cosmochemistry: Photo of a candle being lit by a match (Default)
[personal profile] cosmochemistry
I went to the farmer's market this week, so here's a recipe using some of the stuff I got!


  • Turkey sausage (don't know what size, sorry)
  • ~3 oz sour cream
  • 1 plum tomato
  • 1 green onion
  • ~8 mint leaves
Chop the tomato, mint, and onion and put aside. Cut the sausage into disks and brown; combine all ingredients in a bowl.

I had it with applesauce on the side, it would probably be good over pasta or with spinach.

moetushie: Beaton cartoon - a sexy revolution. (Default)
[personal profile] moetushie
Wah, this challenge couldn't come at a worst time -- my dietitian's forbidden me onions for this month! But I wanted to share this recipe with y'all because onions are so important and I love them a lot. Like the holy trinity in Creole food, onions are also essential to Bengali cooking (along with ginger and garlic.) Growing up, I would watch my grandmother make chingri dopiaza on special occasions -- though onions are the definition of everyday food, shrimp can get expensive.

I think in Bangladesh, they used prawns in this recipe, but in the US, I use shrimp because that's what's easily available. (Please don't put me on the spot about the differences between shrimp and prawns -- I know there are physical differences, but there's also the divided by a common language thing.)

Recipe under the cut. )
miss_s_b: (Mood: Smug)
[personal profile] miss_s_b
I'm not going to lie to you guys, caramelising onions takes ages. I'm one of those people who can't eat immediately upon getting up, though, and the hour and a half or so that this takes is enough for me to work up an appetite.

recipe and lots of photos under the cut )
Here's a pic of my breakfast:


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Weekly Food Challenge

July 2017

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