LadyFunkSoldier said:

Ooooo I have to get in on this. Anyone that knows me knows that I love to cook. I have quite a few recipes for you.

This is a lazy persons meal. I pulled a few few things outta the pantry. This is truely a no measure meal.

Whatcha need:

1. Can of wild caught salmon ( I always have a can of this)

2. shrimp meat (baby shrimp - I had a can of tiny shrimp in the cabinet. Something else that I always have)

2. 2 green onions chopped

3. 2 eggs

4. bread crumbs (panko if you have it of not crushed crackers work just as well)

5. seasonings - salt, pepper,garlic,red pepper flakes

Putting it together

1. drain salmon and remove the hard back bone and rib bones. If you don't get all the rib bones don't worry they melt when you cook the cakes.

2. drain and rinse shrimp if your using canned or if using fresh rinse and remove all the water that can.

3. mix everything in a bowl. If the mix seems a lil to wet add bread crumbs.

4. add your seasonings

5. Heat a pan with a little oil or cooking spray.

6. the mix should yeld about 8-9 cakes. I make mine the size of a golf ball and then flatten them out before I put them in the pan.

7. Make sure to cook the cakes all the way through remember there was raw eggs in the mix.

Anoli - Basic Sauce

Anoli is just mayo and red wine vinager with some seasonings.

1/4 Cup of mayo

Just enought vinager to loosen up and make the mayo not so thick.

A little bit of honey to cut the tang of the vinager

A dash of pepper

A dash of cayanne pepper

A dash of onion powder

A dash of garlic powder

Mix it all together and tasted. I recommend that you taste as you add in seasonings. This way you have a bit more controll over the end result.

This is a really basic mix, you can change it up with any seasonings that you want. As long as you start with mayo the possiblities are endless. If you don't want to use red wine try apple or rice.

Enjoy everyone ♥i

I swear.. you and Mone make me wanna move west... lol

johnart said:

PositivityNYC said:

puppysitter is leaving for another trip this week.. away 'til end of the month I think...

maybe end of next month? Memorial Day?

-- if y'all don't have yet another trip..

The next trip is my HS reunion. I don't think any others. Memorial Day should be good.

if there's no apocalypse/rapture on 5/21...

LadyFunkSoldier said:

Ooooo I have to get in on this. Anyone that knows me knows that I love to cook. I have quite a few recipes for you.

This is a lazy persons meal. I pulled a few few things outta the pantry. This is truely a no measure meal.

Whatcha need:

1. Can of wild caught salmon ( I always have a can of this)

2. shrimp meat (baby shrimp - I had a can of tiny shrimp in the cabinet. Something else that I always have)

2. 2 green onions chopped

3. 2 eggs

4. bread crumbs (panko if you have it of not crushed crackers work just as well)

5. seasonings - salt, pepper,garlic,red pepper flakes

Putting it together

1. drain salmon and remove the hard back bone and rib bones. If you don't get all the rib bones don't worry they melt when you cook the cakes.

2. drain and rinse shrimp if your using canned or if using fresh rinse and remove all the water that can.

3. mix everything in a bowl. If the mix seems a lil to wet add bread crumbs.

4. add your seasonings

5. Heat a pan with a little oil or cooking spray.

6. the mix should yeld about 8-9 cakes. I make mine the size of a golf ball and then flatten them out before I put them in the pan.

7. Make sure to cook the cakes all the way through remember there was raw eggs in the mix.

Anoli - Basic Sauce

Anoli is just mayo and red wine vinager with some seasonings.

1/4 Cup of mayo

Just enought vinager to loosen up and make the mayo not so thick.

A little bit of honey to cut the tang of the vinager

A dash of pepper

A dash of cayanne pepper

A dash of onion powder

A dash of garlic powder

Mix it all together and tasted. I recommend that you taste as you add in seasonings. This way you have a bit more controll over the end result.

This is a really basic mix, you can change it up with any seasonings that you want. As long as you start with mayo the possiblities are endless. If you don't want to use red wine try apple or rice.

Enjoy everyone ♥i

this sounds great, i'll try this! i love food & hate cooking, so i'm up 4 lazy stuff nobody needs to spend ages putting a meal 2gether 4 it to be healthy & really tasty..

fish is my favourite with staple veggies.

i really like the idea of your basic sauce! i never considered messing with my hellmans ...

we're very boring in the uk .. u will find a few choices with dressings, ketchps etc. nothing too exotic

in the usa complete aisles dedicated to them. i guess it makes u more adventurous?

anyway thanks

johnart said:

PositivityNYC said:

puppysitter is leaving for another trip this week.. away 'til end of the month I think...

maybe end of next month? Memorial Day?

-- if y'all don't have yet another trip..

The next trip is my HS reunion. I don't think any others. Memorial Day should be good.

Be sure to celebrate my birthday without me.

PositivityNYC said:

XxAxX said:

tofu chocolate chip cookies

ingredients:

one block tofu

one bag chocolate chips

instructions:

cut tofu into cookie shped pieces. sprinkle chocolate chips on top and heat in oven at 380 for four minutes. serve!

I like tofu, and even that made me gag a little..

fine. ha. it's not like i said it would be delicious

XxAxX said:

PositivityNYC said:

I like tofu, and even that made me gag a little..

fine. ha. it's not like i said it would be delicious wouldn't make you want to projectile vomit like Mr. Creosote.

Corrected that for you.

Efan said:

XxAxX said:

fine. ha. it's not like i said it would be delicious wouldn't make you want to projectile vomit like Mr. Creosote.

Corrected that for you.

hey! do i have to do ALL the work around here?? i went to the work of creating the recipe. i typed it into the post. is it REALLY up to me to actually find out what it tastes like?

This is a recipe that only a beginner like me would appreciate...

So yesterday I made homemade mayonnaise. I made Julia Child's recipe, of course, but used half olive oil and half flax oil because I was curious how it would be. While I do have good-quality, fresh olive oil, I think next time I will use a canola oil instead of the olive oil. The olive flavor seems to be overpowering it.

But anyway, here's the recipe I used:

1 egg

1 1/2 Tablespoons lemon juice

1/8 teaspoon Dijon mustard

1/4 cup olive oil

1/4 cup flax oil

A little bit of salt

And as Julia points out, have everything room temperature, beat the egg first before starting anything, and add the oil very, very slowly until the emulsion process begins.

I'm using the mayo to make a homemade chicken salad sandwich. Yum.

Efan said:

This is a recipe that only a beginner like me would appreciate...

So yesterday I made homemade mayonnaise. I made Julia Child's recipe, of course, but used half olive oil and half flax oil because I was curious how it would be. While I do have good-quality, fresh olive oil, I think next time I will use a canola oil instead of the olive oil. The olive flavor seems to be overpowering it.

But anyway, here's the recipe I used:

1 egg

1 1/2 Tablespoons lemon juice

1/8 teaspoon Dijon mustard

1/4 cup olive oil

1/4 cup flax oil

A little bit of salt

And as Julia points out, have everything room temperature, beat the egg first before starting anything, and add the oil very, very slowly until the emulsion process begins.

I'm using the mayo to make a homemade chicken salad sandwich. Yum.

The other thing you can do is use a lighter-flavored olive oil - ie, not extra virgin.

Canola has a terrible lipid profile and goes rancid very quickly. I won't even have that stuff in the house.

Genesia said:

Efan said:

This is a recipe that only a beginner like me would appreciate...

So yesterday I made homemade mayonnaise. I made Julia Child's recipe, of course, but used half olive oil and half flax oil because I was curious how it would be. While I do have good-quality, fresh olive oil, I think next time I will use a canola oil instead of the olive oil. The olive flavor seems to be overpowering it.

But anyway, here's the recipe I used:

1 egg

1 1/2 Tablespoons lemon juice

1/8 teaspoon Dijon mustard

1/4 cup olive oil

1/4 cup flax oil

A little bit of salt

And as Julia points out, have everything room temperature, beat the egg first before starting anything, and add the oil very, very slowly until the emulsion process begins.

I'm using the mayo to make a homemade chicken salad sandwich. Yum.

The other thing you can do is use a lighter-flavored olive oil - ie, not extra virgin.

Canola has a terrible lipid profile and goes rancid very quickly. I won't even have that stuff in the house.

Thanks! I almost orgnoted you to ask, but then I thought I'd just give it a whirl and see what came up. Which oil(s) would you use?

Efan said:

Genesia said:

The other thing you can do is use a lighter-flavored olive oil - ie, not extra virgin.

Canola has a terrible lipid profile and goes rancid very quickly. I won't even have that stuff in the house.

Thanks! I almost orgnoted you to ask, but then I thought I'd just give it a whirl and see what came up. Which oil(s) would you use?

For mayo, I'd use something labeled "Light olive oil." Light, in this case, refers to flavor, rather than fat content. And you can use it for the full measure in the recipe.

If I'm not going to use olive oil (and honestly, I've even used the light stuff in cakes without the flavor suffering, at all), I usually use sunflower oil. The omega 3/6 ratio is still terrible, but it doesn't go rancid as quickly as canola.

Genesia said:

Efan said:

Thanks! I almost orgnoted you to ask, but then I thought I'd just give it a whirl and see what came up. Which oil(s) would you use?

For mayo, I'd use something labeled "Light olive oil." Light, in this case, refers to flavor, rather than fat content. And you can use it for the full measure in the recipe.

If I'm not going to use olive oil (and honestly, I've even used the light stuff in cakes without the flavor suffering, at all), I usually use sunflower oil. The omega 3/6 ratio is still terrible, but it doesn't go rancid as quickly as canola.

Ah, good to know! Thanks!

LadyFunkSoldier said:

Ooooo I have to get in on this. Anyone that knows me knows that I love to cook. I have quite a few recipes for you.

This is a lazy persons meal. I pulled a few few things outta the pantry. This is truely a no measure meal.

Whatcha need:

1. Can of wild caught salmon ( I always have a can of this)

2. shrimp meat (baby shrimp - I had a can of tiny shrimp in the cabinet. Something else that I always have)

2. 2 green onions chopped

3. 2 eggs

4. bread crumbs (panko if you have it of not crushed crackers work just as well)

5. seasonings - salt, pepper,garlic,red pepper flakes

Putting it together

1. drain salmon and remove the hard back bone and rib bones. If you don't get all the rib bones don't worry they melt when you cook the cakes.

2. drain and rinse shrimp if your using canned or if using fresh rinse and remove all the water that can.

3. mix everything in a bowl. If the mix seems a lil to wet add bread crumbs.

4. add your seasonings

5. Heat a pan with a little oil or cooking spray.

6. the mix should yeld about 8-9 cakes. I make mine the size of a golf ball and then flatten them out before I put them in the pan.

7. Make sure to cook the cakes all the way through remember there was raw eggs in the mix.

Anoli - Basic Sauce

Anoli is just mayo and red wine vinager with some seasonings.

1/4 Cup of mayo

Just enought vinager to loosen up and make the mayo not so thick.

A little bit of honey to cut the tang of the vinager

A dash of pepper

A dash of cayanne pepper

A dash of onion powder

A dash of garlic powder

Mix it all together and tasted. I recommend that you taste as you add in seasonings. This way you have a bit more controll over the end result.

This is a really basic mix, you can change it up with any seasonings that you want. As long as you start with mayo the possiblities are endless. If you don't want to use red wine try apple or rice.

Enjoy everyone ♥i

LadyFunkSoldier said:

Comfort food for a rainy day

Another swipe from Oxygen Magazine Winter 2009 Issue

Whatcha Need

1. 1/2 lb ground turkey

2. 1/2 tsp dried basil

3. 1/4 tsp dried oregano

4. 1 clove minced garlic

5. 1/4 cayenne pepper

6. 4 cups reduced sodium chicken stock (can sub veggie stock)

7. 1 cup shredded kale or other dark leafy greens

8. 1/2 cup canned cannellini beans (white kidney bean) rinsed and drained

9. 1/2 cup diced tomatoes

Putting It Together

1. Mix turkey and spices in a bowl and roll into 1/2 inch balls. - recommed using a tablespoon measuring spoon to make

them.

2. Over med-high heat cook meatballs until browned on all sides. Place on a plate with a paper towel to absorb excess

oil.

3. In a 3 quart saucepan (or use a pot that will hold 4 cups of liquid) bring stock to a boil. Reduce heat and add kale.

Simmer for 15-20 minutes until kale is tender.

4. Stir in beans, tomatoes and add meatballs. Let simmer until heated through.

For thoses that need to know:

Serving Size: 1 cup

Calories: 142

Total Fats: 3g

Saturated Fat: 0

Trans Fat: 0

Cholestrerol: 25mg

Sodium: 135mg

Total Carbs: 10g

Dietary Fiber: 2g

Sugars: 1g

Protein: 20g

Iron: 1mg

correct recipe edit

[Edited 4/12/11 20:40pm]

physco185 said:

because every time u guys post about what u r eating... i always wonder how i can make it.... i am not a very good cook and need the assistance of some good healthy recipes

here's one to try

Roasted Vegetable Frittata

2 potatoes, peeled and sliced
1 kilogram assorted vegetables of your choice
ground Mountain Pepper Leaf
freshly ground salt
4 eggs
½ cup cream
¾ cup milk
4 baby bocconcini, roughly ripped.
grated Parmigiano

The method behind this frittata is a little different. Apart from the potatoes (and in this case the Cavolo Nero), all the other vegetables will be roasted in the oven first, to soften and develop a little caramelisation. This is done to help develop the vegetables flavour.

Depending on the vegetables used, you should cut them in sizes that will allow them to cook at roughly the same kind. For softer vegetables like zucchini and mushroom you would cut them larger then say pumpkin and onion.





Once your vegetables are cut, place them into a bowl with a little olive oil and 1 teaspoon of ground Mountain Pepper Leaf. Stir well and let this sit for a few hours to enhance the flavour.

Roast in a preheated 180°C/350°F oven for 20-30 minutes until the vegetables are cooked.

While the vegetables are roasting, boil the potatoes until just softened and the cavolo nero until soft. Drain and set aside.

To assemble:

Line your baking dish with baking paper, this will help when it comes to serving and removing it from the dish.

Sprinkle the base with the softened potato slices - this gives you a solid base on which to build your frittata. Stir the Cavolo Nero through the roasted vegetables and then sprinkle half of this over the potatoes. Stud with the ripped Bocconcini before topping with the remaining vegetables.





Whisk the eggs with the cream and milk, season with a little salt and a half teaspoon of the ground Mountain Pepper Leaf. Pour this over the vegetables and then sprinkle over with a little grated Parmigiano.

Return to the oven and cook for 20-30 minutes or until cook through and golden.

This looks so yummy! I'm going to make this for brunch on Sunday

Yummy Cannelloni

You Need Cannolloni Pasta for this.

Filling:

1 lb. lean ground meat (your choice)

1 large onion

3 cloves of garlic, finely chopped

salt and pepper to taste

2 tsp. of cinnamon

1/2 a can of tomato paste

1/2 tbsp of basil

Cheese sauce:

1/2 cup of butter

1/2 cup of white flour

3 cups of milk

1 1/2 cup of mozzerella cheese

salt and pepper to taste

The sauce: ( this sauce takes practice, so don't be discouraged if it doesn't come out to your liking the first time)

3 large tomatoes (or one large can of tomatoes; I prefer fresh), chopped

2 cups of pureed carrots (yes, carrots! get veggies in there)

the other half of tomato paste can (plus warm water to wash out the rest of the paste from the can)

1/2 a large onion

5 cloves of garlic, finely chopped or blended in food processor

1 tbsp of dry basil (or to your liking)

1 tbsp of dry italian seasoning (or to your liking)

1 tbsp of oregano (or to your liking)

salt and pepper to your taste

1/2 tbsp cinnamon (yes, you heard)

(if you don't feel like making your own pasta sauce, you can buy it ready made)

Filling:

On medium heat, brown chopped onions and garlic with salt and pepper in a little oil.

Add ground meat to browned onions and garlic, plus the cinnamon.

Once all the ingredients have all encorporated (and meat is no longer red), add the half can of tomato paste and the basil.

Stir until all is incorporated.

Once done, remove from the pan, and set it aside to cool.

Pasta sauce:

In the same pan you used to prepare the ground meat, add the 1/2 onion and garlic to a little oil and brown them with some salt and pepper.

Add your tomatoes (either fresh or canned, I use fresh cuz I think that's better ) and allow them to cook down a bit.

Add the remaining 1/2 can of tomato paste, and to clean out the can, fill it with some warm water, stir, and then add that water to the sauce.

Stir it all together.

Once it has cooked down a bit, add the pureed carrots and the remaining seasonings.

Stir all together and allow the sauce to simmer for a while (10-15 minutes usually). Then take off heat and set it aside.

If the sauce is too chunky for your liking, you can put it in the food processor to smooth it out. (I prefer to keep mine sorta chunky cuz it's more rustic that way Ultimately up to you though).

Cheese sauce:

Add butter to a saucepan and allow it to melt over medium heat. Add the flour and whisk it all together until a pale yellow roux forms. Once formed, add the milk and continuously whisk everything together. The milk should thicken up in about 5-8 minutes. Add the cheese in small portions, whisking as you add it in. Add salt and pepper to your liking and stir. Remove from heat.

Assembly:

In any shape pan you want (I use a 9 x 13), spray with cooking oil. Then at the bottom of the pan, spread an even layer of pasta sauce, followed by a thin layer of cheese sauce. Then manually fill the cannelloni, and place them on the two layers. Be sure to keep a 1/2 inch space in between the pasta, as they will expand in the oven. When you're done filling the pasta, load some more pasta sauce over the cannelloni untill they're fully covered. Then cover the pasta sauce with the remaining cheese sauce. If you want you can add more cheese at this point. I do, because it brown's nicely in the oven.

Cook cannelloni for 25 minutes in a 350ºC oven, or untill pasta is soft. When done, cut into it and enjoy!

Best ever receipe...

[Edited 4/15/11 23:27pm]

Does anyone know how to make a nice, light cheesecake? The one I made turned out pretty heavy on the stomach.

MelinaB said:

Does anyone know how to make a nice, light cheesecake? The one I made turned out pretty heavy on the stomach.

what flavor, size (circumference) you looking for?

PositivityNYC said:

MelinaB said:

Does anyone know how to make a nice, light cheesecake? The one I made turned out pretty heavy on the stomach.

what flavor, size (circumference) you looking for?

10", nothing fruity. I like chocolate

MelinaB said:

PositivityNYC said:

what flavor, size (circumference) you looking for?

10", nothing fruity. I like chocolate

hmm.. the only cocoa ones I have say to use a 9" springform pan (I have a lot of siff size springform pans; any 10" recipes I have are for plain or fruit cheesecakes)

"Citizen's Arrest Chocolate Cheesecake"

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter

Filling:
16 oz. cream cheese, softened
1 1/4 cup granulated sugar
1/3 cup Hersheys cocoa (Dutch Processed Cocoa, if you can find it)
1 tsp. vanilla extract (real, not imitation; from Madagascar vanilla is superb - but pricey)
2 large eggs (I always bake with brown eggs; I tip my great-grandmother told me when I was little)

Topping:
1 cup sour cream
2 tbs. granulated sugar
1 tsp. vanilla extract

Preheat oven to 375 degrees (F). Combine crumbs, sugar, and butter. Press into bottom of 9 in. springform pan. Put in fridge to set.

Blend cream cheese with sugar, cocoa, and vanilla. Add eggs 1 at a time, beating after each addition.

Pour into crust and bake at 375* for 35 minutes. Remove from oven immediately, place on wire/mesh cooling rack so air can circulate under the pan for more even cooling.

For topping, beat sour cream, sugar and vanilla. Spread over top of cheesecake. Allow pan to cool half an hour to an hour (not still hot enough to burn your hands), then chill in fridge for several hours or overnight [on cooling rack for air circulation ~ and so if you have glass shelves, they won't crack b/c of the contrasting heat]. If chiling overnight, once pan is very cool to touch, cover pan with plastic wrap or foil.

Serves 10-12.

* if you only have a 10" pan, it will be done baking a little sooner.. still cook at 375, but start checking to see if done at 25 minutes in.

I also have a Cocoa-Kahlúa Cheesecake recipe..

I've got to find that tofu cheesecake recipe I found somewhere... although I still didn't make those no-bake cookies yet.

PositivityNYC said:

MelinaB said:

10", nothing fruity. I like chocolate

hmm.. the only cocoa ones I have say to use a 9" springform pan (I have a lot of siff size springform pans; any 10" recipes I have are for plain or fruit cheesecakes)

"Citizen's Arrest Chocolate Cheesecake"

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter

Filling:
16 oz. cream cheese, softened
1 1/4 cup granulated sugar
1/3 cup Hersheys cocoa (Dutch Processed Cocoa, if you can find it)
1 tsp. vanilla extract (real, not imitation; from Madagascar vanilla is superb - but pricey)
2 large eggs (I always bake with brown eggs; I tip my great-grandmother told me when I was little)

Topping:
1 cup sour cream
2 tbs. granulated sugar
1 tsp. vanilla extract

Preheat oven to 375 degrees (F). Combine crumbs, sugar, and butter. Press into bottom of 9 in. springform pan. Put in fridge to set.

Blend cream cheese with sugar, cocoa, and vanilla. Add eggs 1 at a time, beating after each addition.

Pour into crust and bake at 375* for 35 minutes. Remove from oven immediately, place on wire/mesh cooling rack so air can circulate under the pan for more even cooling.

For topping, beat sour cream, sugar and vanilla. Spread over top of cheesecake. Allow pan to cool half an hour to an hour (not still hot enough to burn your hands), then chill in fridge for several hours or overnight [on cooling rack for air circulation ~ and so if you have glass shelves, they won't crack b/c of the contrasting heat]. If chiling overnight, once pan is very cool to touch, cover pan with plastic wrap or foil.

Serves 10-12.

* if you only have a 10" pan, it will be done baking a little sooner.. still cook at 375, but start checking to see if done at 25 minutes in.

I also have a Cocoa-Kahlúa Cheesecake recipe..

i am going to give this one a go... thanks