@WithAnH requested my recipe for gnocchi with gorgonzola sauce + eggplants caramelized in soy sauce! It's super quick and although it requires at least 2 cooking pots I think it's also relatively low spoon Ingredients: a pack of potato gnocchi 2% milk 1 cup (250ml) of requeijão (a brazilian dairy product, I guess you could replace it with a few spoonfuls of cream cheese though their consistency is widely different) a triangle-thing of gorgonzola one large eggplant soy sauce (a couple tablespoons, not too much) brown sugar (a LOT, really, once you thought "surely that's enough brown sugar" you add more) For the gnocchi: Cook the gnocchi itself according to instructions, strain it and leave it in the pasta trainer - now you can use the same pot again for either the sauce or the eggplants, no need to even wash it! For the sauce, on low heat, pour out a bit of milk - enough to cover the bottom of your pan, but not too much or there'll be too much sauce and it'll be too liquid. Add the requeijão or cream cheese, stirring it with a plastic or woodden spoon. Add in the gorgonzola, cut into big chunks. It'll all melt together in the heat to form a creamy-textured, uniform sauce. The milk keeps its texture from being too heavy and fatty - with that in mind, adjust proportions to taste. Add a bit of freshly ground nutmeg! If you have them chopped pecan nuts also taste DELICIOUS in this sauce. I forgot to add them this time, but I did once before and it was heavenly. Protip: you can also substitute the gorgonzola for literally any cheese you want! Though IMO gorgonzola is the best to contrast with the sweet flavor of the caramelized eggplant Once the sauce is uniform, turn off the heat and throw the gnocchi in the same pan with it, and voila, a meal that tastes like paradise and took you 3 minutes to make. For the eggplant: Wash the eggplant and chop off the top part with the leaf-type thingies. The rest of the eggplant will be used entirely - don't even bother to peel it. Cut the eggplant into cubes. Don't make them too fine and don't worry about making them too even. Put the eggplant in a non-sticky pan in medium-high heat. We won't use any oil - it's gonna cook entirely in its own juices and the soy sauce. The correct amount of soy sauce is just enough that you can stir it in and it stains all the cubes of eggplant evenly, leaving perhaps a bit of a puddle on the bottom. More than that, you'll waste soy sauce and also pour tons of sugar to get the taste right (trust me...............) Don't be scared to pour a LOT of brown sugar - brown sugar isn't as sweet as refined sugar by half! For one eggplant, I end up using like... a good 4 tablespoons of sugar I think. If in doubt, add a little bit at a time, stir it in and taste it. The eggplant might taste unpleeasantly sweet before the caramelization begins, don't worry if that happens, you haven't ruined it. If it still tastes savory, there's too much soy sauce and not enough sugar! Very quickly, the eggplant will start to ooze juice and, if there's enough sugar, it'll caramelize. You have to keep stirring to distribute the juices and caramel evenly! Once you see these thick bubbles popping and the liquid you're stirring has turned thick, the eggplant is done. This same method can be used to caramelize onions - tastes great on hamburgers and other sandwiches, and can be used as a pizza topping too! I like to serve them side by side in a dish - a bit more of the gorgonzola gnocchi and less of the caramelized eggplant. This yields about 4 helpings! Since I live alone, this means 2 to 3 very fulfilling meanls ;D
@wixbloom Thanks! That gives me some context when you say it makes four portions, because it sounds delicious :) Does it reheat well?
I HAVE INVENTED SOMETHING BRILLIANT ok so i do not love devilled eggs because i don't like mustard. recently i happened across the idea that you could do devilled eggs with other flavors that are not mustard! i think the recipe i stumbled across was like, greek yogurt, dill, and garlic? i didn't save it, sorry. anyhow, i began to experiment with my favorite flavors, and i invented... sesame sriracha devilled eggs! to 4 hard boiled egg yolks, add approximately: 1 tbsp mirin (or sweet cooking sherry) 1 tbsp toasted sesame oil 1 tsp rice vinegar 1 tsp sriracha mash it all up until it's smooth, and spoon it back into the egg halves. drizzle a little soy sauce on just before eating. UMAMI BOMB ♥
Yes, and it can also be frozen and reheated in the microwave - though the gnocchi gets a biiiit rubbery if you do that
If you put frozen berries in a mug and cover them in a mixture of Flour Oats Melted butter OR oil Sugar OR honey Cinnamon etc. And then microwave it for a few mins you will get a really satisfying individual fruit crumble. If you haven't made crumble before then I recommend using just a little more flour than oats, sugar to taste, and enough wet ingredients (incl honey) to make your crumble mix roughly the texture of damp sand.
hey @EulersBidentity that sounds delicious oh my gosh wondering if you had any kind of measurements for it though, even rough ones, as I am terrible at freehanding cooking, but I can try my best if that's literally all you did/do :P
I'll fiddle around with measurements tomorrow and see if I can get more precise ones, but try: 1 tbsp (any type) flour 1 tbsp oats 1/2 tbsp melted butter A shake of cinnamon 1/4 tbsp sugar (and then increase to taste. I prefer it less sweet, but you may not.) And then multiply that as many times as you need. The nice thing is that these ingredients aren't very expensive and you only need a small amount, so you can add to the topping until it tastes good to you and then bin or store the surplus. Edit: this may not be enough butter - I didn't have any so I used oil and honey. If the mixture is too dry add a touch more butter/oil/milk or water in a pinch. Edit the second: you can use whatever flour and sugar you like, but I recommend brown sugar because yum. (Also wholemeal flour works surprisingly well with brown sugar and cinnamon and is unsurprisingly terrible with castor sugar.)
okay this is delish, doubled the recipe for our mugs which are relatively tall, filled em half way with frozen berries, microwaved for 1:10 minutes delish delish, will eat again, A+
I made BLT pasta salad today and it was amazing. You need: box of pasta, cooked ( I used bow ties); a bunch of romaine lettuce leaves, chopped; two tomatoes, chopped; bacon, cooked, and crumbled; 1 cup of italian dressing; 1/2 cup ranch Oh, and I added not quite a whole cup of red onion, chopped up fine, because I had it and it was delicious Mix two dressings together. Toss pasta in liquid to coat. Dump everything else in. Toss to combine.
So I've been making about three meals a day for roughly two weeks now but for some reason the meat loaf and green bean casserole I made for supper today just felt more official than anything else did. For the meat loaf, I honestly don't know how much ground beef I used because my mom bought me a package of it before she and @Elaienar went back to VA and I separated it into three containers and froze it, so I used one container of that, an egg, a handful of oats, ketchup, and some spices. (salt, pepper, minced onions, parsley, and possibly garlic powder but I don't remember) I baked it at 350 for about 40 minutes, then took it out and spread more ketchup on top and put it back in for another 20 minutes. For the green bean casserole I boiled a 12 oz pack of frozen beans in about 1/2 a cup of water while I made a white sauce with butter, all purpose flour, milk, chicken stock, and salt and pepper. Then I mixed those up with more salt and pepper, parsley, (because I can never have too much parsley) minced onions, garlic powder, and French's crispy onions. I baked that for about half an hour at 350 and then put more crispy onions on top and let it cook for another 5 minutes. Would one of those personal size blenders be sufficient for this? I don't actually have a blender right now and don't have a lot of space for storing a huge thing that I probably wouldn't use terribly often, but I can't eat peanut butter and almond butter is expensive so I want to try this. (Almond butter scares me sometimes because when I feel the texture my body automatically expects the peanut flavour to follow and braces for impact and I have to tell myself to relax, it's not peanuts, nothing to worry about and then I realize I'm really enjoying it and want to put more in my mouth right now)
i'm actually not sure? i have one of the little ones, and the only problem that strikes me is that it heats up very quickly inside and the blades are small. the advantage of a food processor is large blades and slower rotations, so while it does heat up, it's not as quickly as a blender. try it and let me know? i guess the worst that can happen is you end up with chopped nuts. i'm worried about the possibility of thick nut butter clogging the blender. try and hit the dried roasted nuts with some oil first.
Fancied up instant ramen: 1 Package instant Ramen (I used chicken) 1 Breast grilled chicken (I seasoned with montreal steak seasoning) green onions (optional) Maggie gins original stir fry sauce, just a little bit over the top of the chicken when you put it in the soup. (also optional, but its my favorite and makes the dish taste better) Steps: season chicken with montreal steak seasoning put chicken on grill follow instructions on packet to make instant ramen slice chicken breast into pieces put that shit on top of the ramen sprinkle green onions on that tasty shit pour just about a tablespoon of stir fry sauce on top of the chicken You could replace the stir fry sauce, ramen, and seasoning with whatever you prefer.
I had a bunch of squishy bananas and some leftover blueberries. Behold, gluten free banana blueberry bread. Ingredients: 3 ripe or overripe bananas Vanilla or vanilla extract (I used 1/2 small pod) 3/4 cup milk or unsweetened milk substitute 1 tsp cinnamon 1 large egg or flax or chia egg 3 tbsp butter or fat (the recipe I adapted this from recommends melting. I didn't because I'm lazy and have a blender. I used soya spread.) Generous pinch sea salt 1/2 cup golden caster sugar Dump it all in the food processor and blend until it's a lumpy paste. Then add: 1 & 1/4 cups each self raising flour, rolled oats, ground almonds. I used all gluten free, Dove's Farm blend flour because making your own is a drag. Anyway, blitz it until it's a pouring consistency. Meanwhile roll 120g (about a cup and a half) blueberries in plain flour or cornflour. This will stop them sinking in the batter. Pour the batter into a lined loaf tin, fold in the blueberries, shove it in the oven for an hour at gas mark 4. I sprinkled the top with demerara sugar to give it a crunchy top crust. Supper!
I had ground beef thawed but didn't feel like messing with pasta so I made stroganoff-on-a-bun and it was pretty darn good. ~1/4 lb. ground chuck (I like to mix various seasonings into it when I portion it out for freezing, so it thaws and soaks up flavors at the same time) Some sliced mushrooms (I had baby bellas) Wish I'd had some onion, but didn't, but it turned out okay with the seasoning I used that being this white wine and garlic butter powdered stuff I slam dunked into my cart HEB after sampling some pasta in a sauce made from nothing but that and cream A splash of heavy cream A spoonful of sour cream Salt and pepper Brown the meat along with onions if you got em, then add the mushrooms and saute them in the meat juice til they're almost done. The meat I got was lean enough that there wasn't a lot of juice left by this point, so I didn't bother to drain it, just dumped in the cream, sour cream, and s&p and a little more of the wine-n-butter seasoning. Get you some top split hot dog rolls or sandwich buns and spoon the meat stuff into them. If you don't have those but do have regular bread, just toast a slice and spoon the meat stuff over it.
For those who were around last year . . . . The black raspberries are getting ripe. I have two quarts picked so far. There are a lot of red raspberries ripening. Because the black have so many seeds, I will make sure I strain them all before making jam this year. The preserves I made last year had too many seeds.
@wixbloom I made your recipe and this pasta is DELICIOUS. For people without access to requeijão, the internet recommended unsalted ricotta cheese as a substitute and it seems to have worked well! I want to see how it tastes with a milder cheese too...I bought a second pack of gnocchi so I can try that next week.
