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The great Tell Tats What to Cook post - Tactical Ninja

Oct. 12th, 2011

10:02 am - The great Tell Tats What to Cook post

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OK flist, I figure you're all better at cooking than me, and I'm wanting to get better. To this end, I plan to learn one new thing a week. Which leads to the question - BUT WHAT TO LEARN? This is where you come in.

Please to be posting your favourite recipe for me to try and make. I'm ok with desserty cakey things but I'm more interested in what to feed myself and my offspring of an evening. Inspire me!

Pretty please?

PS we like things with lots of vegies. Well, I do - the Youth of Today eats whatever you throw at him.

Comments:

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From:oddlet
Date:October 11th, 2011 09:27 pm (UTC)
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There's a cooking community here on LJ that i get good idears from, but it can be a flood of posts sometimes.

Since it's getting warmer there for you, i offer a nice, light pasta dish. Cook your favorite pasta shape to al dente, strain and rinse. Drizzle some high quality olive oil over, then lots of freshly cracked black pepper, salt to taste, grated parmesan cheese and fresh garden herbs of your choice, finely chiffonaded. Dried herbs do in a pinch, but use less. This is a good base to start with and you can add to it in any way that sounds good. I often add crumbled bacon and finely diced sauteed garlic, or just lots of garlic powder if i'm lazy and hungry. Sometimes i will sear scallops in a super hot pan, then throw in some butter and white wine at the end and it all goes on top.

Happy noms!

Edited at 2011-10-11 09:28 pm (UTC)
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From:anna_en_route
Date:October 12th, 2011 12:11 am (UTC)
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We've just started doing the above but adding a dollop of ricotta as well...it's pretty darn good.
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From:oddlet
Date:October 12th, 2011 03:07 pm (UTC)
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Thanks for the tip! That does sound good and i have ricotta...
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From:friggasmuse
Date:October 11th, 2011 09:32 pm (UTC)
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Yum! Foodie post!
Eggplant ratatouille! Its quick and easy and tastes great with steamed couscous ;)
Homemade pesto is good too, served on pasta
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From:tatjna
Date:October 12th, 2011 01:20 am (UTC)
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Eggplant is something I've never tried, so clearly I should do this! Thanks. ;-)
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From:clashfan
Date:October 11th, 2011 09:33 pm (UTC)
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OK, this is super-easy.

2 large potatoes (or 1 potato and 1 sweet potato)
1/2 medium onion
Garlic to taste
1 capsicum (if desired, OK to leave out)
2 sausages
Olive oil, salt, pepper, rosemary

Heat oven to 350 F (175 C)
Cube potatoes in pieces as big as your thumb (or YoT's)
Cut onion into pieces smaller than that
Smoosh garlic into really small pieces
Put garlic, onion and potato into square glass cake pan, drizzle with olive oil, add rosemary, salt and pepper.
Put in oven, will cook for 40 minutes TOTAL, but stir every 10 minutes
Cut up sausages into thumb-sized chunks, capsicum into 1/2" wide slivers
At the last stirring (with 10 minutes left), add sausage and capsicum

Salad on the side, and dinner's ready!
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From:thatgirljj
Date:October 11th, 2011 10:00 pm (UTC)
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I used to keep a cooking related LJ which has been neglected for years now. But a couple of my all time favorite recipes are up there... Fake paella & vegan cole slaw.
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From:tieke
Date:October 11th, 2011 10:26 pm (UTC)
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I am a relatively lazy cook, and my favourite recent discovery is seasoning things with garlic, lemon juice, and a vege stock cube. Makes anything taste good!
E.g. boil up some root veges (and possibly a couple of eggs for protein), saute some green veges, add seasoning as above, stir it around a bit and then eat it.
(and add some bits of smoked salmon to make it extra nice)
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From:tatjna
Date:October 12th, 2011 02:52 am (UTC)
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OK dumb question - when you say "Add seasoning" in relation to a stock cube, do you mean crumble it up and bung it on top, or something else?

I've only ever used stock cubes to flavour things like stews.
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From:tieke
Date:October 12th, 2011 05:56 am (UTC)
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I just crumble it up into the oil and fry it for a bit. Come to think of it, I usually add the stock cube and garlic at the same time as frying the veges, then add the lemon juice a bit later.
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From:tatjna
Date:October 13th, 2011 09:23 pm (UTC)
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I tried a variation on this last night and it was yummy!

(i am a fan of your 'lazy cooking' styles)
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From:tyellas
Date:October 11th, 2011 10:30 pm (UTC)
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Risotto.

Risotto will take about an hour of your time, but it reheats like a dream. So it's good to make for when you want to have a meal waiting, fast, the next day. You can add roasted pumpkin, asparagus, artichoke hearts, broccoli, peas, celery, mushrooms (all these veggies should be cooked separately and folded through at the end). For protein add some bacon, or smoked fish, or smoked/sauteed chicken, or additional cheeses (blue or feta), or there's lots of squid/seafood variations. Use some wine or beer in the cooking liquid if you feel like it.

The recipe says butter but I'd use olive oil, and knock out a tablespoon of it.
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From:heartofawarrior
Date:October 11th, 2011 11:25 pm (UTC)
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I've got a (fantastically adaptable) recipe for mac & cheese - we recently made it with some smoked cheddar cheese, bacon, and home-grown onions. OMG. Best mac & cheese EVAR.

Also, I've found a ton of great recipes at Taste Of Home - I kind of miss getting the magazine (though I think mom MAY have a subscription - I just know we let mine lapse. lol), but the website has a TON of great stuff. It's where the recipe for my cheese-grits casserole came from. :-)
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From:anna_en_route
Date:October 12th, 2011 12:31 am (UTC)
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My partner (who is a good cook but didn't get a chance to experience a lot of cooking growing up) has just discovered the ease of a coleslaw base(chop cabbages and carrots and mix the results together).

It can support a whole bunch of interesting stuff (like apple or pineapple or nuts or raisans) and it keeps for a while (at least until you add dressing).

Some people who are cabbage-resistant are perfectly happy to chow down on Slaw.


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From:victoria7
Date:October 12th, 2011 04:35 am (UTC)
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This is pretty much what I did when I taught myself how to cook. Except I decided to make a favorite thing of mine every week. Some weeks, I absolutely failed. Other weeks, I got sushi, thai curry (green and yellow), beef stew, chicken and dumplings, steak au poivre... I got one of those huge basic cookbooks and I learned how to make my favorite vegetables several ways. For instance, I can now make Brussels Sprouts steamed, roasted, sauteed and barbecued. I even tried out different recipes for really basic things like Baked Potatoes (the best way is the salt crusted, but I learned that by looking up recipes and finding new ways, even for things that I felt like I knew how to cook!).

I found that I was super motivated to cook things that I like to eat.

Recently, I whipped up this meal when I wanted to impress a guest: an avocado and heirloom tomato salad dressed with olive oil and balsamic vinegar, sauteed spinach, fillet mignon topped with goat cheese & carmalized onions, garlic mashed potatoes with peach pies in cute little jars for desert.
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From:tatjna
Date:October 12th, 2011 05:06 am (UTC)
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Yeah, getting a cookbook's probably a good plan eh?

One that uses NZ-available vegies is probably useful too!

I like cooking but I'm still not keen to spend more than an hour or so doing it, so finding one with quick ideas sounds good. Hmm...
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From:t_c_da
Date:October 12th, 2011 06:43 pm (UTC)
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I'm pretty sure $WIFE would say "anything by Alison Holst" as she has a number of her books and everything in them just works...

I have even been known to use them on the very rare occasions when I venture beyond bacon and eggs....
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From:caycos
Date:October 12th, 2011 04:37 am (UTC)
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Kim is busy with Jemima, so here's a plug for http://whatkimate.co.nz - lots of good meal recipes. Although the best one is for russian fudge ;)
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From:damnitnicole
Date:October 12th, 2011 07:58 am (UTC)
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The thing I am best at making:

Spaghetti squash with meat sauce.

Cut a spaghetti squash in half lengthwise and scoop out the seeds. Put it on a lightly greased tray in the oven at 375° for about 35-40 minutes, with the opened up sides facing down.

While that bakes up, brown up some ground meat (I use organic beef or lean turkey) and toss it in your favorite red (tomato based) sauce. I go with a pound of meat for a jar of sauce. For seasoning, I use a bunch of garlic, some rosemary, thyme, oregano, parsley, and whatever else I have that looks like it will go well with all that. It seems to come out best when I use the minced garlic in a jar and add some of the garlic juice from that to the meat while it cooks.

Once the squash is baked, CAREFULLY turn both pieces over and use a fork or two on the inside to gently pull the "strands" of squash away from the rind.

Toss it in a bowl, scoop some meat sauce on top, and you have spaghetti with meat sauce, except without that gluten-filled sick feeling that actual spaghetti can cause.
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From:bekitty
Date:October 12th, 2011 08:52 am (UTC)
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Helpful hint: the addition of balsamic vinegar and shallots makes most savoury dishes extremely nommy. Especially tomato-based dishes.
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From:strude1
Date:October 13th, 2011 01:07 am (UTC)
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Not that you haven't been inundated with yummy recipes already but here's my wee contribution :)

Chicken Rice Porridge (has a balinese name but damned if I know how to spell it)

Really easy, hard to screw up (and believe me I know :D ) and fun to adapt and experiment with (I make ours in a rice cooker).

Put rice on to cook using heaps more water than usual. Add chicken stock (I use liquid stock and reduce the water initially added). When it's bubbling away, add diced chicken. Leave for a bit to cook and then add chopped spring onion. When it's looking rather porridgey, add some chopped fresh coriander (or if you still prefer to avoid it - another fresh herb).

This is my go-to comfort foot along with omelets (which are also good for experimenting with - can pack heaps of veges in)

Have fun :)
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