athomechef, posts by tag: new member - LiveJournal

+ My name is June.
+ I currently live in Buffalo, NY but born/raised in Seattle.
+ My specialty is local/seasonal cooking. I look for foods that are ethically/humanely/organically grown or raised, for my health, for flavor, and for the environment!
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So here is the recipe I bring to you. It comes in two "parts" which can be made in large batches to make several meals, as side dishes, a way to use up leftovers, or as a special occasion for this dish:

THE ZEUSBURGER
The God of Gods of hamburgers

This is a great rich homestyle dish for a chilly winter's day. For lower-fat versions, reduce butter and substitute cream with fat-free milk.

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This is NOMZ on its own, but look at what I did here:

+ beef patty (get locally grown/grass fed/organic if you can!)
+ thick dollop of smashed potatoes w/ onions (recipe above)
+ brown gravy (I cheat and use a packet, and add sauteed mushrooms)
+ sharp white cheddar (I like Tillamook)
+ pile it all on a whole wheat bun with a dill pickle spear on the side

For a vegan version of this, I recommend Morningstar mushroom patties, Rice Dream plain enriched rice milk, and Vegan cheddar.
Huzzah! you will be a hero to all! Enjoy! :)

Hi!  My name is Ashlie and I'm currently living in New Port Richey, Florida, but I'm a Massachusetts girl at heart.  I love the Food Network and breakfast in diners.  My favorite quick dinners are pasta stir frys and interesting omlettes.  I'm so excited to share fresh recipes and talk about food!

 My husband and I are on vacation in Ipswich, Massachusetts right now, visiting my in-laws.  My father-in-law is an Ipswich clamer, and this morning he dug up some fresh clams for us to have as steamers tonight.  I was thinking about my favorite clam recipes.  Here is one I might try tonight:

Ingredients

Splash of EVOO
1 teaspoon of minced garlic
2 cups hand-torn baby spinach
1 cup fresh or canned clams
2 cups whole wheat pasta (I prefer penne)
Salt and pepper to taste
Parsley to garnish

In a medium frying pan, heat up the EVOO and garlic.  Add the clams and cook until opaque.  Add the spinach last and keep on heat until all the leaves are wilted through.  Meanwhile, cook the pasta and drain well.  Toss the pasta with the clams and spinach in the frying pan.  Add salt and pepper to taste, garnish with parsley. Yum!

I'm sorry I'm not more technical with the recipe writing.  I'll keep working on it :)

Hello athomechef!

First entry here.

I am another one of those Cajun cooks.

My aunt just gave me this, and I want to get it down so you get to benefit!

Ever wonder, "What did the Cajuns eat for a breakfast cereal?" No? Well I am going to tell you anyway!

2 cups - Corn Meal
1 1/2 t - salt
1 teaspoon - baking powder
1 1/2 c- Water
1/2 cup - oil

Mix the dry and then add the water to bake a simple batter.

In a cast iron skillet or dutch oven, heat the oil on medium high heat.

When it's ready, add the batter and let it cook just like that at first to get a crusty consistancy.

Then, slowly stir and fold the crusty goodness to cook, letting it break up enough to make thumb size chunks.

Dont let it cook too long or it will totally dry out.

Serve in a bowl with milk and a little bit of sugar or fig preserves.

Of course, if you want it to be like regular cereal, you are going to have to find some high fructose corn syrup. But, that's up to you...

Hello everyone. An introduction to start with. My name is Jameelah, I'm a 26 year old mother of 3 (the oldest being 4 which makes me very busy). I live in Western Australia. I grew up baking cakes and expanded to slices and biscuits. Then when I married, my husband like Italian food, so I learnt a bit of that, and now, we prefer curries and such, so that's what we tend to cook most now.

My recipe is something I have made quite a few times with different variations. This is what I made last night, along with some fish and salad. I haven't named it yet, but my 4 year old calls them baby chips. I was thinking "Crispy Potato Toss", what do you think?

About 5 medium potatoes cut up very small (like about 1/2cm x 1/2cm x 1cm
Oil to coat
Almonds
Cashews
Sesame seeds
Blackseeds
Salt

Coat potato in oil and cook in 190 - 200C preheated oven, tossing every now and then - maybe every 10 min- until the potato starts to get crispy. Add remaining ingredients and toss. Return to oven and cook until nuts have toasted. Remove from oven and eat.

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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.

I have two blogs that I've joined this group under. Mankycat (my personal LJ blog name) and Frugalceliac (my LJ food blog name). So... I'll likely be posting under one or the other of these names (but will try to put an aka. down to avoid confusion). I hope that's alright.

Anyways, I'm from NJ, USA. I'm a gluten-free 'at home chef'. I also have a bit of a lactose intolerance and fructose malabsorption, though I do still cook with milk and fruit (cooking sometimes helps... especially with the fruit!). I'm also currently pregnant, which makes for some interesting cooking while my body demands that I avoid certain foods and indulge in others. My fiance does a lot of cooking as well, so he's taken the reigns for the most part.

The main focus of my cooking are meals that use a simple list of ingredients, concocting dishes off the top of my head. I do use recipes, but mainly for inspiration after the first time of making it. I used to focus more on asian style foods, but now I just do whatever feels interesting. Some of the recipes people like best are ones I've made up on the fly. I love to learn what other people are making, see what ideas they come up with, and try out their experiments too!

I look forward to being part of this community.

This is my first post here. I am an accomplished Thai cook and an up and coming authentic Chinese cook. I lived in Bangkok Thailand for over 5 years so I am very familiar with how they cook, how dishes should taste, and how to recognize the best ingredients. I'll be posting Thai dishes here for the most part, but some will be off that path.

This is my recipe for Thai coconut chicken soup like you'd get in a Thai restaurant. I grew up in Thailand and we had maids that would prepare our meals. They showed me how to make this soup and here is the recipe:

Ingredients

1 lb Chicken, thinly sliced
Two 11 oz. Coconut milk cans (shake can well before opening)
8 oz. Chicken stock
1 cup young Galanga, thinly sliced
6 fresh, hot Thai Chili peppers
2 stems Lemon Grass, cut into 1-1/2" lengths and pounded
6 Kaffir lime leaves, shredded
8 oz. straw mushrooms
1 Tbsp. peanut (or other) oil
1-1/2 Tbsp. Shrimp paste
2-1/2 Tbsp. Fish sauce
2-1/2 Tbsp. Corn Sugar or brown sugar
2 Tbsp. Lime juice (or Lemon juice)
1 tsp grated lime rind
1/2 tsp. Dried chili pepper flakes (or to taste)
4 Tbsp fresh Cilantro leaves (or to taste), coarsely chopped

Method
slice the chili peppers then fry in oil for a few seconds until cooked.
In a soup pot, heat coconut milk with chicken stock over medium heat and bring to a boil. Add galanga, lemon grass, cooked peppers from the other pan and lime leaves and continue to boil for a minute and then reduce heat to a simmer. Add shrimp paste, fish sauce, sugar, lime juice and pepper flakes. Stir to mix. Drop chicken pieces one at a time into the broth. Do not stir until chicken is cooked. When chicken is done, stir in sliced mushrooms and remove from heat. Sprinkle with cilantro and serve.

If anyone wants to know where to find all this stuff or which brands of products are preferable, I'll answer any questions in the comments.

Hello chefs, my name is Kat Edge and I hail from South Central Louisiana, so I guess that would make my specialty Cajun cooking. As such, I guess I have to point out that I don't really measure normally, seeing as most of this stuff is just thrown together. But it's the best way to go, right? right.

So, for my introduction I'll share my specialty, my lazy bisque! A Bisque is a thicker soup, but the difference between this and a true bisque is the lack of a roux, which makes it much easier and much more accessible for those who don't know how to make one, or those who just don't want to (guilty). As a celebration to the beginning of crawfish season, this is a crawfish bisque, but it can be easily swapped out with shrimp or crab meat, a combination thereof, or simply as a corn bisque to still achieve a great soup.

So, on to the recipe:

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