccomended)
Wet Ingredients: -mayonnaise -sriracha
Put your dry ingredients in a bowl. Put the mayo on top of the dry ingredients. Add desired amount of sriracha. This is the tricky part- the mayo will cut the heat of the sriracha by a lot, allowing all the other flavors to come through, so that even people who can't take a lot of heat can appreciate the flavors of the sauce when you get it right. But that magic amount is different for everyone and some people (like me!) like it with a kick of heat. So you may have to play with this recipe a couple times before you perfect it with your family.
ProTips: -When you make it the first time, start small. You can always add more Sriracha. Mix it up, take a bite, see how it is. You can add more, but you can't take it out. Though you CAN add more mayo if you do accidentally squirt too much in, it might make your chicken salad on the goopy side. -Make it mild, and put the Sriracha out with the sandwiches, so people can add their own.
Edit: I've been really thinking hard about measurements and I might do around 1/2 tablespoonish of sriracha to around 3/4 cup mayo? Roughly? Don't be afraid to experiment with this recipe, it's harder than it sounds to mess it up.
2nd Edit: Can't wait to try some of these other recipes once the storm passes! Curse you Irma. *shakes fist*
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12:11am Mar 15 2018
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Normal User
Posts: 294
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Here's a fun recipe that my siblings and I made up! Enjoy! Our mom says it's gross, but it's actually pretty good!
~Easy bread pizza thing~ Ingredients: Bread Ketchup Parmesan Cheese
How to make: 1. Put the ketchup on the bread 2. Put parmesan cheese on top 3. Eat it.
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