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The TC Recipe Box
My gosh, I have probably made that recipe 100 times. Hope you enjoy it!
Pumpkin & Caramel Pecan pies are done.On the platter are Pilgrim Hat cookies.
I guess in this part of the country, they don't sell Chiclets. That's what the orange buckle is supposed to be. I just dyed a little white frosting, and "tried" to dab a bit on.
Pecan recipe... http://www.karosyrup.com/recipe_detai...
Cookies... http://www.tasteofhome.com/recipes/Pi...
Mod
On the platter are Pilgrim Hat cookies.
I guess in this part of the country, they don't sell Chiclets. That's what the orange buckle is supposed to be. I jus..."
Looks very yummy.
Chiclets are hard to find. They have been getting harder to find in stores over the last few years. I buy mine on Amazon (they're the only gum I like).
Can't go wrong with homemade Peanut Butter cookies....till you make a sandwich cookie out of them....Heaven! :)http://www.tasteofhome.com/recipes/Pe...
Misha: What type of cheese do you use in your chicken enchiladas? did you use corn or white flour tortillas?
I made a really good soup the other night. I peeled and roasted a butternut squash and some sweet potatoes.Chopped half an onion and some garlic and sauteed it in vegetable oil, then added a quart of TJ butternut squash soup (could have just been broth, but I had this on hand so I used it) and the squash and the sweet potatoes and a chopped apple and some salt and pepper and cinnamon and chipotle powder - would have liked to use real chipotle but I didn't have any.
Pureed with immersion blender, et voila super good spicy sweet soup.
Oh, that seems like it would be nummy, Sarah! :)
Thanks, Heidi!Misha, that squash mac n cheese sounds really good (with adaptations) - I'll have to try that.
Oh, I have one. Kalmata olives, parsley, tomatoes, I'll have to look it up.
Orzo with Broccoli, Feta and Olives4 servings
1 1/2 c. orzo (rice-shaped pasta)
1 bunch (1 lb.) broccoli, cut into florets
1/4 c. olive oil
3 T. pine nuts
1/2 t. dried crushed red pepper flakes
3/4 c. crumbled feta cheese (3 1/2 ounces)
3/4 c. Kalmata olives, pitted and halved
1/2 c. grated Parmesan
1/4 c. chopped fresh basil
Cook orzo about 8 minutes, until tender but firm to bite. Add broccoli florets, cook orzo and broccoli 2 minutes more, until broccoli is crisp-tender. Drain orzo and broccoli, set aside.
Meanwhile, heat olive oil in heavy skillet. Add pine nuts, stir until golden brown, about 3 minutes. Add crushed pepper, stir about 30 seconds, Remove from heat.
Transfer orzo and broccoli from colander to large serving bowl. Pour oil mixture over and toss.
Add feta, olives, parmesan, basil. Toss. Season with salt and pepper and serve. Good hot or room temp.
note: You may sub some spinach for the broccoli if you wish. I also have used roasted chopped asparagus in season.
In the winter, I do not have access to fresh basil, so will use Italian parsley or some basil pesto.
How about a good recipe for acorn squash?
Thanks for the link. Everything looks delicious!
Here's my recipe for Mini peach cheesecakes (low sugar)http://lindacee.wordpress.com/2012/02...
(the link goes to my blog)
I made a "Better Than Sex Cake today. http://allrecipes.com/recipe/better-t... The first time I'd heard of this was when my aunt made it, about 4-5 years ago. Frikkin....good & rich.
That sounds divine. I'm tempted to pop this recipe in my neighbour's mailbox. (see "overheard" thread.)
I made the best slow cooker chili ever. I was supposed to bring it to a party, but it was so good that I whipped up a batch of brownies for the party instead because I didn't want to waste the chili on a bunch of people I barely knew. I think it would be even better with dried beans, but I didn't plan ahead.This is how easy it was:
half an onion (chopped)
a bunch of garlic (chopped-I used four cloves.)
one can organic diced low sodium tomatoes
two cans black beans
one can white beans
handful of fake beef crumbles (or real beef)
two chopped up field roast veggie chipotle sausage (again, real meat could be used)
three tablespoons chili powder
one tablespoon cumin
some black pepper
a sprinkle of salt
four hours on high or longer on low
Sooooooooooooooooooooo good
And I topped it with the new Trader Joe's chocolate cheddar.
I could try sending you some but I don't know if it would keep. It was an impulse buy, and the cashier said "Um, have you tried that?"
And I said no, and he said he thought it was "interesting," but with a skeptical tone. He also added that I could return it if I didn't like it, which suggested trouble to me...
but I really like it! The chocolate is not very present, just a tiny sweet complexity behind the savory notes. It works perfectly on the chili.
Sarah, My turkey chili with white beans calls for a tablespoon of (unsweetened) cocoa powder. It's nice with the cumin and cinnamon.
It makes sense to me. If it works in mole it should work in chili.
I know Cynthia has a garlic scape pesto recipe too, but here's the one I made last night (my own recipe):a whole bunch of garlic scapes
salt
pepper
1/3 cup parmesan
1/3 cup walnuts
a few basil leaves (I used lemon basil cause that's what I'm growing)
the juice of half a lemon
3/4 cup to 1 cup of olive oil
pulse in food processor til you like the consistency
Pesto change-o!
I smell like a garlic factory.
Yes Sarah, my recipe from Epicurious.com was very similar. It called for 1/3 cup pistachio nuts--I did not have those so substituted walnuts. I used a bit of Italian parsley, less olive oil and no lemon juice.My recipe instructed to blend the 10 scapes, nuts and parmesan, then add the olive oil to the food processor in a slow drizzle, blending.
I'm going to make more tomorrow and freeze some. I like that it tastes like garlic, but without the bitter bite of raw garlic cloves.
It makes me feel like I glow in the dark.
Sarah Pi wrote: "It makes me feel like I glow in the dark."A. It sounds good and B. You need a SuperHero moderator title now.
Misha, you just made me want chili in yorkshire pudding!
Bun, the husband made that chicken recipe you gave me (Kopolou Fornou or something like that) the other night for company, he got all sorts of compliments and pats on the back. He told me to thank you for the recipe. He was well chuffed with himself for making such a good dinner (for 6), but he also appreciated the easy delicious recipe you shared!!
Bun, the husband made that chicken recipe you gave me (Kopolou Fornou or something like that) the other night for company, he got all sorts of compliments and pats on the back. He told me to thank you for the recipe. He was well chuffed with himself for making such a good dinner (for 6), but he also appreciated the easy delicious recipe you shared!!
My neighbor gave me a bottle of Bakon, bacon-flavored vodka. I sure as hell did not want to drink it, so I was trying to figure out a way to cook with it. Last night I made pasta with tomato-vodka sauce and it was delicious. 1/4 cup down, the rest of the bottle to go.
Oh she's great. It was a re-gift. Her husband is in the pork industry.
This little piggie fell into the still...
Looking for good uses for banana peppers if any one has any. Thanks.
Jim wrote: "Looking for good uses for banana peppers if any one has any. Thanks."They're great on salads, sandwiches, roasted, stuffed like a bell pepper, grilled (either alone or served with salads, sandwiches...), Jim.
A friend of mine used to also do this thing w/ 'em (and also jalapenos) - stuffing with cream cheese, wrapping with bacon, and grilling them outdoors... they were pretty damn good. They're milder than jalapenos, so they are perfect for someone who's not adventurous enough to try that with jalapenos.
Thanks Heidi, the grilling thing sounds good.
I'd probably marinate them with some other veggies that are tasty grilled - cherry tomatoes, onions, mushrooms, corn on the cob, broccoli, asparagus (the last two are my faves on the grill), zucchini, squash... And then throw them all on the grill together.
Mod
Yield: 4 to 6 servings
Time: 2½ hours, mostly unattended
2 pounds green beans
1 large red onion, chopped
1 large tomato, chopped
⅓ cup extra-virgin olive oil
Juice of 1 lemon
2 garlic cloves, minced
Salt and black pepper
¼ cup chopped fresh dill (optional)
½ cup Greek yogurt (optional)
Put the green beans, onion, tomato, olive oil, lemon juice, and garlic in a medium pot. Add ⅔ cup water and season with salt and pepper. Cover and cook over medium-low heat until the green beans are so tender that they’re falling apart, about 2 hours. Stir in most of the dill if you’re using it. Taste and adjust the seasoning, and serve hot or at room temperature, garnished with the remaining dill and the yogurt if desired.
I am baking banana and raspberry cake bread this afternoon.
I didn't plant a veggie garden this spring, but a cucumber plant from last year re-emerged. Now I have GIGANTIC cucumbers -- each is like a large zucchini.What can I do with these? If I sliced one for a salad, each slice would have the diameter of a small plate.
Cucumber jelly?
Suggestions, please.
Phil, I like to seed cucumbers and salt them and let them sit in a colander to drain. Then toss them with a little rice vinegar (or white vinegar) and sesame oil. You can sprinkle some sesame seeds on top if you like. Chill and eat with greens or solo.
I love it when last years plants regrow wild :)Cucumber in a traditional Greek salad is always good. Cucumber, tomato, red onion, olives, feta cheese and dill, drizzle with olive oil & balsamic vinegar.
I also have a Moroccan style salad I like: slice a cucumber & arrange on a large serving platter. Combine some feta cheese with fresh mint & sprinkle over the cucumber. Dress with lemon juice, olive oil and za'atar or oregano.
Tzatziki is so awesome, I could drink it! I don't, but I could. While in Greece my mom started getting embarrassing, ordering bowls and bowls of extra. :)
Classic Macaroni and Cheese
Cook's Illustrated, published May 2004
Modified a bit by Cynthia
(for topping) Panko bread crumbs
1 pound macaroni (white or whole grain--a shape with tubes or twists to hold the sauce)
1 T. salt (I use Kosher salt, more like 1 t.)
5 T. unsalted butter
6 T. all-purpose flour
1 1/2 t. powdered mustard
1/2 t. cayenne pepper (less if you're making this for little kids)
5 cups milk (I use skim)
8 ounces Montery Jack cheese, shredded (2 cups)
8 ounces SHARP cheddar, shredded (2 cups)
1 t. salt
Instructions:
1. pre-heat oven to 300 degrees. Bring 4 quarts water to boil in large pot over high heat. Add pasta and 1 t. salt, cook until pasta is tender (just past the "al dente" stage) and drain pasta. Set pasta aside in colander.
2. In now-empty large pot, melt butter over med heat until foaming. Add flour, mustard and cayenne WHISK well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually WHISK in milk; bring mixture to boil, whisking occasionally until thickened to consistency of heavy cream, about 5 minutes.
Off heat, whisk in cheese and 1 t. salt until cheese is melted. Add pasta and cook over med-low heat, stirring constantly, until mixture is heated through, about 3 minutes.
3. Transfer pasta and cheese to oblong ceramic oven-safe dish, sprinkle evenly with bread crumbs (Panko)
You can keep this warm in the oven til dinner is ready, OR you can run it under the broiler briefly to brown the bread crumbs, if desired.
Cool a few minutes, then bring to table to admiring guests. This is always a hit.