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ghostpeppergirl's Profile

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Hello. My name is PotatoHouse and I am a _______ addict.

Figs. Fresh, dried, ice cream, jam , with cheese, with meats. Love em.

The no 'left-over' turkey suggestions

I just used some in breakfast burritos. Chopped and sautéed with spinach, bacon and smoked paprika. Tonight we are having a stir fry with some of the white meat and I'm chopping up dark meat to add to a steamed dumpling mixture. I love leftovers and am wishing we had roasted a bigger bird.

Dec 28, 2013
ghostpeppergirl in Home Cooking

Looking for a cookbook recommendation: topic = SOUPS!

Agreed - I have this book and love it as a jumping off place. I don't always have all the ingredients but the recipes are healthy and delicious and with these soups you can be creative without fear of ruining the recipe.

Dec 20, 2013
ghostpeppergirl in Home Cooking

What are you drinking these days? Fall/Winter Cocktails 2013-2014

Another new favorite: vodka infused with vanilla bean, fresh ginger,cloves , cinnamon and cardamom mixed with lemon seltzer and a shot of cherry juice concentrate. Warm and refreshing without the cloying sweetness of some holiday drinks.

What are you drinking these days? Fall/Winter Cocktails 2013-2014

Sorry that's what I meant - dark rum not spiced. Although I guess you could use a spiced rum. I just like the depth it adds without interfering with the spices from the cider.

Dec 15, 2013
ghostpeppergirl in Spirits

What are you drinking these days? Fall/Winter Cocktails 2013-2014

My partners sister shared this one- simple but delicious.
Trader Joes spiced cider, dark spiced rum (I use Gosslings), squeeze of lemon or lime and some
grated fresh nutmeg.
I also add a splash of brandy for good measure.

I've also been making a hot version with added spices and more brandy.

Dec 15, 2013
ghostpeppergirl in Spirits

Roll Out Cookies

I just made Martha Stewarts maple roll out cookies this week and they were fantastic. I also made some maple royal icing to decorate with but they would be just as good with sugar or pecans. I used grade a maple syrup for both.

Dec 15, 2013
ghostpeppergirl in Home Cooking

Dishes that use a lot of black pepper

I've had some great Thai dishes that use a lot of black pepper. If you like tofu there are some good recipes online for black pepper crusted tofu too. I also have recently been infusing vodka with black pepper and ginger so that might be a good way to go for the holidays or use it in spice blends for future use or gifts.

Dec 15, 2013
ghostpeppergirl in Home Cooking

What would be a good, smoky tasting vegetarian substitute for ham hocks in split pea soup?

I second the smoked sea salt. It's awesome and really imparts a depth without tasting artificial.

Feb 28, 2012
ghostpeppergirl in Home Cooking

what do i do with overdone rice?

Puree in a vegetable soup- I love basmati cooked down and pureed in carrot soup. Plain rice gives body to any creamy vegetable or even chicken or beef broth/stock bases soupor stew.

Feb 20, 2011
ghostpeppergirl in Home Cooking

Provencal bean soup with chicken?

http://www.recipebridge.com/recipe/be...

I've made this one a couple times with turkey bacon and sans bacon just added a pinch of smoked sea salt. If I recall it was really good with a little extravsalt and smoked chipotle as well. I poached and shredded the chicken to prevent it from getting tough and simmered it for awhile.

Feb 14, 2011
ghostpeppergirl in Home Cooking

Why are videos playing from Chow Tips, when I didn't click on them?

Prior to today this did not happen but it is happening now consistently whenever I open the General Chowhound page even if all other tabs are closed and I've just turned on the internet access. I thought it might be the browser so I tried both Internet Explorer and Firefox and I'm having the same thing happen in both. I see someone posted that there is supposed to be a fix in January. It is super loud and super annoying - especially if you forget/didn't know to mute. Not suitable for libraries quiet/still sleeping households. I love ChowHound - please fix soon :-)

Dec 14, 2010
ghostpeppergirl in Site Talk

"nuts 4 nuts" candied nuts recipe - help, please

The book Party Nuts! by Sally Sampson has a variety of techniques and recipes that may help you out. I've made about 7 recipes regularly and they are all fantastic. I usually toss the nuts with additional sugar/salt/spice when they are still hot and then let them air dry for a couple hours. Both the sweet and savory variety come out great this way and seem to pack and mail well too.

Nov 23, 2010
ghostpeppergirl in Home Cooking

par baking cinnamon rolls

I think that's a fantastic gift idea and has plenty of potential for success- I've gifted homemade bread dough, pot pies par baked with a biscuit crust etc. and they've turned out great. Ive surveyed some friends since reading your post and fresh or frozen cinnamon rolls would be welcomed by all and seem more interesting than your average cookie or quick bread .Bushwickgirl has great tips and clear and consistently trustworthy methods : see this post for some that might
be helpful.

http://chowhound.chow.com/topics/7401...

http://chowhound.chow.com/topics/7401...

Nov 11, 2010
ghostpeppergirl in Home Cooking

Vegetarian Grilling Books

The Vegetarian Grill by Andrea Chesman - not sure if it's still in print but the recipes, directions, marinades and proportions for all are spot on- I've been using it for years - all seasons as the recipes translate well for indoor cooking too.

Oct 21, 2010
ghostpeppergirl in Home Cooking

Hot Lunch at your Desk

That's definately what I'm talking about- desk full of soups, rice noodles, dehydrated instant black beans, canned white meat chicken, crushed peanuts, soy sauce, hot sauces- it's great and easy- stove or microwave- if there are some veggies leftover at home or I can run in the Asian market next door, even better. In a pinch though I'm able to make some rockin, delish meals that are under 350 -400 calories and are satisfying.

Hot Lunch at your Desk

I'm lucky enough to have a full kitchen in my office but when I'm not reheating leftovers, I keep dehydrated black beans in my desk for a quick protein packed lunch. Also have a couple different kinds of rice and ramen noodles- I just throw out the seasong packs and splash in some soy and siracha, grab carrots, peppers, bok choy , ginger or whatever is in fridge at home on the way out the door and do a 3 minute stir fry on the stove or even in the microwave. Also keep a couple packets of chicken soup and and some all natural canned chicken for a quick soup. I always have a variety of hot sauces around top and sometimes do the sweet or baked potato in microwave

Kaffir Lime Leaf Powder

Trader Joe's lists it as an ingredient in their Thai Lime and Chili cashews. It gives them a 'limey' mild perfume. I think it would be great in other spiced nuts as well or sprinkled into a coconut soup.

Zucchini Alla Scapece (Marinated Zucchini)

Wow - that sounds sooooo good. Thanks for posting - i've got tons of mint to use up and this looks likes an excellent use for both zucchini and mint.

Jul 03, 2010
ghostpeppergirl in Home Cooking

Vegetarian Grilling: Ideas?

There is a fantastic book called The Vegetarian Grill by Andrea Chesman that I used as a jumping off point years ago. Everything from basic kabobs and marinated grilled vegetables to grilled vegetable lasagna, salads, pizza etc. IMO almost anything that can be done inside can be done on the grill - often better. I have a grill wok that i do stir fry in and also use it to grill all the vegetables for fajitas. I've even thrown black beans on with onions for burritos. I agree with the long/slow method because even on a gas grill it imparts more flavor. Tofu I usually do in marinated slabs and then slice when it comes of the grill. I use a marinade of lime, vinegar, cumin, sugar and some chili powder then grill and slice up for tacos or fajitas. Pizza is much easier than it sounds too. I just make up a whole wheat dough in the morning, let it rise in fridge - roll it out and throw it on the grill, flip, top and close the grill till cheese is melted and toppings are done to your liking.

Jun 13, 2010
ghostpeppergirl in Home Cooking

Chow Obsessives videos on youtube

Saw your message on the general board last night but as on my iphone and it wouldn't let me reply. I wish they had kept your message there because you're right - the videos are great and I hope more people learn about them. Thanks for informing us - I never would have come across them otherwise.

May 06, 2010
ghostpeppergirl in Site Talk

Is there a tangy-tasting kind of frozen yogurt that I can buy at the supermarket?

I usually make my own but I do recall seeing a Haagen Daz (sp?) release that said "extra tangy" or something of that nature so you might try that. It's super easy if you have an ice cream maker though to whip some lemon curd or other fruit or jam into some high quality plain yogurt - even just a dab of honey and high quality vanilla and pump out some delicious tangy frozen yogurt with little effort.

Is it possible to make a vegetarian version of feijoada?

Ahhh - you are the cookbook author-cool! I'm going to try this recipe (vegetarian version) this week - I just got your book from the library and love it - realize that I had a copy while in college and probably got my healthy, veg head grounding there :-) Glad to have come across it again and thanks for the delicious recipes over the years

May 02, 2010
ghostpeppergirl in Home Cooking

Thai: choo chee gravy versus red curry

My understanding (granted it's limited) is that choo chee or shu shee is usually a red curry that has more limited spices such as cumin and coriander, is thicker than a regular curry and maybe a bit sweeter and generally made with seafood. That's what I gleaned from a Thai friend of mine - i think it has lesser amounts of garlic and shallots too - it's not as pungent. I've had it often at restaurants with tofu and eggplant and it's was delicious! I haven't tried making it at home yet. It would be great if someone posts a recipe or link to one as i've been wanting to make it at home too.

Caramel Recipe Question

I think it really depends on what you'll be using it for. The standard brown sugar caramel recipes for caramel corn and apples flow well if you take them off the heat sooner and i've used them in brownies, as toppings etc. If you let it get a little further along to the soft ball stage it's good for truffles and various fillings. If i'm making a flan or a custard though I just stick to a basic granulated sugar recipe and add a tablespoon of corn syrup.

Mar 20, 2010
ghostpeppergirl in Home Cooking

HELP! Braun hand blender died

I've had my Cuisinart for about 10 years and it's never failed me. I'm not sure if they still make the one that is mostly metal - i've seen the newer variety that appears to be made primarily of plastic - can't speak to those but mine came with three attachments and has served me well in sauces, soups, smoothies and vegetable purees.

Mar 15, 2010
ghostpeppergirl in Cookware

What do you put on popcorn?

Kosher salt and lots of fresh cracked black pepper is my favorite.

A more recent discovery is a find from a Mexican market - it's a little shaker of chile, salt and lemon or lime and that is fabulous! on popcorn that's been misted with a little olive oil.

Whipped evaporated milk

Wow - thanks for the tip! I had no idea - I've been looking for a healthier and lactose free substitute for whipped cream. I will definitely try whipping up some coconut cream this weekend. I realize it won't diminish the fat content but just to have an alternative without the preservatives of most lactose free choices will be great.

Mar 11, 2010
ghostpeppergirl in Home Cooking

Recipes for using up 25 lbs of brown sugar?

Wow - i'm so jealous - I can't tell you how many times I ran to the store during the past few holidays to re-stock my brown sugar. I second all of the suggestions - especially the penuche (brown sugar fudge) and caramel corn. I also add brown sugar to Thai sauces and curries and it makes a decent substitute for jaggery in Indian recipes too. I wish I could give you some recipes for the aforementioned but I'm nowhere near my recipe stash at present - seems like you've got some room to experiment though. Good luck!

ps - at one point I was gifted with about 5 pounds of brown sugar when a friend moved and it lasted a long time. I just microwaved it or put a piece of bread in the bag overnight and it was soft again.

Mar 08, 2010
ghostpeppergirl in Home Cooking

A plethora of Peanut Butter

Is it the natural kind or does it have added sugar? The Africa News Cookbook has a whole chapter of chicken and stew recipes that utilize peanut butter. They are all awesome -I've had the book for over a decade and tried them with both the sweetened peanut butter (it was all I could find where I was living at the time) and all natural peanut butter . The book is great if you can find it online or in a library. One of my favorites is a greens recipe (i've adapted over time) as follows:

2 medium onions finely chopped
2 tbs olive oil
4 cloves of garlic chopped/crushed
1 chili pepper (I use a jalepeno or 2 or 5!)
2 green bell peppers chopped
1 can crushed tomatoes
6 tbs smooth peanut butter
1/2 lb spinach or other greens (i've used choy sum, spinach, mustard greens etc)

Saute onions till golden, add garlic, all chopped peppers, salt to taste, white pepper or a smack of cayenne or habanero. (can also throw in some chicken pieces and fry till brown/ Add tomatoes and 2 cups water (mash up tomatoes with a fork) Simmer for 5-10 minutes. Thin the peanut butter out with some hot broth or water and stir into mix. Add greens and simmer for a few minutes. At this point I usually add some pre-made berbere (African spice mix) but it's good without too. I generally serve it as a thick stew over brown rice or barley.

Mar 02, 2010
ghostpeppergirl in Home Cooking