Creative Cooking

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Comment by wiffledust on October 30, 2013 at 9:25am

welcome to creative cooking, cranford...glad you're here. i love the words "cooking" in the same sentence with "homeless"!

Comment by wiffledust on August 12, 2013 at 7:32pm

I'm not even a huge fan of coconut cake, but this looked so fabulous, I thought I'd share this ...http://www.completelydelicious.com/2013/03/southern-coconut-cake.html

Comment by cindi a morgan on August 1, 2013 at 12:28pm

I'm curious, Pamela-- did you warm it up when you got there, or serve it cold? Sounds worth a try!

Comment by Pamela Drake on August 1, 2013 at 3:16am

I brought Vegan Basmati Rice Dinner to a party last night: in a 3 qt. saucepan put 1 box of frozen peas in 6 c. water with 1 can of Chick Peas, 1 tsp. Better Than Bouillon Vegetable Base, 1 finely minced carrot and 1/2 finely minced onion; then rinse in a colander 3 c. Basmati Rice and add to the water with 1 tsp. each Curry Powder, Cumin, Coriander, Cayenne, Turmeric and Seasoned Salt.  Simmer all together for 25 minutes. Cool and containerize and make a sensation at a potluck. (Everybody liked mine.)

Comment by wiffledust on July 29, 2013 at 8:10am

didn't know that, pamela...but i'm not a vegan cook...thanks for offering good info for those who are!

Comment by Pamela Drake on July 28, 2013 at 11:02am

Did you know you can use tofu straight out of the store? I can have 8 oz. of raw tofu on my food program, and I like abundance, so I'd rather use that than 4 oz. of cooked tofu. For me, great-tasting tofu only takes 3 seasonings: garlic, tamari, and House of Tsang Hot Chili Sesame Sauce. The tamari and chilies add salt and pepper flavors and the sesame adds a wonderful piquancy. I have a salad alongside with a creamy dressing like Ranch or Caesar and it takes off a bit of the heat from the chilies. A yummy vegan summer meal.

Comment by wiffledust on July 28, 2013 at 9:57am

a perfect summer meal, pam! thanks for sharing!

Comment by Pam Macphail on July 28, 2013 at 9:55am

We had grilled salmon fillet the other day for dinner and it was delicious. First, I purchased a full fillet of atlantic salmon with the skin on. I whisked the zest and juice of 1/2 lemon combined with 1 tablespoon of orange marmalade, 1 tablespoon butter, 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/2 teaspoon ground black pepper and salt to taste. Then I thinly sliced 1/2 a medium sized yellow onion and tossed this in the mixture then layered it along the length of the flesh side of the fillet and then poured the marinade over the whole piece. marinade for 15 to 20 minutes while you prepare the grill. Place skin side down on a preheated low grill for about 15 minutes until large flakes separated when checked for doneness. Don't worry if the skin sticks to the grill, just slide the meat onto a plate and enjoy. It really was the tastiest salmon I've had in a long time.

Comment by wiffledust on July 26, 2013 at 5:43pm

folks, put your comments here, not above in the discussion area. i can't delete that area, because it has some good things in it. i know it can be confusing. 

Comment by wiffledust on July 8, 2013 at 8:45pm

i think that's happening if not tonight, then this week!

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