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  1. #61
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    Quote Originally Posted by EffEmDoubleyou View Post
    Well, any liquid = too runny for me. This method would probably not work for someone who enjoys sunny side up eggs
    Understood! Some people have this issue, and I understand. Nobody likes something that makes 'em queasy. But traditionally, omelets should be moist inside but not un/undercooked. I like your innovative method to address this taste preference, instead of just giving up on lovely omelets.

  2. #62
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    Quote Originally Posted by Tallulah View Post
    Hey, malia--I once had some incredible soup at an Italian place in Houston. It was Sweet Potato with Chorizo. Have you heard of such a soup, or run across a recipe?
    Well, I haven't come across this before, but the flavor combination sounds fantastic!

    Here is a recipe I found online for you (beware, I haven't tried it myself), and it looks so tasty I wanna make it this week at the latest:

    Quick & Easy Potato, Sweet Potato & Chorizo Soup


    Prep time: 10 minutes
    Cooking time: 30 minutes

    Serves 6-8

    INGREDIENTS

    1 tbsp olive oil
    1-2 links smoked chorizo sausage, thinly sliced
    2 large sweet potatoes, peeled and diced small
    2 large potatoes, (I like Yukon Gold), peeled and diced small
    8 cups chicken broth
    Salt & pepper to taste
    2 sprigs fresh thyme (rosemary would be good here too)

    DIRECTIONS

    1. Sauté the chorizo in olive oil in a large Dutch oven until they start to crisp around the edges about 3 minutes. Add the potatoes and sweet potatoes and sauté for another 3-4 minutes. Add thyme and chicken broth.

    2. Stir in any bits stuck to the bottom of the pot and bring it to a boil. Lower the heat to simmer and cook uncovered for about 30 minutes, stirring occasionally. The soup is ready when the potatoes are soft. I mashed them a bit in the pot so that the soup thickened but there were still chunks of vegetables.

  3. #63
    Emerging Tallulah's Avatar
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    Oh, my gosh, YUM. Thank you! I shall try it this weekend, hopefully!
    Something Witty

  4. #64
    Oberon
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    Quote Originally Posted by Biaxident View Post
    *drool*

    Okay... tomorrows breakfast shall be a full sized Omel.
    So... was it good for you?

  5. #65
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    Quote Originally Posted by maliafee View Post
    Okay, what types of flavors do you like? Or do you want me to... say... pick three random good vegetarian recipes? (And, are you vegan or vegetarian?)

    ~Malia
    I'm vegetarian. I like lots of veggies but am not so hot on spinach

  6. #66
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    Quote Originally Posted by oberon View Post
    So... was it good for you?


    BUUUUUUUUURP!


    Tasty.

  7. #67
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    Quote Originally Posted by Trinity View Post
    I'm vegetarian. I like lots of veggies but am not so hot on spinach
    Okay! Well I'm off to bed, but I'll give you recipes tomorrow.

  8. #68
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    Here's one (sorry I've been gardening all day so this is all I've had time to type from "the vault" -- I know you're not vegan but I thought I'd start with this cheese-less cheesecake because it's so goddamn good. in the next day or two i'll give you some other greats):

    Mom's New York Cheesecake-----turned VEGAN! <--designed by Malia Fee
    This is a big cheesecake - halve for a small-medium one.

    CRUST
    1 1/2 c graham cracker crumbs
    4 T sugar, OR honey
    1/2 c earth balance buttery spread, OR butter

    FILLING
    16 oz. soy "cream cheese"
    16 oz. rice "cream cheese"
    2/3 c soft silken tofu
    1 T vanilla
    1 1/4 c sugar, OR 1/2 c mild honey
    1/3 c T lemon juice

    TOPPING
    2 c rice "sour cream"
    3 tsp vanilla
    1/4 c sugar
    1/2 c lemon juice

    *OPTIONAL* Cherry jam/preserves, for marbling the sour cream top! <-- this is gooood!

    Combine CRUST ingredients and press into springform pan. Refrigerate.

    Mix all FILLING ingredients in medium bowl.

    Remove pan with CRUST from fridge and pour FILLING into pan.

    Bake in preheated oven at 350 F until cheesecake is golden brown, puffed, and set on outer edges. Approx. 40-45 minutes.

    While cake is baking, prepare TOPPING by mixing ingredients in medium bowl with a wooden spoon. Spread topping carefully over cooked cake, bake 5 minutes to set. Cool on rack, then refridgerate 6-8 hours, or overnight.

    Sprinkle a little crumb crust mixture over top or serve with quality, lightly sweetened raspberries, strawberries, or cherries.

  9. #69
    No moss growing on me Giggly's Avatar
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    Great ideas for vegetarian dishes, maliafee. It's lent right now so I don't eat meat on Friday's and could use some veggie dish ideas. Thanks!

  10. #70
    Lallygag Moderator Geoff's Avatar
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    Quote Originally Posted by maliafee View Post
    Understood! Some people have this issue, and I understand. Nobody likes something that makes 'em queasy. But traditionally, omelets should be moist inside but not un/undercooked. I like your innovative method to address this taste preference, instead of just giving up on lovely omelets.
    It was sunny today, so I made the following.. sorta spanish style omelette for lunch in advance of my holiday in Spain.

    Take two eggs and mix in a bowl with a little milk, salt and pepper.

    Chop about a teaspoon of dried spanish style chorizo (the smoked, cooked style, not the mexican needs-to-be-cooked version).

    Take some oakwood smoked cheddar, about a tablespoon and chop into little cubes.

    Fry the chorizo in a pan for about two mins until it releases a little red oil, but before it burns.

    Make the omelette around the chorizo, and when you fold it, dot it with the oakwood smoked cheese so that as the omelette finishes, the cheese melts.

    Serve as a sandwich with home made honey bread (I know, I'm just showing off now )

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