Recipe Exchange

[Rausaro]

Hello everyone!
It would appear that there is quite a bit of interest in cooking and recipes on the forum. If you would like to exchange a favorite recipe or any cooking advice with your fellow Redwallers, feel free to post it here!


Have fun!

Shrimp 'N' Hotroot Soup

Serves two

Ingredients:
1 large Onion (peeled and chopped)
2 medium sized leeks (washed and chopped)
3 medium sized potatos (peeled and chopped)
250g (8oz) shrimp or prawns (peeled and cooked)
284 ml (1/2 pint) vegetable stock (made with a stock cube)
284 ml (1/2 pint) milk
25 g (1oz) butter
1 tsp curry or chilly powder (to taste)
salt and pepper (to taste)

Method:
1. Lightly fry the onions, leeks and curry or chili powder for about five minutes in the butter until soft and transfer to a saucepan.

2. Add the vegetable stock, potatoes, and seasoning.

3. Cover and simmer for 15-20 minutes until potatoes are very soft.

4. Add the shrimps or prawns and milk and slowly reheat.

5. Serve with crusty bread and some cooling juice!

Source: Jacques, Brian, and Jonathan Walker. "The Otter Tribe." The Tribes of Redwall Otters. New York: Philomel, 2003. N. pag. Print.

Notes: I suggest adding red pepper or more chili powder: while good, the recipe lacks the signature heat of the otter delicacy.

[Rausaro]

Potato Skillet

1) Several baked potatoes, cooled, chopped into small wedges
2) Several chopped sausages (of choice)
3) 1 chopped Bell Pepper (All colors fine)
4) 1/2 large onion (Finely chopped)

Mix contents in pan, oil pan with a bit of olive or vegetable oil. Continuously check and move contents to prevent burning.

When the potatoes are clearly cooked, grate some cheese over them and let sit for about a minute with lid on.

Dish up and serve with a bit of sour cream or Ranch dressing.

Hope you enjoy!

[Tracy]

If any of y'all are health-conscious, but HUNGRY, and maybe not such good cooks, you'll like my recipes. =) Also, while not a vegetarian myself, a lot of the dishes I post will be vegetarian (a lot of them even vegan!)

Decided to start with that I made tonight, because I was pretty darn proud of it.

No-Pasta Spaghetti!

2 tsp Italian seasoning
1 small carrot
16oz can diced or crushed tomatoes (I used Heinz Diced Tomatoes: No Salt Added)
1 clove minced garlic (Or about 1 teaspoon if you don't feel like mincing it fresh)
1 medium spaghetti squash
1 small onion (or about half a cup, diced)
Butter-flavored spray or cooking oil
2 tbsp olive oil

1. Preheat oven to 350.
2. Cut spaghetti squash in half lengthwise, and scoop out the seeds and pulp.
3. Spray a small amount of butter-flavored spray on the inside of the halves, or lightly coat with oil (olive would be best)
4. Bake the halves, open-side down on a pan sprayed with non-stick spray for 1 hour.

Marinara:
1. Warm up olive oil in a pan.
2. Dice carrot and onion
3. Saute diced veggies in oil for 3-5 minutes.
4. Add minced garlic and Italian seasoning to the veggies, and cook for another 1-2 minutes.
5. Add in diced tomatoes, cover, lower temperature and simmer for 20 minutes, or until thick enough consistency.

When the squash is ready, use a dinner fork to scrape out the insides. It will come out like a thin "spaghetti." One squash will make about four vegetable servings, but it's healthy and low-cal, so indulge! Dump your marinara on top of your scraped-out squash. Optional: Sprinkle some parmesan cheese on top.

Notes: You can use any vegetables you like in the marinara, just go with what you like! Mushrooms would also be delicious, as well as any combination of peppers. Also, if you're particularly handy with spices and herbs, feel free to add those (or even substitute them for the Italian dressing).


All told, you're going to have four servings here, but even if you have two servings yourself (a full cup of spaghetti squash), you're having a delicious, very filling dinner for about 200 calories! To put that into perspective, just a cup of regular spaghetti noodles would've been 220 calories alone.

[mucha]

I don't know about the rest of you guys and gals, but I love to bake. Cooking in general is pretty dang awesome, but baking is where its at. I like it so much that I'm doing the cakes at my wedding in a few weeks. And today I'd like to share with you one of my favorite cakes in the world:
                                                   
                                                        POUND CAKE

3 sticks butter, softened but not yet room temp.
3 cups sugar
3 cups flour (I prefer all-purpose but cake flour works alright, too)
5 eggs
1 cup milk (I like soy milk the best)
1 tablespoon of vanilla


1. Preheat oven to 300F and grease a bundt pan.

2. Cream together butter and sugar.

3. Gradually add in the rest of the ingredients. It doesn't really matter what order. It helps to add one thing at a time though, and let it blend in completely before adding the next ingredient. I like to add the eggs first, then the flour, and then the milk and vanilla.

4. Pour or scoop the batter into your greased bundt pan, and bake for an hour and a half. Depending on the oven, it might need to go for a little while more, so check for doneness.

5. Enjoy with tea, coffee, or anything else that catches your fancy. Makes for a super decadent french toast.

6. Optional: Lick the bowl. Pound cake batter might not be good for you, but it is so so so good.

NOTE: if you're using a standing mixer, always remember to stop every once in a while and scrape the bowl. I can't tell you how many times I've found a pocket of sugar and flour at the bottom of the bowl while pouring the batter in to the pan.