R e C I P E S

[jaimoe0]

Um.

This isn't a food recipe, but living alone and three doors down from a liquor store does lead to the occasional stint as an amateur bartender.  This is sort of a modified vodka gimlet.

imprecisely:
,Aec 1 pint glass, filled halfway with ice
,Aec lemon-lime soda (Sprite stays carbonated the longest)
precisely:
,Aec 3 oz. citrus vodka (I'm an Absolut girl, for practicality's sake)
,Aec 1 oz. Rose's sweetened lime juice

Pour the vodka over the ice, top with the lime juice, fill the rest of the glass with soda.  Stir.  Result, in the words of Li'l Jon:  CRUNK JUICE.

That sounds almost unbearably sweet.  I'll bet a dash of bitters would cut some of the sweetness and add just a little character (more character, i mean) to that beverage.

[sedita]

similarly,
my favorite sitting on the front porch drink is:

1 can HANSENS grapefruit soda
2 shots whatever vodka's in your freezer
ice? sure.
drink? yes please, have 2.


j.

[swilkes]

I don't know if this destroys the spirit of this thread, but I hereby present you with the recipe for the WORST DRINK, which in some moods, moods being what they are, is the BEST drink for porch sitting:

Crystal Drop, by swilkes and an old accomplice:

1 glass lemon Crystal Light*, prepared from powder.
2 shots of the cheapest vodka available in Smalltown, USA, from liquor stores that don't card you.

Stir. Add ice. Sit on porch & drink.  Goes best with 100% humidity, a bad day at work, and a pack of Virginia Slims.

*aka "liquid cancer"--not recommended for children or healthy people.

[John]

Swilkes, that is the best damn drink recipe I have ever seen.

[artdamages]

tomato and potato curry

2 or 3 large onions
3 or 4 red potatos
4 or 5 tomatos or some cans of tomatos
2 or 3 green peppers
massive amounts of garlic (roasting it is also good)

a lot of your favortie curry paste (red seems best)
some butter/margerine/better than cream cheese
1 can of coconut milk
water or vegetable broth if needed
any appropriate herbs on hand
salt and pepper to taste

boil or otherwise cook the potatos

chop everything in whatever fashion you'd like

fry the things you fry in the frying pan

mix everything in large pot and cook the rest of the day

serve w/basmati rice or bread

[swilkes]

Swilkes, that is the best damn drink recipe I have ever seen.

Thanks.  It got me through a summer once, and may serve again in the future.  Variation: for an exciting twist, menthol Capris may be substituted for Virginia Slims.

Here is a GOOD recipe, one that I've already distributed to a select few, but now publish for all my new vegan pals, especially the PacNW folks, since it's prime blackberry season there:

Blackberry Tofu Ice Cream

1 lb. silken tofu
1/2 c. soy milk
10-12 oz. (about 4 big handfuls) blackberries, or to taste.
1 c. sugar or sugar substitute
a squirt of lemon juice
a pinch of salt

blend all of the above, and pour the mix into an ice cream-making device of your choice. Yum!

[Akhliber]

I've yet to find another who thinks this recipe is a good idea, but it's been one of my most dependable comfort foods for probably a decade or more.

Search the cupboard for any and all cookies, graham crackers, pastries, snack cakes, etc, extracting a small representative handful of each.  Dump into large bowl.  Add cold vanilla soy milk, let soak for a good ten minutes or so.  Mix gently with a spoon until all mushy, then add a few more of your favorite cookies or whatever to thicken.  Mash into a thick paste, serve immediately.

[jebreject]

I've yet to find another who thinks this recipe is a good idea, but it's been one of my most dependable comfort foods for probably a decade or more.

Search the cupboard for any and all cookies, graham crackers, pastries, snack cakes, etc, extracting a small representative handful of each.  Dump into large bowl.  Add cold vanilla soy milk, let soak for a good ten minutes or so.  Mix gently with a spoon until all mushy, then add a few more of your favorite cookies or whatever to thicken.  Mash into a thick paste, serve immediately.

That actually doesn't completely repulse me like it might have.

[sedita]

akhliber------------------->

i tried it, i tried it!

all i had was a package of HIT cookies.
it was fantastic.

geesh, thank you.

[Akhliber]

akhliber------------------->

i tried it, i tried it!

all i had was a package of HIT cookies.
it was fantastic.

geesh, thank you.

I feel less alone in the world, which is a damn nice thing to feel at 2:45 in the A.M.
 

[sedita]

i'm with you my friend, though it's only midnight here.


okay.
this is my mom's comfort recipe.
and
it has become mine too.
it makes me very sad
in a really really good way when i make it.

macaroni soup
cook up some elbow macaroni.
make it al dente.
heat up a big can of tomato soup.
combine.
put on lots of pepper.
a dash of salt.
stir.

must be eaten with STONE WHEAT THINS
spread with peanut butter.

[Nickosaurus]

Do you use the virginia slims like mixing sticks?

[swilkes]

Do you use the virginia slims like mixing sticks?

hahaha! Try it and tell me how it works!

My comfort recipe is Rice-A-Roni, "Herb & Butter" flavor, dotted with hot sauce, preferably Tapatio.  I don't eat much of anything else that comes in a boxed mix, but it's one of those childhood holdover things.

I had a really elaborate nachos recipe dream last night.  Rather than reiterating it in this post, let me self-promotingly refer you here.

[redstar]

any suggestions on making icecream and other frozen yummies if you don't have an icecream maker?

[jebreject]

in eighth or ninth grade science class we once made ice cream from snow.  my friend justin and i tried to only use yellow snow, but we couldn't find any at all.

[steph]

i'm with you my friend, though it's only midnight here.
macaroni soup
cook up some elbow macaroni.
make it al dente.
heat up a big can of tomato soup.
combine.
put on lots of pepper.
a dash of salt.
stir.

must be eaten with STONE WHEAT THINS
spread with peanut butter.

i had this for lunch,
only i used campanelle noodles &
potato & cheese chowder
and it was fantastic.
oh, and i ate rye crackers with it.

my mom also makes something similar
which she calls "shopper's delight."
it is basically rotini pasta mixed into
chicken rice soup.

[sedita]

i'm with you my friend, though it's only midnight here.
macaroni soup
cook up some elbow macaroni.
make it al dente.
heat up a big can of tomato soup.
combine.
put on lots of pepper.
a dash of salt.
stir.

must be eaten with STONE WHEAT THINS
spread with peanut butter.

i had this for lunch,
only i used campanelle noodles &
potato & cheese chowder
and it was fantastic.
oh, and i ate rye crackers with it.

my mom also makes something similar
which she calls "shopper's delight."
it is basically rotini pasta mixed into
chicken rice soup.

i won't tell my mother.
she wouldn't approve.
however,
i feel that soup toughened up with extra starchy products
is a good good thing.
as a child,
back in my 'cruelty towards animals' phase,
chicken and rice soup with extra rice
was a birthday for me.

[rtotalexvii]

The dirtiest of the dirty!  I generally opt for the one on the far left that comes in a plastic Listerine bottle w/ gold cap (seal of quality)

For the adventurous, "Raspberry Karkov" has a bunch of raspberries surrounding the Kremlin.  Have yourself a "Lenin Lemonade," or not.

Has anyone ever sipped Karkov on the beach?

[Shelley]

Meal for when you are starving but don't want toast:

Fry some tempeh in oil until it is brown. Then take the tempeh out of the pan and put in a juicy chopped tomato. Sautee it for a while adding some salt and pepper. When it is saucy (add some water/liquid if you need to) put in some broccoli and cover until the broc is soft to your liking. Pour the veg's over the tempeh, and yum. (salt is important here)

[largeheartedboy]

We set up a food blog to share our recipes with family and friends (and any friend of LPTJ is a friend of ours):

http://food.largeheartedboy.com

[hemlock14]

I've eaten sweet potatoes about four times per week all summer.  This is my favorite way to prepare them:

2lb sweet potatoes, peeled & cut into 1 inch cubes
1 tbsp lime juice
1 cup coconut cream
4 scallions, chopped
1 tbsp curry powder
1 tsp sugar
salt & pepper

bring sweet potatoes to a boil in lightly salted water & cook for 5 minutes.  drain well.  mix together remaining ingredients, add potatoes and stir until well coated.  cover and allow to stand 1 to 2 hours.

thread on to skewers (or wrap in foil) and cook over medium-hot coals for 10-15 minutes, turning occasionally, until golden brown.  serve immediately with any remaining coconut sauce spooned over.

[erin]

"Chicken Soup with Rice" is a Maurice Sendak book which I just purchased a copy of, incidentally.

[erin]

This was a much-loved staple of my childhood -- luckily, it just so happens to be vegan. Trashy, but vegan: Campbell's tomato soup with a toasted peanut butter sandwich.

It sounds wrong, but it don't get any better than that, folks.

[ecoulage]

This was a much-loved staple of my childhood -- luckily, it just so happens to be vegan. Trashy, but vegan: Campbell's tomato soup with a toasted peanut butter sandwich.

It sounds wrong, but it don't get any better than that, folks.

oh, and speaking of peanut butter and tomato recipes, this is one of the best casseroles you'll ever taste.  erin, you'll love this, heh.

'whiplash delight'  

you'll need;

4 tsp oregano
1 tblsp red chili pepper flakes things
1 tsp tobasco sauce [or to taste]
2-3 cubes veggie or chicken flavoured bouillon [or some veggie/chicken stock]
4 tblsp water
mushrooms [whatever kind you like]
belle peppers, whatever colour [around 2 or 3]
onions [1 or 2 large ones]
3-6 cloves garlic
1 and 1/2 cups peanut butter
1 large can diced tomatoes

a blender
a deep casserole dish or large baking pan

in a frying pan or wok, fry/saute the sliced onions, peppers and garlic in a little olive oil.  for this recipe, i slice the veggies in faily long strips, around 2 or 3 inches.  you can add the mushrooms and fry them too, or, if you like your mushrooms a litte firmer, leave them uncooked for now.  once the veggies are a little cooked, add the chili flakes, oregano, tobasco, water, and bouillon [sp?] and continue to cook until the veggies are just tender crisp.  if you're using [liquid] stock instead of bouillon, just omit the tblsp's of water.

whilst the veggies are cooking, empty the large can of tomatoes into a blender, along with the 1 and 1/2 cups peanut butter.  i suggest not using 'light' peanut butter for this, as it won't taste as good.  add a little water [around 1/4 to 1/2 cup, give or take] to the blender so the mixture will be smoother [and will be easier for the blender to handle], and blend well, until very smooth.  then empty this mixture into a large baking pan or casserole dish.  keep in mind you'll need room for the veggies in this same dish.

empty the veggies and all their flavourful juices into the casserole dish, with the nut tomato mix.  stir it up, til it's all uniform.  if you chose not to fry the mushrooms with the rest of the veggies, add them raw to the mix now.  mushrooms usually give off a lot of liquids when they cook, so if you kept them raw, you might want to keep back a little of the liquid from the veggie mix, just so the 'casserole' isn't too watery.  

cover the mix with tinfoil or a lid and bake @ 350 degrees for 50 minutes.  remove the lid or foil after 50 minutes and bake for an additional 10 minutes.  

serve over pasta or rice [sticky rice or brown rice is best, i think].

this recipe used to be 'whiplash chicken' as a child, though going vegan got rid of that little part of the recipe, heh.  i've made this for many guests, and every time it's been a hit, yes, even without the chicken part [especially without the chicken part!], heh heh.  i know the idea of combining peanut butter and canned tomatoes is not appealing to most, but trust me, this is a really excellent dish.

oh, and the whiplash part just means the spice won't [shouldn't] hit you for a few seconds.  it's really not as severe as it sounds though, heh, and you can cut back [or hell, add some if you want] on the spicy substances the recipe calls for, depending on the kind of person you are [in the kitchen].

[Shelley]

any suggestions on making icecream and other frozen yummies if you don't have an icecream maker?

Here are two approximations:

Years ago when I was 16 these guys I was hanging out with from the suburbs told me how they made ice cream at the diner. Like I said, this was years ago so I might not remember correctly. And they may have been full of shit. But this's what they said: start with two coffe cans, a big one and a little one. They both need lids and you are going to pack the little one in ice inside the big one, so you need some room between the two. Now dump a bunch of cream and sugar [and I say a bit of salt] into the small container, but not all the way full (half way?) and close the lid. Then pack it in ice inside the big can and also dump some table salt on the ice. [remember to tip generously, especially since you are likely leaving a big mess.] So now go outside and "toss the football" for a while, or roll it around on the ground. When it seems like ice cream, it's ready.

Just last summer (an even more vague memory !!!) I recall making a tasty grapefruit - orange sorbet by putting the sorbet concoction in a bowl and  whisking it every so often until it seems ready.