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Cooking from scratch tribe, the original thread, come chat, save and/or learn! - Page 14

post #261 of 384
Tonight's menu:

Roast chicken with herb butter
Giblet gravy
Smashed potatoes
Leftover Cucumbers w/Butter-Cream sauce.


Somewhere, a cardiologist is crying.
post #262 of 384
Wanted: Couscous recipes

DH is not into Middle Eastern foods, generally (if it doesn't LOOK Middle Eastern, I can sometimes get away with it). Can I use it like maybe a polenta or just throw some spaghetti sauce in with it, or whatnot? Of course, if you have a super-duper couscous recipe, I'd love if you'd share
post #263 of 384
Quote:
Originally Posted by katheek77 View Post
Tonight's menu:

Roast chicken with herb butter
Giblet gravy
Smashed potatoes
Leftover Cucumbers w/Butter-Cream sauce.


Somewhere, a cardiologist is crying.
Sounds great, though!

As far as couscous, the texture isn't like polenta at all, really, so I personally think it sounds kinda ick with just a sauce over it. I don't have a recipe for it, it's actually been a long time since I've thought to buy it. I should do that at some point.
post #264 of 384
Quote:
cjr, by vegan perogies you mean perogies with no eggs or dairy, right? Could I get the recipe for the dough, if that's the case? I'd like to try to convert it to gf, also. We've been missing perogies like there's no tomorrow.
I have found a recipie for vegan samosa's. The dough is the same, except with an egg added in when it's for perogies. I was going to experiment at first, but then I though the vegan samosa's sounded better with more flavor.
post #265 of 384
Quote:
Originally Posted by katheek77 View Post
Wanted: Couscous recipes

DH is not into Middle Eastern foods, generally (if it doesn't LOOK Middle Eastern, I can sometimes get away with it). Can I use it like maybe a polenta or just throw some spaghetti sauce in with it, or whatnot? Of course, if you have a super-duper couscous recipe, I'd love if you'd share
We sometimes have couscous for a quick side dish. I saute up some minced garlic in olive oil, and then throw in some herbs - chopped parsley, oregano, maybe dried basil, maybe some dill... Then I saute the couscous quickly with the fragrant oil, add some vegetable broth, salt and pepper, and let it sit covered to absorb the liquid. I think it's a little fluffier if I stir it once or twice while it's absorbing, but it's totally not necessary.
post #266 of 384
Quote:
Originally Posted by Maddy123 View Post
Re: yellow squash

One of my very favorite soups uses yellow squash--the Golden Cheddar cheese soup from the Moosewood Cooks at home cookbook. (You also need potatoes, carrot, onions, milk, cheddar cheese and the spice turmeric and that 's about it.) I can find the recipe if you are interested. It's
I'm a little late seeing this, but I would LOVE that recipe. It sounds delicious!


Quote:
Originally Posted by dolcedaze View Post
I make paninis without one, and just use two of my cast iron pans. I heat both pans up, the sandwich goes on my bigger one with a griddle side, and then I press the bottom of the other one on top. It works perfectly! :
This is brilliant. Absolutely brilliant.
post #267 of 384
Quote:
Originally Posted by katheek77 View Post
Tonight's menu:

Roast chicken with herb butter
Giblet gravy
Smashed potatoes
Leftover Cucumbers w/Butter-Cream sauce.


Somewhere, a cardiologist is crying.
:

How did you make the butter-cream sauce? This sounds like something my hubby would love.
post #268 of 384
We really enjoy couscous or Israeli couscous (which is a little more noodle-like balls of couscous) with sauteed garlic in olive oil, veggie broth, then with added diced red onion, cuke, bell pepper, and tomato, fresh mint and parsley, lemon juice, salt and pepper. You can serve warm or cold.

Couscous with tomato sauce is decent...

It's also good as all kinds of pilaf with veggies, dried fruit, nuts, curry, etc. I can dig up some recipes if you're interested!

We had a nice visit w/ my Mom over the weekend and I made a pasta salad w/ green beans, cherry tomatoes, herbs, champagne vinaigrette...veggie soup and tabbouleh, and then hummus to eat with the leftover tabbouleh and pita. We also went out to eat twice! Once at the local awesome restaurant, and we got carryout very-fresh-Mex. Mmmmmmmmmm! I'm reheating leftover wilted spinach quesadilla with pico right now.

Tonight I'm going to my first Slow Food convivium meeting and bringing...something scratch. Brown bread and BBQ baked beans? Homemade crackers and some kind of spread? Onion pan bread w/ salsa? Brownies? Banana something?
post #269 of 384
Thread Starter 
Bannana bread would be good for the slow food meeting but I whip it up pretty quick it seems so I dont know if that is slow...but I wait until the bannanas are rotting before using them and that can be a slow process since a lot of times my family just eats them all before hand!
post #270 of 384
Quote:
Originally Posted by Amys1st View Post
Bannana bread would be good for the slow food meeting but I whip it up pretty quick it seems so I dont know if that is slow...but I wait until the bannanas are rotting before using them and that can be a slow process since a lot of times my family just eats them all before hand!
nak
i have a banana bag in the freezer. when ever i have one bad one i take the peel off and throw it in. also if someone only eats 1/2 a banana i throw that in too, till i have enough to make bread with
post #271 of 384
I don't even peel the banana's. I just throw the really ripe ones in the freezer as is. No freezer burn as they are already in their own great little wrapper.
post #272 of 384
Anyone has a lower fat zucchini bread recipe? I have two large zucchini's from a friends garden that I'd like to make some bread from. Also, can you freeze zucchini? Someone said I could shred it and freeze it. And, I also have 3 giant cucumbers that we need to eat. Anyone have any ideas what to do with them? I usually just eat the little ones sliced up with some low fat italian dressing on them, but these things are monsters! :
post #273 of 384
You can freeze zucchini. I had a LOT the one year we had a garden. I shredded it and froze it in 2 cup portions as that is what my bread recipe called for. When it thawed, it was watery but worked just fine.
post #274 of 384
We had blender batter pancakes for breakfast. Yum. They were made for soaked, freshly ground (in the blender) flour so they were healthy too. I also added freshly ground flax seed. I'm trying to get it in our diet every day somehow.
post #275 of 384
Quote:
Originally Posted by Merf View Post

How did you make the butter-cream sauce? This sounds like something my hubby would love.

This is the recipe I used...
About 1 lb cucumbers (peeled if waxed)
2 T butter
1/2 C chopped onion
black pepper
1/2 C sweet cream
Lots of dill (that's what the recipe says - seriously).

Cut cukes in half lengthwise and coop out seeds. Cut into 3/4 in chuncks. Place butter in skillet over med heat. When it melts, add onion and cook until onion softens, about 5 mins. Do not let onion brown. Add the cukes and cook, stirring, for about 5 minutes or until the cukes are tender. Add pepper and salt.
Turn the heat to low, then stir in the cream and a good handfull of dill. Stir until well blended, then serve, garnished with more dill.

Tonight's menu:
Picnic at Home
Chicken salad (that'll kill the roast chicken from Saturday)
Homemade baked beans
Homemade potato salad (haven't decided on traditional vs. german...need to make up my mind)
Homemade wheat bread (I love King Arthur's recipes...)
Lemonade (from the stash...I'm trying to use up anything in glass first, since that will be hardest to move).

Nothing exotic or tasty, but :

Bread, chick salad are done. Baked beans are baking now.
post #276 of 384
Thread Starter 
So yesterday my SIL invaded with dn. Liz and Isobel my niece played all day which was good because they just put BIL on a plane for China. He is covering the olympics. But will be gone for a month. We took a walk to the farmers market a block away. As I was getting our weekly peaches and blueberries, the vendor said he had overripe or bruised peaches for $2. So I said to SIL, lets make a pie!! The vendor gave me two big bunches of them for $2 plus our peaches the kids eat. We made 2 peach pies with homemade crust etc. I made the crusts, SIL cut up and skinned the peaches, and DH rolled out the crusts and made up the pie with the fruit and pie stuff I made up of lemon juice, tapioca, and sugar. : YUM!
post #277 of 384
Thank you, Kathee!
post #278 of 384
Here is the soup recipe that uses yellow summer squash. It's a delicious soup with a wonderful orange-y color.

Golden Cheddar cheese soup (adapted from Moosewood Cooks at Home)

4-5 *smallish* servings . I usually add extra potatoes and stock to boost the serving size. Or you can double everything.

1 cup chopped onions (I use one onion).
2 tablespoons olive or vegetable oil
2 medium potatoes, thinly sliced (don’t need to peel)
1 medium carrot, thinly sliced
1 medium yellow summer squash, thinly sliced
½ teaspoon ground black pepper (or to taste)
big pinch of turmeric
2 cups veggie stock or water (I substitute chicken stock…gasp...)
1 cup milk or buttermilk
1 cup grated sharp cheddar cheese (I use a bit more)

minced fresh scallions, chives, or parsley for garnish (optional; I skip)

Saute the onions in the oil for about 5 minutes in a large saucepan until the onions begin to soften. Stir in potatoes, carrots, squash, pepper and turmeric. Add stock or water and simmer covered for 15 to 20 minutes until the veggies are soft.

Stir in the milk or buttermilk and the cheese. Puree the soup (I use stick blender and leave it a bit chunky) in a blender or food processor. Reheat gently and add salt to taste. Garnish with scallions, chives, etc. if you desire.
post #279 of 384
Ooh, yum! Thanks! Now I have tomorrow's dinner!
post #280 of 384
Thread Starter 
oh shoot, I wish that recipe was posted last week, I could not figure out what to do with that yellow sqaush!

I am making gazpacho this week with some extra veggies piling up plus it will be almost 100 degrees.

I was delivered 2 gallons of milk due up by tues : so I am using those gallons right now. Then my parents left for out of town yesterday so I have an extra gallon of skim milk. Other than some pudding, any ideas to use up some milk??
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