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- CommentAuthorgovernment spy
- CommentTimeMay 5th 2011
Man, I got to say, I love tortellini. Especially the stuff that's made out of spinach, with cheese in the middle? I made a veggie dish (and I'm a total carnivore too) last night, and it was okay, just threw some broccoli, mushrooms, onions, garlic, tomatoes and spinach in the skillet and added some pesto when it was all done.
For some reason, and it was tasty, because I love all of those ingredients, but it fell a little flat. Anyone have any good recipes for stuff that includes tortellini? -
My dinner, let me show you it.
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@Taphead
What is that? It looks delicious. -
That's the pork I mentioned on the previous page. Preeeetty tender, I'd say.
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Made a real light, fast dinner last night.
Set large pot of salted water to boil. Sliced some zucchini and threw it in a skillet with a touch of butter and seasoning salt. Once the water was boiling, threw in some rotini pasta and covered it with a lid.
While the zucchini and pasta was cooking I took another skillet and heated some olive oil and butter on a medium-high heat. The olive oil helps the butter not stick and burn so you still get the butter taste but without worrying about getting the burned butter taste, which isn't so good. Once it was hot enough to spit when a drop of water was thrown in, I dropped in three large cloves of garlic, diced, four small chili peppers, salt, pepper, and dried, ground basil. Heated this until it was fragrant and the garlic started to brown and then I added diced chicken from a rotisserie chicken we had the night before (just the white meat, my wife and I dislike dark meat). Continued to stir this until all of the chicken had a nice coating of oil and seasoning.
Once the pasta was done I quickly drained it and added it to the skillet, stirring quickly. I added a little more butter and some salt and the pasta had a really nice flavor and texture. -
- CommentAuthorgovernment spy
- CommentTimeMay 8th 2011
Last night I cooked dinner for some friends, made JoeDistort's corn tortilla/refried bean chip dip scoops for an appetizer, very nice, thanks Joe.
Then I used a recipe from TheyDrawAndCook,
And I shoulda taken a picture, because they were delicious. My friend was kind of picky, and added lemon juice and sea salt to his tacos; because no dish is perfect to his palette, but I think it was just fine without the additions. -
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CommentAuthorjoe.distort
- CommentTimeMay 8th 2011
made some grilled artichokes and a baked tortelini as contributions to mothers day dinner.
deeeelicious
chopped the artichokes in half, stabbing myself only about 10 times with their little prick flowers. scooped out the flowering bud and boiled them about 15 minutes. after they were drained, i brushed a mixture ofolive oil, diced garlic, cracked pepper, basil and oregano on the flesh side and threw them face down on a hot grill for about ten minutes. after that i flipped for a minute or two just two cook off the excess moisture. they are better if you sprinkle a bit of fresh parm on, but i totally forgot.
the baked tortellini was pretty much just mac n cheese made with cheese tortellini, havarti, cheddar, asadero, crumbled turkey bacon, chives and garlic. liz looked sad as it came out a lil bit burnt, but my family all loves the umami/charred flavor so we were all quite ok with it. my sister baked pumpkin brownies, and my mom made some chicken/mushroom/pepper/squash skewers.
im thoroughly stuffed. -
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CommentAuthorLabyrinthine
- CommentTimeMay 9th 2011
So I found this in a list of like, The Fifty Most Awesome Grilled Cheese Sandwiches somewhere, and I HAD to try it.
The first version came out more solid than I usually like my eggs on account of my overdoing it in trying to make the cheese melt. And the second one was too runny in compensation. STILL AWESOME. Also I totally made that tiny grilled cheese sandwich they have there out of the hole bread, and it was very useful for mopping up loose egg. om nom nom nom. -
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CommentAuthorAlan Tyson
- CommentTimeMay 9th 2011
@Labyrinthine: I've done something kind of like that, and I agree, it's cholestoroalically fantastic! Mine didn't have the runny egg element to it, since I broke my egg yolks beforehand and just poured in what would have been a fairly decent omelette mixture (eggs + parsely + pepper, beaten thoroughly) into the bread holes. I used a mixture of swiss and colby jack cheese for mine, and just a tap or two of jalapeno Tabasco sauce. It was GLORIOUS.
I couldn't move from the kitchen table for about an hour afterwards, but STILL. -
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CommentAuthorbrittanica
- CommentTimeMay 11th 2011
I actually salvaged a failed cooking endeavor successfully last night. I was attempting to make this for dinner, but after a LOT of stuff going wrong, I ended up frustrated, w/ just a pan full of ground beef in tomato sauce (w/ garlic and Italian seasoning).
Sloppy Joes. Italian sloppy joes. It was probably better than the dish I'd set out to make. -
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@goverment spy
My mom's best friend makes a tasty tortellini soup:
1 Tablespoon olive oil
1 cup thinly sliced carrots
½ cup chopped onion
1 garlic clove, minced
4 (15oz) cans chicken stock
15 oz. filled tortellini
½ teaspoon oregano leaves
1 pkg. frozen chopped spinach
Heat oil. Sauté carrots, onion & garlic 5 to 6 minutes
Add broth; bring to boil.
Gently add tortellini and oregano. Boil gently for 5 minutes
Add Spinach. Cook 2-4 minutes
Sprinkle with Mozzarella cheese
Nice and simple, she'll often double the tortellini for a what ends up being more of a stew. -
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CommentAuthorlampcommander
- CommentTimeMay 11th 2011
Tonight's spontaneous meal: crawfish chowder. Recipe originally on Allrecipes, in my opinion now greatly improved.
Take one bunch of green onions, chop fine, and cook in 1/4 cup butter until tender. I did this in the stock pot that eventually held the soup.
In a large skillet, cook 2 pounds of crawfish tails in 1/2 cup butter until the tails are just cooked--if you buy frozen, like me, it takes about 5 minutes past the point of being thawed and breaking up into individual tails.
Add crawfish to your pot with the green onions and butter, and then add:
1 10.5oz can condensed cream of mushroom soup
2 10.5oz cans condensed cream of potato soup
4oz (half a package) of cream cheese
2 cups half-and-half
1 can diced potatoes, drained
1 can mushrooms, drained
1 can corn, drained
1 can diced green chiles
1 tsp cayenne pepper
Cook everything on medium/medium-high until it's close to boiling.
It's designed to be a quick meal, hence all the canned/precooked parts. It makes a lot, so I'll probably do half-recipes from now on since it's just me and the wife, and you're not supposed to keep crawfish around past three days. This time around we've frozen half the remaining soup.
It was quite good. -
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Ren's Yummy, Sort-of-Reduction Pasta!
Here's the dinner I made tonight:
1/2 packet of pre-sliced, pre-washed mushrooms
6 links of breakfast sausage
Prego Tomato Sauce
3 Cloves of garlic, diced
1/2 stick of butter
1/4 package of rotini pasta
olive oil
crushed, dried basil
black pepper
cayenne pepper
crushed red peppers
garlic powder
salt
Fill pot with water, add salt, cover and put on to boil
In one skillet start melting a quarter stick of butter and then start sauteing the mushrooms
In another skillet melt a little butter so that the sausage does not stick to the pan
In the skillet with the mushrooms mix black pepper, garlic powder and salt, stir to coat and then stir to saute
Saute mushrooms to your preference (I like mine just as they're starting to turn dark)
Cook sausage until it's as dark as you want. Dice the sausage and add to the mushrooms then add the sauce to this. Add basil, cayenne and crushed red peppers and salt to taste. Turn down to a low heat and let simmer
While this has been happening the water has probably started to boil, add pasta when it is boiling.
Now, the next part is tricky. You have to time your pasta being about 80% cooked with the garlic (described below) cooked until it is fragrant
Heat another skillet (or you can use the skillet you cooked the sausage in) on medium high until it is nice and warm. Add enough olive oil to give the bottom of the skillet a light coat, add a little butter. Once the butter has melted add your diced garlic.
Once you can really start to smell the garlic cooking (and it's starting to change color), drain your pasta quickly and poor into the skillet with the oil. Toss it to cover it in the oil and butter and then add your sauce. Stir.
Finishing the sauce in the pasta will cause the pasta to soak up a bit of the sauce, giving it some added flavor as it uses the sauce to finish cooking, should take about a minute.
Remove from heat, eat, enjoy. -
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CommentAuthorbrittanica
- CommentTimeMay 12th 2011
I made some tortillas from scratch today. I got the recipe here. Very tasty, but I think I didn't quite get the dough wet enough; they turned out really stiff.
But it made dinner that much easier:
Made a couple little pizzas w/ a chipotle enchilada sauce, grilled chicken, and a mix of Mexican and Pizza cheese blends. Sooooo good.
The fella got "stuffed" pizza w/ the rest of the "Italian sloppy joe" meat in between 2 tortillas, w/ cheese inside and on top. -
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- CommentAuthorgovernment spy
- CommentTimeMay 13th 2011
Crossposted from the Book club thread, I thought some of you (especially any college students with little cash to spare) might be interested...
From the Big House to Your House
Celeste Johnson, 48, who is locked up in a Texas prison for killing her husband, is forced to improvise when she wants to make food in her cell. She and five other inmates recently published a cookbook, "From the Big House to Your House," which lists nearly 200 recipes that can be made in a prison cell with very limited ingredients from the prison commissary.
She talked to a few other inmates and decided to put together a cookbook of their recipes. There is a "skin on the pig" burrito that involves soaking pork skins in water. Johnson's favorite is "delightful tuna nachos," where canned tuna is mixed with chicken seasoning, powdered milk, hot sauce and other ingredients before dumping them atop nachos.
The book comes with "Did you know?" facts after every recipe, like "The prison dentist only pulls or fills teeth. An inmate can only have their teeth cleaned if they pass a plaque test with less than 10 percent plaque. If the inmate fails the plaque test, then the teeth are not cleaned."
There also is a Prison Lingo section describing terms like bird bath (washing at the sink instead of the shower), ear hustling (eavesdropping), goosing (fornicating) and spit boxing (arguing). -
I just made my first batch of granola! It's soooo good. It has a very nutty flavor to it. It has just enough sugar to it to bake nicely but not so much to actually taste sweet (I tend to eat it with vanilla yogurt, so it doesn't need to be sweet. I spent forever on my computer adjusting the recipe before I actually tried it out so that it would fit the nutritional profile I wanted it to. I'm very happy with it.
Nutrition Facts:
Serving size: 1/2 Cup
252 Calories
13g fat (only 2.6 are saturated, the rest are heart healthy unsaturated fats. These lower the "bad" cholesterol)
30g carbs
5g fiber
10g protein
6g of added sugar (this is from the honey. There is more sugar total but it's really just added sugars we need to watch)
Ingredients:
Makes 5.25 cups of granola (10.5 servings)
- 4 cups rolled oats. Makes sure these are old fashioned style, NOT quick oats. Steel cut oats don't work either because they won't bake thoroughly.
- 1/2 cups raw walnuts. Buy the chopped or chop them yourself (food processor works well, just don't overdo it).
- 1/4 cup raw unsalted pepitas (pumpkin seeds).
- 5 Tbsp Flax Meal (you can also just buy flax seeds & grind them in a coffee grinder)
- 1/4 cup honey
- 1/4 cup Extra Virgin Olive Oil
1) Preheat oven to 275 degrees F
2) In a big bowl, mix oats, nuts, and flax meal.
3) In a cup, mix honey and olive oil.
4) Pour wet ingredients onto the dry ingredients, and mix well. A wooden spoon works well at first but eventually you'll have to use your hands to get everything to coat evenly. The mixture will be lightly coated.
5) Spread evenly over a shallow baking dish lined with aluminum foil (lining optional). You want a thin layer of granola so that it cooks evenly.
6) Bake for a total of 25-30 minutes (depending on how baked you want it), stirring the mixture every 10 minutes. It will be an amber color when done.
7) Let cool, and store! I made a double batch, so I just poured the first batch into the mixing bowl while it cooled so I could get the second batch onto the baking dish.
I like to eat mine with 1/3 cup mixed berries and 1/2 cup vanilla yogurt in the mornings :) It makes a very filling and satisfying 400 calorie meal.
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