10

5/19/2011 9:25:37 PM

<----

5/20/2011 9:46:42 AM

I want to show you guys a recipe I made on thursday, but just uploaded today. I roasted new potatoes, red peppers, and carrots. Then I added a little butter to fresh black eyed peas and corn. Top it off with a grouper fillet. It's a great seasonal dish, down here in Charleston the black eyed peas are just starting to show up in the farmer's market. The new potatoes are delicious and have a nice creamy texture.

5/22/2011 8:40:09 PM

YUM!!! Looks great!

I made some burgers friday night, but cut the beef with sausage. IT WAS AWESOME!!! Anyone else do this?

5/22/2011 8:42:45 PM

No, but I did make some hamburger helper.

5/22/2011 9:04:58 PM

i have never done that but maybe i'll try it the next time we do burgers. i like to think burgers are one of my specialties.

5/22/2011 9:07:19 PM

Tonight I cooked the following:

Dill- and panko-encrusted salmon
Mashed red potatoes with pancetta and leeks
Summer salad with homemade lemon vinaigrette
Mozzarella crisps (mozzarella cheese cooked into flat crackers)

Served with Kim Crawford Sauvignon Blanc 2010.

5/22/2011 10:02:28 PM

i think dill is such a good flavor to go with salmon. so yummy

5/22/2011 10:21:49 PM

Oh yes! I wanted to make a dill cream sauce to go with it, but I realized it wouldn't work very well with the panko breadcrumbs ... soggy panko is

5/22/2011 10:24:03 PM

Attn TWWers who remember what college was like...
I'm living in Wolf Village over the summer and have a limited meal plan, I might be canceling it next semester. I don't eat out much, am vegetarian, and am on a limited budget as well.
What are easy, fast things that can be made that don't require expensive ingredients? I really don't want to end up doing the last minute pasta every night thing, and I would rather cook than buy boxed/pre-made meals.


Also,


Where does one find these? RAWR!

5/23/2011 4:18:10 PM

salads

veggie wraps

cooking light has some good veg topics such as quick and easy and budget vegetarian! i also like the everything vegetarian cookbook. you can look up recipes and plan out meals which makes budgeting way easier. like find things that use the same ingredients for a week or whatever.
http://www.cookinglight.com/food/vegetarian/

do you eat eggs? omelets are pretty quick and easy and you can throw a ton of yummy not expensive stuff in there. spinach. mushrooms. onions.

cous cous is my fav go to cheap thing. you can find the boxed stuff on sale (near east or whatever). it takes like 5 mins to make and you can add ANYTHING to it and it is yummy. you can buy the flavored or plain kind. any beans/veggies/etc are good in there. you can do a cold or warm cous cous, too. cold is esp yummy for salads. i do the raw veggies in the cold and the cooked veggies in the warm. but that is a super easy meal.

5/23/2011 4:36:35 PM

I'm making some dank jerk chicken

I'm AstralAdvent and i approved this message.

5/24/2011 1:50:16 AM

Crockpots can be your best friend when you're learning to cook, especially for cheap. You can make a crap-ton of food that'll last you a few meals.

Look up some recipes for vegetarian chili, there's several out there, and once you have that made you could always put it over some elbow mac or rice to stretch it a little further.

5/24/2011 8:09:58 AM

I'm having some friends over this weekend for a BBQ and I will have one vegetarian in the bunch.

Can anyone recommend me a good vegetarian alternative to still stick with the grill motif that she may like?

I would like to avoid something cookie cutter like a portobello if at all possible.

Thanks in advance.

5/24/2011 5:26:12 PM

Quote :

"I'm making some dank jerk chicken I'm AstralAdvent and i approved this message. "

did you make your own jerk seasoning or buy premade?

5/24/2011 5:27:15 PM

2^eggplant? can you grill that? I also like squash and zucchini on the grill. ooohhh, and stick sliced tomatoes with mozzarella on top.

5/24/2011 5:29:42 PM

I just made this a few days ago. I've never used sour cream to coat chicken before, and was very happy with the flavor it added.

http://www.ehow.com/print/how_2307979_make-tender-baked-chicken-breasts.html

Quote :

" How to Make Tender Baked Chicken Breasts By Jerrie Lynn South - DeRose, eHow Contributor Difficulty:Moderately Easy Instructions Things You'll Need •4 to 6 chicken breasts, skinless and boneless •2 containers bread crumbs, plain or seasoned •1 to 2 large containers low fat or other sour cream •Salt and pepper to taste •Garlic powder •Onion powder •Olive oil or canola oil flavored calorie free cooking spray •Non-stick rectangular baking pan with lid (may cover with foil if the pan has no lid) •Wooden mallet for tenderizing •Cutting board or clean dry countertop •Oven preheated to 350 degrees 1 Empty the two cartons of low fat sour cream into a bowl that is large enough to dip the chicken breasts into and set aside, then repeat this step with the bread crumbs. 2 Wash the chicken breasts under cold tap water, place on the cutting board or clean dry countertop and pat dry with napkins or paper towels. 3 Lightly hit each chicken breast all over with the mallet, making sure not to hit the chicken pieces too hard or the mallet with tear the meat up. 4 Dip each chicken breast into the low fat sour cream, rolling them around until completely coated. Use as much as you need. 5 Dip each chicken breast into the bread crumbs, once again rolling them around until completely covered, and then placing them in the heated pan. 6 Shake garlic and onion powder all over each chicken piece. (The garlic and onion powder are optional). You can use onion powder more liberally. Be careful with the garlic powder. Too much can be overpowering to many people. 7 Cover the nonstick pan with a lid or foil and place into the oven. Since they have been tenderized, the chicken breasts should bake within 45 minutes to 1 hour. You may have to turn the chicken breasts over one time to ensure they brown on both sides. Check your chicken after approximately thirty minutes to see if the pieces have browned on the top. If browned turn the chicken breasts over. 8 Prick the breasts with a meat fork to see if they are done. If the juices that run out are clear, they are done. You can also take a knife and cut into the chicken breasts. If the meat is firm and white, the chicken is done also. 9 Remove the chicken breasts from the pan and place them onto a serving platter or large plate. If you have cooked or steamed vegetables or potato wedges to accompany the chicken breasts you can place them around the outside of the chicken pieces for ease of serving or for a more attractive dish. Tips & Warnings If you hit the chicken pieces too hard, it will tear the meat up. Using the mallet on the chicken breasts makes the chicken tender and helps the sour cream and bread crumbs adhere to the chicken. You may choose your own spices if you have any favorites. If you use garlic powder, make sure and use it sparingly. Too much garlic can be overpowering on the nose and taste buds. "

5/24/2011 5:37:16 PM

Quote :

"eggplant? can you grill that? I also like squash and zucchini on the grill. ooohhh, and stick sliced tomatoes with mozzarella on top"

Some good ideas in there, thanks. Those tomatoes sound really good.

5/24/2011 8:09:22 PM

What's a healthy, delicious and dairy-free Italian meal that I can cook for the bf? He loves Italian but I avoid it bc it's typically heavy. Would love to make something to satisfy his appetite without being too heavy.

5/24/2011 8:20:41 PM

Maybe a nice primavera pasta?

By nature (at least to me) pasta dishes seem very heavy. But perhaps you could go light on the noodles, and heavier on the veggies?

5/24/2011 8:37:34 PM

Is spaghetti squash an option? Not sure if you are trying to go with the real deal special occasion food or an everyday type of compromise.

Anyone have tips on thinly slicing raw chicken? I made a recipe that said to cut it in 1/8-inch thick slices, but it's all squishy and that is not so easy.

5/24/2011 8:43:14 PM

For thinly sliced chicken, I usually start with the chx breast, raw, and unfrozen.

so picture rolling it up, longways, and just slice it progressing down the length as thin as you would like it. a sharp knife helps, and just slice with a pulling motion

5/24/2011 8:46:08 PM

Do you pound it thinner or anything first? I can't really see rolling a chicken breast too much. It would be more like folding it. haha.

5/24/2011 8:55:35 PM

that might help. I usually don't, but I have very manly hands capable of sufficiently grasping my chicken tightly enough

5/24/2011 8:59:05 PM

My tiny hands apparently can't fully cup the chicken breast so I will try beating it first and then rolling it next time. Thank you for your input.

5/24/2011 9:03:23 PM

always happy to help.

5/24/2011 9:04:07 PM

Quote :

"I'm having some friends over this weekend for a BBQ and I will have one vegetarian in the bunch. Can anyone recommend me a good vegetarian alternative to still stick with the grill motif that she may like? I would like to avoid something cookie cutter like a portobello if at all possible. Thanks in advance. "

I've made some pretty delicious kabobs with red/green/yellow bell peppers, red onions, small mushrooms (can't remember if they were portobello or not), and zuchinni. Brush them in olive oil, sprinkle generously with oregano, garlic powder, onion powder, black pepper, seasoned salt, and (less generously) regular salt. And add a little ground cayenne pepper if they'd like some kick. If I had a vegetarian guest I'd probably make that and maybe pick up some pre-made hummus from harris teeter/trader joe's and grill some pita bread.

Edit: Oh yeah, grill the veggie kabobs ~15-20 minutes on mediumish direct heat.

[Edited on May 24, 2011 at 9:25 PM. Reason : .]

5/24/2011 9:24:03 PM

curry + apple is quickly becoming one of my favorite flavors.

omnomnom

also, find me $500 worth of things to buy at williams sonoma.

kthnx

[Edited on May 25, 2011 at 1:35 PM. Reason : e]

5/25/2011 1:23:14 PM

Quote :

"I'm making some dank jerk chicken"

I recommend Walkerswood's products if you don't already use it.

5/26/2011 7:11:10 PM

is their jerk good?

i made my own jerk seasoning the last time i made jerk (the only time) and i think it turned out FAB. just my opinion. i mean i had to purchase like 97 spices to do it. and i left out scotch bonnet pepper because that seemed like it could kill people (though next time i might try it with). i wonder how the premade seasoning would compare with my own? like better or worse?

i made jerk pork on a stick. next time i just want to do a whole tenderloin in the jerk. omnomnom (i used tenderloin on the sticks, too).

EDIT: BEANS!

when you purchase beans do you purchase bagged (and then soak) or canned (does canning make them lose any nutrients?!). thanks!

[Edited on May 26, 2011 at 7:20 PM. Reason : .]

5/26/2011 7:19:35 PM

Quote :

"What's a healthy, delicious and dairy-free Italian meal that I can cook for the bf? He loves Italian but I avoid it bc it's typically heavy. Would love to make something to satisfy his appetite without being too heavy."

CHICKEN FUCKING CACCIATORE.

Any recipe you think sounds good will do.

It's my absolute favorite, and it's lighter and healthier for you than most Italian variants.

5/26/2011 10:23:25 PM

Quote :

"is their jerk good?"

It's great and alot easier than gathering up a ton of ingredients. I've also put the Walkerswood into my chili.

5/27/2011 7:26:37 AM

Quote :

"Scallions, scotch bonnet peppers, salt, black pepper, all spice, nutmeg, citric acid, cane sugar, thyme leaves"

I'm sure it tastes alright, but I'd stick to homemade.

5/27/2011 8:21:39 AM

Can anyone post a good jerk recipe?

5/27/2011 8:34:14 AM

2 tablespoons ground allspice
2 tablespoons dried thyme
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon dried sage
1-1/2 teaspoons ground nutmeg
1-1/2 teaspoons ground cinnamon
2 tablespoons salt
6 large garlic cloves
One 1-inch cube fresh ginger
1 tablespoon sugar
½ bunch fresh cilantro (leaves only)
¼ cup soy sauce
¾ cup fresh lime juice
½ cup fresh orange juice
¼ cup peanut oil
2 cups chopped scallions
5 scotch bonnet or habanero chiles, stemmed

Put it all in a blender and blend. Makes enough for about 6 pounds of chicken.

Marinate for a day or so and cook slow and low.

5/28/2011 5:52:27 PM

mine is pretty similar. i used it on pork tenderloin and was delish:

for the marinade
1/2 cup light soy sauce
1/4 cup olive oil
2 cloves garlic, minced
dry ingredients for the seasoning
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

mix the dry ingredients together in a bowl. then combine with the marinade ingredients and marinate for however long (at least an hour).

this is a good easy dipping sauce for jerk meats:
1 tablespoon butter
1/2 to 1 jalapeno pepper, seeded and minced
1 teaspoon grated fresh ginger
1 (18-ounce) jar orange marmalade
2 tablespoons fresh lime juice
1/4 teaspoon salt

i use 2 jalapeno peppers because i like spicy!!! i also add a little more ginger, because i love gingner. in a medium saucepan, melt butter over medium-high heat. add pepper and ginger, and cook 2 minutes, stirring frequently. reduce heat to medium-low, and stir in marmalade, lime juice, and salt. simmer 5 minutes, stirring frequently.

[Edited on May 28, 2011 at 6:33 PM. Reason : .]

5/28/2011 6:32:55 PM

^ and ^^ Thanks! I'll give them both a try.

5/29/2011 12:59:53 AM

I made my very own cupcake recipes, y'all!!!

Blackberry & Lemon Cupcakes


Batter
? 1 cup sugar
? ½ cup butter (room temp)
? 2 eggs
? 2 tsp. vanilla
? 1 ½ cups flour
? 1 ¼ tsp. baking powder
? ½ cup mlik
? Grated zest of 1 lemon
? Juice if 1 lemon
? ½ cup diced blackberries

Preheat oven to 350° F.

Cream butter, eggs, and sugar until fluffy. Add in vanilla and lemon zest. Cut the lemon used for the zest in half, and squeeze the juice into the batter. Mix well.

Combine dry ingredients into a separate bowl. Add half of the dry mix into the batter and mix well. Add the milk and mix well. Add the rest of the dry ingredients, mixing until well combined. Gently fold in the blackberries.

Fill cupcake tins about ¾ of the way and bake for 20-25 minutes.

Frosting
? 2 sticks butter (room temp)
? 3 cups powdered sugar
? 2 tsp. vanilla
? Grated zest of 1 lemon
? Juice of 1 lemon
? ½ cup chopped blackberry
? 1-2 tbs. milk (if needed)

Cream butter until fluffy. Add in powdered sugar 1 cup at a time, mixing until well combined. Add vanilla and mix well.

You can combine all the ingredients to make one set of frosting, or separate the vanilla frosting into two bowls to make two separate frostings (blackberry and lemon). Separating the two works well if you want to create a swirled appearance or just want separate flavors on different cupcakes.

For the blackberry frosting, chop the blackberries into small pieces and add to the frosting mix. Add powdered sugar or milk for desired consistency, if needed.

For the lemon frosting, add in the lemon zest and squeeze the juice (from the same lemon) into the mixture. Mix well, adding powdered sugar or milk if needed.


Dirty Shirley Cupcakes


Batter
? 1 cup brown sugar (packed)
? ½ cup butter (room temp)
? 2 eggs
? 2 tsp. vanilla
? 2 tsp. lime
? 1 ½ tbs. grenadine (or cherry juice)
? 2 ½ cups flour
? 2 tsp. baking powder
? ½ tsp. salt
? ¼ cup milk
? ¾ cup vodka (preferably cherry)

Preheat oven to 350° F.

Cream butter, sugar, and eggs until fluffy. Add in vanilla, lime juice, and grenadine.

In a separate bowl, mix together dry ingredients. Mix the milk and vodka into the same cup. Pour half of the dry ingredients into the butter mixture until well combined. Add in the milk/vodka and mix well. Add the rest of the dry ingredients and mix well.

Fill baking cups about ¾ of the way with the batter. Bake for 20-25 min.

Frosting
? 2 sticks butter (room temp)
? 3 cups powdered sugar
? 2 tbs. grenadine
? 1 tsp. lime juice
? Dash vanilla extract

Cream the butter until fluffy. Slowly add in powdered sugar, 1 cup at a time. Add in grenadine and lime juice until well combined. Add in a dash of vanilla extract if you like. You might need to add in more powdered sugar depending on your frosting consistency preference.

[Edited on May 29, 2011 at 6:57 PM. Reason : .]

5/29/2011 6:57:05 PM

Sam can you hurry up and graduate so that you can come bake me cupcakes all the time?

5/29/2011 8:34:55 PM

Dear Lord those frostings sound sweet Definitely look delicious though.

5/29/2011 8:38:02 PM

Quote :

"I made my very own cupcake recipes, y'all!!!"

You need lard before you can use "y'all".

5/29/2011 8:53:49 PM

The frosting actually isn't too sweet... I think the tartness of the blackberry and lemon helps. The grenadine one is kinda sweet but not outrageous

5/29/2011 10:03:54 PM

Awesome chili recipe:

Quote :

" Ingredients 2 tablespoons vegetable oil 2 onions, chopped 3 cloves garlic, minced 1 pound ground beef 3/4 pound beef sirloin, cubed 1 (14.5 ounce) can peeled and diced tomatoes with juice 1 (12 fluid ounce) can or bottle dark beer 1 cup strong brewed coffee 2 (6 ounce) cans tomato paste 1 (14 ounce) can beef broth 1/2 cup packed brown sugar 3 1/2 tablespoons chili powder 1 tablespoon cumin seeds 1 tablespoon unsweetened cocoa powder 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 1 teaspoon ground coriander 1 teaspoon salt 4 (15 ounce) cans kidney beans 4 fresh hot chile peppers, seeded and chopped Directions 1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender. 2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours. 3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes. "

http://allrecipes.com/Recipe/chili-i-2/Detail.aspx

5/31/2011 2:56:53 PM

TWW ... I need help now!! I got fresh black eyed peas again, and I need advice on how to cook them. just simmer for a while? I could just do the same beans + corn in the oven I did last time but I want to try something new.

6/2/2011 6:26:58 PM

6/2/2011 6:29:53 PM

S'MORES CUPCAKES

6/19/2011 12:10:33 AM

11 fudgepeckers ITT

6/19/2011 12:15:10 AM

Lemon Lime cupcakes

6/19/2011 12:52:03 AM

all i can say is eric is a lucky dude. that shit looks delicious.

6/19/2011 10:18:04 AM

You can make some awesome salsa with black eyed peas.

1/2 cup black eyed peas
1/2 cup black beans
1/2 cup roasted corn kernels (I'm lazy and get them frozen at Trader Joes lol)
1/2 cup chopped red onion
1/2 cup chopped roasted red bell pepper
1 small jalapeno, seeds removed and minced
1 serrano chili, seeds removed and minced
handful of cherry tomatoes, quartered
1 tablespoon chopped cilantro
2 cloves roasted garlic, chopped
1 teaspoon cumin
1-2 tablespoons lime juice
salt and pepper to taste

Cook beans in water or broth until soft. Drain. Throw everything into a bowl and mix. Let marinate in the fridge for a few hours. Enjoy!

6/19/2011 10:47:25 AM