Recipes we all can make!

[thescot]

well well well, look what I found.

http://www.electricscotland.com/food...es/vhaggis.htm

vegetarian haggis!

Meghan, lassie. You'll have to take my word on this.

Do not, I repeat, do not make or eat vegetarian haggis. It's a very bad thing. Haggis must have liver and heart and other stuff not vegetarian. You can cook it in a boiling bag if you can't get a stomach, but don't do that vegetarian thing. We didn't claw and scratch our way to the top of the food chain for that!

[CDNSushi]

Ya, I cook stuff like chili in the crockpot all the time, except I just start throwing stuff in there.

As long as "stuff" doesn't include any of your cacti...

[Bugbear]

As long as "stuff" doesn't include any of your cacti...

* raises an eyebrow* I do put cactus in my chili (prickly pear pads.).

[thescot]

I hope you took the joke in the spriit in which it was intended.ith:

Here's a good recipe that is quick and easy.

Asparagus Frittata

INGREDIENTS
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
METHOD
1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
Serves 4.

[Meggers]

I hope you took the joke in the spriit in which it was intended.ith:

haha at first all I did was go through the ingredience and then asked if there could be a replacement for the alcohol but then after I read through, I realized....nope. ahhha. It reminded me of a recipe that I read in an Irish novel one time:

Irish Potato Famine Soup
-get a large pot and boil some water. Then drink it.

[thescot]

As further reparations, I offer the following soup recipe. Since you live in a much cooler clime than I do, you may be wanting something like this rather Celtic recipe soon:

Potatoe Leek soup
Ingredients
• 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
• 3 tablespoons unsalted butter
• Heavy pinch kosher salt, plus additional for seasoning
• 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped chives
Directions
Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

[piperdbh]

...Add the leeks and a heavy pinch of salt and sweat for 5 minutes.

I hate to sweat into my cooking. I'm trying to cut back on salt.

[Destin_scot]

Here is a simple basic recipe that you can adapt to just about any protein, (even tofu if you're so inclined)

Basic Alfredo Sauce



1 small to medium onion diced (about 1/2 -3/4 Cup)
2 cloves garlic (minced, grated, crushed)
1 Cup heavy whipping cream
1 Pint 1/2 and 1/2
3 TBS flour (substitute rice flour if you want gluten free)
1 stick butter (8 TBS)
2 TBS olive oil (will help keep the butter from browing too quickly)
1/4 - 1/2 tsp grated nutmeg
8 oz grated parmesan cheese (spend the money to get a good quality parmesan)
2 TBS - 1/4 Cup semi-sweet white wine

Kosher salt
white or black pepper (your choice)

In a medium to large sauce pan.
Slowly melt the butter over medium low heat, add the garlic and the onions and sweat until the onions are clear. Sprinkle the flour over the oil and bring the heat up slowly to cook the pasty taste out of the flour. Add the wine and stir. Slowly add the 1/2 and 1/2 while stiring until well blended. Add the heavy whipping cream, and stir in the nutmeg. Add the parmesan cheese and stir while bringing the pan up to a boil. Once it is at a boil, add water to thin the sauce out if it is needed. Allow to cook longer if the sauce is too thin.

Taste and add salt if needed, add pepper if desired

Serve over your choice of long pasta, (linguni, fettucini, angel hair, etc)


You can add your additional protein* and cook it thoroughly before adding the flour if desired

* Peeled and deveined shrimp
bay scallops
diced cooked chicken
diced cooked turkey

You can also stir in cooked diced bacon and 1 TBS tomato paste for another variation

[Meggers]

Being that i'm feeling like ***** today (first day of cold symptoms first day is always the worst) I wanted to post my sick-sandwich that I always make when I am sick. I don't know why this sandwich has become my choice for my sick morning breakfasts, but it's damn good and easy.

Meghans Sandwich To Eat When You Are Sick (Always tastier and has better healing qualities when made by Mothers)

what you need:
-1 egg
-1 slice of cheese of your choice (chedder or pepperjack are my favorites)
-2 slices of bread
-butter for the bread
-natures seasoning (salt and pepper works if you dont have natures seasoning...but I suggest buying it cause it makes eggs taste like Super Eggs)

What you do:
Fry the egg and break the yolk, flip it over and shake a couple good shakes of Natures Seasoning on that top. Stick a slice of cheese on it and let the cheese get all melty. Toast the bread. Put butter on the bread. Put the egg on the bread and make it into a sandwich

[Tobus]

Being that i'm feeling like ***** today (first day of cold symptoms first day is always the worst) I wanted to post my sick-sandwich that I always make when I am sick. I don't know why this sandwich has become my choice for my sick morning breakfasts, but it's damn good and easy.

Meghans Sandwich To Eat When You Are Sick (Always tastier and has better healing qualities when made by Mothers)

what you need:
-1 egg
-1 slice of cheese of your choice (chedder or pepperjack are my favorites)
-2 slices of bread
-butter for the bread
-natures seasoning (salt and pepper works if you dont have natures seasoning...but I suggest buying it cause it makes eggs taste like Super Eggs)

What you do:
Fry the egg and break the yolk, flip it over and shake a couple good shakes of Natures Seasoning on that top. Stick a slice of cheese on it and let the cheese get all melty. Toast the bread. Put butter on the bread. Put the egg on the bread and make it into a sandwich

When I was sick as a child, my mother always made me eggs & crackers. And to this day, when I'm feeling poorly, this is the best comfort food I can think of. It's so simple, anyone can make it.

Eggs & crackers:
2-3 eggs
generous spoonful of butter/margarine
Handful of Saltine crackers

Heat some butter in a skillet and cook the eggs (I find it best if they're cooked over-medium). Place the Saltine crackers in the bottom of a serving bowl and spoon some butter/margarine on top. Transfer the hot eggs to the bowl and smash it all up together with a fork. The melted butter and egg yolk will coat the crackers and they'll soak it up a little bit. It's awesome sick-food.