Pro tip: if you are shopping for fresh herbs, buy the "Poultry blend" which will give you a decent amount of sage, rosemary, and thyme, instead of a huge amount of any one of those three for the same price.

Soso, is your stove always that dirty?

My girlfriend and I have been cooking a lot lately, trying to eat healthy, natural foods. I have never done any cooking in my life and have never had good healthy food cooked for me. I feel like I've learned a lot about basic spices, oils, and cooking methods already but have a long way to go. We usually only cook dinners and make several vegetables and some kind of rich meat or pasta dish.

For February however, we've decided to give up 4-legged animals and dairy... I've developed enough love for fruits and veggies that I think this wont be too hard but I've come here looking for some innovative, (and cheap!) chicken dishes. My go to for chicken is very simple. Breast fillets baked with lemon, black pepper, and bay leaves; juicy and wonderful.

Willing to try anything but we don't have much money and don't want to do anything that takes excessive prep, (>2 hours). We like all flavors and cuisines. Thanks guys! I'll start taking photos of what I'm eating and post them here.

Looking for a good baked chicken wings recipe for the super bowl. Also thoughts on sauces and dry rubs much appreciated.

The be all, end all wing recipe.

Deep fryer is really the only way to go when making wings, but if you must bake them dip them in some melted butter and sprinkle some flour on the wings and throw them in the oven. Buy your fav bbq or buffalo sauce at the grocery store or pick some up at bdubbs, then put the wings into a container with the sauce and shake it.

no way. alton's method is v good.

steam them to render the fat, dry them well and then put them in the fridge to dry them further, then bake them in the oven to crisp them up. toss in whatever for delicious, crispy, healthy wings. ez game.

Walnuts, French Blue, Gooseberry jam, blackberries


Smoky n' Hot Roasted Red Pepper soup with black beans and corn. Rye crouton.

Whole pork roast (cappicola). Dry rubbed with garlic powder, thyme, basil, kosher salt, black pepper, chili powder, mustard, cayenne.

Here's one of the cappicola steaks with some creamed mushrooms.

That pork looks perfectly cooked. I tried serving mine like that and our guests didn't want to eat it because it was "pink". I told them those nasty issues associated with pink pork have largely been eliminated but still I had to put it back in the oven to get to well done.

I would love you to PM the recipe for that pepper soup.

wrs,

Here are a couple that are super simple, quick, healthy, and cheap.

http://www.epicurious.com/recipes/fo...Skewers-362750

I cut either chicken thighs or chicken breasts into chunks, mix in a bowl to cover with sauce (I prefer this to brushing), then thread w/ onion and green pepper on skewers. Super fast, super easy, super tasty. I've been making that a lot recently. I tend to go a little longer (12-15 mins) turning a couple times to get everything nice and browned.

http://www.epicurious.com/recipes/fo...nge-Sauce-5665

I made that tonight. To go with it a slice of garlic bread and some sauteed onions (cook the onions for 10-15 mins first in a little butter and olive oil) and spinach (toss in at end for a couple minutes) seasoned w/ some salt/pepper/garlic. The chicken came out incredible.

I'm not much experienced beyond hamburgers and scrambled eggs, but I'm going to try to improve my cooking skills this year. Hopefully I can contribute here too. Tonight, I cooked up a dish called Chicken Devine. It's been my favorite since I was a kid.

Dish: Chicken Devine
Prep Time: 90min

Ingredients:
(2 chicken breast, rice, curry powder, 1 can cream of chicken soup, 1/2 cup mayo, broccoli, bread crumbs)


Start off by boiling the chicken. Medium heat, 30 min or so usually does the trick.


Next, cut the chicken up into small pieces.



Cook the rice (1cup rice = 1.5cup water)


Once the rice is finished, put it in a bowl and store it in the fridge


Start pouring the cream of chicken soup into a bowl on the stove. Low heat



Meanwhile, begin to cook up the broccolli.


After the soup has been heated for a min, add the mayonnaise and stir. (0.5-.75cup mayo per 1 can CoCS)


After the mayo is mixed in, throw in some curry and stir up




In a pyrex dish, cover the bottom with a layer of rice


Spread the broccoli on top of that...


The chicken on top of that...


And cover with our soup/mayo/curry mixture


For best results: throw on some bread crumbs


Bake at 350° for 30-40minutes.




Finished Product:

Gonna leave us hanging?

got a recipe for this soup?

Oops sorry yeah. My keyboard is a little busto but here we go. Prep work: About 4-6 red bell peppers, drizzled in oil and roasted in the oven until they char (1-2 hours?), then diced. 2 diced shallots or a small onion. 3-4 diced garlic cloves. Cooking: in olive oil, saute a teaspoon of red chili flakes, the garlic and shallots, just until they sweat and the oil gets some of the chili heat going. Add the diced red peppers, and let them sort of simmer for a moment or two and absorb some heat. A good trick is to do it on medium-high heat and have a nice low-sodium broth ready - as the peppers start to get a little sticky to the pan, move them over and deglaze the stuck bits on the bottom. I do this a couple times but I'm kind of obsessive (as in I let the peppers absorb the deglaze, then let them stick again and do it again) and it's probably not technically correct. I then add a pinch of dried thyme, a little more red chili, a teaspoon or two of good chili powder, the tiniest pinch of cinnamon, a few generous shakes of worcestire, a third of a can of black beans. After another minute, I add a couple cups of broth and do one last check to make sure I have no stuck bits on the bottom. I then simmer the soup for 5-6 minutes, then use my immersion blender to make sure the pepper taste spreads in to the whole soup. When it's almost smooth, I add a little bit of corn niblets and just bring them up to warm. Add a little salt and pepper to taste, some green onions and croutons and a little bit of olive oil on top if you care about presentation.

For Valentines I made maki for a girl (eating with hands = awesome). Pure gaijin stuff but it was pretty good. Some flavour combinations: Salmon belly and dill. Shrimp, crab, cucumber and yellow mango. Shrimp, sprouts, avocado and crunchy fried garlic. A few others. The mango one was my favourite.


I also recently made split pea and bacon soup. It's nothing fancy but man do I love me some split pea soup.

No pics, but I achieved success cooking Valentine's Day dinner last night, thanks to How to Grill by Steven Raichlen.

1) Grilled steak - not taken from the book, but it did help me learn how to grill it properly. Just loaded it with salt, pepper, and garlic, let it sit for an hour, rinsed, dried, and grilled. Cooked it to medium or so.

From the book:

2) Grilled prosciutto wrapped scallops with rosemary skewers - basically what it sounds like. Wrapped each scallop in paper thin prosciutto, then skewered each with a rosemary twig (is it a twig?). Took the leaves off the part that went through the scallop. Seasoned with lemon juice, salt, and pepper and grilled for a couple minutes on each side. I don't like seafood, so this was for my wife.

3) Grilled Asparagus - marinated with soy sauce, sesame oil, and garlic, and sprinkled with salt and pepper. Skewered groups of 5 to make little raft-looking things to make it easier to grill.

Everything came out great. My grill has made me look like a great cook.

Oh, also made mashed potatoes from a mix.

Crossposting from undrafted.net to bolster my draft stock with content

I make pizza all the time, but the other night I took pics. I use homemade dough, homemade sauce and in this instance, saucisson sec. This sauce also included a bit of homemade pesto. It was a winner.

Sauce and dough getting ready



This is homemade, even though it's in a New Seasons container. It's just basil, garlic, parmesan, olive oil and salt



Here's the saucisson sec



Pie before going in the oven



And after it's out.



Enjoy!

Good looking 'za. You cure/hang that saucisson?

Now that would be gangster as hell. But no.

SomethingClever - It certainly looks like you can cook. Of course to be sure, we would have to taste that yummy looking pizza. One thing I think we can all agree on though, is you are one heck of a photographer. Your food, and your pictures, look amazing. Well done!

Yeah are you a food photagrapher or something i could never make my food look that good?

Alright I haven't cooked anything in a while, time to get back on the boat. I am trying to eat healthy. Give me some suggestions! I'll post some pics.

Just an amateur food photographer. Did you guys see my post in the steak thread?

http://forumserver.twoplustwo.com/sh...postcount=2047

Was this hard to make? I've been tempted to try out making some sushi-type dishes, but was concerned with the level of skills needed.

Doing the actual rolling is not bad, even with bad skills its passable and you pick it up quickly. Making good sushi rice is the hardest part. The second isn't really hard but time consuming to get all the different ingredients. If you are making maki, it would be really boring to make 10 rolls with all of the same ingredients so its just a lot of prep work so its too much work to be worthwhile for only making 10 rolls so you should make more. This could be a fun as a group dinner party activity (just guessing, I would never do something like that).

Yeah, I follow that thread pretty religiously, and those were good pics, especially the one with the egg, and the one with the flame underneath the salt. One thing you could not help is the color contrast in with the steak and the salt - they look almost the same color in some shots.

In the pizza shot, you have more to work with, for example the depth and color in the sauce/dough on the stove and counter. I especially like the little tub of green pesto, just pleasingly out of focus in the foreground, which is of course explained in the next pic. Also the saucisson with the out of focus knife in the background, the depth of field totally and completely on the cross section.

I have what I thought was a decent digital camera (Olympus FE-330), but I have not been able to take any pictures that even come close to yours. Thanks for posting them!