Something Delicious

[Sachita]

what truly makes a good chef is the ability to combine ingredients even the most simple. I love exotic flavors- using citrus, leaves, spices, roots and berries. lately I'm on this coconut cream kick. I discovered an organic coconut cream on Amazon while looking for organic coconut milk. Its like the milk, meat and oils all together in a thick pasty cream. It does take a bit of experimenting though.

In a matter of minutes I can whip up the best coconut thai soup ever. I have keffier lime leaves and lemon grass, a bit of curry, mushrooms and veggies. It changes all the time. I might hit it up with a dash of lime juice and BAM!

I put it in oatmeal with cacao beans ground to a fine powder and fresh ground cinnamon. These elements together are not only freaking awesomely good but superfoods.

[WolfyOne]

I'm never going to catch up with all the posts in here, but I read the first 4 pages salivating.

Wolfy, who likes to eat, so I learned to cook.
I had a mom who always said, I have no recipe and if you want to learn to make this dish, stand behind or beside me and watch what I do.

I made 4 hamburger casseroles in SoCali at a house party once and a few people asked me for a recipe
I couldn't tell them to watch me because I was finished making them.
All I could do was tell them what I use and the process I use to make my mom's recipe.

[Sun]

Originally Posted by WolfyOne

I'm never going to catch up with all the posts in here, but I read the first 4 pages salivating.

Wolfy, who likes to eat, so I learned to cook.
I had a mom who always said, I have no recipe and if you want to learn to make this dish, stand behind or beside me and watch what I do.

I made 4 hamburger casseroles in SoCali at a house party once and a few people asked me for a recipe
I couldn't tell them to watch me because I was finished making them.
All I could do was tell them what I use and the process I use to make my mom's recipe.

Wolfy Welcome to the thread! or Welcome to the House of Delicious.

We have some talented foodies in here huh? They are blowing me away every day. The way that you learned to cook was the same for me. Even if I look at a recipe its just an idea and then I do my own thing. Describing what to throw together really works when others cook in the same style. Try it sometime in here.

Today a Chef friend messaged me asking for a recipe for Alfredo for a special occasion meal for her girlfriend. When she saw that the recipe was so simple I think she was worried..lol. Like, that's it?? Easy, rich, high fat comfort food. Her girlfriend will love it.

One of the dishes that my family requests is my Nana's spaghetti. The sauce is very simple. The key is just to get the most flavorful tomatoes and garlic possible and take it from there. Oh then the cheese..when I was a kid we made this pilgrimage to a special store to get the "good cheese". When I left for college and could not find the "good cheese" anywhere I was in a panic and had to have it shipped to me in a care package. Those were the days. My Nana died when I was 21 and never got to see me become a Chef. Now when I make her pasta for anyone, I am continuing her legacy and sharing a family tradition that we all loved so much growing up. No matter what is offered to me I want simple home cooked meals, made with love.

And I still go out of my way for the "good cheese".

I love how many of you have shared your stories of family recipes that you keep cooking. I hope that in the future, the next generation in my family will do the same.

[ruffryder]

Originally Posted by Sun

This is chicken day in the delicious thread!

I like Fried Chicken! Who gots some?

[ruffryder]

Tomorrow night I'm gonna make penne with a spicy sauce and chicken.

I'll take some jalapeno and blend it up and add it to Pregos Garden Sauce. Cook up some penne. Cook chicken breast and dice it up small adding it to the sauce and viola a simple and delish dinner will be served with some cheese bread.

[WolfyOne]

Originally Posted by ruffryder

Tomorrow night I'm gonna make penne with a spicy sauce and chicken.

I'll take some jalapeno and blend it up and add it to Pregos Garden Sauce. Cook up some penne. Cook chicken breast and dice it up small adding it to the sauce and viola a simple and delish dinner will be served with some cheese bread.

*gasp* Jar sauce *thud*

[ruffryder]

Originally Posted by WolfyOne

*gasp* Jar sauce *thud*

shhh it's a secret. LOL I usually end up adding something to jar stuff. Sometimes I use a can of chili or soup to start a base to make veg or chili soup then end up adding more spices and seasoning and ingredients to it.

I have made my own tomato sauce for spaghetti and also w/ meatballs but I will admit I pick up Prego or Ragu when it's onsale for a quick sauce.

[Sun]

Originally Posted by ruffryder

Tomorrow night I'm gonna make penne with a spicy sauce and chicken.

I'll take some jalapeno and blend it up and add it to Pregos Garden Sauce. Cook up some penne. Cook chicken breast and dice it up small adding it to the sauce and viola a simple and delish dinner will be served with some cheese bread.

Wolfy passed out. Its an Italian thing. lol

Jalepenos are a good way to doctor up a jarred sauce. Sometime try taking some roasted red peppers and running the sauce and peppers through a blender first. The reds lend another layer of flavor and the texture works too.

[little_ms_sunshyne]

You know, I am so in the mood for comfort food tonight. Too exhausted to cook Would love some really creamy cheesy macaroni, topped with crispy bacon, sauteed mushrooms.....OOOO and maybe a toasted cheese and turkey sandwich to dip in the cheese sauce. Can you tell I love cheese??? OR King Ranch chicken on a bed of yellow rice topped with sour cream, guacamole, and jalapenos!

I won't be making either tonight. I am beat! Just a foodie dream! lol

[Sun]

Originally Posted by ruffryder

I like Fried Chicken! Who gots some?

Not me. But I could go for some. There is a Fried Chicken and Waffle place over here that makes crazy good food and one of the sides is collards. So good. I don't eat fried food often but when I do I make it worthwhile. And that means somebody else is cooking it.

[WolfyOne]

Originally Posted by Sun

Not me. But I could go for some. There is a Fried Chicken and Waffle place over here that makes crazy good food and one of the sides is collards. So good. I don't eat fried food often but when I do I make it worthwhile. And that means somebody else is cooking it.

I can't fry either, but would enjoy it if someone else would do it

I think growing up in Chicago and not coming from a family that was raised up on down home cooking, I never could grasp how it's really done without all the grease that has stayed in food I've tried to fry. Actually, I have a small deep fryer for easy things.

[Sun]

Originally Posted by WolfyOne

I can't fry either, but would enjoy it if someone else would do it

I think growing up in Chicago and not coming from a family that was raised up on down home cooking, I never could grasp how it's really done without all the grease that has stayed in food I've tried to fry. Actually, I have a small deep fryer for easy things.

I have to deep fry & pan fry things for work and its all about the temperature of the oil. If you want to experiment sometime let me know and I will see what I can do to help.

gaea said that she makes a killer fried chicken so maybe she can give us some tips.

[WolfyOne]

Originally Posted by Sun

Wolfy Welcome to the thread! or Welcome to the House of Delicious.

We have some talented foodies in here huh? They are blowing me away every day. The way that you learned to cook was the same for me. Even if I look at a recipe its just an idea and then I do my own thing. Describing what to throw together really works when others cook in the same style. Try it sometime in here.

Today a Chef friend messaged me asking for a recipe for Alfredo for a special occasion meal for her girlfriend. When she saw that the recipe was so simple I think she was worried..lol. Like, that's it?? Easy, rich, high fat comfort food. Her girlfriend will love it.

One of the dishes that my family requests is my Nana's spaghetti. The sauce is very simple. The key is just to get the most flavorful tomatoes and garlic possible and take it from there. Oh then the cheese..when I was a kid we made this pilgrimage to a special store to get the "good cheese". When I left for college and could not find the "good cheese" anywhere I was in a panic and had to have it shipped to me in a care package. Those were the days. My Nana died when I was 21 and never got to see me become a Chef. Now when I make her pasta for anyone, I am continuing her legacy and sharing a family tradition that we all loved so much growing up. No matter what is offered to me I want simple home cooked meals, made with love.

And I still go out of my way for the "good cheese".

I love how many of you have shared your stories of family recipes that you keep cooking. I hope that in the future, the next generation in my family will do the same.

I learned at a young age to make a pot of red gravy (some say sauce, depending on what part of Italy your family was from) from my in laws. It's made with pork neck bones, hot Italian sausage and ground beef. The first night you're only allowed sausage sandwiches because the spices have to get a chance to soak into the gravy overnight even after simmering for hours. The next night you're good to go and can use the gravy for any Italian dish you can concoct.

Being a transplant from Chicago, I miss the food from there. Not only restaurant food because of the diversity, but ethnic food that I can't get here or at least can't get anything I deem decent. I used to make road trips to Chicago once a year just to bring back meats I think suck here. I really miss Chicago pizza, Vienna hotdogs and Italian Beefs, good giardinara, sport peppers on hotdogs when I have them. I miss the Carniceras there even though we have them here, just not the same. I haven't even found a decent Chinese restaurant to eat at here....missing Chinatown in Chicago BIG time.

[Sun]

Originally Posted by WolfyOne

I learned at a young age to make a pot of red gravy (some say sauce, depending on what part of Italy your family was from) from my in laws. It's made with pork neck bones, hot Italian sausage and ground beef. The first night you're only allowed sausage sandwiches because the spices have to get a chance to soak into the gravy overnight even after simmering for hours. The next night you're good to go and can use the gravy for any Italian dish you can concoct.

Being a transplant from Chicago, I miss the food from there. Not only restaurant food because of the diversity, but ethnic food that I can't get here or at least can't get anything I deem decent. I used to make road trips to Chicago once a year just to bring back meats I think suck here. I really miss Chicago pizza, Vienna hotdogs and Italian Beefs, good giardinara, sport peppers on hotdogs when I have them. I miss the Carniceras there even though we have them here, just not the same. I haven't even found a decent Chinese restaurant to eat at here....missing Chinatown in Chicago BIG time.

How are you surviving out there?

I would die with no good Chinese food. Seriously. I am not being my normally dramatic self. Die. Dead. I would be dead.

Ok Chicago pizza you can make you just need a deep dish pan. Can you mail order some of the other things? We found some good Cajun sausage online a few days ago when girl dee was talking about how she has to stock up when she makes road trips home. Surely you can get a few things online no?

[WolfyOne]

Originally Posted by Sun

How are you surviving out there?

I would die with no good Chinese food. Seriously. I am not being my normally dramatic self. Die. Dead. I would be dead.

Ok Chicago pizza you can make you just need a deep dish pan. Can you mail order some of the other things? We found some good Cajun sausage online a few days ago when girl dee was talking about how she has to stock up when she makes road trips home. Surely you can get a few things online no?

I die a little inside every time I get a craving for something that tastes bad here.
Really, a few things I can cook now thru trial and error.
I'm thankful for some of the things I find bland, I can infuse with jalapenos or some other kind of chili.
As for Italian sausage, I may just learn to make my own...will be another trial and error thing should it come down to it.
Lastly, I don't plan on staying in OK and change is in my future.
So, yay to yummy food again when that happens.

[Sun]

Originally Posted by Sachita

what truly makes a good chef is the ability to combine ingredients even the most simple. I love exotic flavors- using citrus, leaves, spices, roots and berries. lately I'm on this coconut cream kick. I discovered an organic coconut cream on Amazon while looking for organic coconut milk. Its like the milk, meat and oils all together in a thick pasty cream. It does take a bit of experimenting though.

In a matter of minutes I can whip up the best coconut thai soup ever. I have keffier lime leaves and lemon grass, a bit of curry, mushrooms and veggies. It changes all the time. I might hit it up with a dash of lime juice and BAM!

I put it in oatmeal with cacao beans ground to a fine powder and fresh ground cinnamon. These elements together are not only freaking awesomely good but superfoods.

Excuse me while I invite myself over for dinner now.

*checking flights*

Your posts leave me ummmm...yeah. Like that. Thai soup..that did me in.
Do you use galangal or ginger? The lime leaves are hard for me to find sometimes but I keep searching.

I saw coconut cream in a natural food store yesterday and recalled Bit discussing using coconut for baking so now I am curious as to what brands yall are using.

On another note I can not read this thread and not get hungry.

Thanks everyone!