juster's Profile
How do you dress up your Kraft mac & cheese?
Yummy ideas!
Sometimes I drain it then quickly put it back in the pot, add several handfuls of baby spinach, stir, cover for a couple minutes to wilt, then proceed per recipe.
Store Bought Lite / No Fat Salad Dressings
This isn't one of those flavors, but I'll throw it out there. It's not that others aren't good, but Idon't generally buy these dressings. It's Maple Grove Farms Strawberry Balsamic. i din't think the label says fat-free, but it looks to be, and it's 30 cal per 2 TBS. Very yummy. Also, I agree with the Ken's lite caesar.
Green Almonds
Not a suggestion, but... We had an almond tree in the yard when I was growing up, but we never got any almonds because the squirrels got to them first... Until an Arabic family we knew taught us to eat the green almonds raw with salt. Yum! Wish I had access to some now. I didn't realize you could cook with them.
A Change from the ordinary...different salad ideas?
Romaine, fennel, oranges or grapefruit, feta, red onion, lemon vinaigrette.
Spinach, roasted red pepper/pimiento, goat cheese, (salami?), lemon zest, green onion, green goddess.
Sorry, I'm having a problem linking this, but here's a green goddess and a couple other salad dressing recipes...
http://chowhound.chow.com/topics/590745
Favorite Food App
I found Pepperplate to be the best od the several I looked at (if by "cookbook app" you mean one where you can save recipes). It stores recipes online (where you can also access them with a regular computer, and they're accessed quickly. It's pretty easy to enter recipes, and auto-entry is available for a number of websites. You can organize by multiple categories, create shopping lists from recipes, and set timers.
If you mean like a real cookbook, "How to Cook Everything" includes all the recipes and variations. Maybe a good choice if you're low on everything like you said, because it's pretty basic and has lots of variety. It' fairly easy to navigate.
Underappreciated Cuisines & The Dishes You Would Choose To Spotlight Them
Seriously??? My family moved to ABQ 25 years ago, apparently too late to visit this restaurant. Not exactly the same, but my mom (from New England) first learned to cook in Malaysia when she was in the Peace Corps, and also had a good Indonesian friend who she cooked with. I love this food, and had no idea that there had been such a restaurant in ABQ. please share where it was located and what it was called so that I can shed a tear each time I drive by . . . What a shame it (or another) had never reopened.
Store Bought BBQ Sauce Survey
No votes for Head Country? Here's one! It's not too sweet, has some tang, and is flavorful, not one-dimensional. I don't know how widely available it is, but I'm in New Mexico, and I know it's not from around here. Only in certain stores, though. It's my and my SO's fave. Has anyone else even tried it? (mcf, it has 11 g of carb and 5 g of sugars per 2 TBS. not sure which you're looking at.
What Did/Does Your Dad Cook Best?
Fruit pie (any kind, but apple (tart, skins on, served cold please) and rhubarb (no strawberries) are my faves), beef stew (always includes parsnips), and Portuguese garlic soup (for breakfast).
. . . Then there's the time he added rosemary to Chinese stir fry. . . :)
Should I tip?
Thanks for the input, all. Only one response prior to the delivery, but good to see your comments. I did tip, and it was a younger kid, not an owner. He didn't seem to be expecting it, as he just handed me my bags and started to make a beeline for his car, but I called him back.
Got a good salad dressing recipe?
I have a few. This first one was posted by someone on the food52 website. I'm hooked.
Equal parts mayo, ketchup, lemon juice, sugar, and horseradish.
This next one is vegan. It's one of the only things I add MSG to, because it really helps the flavor, but you can omit it (it wasn't in the original recipe). I sometimes eat this plain with a spoon.
Blend in blender:
1 cup unsweetened soymilk
3 cloves garlic
1/2 cup raw cashews
1/2 tsp ground black pepper
2 TBS lemon juice
1 TBS dijon mustard
salt and/or MSG to taste
This is a green goddess that's really good as a veggie dip. It doesn't say to, but I think it's more flavorful when you do it in a blender.
1/2 cup mayo
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup chopped green onions
2 TBS chopped chives
2 TBBS chopped Italian parsely
1 TBS (or more!) chopped tarragon
1 anchovy
1 TBS lemon juice
1 TBS white wine vinegar
1/4 tsp salt
1/8 tsp ground black pepper
Finally, I just found this one in an old cookbook and haven't tried it yet, but I'm wondering if it's like Dorothy Lynch (which I'm sure is not for everybody). It's from the White Drum Restaurant in Orange, MA, 1950. Includes the salad, so I'll type that in, too. Anyone made anything like this?
dressing (1 qt):
1 can Campbell's tomato soup
3/4 cup vinegar
1/2 cup oil
1/4 cup sugar
1 TBS worcestershire
1 sm onion, chopped
1 green pepper, chopped
1 tsp salt
1 tsp paprika
salad (serves 6-8):
rub bowl with garlic and add:
1 head lettuce, broken in pieces
1 sliced Chinese cabbage
1 unpeeled cucumber in thick slices
tomato wedges
sliced radishes
raw cauliflower florets
sliced celery
watercress
I'm looking forward to trying some of the recipes you guys have posted!
Canadians--tell me your favourite recipe from Mom or Grandma
*jumps up and down* I eat Junket! I'm 37, American, and my mom made it when I was a kid (she's 76, from the East Coast; I don't know if that's an influence). Nobody seems to know what it is. I make it with skim milk. It's so light and cool and refreshing! (And simple and inexpensive.) Num
Should I tip?
Tonight we ordered this hot meal that comes to our door, not from a restaurant, but this service where you select from several items and they cook it and bring it to you anywhere in town. I get the feeling it's a very small operation and I have the idea (don't know for sure) that one of the owners will be delivering our meal. There is a delivery charge. Should I tip? I guess I'm thinking tha if it's an owner they set the prices, so no, but if it's a driver, maybe yes, or do they likely get paid a standard wage in such a small business? Thanks.
Live Below the Line
So, do you just ask the supermarket deli folks for these, or . . . ? I haven't seen these packaged and labeled..
Capturing Flavor & Re Purposing Food
Yes, omelets -- my mom makes omelets out of all kinds of leftovers, and now I do, too. You only need a little filling for an omelet, and everyone's can be different, so you can do it with small scraps of this and that. Especially nice if you have a sauce from whatever that tou can put inside or on top. Shrimp, crab, roast beef, any cooked veggies, leftover fondue cheese, ethnic foods (curry, for ex), tag ends of raw veggies, stew, chili, unused herbs, Spanish rice . . .
Capturing Flavor & Re Purposing Food
Amazon turns up at least 8 different books on rotisserie chicken recipes:
http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=Rotisserie+chicken+cookbook
Cold Food
Ditto on the pie -- I like fruit pie COLD, even if it's a la mode. I'm not against hot fruit, and I'll eat warmed pie, but I LIKE it cold.
Beverage Calories
There's no sugar in Crystal Light. Some people are concerned that it contains (non-caloric) artificial sweeteners (aspartame).
What is the oldest family recipe you still use?
Yup, just grated into the topping, and quite a lot of it. You hear about cheese and apple pie -- this recipe just throws it all together :)
What is the oldest family recipe you still use?
As far as I know, that would be my dad's mother's apple strudel (which is really a streusel). I'm guessing it's from . . . The 30s? I don't know if her mother made it before her, but for some reason I'm thinking that she got it from the radio??? I'll have to ask my dad about it. It's sooooo good. Basically apple pie filling (not too sweet and skins ON, please!) with a crumble on top of flour, sugar, cinnamon, and cheddar cheese (and butter maybe). My dad makes it all the time.
Asian Market: Beverages
I've enjoyed grass jelly drink since I was a kid. It's a fairly mild flavor, not too sweet. Not sure how to describe it, especially since I haven't had it in a while. It's not for everyone -- my SO didn't like it because there are little cubes of jelly in it. Worth a try, though.
The coconut water is super refreshing, if you haven't tried that.
How do you Fage?
I don't like it nearly as much stirred. You lose some of the creaminess, but more importantly, you don't get that wallop of tang with every bite. Love that! I use up all the fruit, but usually leave about half the honey behind because there's too much. Little scoopa topping, big scoopa yogurt... Perfect.
I get Fage when it's on sale or "reduced," and whatever other Greek yogurt is on sale when it's not. They're good, but no, not the same. Tho the Chobani passionfruit makes me giggle every time because of the way the seeds pop/crunch!
I didn't eat breakfast daily till recently, and one of these (sans additional toppings, thos you guys listed some yummy ones) is now my go-to. I'm pleases that it's so high in protein. I've got to try that kohlrabi recipe! I don't think I've ever even had kohlrabi before, but now I WANT to!
Typical Foods of Every State/Region of US?
Yes, biscochitos are indeed popular here, especially around Christmas time. They're a nice, light, crumbly cookie. I've usually had homemade ones, but I've heard that the Golden Crown Panaderia (bakery) here in Albuquerque makes a good version.
Looking for awesome bean recipes
Ooh! Here's my all-time favorite. People I've introduced it to love it, too. The link is to the original (says "adapted," but it's exactly like in the book), and my quicker and slightly differently-spiced version is after that. Num num num. Rich and spicy and garlicky and nutty great to dip bread in. Even my meat-loving boyfriend will eat this with salad for a meal. Easy, too! Do try!
http://partners.nytimes.com/library/books/060999basque-book-review.html
Basque Garbanzo Beans
3 TBS olive oil (up to 1/2 cup, depending on your pref)
2 med onions, thinly sliced
6 garlic cloves, thinly sliced
1/2 tsp cayenne
1/2 tsp smoked paprika
1/2 tsp ancho chile powder (or any combo of those three or similar)
1 TBS crushed coriander seeds
2 bay leaves
2 cans garbanzo beans, drained
2 14.5-oz cans chicken or vegetable broth
10 saffron threads, soaked in a little warm water
salt and pepper to taste (careful with the salt, because this reduces)
Preheat oven to 450 F. In a large casserole, warm oil over med-high heat. Add onions, garlic, spices, and bay, and sauté for about 5 minutes (till translucent and fragrant).
Add garbanzos, broth, saffron, salt, and pepper. Cover and bring to boil. Uncover and transfer to oven. Bake until beans soft and liquid reduced quite a bit, about 45-50 minutes.
Polish food/grocery in ABQ
I was at a John Brooks grocery store yesterday (the one at Zuni and San Mateo), and noticed that they had a display of Polish foods (jars of various soups, jams, condiments, as well as juices, sweets, maybe some crackers). It wasn't huge (maybe a 4-foot by 6-foot shelving unit), but it was the most Polish food I've seen all at once in Albuquerque. I meant to ask why they had it, but forgot.
Food that Most People Love and You Don't...
I'm right there with ya. Pancakes make me gag. Not waffles, not french toast, not even Swedish pancakes or crepes. Just plain pancakes. It's the texture. Once when I was like six my parents entered me in a pancake eating contest (not how many, but how fast), and I won, even though I already didn't like them. Ack.
Does anyone make Rice bran japanese pickles? (Nukazuke)
I don't make them yet, but I've been wanting to. I have three books that give great instructions, but when I went looking for rice bran or even the insta-kits in Japanese stores here in town, nobody had any, so I sort of let it drop. So, this is just a thanks for getting me inspired again. To the internet!
(On a more positive Japanese cooking note -- I got a tamago (Japanese omelet) pan at a thrift store last week for $1.50! Whee!)
What's your favorite free food to be served before a dinner at a restaurant
One of the better/more authentic Mexican restaurants here brings out this delicious, though elusive dip with thin slices of carrot and cucumber. I have no idea what it is, but maybe someone does. Gosh, I wish I'd had it more recently so I could explain it better. It's pooled on a plate, so not too thin, but it doesn't glob onto your veggie stick, either; and is creamy, light orange, not much heat, if any, um...... gosh, a bit sweet, tangy, flavorful, but I have no idea with what. Anybody had something like this? I should ask the restaurant about it. (I wish they gave you more!) (This is Los Equipales in Albuquerque, if that helps anyone tell me what's in this stuff!)
What's your favorite free food to be served before a dinner at a restaurant
He's pointing out that a couple people already did mention banchan. Did you read the thread or just jump to the end to post your own thing? (I do appreciate the description of the different varieties, tho.)
Cherry Tomato Recipes?
They're just awesome sauteed in some olive oil and a LOT of dried (or fresh, I'm sure) tarragon, a bit of S + P. Do it till they just burst (or get melty if you cut them in half), then moosh them just a tiny bit to make a little sauce.
Really, my bf and I don't even like tarragon that much normally (licoricey), but it really transforms the tomatoes. Honestly, use way more than you think. NUM
