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Favorite Dishes: The Cooking Thread


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Lol @LizziieLou! 

I'd be happy to give you some quinoa recipes. Do you want vegetarian or with meat? I can provide both!

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keltheimpossible said:

I can provide both!

Yes both! That would be great. Most recipes I have to make adjustments for "low FODMAPs" - omitting onion & garlic most notably - and "gluten free". 

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@LizzieLou Do youwish me to keep these requirements in mind, also? Low Fodmaps and gluten-free? I can do that. Please advise, though, as I am most free with garlic and onions, otherwise!

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The first course: I had some mini-sweets, little sweet peppers and tomato pearls. What to do with them? I made a garlicky spicy dip (it is redolent with dill and smoked paprika) and-viola-a very nice first course when paired with some Boar's Head salami!

@LizzieLou I haven't forgotten your request! Still awaiting your answer about Fodmaps!


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keltheimpossible said:

mini-sweets, little sweet peppers

I love these little peppers. Have you ever grilled them? They're great. I also like to stuff the smaller ones with some soft goat cheese and few herbs. 

RE: quinoa request - I'm pretty good at substituting things in recipes these days, but if you have any that conform to those limitations, that would be helpful. Thank you! 

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This is a most wonderful way to fix potatoes! Braised in chicken broth with bay leaf and garlic. Simple, quick, yet, oh so tasty!


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@LizzieLou Here's a recipe for a quinoa salad I found.

Half cup of quinoa

1 sweet potato

10g feta cheese

2 eggs

Handful of spinach leaves or other salad leaves

Handful of sunflower seeds

Olive oil

Cup of water

For the dressing:

3 Tbsp olive oil

1 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

Dash of oregano

Salt & pepper


1. Cut the sweet potato into cubes and place onto a baking tray. Drizzle with olive oil and place in the oven at 200 degrees for 20 – 25 minutes.

2. Whilst the sweet potato is roasting you can prepare your quinoa. Rinse the half cup of quinoa in cold water and then combine with 1 cup of water in a saucepan and bring to the boil. Turn the heat down and let it simmer for 15 minutes until all the water is absorbed. Fluff the quinoa with a fork and leave to cool.

3. Boil your eggs for 5-7 minutes, depending on how hard or soft you like them. Leave to cool, peel and slice.

5. Toss together the salad leaves, feta, sunflower seeds.

6. Gently mix in the cooled sweet potato and quinoa and then place the sliced boiled eggs on top.

7. Create your dressing by mixing all the dressing ingredients and drizzle over the salad.

8. Serve and enjoy!


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@LizzieLou And one for quinoa-crusted chicken:

Quinoa Crusted Chicken Parmesan


Serves 4-6; Makes delicious leftovers

3-4 chicken breasts, sliced in half and pounded to thin cutlets (about 1 1/2 pounds)

1 1/2 cups lactose free milk

1/2 cup potato starch

salt and pepper, to taste

2 eggs

2 cups cooked quinoa

2 teaspoons chopped basil

1/4 cup Parmesan cheese

1 cup marinara sauce (low FODMAP variety such as Rao's Sensitive Formula)

1 cup shredded mozzarella cheese

Fresh sliced basil for garnish if desired


Preheat oven to 375 degrees F.

Lightly oil large baking sheet.

In medium bowl, add milk and chicken breasts, set aside.

Place potato starch on plate and sprinkle with salt and pepper, set aside.

In small bowl, add eggs and whisk to blend, set aside.

Place quinoa in bowl and add basil, stir to blend, set aside.

Take one chicken cutlet out of milk and dip lightly on both sides in potato starch, shake to remove excess starch.

Dip starch coated chicken into eggs to coat and then into quinoa.

Press quinoa firmly into chicken breast, then place chicken on baking sheet.

Repeat process with the rest of the chicken.

Sprinkle Parmesan cheese over chicken breasts, evenly.

Bake for 25 minutes or until cooked through.

Remove from oven carefully and add 2 tablespoons of marinara over each breast and top with a sprinkle of the mozzarella cheese. Return to the oven for 5 minutes to melt cheese and heat sauce; top with fresh sliced basil if desired.




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@LizzieLou To use quinoa in a sweet dish, here a recipe for a quinoa pudding:

Creamy Coconut Milk Quinoa Pudding


3/4 cup uncooked quinoa (red, white, tri-color), drain and rinse

1 (14 ounce) can light coconut milk

2 Tablespoons 100% pure maple syrup

1 teaspoon vanilla extract or vanilla bean paste

Garnish: 1 Tablespoon whipped cream and fresh blueberries


Bring coconut milk and quinoa in small sauce pan to boil over high heat.

Reduce heat to medium low, add in maple syrup and vanilla and continue to cook, stirring occasionally, about 30 minutes until mixture is creamy and pudding light consistency.

Place mixture in bowl in refrigerator to cool down, a couple hours.

Serve about 1/2 -3/4 cup serving of pudding in small dish.

Garnish with a dollop of whipped cream and handful of fresh blueberries.

Add some almond slices or walnuts if desired, 1 Tablespoon, chopped.

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keltheimpossible said:


Wow! These all sound great! I'm so excited to try them out. I hope this week/weekend. Thank you! U rock

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  • 1 month later...

@LizzieLou I thought of you tonight when I made supper! Tonight's meal is all about umami-that fifth favor-and quite complex. I used one marinade for the tofu, a different marinade for the portobellos, and then baked them. Tri-color quinoa was my grain-of-choice. I added some local lettuce for greens, chopped the portos after they had roasted, and then added the tofu and mushrooms to the quinoa. I poured a spicy peanut dressing over the bowl and mixed. Very tasty; vegan; and gluten-free. (All marinades and dressings were made by me, of course.)


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  • 1 month later...
keltheimpossible said:


I love supper! So sorry I didn't see this sooner. That looks scrumptious. I love peanut dressing/peanut sauce so much. One of my first cooking ventures was to try to recreate a Thai noodle dish - someone at work had a quick and easy recipe:  peanut butter, melted with a picante salsa, tossed with linguini. It was not even remotely authentic in any way, but pretty tasty. :)

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Supper tonight: Another variation on garam masala lentils (used a diff masala and added some mixed bitter greens) over baked sweet potatoes!


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Appalachian dukkah! Dukkah is a Middle Eastern snack made of spiced herbed roasted seeds, nuts, and chickpeas. You serve it on flatbread that has been dipped in or spread with olive oil. (Well, I don't, b/c of gluten. I just eat it out of hand.) Why Appalachian? I substituted local black walnuts for the traditional cashews. Tasty, tasty, tasty!


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  • 3 months later...

I haven't posted in a long time. The latest dish that everyone has been asking for is my gluten-free oatmeal cookies, known in progressive circles as "crack" cookies due to their addictive potential. (I swear-they contain NO cocaine or any other drug in any form!) My secret is this: I use extreme good ingredients: King Arthur's gf all purpose flour (NOT the baking mix), organic butter (preferably local), free-range eggs (ditto), gf oats (Quaker), tahitian vanilla, and either Ghirardelli or Nestle semi-sweet mini chocolate chips! It definitely makes a difference! Recipe furnished by request.


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  • 2 weeks later...

Gluten-free but missing snickerdoodles? I can help! I have a recipe, furnished if you message me, for fabulous GF snickerdoodle that are REALLY GOOD and GOOD FOR YOU! They are made with almond meal, have no egg, no butter, and no sugar! WHAAAAT? They use coconut oil, honey, and for that wonderful cinnamon sugar rush that is the raison d'etre for snickerdoodles, I use coconut sugar. (These cookies were part of my GOTV cookies-yes, I was not above BRIBING folks to vote, lol. Come by the campaign office, show your I VOTED sticker, and you got a COOKIE!!!)


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It's a cold winter's night, so  a good night for beef stew! Recipe furnished on request. Really, you want this recipe-it is the world's best, hands down. I use coffee to make the broth extra-rich. Oh, yeah! (For those who insist on beer, though, I also have a recipe that uses Guinness. But it's not as good. I'm telling you.)


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Hasselback sweet potato! I like a savory sweet potato, so I poured brown butter infused with thyme, garlic, and himalayan salt over this before baking. You could easily do a sweet version using cinnamon, nuts, honey, butter or coconut oil, and bourbon, if you prefer. 


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Buddha bowl: tri-colored quinoa; roasted sweet potato with brown sugar, garam masala, chili powder, and cumin; spicy roasted pecans; baby spinach quick-sauteed with garlic; and goat feta. Yum, yum, yum!


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Supper: Salmon cakes with aioli sauce-the salmon cakes were made with feta cheese added to the mixture for some added oomph; green peas cooked with rosemary; Yukon golds mashed with (a little) cream, brown butter, and thyme. 


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When the weather is horrid, you want Thai food, am I right? So I called up mu local Thai jlint and got some delivered! Just joking...I live in a small rural town that as of yet has no decent Asian restaurant of ANY variety, though we do have excellent farm-to-table other restaurants. I had to satisfy my urge myself, so I whipped up some spicy Tom Yum Gai, a soup that uses a chicken broth flavored with lemongrass, ginger, lime and cilantro with the addition of fish sauce and sambal oelek for a nice kick. Chicken gives some protein; tomatoes and mushrooms add that umami that I was craving. I supplemented the chicken broth with coconut milk to make it richer. 


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