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    • CommentAuthorStefanJ
    • CommentTimeOct 27th 2009
    I've been utterly unmotivated to bake or cook anything lately, but I made some crass but satisfying comfort food the other night.

    Two cups of biscuit mix, some milk => dough. Spread half on the bottom of a casserole dish. Poured in a giant can of beef stew I bought on special. Threw in a can of roast beef chunks. Spread the rest of the dough on top. Aluminum foil. Oven.

    The result was a sort of amateur shepherd's pie. I chopped it into squares and froze half of them in plastic containers.
    • CommentTimeOct 28th 2009 edited
    I just realized the original recipe I found uses *butter substitute* I say this is blasphemy but... I'll post it like I read it... lol a lot of the people in the forum i found this on are health foodies, or allergic to some of the usual baking ingredients etc etc... so apologies if they include odd ingredients.

    pear chocolate brownie tarts:


    * 1 cup Unbleached White Flour
    * ½ cups Unrefined Sugar
    * ½ cups Brown Sugar, Packed
    * ¼ cups Cocoa Powder
    * ½ teaspoons Baking Powder
    * ¼ teaspoons Salt
    * ½ cups Natural Soy Creamer, Plain
    * 3 Tablespoons Earth Balance Butter Substitute
    * 1 Tablespoon Heaping Chopped Bittersweet Chocolate
    * ½ teaspoons Pure Vanilla Extract
    * 2 whole Bartlett Pears

    to make:

    Preheat oven to 350?F. Spray four 4? tart pans with oil.

    Whisk together the flour, sugars, cocoa, baking powder, and salt in a bowl. Put the creamer, Earth Balance, and chocolate in a microwavable bowl or measuring cup. Heat for 30 seconds, then stir. Heat for another 30 seconds and stir until the butter and chocolate have melted.

    Pour the liquid ingredients into the dry ones and stir until everything is blended. Divide evenly into the four tart pans.
    Peel the pears and remove the seeds and stem. Slice the pears horizontally and arrange half of a pear on each tart.
    Bake the tarts, on a cookie sheet, for 25 to 30 minutes. Do the toothpick test.
    Let them cool for at least 20 minutes before removing them from the pans.

    edited with picture:
    • CommentAuthorKosmopolit
    • CommentTimeOct 28th 2009
    Tilapia, (also known as Basa) is pretty bland.

    There's no really strong flavor to it.

    The main reasons to eat it are that in a lot of places it's about the cheapest fresh fish around and that in sia a lot of tilapia is actually farmed and its one of the most sustainable aquaculture crops on the planet.

    Oh also outside Asia it's an invasive pest so even if it's wild-caught you're doing the environment a favor.
    • CommentTimeOct 28th 2009
    Last night's dinner was mac & cheese with pepperoni:

    Boil some pasta (macaroni, rontini, small shells) however long the package says and set aside to drain. In a saucepan, make a roux with 2 tablespoons butter and 2 tablespoons flour. Add a cup of broth (chicken, veggie, mushroom are all good choices), and stir over medium heat until it thickens. Add chunks of pepperoni. Add a splash of cream and a bunch of sharp cheddar. Add the pasta. Salt and pepper it. Eat.
    • CommentTimeOct 30th 2009 edited
    Tonight's creation:
    winter/root vegetable puree (delicata squash, sweet potato, carrot, parsnip, purple orchid potato, garlic, black pepper)
    for the lady: mulled cider & garlic roast tofu
    for me: garlic black pepper and cider roasted lamb chorizo (freshly made yesterday).

    1- It was my first time making the winter root vegetable puree. I've been hitting up the local farmers markets since they opened for the season (mid may) and became friendly with a man who runs the farmers market/retail side of the farm. We've exchanged recipes & cooking tips all spring and summer. He tipped me off to this great recipe:

    2 parsnips
    2 sweet potatoes
    2 or 3 carrots
    1 mid sized squash
    dice ingredients into 1-2 inch pieces. boil on high 1 cup cider & 3/4 cup water. Once boiling add garlic, turn to low heat and let simmer for 40 minutes. Drain. Through back in pan for 2 min to dry out. Puree to desired consistency adding black pepper & garlic. Mix in room temperature butter and serve.
    Feel free to substitute some root vegetables for others. The man said as long as you have the sweet potato or squash as a base and you should be fine.

    2- Every ingredient I used tonight (except the tofu) came from within 150 miles of my house. I'm not all ra-ra everything should be local organic and natural people but I am big into supporting local small business. For me it's nice to know all my ingredients were fresh and ended up supporting a handful of regional/local business.

    All in all I was very pleased with the puree and the chorizo was extremely flavorful. I'll post food porn if anyone is interested.
    • CommentAuthoricelandbob
    • CommentTimeOct 31st 2009
    Essential knowledge....
    • CommentTimeOct 31st 2009
    Made spicy pumpkin bread.

    Happy Halloween.
    • CommentTimeOct 31st 2009
    That actually is quite interesting @Icelandbob Thank you :) Now i can show off at the next 50 cent wing night!

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