Jedi Council Forums - The cooking/recipie thread

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Author	Topic: The cooking/recipie thread
VoijaRisa Registered: Oct '02	Date Posted: 4/2/07 7:14am Subject: RE: The cooking/recipie thread
	Jedi_Master_Medic posted: THAT looks awsome! I have to ask, have you ever tried Fruit Fresh to keep the bannaz fresh looking? Never heard of it. Typically, I don't put enough bananas in for it to matter. Either that or they're gone before they can go bad. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 4/17/07 3:29pm Subject: RE: The cooking/recipie thread
	Name: Onigiri Region: Japanese History: Writings dating back as far as the 17th century tell us that many samurai stored rice balls wrapped in bamboo leaves as a quick lunchtime meal at war, but the origins of onigiri are much earlier. Before the use of chopsticks became widespread in the Nara period, rice was often rolled into a small ball so that it could be easily picked up. In the Heian period, rice was also made into small rectangular shapes called tonjiki, so that they could be piled onto a plate and easily eaten. From the Kamakura period to the early Edo period, onigiri was used as a quick meal. This made sense as cooks simply had to think about making enough onigiri and did not have to concern themselves with serving. These onigiri were simply a ball of rice flavored with salt. Nori did not become widely available until the Genroku era during the mid-Edo period, when the farming of nori and fashioning it into sheets became widespread. It was believed that onigiri could not be produced with a machine as the hand rolling technique was considered too difficult to replicate. In the 1980s, a machine that made triangular onigiri was built. This was initially met with skepticism because rather than having the filling traditionally rolled inside, the flavoring was simply put into a hole in onigiri and this shortcut was hidden by the nori. Since the onigiri made by this machine came with nori already applied to the rice ball, over time the nori became unpleasantly moist and sticky, clinging to the rice. A packaging improvement allowed the nori to be stored separately from the rice. Before eating, the diner could open the packet of nori and wrap the onigiri. The machines' limitation that an ingredient was filled into a hole instead of rolled together with the rice actually made new flavors of onigiri easier to produce as this cooking process did not require changes from ingredient to ingredient. (via Wikipedia) Difficulty: ** Cooking time: 45 minutes Ingredients: - Sushi rice - Rice vinegar - Hon-Dashi (fish flavoured soup stock, can be found at asian markets. Optional.) - Sushi nori (sheets of seaweed for wrapping sushi) - Fillings Instructions: 1. Cook rice according to package directions. Add 1-2 tbsp rice vinegar when finished. 2. Lay out a sheet of plastic wrap about the size of a dinner plate and spoon cooked rice into a thin circle. 3. Place 1-2 tbsp of filling in center. 4. Draw up sides of plastic wrap covering filling with rice. 5. Unwrap and sprinkle with Hon-Dashi. 6. Wrap sides with a strip of nori. Notes: The way I do this is really cheating, with the plastic wrap and all. I find it much easier due to the fact that the sushi rice is extremely sticky (which is why it's used over normal rice), and will stick to your hands. Plus, I tend to take these as snacks to school, so when I'm done, I just wrap them back up and they're ready to go. While they can be eaten cold, they're also quite good microwaved for a few seconds to warm them up again. The hon-dashi is a soup stock that is very potent. Many people don't like it, but it gives it a rather unique taste I feel. So I tend to add it. The nori is intended primarily to allow the eater something to hold it by so the rice doesn't stick to their hands. Filling can be comprised of almost anything. In this, I used a mixture of cream cheese, artichoke hearts, and soy sauce. Other times I've used cucumber, cream cheese, and crab. In reality, anything can be used, so this ultimately can be a vegan meal. Onigiri should be eaten within 1-2 days of making them. If not, the rice will dry out, and the nori will absorb the water, becoming slimy. Slimy is not good for eating. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 5/5/07 5:55pm Subject: RE: The cooking/recipie thread
	Name: Garlic lemon chicken Difficulty: ** Cooking time: 40 minutes Ingredients: - 4 chicken breasts - 1 head of garlic - 1/4 cup fresh parsley - 2 tbsp butter - 1/4 cup lemon juice Instructions: 1. Dice garlic and parsley. Divide in half. 2. Slice pocket into chicken and stuff half of garlic parsley mix into chicken breasts. 3. Grill or broil at 350 for 20 minutes, flipping half way through. 4. Sautee remaining garlic and parsley in garlic and butter. 5. Pour sauce over chicken. Notes: This meal is a lot of flavour. Don't try this if you're not a garlic lover. When making this, I cut the recipie in ~1/4th and added mushrooms as well as a dash of white wine to the sauce. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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Jedi_Master_Medic Registered: Jul '05	Date Posted: 6/15/07 11:11am Subject: RE: The cooking/recipie thread
	Have you ever thought about going into catering on the side?
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VoijaRisa Registered: Oct '02	Date Posted: 6/15/07 11:16am Subject: RE: The cooking/recipie thread
	Jedi_Master_Medic posted: Have you ever thought about going into catering on the side? I've always jokingly said that starting a resturaunt is my back up plan. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 6/27/07 8:36am Subject: RE: The cooking/recipie thread
	I've been playing around with some recipes this summer, so here's another version of the portobella mushrooms. My entire family (mother being a notoriously picky eater) loves this one. Name: Stuffed Portobella Mushrooms (2) Difficulty: * Cooking time: 45 minutes Ingredients: - 4 portobella mushrooms (stems removed) - 2 cloves garlic - 1/4 cup diced onion - 1 diced green bell pepper - 1 can diced tomatoes (drained) - 1/2 lb italian sausage - 4 oz shredded mozerella cheese - butter - olive oil - salt Instructions: 1. Sautee garlic and onion in small skillet. 2. In seperate skillet, crumble and brown sausage. 3. When garlic and onion become translucent (~5 minutes) add pepper and tomatoes. Simmer until sausage finishes browning. 4. Rub mushroom caps with olive oil and sprinkle with salt. 5. Using a slotted spoon, remove vegetable mixture and spoon into mushroom cap. Do same with sausage. 6. Cover with mozerella cheese and bake at 350º for 15 minutes. Notes: My mother and sister like the bland version of this that I've posted. However, I prefer to make mine with grated pepper jack cheese in place of the mozerella. Additionally, crushed red pepper flakes can be added for bit more spice. Given that the first several ingredients are the core of making salsa, I've wondered if just tossing in salsa and sausage would taste good. I haven't tried it, but if you're pressed for time, it might be worth considering. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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titania7 Registered: Mar '05	Date Posted: 6/28/07 7:37am Subject: RE: The cooking/recipie thread
	Those sound awesome, Jon. I wonder if you could do a Mexican version with some chorizo... -----signature----- -Danielle All right, so even if independent contractors are working on the Death Star, why are you uneasy with its destruction? Proud sahm to Darth Petey! I <3 Katamari Damacy!!!!!
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VoijaRisa Registered: Oct '02	Date Posted: 6/28/07 9:42am Subject: RE: The cooking/recipie thread
	Probably. I hate mexican food (always makes me sick) so I can't really say. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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twilek69 Title: St Louis FanForce Council Registered: Apr '05	Date Posted: 7/2/07 1:42pm Subject: RE: The cooking/recipie thread
	That does sound yummy and I think it would be good with chorizo too. -----signature----- I love it when a plan comes together! Goddess of Paper Mache' Proud Member of the NES
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Darth_Gangrenous Title: •Teh-Mole's Game Grinch •Retired StLFF CR Registered: Jun '05	Date Posted: 7/3/07 4:12pm Subject: RE: The cooking/recipie thread
	That sounds really good, Jon. Sounds even better than my stuffed 'shroom recipe. -----signature----- e-dad of s65horsey e-sonofAzureAngle2\|e-twinofEirate_rules e-bro of VaderD,Lissa,JE,Thrawn1786,Chilla,Blueeyes,SWF,TEE,Rilwen,Swan,Rabe,morri,Shaelyn,Allegra&Zap Master of Dar_manda Geriatric Ward suite 305
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Jedi_Master_Medic Registered: Jul '05	Date Posted: 7/23/07 8:18am Subject: RE: The cooking/recipie thread
	Have you posted to the Apple Chicken, Peach Chicken or the artichoke/pasta recipies? You were talking of them at the party and they sounded really good.
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VoijaRisa Registered: Oct '02	Date Posted: 7/23/07 8:37am Subject: RE: The cooking/recipie thread
	They were posted on 2/10 and 3/19 respectively. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 7/25/07 6:34pm Subject: RE: The cooking/recipie thread
	Name: Hollandaise Sauce Difficulty: ** Cooking time: 5 minutes Ingredients: - 3 egg yolks - 1/2 lemon - 1 tsp salt - 1 stick salted butter Instructions: 1. Melt butter until boiling. 2. Place egg yolks, lemon, and salt in a blender and blend on a high setting. 3. Slowly add butter to blender as it is blending. Notes: Hollandaise isn't really a recipe in and of itself, but is a component of many other meals. It makes an excellent dipping sauce for steamed artichokes (boil covered in water until inner leaves are soft) and is also used in Eggs Benedict (fried egg, ham, and hollandaise on toast). Traditional recipes require the use of a double boiler and are very delicate. But this recipe is extremely fast and easy. If you are attempting to reheat this recipe, make sure to do so on low power in the microwave so it doesn't curdle. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 9/9/07 4:49pm Subject: RE: The cooking/recipie thread
	Name: Pasta with Chicken Bolognese Sauce Difficulty: ** Cooking time: 1 hr Ingredients: - 2 tbsp olive oil - 1 large onion (chopped) - 1-2 carrots (chopped) - 1 celery (chopped) - 2 garlic cloves (minced) - 1 - 1 1/2 lbs chicken breast (diced) - 1/2 cup dry white wine - 28 oz can tomatoes (diced) - 1 cup chicken broth - 1/2 cup heavy whipping cream - 1/4 cup Parmesan Romano (shredded) - Pasta (see: Notes) Instructions: 1. Sautee onions, carrots, and celery in oil until soft (~5 min). 2. Add chicken and garlic. 3. When chicken is nearly finished cooking, add wine. Boil lightly for ~10 minutes to reduce wine. 4. Add tomatoes (with juice) and broth. Simmer for ~30 minutes. (The longer the better.) 5. Cook pasta separately according to package directions. 6. Add whipping cream and Romano to sauce and simmer for an additional 5-10 minutes. 7. Serve sauce over pasta. Notes: This is a very simple, but rather slow meal. Fortunately, a good amount of the time is just spent simmering, so you can run off and do other things. Another nice thing about this is that it requires getting very few pans dirty. For the entirety of the sauce, I used my wonderful wok (if you don't have an electric wok, I highly recommend one. I use mine all the time), but it's also possible to use a crock pot or a large saucepan. If you're wanting to avoid even getting another pan dirty for the noodles, it's possible to substitute microwave rice for the pasta. If you do stick with pasta, this recipe works best with tubular pasta which can get the sauce stuck in more crevices. Similarly, the more time the pasta has had to sit in the sauce, the better it gets. Thus, this makes wonderful leftovers. If you're looking for a bit more to add to this, it's quite good with mushrooms. I also suspect that artichoke hearts or eggplant would be good if you like those sorts of things. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 9/13/07 4:12pm Subject: RE: The cooking/recipie thread
	Name: Cinnamon Cream Cheese Roll-ups Difficulty: ** Cooking time: 1 hr Ingredients: - 1 loaf bread (sliced with crusts removed) - 8 oz cream cheese (softened) - 1 egg yolk - 3/4 cup powdered sugar - 3 tsp cinnamon - 1 cup sugar - 3/4 stick butter (melted) Instructions: 1. Mix cream cheese, egg, and powdered sugar. 2. Combine sugar and cinnamon in separate bowl and set aside. 3. Flatten each slice of bread with rolling pin. 4. Spread ~1 tbsp on each slice of bread and roll up. 5. Dip each roll into butter and then cinnamon/sugar mix. 6. Place on greased baking sheet and bake at 350ºF for 20 minutes. Notes: This is a very easy appetizer to make and it's quite tasty. It made far more cinnamon/sugar mix than I needed, so it could probably be halved pretty safely. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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