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ketto
So Alton Brown has this great steak cooking recipe for those of us who have no access to BBQ's and paperboy and I had picked up these great looking pepper steaks a while ago so we threw them on last night.

It's really simple. Put the rack in the middle of the oven. Put the broiler on high, and put a pan on the bottom rack to catch any drippings. Then put the steaks in the middle of the oven directly on the 2nd rack and broil for 5 minutes one on side. Flip, and broil 5 minutes on the second side. Flip, broil 3 minutes on 1st side. Flip, broil 3 minutes on 2nd side. Finished! They come out just like they've been BBQ'd.

Unfortunately these were probably the toughest steaks I have ever eaten in my life. So disappointing. We're going to get some sirloins from our local place that we know has good quality food.
sybarite
Umm, I had chicken livers in a carmelised onion tart last weekend as a starter. So good. I vote the livers with Marsala, maybe some greens on the side.

auralpoison
QUOTE(ketto @ Aug 19 2010, 03:14 PM) *
So Alton Brown has this great steak cooking recipe for those of us who have no access to BBQ's . . . They come out just like they've been BBQ'd.


I must apologize in advance for my nitpick-ery, but I could actually hear my father rolling in his urn at the usage of the term "BBQ" in such a way. Smoking, BBQing, & grilling were some his life joys & he'd be haunting the fuck out of me if I kept my mouth shut. If I gotta choose between looking like the asshole I am & being haunted, I'ma pick asshole.

BBQing & grilling are NOT the same thing even though they employ the same means of cookery, IE: the grill. BBQ involves indirect heat/hot smoke whereas grilling is done directly over the heat source. And technically, the Alton Brown method you describe is broiling since it involves heat from above.

I do like a good broiled steak, though. I always lived in apartments & never got to do any grilling until the George Foreman was invented, hence I learned to broil. It is super easy & delicious, but another thing that makes my father roll in his urn. He didn't care if it was twelve degrees out, if he got some good steaks he'd be outside on the porch in his parka firing up the grill. Once some college boys that were renting a house across the street came running over with an extinguisher because they thought our house was on fire & my dad was like, "Nope, jus' grillin'".
damona
polly, we both ate weird stuff as kids. i remember going to my grandparents condo and eating sardines smushed up on saltine crackers with my grandpa, and eating black olives and mushrooms out of the cans. never did get into the herring or gefilte fish. you gave me some inspiration though, i went digging for my greek cookbook to see if there was anything interesting that could be done with the eggplant. sadly, the one i had left went funky and had to be tossed before i could do anything with it. but now i have some ideas for next time smile.gif

pepper, the ketchup thing is by way of an experiment, if it turns out well, i will definitely share how i did it!

ap, i never really got into the habit of flouring meat before cooking it. the only time i do that is when i'm making a stew, and then i use cornstarch with salt, pepper and garlic powder to coat it before browning. can't do the flour thing now, anyway, because of the kids being gf.

i got 18 eggs for 2 bucks at the farmers market this week. she gave me a carton full of small eggs, some of which are blue and green along with the pale brown ones. i asked little d to bring me 2 eggs that night, and his eyes just about popped when he opened the carton and he said "mom! the eggs are blue! what happened to them??" i adore my egg lady.


pollystyrene
I don't flour meat for the purpose of browning, unless I'm working with a recipe that tells me to. I flour/breadcrumb/season chicken breasts when I make chicken parmesan, but, of my own recipes, that's the only thing I flour. Oh, I also flour the sausage when I make biscuits and gravy, and that definitely causes the sauce to thicken.

Our condo association doesn't let us grill on our balcony anymore. It's such bullshit- the city allows you to do it, as long as you don't have too much propane, but they leave it up to the individual condo complex's to decide what they want to do. So, now our only option is to grill 10 feet away from the building, which leaves us...on the sidewalk, in front of the building? Or down in the courtyard, which has no patio area- it's just grass with a sidewalk and there's lots of kids playing and stuff- great place for a hot grill. Plus, I'd have to bring down everything I could possibly need, since I can't just go back in the house to grab something. I'm kinda glad no one got us the grill off our wedding registry now, since I probably wouldn't have been able to use it. mad.gif
auralpoison
For all the cilantro lovers/haters, I give you the NYT's Curious Cook's story on the demon herb.
damona
that was an interesting article, ap.

polly, that sucks. did they give you a reason? or just "cuz we said so"?

i got a whole pile of stuff at the farmers market last week, including a bunch of heirloom tomatoes. so i made a tomato salad. i chopped up red, green, white, and yellow varieties into bite-size chunks, and tossed it with my homemade olive oil, apple cider vinegar, minced raw garlic, and dried basil dressing. (sorry, it's not really a recipe, i just add a bit of this and that til it tastes good!) served on thick slices of rye bread... yum.
auralpoison
I realize this is waaaaay too late to be of any use, but there were some fabulous sounding eggplant recipes on the NPR today.
ketto
Someone posted a cauliflower steak on livejournal today.
http://community.livejournal.com/food_porn/5924979.html

I'm so intrigued because I like grilled veggies a lot. I'm thinking I'll have to give this a try.
auralpoison
Oh, I love it that way! Simple & delicious! A lot of people are cauliflower haters, but I dig it. I make a fantastic mock potato soup with cauliflower.

I gotta say though, if the one gal wants to sub cauliflower for rice she needs to use a potato ricer instead of a food processor.

damona
ap, it's never too late for an eggplant recipe laugh.gif i have another one sitting on my counter right now! there is a lovely lady at the farmer's market who knows i have a tribe to feed and she is always giving me "just a bit of something [she] has extra". this week it was 4 huge yellow and white tomatoes that were kind of beat up, and a huge purple eggplant. i'm running out of ideas for tomatoes tho, so i just made another big bowl of that salad. The Mr is threatening mutiny if i bring home any more tomatoes! i don't know if i should tell him that my mother's garden is still producing...

i made a chicken in the crockpot for dinner tonight. late last night i mostly skinned a whole chicken, put it in the crockpot, added about a quart of water, a bay leaf, turmeric, thyme, tarragon, parsley, sea salt and black pepper, sliced up 2 big onions in fairly thick slices, and crushed and cut in half 5 big cloves of garlic. cover and cook on low til you get around til dinner the next night! it was falling apart, and sooo flavourful. i pulled it into bite size pieces and served over rice with a scoop of the onions and broth stirred into each bowl. i am so making note of this one! yummy and a half.
pepper
Did I rave about my fermenting jar to you girls yet? Man oh man this thing makes Delicious fermented raw living pickles in only 4 days. I can't get over how amazing they are, YUM! And full of good probiotics too. This is the single most incredible kitchen tool I ever bought.

Here's the latest jar, shredded cabbage with carrot sticks, green beans and cauliflower seasoned with bay and garlic.
http://www.flickr.com/photos/craftylittlemonkey/4987878401/
Last time it was finely shredded beets, ooh so tasty!
Makes great pickled cukes too.

I'm still thinking about canning some local tomatoes even though we'll be moving house Nov 1st. It's hard to resist when all the road side stands are loaded with bushels for super cheap. I got a canning set up at the thrift store this year for about $5 too... Anyone else putting food by this season?
auralpoison
Oh. My. GAWD. TELL ME MORE, DAMNIT!
pepper
Well, it came with a little recipe book and I get the occasional email with a new one. Last time it was how to pickle tender lettuces, apparently they come out still sort of crispy but tangy with fermented goodness. Makes nice sides or salad toppers though I find myself just eating dishes of it, it's very addictive. There's even a recipe for pickled ginger, wonder if you meaties could do a horseradish batch for roast beast and such? You can use the set up with a smaller jar that the 2 litre one it comes with too.
Kim Chi, button mushrooms, parsnips, that lettuce, and a jar of shredded carrot are all on my list. I've only ever had a fail one time when I think the temperature in the kitchen was off. Seriously, this thing makes pickling/fermenting DEAD easy! Much better than the time my sister and I ended up with an entire crock of stank cabbage. Oh Maude, the whole house had to be aired out for DAYS! Ha ha ha laugh.gif

One tip from the traditional pickling crowd is to use an oak leaf (or variation, google for a list) that is high in tannins to keep pickled cukes crisp. Mine turned out fine without that but I'll give it a go next summer just to see.
koffeewitch
Have you guys read Wild Fermentaion by Sandor Katz??? OMG it is freakin' fascinating whether you intend to use Katz's recipes or not.
And what's super cool (atleast to me) is that it is all veg/vegan. Even teaches you to make all the traditional dairy yogurts, kefirs, etc. with any vegan substitute.

Katz's approach is very much for the amatuer folks...no fancy equipment, no high-tech instructions. As he points out, people have been making fermented foods for thousands of years without sterile kitchens and expensive gadgetry. His beer-wine making instructions are a great relief compared to some of the uptight, precision-oriented instructions I've seen other places. Tell me you're not just dying to make a good Ethiopian T'ej??
ketto
I'm about to start pickling for the first time (although I'm not hot-water canning because this particular recipe doesn't have enough vinegar so they'll be fridged). My mom mixed together a couple of my Ukrainian grandmothers recipes and came up with amazing pickles. Paperboy tried them for the first time last week and said they are hands down the best pickles he's ever had in his life. My cousin did some really delicious carrots and green beans so I'm going to get her recipe and try and do them in the next couple of weeks too.

I want to properly can something ASAP but my mom's recipe is just too damn good. I'm looking around at Tigressinapickle and Tigressinajam to get some idea's. This site is also a great resource: http://www.uga.edu/nchfp/publications/publications_usda.html
damona
omg, pepper, i want. want want want want want. laugh.gif i was going to try to do some fermented stuff this year, but it's been one crisis after another around here, all summer, and i just never quite got to it. next summer, i swear it!

koffee, i haven't read that one yet, but i did read "the revolution will not be microwaved" by sandor ellix katz. that book is absolutely fascinating to me.

i read that it takes 45 pounds of fresh tomatoes to make 7 quarts of tomato sauce. i must have a hundred pounds in my freezer, and there are another 20 huge (double fist sized or even bigger) tomatoes ripening on my windowsill, and dozens more still in the garden. i'm going to have enough tomato sauce for an army. or my family. same difference laugh.gif

i've spent nearly $300 on groceries in the last 2 days. my freezer and pantry and fridge were all just about empty when i finally got the money to go shopping. i have to admit, this time i got a lot of convenience food like corn dogs and hot pockets and such, which i usually don't get. The Mr had surgery on his hand this morning, though, and i needed to have stuff that he can easily warm up and eat one handed for the next week or 2.

i'm curious now... what does everyone here spend on groceries, on average? i spend about $700 a month at grocery stores, and about another $75-$100 a month at the farmers market.
pepper
After that crock kraut horror I've been too chickenshit to wild ferment anything so far. I like the water valve on this pickler/fermenter, it's fool proof. I'll pick that book up for the wine and beer info though, that seems so complicated and freaky, I'd love a simplified version.

Damona, I spend about $100/wk for myself and the 2 kids but some of it ends up in the compost. I can only get to the grocery store once a week or so and I tend to overbuy just in case I'll need something.
We are vegetarian and eat mostly fresh fruits and veg, I cook my own beans from dried, bake whatever sweets, bisquits etc we eat and I don't buy snacky foods, coffee, tea, juice, etc. That may account for some of the price difference. I don't have to feed a man either, that's probably the rest of it laugh.gif .

Oh, and I'm not including wine or chocolate but those are neccessities for sanity, not food wink.gif .




ketto
Damona, my boyfriend and I have a $100 a week food budget for the 2 of us, so $400-500 a month because sometimes we need extras. I don't eat much processed food because I have GI issues and neither of us likes it much anyway. Because it's just the two of us and I like to cook as fresh as possible, I probably hit up the market for fruits and veggies 1-3 times a week and we do a bigger shopping trip at costco 1-2 a month. In the winter we got organic produce in a box delivered once a week for $30. It's a bit more expensive but it's a fun way to experiment because I get foods I would never normally buy. The newsletter often tells a bit about where the food is coming from or what farms, etc.

I've been going nuts on mashes lately. A base of dirty mashed potatoes with garlic, squash, carrots, sweet potato, parsnip, etc...basicaly whatever good root veggies I have lying around. I got some local garlic this weekend and it was my first time ever using it. It's got a more earthy flavour but I really like it - different but hard to explain how. I'm hoping I can snag a bunch more. I work on the day most of the farmers markets happen here so I don't get to go as often as I'd like.
damona
ketto, i had a tooth yanked last night. can you share some of your mash recipes? i feel like i've been punched in the face and it's nearly impossible to chew. between that and The Mr's surgery, my inspiration is at an all time low right now.

pepper, i don't buy juice and stuff, either, usually, and the hot pockets and such are an aberration for just this month. usually i make everything from scratch, too. especially since we do all the gfcf stuff, and that stuff is expensive.

i've got myself, The Mr, 4 boys ages 11-5 and, about half the time, The Boy. so i'm feeding 6 guys lol and if anyone thinks that the little ones eat less, come over for dinner sometime! i stretched a pound of hamburger with an onion, a big can of red beans and a big can of diced tomatoes last night, for tacos. there was just enough leftovers for the 2 little boys to have some with chips as "nachos" after school. and i didn't even eat any of it!
pepper
I hear you sister, my little man can pack it in at the table man! The girl eats like a bird and I can take it or leave it so it's mostly him. Same with laundry, mostly him. Sigh. At least he's old enough to help out around the house now, saving grace that.
ketto
I just boil up a bunch of potatoes whole (with skins because we love them in this house) for about 30 minutes, drain, add 1 clove pressed garlic, 1-2 tbsp butter depending on how many potatoes, and I usually do a mix of milk and/or whipping cream and/or buttermilk and/or sour cream - enough to get it to the consistency I like.

To make things more interesting I'll often bake 1/2 a squash at 375 (any kind - buttercup, butternut, acorn, pumpkin, etc) for about 30 minutes and mash it in with the potatoes. If I have sweet potatoes, parsnips, or carrots I'll roast them at 375 for 20-30 minutes and mash them in too. And salt and pepper to taste. I always add the garlic first, and after everything is mashed I put the heat on low for about 10 minutes and let the garlic cook a bit. It gives it a really nice more mellow taste.

So I don't really have an exact recipe, more of a whatever is in the pantry thing.

I also like to take 2-3 cups of leftover potatoes and mix it with 1/4-1/2 of an onion, a can of chickpeas or kidney beans, 4-5 cups of veggie broth, salt, pepper, basil, parsley, let it cook for 20 minutes, and then I mash it with a potato masher. It's sooooo nice. I make it a lot when I'm sick.
sybarite
I mash sweet potatoes by baking them in the oven first then when they're soft enough I just scoop them out into a big bowl. I roast some garlic at the same time and put that in along with a little butter or olive oil and some thyme.
damona
ketto, you made me remember my squash with maple and pecans recipe. thank you! the leftover-potato-mash sounds delicious, too. i boiled a big pot of potatoes last night and i think that will be on the menu in a couple hours...

syb, i always forget about making mashed sweet potatoes. yum!

i picked up a couple of cans of mexican soda at the big store in the city that i got to go to the other night (small town usa here has little variety.) the champagne cola flavor tastes nothing like champagne, it kind of reminds me of chewing bubblicious while drinking a coke. the coconut flavour was rather like drinking a bottle of suntan oil. not pleasant. i should have just grabbed a couple bottles of jarritos.

we also got a couple boxes of these korean noodles (ramen type) that have the instructions printed on them in russian and french. The Boy can read russian and i can read french so we managed to figure out how to make them and they were delicious.
auralpoison
I cannot stand sweet potatoes. I have tried them so many different ways over the years & the only way I can stomach them are the rare extra extra extra crispy/salty frites or in a homemade sweet potato pie. I make a kick ass sweet potato pie.
ketto
Spaghetti squash is out here and I loooooooove spaghetti squash. I don't like it as a sub for noodles because...it doesn't taste anything like noodles. My favourite thing to do is cook it up, remove the strands, and mix it with extra virgin olive oil, feta cheese, spinach, chopped green beans, and kalamata olives.

I canned some apple sauce for the first time a few days ago and it was awesome. I'm going to make a whole bunch this weekend.
Persiflager
Yesterday's lunch: cold sausages (mixtures of chunky bacon and apple), sun-dried tomatoes, cous cous made with chicken stock, and a handful of spinach. Yum!

I am sorely envious of the canning, ketto!

Damona, I probably spend around $250 a month, but that's just for me and I eat out a lot.

Did anyone see the Rosie Prince article in the Daily Fail about how feminism ruined home cooking and made all out children fat? It's too silly to get angry about (though I was annoyed to see her given air time on Radio 4 this morning, and to see the appointed feminist mostly agreeing with her). It did make me laugh because the best cooks among the women I know are all raving feminists!
koffeewitch
Persi: Fuckin' Hell Yeah. It's enviromental feminists who are mostly bringing back the whole foods/slow foods movement and giving corporate McGmOs the boot out of our kitchens. It's money-grubbing corporations and people like Poppy Cannon who ruined home cooking (along with a shitty economy).

Anyway, after a decade of trying I FINALLY LEARNED TO MAKE DECENT INDIAN FOOD! I can't even get over it; I'm living on aloo mattar and kheer 4 days out of 7. For some reason, my attempts from reading cookbooks just never tasted right. And then I discovered Manjala's Vegetarian Indian Cooking site where she SHOWS you how to do it in these 8 minute videos and everything finally clicked. Huzzah!! If you dig on Indian food, you really should check Manjala out...once somebody shows you how to do it, it all makes sense, and never again will you make something with too much cumin or too little coriander, etc.

Now, if I could master Ethiopian food, I'd be satisfied for life...
damona
spent all of last weekend with BGP canning apples and tomatoes in various forms (tho not combinations lol). we did: 8 qts and 4 pts of cinnamon apple slices, a dozen pts of brandied apple rings, six 12oz jars of brandied apple syrup, 16 half pint jars of apple butter, 22 half pint jars of apple-maple jam, 14 pts of plain tomato sauce, and 8 pts of diced tomatoes with green peppers, onions, and garlic. it was a very long weekend. we worked til 4am friday and saturday. we decided to skip the ketchup, even though we had about 100 pounds of tomatoes, those 22 pts were all of them! next year, BGP is expanding her garden, and hopefully, i'll be able to plant at least 1 or 2 tomato plants in pots.

my mom has also made: yellow squash pickles, dilled green beans, and green tomato pickles, along with a few jars each of a bunch of other stuff like dill pickles and sweet pickles and various tomato things. she also made a strawberry-rhubarb sauce that she did in freezer containers back in may that is delish over ice cream.
Persiflager
Bravo damona!
kittenb
Last night I made a very yummy slow cooker meal that I wanted to share:

5-6 frozen chicken breasts
16 oz of salsa (I used peach but I don't like spicy salsas)
1 pkg of taco seasoning
1 cup dry brown rice
2 1/4 cups of water

Cook on slow cooker for 5-6 hours on high (I went 6 & my chicken was a little dry so less time might be better.) When it was all done I stirred in 1 cup of shredded chedder/colby jack cheeese. Very flavorful and really simple. Enjoy!
damona
*bows* thank you, persi. laugh.gif as much work as it is, i love canning. especially since i get to hang with bgp and have a girls weekend while we work!

kitten, that sounds yummy with the peach salsa smile.gif i do something similar in my rice cooker... except i use canned chicken, spicy salsa, and black beans. sometimes i toss in frozen or canned corn, too. so not all that similar, i guess!

i got creative in my kitchen the other day... put a 2 1/2 pound boneless pork roast in the crock pot, added 2 sliced sweet onions, 2 chopped tart apples, 3 cups water, a cup and a half of apple cider, a bay leaf, 1/4 tsp rosemary, 1/2 tsp marjoram, a bit of salt and black pepper, and a sprinkle of powdered ginger. cover and cook on low 6-8 hours. i actually did mine overnight, but we like our meats falling apart. i served it over boiled potatoes. it was yum and a half. it smelled beyond amazing while it was cooking, too.


auralpoison
QUOTE(damona @ Oct 18 2010, 11:13 AM) *
. . . except i use canned chicken . . .


Canned chicken or chicken in a can? laugh.gif
damona
aural, that was a brilliant riposte tongue.gif the chicken in a can was one of the strangest things i've seen in awhile. did you see this one ?
auralpoison
This here is what I'm stocking up on for winter. It's a good source of calcium!
koffeewitch
QUOTE(auralpoison @ Sep 23 2010, 12:13 PM) *
I cannot stand sweet potatoes. I have tried them so many different ways over the years & the only way I can stomach them are the rare extra extra extra crispy/salty frites or in a homemade sweet potato pie. I make a kick ass sweet potato pie.

I've never been a fan of sweet potatoes either, but lately I've learned to eat (and enjoy) them like this: I fry up a beautiful array of multi-colored potatoes, purple potatoes, orange and red sweet potatoes, golden and red potatoes...all of those natural fall colors fried up in a pan with carmelized onions is really delish and the sweet potatoes are more like an accent flavor.

I've also cooked up a mixture of sweet potatoes and gold yukons to use in otherwise traditional Indian dishes (like Aloo Mattar, Aloo Ghobi, etc.)

I wish I enjoyed squashes a little more...every fall I try out some new recipe for squash, but 'cept for zuchini, I'm just pretty luke-warm about the squashes.
auralpoison
I love all squash! I like it roasted, steamed, grilled, in soups, sometimes I make a lacy sort of batter & lightly fry them. The other night dinner was steamed zuch, yellow squash, red peppers, okra with shrimp & andouille in a light wine/butter/bay/cracked pepper sauce.

My friend posted this recipe today & I think I may try it out since it sounds really easy & quite good.

Sweet Potato Muffins with Candied Ginger
From Vegetarian Cooking for Everyone by Deborah Madison

Chunks of candied ginger make these particularly good. If you don€š€žt have ginger readily at hand, replace it with chopped dates, raisins, or fresh pineapple. Serve these with Brie or other mild cheese, butter, or cream cheese.

Makes 10 to 12 (regularly sized, not huge) muffins.

1/3 cup chopped candied ginger or chopped pineapple, dates, or raisins
1/4 cup butter, melted, or vegetable oil
1/3 cup unsulfured molasses
1/2 cup packed light brown sugar
1 cup mashed sweet potato or winter squash
2 eggs
1/2 cup buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Preheat the oven to 375 degrees F. Oil or spray a muffin tin.

Mix the ginger and wet ingredients (melted butter, molasses, brown sugar, sweet potato, egg, buttermilk) in a bowl until smooth; mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon) in a second bowl. Combine the two, mixing gently until well blended (as with most muffins, do not overmix).

Spoon the batter into the muffin tins and bake on the middle shelf until lightly browned, about 25 minutes.
ketto
Koffee, which squash do you like? They can all taste very different but it sounds like you might be more of a summer squash-type. Some of my favourites are spaghetti squash with olive oil and feta, any butternut squash soup, and buttercup squash is delicious as it's own mashed dish or roasted or mixed in with other root veggies.

I've never been a huge fan of sweet potatoes on their own because I actually find them a bit too sweet alone. I can't understand how people can add extra brown sugar to them. Paperboy really likes them that way but we never added anything to them when I was growing up. Most of the time I prefer to use them as an accent or mixed with other things.

Speaking of squash, I had two sitting around that I needed to get rid of. I threw together a really nice winter squash/apple/onion soup that's so deliciously fall. Soups are one of my favourite things to make because I never need a recipe, I just raid the pantry.
koffeewitch
That's just it, I'm pretty mild on any squash but zuchini...I'll eat them, but I don't love them like I love cruciferous veggies and the other root veggies...and I totally share your view of sweet potatoes. I want to make them more savory, never sweeter and mix them up with a lot of other flavors so they're just an accent.

Hey, guys I finally made some decent Ethiopian wats (thanks internet)...I bought the injera bread, cause I wasn't even going to try making it without teff flour...but for once my Mesir wat, shiro and yatikilt wat was actually worthy of the bread it was served on. God, I love how you can learn to cook just about anything if you search hard enough on-line.
Persiflager
Sweet potato goes very well with chorizo (here).

Koffeewitch, that potato dish sounds delicious!
sybarite
Persi, that dish looks amazing (if seriously rich).

I'm also a fan of mixing sweet potatoes w/ savoury tastes... which is why the muffins appeal when combined with cheese. Cheers for the autumnal recipe ideas!

I am broke these days so keep looking for recipes which are tasty but don't involve pricy ingredients... and which ideally give me leftovers. I'm trying this one for butter beans with garlic and herbs tonight.
Persiflager
Ooh, let me know if it tastes good cold! It loooks like a great lunch.

Yeah, it is a very rich dish! I amended the proportions a bit so that we had more spinach and less meat, but it was still a feast.
ketto
Koffee, you should post th wat recipe. I LOVE ethiopian food. We have a great hole in the wall near our apartment that usually costs $15 for 2, including tax and drinks. I should hit it up again.
koffeewitch
Here's where I got my recipes: http://www.whats4eats.com/africa/ethiopia-cuisine
Definitely skip the fake injera recipe and buy your own, though! I've only tried the veggie dishes, so I can't speak for the others...but for the first time, I got really good results comparable to a Blue Nile restaurant.
missjoy
Mmmm... this thread is making me drool! I love fall flavours and recipes - probably because of the heartiness and focus on root veggies. If you like sweet potatos (even if you don't) I would suggest this recipe. It is my go-to soup recipe and everyone loves it. Joyboy doesn't like sweet potatoes so the first time I served it to him I just said it was a 'thai flavoured' soup.

http://www.lcbo.com/lcbo-ear/RecipeControl...mp;recipeID=148

I usually don't bother doing the topping so it becomes a really quick dish.

I'm currently trying to curb my cookbook addiction (I really want Ina Garten's Back to Basics book). I'm on my own for the next few weeks and dug out a Vegan Meals for One cookbook that does meals by the week. I might give it a go for some healthy meals with built in portion control!
kittenb
I need a side dish suggestion, ladies. My mom is coming to town next week and she is going to meet my boyfriend's parents. I'm having everyone over for dinner. We are pretty casual so it won't be fancy. I'm planning on making beef burgundy in my slow-cooker and a brie & chice biscuit I have a recipie for. Do I need a side dish? I can't decide and I can't think what it should be.
I think I might make brownies for dessert. Something simple (I'll be a little short on time) but that everyone likes. Thanks!
auralpoison
Mashed taters or buttered noodles are kind of traditional, but I'd go with something lighter. Maybe some roasted asparagus or some crisp green beans with slivered almonds or sauteed spinach with toasted pinenuts or something?
pollystyrene
I got a really good mix of veggies from the Whole Foods deli yesterday, kitten- it was carrots, red pepper, brussel sprouts (which I only recently discovered the awesomeness of!) and onions, all sliced up. Sauteed, a little olive oil and sea salt. I think if I were making it myself, I'd add a little balsamic or apple cider vinegar or lemon juice. It just needed a little tarting up.

Sounds like a good dinner- good luck with the meeting of the parents!
treehugger
Has anybody here ever made corned beef? I don't mean cooking one that is already corned that you buy in the bag at the market....I mean buying a beef brisket and doing the brining and seasoning yourself, then preparing it? I saw a recipe and I'm thinking of giving it a shot. smile.gif
pollystyrene
Mr. Styrene's brother did it for St. Pat's day a couple years ago. It was good- takes a few days of prep work, and the flavors are a little more subtle than a store-bought one (mainly, it was less salty, with I like since I'm salt-sensitive), but it was really good!

Go for it!
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