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The What's For Dinner Tonight Chat
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9,867 posts in this topic

How do you cut your sweet potato fries? Do you soften them first by microwaving or roasting them a bit? Those suckers are hard to slice!

 

 

I boil my sweet potato for about five minutes first.  

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I boil my sweet potato for about five minutes first.  

 

Thank you! I bought about 6 sweet potatoes for making fries and I have been waiting to do it for the best slicing method. I'll try this week!

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I miss japanese food. I adored yakisoba and udon noodles.

 

It can be somewhat difficult to find 100% soba noodles that don't have wheat added to it.

 

I'm the spoiled brat with three health food stores. :D I found them one day completely by accident. I quickly put them right back where I found them when I noticed the $10 price tag. Holy crap! Udon noodles were an ultimate comfort food. Of course, I never once made anything myself, I always got them out somewhere. Sometimes I miss being able to be so lazy. :lol:

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No idea at the moment. I love noodle dishes though.

here is my 'go-to' tempura batter recipe:

 

1/4 c. rice flour

1/4 c. tapioca flour

1/4 c. corn starch

1 tsp baking powder

1 tsp garlic powder <as much as you like

dash of sesame oil

plus enough water or club soda to make a thick batter. 

 

fry @ 365 degrees - works with shrimp, chicken, fish, etc

 

we tried it with beer, but it made it stick to the pan.  when it is done frying, it will still look pretty light.  we have found that they turn a little more golden/browner after removed from the fryer  :)  plus when you take them out, sprinkle with kosher salt. 

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I use a moderately similar recipe for my chicken balls. I play with my spices depending on what I'm doing with it. It's more Chinese food though really isn't it?

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that's a crock......  :lol:

 

really? you went for THAT old joke? tsk tsk I expect more from you,  you big sillypants :D

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How do you cut your sweet potato fries? Do you soften them first by microwaving or roasting them a bit? Those suckers are hard to slice!

I scrub, poke holes, and nuke for a few mins. Slice with a mandoline or use a sharp chef's knife and watch your hands! LOL

Toss in garlic infused olive oil, lots of celtic sea salt & cracked pepper. 

 

I've seen your kitchen. Unless you're buying catering size, you have lots more room. :P

 

 

Those cabinets you see in the pics are deceiving, Seriously, I have about 10 boxes to go and I honestly ran out of space.  :mellow:

So....we are having an appreciation party for the parents and mentors that help constantly with robotics. I have decided to make it a " Dip Party". ( a "dip" - an individual who displays exceptional qualities of utter stupidity and lack of common sense).

I'm going to get hummus - a local guy makes it & it save me making everything. I'll make a spicy cream cheese dip and maybe the sweet onion cream cheese dip - might be too much cream cheese dips. I make a nice olive tampande with a citrus flavor. I might get guacamole. Then I will have a bunch of things to dip - carrots, celery, chips, crackers. I can make the hot dips in smaller bowls - taking one out of the oven and heating the other.

Dessert is a bit tricky. I have a nice piña colada fruit dip but fruit isn't really good right now. Because it's all gluten-free, its hard to find things to dip that glutenheads will like. gluten-free graham crackers, etc aren't that good. So I was thinking of making some brownies and cutting them in small cubes. Then making a couple of flavored whip creams ( the dip).

Anyone made flavored, and by flavored, I mean liquor, whipped creams? How much " flavor" can you add without watering it down? Can you make it ahead or will it fall too flat? Think of anything else, easy, I can get to dip?

A party at our house is not for the lactose intolerant! :)

 

Dip parties sound awesome to me. What if you make both white cake and brownies to dip in buttery cream cheese

 (see below)

 

I have used gran marnier or amaretto  in whipped cream but add it in very small amounts--to taste.

 

 

here's my "frosting" that would make a great dip:

 

Butter & Cream Cheese Frosting

(It makes a LOT!) 

 

A good multi-purpose frosting for carrot cake, chocolate cake, pumpkin cake, etc.

 

8 oz. cream cheese (softened)

8 oz. (1 stick ) salted butter (softened)

3 cups powdered confectioners sugar

1 teaspoon bourbon vanilla 

Using a stand mixer, cream the cream cheese and butter together until smooth.

Add the confectioners sugar and the vanilla.

Beat on HIGH until the frosting is light and fluffy about 4-5 mins.

the more you beat, the fluffier it gets.

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I scrub, poke holes, and nuke for a few mins. Slice with a mandoline or use a sharp chef's knife and watch your hands! LOL

Toss in garlic infused olive oil, lots of celtic sea salt & cracked pepper.

Those cabinets you see in the pics are deceiving, Seriously, I have about 10 boxes to go and I honestly ran out of space. :mellow:

Dip parties sound awesome to me. What if you make both white cake and brownies to dip in buttery cream cheese

(see below)

I have used gran marnier or amaretto in whipped cream but add it in very small amounts--to taste.

here's my "frosting" that would make a great dip:

Butter & Cream Cheese Frosting

(It makes a LOT!)

A good multi-purpose frosting for carrot cake, chocolate cake, pumpkin cake, etc.

8 oz. cream cheese (softened)

8 oz. (1 stick ) salted butter (softened)

3 cups powdered confectioners sugar

1 teaspoon bourbon vanilla

Using a stand mixer, cream the cream cheese and butter together until smooth.

Add the confectioners sugar and the vanilla.

Beat on HIGH until the frosting is light and fluffy about 4-5 mins.

the more you beat, the fluffier it gets.

I don't know any gluten-free white cake that really tastes regular enough.

Can you make whipped cream ahead? Without having to re- whip it?

I have a boozy chocolate pudding. That might make a good dip.

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I don't know any gluten-free white cake that really tastes regular enough.

 

Can you make whipped cream ahead? Without having to re- whip it?

 

Isn't the  King Arthur gluten-free white cake mix supposed to be good? or the Namaste? I don't know, Just spit ballin here with you.

 

and  yes on the cream--it should be stiff for a few hours.... (no laughing, Arlene, you little whacko)  :lol:

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Isn't the  King Arthur gluten-free white cake mix supposed to be good? or the Namaste? I don't know, Just spit ballin here with you.

 

and  yes on the cream--it should be stiff for a few hours.... (no laughing, Arlene, you little whacko)  :lol:

There are so many good jokes with a dip party. Maybe I will try to make a grand Marnier cream and some boozy choc pudding . Then dip the brownies and strawberries

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There are so many good jokes with a dip party. Maybe I will try to make a grand Marnier cream and some boozy choc pudding . Then dip the brownies and strawberries

 

 

Kahlua or bailey's in choc pudding....mmmmm. LOL and my cream cheese.butter dip w/ strawberries is AWESOME!!

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Kahlua or bailey's in choc pudding....mmmmm. !!

Both and vodka in the original recipe.......

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Both and vodka in the original recipe.......

holy crappers...when is this party...can I come?

 

I thought of something else...what about chunks of pumpkin bread cake and spiked whipped cream? 

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holy crappers...when is this party...can I come?

 

I thought of something else...what about chunks of pumpkin bread cake and spiked whipped cream?

Saturday night! Come!

I have a recipe for whipped cream with cinnamon and bourbon(?) . That would be good with pumpkin bread. Or molasses cookies.

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Saturday night! Come!

I have a recipe for whipped cream with cinnamon and bourbon(?) . That would be good with pumpkin bread. Or molasses cookies.

o m g you had me at bourbon....:) lol

this all sounds so great, K.

Really  wish I could be there.  :)

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o m g you had me at bourbon....:) lol

this all sounds so great, K.

Really  wish I could be there.  :)

I do too. You could be a big help!

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I do too. You could be a big help!

 

aha....I see--you want me there to work...! LOL

Really, though.....Imagine how much fun we would have!

(and you know I'd help you out big time. Just give me some booze and some counter space)

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If you don't think white cake would work, what about a pound cake or angel food cake? I like my angel food cake ok but I don't know how other people would like it. I rather thought it was amazing. Besides, they're dipping in boozy dip, and there will be drinks? As if they'll be noticing at that point that the cake isn't the cake they're used to as long as it's delicious. :D

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Do you guys have any good Japanese recipes?

Oh man I miss udon noodles!!!

 

I mostly cook stir fry and chinese when I do asian food but here is my copycat recipe for Golden Curry.  Something I made at least once a month with the store bought box kind.  Has wheat in it so I had to learn how to make it myself.  Found a recipe online and spent months tweaking it until I perfected it.  Garam Masala is a spice blend that I promise most grocers actually do have in the spice aisle, you just always look over it.

 

Japanese Curry (copycat golden curry recipe)

 

For the roux:

3 Tbsp. butter

¼ C flour

1 Tbsp. garam masala

½ tsp. cayenne pepper

½ tsp. black pepper

1 Tbsp. ketchup

1 Tbsp. tonkatsu/worchestershire sauce

 

For the curry:

1 tsp. vegetable oil

1 grated shallot (or 1 tsp. onion powder)

1 to 2 lbs. boneless skinless chicken thighs, cut up

1 lb. carrots, cut up

1 C chicken stock

3 C water

½ C unsweetened applesauce(or 1 sm grated apple)

1 ½ tsp. salt

1 tsp. garam masala

½ C frozen peas

1 ½ Tbsp. brown sugar

¼ tsp. turmeric

1 tsp. garlic powder

 

 

Heat oil in large saucepan, add and sautee shallot over medium low.  Turn to high, add chicken and brown. Don’t skip that.  Add water/stock and carrots & bring to a boil.  Add apple, salt, garlic, & garam masala.  Simmer about 30 minutes, covered, until carrots are done.  Make roux while this is cooking and set aside until ready.

Roux: Melt butter over medium low, whisk in flour, garam masala, and cayenne & black pepper.  Add ketchup & tonkatsu & combine until the roux starts crumbling.  When carrots are done, whisk some cooking liquid into the roux and add it all to the main pot. 

Add peas at end and simmer a few minutes until done.  Serve over rice or udon noodles.

 

And if you are buying garam masala do make golden curry with, you may as well try this recipe, too.  More Indian than Japanese but curry flavor things are all great.

 

Tandoori Chicken Marinade/Sauce:

 

3 Tbsp Vegetable Oil

1 tsp ground coriander (I omitted this as it was already in my spice blend)

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground cayenne pepper (made for a good medium level of heat)

1 Tbsp garam masala

1 Tbsp ground paprika

1 Cup plain yogurt

2 Tbsp lemon juice

8 minced garlic gloves

2 Tbsp fresh ginger, minced/grated

1 tsp salt

 

With a small saucepan, heat the vegetable oil at medium low, add in the next 6 spices, and simmer for a few minutes.  Cool completely, then mix everything into the yogurt.   Reserve some of this before adding it to your raw meat so you can use it as a dipping sauce.

 

I made these tandoori chicken kabobs in the oven so they wouldn't smell up my house on the george foreman grill.  I used two chicken breasts, cut into chunks, marinated 4 hours and skewered, baked at 375 F with convection for about 20 minutes until done.  The marinade doubles as a dipping sauce.  Just don't marinate past 8 hours as it is fairly acidic and too long will affect the texture of the meat.  You can use any cut of chicken, and bake or grill.  

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If you don't think white cake would work, what about a pound cake or angel food cake? I like my angel food cake ok but I don't know how other people would like it. I rather thought it was amazing. Besides, they're dipping in boozy dip, and there will be drinks? As if they'll be noticing at that point that the cake isn't the cake they're used to as long as it's delicious. :D

yes!! this...., I meant to say pound or sponge cake. It will hold up much better.

So glad you guys are here to help me say things. lol

I am saying things and not being very clear the past few days. Saying "thinger" and "whatchamacallit"...

not very articulate. I am afraid I have been glutened (hair falling out, bowel stuff, joints screaming) and that is a bummer because the

place I went to  was "G F diner-approved".  erg. :wacko:

ah well, this too shall pass (literally) 

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More help!  

 

Anyone make a raspberry sauce.  Like they put with chocolate cake?  I could make it with frozen raspberries if that is cheaper than fresh.  

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I use a moderately similar recipe for my chicken balls. I play with my spices depending on what I'm doing with it. It's more Chinese food though really isn't it?

chinese, japanese, i couldn't find my yakiniku recipe (which NOW i want so i will find it)  i don't have any noodle recipes i don't think.  yakisoba lolz which is how my mom used to get rid of leftovers............   (oooh!  chicken balls!  those are awesome)(a little rough on the chicken, though lolz) :D

 

 

and  yes on the cream--it should be stiff for a few hours.... (no laughing, Arlene, you little whacko)  :lol:

laughing?  no ma'am - and if it lasts more than 4 hours, you should go to the emergency room!!  you MOCK my concern??  shame....

 

:P

 

just make a vat of that pudding, k, we'll be right over, lolz!  we'll *bring* bathing suits hahaha best dip party EVERRR!!!  ;):lol:

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laughing?  no ma'am - and if it lasts more than 4 hours, you should go to the emergency room!!  you MOCK my concern??  shame....

 

:P

 

I managed to keep myself under control until this. :lol: :lol: :lol:

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You're both juveniles.  :lol: both of you, right now.....go sit in the corner...with your backs to us until I call you for dinner.

 

 

 

Karennnnnnn! I have made this raspberry coulis before BUT YOU could easily use strawberries too.

 

It is ridic drizzled over white chocolate pudding.  

 

1/2 cup sugar
3 tablespoons water
1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed
1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)
Directions:

1
Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
2
Put the raspberies and the sugar syrup in a blender and puree.
3
Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
4
The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes  for several months.
 

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You're both juveniles.  :lol: both of you, right now.....go sit in the corner...with your backs to us until I call you for dinner.

 

 

 

Karennnnnnn! I have made this raspberry coulis before BUT YOU could easily use strawberries too.

 

It is ridic drizzled over white chocolate pudding.  

 

1/2 cup sugar

3 tablespoons water

1 lb fresh raspberries or 1 (12 ounce) bag frozen raspberries, thawed

1 teaspoon kirsch (optional) or 1 teaspoon framboise eau-de-vie (optional)

Directions:

1

Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.

2

Put the raspberies and the sugar syrup in a blender and puree.

3

Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.

4

The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes  for several months.

 

 

 

I always plan to make about a thousand things for a party and run out of time and only make 998 of them.

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