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[personal profile] garden_hoe21
Hi everyone! There's currently a charity auction going on to support the sex ed website Scarleteen. They do a lot of really important work for young people and are a really worthy cause. There aren't many baked goods on offer yet, and we could really use some. Please consider taking part or spreading the word in your journal. There's more info under the cut:
Community promo under the cut )

Thanks [dreamwidth personal profile] brigid for letting me post this here!
0jack: Closeup of Boba Fett's helmet, angular orange stripe surrounding a narrow window on a greenish metallic field. (I make things.)
[personal profile] 0jack
I do a lot of single serving cooking because I need to eat GF and my family doesn't.

IMG-20111227-00222.jpgMaking up mashed potatoes is an easy way to give yourself a few days leftovers with which to do something interesting.  Here's my bacon and potato fritters.  One portion, very general instructions. 

A loose cup of mashed potato (skins on), 3-4 cooked slices of bacon chopped very fine, 1 beaten egg, 1/2c grated cheddar, pinch of pepper, salt, & onion powder. 
Mix together thoroughly and drop by tablespoons onto a buttered pan. Bake 20min at 350* (convection). Serve hot. You can definitely do this in a toaster oven. 

Thai curry

Feb. 17th, 2011 09:34 pm
sofiaviolet: drawing of three violets and three leaves (Default)
[personal profile] sofiaviolet
I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.

Thai curry

Ingredients (per serving)

  • ½ can (approx. 7 oz) coconut milk
  • 0 to 6 birdseye chili peppers or similar, according to taste (I use 4)
  • dried basil, lots
  • fish sauce
  • ½ to ¾ tbsp curry paste
  • one chicken breast fillet or one half boneless thigh, sliced
  • red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced
  • ½ to 1 cups rice

  • Directions

    1. Possibly begin making rice.
    2. Coconut milk in saucepan of appropriate size.
    3. Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
    4. Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
    5. You should probably make the rice here if you didn't earlier.
    6. Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
    7. About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
    8. Serve and eat.

    While it's possible to make this in large enough quantities to create leftovers, I have never been able to get the chicken to taste right the next day. The vegetables and sauce reheat fine.
    thorfinn: <user name="seedy_girl"> and <user name="thorfinn"> (Default)
    [personal profile] thorfinn

    Hi! A food community! Ace. I like to talk about food in my journal sometimes. :-)

    I tend to mostly cook big batches of food - cooking for two busy people who go out dancing a lot, plus "dinner parties" occasionally, so most of my recipes aren't quite appropriate for here.

    But, I do tend to get home after a long night of dancing and make myself a midnight snack, which, given my relatively insane metabolism, is what most people tend to define as a single serving meal. The most common item I make is "instant noodles", except dressed up. I also vary the amount of stuff I put in based on how hungry I am. :-)

    The ingredients list is not as fixed as I present it below - any kind of protein based stuff works a treat (I often have pre-cooked diced-chicken-in-garlic-and-rice-wine lying around to add), but this is the quick and easy midnight snack with nothing prepared version.

    Not-quite-instant noodles


    • eggs (1-3, either beaten or just cracked and left whole)
    • bacon (1-3 rashers, optional)
    • tofu (diced, good vegan option instead of the bacon and eggs)
    • garlic (fresh diced, or dried chips work as a cheat)
    • oil (amount and type to taste - I often use a mix of corn oil, peanut oil and sesame oil, volume is dependent on taste and fattiness of bacon)
    • about a litre of water (boiling)
    • dried noodle cakes (1-2) (maggi, or ramen cakes, or a zillion other options)
    • seasonings: e.g. curry-powder/chilli-powder/soy-sauce/tamari/salt (to taste, possibly added to beaten egg mixture in advance)
    • scallions/lettuce/spinach/fresh green leaf (cut roughly or torn); and/or frozen peas/beans/corn
    • fried shallots


    1. If using dried garlic chips, put them in a small bowl and wet them to "reconstitute" in advance.
    2. If using bacon, I usually dice it, but if I'm really tired/lazy I just tear it up into a few chunks.
    3. Fry bacon and oil in wok (or bottom of appropriate size metal pan)
    4. If using "dried" tofu, possibly choose to fry them here, or simply add them later, either is fine
    5. If you're using beaten eggs, add them here once the bacon is cooked, and slosh the eggs around carefully and turn occasionally to make an omelette, then break it up into spoon sized chunks once it's mostly cooked
    6. Add garlic (the reconstituted you'll have to watch very closely) and wait until it starts to brown
    7. Pour boiling water over it (watch the steam cloud and don't splash!)
    8. add the tofu (if you didn't already fry it)
    9. add the dried noodle cakes, add more water if necessary to cover the noodles, more or less water depending on how "soupy" you want the noodles
    10. If you're using whole eggs, gently slip them into the water to poach whilst the noodles cook
    11. add seasonings to your taste
    12. simmer for slightly less than the suggested noodle cooking time on the packet, occasionally stirring. If you can avoid breaking the egg yolks if you're poaching, that's one option, otherwise, don't worry, it's tasty anyway.
    13. toss in green vegetables, bring back to simmer
    14. serve in a large bowl with fried shallots on top for fun and crunch
    brigid: Two adults and a child, wearing gas masks, peer into a pram. (parenting)
    [personal profile] brigid
    Get yourself a good apple for baking. Peel it, and cut it up. I usually cut it into slices (removing the core) but you can also cut it into squares or cubes. The smaller/thinner it's sliced the faster it will cook.

    Get a small sauce pan and heat it up (over low-medium heat) with about 1-2 tsp butter in the pan(NOTE: do not heat up non-stick pans empty. Always always always have something in them.). Let the butter melt while you mix in a bowl 1-2 tsp white sugar, 1-2 tsp brown sugar, and 1 tsp cinnamon.

    When the butter's melted and hot (don't let it brown!) drop the apple slices in. Sprinkle about half the sugar mixture on top. Give the apple slices a stir/poke now and again. The butter, apple juices, and sugar should start to caramelize and smell very, very good.

    After you've moved the apples around some, sprinkle the rest of the sugar on the apples.

    Cook the apples until your desired level of done-ness.

    This is kind of like eating home-made apple pie filling. You can eat it straight up out of a bowl (or the pan), or over vanilla ice cream, or on pancakes or waffles.

    1 apple
    1-2 tsp butter
    1-2 tsp white sugar
    1-2 tsp brown sugar
    1 tsp cinnamon

    (the range of measurements is because 1) apples come in different sizes 2) people have different tastes when it comes to sweetness)
    brigid: A fat faced baby in a cap is stuffed into a mail sack worn by a postal carrier. (what.)
    [personal profile] brigid
    Potatoes are relatively inexpensive and easy to make, although they can be intimidating for people who aren't used to cooking them. Here's an easy recipe for baked potatoes, with some ideas for what you can do with a potato after it's been baked.

    1) Get your oven on to 350*f and let it get really hot. Stick a baking sheet on the lower rack.

    2) Scrub the potato(es) really well. Russets work great for this.

    3) Poke the potato(es) all over with a fork. All over. Everywhere. Deeply. Otherwise you can get exploding potatoes and that's a mess to clean up.

    4) Rub the potato with olive oil or canola oil (not too much, it shouldn't be dripping with oil, but should be shiny) and sprinkle with a bit of salt. (this gives a crisper, more flavorful skin)

    5) Set the potato(es) on the top rack.

    6) Start checking on the potato(es) around 45 minutes, but they will probably take longer: about an 60-90 minutes. It depends on how large the potatoes are and how many of them there are.

    How will you know when a potato is done?

    The skin will be kind of puffed out and loose-ish, and the potato will be soft and squeezy because the flesh is all cooked.

    So! Now you have a baked potato! Where do you go from here?

    1) You can just eat your baked potato, totally plain, or with butter and salt and pepper; with chili; with cheddar cheese; with broccoli; with bacon; with sour cream. There are a lot of options!

    2) You can cut your (still hot!) baked potato in half, then hold one half of the potato (cradled in a towel or pot holder, because it's hot!) and carefully scoop out the potato flesh into a bowl. From there, you can either make potato skins (put some bacon/baco-bits, cheese, etc in the skins and return to the oven until the cheese is melted) or else

    3) combine the potato flesh with milk/broth/cream, butter, flavorings, broccoli, whatever and make stuffed or twice-baked potatoes. Again, fill the potatoes back up and stick them back in the oven until they're warmed through/any cheese is melted.

    4) Carefully scoop all the hot flesh from the potato, discard the skins, and mash the potatoes up as you would mashed potatoes. Baked potatoes make very flavorful mashed potatoes and are less likely to get gummy, because they have less water. You can even make mashed potatoes ahead of time and heat them up later. I do this for Thanksgiving. I make up the mashed potatoes, dot a little butter on top, then slap them into the oven and heat them through. (If your intent is to make mashed potatoes, you can omit oiling/salting the skins before baking.)

    There's 4 things you can do with a baked potato. Enjoy!
    brigid: Two adults and a child, wearing gas masks, peer into a pram. (anxiety)
    [personal profile] brigid
    1 TBSP whole wheat flour
    1 TBSP sugar (do not use a sugar substitute)
    1 TBSP unsweetened cocoa
    a pinch of baking soda
    a pinch (1/8th tsp) of salt
    1 TBSP of vanilla yogurt (may need to add a bit more)

    Blend dry ingredients. Add yogurt and stir until combined. Cook in microwave for ~ 1 minute.

    (here is a vegan alternative, which is baked not microwaved: )


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