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.

That looks delicious! I can't wait to see where this thread goes. Yum.

I just posted this on Facebook.

http://www.tasteofhome.co...-Carbonara

Efan said:

That looks delicious! I can't wait to see where this thread goes. Yum.

Agreed.

ARROZ CON POLLO

I recommend cooking this in a Caldero. It makes a difference.

Ingredients:

A:

-6 boneless chicken thighs cut into bite size pieces (you may also use drumsticks/boneless breast/wings, and I actually prefer skin-on)

-Cumin

-Adobo

B:

-1 can beer of choice/white wine or cooking wine work well too.

-1 cup water

-1/4 cup Goya Recaito

-Dried Oregano (4 shakes)

-1 packet Goya Sason (with culantro and achiote)

-1 packet Goya chicken bullion (or a cube)

-1/4 cup tomato sauce

-6 (or more) olives

C:

-2 ½ cups long grain rice

D:

-1/2 cup frozen green peas

1) Season chicken well in Adobo (to taste) and Cumin (3-4 shakes, don’t go crazy).

2) Brown chicken over med-high heat in Caldero and add ingredients in B.

3) Cook covered on medium heat for 5-7 minutes.

4) Add rice (C) and stir.

5) Cook over medium heat un-covered until bubbling or rice is visible (about another 5-7 minutes). Careful not to let it dry out. Stir.

6) Cook 20 minutes, once again covered, until water is absorbed and rice is cooked. Add peas (D) over rice during the last 5 minutes. Fluff (mixing peas into the rice) before serving.

Johnart dropped this book.

ok this is what i made 2nite.. slutty spaghetti (even sluttier than nigella's)

cook some dried spaghetti pasta in boiling water & sling in some oxo

while it's cooking fry some garlic, spring onion, streaky bacon & (left over) roast chicken breast.. season with salt & black pepper

when it's all done TOSS! et voila

kewlschool said:

Johnart dropped this book.

The funny (or maybe not-so ) is you don't even KNOW how many of those books have been given to us. Every year we get at least 2 during the holidays.

johnart said:

kewlschool said:

Johnart dropped this book.

The funny (or maybe not-so ) is you don't even KNOW how many of those books have been given to us. Every year we get at least 2 during the holidays.

Keep losing them, eh?

BAKE-LESS CHOCOLATE PB COOKIES

12 oz Chopped, pitted dried Medjool Dates
2 oz Peanut Butter (or other nut butter: Almond, Cashew or Sunflower Seed Butter)
2 heaping tbs unsweetened cocoa powder
1 oz Old Fashioned Rolled Oats
pinch of Salt
pinch of Cinnamon
ground Almond Meal (Use this instead of wheat flour to help roll out your dough and prevent sticking to the rolling pin and work surface.)

METHOD
Combine ingredients in a food processor or blender.
Blend thoroughly until you have a firm ball of dough. Pinch with fingers to see that everything is well combined.
Press dough into a ball and chill in fridge for about 1/2 hour.
Roll out dough to about 1/4 inch thick, sprinkle almond meal on dough to prevent sticking. Cut out shapes or roll into “balls” or truffles.
Lay parchment or wax paper in between layers of cookies and store in the fridge. You can store them long term in the freezer.

FRESH VARIATIONS
Gently roll or press toasted unsweetened coconut, nuts or cocoa powder on your cookies. You can also roll ‘em in cinnamon, ginger or a combo of both (you might want some powdered sugar or stevia in that combo.) A “dusting” makes for a lovely presentation.

this one is 4 u Kewlschool

Step 1:
Cut potatoes into batons. Soak in cold water, changing it often, for 1 hour. This removes starch, creating crispy chips.

Step 2:
Drain. Use an oil thermometer to heat vegetable oil to 170°C. Cook potato, in batches, until soft but not coloured.

Step 3:
Heat the oil to 190°C. Return chips to the oil in batches and cook until crisp and golden. Season with salt to serve.

and me... it's 4 me 2

this recipe is for 95% of the male orgers

Spicey Chicken Bamboo Soup ( Gang Gay )

Quinoa? any body got any good recipes for Quinoa? I've been hearing alot about for sometime now, finally bought some and plan to cook some...but need some recipes!

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

Love this one!

In the winter, I do pumpkin, sweet potatoe, onion, pepper and whatever is cheap.

I also chunk in feta or goat cheese, sprigs of thyme and rosamary.

And when I don't have time, I don't make a frittata, I just get the veggies out of the oven and eat it with slices of good brown bread or French bread.

Shorty said:

Quinoa? any body got any good recipes for Quinoa? I've been hearing alot about for sometime now, finally bought some and plan to cook some...but need some recipes!

Just cook your favorite meal and replace the spagetti, potatoes, rice, couscous, wrap with the quinoa.

physco185 said:

this one is 4 u Kewlschool

Step 1:
Cut potatoes into batons. Soak in cold water, changing it often, for 1 hour. This removes starch, creating crispy chips.

Step 2:
Drain. Use an oil thermometer to heat vegetable oil to 170°C. Cook potato, in batches, until soft but not coloured.

Step 3:
Heat the oil to 190°C. Return chips to the oil in batches and cook until crisp and golden. Season with salt to serve.

and me... it's 4 me 2

I do not allow myself to cook chips at home. I have to go somewhere to get them or I would eat them everyday. I have a self control, but not a lot.

gm

[Edited 4/12/11 9:59am]

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!

dJJ said:

Shorty said:

Quinoa? any body got any good recipes for Quinoa? I've been hearing alot about for sometime now, finally bought some and plan to cook some...but need some recipes!

Just cook your favorite meal and replace the spagetti, potatoes, rice, couscous, wrap with the quinoa.

but won't that be plain and ....blah? I think I'm going to cook it in chicken broth, saute some onions, garlic, mushrooms and spinach and mix it together. hmm...

This thread gets the "Good Timing" award. I can't wait to see what other recipes get posted.

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!

Shorty 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!

johnart said:

ARROZ CON POLLO

I recommend cooking this in a Caldero. It makes a difference.

Ingredients:

A:

-6 boneless chicken thighs cut into bite size pieces (you may also use drumsticks/boneless breast/wings, and I actually prefer skin-on)

-Cumin

-Adobo

B:

-1 can beer of choice/white wine or cooking wine work well too.

-1 cup water

-1/4 cup Goya Recaito

-Dried Oregano (4 shakes)

-1 packet Goya Sason (with culantro and achiote)

-1 packet Goya chicken bullion (or a cube)

-1/4 cup tomato sauce

-6 (or more) olives

C:

-2 ½ cups long grain rice

D:

-1/2 cup frozen green peas

1) Season chicken well in Adobo (to taste) and Cumin (3-4 shakes, don’t go crazy).

2) Brown chicken over med-high heat in Caldero and add ingredients in B.

3) Cook covered on medium heat for 5-7 minutes.

4) Add rice (C) and stir.

5) Cook over medium heat un-covered until bubbling or rice is visible (about another 5-7 minutes). Careful not to let it dry out. Stir.

6) Cook 20 minutes, once again covered, until water is absorbed and rice is cooked. Add peas (D) over rice during the last 5 minutes. Fluff (mixing peas into the rice) before serving.

I miss you

PositivityNYC said:

johnart said:

ARROZ CON POLLO

I recommend cooking this in a Caldero. It makes a difference.

Ingredients:

A:

-6 boneless chicken thighs cut into bite size pieces (you may also use drumsticks/boneless breast/wings, and I actually prefer skin-on)

-Cumin

-Adobo

B:

-1 can beer of choice/white wine or cooking wine work well too.

-1 cup water

-1/4 cup Goya Recaito

-Dried Oregano (4 shakes)

-1 packet Goya Sason (with culantro and achiote)

-1 packet Goya chicken bullion (or a cube)

-1/4 cup tomato sauce

-6 (or more) olives

C:

-2 ½ cups long grain rice

D:

-1/2 cup frozen green peas

1) Season chicken well in Adobo (to taste) and Cumin (3-4 shakes, don’t go crazy).

2) Brown chicken over med-high heat in Caldero and add ingredients in B.

3) Cook covered on medium heat for 5-7 minutes.

4) Add rice (C) and stir.

5) Cook over medium heat un-covered until bubbling or rice is visible (about another 5-7 minutes). Careful not to let it dry out. Stir.

6) Cook 20 minutes, once again covered, until water is absorbed and rice is cooked. Add peas (D) over rice during the last 5 minutes. Fluff (mixing peas into the rice) before serving.

I miss you

Miss you too. When can you come back down?

Just prepared this to go with tonight's dinner:

Zucchini With Red Pepper and Pesto

Ingredients:

• 1/4 cup prepared pesto
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice (about 1/4 large lemon)
• salt and freshly ground black pepper
• 2 medium zucchini, cut into thin rounds (about 2 1/2 cups)
• 1 roasted red pepper (jarred), patted dry and cut into thin strips)

Directions:

In a small bowl, combine pesto, oil and lemon juice. Season to taste with salt and pepper.Arrange zucchini slices, overlapping slightly, on a platter. Top with red pepper strips and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.

Does anyone have the recipe for quiznos broccoli and cheese soup ?

Ive been looking all over the web and at different quiznos and still no luck

johnart said:

PositivityNYC said:

I miss you

Miss you too. When can you come back down?

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..

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..

PositivityNYC said:

johnart said:

Miss you too. When can you come back down?

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.

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

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]