SF Cookbook Thread
- Thread starter Speedy
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I've a few more to scrapbook, but need more recipes really too.
I find myself trying ever more radical interpretations of traditional dishes, in an effort to somehow express the void I feel so acutely. Today I tried this recipe:
Tuna Casserole
Ingredients: 1 large casserole dish
-Place the casserole dish in a cold oven.
-Place a chair facing the oven and sit in it forever.
-Think about how hungry you are.
-When night falls, do not turn on the light.
(The Jean-Paul Sartre Cookbook)
Tuna Casserole
Ingredients: 1 large casserole dish
-Place the casserole dish in a cold oven.
-Place a chair facing the oven and sit in it forever.
-Think about how hungry you are.
-When night falls, do not turn on the light.
(The Jean-Paul Sartre Cookbook)
I'm sharing my favorite chicken dish. I love it. It's garlicky and delicious. It started out as something I would make for my family on Friday night to welcome the Sabbath (I'm Jewish) and you can increase the recipe so you can have lots of leftovers...but it's best eaten the night or day it's cooked
Friday Night Chicken:
8-10 pieces of chicken with the skin on and bones in (thighs, drumsticks, breast halves, whatever you like best)
1 clove of garlic for each piece of chicken, so 8-10 cloves, minced
Juice of one lemon, more if you need, 2-3 tbs.
1-2 tsp. Oregano.
A little olive oil or ghee
Coarse salt
1. Preheat oven to 450º F
2. Arrange the chicken pieces in a baking pan. I use a glass pan; if I use a metal pan, I line it with foil first.
3. Scoop up some of the garlic you've minced and put some under the skin of each piece of chicken. Sprinkle the rest over the chicken.
4. Sprinkle each piece with oregano.
5. Pour the lemon juice over the chicken.
6. Drizzle a little oil or ghee (maybe a tbs) over the chicken.
7. Sprinkle with salt.
8. Put the chicken in the preheated oven and turn the temperature down to 350º (immediately, after you've shut the oven door). This lets the skin get crackly and the meat stays tender.
9. Let it cook for an hour. It will be done if the juices seem clear and the meat looks solid, not raw.
Friday Night Chicken:
8-10 pieces of chicken with the skin on and bones in (thighs, drumsticks, breast halves, whatever you like best)
1 clove of garlic for each piece of chicken, so 8-10 cloves, minced
Juice of one lemon, more if you need, 2-3 tbs.
1-2 tsp. Oregano.
A little olive oil or ghee
Coarse salt
1. Preheat oven to 450º F
2. Arrange the chicken pieces in a baking pan. I use a glass pan; if I use a metal pan, I line it with foil first.
3. Scoop up some of the garlic you've minced and put some under the skin of each piece of chicken. Sprinkle the rest over the chicken.
4. Sprinkle each piece with oregano.
5. Pour the lemon juice over the chicken.
6. Drizzle a little oil or ghee (maybe a tbs) over the chicken.
7. Sprinkle with salt.
8. Put the chicken in the preheated oven and turn the temperature down to 350º (immediately, after you've shut the oven door). This lets the skin get crackly and the meat stays tender.
9. Let it cook for an hour. It will be done if the juices seem clear and the meat looks solid, not raw.
Here's a recipe from me - I make it quite often as my boyfriend is a garlic fanatic.
Garlic Pasta:
Ingredients:
2-3 cloves of garlic - minced (depending on your garlic love)
olive oil/butter 2tbsp (whichever you have at home, I found both work fine)
2 cups of milk
1 cup of chicken broth
2tbsp of flour
cup of cheddar cheese (grated)
Extra:
parsley
pepper
thyme
salt
a bit of garlic powder if you'd like, although all these are optional and to taste
and of course pasta!
Preparation:
1. Boil pasta and put aside to cool
2. Add butter/olive oil on medium heat
3. Put garlic and cook for 2-3 minutes
4. Add broth and then milk
Now the very important part of the process is to whisk - definitely will give you some muscles but it's so worth it! I am not a chef so I go between medium and high heat during the process :'D Whisk until you get a saucy consistency and around the end before you take it off heat add the flour all while whisking. Finally, add the cheese and let it all melt. Mild cheddar cheese works best for me ^-^ Let it cool down a little bit (gets a bit more consistent when it's off heat for a few minutes)
Of course, add your parsley/other seasonings to taste if you'd like.
Serve and enjoy!
(I have also found that the leftover sauce makes a great baked potato/french fries/garlic bread deep, just make sure to store it in the fridge so it doesn't go bad. Mix up a little bit before you serve it as a dip)
Garlic Pasta:
Ingredients:
2-3 cloves of garlic - minced (depending on your garlic love)
olive oil/butter 2tbsp (whichever you have at home, I found both work fine)
2 cups of milk
1 cup of chicken broth
2tbsp of flour
cup of cheddar cheese (grated)
Extra:
parsley
pepper
thyme
salt
a bit of garlic powder if you'd like, although all these are optional and to taste
and of course pasta!
Preparation:
1. Boil pasta and put aside to cool
2. Add butter/olive oil on medium heat
3. Put garlic and cook for 2-3 minutes
4. Add broth and then milk
Now the very important part of the process is to whisk - definitely will give you some muscles but it's so worth it! I am not a chef so I go between medium and high heat during the process :'D Whisk until you get a saucy consistency and around the end before you take it off heat add the flour all while whisking. Finally, add the cheese and let it all melt. Mild cheddar cheese works best for me ^-^ Let it cool down a little bit (gets a bit more consistent when it's off heat for a few minutes)
Of course, add your parsley/other seasonings to taste if you'd like.
Serve and enjoy!
(I have also found that the leftover sauce makes a great baked potato/french fries/garlic bread deep, just make sure to store it in the fridge so it doesn't go bad. Mix up a little bit before you serve it as a dip)
Currently obsessed with cauliflower rice!
1 head cauliflower grinded up in a good processor
Frozen peas and carrots
1 clove Fresh garlic
Red bell pepper
2 tablespoons coconut oil
Chopped up mushrooms
Soy sauce and whatever spices you like
Cooked up on a skillet until all the veggies are soft and cooked to liking.
Cooks very fast and makes lots of food!!!!
1 head cauliflower grinded up in a good processor
Frozen peas and carrots
1 clove Fresh garlic
Red bell pepper
2 tablespoons coconut oil
Chopped up mushrooms
Soy sauce and whatever spices you like
Cooked up on a skillet until all the veggies are soft and cooked to liking.
Cooks very fast and makes lots of food!!!!
A super simple Tomato Soup! easy to make and helps me get through it <3 this recipe is pretty versatile and i don't tend to follow it exactly so make it in your own way! here's just a guideline.
about 40 grams of unsalted butter.
800 grams tinned tomatoes (Including juice)
1/4 of an onion, chopped. (doesn't need to be too fine as it'll be blended later)
about 1 tbsp of basil. (can be fresh leaves but i use dried)
about 150ml or more of double cream (up to you!)
salt and pepper to taste
-On a medium heat, Melt the butter in a deep saucepan.
-Once melted, add in the tinned tomatoes and onion.
-Leave this to simmer for about 30 mins, stirring occasionally and breaking down the tomatoes (i use a wooden spoon.
-Add the double cream, basil, and the salt and pepper to taste, then simmer for another 10 mins.
-Once it's all cooked, pour the soup into a blender and blitz it until it's smooth, or to your own consistency if you'd like.
-Now you can eat it as you'd like! i pour mine back into the pan so that i can cook it when i need it
about 40 grams of unsalted butter.
800 grams tinned tomatoes (Including juice)
1/4 of an onion, chopped. (doesn't need to be too fine as it'll be blended later)
about 1 tbsp of basil. (can be fresh leaves but i use dried)
about 150ml or more of double cream (up to you!)
salt and pepper to taste
-On a medium heat, Melt the butter in a deep saucepan.
-Once melted, add in the tinned tomatoes and onion.
-Leave this to simmer for about 30 mins, stirring occasionally and breaking down the tomatoes (i use a wooden spoon.
-Add the double cream, basil, and the salt and pepper to taste, then simmer for another 10 mins.
-Once it's all cooked, pour the soup into a blender and blitz it until it's smooth, or to your own consistency if you'd like.
-Now you can eat it as you'd like! i pour mine back into the pan so that i can cook it when i need it
Hey so I wanted to share an AWESOME experimental recipe I made today, while cleaning out my fridge. The end result to me is close in many ways to hot and sour soup. Super flavorful and with nice texture. Note that I buy various herb / aromatic paste tubes and keep in the fridge as these can easily last half a year or more and are far easier than constantly buying and chopping the same.
Ingredients
Handful of spinach
2-3 leaves of swiss chard (any leafy greens would prob work as well)
4-5 lobes of garlic
8 green onions
2-3 tbsp olive oil (coconut oil would also work well)
1 tbsp ginger paste (or fresh diced ginger)
1 tbsp basil paste (or fresh chopped basil)
1 tbsp cilantro paste (or fresh chopped cilantro)
2 eggs
1/4 cup soy sauce
1 cup leftover/cooked rice
Instructions
1) chop/dice the veggies, except spinach which will naturally shrink
2) at medium low heat, sautee the garlic, onions
3) in separate pot, start heating 3-4 cups of water
4) after 5-10 minutes, add the leafy greens to the veggies
5) dump the sauteed mix into the boiling water, crack the eggs into the soup, dump the rice in, add soy sauce
6) stir to mix the eggs
7) simmer for a bit
Makes 3-4 servings. Serve with black pepper and salt as desired.
I love this soup! Next time will try adding some mushrooms.
Ingredients
Handful of spinach
2-3 leaves of swiss chard (any leafy greens would prob work as well)
4-5 lobes of garlic
8 green onions
2-3 tbsp olive oil (coconut oil would also work well)
1 tbsp ginger paste (or fresh diced ginger)
1 tbsp basil paste (or fresh chopped basil)
1 tbsp cilantro paste (or fresh chopped cilantro)
2 eggs
1/4 cup soy sauce
1 cup leftover/cooked rice
Instructions
1) chop/dice the veggies, except spinach which will naturally shrink
2) at medium low heat, sautee the garlic, onions
3) in separate pot, start heating 3-4 cups of water
4) after 5-10 minutes, add the leafy greens to the veggies
5) dump the sauteed mix into the boiling water, crack the eggs into the soup, dump the rice in, add soy sauce
6) stir to mix the eggs
7) simmer for a bit
Makes 3-4 servings. Serve with black pepper and salt as desired.
I love this soup! Next time will try adding some mushrooms.
OK I tried to make like "restaurant style" Chinese stir fry with no recipe. Came out pretty good but wanted to be sweeter sauce, and I had no soy sauce. Anyway here's about what I made:
4 cloves of garlic, minced
1 tbsp ginger paste
1 tbsp basil paste
1/2 yellow onion, diced
12 pieces of cut broccoli
1 chopped carrot
1/3 cup of unsalted raw peanuts
2 tbsp avocado oil
2-3 tbsp sesame oil
2 tsp molasses
1 tbsp asian 5 spice blend
1 squirt sriracha
1 squirt lemon juice
1/2 lb chicken breast, cut into strips
1 pack of 90 second wild rice mix
It was pretty yummy! Next time will try with mushrooms and more sweetness somehow, and soy sauce.
4 cloves of garlic, minced
1 tbsp ginger paste
1 tbsp basil paste
1/2 yellow onion, diced
12 pieces of cut broccoli
1 chopped carrot
1/3 cup of unsalted raw peanuts
2 tbsp avocado oil
2-3 tbsp sesame oil
2 tsp molasses
1 tbsp asian 5 spice blend
1 squirt sriracha
1 squirt lemon juice
1/2 lb chicken breast, cut into strips
1 pack of 90 second wild rice mix
It was pretty yummy! Next time will try with mushrooms and more sweetness somehow, and soy sauce.
So I made Chinese chicken and cashews. It came out awesome, I ate up 4 servings in 30 min lol.
I followed this recipe pretty much exactly: https://www.onceuponachef.com/recipes/cashew-chicken.html
It came out alongside best of this dish I've ever had at a restaurant.
I followed this recipe pretty much exactly: https://www.onceuponachef.com/recipes/cashew-chicken.html
It came out alongside best of this dish I've ever had at a restaurant.
I haven't made this for a while, but it's a moist chocolatey cake.
Coke Cake
Ingredients
Directions
Coke Cake
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 2 cups white sugar
1 teaspoon baking soda - 1 teaspoon vanilla extract
- 1 cup butter
- 1 1/2 cups miniature marshmallows
- 3 tablespoons unsweetened cocoa powder
- 1 cup cola-flavored carbonated beverage
- 1/2 cup buttermilk
- 1/2 cup butter
- 2 tablespoons unsweetened cocoa powder
- 6 tablespoons cola-flavored carbonated beverage
- 4 cups confectioners' sugar
- 1 cup chopped pecans
Directions
- Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 3 tablespoons cocoa, and 1 cup cola soft drink to boiling and pour over the flour and sugar. Mix thoroughly.
- Add buttermilk, eggs, baking soda, vanilla, and marshmallows and mix well.
- Bake in a prepared 9 by 13 inch pan for 40 minutes at 350 degrees F (175 degrees C).
- While still hot, frost with Coca Cola Frosting: Combine 1/2 cup butter or margarine, 2 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over hot cake.