Lenten Recipes
From: Lissla Lissar
In response to a request for recipes appropriate for Lent, LiLi shared:
Thread from Catholic Answers forum
Thread from Chowhound
Tuesday, February 24, 2009
Lemon Cous Cous Cake
Lemon Cous Cous Cake
From: ScareyFaerie
4oz (113g) cous cous
2 eggs
Grated rind and juice of 1 lemon
1 level tablespoon lemon curd
½ tspn baking powder
1 pot of lemon and lime muller lite
4 tblspns sweetener
* Cover the cous cous with boiling water and leave for 10 minutes.
* Beat the eggs until pale and fluffy.
* Add all the ingredients into a microwaveable bowl and mix thoroughly.
* Microwave on high for 10 minutes
* Leave to cool and set.
Just for variety, I used two WeightWatchers yogurts instead - one was lemon and the other was lemon and lime. The Muller Lite pots are 200g and the WW ones are 120g each so I used almost a full pot of each WW variety. I've also experimented with this recipe by adding some ground ginger to the mixture and also substituting half the lemon curd with golden syrup. All good stuff!
From: ScareyFaerie
4oz (113g) cous cous
2 eggs
Grated rind and juice of 1 lemon
1 level tablespoon lemon curd
½ tspn baking powder
1 pot of lemon and lime muller lite
4 tblspns sweetener
* Cover the cous cous with boiling water and leave for 10 minutes.
* Beat the eggs until pale and fluffy.
* Add all the ingredients into a microwaveable bowl and mix thoroughly.
* Microwave on high for 10 minutes
* Leave to cool and set.
Just for variety, I used two WeightWatchers yogurts instead - one was lemon and the other was lemon and lime. The Muller Lite pots are 200g and the WW ones are 120g each so I used almost a full pot of each WW variety. I've also experimented with this recipe by adding some ground ginger to the mixture and also substituting half the lemon curd with golden syrup. All good stuff!
Monday, February 23, 2009
Eyetalian Stuffed Peppers - Not quite there yet
Eyetalian Stuffed Peppers
From: VunderBob
Another failed recipe that has promise. I'm trying to recreate Eyetalian Stuffed Peppers that I get at a little place we frequent in Franklin VA. This one failed for 2 reasons: I didn't bake long enough (and at too high of a temperature), and there was not enough marinara to suit me.
Corrective actions for next attempt will be listed afterwards.
What I did:
What I'll do different next time: double the marinara, or even mix some in the meat before dolloping. I likes 'mater sauce... Oh, I'll bake at maybe 250 for 45 minutes, 'cuz the peppers weren't soft enough and the cheese got crusty too soon. I 'like crusty cheese like that, but not crunchy peppers.
Recommendation from Rebo:
Bobbio, try parboiling the peppers after you halve and clean them. Just dunk in boiling water for a couple of minutes. They will be much more tender. I would definitely add some of the marinara in with the meat. Hunt's makes a "meatloaf" tomato sauce that's pretty good, too.
From: VunderBob
Another failed recipe that has promise. I'm trying to recreate Eyetalian Stuffed Peppers that I get at a little place we frequent in Franklin VA. This one failed for 2 reasons: I didn't bake long enough (and at too high of a temperature), and there was not enough marinara to suit me.
Corrective actions for next attempt will be listed afterwards.
What I did:
Quote:
| 4 large green peppers 1 lb hamburger 1 lb mild bulk sausage 1 cup shredded mozzarella cheese unknown amount of shredded Parmesan cheese (maybe 1/2 cup) Marinara sauce (I used about 1/4 of a jar) Fry the burger and sausage together, Chop well, so you have crumbles when you're done. Core and clean peppers, then cut in half so the hlaves will lay flat in pan or sheet. Fill with meat mixture, then put maybe a teaspoon full of Parmesan on the meat filling. Add a dollop or two of marinara over the Parmesan, and cover the sauce with as much mozzarella as you can (or like). Bake 20 minutes at 350F. |
Recommendation from Rebo:
Bobbio, try parboiling the peppers after you halve and clean them. Just dunk in boiling water for a couple of minutes. They will be much more tender. I would definitely add some of the marinara in with the meat. Hunt's makes a "meatloaf" tomato sauce that's pretty good, too.
Saturday, February 14, 2009
Turkey Sausage Florentine Sort of Thing
Turkey Sausage Florentine Sort of Thing
From: taxi78cab
I ended up making a turkey sausage Florentine sort of thing to use up the red pepper last night. I sauted the pepper in butter and olive oil, added flour to make a roux, put in a little white wine and then a bunch of milk to the right consistency. From last week, I had a mix of cooked sausage, textured veggie protein, onions and garlic in the freezer so I popped that in plus a bunch of frozen spinach. Let that cook while I boiled penne. Added a bunch of parmesan cheese and a little cream at the end and combined. It was teh yum!
From: taxi78cab
I ended up making a turkey sausage Florentine sort of thing to use up the red pepper last night. I sauted the pepper in butter and olive oil, added flour to make a roux, put in a little white wine and then a bunch of milk to the right consistency. From last week, I had a mix of cooked sausage, textured veggie protein, onions and garlic in the freezer so I popped that in plus a bunch of frozen spinach. Let that cook while I boiled penne. Added a bunch of parmesan cheese and a little cream at the end and combined. It was teh yum!
Scallops in Spicy Hoisin Sauce
Scallops in Spicy Hoisin Sauce
from: sturmhauke
I know what you were all thinking. "Man, I saw that seafood pasta V-Day advice seeking thread thingy, and I loved sturmhauke's previous scallop and linguine recipe, but I want even more awesomeness so I can make, like, 4 different scallop things on V-Day! And I really hope he posts it here first before that other thread!" Never fear, for I have read your minds and produced the following:
1 clove garlic, minced
1/2 tbsp. sesame oil
1/2 lb. scallops
1/2 tbsp. coconut or white vinegar
1/2 tsp. hoisin sauce
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes
1/2 lb. cooked linguine or 2 c. cooked rice
Sautee garlic in sesame oil for 1 minute. Add the rest of the ingredients and simmer until scallops are done, 3-4 minutes. Serve over linguine or rice.
What can I say, the cooking muse keeps throwing scallops at me.
from: sturmhauke
I know what you were all thinking. "Man, I saw that seafood pasta V-Day advice seeking thread thingy, and I loved sturmhauke's previous scallop and linguine recipe, but I want even more awesomeness so I can make, like, 4 different scallop things on V-Day! And I really hope he posts it here first before that other thread!" Never fear, for I have read your minds and produced the following:
1 clove garlic, minced
1/2 tbsp. sesame oil
1/2 lb. scallops
1/2 tbsp. coconut or white vinegar
1/2 tsp. hoisin sauce
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes
1/2 lb. cooked linguine or 2 c. cooked rice
Sautee garlic in sesame oil for 1 minute. Add the rest of the ingredients and simmer until scallops are done, 3-4 minutes. Serve over linguine or rice.
What can I say, the cooking muse keeps throwing scallops at me.
Thursday, February 12, 2009
Tibetan Curry Potatoes
Tibetan Curry Potatoes
From: MagicEyes
1/2 teaspoon Sichuan peppercorns
1 2-inch long piece of fresh ginger, peeled and finely minced
3 or 4 cloves of garlic, peeled and finely minced
1 tsp turmeric
1 tsp cayenne (or other fiery pepper)
1 tsp salt
4 Tbsp (1/2 stick) clarified butter (see note)
6 medium Yukon Gold or Red Bliss potatoes, peeled
2 Tbsp soy sauce
Garnish:
1 scallion, including the green part, trimmed and minced
Several sprigs of fresh cilantro, minced
Boil the peeled potatoes for 15 minutes, then cut into cubes.
Heat the peppercorns in a small, ungreased skillet over medium heat until they begin to darken and release their aroma. Turn them into a small mortar or onto a chopping board and pulverize to a coarse powder.
Mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together to form a paste. Heat the clarified butter in a large skillet and blend in the spices. Cook and stir for a few minutes, to let the butter become fully seasoned. Meanwhile, toss the potato cubes in the soy sauce until it has all been absorbed.
Add the potatoes to the skillet and turn up the heat to medium high. Cook until the potatoes have a crunchy brown coating on the outside and a meltingly soft interior. Use a spatula to turn them constantly so that they brown on all sides, about 10 to 15 minutes.
Add the minced scallion and cilantro and cook for a minute to allow the garnish to wilt and cling to the potatoes.
NOTE: To make clarifed butter, put the butter in a heatproof measuring cup and set it on the rack in a preheated warm oven. When the butter has melted and the solids have separated out, remove the measuring cup from the oven and carefully pour off the clear liquid into the skillet. Discard the solids.
Makes 4 servings
From: MagicEyes
1/2 teaspoon Sichuan peppercorns
1 2-inch long piece of fresh ginger, peeled and finely minced
3 or 4 cloves of garlic, peeled and finely minced
1 tsp turmeric
1 tsp cayenne (or other fiery pepper)
1 tsp salt
4 Tbsp (1/2 stick) clarified butter (see note)
6 medium Yukon Gold or Red Bliss potatoes, peeled
2 Tbsp soy sauce
Garnish:
1 scallion, including the green part, trimmed and minced
Several sprigs of fresh cilantro, minced
Boil the peeled potatoes for 15 minutes, then cut into cubes.
Heat the peppercorns in a small, ungreased skillet over medium heat until they begin to darken and release their aroma. Turn them into a small mortar or onto a chopping board and pulverize to a coarse powder.
Mix the pepper powder, ginger, garlic, turmeric, cayenne and salt together to form a paste. Heat the clarified butter in a large skillet and blend in the spices. Cook and stir for a few minutes, to let the butter become fully seasoned. Meanwhile, toss the potato cubes in the soy sauce until it has all been absorbed.
Add the potatoes to the skillet and turn up the heat to medium high. Cook until the potatoes have a crunchy brown coating on the outside and a meltingly soft interior. Use a spatula to turn them constantly so that they brown on all sides, about 10 to 15 minutes.
Add the minced scallion and cilantro and cook for a minute to allow the garnish to wilt and cling to the potatoes.
NOTE: To make clarifed butter, put the butter in a heatproof measuring cup and set it on the rack in a preheated warm oven. When the butter has melted and the solids have separated out, remove the measuring cup from the oven and carefully pour off the clear liquid into the skillet. Discard the solids.
Makes 4 servings
Sunday, February 8, 2009
Blue Cheese Grapes
Blue Cheese Grapes
From: swampbear
1/2 cup shelled pecans
3/4 (6 ounce) package cream cheese, at room temp
4 ounces bleu cheese
12 ounces seedless grapes, stemmed, rinsed and dried.
Heat oven to 350 degrees F. Place nuts on baking sheet. Bake, stirring once or twice, 8-10 minutes until lightly toasted. Let cool. Don’t touch ‘em til they’re cool. You’ll burn your fingers!
In a food processor, pulse nuts, until just finely chopped (don't over process). Place in bowl. Yes, I did when I read “pulse nuts”. Big surprise huh!
Remove blade; wipe processor bowl clean. Add cheeses; process until blended and smooth. Scrape into a medium bowl.
Line rimmed baking sheet with wax paper. Gently fold grapes into cheese mixture. Remove one coated grape at a time with a spoon, then push grape gently into the bowl of chopped nuts. Shake bowl to turn grapes until coated. Place on lined baking sheet. Shake yer booty while shakin’ the bowl. Put on some music. Don’t do this in front of the window or the neighbors will talk. Shoot. Leave off the bakin’ sheet thing too. Just pile ‘em right on the plate. Throw caution to the wind! Laugh at fate! You are wild and abandoned, a free spirit! Or, maybe don’t. They do need to set up a bit.
To serve: Arrange grapes on a plate to resemble a bunch of grapes. Yeah, right. Heck, pile ‘em up on a plate. Nobody will appreciate or even notice all that work cause they’ll be too busy shovin’ grapes down their throats.
From: swampbear
1/2 cup shelled pecans
3/4 (6 ounce) package cream cheese, at room temp
4 ounces bleu cheese
12 ounces seedless grapes, stemmed, rinsed and dried.
Heat oven to 350 degrees F. Place nuts on baking sheet. Bake, stirring once or twice, 8-10 minutes until lightly toasted. Let cool. Don’t touch ‘em til they’re cool. You’ll burn your fingers!
In a food processor, pulse nuts, until just finely chopped (don't over process). Place in bowl. Yes, I did
Remove blade; wipe processor bowl clean. Add cheeses; process until blended and smooth. Scrape into a medium bowl.
Line rimmed baking sheet with wax paper. Gently fold grapes into cheese mixture. Remove one coated grape at a time with a spoon, then push grape gently into the bowl of chopped nuts. Shake bowl to turn grapes until coated. Place on lined baking sheet. Shake yer booty while shakin’ the bowl. Put on some music. Don’t do this in front of the window or the neighbors will talk. Shoot. Leave off the bakin’ sheet thing too. Just pile ‘em right on the plate. Throw caution to the wind! Laugh at fate! You are wild and abandoned, a free spirit! Or, maybe don’t. They do need to set up a bit.
To serve: Arrange grapes on a plate to resemble a bunch of grapes. Yeah, right. Heck, pile ‘em up on a plate. Nobody will appreciate or even notice all that work cause they’ll be too busy shovin’ grapes down their throats.
Friday, February 6, 2009
Linguine with Scallops in Spicy Garlic Sauce
Linguine with Scallops in Spicy Garlic Sauce
From: sturmhauke
1 tbsp. olive oil
1 clove garlic, minced
1 tbsp. red wine vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. red pepper flakes
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. Old Bay seasoning
1/2 lb. scallops
1/2 lb. linguine, cooked and drained
Sautee garlic in olive oil for one minute. Add vinegar and spices and heat to simmering. Add scallops, then cover and cook until done, about 2-3 minutes per side. Serve over linguine.
From: sturmhauke
1 tbsp. olive oil
1 clove garlic, minced
1 tbsp. red wine vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. red pepper flakes
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. Old Bay seasoning
1/2 lb. scallops
1/2 lb. linguine, cooked and drained
Sautee garlic in olive oil for one minute. Add vinegar and spices and heat to simmering. Add scallops, then cover and cook until done, about 2-3 minutes per side. Serve over linguine.
Thursday, February 5, 2009
Mrs. B's Molasses Crinkles
Mrs. B's Molasses Crinkles
Adapted from Molly Katzen's Still Life with Menu
From: gardentraveler
1/2 c butter
1/4 c dark molasses (original recipe calls for blackstrap)
1 c sugar
1 egg, lightly beaten
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
2 c unbleached flour
small amount additional sugar for coating cookies
Preheat oven to 350 degrees F.
Lightly grease cookie sheet.
Melt butter and place in mixing bowl. Beat in molasses and 1 c sugar. Add beaten egg.
Sift together remaining dry ingredients, then add to molasses mixture and stir until well combined.
Form 1 1/2 balls of dough, roll them in extra sugar, and place on cookie sheet.
Bake for 12-15 minutes, until firm to touch. Place on rack to cool
Adapted from Molly Katzen's Still Life with Menu
From: gardentraveler
1/2 c butter
1/4 c dark molasses (original recipe calls for blackstrap)
1 c sugar
1 egg, lightly beaten
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
2 c unbleached flour
small amount additional sugar for coating cookies
Preheat oven to 350 degrees F.
Lightly grease cookie sheet.
Melt butter and place in mixing bowl. Beat in molasses and 1 c sugar. Add beaten egg.
Sift together remaining dry ingredients, then add to molasses mixture and stir until well combined.
Form 1 1/2 balls of dough, roll them in extra sugar, and place on cookie sheet.
Bake for 12-15 minutes, until firm to touch. Place on rack to cool
Wednesday, February 4, 2009
Cajun Chicken Alfredo
Cajun Chicken Alfredo
From: Dolores Reborn
1 tbs olive oil
1 lb chickie breasts or tenders, cut into bite size pieces
Cajun seasoning, to taste
Blackening seasoning, to taste
Salt and pepper, to taste
8 oz mushrooms, sliced
2 cloves garlic, minced
2-3 sun-dried tomatoes in oil, chopped
1/4 cup white wine or chicken stock
2 cups heavy cream or half-and-half
1 tbs parsley, chopped
1/2 cup grated parmesan
2 scallions, sliced
Cooked pasta
Season chicken pieces. Over medium high heat, brown chicken in oil. Remove chicken and set aside. Saute mushrooms and garlic until mushrooms are golden. Add sun-dried tomatoes. Deglaze pan with wine or stock. Return chicken to the pan. Add cream, and simmer on low until reduced by about half. Toss in parsley and parmesan, stirring to combine. Serve over pasta, or dump the pasta in the pan. Garnish with sliced scallions. Serve with green salad and crusty bread.
From: Dolores Reborn
1 tbs olive oil
1 lb chickie breasts or tenders, cut into bite size pieces
Cajun seasoning, to taste
Blackening seasoning, to taste
Salt and pepper, to taste
8 oz mushrooms, sliced
2 cloves garlic, minced
2-3 sun-dried tomatoes in oil, chopped
1/4 cup white wine or chicken stock
2 cups heavy cream or half-and-half
1 tbs parsley, chopped
1/2 cup grated parmesan
2 scallions, sliced
Cooked pasta
Season chicken pieces. Over medium high heat, brown chicken in oil. Remove chicken and set aside. Saute mushrooms and garlic until mushrooms are golden. Add sun-dried tomatoes. Deglaze pan with wine or stock. Return chicken to the pan. Add cream, and simmer on low until reduced by about half. Toss in parsley and parmesan, stirring to combine. Serve over pasta, or dump the pasta in the pan. Garnish with sliced scallions. Serve with green salad and crusty bread.
Tuesday, February 3, 2009
Easy Trifle
EASY TRIFLE
From: swampbear
swampy reports: "I had this at brunch on Sunday. 'Tis tres nummy! I am sharing the recipe exactly as I got it in email. The person I got this from is known far and wide (ok, around church!) for her nummy, nummy cooking."
1 box Devil’s Food Cake Mix
3 boxes Devil’s Food Pudding
2 cans Dark Cherry Pie Filling
3 – 4 oz. Cherry Vodka or Liqueur
1 Container Cool Whip
Make Devil’s Food Cake mix according to directions and a 13” pan. (I add 1 Tbsp. Espresso Powder, 2 tsp. good quality vanilla and a couple dashes of good quality cinnamon powder to mine). Cool, and slice into 1” squares.
Mix the 3 packages of Devil’s Food Pudding with 5 cups of milk.
To assemble:
Put 1/3 cake in bottom of trifle bowl and pour 1/3 liquor (whatever type) over the cake. Put 1/3 pudding on top. Put 1/3 cherries on top of that. Continue layering. Top with Cool Whip.
A Few Substitution Ideas:
Lemon Cake, Lemon Pudding, Blueberries (Limoncello)
Spice Cake, Vanilla Pudding, Apples (Calvados)
Angel Food Cake, Vanilla Pudding, Strawberries and Bananas (Chambord)
You don’t have to add the liquor, but it kicks up the taste a little.
JUST USE YOUR IMAGINATION!!!!!!!
From: swampbear
swampy reports: "I had this at brunch on Sunday. 'Tis tres nummy! I am sharing the recipe exactly as I got it in email. The person I got this from is known far and wide (ok, around church!) for her nummy, nummy cooking."
1 box Devil’s Food Cake Mix
3 boxes Devil’s Food Pudding
2 cans Dark Cherry Pie Filling
3 – 4 oz. Cherry Vodka or Liqueur
1 Container Cool Whip
Make Devil’s Food Cake mix according to directions and a 13” pan. (I add 1 Tbsp. Espresso Powder, 2 tsp. good quality vanilla and a couple dashes of good quality cinnamon powder to mine). Cool, and slice into 1” squares.
Mix the 3 packages of Devil’s Food Pudding with 5 cups of milk.
To assemble:
Put 1/3 cake in bottom of trifle bowl and pour 1/3 liquor (whatever type) over the cake. Put 1/3 pudding on top. Put 1/3 cherries on top of that. Continue layering. Top with Cool Whip.
A Few Substitution Ideas:
Lemon Cake, Lemon Pudding, Blueberries (Limoncello)
Spice Cake, Vanilla Pudding, Apples (Calvados)
Angel Food Cake, Vanilla Pudding, Strawberries and Bananas (Chambord)
You don’t have to add the liquor, but it kicks up the taste a little.
JUST USE YOUR IMAGINATION!!!!!!!
Sunday, February 1, 2009
Steak Sammiches ala MBG
Steak Sammiches ala MBG.
From: Mr Bus Guy
There not really being any real recipe where most of my cooking is concerned, here's the basics:
Slather some French Rolls with garlic butter. Set aside.
Take some thin cut, boneless rib-eyes, marinate in a mixture generally consisting of:
Italian dressing; something citrus-y (usually limes), garlic, tabasco, and whatever else seems ok. Marinate about 3-4 hours.
Put bread under the broiler to lightly brown, grill steaks on VFH (Very Freaking Hot) grill, either stove top cast iron, or the outdoor grill. Insert cooked meat into bread. Enjoy.
From: Mr Bus Guy
There not really being any real recipe where most of my cooking is concerned, here's the basics:
Slather some French Rolls with garlic butter. Set aside.
Take some thin cut, boneless rib-eyes, marinate in a mixture generally consisting of:
Italian dressing; something citrus-y (usually limes), garlic, tabasco, and whatever else seems ok. Marinate about 3-4 hours.
Put bread under the broiler to lightly brown, grill steaks on VFH (Very Freaking Hot) grill, either stove top cast iron, or the outdoor grill. Insert cooked meat into bread. Enjoy.
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