July 28th, 2008

Pinto beans

Hello there! So I bought a can of pinto beans, figuring I would use them as a burrito filling for dinner this week. But I've never actually eaten pinto beans before, so I wanted to see whether you have any tried-and-true ideas for what goes well with them. Sadly, I hate onions and mushrooms, so I don't plan on using either of those. I was thinking of just adding some spinach to the pinto beans, but that seems a little bland. So, what goes well with them? And is using them in burritos the best plan, or are there other fantastic ideas for a can of pinto beans that I just don't know of? Thanks so much!

Sea Slug Pimp

Mucho Margarita Cupcakes

I am thinking about making the Mucho Margarita Cupcakes from VCTOW for a co-worker's birthday celebration on Wednesday. She is turning 21, so I thought it would be a cute idea. Anyway, she told me she really likes strawberries. I was wondering if I could add in strawberries (either the fruit or juice) to either the cupcakes or to the icing? Has anyone done this? I have heard that these cupcakes are delicious which is why I want to try them out. Also I don't have soy milk in the house but I do have rice milk will this work just as well as soy milk?

Brown Gravy?

Let me start by saying that when i say brown gravy, i'm not talking about a biscuits and gravy gravy or something that anyone in your family that knew how to cook would make for thanksgiving. It's called brown gravy. It's in the sauce packets section of the store in a red packet [the kind i grew up eating] that you open, mix with water, heat and stir and serve. since it's been a few years since i decided i wanted to stop eating the stuff [not vegan in the least], i just rotated through all the other gravy selections and it seemed like i could always find one that happened to be okay until the last few times i've gone to the store. where everything was the creamy gravy or had a good deal of stuff that i'm not going to eat as the ingredients.

now i make an awesome roux and an awesome mushroom roux that i use for the biscuits and gravy situations or whenever cream of soups are called for. but that's floury and is a good deal heavier than what i'm looking for. brown gravy shouldn't have any flour in it. but since i never made gravy [weakness in the family cooks and i hated everything but the brown gravy and that only in about two dishes] when i was learning to cook, i'm sort of at a loss for what to do to replace it.

i'm tempted to get some of the "beef" bullion powder from whole foods and start there. or maybe grind up some dried mushrooms to rehydrate into a sauce [the only thing i don't want is to just use rehydrated mushroom broth, as the dishes would not benefit by the additions of mushrooms and i don't want to have to plan ahead to the extent that i always have to plan a dish for the mushrooms too]. but like i said, gravy is kinda foreign to me. i did see something in the memories about marmite and bovril and i can apparently get those on amazon, but i couldn't tell what the consistency would be and i distinctly remember promising myself no more on the ites [the taste was just too much for me].

is it possible to do? might anyone be able to tell me how they've fixed the brown gravy problem? and thank you in advance.

Yellow Summer Squash

I looked through the tags and it seems like most of the posts were for other types of squash.

I just bought some yellow summer squash (the kind without the bend in the neck) and I'd like to use it as a side dish to my stroganoff tonight.

I tend to cook them the same old way - either a quick steam or a pan fry with a little olive oil and garlic.

Does anyone have a more interesting way to prepare this veggie?


almond milk and plums

Can I bake with almond milk, substituted for milk in recipes? I always use soy, but I'm cutting back on soy consumption. While soy is very "thick" like milk, almond milk seems much more watery and I don't want to waste time and ingredients if it won't work.

Also, what can I do with a bunch of plums? There's only one entry in the FAQ and it doesn't say much, and I want a dessert, not jam! :) Thanks!

Parsley and Chives

This horrible Tasmanian winter has pretty much decimated my herb garden, with the exception of my parsley and my chives. Seeing as I have so much, does anyone have any great recipies utilising either or both of these? I'd prefer to use them as kind of a main (as much as is possible - not just garnishing etc.). I especially LOVE parsley (when I was little I used to just sit in my mother's herb garden and eat as much of it as I could before she caught me), so don't be shy with it! Also, my house is pretty empty groceries-wise, and I'm doing the weekly shop tomorrow so anything goes.

n.b. I checked the tags, but didn't find anything that stood out at me. If there is something, please direct me to it!

Thanks in advance!
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