Recipes

[Zhills]

Nobody admitting they use Spam?  LOL

Next ingredient:  Eggplant

[sabatini]

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@Zhills wrote:

Nobody admitting they use Spam?  LOL

Next ingredient:  Eggplant

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@Zhills , I've never had Spam. I think it's something you either grow up with, or you don't. 

BTW, we just did eggplant on the previous page. 

[Zhills]

@sabatini   Thanks...didn't recheck first!   And, yes, either you love Spam or you hate it.

Next ingredient:  Summer squash

[vabreeze]

I found this recipe some time ago but have not yet made it.  The version of summer  squash soup I have had lacked the spices and richness of this recipe—it was good but essentially just yellow squash, zucchini, chix broth, celery, parsley, and S&P all blended up.  The spices, coconut milk and white wine in this version of the recipe seem to take the soup I had up several notches!  

Summer  Squash Soup (Source:  naturallyella)

1 TBS olive oil

1/2 cup minced yellow onion

2 cups finely diced yellow summer squash

1 cup peeled and diced Yukon gold potato

1/4 cup diced carrot

1 clove garlic, minced

3/4 tsp cumin powder

1/2 tsp each: coriander, turmeric and smoked paprika plus extra smoked paprika for topping

1/4 tsp each: ground mustard and ground cinnamon

pinch cayenne pepper-- optional

1/4 cup dry white wine

2 cups low-sodium vegetable broth

1/4 cup coconut milk plus extra for topping

Salt to taste

Cilantro for topping

Note;  Don’t have all the spices listed in the ingredients? Use a few teaspoons of curry powder instead.

1. Heat a heavy-bottomed pot over medium-low heat. Add the olive oil followed by the onions. Cook until the onions are fragrant and translucent, 4 to 5 minutes. Stir in the squash, potato, and carrot. Continue to cook for until the squash begins to soften, 5 minutes or so. Stir in the garlic, cook for a minute then add in all the spices, cooking for another minute more.
2. Add the wine, scrapping up any pieces stuck to the bottom. Allow some of the wine to cook out then measure in the vegetable broth. Bring to a boil, reduce to a simmer, and let cook until the potatoes are tender, 10 to 15 minutes.
3. Puree the soup using a blender or an immersion blender. Add in the coconut milk and continue to heat the soup until hot. Taste and add salt as needed (usually depends on how salty the broth is). Divide into two bowls and top with a drizzle of coconut milk, sprinkle of paprika, and cilantro

Next ingredient:  Any Asian noodles

[GenXmuse]

Satay Chicken Noodle Salad

Chicken satay tossed in a noodle salad loaded with plenty of veggies with a creamy peanut satay dressing! Serve this warm or at room temperature.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Dinner, Noodles, Salad

Servings: 3 -4

Calories: 474kcal

Author: Nagi | RecipeTin Eats

Ingredients

Dressing

• ¼ cup peanut butter (preferably smooth)
• 1 garlic clove , minced
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tsp brown sugar
• 1 1/2 tbsp sriracha , or 2 tsp chili paste/sauce + 2 tsp vinegar
• 2 tbsp lime juice
• 6 tbsp coconut milk (I used low fat)
• 2 tbsp water
• 1/4 tsp salt

Salad

• 10 oz/300g fresh egg noodles (Note 1)
• 2 cups red cabbage , shredded
• 2 cups green cabbage , shredded
• 2 carrots , finely chopped
• 1/4 tsp salt
• 2 scallion/shallot stems , finely sliced on the diagonal
• 1 large red chilli (not very spicy), deseeded and finely sliced (Note 2)

Satay Chicken

• 12 oz / 350g chicken breast , cut in half vertically and thinly sliced
• Salt and pepper
• 1 1/2 tsp curry powder
• 2 tsp sweet soy sauce/ kecap manis (Note 3)
• 1 tbsp cooking oil

Garnish

• 3 tbsp peanuts , roughly chopped

Instructions

• Mix dressing ingredients in a bowl until smooth.
• Prepare noodles according to packet instructions.
• Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
• Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
• Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
• Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Notes

• 1. I used Fantastic Fresh Singapore Noodles, but you can use any noodles you want. Just prepare them according to the packet instructions. I like use the thin noodles you get from the refrigerator section of the supermarket. They only require soaking in boiling water for a couple of minutes to prepare them.2. The larger the chili, the less spicy they are. I used the large red chilies that are around 15cm/6" long that are not very spicy. You could also use finely sliced red bell peppers/capsicums, or omit this altogether. 3. You can use either sweet soy sauce OR kecap manis in this. Sweet soy sauce is syrupy and sweet, compared to thin ordinary soy sauce. If you can't find sweet soy sauce or kecap mains, then use 1 1/2 tsp brown sugar and 1 tbsp soy sauce.4. To serve warm, I like to cook the chicken last, then toss all the other ingredients into the fry pan and add 1/4 cup water. Cook over medium heat for 2 minutes until warmed through, then serve.5. Nutrition assuming 4 servings.
  

Next Ingredient: TEMPEH

[sabatini]

Tempeh Bacon 

Ingredients for 2 servings: 

4 oz tempeh, half a package 

olive oil, to taste 

1 tablespoon soy sauce 

1 tablespoon maple syrup 

½ teaspoon liquid smoke, optional 

½ teaspoon garlic powder 

black pepper, to taste 

Preparation: 

1 On a cutting board, cut tempeh ¼-inch thick slices. 

2 Add olive oil to a pan over medium heat and add the tempeh. Cook for 5 minutes on each side until brown and crispy. 

3 Add 1 tablespoon of water to the pan and stir. 

4 Add soy sauce, maple syrup, liquid smoke, garlic powder, and black pepper, and stir until tempeh is evenly coated. 

5 Let brown for 2-3 minutes. 

6 Enjoy!  

NEXT INGREDIENT: VELVEETA!  

[walker]

Cheese-Broccoli Dip

1 can Cream of Mushroom Soup, undiluted

1 pkg. frozen chopped broccoli

8 oz. Cheddar Cheese

8 oz. VELVEETA Cheese

garlic powder

Warm soup and then add both cheese types to it; stir until melted.  Cook broccoli, drain and add to soup and cheese.  Mix together well and add a little garlic powder, if desired.

Serve with Tostitos, Fritos Scoops or other favorite type chip.

NEXT INGREDIENT ..... GREEN BEANS 

[GenXmuse]

Lemon Rosemary Green Beans

• 2 lb small fresh green beans
• 3 Tbsp butter
• 1 Tbsp minced fresh rosemary (1 tsp dried)
• 1/2 tsp grated lemon rind
• 1/2 tsp salt
• 1/4 tsp black pepper

Wash and trim green beans. Cook beans in boiling water for 8 minutes. Remove beans to a bowl of ice water to stop the cooking. Drain.

In a large skillet over medium heat, melt butter. Add beans, rosemary, lemon rind, salt and pepper. Cook 2-3 minutes. Serve immediately.

Next Ingredient: HONEY

[Zhills]

@GenXmuse   Just curious....do you fix all of the wonderful recipes you post?  They sound so good!  

Next ingredient:  HONEY

[sabatini]

I LOVE this corn recipe! 

I've honestly never added the cheese to it.

Don't forget the salt - it makes a difference.

Skillet Chili Lime Corn Recipe

Ingredients:

12 oz fresh corn kernels, or frozen corn
2 tablespoons melted butter
1/2 jalapeno chili, seeded and finely diced (or to your taste)
1 1/2 tablespoons honey
Salt, to taste
1 tablespoon lime juice
1 tablespoon chopped cilantro leaves
3 tablespoons crumbled Mexican queso fresco or queso blanca

extra lime wedges to serve

  Method:

Heat up a skillet (cast-iron preferred) on medium heat, add the melted butter and jalapeno. Add the corn and cook. Add the honey & salt, stir to cook well until the corns are caramelized. Add the lime juice, stir to mix well. Top with the cilantro and cheese and serve immediately.

NEXT INGREDIENT: RAISINS