geeksoup: (Default)
I imagine these can be made with, say, Malt-o-Meal, too. I wanted to make something I could just pop in my mouth to stave off hunger, so I fudged this recipe. (Also, threadbanger? I love it.)

Cream of Wheat Drop Cookies )

These could, I suppose, benefit from some glaze or a sprinkling of sugar; they could be made into snickerdoodles or perhaps pressed flat for a crispy cookie. If you leave them be, they are surprisingly sturdy with a light crispness and the crunch of Cream of Wheat when you bite. Yummy.
geeksoup: (Default)
And yes: I checked the spelling. The shrooms were reportedly named after the street in London; people use the feminized "portabella" to refer to the smaller versions.

Gender stereotyping aside, these make an incredible faux burger. About the size of your palm and surprisingly capable of holding up to squishing, 'bellos also take very well to just about any marinade you can throw at them.

Tonight's particular batch came out stronger than I generally like, but here's roughly how I do it:

2 largeish portobellos, just a bit bigger than your palm
a small dash of balsamic vinegar
about 1/4 cup of GOOD soy sauce (Kikkoman never passes my threshhold; I use Pearl River Valley)
water for dilution to taste (tonight I omitted the water--um, don't do it)
2 cloves of garlic, smashed, crushed or chopped fine (crushed yields more flavor, so naturally I crush it and then chop it)

Dump all that stuff in a zip-top bag; slosh around. Drop in your scrubbed and de-stemmed shrooms. Marinate for half an hour, ish.

Cook them in a hot pan, flattening them a bit for more even searing, or just use a panini press (or your very handy George Foreman grill). I served mine on wheat buns with a garlic guacamole spread I threw together (garlic, small splash of olive oil, tablespoon of mayo, 1 avocado, mush together), some spinach leaves and a sprinkle of shredded fresh parmesan.
geeksoup: (Default)
Once again, Reader's Digest comes through: classic and lesser-known uses for baking soda. SEVEN PAGES of uses.

In the Kitchen )

Around the House )

In the Medicine Cabinet )

In the Laundry )

For the Do-It-Yourselfer )

In the Great Outdoors )

For Your Pet )

I hope these tips were useful to you, and even more, if they helped you avoid some conventional, toxic treatment, I would love to hear about it.
geeksoup: (Default)
Oh, my goodness. Adapted from this recipe right here, because you know I can't leave well enough alone.

Easy Aioli (garlic spread) )

I basted it over tilapia fillets and broiled, and have also mixed it with some pre-boiled and diced potatoes that I am going to cook for tomorrow, probably also broiling for a little crispness. NOM.
geeksoup: (Default)
So this was another thing I had in mind: the bazillionty-one uses for simple, random household items like Bounce dryer sheets and baking soda. It falls under DIY, I think; in a pinch (haha, okay, that was totally unintentional), regular household items can take the place of more expensive or toxic products.

Today, I give you salt, from Reader's Digest.

Around the house )

In the Kitchen )

In the Laundry )

In the Garden )

In the Bath )

If anyone has any more tips or ideas, I'd be happy to post them with credit.
geeksoup: (Default)
So I had to go look for this, because...well. Chee-tos are an amazingly guilty pleasure involving more carcinogenic orange junk and saturated fat that are just...not good eats, right? So these are baking right now.

Homemade Cheesy Poofs

1 cup shredded sharp Cheddar cheese (about 1/4 lb, or +/- 115 mg)
1/2 cup (60g by weight) all-purpose flour
1/4 cup (60g by weight) butter or margarine, softened well
pinch salt


In a bowl, combine all ingredients; mix well. I had to knead a bit to get it to hold together. Roll into 3/4-in (2 cm). balls. Place on an ungreased baking sheet. Bake at 400 F (205 C) degrees for 12-15 minutes or until lightly browned. Serve warm.

Annnnd they're done. (It's like food TV magic! *whirls to oven where the finished food is*)

Are they anything like Chee-tos? No. I added garlic powder and a little cayenne pepper, and I imagine you could add anything you want, really, or play with different cheeses like shredded (not grated) parmesan, etc.

Conversions came from here.
geeksoup: (Default)
This is a recipe whose inception came out of Texas Cooking. It's about the only thing I use from that book, to be honest; I set the book down on its spine and it opens to the recipe, complete with notes, alterations and one or two little splatter stains. I have made some adaptations to it as the years have gone by, and it's always a summer favorite around here. We start grilling, the sauce gets made.

Blackjack Barbecue Sauce )

It's interesting: the original recipe called for straining the solids out before using. The first time I posted this (to the rec.food.recipes newsgroup, ages ago), I posted it with instructions to puree before using, because I see no reason to lose all of that oniony and garlicky goodness. When I search the web for this recipe, some of the alterations I originally posted are in supposedly original versions.

Our primary application is on pork ribs, but it's also excellent on beef ribs or chicken. More on how I do my ribs in another post. You could also brush this onto a nice fat portobello mushroom and broil or grill. Mmm.
geeksoup: (Default)


This is something I have been meaning to do for a long time: consolidate all of my crafty bits, recipes, and various other DIY-type stuff.

This is a family-friendly blog. I will block, freeze or delete any inappropriate or hateful comments (not, of course, to be confused with healthy discourse). Respect, peeps!

Any questions, please feel free to email.

--Hilary
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