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Old January 7th, 2010, 10:32 PM   #101
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Sautéed peas
2 TSP OLIVE OIL
1 SM SHALLOT, MINCED ABOUT 1 1/2 TBSP
1 MED GARLIC CLOVE, MINCED OR PRESSED
THORUGH GARLIC PRESS (ABOUT 1 TSP)
1 LB FRZ BABY PEAS (3 C)
¼ C LOW-SODIUM CHICKEN BROTH
¼ TSP SUGAR
¼ C MINCED FRESH MINT LEAVES
1 TBSP UNSALTED BUTTER
2 TSP JUICE FORM 1 LEMON
TA LE SALT AND GR. BLACK PEPPER

1. Heat oil in 12 inch skillet over med high heat until shimmering . Add shallot and cook, stirring frequently, until softened about 2 minutes. Add garlic and cook stirring frequently, until fragrant about 20 seconds.
2. Stir in peas, broth and sugar. Cover and cook until peas are bright green and just heated through 3to 5 minutes. Add mint and butter and toss until incorporated . Remove pan form heat; stir in lemon juice. Season with salt and pepper; serve immediately.

(ALTERNATIVES)

PEAS WITH COCONUT MILK
FOLLOW RECIPE: substituting 2 tbsp grated fresh ginger for shallot and decreasing cooking time in step 1 to 1 minute. Continue with recipe as directed, substituting coconut milk for chicken broth, cilantro for mint and lime juice from lemon juice.

PEAS WITH MUSHROOMS AND THYME
FOLLOW RECIPE: Substituting 6 oz cleaned and quartered cremini mushrooms for shallot and increasing cooking time in step 1 to 3 to 5 minutes (mushrooms should be light golden brown) continue with recipe as directed, substituting 2 tbsp minced fresh thyme for mint.

PEAS WITH HAM AND CHIVES

FOLLOW RECIPE: Substituting 3 oz deli-style baked ham, cut into ¼ inch cubes (about ½ c ), for shallot and decreasing cooking time in step 11 to 1 minute. Continue with recipe as directed, substituting 2 tbsp mined fresh chives for mint.
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Old February 19th, 2010, 04:03 PM   #102
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Israeli Couscous with Mushrooms
2 tablespoons olive oil
1/4 cup shallot, finely chopped
2 cloves garlic, minced
1/2 cup shiitake mushrooms, quartered
1 cup button mushrooms, quartered
1 cup portobello mushrooms, chopped
1 ounce dried porcini mushrooms, soaked in warm water for 1/2 hour, chopped coarse
1/2 cup dry Madeira
1/2 cup chicken or vegetable stock
1/4 cup dry red wine
1 tablespoon soy sauce
1 tablespoon tomato paste
1/2 teaspoon ground cinnamon (optional)
1 tablespoon cornstarch mixed with 2 tablespoons of red wine
Salt and pepper
1 cup Israeli couscous
1/4 cup butter
1/2 cup asiago cheese, grated
4 tablespoons parsley, chopped

To cook couscous (or pearl pasta or riso pasta), boil in a large pot of salted, boiling water until just
tender, about 10 minutes, drain, reserve. In a large saute pan, heat oil, add shallots and garlic and cook,
stirring until soft without browning, about 5 minutes. Add all mushrooms (or any combination you
choose, to make about 3 cups) and cook until mushrooms are lightly browned. Add Madeira and reduce
liquid by half. Add stock, wine, soy sauce, tomato paste and cinnamon. Bring to a boil. Gradually add
cornstarch/wine mixture as needed to slightly thicken liquid. Season with salt and pepper to taste. Add
cooked couscous and heat through. Stir in butter, half of the cheese and half of the parsley. Spoon into
individual bowls and top with remaining cheese and parsley. May be made as an entree for two, or as a
side dish with roast chicken or rack of lamb.

Serves 4 as a first course.
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Old February 20th, 2010, 11:00 PM   #103
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POTATO WITH HERBS


6 pounds of new potatoes, quartered or halved -- depends on size
1/2 cup unsalted butter, room temperature
6 oz bacon, chopped, fried
1/4 cup olive oil
2 T crumbled dried rosemary or 8 sprigs of fresh rosemary
1 tsp salt
pepper to taste

Par boil the potatoes until barely fork tender (still firm), about 15 minutes. Do Not overcook the potatoes. Preheat oven to 450 degrees. Drain potatoes and let cool for a few minutes. Using all the butter, coat the bottom and sides of a shallow pan. Toss potatoes, bacon, olive oil, seasonings, rosemary together and put into shallow pan. Roast, turning often, until all the fat is absorbed and the potatoes are crisp -- 60-90 minutes.

Serve with a few sprigs of rosemary.
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Old February 20th, 2010, 11:08 PM   #104
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Potato Stuffing

Large onion
3 or 4 stalks celery, sauté in oil slowly until softened.
Pare and boil about 6 medium sized Potatoes. Drain [saving the water for later use in filling] and mash.

Add 2 eggs, 1 bag bread stuffing mix and 1 teaspoon poultry seasoning. Mix thoroughly. Add salt and pepper to taste – and
more poultry seasoning to suit your taste if necessary. If too dry – add some of the water potatoes were cooked in to moisten
to suit you. [I have always used the potato water or else it is too dry. The bread absorbs a lot of water]
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Old March 6th, 2010, 02:39 PM   #105
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Okra Gumbo (fast style)
1 lb. okra
4 slices bacon
1 small onion
1 clove garlic
4 ripe tomatoes
1 can Ro-Tel
1 tsp cumin
Chili powder (to taste)
Zatarans cajun rice mix
Spicy sausage

Cook bacon until crisp, remove from skillet...saute onion in bacon grease, after onion is soft add tomatoes (diced) and Ro-Tel. cover with water and bring to boil. Add okra, chili powder, chopped bacon, garlic, cumin and salt/pepper to taste.

I then make the Zataran spicy rice mix and I slice up some spicy sausage which I add to the mix before cooking. When the rice mixture is ready...I mix it all together to serve (rice/sausage mixture and okra gumbo mixture).
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Old April 9th, 2010, 02:37 AM   #106
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GREEN BEANS AMANDINE
SERVES8
Use a light-colored traditional skillet instead of a darker nonstick skillet for this recipe to easily monitor the butter’s browning.
⅓ cup sliced almonds
3 tablespoons unsalted butter, cut into pieces
2 teaspoons lemon juice
2 pounds green beans, stem ends trimmed
½ cup water
Salt
1. Toast almonds in large skillet over medium-low heat, stir¬ring often, until just golden, about 6 minutes. Add butter and cook, stirring constantly, until butter is golden brown and has nutty aroma, about 3 minutes. Transfer almond mixture to bowl and stir in lemon juice.
2. Add beans, water, and ½ teaspoon salt to empty skillet. Cover and cook, stirring occasionally, until beans are nearly tender, 8 to 10 minutes. Remove lid and cook over medium high heat until liquid evaporates, 3 to 5 minutes. Off heat, add reserved almond mixture to skillet and toss to combine. Season with salt. Serve.
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Old April 9th, 2010, 02:08 PM   #107
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Fluffy potatoes
2 pounds Yukon Gold potatoes (4 to 6 medium), peeled, cut into 1-inch chunks, rinsed well, and drained (see note)
4 tablespoons unsalted butter, melted
Salt
2/3 cup whole milk, warm
Ground black pepper
1. Place a metal colander or steamer insert in a large pot or Dutch oven. Add enough water to barely reach the bottom of the colander. Turn the heat to high and bring the water to a boil. Add the potatoes, cover, and reduce the heat to medium-high. Cook the potatoes for 10 minutes. Transfer the colander to the sink and rinse the potatoes under cold water until no longer hot, 1 to 2 minutes. Return the colander and potatoes to the pot, cover, and continue to cook until the potatoes are soft and the tip of a paring knife inserted into the potatoes meets no resistance, 10 to 15 minutes longer. Pour off the water from the pot.
2. Set a ricer or food mill over the now-empty pot. Working in batches, transfer the potatoes to the hopper of the ricer or food mill and process, removing any potatoes stuck to the bottom. Using a rubber spatula, stir in the melted butter and 1/2teaspoon salt until incorporated. Stir in the warm milk until incorporated. Season with salt and pepper to taste and serve immediately.
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Old April 11th, 2010, 07:38 PM   #108
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MASHED ROOT VEGETABLES AND POTATOES

serves 4
Russet potatoes will yield a slightly fluffier, less creamy mash, but they can be used in place of the Yukon Gold potatoes if desired. Rinsing the potatoes in several changes of water reduces the amount of starch and prevents the mashed potatoes from becom¬ing gluey. It is important to cut the potatoes and root vegetables into even-sized pieces so they cook at the same rate. This recipe can be doubled and cooked in a large Dutch oven. If doubling, increase the cooking time in step 2 to 40 minutes.
4 tablespoons unsalted butter
8 ounces carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4-inch-thick half moons; turnips or celery root cut into 1/2-inch dice (about 1 1/2cups)
1 1/2 pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices; rinsed well in 3 or 4 changes of cold water and drained well
1/3 cup low-sodium chicken broth
Salt
3/4 cup half-and-half, warmed
3 tablespoons minced fresh chives
Ground black pepper
1. Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the root vegetables and cook, stirring occa¬sionally, until the butter is browned and the vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes the vegetables have not started to brown, increase the heat to medium-high.)
2. Add the potatoes, broth, and 3/4 teaspoon salt and stir to com¬bine. Cook, covered, over low heat (the broth should simmer gently; do not boil), stirring occasionally, until the potatoes fall apart easily when poked with a fork and all the liquid has been absorbed, 25 to 30 minutes. (If the liquid does not gently simmer after a few minutes, increase the heat to medium-low.) Remove the pan from the heat; remove the lid and allow the steam to escape for 2 minutes.
3. Gently mash the potatoes and root vegetables in the saucepan with a potato masher (do not mash vigorously). Gently fold in the warm half-and-half and chives. Season with salt and pepper to taste; serve immediately.
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Old April 11th, 2010, 07:57 PM   #109
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Sautéed Spinach with Almonds and Golden Raisins
serves 4
Be sure to toast the almonds for best flavor and good crunch. If you don’t have a microwave-safe bowl large enough to accom¬modate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the amount of water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.
3 (6-ounce) bags baby spinach (about 16 cups)
1/4 cup water
2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling
4 medium garlic cloves, sliced thin crosswise(about 2 tablespoons)
1/4 teaspoon red pepper flakes
1/2 cup golden raisins
Salt
2 teaspoons sherry vinegar
1/3 cup slivered almonds, toasted

1. Place the spinach and water in a large microwave-safe bowl. Cover the bowl with a large microwave-safe dinner plate (the plate should completely cover the bowl and not rest on the spinach). Microwave on high power until the spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove the bowl from the microwave and keep covered for 1 minute. Carefully remove the plate and transfer the spinach to a colander set in the sink. Using the back of a rubber spatula, gently press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Return to the colander and press a second time.
2. Heat 2 tablespoons of the oil, the garlic, pepper flakes, and raisins in a 10-inch skillet over medium-high heat. Cook, stirring constantly, until the garlic is light golden brown and beginning to sizzle, 3 to 6 minutes. Add the spinach to the skillet, using tongs to stir and coat with the oil. Sprinkle with 1/4teaspoon salt and con¬tinue stirring with the tongs until the spinach is uniformly wilted and glossy
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Old April 19th, 2010, 02:56 PM   #110
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POTATOES

Serves 6
This recipe calls for 7 potatoes, but only 6 of them
make it to the table. The remaining potato is used
for its flesh; you should have 5 cups of scooped
potato flesh in step 2.
ingredients
7 large russet potatoes (about 12 ounces each),
scrubbed
6 tablespoons unsalted butter, 3 tablespoons
melted
¾ teaspoon salt
1 (5.2-ounce) package Boursin cheese,
crumbled
½ cup half-and-half
2 garlic cloves, minced
¼ cup chopped fresh chives
1 teaspoon pepper
1. Adjust oven rack to middle position and heat oven
to 475 degrees. Set wire rack inside rimmed baking
sheet. Prick potatoes all over with fork, place on
paper towel, and microwave on high until tender, 20
to 25 minutes, turning potatoes over after 10 minutes.
2. Slice and remove top quarter of each potato, let
cool 5 minutes, then scoop out flesh, leaving ¼-inch
layer of potato on inside. Discard 1 potato shell. Brush
remaining shells inside and out with melted butter
and sprinkle interiors with ¼ teaspoon salt. Transfer
potatoes scooped side up to baking sheet fitted with
wire rack and bake until skins begin to crisp, about 15
minutes.
3. Meanwhile, mix half of Boursin and half-and-half in
bowl until blended. Cook remaining butter with garlic
in saucepan over medium-low heat until garlic is
straw-colored, 3 to 5 minutes. Stir in Boursin mixture
until combined.
4. Set ricer or food mill over medium bowl and press or
mill potatoes into bowl. Gently fold in warm Boursin
mixture, 3 tablespoons chives, remaining salt, and
pepper until well incorporated. Remove potato shells
from oven and fill with potato-cheese mixture. Top
with remaining crumbled Boursin and bake until tops
of potatoes are golden brown, about 15 minutes.
Sprinkle with remaining chives. Serve
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Old April 20th, 2010, 04:55 AM   #111
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Skillet Asparagus

2-3 servings

2 Tbs unsalted butter
1/4 cup red onion, sliced into 1 inch thin slices
1 clove garlic, minced
1/2 bunch green asparagus, bases removed, chopped into 1 1/2 inch pieces
1/4 cup slivered almonds
Coarse sea salt, to taste
Black pepper, freshly ground, to taste
Splash of lemon juice
1/4 cup crumbled feta cheese

On med-low heat, in non-stick skillet, heat butter until melted.
Add red onion and saute for 2 min until just beginning to soften.
Add asparagus, garlic, and salt, and black pepper, and saute for about 4-5 min, until asparagus turns bright green and is slightly tender, stirring frequently.
Add almonds, and splash of lemon juice. Saute one minute.
Turn off heat, stir in feta cheese and serve.

Ingredient amounts can be varied according to number of servings needed and personal taste.

Great side dish for steak, poultry, or seafood.
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Old June 9th, 2010, 12:17 AM   #112
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Default Zucchini Casserole

Zucchini Casserole

4 cups sliced zucchini (about 2 small zucchini)
1 med. onion, chopped
5-6 slices of thick smoked bacon, diced
1 8-oz can tomato sauce
Salt and Black Pepper to taste
1/2 stack Ritz Crackers (15-16 crackers), crushed
1/2 cup Parmesan or Romano cheese, freshly grated
Extra grated cheese for serving

Preheat oven to 350F.
Spray a 2 quart baking dish with cooking spray.

In a non-stick skillet on med-high heat, cook bacon until done, but not yet crispy, draining off excess fat with a spoon. Continue cooking on med. heat and add onion to pan. Sautee onions 2-3 min. until softened. Add tomato sauce and zucchini, and season to taste with salt and pepper. Cook and stir for about 2 minutes until zucchini starts to get tender.

Pour mixture into baking dish and spread crushed crackers on top. Bake uncovered for 20 min. Add grated cheese over top, and bake 10 min. more until bubbly. Serve with additional grated cheese if desired.

Serves 6
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Last edited by Sk8fever; June 9th, 2010 at 07:48 PM. Reason: Added amount of servings
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Old December 12th, 2010, 06:38 PM   #113
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SPINACH AND PEAR PUREE
SERVES 6
6 BOSC PEARS, PEELED
1 CUP DRY WHITE WINE
PINCH OF NUTMEG
1 CUP BASMATI RICE
1 LB FRESH SPINACH, WELL RINSED TO REMOVE ALL SAND AND GRIT
CINNAMON TO TASTE
2 TBSP SWT. BUTTER
SALT AND FRESHLY GR. WHITE PEPPER TO TASTE

1.In a med- saucepan over high heat, bring 1 cup water and the wine to a boil. add the pears with the numeg and poach for approximately 20 minutes, or until tender. Let the pears marinate in the syrup overnight. Remove the pears, pat them completely dry, and discard the syrup.

2. Cook the rice: Rinse the rice in serveral changes of water, then soak for 30 minutes In a saucepan ring the rice and 1 1/2 c water to a boil, reduce the heat to low and cook, covered, utnil tneer, approximately 25 minutes.

3. Cook the spinach in a pot of rapidly boiling water for 3 mintues. Drain well and with your nan ds squeeze out all the water. Dry wit paper towels.

4. Core and stem the pears, place them and the spinach in a food processor and process well for approximately 5 minutes. Add the rice, season with cinnamon or nutmeg, and process until smooth. Transfer the puree to a bowl and whisk in the butter. Season with salt and pepper to taste.

To serve, spoon the mixture into a pastry bag fitted with a 6 tip and pipe artfully onto each plate.

Hint: the pear and spinach puree is a little more difficult to make tan other purees because the spinach turns brown if cooked too long, and you must pat the pears and spinach dry, because they have a high water content. If you are sreving this puree with game, it is preferable to use cinnamon instead of nutmeg. Basmati rice works better than regular American rice because it is thinner, whter, and more flavorful.

Enjoy!
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