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Recipe Swap


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Post Fri Aug 03, 2012 8:26 am

Recipe Swap

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Post Sun Sep 02, 2012 2:15 pm

Re: Recipe Swap

Greek Filled Pittas

This is a really quick and simple lunch.

(Enough for 2 persons, the amounts are variable, add as much of any ingredient that you want.)

* Feta Cheese (About 125g)
* Cucumber (About a third of one)
* Natural (unflavoured) yogurt
* Fresh mint
* 4 Pitta Breads

Cut the mint into as small bits as possible and mix with a few tbsps of yogurt (Quarter of a Cup). Stir thoughly and leave to one side for a few moments.

Cut the Feta and Cucumber into small cubes, no more than a 1cmx1cm and put together into a bowl. Cover with the Yogurt/Mint dressing.

Warm the Pitta in the oven for a few minutes, once warmed cut them in half and gently open, the warming should make them open easier.

Fill the Pitta with the mixture and eat :)
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Post Sat Nov 10, 2012 7:16 pm

Re: Recipe Swap

This is a recipe I've used for a while...been a favorite in my house. Yes, I like to cook...my Italian ancestry demands it. Or more like my Italian grandfather and Italian mother demanded it... :/

Tomato-Basil Soup
1 tablespoon extra-virgin olive oil
1 1/2 cups prechopped onion
3 garlic cloves, chopped
3/4 cup chopped fresh basil
1 (28-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup (or approx. 4 ounces) 1/3-less-fat cream cheese, cut into cubes
2 cups milk (preferably 1% or 2%)
1/4 teaspoon salt
1/4 teaspoon black pepper

Quick n' Easy Garlic Bread
12 (1/2-inch-thick) slices French bread
Cooking spray
1 garlic clove, halved
1 ounce shredded Asiago cheese

Preheat broiler to high.

Heat olive oil in a saucepan over medium-high heat. Add onion; saut├â┬® 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.

Then for the garlic bread to accompany the soup, place bread on baking sheet; lightly coat with spray. Broil 1 minute. Rub garlic over toasted side; turn bread over. Top with Asiago; broil 1 minute.
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Post Fri Nov 23, 2012 11:36 am

Re: Recipe Swap

I don't claim credit for this, and unfortunately I don't have the exact measurements of ingredients to ensure maximum tasty potential, but I work in a college kitchen, so I hear all sorts of things regarding tasty concoctions when the main chefs are gone and the cooks can make decisions they wouldn't normally make when 'mom and dad' are still around.

One such thing was a rather brilliant rendition of scalloped potatoes.
Instead of the MSG-saturated cheese stuff they give you in the boxes and bags from stores...

You use Alfredo sauce,
"lots" of garlic (as per the cook's words himself),
melted four cheese,
Chopped onions,
and for the top you use mainly cheddar and mozzarella,
topped with chopped scallions.

I served this to the students on a Friday (naturally the first day after I claimed a prayer fast. :P I stayed strong though), and the kids couldn't keep away from it. It smelled nothing short of glorious.

Try it out if you're feeling bold.

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