EASY GOOP RECIPE
Kids of all ages love making, and playing with, this easy goop recipe. Moms love that it's completely safe for even the youngest toddlers! Used with permission from Genius Kitchen
Provided by Diana Johnson
Time 5m
Number Of Ingredients 3
Steps:
- Place all the ingredients in a large bowl.
- Use a fork to slowly and carefully mix the ingredients together until completely combined.
- Have fun, and prepare for mess!
Nutrition Facts : ServingSize 1 Servings
GOOP MELANGE
Ground chicken patties with baked sweet potato, topped w/veggies and sour cream. Lowfat and NO SALT!
Provided by MonkeyMazz
Categories Poultry
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Prepare chicken patties as you would a burger; while cooking, sprinkle with dried basil and hot pepper flakes.
- In a saucepan, heat olive oil and add all other ingredients except sour cream. Cook for approximately 1 hour on low heat, softening vegetables and allowing peas to thicken the concoction.
- Pour over chicken patties and baked sweet potato.
Nutrition Facts : Calories 540.2, Fat 23.6, SaturatedFat 7, Cholesterol 89.4, Sodium 195, Carbohydrate 53.4, Fiber 13.7, Sugar 7.9, Protein 37.6
RIB-EYE STEAKS WITH MERLOT-MUSHROOM MELANGE
We had these wonderful steaks for our Valentine's Day dinner, along with roasted asparagus and rolls. Very good and very easy to fix. I found this in the Chicago Tribune's 'Dinner Tonight' column. If you can't get fresh wild mushrooms, you can use dried ones soaked in hot water for 30 minutes.
Provided by Hey Jude
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
- Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare.
- Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes.
- Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
- Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.
Nutrition Facts : Calories 301, Fat 18.7, SaturatedFat 8.3, Cholesterol 30.5, Sodium 595.2, Carbohydrate 10.6, Fiber 1.8, Sugar 4.2, Protein 4.3
LEMON GOOP AND VINAIGRETTE
The first time I made this lemon concoction, I called it "goop," and still haven't found a better name. My inspiration was an offbeat lemon jam I'd had in a Paris bistro. The jam, which I think was served with mackerel, was thick, velvety, salty, tangy, only a bit sweet and made with salt-cured preserved lemons. Haunted by the flavor and not patient enough to wait a month for lemons to cure, I cooked ordinary lemons, some with their peel, in a sugar-and-salt syrup, then blended them into a kind of marmalade, the goop. It's excellent swiped over cooked fish, seafood, chicken or vegetables. The syrup, fragrant and full flavored, is terrific in marinades and great mixed with a little goop, sherry and cider vinegars, honey and oil to make a vinaigrette for beans, grains and hearty salads. I guess that goop is technically a condiment, but I call it a transformer. It's that good.
Provided by Dorie Greenspan
Categories condiments, salads and dressings
Time 2h
Yield 2/3 cup goop, 3/4 cup syrup and 1 scant cup vinaigrette
Number Of Ingredients 10
Steps:
- Make the goop and syrup: Remove the zest from 3 lemons, taking care not to include any white cottony pith. Coarsely chop the zest, and set aside.
- You use the segments from all 6 lemons, so cut away any rind and pith on each of the lemons, so that the fruit is exposed. Slice between the membranes to release each segment.
- Add the sugar, sea salt and 2 cups water to a medium saucepan, and bring to a boil. Drop in the segments and the chopped zest, bring back to a boil, then lower the heat so that the syrup simmers gently. Cook for about 1 hour, at which point the syrup will have thickened and the lemons will have pretty much fallen apart.
- Strain the syrup into a bowl. Transfer the fruit mixture to a mini food processor or a blender, or set in a measuring cup if using an immersion blender. Add 1 tablespoon of the syrup to the fruit mixture, and whir until you have a smooth, glistening purée. Add more syrup as needed to keep the fruit moving and to get a goop that's thick enough to form a ribbon when dropped from a spoon.
- Pack the goop in a tightly sealed container, and use it straight from the jar to glaze cooked fish, seafood or vegetables. The syrup can be used in marinades, rubs or even cocktails.
- Make the vinaigrette: Whisk all the ingredients together in a small bowl or shake in a jar. The goop, syrup and vinaigrette will keep for several weeks in the refrigerator.
GOOP
Make and share this Goop recipe from Food.com.
Provided by katie in the UP
Categories Very Low Carbs
Time 10m
Yield 25 serving(s)
Number Of Ingredients 3
Steps:
- Beat all ingredients until smooth.
- Keep refrigerated.
- Great on toast, crackers dabbed on grilled steaks -- or placed inside baked potatoes!
Nutrition Facts : Calories 108.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 32, Sodium 126.6, Carbohydrate 0.3, Protein 1.5
RUSS'S VEGETABLE MELANGE
My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.
Provided by JustJanS
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
- Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8
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