Thursday, April 02, 2009

Reader Recipes

Folks, we have 600-700 unique readers per day. And so far only 24 of you have contributed recipes?!?! What gives?!!! We're extending the contest deadline to give you extra time to do your duty as a Good Blog Reader. Contest deadline is extended to noon on Friday, April 3. Now-- give us a dinner recipe!!!


Ema said...

Speaking for myself- I do not believe any of my working class menu items would pass bento muster. . .:(

I have many things I make that include frozen veggie items to sub for meat as we keep Kosher- but not sure you would consider any of the ingredients acceptable:(


Tricia V. said...

Thanks for the extension!

I'm DEFINITELY planning to contribute - just have to actually figure out how to quantify my cooking process (which is usually a pinch of this, a dash of that!)

I'm not often confident about contests....but I've got a GREAT meal that I think will do the trick for this one!!!

Jen said...

here's a few!

Cafe Latte Chipotle Bean Chili (this is from one of my favorite neighborhood restaurants, so I can't claim credit for making it up!)

Makes 8-10 servings:

8 cups (4 cans) black beans
1 can pinto beans
1 can kidney beans
1 ½ cups diced yellow onion
3 tablespoons minced garlic
2 ½ tablespoons chile powder
1 ½ tablespoons cumin
1 ½ tablespoons salt
¾ tablespoon chipotle powder
8 cups water
3 tablespoons vegetable base
1 can (5 ounces) chipotles, pureed
5 cups tomatoes, pureed
2 ½ cups carrots, peeled and sliced
1 ¼ cups canned roasted red peppers
½ cup canned roasted yellow peppers
½ cup frozen corn

To make soup:
Rinse and drain black beans, pinto beans, and kidney beans. Set aside. In large stockpot, sauté onions and garlic until onions are translucent. Stir in chile powder, cumin, salt, and chipotle powder. Add water to pot. Stir in vegetable base until smooth. Add beans, chipotles, tomatoes, carrots, red peppers, yellow peppers, and corn. Bring to a boil. Reduce to a simmer, and simmer uncovered for 30 minutes or until vegetables are tender. Top with fresh cilantro.

Cherry Pasta Salad (this one I got from my mom...not sure where she got it from)

1 (16 ounce) package dry pasta (shells, gnocchi, spirals)
¾ cup thinly sliced celery
¾ cup chopped red onion
1 (5 ounce) pkg dried cherries
1 ¼ cup mayonnaise
1 ¼ cup creamy-style poppyseed dressing
1 ½ tsp salt
¼ tsp black pepper
1 cup chopped walnuts, toasted
(4 cups baby spinach, stems removed)

Cook pasta in boiling salted water according to package directions. Rinse with cold water, drain. Combine pasta, celery, onion, and cherries. Combine mayonnaise, poppyseed dressing, salt, and pepper. Fold 1 ¾ cups dressing into salad, reserving ¾ cup dressing. Refrigerate, covered, several hours or overnight. To serve: fold in walnuts (and spinach) and add remaining dressing as needed.

Thai Tofu and Winter Squash Stew (this one came from Vegetarian Cooking for Everyone by Deborah Madison, with lots of modifications made by my sister-in-law that make it even better!!)

2-3 medium leeks, white parts only, about 6 ounces (peel outer layer if dirty, cut both ends off, cut in half the long way, then slice into ~1/2 cm wide pieces)
2 tbsp roasted peanut oil, plus extra for frying tofu
4 cloves of garlic, finely chopped
2 serrano chilis, minced
3 tbsp finely chopped fresh ginger
2 ½ tbsp curry powder
1 tsp brown sugar
3 tbsp mushroom soy sauce (or regular soy sauce)
Two 15 ounce cans unsweetened coconut milk
1 ½ pounds Butternut squash, diced into ½ inch cubes
One 15-ounce package silken firm tofu, drained, cut into ½ inch square pieces
Juice of 1 lime
1/3 cup peanuts
¼ cup finely chopped cilantro
2 carrots
1 red pepper
1 small onion

Wash the leeks well in a bowl of water, then drain.
Fry the tofu in peanut oil, stirring frequently, until lightly browned, then set aside.
Heat the oil in a wide soup pot. Add the leeks and cook over fairly high heat, stirring frequently, until partially softened, about 3 minutes. Add the garlic, Serrano chilis, ginger, and onion, cook 1 minute more, then add the curry, sugar and soy sauce. Reduce heat to medium, scrape the pan, and cook for a few more minutes. Add 2 cans of coconut milk, 1-2 cans of water, the squash, red pepper, carrots, and 1 tsp salt. Bring to a boil, then lower the heat and simmer, covered, for 10-15 minutes. Add the tofu to the stew once the squash is almost tender, then simmer until it’s done. Taste and add extra salt as needed and add the lime juice.
Meanwhile, fry the peanuts in a few drops of peanut oil over medium heat until browned, then coarsely chop. Serve the stew over basmati or jasmine rice with the cilantro and peanuts scattered over the top.

honor22 said...

NO! NO! I want to win! I'm one of the loyal 24 who submitted a recipe! VOTE FOR ME! VOTE FOR ME!

(Opps, I mean "vote for my recipe.")


A Natural Queen said...

While I'm not submitting a recipe (unless you don't already know how to microwave popcorn - I can pass along my!)

I would like to share this website where I find the most delicious looking if I could just find the time to cook (or a man to cook for me).

Kristine on the West Coast said...

Heather, don't like having to tell you that I just about don't do any cooking amymore. When the family was still home, I really don't think we ate that healthy - lots of casseroles with sour cream, cream cheese, etc. Didn't eat a lot of fresh veggies & fruite at that time.

However, we all survived. Widowed and age 66, I now mostly just throw things together, spinach, baby greens, avacado, string beans, mushrooms, or whatever is on hand and throw some dressing on it.

I want to tell you how much I love reading your blog. It doesn't look like there will be any grandchildren here so I am enjoying "grandchildren" from afar through your blog.

Barbara said...

Edamame Rice Bowls

2 cups brown rice (I mix brown and white)
1 bag of frozen shelled edamame beans
1 pkg. dried cranberries (1ish cup)
8 oz. crumbled feta
1 can medium pitted kalamata olives
3/4 cup chopped cilantro
1/4 cup olive oil
1/4 cup lime juice
2 tsp. red pepper flakes

1. Cook rice to tender.
2. Bring 2 cups of water to a boil, add edamame and cook 2 minutes; drain and set aside
3. Toss together rice, edamame, cranberries, feta, olives, cilantro, olive oil, lime juice, and red pepper flakes in large bowl.
Serve warm or cold.

Tierney said...

Costco Chicken!! the best way to go! It's cheap, delicious, and great in a salad the day after! And the best part is it's right on the way home from work!

cresmer said...

My mom used to make this all the time for us when we were little, Heather!

Lamb Curry

1 lb ground lamb (or ground turkey, or ground beef)
1 onion
3 cloves garlic
1 cup raisins
1 apple
1 t curry powder
olive oil

also pita breads, rice and plain yogurt
Start cooking the rice.
Brown the meat with the onion, olive oil and garlic. Peel and chop the apple into small pieces. When meat is cooked, add apple, raisins and curry. Cook for 1 minute or so, until curry is distributed and raisins swollen.
Serve inside pitas with rice, and the yogurt on top. You can also use couscous if you want to make it super quick.
We usually eat it with a salad.


Ema said...

Yep- NO WAY are any of my meals up to par. . .I am not even sure what some of these things are, and I have a M.A. in of all things Sociology!

Anonymous said...

First I do not cook with recipes. Secoundly if I stole one of a friend it would be all in german in gramms and they don't even use the cup measureing. Sorry but I'll pass on this one. I hope I am still allowed to continue reading your blog :)

Barbara said...

Alright - I can't resist and have to add another of my favorite recipes...don't know if you ever use a slow cooker, but this stew is just amazing after a day at work. I often prepare it the night before, leave it in the fridge and drop it in the crockpot before we leave in the a.m. Our almost 11-month old loves it as well :)

Moroccan Crock-Pot Tajine

8 skinless, bone-in chicken thighs
4 garlic cloves
2 onions
1tsp each of ground cumin and paprika
1/2tsp each of ground ginger, cinnamon, allspice and salt
1/2tsp hot red chili flakes or 1/4 tsp cayenne pepper
2 cups small chunks of carrots
3cups large chunks of peeled squash or potatoes
10 oz can condensed chicken broth or 1 cup chicken bouillon
1 can pitted green olives (optional)
Good handful of raisins
2 cups of dried apricots (whole)
19 oz (540 mL) can chickpeas, drained and rinsed (optional)

1. Mince garlic and thinly slice onions. In a Crock-Pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using. Add meat.

2. Cover and cook on high heat for 5 hours or on low for 9 to 10 hours. Stir in chickpeas, if using, during last 15 minutes of cooking. Serve over couscous or with crusty bread.

Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bags.

Elyssium Earth said...

Can I just humbly say, we 24 are DEDICATED, PARTICIPATORY readers! Can I also humbly say that I have many MAD recipes but I choose the fastest. and also Kristine from the Westcoast - elaborate? it sounds delicious and may just be considered a RECIPE!!!!! :)

Heather said...

All I know is that there are some yummy entries here and combined with HBJ's recipes she's sharing my menus are going to be planned for several weeks to come!



Kristen said...

I also would love to contribute a recipe, but sadly... you would probably laugh at me. They are yummy, but I cook the simplest meals ever.

However, I am having lots of fun reading everyone else's recipes!


Heidi said...

Okey okey, here you go :)

Salmon Soup

500g salmon (cut into pieces)
about a liter water
about a liter milk
fish stock cube(s)
carrots cut into pieces
about 600g potatoes cut into pieces (and peeled if needed)
onion cut into small pieces
fresh dill
(fresh lemon tyme, about this herbs name Im not very sure..soup is good also without it)
pinch of ground pepper (black or lemon pepper)

Place potatoe and carrot pieces into a pot, add water (about 1 liter) so that the vegetables are under the water surface. Boil until almost cooked (until soft, maybe 15mins). Add about as much milk in the pot as you earlier put water in. Heat until it boils, then add salmon pieces, fish stock cube(s) and herbs (dill and lemon thyme). Stirr genty every now and thenn (be careful in order to keep the salmon in pieces and not make them mushy). The salmon pieces cook quite quickly, in maybe 5mins.

You can also change half of the amount of fish into another fish type, for example cod. In addition, the soup will of course become even more delicious if you add cream in it, but it's also tasty made in non fat (zero procent) milk.

Greetings from Finland! Heidi

T & T Livesay said...

I shared my spaghetti (super top secret) recipe --- I am considering sharing my other dinner favorite ... just need to check with General Mills to see if they're okay with me giving out that information - cereal and milk is the best kept dinner secret in Haiti.

Esther said...

Hi Heather and Braydon! I love your blog and since you have helped me expand my culinary skills, it is only fair to pitch in for this recipe contest. in terms of quick, easy and fairly healthy meals one of my faves is mac & cheese, tuna & peas (self explanatory- just mix & enjoy)
Another from my childhood is Slungonion. I dont know if my mom made up the name or if we kids did, but it is a home-made version of hamburger helper and super simple (and delicious), just add a veggie to make complete

1 lb ground beef
1 medium-large onion
egg noodles

Brown beef & remove from pan
In same pan cook chopped onion until translucent
Meanwhile cook noodles
Add beef and noodles to onion and add ketchup to desired consistency

The last recipe I am going to share is very easy but takes some time to cook

Brisket Carbonade
1-3 lb brisket cut
3 med onions sliced as rings
1 can beer
1 tbsp brown sugar
2 tsp insant beef boulion granules
4 whole black pepper corns (1/8 tsp crushed)
1 tsp minced garlic, or 1 clove (I add more)
1 bay leaf
¼ tsp dried thyme

Trim fat, salt pepper, cover with onions
Combine beer and spices
Cover with foil
350 degrees, 3-3.5 hrs
cut meat across grain

this is such a great idea and I am excited to make some of the recipes already posted!

Cheryl said...

Ok, I have been very behind in keeping up with the blogs I follow but I do want to contribute two recipes. And win!! These recipes are super easy and fast to throw together (unless you live in Haiti. Sorry Tara!). We love to eat it for dinner also, not necessarily for breakfast. In fact we love to have breakfast food for dinner once every week or two.

Breakfast Squares:
1 (8oz) pkg refrigerated crescent rolls
8 oz. Ham, chopped
2 c. shredded mozzarella cheese
3/4 c. milk
4 eggs
oregano to taste
salt and pepper to taste

Press crescent rolls into 9x13 pan. Sprinkle cheese and ham over dough. At this point, you may refrigerate and add remaining ingredients later.

Beat eggs, milk and spices together. Pour egg mixture over meat and cheese. Bake at 325 for 45 min in glass pan or at 350 for 35 minutes in metal pan.

Buttermilk Pancakes:
2 c. flour
1/4 c. sugar
1 tsp baking soda
1 tsp salt
2 eggs,
1/4 c. canola oil
2 1/4 c. buttermilk

Combine all ingredients in a mixing bowl and whisk by hand until smooth. Spoon 1/3 c. batter for each pancake onto hot, greased griddle.

We usually double this recipe because our kids love to eat the leftovers for breakfast the following days.

missMaegan said...

White Bean Chicken Chili -

•1 lb chicken, cut up into small chunks

•1 cup chopped onion ( I used a white Onion)

•2/3 can of Chicken or turkey Gravy

•1 can chicken broth

•2 cloves of garlic, chopped finely

•2 tsp Cumin
•1/2 tsp dried oregano
•3 -15oz cans white beans (great northern or cannellini), drained and rinsed (I used Cannellini)

•1 or 2 chopped red, green or yellow bell peppers, or combination

• Jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!) I used canned – worked fine for me

•Salt and pepper to taste – I like lots of pepper

Cooking it up!:

I sautéed the Garlic chicken and ½ the onion in olive oil then combined everything in the slow cooker - this speeded up the cook time considerably

In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.

Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.

Now here is the important part if you don't want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and

ENJOY – I know they boys already LOVE chili

Patricia said...

I just think it's really, really interesting what all this food stuff has to "say" about people, backgrounds, life, etc. I can relate to many of you. To Esther, I read your dish as slun-gun-ion, not slung-onion. Is that correct? When I was a kid my dad would make us what he called Slum Gullion (or at least that's how I heard it), which seems really similar to your dish. My dad's was literally ground beef mixed with Franco American canned spaghetti. We had that for dinner all the time. I rarely ate a fresh vegetable other than salad until I went to grad school. And the salad came in college. If Heather and Braydon (and other friends) hadn't exposed me to a ton of new food, I'd probably still be eating spaghettios for dinner every night! I think it's good to be mindful of the fact that gourmet cooking is really unusual for most people, and, for me, to feel really grateful to Heather (and Braydon) for a) cooking for me a lot and b) exposing me to better food. Woo hoo!

Lulu said...

Dedicated reader that never comments but here it goes. I have 2 boys (7 and 12) so we cook a lot. they have 2 favorites and they are both chicken.

Grilled Chicken Breasts: season with adobo (Goya brand) you can find it at most groceries stores under the Hispanic food section (I am from Puerto Rico so I grew up with this stuff)place on a plastic container and cover (not completely)with worchestire sauce cover and place in the refrigerator. I usually just do it the night before. Then grill on low on until the chicken is cooked. I usually serve this with penne pesto salad (penne bolied, drizzled with a little olive oil and mixed in pesto).

Dressed Angel Chicken: season your chicken breasts (we do 6 for 5 people) with adobo place on a warm skillet with melted I can't believe it's not butter. Cook the chicken thru. At the same time take ranch dressing and dijon mustard and mix them together enough to used to cover your chicken and pasta. Boil spaghetti (1 box). Remove the chicken and place on a paper towel to remove the oil. You can add wine to the pan or take the browned bits left in the pan and add it to your dressing. Place the pasta (drained) chicken on top and drizzle with the dressing.