vom_marlowe: (Default)
Look, I'm getting desperate over here.  I now have NINE tromboncinos lurking on my damn kitchen table, and this is after I gave away several.  The vines have spread so far that they've climbed over my bean bed, through a tomato patch, and out the other side.  One vine has a runner that is, my hand to god, a good twenty feet long.  It has nearly reached the fence line and appears to be headed for the neighbor's house.

Each of these long trailing vine-fiends has baby squash on them.  I saw one of the rabbits go in the patch, but I haven't seen it come out.  Maybe the squash ate them.  Maybe the rabbits hollowed one out to build a home.  I fear the dog will approach too closely and be nabbled up, and he's a good eighty pounds.  These suckers have to be feeding off something.

Some of the squash in my kitchen are four pounds EACH.  Others are "only" two and a half pounds.  People, I have nearly forty pounds of squash here.  Half of which I picked yesterday. 

I have so far made:
Grilled squash
Squash lasagne (with squash "noodles")
Boiled squash
Squash muffins, squash pies
Squash bread
Side-squash
Squash salads
Squash kebabs
Squash sliced, breaded, baked, and made into zuke sticks with dipping sauce

I instituted a one squash per person per day rule, but it isn't helping.  The squashy fiends have far-outstripped our current nomming efforts, and I've started trying to feed them to the dog, who is doing his best to help out, but he's getting on in his years, and he told me he can only manage half a squash if I add some butter to it and give him time to gnaw them because his teeth aren't what they used to be.   

What am I going to do?  I looked out this morning, and even from my porch, I could see two more light green squash lighted up like mini-lanterns, ready to be picked.  Tomorrow, they'll probably weigh another pound. 

Help. Help.

Pls send recipes knthnxbai

vom_marlowe: (Default)
Since my mother was diagnosed with pre-diabetes, I've been working to find recipes that meet the nutritionist's guidelines.  I made an excellent casserole this weekend that I think will appeal to several folks here. 

It is a lovely and inexpensive main dish that, depending on what you use for tomatoes, will also be gluten free. 

1 lb ground buffalo or other ground meat
1 large sweet onion
4 large ribs of celery
seasonings (salt, pepper, paprika, onion powder, garlic powder)
most of a large purple cabbage
1 can tomato soup (wetted to make about 1 1/2 cups), tomato sauce, crushed tomatoes

In a large pan, brown meat and sprinkle with seasonings to your taste (I used, salt and pepper, 1 teaspoon paprika, a good shake of onion powder).  While meat is browning, finely chop the onions and celery.  Set those to one side.  Fine shred the cabbage (you could also use a 'coleslaw mix'). 

Spray non-stick cooking spray (pam) on a casserole dish.  Sprinkle with an inch worth of cabbage. 

When the meat is brown, sprinkle it over the cabbage. 

Cook the onion and celery in the meat pan until the onion is translucent.  If necessary, deglaze the pan with a bit of water or wine. 

When the onion and celery are just translucent, sprinkle that on top of the meat.  Cover that with the rest of the cabbage. 

Pour the tomato sauce over all, then cover and bake at 350 for an hour to an hour and a half, until cabbage is cooked to your liking.

Good served with any traditional veg, such as steamed broccoli, sweet corn, or beans. 
vom_marlowe: (Default)
Yesterday, I made an absolutely delicious sauce.  I wanted to record it, in case I have the time to make it again. 

Makes really quite a lot.

You will need:
4 sweet onions
1 lb ground buffalo
half a bunch celery
a good sharp chopping knife
a head of garlic
1 glass sherry or sweet wine
2 jars of Ragu Traditional (if you switch brands, be sure that it is only tomato sauce, spices, and a bit of olive oil, not the corn-syrup sugary sweet kind that is most often made)
1 1/2 pounds ripe pear or cherry tomatoes
A large pot
Olive oil
Small rind of parmesan cheese
1/8 teaspoon thyme
1/2 teaspoon fresh black pepper
Salt, to taste

In the large pot, brown the buffalo over medium-high heat while you chop the vegetables.  You want the buffalo to be browned in very small pieces, so break it up as it cooks.

Very finely mince the onions. Put them in a large bowl as you go.  (You'll need to put them somewhere, as there will be so many.) 

After the onions, chop off the bottoms of the celery and then very finely chop the celery, making it easier on yourself by long-slicing the ribs a few times and then mincing across.  Put these, too, in the bowl.

By this time, the buffalo will likely be done.  Put the cooked buffalo in another bowl.  If you substitute beef for the buffalo, you'll want to put it in a colander to drain off the fat. 

Pour olive into the pot, right on top of the browned bits.  How much oil you use depends on the size of the pot and whether you want this to have fewer calories.  I poured in enough to cover the pot's bottom.

Heat the oil until it spits a bit, then sprinkle all the chopped onions and celery in.  Stir gently, cooking on medium until softened some. 

While the onions and celery cook, break off the garlic cloves.  I enjoy garlic, so I used nearly the whole head, about seven cloves.  Mince and sprinkle in, with the pepper and thyme. 

When all is slightly softened, about fifteen minutes, pour in some wine so that it bubbles gently.  Let it reduce for a time, then stir in the buffalo, then Ragu.  Gently stir in the tomatoes.  Taste and add some salt.

Turn the sauce to low, put on the lid, then allow to simmer gently for about four hours.  Stir every twenty minutes or so.  After an hour or so, remove the lid and add in the hardest rind of parmesan cheese so that will melt gently into the sauce. 

Serve over hot buttered spaghetti.

Makes really quite a lot, but after the several hours, it will be quite thick.

Hot Toddy

Nov. 6th, 2012 05:25 pm
vom_marlowe: (Default)
Yesterday, I was stuck at home with a horrible cold.  Sniffly, sad, and pouty.  I laid on the couch, surrounded by rumpled kleenex and supervised by the dog.

A friend sent me a hot toddy recipe with the promise that it would make me feel much better.  I tweaked it (for science!) and I must admit, she was right.  I did feel better.  Enough to mooch around the block with the dog and then sprawl on the couch again.  And if it doesn't make me feel better per se, I certainly care a lot less.  Heh. 

In a mug, mix:
Read more... )

Good for what ails you. 

vom_marlowe: (Default)
I do not like eggs.

Not even a little bit.

In fact, I hate eggs.  I won't eat them, unless they're heavily disguised in a bread product.  Eggs are the only food that I refuse to eat (except for things that I'm allergic to, which doesn't count). 

When an angry friend who thought she was God's Gift To Cooking decided to serve tofu, dredged in yellow cornmeal and then 'fried' in Pam cooking spray on a non-stick skillet until the tofu got kind of funky tasting and the cornmeal bits turned sort of black and charry, accompanied by Uncle Ben's instant, frost-burned microwaved wet and slimy broccoli, I actually consumed that food with a pleasant smile like unto a statue.  I wasn't happy about it, but I did it.  I put that food in my mouth, chewed, swallowed, and finished my serving. 

But if I am served with a plate of eggs, I have to look away.  

They are gross, creepy weird things, and I do not like them. 

Which brings us to this evening.  The Pook's ultra-natural single ingredient special dog diet was delayed because of the storm, so he's been eating nothing but rice and yogurt for the past few days. Yogurt is one of the few proteins his IBD digestive system can have.  Normally, he likes the occasional yogurt meal, but this morning, he sighed over his dairy product and looked peaky.  The only other proteins are venison, duck, and....eggs.

So tonight....did I?clicky clicky for the poll )
vom_marlowe: (Default)
For [personal profile] coraa 

Vom's Sunday Supper Chicken Soup. 
Read more... )

Serve with homemade no knead challah (recipe here!  pretty good!) and some butter. 

For the ultimate in Sunday decadence, I made baked apples for dessert. 

vom_marlowe: (Default)
This is one of my favorite soups and I have been enjoying it thoroughly.  I wanted to share it with everyone before the seasonal vegetables were out of season!

It is based on some soups I've eaten in Vietnamese restaurants, an old Jaimie Oliver recipe, a collection of Thai online recipes, various of my own mad kitchen experiments, and some inspiration from my garden and my mom's delightful gift of very large bowls for when my girlfriend visited for Christmas. 

The basic soup is vegetarian and can be vegan as well as gluten free, assuming you use the right sort of rice noodles and appropriate broth.  It takes very little time to make.

Basic Version
You will need (per serving):
A very large wide mouthed bowl, the kind that pho comes in
Seven or eight baby bok choy
A serving of wide dry rice noodles (such as the kind used in Pad See Ew)
3 cups of strong broth (I like Rapunzel vegan broth cubes or my own homemade stock)
Two quarter-size pieces of fresh ginger, finely chopped
Quite a lot of fresh basil of various kinds, including Thai Holy Basil, Pistou Basil, Italian sweet basil, random purple basil, etc, ideally one handful of mixed basil per serving
A bit of fresh mint
Two tablespoons of coarse raw sugar (turbanado sugar)
Several tablespoons of lime juice, fresh or bottled
Aleppo pepper flakes (they are not really hot and are very rich and full flavored, but feel free to sub in hotter pepper if you prefer)
Nasturtium flowers or violets
Soy sauce

In a small saucepan, heat the broth to a rich boil.  Add the sugar, chopped ginger, and the rice noodles.  Grind in some black pepper.  By cooking the noodles in the broth, the starchy noodles will absorb the broth flavor and also thicken the broth slightly.  This is all to the good.  Because I like salt, I make my broth extra-rich and salty.  If you need less salt, use no-salt or homemade broth, it will still be good!

While the noodles cook, pull open the baby bok choy so it's in individual leaves.  Lay the leaves prettily in the bowl and sprinkle with lime juice, most of the basil, mint, and aleppo pepper. 

When the noodles are quite soft and the broth is a bit thick, bring to a very hard boil and then pour the whole thing over the baby bok choy and greens in the bowl.  Garnish with the last of the basil and the flowers.  Serve with soy sauce, additional pepper, chili-garlic paste, chili-oil, extra lime wedges, etc. 

Allow to sit for a minute or two before diving in.  The broth will cook the baby bok choy and greens, but not so much that they get too cabbagey or mushy. 

Variations:
1.  Use pea shoots instead of baby bok choy.  Really really good, but you pretty much have to have your own garden for this.
2.  Instead of black pepper, grind in Schezwan pepper. 
3.  Add garlic and finely chopped fresh spring onions.
4.  Garnish with chive flowers instead of violets. 
5.  Use green garlic, finely shredded beet greens, some sherry, and orzo, omitting the sugar, ginger, and lime.  Garnish with olive oil. 
6.  Add marinated tofu, cooked chicken, slices of beef, or other protein of your choice.

Small request: My shiso has come up and is growing well.  Does anyone have recommendations for a good recipe to try out shiso?  I can't eat fish or seafood, but am otherwise open....

vom_marlowe: (Default)
So while I was surfing about, hither and yon, as one does, I came across a recipe for a one-ingredient ice cream.  Naturally, I had to try it.  FOR SCIENCE.  As they say. 

Ahem.

I fully expected it to not quite work, or be difficult, or kind of sort of work but not really since I don't have a food processor.  But no!

I am pleased and thrilled to report that this ice cream was a complete and utter success. 

Here's what you do.  Get some bananas.  Ripe appears to be better.  Slice them and lay them on a pan and put it in the freezer for a couple of hours.  When they're good and frozen, take em out, and blend them up.  That's it!  I used my little Braun hand-blender, by the way, and it worked fine.  No ice cream machine needed!

I got the recipe here.

My mom is working with a nutritionist and so I've been experimenting with more whole foods.  This one was a huuuuge hit.  Next time, we're going to try adding a bit of chocolate. 

Oh, and I used three bananas for two people.  Next time, we're using four.  Or possibly five.  *sheepish grin*

We enjoyed it most as soft-serve style, but I can see how it would be good fully frozen and harder.  I'm going to try making it for mom's nutrition group soon. 

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