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Most of those are awesome, but I do not understand #10 at all. Why would you want to put the ingredients in little shelves under the cutting board? And #12, who can't finish a beer?
I love the dustpan. Want. NEED.
I don't understand why you would need to keep them long-term. I guess you could use it for short term to make it easier to chop multiple items on the same board.
Most of those are awesome, but I do not understand #10 at all. Why would you want to put the ingredients in little shelves under the cutting board? And #12, who can't finish a beer?
I love the dustpan. Want. NEED.
I don't understand why you would need to keep them long-term. I guess you could use it for short term to make it easier to chop multiple items on the same board.
Phi. Phi can't finish a beer.
It just seems unnecessary to funnel each chopped ingredient into a little drawer. You know some stuff will fall off the sides. Why not just swipe it onto a plate? Also, the more moving parts something has, the more time you have to spend obsessively cleaning it.
Speaking of cleaning, I was hoping that list would have some solution to cleaning cheese graters. Anybody have any tricks? I just destroy my dish scrubbers on them, but there's got to be a better way...
Most of those are awesome, but I do not understand #10 at all. Why would you want to put the ingredients in little shelves under the cutting board? And #12, who can't finish a beer?
I love the dustpan. Want. NEED.
I don't understand why you would need to keep them long-term. I guess you could use it for short term to make it easier to chop multiple items on the same board.
Phi. Phi can't finish a beer.
#10 was one of my favorites! If I'm cooking something that involves sautéing say, onions, peppers, and mushrooms, I like to put the peppers in first, let them cook awhile, then put in the onions, let them cook awhile, and then mushrooms. So, I can't cut everything at once and put it all in one bowl. And it's a huge pain to try to cut onions while I have a big pile of peppers on the cutting board. Sometimes, I will cut the peppers, put them in the pan while I'm cutting the onions, and so on, but then the peppers can end up cooking too long, depending on how much stuff is going in. So usually, multiple bowls are required. Having them as drawers under the board is a bonus because you can scrape what you've cut into the drawers without having to pick up the board.
And I pretty much always open one too many beers, so I never finish the last one, but I don't know how much faith I have in the preservation ability of those caps.
3. The OCD Chef Cutting Board OMG quacking WIN!! I seriously SERIOUSLY WANT IT!
Also found a new/old recipe, quick, healthy and delicious. I can't remember where the base for the recipe came from so I don't know who to credit, but I made a couple of modifications. Here's my take on
Asian style glazed salmon
Rice: 1 cup Basmati or Jasmine Rice
Glaze: 2 TBS unsalted butter 2 or more large cloves of garlic diced 1/2 TBS dried red pepper flakes 1/3 Cup pure maple syrup 1/3 Cup fresh squeezed lime juice 1/3 Cup Soy Sauce (I use reduced sodium but I don't think it matters) 1/2 TBS Corn Starch
The rest: 10oz or more baby spinach (I like spinach) Sesame Seed oil, enough to saute the spinach in, +/- 2 TBS (canola oil can be substituted but it's SOO much better with sesame seed oil) Sesame Seeds 4 salmon fillets (preferably wild caught Alaskan)
Preheat oven to 400 f.
Rice: Make rice
Glazed salmon: In a 10-12 inch sauce pan melt the butter. Saute the garlic with the red pepper flakes until the garlic is fragrant. Add the syrup, lime juice and soy sauce and cook it until it starts bubbling. In a separate bowl combine the cornstarch w/ 1/2 TBS water and stir it into the glaze. Cook the glaze for a minute or 2 longer until it starts to thicken.
Put the fillets skin side down on a baking sheet. Smear 1 Tsp of the glaze on each piece of salmon and bake them for 12 minutes. The skin should stick to the sheet and peel off, if not simply scrape it off with a fork.
While your baking the salmon heat the sesame seed oil in a skillet and add the spinach. Saute it until it's thoroughly wilted.
Divide the rice among bowls, add 1/4 the spinach and 1 salmon fillet to each bowl then drizzle the remaining glaze over them and sprinkle with sesame seeds. Serve. If you time it right you can have the whole thing done in about 20 minutes or less.
2 cups of raw almonds 3 teaspoons of ground cinnamon 2 1/2 teaspoons of pumpkin pie spice seasoning 4 tablespoons of organic agave or honey 1 teaspoon of vanilla extract Sea Salt
Directions:
Preheat the oven to 325 degrees. Line a cookie sheet with parchment or foil.
Into a bowl place your almonds. Then add cinnamon, spice, agave or honey and vanilla. Toss to coat each nut. Spread the nuts evenly on the cookie sheet. Sprinkle with sea salt. Bake for 18-20 minutes. Let cool and serve.
I had some squash and zucchini that needed to be cooked before we left for vacation so I looked up some ideas online and came up with this!
Obviously, you can add more or less of the veggies depending on your taste or what you have on hand. It would also be good with onions and/or peppers, I just didn't have any.
Smoked sausage, cut into pieces Two squash, cut into pieces Two zucchini, cut into pieces One tomato, cut into pieces 2 cloves garlic, minced salt and pepper to taste Egg noodles, cooked
Brown the sausage in a large skillet. Remove the sausage and add some olive oil. Add the garlic, squash, zucchini, and salt and pepper and let cook about 5-7 minutes. Add the tomatoes and sausage and simmer together for another 5-7 minutes, until veggies are at the desired crispness. Serve hot over cooked egg noodles.
I made this for my kids and parents and it was so delicious and even better heated up a second time in the oven. I left out anything green but I bet the spinach would have made it even better. I also divided the recipe between two smaller pans to freeze one.
Ingredients
* 9 whole Lasagna Noodles (not Oven-ready) * ½ cups Butter * 1 whole Onion, Chopped * 1 clove Garlic, Minced * ½ cups All-purpose Flour * 1 teaspoon Salt * 2 cups Chicken Broth * 1-½ cup Milk * 4 cups Shredded Mozzarella Cheese, Divided * 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional) * 1 teaspoon Each, Dried Basil And Oregano * ½ teaspoons Ground Pepper * 2 cups Ricotta Cheese * 2 cups Cooked, Cubed Chicken * 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained * 1 Tablespoon Chopped Fresh Parsley
Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.
Post by heyyitskait on Sept 27, 2013 9:50:38 GMT -5
It's fall everybody. Pumpkin time.
Pumpkin Chocolate Chip loaf
Ingedients:
3 1/4 cups All-purpose flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg (I use the pre-ground stuff)
1/2 teaspoon allspice
1/2 teaspoon ground ginger (optional)
2 teaspoons baking soda
2 teaspoons salt
1 3/4 cups (one 15-ounce can) pumpkin puree
1 cup vegetable oil
3 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) semisweet chocolate chips
Directions: 1. Preheat oven to 350 degrees F. Butter two 9x5x3 inch loaf pans, dust with flour and knock out the excess. 2. In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda & salt. 3. In another larger bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2/3 cup room-temperature water and whisk until combined. With a rubber spatula, mix in the chocolate chips. 4. Fold the dry ingredients into the wet. Do not overmix. 5. Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter (and get rid of any air bubbles). Smooth the tops. 6. Baking in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, between 1 hour 15 minutes to 1 1/2 hours. Rotate pans halfway through baking time. 7. Transfer pans to a wire rack to cool for 15 minutes. Invert loaves onto wire racks and cool completely.
Notes: - The loaves keep really well. They also freeze very well. The recipe doubles nicely, so make extra and freeze 'em! Cool completely before freezing. - Pumpkin and white chocolate go together really nicely, too. So mix up them chips if you want.
Dont mess up the Okra or its all over before it starts.
Thanks! I think that's true anytime you cook okra for any reason! It always seems to get mushy and slimy.
Jason made it twice this summer with the neighbour's okra and it was not slimy. We soaked it in egg and then rolled it in cornmeal and salt and pepper and fried it in about an inch of oil. It was yummy!
I want fall/winter soup recipes I can freeze! Anyone?
I make this soup a lot in the winter, and you can freeze it. I usually make this in a large crock pot, so it's probably about 8-10 servings. I wing it on amounts of ingredients, so throw in how much you want:
2 cans of V8 juice 1 pack of Knorr vegetable soup mix (sometimes I add a lipton onion soup mix also) Pieces of white chicken - I use leftovers or boil/bake 2 or 3 chicken breasts 1 large onion chopped 5-6 potatoes cut into bite size pieces Mixed frozen or fresh veggies - whatever you like Large pinch each of salt and pepper Enough water to cover everything and to give it the soup consistency you like
Cook in slow cooker for about 6 hours or until the potatoes are done. I usually grab my hand blender when it's done and blend it a tiny bit so it thickens the whole soup.
I've added beer to chili before and it has turned out well.
That sounds good. I'm thinking it could probably be used in place of broth in a bunch of things?
Most recipes that call for beer only call for a bit, so I would be wary of using it as a complete replacement for broth. But you can make beer bread! And boil brats and hotdogs in beer!
That sounds good. I'm thinking it could probably be used in place of broth in a bunch of things?
Most recipes that call for beer only call for a bit, so I would be wary of using it as a complete replacement for broth. But you can make beer bread! And boil brats and hotdogs in beer!
Yeah I was thinking more as a liquid in slowcooker recipes or stews. Wow, I would definitely boil a hotdog in beer!
Dont mess up the Okra or its all over before it starts.
Thanks! I think that's true anytime you cook okra for any reason! It always seems to get mushy and slimy.
I had a ton of okra in a CSA once and had no idea what to do with it. This is the best recipe I made with it. It works with the goo instead of against it. Very tasty. I would suggest using half the amount of bacon, unless you REALLY like bacon.
Okra Rice
Ingredients: 1 pound bacon - cooked and crumbled 1 large onion, chopped 3 cups sliced fresh or frozen okra 1 (14.5 ounce) can chicken broth 1 cup uncooked rice 1 1/2 cups water
Directions: 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside. 2. In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for 20 minutes, or until fluffy.
My mom gave me her like-new digital crock pot! I was telling her that I wanted one with a digital setting so I could set it for a certain time to start (since I'm away from the house for approximately 9-10 hours). I was really hinting so she would know what to get me for Christmas, but she said she had one that she didn't use and just gave it to me! I'm excited to use it. The crock pot I've had for years is too small and cooks way too fast (like, something should be on low for 6 hours would cook in 2 hours), so I hardly ever used it.
My mom gave me her like-new digital crock pot! I was telling her that I wanted one with a digital setting so I could set it for a certain time to start (since I'm away from the house for approximately 9-10 hours). I was really hinting so she would know what to get me for Christmas, but she said she had one that she didn't use and just gave it to me! I'm excited to use it. The crock pot I've had for years is too small and cooks way too fast (like, something should be on low for 6 hours would cook in 2 hours), so I hardly ever used it.
My mom gave me her like-new digital crock pot! I was telling her that I wanted one with a digital setting so I could set it for a certain time to start (since I'm away from the house for approximately 9-10 hours). I was really hinting so she would know what to get me for Christmas, but she said she had one that she didn't use and just gave it to me! I'm excited to use it. The crock pot I've had for years is too small and cooks way too fast (like, something should be on low for 6 hours would cook in 2 hours), so I hardly ever used it.
Now I need your favorite crock pot recipes!!
I will make copies of mine. I have pot roast one and beef stew that are really good Remind me!
If anyone has crock pot recipes that don't call for meat, that would be awesome! Many recipes that I'm finding are pot roast, pork, or chicken just made in different ways.
