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bookish1's avatar

Hey jelly, tried any good new recipes lately?

Asked by bookish1 (13062 points ) January 17th, 2013

I tend to get stuck in a rut with my vegetarian bachelor cooking but sometimes I break out of it. I was looking for a way to use up a bunch of cooked bulgur and mint leaves, and found a faux-Middle Eastern recipe for a red lentil and bulgur stew. It turned out splendidly!

Have you found any good recipes recently? I’ll show you mine if you show me yours.

Red Lentil and Bulgur Soup with Mint Chili Butter.

But I don’t really like following recipes unless I’m baking, so I just studied it for inspiration and then proceeded to:

-saute a handful of cumin seeds, garlic powder, and 1 chopped onion in ~ 2 TB olive oil
-turn up heat and add a can of chopped tomatoes and a dash of tomato juice, stirring until it thickens
-add 4 cups vegetable broth, 1 cup dried red lentils (split and washed), 1 cup bulgur (mine was already cooked; use about ⅓ cup if you are using uncooked), and 4 cups water
-add dried red chili peppers, chopped mint leaves, black pepper, and paprika to taste
-let simmer ~40 minutes, stirring occasionally. Throw in a cup of tomato juice if it looks too thick.

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13 Answers

SadieMartinPaul's avatar

I’m a fellow vegetarian, and I can get into a real rut with vegetable side dishes. I recently found a recipe for Ginger-Glazed Carrots with Cranberries in the Washington Post, and it’s fabulous. I’ve already cooked the dish several times. (Advance apologies to our international Flutherites; all of the measurements are American.)

3 tblsp. butter (if you’re lacto-veg) or cooking oil (if you’re vegan)
2 tblsp. grated ginger
2 lbs. baby carrots or regular carrots cut to ½” width and ¾” length
3 tblsp. sugar
Salt to taste
1–½ cups vegetable broth
1 cup sweetened, dried cranberries

Heat the butter or oil in a large saute pan over medium-high heat. Add the ginger and cook, stirring, for 30 seconds.

Add the carrots, sugar, salt, and broth. Stir to combine. Heat until the liquid comes to a boil, then cover the pan, reduce the heat to medium-low, and cook for 5 minutes.

Add the cranberries and increase the heat to medium-high, bringing the liquid back to a boil. Cook 12–14 minutes, when the carrots are tender and the liquid has reduced to a glaze.

8 servings at 150 calories, and much simpler and easier than the recipe sounds.

Michael_Huntington's avatar

I tried to make Fettucine Alfredo recently, but I didn’t boil the fettucine long enough and it was rather crunchy.

There’s a lot of ways to do it, but I did it like this: melt ¼ cup of butter in a pan and once it’s thoroughly melted, add one cup of heavy cream. Leave it on medium heat for 3–4 minutes. Then grate some parmesan cheese to the sauce and whisk/mix it to whatever consistency you like. Keep stirring until the cheese is melted. This would be the best time to add broccoli if you want. Toss in the (hopefully boiled) Fettucine.

CWOTUS's avatar

Pretty much any text that includes “you show me yours and I’ll show you mine” gets a GQ / GA from me.

But I’m mostly looking forward to the recipes.

gailcalled's avatar

I have found the perfect way to make organic popcorn on the stove with no unpopped kernels and only 3 T of oil. If interested in recipe, ask me.

Kardamom's avatar

Not exactly a recipe, but I found this pasta sauce made by Classico Poblano Alfredo so I whipped up some pasta primavera.

While the pasta was boiling (I used bowtie shaped pasta) I sauteed some regular old white button mushrooms with a wee bit of olive oil and some chopped onion and some sliced red bell pepper, then I set it aside.

During the last 30 seconds of the pasta cooking, I threw in some chopped broccoli florets, some diced carrots, and some snow pea pods.

After draining the pasta and veggies, I returned them to my pan, added in the jarred sauce along with the mushroom/pepper/onion mixture, stirred well and heated it through. OMG! My mom delclared it the best pasta I’d ever made.

I’ve had a hard time finding it though. For whatever reason, only Walmart, and not all Walmarts seem to carry it. The last time I saw it, it was on sale, so I bought 4 jars of it. I think it would make a really great enchilada sauce too. If I did that, I would probably use flour tortillas, and fill them with Mexican cheese, like cotija or cacique, roasted sweet potatoes and black beans. Yum!

Kardamom's avatar

@AshlynM bookish 1 is a vegetarian

Blackberry's avatar

Yes. This is just my personal preference, but added a sort of rum punch to a gin and tonic. It consists of meyers rum and pineapple juice added to the gin and tonic.

Try it out sometime.

Kardamom's avatar

@Blackberry You will be bringing this cocktail to the next mansion party, won’t you? Bust out the tiny umbrellas!

skfinkel's avatar

I have developed a crush on broccoli rabb—it is just delicious and bitter and wonderful. I saute it in olive oil sometimes with onion or garlic, and sometimes also saute some small whole tomatoes. This is good by itself, or enhanced with feta cheese. If this is for breakfast, I poach an egg or two and put it on top. Yum.

bookish1's avatar

@PaulSadieMartin : That sounds delightful! Thank you for sharing.
@Michael_Huntington : Well, crunchy is what al dente means… The recipe sounds easier than I would have thought. Thank you.
@CWOTUS: So… when are you going to whip out yours?
@gailcalled: How clever! I only ever buy single serving microwave popcorn bags, but I hope you can help someone else make the perfect stovetop popcorn :)
@AshlynM: I’m not sure what you posted, but I didn’t mean to make this thread all about vegetarian recipes. I just wanted people to share new recipes they’ve tried recently.
@Kardamom: Sounds great. I love making primavera. And I have no doubt that you could make a sauce that is as good as or better than the one in the jar!!
@Blackberry: A PINEAPPLE G&T! I am drooling. Can I come over for your next cocktail hour? :D
@skfinkel: Thanks for sharing. I’ve never tried that, but maybe I’ll pick it up next time I’m looking for some green vegetables.

Adirondackwannabe's avatar

@bookish1 Here’s a simple light dish for you. Cook up some elbow macaroni just shy of el dente. Throw in a can of tomatos, I prefer Rotelle with green chilis or jalopenos and return to a low simmer until warmed up. Season with salt and pepper and some hot sauce, if you like the heat. A little sugar or honey works too. My mother liked this with plain tomatos, but I like a bite to it.

CWOTUS's avatar

Well, mine isn’t really new, and it isn’t going to be easy to type on my pad at the airport, so let us just say “Sunday”. Probably.

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