Food for Thought (and Discussion)

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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Mar 14, 2017 5:50 pm

Yum, fk! :D Did you have a lot of help making the pie? ;))

Enjoy your cheesecake, errr, pie, Rose. ;))

I wasn't going to make a pie for today, but my sister and her flatmate were planning on making one and encouraged me to make one too. I don't own a pie pan, though, and was a bit short on proper pie making supplies, so I improvised. ;)) I, oddly enough, had two cans of cherry pie filling (for another project that I never got around to making ;))), and the ingredients for a pat-in-pan crust and a streusel topping. And I made it in a 9x13 pan.

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I took it to wok and put this note on it:
"Happy Pi Day! 'cause we miss circles when they're not a-round."

I have some left (which is rare), but several of my coworkers said they liked it, so that was good. ;))
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Re: Food for Thought (and Discussion)

Postby Meltintalle » Mar 14, 2017 8:32 pm

My Pi Day dessert looks like this:

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It's a non-chocolate ice cream cake. Vanilla ice cream, strawberry ice cream, and a lemon butterscotch cookie. :)
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Re: Food for Thought (and Discussion)

Postby SnowAngel » Mar 14, 2017 10:26 pm

Yummy!!! Both of those desserts look delicious, Valia and Mel!

I am so glad Pi Day was my cooking day, I got to pick and bake/make the two pies. Several of my young siblings helped me make the pies - Chocolate Peanut Butter Pie and Chocolate Coffee Pie. Same base recipe, two variation. We had a blast baking, drinking coffee (mostly I drank the coffee), and listening to Disciple on the stereo, hooray for days when parents have errands. :)

Sadly I have no pictures to post. I tried to take pictures of the pies, but I couldn't get the white balance right. However, I do have a recipe.


Chocolate Cream Pie

3 T. cocoa
2 1/2 cup milk
1 cup sugar
6 T. flour
1/2 tsp. salt
2 egg yolks, beaten
2 T. butter
1 tsp. vanilla

1 baked 9 inch pie shell

Combine cocoa, sugar, flour, and salt in a sauce pan; gradually add milk. Stir over low heat until thickened. Temper eggs, add to chocolate mixture. Cook for two more minutes. Mix in butter and vanilla. Pour into pie shell. Serve chilled and topped with whipped cream.

For the Chocolate Peanut Butter Pie - I mixed 8 oz. cream cheese, 3/4 cup peanut butter, 2 or 3 T. milk, and 2 or 3 T. sugar. And then spread on the baked pie crust and topped with the chocolate "pudding".

For the Chocolate Coffee Pie (it wasn't creamy, so I won't call it Mocha) - I made the chocolate cream and just added 3 T. instant coffee to dry ingredients.

So, I order this new to me coffee on the 1st...also the first time I have ever bought coffee beans to be exact. Four different kinds from the Black Rifle Coffee company, in two days I have tried two: Just Black and Sniper's Hide. It was a big splurge for me, so I was nervous about it, I shouldn't have been. It's good coffee. My sisters offered to take the coffee beans and my brothers offered to take my ammo cans that I bought to store the coffee beans in, my siblings are just all heart. 8-| We (three siblings and I) were drinking Sniper's Hide while cooking today, I got a full mug and they got shot glasses (which we normally use to take oreganoil). :D

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Re: Food for Thought (and Discussion)

Postby ValiantArcher » Mar 24, 2017 7:55 pm

Yum, Mel! :D

Yum, SA! Those pies sound delicious. :D

I made some peanut sauce chicken stir fry this week. My mom makes a delicious Thai pork crockpot dish, which I was craving, but didn't have the recipe or ingredients. I looked up four or five recipes and then winged it off of what I did have. I served over spaghetti since I didn't have any rice or rice noodles.
About 1/4 c. peanut butter mixed with a couple tablespoons of water; I microwaved it for about 30 seconds so it mixed better. Then I added a pinch of ginger and a couple pinches of garlic, then a tsp or so of brown sugar and another tsp of white vinegar. I mixed it all together and then poured it on top of the vegetables and chicken I'd heated up in the skillet.

The "essential" ingredients I seemed to be missing were soy sauce and rice vinegar/red wine vinegar. But I thought mine turned out delicious, so I'm sure I'll try it again. :D ;))
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Apr 21, 2017 9:30 am

I'm curious, who all has tried one of those new unicorn frappuccinos from Starbucks and what did you think? :)) I can't... I'd be admitted to the hospital shortly thereafter in diabetic shock. But my niece tried one and really liked it. I guess it's mango base?
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Re: Food for Thought (and Discussion)

Postby The Rose-Tree Dryad » May 14, 2017 2:53 pm

Not I, fk. ;))

I haven't had much time for culinary adventures the past couple of months, but three observations...

1. You can make a pretty tasty flourless chocolate cake from a very starchy purple sweet potato. I'd had one sitting around for a couple months and didn't know what to do with it because the other one I bought was so dense and starchy it wasn't much good for eating. Perfect for baking, though! I need to keep experimenting with this idea and get a written recipe hammered out.

2. You can substitute at least 1/3 of the powdered sugar in chocolate frosting with unflavored whey protein, so long as the whey protein tastes good on its own (i.e. undenatured). One of these days I'm going to open a bakery for bodybuilders if I keep this up. ;)) Obviously, I'm not sure how long it's safe at room temp since the sugar content is lower.

3. 1 boxed brownie mix + 1 boxed chocolate cake mix = 1 happy brother on his birthday. :P I wanted to make something for him from scratch (preferably this, which looks delicious), but I ran out of time last month. Interestingly, the combined boxed mixes (which I halved, or else we would have had way too much cake) separated slightly when baking, resulting in a fudgier layer and a neat look when the cake was cut. It reminded me of some magic cake recipes that I ran across about a month ago. Has anyone ever tried a recipe like that?
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Re: Food for Thought (and Discussion)

Postby mm1991 » May 14, 2017 6:15 pm

Has anyone else tried the "Cloud Egg" trend?

My boyfriend and I decided to try it the other night. You separate the yolks from the white, then whip the whites with a mixer until you get stiff peaks. Then you put the whites in mounds on a pan with parchment paper and make little "nests" so that you can safely put the yokes back in them later. You bake for 3 minutes, put the yoke back in with seasonings, and bake another 3 minutes. And voila!

Now, when we did it, we don't have a mixer, so we hand whisked. That took SO LONG. We took turns. :p We also didn't have parchment paper. We just put it on the pan and hoped for the best. Honestly, it was fine, so I don't think you NEED parchment paper.

With all that being said, it was just okay. I prefer my pan friend eggs. We came to the conclusion it's a cool thing to bring to a party to show off or something, but not for everyday. It's very light so it feels much less filling and satisfying.
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » May 20, 2017 3:07 pm

I've missed out on the cloud egg trend mm1991, and thanks to your trying it already, I will probably pass as it doesn't sound like it's worth the effort. :P Though I do at least have a stand mixer I can whip an egg with.

I thought I'd share a link for one of my latest addictions that I discovered thanks to gestational diabetes while pregnant.
Buddha Bowls!
They're a lot of prep work, I will admit, so I have to wait to the weekend to make/eat it as there's no way I can do it now with three kiddos on a weekday. :P But it's worth it.
Honestly, just the chicken part of this recipe is worth making by itself, and then you can do whatever you want with it.
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Re: Food for Thought (and Discussion)

Postby ValiantArcher » May 21, 2017 6:20 pm

mm1991, I haven't tried cloud eggs before, but my mom actually mentioned it this morning. I think she would like to give them a try, so if we make some, I'll report back with our thoughts. ;))

Oooh, fk, those Buddha bowls look good! :D

I think my latest culinary adventure was a batch of oatmeal muffins with apples and walnuts. They turned out a bit moist (which was a common comment about the recipe), but pretty tasty. :)
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Re: Food for Thought (and Discussion)

Postby SnowAngel » Jun 03, 2017 3:52 pm

Now that summer is here, our kefir grains are working really well. It's only taking about 24 hours for a new batch of kefir to be ready to drink/eat. Yesterday I made kefir cheese for the first time. I used it to make a cinnamon and honey dip that we had with apples for a snack. Yesterday it was room temperature and good, but it was even better chilled today. I really wanted to just eat it right out of the container with a spoon. :)

My sisters have been trying different recipes that use kombucha. The most recent recipe was for kombucha jello. My littlest sister was in a hurry for it to set up and put the jello in the freezer, but she forgot and left it overnight. :) It is tastes like tangy jello, I think it would be better with some fruit chunks in it. And some freshly whipped cream. :)

Scarlet stumbled across Alton Brown EveryDayCook at the library, so I have been making his cold brew coffee recipe with Black Rifle Coffee. Wow, it's good. I wish I could afford to drink cold brew coffee everyday. :D

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Re: Food for Thought (and Discussion)

Postby Puddleglum » Jun 13, 2017 4:20 am

The Mrs. and I were in New York City a little bit ago. While there I was hoping to sample a genuine New York pizza, and Rubin sandwich. We found pizza a plenty, and ate at two excellent establishments. :ymapplause: Sadly the directions for a Rubin were wrong :((
But we did happen upon an Irish Pub wherein we discovered the grand delicacy of Shepherds Pie. Being part Irish I found this a perfect chance to enjoy some of my heritage that is normally denied. It is a good thing we decided to split it between the two of us, to say it was filling #:-s
Now we have to try making it at home ;)
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Re: Food for Thought (and Discussion)

Postby fantasia_kitty » Jun 13, 2017 6:40 am

I really like Alton Brown's recipe for Shepherd's Pie. It's the one I use when I make it.
http://www.foodnetwork.com/recipes/alto ... e2-1942900

When my son is in preschool, every Wednesday they make a dessert in class. I've been trying to carry on the tradition throughout the summer, though it tends to happen on Thursday instead of Wednesday. We've made quite a few good things this summer, particularly some giant, soft, ginger cookies...
http://www.tasteofhome.com/recipes/big- ... er-cookies
...which are incredibly addictive. ;)) Right shastastwin? ;)
But what's really funny is when the kids pick out a box mix to make. I'm so used to baking from scratch that a box mix goes soooo fast. I'm trying to find things to keep them busy, a box mix does not cut it. :)) We're making box brownies tomorrow or Thursday and I suspect that will be our last box mix. ;)
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Re: Food for Thought (and Discussion)

Postby The Rose-Tree Dryad » Jun 13, 2017 1:36 pm

Those "cloud eggs" look really cute, mm91, but I can see how they'd seem less filling than regular ol' fried eggs. (Which I love, as long as I pay attention to what I'm doing and don't overcook the yolks. Or break the yolks when I'm cracking the eggs. :P) At first I thought you were talking about low carb cloud bread, which is made by whipping egg whites and folding back in the yolks with some cream cheese or cottage cheese. I remember making those a few years ago when I was just starting out on the Primal diet, and they're pretty good. I'd like to try to make them again sometime to use as hamburger buns. *wonders if sour cream would work instead of cream cheese*

Maybe one of these twelve creative ways to use boxed brownie mix will help you in your quest to keep the kids busy, fantasia. ;)) That fruit-topped brownie pizza looks fun, although I imagine you'd want to do little individual dessert pizzas to decorate if it's an activity for kids. Don't want them fighting over which artistic vision will prevail. :P

Ooh, how long have you been culturing kefir, SnowAngel? Your kefir cheese sounds great! I used to make "greek" kefir a lot and used the Euro Cuisine greek yogurt maker for that; you can strain two quarts at a time with it. These days, it's being used as way to convert my computer desk to a standing desk, after having a back problem last summer and cutting back on dairy over winter. My laptop sits very securely on top of it. ;)) I still make kefir every week for other family members, but I haven't really been eating milk products aside from butter, cream and whey protein since January. I cut it out for other reasons, but interestingly, a lot of people report that dairy has an affect on their mood and I would say that my spirits have been higher in general since the beginning of the year. Whenever I have things containing casein now, I find that I get irritable. Who knew that eating a bowl of cereal could ruin your day! :P Sometime I'll have to try to ferment some kefir extra long (since that makes the proteins more digestible) and see how it affects me, though.

I've been doing the butter coffee thing lately; just a tablespoon of butter in my morning coffee where I would've used milk or creamer before. I also add some whey protein and gelatin to it... I remember seeing a trick for healthy skin on Twitter saying to add gelatin to your coffee, and I thought, "Yep, way ahead of you." :P
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Re: Food for Thought (and Discussion)

Postby Puddleglum » Jun 13, 2017 6:33 pm

Thank you fantasia_kitty for the recipee. I will have to practice at home in the regular oven before doing It "Dutch" at the rendezvous.
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Re: Food for Thought (and Discussion)

Postby SnowAngel » Jun 19, 2017 11:14 am

I love Alton Brown's recipes, especially his recipe for Shepherd's Pie. :) There is a french fries recipe in his new cookbook that I really want to try, the potatoes are baked the day before and then fried once. All the other french fries recipes I have tried in the past the potatoes had be fried twice which is so much work and mess.

We have had kefir grains for several years now, but during the winter it was taking a long time to culture the milk. Now it's warm enough we have to strain them at least once a day. Which is great because we have been trying different recipes with kefir and using it in bread in our breadmaker. I really love using the kefir in pancakes, it makes them so fluffy. :)

I have a problem with my ears (aches and ringing) so I have cut back on a lots of foods (no store bought bread, ice cream, candy, etc.). My go to snacks right now are homemade granola with kefir or a cup of kefir with flavored stevia.

Scarlet has been using the whey protein for the kefir to make kefir whey lemonade. It's not quite the same as regular lemonade, but it is very good. It probably helps that I haven't had store bought lemonade for a while and this kind is fizzy.

Milk as the opposite effect on several of my siblings. If they don't get their milk with meals or snacks, they are so cranky.

I have tried the butter in coffee, but it doesn't seem to be my thing. It's cool that you are enjoying it, Rose. :)

I have, however, cut back on putting even stevia in my coffee, I won't drink it black, but I can enjoy it unsweetened. Totally going to shock my grandparents on their next visit. :D

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Re: Food for Thought (and Discussion)

Postby The Rose-Tree Dryad » Aug 29, 2017 8:02 pm

I love kefir sweetened with stevia, SnowAngel! (Or at least I did before I got stuck on a never-ending carousel of half-hearted elimination diets. ;)))

My birthday cake was interesting this year. I'm always up for a recipe that has a healthy secret ingredient, and the few times over the summer that I've eaten baked beans, I've marveled over how the beans themselves seem to have no flavor and could probably be used in baking. So after combining my own intuition with some white bean cake recipes that Google served up, I experimented a couple of times and ended up with a very tasty birthday cake. You'd never, ever know that there were beans in it, and I doubt you'd notice that it's not made with grains, either. Turned out really nice, especially after slathering it in cream cheese frosting.
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