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Recipe Central

A separate little corner of the Playground just for people who want to talk food.

Members: 49
Latest Activity: Jun 3

How to Use This Play Group

This is a separate little corner of the Playground just for people who want to talk food. To visit the main Playground, click here.

To share a single recipe: Please post it on the Comments Wall below.

To start a discussion about food: Please click +Start Discussion in the Discussion Forum below.

Bon appetit!



Favorite potato recipes

Started by mightyninjamom. Last reply by ks Feb 19, 2010. 7 Replies

For nutella fans

Started by mightyninjamom. Last reply by mightyninjamom Feb 12, 2010. 3 Replies

Stand Mixer Recipes

Started by Piebrothersmomma. Last reply by Mamawho Dec 16, 2009. 2 Replies

Oatmeal cookies

Started by ks Dec 9, 2009. 0 Replies

pancake mix

Started by mightyninjamom. Last reply by Boring User Name Nov 30, 2009. 26 Replies

Comment Wall

Comment by MamatothaMax on August 11, 2009 at 6:40pm
"Greek" Oregano Chicken
In a zipper bag combine
1/4 cup of olive oil (I use the canola/oo mix)
1/4 cup lemon juice
1 tsp pepper
1 tsp kosher salt
2 tbs fresh greek oragano (I usually substitute 1tbs of dried oregano for this cause I'm lazy)

Add four chicken breasts to bag, shake, and refridgerate for 1-4 hours turn the bag over half way through.

My George Forman grill does the cooking in 6 minutes but a pan will do the job too.
Comment by Herasmus B. Dragon on August 17, 2009 at 6:17am
Gazpacho: (from Wegman's Menu magazine)

1 cucumber, seeded and chopped
1/2 medium onion, chopped
1 sweet red pepper, seeded and chopped
3 tomates-on-the-vine, chopped
3 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup pure olive oil
1/2 cup chopped cilantro
1/2 tsp sea salt
1 48-oz can V8 juice

Combine all ingredients in a large pot, puree with a hand-held blender, or divide ingredients in half into a blender, and combine pureed soup in a pot. Chill 2 hours and serve.

Serve with shrimp, coated with Wegman's Basting oil and grilled.

1 tbsp lime juice (or one lime's juice)
Comment by Herasmus B. Dragon on August 17, 2009 at 6:19am
Oh no! The edit feature doesn't work in these comments! Make sure that lime juice is part of the soup's ingredients. D'Oh!
Comment by Herasmus B. Dragon on August 17, 2009 at 7:14pm
Zucchini Florentine

2 pounds zucchini, thinly sliced
1/4 cup water
1/2 tsp salt
1 medium onion, sliced in rings
2 tbsp butter
1/3 cup flour
2 cups skim milk
1/2 tsp salt
1/8 tsp fresh cracked black pepper
1 1/2 cup Italian style breadcrumbs
1 cup shredded cheddar
1/4 cup shredded parmesan
4 tbsp melted butter

Heat the water and salt, add the zucchini. Saute 3-5 minutes, until squash is soft. Drain water, spread zucchini into a 13x9 glass pan. Separate onion rings, mix in with zucchini in pan.

In a medium saucepan, melt the butter. Just as it begins to brown, turn off heat and stir in flour until no white powder remains. On medium heat, slowly stir in milk and salt & pepper, stir constantly until mixture thickens and no more flour clumps can be seen. Stir the sauce into the squash and onions.

Mix together the breadcrumbs and cheeses, stir in butter. Sprinkle this over the contents of the pan.

Bake at 350 degrees for 30 minutes.

Hubby and Big O, my new-veggie-timid people, loved this. Ebay even ate a few slices.
Comment by sproutsinthekitchen on August 20, 2009 at 11:54pm
huckleberry apricot breakfast crisp
This one's adapted from Deb at Smitten Kitchen, of which I've tried a few recipes and have never been disappointed. I substituted huckleberries for half the apricots in this recipe because 1) I had them and needed to use them up and 2) I figured they'd make the crisp less "crazy tart" than Deb's version. I am thankful the camera was out of commission, since my version was not nearly as pretty as Deb's (her photos are spectacular and I shall never hope to top them). But my hunch about the huckleberries sweetening the crisp up, and saving it from any chance, no matter how small, of botching on my part, was right on. It was delish. Both days I ate it.

Huckleberry Apricot Breakfast Crisp

Fruit Base
1/2 pound huckleberries (about 2 cups), rinsed and shaken dry (blueberries would be a decent, if subpar, substitute)
1/2 pound apricots
3 tablespoons sugar
1 tablespoon flour
Grated fresh nutmeg, a pinch

Crisp Topping
1/2 stick butter, melted
6 tablespoons sugar
1/2 cup oats
1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)
Pinch of salt
2 tablespoons toasted, slivered almonds

Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in huckleberries, sugar, flour and nutmeg until just combined, being careful not to squash the berries.

Crumb topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm with a scoop (about 1/3 cup) of Greek yoghurt.
Comment by MamatothaMax on February 22, 2010 at 4:33pm
HBD asked if I would post my recipe for cheese and onion pie. It's a British thing and a cousin of pork pies and corn beef pasties.

1 8oz block of sharp cheddar
2 small or 1 big onion
Pie crust (go ahead and use frozen we wont tell) it's a closed top pie so you'll need two crusts worth.
1 egg beaten

Dice the onions and cook them in the microwave with a bit of water in the bowl (1 tbsp-ish). My machine takes 3 minutes to cook them til they are transparent. You could sautee them but it'll taste different.

Grate the cheese and mix with the onion. Fill crust and brush with the egg. Bake at 350 for 30 minutes or until the crust is crusty looking.

Comment by mightyninjamom on March 21, 2010 at 7:55pm
Brown sugar brownies

1 1/2 cup flour
1/3 cup cocoa powder
1 cup packed brown sugar
1/2 tsp salt
1 cup chopped toasted pecans
2 eggs
1/2 cup of butter, melted
2 tsp vanilla

Preheat oven to 325 degrees and thoroughly grease a 9x9" baking dish. Combine ingredients and whisk until incorporated. Bake for 25 minutes. Allow to cool completely before cutting.

These are super dense and fudgy. If you prefer more cake-like brownies, don't bother making these since you will probably hate them. This is adapted from a recipe by Rose Naftalin.


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