I am probably thinking that if home made pasta or ravioli was an option, then this would actually be harder if the noodles are homemade. Afterall, there are far more components to make with it and then bring together. I've got a dish I'd like to try that's a Japanese noodle broth.I think its too generic and probably too easy for the Cookalong (unless everyone makes their own noodles from scratch). It would be fine for the Dish of the Month.
We are never going to find something to suit everyone. The Recipe Challenge usually includes most people (potentially). If we have to allow for hot weather cooking then are you saying it rules out any hot dish? After all, India is a very hot country and a lot of curry is consumed!Plus from the list so far, I'm not seeing anything that actually allows those in the southern hemisphere or close to the equator to participate, let alone anything that could easily also be vegan or suitable for hot weather/summer cooking.
I tend to agree - we have a sour-dough thread and only three of us participated.A lot of people on here have shown no interest in baking bread and/or eating a tremendous amount of it (even more so the ones that can't have gluten or have wheat allergies) so that would probably leave quite a few out or greatly limit their participation.
I think maybe SatNavSaysStraightOn meant it was a winter dish and she is suffering extreme high temperatures - well I think that was what she meant. Not sure.As far as collard greens, cabbage is easily substituted, as are pretty much any large leafy green vegetables, i.e. chard, large bok choy, and I'm sure there are quite a few others that just aren't on the tip of my tongue. Cabbage grows pretty much anywhere potatoes or beets can be grown, as can the other 2 mentioned. Stuffed cabbage/collard/large-leafed green vege rolls can be vegan, vegetarian, or contain animal protein. Rice, couscous, faro, barley, etc can be used as part of the stuffing, and the rest of the filling can be pretty much whatever you want. We've used dirty rice as a collared greens stuffing, then put a Cajun tomato sauce on top. You could go Greek, Asian, German, Italian, etc. You imagination and ingredient access would be the only limitations.
I understand the hot weather thing, but she did mention baking bread, so... Besides that, if Craig and I limited what we make to the seasons, there would only be about 2 months out of the year that we'd have chili, soups, roasted anything, etc.
Sure - well I think we now have quite a few suggestions. I'm inclined to make a decision or otherwise we will be debating back and forth forever!I understand the hot weather thing, but she did mention baking bread, so... Besides that, if Craig and I limited what we make to the seasons, there would only be about 2 months out of the year that we'd have chili, soups, roasted anything, etc.