Topic: What Did YOU Cook Last Night? (Read 22856 times)

SpookyElectric · « **Reply #255 on:** February 11, 2012, 11:20:48 PM »

A pizza-cone.

It is like an ice-cream cone, but pizza.

Megapost to come...

Faris Kalin · « **Reply #256 on:** February 12, 2012, 03:09:02 AM »

Quote from: SpookyElectric on February 11, 2012, 11:20:48 PM

A pizza-cone.

It is like an ice-cream cone, but pizza.

Megapost to come...

So basically you just take a piece of pizza and roll it up?

SpookyElectric · « **Reply #257 on:** February 12, 2012, 10:50:13 AM »

If only it was that simple, Faris.

The engineering for this product far exceeds that of normal pizza.

Togashi Ayame · « **Reply #258 on:** February 20, 2012, 05:50:13 PM »

Tonight I made an Indian vegan dish. ^_^

Chickpeas in coconutmilk

Ingredients
275gr potatoes, about 1cm big dices
2 1/2 desiliters of boiling water
1 can of chickpeas (around 400gram)
2 1/2 desilitres of coconut milk
1 teaspoon salt
2 tablespoons sunflower oil or olive oil
4 big cloves of garlic, crushed or finely chopped
2 teaspoons (more more if you're like me

) ground coriander
1/2 teaspoon of turmeric
1/2 - 1 teaspoon of chilipowder
juice from 1/2 lemon
Naan (Indian bread) to go with

Put the potatoes in a medium-sized casserole and pour boiling water over them. Bring the water to a boil again, lower the heat, and let it sit under a lid for 6-7 minutes, until the potatoes are just tender. Add in the chickpeas and let it simmer without a lid for another 3-4 minutes. Add in coconut milk and salt, and let it simmer on low heat.
Meanwhile, heat the oil in a small casserole on low heat. Add in garlic and stir it around until it starts to get a bit of color. Add in coriander, turmeric and chilipowder, and stir it around for about 30 seconds. Pour this mixture in with the potatoes and chickpeas. Stir in lemon-juice, and remove it the casserole from the heat.
Serve right away with naan.

Suzume Danya · « **Reply #259 on:** February 20, 2012, 09:39:04 PM »

Nothing cool lately, Pork Loin soon. Will probably use leftovers for ramen and soups and things.

SpookyElectric · « **Reply #260 on:** February 21, 2012, 08:54:08 AM »

^^^^
That's a good use for pork loin!

Quote from: Togashi Ayame on February 20, 2012, 05:50:13 PM

Chickpeas in coconutmilk

That sounds incredible! I think I'm going to try making this myself!

Togashi Ayame · « **Reply #261 on:** February 26, 2012, 09:49:47 AM »

Just made butterscotch cupcakes for bf's D&D group. ^_^ They turned out yummy!

Doji Kaiba · « **Reply #262 on:** February 26, 2012, 10:33:50 AM »

Boiled up a few lobsters last night for my fiance's birthday dinner. Today I'm turning the left over bodies/shells into lobster bisque.

SpookyElectric · « **Reply #263 on:** February 27, 2012, 06:59:30 PM »

Flounder Tacos, salad of arugula, gorgonzola, and home-made red wine and lime vinaigrette (made it with my stick-blender

), and a side of migas!

...And I made the taco shells from scratch.

Asahina Dreamspoiler · « **Reply #264 on:** February 27, 2012, 07:20:54 PM »

Quote from: Togashi Ayame on February 20, 2012, 05:50:13 PM

Tonight I made an Indian vegan dish. ^_^

Chickpeas in coconutmilk

I will have to try this! Have you ever made Tom Ka soup? It's a Thai coconut milk soup with lemon grass and veggies (you can add chicken if you wish). I love savory dishes with coconut in them!

Togashi Ayame · « **Reply #265 on:** February 27, 2012, 07:51:44 PM »

Quote from: dreamspoiler on February 27, 2012, 07:20:54 PM

I will have to try this! Have you ever made Tom Ka soup? It's a Thai coconut milk soup with lemon grass and veggies (you can add chicken if you wish). I love savory dishes with coconut in them!

No, I haven't tried that. But it sounds delicious!

Could you share the recipie please?

And Spooky, that looks tasty! I should move in next door to you so I can have many yummy meals often!

Togashi Ayame · « **Reply #266 on:** February 28, 2012, 07:14:47 PM »

Well, today's dinner was a sort of left-over thing.
I had coconut milk still in the fridge from the chickpeas-coconut dish.
I had chili-peppers that needed to be used.
Also had some nice salmon-filets.

Now, I'm probably one of those odd Norwegians that really don't like fish very much. I can handle some of it, and salmon is one of the few fish I'll eat no matter how it is prepared.

So, today's dinner was rather Thai-inspired.
- Sliced the salmon into fine bits.
- Added the salmon and frozen veggies + some carrots that had to be eaten too in a wok.
- Seasoned with garlic, chilipeppers, curry, and coriander.
- Added in coconut milk, some red curry paste and fresh limejuice from 1 lime.

Turned out very good!

Always fun to experiment in the kitchen with leftover stuff.

Asahina Dreamspoiler · « **Reply #267 on:** February 29, 2012, 10:33:22 PM »

Sorry it has taken me so long to post the recipe, but I have been busy working and working on some remodel projects. I also had to track down my recipe book, because it has been awhile since I last fixed this dish and couldn't remember all the ingredients off the top of my head.

Tom Ka Soup (Thai Coconut Milk Vegetable Soup)

Ingredients:
2 (14 ounce) cans coconut milk (or the juice from two fresh coconuts)
2 cups vegetable broth (or chicken broth if adding chicken)
2 tblsp minced fresh ginger root
4 tblsp fish sauce
1/4 cup fresh lime juice
1/2 cup carrots, thinly sliced
1/3 cup snow peas
1/3 cup bell pepper, thinly sliced
3 stalks lemon grass, chopped and bruised
1 can (8 oz.) sliced waterchesnuts
2 tblsp thinly sliced green onion
1 tblsp chopped fresh cilantro
1/4 tsp curry powder
1/2 tsp ground turmeric
1 Thai pepper (optional, and very hot btw!)
3 tblsp vegetable oil (optional)
3/4 pound boneless, skinless chicken meat (optional)

Directions:
If adding Chicken, cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.

In a pot, bring coconut milk and broth to a boil. Reduce heat. Add ginger, fish sauce, carrots, bell pepper, lemon grass, waterchesnuts, lime juice, curry powder and turmeric (and Thai pepper if using it). Simmer until vegetables are tender (and chicken is done), 15 to 25 minutes.

Sprinkle with green onions and fresh cilantro and serve steaming hot.

SpookyElectric · « **Reply #268 on:** March 01, 2012, 08:09:01 PM »

It's our wedding anniversary coming up soon, which means it's gourmet week at the Denton home.

Tonight: Oshi-Sushi, Cucumber Salad, and Miso Soup! With Sake, naturally!

And it seems she saw fit to make me a "man bouquet":

Asahina Dreamspoiler · « **Reply #269 on:** March 01, 2012, 08:20:46 PM »

Love the man bouquet!

Care to share the recipe for the cucumber salad? It sounds like something I would like!

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Author Topic: What Did YOU Cook Last Night? (Read 22856 times)