ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
[personal profile] ysabetwordsmith
We made this tonight. It was delicious! We used some of the pretzel bread that we got at the Marshall Farmer's Market.


"Pretzel Bread Savory Bread Pudding with Ham"


Ingredients:

2 cups stale pretzel bread
1/2 to 1 pound diced ham
1/2 sweet onion, diced
2 1/2 cups shredded cheese (about 1/2 pound)
1/4 cup parsley flakes
6 eggs
2 cups half-and-half
1 heaping teaspoon Bragg Organic Sprinkle 24 Herbs and Spices

Read more... )
ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
[personal profile] ysabetwordsmith
We made this tonight. It turned out quite well. :D


"Chicken Stir-Fry with Mushrooms and Swiss Chard"


Ingredients:

For the stir-fry:
1 tablespoon sunflower oil
half a sweet onion, diced
half a 1.25 pound package of boneless chicken thighs
a handful of baby 'Bright Lights' Swiss chard
6.6 ounce can of mushrooms
a pinch of sea salt

For the sauce:
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Bragg Organic Sprinkle 24 Herbs and Spices
1 teaspoon tapioca starch


Directions:

Put 1 tablespoon light olive oil in a wok or electric skillet and turn it on.

While the olive oil is heating, dice half a sweet onion. Save the other half for a different recipe. Put the onion bits in the wok. Stir to keep the bits from sticking.

Separate the stems from the leaves of the baby Swiss chard. Cut the stems into bite-sized pieces and add them to the onions. Cut the leaves into bite-sized strips and set them aside.

Chop the chicken thighs into bite-sized pieces. You need 1-2 thighs per person. I made this as a 2-person recipe, so half of a 1.25 pound package is about right.

When the onion bits are translucent, scrape them toward the sides of the wok and dump the chicken chunks in the middle. Stir the chicken around the middle until it's mostly white on the outside. Then mix it into the vegetables. Keep stirring until the chicken is close to done.

Drain the can of mushrooms and add the mushroom pieces to the onions and chicken. Sprinkle a pinch of sea salt over everything.

In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon Bragg Organic Sprinkle 24 Herbs and Spices, and 1 teaspoon tapioca starch.

Pour the sauce over the chicken and vegetables. Stir everything together and keep it moving while the sauce thickens. When the chicken is cooked through, scoop everything out and serve it hot. You can put it over pasta or rice if you wish, but I felt that it worked fine by itself. This recipe makes 2 servings.


Notes:

Sunflower oil is a neutral cooking oil with a high smoke point. It works well for stir-fry recipes.

Sweet onions such as Walla Walla or Vidalia have lots of fiber and vitamins, but little or no heat. They work great in stir-fries.

Chicken thighs are richer and juicier than chicken breast, but you can use breast meat if you prefer. Vegans may use tofu or more vegetables instead.

'Bright Lights' Swiss chard comes in multiple colors including pink, red, orange, yellow, and white. It has a mild taste when young. The stems take longer to cook than the leaves, so separate them before cooking. If you don't have Swiss chard, you can use beet tops or another leafy green.

Mushrooms have many benefits. Here I used canned ones because that's what I had. If you want to use fresh ones, add them when the onions just start to turn translucent, because mushrooms take a while to cook down.

Sea salt has far more minerals than table salt. If you can't find sea salt, then table salt or kosher salt will do.

Soy sauce makes a good all-purpose base for stir-fry sauce. One teaspoon to one tablespoon is usually enough, depending what else you include. Look for a lower-sodium brand; we like Kikkoman.

Rice wine vinegar is often used in stir-fry recipes. It has a bright, sweet-tart flavor.

Bragg Organic Sprinkle 24 Herbs and Spices is a salt-free seasoning blend. It works much like a European version of garam masala: when you combine a whole bunch of different things, they create an intense merged flavor rather than individual notes.

Tapioca starch forms a slightly sweet, glossy goo when wet and makes an excellent thickener. It lacks the pasty flavor of corn starch or wheat flour. Suit the consistency to your preference, usually 1-2 teaspoons.

This recipe is pretty flexible. It should work with a variety of alliums or mushrooms. You could use turkey or diced pork instead of chicken. To go vegan, omit the chicken and use tofu or extra vegetables.

The result was a savory dish that capitalized on the spices. We enjoyed eating this and will likely make it again.
ysabetwordsmith: Cartoon of me in Wordsmith persona (Default)
[personal profile] ysabetwordsmith
Yesterday we found patty pan squash, which I've been wanting to try. So today we made this. :D It turned out delicious.


"Santorini Stir-Fry with Chicken and Patty Pan Squash"


Ingredients:

For the stir-fry:
2 patty pan squashes (about palm size)
half a sweet onion, diced
half a 1.25 pound package of boneless chicken thighs
1 tablespoon light olive oil
a pinch of sea salt

For the sauce:
1 teaspoon Santorini Citrus Seasoning
1-2 teaspoons tapioca starch
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 tablespoon full-flavor olive oil

Read more... )
[identity profile] zeedrippyvessel.livejournal.com
Making these for dinner.....


2 medium potatoes, peeled (not me!) and thinkly sliced
2 large tomatoes, chopped (or in my case, a can of chopped tomotoes)
1 large onion, chopped
1 package (10 oz) of frozen mixed veggies
1 4 oz can of muschrooms, drained
1/2 cup tomatoe juice
1/2 c old fashioned oats
1 egg beaten
1 T minced onion
1t salt
1/4 t pepper (I like more. Who's gonna FIND 1/4 t of pepper in ALL this???)
1lb lean ground beef

Cook and crumble beef

In large mixing bowl, combine the potatoes, tomatoes, chopped onion, mixed veggies and musrooms, setaside

In another large bowl, combine the tomato jucie, oats, egg, minced onion, alt, pepper and cooked, crumbled lean ground beef. Mix well.

Dive mixture into six portions; crumble each ortion into a piece of foil. sppon the begetable mixture oer hte beef mixutere. Season with additional salt and peppr if desired. Tightly fold up the foil around the beef and veggies and form a pouch.

Bake at 350 for 50 to 60 minte or until meat is no longer pink and potatoes are tender.

Rumor has it you can make these up and take them to the park and toss them on the grill.....
[identity profile] alexcat.livejournal.com
This recipe was given to me by [livejournal.com profile] larian and we love it. I think you could substitute meats and vegetables too if you like. Cube steak would do well I think.

FOIL DINNERS

1 lb of hamburger, made into 3-4 evenly sized patties.

Potatoes, carrots, onions.

Place each patty onto a large piece of tin foil. (1.5 to 2 ft long or so)

slice a medium sized potato over each. Add sliced carrots and chopped onions to each as you like.

Seal the packets completely.

Place on grill, Cook until done.

Or you can place the packets into a baking pan (13x9 or baking sheet) and bake at 350 for 45-60 minutes until the meat and potatoes are done. Be careful opening the packets! They're hot!
[identity profile] mdarkdreamer.livejournal.com
On my LJ I do an post called "Whats Cooking" so Im going back thru and grabing some of those and elaberating on them and adding what spices I use and such...

Hope you enjoy.

~DarkDreamer


1) Duck - Seasoned with Garlic/parsley, Lemmon/Pepper, Dill, Land O Lakes sweet cream whiped butter. Stuffed with a Granny Smith Green Apple, Navel Oronge, a Pear, a Shallott, and several whole cloves of Garlic. Extra slices placed around bird. Cooking time and temp taken from packaging on bird.


2) Baked Potatoes. Hacker enjoyed eating a few gutted tato skins! HA! You just bake them in the oven, take them out and let them cool off. You then gut them into a bowl, add butter and salt to your taste. Then can either put them back in the oven to warm or microwave them to heat them back up. This way you get the texture of a baked potato without having to fight the skin on your plate to get that last bit out...hehheh...Oh! And this way you can also use the skins as "Potato skins" like the restront apatisers


3) Asperigus! Wraped in foil with butter and dill weed and garlic. Placed in oven after the duck is done for 20 min.


4) Duck Liver. Baked in the jusces with the bird, then diced and added to potatoes. Some given to Hacker couse he be a gooood Dog!


5) Yes...the cranberys...and Hacker, always ready in case anything hits the floor! Yes yes I know, its a can...if I knew how to make jellyed cranbery souse I would have hehehhh....


6) The finished plate.
[identity profile] mdarkdreamer.livejournal.com
This is my first entry on here and I noticed there are some members I dont know. I just want to say I rarely follow instructioins well so I make up my own resipys.



1. Cod. (Dill weed, garlic, lemmon pepper, butter pats. All on top of fish and baked at 350 for 45 min)
2. White and brown rice.
3. Asparagus. (Wraped in foil with butter and dill weed and garlic. Placed in oven after fish is done for 20 min)
4. Red bell Pepper. (Choped to desired size and prepared the same way as the asparagus)

I grabed teh Red Peper just as a experimental thing and dang if it wasnt excelent! Its sweet and with the rice and fish it gives it a kick. Im one of those "Perfect bite" people and I took one asparagus, one red peper, pice of cod and the rice and it was great!

~DarkDreamer


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