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  1. #1

    Default What is your favorite recipe right now?

    Anyone got a recipe that are just loving in their household right now that they would like to share with others for inspiration?

    Ours is this Arabic Flatbreads recipe from Zaitoun. We tried many recipes from this book but found a lot of the vegetarian soups and mains a bit bland (thinking of the roasted cauliflower soup and nourishing chickpeas and spinach recipes here). But this flatbread recipe is something we make once or twice a week now. It is really easy and successful. We usually double the below recipe so that we have enough for multiple meals.

    250 g of strong white bread flour (we usually do a half and half mix of white and wholewheat)
    2 teaspoons fast action dried yeast
    1/4 tsp sugar
    1 teaspoon sea salt
    160 mL luke warm water
    1 tablespoon olive oil

    We put all this in the bread maker on a 45 min pizza cycle. But you can also mix in a stand mixer for 5 min or by hand for 7–10 min and then leave to rise in a warm place for about 1 h or until doubled in size. Then you punch down the dough and divide it into about 6 pieces and roll them out to about quarter of an inch thick (if you make them thicker they also work and are good as pita pockets) and leave to rest on a lightly floured surface for 30 min or so.

    Heat your oven as hot as it goes on bake cycle. We put ours on 250 °C (482 °F). Once it is hot, you put a tray in to heat up for about 10 min. We use cast iron. Then you take the tray out, put some of the prepared flat breads on it and bake for about 3 min. They puff up while cooking.
    New Zealand-based. DD 11 (year 6 [NZ system]) homeschooled, and DD 6 (year 1 [NZ system]) who is currently trying out public school.

    Freelance copyeditor, specializing in scientific text, who will make mistakes in my posts (I don't self-edit).

    That's a kea (NZ parrot) in my avatar. You can learn about them on Beak & Brain - Genius Birds from Down Under on Netflix.

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  3. #2
    Senior Member Arrived RTB's Avatar
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    Default

    Paella de Pollo

    This is a popular Shabbat dinner for us in the spring / summer. It is very pretty but also easy and quick. I usually keep it simple and serve it with a green salad and fruit for desert.

    Olive oil
    4 boneless skinless chicken thighs
    2 cups artichoke hearts
    1/2-3/4 cup green peas
    1/2 cup green beans cut into 1 inch pieces
    1/4 cup diced red bell pepper
    1 cup Arborio rice
    3 cups chicken broth or water (I use bone broth)
    1/4 teaspoon saffron crumbled
    Salt

    Heat oil (enough to cover the bottom) in paella pan or large skillet over medium heat until hot. Add all the vegetables and saute a few minutes. Remove from pan and set aside.
    Add oil to pan (enough to cover bottom), increase heat to medium high. Season chicken with salt and pepper and brown chicken on all sides. Remove and set aside.
    Add a little bit of the broth to the pan to deglaze, scrape up all browned bits.
    Stir in the rice, the rest of the broth and saffron. If you are using water or unsalted broth add 1-2 teaspoons of salt. Stir to combine.
    Add the vegetables and chicken back to the pan. Nestle the chicken into the broth/rice.
    Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes (I usually cover it for the first five minutes of cooking). The rice should be almost done but still chewy. Remove from heat and cover the paella with a dishtowel for 5-10 minutes before serving.

    For us (4 people) we have plenty of rice leftover, so the day after I'll mix in a can of garbanzo beans. Paella is one of those anything goes dishes. Many recipes for call for a can of white beans (drained / rinsed) to be added during the cooking or fresh / frozen lima beans - so you can do that as well. You could easily make this vegetarian by omitting the chicken.
    Rebecca
    DS 14, DD 12
    Year 8

  4. #3

    Default

    Those both sound yummy!
    Im between favorite recipes right now... just finished a diet (lost 49 lbs!), and am trying to adjust old favorites to be a little healthier for me (so I wont gain it back) and modifiable to be vegetarian for DS13.
    Some of my favorites while dieting were simple cabbage slaws, and bean salads, definite keepers for the future.
    For slaws, either a homemade mayo and lemon dressing, or the peanut one I found online (they go into “liquid aminos” which Ive never seen growing on a plant.... I either use salt or some soy sauce (which Im not exactly sure what that is, either.)) It tastes pretty close to the peanut dressing you get at thai restaurants. (at least it did to my sensory deprived dieting taste buds.)
    https://www.drfuhrman.com/recipes/27...hy-peanut-slaw

    I also discovered cooking spinach with assorted beans, this recipe got scarfed down by the boys and I in less time than it took to make it. (Alas, I learned I dont lose weight when I eat beans, or whole grains.) Sans capers, since we were out. Pinto beans, lemon, and spinach.
    https://www.marthastewart.com/319106...-spinach-salad

    Health-wise, Im definitely headed towards vegetarianism. Twelve weeks of diet, I didnt miss meat at all. Creamy dishes, sweets, and dairy, yes, alas.
    Homeschooling DS13, DS6.

    Atheist.

    My spelling was fine, then my brain left me.

  5. #4

    Default

    Quote Originally Posted by alexsmom View Post
    T
    Im between favorite recipes right now... just finished a diet (lost 49 lbs!), and am trying to adjust old favorites to be a little healthier for me (so I wont gain it back) and modifiable to be vegetarian for DS13.
    Some of my favorites while dieting were simple cabbage slaws, and bean salads, definite keepers for the future.

    Health-wise, Im definitely headed towards vegetarianism. Twelve weeks of diet, I didnt miss meat at all. Creamy dishes, sweets, and dairy, yes, alas.
    Well done on the weight loss!! That's amazing.

    Sadly, myself and cabbage (and pretty much all cruciferous vegetables) are not friends. DH loves slaw and gets really annoyed that I won't eat it. I have to eat all cruciferous vegetables in moderation. So between myself and DD10 who love being vegetarian and not eating dairy, DD5 who won't eat eggs or beans and seems to react to nightshades (tomatoes, eggplants, capsicums etc.), and my inability to eat cruciferous vegetables, chickpeas, and lentils regularly, meals are sometimes annoying in our house!

    But we do have our staples that seem to go down fine (or begrudgingly in the case of DD5 when it comes to beans).

    If you keep up dairy free, you will not miss it in a while. It just takes a bit longer. If I try eat cheese now, I actually do not like it. We have been dairy free for 1.5 or 2 years (can't exactly recall). You can still do creamy. Blend up some cashews or sunflower seeds with little water, or use coconut cream or yogurt. And you can still do the taste of cheese in sauces and toppings (like a crunchy parmesan type topping) with salt, onion powder, garlic powder, and nutritional yeast (and add some processed up nuts for a crunchy parmesan topping).

    Did you get the Zaitoun book? There is a really yummy dish in there called Syrian lentils and chard I think. We used spinach instead of chard.

    I think it is best to just think of liquid aminos and soy sauce as liquids created by fermenting different foods. These things don't freak me out as a chemist or with biochemistry knowledge. They are just components of food or foods that have been slightly modified but in a natural (not synthetic) process. If you consider if you ate that food, that you would probably end up with similar broken down components in your body after metabolism. They are not synthetic, as in made in a non-biological chemical reaction.
    New Zealand-based. DD 11 (year 6 [NZ system]) homeschooled, and DD 6 (year 1 [NZ system]) who is currently trying out public school.

    Freelance copyeditor, specializing in scientific text, who will make mistakes in my posts (I don't self-edit).

    That's a kea (NZ parrot) in my avatar. You can learn about them on Beak & Brain - Genius Birds from Down Under on Netflix.

  6. #5
    Senior Member Arrived RTB's Avatar
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    Default

    Way to go AM!

    Here is one you all may enjoy Vegan red beans and rice. I ignore the cooking instructions and put everything into the slow cooker. It works great if you are out of the house all day too because you want the beans to fall apart. It also freezes really well.
    Rebecca
    DS 14, DD 12
    Year 8

  7. #6

    Default

    Thanks, ladies!

    RTB Im going to try that recipe in the instant pot next week! (I plan to today, at least.) And the other chicken and rice dish, too, soon. (I have a whole section of my cookbook called “chicken and rice”, since thats a weekly staple here.)

    NZMama, the ebook of Zaitoun finally arrived, and then it crashed in the downloading, so i am back on the waitlist for it again, and I will open it with kindle instead. (It happens sometimes with books that have a lot of pictures, and they dont let you exchange formats after youve downloaded one.)
    And wow thats a lot of conflicting dietary requirements in your house! DH got offended last night when he said the chicken stir fry I made was the healthiest thing he ate all week, and I said “Thats really sad.” We will be going through some gastronomical pains, for sure. :-/

    I really am still distrustful of food products that I don’t understand. (Not just soy products and nutritional yeast....) Cooking with yeast is creepy to me. Zombie bugs and we mix them along with generations of their sex juices and excrement into bread.... and non-fresh cheese is revolting if I think about it too much. Baby calf stomach enzyme, really? And how did it occur to try that in the first place?

    Yes, I have food issues! But Im happy that I lost weight, hope I can keep it off. Now for adding more activity! Itll be a while before Im as cool as Inmom running half marathons!
    Homeschooling DS13, DS6.

    Atheist.

    My spelling was fine, then my brain left me.

  8. #7

    Default

    What is your favorite recipe right now?
    I made the red beans n rice! Not used to rice going on top of the “sauce”, but everyone ate it! Also, DS7 and DH wanted sausage with theirs, and I had a little because I didnt want to waste it. (Yes, that is one of my food issues.)
    But it came out well, the boys both want it again. 6ED269BF-84DE-4FC8-BFD4-6B5F91B304C3.jpeg

    Thanks for the recipe!
    Homeschooling DS13, DS6.

    Atheist.

    My spelling was fine, then my brain left me.

  9. #8

    Default

    That looks so yum AM! Beans, rice, and sausages is the best. Of all the meats, I have always loved sausages. Maybe because it is so processed that I cannot tell it is meat, but it is so tasty!

    We are not huge ethical vegetarians (pescatarians for some of us) but mainly don't eat meat for health reasons and because it is expensive. I also grew up on a farm and had to help with the slaughter and processing of various animals (pigs, turkeys, chickens, rabbits, goat, sheep). And anything that I helped with, I just have an aversion to eating now. But sausages I am totally happy to eat!
    New Zealand-based. DD 11 (year 6 [NZ system]) homeschooled, and DD 6 (year 1 [NZ system]) who is currently trying out public school.

    Freelance copyeditor, specializing in scientific text, who will make mistakes in my posts (I don't self-edit).

    That's a kea (NZ parrot) in my avatar. You can learn about them on Beak & Brain - Genius Birds from Down Under on Netflix.

  10. #9

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    Right now we have been experimenting more. I taught myself how to make tamales and after a couple of tries, I think I got it down. But wow, it is a lot of work. Now that summer is here, I won't be making anymore until winter.

    While we have eliminated most processed food/carbs from our diet for the time-being, we are focusing on how to prepare proteins and vegetables for our meals this summer. Lots of grilled veggies on the barbecue, as well as meat. Fresh salads and fruit.

    Currently our favorite recipes are for ice cream. Yes, that is the focus of our experimenting this summer. This is our one indulgence. I will make a quart at a time.

    Last summer I found a Ben & Jerry's recipe book and their recipes are fabulous. Their mint chip, orange cream and mocha ice creams were favorites. This year we are trying out the Cherry Garcia with fresh cherries. I am expanding my skills this summer for more labor intensive recipes. This week we made salted caramel ice cream. Yum! I also have an Italian lemon gelato and green tea ice cream on my list for this summer.

    Not really what you were looking for, but is our current favorites.
    A mama who teaches college writing, as well as help her 11-year-old in
    choosing his own life adventure. Using Global Village School to support our desire to develop a sense of social justice and global awareness.

  11. #10

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    Ooooh I have that Ben & Jerrys recipe book too! I like how they explain the ins and outs of the different bases.
    Homeschooling DS13, DS6.

    Atheist.

    My spelling was fine, then my brain left me.

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What is your favorite recipe right now?