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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
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Location: London don
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Marina
Moderator & Jamily Coach
Joined: 16 Apr 2006
Posts: 1673
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 Posted: Mon Jun 26, 2006 21:53 |
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| CosmicMouse wrote: |
Argentina is not so easy... I am searching for typical and easy to prepare argentinian snacks / fingerfood. (for around 20-25 people)
Could some of you post some recipes for vegetarian Empanadas, please?
Any more ideas?
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that's a nice gester. Meike!
you can make empanadas basically with whatever you want. maybe for a veggie option you could fill them with spinach and white sauce (dunno how to say it in english, it's a sauce made with milk and butter - if someone knows, it's "salsa blanca" in spanish), and maybe other vegetable you fancy, like carrots or something
still, do u know how to make the empanadas?? (I mean, the mass)
hope it helps! 
Maru |
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deesh
Joined: 23 Feb 2002
Posts: 2717
Location: +001
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| Posted: Tue Jul 10, 2007 00:56 |
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I am bumping this back up for 2 reasons.
I have a goal to be off of meat meaning chicken and turkey (I've been off red meat since May  ) by the end of the year. Realistically it is going to be very hard around holiday time. Our family eats...a lot...of everything! So, I have a goal to do this by New Years. I know its a long way off, but I need time. I'm still thinking about fish....
So tonight I made eggplant parmesan and I know for some of you that is not a big deal, but it is for me because I've never had eggplant or cooked it and I'm eating it now and it is delicious! I'm proud of my damn self!
Anyway, I'm looking for some cheap, easy veggie recipes. Ones that I can easily make and that won't break the bank per se. I'm going to go through all of these, but if anyone has anymore, please let me know.
Ones that also will last me a day or two.
Thank you!
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MissyM
Joined: 28 Feb 2007
Posts: 451
Location: Here--> there & everywhere!
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| Posted: Tue Jul 10, 2007 05:02 |
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Wow some great dishes I see .. Yours look great fra I couldn't agree more Italian food is YUMM !!
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This is based on a Jamie Oliver Recipe which I love love love !!!  i changed it a little to have wholemeal flour and no meat.. May seem long but if u like baking bread and pizzas which i do .. then this is for u..
Homemade Pizza Loaf
pizza dough mixture
1 kilo of wholemeal or spelt flour
@250ml of water you may need more but add sparingly
2 teaspoons salt
2 teaspoons of sugar
2 teaspoons of instant yeast
1 tablespoon of E/Virgin olive oil
can add a pinch herbs such as oregano as well (optional)
Filling for pizza loaf
6 Boiled Eggs Peeled and whole
1/2 cup of semi sun dried tomatoes
1/2 cup of bocanccini cheese or mozzarella cheese (or both)
1/4 cup of grated pecorino or parmesian cheese
1 cup mushrooms chopped
1/2 cup of (fresh tomato sauce) or tomato paste
method
make the pizza dough first and if you have a bread maker use it!!!.. combine the bread flour, salt, sugar, olive oil, yeast, herb mix and water. mix until combined and pliable, kneed the dough until soft and smooth (bread maker is good at this). let the dough then stand for about 20 - 30 minutes to let the yeast do its work.
in the mean time you can dice up all of the filling mix Except for eggs leave them whole !
once the dough has risen divide it into two halves (this will make two loaves) and work one at a time and roll it out flat with a rolling pin try to make it a "rectangle" shape as you will be rolling it up later. once the dough is rolled out flat (@1/2 cm thick). spread the tomato sauce/paste over the pizza then add the diced fillings in a straight line (vertically) down one side - lay boiled eggs out end to end cover with sun dried tomatoes, mushrooms and cheeses.
now start to roll up the pizza so as the ingredients are rolled in the centre like a large "sausage roll". once rolled up turn the end in till they meet and tuck one end into the other and seal as best you can so now the roll makes a joined circle shape. (repeat the procedure with the other half of the dough put aside from before). once complete put on to a baking tray lined with non- stick cooking paper. brush the top of roll with cooking oil to make the outside brown and crunchy.
place into a preheated oven at @180 degrees celsius cook for about 40 minutes and check to see it is browning & not burning. note:- the bread will usually split and some of the cheese and mix may ooze out but that adds to the rustic charm of this dish - cut into slices you can serve hot or cold and will keep in air tight container in fridge if there is any leftovers. great for picnic lunches!
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If you don't like a the long involved dish try this quick and easy salad
For summertime a really nice Asian salad..
Crunchy Asian Noodle Salad
1 packet @100g fried noodles (look in asian section of supermarket or visit asian store they will know what u want don't be afraid to ask !)
1/2 wombok (chinese cabbage) shredded
6 shallots (spring onions) finely chopped
100g roasted slivered almonds or roasted pine nuts
Dressing
1/4 cup white vinegar
2 tablespoons of soy sauce
1 tablespoon sesame oil (I use lots cause i love the taste, but it is very strong so not too much)
1/4 cup olive oil
2 teaspoons sugar - (or add more to taste)
Method
wash and drain the wombok well then shred into a salad bowl. mix all the dressing ingredients in a separate bowl, stir well until the sugar is dissolved (I use a jar and shake the ingredients). combine the wombok, chopped shallots and almonds together then add dressing and mix well just before serving add the noodles on top of salad.
Note: add crunchy noodles just before serving as these go soggy if left in mix too long!
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CosmicMouse
Jamirotalk mum
Joined: 10 Feb 2002
Posts: 4821
Location: Germany
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| Posted: Tue Jul 10, 2007 07:53 |
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Hi Deesh,
when you are here in september we will make some cooking sessions in the evening!! 
Until then I'll leave some tips here in this thread.
First of all, I admit that I almost never use recipes when I am cooking. I just look into the fridge what is there, and what had to be eaten first (because otherwise it wouldn't be fresh anymore) and then I see what I can do with it. 
Here some advices from me:
1. Make sure you have a component of carbohydrates in your meal, for example potatoes, pasta or rice/grain - make sure you take the wholegrain-products -> more vitamins, minerals, dietary fibers - and even a more intense taste!
(I just make an execption with spaghettis - they taste better in the "normal" version)
By the way, it mustn't be always rice - there are so many alternatives as spelt, buckwheat, wheat grains, couscous, semolina, polenta, ect.
2. Make sure that a big part of your meal consists of vegetables. There are plenty of different possible variations of mixing them. Just make sure you don't cook them until all vitamins have gone. The best way is to steam them shortly - a good investment is to buy a wok. You just need to put the vegetable into the hot oil and last for a few minutes - enjoy the vegetable firm to the bite (aldente?) This saves the vitamins and is also daintier than too squashy food.
You don't really need a lot of spices in my opinion. I myself enjoy to taste all the original variations of the vegetables purely... I just put a spice blend with seasalt and some herbs - attention: it should not contain glutamin - it's presumably allergy-forming.
You can also add a bit of soy sauce.
Some vegetables (carrots, broccoli, stew, ...) I cook in vegetable water, it's available here as an "instant powder" (expression?)
It gives a more intense taste to the vegetables.
3. Make sure you combine your cooked meal with something fresh - uncooked. A salad for example. Or just some uncooked vegetables as fingerfood - as cucumbers, carrots - together with an avocado dip. Very good!! 
Sometimes I make a salad even as main meal. I put then some couscous into it, some beans (for protein!) , corn, nuts.. and something I really put in nearly every salad is sunflower seeds!
(you have loads of vitamins in those seeds: vitamin E, vitamin D, vitamin K, vitamin B, vitamin A, vitamin F, carotin, calcium, iodin and magnesium)
4. Another good source for protein is tofu. You can roast it, crumb it... use it as meat replacement... there are hundreds of recipes with tofu.
5. If you are a person who misses the taste of meat, then I'd recommend to test the various meat-free alternative product who imitate the taste, appearance and consistance of different meat-products. That's something I cannot really give you advice about, because I am not missing the taste of meat at all. Rather the opposite: I don't want to be remembered to the taste of meat, actually - so I don't really like to bite into a vegetarian sausage because I have the feeling it is meat. But that's just me - I know a lot of vegetarians who enjoy those products. I have just recently seen that the range of those meat-imitations is really big meanwhile. (in internet-shops)
Ok, that's it for now - no complete recipes I gave you here, just some hints. If you want me to go deeper into one of those things, let me know!!
I can write down some examples if you want.
Mouse
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FunkyDonkey
Officer
Joined: 15 Jun 2004
Posts: 1680
Location: Milan, Italy
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| Posted: Tue Jul 10, 2007 08:21 |
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This is one of my favourites dishes and tipical of the area of Parma, the city where I lived the last university years (60 kms from my hometown).
Tortelli di erbetta (Tortelli with spinach beet)
I can't find a nice image of the dish
For The Pasta:
* ½ kg of flour
* 4 whole eggs
* 3 yolks
* 1 tablespoon of oil
* 2 tablespoons water
* a bit of salt
For the filling:
* (100 g mascarpone cheese)
* 700 g ricotta cheese
* 70 g Parmesan cheese
* 3 whole eggs
* 50 g spinach leaves (boiled, chopped and seared in butter)
* nutmeg
* pepper
* salt
For the sauce:
* 50 g Parmigiano-Reggiano cheese (don't use the parmesan!!!)
* sage
* 150 g melted butter
Preparation:
* Pasta: mix all ingredients and work until the mixture is homogeneous and elastic;
* Let rest covered in wet cloth or (better) in a plastic food bag
* Filling: mix all ingredients and adjust quantity of salt.
* Prepare the tortelli as shown during the cooking lesson and boil in large amount of salted water.
* Add Parmigiano-Reggiano cheese and melted butter with sage
In Mantova we have a similar tipical dish but we fill the tortelli with pumpkin and use Grana Padano instead of Parmigiano Reggiano.
Source: The international kitchen
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deesh
Joined: 23 Feb 2002
Posts: 2717
Location: +001
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| Posted: Tue Jul 10, 2007 14:07 |
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Oooh Rinaldo, that looks so simple and delicious. Just printed it out.
Meike - I printed your suggetion out as well, which are GREAT. We will talk more about the carb element. I am a bit freaked about that because of the idea that carbs make you gain weight. The book touched a bit on that, but I want to speak with you more when I come. I do have to try more vegetables. I love them, but I stick with the same basic ones.
I also realized that I could have put some spinach into the parm last night.
Vegetable water? I gotta check that out also.
I love soy sauce, so that would be great.
I am going to make vegetables and rice next week with this marinade I found at the organic store. You put the veggies in it for an hour and then cook it and put it over brown rice.
The fake meat thing I can't do at all. I had veggie sausage for the first time a few weeks ago and hated it. I haven't tried the burgers though.
Thank you so much and we will talk more 
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CosmicMouse
Jamirotalk mum
Joined: 10 Feb 2002
Posts: 4821
Location: Germany
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| Posted: Tue Jul 10, 2007 15:08 |
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Deesh, you are welcome!
yeah, the meat imitations are a bit weird if you compare them to real meat. Because then you expect them to be exactly like meat and if you do like the taste of meat it will dissapoint you. But if you are able to see those products as something totally different - like a different recipe then you might dig them - depends on the product itself (there are differences!) and how they are prepared.
What we do from time to time is vegetarian hamburgers, but with self-made burgers. I know you can buy them ready, but I haven't tried them to be honest - i prefer fresh food and those I have seen looked a bit strange... 
You can buy here good (dry) mixtures for burgers as well which I use most of the times. Sometimes I add fresh oat flakes and stripes of vegetable (zucchini, peppers, carrots) to spice them up a bit.
And then we sometimes make hamburgers or even cheeseburgers out of them, but it's also nice to just eat them with rice and some other vegetables and a nice sauce. Just don't expect them to taste like meat, because they don't. It's something completely different.
I'll post a recipe for those burgers soon.
Mouse
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CosmicMouse
Jamirotalk mum
Joined: 10 Feb 2002
Posts: 4821
Location: Germany
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| Posted: Tue Jul 10, 2007 15:10 |
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Oh, and I don't know if "vegetable water" is the right translation for what i mean..  .. my dictionary told me so, but well...
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CosmicMouse
Jamirotalk mum
Joined: 10 Feb 2002
Posts: 4821
Location: Germany
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| Posted: Tue Jul 10, 2007 15:47 |
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| deesh wrote: |
| We will talk more about the carb element. I am a bit freaked about that because of the idea that carbs make you gain weight. |
I am eating loads of carbs - and I don't think I have problems with my weight... and I don't really know any vegetarian with weight problems.
The question is which kind of carbohydrates you eat. They are in vegetables, potatoes which ensure that you also get important vitamins and minerals.
Carbohyrates can make you gain weight if you eat industrially processed products (white flour, white sugar, white rice and beer). Those are blank calories.
The carbohydrates you eat should be wholegrain products, as less as possible manufactured - most possible in their natural form, then you won't have any weight problems. Rather the opposite.
In fact fat is the bigger problem if it comes to weight problems. And you will have much less fat when you don't eat meat.
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FunkyDonkey
Officer
Joined: 15 Jun 2004
Posts: 1680
Location: Milan, Italy
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| Posted: Tue Jul 10, 2007 16:03 |
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| deesh wrote: |
| Oooh Rinaldo, that looks so simple and delicious. Just printed it out. |
Yeah Deesha I think that usually simple things about food are the most delicious. The only problem is that you can't buy pasta for this dish, you have to spread it, cut it in tiny pieces and close every single tortello....it needs a lot of time and energy...
| CosmicMouse wrote: |
The question is which kind of carbohydrates you eat. They are in vegetables, potatoes which ensure that you also get important vitamins and minerals.
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Totally quoted . I would add that it's much better to eat carbohydrates at the start of the day like breakfast and lunch instead of dinner because you'll have the whole day to use them and they won't convert to fat. And fruits have a lot of "good" carbohydrates
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deesh
Joined: 23 Feb 2002
Posts: 2717
Location: +001
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| Posted: Tue Jul 10, 2007 17:40 |
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Time consuming is okay if it tastes good.
Thanks for the tips on carbs...I see what you mean Meike about blank carbs with the white flour and such. Interesting...
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FRA
Jamily Coach & Correspondent
Joined: 07 Aug 2004
Posts: 5477
Location: London don
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| Posted: Tue Jul 10, 2007 18:18 |
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| CosmicMouse wrote: |
| I am eating loads of carbs - and I don't think I have problems with my weight... |
Same here!
I use to eat everyday all kind of pasta: spaghetti, maccheroni, rigatoni and 3 or 4 days a week pizza! Maybe coz here in Italy we have a long tradition about food, but i couldn't imagine my life without carbs! For example, pizza, when it's made with the right ingredients, it's one of the healthiest foods you can eat, essentially a meal in itself --with plenty of protein, vitamins and carbs and only moderate quantities of sodium and cholesterol-- and poses no health risk for most people. Especially here in the south areas, we practice the so-called Mediterranean diet ( pasta, fish, olive oil) which confirms that people who closely follow it live longer than other Europeans.
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Space Clav
Expert
Joined: 21 Nov 2005
Posts: 1732
Location: The Internet
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| Posted: Thu Jul 12, 2007 08:39 |
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Spicy Mushrooms (perfect starter dish)
4 servings
3 tablespoons peanut oil
1 cup chopped onions
1 tablespoon chopped fresh ginger
2 pressed/crushed garlic cloves
2 minced hot green chili fruits
1/4 teaspoon tumeric
700g cleaned mushrooms cut into small cubes
1/2 teaspoon (or according to taste) sea salt
1 teaspoon crushed cumin seeds
2-4 tablespoons (according to taste) fresh pressed lemon juice
2 tablespoons chopped fresh coriander/cilantro
1. Measure the spices and place them right next to the stove in separate piles. Heat the oil in a wok or large frying pan over medium-high heat for 3 minutes. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chili, and cook for 2 more minutes.
2. Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes). Lower the heat, sprinkle on the cumin seeds and add the lemon juice. Mix well, and contuinue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
3. Turn off the heat and serve immediately sprinkled with chopped fresh coriander. Best served with naan and a nice ice cold lager!
If you want a main Indian themed dish to go with this I would recommend the following:
Chickpea Curry
4 servings
2 finely sliced onions
4 pressed/crushed garlic cloves
2 teaspoons curry powder (madras or vindaloo is highly recommended)
4 cups vegetable stock
1 can of chickpeas, well drained and rinsed
1/2 fresh cauliflower, cut into florets
2 fresh broccoli, cut into florets
3 cups fresh baby spinach leaves, washed and roughly chopped
2 tomatoes, finely chopped
300g firm tofu, cubed
1-2 teaspoon red miso, dissolved in a little boiling water or stock
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1. Heat a non-stick pan and fry onions in a little bit of stock or water until soft. Add garlic and curry powder. Cook for 1 minute then add the remaining stock, chickpeas, cauliflower and broccoli.
2. Cover and simmer for 10-15 minutes, until tender. Add spinach leaves, tomatoes, tofu, miso, cinnamon and cardamom. Heat through until spinach is wilted and tofu is warmed through. Serve with plain basmati rice or pilau rice. An ice cold lager is highly recommended as well!
If you want the dish to resemble a Chicken Curry only without chicken you can add some Quorn to the mix. Just fry cubes of Quorn separately in some oil for about 5 minutes and then add it between step 1 and 2.
Bon appétit!
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MissyM
Joined: 28 Feb 2007
Posts: 451
Location: Here--> there & everywhere!
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| Posted: Thu Jul 12, 2007 08:56 |
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That mushroom starter dish looks fantastic !!!! Yummm .. I am going to try that one.. I love mushroom.. I cook a lot of asian dishes in the summer time (stir fry etc). and I usually use the shitake mushrooms but that one looks good and i will definately try it..
I love curries in winter I never thought to add chickpeas.. very nice.. thnx..
talkin of chickpeas to make a nice Hommus dip or spread .. I don't have a set quantities for this I always make it up as I go....
you just blend up a tin of chick peas add a couple cloves of garlic and the squeezed juice of a lemon again you need to be tasting this as u go as tastes can vary as to how strong u want the lemon and garlic to be.. I add salt then to taste.. That's it.. very simple.. u can add other spices to it if you want but i don't i like it simple..
as opposed to the larger I would have the red wine with this dish and the quanties are not set here either.. tastes can vary
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