CHEAP & DELICIOUS RECIPES

Moderators: stillrobertpaulsen, DrVolin, 82_28, Jeff

Postby Peregrine » Wed Mar 31, 2010 7:21 pm

That looks delish. And I'm a big fan of pistachios, I will have to try that out.
~don't let your mouth write a cheque your ass can't cash~
User avatar
Peregrine
 
Posts: 1040
Joined: Tue Mar 27, 2007 11:42 am
Location: Vancouver B.C.
Blog: View Blog (0)

Basic Ketchup

Postby Perelandra » Thu May 13, 2010 3:00 pm

I forgot that I had promised a ketchup recipe, here it is.

12 ounce can tomato paste
1/2 cup water
1/2 cup vinegar
2 tablespoons demerara sugar (or sweetener of your choice to taste)
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon garlic powder

Mix ingredients and stir over low heat till simmering.
Cool and store in fridge.

Of course, spices like cloves, cinnamon, cayenne, etc. can be added if you like.
“The past is never dead. It's not even past.” - William Faulkner
User avatar
Perelandra
 
Posts: 1638
Joined: Thu Feb 28, 2008 7:12 pm
Blog: View Blog (0)

Re: CHEAP & DELICIOUS RECIPES

Postby lightningBugout » Fri May 14, 2010 6:19 pm

Thai Coconut Tomato Soup by Frederic Patenaude

1 cup coconut water
¾ cups water
½ cup tomatoes
1 cup young coconut meat
1/4 avocado
1 medium garlic clove
½ inch fresh ginger
1 Tb. mellow miso
½ Tb. garlic-flavored flax seed oil, or olive oil
¼ tsp. sea salt
1 Tb. nama shoyu, or tamari sauce
1 lime or lemon, juiced
cayenne pepper to taste
½ cup cilantro, or parsley
½ cup tomatoes, diced
1/6 cup onions, chopped

Blend all ingredients except for the last three. Then add the cilantro or parsley, and blend briefly, so its not entirely liquefied. Pour in a bowl. Add last two ingredients and mix well. Add more cayenne pepper if you desire the soup spicier. Serves 2.
"What's robbing a bank compared with founding a bank?" Bertolt Brecht
User avatar
lightningBugout
 
Posts: 2515
Joined: Mon Jun 16, 2008 3:34 am
Blog: View Blog (0)

Whatcha makin'?

Postby annie aronburg » Wed Jun 09, 2010 11:43 pm

Occult Jam

Since the dawn of time man has struggled to unlock the secrets of eternal life. Occult Jam is a small triumph over mortality. Base ingredients are preserved through their transformation into jam and enhanced with powerful artifacts. Occult Jam launches at The Surreal House exhibition at Barbican Art Gallery on 24th June. The jams include:

Absinthe and pineapple with sand from the Great Pyramids
Plum and Oak with wood from Nelson's ship The Victory
Milk Jam infused with a speck of Princess Diana's hair

Occult jam will be available to purchase from the Barbican Art Gallery Shop.
it's all in me
User avatar
annie aronburg
 
Posts: 1341
Joined: Fri Oct 19, 2007 8:57 pm
Location: Smokanagan
Blog: View Blog (0)

Re: CHEAP & DELICIOUS RECIPES

Postby Peregrine » Tue Sep 07, 2010 7:10 pm

Alright, I tried this & it's delicious...

Get yourself some figs, mix them with some balsamic vinegar, a little brown sugar or honey or agave, a bit of cinnamon, slow roast them in the oven for about 2-3 hours, serve them in a little bowl with a scoop of vanilla icecream. Holy crap, they're so good.
~don't let your mouth write a cheque your ass can't cash~
User avatar
Peregrine
 
Posts: 1040
Joined: Tue Mar 27, 2007 11:42 am
Location: Vancouver B.C.
Blog: View Blog (0)

Re: CHEAP & DELICIOUS RECIPES

Postby §ê¢rꆧ » Wed Sep 08, 2010 5:11 pm

Love this stuff:

At Yoga Yoga in Austin, Texas, students are served a delicious yogi tea (also called chai) after each class. The recipe they use comes from Yogi Bhajan, who introduced Kundalini to the west in the late 1960s. Yogi Bhajan is also the founder of the "Yogi Tea" brand, which is easy to find in health food stores. It's very simple to make this tea at home and it fills your house with its wonderful aroma.
Prep Time: 00:05
Cook Time: 03:00
Ingredients:

* 2 quarts water
* 15 whole cloves
* 20 black peppercorns
* 3 sticks of cinnamon
* 20 whole cardamon pods (split the pods first)
* 8 fresh ginger slices (1/4" thick, no need to peel)
* 1/2 teaspoon regular or decaf black tea leaves (approximately 1 tea bag)
* Dairy or soy milk and honey or maple syrup to taste

Preparation:
# Bring two quarts of water to a boil. Add cloves and boil one minute. Add cardamom, peppercorns, cinnamon, and ginger. Cover and boil for 30 minutes. Reduce heat and simmer for two to three hours. Remove from heat, add black tea, and let cool. Strain and store in the refrigerator. Reheat when you want a cup and add milk and honey to taste. Recipe courtesy of Yoga Yoga
User avatar
§ê¢rꆧ
 
Posts: 1153
Joined: Sun Sep 23, 2007 4:12 pm
Location: Region X
Blog: View Blog (0)

from the garden

Postby Perelandra » Fri Sep 10, 2010 7:39 pm

.
^^Those sound lovely.

Perhaps a good departure point, I think it needs doubling.
Green Tomato Casserole

1 1/2 cups chopped green tomatoes
1/4 cup mayonnaise
1 small onions, chopped
1/2 cup cream of mushroom soup
1 eggs, beaten
1/2 teaspoon salt
1 dash black pepper
1 cup buttered cracker crumbs (or bread crumbs, or french fried onions)

Preheat oven to 350 degrees. Chop the tomatoes into smallish pieces. Mix all ingredients except cracker crumbs together and pour into greased casserole dish. I use an 8-inch square. Top with buttered crackers. Bake for 45 minutes. (Check after 30 minutes because the size dish you use will make a difference.). It should be somewhat firm (not soupy) and lightly browned on top.


This is the pickle recipe I've made a couple batches of recently, they're yummy.
Crisp Cucumber Freezer Pickles

7 cups thin sliced cucumbers ( with peel)
1 medium sweet onion, medium sliced
1 cup red sweet peppers, thinly sliced
1 tablespoon pickling salt
1/2-1 teaspoon celery seeds
1 cup white vinegar
1 cup white sugar

Combine all the ingredients in a bowl.
Stir well, cover and refrigerate for 3 days. Stir every day.
Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze, thaw before serving.
Or store in the fridge and eat them up.
“The past is never dead. It's not even past.” - William Faulkner
User avatar
Perelandra
 
Posts: 1638
Joined: Thu Feb 28, 2008 7:12 pm
Blog: View Blog (0)

Re: CHEAP & DELICIOUS RECIPES

Postby annie aronburg » Fri Sep 10, 2010 8:11 pm

Perelandra, you are reminding me how delicious mayonnaise can be in a hot dish.

Whenever I take this hot dip to a party, there are never any leftovers.

1 can of artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup of Parmesan cheese
1 tbsp minced garlic

Mix artichokes, mayonnaise, garlic and 3/4 of the cheese. Spread into a glass pie plate and sprinkle with remaining cheese. Bake at 425 until golden brown on top. Serve hot with bread or crackers.
it's all in me
User avatar
annie aronburg
 
Posts: 1341
Joined: Fri Oct 19, 2007 8:57 pm
Location: Smokanagan
Blog: View Blog (0)

Postby Peregrine » Tue Sep 14, 2010 3:56 pm

You guys are making me hungry....
~don't let your mouth write a cheque your ass can't cash~
User avatar
Peregrine
 
Posts: 1040
Joined: Tue Mar 27, 2007 11:42 am
Location: Vancouver B.C.
Blog: View Blog (0)

Postby Perelandra » Fri Sep 17, 2010 8:15 pm

.
I know, right P! That's a classic, A. People round here like to add crab, but you could add any number of things.

I'm finding recipes to use up tomatoes and this is awesome if you like Mexican rice, it's all in the technique. I'm thinking I could do up a big batch of the tomato/onion puree and portion it to freeze.

EDIT: Do not think you can get away with using jasmine rice!!
Mexican Rice

12 ounces tomatoes, very ripe and cored (If you can't get good fresh tomatoes you are better off using canned tomatoes.)
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup olive oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste ( may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
“The past is never dead. It's not even past.” - William Faulkner
User avatar
Perelandra
 
Posts: 1638
Joined: Thu Feb 28, 2008 7:12 pm
Blog: View Blog (0)

Postby annie aronburg » Sun Oct 10, 2010 1:49 pm

it's all in me
User avatar
annie aronburg
 
Posts: 1341
Joined: Fri Oct 19, 2007 8:57 pm
Location: Smokanagan
Blog: View Blog (0)

Postby Perelandra » Sun Oct 10, 2010 5:22 pm

Very fun. I'm totally making the ones that look exactly like deviled eggs and these.

Image

I found some pyramid molds, too, hmm.
“The past is never dead. It's not even past.” - William Faulkner
User avatar
Perelandra
 
Posts: 1638
Joined: Thu Feb 28, 2008 7:12 pm
Blog: View Blog (0)

squash dump

Postby Perelandra » Sun Oct 24, 2010 4:57 pm

Chilean Butternut Squash Casserole
Squash Puffs
Roasted Squash w/ Spinach & Gruyere

Plus one that I used to make often and need to try again. Of course, you may leave out the sausage.

P's Pasta w/ Winter Squash Sauce

Saute one lg chopped onion, 2-3 cloves minced garlic, 3/4-1 lb italian sausage crumbled, in 2 T olive oil. Salt, pepper, herbs, red pepper flakes to taste. Add ~ 2 cups chopped zucchini (or substitute greens), saute til just tender. Add a few cups of cooked, pureed squash, which may need thinning w/ broth or wine, to make it the right sauciness. Simmer awhile, mix w/ a cooked chunky pasta like rigatoni or farfalle. Parmigiano on top.
“The past is never dead. It's not even past.” - William Faulkner
User avatar
Perelandra
 
Posts: 1638
Joined: Thu Feb 28, 2008 7:12 pm
Blog: View Blog (0)

Re: CHEAP & DELICIOUS RECIPES

Postby Pele'sDaughter » Fri Oct 29, 2010 2:06 pm

I have found that butternut squash cut in half lengthwise, brushed with olive oil, and seasoned with salt and pepper is fabulous when grilled in our little iron smoker. I prefer hickory wood, btw.

Here's a great brisket recipe when you can't smoke it or it's too hot to use the oven. Cut brisket to fit crockpot and place it in the pot fat-side up. Sprinkle generously (or 4T if you must be precise) with Liquid Smoke, chopped garlic, and salt. Cook 8 to 9 hours on low.

I always shop the grocery sales. Last weekend it was chicken thighs for the smoker. My d-i-l came up with the "recipe". She brushed the thighs with coconut oil which had tomatoes, jalapeno peppers, onion, and garlic steeped in it for a month. Under the skin she put Grill Mates Steak seasoning AND cajun seasoning and lemon slices. I would never have thought of mixing those two seasonings, but it was the best chicken ever with crisp flavorful skin.
Don't believe anything they say.
And at the same time,
Don't believe that they say anything without a reason.
---Immanuel Kant
User avatar
Pele'sDaughter
 
Posts: 1760
Joined: Thu Sep 13, 2007 11:45 am
Location: Texas
Blog: View Blog (0)

Postby Perelandra » Sun Nov 07, 2010 5:06 pm

Thanks, PD. Lately I've been brining my chicken pieces, just for a little while. Dry well, then roast at about 500 degrees. Yes, it does tend to smoke up the kitchen, but you get juicy delicious meat with crispy delicious skin.

I'm making this today, simplified a bit, using stale bagels, an old chunk of cheese, and kale from the garden. It might be a good holiday dish.

Chard, Onion, & Gruyere Panade
“The past is never dead. It's not even past.” - William Faulkner
User avatar
Perelandra
 
Posts: 1638
Joined: Thu Feb 28, 2008 7:12 pm
Blog: View Blog (0)

PreviousNext

Return to Self Sufficiency

Who is online

Users browsing this forum: No registered users and 1 guest