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LadySaiga's Profile

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smoothies

I don't care for papaya, it's the weird buttery/custardy texture. Smoothies are the perfect way to avoid that for me. They ARE sweet, and I think the flavor would pair well with strawberries especially. Good luck!

Jul 16, 2012
LadySaiga in Home Cooking

What is your biggest recipe pet peeve?

Peeve # 1 is when the ingredient list is out of order based on how you make the recipe. Yes, Cooks Illustrated, I'm talking to you.

Peeve # 2 is when the instructions take SO many more steps than they need to, to do something simple. If you're in a hurry you just follow the steps and get halfway through before you realize what a waste of time they are. Some recipes, by the instructions, take TWICE as long to do the identical thing as need be! I've got a lovely Mexican cookbook that's guilty of this. Everything needs to be rewritten.

Jul 16, 2012
LadySaiga in Home Cooking

Lighter frosting ideas?

I'll give it a try...sheesh, been baking alla my life, learn something new every day...

Jul 16, 2012
LadySaiga in Home Cooking

smoothies

I should mention that I'm very unlikely to put protein powder or anything else processed in the smoothies. I struggled with that for a bit, and decided I'd much rather have a nice egg or two, and share the smoothie with my husband, than drink my whole meal and have fake stuff in there. Smoothies can get like medicine, everybody wants to put fancy schmancy ingredients in. Simple is yummy.

Jul 16, 2012
LadySaiga in Home Cooking

smoothies

No peeling! Too lazy, don't wanna lose good vitamins, and also peach skin makes a nice pinky color. My blender is very cheap and the skins become tiny confetti, it really does nothing to harm the texture of the smoothie and it looks good, I think.

I've been contemplating a tropical variation on the recipe like this:
8 oz mango chunks, or maybe 6 ounces mango and 2 of papaya, with the lemon/sugar/salt, frozen,

blended with orange or pineapple juice, the half banana, and coconut milk.

I don't know if the liquid quantities would need to be adjusted. Probably a bit. I think I would use the cream off the coconut milk, and I highly recommend AGAINST the boxed type of coconut milks. They are very watery and not the same at all.

Jul 16, 2012
LadySaiga in Home Cooking

Lighter frosting ideas?

I think I made one of these once, come to recall. I never could get stiff peaks, and was forced to add extra butter to improve the texture. The lack of gritty powdered sugar was nice, though. If I could make it come out right, I'd probably like that method.

Jul 16, 2012
LadySaiga in Home Cooking

Lighter frosting ideas?

I'm intrigued but it DOES sound rather yucky. It makes sense, though. This might be what I'm looking for...

Jul 16, 2012
LadySaiga in Home Cooking

What dish do you cook that people just rave about?

Chocolate Crinkle Cookies. Lightly underbaked (take out of the oven while the cracks still look shiny) they are fudgy and taste super rich. I used to make all sorts of complicated butter cookies for the holidays. One time I threw in some crinkles for color and good grief, nobody wants the butter cookies any more. Easier for me, but exasperating too! My niece and nephews have actual arguments over them. The best thing is my recipe calls for oil instead of butter, so they're dead cheap to make though they fill the kitchen with powdered sugar.

Jul 16, 2012
LadySaiga in Home Cooking

Let's talk Poultry seasoning

Really, I think these are usually thyme/rosemary/sage blends with a little celery seed thrown in. SO easy to invent your own. Maybe add a bit of lemon zest?

Jul 16, 2012
LadySaiga in Home Cooking

Lighter frosting ideas?

Well...points for originality. If it wouldn't come out so hard it might be fun to try.

Jul 16, 2012
LadySaiga in Home Cooking

Lighter frosting ideas?

Thank you, I'd forgotten there were egg white only options too. I do mean to try C. I.'s french style buttercream, but I'm leary. The chocolate cream frosting recipe they included with that same yellow cake just overwhelmed it, I was very disappointed.

Jul 16, 2012
LadySaiga in Home Cooking

Lighter frosting ideas?

Seriously? I've never heard of it. INTERESTING.

Jul 16, 2012
LadySaiga in Home Cooking

smoothies

My husband's favorite apple-peach smoothie (the only way he will eat fruit):

I make a mix ahead of time, and throw it in the freezer so it's ready for breakfast. For one meal-size smoothie, it's 6 ounces chopped peaches, 2 ounces chopped apple, a teaspoon of lemon juice, a tablespoon of sugar, and a pinch of salt. Blend with your hands and throw it into a plastic freezer bag. When it's solid, you can break up the fruit pieces with your hands to make it easier to blend-it never freezes entirely hard.

To make the smoothie, throw into the blender one baggie of fruit, half a banana, a cup of apple juice, and whole milk to your ideal texture-a little over half a cup or so.

This amount serves 2 if it's part of a larger meal. The sugar can be eliminated and replaced with a couple of dates, if desired, added with the banana. Alternative fruit blends can be subbed for the apples/peaches, and for tropical flavored smoothies, canned coconut milk instead of the cow's milk.

Jul 16, 2012
LadySaiga in Home Cooking

Lighter frosting ideas?

I find as I get older that I'm more and more dissatisfied with buttercream of all sorts. It's SO heavy and sweet and strong that it overpowers my nice cake recipes.

I'm looking for ideas for frosting types that would be a lot more subtle. I've never tried anything super fancy. A 7 minute type frosting has a nice soft texture but is too sweet...chocolate cream type frostings are too fudgy (but might work if used in very thin layers?), and my standard American style buttercream is just too EVERYTHING.

Any alternatives that I might try? It still needs to have the staying power of regular frostings, so nothing that has to be eaten within the day.

In particular, I'm thinking of frostings that would be nice on yellow and white cakes. I'm very happy with the Cooks Illustrated recipes I have for those two types, and being on the delicate side, they just disappear under all the frostings I've tried.

I should say that Cooks Illustrated gives a cooked, egg-based buttercream recipe with the yellow cake that I have not tried. Maybe that would do what I'm looking for?

Jul 16, 2012
LadySaiga in Home Cooking