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  1. #11
    Join Date
    Jan 2011
    Posts
    1,110

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    some more dishes that are not baked and do not require slow cookers:

    ratatouille. pick your favorite recipe. so many kinds. we eat ours over rice or pasta.

    curry. we love our japanese curry. very forgiving and you can use up so many different kinds of veggies. basically any kind. and it also accepts all manner of meats/tofu (chicken, beef, lamb, shrimp, pork). curries are so versatile.

    but i also love indian curry. ive learned two indian curries. one ill post in a bit. the other is a tomato cauliflower curry.

    have you ever made pizza on a cookie sheet? we love zucchini pizza!

    also, do you like bulgogi? kind of spendy, though. i suppose not that spendy.
    glib-gabbety puke stockings.
    ds 11/09
    dd 10/13

  2. #12
    Join Date
    Jan 2011
    Posts
    1,110

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    okay, this dish is easy BUT the ingredients are a little harder to find. once you buy your bottle of soy sauce paste, rock sugar (in a pinch, you can just add granulated sugar) and fried shallots, you are good to go for half a year or so!

    rou zhao fan

    this is a seasoned ground pork dish

    a pound of ground pork
    1/2 to 3/4 cup fried shallots
    a splash of soy sauce (1-2T)
    a good glob of soy sauce paste (1-2T)
    a splash of rice wine
    a dribble of sesame oil
    white pepper
    a chunk of rock sugar the size of... a large walnut in its shell
    water

    throw pork in a hot pan, cook and stir and break it up as it cooks. let it sizzle a bit and brown a bit. when it's cooked well, throw in the shallots, rock sugar, splash of wine. stir in sesame oil, soy sauce and soy sauce paste, add water to cover. season generously with white pepper. let it simmer, stirring occasionally. it should end up a little saucey, thickened by the pork fat, a bit sweet and savory. the pork fat coats grains of rice nicely.

    serve over freshly steamed rice.

    it also is nice as a seasoning for sauteeing vegetables or topping noodle soups or jook.
    glib-gabbety puke stockings.
    ds 11/09
    dd 10/13

  3. #13
    Join Date
    Jan 2011
    Posts
    1,110

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    butter paneer

    vegetable oil for frying
    24 oz paneer
    2 medium onions, roughly chopped
    4 cloves garlic
    1 handful roasted cashews
    2 tsp grated ginger
    1 tsp ground turmeric
    2 tsp ground coriander
    2 tsp ground cumin
    4 tsp smoked paprika
    1/4 tsp cayenne
    4 tsp tomato paste, mixed in 1/2 cup of water OR
    1/2 c tomato sauce.
    4 tsp kasuri methi (dried fenugreek leaves)
    2 tbsp butter
    1/2 c heavy whipping cream
    salt to taste
    sugar to taste (optional)

    slice paneer into large sheets and pan fry vegetable oil until sheets are browned on both sides. set aside to cool.

    using a food processor, blender or immersion blender process onions, garlic and cashews until finely ground.

    heat oil in pan. add onion, garlic and cashew mixture and ginger. saute until heated through. add the turmeric, coriander, cumin, paprika and cayenne. saute for a couple more minutes. add tomato paste & water mixture (or tomato sauce) as well as the kasuri methi. add more water if it looks too thick. let cook for about 20 minutes or so at medium low heat.

    meanwhile, cut the cooled paneer into cubes.

    check the curry now for salt and sugar. mix in and taste to correct seasoning.

    when seasoned to satisfaction, add paneer cubes, butter and whipping cream.

    heat through until butter is melted and everything is heated through.

    serve hot with bread (roti or naan) or over basmati rice.


    you can substitute the paneer with COOKED chicken chunks. usually chicken makhani is made from leftover tandoori chicken.
    glib-gabbety puke stockings.
    ds 11/09
    dd 10/13

  4. #14
    Elilly is offline Platinum level (1000+ posts)
    Join Date
    Dec 2003
    Location
    Midwest
    Posts
    1,453

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    Beef stroganoff
    Philly cheese steak sandwiches
    Famous pork chops - from allrecipes
    Beef fajitas
    Pot roast
    Smoked sausage and fried potatoes
    DD 02
    DS 04

  5. #15
    Join Date
    Jul 2003
    Location
    miami, fl.
    Posts
    1,627

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    Find out if your local supermarket's fish dept/counter will steam fish for you!

    We have Publix that does this and also our whole foods does, too! I just went to whole foods today and asked the guy to steam some tilapia w/ some 'flavor' - his choice- nothing spicy and really 'anything goes.' Turned out a bit lemony, but great, nonetheless! I boiled some potatoes for some 'fork-mashed' potatoes, steamed some broccoli and voila! an easy, delicious meal!
    ~laura in miami~
    ds1 7/03
    ds2 7/06
    Welcome/Intro to Infantreflux (I'm a Mod)


  6. #16
    Join Date
    Jan 2010
    Posts
    442

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    Quote Originally Posted by eagle View Post
    okay, this dish is easy BUT the ingredients are a little harder to find. once you buy your bottle of soy sauce paste, rock sugar (in a pinch, you can just add granulated sugar) and fried shallots, you are good to go for half a year or so!

    rou zhao fan

    this is a seasoned ground pork dish

    a pound of ground pork
    1/2 to 3/4 cup fried shallots
    a splash of soy sauce (1-2T)
    a good glob of soy sauce paste (1-2T)
    a splash of rice wine
    a dribble of sesame oil
    white pepper
    a chunk of rock sugar the size of... a large walnut in its shell
    water

    throw pork in a hot pan, cook and stir and break it up as it cooks. let it sizzle a bit and brown a bit. when it's cooked well, throw in the shallots, rock sugar, splash of wine. stir in sesame oil, soy sauce and soy sauce paste, add water to cover. season generously with white pepper. let it simmer, stirring occasionally. it should end up a little saucey, thickened by the pork fat, a bit sweet and savory. the pork fat coats grains of rice nicely.
    just made this tonite - it was great! almost reminds me of ma pao tofu, without the tofu and without the spice...ahhaha. kids gobbled it up. thanks for posting it!

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