Log in

04 August 2008 @ 10:47 pm
I made this tonight for the second time, and I've decided it's good enough to share. It is especially worth a look if you're on WIC, as it makes use of the tuna and carrots distributed to nursing moms.

Credit goes to the Philadelphia Inquirer.

Name of Dish: Gino Razzi's Cherry Tomato-Tuna Pasta
Type of Dish: Lunch/dinner
Vegetarian/Vegan: No, although it is kosher pareve
Allergens: Wheat/gluten - although you could, I suppose, use gluten-free pasta
Budget Recipe: Yes
Kid-Friendly Prep: Well, I say yes, given that I prepped it with a four-year-old running around pretending to be King Arthur, and a baby in a sling.
Serves: Four

Cherry Tomato-Tuna PastaCollapse )
Current Music: Oingo Boingo - "No Spill Blood"
15 March 2008 @ 09:06 pm
 Does barley flour have gluten in it?

n /m, btw.  I got my answer in gfcf, which, if anyone is curious, is yes.  Bugger.
Current Mood: ditzystoopid
10 February 2008 @ 09:42 pm
Name of Dish: Stuffed French Toast
Type of Dish: breakfast/brunch (or maybe even dessert)
Vegetarian/Vegan: vegetarian
Allergens: contains egg, dairy, gluten, optional nut
Budget Recipe: yes
Kid-Friendly Prep: not really. older kids might be able to chime in.

I made this long-time favorite for brunch this morning, so thought I'd post the recipe.

Stuffed French Toast: Breakfast of the GodsCollapse )
06 February 2008 @ 03:50 pm
The Hippiescramble Community Guidelines and Ideas

Welcome to hippiescramble!

We, your humble mods, would like to offer up these posting ground rules in oder to keep mayhem to a minimum and information easily accessible. If you have questions or concerns about these guidelines, please don't hesitate to comment. Mostly, we're just glad you're here.

What and how to post in hippiescramble:

1. Post recipes

Post recipes after you’ve tried making them yourself. Any of us can open a cookbook, but insider commentary is invaluable. Try to include notes about ingredients, prep, cooking and serving that will help others have a smooth experience.

Please use this form at top of each recipe post:

Name of Dish:
Type of Dish: [for instance, snack, lunch/dinner, dessert, etc]
Vegetarian/Vegan: [Enter “vegetarian”, “vegan”, or “no”]
Allergens: [note if recipe contains common allergens, including nuts, soy, wheat/gluten, dairy, or egg]
Budget Recipe: [note yes or no]
Kid-Friendly Prep: [note yes or no]

and then put the actual recipe under a cut. If you don’t know how to do any lj cut, let one of the mods know. We’ll walk you through it.

As a point of clarity, let me say that we in no way discourage the posting of recipes that, say, have common allergens in them or are not very kid-friendly to prepare. It’s just helpful to have the info up front when you’re deciding if you want to try a particular recipe.

Please also include in your post any out-of-the-ordinary kitten tools or cookware required, and about how many people the finished product will feed.

Pictures of prep and/or finished product are not required, but are always a fun addition to any recipe post.

2. Post reviews of cooking/kitchen products.

If you tried a new food product or kitchen gadget, let us know what you think. It’s helpful if you can include the price range of the product, where you got it (provide a link if you can), and what you love/hate about it.

3. Post beauty and cosmetic creations made in your kitchen.

If you’ve homemade a shampoo, face mask, diaper cream or some other goodie from your groceries, we’d love to hear about it. Again, please use this form at the top of your post:

Name of Product:
Type of Product: [shower gel, lip- balm, potpourri, etc.]
Vegetarian/Vegan: [Enter “vegetarian”, “vegan”, or “no”]
Allergens: [note if recipe contains common allergens, including nuts, soy, wheat/gluten, dairy, or egg]
Budget Recipe: [note yes or no]
Kid-Friendly Prep: [note yes or no]

and then, again, post the recipe under an lj cut.

Pictures, as always, are welcome but not required.

4. Post ways you balance your kitchen budget.

Have you discovered a cheaper substitute for an often-called-for spendy ingredient? Do you buy certain products in bulk? Do you know of a store or website that offers great deals on certain products, or is running a not-to-be missed sale right now? Share your knowledge with the community!

5. Post food news.

If it was interesting to you, it’s probably interesting to at least some of us. Please put long articles under a cut and/or link back to the original source.

6. Post questions.

If you have general cooking/kitchen questions, post away. Hopefully there will be at least one smarty pants in the bunch who will be able to get you the info you need.

Again, thanks for joining up. You may now return to your scheduled deprogramming.
04 February 2008 @ 10:13 pm
We planned on making veggie sushi, but the rice turned out way overcooked, and by that point I didn't want to try again. So, instead, I made a fail-safe every-other night stir-fry what-you've got kinda thing. Turned out super-yummy!

1 Whole Bok Choy, chopped
about a cup's worth of mung bean sprouts
2/3 block of tofu, drained and pressed
a handful of shitaki mushrooms
juice of lemon, soy sauce, ground ginger, and rice wine vinegar to taste
oil (I was out of peanut, so I used Canola. I think I probably would have used the peanut otherwise)

Heat the oil over med high heat, then add tofu. Cook until getting crispy. I added in a little soy sauce, vinegar, lemon and ginger to help flavor it. I then threw in the mushrooms and cooked a little longer, and finally added in the bok choy and sprouts for a couple minutes more. You want them both to still be a bit crisp and not wilty. I added in more of the flavorings at this point, too. And, that's it. It cooked up really quickly and tasted awesome!
04 February 2008 @ 05:36 pm

Here's the recipe for the hummus that I'm going to make tonight:

2 Cups cooked garbanzo beans (and ok, I buy them in cans so I don't have to cook them)
1/4 cup tahini
1 teaspoon sea salt
1 clove garlic (or more, I usually use 2)
Juice of 1 lemon (or 3 tablespoons lemon juice from a bottle)
Liquid from cooking beans OR water
1/3 cup minced parsley (unless you don't like it/don't have it.  The recipe turns out fine without it.)

Place beans, tahini, salt, garlic and lemon juice in blender or food processor.  While blending, add bean water (or water) a little at a time, until smooth, creamy texture is achieved.  Stir in parsley and adjust seasonings.  (*Note:  I actually usually just throw the parsley in and grind it along with the rest of it.)

I freaking love this stuff.  And even my kids eat it.  They like it on tortillas, but Malachi dips carrots in it.  It's good with any vegetables, or chips/crackers/torillas/whatever.


How strict are we going to be about copyrights and siting our sources and all that?  I vote not at all (heh) but I'm going to leave it up to the majority to decide.  Myself, I'm not much of a cook, and I don't tend to be creative with stuff; I at least need a base recipe to work with.  *feels not-very-cool*

If anyone's interested, I got this recipe from this cookbook, which I love.  I could even post the nutritional values/calorie content, if anyone's interested.

04 February 2008 @ 07:24 pm
some may ask, what is this hippie scramble of which you speak and enlist as your community name. ah, but the answer is a tale of struggle and triumph. seek and ye shall find said tale

under the cut.Collapse )