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Weekend Challenge - What's for Dinner?

Hello, all!

Because I'm hungry ALL THE TIME, lately... and we're starting to get into the over-eating season, I decided to share my pain with you guys!

I have found a recipe randomizer and, at your comment, I will give you as many or as few dishes as you like (Name of the meal, photo of the dish if the hotlink works, and the ingredients/instructions).

Maybe the name of the dish will prompt you; maybe it'll be what the plate looks like. Could just be the garlic you need for the sauce inspires a sweeping epic into the inner thoughts of a vampire trapped in Boise, Idaho! Only your crazy muse will know!

Rewards will be at your discretion, to the best of my creative ability (icons, sigtags, epic fangirling) <--yeah.. I still owe for weekends last year. I'm terrible with the time-management, y'all. ♥


( 42 comments — Leave a comment )
Nov. 10th, 2017 02:47 pm (UTC)
Oh no, this is probably gonna make me hungry, but I can't reaist prompts, so I'll take one!
Nov. 10th, 2017 03:04 pm (UTC)
Your meal is Sweet Potato Kale Pizza with Rosemary & Red Onion!

Your favorite pizza dough
1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1 1/2 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 1/2 cups mozzarella cheese
1 1/2 cups chopped kale
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary

1. Preheat the oven to 400 degrees F. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.
2. Turn the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
3. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.

Original Source
(no subject) - crookedspoon - Nov. 11th, 2017 11:27 pm (UTC) - Expand
(no subject) - erinm_4600 - Nov. 13th, 2017 03:48 pm (UTC) - Expand
(no subject) - crookedspoon - Nov. 15th, 2017 01:54 pm (UTC) - Expand
(no subject) - erinm_4600 - Nov. 15th, 2017 01:57 pm (UTC) - Expand
(no subject) - crookedspoon - Nov. 15th, 2017 02:13 pm (UTC) - Expand
(no subject) - erinm_4600 - Nov. 15th, 2017 02:25 pm (UTC) - Expand
(no subject) - erinm_4600 - Nov. 15th, 2017 03:30 pm (UTC) - Expand
(no subject) - crookedspoon - Nov. 16th, 2017 02:50 am (UTC) - Expand
Nov. 10th, 2017 02:50 pm (UTC)
Hah! I love to cook so this is right up my alley. And I also tend to write a lot of food-centric fic so HIT ME BABY. And let's see what Andy can con Zayne into eating this time. :D
Nov. 10th, 2017 03:02 pm (UTC)
Your meal is Reese's Peanut Butter Cup Popcorn!

8 cups plain popcorn (we use air-popped popcorn)
Fine salt
1/2 cup honey
1/3 cup granulated sugar
1/2 cup natural peanut butter
1/2 teaspoon vanilla extract
1/2 cup milk chocolate chips, melted
1 1/2 cups Mini Reese’s Peanut Butter Cups

1. Place the popped popcorn in a large bowl and salt to taste. Set aside.
2. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for about 2 minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla extract.
3. Immediately pour the peanut butter caramel over the popcorn and gently stir with a long-handled wooden spoon until it’s all coated. Spread popcorn on a large baking sheet. Drizzle popcorn with melted chocolate and let sit until chocolate hardens. Stir in the Mini Reese’s Peanut Butter Cups.

Original Source

Edited at 2017-11-10 03:02 pm (UTC)
Nov. 11th, 2017 05:46 pm (UTC)
I think my family would eat this, honestly. :D

Snack Attack
(no subject) - erinm_4600 - Nov. 13th, 2017 03:49 pm (UTC) - Expand
(no subject) - asphaltcowgrrl - Nov. 13th, 2017 04:41 pm (UTC) - Expand
(no subject) - erinm_4600 - Nov. 13th, 2017 04:42 pm (UTC) - Expand
(no subject) - asphaltcowgrrl - Nov. 13th, 2017 04:46 pm (UTC) - Expand
(no subject) - erinm_4600 - Nov. 13th, 2017 05:16 pm (UTC) - Expand
(no subject) - asphaltcowgrrl - Nov. 13th, 2017 05:27 pm (UTC) - Expand
Nov. 10th, 2017 03:06 pm (UTC)
give me two.
I've got some characters about to get their first meal in about 24 hours...so they're going to be ravenous. Maybe they'll get lucky ;)
Nov. 10th, 2017 03:10 pm (UTC)
Will post two separate comments, because of size :)

Your meal is Beef Stew with Beer and Paprika!

3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can (12 Oz. Size) Beer
4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
2 cups Water (additional, If Needed)
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
Freshly Ground Black Pepper
1-1/2 teaspoon Sugar
4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
4 whole New Potatoes, Quartered
Minced Parsley (optional)

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Original Source
(no subject) - agdhani - Nov. 11th, 2017 04:55 pm (UTC) - Expand
(no subject) - erinm_4600 - Nov. 13th, 2017 03:49 pm (UTC) - Expand
Nov. 10th, 2017 03:11 pm (UTC)
and #2
Your meal is Lemony Olive Oil Banana Bread!

1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract

For the glaze:
1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
1/2 cup / 2 oz / 55g confectioners' sugar
4 teaspoons freshly squeezed lemon juice

Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it. Erring on the side of under-baking versus over.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.

Serves 10.

Original Source
Re: and #2 - agdhani - Nov. 11th, 2017 05:41 pm (UTC) - Expand
Re: and #2 - erinm_4600 - Nov. 13th, 2017 03:50 pm (UTC) - Expand
Re: and #2 - agdhani - Nov. 13th, 2017 04:26 pm (UTC) - Expand
Re: and #2 - erinm_4600 - Nov. 13th, 2017 04:28 pm (UTC) - Expand
Nov. 10th, 2017 06:30 pm (UTC)
Oooh, I like this idea! I'll take a recipe, please.
Nov. 10th, 2017 06:34 pm (UTC)
Your meal is Cannellini Bean Vegetarian Meatballs with Tomato Sauce!

Ingredients / Instructions:
Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.

In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed. NOTE: Take care not to overprocess the “meatballs”. This could cause them to fall apart later.

Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.

The amount of breadcrumbs required can change depending on the climate (dry vs. humid). If you find that the “meatballs” are not holding together firmly as you are shaping the first few, add more breadcrumbs, then reshape.

Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.

Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.

In a large saucepan, heat your favorite marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat.

Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes. Serve over spaghetti.

Original Source
(no subject) - thatwasjustadream.dreamwidth.org - Nov. 13th, 2017 05:08 am (UTC) - Expand
(no subject) - erinm_4600 - Nov. 13th, 2017 03:47 pm (UTC) - Expand
Nov. 10th, 2017 09:38 pm (UTC)
I've loved the idea of "cooking" challenges for a while, so hit me!
Nov. 11th, 2017 01:18 pm (UTC)
Your meal is Caramel Apple Cheesecake Bars!

1/2 cup (1 stick) unsalted butter, room temperature
1 cup flour
1/4 cup brown sugar, packed
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup sugar
8 ounces cream cheese, room temperature
1 large egg
1/2 teaspoon vanilla extract
2 granny smith apples, peeled, cored, and cut into bite sized pieces
1 tablespoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
6 tablespoons unsalted butter, room temperature
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar, packed
1/4 teaspoon ground cinnamon
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 teaspoon coarse salt

Cut the butter into the flour, sugar, salt and cinnamon until combined and crumbly.
Press the mixture into the bottom of an 8x8 inch baking dish lined with foil.
Bake in a preheated 350F/180C oven until lightly golden brown, about 8-12 minutes, set aside and let cool.
Beat the sugar into the cream cheese until smooth.
Beat in the egg followed by the vanilla extract.
Pour the mixture into the baking dish.
Mix the apples, cinnamon, sugar and nutmeg.
Sprinkle the apples on top of the cream cheese layer.
Cut the butter into the flour, sugar, cinnamon and rolled oats until combined and crumbly.
Sprinkle the crumbs on top of the apples.
Bake in a preheated 350F/180C oven until the cheesecake has set, about 25-35 minutes, and let cool.
Heat the sugar and water in a sauce pan over medium heat and simmer it until it turns a medium amber colour.
Remove from heat and carefully pour in the heavy cream.
Return to heat and cook until smooth, stirring with a wooden spoon.
Stir in the butter.
Allow the sauce to cool for a few minutes and stir in the vanilla extract and salt.
Let cool and serve over the apple cheesecake bars.

Original Source
(no subject) - katleept - Nov. 12th, 2017 09:28 pm (UTC) - Expand
(no subject) - erinm_4600 - Nov. 13th, 2017 03:48 pm (UTC) - Expand
(no subject) - katleept - Nov. 22nd, 2017 12:24 am (UTC) - Expand
Nov. 10th, 2017 10:00 pm (UTC)
Seeing how I am always looking for new recipes to alter, hit me up.
Nov. 11th, 2017 01:21 pm (UTC)
Your meal is Sunday Night Stew!

3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
Salt And Pepper
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
4 ounces, weight Tomato Paste
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
Several Dashes Worcestershire
1/2 teaspoon Sugar
4 whole Carrots, Peeled And Diced
2 whole Turnips, Peeled And Diced
2 Tablespoons Minced Fresh Parsley

Mashed Potatoes
5 pounds Russet Potatoes, Peeled
1 package (8 Ounce) Cream Cheese, Softened
1 stick Butter, Softened
1/2 cup Heavy Cream
1 teaspoon Seasoned Salt
Salt And Pepper, to taste

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.

After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.

Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.

Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

Original Source
Nov. 12th, 2017 10:20 pm (UTC)
Fill: Sleepy Cooking
Sleepy Cooking (204 words) by FairyNiamh
Chapters: 1/1
Fandom: Supernatural
Rating: General Audiences
Warnings: No Archive Warnings Apply
Characters: Dean Winchester
Additional Tags: Drabble, Slice of Life, Cooking

Dean cooking for Cas and Sam.

Changed the taters to Mashed Cauliflower, simply because I am allergic to potatoes.
Re: Fill: Sleepy Cooking - erinm_4600 - Nov. 13th, 2017 03:51 pm (UTC) - Expand
Re: Fill: Sleepy Cooking - fairyniamh - Nov. 13th, 2017 11:32 pm (UTC) - Expand
( 42 comments — Leave a comment )


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