Creative Cooking

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Comment by Maryanne Mesple on February 28, 2013 at 6:49pm

I'll take pizza :-) here, in this house someone else is fixing traditional mac and cheese and hot dogs - my grandson is Spendun Ober da Nieeeeeeta hehehehe ... so hot dogs and mac it is!

Comment by wiffledust on February 28, 2013 at 6:45pm

well i'm having something fixed over here, so i can't cook at the moment either. so it's pizza for me! fortunately i like pizza!

Comment by Maryanne Mesple on February 28, 2013 at 6:40pm

Yes, I want to know "what's for dinner" too. I am not up and cooking yet (not allowed to bend over or twist) so I am limited to drooling over other people's post about food, real food. So, what is for dinner?

Comment by wiffledust on February 28, 2013 at 6:35pm

that looks sooooo good, pam!

Comment by wiffledust on February 28, 2013 at 6:33pm

what's for dinner?

Comment by Pam Macphail on February 12, 2013 at 1:41am

Prepare quinoa using the ratio of 2 parts liquid to 1 part quinoa. For the salad I like to use veggie stock as my liquid.

Dice around 1/2 cup of each of the following into 1/4 inch size pieces: some fresh bell peppers of any colour, remember that the green ones are a little bitter; sweet onions; celery, cukes and tomatoes. Grate a couple of carrots.

Once the quinoa is cooked and all veggies are chopped stir them all together.

Prepare the dressing as follows:

use 1 fresh lemon -- zest and juice

1/2 tsp salt and ground black pepper

fresh herbs to taste (around 4 sprigs of thyme leaves and 1 sprig of rosemary, cilantro and mint are nice additions as well)

1/2 c. olive oil

you may want to add 1 tsp of honey, soya, fresh grated ginger root, a 1/2 tsp sesame oil and/or a dash of rice wine vinegar

adjust seasoning to taste

Stir in the dressing and check seasoning. Serve with any light protein or use as a dish in a meatless meal. I enjoy this with salmon, shrimp or poached fish.

Comment by wiffledust on February 11, 2013 at 7:54pm

what's better than bread, pam? seriously! thank you for this. i want to learn more about making this wonderfully comforting food of life!

Comment by Pam Macphail on February 10, 2013 at 12:57am

I've been experimenting with baking bread. I use a standard recipe of 1 cup whole wheat or multigrain flour and 1 cup of any combination of spelt, wheat germ, flax and or corn meal stirred with 1 teaspoon salt (adjust to taste). Reconstitute 1 envelope or 1 to 2 tablespoons active dry yeast with 1/4 cup warm water and 1 or 2 tablespoons sweetner (I use honey) and once frothy blend into a well in the center of the 2 cups of grains and flour along with 1 1/4 cups warm water and 1 or 2 tablespoons of vegetable oil. I use the handle of a wooden spoon to stir this quite vigorously. Let your sponge rest for 5 to 10 minutes then add 1 cup of whatever flour/blend you're using for this loaf, mix this in with the spoon handle or your fingers until the dough begins to form a sticky ball. I then pile 1 cup of flour onto a flat, dry surface for kneading, and turn the dough mass out onto it. Begin to knead the flour into the dough and once you have a relatively soft dough that's stopped sticking completely to the board you can begin to energetically knead for 7 to 10 minutes. Place doughball in a lightly oiled bowl and turn it carefully to coat the outside of the ball with the oil, cover with plastic film and let rise in a warm place a minimum of 2 hours (very warm) to over night. Once the raise time is complete.,slap down the dough to release some of the air. You should have a soft and elastic ball that you can shape into a round, oblong or place in a loaf pan to rest another  couple of hours or until the dough has risen to about an inch over the sides of the loaf pan/ just about doubled. Bake in a preheated 350 degrees fahrenheit oven for 35 minutes or until the loaf is golden and falls cleanly from the pan and sounds hollow when tapped on the bottom. Cool on a wire rack for at least 20 minutes before slicing off the cook's reward of one heel of crust, then cool completely before storing in plastic. Yeilds one loaf.

Comment by wiffledust on February 2, 2013 at 9:17am

Good morning, cooks! Put a touch of Gran Mariner in your French Toast...it's delicious in there. And use challah bread to make it. Yum!

Comment by cindi a morgan on January 30, 2013 at 11:12am

I tried something simple last night that went over well.
I browned some boneless skinless chicken breasts in a bit of olive oil-- I used some Tuscan Herb flavored oil that we really like. Then doused with a bit of white wine worcestershire sauce, threw on some frozen broccoli and covered over low heat.
Meanwhile, I cooked up a blended rice (we keep Rice Select Texmati white, brown, wild & red as a staple) in chicken broth. In a separate skilllet I tossed & lightly browned some garlic and pine nuts in a little more olive oil.
Served the chicken & broccoli over the rice, with the pine nuts over the top. A nice change from bagged Bertolli meals!

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