1bell7
Welcome to the 2024 Kitchen!
Let us know what you're cooking and share your recipes, cookbook suggestions or kitchen tips.
Let us know what you're cooking and share your recipes, cookbook suggestions or kitchen tips.
2Tess_W
What a great topic! I decided to go the "homesteading" route in 2020 and have been doing a deep dive into it since then. My goal: sustainable living, and most of that occurs through growing my own food and preserving it. I also live by the motto, "use" it up, meaning nothing goes to waste. Example: roasted chicken, I save the bones and make my own chicken broth. When making applesauce, I use the peels and cores to make apple scrap vinegar, so much better than anything you can buy in the store! I also have a 2 gallon zip-lock bag in the freezer with scraps of veggies such as carrot tops, celery ends and leaves, onion peels, etc. and about every 2 months use them to make vegetable broth. That being said, what recipe would I like to share? Hmmmm!
Since it has been football non-stop at our house (which means reading time for me!) since about Thanksgiving, I've fixed a lot of appetizers and snacks. Today I share my son's perennial request: vegetable pizza
2 cans pillsbury crescent roll dough (I normally make my own=flour, sugar, yeast), but in a pinch....
1 cup mayo
2 TBSP dry ranch dressing (I make my own, but again, you can buy the dry Hidden Valley Ranch or its equivalent)
8 oz. cream cheese, softened
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
1/2 cup carrots, matchsticked
1/2 cup green pepper, chopped (or any color pepper)
1/2 cup onion, chopped
1 cup shredded cheddar cheese
Spread the crescent dough on a cookie sheet and bake as directed. Let cool. Mix the mayo, cream cheese, and dry ranch dressing together until well blended. Spread on crescent dough. Add each of the vegetables and top with cheese. Cover and store in fridge. I usually bring to room temp 1 hour before eating. It's gone in a flash! This isn't my pic--who knew I would ever need a pic of my food? But mine looks just like this!
pic by Amanda's Cookin'
Since it has been football non-stop at our house (which means reading time for me!) since about Thanksgiving, I've fixed a lot of appetizers and snacks. Today I share my son's perennial request: vegetable pizza
2 cans pillsbury crescent roll dough (I normally make my own=flour, sugar, yeast), but in a pinch....
1 cup mayo
2 TBSP dry ranch dressing (I make my own, but again, you can buy the dry Hidden Valley Ranch or its equivalent)
8 oz. cream cheese, softened
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
1/2 cup carrots, matchsticked
1/2 cup green pepper, chopped (or any color pepper)
1/2 cup onion, chopped
1 cup shredded cheddar cheese
Spread the crescent dough on a cookie sheet and bake as directed. Let cool. Mix the mayo, cream cheese, and dry ranch dressing together until well blended. Spread on crescent dough. Add each of the vegetables and top with cheese. Cover and store in fridge. I usually bring to room temp 1 hour before eating. It's gone in a flash! This isn't my pic--who knew I would ever need a pic of my food? But mine looks just like this!
pic by Amanda's Cookin'
4SqueakyChu
Starred
5SirThomas
>2 Tess_W: This sounds very tasty!
I have a cardamom sauce to share:
Ingredients:
- 400 ml veal stock
- 400 ml chicken stock
- ½ litre red wine
- ½ tbsp freshly ground cardamom
- Fleur de sel
- To flavour: pepper, jam / maple syrup / soy sauce
- 1-2 tbsp cornflour to thicken
Preparation:
Reduce the veal stock, chicken stock and red wine considerably (at least 1/3, preferably more). Add the cardamom and flavour to taste with jam / maple syrup / soy sauce.
I have a cardamom sauce to share:
Ingredients:
- 400 ml veal stock
- 400 ml chicken stock
- ½ litre red wine
- ½ tbsp freshly ground cardamom
- Fleur de sel
- To flavour: pepper, jam / maple syrup / soy sauce
- 1-2 tbsp cornflour to thicken
Preparation:
Reduce the veal stock, chicken stock and red wine considerably (at least 1/3, preferably more). Add the cardamom and flavour to taste with jam / maple syrup / soy sauce.
6bell7
I started the thread and then have neglected to post a recipe...
I've been having fun the past year or so trying new recipe from Dinner in One by Melissa Clark. Everything I've tried has been a winner, but here's what I made tonight, which was super quick & easy, great for a weeknight meal or brunch
Green Shakshuka
3 T. extra-virgin olive oil, plus more for drizzling
3 garlic clove, thinly sliced
1/4 t. ground coriander
Large pinch of crushed red pepper flakes, plus more for serving
3 leeks, white and light green part, halved lengthwise and thinly sliced into half moons
10 ou. tender greens, such a spinach, arugula, tatsoi, baby kale, or a combination
1 c. coarsely chopped soft fresh herbs, such as basil, parsley, cilantro, or a combination, plus more for serving
Kosher salt and freshly ground black pepper
1/4 c. crumbled feta, plus more for erving
1 lemon
4 to 8 large eggs
Sliced avocado, for serving
Heat oven to 375 degrees. In a large ovenproof skillet, heat the oil over medium-high heat. Add the garlic, coriander, and red pepper flake and cook about 1 minute, until the garlic just starts to turn golden along the edged. Add the leeks and stir, cooking for about 5 to 7 minutes, until they soften. Stir in the greens a handful at a time, and cook until almost wilted, 1-3 minutes. Add the herb and a large pinch of salt, then continue to cook another 1-2 minutes until the greens are thoroughly wilted. Stir in the feta. Grate 1 t. lemon zest directly into the pan. If the pan/greens look dry, add a little water. Cut the zested lemon into wedges and set aide. Create divots in the greens for each egg with the back of a spoon. Carefully crack each egg into the divots and season with salt and pepper. Transfer the skillet into the oven and bake until the eggs are jut opaque but still jiggly, about 7-10 minutes. Remove the skillet from the oven. Top with avocado slice, then drizzle with a little oil. Garnish generously with more feta, additional chopped herb, red pepper flakes, and a squeeze of lemon.
I've been having fun the past year or so trying new recipe from Dinner in One by Melissa Clark. Everything I've tried has been a winner, but here's what I made tonight, which was super quick & easy, great for a weeknight meal or brunch
Green Shakshuka
3 T. extra-virgin olive oil, plus more for drizzling
3 garlic clove, thinly sliced
1/4 t. ground coriander
Large pinch of crushed red pepper flakes, plus more for serving
3 leeks, white and light green part, halved lengthwise and thinly sliced into half moons
10 ou. tender greens, such a spinach, arugula, tatsoi, baby kale, or a combination
1 c. coarsely chopped soft fresh herbs, such as basil, parsley, cilantro, or a combination, plus more for serving
Kosher salt and freshly ground black pepper
1/4 c. crumbled feta, plus more for erving
1 lemon
4 to 8 large eggs
Sliced avocado, for serving
Heat oven to 375 degrees. In a large ovenproof skillet, heat the oil over medium-high heat. Add the garlic, coriander, and red pepper flake and cook about 1 minute, until the garlic just starts to turn golden along the edged. Add the leeks and stir, cooking for about 5 to 7 minutes, until they soften. Stir in the greens a handful at a time, and cook until almost wilted, 1-3 minutes. Add the herb and a large pinch of salt, then continue to cook another 1-2 minutes until the greens are thoroughly wilted. Stir in the feta. Grate 1 t. lemon zest directly into the pan. If the pan/greens look dry, add a little water. Cut the zested lemon into wedges and set aide. Create divots in the greens for each egg with the back of a spoon. Carefully crack each egg into the divots and season with salt and pepper. Transfer the skillet into the oven and bake until the eggs are jut opaque but still jiggly, about 7-10 minutes. Remove the skillet from the oven. Top with avocado slice, then drizzle with a little oil. Garnish generously with more feta, additional chopped herb, red pepper flakes, and a squeeze of lemon.
7SilverWolf28
>6 bell7: That sounds really yummy! I'll have to make it.
9avatiakh
I tried a recipe from Dish magazine for cauliflower fritters.
They turned out ok though we decided more parmesan wouldn't hurt. I didn't make the dip as we don't have mayonnaise in the house and I wasn't prepared to whip up a batch. I used panko breadcrumbs.
1/2 head cauliflower - halve again and trim
1 large egg - whisked
1/2 cup parmesan
1 c coarse breadcrumbs
1/2 tsp chilli flakes
1 1/2 tsp cumin seeds
1 1/2 tsp salt
Bring pot of water to boil, add cauliflower and cook for 15 mins. Drain in sieve, leave 5 mins.
Mash cauli and other ingredients with fork, then roll into 12 balls. Cover and refrigerate for 1 hour.
Dip:
2/3 c good egg mayonnaise
1/3 c greek yoghurt
zest of 1 lemon
1 small clove garlic - crushed
salt & pepper
Whisk all dip ingredients together. Keeps in fridge up to 3 days.
Heat 8-10cm oil in pot. Add balls in batches of 6 and fry till golden and heated through.
This recipe isn't on their website yet: https://dish.co.nz
They turned out ok though we decided more parmesan wouldn't hurt. I didn't make the dip as we don't have mayonnaise in the house and I wasn't prepared to whip up a batch. I used panko breadcrumbs.
1/2 head cauliflower - halve again and trim
1 large egg - whisked
1/2 cup parmesan
1 c coarse breadcrumbs
1/2 tsp chilli flakes
1 1/2 tsp cumin seeds
1 1/2 tsp salt
Bring pot of water to boil, add cauliflower and cook for 15 mins. Drain in sieve, leave 5 mins.
Mash cauli and other ingredients with fork, then roll into 12 balls. Cover and refrigerate for 1 hour.
Dip:
2/3 c good egg mayonnaise
1/3 c greek yoghurt
zest of 1 lemon
1 small clove garlic - crushed
salt & pepper
Whisk all dip ingredients together. Keeps in fridge up to 3 days.
Heat 8-10cm oil in pot. Add balls in batches of 6 and fry till golden and heated through.
This recipe isn't on their website yet: https://dish.co.nz
10PawsforThought
>9 avatiakh: That looks nice. I'd probably exchange the dip as I can't stand mayonnaise, but I love cauliflower so I'm always happy to find new recipes for it.
11avatiakh
>10 PawsforThought: The photograph in the magazine was really appealing which is why I made them. I think Ottolenghi courgette and manouri fritters are tastier (no cauli though). I'm with you on the mayonnaise thing, as little as possible.
https://foodandtravel.com/food/recipes/courgette-and-manouri-fritters
My son made a Pistachio Date Israeli Couscous Salad with Roasted Cauliflower & Herbs the other day that was rather nice.
https://www.thefullhelping.com/israeli-couscous-salad-roasted-cauliflower-pistac...
https://foodandtravel.com/food/recipes/courgette-and-manouri-fritters
My son made a Pistachio Date Israeli Couscous Salad with Roasted Cauliflower & Herbs the other day that was rather nice.
https://www.thefullhelping.com/israeli-couscous-salad-roasted-cauliflower-pistac...
12alcottacre
>11 avatiakh: Thanks for sharing the recipe for the Pistachio Date Israeli Couscous Salad. It looks delicious!
13avatiakh
Tonight I made a spinach ricotta lasagne in the slow cooker. A bit of a novelty, it cooked for 4 hours and ended up tasting really good.
magazine photo not mine.
https://www.womensweeklyfood.com.au/recipe/slow-cooker-recipes/spinach-and-ricot...
500gm frozen spinach, thawed - (I used about 600gms fresh spinach cooked till wilted)
3 cups ricotta - (I used 2 cups as that's all I had)
2 eggs
1 cup parmesan cheese
750g bottle tomato passata
1/3 c basil pesto
6-7 dried instant lasagne sheets
1 cup grated mozzarella cheese
Squeeze excess moisture from spinach, place in bowl with ricotta, eggs and half the parmesan. Season and mix well.
Spray the bowl of 4.5 litre slow cooker lightly with cooking oil
Combine tomato passata and basil pesto.
Use 1/3 of the sauce mixture to cover base of cooker pot.
Place two lasagne sheets in cooker pot, break to fit.
Spread one third of spinach ricotta mix over pasta and then cover with one third of toato pesto sauce. Repeat with pasta sheet, spinach mix and tomato. Finish with sauce on top then add mozzarella cheese and remaining parmesan cheese. Cook for 4 hours on low.
(I cooked 2 hours on high, then 1.5 hours on low - didn't read the instructions)
The only downside is that it was a little messy to transfer the leftovers to a container for the fridge.
I've been making nut clusters for the past few months. My son got gifted an expensive pack of these and we all loved them so much but they were a Costco item which I don't belong to. So I make my own version and son took over making them tonight as he really loves these.
About 400gms salted roasted almonds
About 300gms salted roasted cashews
100 gms pecans
2x400 gms of dark chocolate buttons (I use 1 bag of dark & 1 bag of milk chocolate) plus a few square of regular chocolate.
Melt chocolate in stainless steel bowl over boiling water in pan. Remove and mix in all the nuts, then quickly drop spoonfuls onto baking paper on tray. Place in fridge till chocolate solidifies. I store them in a plastic bag and keep in the fridge.
You can add other stuff such as shredded coconut, raisins...but with all the likes and dislikes of family I keep it simple. The salt on the nuts is what makes these taste so good.
The other treat I make is No-bake Tahini chocolate date balls - only 4 ingredients plus coconut to roll them in. https://bromabakery.com/chocolate-tahini-date-energy-balls/
magazine photo not mine.
https://www.womensweeklyfood.com.au/recipe/slow-cooker-recipes/spinach-and-ricot...
500gm frozen spinach, thawed - (I used about 600gms fresh spinach cooked till wilted)
3 cups ricotta - (I used 2 cups as that's all I had)
2 eggs
1 cup parmesan cheese
750g bottle tomato passata
1/3 c basil pesto
6-7 dried instant lasagne sheets
1 cup grated mozzarella cheese
Squeeze excess moisture from spinach, place in bowl with ricotta, eggs and half the parmesan. Season and mix well.
Spray the bowl of 4.5 litre slow cooker lightly with cooking oil
Combine tomato passata and basil pesto.
Use 1/3 of the sauce mixture to cover base of cooker pot.
Place two lasagne sheets in cooker pot, break to fit.
Spread one third of spinach ricotta mix over pasta and then cover with one third of toato pesto sauce. Repeat with pasta sheet, spinach mix and tomato. Finish with sauce on top then add mozzarella cheese and remaining parmesan cheese. Cook for 4 hours on low.
(I cooked 2 hours on high, then 1.5 hours on low - didn't read the instructions)
The only downside is that it was a little messy to transfer the leftovers to a container for the fridge.
I've been making nut clusters for the past few months. My son got gifted an expensive pack of these and we all loved them so much but they were a Costco item which I don't belong to. So I make my own version and son took over making them tonight as he really loves these.
About 400gms salted roasted almonds
About 300gms salted roasted cashews
100 gms pecans
2x400 gms of dark chocolate buttons (I use 1 bag of dark & 1 bag of milk chocolate) plus a few square of regular chocolate.
Melt chocolate in stainless steel bowl over boiling water in pan. Remove and mix in all the nuts, then quickly drop spoonfuls onto baking paper on tray. Place in fridge till chocolate solidifies. I store them in a plastic bag and keep in the fridge.
You can add other stuff such as shredded coconut, raisins...but with all the likes and dislikes of family I keep it simple. The salt on the nuts is what makes these taste so good.
The other treat I make is No-bake Tahini chocolate date balls - only 4 ingredients plus coconut to roll them in. https://bromabakery.com/chocolate-tahini-date-energy-balls/
