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OT - Forn Friday

Aniki's picture

'Forn' is 'food' and 'p0rn' combined.

Warmer weather means firing up the grill. What do you do if you're invited over for a barbecue at the last minute? Stop at the grocery store for some premade potato salad or coleslaw? Bad
I once attended a barbecue with SIX containers of premade coleslaw and ELEVEN bigarse containers of potato salad. Shok
Are you tired of making deviled eggs? ~yawn~

STalkers, what are some tried and true, quick and easy recipes you make?


Shaved Asparagus with Parmesan Vinaigrette

4 servings

  • 12 large asparagus spears (abouse 1 lb.), trimmed and peeled
  • 1/3 cup finely grated Parmesan, plus a piece for shaving
  • 1-1/2 Tbsp lemon juice (fresh is best)
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshley ground black pepper
  1. Working with one asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings.
  2. Transfer to a medium bowl (the tips will snap off as the spears get thinner: add to bowl).
  3. Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended.
  4. Season vinaigrette over shaved asparagus and toss to coat.
  5. Use peeler to shave more Parmesan over salad (you can do this over each individual plate).


Aniki's picture

~bangs head~

Dang, woman! There are CHILD-SAFE veggie peelers.... Lol

Kmommyof388's picture

Child safety peelers don' do sh!t! Either do the damn safety scisors! I have found it can cut myself with almost anything designed to be used safely...not sure how iam just overwhelmingly clumsy

But anywho.. I like to make a big batch of grilled pineapple and blueberry yogurt dip

I slice the pineapple in about one inch chunks skewer them and put them on the grill for about ten minutes  (five on each side ) then for the dip I take vanilla flavored Greek yogurt  (strain it in a paper towel to remover excess water) while it' draining I boil some blueberries in a simple syrup mash them set aside to cool and whip it into the yogurt

Kmommyof388's picture

And it' *somewhat healthy* lol although the dip probably isn't so much!  Grilling the pineapple really amps up the flavor too..but then again I could probably eat a whole pineapple to myself and think nothing of it

Aniki's picture

Somewhat healthy is better than fat-laden and dripping grease!!

Greek yogurt is supposed to be healthier (more protein, yes?). I wonder if using plain Greek yogurt and adding vanilla extract or vanilla bean would cut out anything bad? Blueberries are usually sweet, so I imagine there is not much sugar in that simple syrup. Good

ProbablyAlreadyInsane's picture

I like making pasta salad!!! I'm not talking that nasty store bought stuff either... I don't have a recipe.. But you cook a smaller amount of pasta and then throw in tons of bell peppers, some artichoke hearts, cherry tomatoes (halved), olives, a little bit of chopped spinach, and whatever else you like. Then throw on some italian vinagerette and squeeze a lemon over it Smile

I know none of that is exact. But it tastes good!

Aniki's picture

My sister makes pasta salad the same way!! Good

I luuurrrrv me some artichoke hearts: pasta, pasta salad, spinach-artichoke dip, salad....

Myss.Tique D'Off's picture

Oooh Aniki that sounds good!! Marked  - and something I am making!! Yum, yum!!
(Girl, you have good recipes!!)

If we have a large family gathering summer meal outside or BBQ, you can bet that the obligatory potato salad is present!! Hehe!
 In homage to my Grandmothers, their salads are always there: Swedish-style potato salad and a Greek salad.  (Both homemade though.)

I normally do two salads which are quick and easy as well. Gluten free and vegetarian for fussy eaters and no hassle for lazy me.   

Watermelon, spinach and watercress salad
*Serving of 4

20 minutes total prep time

  • 100 grams of quinoa – cooked and cooled
  • 1 punnet watercress
  • 2 table spoons of toasted pumpkin seeds
  • 1/2 large or one small water melon – slice into bite sizes
  • 80 grams of baby spinach
  • 1 ripe avocado – cut and sliced
  • ½ cup of mint leaves finely chopped
  • 50 grams of feta cheese – crumbled
  • Juice of 1 lime
  1. Rinse the quinoa, then put it in a pan with a fitted lid and cover with 200ml water. Cook, covered, over a medium heat for 15 mins or until fluffy and the water has been absorbed. Don’t worry if it catches on the bottom at little. Fork through to separate the grains , then leave to cool.
  2. On a platter, place, watermelon, spinach, avocado, mint and feta. Toss through the quinoa.
    Squeeze over the lime juice with a pinch of seasoning.
    Top with the watercress and serve.


Cucumber, Feta and Mint Salad
*Serving for 4

15 minutes total prep time

  • 2 medium cucumbers
  • 1 bag of rocket salad
  • 200gram of feta cheese
  • ½ cup of parsely – finely chopped
  • ½ cup of mint – finely chopped
  1. Peel the Cucumbers into long ribbons with a potato peeler. Arrange with the rocket on a large platter. Scatter over the feta, parsely and mint leaves.
    Drizzle on your favourite dressing and serve.

Aniki's picture

Myss, I want to make that watermelon salad NOW!!! WIth multi-colored quinoa. Pleasantry It sounds refreshing!

There is nothing wrong with potato salad (if you like it), but it seems like PS and coleslaw are the things everyone grabs when they don't have time or don't want to make something. How about a little imagination??

Everyone says my Mom's potato salad recipe is to die for. It's a little different - the potatoes are actually MASHED - and time-consuming, so I rarely make it.

Myss.Tique D'Off's picture

I am intrigued! 

I LOVE potatoes!! Would you care to share your Mom's fantabulous recipe? I will try to make  it because I love potatoes. (Think I mentioned that already.* )

The water melon salad is very popular. Strangely, it seems that KIDS like it the most. Even little kids who dont like salad or veggies seem to like it. Conned into eating it because it is "water melon" salad.

Aniki's picture

I will get it out, Myss. I keep it in a recipe book (blank book, recipes are handwritten) of family recipes. I haven't made it in 3-4 years.

queensway's picture

If it is a barbecue that I know in advance I will make a salad or dish.

If it is a barbecue that I find out about the day before I bring a veggie plate.

If some calls that day and says we are having a barbecue later, I always ask what can I bring. They usually say nothing but I will bring something like salsa and chips. ( I could live on salsa and chips with a good tequila (patron) drink!!!!!!!)

And I am sick to death of deviled eggs.

Aniki's picture

I admit that I am sick to death of veggie plates!! LOL

The last party I attended - 20 people - and there were FOUR of the damn things. Dash 1

ESMOD's picture

I like to make a hot seafood dip or bring steamed spiced shrimp.  If it's super last minute.. maybe get a loaf or three (how many people?) and a selection of cheeses.  If it's just a very casual thing.. bags of chips and salsa.. (if I have some time.. homeade veggie salsa).

Aniki's picture

Hot seafood dip?? Anything you're willing to share?!?! Pretty please, with a lemon wedge, cocktail sauce, AND tartar sauce on top?

ESMOD's picture

Seafood dip is pretty easy.

2-3 blocks of cream cheese

bag of shredded cheddar or colby jack mix

pound of crab meat

a few chopped shrimp

(add lobster if you are decadent.... all cooked obviously)


garlic powder

Old Bay (or similar seafood seasoning)

Optional add hot sauce... I use a few dashes..

White wine or sherry.. or a splash of light beer..

Soften the cream cheese in the microwave till it's soft..mix in about 1/3 cup of mayo give or take.  Then mix in half the bag of shredded cheese and garlic powder and old bay (about a tsp each) and splash of your vino or beer or omit (no alcohol content but if you have people that can't have a hint.. it will still be good without).

Then when you have your base made mix in your firmest seafood first like lobster or chopped or salad shrimp.  Last Fold in the crabmeat which is most delicate so you don't lose all the lumps.

Spread remaining shredded cheese on top and put in a 350 degree oven for maybe 20 minutes.. basically until the cheese on top is melty and bubbling a bit.  Everything in it is already cooked so all the dip has to do is get nice and hot.

Serve with tortilla chips or baguette or crackers. 

You could add a dash of lemon too and my mil adds some sour cream too and italian dressing.. which isn't my style as much...

dysfunctionally_blended's picture

We have been making Pasta Salad with Quinoa.
Just swap out the regular pasta and toss in anything you like. 

Sometimes I will throw in chicken and make it an entire meal Smile

Another fun, summertime favorite is Cold Sesame Noodles. This is the closest I found to how we make it:

BUT, will admit in a pinch I use this: