cooking

[jaxc]

i can deep fry a twinkie:biggrin:

[fenris]

Some vegetarian stuff :

Vegetarian[SIZE="6"] recipe for ice-cream[/SIZE],
low fat, low sugar, for compressor ice cream makers ( without boil !)

for 1 liter of ice cream, half-frozen

2 bananas, 1 freshly squeezed lemon juice, 1 freshly squeezed orange juice, 1 apple, 4 fresh, pitted prunes

cut into small pieces, wash and puree

40 grams of sugar or the equivalent amount sweetener

fill up to one liter with 0.1% low-fat yogurt

50 - 60 minutes in the ice machine, serve immediately



[SIZE="6"]
millet breakfast[/SIZE]

100 g millet
500 ml milk (0.3% fat)
40 g of sugar or equivalent amount of sweetener

boil up and let stand for 20 minutes (microwave 10 - 30%) or bain

Millet has the advantage of responding to the digestive process alcalic, not acid

Serve with sugar and cinnamon, fruits or agaves syrup

[Jay]

Heh. And here I thought the microwave was a glorified way to heat a cup of water.

We have a microwave, I use it to heat water and to heat up canned (jared actually) foods and leftovers. I have never actually cooked anything in it.

The purpose of Marinating is usually two fold, one is to season (flavor) the meat, the other is to tenderize the meat. Any marinade that has an acid in it (vinegar, lemon juice, tomato juice, many various fruit juices, etc) is for the purpose of tenderizing - which is a tasty way of saying 'breaking down the cellular matter'.

'Soaking' a bit of meat at room temperature in a herb and spice (no acids added) coating or bath allows the meat to age. Aging meat is basically allowing the meat to rot a tad. Again its to allow the cells to break down a bit, making the meat a bit more tender.

Time is the only real ingredient that tenderizes, there is no way to speed up the process of marinading.

The difference in taste will be subtle for most people. However for others there is a distinct taste difference between a bit of fresh meat covered in herbs and spices and one that has been allowed to sit for several hours to a day stewing in its own juices.

I prefer to cook with stove and oven. When I have the time. But due to the nature of my job, I have to be hmm...what's the word, creative? I needed to find a way to cut down/shorten the time to cook. I then started to dab my cooking skill with a microwave. Hence why I can also cook and eat fresh 'homemade' cook in my office too.

I know microwave can't beat a stove and oven. I can't cook every recipe with a microwave. But considering that I can't bring a stove to office, cooking with a microwave isn't so bad.

But yeah, the original recipe requires marinade so that the salmon can absorb the herbs, olive oil and lemon. It gives the salmon more hmm, oomph?

[fenris]

Sago - Recipes ( Sago-wikipedia )


Soup

1 L Milk ( 0,3 or more % Fat )
80 g Sugar ( or equivalen amout sweetener )
120 g Sago


Boil up the milk with sugar or Sweetener, give in the Sago, stir up
Boil up again....
Change to Microwave ( 10 - 30 % 45 Minutes ) stir up every 8 - 10 Minutes

Warm as soup, Cold as Dessert


Dessert

1500 g red Berrys or mixed Fruits
1000 ml Wasser
160 - 200 g Sugar ( or equivalent amout Sweetener )

Boil up Water and Fruits with sugar or sweetener, stir up, boil up and change into Microwave... ( 30 % 50 Minutes ) stir up every 10 minutes

serve with whipped cream or vanilla sauce


For both Recipe you can use a oven, too. But at the oven you have to stir the complete Time....

[jaxc]

i like to soak my hamburger patties in worcestershire sauce before frying it, and ilke to sautee sliced mushrooms and onions. all of this toped with cheese and mayo.

[azulai]

Thank you, Andy for giving the Cooking Thread a new home! mile:

So, Jay here's the stuffed peppers, fish and biscuits recipes. It does take a little work and maybe about 30 minutes prep time.

Again, I'm really sorry it took me so long to post these. I hope you enjoy them! I have a new one for spinach dip that I want to try. :biggrin:

As I explained, I’m really bad with seasoning so I put what I did in parentheses so you can use your judgment.

This is my grandmother's recipe that she fixes for our celebration of Sukkot. Stuffed food is the tradition for that festival. She also does the same thing with cabbage leaves. Her stuff isn't written down and she doesn't really measure stuff but, she helped me downsize her recipe for two people when I asked her to teach how to fix this.

Stuffed Peppers
4 sweet red bell peppers (or any bell peppers, green, yellow, see video)
About a ½ cup onion, chopped/diced (1 small onion)
About a ½ cup red pepper, chopped/diced
2 stalks of celery, chopped/diced

½ pound of very lean ground meat (I used ground sirloin)
season to taste (1 tsp Worcestershire sauce, ½ tsp salt, a little garlic powder, some black pepper)

½ cup rice ( = 1 cup cooked rice)
¼ to ½ cup seasoned bread crumbs

Wash peppers, cut top off and reserve for seasoning. Clean out seeds and any core. I use a small spoon to get the inside clean. Set aside.


Chop onion, celery and using the pepper part of the tops, chop that for seasoning.
Season and brown the ground meat until no pink. Add the onions, red peppers and celery and cook covered on low heat but don’t over cook.



Cook rice until it’s almost done.

Add the cooked rice to the meat mixture. Mix well.


Remove from heat, I just put it on a cool unused stove burner. Add ¼ cup of the seasoned bread crumbs, mix well. You don’t want it too dry, maybe taste it and then add a little more but no more than a half cup.


Bring a pot of water to boil, and blanch the red peppers maybe 30 seconds or so. Put them on a plate and using a spoon fill the peppers. Place them in a bowl sprayed with cooking spray. Add a little water to the bowl (not the peppers!). Sprinkle the top of each pepper with a little extra bread crumbs. Cover with foil and bake in oven at 375 degrees F for 30 minutes, uncover and bake an additional 5 minutes or until lightly brown on top.

In this picture I compared the raw pepper to the blanched one. Blanched one is one the left.




Out the oven:


I'm also linking a video that we liked and watched before we made them but we don’t use the marinara sauce (my grandmother uses the water to steam them instead). Also, I like this lady's use of the different colored peppers. I want to do that when we finally have my parents over for dinner. I think it looks festive with the different colors and the tops! mile:
Screencaps from the video:






Oven Baked Fish
In small bowl mix:
½ cup yellow corn meal
¼ cup white flour
¼ cup seasoned matzo meal or seasoned bread crumbs
Salt and pepper/seasonings (1/4 tsp garlic powder, ½ tsp salt, ½ tsp black pepper)



Fish fillets (tilapia or if you prefer catfish)
1 egg
¼ cup water

Rinse fillets and pat dry with a paper towel.

Line a baking sheet with foil and spray with nonstick cooking spray. Spray a lot.


Beat water and egg in a shallow bowl. Put half of the corn meal mix into a shallow bowl.
Dip the fillets in the beaten egg, then dredge in the corn meal mixture; transfer to the baking sheet.


Spray the tops with the cooking spray. Cook 375 degrees F for 35 minutes or until brown.



NOTE: If we use trout, we don't use the corn meal.

Buttermilk Biscuits
– from my local newspaper. Lol
So, we cut this recipe in half. And, my bf’s oven cannot be set any higher than 400 degrees without the smoke detector going off. We also used spread margarine the first time we made them and I called my mom in panic because it was pretty sticky and she laughed because apparently you're not suppose to use SPREAD margarine! :redface: She suggested we add more flour but it was still a sticky mess so she told me to just get a spoon and make drop biscuits! So, that's what we did and now it's how we like them because it's fast and easy. :biggrin: They have a really good flavor.

So, lesson learned use STICK margarine or they spreadddddddddddddd! :tongue:
We bake them at 400 degrees for about 20 minutes, watching they don't burn.



-------
Buttermilk Biscuits:
Makes about 12.

Note: You can substitute additional butter for the shortening, if desired. The biscuits may not be quite as flaky if you do, but will taste just as good. The recipe also can be halved.

• 3 ½ c. all-purpose flour
• 2 tbsp. sugar
• 4 tsp. baking powder
• 1 ½ tsp. salt
• 1 tsp. baking soda
• 8 tbsp. (1 stick) unsalted butter, cut into 1/2-in. pieces and chilled
• 4 tbsp. vegetable shortening, chilled and cut into 1/2-in. pieces
• 1 ½ c. buttermilk

Directions
Preheat the oven to 450 degrees and place the rack in the middle position.

Combine the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk together.

Add pieces of butter and shortening and, using a pastry blender or fork, cut into the dry ingredients until the pieces are about the size of small peas and evenly distributed. If using a food processor, pulse about 15 times, until the mixture resembles coarse meal.

Stir in the buttermilk, mixing with a spatula until the dough comes together in a rough ball. Turn the dough out onto a lightly floured surface and knead gently and briefly, no longer than 30 seconds, until the dough appears uniform. With a rolling pin, roll out the dough to about 1 inch thick.

Dip a 2 ½ -inch biscuit cutter in flour, then press straight down through the dough, without twisting. Place the dough round upside-down on an ungreased baking sheet. Gather the scraps into another inch-thick piece and cut more rounds until all the dough is used.

Bake for 5 minutes, then reduce the heat to 400 degrees and bake for another 10 minutes, until golden brown. Serve immediately.

Nutrition information for biscuits per serving:
Calories 260 Fat 13 g Sodium 600 mg
Carbohydrates 32 g Saturated fat 6 g Calcium 134 mg
Protein 5 g Cholesterol 22 mg Dietary fiber 1 g
Diabetic exchanges per serving: 2 bread/starch, 2 ½ fat.

The meal: mile:

[Rainbowmum]

When I cooked this one , the boys love it.
Vegetarian Chili

Ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.


Serve with home made cornbread .

[dfiant]

cooking?

Is that when you use those round metal thingies with handles and put them in hot box whatchamacallits or those red things on benches?

[Rainbowmum]

You forgot the sharp things in the block.:biggrin:

[dfiant]

The screw drivers?