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Making meatballs from ground turkey

Yep definitely check the label as some ground turkey includes fat and skin in the grind. Look for lean ground turkey and check the nutrition label.

Mar 26, 2010
Sproutling in Home Cooking

Making meatballs from ground turkey

I always use lean ground turkey and add low fat cottage cheese to keep moist and boost protein - as a thickener/binder i add one egg and some oatmeal. The original recipe used ground beef and was a meatloaf recipe my mom used to make. You can find it by googling cottage cheese meatloaf. I add spices and some grated Parmesan and lots of freshly ground black pepper and bake them on parchment paper in the oven then add to sauce later . They are fantastic and hold up well to most sauces.

Mar 26, 2010
Sproutling in Home Cooking

Sweet Chile–Chicken Rice Bowl

This looks awesome - I always love throwing a poached egg on almost anything but I always forget about it in Korean dishes. I'll probably skip the fried shallots though they do sound yummy - that's the only step that seems over the top to me + they sell them at all the asian markets near me

Mar 26, 2010
Sproutling in Recipes

Help!! Brigadeiro cake

Wow - that sounds great. I've had something similar but didn't know the name. Thanks for introducing me to it. Sorry too that some people take an unfriendly tone on here- I hope it doesn't put you off from participating more. I'm glad you introduced a new topic and taught me something new. Best of luck making it at home!

Mar 02, 2010
Sproutling in Home Cooking

the joy of having to bake

I'm sure you can do lots of stuff in the oven (I had to cook out of a toaster oven and a hot pot for a year once) you just have to get creative. Quesadillas, casseroles, baked proteins and pastas etc. Just out of curiosity though, have you tried lighting the burners? It may just be that the gas is coming out you just need to light it. Good Luck :-)

Mar 01, 2010
Sproutling in Home Cooking

Frying Cage Free Eggs

I've been using cage free eggs for past 5 years and have actually had the opposite problem. With the brand i've been using the whites actually seem to cook more slowly -especially when frying. Recent;ly I bought some regular eggs because I was on a trip and didn't have access to the cage free variety and I noticed they cooked up quite a bit faster. So nope - not all in your head :-) I noticed a difference too. Ipsedixit makes a good point - feed will make a difference in the end product - other factors could include temperature and age as well.

Feb 25, 2010
Sproutling in Home Cooking

what are your favorite taste picker upers in the pantry that you couldn't do without?

Fresh ground nutmeg, smoked habanero, coconut vinegar, powdered maple sugar, whole cumin seed, oyster sauce, fish sauce, variety of salts, variety of soy sauces, fresh ground black pepper, smoked paprika, chipotle, rosemary, basil, oregano, thyme, sage, tamarind, brown sugar, balsamic, sherry, red wine, white wine....

Gosh there are so many and I guess some seem obscure but i've come to depend on them over time. I would say too that tasting and experimenting are so important. Tasting spices and sauces alone, toasted, simmered, reduced - it's all so important for realizing what will give something that extra depth or zing. When i go camping I always take little pouches of lots of spices to keep things interesting too. I'm so pepper obsessed I keep a little vile of it in my carry on when i travel by plane :-)

Feb 22, 2010
Sproutling in Home Cooking