Recipe Corner

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Comment by Donald E. Werve, Jr. on June 25, 2009 at 10:24am

Keith;

You don't have to be in the kitchen to develop your cooking talents. There's always the outdoor barbecue and the burger-hot dog arena. All it takes is being willing to try (and maybe lose from time to time) .

Cooking is nothing more than a chemistry exercise with the food as the chemicals and the grill/BBQ as a giant buntzen burner. The first thing you need to do is try not to burn the water :=)

Comment by Keith Rispin on June 25, 2009 at 9:54am

I am not allowed in the kitchen so I am not sure I Will be of much help in this group but hey, I am here.

Comment by Kelly Dawn on June 17, 2009 at 3:47pm

I absolutely love to cook and i cook ALL the time...usually 6 days a week...if i dont cook 6 days a week its because i am either just worn out and too busy with t he kids stuff...which is not much anymore because they are getting older...I will post a few of my favorite recipes soon :)

Comment by Lis Garrett on June 17, 2009 at 6:16am

Nova, I'm so happy you started this group! I can see it taking right off and being one of the most popular. When I have a spare moment this week, I'm looking forward to coming in here and adding some recipes of my own. :-)

Comment by Baseball Mom on June 16, 2009 at 5:07pm

Thanks!! I am not much of a cook. More a drive-thru mom always on the go. But I have the occasional brain fart and actually cook. ;-)

I will add when I think of something. But I will always browse for new and exciting.

Comment by Debbie Mancini-Wilson on June 15, 2009 at 6:58pm

Oooh ~ yay! My favorite thing is cooking, well perhaps second to eating! :) This is an awesome idea, Nova! I'm totally diggin' this already!

I am very finicky about the food we eat and how it is prepared, and I purchase mostly local and organic, but my recipes are adaptable for all!

Let's see, off the top of my head, I think I'll share a healthy snack that we all love, and is super easy to make! ... that makes it even better, right?!

(For the no-peanut-allergy-households)
Peanut Butter Bread:
2 cups of whole wheat flour
1/3 cup of natural cane sugar
1 teaspoon of sea salt
4 teaspoons organic baking powder
1 1/3 cups of milk
1 cup of organic peanut butter
1 beaten egg

Preheat oven to 375 F

Combine dry ingredients in medium bowl. Combine milk, peanut butter and beaten egg in small bowl, then pour into dry ingredients and mix together. Pour into greased bread loaf pan. Bake 45-50 minutes.

This is great drizzled with honey, or spread with a little of your favorite jam!

Comment by Robin Challoner on June 15, 2009 at 9:12am

Hi there,
We love to cook in our house and since it is so hot in Arizona during the summer and we have some fresh produce in the garden we have a delicious salad that is refreshing and all of my girls love it! I hope you might try it, we call it the Gracie Salad since it is my eight year old's favorite salad ever.
Gracie's Salad
1 head of fresh spring mix lettuce
1/2 cup fresh goat cheese
1 cup candied pecans
1/2 cup dried cranberries
Dressing: 1 1/2 tsp. rice vinegar, 1 1/2 tsp. dijon mustard, 2 tbls. honey, 3/4 cup walnut oil, salt and pepper.
Enjoy!

Comment by Donald E. Werve, Jr. on June 15, 2009 at 1:27am

As Lis is aware, I will be fading in and out of the forum, but I will do my best to make any participation meaningful.

I have always been what I refer to as an experimental cook. When I sequester myself in the kitchen, nobody (including myself) knows what may come out ...

Like my Bogus Stroganoff ... it sounds intimidating, but to my knowledge nobody has taken sick or died from eating it. It is served as a single-plate meal, with or without a side of dark rye bread.

To serve four healthy adults, you will use 1 package extra wide egg noodles (boiled and rinsed), 1 chopped medium yellow onion, 1/2 pound sliced mushroom (your favorite), 1 pound of lean (7%) fork-separated ground beef, 2 tbsp butter (or olive oil), 4 tbsp white flour, 1-1/4 cup of 1% lowfat milk, 3/4 cup sour cream, and salt, pepper, thyme, and sage to taste.

Saute chopped onion and mushroom in a large frying pan brushed with olive oil, turn frequently to avoid scorching. Then place the remaining olive oil (or butter) in the pan and separate the hamburger with a fork while frying it and mixing with the sauted onions and mushrooms.

Drain excess hamburger grease into a coffee can for proper disposal.

Dust this mixture with flour and mix with ingredients in the frying pan until all of the hamburger mixture is lightly coated. Then sprinkle any desired seasonings into the mix, and fold in the milk, stirring until the mixture just starts to thicken. Then stir in sour cream.

Allow mixture to simmer, uncovered, for 2-3 minutes, then stir into cooked egg noodles. For a slight twist of taste, garnish with 1/8 cup of chopped green onions and a tablespoon of grated Parmesan cheese.

Serve with cooked beets, whole or sliced, as a contrast. White wine is a fitting accompaniment if desired (water will do just as well).

Comment by Farmer's Wife/Glass_Half_Full on June 14, 2009 at 6:12pm

Be sure to list your recipe in a discussion and title it with it's name.

Can't wait to see what' cookin' at your house!