The Syndicate

That looks fantastic!!!!!

I finally made these last night: http://www.seriouseats.com/2013/12/the- ... f=obinsite

And yes, they turned out pretty much just like the picture.

Paired with sirloin steaks topped with sauteed mushrooms and onions and a side of brussle sprouts. Yummms!

^oh man that looks amazing

bea wrote:That looks fantastic!!!!!

I finally made these last night: http://www.seriouseats.com/2013/12/the- ... f=obinsite

And yes, they turned out pretty much just like the picture.

Paired with sirloin steaks topped with sauteed mushrooms and onions and a side of brussle sprouts. Yummms!

Mmm! I want to try those

They were a pita to put together. But omg -soooo yummy!!!

I am so impressed!! Of course we don't mind seeing your dinners!

I've been eating a lot of pierogis. That's been my go-to dinner since I can eat solids again. Tofu rice bowls from Pei Wei as well.

Anyone done any yummy desserts lately? SHOW ME THE HONEEEEYYY (get it).

Goosey - Pierogis are hands down my most favorite food ever. They are the reason I say "God love the Polish people."

I mean - they took Ravioli - one of my favorite foods - and stuffed them with MASHED POTATOES - (and some times cheese and other things I love) - and said "Let's fry theses bad boys and serve them with sauteed onions and sour cream.

It's like I died and gone to heaven. Pasta and potatoes all in one.

I've not made desserts in like forever. (Since the Thanskgiving when I did the two layered pumkin cheesecake in fact) - but I've had my eye on this one for a while now. Leggy posted it over on Rev in her food thread:



My hubby LOVES anything frozen banana flavored. Which is weird because he hates banana's in their natural state. But I first learned of his frozen banana love our first Christmas together when he took me to Disneyland. We had more than one frozen banana dipped in chocolate. He has since then, bought other frozen banana's and they are officially "Not the same."

The ONLY change I would make to this recipe is that I really REALLY want to use NutellA instead of PB. (and yes - I accidently hit the cap on the A, but decided it was fitting )

And no. I do not think it would make things too chocolatey.

Mmmmm, frozen diabetes. <3

lol lizzy - what desserts would you recommend??

bea wrote:lol lizzy - what desserts would you recommend??

Anything with diabetes k. Butt, I could share the chocolate cream recipe we use for a chocolate cake. It's super heavy, yet exquisite. Kinda like Omnia Green Jade by Bvlgari perfume.

In a metallic bowl or pot toss in 10 egg yolks, 250g of sugar, 250g of butter, half a pack of awesome cocoa, put this baby on top of another pot with boiling water, and stir it for 45-60 minutes till it gets thick. I also use a few drops of rum essence, but only to give it just a slight hint of rum k. C'est super.

that sounds way more diabetes inducing than anything we have posted.


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re: desserts. I am loving rosewater lately. I made rosewater pudding a couple times and it was excellent. The other night I made rosewater cardamom mexican wedding cookies.

Now I never take photos of stuff that I eat, butt this has to be the Chineseiest looking Chinese dish I've ever made, so I had to make an exception. Quite nomful too, if I do say so meself.

that looks yummy :o

also the plate is cute :3

LIIIIIIIIZZZZYYYYYYYYYYYYYYYYY!!!!

That looks super nommy! Also - I agree with matty. The plate is very cute.

Last night was spaghetti carbonara, and a green salad with hazelnuts, goat cheese, craisins and balsamic vinaigrette. Oh man that was so delicious.

nutella wrote:Last night was spaghetti carbonara, and a green salad with hazelnuts, goat cheese, craisins and balsamic vinaigrette. Oh man that was so delicious.

This makes me hungry and I just ate.

We had sweet potato and black bean quesadillas tonight. It's a combo recipe of leftover bean dip and mashed sweet potatoes and cheese. yUm! Except no cheese for me

I haven't cooked in weeks. I should cook tomorrow but I don't think I pulled anything out of the freezer soon enough for me to cook. I am cooking fail lately.

I'm making a ham today. I'm having brown sugar and bacon green beans with it. I can't decide if I should make au gratin potatos, scalloped potatoes or mashed potatoes. Suggestions?

Lizzy wrote:Now I never take photos of stuff that I eat, butt this has to be the Chineseiest looking Chinese dish I've ever made, so I had to make an exception. Quite nomful too, if I do say so meself.

that is admirably chinese-ey looking

I have been searching for slow cooker recipes that are vegan, or vegetarian. Help would be good

My Aunt gave me a whole book of slow cooker recipes I have yet to use.mI will try to make a few when we get back from vacation. I need more beans and protein in my dairy-free semi-vegan life right now too.

Maybe I will find some good ones!

SVS - I haven't made any of these, but they all look delicious and I would try them....

Vegetarian Cassoulet: http://allrecipes.com/Recipe/Vegetarian ... et&evt19=1

Chana Masala (Indian curry chickpeas): http://cookinginwestchester.com/2013/02 ... asala.html

Butternut Squash Coconut Chili: http://thefigtreeblog.com/2012/11/slow- ... chili.html

Spicey Black Beans and Rice with Mangos: http://low-cholesterol.food.com/recipe/ ... 4691/photo

The Spicy Black beans were AMAZING, trying the Chana Masal this weekend. Thanks

Sweet! I had high hopes for it and the Chana Masala. Back when I lived in Cleveburg, my roommate/landlord was first generation Indian. He made me what he called "Indian chickpeas" once. It was the first time I'd ever had Indian food and OMG sooo good. I've never seen it out in any restaurant I've ever been to. I hope that one is good and I hope when I try to make it it's the same thing.

My mom and I made an amazing pizza tonight! Prosciutto, caramelized onions, cherries, sage, gorgonzola... it was to die for



idk why the pic is so big o.o

That looks fantastic!!! I don't care for gorgonzolla, so I'd swap it for feta or goats cheese. - but yea. well done LA and LA's mom!!!

We have a ton of watermelon, so I am sipping a watermelon-lime frozen daiquiri.

That sounds AWESOME~ might have to run out to the store

Agreed, that sounds amazing.

Yum! Maybe I'll snag some of the toddler's watermelon this week for me. Mwahaha!

I made a sour cream coffee cake to lament the end of summer vacation celebrate the beginning of a brand new school year and all the little darlings that will walk into my classroom tomorrow. There is streusel but it's on the bottom because like a dummy, I put it on top of the bundt cake, forgetting that bundt cakes kinda need to be flipped upside down when they're done Oh well.



(P.S. the "little darlings" will get none of said cake. Nutrition and all that yadda yadda yadda blah blah sucks to be them)

Surf and turf tonight baby. The inevitable arrival of my demise shall be celebrated by lobster, steak, corn on the cob, French bread, Robert Mondavi pinot noir, and coconut delight (an Eloh original that is, quite frankly, in my top 5 desserts ever).

Happy Birthday Rob xoxoxox

Have a fun night

(and I want the coconut delight recipe if it is not a secret)

The dessert is quite simple. Recently I started loving Almond Joys and so I wanted to make a dessert that would be like it. I mix a bag of coconut(16 oz?) with a 14 oz can of sweetened condensed milk and half a bag of sliced almonds. I put that in a greased 8x8 or 9x13 pan. (If you like it crunchier-9x13, if you like it softer/thicker-8x8.) You bake that at 350 degrees for about 20-25 minutes/until the top begins to brown. While that is baking, make some chocolate ganache. Fill a pot with water and bring to a boil. In a heat safe bowl pour 3 oz milk chocolate chips and 1/4 cup heavy whipping cream. Put the bowl on top of the pot of boiling water and wisk continuously until smooth. Take off heat and let stand. Once your coconut is done, drizzle chocolate on coconut and refrigerate. Serve cold.

Thank You

That does sound awesome!

Elohcin wrote:The dessert is quite simple. Recently I started loving Almond Joys and so I wanted to make a dessert that would be like it. I mix a bag of coconut(16 oz?) with a 14 oz can of sweetened condensed milk and half a bag of sliced almonds. I put that in a greased 8x8 or 9x13 pan. (If you like it crunchier-9x13, if you like it softer/thicker-8x8.) You bake that at 350 degrees for about 20-25 minutes/until the top begins to brown. While that is baking, make some chocolate ganache. Fill a pot with water and bring to a boil. In a heat safe bowl pour 3 oz milk chocolate chips and 1/4 cup heavy whipping cream. Put the bowl on top of the pot of boiling water and wisk continuously until smooth. Take off heat and let stand. Once your coconut is done, drizzle chocolate on coconut and refrigerate. Serve cold.

That's some alchemy, lady.

Normally I like crunchier desserts, but I prefer the softer version. Either way is excellent.

Last night I made a Turkish Moussaka. Slices of roasted eggplant topped with a meat mixture that includes ground turkey (ha!), onion, garlic, parsley, chives, tarragon, cinnamon, and nutmeg, and then topped with a heavy bechamel.

I will make it again, you can be sure.

I've made Greek Moussaka before - it's super yum -

that sounds rad.

Epignosis wrote:Last night I made a Turkish Moussaka. Slices of roasted eggplant topped with a meat mixture that includes ground turkey (ha!), onion, garlic, parsley, chives, tarragon, cinnamon, and nutmeg, and then topped with a heavy bechamel.

I will make it again, you can be sure.

How does it vary from Greek? Is it the cinnamon? I know I don't put cinnamon in my Greek version, but then again, I'm super allergic. And I add peas, but that's just because I add peas to anything and everything.

Pasta? Peas.

Tacos? Peas.

Soup? Peas.

Stiryfry? Peas.

Oatmeal? Wtf no.

I should have said "Greek." I've had the methods of preparations switched in my head.

Epignosis wrote:I should have said "Greek." I've had the methods of preparations switched in my head.

Well, now I'm curious - is the Turkish preparation notably different? Greek, Turkish, and Lebanese round out my favorite cuisines.

Mongoose wrote:

Epignosis wrote:I should have said "Greek." I've had the methods of preparations switched in my head.

Well, now I'm curious - is the Turkish preparation notably different? Greek, Turkish, and Lebanese round out my favorite cuisines.

Turkish moussaka is not stacked but is more of a casserole. And it usually includes a larger variety of vegetables.

Epignosis wrote:

Mongoose wrote:

Epignosis wrote:I should have said "Greek." I've had the methods of preparations switched in my head.

Well, now I'm curious - is the Turkish preparation notably different? Greek, Turkish, and Lebanese round out my favorite cuisines.

Turkish moussaka is not stacked but is more of a casserole. And it usually includes a larger variety of vegetables.

Well color me intrigued. Thanks!

Either way - this is making me hungry.


Oh wait......I have 5 LBS OF CHOCOLATE CANDIES!!!!!! YEA BABY!!!!!!!!!!

I have got a bushel and a half of organic tomatoes to process today, and probably another bushel next weekend. Won't have to buy another tomato product for a year, but jeez, this is hot work.

Sauce, diced tomatoes, pico, salsa, puree. At least I am just freezing them, I used to can them, that was hot & horrible, lol.

^ That sounds great because tomatoes are my favorite food!

The best way to prepair fresh brusell sprouts:


GO!!!

bea wrote:The best way to prepair fresh brusell sprouts:


GO!!!

in a salad

lol - really? I love salad lots but I'm not sure fresh brusell sprouts are the way to go there. Convince me

also - omg - I didn't even tell you guys - I was FORCED to make lasagna last night. I'm kinda sad I didn't get the choice to make my love. I really would have - if I was given the choice, but the being forced to do it sits just a half an inch on this side of wrong. Ya know?

bea wrote:lol - really? I love salad lots but I'm not sure fresh brusell sprouts are the way to go there. Convince me

also - omg - I didn't even tell you guys - I was FORCED to make lasagna last night. I'm kinda sad I didn't get the choice to make my love. I really would have - if I was given the choice, but the being forced to do it sits just a half an inch on this side of wrong. Ya know?

Kids, this is what happens when you Trazodone while still on the internet.

Anyway, I think roasted is the way to go. Slice them in half and sprinkle with salt and pepper and olive oil. I like to add a balsamic glaze after they've cooked. They don't need a lot because they will be so sweet after roasting.I think 450 is about right, but Epignosis can confirm. They eat them a lot in England, so my MIL taught me her method.

You can also add brown sugar to candy them (or molasses), but that's a bit too much for me. Others, however, will pop them like candy. I like them with some mashed taters and bbq tempeh or lentil loaf. Such a heartwarming meal!