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Old 08-23-2018, 06:09 AM   #241 (permalink)
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kev, fresh pasta sauce is one of my favorite things.

Another omelet experiment today. It's odd but, if it's a bobbie flay recipe I'll try it.

Collard green omelet.

I wasn't going to waste good meat on an experiment so it was just eggs and greens this time. Surprised me. I can see where the ham is needed for sweetness to balance the greens but, I'll make this again.
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Old 08-26-2018, 03:45 PM   #242 (permalink)
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A good omelette can be very tasty! I had my best one in morocco, it was made with lots of spices, olives, peppers, onion, some sort of feta cheese and was served in a cast iron pan, in the middle of the desert The view probably contributed to the taste experience.

Tonight I made a vegan chickpea curry with coconut milk. Steamed broccoli and brown rice were the sides. Quick, healthy and tasty!
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Old 08-28-2018, 01:55 PM   #243 (permalink)
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Not sure if this is just for cooking or for baking too. I made these tonight...

... some mini fruit tartelettes with fresh figs, peaches and blackberries on a vanilla creme fraiche Super quick and super simple dessert!
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Old 08-28-2018, 02:21 PM   #244 (permalink)
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Recipe??
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Old 08-28-2018, 02:26 PM   #245 (permalink)
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Since I have a fresh supply of shrimp, I decided to make this last night. So easy, and it sure was yummy!

Easy Baked Shrimp Scampi



Ingredients:

1/2 cup butter
1/2 cup olive oil
2 Tablespoons of horseradish or Dijon mustard
2 Tablespoons of white wine (I used chicken broth)
1 Tablespoon lemon juice
Crushed red pepper flakes (optional)
1 Tablespoon minced garlic
Fresh parsley to garnish (or a teaspoon of dried to mix in if fresh is not available)
1 – 2 pounds shrimp (depending on how many you will eat)
1 lb. linguine or other pasta, prepared al dente

Directions:

Preheat oven to 450°. Prepare linguine.

In a small saucepan combine butter, olive oil, mustard, white wine, lemon, and garlic. Heat on medium-low, until butter is melted and flavors have blended.

Arrange shrimp in baking dish. Pour the butter mixture over the shrimp.

Bake in preheated oven until shrimp are cooked, pink in color and no longer translucent. 5 or minutes or until heated through for precooked shrimp. 10 – 12 minutes for medium-sized raw shrimp. 15 minutes for large or jumbo raw shrimp.

Serve over linguine or with a large loaf of crusty, French bread, and a salad.
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Old 08-28-2018, 02:35 PM   #246 (permalink)
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Quote:
Originally Posted by suki44883 View Post
Recipe??
For the tartelettes?

150g pie crust
150g creme fraiche
sugar and vanilla extract to taste
fresh fruit

Just some basic pie crust (I used a store bought one this time), cut into small squares, place them into a mini muffin tray and bake until they are golden. Let cool.

Mix creme fraiche with a little vanilla extract and some sugar (I used about 1-2 tbsp).

Wash and cut fruit.

As soon as the pie crusts are cool to the touch, you can fill each with a small scoop of the vanilla creme and put a piece of fruit on top.
If you don't have any fresh fruit, you could also top it with jam. I do that in winter sometimes.

I hope you'll like it!
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Old 08-28-2018, 02:38 PM   #247 (permalink)
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That shrimp linguine sounds divine, I will give that a try soon! Thanks for sharing
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Old 08-28-2018, 02:47 PM   #248 (permalink)
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Thanks! They look great, that's why I wanted the recipe.
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Old 08-29-2018, 02:42 PM   #249 (permalink)
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Tonight I made a soba noodle stir fry with pak choi, peppers, mushrooms, coconut milk, soy sauce, ginger, lemongrass, garlic, and spring onion. Was delicious!
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Old 08-29-2018, 03:15 PM   #250 (permalink)
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Has anyone heard from Gonnachange lately? Hope you're doing well GC
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Old 08-29-2018, 04:22 PM   #251 (permalink)
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No, haven't heard from GC.

You can always send him a PM or post on his page, kevlarsjal2.
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Old 08-30-2018, 08:06 AM   #252 (permalink)
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Made an impromptu pasta sauce today. Small tender eggplant, broccoli, red/yellow/green bell peppers, garlic, olive oil, parmesan cheese, and ham.

Yum.
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Old 09-02-2018, 09:55 AM   #253 (permalink)
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That sounds good Trach!

Tonight I made some beef (actually I used a vegan soy alternative) with golden-brown onions fried in lots of butter, a mustard-mushroom sauce with fresh parsley, oven roasted carrots and mashed potatoes.

It went well with the autumnal weather.
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Old 09-05-2018, 01:20 PM   #254 (permalink)
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I didn't have my chicken thighs thawed, so I am going to make this tomorrow. It looks and sounds so good!

One Pot Garlic Butter Chicken Thighs and Mushrooms



Ingredients

4 tbsp butter divided
PINCH of salt very small amount - but if using low sodium stock or unsalted butter, ok to use a little more salt
4 chicken thighs bones removed (skinless or with skin OK)
6-10 cloves garlic sliced in half or finely diced (I like big chunks of garlic but realize most don't)
8 oz cremini mushrooms stems removed and wiped clean
1 cup chicken stock
1 pinch to 1 tsp red pepper flakes depending on your desired spicy level
1/2 cup diced cilantro (optional)
2 tbsp lemon juice
1/4 cup parmesan cheese

Instructions

Heat a heavy pan on medium high until very hot.

Add butter, swirl around pan, and let melt.

When butter is foamy and melted, add chicken thighs.

Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)

Cook chicken thighs 5 minutes on each side, until lovely golden brown.

When chicken thighs are well browned, remove from pan - do not drain pan grease.

Add garlic to pan, stir well.

Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.

Add second half of butter to pan, let melt.

Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.

Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.

Add stock, lemon juice, and cheese.

Stir well, being sure to scrape up any browned bits from bottom of pan.

Bring to a boil, let reduce and thicken slightly for 2 minutes.

Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.

Remove from pan and serve immediately!
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Old 09-12-2018, 12:39 PM   #255 (permalink)
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Well, this thread seems to have been abandoned. Oh well, it was fun while it lasted.

I love fried eggplant, but rarely make it because it is so greasy. I found a recipe on Pinterest, of course, for baked eggplant, so I tried it today. It is so good! I will be making eggplant more often now.

Breaded Baked Eggplant



Ingredients:

1 very large eggplant, or 2 smaller ones
1 large egg
2-3 cups of seasoned breadcrumbs (I used Progresso Garlic & Herb breadcrumbs)
Olive oil
Garlic Salt to taste

Preheat oven to 375. Line 2 baking sheets with aluminum foil and coat each pan with olive oil (it’s easier if you spread it around with your fingers). Peel and slice eggplant about a ¼ inch thick. In a small bowl whisk together the egg with about a tablespoon or two of water. Pour 2 cups of seasoned bread crumbs on a plate and set aside.

Dip each piece of eggplant in the egg mixture and then dredge in the bread crumbs and set onto the baking sheets. Once you’ve finished this process you will need to drizzle a little olive oil on top of each piece of eggplant.

Place in oven and cook for about a ½ hour, turning each slice of eggplant after 15 minutes. When it's done it should be a nice golden brown, so increase your cooking time if need be. When it comes out of the oven I sprinkle a little garlic salt over all of them. Serve hot or cold, either way it's yummy! Serves 4.
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