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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #2171
    Silly for Symphily Array Cloudpatrol's Avatar
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    Quote Originally Posted by geedoenfj View Post
    Not pretty sure what that is, I assume it is something Syrian or Lebanese they have a good variety of salads in there, it seems yummy maybe you can tell me what the ingredients are
    *an Arab woman taking an Arabic recipe from a Canadian citizen*
    *bringing shame to my people*
    Ha! Like I said, I still can't even figure out what Canadian food is

    Sorry, it took me a bit to find the recipe - I usually wing it now. I thought it was Iranian but this is actually a Moroccan cookbook.

    I use bulgar instead of couscous when making this. If the notes at top are too small to read they say to add: more lemon juice, olive oil and a bit off red wine vinegar to taste/make less dry. I add the pomegranate arils cuz I love em.

    For the lamb I just cook in garlic and lemon/pepper and then make a red wine reduction. It could easily be accomplished without liquor by using balsamic vinegar to reduce. Mushrooms pair nicely with it too. The mint in the salad is a nice contrast with the meat.

    xox Cat


    I have great faith in fools. My friends call it self-confidence.
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  2. #2172
    hey ma! got a tatoo Array prplchknz's Avatar
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    vegetarian black eyed peas they are amazing btw this is the leftovers from yesterday they have onion garlic carrots oregano thyme olive oil red pepper flakes veggie broth black pepper and to eat added hot sauce and more olive oil.

    by @magpie
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  3. #2173
    This user is always right Array geedoenfj's Avatar
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    Quote Originally Posted by Cloudpatrol View Post
    Ha! Like I said, I still can't even figure out what Canadian food is

    Sorry, it took me a bit to find the recipe - I usually wing it now. I thought it was Iranian but this is actually a Moroccan cookbook.

    I use bulgar instead of couscous when making this. If the notes at top are too small to read they say to add: more lemon juice, olive oil and a bit off red wine vinegar to taste/make less dry. I add the pomegranate arils cuz I love em.

    For the lamb I just cook in garlic and lemon/pepper and then make a red wine reduction. It could easily be accomplished without liquor by using balsamic vinegar to reduce. Mushrooms pair nicely with it too. The mint in the salad is a nice contrast with the meat.

    xox Cat


    They have such a cuisine in Morocco, I've tasted some of their dishes which contains coscus and also some sweets, they are AMAZING, not that many salads though, and I'm not really good with names, specially since I it's hard to understand their accent..
    This sounds delicious, I would definitely like to try it some day, thank you so much for sharing
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  4. #2174
    LL P. Stewie Array Beorn's Avatar
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    Pork Pozole

    Take the weakest thing in you
    And then beat the bastards with it
    And always hold on when you get love
    So you can let go when you give it
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    Silly for Symphily Array Cloudpatrol's Avatar
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    {Gelato not made by me}

    Subbed in coconut oil, agave syrup, almond flour, flax and gf oats. House smells sooooo good (melts).

    I have great faith in fools. My friends call it self-confidence.
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    please let prayer be true Array Kho's Avatar
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    Quote Originally Posted by geedoenfj View Post
    Not pretty sure what that is, I assume it is something Syrian or Lebanese they have a good variety of salads in there, it seems yummy maybe you can tell me what the ingredients are
    *an Arab woman taking an Arabic recipe from a Canadian citizen*
    *bringing shame to my people*
    Oh my god, pomegranates and coriander. Just seeing that makes me happy. Yum. <3

    - - - Updated - - -

    Quote Originally Posted by Cloudpatrol View Post
    {Gelato not made by me}

    Subbed in coconut oil, agave syrup, almond flour, flax and gf oats. House smells sooooo good (melts).

    I can SMELL that photo, it's delish!
    Death will die

    NEW MUSIC VIDEO OUT NAO

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    I made Bananas Foster, but I used Amaretto instead of banana liquer. It's a very sweet dish even though I already cut the sugar by 2/3. Not bad but not great either.
    If bees did go extinct, we could always hire people to dress up as bees and pollinate flowers with tiny feather dusters. Sure it'd be more expensive, but there are also millions of idle teens.
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  8. #2178
    hyggelig Array EJCC's Avatar
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    I always forget to post things til later. :/

    Anyway, I made this a few days ago:

    Spring Roll Bowls with Sweet Garlic Lime Sauce - Pinch of Yum

    Really liked it overall! The one thing I'd change would be to make the ratio of noodles : groceries more like 1:1 or 1:1.5. I had a whole lot of noodles and would have liked it better with more spiralized cucumber, peppers, and carrots, and more meat (I used shrimp, but chicken or pork would be really good too).
    and it's nice enough to
    make a man
    weep, but I don't
    weep, do
    you?

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  9. #2179
    hey ma! got a tatoo Array prplchknz's Avatar
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    my friend and i made egg curry last night, it was amazing I was going to take a picture but the camera on my phone keeps failing which is another sign I need a new phone but i'm just lazy I want to get the s7 I have the s3

    this is the recipe we used
    Hard boiled deshelled eggs - 4-5
    Sliced Onions - 3
    Sliced Tomato (small) - 1/2
    Sliced Chillies - 1-2
    Sliced Ginger - 1 big piece (around 1")
    Coriander powder - 1.5 tbsp
    Turmeric powder - 1/2 tsp
    Chilly powder - as per your liking (Not more than 1 tsp, since we have green chillies there too)
    Garam Masala powder - 1 tsp
    Mustard seeds - about 1 tsp
    Curry leaves - 1 sprig
    About 1.5 cups of coconut milk

    Procedure: Heat about 2-3 tblspoons of oil (preferrably coconut oil).
    Add mustard seeds and let it splutter. Add curry leaves too. Then add sliced onions, ginger, chillies.

    Once these have gone soft, add the powders (coriander, chilly and turmeric). Mix them thoroughly and then add the tomato.

    Reduce the flame and add a bit of salt. Add half the garam masala now.

    Put a lid over the pan and let it cook till tomato becomes really soft and pulpy.

    Add the coconut milk and raise the flame. Add salt to balance the taste. Let it boil. Add the remaining garam masala and let it boil.

    Now add the eggs into this gravy. Let it boil for another 2-3 mins till the gravy really gets into the eggs. Turn off the flame. Your egg curry is ready.

    Could not find curry leaves so did two bay leaves with some lime zest which I was nervous about but it ended up working, but it did. also when you bit into the yolk with the sauce it became this perfect creamy texture, I can't explain it accurately but just know it was one of the most perfect textures i've felt while eating.

    also the night before made an amazing frittata with stuff already in the fridge it was
    6 eggs
    one small green chilly seeded and diced
    2 shallots chopped
    half a tomato chopped
    fresh basil
    half a block of butterkase cheese,grated
    half a block of double glouster,grated
    6 pieces cappocola torn into bite size peices
    salt and pepper
    splash of milk
    method
    -preheat oven to 425

    -in a large skillet oven proof skillet melt some butter, add the chilies and shallots cook until soften

    -while the chillies and shallots are softening beat the eggs in a large bowl whisk in splash of milk and season lightly with salt and pepper. go light on the salt trust me the cheese and meat has a ton that you don't need much but go to town on the pepper if you want

    -once the shallots and chillies have soften pour in the eggs let the bottom begin to set up add the tomatos,cheese, and meat

    -put in oven for 20 minutes or until eggs are fully cooked and knife comes out clean

    it was delicious not really spicy their was a very very suttle kick from the chilly but it just added an extra dimension, this is not meant to be spicy.I'm actually gonna make the frittata for my mom when she gets back in town but only do 4 eggs we did 6 because one of us was a male and males tend to eat more, but I think 5 eggs would've been sufficient, so go down on the meat and possibly the cheese depending on your taste but one piece of meat per egg is the ideal
    by @magpie
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  10. #2180
    hyggelig Array EJCC's Avatar
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    This: Andouille Cajun Potatoes Recipe by Robert P - Key Ingredient

    but with a good serving of kale underneath, and a fried egg on top.
    and it's nice enough to
    make a man
    weep, but I don't
    weep, do
    you?

    ESTJ - LSE - ESTj (mbti/socionics)
    1w2/7w6/3w4 so/sx (enneagram)
    lawful good (D&D) / ravenclaw or gryffindor (HP) / boros legion (M:TG)
    conscientious > sensitive > serious (oldham)
    want to ask me something? go for it!
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