Share your recipes with IHB

[caycifish_IHB]

IR can preside over the ceremony. We can shred the worthless US dollar and throw it as confetti.

Okay that made me LOL!

I do make a point of meeting at least some people from online communities I am a part of. Meetups, conventions, just inviting them to events (cough Oktoberfest cough), etc.

Welcome back!

 

[graphrix_IHB]

Now when people ask how we met, we both pause as we realize how absurd what we are about to say is.

Just imagine what it would be like if we had to tell people IrvineRenter married us.

 

[momopi_IHB]

Coming soon to IHB -- match making services! Better than craiglist!

If anyone wants to perform marriage ceremonies, you can join the ULC (Universal Life Church) and they'd ordain you as a minister.

http://www.themonastery.org/

http://www.themonastery.org/?destination=mTrainDiscourseMarry

http://www.themonastery.org/catalog/weddingbusinesskit-p-128.html

 

[GraceOMalley_IHB]

The best fish I've ever made is simple and the recipe is as follows..

3 tablespoons of Soy Sauce, 3 table spoons of honey, 3 tablespoons of vinegar add crushed garlic and shaved ginger to taste, and marinate for 1 hour.

Bake the fish at 350. When you're cooking the fish, take the remaining marinade and cook it at a high heat to reduce it to a glaze.

Everyone I've ever made it for loves it and its really really simple! Serve with fresh snap peas or green beans or most any steamed vegetable.

 

[CalGal_IHB]

As made tonight in the graphrix (+caycifish) household.

Hey are you guys married or a couple? I didn't know!

No... not married, but we are probably referred to as the "IHB couple". It's too bad that you are a late comer to the forums, not only would you have a extra dose of snark in your posts, but you would have a good grasp of the history here. Either way, I am glad you found your way here and hope you stick around as long as possible. Oh... and you would know who TiredofBeingHarassed/Provider/Thoughtless etc. is. Back in the day we used that chat thingy link and all hell broke loose in there. We scared away some of the more conservative IHBers back then. Hell... we even managed to scare Troop off a few times. A truly tough cookie to scare off but we did, if you can't believe that. Before we changed software, there were no PMs, but private messages that could only be seen between the two members who were chatting privately within the thread. There is a thread that started the chat room that can give you idea why it started. Only gawd, the private messengers, and zovall can see what really happened that night. One day I hope Z writes a book about it all, but keeps us all anonymous. It really could be hysterical to look back at one day.

For the record, I had nothing to do with the shenanigans in a particular thread that led to zovall adding the chat feature. I merely read the public messages the next day like everyone else. However, it was the chat feature that accelerated real life friendships being forged. Now when people ask how we met, we both pause as we realize how absurd what we are about to say is.

Ah, the old chat room - the good old days. Good times, good times.

 

[EvaLSeraphim_IHB]

So... we were at the Anaheim White House semi-recently and had their Pasta e Fagioli Soup. Sadly, the recipe isn't found in their cook book (which gives a whole new meaning to the term "food porn").

I happened to find a similarly named recipe inThe Silver Spoon cookbook, and tweaked it to try to replicate the White House recipe. It wasn't quite like the White House, but it was pretty good.

Serves 4 (as a meal)

2 cups dried white beans (or two cans of white beans, ~15 oz each, rinsed, for ease and to save time)

2 Tbsp olive oil (divided as described below)

1 lb sweet Italian sausage (recommend Claro's)

4 sage leaves

1 clove garlic, smashed

3 cups (approx) strained tomatoes (found at Pavilions, and not at Claro's, oddly. I used a box of Pomi that weighed 26.455 oz because that is what was available. You can substitute tomato sauce, but will likely need less salt, as the strained tomatoes do not contain salt)

Water (enough so that the amount of strained tomatoes plus the water equals 6 1/2 cups)

Swiss chard, torn into pieces (per your preference, but I used three medium leaves)

1 cup dried Ditali or Ditalini pasta (looks like half a macaroni noodle)

Salt and pepper

I used a Le Creuset 4 1/4 qt soup pot. It was sufficient, but a tad small.

If using dry beans, on the night before you are serving the soup, put beans into a pan and add cold water to cover. Soak overnight. Drain. On the day you are preparing the soup, put the beans into a pan, add cold water to cover, and bring to a boil. Lower the heat and simmer for about two hours. Drain the beans. If using canned beans, on the day you prepare this rinse the beans well and set aside.

Heat your soup-cooking vessel over medium heat. When warm, add 1 tbsp olive oil. In the meantime, remove sausage meat from the skins and break up. Throw away skins. When the vessel and oil are hot, add the sausage meat and cook, occasionally stirring and breaking up the meat. When browned and cooked through, remove sausage meat from vessel with a slotted spoon into a bowl lined with one or two paper towels. Carefully use a paper towel to soak up the oil out of the vessel, but remove as few brown bits as you can.

While the sausage is cooking, place half the beans into a food processor or blender and puree. Set aside. Add the remaining tbsp of olive oil to the pan and heat. Add sage leaves and garlic, and saute for a few minutes (until aromatic). Add the bean puree, strained tomatoes, water, the remaining whole beans, and Swiss chard to the vessel. Season to taste with salt and pepper. Bring to a boil. Add the Ditali and cook for 10 to 15 minutes until al dente.

If you want to make a vegetarian / vegan version, I think you could. Don't use the sausage (duh), but I think you will need to compensate with other spices, particularly fennel.

We paired this with a Palmina Alisos, which was very yummy indeed.

 

[stepping_up_IHB]

Thanks for this Eva. I've been searching for recipes that include chard as I have it coming out of my ears. This will go on the menu this week, but will go a little heavier on the chard.

So... we were at the Anaheim White House semi-recently and had their Pasta e Fagioli Soup. Sadly, the recipe isn't found in their cook book (which gives a whole new meaning to the term "food porn").

I happened to find a similarly named recipe inThe Silver Spoon cookbook, and tweaked it to try to replicate the White House recipe. It wasn't quite like the White House, but it was pretty good.

Serves 4 (as a meal)

2 cups dried white beans (or two cans of white beans, ~15 oz each, rinsed, for ease and to save time)

2 Tbsp olive oil (divided as described below)

1 lb sweet Italian sausage (recommend Claro's)

4 sage leaves

1 clove garlic, smashed

3 cups (approx) strained tomatoes (found at Pavilions, and not at Claro's, oddly. I used a box of Pomi that weighed 26.455 oz because that is what was available. You can substitute tomato sauce, but will likely need less salt, as the strained tomatoes do not contain salt)

Water (enough so that the amount of strained tomatoes plus the water equals 6 1/2 cups)

Swiss chard, torn into pieces (per your preference, but I used three medium leaves)

1 cup dried Ditali or Ditalini pasta (looks like half a macaroni noodle)

Salt and pepper

I used a Le Creuset 4 1/4 qt soup pot. It was sufficient, but a tad small.

If using dry beans, on the night before you are serving the soup, put beans into a pan and add cold water to cover. Soak overnight. Drain. On the day you are preparing the soup, put the beans into a pan, add cold water to cover, and bring to a boil. Lower the heat and simmer for about two hours. Drain the beans. If using canned beans, on the day you prepare this rinse the beans well and set aside.

Heat your soup-cooking vessel over medium heat. When warm, add 1 tbsp olive oil. In the meantime, remove sausage meat from the skins and break up. Throw away skins. When the vessel and oil are hot, add the sausage meat and cook, occasionally stirring and breaking up the meat. When browned and cooked through, remove sausage meat from vessel with a slotted spoon into a bowl lined with one or two paper towels. Carefully use a paper towel to soak up the oil out of the vessel, but remove as few brown bits as you can.

While the sausage is cooking, place half the beans into a food processor or blender and puree. Set aside. Add the remaining tbsp of olive oil to the pan and heat. Add sage leaves and garlic, and saute for a few minutes (until aromatic). Add the bean puree, strained tomatoes, water, the remaining whole beans, and Swiss chard to the vessel. Season to taste with salt and pepper. Bring to a boil. Add the Ditali and cook for 10 to 15 minutes until al dente.

If you want to make a vegetarian / vegan version, I think you could. Don't use the sausage (duh), but I think you will need to compensate with other spices, particularly fennel.

We paired this with a Palmina Alisos, which was very yummy indeed.

 

[EvaLSeraphim_IHB]

Chard? You need chard recipes, you say?

Tamarind Soup with Chickpeas, Chard, and Spices

Chard, Onion, and Gruyere Panade

She also has a couple of kale recipes, and I think you would be able to sub chard for kale.

 

[SoCal78_IHB]

You guys probably already know this, but there is a really cool feature on allrecipes.com - you can type in the ingredients you wish to use, those you don't, and it will generate the recipe results for you. It is helpful when you want to use up something in particular or if you need to make dinner out of whatever is in your pantry.

 

[AllisonC_IHB]

Tequila Salsa

I used to do some volunteer work in the hospital when I was young-er, and one of the nurses always bring this special salsa for us to take home for the weekends. We could not eat it at work because of the special ingredient. :cheese:

I just made a batch over the weekend, hope you will like it.

1 28 oz. can diced tomatoes, drained (I have used fresh tomatoes before, just as good)

6 medium sized green chiles, roasted, peeled, seeded, chopped (this is probably the most difficult part ;-) )

1/2 cup finely chopped onion

1/4 cup chopped fresh cilantro

2 jalapenos, seeded and minced

1 clove garlic, minced (fresh only)

2-3 Tsp tequila

1 Tsp lime juice

1 tsp olive oil

1/2 tsp salt

Combine all ingredients, mix well, chill overnight. Enjoy.

 

[caycifish_IHB]

Tequila Salsa

I used to do some volunteer work in the hospital when I was young-er, and one of the nurses always bring this special salsa for us to take home for the weekends. We could not eat it at work because of the special ingredient. :cheese:

I just made a batch over the weekend, hope you will like it.

1 28 oz. can diced tomatoes, drained (I have used fresh tomatoes before, just as good)

6 medium sized green chiles, roasted, peeled, seeded, chopped (this is probably the most difficult part ;-) )

1/2 cup finely chopped onion

1/4 cup chopped fresh cilantro

2 jalapenos, seeded and minced

1 clove garlic, minced (fresh only)

2-3 Tsp tequila

1 Tsp lime juice

1 tsp olive oil

1/2 tsp salt

Combine all ingredients, mix well, chill overnight. Enjoy.

That looks freakin' awesome!

 

[AllisonC_IHB]

Tough day at work today, how do I reward myself? I baked a Kahlua Cake. Bring out the half and half too!

1 box chocolate cake mix-18 oz. (Betty Crocker dark chocolate or devil's food cake is good)

3/4 cup oil

1 3 oz. box instant chocolate pudding

4 eggs

1/2 cup strong, brewed coffee

3/4 cup kahlua

Frosting: (delish w/o frosting if you are lazy like me today)

2 1/2 cups powdered sugar

Kahlua ( I don't remember how much, start with 1/4 cup or so)

Chocolate curls to decorate

Preheat oven to 350 degrees. Combine first six ingredients and beat with mixer on medium for 5 mins.

Pour into greased, floured 9 x 13 inch baking pan.

Bake 40 mins till center comes out clean with toothpick.

Remove from oven and cool.

Mix powdered sugar with enough kahlua to make frosting.

Decorate with curls.

 

[stepping_up_IHB]

Chard? You need chard recipes, you say?

Tamarind Soup with Chickpeas, Chard, and Spices

Chard, Onion, and Gruyere Panade

She also has a couple of kale recipes, and I think you would be able to sub chard for kale.

My husband is going to just love that panade!

 

[AllisonC_IHB]

My mom made this all the time when we were kids. Now I make it for her. She calls it The Next Best Thing To Robert Redford. I call it The Next Best Thing To George Clooney and Brad Pitt :red:

1 cup flour

1/2 cup butter, softened

1 cup finely chopped pecans

1 8 oz. package cream cheese,softened

1 cup sugar

1 8 oz. carton frozen non dairy whipped topping, thawed

1 package instant vanilla pudding mix (the bigger one, I think 6 1/2 oz. size)

1 package instant chocolate pudding mix (same as above)

3 cups cold milk

chocolate curls for decoration

Prepare bottom crust by mixing together flour, butter and pecans until crumblike.

Press mixture into greased 13 by 9 inch baking pan.

Bake at 350 degrees 15 mins. Cool.

Beat cream cheese with sugar till smooth. Fold in half of the whipped topping and spread over crust.

Combine vanilla and chocolate pudding mixes.

Beat in milk till smooth and thickened.

Spread over cream cheese layer.

Spread remaining whipped topping.

Sprinkle with curls.

Refrigerate overnight.

I hope you will like this substitue for Robert Redford, or Jessica Alba, or Justin Timberlake, or Madonna, or Cameron Diaz, or Zac Efron, or Matt Damon, or.......

 

[SoCal78_IHB]

Thai Chicken Stir-Fry Salad

Ingredients:

Dressing -

1 1" piece of peeled fresh gingerroot

3/4 c. creamy poppyseed salad dressing (I like "Brianna's")

2 garlic cloves, pressed

Salad-

1 medium cucumber

1/2 red bell pepper

1 package broccoli slaw mix (10-12 oz.)

Chicken Mixture-

1/4 c. snipped fresh basil

1/4 c. peanuts

1 lb. boneless, skinless chicken breasts

Directions:

For dressing, finely chop gingerroot. In a bowl, combine gingerroot, salad dressing, and pressed garlic. Whisk until well-blended and set aside. For salad, cut cucumber in half length-wise. Use a spoon to remove the seeds. Thinly slice cucumber. Cut slices in half. Dice the bell pepper. Put slaw mix, cucumber, and bell pepper into a large bowl. For the chicken mixture - snip basil. Cut chicken into 1/2" cubes. Spray skillet with oil. Heat over medium-high heat. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken is no longer pink. Remove skillet from heat. Add basil, peanuts, and 1/4 c. of the dressing to the skillet. Toss to coat.

To serve, toss salad with remaining dressing. Top with chicken mixture and serve immediately. Enjoy!

 

[SoCal78_IHB]

Chicken Primavera Risotto

Ingredients:

2 boneless, skinless chicken breasts

salt and coarsely ground black pepper

olive oil

1 lemon, cut in half crosswise

1 medium onion

1 large garlic clove, pressed

2 packages (8.8 oz each) buttery or roasted chicken flavor pre-cooked rice (Uncle Ben's?)

1 medium carrot, peeled

1 medium zucchini

2 plum tomatoes

14.5 oz can chicken broth

1/2 c. (2 oz.) grated Asiago cheese

1/4 c. snipped fresh basil

2 oz. mascarpone cheese (or a 3 oz. pkg of cream cheese)

Method:

Season both sides of chicken with salt and pepper. Add oil to skillet. Heat over med-high heat. Arrange chicken and lemon-halves, cut sides down, in skillet. Cook 3-4 minutes on each side or until center of chicken is no longer pink. (Do not turn lemon-halves.) Remove chicken and lemon from skillet. Cool slightly. Cut chicken into 1/2" pieces and set aside.

Chop onion. Add additional oil to same skillet. Cook onion and pressed garlic over med-high heat 4-6 minutes or until onion is transparent.

Add rice. Juice carmelized lemon halves into skillet. Cook and stir 3-4 min. or until juice is completely absorbed into rice. Cut carrot into julienne strips. Slice zucchini. Seed tomatoes then dice. Add veggies and broth to the skillet. Bring to a boil. Reduce heat to medium. Simmer 4-5 min. or until broth is slightly thickened. Stir in chicken. Cook until heated through.

Remove risotto from heat. Add Asiago cheese and basil. Stir until cheese is melted and sauce is thickened. Stir in mascarpone or cream cheese.

 

[SoCal78_IHB]

Mediterranean Quesadillas with Antipasto Relish

Ingredients:

Antipasto Relish -

1/2 c. jarred roasted red peppers, drained

2 Tbsps. diced olives

1/4 c. diced green chilies

1 Tbsp. chopped fresh basil

1 Tbsp olive oil

1 garlic clove, pressed

Quesadillas -

2 c. shredded, cooked chicken

8 oz. pkg of sliced Provolone cheese

6 soft-taco size tortillas

oil and butter

Method:

For antipasto relish, chop red peppers and basil. Combine peppers, basil, olives, and green chilies. Add pressed garlic. Mix well and set aside.

For quesadillas, shred chicken. Combine chickenand relish (all but 2 Tbsp.) in bowl. Place a slice (or two) of cheese inside each tortilla, divide chicken mixture amongst tortillas, and fold in half. Heat a small amount of oil & butter in a skillet (or my favorite, a cast iron pan). Cook quesadillas 1-3 min. on each side or until lightly browned and cheese is melted. When finished, set aside on a paper towel.

To serve, dollop each one with sour cream and a small amount of the reserved relish.

 

[SoCal78_IHB]

Peppery Fish Chowder

Ingredients:

3 medium red potatoes

1 1/2 c. water

1 1/2 tsps. salt

3 slices of bacon

1/2 onion

2 garlic cloves, pressed

3 Tbsps. all-purpose flour

2 c. clam juice

3/4 tsp. ground black pepper

1 lb. boneless, skinless tilapia fillets

1/3 c. snipped fresh parsley

1/2 c. heavy whipping cream

Method:

Dice bacon into 1/2" pieces and chop onion. Place bacon into a stockpot. Cook over med-high heat 5-7 minutes or until crisp. Add onion and pressed garlic to the bacon. Cook 2-3 min. or until onion is tender. Add flour. Cook 1 minute, stirring constantly, until flour is evenly distributed. Slowly add clam juice, water, salt, and pepper. Chop potatoes and add to pot. Bring to a boil over med-high heat. Reduce heat to medium and simmer 10 minutes or until potatoes are tender.

As soup simmers, remove the dark reddish brown vein down the length of the tilapia with a boning knife. Cut tilapia into 1" pieces and add to casserole. Cook an additional 2 min. or until the tilapia is opaque throughout.

Meanwhile, snip parsley. Remove soup from heat. Stir in cream and parsley. Ladle into bowls.

 

[AllisonC_IHB]

Mediterranean Quesadillas with Antipasto Relish

Ingredients:

Antipasto Relish -

1/2 c. jarred roasted red peppers, drained

2 Tbsps. diced olives

1/4 c. diced green chilies

1 Tbsp. chopped fresh basil

1 Tbsp olive oil

1 garlic clove, pressed

Quesadillas -

2 c. shredded, cooked chicken

8 oz. pkg of sliced Provolone cheese

6 soft-taco size tortillas

oil and butter

Method:

For antipasto relish, chop red peppers and basil. Combine peppers, basil, olives, and green chilies. Add pressed garlic. Mix well and set aside.

For quesadillas, shred chicken. Combine chickenand relish (all but 2 Tbsp.) in bowl. Place a slice of cheese inside each tortilla, divide chicken mixture amongst tortillas, and fold in half. Heat a small amount of oil & butter in a skillet (or my favorite, a cast iron pan). Cook quesadillas 1-3 min. on each side or until lightly browned and cheese is melted. When finished, set aside on a paper towel.

To serve, dollop each one with sour cream and a small amount of the reserved relish.

SoCal78, is there a certain brand of jarred red peppers you recommend? I bought my last one from Trader Joe's and it was kinda salty. Thanks!

 

[SoCal78_IHB]

Hi, Allison. Right now I'm using Dunbar's (bought them at Ralph's) and I like them. I have used other brands in the past but unfortunately can't remember the brand names. Anyway, check to see if the ones you bought are labeled as organic or preservative-free. I have noticed some of the products from TJ's seem to have more sodium to make up for the lack of preservatives. I'm looking at the label on the Dunbar's peppers and it lists: red bell peppers, olive oil, extra virgin olive oil, water, garlic, vinegar, salt and citric acid. Since ingredients are listed in order of amount used, there seems to be little salt and it isn't noticeable to the taste. Hope this helps!