The ButchFemmePlanet Kitchen

[Medusa]

This is what I did tonight:




I baked up some chicken tenderloins in garlic, Italian dressing, worcestershire sauce and a little black pepper then I laid them in a bed of the above photo.

That photo is what I lovingly call "Refrigerator Stirfry". It's cabbage, bamboo, onion and celery. I stirred it around in some sesame oil, ginger, garlic, red pepper, and Cavender's Greek seasoning.

HEAVENLY. CHEAP. EASY!

[Medusa]

Ok - HEP!

I found some carrot cashew ginger soup base in the back of the cabinet that needs to be used so I thought I would throw some other things in it to make a heartier soup.

So far I have added onion and celery and garlic- What else would be good in this? Do sweet potatoes cook up well in a soup or do they pretty much fall apart? I have some black beans but not sure how that would do.

I also have cabbage, various other veggies, and a host of spices. IDEAS?!

[Corkey]

Originally Posted by Medusa

Ok - HEP!

I found some carrot cashew ginger soup base in the back of the cabinet that needs to be used so I thought I would throw some other things in it to make a heartier soup.

So far I have added onion and celery and garlic- What else would be good in this? Do sweet potatoes cook up well in a soup or do they pretty much fall apart? I have some black beans but not sure how that would do.

I also have cabbage, various other veggies, and a host of spices. IDEAS?!

Leeks and fennel would do really well in that. If you pureed the sweet potatoes you wouldn't need to worry about them falling apart.

[Medusa]

Originally Posted by Corkey

Leeks and fennel would do really well in that. If you pureed the sweet potatoes you wouldn't need to worry about them falling apart.

Added the fennel and leeks! Also did up some sweet potato and dashed a tiny bit of cumin in. Starting to smell wonderful!!

[Corkey]

Originally Posted by Medusa

Added the fennel and leeks! Also did up some sweet potato and dashed a tiny bit of cumin in. Starting to smell wonderful!!

Add a dash of celery salt if you have it. It will make the veggies pop.

[Sachita]

I have a new obsession. I've been buying wild caught tuna on amazon. I chop up onion really fine in my magic bullet. then jalapeño peppers, celery, then a small amount of mayo and my tuna. I whip it up chunky but like a dip. I put it on cracks, toast and pita.

I'm so happy spring/summer is here and being able to eat fresh grown foods.

[jelli]

We love this recipe. I got this recipe from a friend. It has a vinegar base and therefore it will stay good without having to keep it in a cooler(our friend stated upto 3 hrs on a hiking trip). "It’s best to make this the night before because the favors will blend together better but you can throw this together in under 10 minutes if needed. If you’re doing it the night before you don’t even need to cook the tortellini, but if you’re serving immediately you’ll need to thaw the tortellini or boil it in some water to warm it up."




Servings: Two generous portions


2 cups frozen cheese tortellini (about half the bag)
2-3 roma tomatoes, diced
3/4 cup of Corn (or a small can)
1/3 cup reduced fat Feta cheese
1/3 cup Ken’s Lite Caesar dressing
Fresh basil and oregano, chopped to taste (fresh is best but if you don’t have fresh dried will work)
Salt & Pepper to taste

Mix all ingredients together in a large bowl. Refrigerate over night if possible.

[Diamondbutch1]

Herb crusted rack of Lamb with Caramel wine Sauce
1 rack of Lamb
1 cup fresh bread crumbs
1/2 cup finely chopped parsley
1 clove garlic minced
2 tbsp Dijon mustard
2 tbsp olive oil
salt & fresh ground pepper to taste
Method1..Preheat over..400'f-trim racks carefully leaving 1/4 inch fat on outside of rack.Cut x x crisscrosses in fat.
2...Cook rack about 15 minutes remove lamb Reduce heat to 375.
3.. Pat Bread-crumb mixture on top and on both sides to frorm a crust
4..return to oven 10-15 minutes * lamb should be served med-rare*
5...let rest cut into chops.
Caramel Wine Sauce
1/8 cup of water
1/8 cup of sugar
1 1/2 tbsp unsalted butter
1 1/2 tbsp redwine vinegar
1 cup merlot (red wine)
1 cup Veal stock (chicken stock can be used)
Method 1..in small sauce pan combine water &sugar-bring to boil,stir til sugar is dissolved-then boil-without stirring until caramel is golden
2..remove from heat-Carefully add vinegar(pour down side of pan(Caramel will steam and harden) Return to medium heat -Stir until dissolved,- Remove from heat
3..addbutter melt-add red wine reduce by 1/2,-Add stock boil and reduce by 1/2 season to taste with salt and pepper
4...return to low heat til service.

[Vlasta]

I finally found thread I like I am just subscribing for right now . Hopefully , I will be able to contribute to near future with my experience in cooking .

[Miss July]

I love these & friends are always asking me to make them when figs are in season.

12 Black Mission fresh figs
Small chunk Point Reyes blue cheese
1/3 lb Proscuitto thinly sliced
1/2 c honey
2 Tbs balsmic vinegar (adjust to your taste)

Slice the tips of the figs to make an X
Stuff a small ball of blue cheese into the X
Wrap the figs with single thinly sliced proscuitto
grill them 5-8 mins (enought to melt the blue cheese & crisp the proscuitto)

In small pan bring to a slight boil honey & balsmic vinegar
Arrange figs on serving tray & drizzle glaze over them.

[Diamondbutch1]

Caramel chocolate Cheese cake

1 1/2 cups graham waffer crumbs
6 tbsp butter,melted
3/4cup caramel sauce
1 cup chopped pecans

Filling

3 packages of cream cheese(250 g each)
1 cup sugar
1 tspvanilla
3 eggs
8 squares Bakers semi-sweet chocolate

-Heat oven 325f
- combine first 2 ingredients.Pressonto bottom and 1"up sides of a 9" spring form pan
Bake for 10 minutes
- Pour caramel over crust top with chopped pecans
-Beat creamcheese,sugar,vanilla til very smooth.Beat in eggs ONE at a time,just til blended.Stir in chocolate;Pour slowly onto pecan covered crust.
-Bake for 50 minutes or unti center is just set. Remove from oven and run a knife around sides of pan to loosen. Cool at room temp. Chill overnight.

Garnish top with chopped chocolate pecans and drizzle of caramel.

[Diamondbutch1]

I love hot drinks this time of year,and cider is one.

Hot Buttered Cider

7 cups apple cider or juice
1/3 cup packed brown sugar
4 " stick of cinnamon
1 tsp whole allspice
1 tsp whole cloves
Peel of 1 lemon-cut into strips
1-1 1/2 cups of Rum (personal choice)
Butter to taste

Combine cider and brown suger in sauce pan
Spice bag tie cinnamon,allspice,cloves and lemon peel
Add to cider,bring to boil ,reduce heat simmer for about 15 minutes
Remove spice bag,stir in rum. Fill mug..Float 1/4-1/2 tsp of butter on to.

This makes about10 6 ounce servings[/I]