athomechef, posts by tag: marinade - LiveJournal

Hey everyone - My names Owen, I'm originally from London but I now work as a travelling street performer, so tend to not stay in one place for to long. I'm currently in the UK though. I like quite an ecclectic mix of cooking - i suppose I sort of specialise in Seafood and I always attempt to make my recipes Dairy Free and Measurement Free.

I released a free Ebook of a few of my own recipes on the internet at the end of last year - which you can download Here!. In my opinion the best recipe there is the fish pie, which is dairy free but you'd never notice it was - it is however possible the trickiest recipe there.

There are still a couple of errors in it but my computer with the original on exploded meaning I can't really edit it anymore. THe only serious error is in the Roast Potato recpe where I say you need to set the ocens alarm for 45 minutes then start shaking the spuds at 5/10 minute intervals - by this i don't mean you should let them cook for forty five minutes and THEN start shaking them - i mean shake them every 5/10 mins until their done, which should take about 45 mins.

Last thing I should point out is that as I'm british the tempretures I give tend to be in Centigrade.

Really looking forward to all the fabulous recpies I'm going to read about here.

Okay, so I have a recipe, but I also would like some opinions on it. I grilled tofu this morning, and my marinade was based on a recipe from a vegetarian site I found last night. It's pretty good, but be forewarned: most of the ingredients are in there to tone down the sweetness of the maple syrup (I tried everything!)

Grilled Tofu Marinade (apologize for lack of measurements--I just eyeballed it, with mixed results)

maple syrup
soy sauce
olive oil
lemon juice
garlic (I used minced from a jar)
cumin
paprika
black pepper
cayenne pepper
salt

The original recipe called for apple cider vinegar, which I didn't have. Maybe that's why it was too sweet. If anyone else tries this and adds vinegar or any other ingredients that make it less sweet, let me know--for next time!

~Anne

Hi everyone! Last night I wanted to make taco's,. but didn't have all the ingredients I needed. I love having taco sauce on my taco's but didn't have any in the pantry. So I decided to wing it and make my own! Below is the recipe for the sauce:


I imagine this sauce would also be nice as a dipping sauce for meatballs (recipe to follow in the next few days!) or potato wedges. It might also be ok to use as a marinade for steamed fish or chicken too, but I haven't tried that yet. I'd suggest adding some fresh dill to it for fish and some fresh basil to it for chicken.

EDIT: Oh, and I've just discovered that it tastes yummy with some fresh herbs and a little more garlic, stirred through pasta. That was today's lunch :)