Recipe Swap

I love to eat and am always up to learn how to cook something new. I'd love to see what the vegetarians and vegan curlies are eating but this thread won't be limited to those two types of foods.

Have a recipe that your super good at cooking? What about that recipe that everyone always asks you to make for the family function? Lets share! If you have pictures please share!

I'll back with a few that I love to make.

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Sauteed Veggies & Brown Rice(not pictured)
-Onions, Broccoli, Yellow Pepper, Green Pepper, Mushrooms, and Orange Peppers, Garlic
-Add just enough olive oil to coat bottom of pan
-Saute onions and garlic first(maybe a minute)
-Add rest of veggies and cook until desired tenderness. (I like mine to still have some "life" to them.
-You can season however you like. We just used a little lemon pepper and soy sauce(low sodium)



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Chicken & Veggie Enchiladas w/Zatarains Spanish Rice(not pictured)
(These were supposed to be just veggie enchiladas but I punked out at the last minute and threw some chicken in there)
-1lb boneless skinless chicken breasts ( I didn't use it all)
-Mushrooms
-1 Zucchini
-1 Green Pepper
-1 Onion
-garlic
-1 pack of taco seasoning
-can of enchilada sauce
-1 pack of Veggie Shreds(cheese)
-4 large tortillas

-cut chicken breasts into thin strips and brown in olive oil, add half a pack of taco seasoning
-pour enchilada sauce in a large saute pan and warm on medium/low
-saute veggies in large pan being sure not to overcook
-place tortillas in enchilada sauce covering on both sides
-lay in pan and fill(down the center) with chicken, cheese, and veggies
-roll tortilla up
-place remaining enchilada sauce on top of tortillas and sprinkle with cheese
-bake on 350 for 15-20 minutes

Be back with more!

omg!!!!!!!!! sooooooo yummyyyyyyyyy!!! this awesome! i would post, but am busy and will do it later.!!!

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(Sorry so dark, I took it on my phone)

Grilled veggies & Hummus on Flatbread
I was inspired by a Mediterranean Restaraunt called Mooneys out here that my hunny introduced me to. Its his lunch spot when he has to grab something quick while he's at work. It really is super easy to make and extra tasty.

-Zucchini
-Onions
-Green Peppers
-Mushrooms
-(any vegetable you prefer and have on hand really)
-chipotle seasoning
-garlic salt
-flat bread(found in bakery section at your local grocery store)
-hummus(found near the bakery section at your local grocery store and close to the hot bar at my local Whole Foods lol)

-Saute your veggies over high heat in a little bit of olive oil season to taste
-Brush flat bread with a little olive oil if your prefer and stick in oven to warm up
- Spread hummus on warmed flat bread
- Add veggies
-Enjoy! [You must be registered and logged in to see this image.]

mmmm all looks soooo yummy!!!

My latest (vegan) cooking adventure is a Trinidadian dish that's pretty simple:

Rice

Steamed eggplant
-Cut eggplant into cubes, place in bowl of water for an hr or so to make less bitter.
-Heat tbsp of oil in pot, add 1tsp diced garlic
-Drain eggplant and wash
-Add to pot, the eggplant will spring its own water so don't worry about it too much or add more oil or anything.
-When eggplant is soft, add salt to taste
(Sometimes my family adds grated carrots for additional taste and colour. This is usually added when placing the eggplant in the pot)

Sliced Tomatoes tossed with a lil vinegar, salt and black pepper

I like to add a side of Caesar salad also cause it's my fav.

Morrocan Chicken With Lemon and Olives served with Toasted Orza and Fennel:

No kidding I eat this ATLEAST once a week.

I like to use thigh meat because dark meat tends to hold juices and flavors much better adn the thigh is meaty:)

I'm goign to C&P the recipe I use for this... OMG IT's SO DAMN GOOD!!!!

Ingredients

• 2 Meyer lemons or regular lemons
  
• 1 tablespoon olive oil
  
• 1 large onion, halved, thinly sliced
  
• 2 garlic cloves, pressed
  
• 1 tablespoon paprika
  
• 2 teaspoons ground cumin
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground ginger
  
• 2 cups low-salt chicken broth
  
• 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
  
• 1/2 cup green olives
  

Preparation

• Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. next 5 ingredients; stir 1 minute. broth; bring to boil. Sprinkle chicken with and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
  

I Use saffron in this dish becuase i like the aroma and hint of flavor it give the chicken... and I used regular Lemons. Instead of Cumin I used Corriander (its good for your digestive system), same family I just prefer Corriander.



Toasted Orzo...

Because of its shape, orzo can do nearly anything rice can do, and if you’re a pasta lover, you might say orzo does it better. Saffron and fennel are two characteristic flavors in many Mediterranean dishes.Yield: Makes 4 to 6 (side dish) servings Active Time: 15 min Total Time: 35 min [You must be registered and logged in to see this image.] 1/4 teaspoon crumbled saffron threads 1 tablespoon boiling-hot water plus 2 cups water, divided 1/2 cup chopped red onion 2 tablespoons olive oil 1 /2 cups orzo (9 ounces) 1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds [You must be registered and logged in to see this image.] Soften saffron in 1 tablespoon hot water and set aside. Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes. Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes. Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.

THIS MEAL IS THE BOMB!.... Lemme know if you ladies make it and like...

I hve tons of recipe's... I LOVE to cook! i'm a BIG Ahi/Salmon eater. If you have any questions abotu recipe's i have a TON of homemade recipe's!!

I'm an idiot I didn't know this thread was here! Cool, these dishes look great!

Succintlyso...that dish sounds delicious(minus the olives for me). I think I will give that a go one night next week.

Terra...I wasn't sure which thread I should put this in initially so I just chose this one.

Bajan...Your welcome. All the flavors mixed together in there are so delicious.

OMG I'm so hungry now and I just ate! LOL
Those enchiladas and Morrocan chicken are going on file!

You have 3 men in the house...do you cook much Jamaica?

I think I started smelling food after reading all these recipes. lol. mind you it's 1:30 am......nobody's cooking over here.

MaameYaa...whats your specialty?

Ha! I think everything I make is a specialty. The people that eat it don't necessarily think so.

I have been getting into soups lately. At least twice a week we have soup from scratch. So far I have made rustic lentil soup, salmon and corn chowder soup, and creamy carrot soup. Anyone has any good and easy soup recipes.

O to the M to the G! This is my kinda thread!! I have some boneless chicken breasts in the fridge that I was wondering what to do with. This forum has everything. [You must be registered and logged in to see this image.]

Sweet potato pecan pie. (found the recipe on About.com)
Ingredients:

• 1 pastry-lined pie shell
  
• 2 cups cooked, peeled sweet potatoes
  
• 4 ounces (1/2 cup) unsalted butter
  
• 1/2 cup heavy cream
  
• 1/2 cup light brown sugar, packed
  
• 2 large eggs, slightly beaten
  
• 1 teaspoon vanilla extract
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon ground ginger
  
• 1/2 teaspoon ground nutmeg
  
• dash salt
  
• 2 tablespoons brandy, bourbon, or orange juice
  
• 1/2 cup dark corn syrup
  
• 1 cup pecan halves
  

Preparation:

Prick bottom of pie crust with a fork; bake in preheated 425° oven for 12 minutes. Set aside.
Mash sweet potatoes with half of the butter (1/4 cup). Let cool. Add heavy cream, brown sugar, eggs, vanilla, spices, and brandy, bourbon, or orange juice. Beat until fluffy; turn into pie crust. Bake at 375° for 20 minutes.
Combine remaining 1/4 cup butter with corn syrup and pecans; sprinkle evenly over top of pie. Return pie to oven and bake 25 minutes longer, or until a toothpick inserted in center comes out clean.
Serve with ice cream or cool whip.

My take on Southwestern Eggrolls:

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Spinach, Onions, Zucchini, Mushrooms, Green Peppers
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Added a little veggie shred cheese
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What it looks like after rolling
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Pan fried in olive oil. I made too many so I just wrapped them in a little wax paper and put in a ziploc bag for later. I made a chipotle ranch sauce for dipping but you can dip them in whatever you'd like.

AfrikanLatina wrote:You have 3 men in the house...do you cook much Jamaica?

Oh dear I'm just seeing this! Sorry!
Yes girl I cook quite a bit. My hubby cooks too but I do most of the cooking. Mostly chicken, turkey, fish. I need to learn more casserole and other quick and easy dishes that have lots of flavour. My youngest son will eat just about anything but my 3 year old is very very picky. This is something we are really battling right now. He used to eat fruits, veggies and meat but now there's no telling day to day what he will eat. I tried force feeding him a grape this weekend and he threw up in my hand lol! I'm seriously at my wits end!

Ok your question had nothing to do with my picky eater woes so sorry about my lil rant

@AL, that looks awesome! I know where I am going the next time I am in Winston!

jamaicacurl wrote:

AfrikanLatina wrote:You have 3 men in the house...do you cook much Jamaica?

Oh dear I'm just seeing this! Sorry!
Yes girl I cook quite a bit. My hubby cooks too but I do most of the cooking. Mostly chicken, turkey, fish. I need to learn more casserole and other quick and easy dishes that have lots of flavour. My youngest son will eat just about anything but my 3 year old is very very picky. This is something we are really battling right now. He used to eat fruits, veggies and meat but now there's no telling day to day what he will eat. I tried force feeding him a grape this weekend and he threw up in my hand lol! I'm seriously at my wits end!

Ok your question had nothing to do with my picky eater woes so sorry about my lil rant

Its okay. We're a chicken, turkey, and fish family too. No pork, and no red meat. We do quite a few vegetarian dishes too so I'm hoping my son will like some of it when he's old enough to eat it. His dad and I are both slim but we don't miss many meals lol. I want to learn more casserole type dishes too. I make a few but I'm always up to learn more. LOL@ your little one and the grape.

tiashauntee wrote:@AL, that looks awesome! I know where I am going the next time I am in Winston!

You are more than welcome anytime your in the area.

I'm trying my hand at portabello mushroom burgers tonight with steak fries! We'll see how it turns out!