Who likes to cook? Post your favorite recipe.

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  Jul 22, 2009 1:36 AM GMT

  Healthy eating be damned, I love making this killer seafood paella:
  
  2 links Mexican chorizo* sausage, skins removed
  ½ medium white onion, finely chopped
  ½ red bell pepper, finely chopped
  2 Tbs. olive oil
  1 10 oz. package yellow saffron rice mix
  3 1/4 cups water
  1/3 cup cooking sherry
  1 6.5 oz tin minced clams, drained
  30-40 shrimp, uncooked, tail removed
  30-40 squid rings
  
  Heat olive oil in a wok or pot on medium high heat. Add chorizo, onions, peppers, and sherry. Mix well and cook for about three minutes. Add rice mix and water. Bring to a boil, then cover and reduce heat to low. Stir about every five minutes until rice plumps and just a little liquid remains. Thoroughly stir in squid, shrimp, and clams. Keep covered and continue to cook on low for another five minutes.
  
  
  * This recipe require real Mexican chorizo, available at most international markets or high end groceries. Using any other type of sausage will not have good results.
  

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• sarmorgh
  
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  Jul 22, 2009 3:08 PM GMT

  I've fallen in love with a really simple, delicious lentil soup.
  
  1 leek
  a few cloves of garlic
  1 carrot diced
  1/2 lb lentils
  4 cups water or veg stock
  1 T. red curry paste
  sour cream or fat free plain yogurt
  
  sweat leek, garlic, and carrot, add water and lentils boil for 40 min. Puree and add curry paste, as spicy as you like, season w/ salt and pepper. Top with sour cream and enjoy.

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  Jul 22, 2009 3:23 PM GMT

  Drop the yogurt and put in coconut milk. I think you will enjoy the new thai influence.

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• sarmorgh
  
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  Jul 23, 2009 3:48 AM GMT

  Not a coconut fan. The Indian interpretation of curry may not be as pretty but damn is it good.

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  Jul 23, 2009 3:51 AM GMT

  stole mine from foodnetwork since its beyond healthy on soo many levels
  
  http://www.foodnetwork.com/recipes/ina-garten/seared-tuna-with-mango-salsa-recipe/index.html
  
  
  

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  Jul 23, 2009 3:52 AM GMT

  sarmorgh saidNot a coconut fan. The Indian interpretation of curry may not be as pretty but damn is it good.

  
  
  Depends on what kind of Indian you're talking about. If it were Konkani or Keralite it would use coconut milk in lieu of yogurt.
  
  (Apologies for not making my own contribution just yet. I need time to think about what my favorite is...)
  
  

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• Sparkycat
  
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  Jul 23, 2009 4:30 AM GMT

  1. Open the can of tune
  2. Dump it on a plate.
  3. Fight with the cat who's trying to steal the tuna.
  4. Eat.

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  Jul 23, 2009 5:24 AM GMT

  Great topic! I'm happy to share, since I love to cook. I get a lot of requests from friends about how to make certain things that are part of my standard repertoire, so in the past few months, I've taken pictures of them and the process of making them and posted them on Flickr. It runs the range from biscotti, panettone and tiramisu, in the dessert category, to a few different kinds of soups and main dishes. Even includes the way to make your own homemade limoncello, from fresh lemons. I wanted to illustrate the process for some of these dishes because most are not too hard to make, if someone shows you how. So, through the wonder of the electronic media....
  
  Let me know what you think:
  
  www.flickr.com/photos/22781196@N05/collections/72157612244537387/

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  Jul 23, 2009 7:45 AM GMT

  I'm trying to get more into cooking. I'm comfortable with baking chicken, grilling, and steaming things.
  
  Today I made some chicken using low sodium organic chicken broth, organic chicken drumsticks with the skin taken off, potatoes, mushrooms, and bell peppers. Put it in a baking dish shake in some salt, pepper, and garlic pepper. That's my version of cooking that doesn't involve a microwave. Works for me!

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  Jul 23, 2009 9:12 AM GMT

  Not the most healthy of things to cook, but DAMN it is good! - If you like blue cheese that is
  
  
  Herbed Balsamic Chicken with Blue Cheese
  6 skinless boneless chicken breast halves (5 to 6 ounces each)
  1/2 cup balsamic vinegar
  3 tablespoons olive oil
  2 teaspoons coarse kosher salt, divided
  1 1/2 teaspoons freshly ground black pepper, divided
  2 teaspoons herbes de Provence*
  1 3-to 4-ounce wedge blue cheese, cut into 6 slices
  
  Place chicken in large resealable plastic
  bag. Whisk vinegar, 3 tablespoons oil,
  1 1/2 teaspoons coarse salt, and 1 teaspoon
  pepper in small bowl. Add to chicken; seal
  bag. Chill 2 hours, turning bag occasionally.
  
  Prepare barbecue (medium-high heat).
  Brush grill rack generously with oil. Arrange
  chicken on grill. Sprinkle with herbes de
  Provence, 1/2 teaspoon coarse salt, and 1/2
  teaspoon pepper. Grill chicken until cooked
  through, about 6 minutes per side. Transfer
  to plates; top each with slice of cheese.

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  Jul 23, 2009 10:38 AM GMT

  I cooked yesterday shrimp stir fry with pasta...Here is what the end result looked like.
  
  
  here is my recipe
  broccoli
  string beans
  2 sliced carrots
  2 chopped Caribbean green pepper
  1 lb. uncooked shrimp, peeled
  1 tsp. White wine
  tsp. cornstarch
  noodles/spaghetti--half of the box..i don't know the measurements
  2 tbsp. sesame oil
  3 tbsp. soy sauce
  1/2 c. chicken broth---not too much
  1 bunch green onions, trimmed not thinly sliced
  2 tbsp.fresh ginger
  A sprinkle of all purpose salt
  Seafood seasoning
  and to give it lil flavor1 tsp of bbq sauce
  
  put the shrimp in a mixing pan then run some cold water over it to wash. Make sure you add lime juice while doing this to kill any bacteria.
  -drain off the water then add the white wine, cornstarch, soy sauce, the all purpose salt, seafood seasoning
  
  (pasta should be boiled before placed in skillet)
  
  Heat the frying pan or skillet--(whatever your using) make sure it is a non stick skillet. If you do not have one you can always use PAM cooking spray.
  place the 2 tsp of sesame oil in the skillet along with the chicken broth
  -placed the chopped onions,string beans, broccoli and ginger into the skillet. Make sure the skillet is not too hot so monitor the control of the flame. Stir ingredients until you can smell the ginger. Add the pasta and the seasoned shrimp to the skillet and cover for 5- 10 minutes. After the 10 minutes...stir to make sure the pasta does not burn nor the shrimp...Stir occasionally for about 20 minutes until everything is cooked. While everything is being cooked ass the bbq sauce. To determine if you have enough do a taste test. hope you guys like it as i sure did.
  

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  Jul 25, 2009 8:14 PM GMT

  That stir fry looks awesome. I have to try that.
  
  And the next time I make my paella, I'll take a picture and post it. It looks as good as it tastes.

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  Jul 25, 2009 8:39 PM GMT

  I love these..... and they are borderline healthy with bran added
  
  Bran muffins
  
  100 gms brown sugar
  125 gms margarine
  2 eggs
  12.5 ml baking soda
  500 ml buttermilk
  550 gms flour
  875 gms bran
  5 ml salt
  350 gms dried fruit (raisins, sultanas, currants, apricots, cranberries etc)
  
  Cream sugar, margarine and eggs. Dissolve the baking soda in the buttermilk and add to the margarine mix, mix with the flour, bran and salt. Mix well and add the fruit. Bake at 180C for about 25-30 mins and pierce to check they are cooked.
  
  If you can't get buttermilk you can make your own by souring the milk with lemon/lime juice or vinegar!!!!
  
  

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  Jul 25, 2009 8:45 PM GMT

  Great topic. I love curry and chilis and all that jazz. i will have to write my recipe up in a bit.

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  Jul 25, 2009 9:12 PM GMT

  Sorry had to add one more..........
  
  Honey glazed chicken breasts with goats cheese and parma ham
  
  4 chicken breasts
  150 gms goats cheese (use less, the more mature the cheese is)
  250 gms parma ham (you can also use serrano or even bacon)
  
  Marinade
  
  pinch of salt
  1 teaspoon freshly ground black pepper
  1 tablespoon soy sauce
  1 tablespoon worcester sauce
  1 tablespoon mixed herbs
  2 tablespoons sweet chili sauce
  50 mls honey
  
  
  Add all the marinade to a bowl and mix. Butterfly the chicken breasts and add to the marinade for at least 30 mins (the longer the better). Remove the chicken from the marinade and keep the rest. Lay out parma ham on a chopping board (as you are going to roll the breasts). Slice the goats cheese, place pieces into the chicken breast and roll the whole breast in the parma ham - if necessary, secure the breasts with cocktails sticks - you should cover the whole breast with the ham.
  
  Shallow fry, grill or BBQ (depending on preference) and use the remaining marinade to baste the breasts while cooking... to ensure that they do not dry out. You need to cook this slowly if you use parma/serrano as you also do not want it to dry out.
  
  Yummy!

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  Jul 25, 2009 9:19 PM GMT

  tereseus1 saidI cooked yesterday shrimp stir fry with pasta
  

  
  Try shirataki noodles.

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  Jul 25, 2009 9:24 PM GMT

  Here are my recipes for two of my favorite Indian desserts, gajar ka halwa (carrot halwa) and kaju katli (basically a cardamom-infused cashew marzipan). Sorry for the different formats - this is how they were saved on my computer.
  
  
  GAJAR KA HALWA
  
  MATERIALS
  
  4 lbs grated (and microwaved for 15 minutes, stirring occasionally) carrots
  
  1/2 cup blanched nuts (cashews, pistachios and almonds)
  
  1/2 can condensed milk
  
  2 cups milk
  
  1 pouch Carnation milk powder
  
  (NOTE: Condensed and powdered milk can be eliminated and 1 gallon of milk total can be used if you would prefer to go the traditional route)
  
  1 tsp crushed cardamom seeds
  
  1 stick worth of butter, clarified
  
  1/2 to 1 cup cane sugar (adjust this according to personal taste)
  
  METHOD
  
  
  — Melt clarified butter in a large pot; add grated carrots and saute until carrots have absorbed butter.
  
  — Add condensed milk, milk and nuts to the carrots and cook on low to medium heat until most of the liquid has evaporated.
  
  — Add the powdered milk and crushed cardamom seeds to the carrots, mix it well and cook until all the liquid is gone and the mass does not stick to the sides. Add sugar according to your desired sweetness level.
  
  — Pour in a serving dish, garnish with slivered almonds, and serve warm or cold.
  
  
  KAJU KATLI
  
  Note: Cashews to sugar ratio = approximately 3 to 1.
  
  1. Place about 2 cups of cashews in hot water for at least 2 hours or until tender and malleable.
  2. Blend small batches of cashews in small cannister using very small amounts of milk (about 1-2 tsp per batch) as lubricant until it forms a nice smooth paste
  3. Dump batches into a pot, once all blended and in pot heat on low, stirring constantly.
  4. Add ~1/2 stick melted butter and keep stirring until well blended
  5. Add finely ground cardamom (to taste) and mix in, then add sugar. Keep stirring (and of course keep tasting to make sure sugar and cardamon levels are correct)
  6. Once mixture starts pulling away from sides as you stir, pay close attention and as soon as it starts to pull away a lot and almost ball up, turn off heat. If it becomes too tight of a ball it may be slightly too dry, but not bad.
  7. (Do this in batches if space limited) Dump ball out onto wax paper. Flatten. Put another sheet of wax paper over the top. Smooth out into a nice thin layer. Cut into diamond shapes. Allow to cool, then lift off pieces.

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  Nov 22, 2009 6:12 PM GMT

  deceptively delicious, ridiculously easy, and perfect comfort food for a chilly winter night. this one is based on a martha stewart recipe, i just adapted it a little (with wine!... among other things)
  
  olive oil
  1 lb italian turkey sausage links
  2 carrots cut into 1/2" pieces
  2 cloves garlic chopped
  8 ounces spinach (about half of a bag you get from the store)
  2 (15 oz) cans cannellini or great northern beans
  1/2 cup dry white wine
  bread crumbs
  salt and pepper
  
  preheat oven to 400 degrees
  brown sausage in olive oil using large oven-proof skillet until almost cooked through (choose a pan with higher sides). transfer them to a plate. add carrots and garlic to the skillet and cook for approx 1 minute. add spinach and cook until wilted. add beans, wine, and 1/4 tsp each salt and pepper (more or less to taste). bring to a boil. nestle sausage into the beans. in a bowl, mix bread crumbs (i normally use a quarter cup of panko bread crumbs, but any kind works) with a little bit of olive oil and mix. sprinkle over sausage mixture and transfer skillet to the oven. bake until golden brown on top (25-30 minutes).
  
  tastes even better the next day as leftovers.

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• Celticmusl
  
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  Nov 22, 2009 6:25 PM GMT

  I believe, just as a real lady never reveals her age, a gay man should never reveal her....ahem.....his recipes.
  
  Or perhaps I have no recipes, I will never tell.

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  Nov 22, 2009 6:28 PM GMT

  I am printing all of these!!! They are great! Finally, a cooking thread on a Jock site. God I love being gay.
  
  I will add a sauce you can cooke with chicken or over rice called SOFRITO. It is from my home island of Puerto Rico.
  
  3 green peppers
  1 onion
  2 garlic clove
  3 clumps of cilantro (just the leaves)
  
  Take all the ingredients above and chop them up. Put them in a blender until it is green liquid.
  
  Pour into saucer and simmer at low heat for 20 minutes. You can use it with cooking chicken breast or over steamed rice. It is delicious.

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  Nov 22, 2009 6:31 PM GMT

  Hotdogs and water

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  Nov 22, 2009 6:44 PM GMT

  
  Soft Chocolate Chip Pumpkin Cookies
  
  Made them this weekend. Delicious!
  
  Ingredients
  
  * 2 1/2 cups all-purpose flour
  * 1 teaspoon baking soda
  * 1 teaspoon baking powder
  * 1 teaspoon ground cinnamon
  * 1/2 teaspoon ground nutmeg
  * 1/2 teaspoon salt
  * 1 1/2 cups granulated sugar
  * 1/2 cup butter (1 stick), softened
  * 1 cup pumpkin
  * 1 large egg
  * 1 teaspoon vanilla extract
  * 1 bag dark chocolate chips
  * Glaze (recipe follows)
  
  
  Directions
  
  PREHEAT oven to 350° F. Grease baking sheets.
  
  COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  
  BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
  
  FOR GLAZE:
  COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

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  Nov 29, 2009 4:05 AM GMT

  Oh, wow, definitely saving runinthecity's recipe right now...

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  Nov 29, 2009 4:20 AM GMT

  I hate to cook. I also make the world's best mac & cheese, not to mention the simplest:
  
  1 cup of uncooked macaroni (I prefer Mueller's)
  1 stick of Kraft Cracker Barrel Extra Sharp Cheddar Cheese (8 0Z)
  1 can of Campbell's tomato soup
  
  Boil the macaroni for 7-8 minutes in lightly salted water. While you're doing that, grate the cheese.
  
  Drain the cooked macaroni, keep it in the pot, return to the stove at medium temperature. Fold in the grated cheese until melted. Add the condensed tomato soup right from the can, to taste. I usually go with about 2/3, you can make it more or less.
  
  The remaining soup I later warm in a cup to drink, slightly diluted with water. A splash of vodka is even better than water, a little Tabasco, Worchestershire sauce, pepper... well, that's a different recipe.
  
  Serves 2 to 4, depending if a meal or a side dish.

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• rhincodon_typ...
  
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  Dec 01, 2009 10:54 AM GMT

  I especially like asian food, so here is my fake sino-thai recipe for coconut squid (as far as I know it's all made up, although it may resemble a real recipe ). There are no quantities, as I never measure when I cook:
  
  Heat (gently) some extra virgin olive oil in a wok (as a half-breed spaniard I refuse to use another oil) and add onion finely chopped in long thin strips, red pepper (also in strips) and some dry chili peppers (avoid if you don't like to eat spicy) and cook on low fire until the onion becomes transparent. Then, add the squid (I do it with already sliced squid, but it also works with whole clean squids), one whole star anise (http://en.wikipedia.org/wiki/Star_anise), some Sichuan pepper (also whole, don't use Sichuan pepper salt) and salt. Cook on medium fire and stir it. When the squid releases its water, add some dry coconut and a little bit of brown sugar (mixed with the water the squid released it will be "like" coconut milk, I wouldn't add coconut milk, since it would be too watery). Cook further and let the water evaporate. When the sauce has thickened to your likings, add a little cilantro and spring garlic (or spring onion), stir and turn off the fire (but let the cilantro and the garlic heat (not cook) in order to release their taste).
  
  I reccomend to eat it chinese-style, with plain white rice (and preferably in the center of the table, among other dishes). Hope you enjoy!
  
  Note for non-coconut fans: if you take the dry coconut away, it will be just a fake chinese recipe instead of a fake sino-thai one ;)

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