Don’t forget we moved!
https://brandmu.day/
Recipes!
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The red beans and rice recipe I gave earlier is really easy to make vegetarian: sub out the andouille for a vegetarian sausage of a similar style… or just omit the sausage. You lose the smoky quality, but you can balance it out with a little more seasoning!
Aloo Phujia
Ingredients2 onion, chopped
1/2 C. vegetable oil
2 lb. potatoes, cut into small cubes (you can peel if you want, but I never do)
1/2 Tbsp salt
1/2 tsp. cayenne pepper (adjust to your comfort level or omit)
1 tsp. ground turmeric
1/2 tsp. ground cumin
4 tomatoes, chopped (I usually gut out the seeds, but that’s a texture thing for me)Process
- Lightly brown onion in oil on medium heat.
- Stir in salt, cayenne, turmeric, and cumin.
- Add potatoes and cook for 10 minutes, stirring occasionally.
- Add tomatoes, cover pan, and cook until potatoes are soft - about 10 minutes.
Notes
- You can add more veggies if you want! Cauliflower or broccoli would make a good addition, as well as carrots and sweet peppers and peas. Experiment!
- Can be served with basmati rice.
Cheese and Onion Pie
Ingredients2 medium potatoes, cut into small cubes (peeling is optional!)
2 onions, finely chopped
1 Tbsp. flour
1/4 C. whole milk
1/4 C. heavy cream
2 C. aged cheddar cheese, freshly grated (I default to extra sharp white cheddar)
1/2 tsp. English mustard (dijon or regular yellow will also do just fine)
1/2 tsp. cayenne pepper (adjust to taste or omit)
salt and pepper to taste
2 pie crust rounds (store bought, 'cause I can’t be bothered to make it from scratch)Process
- Preheat oven to 350 F.
- Boil potatoes in salted water for 10-15 minutes, then drain and set aside.
- Boil chopped onions in salted water for 2-3 minutes, then return them to the pan (make sure this is a large saucepan, because you’re going to be shoving all the potatoes and cheese and everything into it)
- Coat onions in flour and cook for about 30 seconds.
- Add milk and cream.
- Cook over medium heat while stirring continuously for about 3-4 minutes.
- Add potatoes, cheese, mustard, cayenne and stir well.
- Season with salt and pepper.
- Line a pie tin with the first crust.
- Fill crust-lined pie tin with the cheesy potato filling.
- Place second crust on top and crimp edges.
- Cut small slits in top to vent.
- Bake for 35-45 minutes or until golden brown. I do recommend putting a cookie sheet under it (or on the rack below it) just in case it gets enthusiastic and bubbles over.
- Remove from oven and let cool to just above room temperature so it can firm up (this is a magical state that I’ve never seen, because I always cut into it too soon, but w/e)
Pasta Alfredo
Ingredients1 lb. pasta (fettuccine or penne are pretty standard, but maybe you’re a bowtie rogue, idk)
12 Tbsp. unsalted butter (high quality is great, but whatever you’ve got will be fine)
6 oz. Parmigiano-Reggiano cheese, freshly grated
1/2-1 tsp. salt (to taste)Process
- Cook noodles to al dente, per package instructions.
- While pasta heats, gently melt butter in large, non-stick skillet with high sides over medium heat.
- Drain pasta (but reserve the water!) and transfer pasta to skillet.
- Add salt and toss pasta with tongs to combine.
- Reduce heat to medium low.
- Add handful of grated cheese and a ladle of hot pasta water, tossing continuously with tongs.
- Continue to add cheese in small quantities (a good sprinkling each time), tossing after each addition.
- Add more hot pasta water as needed to melt the cheese, but be careful not to add too much.
- Serve immediately.
Notes
- You can add veggies if you want, but I prefer to serve with a side salad and some garlic bread.
- You can add garlic (cooked with the butter while it’s heating) and/or freshly ground black pepper if that’s your jam!
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Norwegian (Scandi) Pancakes.
Simple as hell, but I couldn’t be bothered to do more today.
3dl of flour
5dl of milk
1/2tbs of salt
5 eggs
Some butter (or equivalent, but real butter makes all the difference).Mix flour/salt, whisk together with half the milk to prevent clots, then whisk in the second half of the milk. Whisk in the eggs. Allow to rest for 30min/1h.
Get a nice big pan, medium heat, and put some butter on it. Pour a ladel of mix in. You want it thin. When it starts to bubble properly (turn golden on the downside), flip and do the other side, which only takes a minute at most. Fold in half, set aside in something that’ll keep it warm. Keep fryin’ the bastards up.
Now its quite common to just have the pancakes with a sprinkle of sugar or a bit of jam. But I prefer mine savory, so it feels like a proper dinner.
Use some kind of meat (or veggie substitute), whatever sauce, some onions or what’s left in the fridge, fry it all up. I really like bacon myself. Anyway, put it on the pancake and roll it up. Eat it like a tortilla. (Edit: Sorta, they’re pretty thin and come apart easily, so best is to spread whatever filling you want in a layer over the whole thing, then roll 'em up so it ends up layered.)
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Question: does a fried egg work on a BLT or does the L kinda ruin it? I mean, I’m gonna try anyway because I bought a whole head of L so there’s no reason not to spare a leaf for an experiment sandwich but I’m just asking.
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@GF Fried egg works on EVERYTHING. Over easy, right. RIGHT?
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@Tez Except in a sandwich. That’s how you get an Egg Banjo.
Egg Banjo: Bite into sandwich. Yolk drips down shirt. Sandwich-holding hand goes up and out of the way, other hand tries to brush yolk off. Egg Banjo.
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@Tez I’m afraid not. I always cook my yolks hard. It’s not that runny yolks taste bad or give me texture issues or anything, but just something about the idea of eating oozy yellow fluid gacks me up.
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@Evilgrayson Worth it.
@GF Never mind. I’m so sorry for your loss.
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Question: does a fried egg work on a BLT or does the L kinda ruin it? I mean, I’m gonna try anyway because I bought a whole head of L so there’s no reason not to spare a leaf for an experiment sandwich but I’m just asking.
It totally works!
Also I’m with @Tez : Over easy. Not sunny-side, not hard! That perfect over easy is how it’s supposed to be done!
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man, so many good new recipes here. I have a lot of cooking to do. But luckily I am here for two months, so now I have a bunch of recipes for that time!
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I made KB’s potato lasagna. Here’s an imgur gallery of process for those who want to see!
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@Meg I can dig the soyrizo. That stuff makes really good chorizo and eggs 'cause it’s not so greasy.
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today has been kind of a shitty day. I took my adult kids to target (the two who were home from work came with me to get the 3rd, and then we did a Target run). By this time I am pretty exhausted and worn down. They all asked like 2 times what dinner plans were and I was really crabby and was like “I don’t freaking know yet, how about nacho hot dogs”. They actually liked that idea so much when they came back to the car they’d gotten tortilla chips and all the nacho toppings they could think of (they knew we had hotdogs and buns at home). And so that’s what we did. It ended up being pretty good and fed a crowd of hungry young men plus a bottomless pit 8 year old.
We grilled the hotdogs, toasted the buns, and then the following toppings were available:
Nacho cheese (like the cheese food type), salsa, pickled jalapenos, crushed tortilla chips, green onions, shredded pepper jack cheese, green and red hot sauces, bacon bits, olives, avocado slices, sour cream.
Now they are teasing me and calling it Frickin’ Nacho Hotdogs and have gotten the 8 year old to call it that now. I’m still a little crabby, but think I have pretty awesome kids.
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@mietze That’s cute as heck.
Also, @Meg made your eggroll bowls for us (using fake meat, and picking out the mushrooms and setting to the side, because SOMEONE (it’s me) hates them).
The eggroll bowl was GOOD as heck.
pix or didn’t happen
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@dvoraen oh EXCUSE ME, i am just dying from a COLD but here’s your PICS https://imgur.com/a/VYfaM9l
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@Meg ilu
It looks fantastic. At least you have the sense to like mushrooms, unlike someone else we could name. More to the point, I’ve been very curious what Impossible meat tastes like. I’ve watched videos about it, but I’ve never tried it.
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@dvoraen It’s a 1:1 for replacement in almost all recipes, ad totally worth investigating, UNLESS YOU ARE A MONSTER WHO LIKES MUSHROOMS.
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@dvoraen I had an Impossible Whopper once out of curiosity. I couldn’t tell the difference.
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