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 Post subject: Non-Algae Recipes
PostPosted: Tue Apr 21, 2009 1:07 pm 
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I'll revive this concept from before the Recent Unpleasantness.

Here is a great, simple fruit dip recipe my wife recently got from a friend.

7oz. standard Jar of Marshmallow Cream
8oz. standard bar of creme cheese

Mix ingredients thoroughly. Add fruit. Consume.

It's good on blackberries, strawberries, etc.

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 Post subject: Re: Non-Algae Recipes
PostPosted: Tue Apr 21, 2009 1:14 pm 
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That is a really good recipe; I've made a variant on it with sour cream (or creme fraiche) instead of marshmallow cream, and then used dark brown sugar for the sweetener, and a wee bit of lemon zest.

I'm glad you revived this thread- I have some recipes I meant to share and got distracted.


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 Post subject: Re: Non-Algae Recipes
PostPosted: Tue Apr 21, 2009 1:24 pm 
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You mean "crème fraîche" (1 accent grave & 1 accent circonflexe) : Time to resume our French lessons... :P


(btw, in French, grace/gracefulness = grâce)


back on topic: no whipped cream? (crème fouettée; & Schlagsahne in German)

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Last edited by Pierre on Tue Apr 21, 2009 1:33 pm, edited 1 time in total.

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 Post subject: Re: Non-Algae Recipes
PostPosted: Tue Apr 21, 2009 1:33 pm 
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Bite me. I don't know which keys give me the accent marks. I can write it just fine, just not type it. :angel:

Whipped cream is delicious, but in that instance, it breaks down under the other ingredients and you have a soup.


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 Post subject: Re: Non-Algae Recipes
PostPosted: Tue Apr 21, 2009 1:44 pm 
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Heh. When I write something in German, I don't know where the ß is, or how to summon it. (Alt/Graph ###) ("stole" this one from a Caprica-City article)
Originally it was really a sz (hence the name of this character), but since ~75 years you can also write it as a double s. (unless you're a German teacher)
That's what you usually see in newspapers, when the titles use capital letters. And the Umlaut (ä, ë, ü) can also be replaced by an "E".

So, "Helo hat große Füße" > "HELO HAT GROSSE FUESSE" (Helo has big feet) :wave:

Ok, let's make an algae soup.

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 Post subject: Re: Non-Algae Recipes
PostPosted: Tue Apr 21, 2009 2:39 pm 
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Pierre wrote:
Ok, let's make an algae soup.


I'm afraid you'll have to start a new thread for that one. This is "Non-Algae" only.

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 Post subject: Re: Non-Algae Recipes
PostPosted: Tue Apr 21, 2009 3:21 pm 
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Crap. I meant "non-algae" soup. :)

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 Post subject: Re: Non-Algae Recipes
PostPosted: Wed Apr 22, 2009 4:43 am 
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Here is one of my favorite super-easy and nutritious soups. I make a LOT of soup, because it's quick and healthy and I can eat it for days. Sorry, no algae, but there is spinach.

Lemon Chicken Spinach Orzo

Large stockpot.
2-3 boneless, skinless chicken breasts
Four to six cups of broth
Package frozen spinach
Package (or can) frozen corn; fire-roasted is the best
Orzo pasta
One lemon
Garlic, pepper, thyme, cayenne.

I have been using my new epiphany, College Inn Culinary Broth; White Wine and Herb. (Chicken base) But you can use chicken broth too. You need enough to cover all the ingredients generously and have a little wiggle room stirring-wise.

2-3 boneless skinless chicken breasts. Season them with salt and ground black pepper. Broil them until they have a nice gold color and are a little dry. (Trust me.)

Two boxes of the College Inn broth (this soup freezes really well, so I make a lot) into the (large) stockpot. Squeeze one lemon into the broth.

Begin to heat the broth. When the chicken breasts come out, either chop them very finely (minced) or what I do- throw them in the Cuisinart and PULSE them to a nice coarse grind.

Throw the chicken in the pot and stir. Add some thyme (ground or rubbed or fresh) garlic (powder or fresh), pepper, a LITTLE cayenne to taste.

Simmer that. While it's simmering, add a bag of frozen corn. (If you have a Trader Joe's near you, their fire-roasted corn is what I use and it's INSANE it's so good.)

Stir in the corn.

Simmer 10-ish minutes. (or wander off and surf the Net and come back when you feel like it.)

Add orzo- I use two handfuls, but if I want a thicker soup, I use more- this whole thing is mosly by eye.

When the orzo is cooked, or almost, open a bag of frozen spinach (I like chopped) and stir it in, still frozen.

Simmer 5 min and serve.

This stuff gets better as you go, b/c the flavors meld. The fire-roasted corn is delicious. I have also done a variant with canned fire-roasted tomatoes and that's excellent too.


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 Post subject: Re: Non-Algae Recipes
PostPosted: Wed Apr 22, 2009 5:52 am 
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rebelliousrose wrote:
(If you have a Trader Joe's near you, their fire-roasted corn is what I use and it's INSANE it's so good.)



I am in love with that corn. Amazing. Especially in chicken tacos.

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 Post subject: Re: Non-Algae Recipes
PostPosted: Wed Apr 22, 2009 1:47 pm 
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Malana wrote:
rebelliousrose wrote:
(If you have a Trader Joe's near you, their fire-roasted corn is what I use and it's INSANE it's so good.)

I am in love with that corn. Amazing. Especially in chicken tacos.

Trader Joe's is like my Mecca. When I had to cook every meal at my parents' over Christmas (and wasn't THAT fun) I made David (mom's boyfriend) stop at TJ's on the way home from the airport. It was GREAT- barely had to do anything, between the veg mixes, pastas, etc.

I love their Chicken Chile Verde burritos. Oh my god, those are good.


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 Post subject: Re: Non-Algae Recipes
PostPosted: Sun Apr 26, 2009 11:41 pm 
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Is Trader Joe's a southern/eastern thing? I'd never heard of them before meeting rebelliousrose.

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 Post subject: Re: Non-Algae Recipes
PostPosted: Mon Apr 27, 2009 12:45 am 
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MrsDrJackson wrote:
Is Trader Joe's a southern/eastern thing? I'd never heard of them before meeting rebelliousrose.


There are a bunch in California, and then some along the East Coast with a couple scattered across the midwest and south.
http://www.traderjoes.com/locations.asp

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 Post subject: Re: Non-Algae Recipes
PostPosted: Mon Apr 27, 2009 7:07 pm 
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Malana wrote:
MrsDrJackson wrote:
Is Trader Joe's a southern/eastern thing? I'd never heard of them before meeting rebelliousrose.


There are a bunch in California, and then some along the East Coast with a couple scattered across the midwest and south.
http://www.traderjoes.com/locations.asp

Ah ha! Those are...no where near my location now. But after I move that would be totally drive-able! Thanks! :mrgreen:

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 Post subject: Re: Non-Algae Recipes
PostPosted: Tue Apr 28, 2009 12:21 am 
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As soon as school's over, I'm totally gonna give both of the recipes a try! They look DELICIOUS and I adore Trader Joe's, so it's a good excuse to make the trip there. :)

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 Post subject: Re: Non-Algae Recipes
PostPosted: Fri May 22, 2009 1:47 am 
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I whipped this up on a whim last night. My husband and I couldn't believe how good it was. These measurements are estimates as I just threw it together from stuff I had lying around the fridge and freezer. This could easily be made vegetarian with veggie stock and veggie dumplings

1 leek, white parts only sliced thinly (shallots or small onion would also work)
1 to 2 Tablespoons Sesame oil
Thinly sliced fresh ginger to taste (I used about a one inch piece)
3 cups of high quality chicken stock (mine was left over from making risotto on Sunday; low sodium may be in order as our one complaint was that this was a little salty)
8 frozen chinese pork dumplings (aka gyoza, aka pot stickers, aka I'm sure something else - we find these at our local Asian market [Super 88]. The Trader Joe's ones are not at "sturdy" as the ones from the Asian markets, I've found.
1 1/2 C of broccoli florets
1 cup of mixed greens (I used pea, lettuce, and spinach shoots that I thinned from my garden, but I suspect that bok choy, spinach, or chard would work equally well)
Lime juice and Sriracha to taste

Saute the leek in the sesame oil until translucent and tender. Add ginger and saute a few minutes more to release it's flavor. Add stock, dumplings, and broccoli. Cook for about 20 minutes until dumplings are floating and broccoli is tender. Turn off heat. Throw in greens to allow them to wilt for a few minutes in the hot broth (some greens may actually need to be cooked a couple minutes). Just before serving, season with lime and sriracha (or pepper flakes or chili sauce if you don't have it).

Note: I would also suggest some chopped lemon grass with the broth, broccoli, and dumplings, but I didn't have any on hand and used lime juice at the end instead.

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