The Assassins' Super Secret Scullery (insert food here)

[Mad Hatter]

<3 scallops! I usually just sear them too, but here are a few things I've done recently:

 

Scallops with bacon crumble and cabbage braised in soy sauce and toasted sesame oil

 

 

Scallop tacos

 

 

Scallop ceviche with passion fruit

 

[obax]

Made me some Sesame Tamari Meatballs last week, and they were tasty.

 

This is the recipe I copied down. It's not exactly what I did.

 

1 lb ground beef

2 green onions, chopped

1 egg, beaten

1/4 cup bread crumbs

3 tbsp fresh cilantro, chopped

1 tbsp tamari sauce

2 tsp sesame oil

1 tsp fresh ginger, minced

salt and pepper

 

Mix it all up. Form into balls. Cook in 500F oven 15-20 mins. Enjoy

 

Things I did different: I used oats, ground up in the food processor, instead of breadcrumbs. I cooked them on 450F because 500F seemed ridiculous (and they were still a bit overcooked, so....). I used some pork in with the beef.

 

Next time I will add more ginger.

[raptron]

Scallop ceviche <3

[Granny Nogg]

I was responding to a NF friend today about sushi.  I absolutely love sushi, and have learned how to make it (NOT HARD).  It saves a lot of money making it at home, and depending on how many sushi rolls you're making, you can do the whole thing under an hour.  

The sushi does NOT have to contain any raw fish whatsoever.  You can use cooked crab (California rolls) or cooked shrimp, for example.  All sorts of cooked fish if you like, and you won't have to taste anything wrrrrigggly, as Gollum would say.  

So the rice is the key to making good sushi.  Really, it's not hard.  You'll need some equipment but that's not expensive.  If you have an Asian grocery store nearby, that's ideal.  But even supermarkets are beginning to carry the appropriate ingredients.  

I've been using the same sushi rice recipe since 2003.  It's really good, really easy, and I've been very happy with it.  Unfortunately the website that had the recipe has disappeared, but I scanned the recipe page I printed out so that I could post the recipe and keep a copy in case I ever accidentally destroyed the paper.  Here's a link to the recipe: https://fimofanatic.files.wordpress.com/2015/01/sushi-rice-recipe.jpg

Also, if you have Netflix, there's a really great documentary on a Japanese sushi chef, called "Jiro dreams of sushi".  Very inspiring. 

[boxcarkid]

I was responding to a NF friend today about sushi.  I absolutely love sushi, and have learned how to make it (NOT HARD).  It saves a lot of money making it at home, and depending on how many sushi rolls you're making, you can do the whole thing under an hour.  

The sushi does NOT have to contain any raw fish whatsoever.  You can use cooked crab (California rolls) or cooked shrimp, for example.  All sorts of cooked fish if you like, and you won't have to taste anything wrrrrigggly, as Gollum would say.  

So the rice is the key to making good sushi.  Really, it's not hard.  You'll need some equipment but that's not expensive.  If you have an Asian grocery store nearby, that's ideal.  But even supermarkets are beginning to carry the appropriate ingredients.  

I've been using the same sushi rice recipe since 2003.  It's really good, really easy, and I've been very happy with it.  Unfortunately the website that had the recipe has disappeared, but I scanned the recipe page I printed out so that I could post the recipe and keep a copy in case I ever accidentally destroyed the paper.  Here's a link to the recipe: https://fimofanatic.files.wordpress.com/2015/01/sushi-rice-recipe.jpg

Also, if you have Netflix, there's a really great documentary on a Japanese sushi chef, called "Jiro dreams of sushi".  Very inspiring. 

Super thanks for posting this. I love sushi but really should cut back on my sushi bill... 

[SpiralGalaxy]

OK, tried out a new salad dressing today and it worked great. I eyeballed everything, but approximately:

 

1/2 c. olive oil

1/4 c. balsamic vinegar (I <3 vinegar)

1 tbsp italian seasoning

3 cloves garlic

Salt & fresh ground pepper to taste

 

Worked great with my leafy greens + celery & carrot + hard boiled egg salad. And no sugar, unlike the store-bought stuff. 

[mediaguy99]

RIBS!  You know you want them.....

 

Get some ribs.  A full rack or maybe two.  Cut them into half- or third-rack size.

 

Apply kosher salt, ground pepper, and chile powder liberally.  Then, lightly sprinkle turbinado sugar over the meat.  Grind some coffee (I use decaf) and sprinkle this on the meat too.  

 

Double wrap in aluminum foil and cook in an oven for 3-4 hours at 250.

 

Take out, cool off, baste with BBQ sauce, and then put on a grill at medium heat (for gas, or indirect heat if using charcoal) for 5 min.  Throw some asparagus on there while you're at it.  Flip, but be very careful because the meat will be very tender at this point--fall of the bone tender, really--and then baste with sauce again.  Flip so each side sees fire for 10 min total.  Remove from fire and feel all primal as you suck the meat off the bones.

[starsapart]

I made this chicken today, and put it over roast zucchini and tomato.  Mmmmmmmmmmmm, so good.  Usually not a huge mustard fan, but I highly recommend it!

 

[raptron]

I ADORED those books as a kid. I was actually just thinking about them the other day because I was eating some leftover cheese from our party -- a sharp cheddar with black walnuts and a goats milk cheese with lavender and fennel pollen, which felt very Redwallian to me.

 

The soup sounds fantastic. 

[Urgan]

Was anybody else here absolutely in love with the Redwall series when they were little? I absolutely adore those books and my favorite part was always reading about the big feasts, the food sounded so good! Well, lo and behold, there is actually a Redwall cookbook! Tonight I jumped in and made one of my favorites from the books, Shrimp 'n' Hotroot soup! I always loved how it sounded and the otters were some of my favorite characters. It was great! I tweaked it a little bit, based on what I had in the kitchen and here is what I got:

 

The Otter's favorite: Shrimp 'n' Hotroot Soup

 

Butter

1 large onion chopped

2 medium leeks, washed and chopped

3 cups vegetable stock (I used the Better than Bullion brand)

3 Medium potatoes peeled and chopped (I switched this out for a few carrots and turnips)

1 tsp curry powder or chili powder (I used both!)

1 TBSP garlic

Salt and pepper to taste

8 oz cooked and peeled shrimp, cut in pieces if large

 

Throw your onion in a large pan with a couple TBSP butter or olive oil, sautee when translucent, add leeks, soften

In the pot add your stock and chopped carrots, bring to a boil then simmer until soft

In a pan I put my cubed turnips tossed in olive oil with a little salt and roasted at 425 until they were tender (obviously, you can just boil the turnips but I like the flavor and texture the roasting imparts)

Add your spices and garlic to the carrots, add the onion and leeks as well

I bought raw shrimp so I cooked them super quick in the pan for a few minutes and dumped them in the pot too

Once the turnips are done chuck them in as well

Stir, adjust salt and pepper

A meal fit for an otter!

 

 

I don't take the best food pictures but there is it!

 

*raises hand*

 

Recipe looks great. I knew the cookbook existed but haven't ever cracked it open.

[Hazard]

Was anybody else here absolutely in love with the Redwall series when they were little? I absolutely adore those books and my favorite part was always reading about the big feasts, the food sounded so good!

I always liked the thought of Deeper N Ever Pie. Mostly because regardless of how the books described it, my imagination always turned it into a two-foot-deep pastry shell filled with swirls of chocolate and hazelnut.

-

[starsapart]

I always liked the thought of Deeper N Ever Pie. Mostly because regardless of how the books described it, my imagination always turned it into a two-foot-deep pastry shell filled with swirls of chocolate and hazelnut.

-

 

Wow.

 

Wow, I am now so hungry.

[Elennare]

Had a rather rough, stressful day yesterday, and while I was at the store shopping for dinner items, a box of chocolate pudding mix "fell" into the basket.

 

However, when I got home, the pudding mix found itself mixed into a bunch of goat milk yogurt (probably about half of the amount of milk the instructions called for) rather than cooked with milk, and had some blueberries added to it.

 

Really tasty, and with at least a little bit more nutrition than pudding normally has.  And, totally helped with the stress, too.  (It was shared by the whole family, so don't worry, I didn't eat all of it.  I know better than that, even if I really wanted to eat it all. )

[Asuka]

In my quest to add more flavor and less olive oil to my vegetables I stumbled upon an unforeseen ally: paprika.

I tried sprinkling some on zucchinis and it was really good! It add a depth to the flavor I love. Add in some crushed garlic and it's just amazing.

 

Now if only Nutella could have the nutritional value of broccoli, I would be so soooooo healthy!

[starsapart]

Now if only Nutella could have the nutritional value of broccoli, I would be so soooooo healthy!

 

Sister, amen.

[Urgan]

In my quest to add more flavor and less olive oil to my vegetables I stumbled upon an unforeseen ally: paprika.

I tried sprinkling some on zucchinis and it was really good! It add a depth to the flavor I love. Add in some crushed garlic and it's just amazing.

 

Now if only Nutella could have the nutritional value of broccoli, I would be so soooooo healthy!

 

Just develop an allergy to all nuts, that'll clear that right up! LOL. Thus I've never had Nutella. 

[Mad Hatter]

Maybe that's for the best. Homemade Nutella might just be the best thing ever though. Mmmm...

[raptron]

Been eating this soup the last few days (sans potato): http://eatdrinkbemighty.com/kielbasa-chicken-cabbage-soup/

 

Pretty darn good!

 

 Kielbasa, Chicken, and Cabbage Soup

• 13 ounce kielbasa link, halved and diced into half moons
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 5 cups chopped green cabbage
• 3 cups no sodium chicken stock (home made if possible!)
• 16 ounces diced chicken breast
• optional: 1-2 diced potatoes

Instructions

Heat up a tsp of oil in a large pot or a dutch oven. Add the kielbasa, onion, and garlic and let cook until the sausage browns and the onions become translucent. Next, pour in the chicken stock, scraping up the browned bits from the bottom of the pan. Add in the green cabbage and cover the rest with water (or more chicken stock if you like). Bring everything to a boil and reduce to a simmer.

Once simmering, add in the diced chicken breast, stirring it in evenly and making sure all of the meat is submerged. Let this simmer for 25-35 minutes, until chicken is cooked through and the magic of osmosis has infused your broth with the smoky, meaty sausage flavor. If you want potatoes, add them in when you add in the chicken. If you use a sodium-containing broth, I’d definitely add the potatoes as the soup may be too salty without them, depending on how salty the kielbasa you use is.

Makes 4-6 ample servings.

[starsapart]

I WAS GOING TO MAKE AN EPIC POST HERE ABOUT TONIGHT'S DINNER PARTY.  BUT THEN I GOT HUNGRY.  Sadly, Ithus  didn't photograph the entire dinner I made for company tonight, s it disappeared into our bellies super fast, but I did manage to snap a pic of me leftover homemade ratatouille!

 

 

Mannnnn I haven't made this all the way from scratch before and it was a joy to remember how much I love the stuff.  I like this recipe, minus the bell peppers (I'm not fond of them) and with more eggplant (I'm very fond of it, indeed).  Otherwise, I followed pretty much to the letter - it's a low calorie and delicious side dish, good over cous cous if you want some grains, good on its own if you don't.  I served it with the maple dijon chicken I posted about some time ago (that stuff is amazing!!!!!!!) and everyone cleaned their plates.  I'm amazed there were leftovers at all.

[Asuka]

 I like this recipe, minus the bell peppers (I'm not fond of them) and with more eggplant (I'm very fond of it, indeed).  Otherwise, I followed pretty much to the letter - it's a low calorie and delicious side dish, good over cous cous if you want some grains, good on its own if you don't.  I served it with the maple dijon chicken I posted about some time ago (that stuff is amazing!!!!!!!) and everyone cleaned their plates. 

 

I'll be searching every post for the Dijon chicken!!!! 

This ratatouille recipe looks amazing indeed. Funny to have squash added to it - There is not a lot of them in France, so they were not in the original ratatouille recipe. Will definitely try it!

[Asuka]

I made this chicken today, and put it over roast zucchini and tomato.  Mmmmmmmmmmmm, so good.  Usually not a huge mustard fan, but I highly recommend it!

 

As I have chicken breasts at home I will definitely try that TONIGHT!!!! 

I'm getting hungry now...

[starsapart]

I'll be searching every post for the Dijon chicken!!!! 

This ratatouille recipe looks amazing indeed. Funny to have squash added to it - There is not a lot of them in France, so they were not in the original ratatouille recipe. Will definitely try it!

 

Yeah, when I was living in France, I mostly saw courgettes used in various recopies.  But I quite like yellow squash and think this makes a tasty addition!

 

As I have chicken breasts at home I will definitely try that TONIGHT!!!! 

I'm getting hungry now...

 

Enjoy~!

[Asuka]

Yeah, when I was living in France, I mostly saw courgettes used in various recopies.  But I quite like yellow squash and think this makes a tasty addition!

 

 

Enjoy~!

Did not have chicken breasts so I did it with sausages and in a pan rather than in the over and result was delish! Now bf wants me to cook it for him...

 

Also just found a Paleo banana pancake recipe: 

Basically banana, eggs and baking powder. But they look awesome!! Will definitely try it this weekend.

I've been looking for Paleo pancakes for a while. I tried pancakes with protein powder instead of flour a bunch of times, but none tasted good (unless you like chalk). 

 

I'll try this recipe and will let you know how it goes!!

[Elennare]

I make something similar, with banana, egg, and pumpkin/apple pie spices, and the result is delicious!  I find they work best cooked over slightly lower heat, and you need to let them cook for a bit longer than you would regular pancakes or they fall apart when you try to flip them.  Good luck!

[Asuka]

I make something similar, with banana, egg, and pumpkin/apple pie spices, and the result is delicious!  I find they work best cooked over slightly lower heat, and you need to let them cook for a bit longer than you would regular pancakes or they fall apart when you try to flip them.  Good luck!

Elennare: thanks for the tip!! I'll keep that in mind when I'll try making them!