What's for dinner
- Thread starter paul_valaru
- Start date
BlurOfSerenity
New Member
ive been a vegetarian for 3 weeks, and cooking's been the hard part, because a lot of recipes are too... exotic for me. so, tonight, i stuck with a combination of things i know i like, and the result was amazing. im SO making this again.
-instant brown rice to make 2 servings
-a large portobello mushroom cap (with butter/margarine to saute in, if you want)
-a cup or so of fat free shredded cheddar cheese
-hummus (i like roasted red pepper!)
-spices (i used minced garlic, garlic powder, and paprika)
-start cooking rice by package directions.
-in the meantime, cut up the mushroom cap into little pieces and saute (in butter/margarine if you want).
-when rice is done cooking but still in the pot, add the sauted mushroom pieces, spices, and cheese; stir until combined and cheese is all melty.
-serve with a dollop of hummus next to it for dipping forkfuls into.
OMGYUMMY.
-instant brown rice to make 2 servings
-a large portobello mushroom cap (with butter/margarine to saute in, if you want)
-a cup or so of fat free shredded cheddar cheese
-hummus (i like roasted red pepper!)
-spices (i used minced garlic, garlic powder, and paprika)
-start cooking rice by package directions.
-in the meantime, cut up the mushroom cap into little pieces and saute (in butter/margarine if you want).
-when rice is done cooking but still in the pot, add the sauted mushroom pieces, spices, and cheese; stir until combined and cheese is all melty.
-serve with a dollop of hummus next to it for dipping forkfuls into.
OMGYUMMY.
BeardofPants
New Member
Makin' calzone for the first time (normally make pizza). Made a whole wheat/cornflour/white flour mix dough. Stuffing - made a baby spinach pesto (with pistachios, tomato, garlic, colman mustard & tomato vinegar), smeared that on the rolled out dough, topped with tomatoes (skinned & seeded), buffalo mozzarella, hot sausage, and baby spinach (wilted in butter). Hope it tastes nice...!
BeardofPants
New Member
Holy fucktard, batman - the calzone was AWESOME. The pesto really made it - went together with the tomato & buffalo mozzarella really well!
BeardofPants
New Member
No, it came out crispy perfect - no gummy at all. 
You need to make sure you cook the shit out of it for half & hour or so on high heat (400F). I egged the top to make it golden.
I made sure that the fillings weren't liquidy though. Hence the wilted spinach, non-oily pesto, seeded tomatoes. The buffalo mozzarella I cubed & pressed gently into a sieve & left to drain for about an hour @ room temp.
And I poked it with a fork a bazillion times before cooking so it could vent.
You need to make sure you cook the shit out of it for half & hour or so on high heat (400F). I egged the top to make it golden.I made sure that the fillings weren't liquidy though. Hence the wilted spinach, non-oily pesto, seeded tomatoes. The buffalo mozzarella I cubed & pressed gently into a sieve & left to drain for about an hour @ room temp.
And I poked it with a fork a bazillion times before cooking so it could vent.
BlurOfSerenity
New Member
oooh, you had proper mozarella! i can never find the buffalo kind
BeardofPants
New Member
That sounds awesome, tonks.
I'm thinking of making the great american chili for the 4th of July (never made it before). So - any tips? Secrets? I've read about dark beer/chocolate.
I'm thinking of making the great american chili for the 4th of July (never made it before). So - any tips? Secrets? I've read about dark beer/chocolate.
tonksy
New Member
Don't forget the grape jelly!
Seriously. I add some unsweetened cocoa in when I add my seasoning and a brown beer in with my liquid. I recommend adding the peppers and garlic in right after the onions. Letting them sweat together is good...but let your onion start alone for about a minute so that you know you will not burn the garlic. Also, keep in mind that while you can make chili quickly it just ain't right.
Oh! And I put the wine in the fridge....wussy
Seriously. I add some unsweetened cocoa in when I add my seasoning and a brown beer in with my liquid. I recommend adding the peppers and garlic in right after the onions. Letting them sweat together is good...but let your onion start alone for about a minute so that you know you will not burn the garlic. Also, keep in mind that while you can make chili quickly it just ain't right.
Oh! And I put the wine in the fridge....wussy
BeardofPants
New Member
Cheers!
Tonight, I have some left-overs... 3x eggs. Cob corn. Tomato. Somehow, I'm gonna make a frittata out of them.
Tonight, I have some left-overs... 3x eggs. Cob corn. Tomato. Somehow, I'm gonna make a frittata out of them.
paul_valaru
100% Pure Canadian Beef
Tonight starts the Barrie Ontario annual Que and Brew Festival.
a BBQ and Beer Fest, so tonight I think I will have Salad
NOT!
(wow that was so 90's)
a BBQ and Beer Fest, so tonight I think I will have Salad
NOT!
(wow that was so 90's)
Stampede started last night (well, last night was sneak peek)...I will be eatting a lot of greasy food in the upcoming days. It just goes together with booze so well, I thought about pasta when I was out last night but with all the alcohol consumed it had to be chicken fingers and fries.
A.B.Normal
New Member
Could we talk you into showing us the sights?
Horse/hat/Tower ,now you've seen everything in Calgary.
