SimpleSoul said:

Rococo said:

Yes actually! Try going to An Asian Supermarket. Usually, if they have a Vietnamese Section, you'll find it. However, if they don't have a Vietnamese Section, try like your spices or broth Section of the Asian Supermarket. I'm pretty you can also find it anywhere in which has a big asian population and or Vietnamese Population. Any soup base will do, but, the one i used is this one Quoc Vietnam

Here's The Pic

[img:$uid]http://posharpstore.com/images/thumbs/0005003_600.jpg[/img:$uid]

[Edited 4/5/13 16:04pm]

[Edited 4/5/13 16:04pm]

I always said I was going to try Pho , it looks good! Along with that curry samosa . I'm going out of my zone trying different cuisines.

No, its good to try other cuisines. You'll discover the hidden wonders and the creativeness that all people have in preparing delicious recipes!

Rococo said:

SimpleSoul said:

I always said I was going to try Pho , it looks good! Along with that curry samosa . I'm going out of my zone trying different cuisines.

No, its good to try other cuisines. You'll discover the hidden wonders and the creativeness that all people have in preparing delicious recipes!

Yep! every cuisine is colorful. If so can I add you to my buddy's list?

SimpleSoul said:

Rococo said:

No, its good to try other cuisines. You'll discover the hidden wonders and the creativeness that all people have in preparing delicious recipes!

Yep! every cuisine is colorful. If so can I add you to my buddy's list?

Awesome! You can!

ZombieKitten said:

Pea and ham soup - I had 3 bowls of it. Does that count?

I think , I made asparagus (sauteed) next is Brussels sprouts

SimpleSoul said:

ZombieKitten said:

SimpleSoul said:

I think , I made asparagus (sauteed) next is Brussels sprouts

Ooh I'm making brussel sprouts tonight

I'm happy to talk to someone now!

SimpleSoul said:

ZombieKitten said:

SimpleSoul said:

I'm happy to talk to someone now!

SimpleSoul said:

ZombieKitten said:

SimpleSoul said:

I cooked up some black beans. Need to think up something to make with them too. Otherwise I'll resort to black beans and rice

rice will go with it , also some type of fish or chicken.

Ottensen said:

Cerebus said:

Veggie chili covered with a layer of sharp cheddar and chopped green onions, topped with corn bread batter containing more cheddar and green onions, baked until the top of the corn bread is solid and lightly browned, all from scratch. Served with fresh avocado and chopped tomato. Made that tonight.

Sweet onion relish and baked cauliflower with swiss cheese on Easter.

Do you do only beans in your Veggie chili or do you sometimes add soy products? Back in the day when I was at home in the US, I had a Veg (getarian) boyfriend once, and I got pretty addicted to Morningstar Farms soy 'meats'; I could throw down some chili with their soy crumbles! As much as I love meat, I have to say I miss not being able to just indulge in really yummy vegetarian food...never seems like enough choice ingredients over to get me excited about eating it

I have no problem creating ENDLESS variations of yummy vegetarian food. And everytime I think I'm solid in my thought process, I see something that turns it all upside down and makes me think of a bunch of other ways to create new dishes. Carrie has actually posted a few things here over the years that have really impressed me. Vegetarian cuisine is endless in it's variety BECAUSE it doesn't rely on meat as an ingredient.

I make chili both ways, but the chili I made for the baked dish was without soy product. I am an admitted fan of all things soy, though. It's gotten so much better over the last five years or so, too. It used to all look, feel and taste pretty much the same to me. They've come a long way in that regard. But I don't think it's required for chili where you already have kidney and pinto beans, tomatoes, onions, bell peppers, jalepenos, chili powder, cumin, salt and pepper. That's plenty of flavor and body. Not to mention the corn bread being baked on top of it, and the cheese (which could easily be left out of everything, but I like cheese, damn it!).

SimpleSoul said:

Rococo said:

1.Pho Ga/Pho Chay-Vietnamese Soup.2. Roasted Tomato stuffed with Hummus.3.Green Papaya Salad-Thai Style

I have yet to master the art of Pho.

Outside of traditional Japanese cooking (Washoku), my Asian kitchen repertoire generally sucks.

Now about this Thai style Papaya salad, that sounds yum!

johnart said:

OMG Ms O! Did I really post I made some drunkass toast pizza? I've eaten some ghetto makeshift stuff in a pink. I guess I forgot posting about that particular one.

3 recent yummies:

-Paleo friendly, curried chikkunz stew with carrots and kale from my garden.

-Roasted fennel (which I eat like crazy til it's gone)

-Chicharon fried pork chunks

Yes. !

Then:

Yes, yes, and yes.

Have you ever had pureed fennel mixed with smashed potatoes? I have that at work a lot and oh-my-lawred if it's buttered & salted right, with some fresh cracked pepper....HOT DAMN-and can of spam- they taste so good. I've had that roasted fennel-potato mash on the side of grilled meats (flank steak, chicken, ect) . Help me- oh help me the goodness that is a roasted fennel infused anything

ZombieKitten said:

SimpleSoul said:

I think , I made asparagus (sauteed) next is Brussels sprouts

Ooh I'm making brussel sprouts tonight

I made brussell sprouts today , they are not bitter at all , they are sweet.

CarrieMpls said:

I made this a few nights ago:

Linguine Peperonata with Toasted Rosemary Breadcrumbs

It was super yum.

And I've been cutting down the dairy and since I miss my ice cream I make a treat most nights by blending a frozen banana w/fancy cocoa and a bit of vanilla. It's a nice substitute.

delish!

SimpleSoul said:

A frozen pizza (I put it in the even),

vinegar crisps (I put additional salt on them),

and toast with some cheese on it.

Ottensen said:

paintedlady said:

I haven't had a good batch of tostones since I left Miami. Thankfully, plantains are available over here due to the size of the African immigrant population, but, no twice fried specialties to be found . The fried plantains here are prepared in African restaurants with hot pepper spices so intense, if you have a few too many your butt will be on fire about 3 hours after consuming. They taste good though, the hot spices just kick in as an after-effect

I'm not just tooting my own horn - my ex's (old-school Puerto Rican) mom liked my tostones.

So come on over and I'll make you a batch...then afterward you can toot my horn for me.

Ottensen said:

johnart said:

OMG Ms O! Did I really post I made some drunkass toast pizza? I've eaten some ghetto makeshift stuff in a pink. I guess I forgot posting about that particular one.

3 recent yummies:

-Paleo friendly, curried chikkunz stew with carrots and kale from my garden.

-Roasted fennel (which I eat like crazy til it's gone)

-Chicharon fried pork chunks

Yes. !

Then:

Yes, yes, and yes.

Have you ever had pureed fennel mixed with smashed potatoes? I have that at work a lot and oh-my-lawred if it's buttered & salted right, with some fresh cracked pepper....HOT DAMN-and can of spam- they taste so good. I've had that roasted fennel-potato mash on the side of grilled meats (flank steak, chicken, ect) . Help me- oh help me the goodness that is a roasted fennel infused anything

OMG those sound awesome.
I actually like fennel even better GRILLED than roasted.

Cerebus said:

Veggie chili covered with a layer of sharp cheddar and chopped green onions, topped with corn bread batter containing more cheddar and green onions, baked until the top of the corn bread is solid and lightly browned, all from scratch. Served with fresh avocado and chopped tomato. Made that tonight.

Sweet onion relish and baked cauliflower with swiss cheese on Easter.

I made some veggie chili tonight and had it on rice. Onion, celery, jalapenos, red & green bell pepper, corn, black & pinto beans, chopped tomato, garlic, chili powder, chicken stock (ok, not totally veggie) cumin, S&P (didn't have any cilantro, oh well!)

NDRU said:

NDRU said:

Cerebus said:

Veggie chili covered with a layer of sharp cheddar and chopped green onions, topped with corn bread batter containing more cheddar and green onions, baked until the top of the corn bread is solid and lightly browned, all from scratch. Served with fresh avocado and chopped tomato. Made that tonight.

Sweet onion relish and baked cauliflower with swiss cheese on Easter.

I made some veggie chili tonight and had it on rice. Onion, celery, jalapenos, red & green bell pepper, corn, black & pinto beans, chopped tomato, garlic, chili powder, chicken stock (ok, not totally veggie) cumin, S&P (didn't have any cilantro, oh well!)

i just discovered slow cookers! i've been 'making' delicious hearty stews with very little effort. very healthy too!

kewlschool said:

NDRU said:

Cerebus said:

Veggie chili covered with a layer of sharp cheddar and chopped green onions, topped with corn bread batter containing more cheddar and green onions, baked until the top of the corn bread is solid and lightly browned, all from scratch. Served with fresh avocado and chopped tomato. Made that tonight.

Sweet onion relish and baked cauliflower with swiss cheese on Easter.

I made some veggie chili tonight and had it on rice. Onion, celery, jalapenos, red & green bell pepper, corn, black & pinto beans, chopped tomato, garlic, chili powder, chicken stock (ok, not totally veggie) cumin, S&P (didn't have any cilantro, oh well!)

Lonnng, lonnng time ago (the 1990'S) i saw a similar recipe for your veg chili in one of my cooking mag subscriptions. It was actually pretty close to this, with the jalapenos and all, and heavy on the black beans, I barely remembered that recipe until now! Honey...they put a sprinkle of tumeric in the rice to give it a rich yellow color (that much I remember), and then after you top the rice with chili you put a topping of sour cream and fresh chopped scallions or cilantro. LORD H'AMMERCY you are talking about something goooood (and I have a hot pepper chili sauce fetish too so that always makes me super excited for a recipe like this)

SimpleSoul said:

ZombieKitten said:

SimpleSoul said: Ooh I'm making brussel sprouts tonight

I made brussell sprouts today , they are not bitter at all , they are sweet.

Do you do simple steamed w/ salt & Pepper, with butter, or do you ad a little bacon/pancetta for extra flavor?

Here in the GE, people like them with chopped bacon/pancetta, or....they will served them in a buttery herb cream.

PurpleJedi said:

Ottensen said:

I haven't had a good batch of tostones since I left Miami. Thankfully, plantains are available over here due to the size of the African immigrant population, but, no twice fried specialties to be found . The fried plantains here are prepared in African restaurants with hot pepper spices so intense, if you have a few too many your butt will be on fire about 3 hours after consuming. They taste good though, the hot spices just kick in as an after-effect

I'm not just tooting my own horn - my ex's (old-school Puerto Rican) mom liked my tostones.

So come on over and I'll make you a batch...then afterward you can toot my horn for me.

johnart said:

Ottensen said:

Yes. !

Then:

Yes, yes, and yes.

Have you ever had pureed fennel mixed with smashed potatoes? I have that at work a lot and oh-my-lawred if it's buttered & salted right, with some fresh cracked pepper....HOT DAMN-and can of spam- they taste so good. I've had that roasted fennel-potato mash on the side of grilled meats (flank steak, chicken, ect) . Help me- oh help me the goodness that is a roasted fennel infused anything

OMG those sound awesome.
I actually like fennel even better GRILLED than roasted.

Grilling...yessss! They get all nutty and whatnot! Now about them smashed fennel taters:

Yukon Gold and Fennel Pur...urious.com

Forget about the creme fraiche listed in the recipe, half and half works just fine enough and is basicially nothing but a thickened version of cream anyway!