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Source: (consider it)
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Thread: Heaven: Cauldron Bubble: 2012 recipes
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PataLeBon
Shipmate
# 5452
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Posted
Rug and I are back from the yearly church retreat, and I'm asking for help for next year. (So I have plenty of time to experiment!)
One thing we seem to always do is have breakfast casseroles on Sunday morning, as they can be prepared on Saturday night and then placed in the oven in the morning. The problem is that they take (or at least they did this year) an hour and a half to bake and well...they aren't really vegan.
We try to have vegan (or at least vegetarian) options at every meal. We have at least one member (a young child) who is allergic to all forms of meat, dairy, and gluten. (His dad's comment is that he can eat fresh fruits and vegetables).
What I want to find is a truly vegan breakfast casserole that doesn't have eggs in it (which our current version does) and if it can be gluten free that would be a bonus!
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That's between you and your god. Oh, wait a minute. You are your god. That's a problem. - Jack O'Neill (Stargate SG1)
Posts: 1907 | From: Texas | Registered: Jan 2004
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mertide
Shipmate
# 4500
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Posted
Daiya foods have recipes using their non-dairy cheese products that are vegan and gluten free, including a mac and cheese that might work for you. Also The Gluten free vegan has recipes you might use. Depending what the child eats at home, he might like a curry - you could look at some vegan indian recipes, or alternately a mexican bean based dish with gluten free tortillas.
Posts: 382 | From: Brisbane | Registered: May 2003
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Firenze:
Excess sponge cake ...
Excess CAKE???
![[Confused]](confused.gif) ![[Ultra confused]](graemlins/confused2.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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ken
Ship's Roundhead
# 2460
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Posted
quote:
Originally posted by Ariel:
... I have to travel to find pheasants now as they aren't usually sold locally any more.!
Wheras here in London we can easily get them in supermarkets in season - except I no longer bother as I can now buy them cheaper in so-called "farmer's markets" held in the street - one over the road from our church and only five minutes walk from home, the other outside my office window - I don't even have to cross the road. So far no tough ones (some might have been a bit overcooked, but that's my fault not theirs)
Not that I buy that many pheasants because one is too big for me on my own. But partridges, or smaller wild ducks, or pigeons, are just about right for Sunday roast for one. And even then there is usually some left over for Monday. And sometimes Tuesday lunch as well. Well, from a duck, not usually from a pigeon.
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Palimpsest
Shipmate
# 16772
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Posted
quote:
Originally posted by PataLeBon:
What I want to find is a truly vegan breakfast casserole that doesn't have eggs in it (which our current version does) and if it can be gluten free that would be a bonus!
Perhaps baked apples with some form of almond paste; butter or one of the "mimic cream" almond milk. Rice noodles might add some carb to the mix. I don't know if cinnamon and nutmeg are problems for the gluten intorlerant.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Hedgehog
Ship's Shortstop
# 14125
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Posted
I have just spent a couple days working on Yet Another Failed Sauerbraten recipe (the third one). Like most, it involved vinegar, lemons, cloves and, eventually, gingersnaps. It involved a day and a half of marinating. This one then used a crock pot slow cooker to cook for 6+ hours. And it is disappointing. Just like the two recipes before it.
Yet, I know good sauerbraten can be made. Horst Gasthouse in N. Myrtle Beach, SC, for example, has one that it a delight to the palate. But so far I have failed to come even close to duplicating it.
I come from German lineage and I cannot recall my mother ever making sauerbraten, which suggests that she never had a good recipe. And that probably means that her mother never had one, either (my mother's mother lived next door to us--trust me, if she had a good recipe I'd know it).
Has anybody here had any success with making it?
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"We must regain the conviction that we need one another, that we have a shared responsibility for others and the world, and that being good and decent are worth it."--Pope Francis, Laudato Si'
Posts: 2740 | From: Delaware, USA | Registered: Sep 2008
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
Pata, this is the best looking vegan/gluten-free breakfast casserole I found on a google search. I haven't tried it yet, but it looks simple enough and the ingredients (including the vegan ones) look yummy. Hope this helps.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
quote:
Originally posted by Lyda*Rose:
Pata, this is the best looking vegan/gluten-free breakfast casserole I found on a google search. I haven't tried it yet, but it looks simple enough and the ingredients (including the vegan ones) look yummy. Hope this helps.
I've just been thinking: if you want a more savory dish, you could try lessening or eliminating the sugar, and add vegan crumbled sausage and sauteed onions, and perhaps favorite herbs instead of cinnamon.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Palimpsest
Shipmate
# 16772
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Posted
quote:
Originally posted by Hedgehog:
I have just spent a couple days working on Yet Another Failed Sauerbraten recipe (the third one). Like most, it involved vinegar, lemons, cloves and, eventually, gingersnaps. It involved a day and a half of marinating. This one then used a crock pot slow cooker to cook for 6+ hours. And it is disappointing. Just like the two recipes before it.
Yet, I know good sauerbraten can be made. Horst Gasthouse in N. Myrtle Beach, SC, for example, has one that it a delight to the palate. But so far I have failed to come even close to duplicating it.
I come from German lineage and I cannot recall my mother ever making sauerbraten, which suggests that she never had a good recipe. And that probably means that her mother never had one, either (my mother's mother lived next door to us--trust me, if she had a good recipe I'd know it).
Has anybody here had any success with making it?
I've never made it.
Wikipedia talks about marinating for 6 to 10 days. There's also a Knorr seasoning packet available (amazon has it). It may have msg or some magic industrial ingredient.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Kelly Alves
Bunny with an axe
# 2522
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Posted
OK, Mousethief and I were discussing Coolers in chat one evening, and I started speculating as to what would constitute a "bunny with an axe". With the help of the bartender at cheers in Pacifica, this is what I came up with
The Bunny with an Axe
1 part creme de menthe
1 part Grey Goose orange flavored vodka*
Slice of orange, gently squeezed and used for garnish. On the rocks.
(Basically a traditional vodka stinger with an orange twist.)
*if you don't like/ have flavored vodka, reduce the creme de menthe and replace with Cointreau, to taste.)
Yummy!
[ 15. November 2012, 06:24: Message edited by: Kelly Alves ]
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
You could have a whole new Game in which Shippies posted the Drink of the Name.
A Firenze is, of course, a long drink: Pisang Ambon Guaraná Lime and vodka topped up with Prosecco and garnished with fresh lime, I fancy.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Nicodemia
WYSIWYG
# 4756
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Posted
My sister makes the best-ever Spicy Apple cake, and has passed me the recipe ![[Smile]](smile.gif)
Spicy Apple Cake
An apple cake which contains glacé cherries and sultanas, the apple first being cooked to a pulp. this makes the cake very moist and hence a good 'keeper'.
3 cooking apples, peeled, cored and sliced
5 oz butter, softened
5 oz soft brown sugar
2 eggs, beaten
8 oz flour
1/2 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarbonate soda
pinch salt
2 oz sultanas
2 oz glacé cherries, halved
grated rind of half a lemon
1 dessert spoon Demerera sugar
Cook the apples with a very little water until soft, then sieve to produce a smooth purée: there should be 4-5 oz. Allow to cool. Set oven to 350 F or Mark 4 (about 160 C, I think). Grease and line a 7 inch round cake tin. Cream together the butter and sugar in a bowl until light and fluffy, then beat in the eggs, a little at a time. Sift together the flour, spices, bicarbonate of soda and salt and stir into the mixture. Add the dried fruit. Mix the lemon rind with the apple purée and fold into the mixture. Put into the tin and smooth the top. sprinkle a dessertspoon of Demerara sugar over the cake to give a crunchy topping. Bake for 45 minutes or until golden brown and springy to the touch and a skewer inserted comes out clean. Cool in the tin for 15 minutes, then turn out on to a wire rack.
Posts: 4544 | From: not too far from Manchester, UK | Registered: Jul 2003
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infinite_monkey
Shipmate
# 11333
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Posted
Just in time for Thanksgiving madness, a sweet potato baked thing that is easy, vegan, and super delicious:
Nikki's Sweet Potatoes
Puts the awful marshmallowy casserole to SHAME.
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His light was lifted just above the Law,
And now we have to live with what we did with what we saw.
--Dar Williams, And a God Descended
Obligatory Blog Flog: www.otherteacher.wordpress.com
Posts: 1423 | From: left coast united states | Registered: Apr 2006
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jedijudy
Organist of the Jedi Temple
# 333
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Posted
quote:
Originally posted by infinite_monkey:
Puts the awful marshmallowy casserole to SHAME.
![[Hot and Hormonal]](icon_redface.gif) Oops. I just got the ingredients for the marshmallowy version today. Believe it or not, in all the decades of hosting and cooking for Thanksgiving, this is my first time to make the awful casserole! ![[Biased]](wink.gif)
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Jasmine, little cat with a big heart.
Posts: 18017 | From: 'Twixt the 'Glades and the Gulf | Registered: Aug 2001
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infinite_monkey
Shipmate
# 11333
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Posted
It can be utterly delicious, I'm sure! Just, er, not the way my family prepares it.
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His light was lifted just above the Law,
And now we have to live with what we did with what we saw.
--Dar Williams, And a God Descended
Obligatory Blog Flog: www.otherteacher.wordpress.com
Posts: 1423 | From: left coast united states | Registered: Apr 2006
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Thurible
Shipmate
# 3206
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Posted
Would this work? I've very little experience of cooking pheasant breasts (and not that much of cooking whole pheasants).
Brown two* pheasant breasts in butter, remove them, sweat an onion and some garlic, add a good amount of chopped mushrooms, add a small tub of double cream and some pepper, bring to a simmer, return the pheasants to the pan, pop the lid on and let them simmer for 15 mins or so.
Serve sliced with tagliatelle and some steamed broccoli to three moderately hungry people.
Thurible
*two rather than three because they were reduced the other week
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"I've been baptised not lobotomised."
Posts: 8049 | Registered: Aug 2002
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
Bird with delicious sauce and veggies? I'd eat it.
[tangent] I watched Food Network "Family Cook Off" last night. Some of their stars teamed with spouses and other family members to compete for money for their charities. Alex Guarnaschelli partnered with her sweet old mom. Awwww! This nice home cook is cooking with her executive chef daughter. I looked Alex up on Wiki and found that she had brought a ringer. ![[Eek!]](eek.gif) Her mom had a long career as a cookbook editor, testing recipes for years! (But they lost to Anne Burrell and her nutritionist sis, anyway.) [/tangent]
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Thurible:
Brown two* pheasant breasts in butter, remove them, sweat an onion and some garlic, add a good amount of chopped mushrooms, add a small tub of double cream and some pepper, bring to a simmer, return the pheasants to the pan, pop the lid on and let them simmer for 15 mins or so.
My tendency would be to add a little liquid - wine, cider or stock - when returning the breasts to the pan. Cover and a very low heat (you don't want to boil them). Then taste the sauce and consider what it needs - possibly a spoonful of red currant jelly wouldn't come amiss. Then, and only then, would I add cream, and not a whole tubful, just a couple of spoons to thicken and enrich.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Thurible
Shipmate
# 3206
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Posted
Thanks. I was wondering about stock first. Worth adding some flour to the sweated stuff to aid thickening?
Thurible
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"I've been baptised not lobotomised."
Posts: 8049 | Registered: Aug 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Thurible:
Thanks. I was wondering about stock first. Worth adding some flour to the sweated stuff to aid thickening?
I'm more for boiling hard to reduce and concentrate (pre-cream addition obviously). Alternatively, I'm a great fan of beurre manie - just roll morsels of butter in flour. It has the advantage that you can control the amount of thicken exactly, plus, IMO, it does away with the need for cream, and gives a subtler, more savoury result.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Margaret Costa's pheasant with mushrooms recipe in Four Seasons Cookbook uses mushrooms cooked in butter, browned (whole) pheasant (stuffed with mushrooms). The pheasant is then put into a casserole. In the pan used for browning melt more butter, add flour, then stock and sherry to make sauce, pour over pheasant and casserole. Additional mushrooms added back just before serving. Serve with watercress.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Thurible
Shipmate
# 3206
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Posted
Thanks: it's on the menu for this evening. I'll report back.
Thurible
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"I've been baptised not lobotomised."
Posts: 8049 | Registered: Aug 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
Be interested to hear.
Meanwhile, I'm still toiling to build a vegetarian repertoire. Part the problem is an audience that doesn't care for pulses, nor overmuch for aubergine. And would like bacon to be considered a vegetable. I bought The Crank's Bible but haven't found it that inspiring. Yotam Ottolenghi is better, but a bit chefy.
Any other recommendations?
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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ArachnidinElmet
Shipmate
# 17346
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Posted
The addition of cheese?
Many non-vegetarians don't notice that cheese-y dishes are vegetarian.
The Hugh Fearnley-Whittingstall tv thing on veg was very good, and I assume that there was an companion book.
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'If a pleasant, straight-forward life is not possible then one must try to wriggle through by subtle manoeuvres' - Kafka
Posts: 1887 | From: the rhubarb triangle | Registered: Sep 2012
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Sarah Brown's Vegetarian Kitchen / Vegetarian Cookbook books - lovely cashew nut and parsnip loaf with mushroom layer that meat eaters like for Christmas. They eat it as a particularly interesting vegetable / stuffing alongside the turkey.
My absolute favourite for inspiring interesting vegetarian cookery is Colin Spencer's "Cordon Vert"
[ 21. November 2012, 15:21: Message edited by: Curiosity killed ... ]
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Hedgehog
Ship's Shortstop
# 14125
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Posted
quote:
Originally posted by Firenze:
Meanwhile, I'm still toiling to build a vegetarian repertoire.
You might take a look at From A Monastery Kitchen, and its companion books (12 Months of Soup and Sacred Feasts). While it is not exclusively vegetarian, the recipes tend to favor a vegetarian lifestyle. I have long relied on the 12 Months of Soup book as my primary soup recipe book. The monk who prepared the book has gone through great effort to make it non-chefy so that even a novice like myself can do the recipes.
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"We must regain the conviction that we need one another, that we have a shared responsibility for others and the world, and that being good and decent are worth it."--Pope Francis, Laudato Si'
Posts: 2740 | From: Delaware, USA | Registered: Sep 2008
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infinite_monkey
Shipmate
# 11333
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Posted
Two sites that give me a lot of inspiration:
smitten kitchen
101 cookbooks
The nice thing about both is that you need not scrupulously measure and follow everything to the letter--with the exception of baking, I use the recipes more as guidelines and ideas than exact instructions (which is good if you can't be arsed to convert measurements to metric...)
I don't know if Mark Bittman's cookbooks are available on your side of the pond, but when he says, How to Cook Everything Vegetarian , he really does mean everything.
[ 21. November 2012, 15:34: Message edited by: infinite_monkey ]
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His light was lifted just above the Law,
And now we have to live with what we did with what we saw.
--Dar Williams, And a God Descended
Obligatory Blog Flog: www.otherteacher.wordpress.com
Posts: 1423 | From: left coast united states | Registered: Apr 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by infinite_monkey:
smitten kitchen
I think the mustard roast potatoes are going to be on tonight's menu.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Curiosity killed ...:
Sarah Brown's Vegetarian Kitchen / Vegetarian Cookbook books
I should take another look at that. I can occasionally sneak the Cheese and Lentil loaf past my audience - if I put enough chili and bacon in it.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Yangtze
Shipmate
# 4965
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Posted
quote:
Originally posted by Firenze:
Be interested to hear.
Meanwhile, I'm still toiling to build a vegetarian repertoire. Part the problem is an audience that doesn't care for pulses, nor overmuch for aubergine. And would like bacon to be considered a vegetable. I bought The Crank's Bible but haven't found it that inspiring. Yotam Ottolenghi is better, but a bit chefy.
Any other recommendations?
Leith's Vegetarian Bible
any of the Avoca cookbooks (there's a stunning chickpea, pepper and feta thingy in pastry in one of them that takes pulses well away from the whole veggie stew place)
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Arthur & Henry Ethical Shirts for Men
organic cotton, fair trade cotton, linen
Sometimes I wonder What's for Afters?
Posts: 2022 | From: the smallest town in England | Registered: Sep 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
I have a lot of respect for Prue Leith. She always strikes me as of the school of Jane Grigson and Elizabeth David - admirable women all.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Firenze:
Meanwhile, I'm still toiling to build a vegetarian repertoire. Part the problem is an audience that doesn't care for pulses, nor overmuch for aubergine.
I know you didn't ask for aubergine suggestions but here are a handful of suggestions that you might not have thought of, which might be less repulsive than when an aubergine is cooked to rags in a moussaka or something. I've tried them and like them, but taste is an individual thing.
Thinly sliced peeled aubergines, brushed with olive oil, sprinkled with salt, and grilled, then served with yogurt to dip into, are one way I discovered I liked them. You can put crushed garlic, and/or dried mint, into the yoghurt.
Moroccan aubergines in spicy honey sauce - It's a kind of North African sweet-and-sour, quite aromatic and can pack a punch.
Grilled peeled aubergine slices with a tomato sauce made with garlic, wine vinegar, chilli powder, and a little sugar and salt. I think I diced the aubergine by way of variation.
Stir-fried with a Chinese sauce. I had this once in a restaurant - it may have been sweet chilli sauce, but I remember liking it very much.
Pulses are boring, I agree, though borlotti beans are nice.
Posts: 25445 | Registered: May 2001
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ArachnidinElmet
Shipmate
# 17346
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Posted
This little list may help, with some interesting stuff in the comments, if you can ignore the usual wailing and gnashing of teeth about vegetarian food.
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'If a pleasant, straight-forward life is not possible then one must try to wriggle through by subtle manoeuvres' - Kafka
Posts: 1887 | From: the rhubarb triangle | Registered: Sep 2012
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Firenze
Ordinary decent pagan
# 619
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Posted
It's a divergence on textures in our house. I actually like the mealiness of beans and the ever-so-slight sliminess of aubergine.
I'm minded to think that texture is as important a taste in determining what we eat.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
One of my favourite Cranks recipes is that aubergine and kidney bean casserole, however, it's not to everyone's taste. (And homity pies and the pasties, but I adapted the pastry somewhat to make it less worthy. I use potato farl made with wholemeal flour instead)
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by Firenze:
I'm still toiling to build a vegetarian repertoire.
I think I've recommended this book before.
It's out of print now, but there are cheap 2nd-hand copies available on Amazon. It has lots of different types of vegetarian dishes, and a very tempting pictorial index to wake up the taste buds.
I was first tempted to buy the book by a picture in it of a gorgeous stuffed pumpkin. I have served that to the vegetarian members of my family at Christmas in the past, and they will be getting it again this year as my garden has produced pumpkins of just the right size.
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Pomona
Shipmate
# 17175
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Posted
Has anyone got any ideas for cheap one-pot meals that don't involve pulses? I'm afraid the texture makes me gag. Other than that I like pretty much everything.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Jade Constable:
Has anyone got any ideas for cheap one-pot meals that don't involve pulses? I'm afraid the texture makes me gag. Other than that I like pretty much everything.
The principle of peasant cooking the world over: a lot of 'filler' to a small amount of the expensive stuff, with strong seasonings and aromatics.
If there's a particular cuisine appeals to you - Indian, Middle-eastern, Mediterranean - look at a few cookbooks. There will be a core of ingredients which will support an enormous variety of dishes. Just turmeric, coriander, cumin, cayenne and mustard seed - plus fresh stuff like chilis, garlic and ginger - can get you a long way in Indian cooking for example.
[ 22. November 2012, 07:52: Message edited by: Firenze ]
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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ken
Ship's Roundhead
# 2460
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Posted
Look at your bookshelf. Is Jane Grigson's Vegetable Book there? If so, read it. If not, go out and buy one before your next meal, and then read it. All your questions will be answered
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by ken:
Look at your bookshelf. Is Jane Grigson's Vegetable Book there?
But of course.
quote:
If so, read it. If not, go out and buy one before your next meal, and then read it. All your questions will be answered
True. But still the appetite goes a-whoring after strange recipes.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Mary LA
Shipmate
# 17040
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Posted
I cook vegetarian meals three or four times a week for meat-eaters and it is a struggle. Because I have lived in East and Central Africa, I'm fairly good at time-consuming dishes with cassava, amaranth and sorghum millet but my own preference is for Ethiopian or North African dishes (I have a handful of recipes from Marcus Samuelsson).
Otherwise Simon Hopkinson's The Vegetarian Option is good, as is Rose Elliot's Classic Vegetarian Recipes from which I learned a good deal in the 1980s. Some Madhur Jaffrey (Simple Indian Cooking), Tarla Darlal's New Indian Vegetarian Cookery, and the blogs mentioned in previous posts, along with the blog Colors of Indian Cooking (not altogether vegetarian). I also use David Thompson on Thai cooking and Thidavadee Camsong's Asian Vegetarian Cooking.
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“I often wonder if we were all characters in one of God's dreams.”
― Muriel Spark
Posts: 499 | From: Africa | Registered: Apr 2012
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
quote:
Originally posted by Jade Constable:
Has anyone got any ideas for cheap one-pot meals that don't involve pulses? I'm afraid the texture makes me gag. Other than that I like pretty much everything.
Erm. What is a "pulse"? Cooking-wise, of course.
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
You know, I remember asking this before: legumes, right?
[ 22. November 2012, 13:49: Message edited by: Lyda*Rose ]
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Lyda*Rose:
Erm. What is a "pulse"? Cooking-wise, of course.
I'm assuming beans, peas and lentils.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by la vie en rouge:
At the risk of stating the extremely obvious, there's also lots of interesting things to be done with eggs.
I just wish I were fonder of the results. I occasionally do omelette or soufflé or frittata or quiche, but somehow they're never the category of food that I really, really fancy eating. Too gelid, somehow. I like crispy, spicy, sour or luscious - preferably all in the same dish.
[ 22. November 2012, 13:57: Message edited by: Firenze ]
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
I spent quite a lot of the beginning of the year cooking dishes from Hugh Fearnly Whittingstall's River Cottage Veg Every Day, and the results/comments thereon can be read on my blog 2 (link from sig) - try clicking on January/february 2012 to see what I thought. It wasn't bad and gave me a lot of different thingsz to cook. I'm now using the Hairy Dieters much more. Which is definitely NOT for vegetarians!
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Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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