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chavalotti's Profile

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Mmmmm Peanut Butter

So I've got peanut butter, brown sugar, and I'm thinking balls...something easy I can pop in the oven for a short time....maybe with peanuts or coconut oil.....

And, GO!!

Jan 20, 2012
chavalotti in Home Cooking

Getting the can out

Is there a way to lessen the canned taste of any canned foods?

Nov 18, 2011
chavalotti in Home Cooking

Here's what I've got for dinner, suggest a recipe!

So I've got some smoked salmon, but I don't know how to prepare it. I want to make a meal with what's in my kitchen:

1 box of organic Rotini
1 can spaghetti sauce
1 box frozen spinach in butter sauce
1 jar of pickled jalapeno peppers
1/4 lb of pepper jack cheese
2 fresh tomatoes
8 cloves marinated garlic
Italian seasoning
turmeric
sea salt
black pepper
Land O Lakes light butter
1 loaf of fresh Tuscani sesame bread

That's pretty much what I've got to work with, and some decent red wine.

Help me out please!

Jul 29, 2011
chavalotti in Home Cooking

Lasagne on a budget

perfect thanks!

Oct 09, 2010
chavalotti in Home Cooking

Lasagne on a budget

thanks for the tip. Im just gonna go with parsley in the ricotta mix. Now about boiling these noodles, I'm not clear on how long I'm supposed to boil them....

Oct 09, 2010
chavalotti in Home Cooking

boiling lasagna noodles....

I want to make sure I dont boil these too much. I'm using the Prince brand lasagna noodles to make two big lasagnas with italian sausage, chipotle peppers, and yellow onion. Parmesan, Asagio, Mozzerella, and ricotta.

How long should I boil the noodles? Al dente? Less? More?

Oct 09, 2010
chavalotti in Home Cooking

Lasagne on a budget

i'm making lasagne and I don't have any spinach for adding green but I do have frozen kale. Would this be weird to use?

I'm making the lasagne with chipotle peppers, yellow onion, and italian sausage. Mozzerella, riccotta, parmesan, and asagio cheese.

I don't have any more money!

Oct 09, 2010
chavalotti in Home Cooking

What to make for dinner?

I'm a bit low on food, cooking for six, well maybe not as low on food as low on budget to buy things like olive oil, butter, red wine, etc. I've gotta work with what I got.

I've got a package of large portabellas, very little butter, no milk, no meat, corn oil, fresh parsley & sage, a big bag of green beans, and a few other things to work with. There's rice, pasta, beans, lots of instant mashed potatoes (yuck!), sloppy joe sauce, canned crap, etc. But the mushrooms are the closest thing I have to a main subject.

I figure I should be able to make something pretty good, but I thought it would be fun to put it up to the forum since there's not much for portabella in the recipe area.

What would you make?

Sep 11, 2010
chavalotti in Home Cooking

Salt pork!

I'm trying a tablespoon of brown sugar and a potato now. I've been finding several ideas online, including honey, olive oil, potatos, heavy cream, and "more-of-everything-else".

I'll see how the brown sugar and potato works, then maybe add some honey if I really need to. It's a black bean & pork spicy chili, so honey might give it an interesting hint of flavor.

Aug 16, 2010
chavalotti in Home Cooking

Salt pork!

So while making my awesome chili recipe I decided to go with a small piece of salt pork this time, and it's making the dish TOO salty! Is there anything I can do for it? Maybe add a bit of flour or something to soak up some of the saltiness?

Aug 16, 2010
chavalotti in Home Cooking

Coke Cake

what can i use instead of corn oil?

Jun 06, 2010
chavalotti in Recipes

Tahini

I swear my mom sends me the most random food. It's like she walks down the aisle blindfolded with one arm outstretched letting whatever falls into the cart make it's way to my dorm.
This time the randomness is a can of pureed sesame seeds, AKA Tahini...what can I do with this?

May 14, 2009
chavalotti in Home Cooking

an issue with beans

well I soaked these black beans overnight and I've been simmering them for about 3 hours now, still not soft enough! Man these black beans are a commitment.
Does salt help?

May 13, 2009
chavalotti in Home Cooking

What are tricks to the perfect spaghetti sauce?

I add a half cup vodka to the sauce 5 minutes before I take it off the stove, and it makes all the flavors go POP. I didn't even have to use any red pepper last time like I usually do, and it had a great kick from the pepper, which I sprinkled over the onions while they were alone in the oil with the garlic. You don't taste the vodka, but you taste EVERYTHING else. It's like pasketti sauce nitrous :D

May 12, 2009
chavalotti in Home Cooking

how many cooks are in this kitchen?

Im curious to know hoe many professional cooks hang out here. I used to think I wanted to be a cook and worked my way up but then realized I'd rather cook for myself and friends then as a job.

May 12, 2009
chavalotti in Not About Food

I'm new + Q 4 Jambalaya

cool, whats fumet?

May 12, 2009
chavalotti in Home Cooking

an issue with beans

This has happened a few times now. I boil dry beans from the bag for two minutes and soak em for at least an hour, according to the directions on the bags, but they still dont soften up enough when I add em to a dish.
What could I be doing wrong?

May 12, 2009
chavalotti in Home Cooking

I'm new + Q 4 Jambalaya

i eat fish but not mammals, thats why im using beans, and im using pinto and black beans. I cant afford a lot of exotic veggies but I have a friend who can so I'll try what you said, sounds awesome.

May 12, 2009
chavalotti in Home Cooking

I'm new + Q 4 Jambalaya

I am Italian and yes I know Finocchio...I think Im OK without that I hate licorice. I'm going by this recipe http://busycooks.about.com/od/meatles...
i wasnt sure what fennel's purpose was
also, with ten minutes to these beans are still pretty firm, how long should they take to soften up?

May 12, 2009
chavalotti in Home Cooking

I'm new + Q 4 Jambalaya

if a recipe calls for fennel seed what can I use in its place?

May 12, 2009
chavalotti in Home Cooking

I'm new + Q 4 Jambalaya

cool! I actually have konbu(how many college kids got that?) cuz i make my own miso soup sometimes. I'll add that and I have some tempeh idk if that would work at all...I honestly don't know WHAT to do with tempeh. I think I'll save it for another day.

May 12, 2009
chavalotti in Home Cooking

I'm new + Q 4 Jambalaya

thanks for the tip! I figured black and pinto as well, theyre soaking now.

Yea I know im a grass eater so its not gonna be traditional jambalaya but spicy rice and beans with onions and peppers sounds hella good to me!

Shoyu is what now?

May 12, 2009
chavalotti in Home Cooking

I'm new + Q 4 Jambalaya

So I'm new to this board but I've been cooking since I was 7, it's always been big in my family to know how to cook well and damnit I'm good!
I can make the best damn cornbread or black bean chili and I'll take you on! Cooking is hella fun and I love food!
especially spicy...

I'm in college right now in Florida so my budget is limited but I managed to stock up on some good dried beans and stuff. My roommate can make hamburger helper and feel like a genius, so I do most of the cooking.

I'm here tonight because I'm making jambalaya with beans in place of meat, and I'm wondering which two types of beans I should use with yellow rice. I've got pinto, navy, black, and Lentil.

So I'm glad to be on this board it looks great and I hope to share a lot of awesome food with yall!

May 12, 2009
chavalotti in Home Cooking