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Steven's Tags

main dish recipes by Steven Ripple

posted on 08/27/2009 "I made this as a dish served at an arts and crafts fair. It did very well. Lots of vegetarians in attendence. Originally for lent, but also a good way to use buckwheat. The sauce is really different, and adds that something special than the grain based dish needs."
posted on 02/21/2010 "A take on a dish from Galicia, the northwestern tip of Spain. This area is cool, rainy, and green - very different from the much of the rest of the country and is also an ancient Celtic stronghold. This dish is hearty and rather simple. Mine is more of a boiled dinner. I prefer garbanzos here over white beans, because that's how I was introduced to it (from a Puerto Rican version, though this through a Spanish friend living in PR). Garbonzos are popular in Spain and grown in Galicia so I think it's authentic. The other big ingredient here is cabbage - though the cabbage used traditionally is a looser leaved variety than we are accustomed to in the US. More like collards. I use both here. Though I grow the Portuguese cabbage used in Caldo Verde (a very similar dish) which I believe it almost identical to the one used in Spain. Other greens, however are also used traditionally, especially turnip greens (and the related grelos, rappini, or broccoli raab from the region)."
posted on 07/18/2010 "Inspired by a dish I had at a great Chinese restaurant in Salt Lake City. It shows how to use bitter melon in stir-fries. The boiling removes excess bitterness, but also gives it the perfect texture for this dish. It's an acquired taste, but if you acquire it beware because it's a bit addictive."
posted on 07/20/2010 "A way to use weeds from the garden. Amaranth is also known as red-root pigweed. Pigweed can also refer to Chenopodium or Portulaca species, but fortunately both of these are quite edible also! Clean the amaranth as you would spinach, and cut or break into 1-3 inch pieces. The stems seem tough, however all but the bottoms will generally will tenderize in the cooking process. The flavor is quite similar to spinach - earthy and mineral rich. Amaranth greens are also found in Asian and Middle Eastern grocery stores. Do not use amaranth greens that are beginning to go to flower as it produces tough, fibrous, inedible chaff that is remarkably unappetizing. Also, only use greens from sources you know were not exposed to pesticides or excessive fertilizer use (they can absorb nitrates). While it is possible to remove these parts when preparing amaranth greens, it is so time consuming that it is usually not worth the time. Instead pick younger greens. Garden varieties bred for 'greens' are usually less prone to this as they have been selected for not having this trait. Amaranth greens are sometimes referred to as Chinese spinach, but they are used by nearly all cultures."
posted on 08/11/2010 "I bought some veal on special and had not real idea what to do with it. So I did some browsing online and made this one up from other recipes I found, and my own ideas. I decided to go with a sort of Hungarian flare since I had sour cream. It's pretty quick and very satisfying. I use fat free sour cream (the one that comes in a black and white container - which is really good). The dish is actually pretty low in calories with the no-fat sour cream, as veal is quite lean and not cooking fats are used. Yet it's very rich in flavor."
posted on 08/11/2010 "My mom's recipe, mostly. It's one of the few German dishes she makes. She now claims she did not make these with ginger snap gravy, that was for another dish. And the spices are my interpretation too. But it's what I remember and like best. I've also made this dish in other variations, like using steak and cooked the dish briefly, and created a peppercorn sauce, instead of a long simmer so the steak was a bit rare (you have to cook the onion first). I have also used other stuffings. My favorite alternative was pickled hot cherry peppers! Also instead of bacon I used anchovy fillets, ham, etc. I've liked them all. Tips: This type of meat cup used to be commonly found. Now it's very rare except in Mexican grocery stores (which used to be rare and now not). In fact there are a few cuts at these places that will work. I look for larger, slightly marbled slices - usually these are the ones labeled Milanese, and is used usually for it's namesake - a sort of cutlet that is breaded and fried. Don't bother getting the pricey cut as it's usually too lean and actually does not work as well as the cheaper of the cuts. Off course you can always cut your own, then use chuck or round or other marbled stewing beef cut. The onion, bacon, and pickle amounts are sort of hard to gauge so have more on hand. The only difficult one is the bacon - but who does not like extra bacon! "
posted on 08/16/2010 "This is another one that is more a 'Method' not a recipe. It's truly different than anything I ever had growing up. We just did not eat cold noodles. Well not exactly, as I loved the extra ones that were cold from spaghetti! My mom made spaghetti the Midwestern way - by boiling noodles and draining then and cooling slightly before serving so they would not stick, as they were served separately from the sauce. So cold noodles would invariably be left over! But a cold soup - that is also sort of a salad and main dish - nothing like it. But it is perfect for summer. I love the sting of the hot mustard too. Tips: You can use other noodles for this dish, but I think of it as a buckwheat noodle dish. Broth can be made other ways, I like the chicken and beef version now, but I am pretty sure the one I was served near Camp ? was beef based, and had some other secret ingredients (probably a special dongchimi kimchi liquid) as well as MSG. Canned broth here is usually made from browned meats and is not really suitable. But experiment! Making this for one is a real chore. However when I make it just for me - I make enough for several meals - which I have for a few days. Each one I make slightly differently and vary the veges and broth flavors a bit."
posted on 08/30/2010 "I got this from the Yan Can Cook show - from Malaysia or Singapore. I don't think he actually made the dish, but simply talked about it. Really simple, and amazing flavor. It's easy as it's more of a stew than a stir-fry (which tend to be sensitive to heat and timing). The secret to this dish are the onions which cook down into a delectable sauce. This is supposed to be quite spicy too."
posted on 09/03/2010 "This is one of my favorite dishes. A little work, but worth it. You can use prepared wonton skins or better yet eggroll skins cut into 4 squares as these are supposed to be tiny. You can also make the dough, and simply form the dumpling in your hand instead of rolling out."
posted on 10/06/2010 "I made this from a discovery I made online. I changed the recipe somewhat to be more like my idea of Biryani (layered with onions on top). But I subbed jasmine and glutinous rice instead of Indian Basmati (In Thailand they do not use Basmati!). I added water chestnuts and tofu - as I like these! I also changed the technique somewhat to match my cooking style. It's pretty tasty! Tips - you could use nearly any other meats or fish here. Just be aware of their cooking times. Lamb for instance would need more pre-cooking to be tender. Eggplant would be wonderful as a vegetarian alternative. And for vegans - sub coconut milk for the yogurt."
posted on 10/19/2011 "This is inspired from Filipino Adobo, with a bit of Indonesian and Indian influence. Serve with sweet soy sauce (kecap manis). It turned out really nice so I am preserving the recipe."
posted on 11/06/2011