Favorite Recipes

[bklyngirl]

Couldn't sleep much last night and was watching food network in the middle of the night (which only made me hungry instead of helping me doze back off), so now i'm inspired to start a thread for everyone to post their favorite recipes.
Your own recipes please, not something you copied/pasted from a cooking website (unless you've actually made it); maybe a family recipe that's been passed down, or something you came up with on your own...

[brgirl]

Here's an old faithful when time is short:

Pasta with Greens & Beans

One lb of pasta of choice (works best w/ short pasta {ziti, farfelle, etc} or a broad noodle like fettucine)
One can (14-16 oz) canned beans, rinsed (I generally use pink, red kidney or black beans)
1 1/2 - 2 lbs of escarole or chicory
1/4 cup chicken broth
3-4 finely minced garlic cloves
bay leaf
pinch of thyme (optional)
crushed red pepper or freshly ground black pepper
olive oil
grated cheese (we prefer romano)

Cook pasta according to package directions adding the bay leaf to pot before water boils (this will infuse the flavor into pasta as it cooks). Drain pasta, lightly coat with olive oil and toss. While waiting for the pasta water to boil, wash greens well in lukewarm water to remove grit and slice horizontally into 1"-2" 'ribbons" - you want the greens to still have some water on them. In a large pot, place 2 tbls olive oil, minced garlic & greens, cover and use medium heat. Within a short time, you'll hear the 'sizzle", quickly lift lid and stir down the greens - you'll do this a few times til greens are evenly wilted, uncover pot, add beans, chicken stock, thyme and lower heat to low. Cook til greens reach the doneness you like (we go w/ al dente), combine with cooked pasta & toss. Add pepper of choice and cheese, toss and serve.

Add some crusty bread, tomato salad & wine for a complete meal. Leftovers heat well and I've successfully doubled/tripled recipe when there's been a crowd.

[bklyngirl]

With St. Patrick's Day almost here...

Irish Soda Bread
(I have to get my aunt's recipe one of these days, but this one I make comes pretty close to it)

Ingredients:
1/2 cup sugar
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup raisins
1 egg
1 1/4 cup buttermilk
Combine dry ingredients together in a large bowl.

In a small bowl, beat eggs and stir in buttermilk.
Stir the liquid mixture into dry ingredients just until flour is moistened. (batter will be very thick)
Add the raisins and stir well.
Knead the dough lightly in bowl.
Place the dough in a greased pan. Dust the top with flour and pat down evenly in the pan.
With a knife make a shallow crisscross in the top of the bread.
Bake at 350 for approximately 1 hour.

[gildedageinnewyork]

Also in the spirit of St. Paddy's Day, my favorite

Corned Beef and Cabbage

1 3-4 lb. brisket (I use the thick cut)
1 medium onion, chopped
4 cloves garlic, peeled but left whole
1 tsp. dried rosemary
4 whole cloves
1 tsp. whole peppercorns
1 large carrot, cut in thirds
3 thick slices green bell pepper

small whole potatoes, peeled or not
4 carrots, halved
1 medium cabbage, quartered

Place brisket and all ingredients, except whole vegg, in large pot, cover with water, bring to boil, simmer, covered, for two or three hours or until tender. Add potatoes and carrots with cabbage on top of vegg, cover, simmer until tender.

[bklyngirl]

Anyone make a good salad with corn in it? It may seem like an odd request but I have my reasons. lol
I want to re-create a salad I had at a restaurant last year (think it might've been tuscany grill, but if it was then it's no longer on their menu cause I just tried looking it up. ha). We loved it and I'd like to make something similar to bring to an upcoming party, but can't recall what else was in the salad with the corn. I know I could google for recipes, but would prefer something that someone has made firsthand.

[maggies]

Doubt this would have been the dish you had but I make a corn, wild rice, and roasted red pepper salad that gets raves whenever I serve it. I never have recipes but a must is roasting the red peppers yourself and using the juice from the roasted peppers as part of the dressing for the salad which also includes extra virgin and balsamic vinegar.

[gildedageinnewyork]

As Maggies has said, I doubt this is what you're thinking of but, if it's a salad w/corn you want, here's my Chicken Salad with Corn and Black Beans.

Proportions are whatever you want and flavorings (chipotle, lime juice, salt, pepper) are to taste. This is good year-round.

mayonnaise (Hellman's is the one I use)
sour cream
canned chipotle pepper, well-mashed or pureed
sauce from pepper (if using canned chipotles)
fresh lime juice to taste
salt and pepper
about 1 T. vegetable oil

Combine all and mix with remaining ingredients.

chicken breast, cooked and diced
corn (fresh or frozen, thawed)
canned, drained black beans
chopped red bell pepper

crushed tortilla chips sprinkled over top

[bklyngirl]

Doubt this would have been the dish you had but I make a corn, wild rice, and roasted red pepper salad that gets raves whenever I serve it. I never have recipes but a must is roasting the red peppers yourself and using the juice from the roasted peppers as part of the dressing for the salad which also includes extra virgin and balsamic vinegar.

Not what I was looking for (was looking more for an arugula salad that has corn in it), but this sounds so good, particularly with that dressing, yum!

[bklyngirl]

I made this one yesterday for a dinner party I went to last night...

Cheese & Beer Bread
Ingredients:
2 1/2 cups flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon oregano, crushed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon basil, crushed
1 12-ounce can of beer
1 cup shredded cheddar cheese
optional: 1 tablespoon chopped jalapeno pepper

Mix all dry ingredients.
Stir in beer and cheese (and, if desired, jalapeno pepper) until well blended.
Spread evenly in greased loaf pan.
Bake at 375 for 35-40 minutes or til golden.

[bklyngirl]

Anyone got some good cookie recipes?

[c'est Moi!]

I had a 2.5 lb butternut squash that I needed to use so I checked Epicurious and found a recipe, below is an edited version of what I found, I used bits of swiss and sharp cheddar that I had in my fridge, light cream and instead of the thyme sprigs I used a gound up mixture of dried rosemary, thyme and oregano that I had made earlier and just sprinkled it over the squash.
I also sliced the squash thickly, ~1/4" instead of as directed to give it more texture. I left out the salt and used a little more pepper.
Had with a porkchop and string beans, it was delicious!


Scalloped Butternut Squash

Ingredients
Salt
Black pepper
Butternut squash
Cheese - mild Cheddar
1 1/2 cups heavy cream
3 fresh thyme sprigs


PreparationPut oven rack in lower third of oven and preheat oven to 350°F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).
Stir together salt and pepper in a small bowl. Peel squash and very thinly slice crosswise.
Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.
Pour cream evenly over squash. cover with foil or parchment paper. Bake squash until tender, about 45 minutes.
Let squash stand 10 minutes before serving.

[c'est Moi!]

One of my favorite things is stuffed Acorn Squash, here is something I just saw on Pure Wow and will try soon...

Moroccan Stuffed Squash

Makes 4 servings
Start to Finish: 50 minutes

INGREDIENTS
2 medium acorn squash

3 tablespoons coconut oil, divided

Sea salt and freshly ground black pepper

One 13.5-ounce can light coconut milk

1 cup quinoa

1 teaspoon sweet paprika

¼ teaspoon ground coriander

¼ teaspoon ground cumin

½ cup feta cheese, plus more for garnish

½ cup pomegranate seeds

3 tablespoons finely chopped fresh cilantro leaves

2 tablespoons finely grated lemon zest

2 tablespoons finely chopped mint leaves

2 tablespoons orange juice

½ cup roughly chopped toasted pistachios (optional)

DIRECTIONS
1. Preheat the oven to 425°. Cut the acorn squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of the coconut oil on the cut sides of the squash halves, then season with salt and pepper.

2. Place the squash, cut side down, on a baking sheet and pierce the skin a few times with a fork. Roast for 20 minutes. Flip the squash over and continue cooking, cut side up, until you can easily poke a knife through the flesh at the thickest part of the squash, about 10 minutes longer, depending on the size of your squash. Remove the squash from the oven and let cool slightly.

3. While the squash are cooking, in a medium saucepan set over medium-high heat, combine the coconut milk with a pinch of salt and pepper and bring to a gentle boil. Add the quinoa, reduce the heat to low, cover and cook until the liquid is absorbed, about 15 minutes. Remove the saucepan from the heat and let the quinoa steam in the saucepan for 5 minutes.

4. Add the remaining 2 tablespoons coconut oil, the paprika, coriander and cumin to the quinoa and toss to combine. Add the feta, pomegranate seeds, cilantro, lemon zest, mint and orange juice, then toss until just combined. Taste, then season with additional salt and pepper, if necessary.

5. Divide the mixture among the cavities of the squash. Garnish with a sprinkle of feta and the pistachios, if using. Serve immediately.

[bigwillthechamp]

Everyone loves my burgers from the grill.
I don't use exact measurements but basically you get some ground beef. Mix in a couple of eggs, some bread crumb, a package of shredded cheese and some Peter Luger sauce.
Make pattys and grill.

[Nevar]

A.M. Super-Slime Shake - serves two.

Into a very large glass or container add:
One oz. whey protein powder.
One oz. powdered sea kelp.
One oz. powdered or granulated nutritional yeast.
One-half oz. Vermont or Canadian syrup.
Three Tbspns. honey.
1/8 tsp. sea salt.
1/8 tsp. chili powder.
One large can of coconut milk or juice, i.e., 17.5 fl. oz.

Drink before competition, heavy physical work and some forms of sex.