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Cooking Class
Topic Started: Mar 22 2014, 05:42 PM (15,906 Views)
Moon Pie
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VoiceofReason
Jul 23 2015, 01:27 PM
Genesis
Jul 23 2015, 12:52 PM
VoiceofReason
Jul 21 2015, 09:08 PM
I'm trying a new recipe tonight - Parmesan mashed cauliflower in place of mashed potatoes. If it tastes good, I'll post the recipe. ^_^
You didn't post the results. Is it safe to assume it didn't turn out well?

It sounded good, however I think I'd take cheese and bacon bits over it. Which may defeat the purpose of the dish anyway
Nope, don't make that assumption! :D

I haven't tried it yet. Hubby pulled out a couple leftover dinners I had frozen.

So, I'll be cooking it tonight.
Let us know!

I like it roasted with lots of salt and pepper. Lots and lots of salt and pepper! LOL
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Plus 1

I'm going to make a zucchini bread recipe this weekend. I hope it's as tasty and moist as my colleague's was this morning! :-)
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Wild animals are eating the vegetables in my box garden! :-(

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Plus 1

A healthier version:

Homemade Mayonnaise

Yield: approx. 1 cup

Ingredients

3/4 cup canola oil (or 1/2 cup canola with 1/4 olive oil)
1 large egg yolk, room temperature
3 teaspoons freshly squeezed lemon juice
3/4 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground white pepper, optional

Note: if you’re worried about Salmonella, make sure to use fresh or pasteurized eggs.



Directions

In a blender or food processor, pulse egg yolk, lemon juice, mustard, sea salt and pepper together until well-combined and frothy.
While continuing to blend, very slowly drizzle in canola (and olive) oil and pulse until mixture emulsifies and is smooth and thick.
Note: if you don’t have a blender or food processor, you can prepare mayonnaise in a large bowl, just make sure you whisk vigorously and continuously, so oils are incorporated properly.
Transfer mayonnaise to an air-tight container and store, refrigerated, for up to 1 week.
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VoiceofReason

Moon Pie
Jul 23 2015, 03:50 PM
VoiceofReason
Jul 23 2015, 01:27 PM
Genesis
Jul 23 2015, 12:52 PM
VoiceofReason
Jul 21 2015, 09:08 PM
I'm trying a new recipe tonight - Parmesan mashed cauliflower in place of mashed potatoes. If it tastes good, I'll post the recipe. ^_^
You didn't post the results. Is it safe to assume it didn't turn out well?

It sounded good, however I think I'd take cheese and bacon bits over it. Which may defeat the purpose of the dish anyway
Nope, don't make that assumption! :D

I haven't tried it yet. Hubby pulled out a couple leftover dinners I had frozen.

So, I'll be cooking it tonight.
Let us know!

I like it roasted with lots of salt and pepper. Lots and lots of salt and pepper! LOL
It was terrible. I hated it.
Edited by VoiceofReason, Jul 27 2015, 07:45 PM.
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VoiceofReason

The cauliflower mash was awful. It in no way reminded me of mashed potatoes except for the color.

It had Parmesan cheese in the recipe but it was just bad. I didn't like the flavor (bland even with Parmesan cheese in the recipe), the texture (too smooth), nor the consistency (too loose).

I might try the cauliflower "rice".
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Moon Pie
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VoiceofReason
Jul 27 2015, 07:48 PM
The cauliflower mash was awful. It in no way reminded me of mashed potatoes except for the color.

It had Parmesan cheese in the recipe but it was just bad. I didn't like the flavor (bland even with Parmesan cheese in the recipe), the texture (too smooth), nor the consistency (too loose).

I might try the cauliflower "rice".
That doesn't sound tasty or appealing at all!

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Plus 1

Berserker, I thought of you when I saw this recipe.


http://www.vegetarianrecipes247.com/roast-jerk-plantains/

Author: AfricanBites
Recipe type: Sides
Cuisine: Caribbean
Serves: 2-3

Ingredients
2-3 Plantains
Jerk Seasoning (adjust according to preference)
Oil for drizzling
Stir Fried Onions and Bell pepper (optional)
¼ cup oil
½ medium onion
1 Bell pepper (green or red)

Instructions
Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to facilitate peeling
Cut in half cross way, then cut in half length ways and cut further into desired uniform strips.
Line a baking sheet with foil or parchment paper and place the plantains in a single layer.
Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
Add sliced onion in hot oil in a skillet for about one minute.
Then add strips of bell pepper
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Plus 1

If you worry about diabetes or too much sugar try this:

Coconut Oil Chocolate

3/4 cup Coconut Oil
6 tablespoons raw cacao
2 tablespoons pure maple syrup
2 teaspoons real vanilla
dash of sea salt

Melt oil if needed. Combine all ingredients and mix well. Pour into an ice cube tray, about 1 tablespoon each.

Place in the fridge or freezer. Sets up in about 10-15 minutes.
Edited by Plus 1, Jul 29 2015, 05:33 PM.
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Plus 1

This link will take you to where you can list a recipe & get the nutritional information for each serving. It's a neat tool to have. :-)

http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes

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