You are viewing cooking

First and foremost: New mods!
I'd like to say thanks to everyone who applied here, but unfortunately I couldn't accept them all. Your four new mods are:


Secondly: New contact info!
The new community for getting in contact with the mods of cooking can be found at cookingmods and here is the contact post. All of the mods' PM information can be found in the userinfo of that community as well.

Lastly, possible new look?
In my personal opinion, the layout here at cooking is, while on-topic and food-related, a little outdated and bland. I'd really like to give it a fresh new look but would love to hear from you all about what you think about it before changing anything. Please fill out this poll. We know there is no way to make every member happy but we're going to do everything we can to make sure our decision is fair and goes with what the majority of the community seems to want. :)

Poll #1978999
Open to: All, detailed results viewable to: All, participants: 48

Should the layout here be changed?

View Answers
13 (26.5%)
2 (4.1%)
I don't care either way.
32 (65.3%)
Other, I'll explain in the comments.
2 (4.1%)

How do you feel about the layout currently being used at cookingmods?

View Answers
I love it and I think we should use it at cooking.
11 (22.4%)
I like it, but not for cooking.
5 (10.2%)
I don't like it.
3 (6.1%)
I don't care either way.
27 (55.1%)
Other, I'll explain in the comments.
3 (6.1%)

If the layout here is changed, how should we go about choosing a new one?

View Answers
Finding different layouts in various layout communities and holding a community poll to choose.
18 (34.0%)
Holding a layout contest here where our coding-inclined members can create one specifically for this community.
17 (32.1%)
Using the one that is currently being used at cookingmods.
12 (22.6%)
Other, I'll explain in the comments.
2 (3.8%)
None, I don't think it should be changed.
4 (7.5%)

PS. All comments are screened. If you want your comment to be unscreened please specify, otherwise it'll stay screened.

Have you ever ordered a take away and didn't quite get what you want? A couple of weeks ago we ordered coconut rice (amongst other things) from our favourite Thai place and we got plain noodles instead. A bit of a bummer, but I didn't let the noodles go to waste. I made some chicken and veg stir fry and we had it with the noodles for our next the next day :)

I'm sure this has happened to lots of people and it got me thinking, what do you do when you get something you didn't ask for from the takeaway?

(I phoned the take away and got a free portion of coconut rice the next time we ordered)
Recipe under cut..Collapse )
For more pictures click here

Thai pineapple fried rice


It is hard to believe, but I definitely have more trouble finding time for writing now then before I left my full time job. Our little cooking school suddenly makes me even busier. But I'm still determined to keep writing whatever happens, this time - about fried rice. I always liked the whole idea of fried rice, which is to take some sad leftover rice out of your fridge (or even freezer) and give it a completely new life. Now I mostly cook fried rice thai style and this pineapple version is one of my favorites.


Winter Squash Soup with Lemongrass and Coconut Milk

6 cups stock for curried dishes (see following)
2.5 lbs butternut squash, peeled & seeded
1 lemongrass talk, the tender middle section minced
5 pieces galangal or 3 slices ginger
1 tablespoon roasted peanut oil (I used olive, it was fine)
1 large onion, diced
2 jalapeno chilies, seeded & diced
1 large garlic clove, crushed
1 cup unsweetened coconut or almond milk (mine was coconut, yummm)
juice of 2 limes
garnish: finely chopped fresh mint, basil, cilantro (to your liking)

Coarsely chop the squash. Heat the oil in a soup pot, then add the squash, onion, half the chilies, the minced lemongrass, and the garlic. Cook over medium heat for 10 min, stirring occasionally. Add the strained stock and bring it to a boil. Lower the heat and simmer, partially covered, until the squash is tender, about 30 min. Puree the soup, partially covered, until the squash is tender, about 30 min. Puree the soup,then return it to the stove and stir in the coconut milk. Taste for salt and add lime juice to sharpen the flavors. Serve garnished with the fresh herbs and the remaining chile.

Stock for Curried Dishes
2 teaspoons veggie or olive oil
1 onion, peeled & coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
trimmings from the soup vegetables (for this recipe, the butternut squash rind & seeds as well as lemongrass)
2 bay leaves
4 o more garlic cloves, peeled & smashed
8 parsley branches, including the stems
1 3-inch cinnamon stick
4 cloves
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
additional herbs & spices you might have around
2 quarts water

Making a quick stock is relaxed and improvisational, the steps intermingling with the preparation of the soup vegetables, trimmings added to the pot as you go along. Here's what "I" do:
Heat a few teaspoons of oil in a large pot. Quickly peel and roughly chop an onion, a carrot, and a celery rib and add the to the pot when the oil is hot. while they're browning, I read through the soup recipe and look for vegetables that have useful trimmings. As I work, I toss in parsley, smashed garlic cloves, and bay leaves. I look for other ingredients in the recipe that might be amplified in the stock. Also, check the refrigerator for leftover chopped shallots, a lone mushroom, and some chard stems-- and add them as I find them. During the 5 minutes it takes to do all this, I give the pot a stir or two. After 10 minutes, I add salt and water and bring it to a boil. It simmers, uncovered, while I go back to the soup. I like to give the stock about a half hour,then I strain it and add it right to the soup.

Cauliflower, Spinach, and Potato Stir-Fry with Coconut Milk

1 small cauliflower, cut into small florets
1/2 lb. fingerling or red potatoes, sliced 1/3 inch thick
1 bunch scallions sliced, including a few inches of the greens
1/2 cup chopped cilantro
1/2 teaspoon tumeric
2 serrano chiles, minced
3.5 tablespoons peanut oil (i used olive)
1 large bunch spinach, stems removed
1 15-ounce can unsweetened coconut milk

Separately, boil the cauliflower and potatoes in salted water until tender, then drain. Set aside 2 tablespoons each of scallions and cilantro and puree the remaining cilantro, tumeric, chiles, and 1.5 tablespoons of oil.
Heat wok (or large pan, like I used), then add 2 teaspoons of the oil and swirl it about the sides. When hot, add the scallions and stir-fry for 1 min. Add the spinach and stir-fry until wilted and tender. Remove and set aside. Add another 2 teaspoons oil and fry the puree until fragrant. Add the cauliflower and potatoes, season with 1/2 teaspoon salt, and cook until heated through. Pour in the coconut milk and add the spinach. Bring to a boil and simmer for 2 minutes. Taste again for salt and serve garnished with the reserve cilantro and scallions.

Adapted from Vegetarian Cooking for Everyone (book) by Deborah Madison, C1997


Mediterranean Stir-Fry

I was sitting at my desk at work, wanting to cook something interesting for dinner and idly wondering what I ought to try, when out of the blue an Idea hit me: Mediterranean Stir-Fry. Olive oil instead of sesame oil! Garlic! Tomatoes! Olives! DELICIOUSNESS.

So I stopped at the grocery store for Roma tomatoes and came home and got cooking. It turned out really delicious:

Now, granted, I know it's not strictly a stir-fry, but kind of a freaky stir-fry/lo mein mutant hybrid, but it was still delicious. And since "mediterranean stir-fry" was the phrase that popped into my head and inspired this, that's what I'm calling it. And I wanted to share this with the community as a massive THANK YOU for all the advice last week on trying new veggies. I've already braved up to try roasted sweet potatoes and raw carrots, and it turns out I really like both. All of the advice given was really helpful <3

Recipe!Collapse )

Teriyaki Chicken

I'm making a huge chicken stiry fry tonight and I can't get a hold of my mom to get her teriyaki marinade recipe. So anyone have one I can make with garlic, teriyaki and soy sauce? Added ingredients are fine(ie: oils, salt, etc), but I'm trying to not have to run back to the store so things like ginger are out of the question. I'm going to be using some frozen broccoli, red peppers, water chestnuts and carrots just to give you all an idea.

It's for the boyfriend's parents who are coming for dinner, oy. :o( TIA.



Nothing beats the clock like stir-fry dinners. If you plan to serve this dish with rice, start the rice first. While it's cooking, cut up the vegetables and make the stir-fry.

1/4 cup soy sauce
2 tablespoons honey
1 garlic clove, minced
1 tablespoon peanut or vegetable oil
2 cups julienned carrots (2 to 3 carrots)
2 cups julienned zucchini (2 zucchini)
1 lb. shelled, deveined uncooked large shrimp

1. In small bowl, stir together soy sauce, honey and garlic.
2. Heat oil in wok or large skillet over high heat until hot. Add carrots and zucchini. Cook 2 minutes, stirring constantly, or until vegetables are slightly tender; remove from wok. Add shrimp; cook and stir 2 minutes or until shrimp just begin to turn pink. Return vegetables to wok; stir in soy sauce mixture. Cook, stirring occasionally, 2 minutes or until shrimp turn pink and liquid has thickened slightly.

4 (1 1/4-cup) servings

PER SERVING: 185 calories, 4.5 g total fat (1 g saturated fat), 20 g protein, 17 g carbohydrate, 160 mg cholesterol, 1230 mg sodium, 2.5 g fiber


Latest Month

August 2014


RSS Atom
Powered by
Designed by Tiffany Chow