Mystery Thread
- Thread starter InLove
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Coconut milk
I'm not sure if it would effect/alter the flavor. I do know soy milk won't (I used it when I made pumpkin pies for my mother after she became lactose-intolerant instead of evaporated milk.)
Phyllis Sidhe_Uaine
Celeriac chips.
Peel celeriac and cut off top and base (woody part). Cut into (wait for it) chips. Blanch them for 2 minutes in a big pan of boiling water. Drain and toss in a tablespoon of oil flavoured with a teaspoon of tumeric and an unhealthy dash of rock salt and crushed black pepper. Put on baking tray/s and stick in oven for 35 minutes at 220 degrees.
Fill yer boots.
s.
Peel celeriac and cut off top and base (woody part). Cut into (wait for it) chips. Blanch them for 2 minutes in a big pan of boiling water. Drain and toss in a tablespoon of oil flavoured with a teaspoon of tumeric and an unhealthy dash of rock salt and crushed black pepper. Put on baking tray/s and stick in oven for 35 minutes at 220 degrees.
Fill yer boots.
s.
A quickie dessert for those who can't have chocolate bars, but enjoy s'mores (I think it'll work, so it's a WiP)
Faux S'Mores
1 chocolate graham cracker, split widthwise
1 marshmallow, toasted
Sandwich the toasted marshmallow between the halves of chocolate graham cracker. Squish slightly. Nosh.
Serves one, but can be repeated until one runs out of ingredients or stomach room.
Phyllis Sidhe_Uaine
Faux S'Mores
1 chocolate graham cracker, split widthwise
1 marshmallow, toasted
Sandwich the toasted marshmallow between the halves of chocolate graham cracker. Squish slightly. Nosh.
Serves one, but can be repeated until one runs out of ingredients or stomach room.
Phyllis Sidhe_Uaine
A nice tomato soup for those who like tomato soup:
2 qt. tomato or vegetable juice
2 (8 oz) tins tomato sauce/puree
1 jar salsa
2 T. sugar
1 c. chopped onion
1 c. water
Combine everything in either a Dutch oven or a 6 qt. slow cooker. Cook on low until heated through (about 5 or 6 hours in the slow cooker.)
Serve with a nice grilled cheese sandwich or garnish with croutons and/or shredded cheese and serve with a nice side salad.
Phyllis Sidhe_Uaine
2 qt. tomato or vegetable juice
2 (8 oz) tins tomato sauce/puree
1 jar salsa
2 T. sugar
1 c. chopped onion
1 c. water
Combine everything in either a Dutch oven or a 6 qt. slow cooker. Cook on low until heated through (about 5 or 6 hours in the slow cooker.)
Serve with a nice grilled cheese sandwich or garnish with croutons and/or shredded cheese and serve with a nice side salad.
Phyllis Sidhe_Uaine
Puff Pancake
1/2 c. milk
1/2 c. all-purpose (or plain) flour
2 eggs
2 T. sugar
pinch salt
1/8-1/4 t. cinnamon or pumpkin pie spice
2 T butter
Preheat oven to 425 F.
Mix the first six ingredients together.
Melt butter in a 9" pie plate or an ovenproof skillet in the oven. Carefully pour pancake batter into the heated pan, then return pan to the oven. Bake 18-22 minutes until sides are crispy and browned.
Top with fruit, fruit sauce or maple sausage and chopped apples saute. Serves 4
1/2 c. milk
1/2 c. all-purpose (or plain) flour
2 eggs
2 T. sugar
pinch salt
1/8-1/4 t. cinnamon or pumpkin pie spice
2 T butter
Preheat oven to 425 F.
Mix the first six ingredients together.
Melt butter in a 9" pie plate or an ovenproof skillet in the oven. Carefully pour pancake batter into the heated pan, then return pan to the oven. Bake 18-22 minutes until sides are crispy and browned.
Top with fruit, fruit sauce or maple sausage and chopped apples saute. Serves 4
For those nights when "you" want a chewy crust pizza but don't want the leftovers the next day or two (especially if "you" are on a restricted diet)...
Take one English Muffin, split (or a crumpet) and cover each half with 1 T. tomato sauce/puree. Top with a slice of provolone/mozzarella (or roughly 2 T) on each half (more, if desired.) Place in a preheated 375 F. oven and bake until the cheese is melted.
A bit of pizza toppings like chopped onion or green pepper, sliced mushrooms or olives (or whatever you desire) can be added before putting in oven. A pinch of Italian seasoning, crushed in one's palm, can be added to the sauce/puree before the cheese. I'm still working to perfect the receipt, as usual.
Phyllis Sidhe_Uaine
Take one English Muffin, split (or a crumpet) and cover each half with 1 T. tomato sauce/puree. Top with a slice of provolone/mozzarella (or roughly 2 T) on each half (more, if desired.) Place in a preheated 375 F. oven and bake until the cheese is melted.
A bit of pizza toppings like chopped onion or green pepper, sliced mushrooms or olives (or whatever you desire) can be added before putting in oven. A pinch of Italian seasoning, crushed in one's palm, can be added to the sauce/puree before the cheese. I'm still working to perfect the receipt, as usual.
Phyllis Sidhe_Uaine
A quick cold salad that can be either an appetizer or an entree (an attempt at recreating a salad I had last year in San Francisco):
1 serving of salad greens
1 fresh apple, cored and julienned
1 fresh pear, cored and julienned
1/4 c. crumbled feta
1/4 c. golden raisins
2 T. raspberry or Cabernet vinagrette
Put the greens on a plate or in a bowl. Mix together the fruit and pour onto the greens along with the cheese. Drizzle with the dressing just before serving. Serves 1.
1 serving of salad greens
1 fresh apple, cored and julienned
1 fresh pear, cored and julienned
1/4 c. crumbled feta
1/4 c. golden raisins
2 T. raspberry or Cabernet vinagrette
Put the greens on a plate or in a bowl. Mix together the fruit and pour onto the greens along with the cheese. Drizzle with the dressing just before serving. Serves 1.
A New Twist on Lemonade (WiP)
3/4 c. sugar
5 1/2 c. water, divided
2 3" pieces peeled fresh ginger
1 c. lemon juice
Mix together the sugar, 2 c. of water and the ginger. Bring to a boil, then turn it down to simmer until the ginger has given everything it could.
Carefully strain the simple syrup after it has cooled, then add the remaining 3 1/2 c. of water and the lemon juice. Serve chilled.
I might try the recipe using 3 1/2 c. sparkling water or seltzer for the still water (or I might try just adding some to the finished product. Will let you know.)
Phyllis Sidhe_Uaine
3/4 c. sugar
5 1/2 c. water, divided
2 3" pieces peeled fresh ginger
1 c. lemon juice
Mix together the sugar, 2 c. of water and the ginger. Bring to a boil, then turn it down to simmer until the ginger has given everything it could.
Carefully strain the simple syrup after it has cooled, then add the remaining 3 1/2 c. of water and the lemon juice. Serve chilled.
I might try the recipe using 3 1/2 c. sparkling water or seltzer for the still water (or I might try just adding some to the finished product. Will let you know.)
Phyllis Sidhe_Uaine
Cheesy American Biscuits
2 c. favorite biscuit mix
3/4 c. shredded cheese
2/3 c. milk
Preheat oven to 450 F. Mix everything together in a large bowl (precautionary measure) then drop by tablespoonfuls on a greased or parchment paper-lined baking sheet. Bake for roughly 10 minutes.
Phyllis Sidhe_Uaine
2 c. favorite biscuit mix
3/4 c. shredded cheese
2/3 c. milk
Preheat oven to 450 F. Mix everything together in a large bowl (precautionary measure) then drop by tablespoonfuls on a greased or parchment paper-lined baking sheet. Bake for roughly 10 minutes.
Phyllis Sidhe_Uaine
radarmark
Quaker-in-the-Making
Add chopped olives or green peppers for a change. Or use cornbread mix, use a cast iron pan and serve with chili (ah, memories of long days on horseback roaming the backwaters of New Mexico... well, maybe dry arroyos of New Mexico).
Pax et amore vincunt omnia--radar
Pax et amore vincunt omnia--radar
seattlegal
Mercuræn Buddhist
Cherry season!!!
Awesome Fresh Cherry Salad:
combine:
fresh cherries, pitted and halfed
toasted hazelnuts
crumbled gorganzola cheese
mild fresh green herb such as chervil, chopped
dressing:
balsamic vinegar
few drops almond extract or hazelnut extract
sweeten to taste with just a little honey or agave syrup
Awesome Fresh Cherry Salad:
combine:
fresh cherries, pitted and halfed
toasted hazelnuts
crumbled gorganzola cheese
mild fresh green herb such as chervil, chopped
dressing:
balsamic vinegar
few drops almond extract or hazelnut extract
sweeten to taste with just a little honey or agave syrup
seattlegal
Mercuræn Buddhist
Autumn Apple Cider Spiced Sweet Tea (Makes 1 Gallon)
Boil together:
2.5 cups water
1 cup sugar
fresh or crystallized ginger, chopped
a few cloves (or more)
cinnamon stick or two or three (or more)
strain and let cool.
Cover 10 tea bags (green or black tea) with boiling water, add some ground nutmeg and let steep until desired strength and strain.
In a 1 gallon pitcher, combine 12 fluid ounce can of frozen concentrated apple juice, the strained tea, and the strained spiced simple syrup. Stir well, and add enough cold water and ice to make 1 gallon.
I haven't tried this with sparkling cider or sparkling water yet, but it's on my to-do list.
{I might even try omitting the simple syrup, steeping all the spices with the tea, and using ginger ale to make the 1 gallon, but it might be too sweet)
Boil together:
2.5 cups water
1 cup sugar
fresh or crystallized ginger, chopped
a few cloves (or more)
cinnamon stick or two or three (or more)
strain and let cool.
Cover 10 tea bags (green or black tea) with boiling water, add some ground nutmeg and let steep until desired strength and strain.
In a 1 gallon pitcher, combine 12 fluid ounce can of frozen concentrated apple juice, the strained tea, and the strained spiced simple syrup. Stir well, and add enough cold water and ice to make 1 gallon.
I haven't tried this with sparkling cider or sparkling water yet, but it's on my to-do list.
{I might even try omitting the simple syrup, steeping all the spices with the tea, and using ginger ale to make the 1 gallon, but it might be too sweet)
Something to use sour cherries later if you happen to have them now:
Sour Cherry Sorbet
3 c. frozen pitted tart cherries
1 c. sugar
1/3 c. white wine or grape juice
1/2 t. almond extract
1/2 t. salt
Directions
Place cherries in food processor; cover and process until smooth. Add remaining ingredients; cover and pulse until blended. Pour into a freezer container. Cover and freeze until firm. Makes six servings.
Phyllis Sidhe_Uaine
seattlegal
Mercuræn Buddhist
Sweet Potato Jo-Jos
Pare sweet potato and cut into jo-jo sized pieces, then lightly pre-cook by steaming them for a few minutes.
Roll the pieces in a mixture of salt, pepper, cloves, allspice, cinnamon, and nutmeg
Dip each jo-jo in beaten egg, then roll in cornstarch. (You can repeat this if you want an extra-thick coating)
Fry in a mixture of butter and olive oil, a few at a time, turning as needed, until cooked. Remove from pan to absorbent paper, and sprinkle with more salt if needed.
EAT! (with or without balsamic vinegar!)
Pare sweet potato and cut into jo-jo sized pieces, then lightly pre-cook by steaming them for a few minutes.
Roll the pieces in a mixture of salt, pepper, cloves, allspice, cinnamon, and nutmeg
Dip each jo-jo in beaten egg, then roll in cornstarch. (You can repeat this if you want an extra-thick coating)
Fry in a mixture of butter and olive oil, a few at a time, turning as needed, until cooked. Remove from pan to absorbent paper, and sprinkle with more salt if needed.
EAT! (with or without balsamic vinegar!)
radarmark
Quaker-in-the-Making
I like to do the same with trick-or-treaters (in W.C.Fields' voice -- who says I don't like kids, I love then parboiled with a touch of tabasco") Pax et amore vincunt omnia!
For a different dessert that doesn't require an oven:
Black Forest Ice Cream Pie
1 chocolate cookie crumb crust
1 qt. vanilla ice cream
1 c. cherry pie filling
2 chocolate graham crackers, broken into bite-size pieces
1 c. hot fudge ice cream topping, warmed
Fill the crust with scoops of ice cream. Top with dollops of filling. Insert graham cracker pieces between the scoops of ice cream. Invert plastic cover and place over pie.
Freeze two hours or until firm. Remove 15-20 minutes before serving, then drizzle with hot fudge. Serves 8 people
************************
It's not exactly diabetic-friendly.
Phyllis Sidhe_Uaine
Black Forest Ice Cream Pie
1 chocolate cookie crumb crust
1 qt. vanilla ice cream
1 c. cherry pie filling
2 chocolate graham crackers, broken into bite-size pieces
1 c. hot fudge ice cream topping, warmed
Fill the crust with scoops of ice cream. Top with dollops of filling. Insert graham cracker pieces between the scoops of ice cream. Invert plastic cover and place over pie.
Freeze two hours or until firm. Remove 15-20 minutes before serving, then drizzle with hot fudge. Serves 8 people
************************
It's not exactly diabetic-friendly.
Phyllis Sidhe_Uaine