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Post by Fig on Jan 6, 2012 3:06:08 GMT -8
Damn know you must have one hell of a metabolism to eat like that and still fit into those tight european pants. Haha!
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Post by wompwomp on Jan 6, 2012 6:47:46 GMT -8
One of my goals for this year is to become a much better cook. As it stands right now I can make like 10 meals really well and thats about it.
I just got a bunch of cookbooks out of the library and I'm going to try at least two new dishes a week. This might be a disaster.
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Post by Drew on Jan 6, 2012 7:02:14 GMT -8
I hope you return or renew those cookboks on time.
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Post by Catherine Sun Chips on Jan 6, 2012 7:08:39 GMT -8
Shax, that looks so delish. You're such a good cook!! I'd love to try some of your dishes. Holy SHIT KNOW! that's fantastic. I would welcome a heart attack for that. I love the horseradish mixed with sour cream and pepperjack idea. So, I made that tortellini soup last night. This was the best and most wonderful decision. It was incredibly good, pretty healthy, and HG said it was one of my best soups ever. Not a great picture, but here it is. Stormz, I love the idea of this soup. It looks really yum. Are those big chunks of red onion? I live for red onion when I'm cooking or topping sandwiches, but for some reason, have never experimented with it in soups. Go figure. I'll have to remember that. As for the tortellini, what's it stuffed with? cheese? I have to share my soup from last night because I had a lot of fun making it. I love a good veggie soup, but as I've made abundantly clear, I LOVE spicy food, so why not put the two together? Spicy veggie soup! This concoction is a hearty helping of onion, leeks, sliced fennel, zukes, corn, carrots, broccoli, red pepper, chopped cayenne pepper, potatoes, fire roasted diced tomatoes, garlic, a little bit of ginger, tomato sauce, low sodium chicken broth, all brought to a simmer with tons of zippy spices. Then I served it with a sprinkle of parm.(excuse the low-quality picture) I sipped on what stamper and I called "grape-posas"--sparkling wine with grape juice--(our spin on the mimosa) while making the soup. I suggest it to anyone who has leftover sparking wine from the New Year. sooo good. He whipped up some radical garlic bread slices to serve with it also. I'm pretty pumped to have this for lunch today. And the next day. And the next. Best part? its only 170 calories a serving.
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Post by StormyPinkness on Jan 6, 2012 9:06:20 GMT -8
Gunther makes my kind of sandwich. I am drooling. Stormz, I love the idea of this soup. It looks really yum. Are those big chunks of red onion? I live for red onion when I'm cooking or topping sandwiches, but for some reason, have never experimented with it in soups. Go figure. I'll have to remember that. As for the tortellini, what's it stuffed with? cheese? My pictures always turn out super shitty because I take them with my cell phone in my dark house. That is actually purple cabbage. I diced a carrot, stalk of celery, and a white onion and sauteed those for a few minutes and then added a pinch of red pepper flakes, few cloves of diced garlic and half of a small purple cabbage I had. I sauteed that for a few minutes and added some italian seasoning and some Trader Joe's 21 Seasoning Salute* and some black pepper. Added a can of diced tomatoes, 8 cups of water, 1 tablespoon of beef bouillon granules, 1 1/2 tablespoons of chicken base. Partially cover, bring to a boil, reduce and simmer. Simmered for about 30 minutes, added some more of those spices and about 1/4-1/2 cup water to thin it out, and added a can of drained, rinsed white beans. At that point I turned it off and went and had a beer at the bar with HG. Then I came back, heated it up, and boiled the tortellini in a separate pot. It was cheese. I added it to the soup and simmered for another 5 minutes and then ate it up. *This is an incredible salt free spice and herb blend which contains: Onion, Black Pepper, Celery Seed, Cayenne Pepper, Parsley, Basil, Marjoram, Bay Leaf, Oregano, Thyme, Savory, Rosemary, Cumin, Mustard, Coriander, Garlic, Carrot, Orange Peel, Tomato Granules, Lemon Juice Powder, Oil of Lemon, and Citric Acid. A couple shakes of this adds so much to so many things.
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Post by weenie on Jan 6, 2012 9:19:24 GMT -8
I sipped on what stamper and I called "grape-posas"--sparkling wine with grape juice--(our spin on the mimosa) while making the soup. I suggest it to anyone who has leftover sparking wine from the New Year. sooo good. Yum! That sounds a lot like our white-trash sangrias. We mix red wine with sparkling grapefruit juice and it is the most refreshing and yummy drink ever. It was our summer drink last year. And your soup looks super yum! I like the idea of roasting veggies before putting them in the soup. I think I shall try that next time I'm souping. The boy got "The Encylopedia of Sandwiches " and "The Great Big Book of Soup" for Christmas so I forsee some fun soup 'n' sammiches in the near future.
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Post by Pea on Jan 10, 2012 19:15:35 GMT -8
This is seriously my last post before I go on Sasquatch Board vacation. Grilled chicken, shrimp, and peppers for dinner tonight. Doesn't look like much but that fed both of my roommates and myself. Holy smokes was it tasty!
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Post by romanticizer on Jan 10, 2012 19:18:07 GMT -8
I do have to say, actual ingredients aside, the food styling is lovely.
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Post by Pea on Jan 10, 2012 19:29:01 GMT -8
Styling? That's just how they landed on the plate after taking them off the grill.
/last post
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Post by romanticizer on Jan 10, 2012 19:30:52 GMT -8
Well, you arranged it in an enticing fashion.
P.S. I will miss you while you're on vacay.
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Post by J-Dawg on Jan 11, 2012 18:28:14 GMT -8
Making roast top sirloin and potatoes for dinner tonight. Going to be a bit late, but damn will it be delicious.
If god didn't want us to eat animals, he wouldn't have made them out of meat...
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Post by know ID yuh on Jan 11, 2012 18:48:29 GMT -8
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Post by J-Dawg on Jan 11, 2012 19:14:46 GMT -8
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Post by Catherine Sun Chips on Jan 20, 2012 10:10:55 GMT -8
I was looking at a pretty fun recipe I'm wanting to try soon.
Turkey Bolognese with Spaghetti Squash.
A semi-homeade bolognese sause with ground turkey instead of beef poured over roasted spaghetti squash with tons of parm.
Stormy (or anyone else)--do you ever cook with Spaghetti Squash? I'll admit, it looks kind of intimidating, but I heard its so much healthier for you than pasta. I'm always happy to cut calories!
I may try to make this next week.
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Post by romanticizer on Jan 20, 2012 14:39:14 GMT -8
I was looking at a pretty fun recipe I'm wanting to try soon. Turkey Bolognese with Spaghetti Squash. A semi-homeade bolognese sause with ground turkey instead of beef poured over roasted spaghetti squash with tons of parm. Stormy (or anyone else)--do you ever cook with Spaghetti Squash? I'll admit, it looks kind of intimidating, but I heard its so much healthier for you than pasta. I'm always happy to cut calories! I may try to make this next week. I have cooked with Spaghetti Squash many times. It is a really good alternative. Consistency will never compete with the carbs, of course, but it is definitely worth a try.
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Post by romanticizer on Jan 22, 2012 13:26:42 GMT -8
I went for Indian food last night and got something called "Bullet Naan". They cut up raw jalapenos and put them in the naan, seeds and all. And we are talking so many of them that the bread looked green. Not even I could handle it.
Does anyone else dig spicy food?
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DeadPunk
Man-Eating Higabon
Pink Elephants
Posts: 758
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Post by DeadPunk on Jan 22, 2012 13:50:16 GMT -8
I <3 spicy food
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Post by romanticizer on Jan 22, 2012 13:54:56 GMT -8
My friend brought me San Francisco Sourdough, also. Romie is having a great day in mastication!
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Post by Switch on Jan 22, 2012 13:59:14 GMT -8
Cat - Speghetti squash is amazing. We make a dish with speghetti squash, olive oil, red peppers, olives, basil, and feta cheese. It is so good.
Regarding spicy - I try to make all of my food spicy. If the dish isn't spicy to begin with I usually add red pepper flakes or some form of hot sauce. Spicy food just makes sense to me.
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Post by Drew on Jan 22, 2012 16:23:08 GMT -8
Yeah I'm the same, there's almost nothing I don't put some form of cayenne/chili flakes/hot sauce on before or after it's finished cooking. Food without spice is like not wearing socks, it just feels icky to me.
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