What are you having for dinner? (wanna share your recipe?)

[Teasel]

Love mustard personal faves are dijon, English mustard, though I buy it ready made, not in powder form, wholegrain mustard, american and "French" mustard. Which is very much an English product, I'm quite sure the French know nowt about this sweet stuff at all.

Made these today, like em very much I do. Chewy, I mixed the sesame seeds in with the mixture instead of sticking them on top.

Sesame Tahini Cookies

Sesame Tahini Cookies are chewy delicious gluten-free cookies with Middle Eastern flavor. Instead of butter, tahini paste is used to add a rich nutty taste!

feelgoodfoodie.net

 

[Rose White]

French" mustard. Which is very much an English product, I'm quite sure the French know nowt about this sweet stuff

Never heard of that! In America we have something called French dressing that is quite sweet as well. I will look for French mustard and compare with Dijon.

Bookmarked that cookie recipe—sounds delish!! I made sesame cookies once—I believe it was a Chinese recipe. Delightful! not sure why I didn’t save that recipe—looking forward to trying yours. I like the bitter quality of tahini, provides depth.

 

[Teasel]

Yes we have French dressing too, or Vinaigrette. This is the mustard I'm on about though. Colman's used to make it, but something about Unilever buying Colmans meant the EU insisted they stop.

And agree on tahini, hope you like the cookies, they don't make my blood sugar spike, and are especially nice while still warm.

Really enjoying finding healthier ways to enjoy treats.

 

[Rose White]

badass recipe for hearts?

I made this! I give it a solid “Hell yeah!”

My corazón story…

I got it at the Asian market. Same place that has pig uterus—don’t suppose you have a recipe for that? (Though if hard pressed I imagine something similar to this recipe—ramp up the chilies, spices, and vinegar, serve with herbs and a starch).

Anyway, I am only cooking for myself so typically only buy about 0.5-1lb of meat for a dish. The smallest heart slab I could get was 2.5 lbs. However, for the recipe you posted they say to cut off all the fat and fascia, and so what remained was less than a pound!

I didn’t waste any of the fat and fascia. Cut it into small pieces, rendered out the fat, and ate the crispy pieces with salt—yum!

For the marinade I could not find the special Argentina chili paste so I used dried pasillas for a substitute. Only bought one bag and should have bought two but it worked well enough. Soaked them in boiling water and scraped the flesh. Should have left some seeds because that pepper had almost no heat but good flavor.

Ended up marinating the heart chunks for two days. To eat I sautéed some onions in that rendered tallow (it gets hot!) then added the chunks of heart. Cooked until done and reduced the sauce a bit. Ate with roasted potatoes and shredded cabbage in corn tortillas. Solid!! Wish I had bought a bigger heart! Only have a bit left.

 

[Rose White]

French dressing too, or Vinaigrette.

Oh, French dressing is nothing like vinaigrette in America! It’s a mostly sweet, barely vinegar-y, orange-colored creamy goo. I have no idea what kind of salad or meal it’s meant for, and I’ve never seen it homemade. Rather off-putting to me.

 

[Teasel]

Oh, French dressing is nothing like vinaigrette in America! It’s a mostly sweet, barely vinegar-y, orange-colored creamy goo. I have no idea what kind of salad or meal it’s meant for, and I’ve never seen it homemade. Rather off-putting to me.

Oh wow OK, well I've not heard of this, what do people put it on?

 

[Rose White]

what do people put it on?

Green salads, usually ones made with iceberg lettuce. I once went to a picnic where somebody made “Doritos salad”, which was a bagged iceberg lettuce salad (usually a mixture of iceberg, shredded purple cabbage, and shredded carrot), cooked ground beef, and crushed nacho cheese-flavored Doritos, all smothered in that French dressing.

Oh, I forgot that classic French dressing is the sweet reddish-orange goo but without the cream. Here’s a website that shows the different kinds of French dressing (and other salad dressings) that Americans typically buy.

Yes we have French dressing too, or Vinaigrette

I just realized in America we call this Italian dressing!

 

[Teasel]

Thanks, cool to see

Your heart dish sounds amazing!

 

[Teasel]

A very much paired down version of this. I don't have a garden full of veg, so just used what I could get at Lidl.

Liked the pestomega very much. Though I used less oil, so more of a green gravelous thing rather than an oily thing you can swirl. Delicious though. Lidl had no chives, thyme, rainbow chard, kale etc etc, I already had some cavolo nero though at home. And no pink beetroots, used a mini squash instead.

 

[Friday]

Spoiler: Talking

I live right smack dab next to the dungeness spit, and Dungeness crabs are STILL $60 a pound for meat (I miss having a boat, so I could go crabbing in Coronet bay; whole coolers full, for the cost of cat food and fuel!), or $35 per pound for the whole crab (about 2.5 pounds each). I expect elsewhere in the country is better, we pay through the nose for everything up here. Even local goods, like water. SMH. But still. Prices are just fawking insane.

Chilean Rock Crab? $20 per pound.

The math makes no sense to me. But we soldier on!

2lbs of crab meat makes between 12-24 crab cakes, depending on size.
Double that, if you add a bunch of filler, which I don’t.

- At $20 per pound that’s $3.30 per cake for 12, or $1.65ea for 24

Chilean Rock Crab Cakes

- Crab meat (cooked & picked)
- Vegan Soy Free Mayo (just enough to coat) or regular Mayo
- Panko (just a very small handful, plus extra on a plate, for pressing cakes into)
- Green Onions (chopped)
- Dash of EITHER Wooster-shure-shire-sheer-shauce or Crystal/Tabasco
- Salt & Pepper to taste
- Butter or olive oil for sautéing.

***

1. Stir all ingredients above together in bowl, and form into thick palm sized cakes. Press into Panko on each side.

2. Chill in fridge for at least 30 minutes, up to overnight.

3. Turn burner on med to med/high and sauté each side of the cake(s) until golden brown, and warm/hot through

Spoiler: Still talking

4. Never pay $10 per crab cake, ever again. (I’m looking at YOU Whole Foods , who tripled the cost when Amazon bought you, as I used to buy crab cakes for $3-4, ea.). Fine, fine! I’ll make my own! Even without a boat!


ETA “Filler” includes things like chopped green pepper, red pepper, yellow pepper, yellow onions, celery, cubed bread (or waaaaay more breadcrumbs), shredded Gruyère or Parmesan, fresh herbs, etc. Even shredded cabbage, or potato, or macaroni. I prefer my crab cakes something around 96% crab meat, with just enough Mayo/Panko/green onions to stick the suckers together. But filler CAN double/triple/quad your output. And will more closely match what one can buy at the grocery store, if that’s your jam!

 

[Rose White]

Made a recipe called “creamy lentils”. Wasn’t that creamy but pretty tasty

Cook about 200g (maybe a cup and a half?) of lentils (takes about 20-30 min). Meanwhile fry diced onion in whatever fat you like. When it is turning golden (about 10-15 mins) add a minced garlic clove or two, juice of one orange, a tablespoon of balsamic, couple-few tablespoons of crème fraiche (I used plain Greek yogurt), and a sploosh of the now black reserved cooking water from the lentils. Season to taste.

Excellent served with roasted squash and/or chicken. I ate with the squash and leftover “Greek Chicken” (chicken breasts roasted in lemon juice, olive oil, oregano, chicken broth, garlic, artichoke hearts, sun-dried tomatoes, and Greek olives).

 

[333]

Fav soup ^^ that I made recently, modified version of Vegan Golden Soup because I didn't have some stuff :)
Also, it's totally fine to use dried garlic/onions, I promise most of the time there's no difference in taste (it's often better)!!

I didn't have cauliflower or cinnamon powder and added red bell pepper, crushed red pepper, and garam masala. It was SO good!!

ps I don't think this is the recipe thread but wanted to share this there :)