Cooking With Indulgence

[Barberian]

Nuclear Noodles (Alternate)

Prepare as above but substitut the cheddar cheese with a hearty speggetti sauce. Cook the noodles "aldente"(sp?) to soak up excess moisture from sauce. Add sauce right after mixing in cheese power when noodles are still very hot, then meat. It becomes a very mexi'tallian inspired dish. I meant to add this to the above post but I'm not good at writing out recipies and got distracted.

 

[The Albatross]

Read about this recipe in WebMD magazine... Nice alternative recipe when you're tired of salads or steamed/boiled greens. I tweeked it some, but it has a "yummy factor" that was really pleasing and is a nice change to other cabbage recipes... my mister loved it and it is super healthy:

Roasted Cabbage & Pepperoni

• 1 Tbsp coconut oil
• 1/2 C. shallots, diced small
• 1/2 C. pepperoni, diced small
• 2 C. thinly sliced savoy cabbage* (I used red and green regular cabbage)
• 1 Tbsp white wine vinegar or Black Vinegar
• 1 Tbsp extra virgin olive oil
• 1 Tbsp finely chopped parsley
• Salt and pepper, to taste
  
  
  Heat coconut or canola oil in a large saute pan over medium heat. Add shallots and sweat about 3-4 minutes until soft, stirring occasionally. Add pepperoni and continue to cook for 3 minutes. Add cabbage and cook, stirring occasionally, until wilted (about 10-12 minutes). Just before serving, add vinegar, olive oil, and parsley. If needed correct seasoning with salt and pepper to taste. If you use black vinegar, add a drizzle of chardonnay for white wine flavor.

* Any green can be used... I did it also with bok choy... but want to try it with wilted greens like swiss chard as well.

 

[amethist]

I actually made these yesterday, but did not take the photo until today.

It is just the cheese cake mixture from here, put into bought puff pastry cases. I was not sure if it would work or not, but mmm mmm better than the biscuit base.

​

 

[Lady of Longbourn]

Wow, wish I had that much time to do things like that.

So it's a cheese cake filling? Or is something added to it? I mean it almost looks like cream filling.

 

[Lady of Longbourn]

Moong Dal ( Indian Lentils)

Ingredients:

• 1 cup moong dal ( I use small Red Lentils, they are cheaper)
• 2 cup chopped spinach ( this is optional, sometimes I add chopped gourd)
• 1 teaspoon shredded ginger garlic paste
• 1/2 teaspoon turmeric
• 11/2 teaspoon salt (adjust to taste)
• 4 cups water ( adjust to how liquidity you want it)
• 1/4 teaspoon garam masala
• 1/2 teaspoon lemon juice (adjust to your taste)

Chaunk (seasoning):

• 2 tablespoon ghee or clarified butter
• 1/2 teaspoon cumin seed (Jeera)
• 4 whole dried red chilies
• 1/4 teaspoon cayenne pepper ( or ground red chili, same thing different name)
• minced onion ( I use dried onion, less work)

Method:

1. Wash dal changing water several times till water becomes clear.
2. In large pot put: dal, spinach, ginger, turmeric, salt and water. Cover. ( use large pot becasue it boils you don't want it to over flow)
3. Cook over medium high till dal comes to boil.
4. Now reduce the heat to medium and let it boil for about seven minutes.
5. Adjust the consistency of dal to your desire taste, adding water as needed and mix it.
6. Add lemon juice, and garam masala.

Chaunk (seasoning):

1. For seasoning or chaunk heat the ghee ( butter) in small frying pan, add cumin seed and onion
2. Stir for few seconds and add cayenne pepper and dried chilies. close the heat and pour over dal.

My mother in law takes a few spoonful of the dal out and puts in in the frying pan you just used to get the extra seasoning out. My husband says him and his sibling, would fight over who would get that.Pretty yummy.

Server over Balsamic Rice with pickle. ( mango pickle goes really well with this)

 

[raquel_]

I just started going to baking school so this works for me. Thanks for this, I will try it out for sure. :D

 

[amethist]

So it's a cheese cake filling? Or is something added to it? I mean it almost looks like cream filling.

Hi Ayesha

It is just the normal cheesecake filling recipe on this thread, spooned into bought puff pastry cases. :tup:

I dont think it would work with the chocolate cheesecake filling, but the lemon, lime or orange works well.

 

[Lady of Longbourn]

Sounds good and easy. :)

 

[KP the nut]

It is just the normal cheesecake filling recipe on this thread, spooned into bought puff pastry cases. :tup:

I'm going to try it it either brandy snaps or brandy snap baskets. I'll keep them seperate until serving so the baskets don't go soggy. I'll let you know.

For a base to go with a lemon/citrus cheesecake I use ginger snaps instead of digestives.

 

[KP the nut]

H is away early and home late tomorrow. I was just planning supper and will do the cheesecake thingy for dessert. :inlove:. The house will be tidy, vacuuming done, furniture sparkling, candles lit, dogs walked and fed, supper simmering and all pigs fed and ready to fly :roflmao:.

 

[The Albatross]

Blueberry/Mango/Bell Pepper Salsa

Good alone with corn tortilla chips... or can be served on baked salmon

1 pint blueberries
1 large peeled, diced mango
4 tablespoons minced red onion
1/2 of a red bell pepper diced
1/2 of a green bell pepper diced
3 stalks celery diced
2 tablespoons organic brown sugar
1 tablespoon minced seedless jalepeno
3 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1/2 teaspoon minced jalapeno pepper
1 teaspoon extra virgin olive oil

 

[The Albatross]

Two recipes for Appe Salsa... the second one is most often used for canning:

Apple Walnut Salsa

2 Granny Smith apples, cored and diced into small pieces
Juice from 2 limes
1 jalapeno pepper, seeded and sliced
1 fresh Anaheim chile, seeded and sliced
1/2 medium onion, finely chopped
1/2 cup chopped walnuts, lightly toasted
2 tablespoons fresh ginger, peeled and thinly slice
¼ cup cilantro, fresh and finely diced

In a large bowl, stir together apples and lime juice and set aside. Add peppers, onion, walnuts, ginger and cilantro and stir until ingredients are fully combined. Salsa is based when prepared ahead of time and chilled in the refrigerator for at least 2 hours. Keep refrigerated in an airtight container for up to a week.

Apple-Tomato Salsa

• 3 cups peeled, cored and chopped tart apples (like Granny Smith's)
• 3 cups peeled, chopped tomatoes
• 1 1/2 cups chopped red onions
• 4 -6 jalapenos, minced
• 1 red bell peppers, chopped
• 1/2 cup semi-packed cilantro, chopped fine
• 1/2 cup white vinegar
• 2 teaspoons liquid honey
• 1 clove garlic, minced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper

Directions

1. Combine all of the ingredients in a large stainless or enamel saucepan.
2. Bring to a boil stirring constantly to prevent scorching.
3. Boil gently for 10 minutes.
4. Ladle into clean hot jars, wipe rims and seal.
5. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.