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[personal profile] curieuse
So, brilliant friends...

What is your favorite recipe to make at home?
The thing that is so delicious and reliably wonderful that you're always excited when you're planning to make it? The go-to recipe for company coming over, or a nice night in? Yummy delicious fall comfort foods? 

Tell me tell me now and please paste the actual recipe in the comments here (rather than a link). I need some new stuff to make and want this to be an awesome post full of great ideas.

Bonus points if it uses easy-to-find, reasonably priced ingredients.

More than one is okay. NOM.

I'll post my Broccoli Shrimp Pasta Alfredo and Cheesy Chicken Corn Chowder in the comments below because they're both easy to make and delicious. Also my easier knocked-down version of Mark Bittman's No-Knead Bread because it's always good with either of those.

Broccoli Shrimp Pasta "Alfredo"

Date: 2010-11-21 01:44 am (UTC)
From: [identity profile] curieuse.livejournal.com
Broccoli Shrimp Pasta Alfredo

(This isn't a true alfredo sauce but it's quick, relatively inexpensive, and reliably delicious, all of which real alfredo is not.)

1 package fettucine
1 lb. frozen uncooked shrimp (get the kind that are raw, but peeled and veined)
3-6 cloves of minced garlic, depending on how much you like garlic
1/4 cup (half a stick) butter
8 oz cream cheese
1 cup milk
3/4 cup shredded/shaved Parmesan cheese
10 oz package of frozen chopped broccoli
1/2 tsp salt
some pepper to taste

Fully cook fettucine (about 10 min). Saute shrimp and garlic in butter until shrimp turn pink. Remove and keep warm. Combine cream cheese, milk & parmesan, cook until smooth. This takes a little while, whisk over medium heat for about 10 minutes or longer until very smooth. Place broccoli in saucepan with 2 in of water, boil and simmer 6-8 minutes. Drain. Stir broccoli, shrimp, salt & pepper into cheese sauce, and heat through. Serve immediately over fettucine.

Cheesy Chicken Corn Chowder

Date: 2010-11-21 01:48 am (UTC)
From: [identity profile] curieuse.livejournal.com
Cheesy Chicken Corn Chowder
from Southern Living, 1997

"This soup is great served in bread bowls, with crackers, or alone."

3 cans (10.75oz each) condensed cream of chicken soup, undiluted
1 (14.5oz) can chicken broth
1 (10oz) can diced tomatoes and green chiles (Ro-Tel)
1 (16oz) can cream-style corn
1 (16oz) package frozen whole kernel corn
8 oz Velveeta cheese, cubed (smallest package)
1 garlic clove, minced (or more to taste)
1/4 tsp black pepper
2 cups chopped cooked chicken

Combine all ingredients, whisk smooth, and bring to a boil over medium heat, stirring frequently to prevent sticking/scorching. Reduce heat and simmer approximately 30 minutes.

This makes a large batch, but it freezes really well in individual portions. Even better when reheated the 2nd day.

No-Knead Bread made even easier

Date: 2010-11-21 01:54 am (UTC)
From: [identity profile] curieuse.livejournal.com
No Knead Bread

Yield: one 1½ lb loaf
3 cups bread flour
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups very warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)
Tupperware mixing bowl with lid for the first steps

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a WET spatula, stir the whole dough once or twice around and nudge it into a ball shape. Let it nap for 2 hours with the lid loosely set on top but not sealed. When you've got about a half hour left on this rise time, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Without burning yourself, lay a piece of parchment into the bottom of the pot. It doesn't have to fit perfectly but shouldn't have too many big wrinkles if you can help it. Using that wet spatula again, gently scoop your wobbly dough into pot on top of the parchment. Doesn't matter which way it lands. Shake to even dough out. Cover with the pot lid. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden. Remove and let cool on wire rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter. Can't be beat for ease and deliciousness.

Best the first day or two -- this is a very "wet" dough so the bread gets sort of gummy after day two. Still great for toast though.

Re: No-Knead Bread made even easier

Date: 2010-11-25 01:48 am (UTC)
From: [identity profile] fitfool.livejournal.com
One of these days I need to give this recipe a try. I bought a covered pot specifically to try out Lahey's recipe but then I had stumbled onto the Artisan Bread in Five Minutes a Day book and I've been playing with that method ever since. Still, I'd like to make this so I can compare the resulting loaves. Thanks for the tips on making it easier!

Italian Meat Bars

Date: 2010-11-21 02:00 am (UTC)
From: [identity profile] syganzychick.livejournal.com
Any time company is coming over. Especially this time of year. :)

http://www.food.com/recipe/italian-meat-bars-402477

Yes, I posted this on food.com and am too lazy to re-write it out. :)

Re: Italian Meat Bars

Date: 2010-11-21 02:00 am (UTC)
From: [identity profile] syganzychick.livejournal.com
Ach, I went back and saw you want the actual recipe. I'm lazy, but not that lazy.

* 2 (8 ounce) cans crescent rolls
* 2 eggs
* 1/4 cup grated parmesan cheese or 1/4 cup romano cheese
* 3/4 lb provolone cheese
* 1/4 lb pepperoni
* 1/4 lb salami
* 1/4 lb capicola
* 1/4 lb mortadella
* 1/4 lb prosciutto

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 50 mins

1. 1 Preheat oven to 425.
2. 2 Spread 1 roll of crescent rolls over bottom of the greased 13 x 9 pan in a sheet, spreading slightly if necessary.
3. 3 Layer half of provolone cheese, overlapping.
4. 4 Create 1 layer of each italian meat, slightly overlapping, in the order of your choosing.
5. 5 layer the rest of the provolone over the italian meats.
6. 6 Unroll the other can of crescent rolls over the top, spreading slightly if necessary. Don't worry if it doesn't completely cover everything, they'll puff during baking.
7. 7 whisk together eggs and grated parmesan cheese.
8. 8 Using a pastry brush, brush ENTIRE MIXTURE over the top. You can pour it into the edges and corners if you like as well.
9. 9 Bake for 30-40 minutes or until golden brown.
10. 10 Cool and cut into bars, or along the triangles of the crescent dough for sandwiches.
11. 11 The meats in the recipe list are merely suggestions. I use whatever happens to be on sale when I go to the grocery store, but always use at least pepperoni, salami and capicola.
12. 12 Amount of meat can be adjusted based on personal preference.
13. 13 Instead of bars, you can also cut along the triangles from the crescent rolls and make 8 sandwiches instead.

Re: Italian Meat Bars

Date: 2010-11-21 02:04 am (UTC)
From: [identity profile] curieuse.livejournal.com
Yum!! Thanks! :)

Date: 2010-11-21 02:31 am (UTC)
From: [identity profile] klarenka.livejournal.com
GARLIC CHEESY MASHED POTATOES.

Boil some potatoes. Mash them. Don't burn yourself on the hot potatoes.
Add garlic - diced or roasted.
Add butter.
Maybe some milk, if you want.
ADD CHEESE - we do parmesan, romano, and any other salty, melty cheese that we like.
Add whatever else you want.

EAT THEM ALL.
From: [identity profile] circumfession.livejournal.com
1 tbsp butter
1 head fennel (I cut it in half, than slice each half in 4-6 pieces)

1/4 C sherry, plus more to deglaze
1/4 C water
1 packet low-sodium chicken broth (I buy it from TJ's)

1 chicken apple sausage, sliced

parmesan for grating

In a skillet (not non-stick), melt butter over medium-high heat until it starts to brown. Add fennel, both on both sides (it took 5 minutes for first side, 3 for the second). Turn heat down to medium-low. Combine sherry with chicken broth and water, pour over fennel and cover. Braise for 20 minutes (more is usually fine), turning occasionally. In the meantime, saute sausage until browned, deglaze with more sherry. Top with parmesan (and additional salt, if needed) before serving.
From: [identity profile] fitfool.livejournal.com
This sounds yummy. What would you recommend to substitute for the sherry? I don't cook with alcohol very often.

Stuffed Peppers for 2

Date: 2010-11-21 03:10 am (UTC)
From: [identity profile] sarahk-2009.livejournal.com
2 green peppers

4 oz wild rice (dry) (I use Rice A Roni - NOT the Nature's way.. if you get the regular one it has tons more nutrition.. READ Labels! :D)

8 oz white rice (dry)

1 lb ground beef

3 slices of Kraft Singles - American Cheese

-----------------------------------------------------------

Cut tops off of peppers, clean out (including membranes & seeds). Rinse under cold water.

to make your rice (I'm a cheater & have a rice cooker) put all rice together, it gives the white rice a little zest! nom nom! :)

brown ground beef in skillet.

Put vegetable steamer tray in large pot (usually the same pot you'd use to cook spaghetti, at least that's what we have to use. lol), add water. (usually I put the burner on medium while I'm stuffing the peppers to get the water goin..)

Mix together browned ground beef & cooked rice.

After mixing, you're going to add the rice/beef mix while also adding the cheese into your hollowed out peppers, I always start with the cheese on the bottom add a layer of rice, add another bit of cheese, rice, and then the last bit of cheese on top (I usually use a slice and a half for each pepper)

Replace the tops of the pepper to hold in the ingredients.

Put your stuffed peppers into the pot for steaming.

Steam until peppers are soft (or to your liking, I like mine a little firm, usually it takes about 5-10 min for them to cook.)

Enjoy! <3

I know it sounds weird...

Date: 2010-11-21 03:25 am (UTC)
ext_78889: Elizabeth I armor (cooking with feminists)
From: [identity profile] flummoxicated.livejournal.com
Colonial Williamsburg Peanut Soup. It's really good, we make it for Thanksgiving and throughout winter.

Ingredients:

* 1/2 stick unsalted butter
* 1 medium onion, finely chopped
* 2 celery ribs, finely chopped
* 3 tablespoons flour
* 8 cups chicken stock (also works well with vegetable stock if you want to go vegetarian)
* 2 cups smooth peanut butter
* 1 ¾ cups light cream or half-and-half
* Finely chopped salted peanuts, for garnish (optional)

Instructions:

In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.

Stir in flour and cook two minutes longer.

Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Use an immersion blender to make it smooth. This is Jeff's job at our hourse, as it involves rather hot liquid and basically a power tool.

Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.

Serve warm, garnished with the chopped peanuts - if you're into garnishing.

Re: I know it sounds weird...

Date: 2010-11-25 01:51 am (UTC)
From: [identity profile] fitfool.livejournal.com
I would've thought it sounded weird before but then my roommate would make this batch of African Chicken and Peanut Soup that was delicious. I bet this is tasty too. I love those Williamsburg peanuts!

Date: 2010-11-21 04:27 am (UTC)
From: [identity profile] angelmaye.livejournal.com
Andi's Clam Dip:
1 can Minced clams (chopped are no good), drain, but save the juice
1 brick of cream cheese, softened (leave it on the counter for 30 minutes or so)
1 tsp Worcestershire Sauce
1/4 tsp onion powder
1/4 tsp garlic powder

Combine all ingredients except the clam juice in a bowl. Mix with beater, adding clam juice in small increments until the dip is at your desired consistency and the cream cheese lumps are gone. Soft is good, but not too runny.

We usually eat it with fresh vegetables on Thanksgiving and Christmas and then with Pringles for the next week (I usually make a double batch). Don't ask me why, but it tastes better after it has set overnight. It tastes the best with Pringles chips.


Corn Casserole
1 8 oz can cream corn
1 8 oz can whole corn (with juices)
1 cup sour cream or cream cheese (i always use sour cream, mixes up easier)
2 beaten eggs
3/4 stick butter or 1/2 cup (if you use real butter just cut it into small pieces and mix in)
1 box Jiffy corn muffin mix
salt and pepper as desired
mix and bake @ 350 recipe says 40 to 50 min but it always takes mine more like an hour
until browned slightly

Delicious Lentil Soup

Date: 2010-11-21 03:34 pm (UTC)
From: [identity profile] indigodreamer.livejournal.com
This is phenomenal for an evening in. It's my own recipe.

Chop 2-4 carrots pretty small.

Take a good amount of olive oil (about 1/3 cup?) and heat it in the pan, tossing in the carrots when it gets hot enough to thin out. Cook on medium until carrots get soft, probably about 15 minutes?

Then take one cup of french green lentils and one cup of split red lentils, rinse in cold water, and toss in on top of the cooking carrots. Stir.

Add about 1L vegetable stock (either homemade, from cubes, or the kind you get in the carton at the grocery store) and 1/2 L water. Bring to a boil, reduce heat, and let it simmer for about an hour with a loose lid, stirring occasionally. Add more water if it starts to look too thick.

While that's cooking, toast about 1.5t of cumin seeds in a dry pan and grind them up in a mortar and pestle.

When the french lentils are soft and the red lentils have disintegrated, add 1 small can of tomato sauce and the toasted, ground cumin seeds. Pepper and salt to taste.

If you like a brighter flavor, you can squeeze a lemon into it before serving. (Don't add the lemon juice or tomato sauce too soon; the acid ceases the cooking of the lentils.)

Serve with thick slices of bread.

Date: 2010-11-22 07:30 am (UTC)
From: [identity profile] tempter.livejournal.com
These are cheap ingredients, but can be a little hard to find. Me and my crazy Asian food. The hardest part was finding the right kind of soy sauce; it's not the standard Kikkoman stuff you'd normally find at the supermarket, it's a darker kind used for cooking. I usually get mine at the local Asian grocery store.

Pad sea ewe
Noodles
1/2 package rice noodles

Veggies/Stir Fry Ingredients
1/2 can of baby corn (optional)
1 stem of broccoli
1 carrot
2 eggs
1 clove garlic

Other ingredients
3-4 tbsp dark soy sauce
1/2 tsp chili oil
2 tsp sesame oil
1 tbsp sugar

Directions
1. Boil water in a medium-sized saucepan. Once the water is boiling, add 1/2 package of rice noodles and let cook for 6-8 minutes. Strain noodles and set aside.
(If you haven't cooked with rice noodles before, they tend to get tangled very easily pre-cooking -- I suggest either breaking them or separating them before cooking.)

2. Chop up the veggies (carrot, broccoli, corn, garlic) and scramble the eggs. In a medium-sized skillet, sautee the veggies in the sesame oil on medium-low heat for about 5 minutes. Add the eggs and continue cooking until the eggs are cooked/scrambled. Sprinkle the sugar over the mix, then stir in the noodles along with the chili oil and soy sauce. Continue stirring noodles until all are approximately the same shade of light brown from the soy sauce. Remove from heat and enjoy.

I find that if I start the heat on both the skillet and the water at the same time, it works out about right to start chopping, pause to put the noodles in the water, and dump all the veggies in the skillet right around when the noodles come out to be strained. The noodles are usually sufficiently strained right around the time the veggies are done cooking.

Date: 2010-11-25 01:25 am (UTC)
From: [identity profile] fitfool.livejournal.com
Yay for recipes! Here's a favorite recipe that I still get excited about despite making many times.

Spicy Cumin Lamb (or Pork) Chops

Ingredients:
2 lamb shoulder chops (weighed total of 1.2 pounds)
meat tenderizer
1.5 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper

Directions:

Sprinkle some meat tenderizer on both sides of the lamb shoulder chops. Let sit for no more than 30 minutes. (10-15 minutes is probably enough)

Mix together ground cumin, black pepper, salt, and cayenne pepper. Rub the spice mix on all sides of the lamb chops.

Heat up some vegetable oil in a heavy skillet over medium high heat.

Cook the chops 1.5 minutes on each side. Lower the temperature to medium heat and cook it for maybe another minute on each side. Stand the meat up on its sides to get the fat a little crisper. This was enough to get the meat to medium doneness (still pink in parts but not bloody). This will vary for your chops and your stove so watch carefully to avoid overcooking the meat and making it tough.
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