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Even without a crock pot, you can slow-cook meat in the oven in a casserole dish or even a saucepan as long as it doesn't have any plastic on it. This is far better than starving all day! *cranky glare*
I like to take a ziploc bag full of popcorn on days when I don't have much time to eat. It's not the healthiest thing you could have, but it is high in fiber and fills you up. Posts: 8504 | Registered: Aug 1999
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The other night I added diced apple to my spinach salad. I don't use dressing, I mix balsamic vinegar, olive oil, and sea salt instead. I wasn't sure how the apple would go with the vinegar but it turned out to be most agreeable Posts: 10886 | Registered: Feb 2000
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Annie's right. And Indian curries take very well to slow cooking over low heat. Just add the yogurt at the end, about 1/2 an hour to an hour before you want to eat, and make sure it's covered so the juices don't all evaporate.
Posts: 21182 | Registered: Sep 2004
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My salad dressing of choice is olive oil and ume plum vinegar. It's incredible on spinach, especially when paired with a little crumbled feta, unsalted sunflower seeds, and maybe a drop or two of sesame seed oil.
Posts: 16059 | Registered: Aug 2000
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My gorgeous, gorgeous husband picked me up from work yesterday and brought me home to a clean house (which it was not when I left it!), fresh oysters with a lime, sesame, ginger, chilli and soy dressing, champagne, char sui pork chops with hoisin noodles and pak choy.
It was delicous and he is so in my good books.
(It was coincidentally our 2 month anniversary - neither of us remembered until about halfway through the evening. A happy coincidence.)
Posts: 4393 | Registered: Aug 2003
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How sweet! My husband cleaned while I was in Atlanta, and had dinner in the crockpot when we got home.
I made a very interesting egg-drop chili tonight. Am considering posting the recipe so as not to lose it, but I used canned chili beans, so I feel like it's cheating...
Posts: 21182 | Registered: Sep 2004
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My latest achievement isn't what I made, it's how efficient I made it. I made my Puffs, and during the waiting periods not only did I clean all of the dishes associated with it, I cleaned all of the dishes associated with preparing an Indian curry, which I made entirely during puff preparation, without any time penalties when it came to finishing the puffs.
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In other words, you're learning how to use time wisely and efficiently when in the kitchen. Good skill to have. Posts: 8355 | Registered: Apr 2003
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Sorry to use this thread in such a way, but I have to discuss a culinary anti-acheivement.
Because I am on Weight Watcher's Core plan, and can eat pretty much anything as long as it is fat free milk product, and whole grain, I decided to make one of my most beloved of meals: baked ziti. I made it wiht whole wheat ziti, fat free ricotta, and fat free mozzarella. It was the nastiest thing I have ever made since vegetarian mushroom barley soup.
Please take note: Some things are not meant to be fat free. Cheese is one of those things.
Posts: 10890 | Registered: May 2003
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My father makes a wonderful vegetarian mushroom barley soup. It's not vegan, as he uses a bit of butter to flavor his oil, but it's heavenly, and I'll tell you the secret: home-made veggie stock. Posts: 21182 | Registered: Sep 2004
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Elizabeth, I meant I don't use pre-made dressings. (But when you have the kind of olive oil I have, I don't think anyone can blame me. Just opening the bottle and smelling it literally gives me shivers.)
The other night I used my oven for the first time: I cooked pork chops. Grilled them with some basil, and served them on a bed of spinach (I like spinach). Worked out fairly well, I was pleased. Posts: 10886 | Registered: Feb 2000
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Trevor, my grandmother's secret ingredient for that basic dish is v-8 juice. try a little with the tomato sauce.
Posts: 10890 | Registered: May 2003
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Well, if you look at my grandma's recipe on Dag's site, you can use stewed tomatoes, too. Just try different stuff. heaven knows she does. it turns out a little different every time.
Posts: 10890 | Registered: May 2003
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quote:Hey Dag: If you want help in taking care of the site, I'll volunteer. If theres something you want done and don't have time, I'd be more than happy to help.
I may take you up on that, but unless there's another security issue, it will have to wait for the summer. At this point I'm not sure what to do next.
Unless you want to run a security audit - that could be useful now. If you want to, register and let me know the username. I'll give you add/edit rights. Then you can try to enter comments or recipes while your not logged in.
Maybe I need to start asking people what features would be useful. I've been thinking of a "meal" feature, which would basically tag multiple recipes as part of a meal and allow viewing/downloading them all at once.
Another feature I've thought of is a tagging feature, kind of like a shopping cart. People can click to add recipes then get a single printable version at the end.
Anything else people think would be useful?
Posts: 26071 | Registered: Oct 2003
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That would be neat. You could, for instance, print out enough for a whole Indian meal!
I'm still trying to make myself post my secret hot chocolate recipe. I make incredible hot chocolate. Really. At my dad's Christmas party, I made one batch and people who had declined heard the others raving about it, and we had to send Jeff out for more milk so I could make more. But I don't share my recipe and technique. The only person I've given it to is my step-sister, so far. I keep telling myself I should record it for posterity and share it with fellow Jatraqueros, but I can't seem to bring myself to...
Posts: 21182 | Registered: Sep 2004
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I have never understood the idea that recipes should be kept secret. It baffles me. What are people afraid of, exactly?
Posts: 10890 | Registered: May 2003
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Most recipes I love to share. But this one, it's like my baby. I worked on it from the time I was 13 until I was 19 before I finally perfected the proportions and technique. It's something special, that I do intend to pass along to my kids, but everyone who tastes my chocolate says it's the best they've ever had, perfect. Not too sweet, not too bitter, with a special richness and wonderful depth. (Yes, those are quotes.) I guess I want to stay the special maker of the hot cocoa that my friends (and the family friends, and everyone in the family) says is the best in the world. Posts: 21182 | Registered: Sep 2004
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Unlike your children, you don't have to share your recipe with the world.
So share it in your own good time if you feel comfortable doing it - you can't make people feel good if you're not comfortable with the notion to begin with.
As I'm not a hot chocolate drinker, I can say this with complete seriousness.
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Well, Ketchupqueen, my feeling is that you can share the recipe all you want, but no one will ever make it the way you do. I guess I understand the baby analogy, but I just love to share things that work out.
Posts: 10890 | Registered: May 2003
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Trevor, why don't you drink hot chocolate? I've converted many who say they aren't fans of it. But if it's a diet thing or something, I guess I can respect that.
And Elizabeth, I know, I usually love to share recipes. It's just something about this one, I don't know why I can't share it.
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Well, KQ, there is ritual involved in cooking, and it is often so far deeper than just food. There are probably a lot of other things tht you do and think about when you are making that chocolate that are just too personal to share.
That is why some of my favorite novels ever are ones involving food. Not is a food-obsessed way, but in a ritualistic way. "Like Water for Chocolate," Chocolat," and "Dona Flor and Her Two Husbands." Those are the big three, but there are others as well.
I know that when I try to share my grandmother's recipes, the words on the page are so bland compared to the depth of memories that eating that food, and watching it prepared, I feel.
Posts: 10890 | Registered: May 2003
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quote:It has tons of sodium. I know this because I have tried th sodium free version. Ew!
That's fine, sodium ions play an essential role in the transmission of messages between neurons in the brain. I'm willing to file V8 under "brain lubricants." Posts: 10886 | Registered: Feb 2000
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So this isn't an achievement, but I'm going to be making hamburger tonight, and I'm curious, all I ever season mine with is oregano, salt and pepper. What do other people like to use?
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Blasphemy! 
