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WTF Cookbook

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  • W Offline
    W Offline
    wtg
    wrote on 6 Dec 2024, 17:28 last edited by
    #152

    From AdagioM:

    [Modified version of this recipe](link url)

    Adagio M's Mexican Pickled Carrots

    I find that a little less jalapeño and a little more liquid (because I want it to cover) is good. Also added a little sugar. Here are my mods. I put them in used Talenti Gelato containers (who, me?) so I can give them away.

    Mexican Pickled Carrots

    Ingredients
    2 lbs large carrots
    1 large jalapeño
    1/2 medium white onion
    5 cloves garlic diced
    2 cups white vinegar
    2 cups water
    6 leaves bay whole
    10 peppercorns
    2 tsp dried Mexican oregano (can use regular oregano if that’s what you have)
    1 tsp kosher salt
    1 tsp sugar

    Instructions
    Peel and slice carrots and onion into 1/4 inch thick pieces.. Cut the stems off jalapeño and slice thin on diagonal. Set aside.

    In a large stock pot add the garlic, vinegar, water, bay leaves, peppercorns, oregano, salt, sugar. Bring to a boil and add the carrots, onion and jalapeño. Lower heat to medium low and cook for 15 minutes, uncovered.

    Allow to cool completely and store vegetables and cooking liquid in clean containers with lid. Keep refrigerated.

    Fine to eat after 3 hours, best if pickled for at least a day or two.

    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins

    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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    • W Offline
      W Offline
      wtg
      wrote on 6 Dec 2024, 17:28 last edited by
      #153

      From wtg:

      Cauliflower Masala from Healthful Indian Flavors with Alamelu

      The finished dish:

      alt text

      The recipe is from a cookbook by a very sweet Indian lady, Alamelu Vairavan, who had a cooking show for a few years on Milwaukee Public Television. Her recipes are generally pretty unfussy and easy to make.

      Here goes:

      3 cups cauliflower pieces cut in 1 to 1 1/2 inch chunks including short stems

      2 tbsps oil (I used ghee)

      1/2 tsp black mustard seeds

      1/2 tsp urad dal (I substituted cumin seeds, per Alamelu's suggested substitutions for ingredients you may not have on hand)

      1/2 cup chopped onions

      1/2 cup chopped tomatoes (fresh from my garden!)

      1 jalapeno pepper, seeded, ribs removed, and diced (my addition, not in her recipe... because I have more jalapeno peppers than I know what to do with in my garden! Also provided some green because Mr wtg doesn't like cilantro, so I never use it)

      2 or 3 garlic cloves chopped

      1/4 tsp ground turmeric

      1/2 tsp cayenne pepper

      1/2 tsp ground cumin

      1/2 cup tomato sauce. (I had none in the house, but I did have my trusty tomato powder. See this guide to using tomato powder. I get mine from The Spice House. Once you try it, you'll never be without it.)

      1 tsp salt

      The photo in the cookbook also shows a cilantro garnish.

      1. Steam the cauliflower pieces until crisp-tender.

      2. Heat oil in a skillet over medium heat. When oil is hot, but not smoking, add mustard seeds and urad dal. cover and cook until mustard seeds pop and urad dal is golden brown, about 30 seconds.

      3. Add onions, tomatoes, jalapenos (if using), and garlic. Stir fry for 1 minute over medium heat.

      4. Add turmeric, cayenne, and cumin. Stir well over medium heat for 1 minute. Add tomato sauce and salt. Mix well to obtain a thick paste-like consistency.

      5. Add steamed cauliflower pieces and stir carefully to coat with sauce. cook uncovered over medium heat for about 2 minutes. Be careful not to overcook.

      When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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      • W Offline
        W Offline
        wtg
        wrote on 6 Dec 2024, 17:30 last edited by
        #154

        From piqaboo:

        Made Broccoli Cheddar soup last night -
        This recipe comes up 1, 2,3, 4 on the search engine, although no one site credits any other site. Apparently they all simultaneously developed it. The link below is the link I used.

        I used 30% more broccoli.
        I pureed all the original veg after cooking, then used that extra 30% as small florets in the soup.
        Also used real half&half because what the hell is fat-free half&half?

        We ate it before the cheese went in and after. Excellent both ways. Thinking about making cheddar jalapeno bread to serve with the cheeseless soup.

        Broccoli cheddar soup

        First time through, about two hours of playing in kitchen. Next time will take less than an hour HOT.

        When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

        1 Reply Last reply
        • W Offline
          W Offline
          wtg
          wrote on 6 Dec 2024, 17:30 last edited by
          #155

          From wtg:

          Might want to have your cardiologist on speed dial.

          But it's so worth it.

          From the New Basics Cookbook by Julee Rosso and Sheila Lukins (the Silver Palate team)

          Berta's Chopped Liver

          1 pound chicken livers
          1/4 cup rendered chicken fat (aka schmaltz, the essential ingredient in this dish)
          2 large onions, coarsely chopped
          1 hard-cooked egg, coarsely shopped
          Salt and freshly ground black pepper, to taste

          1. Clean the chicken livers well. Bring a medium size saucepan of water to a boil, and add the livers. Reduce the heat and simmer for 10 minutes. Drain and reserve.

          2. Heat the chicken fat in a medium-size skillet. Add the onions and cook until wilted and lightly browned, 20 minutes. Remove from the heat.

          3. Cut the chicken livers into small pieces and place them in a bowl. Add the onions and chicken fat, egg, and salt and pepper. Mix well.

          4. Place the mixture in a food processor and pulse until it is almost smooth. Do not overprocess, as it should have a bit of texture. Transfer the mixture to a bowl and refrigerate, covered. (This can be made a day ahead.) Remove from the refrigerator 30 minutes before serving

          Makes 2 cups.

          Note: Chopped liver freezes well. Defrost it in the refrigerator one day before serving.

          When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

          1 Reply Last reply
          • W Offline
            W Offline
            wtg
            wrote on 6 Dec 2024, 17:31 last edited by
            #156

            From wtg:

            One-Pot Creamy Mushroom and Spinach Orzo
            Yield: Serves 6 to 8

            Prep Time: 5 minutes to 10 minutes

            Cook Time: 20 minutes to 22 minutes

            Ingredients
            2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
            2 cloves garlic
            1 pound cremini mushrooms
            2 tablespoons olive oil
            1 1/2 teaspoons kosher salt
            1/4 teaspoon freshly ground black pepper
            1 pound dried orzo pasta (about 2 1/2 cups)
            2 cups low-sodium chicken or vegetable broth
            2 cups whole milk
            4 cups packed baby spinach (about 4 ounces)
            Instructions
            Finely grate 2 ounces Parmesan cheese (about 1 cup). Mince 2 cloves garlic and slice 1 pound cremini mushrooms 1/4-inch thick.

            Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.

            Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.

            Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.

            Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

            My notes:

            A pound of orzo sounded like a lot, so I halved the orzo and liquid amounts. I decided to go heavy on veggies. I had a 24 ounce container of mushrooms, and a 5 ounce box of baby spinach. I used everything, and added some diced onions, too, when I was sauteeing the mush.

            I was a little worried that the orzo wouldn't be all submerged in liquid and cook properly, so I opted to take out the sauteed onions and mushrooms and set them aside while I proceeded with the rest of the recipe. I added the reserved veggies and the spinach at the end.

            The verdict is.....Delish!!!

            This would be good as a side with meatloaf....

            When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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            • W Offline
              W Offline
              wtg
              wrote on 6 Dec 2024, 17:31 last edited by
              #157

              Justme's recipe, by way of Big Al

              BROWNED BUTTER CARDAMOM COOKIES

              1 Cup Butter
              3/4 Cup sugar
              1 egg yolk
              1 Tbsp vanilla
              1/2 tspn ground cardamom
              2 Cups flour

              1 Cup powdered sugar

              Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just begins to turn golden brown (5-8 minutes). Immediately remove from heat. Pour into bowl; refrigerate until cooled (30 minutes).

              Heat oven to 350. Combine cooled brown butter and sugar in large bowl; beat at medium speed until well mixed. Add egg yolk, vanilla, and cardamom; continue beating until well mixed. Reduce speed to low; beat, while gradually adding flour, until mixture is no longer crumbly and forms a dough.

              Shape dough into 1" balls. Place 1" apart onto ungreased cookie sheet. Bake for 10 to 12 minutes or until cookies puff and just start to turn light golden brown. (Cookies will have cracks in them.)

              Immediately remove from cookie sheets. Cool 1 minute. Roll cookies in powdered sugar while warm and again when cool.

              Store between sheets of waxed paper in loosely covered container.

              When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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              • W Offline
                W Offline
                wtg
                wrote on 6 Dec 2024, 17:31 last edited by
                #158

                From Bernard:

                Seriously, I made this salad last year and remember it being pretty good.

                Brussels sprouts salad

                Use the freshest Brussels sprouts you can find, ideally the little, tender ones. I used brousse, a soft, goat’s milk cheese, to dot over the salad, but you can use any soft, mild goat’s cheese or curd cheese. You can also use toasted walnuts or hazelnuts if you prefer, or if that’s what you have.

                350g Brussels sprouts
                Zest of a lemon – grate this directly over the prepped Brussels sprouts so you don’t lose any of the beautiful oils
                70g pecans, toasted* (see TIP)
                50g dried cranberries
                30g grated Parmesan
                80g soft goat’s cheese

                For the dressing
                1 small shallot, finely diced
                1 tsp Dijon mustard
                Juice of half a lemon, about 2 tbsp
                6 tbsp olive oil
                Salt and freshly ground black pepper

                Trim the ends off the Brussels sprouts and remove any damaged or less-than-sprightly outer leaves. Halve them through the stem and with a sharp knife, shred them as finely as you can. You could use a mandolin for this if you are some kind of hero who hasn’t yet touched the sherry.

                Finely grate the lemon zest over the Brussels sprouts, sprinkle on a little salt and a few grinds of black pepper. Toss it all together well. Add the toasted pecans, cranberries and Parmesan and toss again.

                To make the dressing, whisk together all the ingredients or shake them together in a tightly sealed jam jar until it is emulsified (thick and smooth, like a disastrous boyfriend). Toss the salad really well in the dressing and transfer onto a platter or into a serving bowl. Dot with the goat’s cheese and serve. Because Brussels sprouts are sturdy little beasts, this salad holds quite well – you can make it up to an our or so before you want to serve it, just add the nuts and cranberries and dot with the cheese just before you want to serve it.

                *TIP How to toast nuts

                Heat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking sheet and bake for 8-10 minutes, turning once. Set a timer. You think you’ll remember but you won’t and they can burn quickly. I’ve been toasting them in an air fryer recently, for speed and fuel economy. I toast them at 190C for 5-6 minutes, rattling the basket halfway through.

                When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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                • W Offline
                  W Offline
                  wtg
                  wrote on 6 Dec 2024, 17:34 last edited by wtg 12 Jun 2024, 17:51
                  #159

                  OK, I think I got everything from the WTF Cookbook copied over here. There is a separate Thanksgiving cookbook thread over on groupee.

                  For now:

                  https://well-temperedforum.groupee.net/eve/forums/a/tpc/f/2960022933/m/8190056954

                  When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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                  • W Offline
                    W Offline
                    wtg
                    wrote on 19 Dec 2024, 17:44 last edited by
                    #160

                    Had some buttermilk to use up, so tried a new cornbread recipe. Great crumb, bit of sweetness, and the browned outside crust is fabulous.

                    Five stars.

                    alt text

                    https://damndelicious.net/2019/11/12/buttermilk-cornbread/

                    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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                    • MikM Offline
                      MikM Offline
                      Mik
                      wrote on 20 Dec 2024, 03:09 last edited by Mik
                      #161

                      Speaking of cornbread…

                      It's down home midwestern night at Chez Mik. Cornbread taco bake. Subbing buttermilk for milk, who knows what else.

                      https://www.tasteofhome.com/recipes/cornbread-taco-bake/#RecipeCard

                      Twas very good.

                      “I refuse to answer that question on the grounds that I don't know the answer”
                      ― Douglas Adams

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                      • dolmansaxlilD Offline
                        dolmansaxlilD Offline
                        dolmansaxlil
                        wrote on 3 Jan 2025, 23:08 last edited by
                        #162

                        We have been having this recipe on repeat. It is so delicious, quick, easy, and makes fantastic leftovers. We have it as a main but it would be delightful with a grilled bit of salmon or chicken as well. From NYT cooking.

                        Crispy Gnocchi With Spinach and Feta
                        YIELD 4 servings
                        TIME 25 minutes (Prep 5 minutes | Cook 20 minutes)
                        INGREDIENTS
                        5 ounces baby spinach
                        6 ounces Greek feta, crumbled (about 1 cup)
                        1 lemon, halved
                        5 tablespoons extra-virgin olive oil
                        Salt and pepper
                        1 (16- to 17-ounce) package potato gnocchi (shelf-stable, fresh or frozen)
                        ¼ to ½ teaspoon crushed red pepper
                        2 scallions, thinly sliced
                        Big handful of chopped dill
                        Big handful of chopped mint

                        PREPARATION
                        Step 1
                        Place the spinach into a large bowl. Add half of the feta, juice of ½ lemon, 1 tablespoon of olive oil and a big pinch of salt; rub the
                        ingredients vigorously into the spinach to tenderize it. Leave to sit and soften further while you cook the gnocchi.

                        Step 2
                        Heat a large (about 12-inch) cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to
                        the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 2 minutes, until golden and crispy all over. Allow to cool in the pan for 5 minutes; they will further crisp as
                        they cool.

                        Step 3
                        Add the gnocchi to the spinach, along with the red pepper, scallions, dill and mint. Drizzle with about 2 tablespoons of olive
                        oil, add the remaining crumbled feta and toss to combine. Squeeze the remaining lemon juice over top and serve.

                        1 Reply Last reply
                        • MikM Offline
                          MikM Offline
                          Mik
                          wrote on 3 Jan 2025, 23:25 last edited by
                          #163

                          Made this the other night. Delicious and easy.

                          https://barefootcontessa.com/recipes/parmesan-chicken

                          “I refuse to answer that question on the grounds that I don't know the answer”
                          ― Douglas Adams

                          1 Reply Last reply
                          • W wtg referenced this topic on 6 Jan 2025, 22:47
                          • MikM Offline
                            MikM Offline
                            Mik
                            wrote on 18 Apr 2025, 13:53 last edited by Mik
                            #164

                            Made this last night. Fantastic, but double the garlic and marinate the chicken for all day or overnight. I doubt 30 minutes would do anything. I skipped the cayenne for espelette pepper, which was plenty of heat with more flavor. Half a teaspoon of cayenne is a LOT. The salad was a surprising delight. Very light meal but satisfying.

                            alt text

                            Ginger Chicken
                            With Crisp
                            Napa Salad
                            By Yewande Komolafe
                            Published June 17, 2021
                            Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
                            Total Time 30 minutes

                            INGREDIENTS
                            Yield: 4 servings
                            4 boneless, skinless chicken
                            breasts (about 6 ounces each),
                            patted dry
                            Kosher salt
                            2 tablespoons finely grated ginger
                            (from a 2-inch piece)
                            1 garlic clove, finely grated
                            ¼ cup chopped fresh cilantro
                            ½ teaspoon ground cayenne
                            6 tablespoons neutral oil, such as
                            grape seed or canola
                            1 lime
                            ½ small head napa cabbage, cut
                            lengthwise (about 1 pound)
                            1 seedless cucumber (Persian or
                            English), thinly sliced
                            ½ cup sliced chives (½-inch
                            lengths)
                            ½ cup mint leaves

                            PREPARATION

                            Step 1
                            Place chicken breasts between two sheets of parchment paper or
                            plastic wrap. Using a rolling pin or a bottle, pound each to an even
                            ½-inch thickness. Season both sides with salt.

                            Step 2
                            In a small bowl, combine the ginger, garlic, cilantro, cayenne and
                            4 tablespoons oil. Finely grate the lime zest directly into the bowl;
                            reserve the lime. Rub both sides of the chicken breasts with the
                            marinade. Let sit at room temperature for at least 10 minutes.

                            Step 3
                            Meanwhile, cut the cabbage lengthwise, core it, then slice
                            crosswise into ½-inch-thick strips. Transfer to a large bowl and
                            toss in the cucumber slices, chives and mint leaves.

                            Step 4
                            Heat a large skillet over medium-high heat. Pour in 1 tablespoon
                            oil and heat until shimmering, about 1 minute. Place the chicken
                            breasts in the skillet and cook, turning once, until golden brown
                            and cooked through, about 4 minutes per side. Cut the reserved
                            Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish.
                            Lightly pounding the chicken breasts increases their surface area, which helps them soak up the
                            marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh
                            mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply
                            double the recipe.
                            2 tablespoons rice vinegar, distilled
                            white vinegar or apple cider vinegar
                            lime in half and squeeze the juice over the chicken; slice the
                            chicken. Transfer the chicken to serving plates and slice.

                            Step 5
                            Toss the cabbage mixture with the vinegar and remaining 1
                            tablespoon oil. Season to taste with salt and serve alongside the
                            chicken

                            “I refuse to answer that question on the grounds that I don't know the answer”
                            ― Douglas Adams

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                            • MikM Offline
                              MikM Offline
                              Mik
                              wrote on 25 Apr 2025, 22:42 last edited by
                              #165

                              On a fish kick this week as Janet is out in the evenings supporting the high school musical. Last night was grilled mahi mahi with grilled sweet peppers and sugar snap peas. A big plate of very healthy food for 300 calories.

                              Tonight is, from one of my favorite recipe sites:

                              https://www.themediterraneandish.com/grilled-cod-with-pistachio-herb-salsa/#wprm-recipe-video-container-86282

                              “I refuse to answer that question on the grounds that I don't know the answer”
                              ― Douglas Adams

                              1 Reply Last reply
                              • MikM Offline
                                MikM Offline
                                Mik
                                wrote on 28 Apr 2025, 21:31 last edited by
                                #166

                                78F here and sunny. First dinner on the deck of 2025.

                                Tuscan grilled trout and prosciutto wrapped asparagus.

                                https://www.foodandwine.com/recipes/tuscan-grilled-trout

                                https://www.southernliving.com/prosciutto-wrapped-asparagus-8598432

                                “I refuse to answer that question on the grounds that I don't know the answer”
                                ― Douglas Adams

                                1 Reply Last reply
                                • W Offline
                                  W Offline
                                  wtg
                                  wrote on 28 Apr 2025, 22:48 last edited by
                                  #167

                                  I need to move to Cincinnati and wrangle some dinner invitations to @Mik 's house...

                                  When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                                  1 Reply Last reply
                                  • MikM Offline
                                    MikM Offline
                                    Mik
                                    wrote on 28 Apr 2025, 22:58 last edited by
                                    #168

                                    If you were here you’d certainly be welcome.

                                    “I refuse to answer that question on the grounds that I don't know the answer”
                                    ― Douglas Adams

                                    1 Reply Last reply
                                    • MikM Offline
                                      MikM Offline
                                      Mik
                                      wrote on 28 Apr 2025, 22:59 last edited by
                                      #169

                                      But it’s pretty amazing how much great food you can cook and still stay healthy and lose weight. This dinner is about 450 calories per serving.

                                      “I refuse to answer that question on the grounds that I don't know the answer”
                                      ― Douglas Adams

                                      1 Reply Last reply
                                      • MikM Offline
                                        MikM Offline
                                        Mik
                                        wrote on 3 May 2025, 14:17 last edited by
                                        #170

                                        It's cold and rainy all day here, so what better day to whip up a big pot of all-day cook Bolognese?

                                        https://www.vincenzosplate.com/authentic-bolognese-sauce/

                                        “I refuse to answer that question on the grounds that I don't know the answer”
                                        ― Douglas Adams

                                        1 Reply Last reply
                                        • S Offline
                                          S Offline
                                          Steve Miller
                                          wrote 7 days ago last edited by
                                          #171

                                          Supposed to rain every day this week here. 🙁

                                          Made dog mush and rice cooker chicken brown rice pilaf. Next up - beef stock!

                                          1 Reply Last reply
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