This sounds so good it's silly! Too bad the nearest fresh mozzarella cheese is over 100 miles away from me. But, next time I am shopping in town I am getting some and trying this, assuming I still have fresh tomatoes left.

grunching this, but i doubt it has been posted.

anyone have good recipes for gumbo and jambalay?

i don't like shrimp, so some kind of chicken sausage substitute would be used.

thanks!

I don't, but I've seen people eat it that way. I prefer to use the bread to sop up all the oil, vinegar, and bits of basil left in my plate afterwards

I had a buffalo roast yesterday that was so good it was silly.

Really simple stuff. It was cooked for about 21 hours in a Nesco cooker @ 300 degrees. She added some garlic and onion powder, something called Kitchen Bouquet and some other stuff that I am not even sure of.

She added some big chunks of carrot and potatoes with a few hours to go. When she went to cut the roast it all basically fell apart. It was so tender and tasty it was fantastic!!!

Some of the best roast I have ever had!!!

Buffalo roast is my new favorite for the slow cooker. I prefer the chuck roast. I lightly salt two sides with kosher salt. Brown all sides. Put into slow cooker. Add spices: bay leaves, cumin, ground pepper, garlic cloves, oregano, thyme and sometimes crushed red pepper. Cook on low for 7-9 hours. Add veggies and onions near the end. Eat and enjoy. No knife needed.

On my vacation time, I decided that I need to quit being a tool and making easy meals. I'm going to start cooking a lot more for myself. I'm not really all the experienced, but I need to start cooking more to ever get that experience.

As a way of starting with that, I'm going to spend the next couple weeks making recipes found in this thread, I think. So thanks for feeding me this week guys and gals.

Don't forget all the web sites like epicurious.com and cooks.com for recipes.

If you ever see the magazine Cooks Illustrated, it's really good and goes into details on preparation. I like that mag a lot because the writers constantly try to test out which is the best way to make a dish, and will try to find out if old assumptions on how to make something best are mistaken or old wives tales.

I whipped up a batch of this black bean and pumpkin soup. I subbed more onion for the shallot, balsamic vinegar for the sherry vinegar, and bacon for the ham. It's delicious and seasonal, and it's not too hard to make, nor does it take too much time.

I love that recipe but will not be using cumin, as it is probably the worst taste on Earth.

I might try this tomorrow though. I have dinner planned for tonight, but not for tomorrow night yet.

Cumin haters are unAmerican.

I have only had it once (to my knowledge) and it was on some sort of lemon fish or something. It was absolutely terrrrrible.

That said, my dad hated it too and he generally isn't too picky. Maybe it was a bad meal for other reasons...but the cumin was definitely dirty.

You've probably had cumin a lot more than you think. Chile is usually made with it. And Indian and Thai dishes are full of it.

Damn, that looks really good!!!!

Potentially true. Maybe I'll buy some just to give a try again. If it's gross then I just throw it away. Might as well give it a whirl.

That said, I really dislike curry Indian food. So maybe there's something to my dislike after all.

I just remembered that I'm driving up to Oak Brook tomorrow night. So I won't be able to try this recipe until Saturday night when I get back to ISU.

Never noticed this thread before. I noticed some discussion on online recipe sites at the beginning. This isn't a recipe site, per se, but it is an absolutely great place to find ideas:

http://www.tastespotting.com/

Just tons of links to food blogs/reviews/etc, most with recipes (and you can sort to only ones with recipes).

It is certain to at least make you hungry

Cool site.

I've poked around on Epicurious and AllRecipes, and while I've found some good stuff there, it can be hard to find what I'm looking for on them. So many of the recipes are for baked desserts when I just care about dinner, and then on Epicurious especially, there are lots of recipes that don't look all that tough, but they feature a bunch of exotic ingredients I don't want to have to track down (or pay for). This thread has had some great ideas so far, though. I want to try making Katy's pasta and Blarg's lentil soup. I subsist on these sorts of one pot meals, esp. ones when you can make a big pot and eat it for a week.

Would love to learn some new soup recipes and especially squash soup but I'm nervous about this one that you linked. Would you say it has an overwhelming pumpkin flavor, like pumpkin pie?.... or does it taste more like butternut squash?

Since I work 4x10s I usually eat dinner at work. Lately I've been cooking a meal on Sunday night, bringing it to work Monday and then just reheating it every night of the week for dinner.

This week's meal (partially copied from a recipe I cooked a while back)

Udon noodles
A bag of frozen vegetables (like a stir-fry mix)
8 oz of fake crab meat (could definitely be replaced by a different meat if you don't like this)
Garlic
Olive oil
Toasted sesame seed oil
Seasoned rice vinegar
Soy sauce
Sugar
Cayenne pepper

While boiling the noodles I basically just made a stir fry out of the rest of the ingredients. Once noodles are done throw them in to the stir fry and cook a little more to let the flavors mix.

Incredibly easy.

Here is the original recipe I made a while back that inspired this one.

Also, Katy, I was planning on making a squash + apple soup this weekend for next week. I'll let you know how that works out assuming I get around to it.

Here is the recipe that I want to try.

I baked a pumpkin soup in the pumpkin a few Thanksgivings ago. It was as much for presentation as anything. Any pumpkin soup recipe will work, but I used one with milk and cream along with a few cans of pumpkin pie filling. Probably butter and onions and a few spices.
The pleasant surprise was scraping off pumpkin innards along with the ladle of fairly thick liquid. So tasty.
I was lucky not to have left the pumpkin in the oven any longer as the shell was getting soft. I punctured the shell with the ladle eventually. Fortunately it was nearly empty by then. A fuller pumpkin would have made a memorable mess on the table.

I mentioned in the NC thread that my friends have a Krunksgiving the night after Thanksgiving. I have to bring something for the potluck and I'm on the lookout for a big hit. If anyone has any recipes that they think are incredibly amazing (and bonus points for Thanksgiving theme), please let me know!

Wook's soup, if delicious, might fit the bill. I'll find out in a few days.

The soup doesn't taste like pumpkin pie at all. It doesn't have the same spices, and that's what makes pumpkin pie so distinctive. Make sure you use a pumpkin puree instead of pumpkin pie filling, though! The soup tastes like a black bean soup with a little extra.

I hereby decree that this shall be this thread's official music video.

I had to stop at 30 seconds because it was making me want to dance and I do NOT dance!!!

I'm attempting to make an easy squash soup tonight.

These are my ingredients

2-12oz pkgs frozen (thawed) winter squash
1 med onion
2 stalks celery
3 tbs butter
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1/8 teaspoon ground pepper
1/2 tsp garlic powder
4 cups chicken broth
1 cup sour cream
1 cup half and half milk
~1tsp salt (or to taste)
1/4 tsp nutmeg

garnish with chopped green onions




Here's half (1 pkg) of my frozen squash, thawed




onions and celery cooked in butter





I will post the results when I'm finished.

Onions and celery are a pretty godly start to most anything.