Jul-13-2011, 03:00 PM (UTC)
Funny, I haven't visited this thread before! And I say "funny" because my mom's kinda an awesome chef. And I'm helping her type up a family cookbook. Unfortunately said cookbook is saved on my computer, which in turn I left at my mom's house (I'm at my dad's apartment). Because I'm a slightly sadistic person, then, I shall tempt you all with the names and descriptions of some of the recipes, and provide them sometime later after you've had the chance to drool over your own computer screens! (It's also so I can remember which recipes to share, but shhh...)
-cream cheese dainties, a type of cookie, with the cookie part made with cream cheese and the center dabbed with jam
-mango chutney, which speaks for itself
-kourabiedes, a type of Greek butter cookie heaped with confectioner's sugar, each one studded with a clove for flavor
Also, does anyone have any problems with gluten or dairy? Because both my mom and my brother do, so she has lots of recipes that are gluten- and dairy-free. Also lots of recipes that are vegetarian, vegan, and even raw that are pretty darn good.
To tide you over, if you have chicken stock already, you can bring it to a boil, chop up some fresh carrots (on an angle so the pieces are big), get fresh spinach and whole fresh basil leaves and finely chopped scallions and maybe some grated fresh ginger, and stick everything in the broth. Then pour in a 14-16 ounce can of coconut milk. (I'm in America, that's what we get, but the actual amount doesn't matter too much as long as it's roughly in that general vicinity; for people in other parts of the world, the top of the can is about 10 cm in diameter and it's about twice as tall as that.) Cook it only for a few minutes so the carrots don't get too soft, stirring to make sure the coconut milk combines thoroughly with the broth.
I think that's my favorite type of soup, actually. It's versatile enough that you can put chicken or turkey in it, and if you're vegetarian you can use vegetable stock and skip the meat entirely.
-cream cheese dainties, a type of cookie, with the cookie part made with cream cheese and the center dabbed with jam
-mango chutney, which speaks for itself
-kourabiedes, a type of Greek butter cookie heaped with confectioner's sugar, each one studded with a clove for flavor
Also, does anyone have any problems with gluten or dairy? Because both my mom and my brother do, so she has lots of recipes that are gluten- and dairy-free. Also lots of recipes that are vegetarian, vegan, and even raw that are pretty darn good.
To tide you over, if you have chicken stock already, you can bring it to a boil, chop up some fresh carrots (on an angle so the pieces are big), get fresh spinach and whole fresh basil leaves and finely chopped scallions and maybe some grated fresh ginger, and stick everything in the broth. Then pour in a 14-16 ounce can of coconut milk. (I'm in America, that's what we get, but the actual amount doesn't matter too much as long as it's roughly in that general vicinity; for people in other parts of the world, the top of the can is about 10 cm in diameter and it's about twice as tall as that.) Cook it only for a few minutes so the carrots don't get too soft, stirring to make sure the coconut milk combines thoroughly with the broth.
I think that's my favorite type of soup, actually. It's versatile enough that you can put chicken or turkey in it, and if you're vegetarian you can use vegetable stock and skip the meat entirely.
Avatar: Hobb quote, by nerwende
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