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Thread: Kyuuei's Cook book!

  1. #61
    Emperor/Dictator Array kyuuei's Avatar
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    Vanilla Quinoa Pudding
    Quinoa in this application results in a cross between rice pudding and tapioca, with more protein than either.

    •3 cups whole milk (works well with soy or nut milk for a vegan version)
    •1 vanilla bean (split, or 1 tablespoon of vanilla extract)
    •1/4 cup maple syrup
    •pinch of salt
    •1 cup quinoa
    Rinse quinoa. Mix milk, vanilla, maple syrup and salt in a saucepan and set on simmer. Add quinoa and cook for 30 minutes, stirring frequently (but not constantly).Once thickened, remove from heat and allow to cool. Serve warm, or refrigerate. Top with all kinds of delicious tidbits; berries, dried fruit, nuts, nutmeg, brown sugar, etc.
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  2. #62
    Emperor/Dictator Array kyuuei's Avatar
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    Quote Originally Posted by oberon View Post
    Some people just don't know what's good.

    So... back to really talking about food... what do you have in the way of one-pot meals?
    I sort of forgot about you somewhere along the way So here's some recipes I am fond of.

    Any soups are going to be easy one-pot recipes you can create. Chili's, casseroles and things like this are ideal 'quick' dinners. Of course, there are plenty of things pre-one pot made you can try as well. But as far as casseroles go, I love them. They're easy, tasty, and use literally anything you have leftover.

    Don't particularly like peas? They taste like casserole in casserole. Don't like how tough the chicken breast was last night? soaking it in some mushroom soup base and then adding it all to the casserole fixes that right up.

    Another thing that uses to leftovers REALLY well are quesadillas and enchiladas, both one-pot dishes. I'm actually a huge fan of the whole.. eat what you cooked before you make something new thing. So I tend to cook things to where it comes out perfect in portion sizes (and make a dessert, or a snack, so people who wanted seconds can eat something that won't be easily wasted and forgotten in the fridge) or, more likely, I cook something a bit versatile the first night (stir-fry, chicken nuggets, pulled pork, etc.) and then combine ingredients to create different things out of it the next couple nights.

    Anyways, I hope that answers your questions!



    Steamed buns -- Im going to try this sometime soon when I create the dango, and see how to adjust the recipe.

    1 tablespoon active dry yeast
    1 teaspoon white sugar
    1/4 cup all-purpose flour
    1/4 cup water
    1/2 cup warm water
    1 1/2 cups all-purpose flour
    1/4 teaspoon salt
    2 tablespoons white sugar
    1 tablespoon vegetable oil
    1/2 teaspoon baking powder
    Directions
    1.Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
    2.Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
    3.Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
    4.Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
    5.REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.


    STuffed steamed buns:

    8 ounces chopped pork
    1 (4 ounce) can shrimp, drained and chopped
    1 teaspoon salt
    2 green onions
    1 tablespoon chopped fresh ginger root
    1 tablespoon light soy sauce
    1 tablespoon rice wine
    1 tablespoon vegetable oil
    1 tablespoon white sugar
    ground black pepper to taste
    2 1/2 tablespoons water
    1 recipe Chinese Steamed Buns Directions
    1.Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
    2.Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
    3.Prepare dough for Chinese Steamed Buns.
    4.Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
    5.Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
    6.REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.



    Quote Originally Posted by kyuuei View Post
    Category: Lunch.

    Another way to cook Hot dogs
    Calories: However many calories a hot dog is
    Source: The Viking cooking guy at the home show

    - Crab Oil
    - Hot dogs
    - Melted butter
    - Hot sauce

    Very simple, just adds a bit of flavor to hot dogs while cooking them. Add some crab oil to the hot dog and bring it up slowly to a simmering heat. When warmer, transfer to a skillet or bake basted in a 50/50 mixture of melted butter and hot sauce.
    Just wanted to quote this and say I did it the other day, and it was heaven. .. Ya know. If you like fatty meat-by-product. And I certainly do.
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  3. #63
    Emperor/Dictator Array kyuuei's Avatar
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    I made some awesome jello shots the other day, and thought I'd post them here.

    Chocolate Strawberry shots
    - 3oz package of strawberry jello
    - 1 cup boiling water
    - 2 oz white chocolate liquer (I used Godiva, because it was free because I had a small vial from a christmas package)
    - 3 oz Creme de Cocoa
    - 4 oz Vanilla rum
    - 1 oz water or juice

    For Peachy-Vanilla shots
    -3 oz pack of Peach jello
    - 4 oz vanilla rum
    - 2 oz water
    - 2 oz peach schnapps

    And for tropical punch
    - 3oz pack of Fusion jello (The tropical pineapple cherry one)
    - 2 oz lime bite rum
    - 2 oz Creme de banana
    - 4 oz water
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  4. #64
    Emperor/Dictator Array kyuuei's Avatar
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    Category: Quick Dinner
    Calories: Not healthy for you.

    BBQ Pockets

    Ingredients:
    - Pulled pork shoulder (we just popped a completely frozen one in the oven for 24 hours sealed in aluminum foil with a water pan below it for moisture.)
    - BBQ Sauce, any kind you like
    - Optional: BBQ meat rub, spices or the wet kind
    - Biscuits
    - Chopped onions. I used frozen ones, thawed them out in some warm water and let those become some of the moisture inside.
    - Shredded cheese

    Mix together the shredded meat, cheese, onions, and rub.
    Also, roll out the biscuits into bigger circles. I just used a cup.
    Rub a tiny bit of BBQ sauce on the bottom of the biscuit, where you'll put the pile of mix. Skip this step if you used wet BBQ rub.
    Put enough mixture in to where you think you MAY not be able to close the biscuit.
    Fold the biscuit over, and use a fork to seal the sides. Then pinch the sides shut with your fingers to ensure a decent seal.
    Bake at 350 degrees for 23-26 minutes, when the biscuits look the way you'd want them to look normally.





    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  5. #65
    sorry ejcc this 1s pretty Array prplchknz's Avatar
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    Quote Originally Posted by kyuuei View Post
    Category: Quick Dinner
    Calories: Not healthy for you.

    BBQ Pockets

    Ingredients:
    - Pulled pork shoulder (we just popped a completely frozen one in the oven for 24 hours sealed in aluminum foil with a water pan below it for moisture.)
    - BBQ Sauce, any kind you like
    - Optional: BBQ meat rub, spices or the wet kind
    - Biscuits
    - Chopped onions. I used frozen ones, thawed them out in some warm water and let those become some of the moisture inside.
    - Shredded cheese

    Mix together the shredded meat, cheese, onions, and rub.
    Also, roll out the biscuits into bigger circles. I just used a cup.
    Rub a tiny bit of BBQ sauce on the bottom of the biscuit, where you'll put the pile of mix. Skip this step if you used wet BBQ rub.
    Put enough mixture in to where you think you MAY not be able to close the biscuit.
    Fold the biscuit over, and use a fork to seal the sides. Then pinch the sides shut with your fingers to ensure a decent seal.
    Bake at 350 degrees for 23-26 minutes, when the biscuits look the way you'd want them to look normally.






  6. #66
    Emperor/Dictator Array kyuuei's Avatar
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    ^ I used the left-over filling this way:

    1. Mac and Cheese Homestyles kit
    2. Make kit as usual, only add the filling as well.
    3. Bake it like it says on the instructions. Enjoy.
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  7. #67
    Emerging Array Tallulah's Avatar
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    Quote Originally Posted by kyuuei View Post
    Vanilla Quinoa Pudding
    Quinoa in this application results in a cross between rice pudding and tapioca, with more protein than either.

    •3 cups whole milk (works well with soy or nut milk for a vegan version)
    •1 vanilla bean (split, or 1 tablespoon of vanilla extract)
    •1/4 cup maple syrup
    •pinch of salt
    •1 cup quinoa
    Rinse quinoa. Mix milk, vanilla, maple syrup and salt in a saucepan and set on simmer. Add quinoa and cook for 30 minutes, stirring frequently (but not constantly).Once thickened, remove from heat and allow to cool. Serve warm, or refrigerate. Top with all kinds of delicious tidbits; berries, dried fruit, nuts, nutmeg, brown sugar, etc.
    I made this tonight with soy milk and it was delicious! I couldn't believe it was only sweetened with a little maple syrup!
    Something Witty

  8. #68
    Emperor/Dictator Array kyuuei's Avatar
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    Quote Originally Posted by Tallulah View Post
    I made this tonight with soy milk and it was delicious! I couldn't believe it was only sweetened with a little maple syrup!
    Would I steer you wrong? !! I don't know why Quinoa sweetens so easily, maybe it's naturally sweet and this brings it out some?
    Kantgirl: Just say "I'm feminine and I'll punch anyone who says otherwise!"
    Halla74: Think your way through the world. Feel your way through life.

    Cimarron: maybe Prpl will be your girl-bud
    prplchknz: i don't like it

    In Search Of... ... Kiwi Sketch Art ... Dream Journal ... Kyuuei's Cook book ... Kyu's Tiny House Blog ... Minimalist Challenge ... Kyu's Savings Challenge

  9. #69
    Emerging Array Tallulah's Avatar
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    Quote Originally Posted by kyuuei View Post
    Would I steer you wrong? !! I don't know why Quinoa sweetens so easily, maybe it's naturally sweet and this brings it out some?
    Yeah, I don't know, but I loved it! I think I'm gonna look for more stuff like that to take the place of processed sweet stuff. Lemme know if you find some good ones!
    Something Witty

  10. #70
    Striving for balance Array Little Linguist's Avatar
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    Quinoa is the absolute BEST as a complete protein – it is a versatile food that can be combined with anything.
    If you are interested in language, words, linguistics, or foreign languages, check out my blog and read, post, and/or share.

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