January 27th, 2005

First Post

I don't know what I'm ever doing in the kitchen, so I'm starting small. I found this recipe in Food As Medicine, and shared it with friends yesterday.

Paola's Carrot Salad

1 medium carrot, grated
1/4 chopped red bell pepper
1 tablespoon finely chopped green onion
2 teaspoons lemon juice
1 teaspoon extra virgin olive oil
pinch of sea salt or 1/2 teaspoon Braggs Liquid Aminos

Toss carrot, red pepper, and green onion with lemon juice, olive oil, and salt or Braggs...

I used Braggs. Really liked this :)

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I'm new to the community, so sorry if this has already been posted!
Enjoy, Stacey
Gatsby

Cooking Oatmeal

Ok, so this may seem like the dumbest questions ever but...

True Confession: I've never really liked oatmeal. I love it raw (esp. in museli) or in cookies or whatever, but cooked oatmeal has always been kinda nasty to me. I think it's the texture. Just kind of tastes like paste. But it's so good for you, and I have absolutely no food at home right now save a few cans of beans and some frozen veggies, so I got desperate this morning and broke out some Quaker Oats I had leftover from cookie-making. I followed the directions, combining 1/2 cup oats w/ 1 cup water and microwaved for 3 mins. I took it out and took a taste - paste. So I added a little brown sugar and some chopped walnuts. Slightly sweeter paste w/ some odd-tasting nuts (they were kind of old - i think maybe they went off or something) - still kind of bizarre. I could only stomach a few spoonfuls.

My questions:

1. Am I doing something wrong? Is there any way to cook oats so that they maintain their original oaty-ness and don't just disentegrate into flavorless mush? Any particular flavorings I should try?

2. A friend recommended steel-cut oats as an alternative to regular oatmeal, but I've only ever seen it sold in bulk (sans cooking instructions). What's the general method for preparation of steel-cut oats?

Please help me like oatmeal!

Thanks much.
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Crater Cake

Hey guys. I have a quick question for all you baking mavens. I made this cake today as a trial-run for my boyfriend's birthday cake, just to see if it's yummy enough. I halved the recipe, because I only wanted one test layer. Well, I just took it out of the oven and the center has fallen in. Not, like, to the bottom of the pan or anything, but it's definitely got a crater shape going on. Why is that? I followed the recipe to a T, except for being stupid and adding the boiling water with the other wet ingredients instead of after. I don't think that would make so much difference, though. So what gives?

Mung Beans?

I have heard about how great mung beans are, but don't have a clue as to how to prepare them! I've asked some of my Filipino co-workers, but they suggest cooking them with hamhocks. I know about pre-soaking, and am good friends with my crock-pot. Any tips?

EDIT: To make this more difficult, I'm looking for recipes to cook for main meals or snacks rather than desserts, however all recipes are welcome
SP Zeph

(no subject)

Hi, all....
I know there has been a lot of talk about egg replacements in the past. I, being the crappy vegan baker that I am, still do not know what replacements is appropriate for what dish, so I was hoping you guys could help me out.

I have Collapse ) What do you think would be the best egg replacement in this case?
Bloody girl

Eddoes

I've tried everywhere that usually helps me identify exotic fruit & veg and have come up with nothing - so you guys are my only hope! Someone has given me a small bag of eddoes. The problem is - I always thought eddoes were otherwise known as taro and were brown, slightly hairy and had tough skins, and these little chaps are about 4 centimetres long and look more like midget courgettes! Are there more than one type of eddo or am I about to poison myself with something related to belladonna??
  • pippy84

(no subject)

Have any tips for making ethiopian injera (with teff)? I am going to try to cook ethiopian for my cooperative next week and am attempting to figure out some of the details before hand. I plan to make Amhari Atklit, a vegetable stew, and several wot's, saucy dishes with letils or split peas.