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The Art of Cooking

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  #1846 (permalink)  
Old 09-25-2008, 08:35 PM
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So I've had to take over the cooking lately, cooking before you have to go to work is tiring. And it makes you hungry. In the past week I've made:

- aloo ki subzi (stir fried potatoes)
- bhindi ki subzi (stir fried okra)
- broccoli ki subzi
- Fettuccine with tomatoes, basil, cilantro, carrots, celery, eggplant, onions, lots of fresh thyme, spices and hot sauce.
- Morrocan chicken with olives
- paneer and gobi pakoras (cheese and cauliflower)
- ginger chicken- I added carrot shavings and chives this time, tasted yummy.
- roasted asparagus

I wanted to make fried ravioli tomorrow but I couldn't find the fresh brand I like to use. And I need to use up parmesan so I might make alfredo tomorrow or some parmesan roasted potatoes.
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  #1847 (permalink)  
Old 09-25-2008, 09:17 PM
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Default Re: The Art of Cooking

sounds delicious moonstar!

oh and SHADHA... that ziti was awesome i used a whole pack of the pasta and a whole lot of ricotta.. yummmmm!! we've already finished half of it..
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  #1848 (permalink)  
Old 09-26-2008, 01:57 AM
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Default Re: The Art of Cooking

i made stuffed mushrooms today.



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  #1849 (permalink)  
Old 09-26-2008, 10:28 AM
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Default Re: The Art of Cooking

sumiyia, yay!!!

shivers, I love stuffed mushrooms, those look delicious.

I've been terribly ill since Tuesday, had to leave work early one day than call out completely another...I'm doing better today but tonight is the shabang and I've been trying to do a little each day but uggghhhh I'm just not into it. And I re-did the menu once again.


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  #1850 (permalink)  
Old 09-26-2008, 10:37 AM
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Default Re: The Art of Cooking

mmmm, i love stuffed mushrooms!! shivers, what do you put in yours, a see a little bit of red tomato sauce? i do a grated parm cheese + sour cream + chopped parsley + black pepper + crushed sea salt on top mixture, but i want to try some new stuffings.
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  #1851 (permalink)  
Old 09-26-2008, 10:39 AM
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Default Re: The Art of Cooking

feel better shadha

shivers, what kind of mushrooms are those? i've never made (or had) stuffed mushrooms before. they look good... recipe?
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Old 09-26-2008, 12:19 PM
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Default Re: The Art of Cooking

Asalamu Alaikum,

Looks yummy shivermetimbers!

So my brother just dropped by for a surprise visit, is staying for 10 days. I wanted to spoil him rotten with cooking his favourite stuff. He was Maghdoudh, which is an arab dish...would anyone know what that is?

Fi AmanAllah
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  #1853 (permalink)  
Old 09-26-2008, 12:59 PM
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Default Re: The Art of Cooking

said it before, ill say it again..

how the heck do you guys manage to have diets that consist of eating tons of cheese on a regular basis?
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  #1854 (permalink)  
Old 09-26-2008, 01:36 PM
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Default Re: The Art of Cooking

Quote:
Originally Posted by qudsia View Post
said it before, ill say it again..

how the heck do you guys manage to have diets that consist of eating tons of cheese on a regular basis?
it's the american way!

no seriously, have you ever noticed how many american recipes call for cheese? it's hard to find one with it.

we've had to cut back on cheese in my house after I realized how much I was using.
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  #1855 (permalink)  
Old 09-26-2008, 01:45 PM
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Default Re: The Art of Cooking

Mmm, cheese. Be still my beating wisconsin heart.

I'm making this this weekend inshaAllah. Yaaay squash!



INGREDIENTS (Nutrition)
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
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Old 09-26-2008, 01:51 PM
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Default Re: The Art of Cooking

Quote:
Originally Posted by rahma View Post
Mmm, cheese. Be still my beating wisconsin heart.

.
Tehehe I love that.
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  #1857 (permalink)  
Old 09-26-2008, 01:57 PM
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Default Re: The Art of Cooking

Speaking of cheese, OMGosh, best. cheese. ever.

Cheese.com - juustoleipa

If you're never had bread cheese, get it. Spray a pan with cooking spray, and then toast it.
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  #1858 (permalink)  
Old 09-26-2008, 04:16 PM
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Default Re: The Art of Cooking

Quote:
Originally Posted by qudsia View Post
said it before, ill say it again..

how the heck do you guys manage to have diets that consist of eating tons of cheese on a regular basis?
cheese isn't really all that bad for you.

or maybe it's genetics?
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  #1859 (permalink)  
Old 09-26-2008, 04:21 PM
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Default Re: The Art of Cooking

I'm droolin at some of the pictures (ok, like..but I would, though)

I LOVE vegetables like mad!
and I wanna try out some of these recipes asap..oh and there's this courgette risotto with cheese recipe that I read in the Times magazine once, and I keep daydreamin about it lol..hmm..
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  #1860 (permalink)  
Old 09-26-2008, 04:24 PM
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Default Re: The Art of Cooking

i love zucchini esp the stir fry they include in japanese teriyaki
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