The Recipe Thread

POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
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JEWELSTAITEFAN

Monday, January 27, 2020 1:37 AM

Quote:
Originally posted by SIGNYM:
Hey JSF, I read that you were sick! I hope you're feeling better.

*****

Discovered two new recipes that are easy and tasty. But just as an aside, we all (and I mean ALL) have been sick with fever, coughing and wheezing. Soup really seems to help. I've been relying on soup, and soup-like recipes, to help us get better.

RED CURRY
The ingredients might be a little hard to come by, but if you can find them the recipe is simple to prepare

2T coconut oil
3-4T commercial Thai red curry paste
approx 1/4 c chopped cilantro and stems
1/2 t ground cumin

2 cans light coconut milk
2T fish sauce or soy sauce
2T sugar
1/2 lb frozen pineapple chunks
2 potatoes, cut into 1/2" pieces
shrimp to taste

8 oz snow peas tipped and de-stringed
1 red bell, into 1/2" pieces

1 c basil rinsed
Chipotle powder, cayenne, sambal oelek, or Sriracha to taste.

Melt coconut oil in pot, add curry paste, cilantro and cumin, and cook until cilantro is wilted.
Add light coconut milk, potato, pineapple, shrimp, fish or soy sauce, and sugar. Bring to simmer and simmer about 7 minutes

Add snow peas and bell pepper, cook to crisp-tender, add basil at end just to stir in and wilt. Add hot spice to taste.

*****

Now, hubby is not a huge fan of shrimp (altho it is very good for you) so I serve this with pork. I discovered a new cut - tenderloin- that is indeed very tender, and fortunately for me it was on sale for $3/lb. Trim off silver-skin, slice into 1/4" strips. For 2 lb, sprinkle with 1 t fish sauce and 1 t soy (or tamari) and 1/2 t ground black pepper and marinade for 30 minutes or so. Slice approx 1/2 c (yes that's 1/2 cup) garlic cloves, rinse drain and heat 2 bags of shirataki noodles, and rinse approx 1 c of basil leaves.

Melt about 1 T of coconut oil in a pan to med-high, add pork in batches to stir-fry, then add noodles, add pork back in, and garlic to "bloom" the garlic, then add basilto wilt. Add some green or red Thai curry paste if you like. Serve over red curry vegetables in coconut milk. That's it!

Was this one recipe? Or 2?

SIGNYM

Monday, January 27, 2020 1:54 AM

Two, actually. The first recipe was originally written with shrimp as the main ingredient, but since hubby hates shrimp I made up a pork recipe to go with. Sorry for lack of clarity!

Here is the second recipe, rewritten

2 lb pork tenderloin, silverskin removed and cut into 1/4" strips
1 t fish sauce (fish sauce is stronger, but if you can't find it just substitute soy or tamari sauce)
1 t soy or tamari
1/2 t fresh ground black pepper
Stir pork with fish sauce, soy/tamari, and black pepper, and marinade about 30 minutes

1/2 cup sliced garlic cloves
2 bags shirataki noodles, rinsed, drained, and heated thru to removed "cat pee" smell, or four cups ANY cooked noodle that you like (spaghetti, rice noodles, whatever)

1 cup (OR MORE) fresh basil leaves, rinsed and drained
about 2T red or green Thai curry paste, if desired

2T coconut oil

heat coconut oil in pan to medium-hi, add pork in batches to quick stir-fry, set aside in bowl as cooked
add prepared noodles to pan, add back pork, add garlic and heat thru to released garlic oils
stir in basil to wilt
stir in curry paste if desired (also, ir you're a hot food fan, can add chipotle, cayenne, sambal oelek or sriracha if desired)

Because of the quantity of near-raw garlic, don't plan on meeting people for about a day!!!

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

Happy New Year, WISHY. I edited out your psychopathic screed!

1KIKI

Thursday, February 6, 2020 8:58 AM

I just made this and it's OMG good!

This dish was inspired by many things I've eaten in the past and I tried to put things together that I thought would be tasty. 12 svgs

It's a crustless pie made with 2 lbs ground meat of your choice, browned, excess fat removed if any (in this case turkey), 2 lbs small-diced potatoes with skin is OK (I recommend either russet or Yukon gold, not red or fingerling), 2 lbs minced yellow onions, 2-3lbs greens chopped (in this case kale), and the juice of 2 lemons or to taste.

Probably the next day you'll need 1lb feta crumbled (you could probably do 50/50 w/ grated parmesan), and 1 15oz ricotta (in this case full fat), and 6 eggs, use a stir-stick to smoothly blend the eggs and ricotta till it's a uniform pale yellow.

Also you'll need 12 oven-proof dishes buttered (what I used) or greased.

I prepared this in one YUGE !!! Dutch oven in a 350F oven (not on the stovetop), but if you don't have anything big for all these servings, be prepared to cook less, or cook in shifts and have a very, very large mixing bowl to put it all together.

Add the ground meat to the Dutch oven, cover, and cook it @350F (or on a stove top), breaking it up as needed, till cooked, and remove excess fat, if any. Add the diced potatoes, mix, cover and cook an additional 20 minutes. Add the diced onions and minced greens of your choice (but not much spinach as it cooks very watery), mix, cover and cook an additional 30-45 minutes, stirring at the 20 minute mark, till all is done. (It mostly depends on the potato you used.)

Add lemon juice to taste.

CHILL THOROUGHLY.

Stir in the feta (or feta/ parm mix). Stir in the egg/ ricotta mix.

Portion it out to greased or buttered oven proof dishes, and bake @ 350F 30minutes to set the egg (when knife comes out clean).

SIGNYM

Friday, February 7, 2020 1:01 AM

Sounds great, KIKI! Except I can't eat potatoes (allergies), and hubby shoudn't (too much starch). Any recommendations for substitute? Don't say cauliflower, dear daughter can't eat that!

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

Happy New Year, WISHY. I edited out your psychopathic screed!

SIGNYM

Friday, February 7, 2020 1:19 AM

I FINALLY made a turkey pot pie that the family thought was acceptable! I did a few things differently:

Previously I had cooked the turkey breast (on sale after Tday for $1.99/lb) too long and it came out dry and tasteless. This time I salted it, poured oil over it, and cooked it covered at low temp (250 F) unti just done. I still have to get the timing right, as I achieved the proper results by accident, but the turkey came out flavorful and juicy.

This time, I added a crap=ton of thyme. Most recipes call for a polite amount - I used 2+ teaspoons dried thyme.

This time I used a bigger variety of vegetables.

And this time I added 1/2 c dry white wine.

So here it is:

3 T margarine
1 c diced onion
2 c diced carrot
1 c diced celery
1 c frozen cut green beans
1 c frozen corn
1 c frozen peas
2 t dried thyme
1/2 t fresh ground black pepper, or to taste
1/2 t salt, or to taste
about 1 c turkey juice
about 1 1/2 c milk or canned milk
about 1/2 c flour, mixed in with milk (above)
1/2 c dry white wine
about one pound cooked turkey, diced
approx 1/2 pre-prepared pie crust (optional)

Sautee onions in margarine until golden-brown (Lightly browning onions adds flavor)
Add carrots, celery and cook, covered, for about 8 minutes
Add green beans, turkey juice, wine and thyme and cook for another 5 minutes
Add milk/flour mixture and stir until thoroughly mixed, cook until thickened
Add peas and turkey, stir thru
Pour into large casserole, top with pie crust if desired and bake at 350F for about an hour.

The reason why I add things in the order that I do is that I don't want the turkey to shred and the peas to turn to mush with extensive cooking and stirring, this way the ingredients retain their individual identity and it doesn't just become mush

Family said it was OK, which means I can make it- just not too often!

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

Happy New Year, WISHY. I edited out your psychopathic screed!

1KIKI

Friday, February 7, 2020 4:47 AM

Quote:
Originally posted by SIGNYM:
Sounds great, KIKI! Except I can't eat potatoes (allergies), and hubby shoudn't (too much starch). Any recommendations for substitute? Don't say cauliflower, dear daughter can't eat that!

-----------
Pity would be no more,
If we did not MAKE men poor - William Blake

Happy New Year, WISHY. I edited out your psychopathic screed!

I've been thinking about that. In my version - which I calculate out on a spreadsheet (using USDA nutrient values from their database) - one portion has 500 calories and a half a pound of vegetables weighed raw, and 32g protein, 33g carbs, and 27g fat. (It has so much vegetable because I kind of hate vegetables unless I disguise them in something else, and they will be all the vegetables I'll have in a day. There's no added fat, but that high amount comes from the cheeses and eggs, and assumes you drain excess fat from the ground meat.) The potatoes contribute about 2.5oz of vegetable out of the 8oz amount per portion. They also contribute about 245g total of carbs for the entire recipe; or about 20g carbs out of 33g carbs per portion. If you don't mind losing some vegetable, I think either cooked rice or quinoa would be a tasty substitute. Use enough to contribute the same amount of carbs as the potatoes if you want to maintain the macronutrient balance. But I see no problem reducing the amounts or eliminating that ingredient category entirely!

I also think you could cook it in a large casserole dish, but you'll need to cook it longer to get it cooked through - and because you'll be cooking it longer, it should be covered with foil so the top doesn't get burned.

1KIKI

Friday, February 7, 2020 4:58 AM

Quote:
Originally posted by SIGNYM:
I FINALLY made a turkey pot pie that the family thought was acceptable!

And I copied it over into my spreadsheet for portion calculation and adjustment!

JEWELSTAITEFAN

Friday, February 7, 2020 6:40 AM

Pot Pie. I expect you may have aversion to pre-made solutions, but I have used crescent roll triangles on top of the dish, to be the top crust or pot pie. Just the simple pre-packaged rolls in a tube, crack open and you have 8 triangles to make crescent rolls.

1KIKI

Saturday, February 8, 2020 1:11 AM

Quote:
Originally posted by 1KIKI:
This is my new WINTER marinara recipe:
Please note that these are 12 servings, since I cook in batches and freeze for later. (So one of the things my recipes have to be is freezer-tolerant.)

The recipe calls for steps that most people don't do, which is to brown things first, and to 'bloom' the spices. The browning step adds tons of extra flavor, for example it actually makes the onion both sweet and 'oniony', while the 'blooming' step increases the flavor of aromatics. 'Blooming' isn't cooking, it only take a minute or two, but it helps release the volatile oils. It also calls for 'deglazing' the skillet you brown things in, which is to add some liquid - in this case a cup of wine for flavor but you can even use water or tomato juice - to the skillet while it's being heated, and stir the liquid around, scraping off the caramelized bits from the bottom.

4lbs 85% ground beef
3lbs onions, diced
4lbs cherry tomatoes, pureed
2lbs cremini mushrooms, fine diced
1qt or liter bottle no-salt tomato juice
1C dry(ish) red, rose, or white wine of your choice, optional
5 cloves garlic, minced
3T dried basil
salt, pepper, and red pepper flakes to taste
a large skillet with lid and a large dutch oven with lid

brown the ground beef in the skillet and use a slotted spoon to remove it to the dutch oven
pour off the fat and juice from the skillet and reserve
put about 2T of beef fat back into the skillet, and put in the diced mushrooms and cover, and cook till they give up their liquid, then uncover and cook with stirring till the liquid evaporates and the mushrooms are lightly browned, then put them in the dutch oven
add another 2T of fat back to the skillet, and do the same for the onions, but cook them till they're golden brown, then put them in the dutch oven (because the high sugar content of the onions won't let the liquid evaporate to dryness, the brown color is your guide)
add about 1T of fat and 'bloom' the garlic and basil (and red pepper flakes if you're using them) in it which means heat them while stirring the little pile just until you can start to smell them, then add them to the dutch oven
deglaze the skillet with the wine (or other liquid), cook off the alcohol a bit, then add it to the dutch oven
if you have any beef fat left you can add back in as much as you want, or skim it off, but in either case add the broth back in that you reserved earlier
add the pureed tomatoes and the tomato juice to the dutch oven, and stir everything
bring to a boil on the stove - then cover
and transfer to a pre-heated oven at 350F
cook for 2.5 hours with occasional stirring, if the marinara gets too dry add more water

I think it's everything a winter dish should be - savory, rich, and hearty.

Quote:
Originally posted by JEWELSTAITEFAN:
Not sure I understand the use of tomato juice when you already have pureed tomatoes.

I might be tempted to replace with tomato paste (if flavor is the reason) or more wine (if liquid is the reason).

Sorry I didn't see this earlier. It's to add more vegetable for nutrition, more liquid for cooking1, and more tomato flavor. Otherwise, I think the dish's flavor would be beefy/ mushroom-y heavy.

1KIKI

Saturday, February 8, 2020 1:44 AM

Quote:
Originally posted by 1KIKI:
So, this is the last cooking experiment for the next while. I tried some mashed cauliflower at TJ's, and I liked it, it was very similar to mashed potatoes though with a mild but different flavor. But it was full of chemicals and salt. So I thought I'd try to recreate it at home. I cooked a 12oz package of riced cauliflower with 2T rice flour for thickening (but any flour that thickens would work, I think), and a cup of milk for flavor, and when it was done I immersion-blended it to a smooth consistency with a tablespoon of cultured unsalted butter. It was a little watery at first, but it thickened with sitting. I did end up adding a small amount of low-sodium salt to counter the sweetness of the cauliflower. Like the TJ's product, you can't mistake it for mashed potatoes, but it's an exceptional alternative that's very similar. Well, I really liked it! Anyway, I put the rest in the freezer. I'll take it out and thaw it after a couple of days to see if the texture survives freezing, or if it breaks into grainy solids and liquid. That's what the flour is supposed to help prevent - but we'll see.

If it freezes well, my next set of meals will be chicken, mashed cauliflower, and gravy.

Quote:
Originally posted by 1KIKI:
Well cool. I just defrosted the 'mashed cauliflower' and it looks like the rice flour did the trick. The 'mashed cauliflower' didn't break or lose any of its fluffy/creamy mashed-potato texture !! YAY !!!

So now I'll be on to creating my next recipe. Since I WILL be making gravy, I think I'll cook the chicken thighs with an appropriate amount of carrots, celery, onions, and fresh thyme. I can then puree the veges into the broth and use that to make an extra-flavorful gravy. I believe the chicken and gravy over mashed cauliflower will be quite a comfort-food treat.

Quote:
Originally posted by SIGNYM:
I wish DD could eat cauliflower, that would be a nice treat for her and very healthful.

I did try pureeing the veges I cooked with the chx thighs and it was NOT good!

This is basically chicken thighs cooked with veges and herbs to flavor the thighs - but the veges and herbs get removed. The chx gets served over mashed cauliflower (or potatoes or a mix of both) with sauce. Either rice or wheat flour can be used to thicken the cauliflower and the sauce.

12 servings, per serving 440 cals, 58g protein, 20g carbs (not subtracting out the fiber), 6g fat

6lb TJ boneless skinless chx thigh
box chx stock
1lb@ carrot celery onion + pkg fresh thyme + sprigs fr parsley
Cook all till thighs just done and remove chx.

To make the sauce, strain the broth and reduce to about 3C, add 50g flour, cook to thicken. I didn't do this, but I think it would taste awesome with extra fresh thyme leaves and fresh ground black pepper added.

To make the mashed cauliflower:
I use TJ's frozen organic riced cauliflower that comes in 12oz pkgs. If you believe the package nutrition label, it has only 2g net carbs per serving (4g carbs, 2g fiber)
Cook 8pkg TJ riced caulif and puree with 25g flour 2C 2% milk and 2T butter

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