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Topic: Experimenting in the Kitchen Along  (Read 21825 times)
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Acadian Driftwood
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« Reply #80 on: January 26, 2013 07:47:00 PM »

I made the berry crumble last night with blueberries and strawberries, and it was delicious! Next time I will make more of the topping, because the crumblies are my favorite part.
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« Reply #81 on: January 26, 2013 09:40:47 PM »

I made this bread today but cooked it in an angel food cake pan and it really is amazing except don't forget the salt, I did and I matters a bit as mine was a tad sweet but not sweet enough to make up for it.
http://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/
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« Reply #82 on: January 27, 2013 07:37:52 PM »

I made this Crab and Goat Cheese Ravioli tonight! It was deeeeelicious.



This photo is from after I ate half of them Smiley I followed the recipe exactly except I added more filling to each one so I didn't waste any of the wonton. It made about 10 large ones instead of the 16 smaller ones. The sauce was lovely too.

Also, I skipped the "add water to hot oil" step! I just browned them on both sides rather than start a grease fire in my kitchen....I'm not sure what she was thinking on that, but then again I always use more oil than what's called for.
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« Reply #83 on: January 27, 2013 07:55:35 PM »

trinalocakary, your bread looks good. I can imagine the tempting smell emanating from your oven. Sometimes, I try to make bread in the evening for breakfast the next morning but it is almost always eaten right out of the oven. Did you manage to keep some for later?

Hgddm, crab and goat cheese sounds delicious. If only my family liked crab... but they look at me in such a way, I can't eat it in front of them. Your potatoes in foil recipe seems easy and fast enough to prepare on a working day. Did you add paprika on them?

Inspired by the blueberry crisp, I made a peach one, since I didn't have blueberries. It was good, very good, and it will be finished for breakfast tomorrow.
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trinalocakary
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« Reply #84 on: January 28, 2013 02:14:31 AM »

trinalocakary, your bread looks good. I can imagine the tempting smell emanating from your oven. Sometimes, I try to make bread in the evening for breakfast the next morning but it is almost always eaten right out of the oven. Did you manage to keep some for later?
That recipe makes either 2 loaf pans or one really big ring loaf, in can only have a few carbs at a time so I only had one small slice, I sent big chunks home to my mom and grandma and the hubby had some so it lasted a day.  I will try making it in loaf pans next for hubby's lunch sandwiches
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« Reply #85 on: January 28, 2013 06:59:17 PM »

The ravioli look great!
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« Reply #86 on: January 29, 2013 08:56:38 AM »

My entire meal planning this week came from this thread. Last night we tried the beef and broccoli. The sauce was a little strong and the beef was a little tough, but it always is when I make these kinds of dishes. It was good, but I don't know if it's a keeper.
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« Reply #87 on: January 29, 2013 09:16:56 AM »

I found the sauce to be kind of strong too. My husband liked it though. I also, thought the beef a little tough, but I thought it was because I overcooked it or something.
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« Reply #88 on: January 31, 2013 02:21:52 PM »

the blueberry recipes all look good to me...and the crab ravioli...and the potatoes...

Well, I tried out a recipe the batgirl posted here...it turned out so yummy since I love spicey foods...the only con I have is that I don't usually stock white hominy in my pantry, but I think it will be a regular since hubby also liked it a lot...it made too much for two, but leftovers are welcomed in the cold weather! The biggest pro was that it only took one pan to make... Cheesy

Cooking!


Served over no yolk noodles with low fat sour cream...
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Acadian Driftwood
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« Reply #89 on: January 31, 2013 02:43:21 PM »

Continuing adventures with the food processor: hummus edition!



Delicious. So tasty. Omnomnom.

Glanced at online recipes and winged it - based mostly off of this one though. Changes: doubled the garlic, added handful of chopped parsley, and Sriracha to taste. The thing about this recipe is that you can keep tasting it until it's perfect, adding more and more things. Next time I'm adding basil and roasted red peppers.
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