930 Forums
=> GENERAL DISCUSSION => Topic started by: chaz on January 06, 2006, 10:26:00 am
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Me and the misses love to cook. When we have time our kitchen turns out many a tasty meal. But during the week with jobs and kids it's hard to come up with quick, easy, tasty meals.
Post some of your staples people...I'm tired of boca burgers for christ's sake!
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Are you a vegetarian? I have a really good recipe for tofu (w/ a little ricotta cheese added) stuffed shells.
I take two 28oz cans of chopped tomatoes and heat them in a sauce pan w/ a little sauteed onions, garlic, basil, oregano, salt and pepper. Simmer about 15-20 mins.
Then, in a food processor, process a block of pressed and drained firm tofu, about 1/4 cup ricotta cheese, a package of frozen spinach that has been thawed and drained, and some garlic, salt and pepper to taste.
Boil the pasta (stuffed shells, but you can also use manicotti) while this is being done. I usually don't cook them the entire way because they'll cook a little while they're baking.
Lightly spray a 9x13" baking pan. Pour some sauce in the bottom of the pan. Fill the shells, and then pour the rest of the tomato sauce over the shells. Cover with foil.
Bake at 350 for about 35 mins, or until hot and bubbly. I usually put some shredded mozz cheese on top at the end and bake uncovered for 10 mins or so.
(I'm pretty sure it's 350 degrees....I'll have to double check on that one)
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I have a vegetarian cookbook that is sectioned off according to types (Mexican, Caribbean, Italian, Middle Eastern, Asian, Eastern European, Indian) that I swear by. Unfortunately, I can't think of the name of the book and don't know if it's still available. If it is, I'll look it up and post. Totally rocks.
My wife is more the creative type and just makes shit up off the top of her head. She really should have been a chef. Someone please give us a million dollars so she can quit her job and open a cafe.
I guess I really haven't posted a helpful recipe, have I?
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Nope, we're not veggies at all. We pretty much eat anything. We're not stuck on meat though and I'd say at least half our meals don't contain any, esp in winter when grilling isn't as fun. Just looking for a little inspirations. Sick of our same old staples.
The key is quick and easy! Thanks K8eebug but that recipe hardly sounds quick....It sounds good though.
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Fresh ravioli from Whole Foods.
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Originally posted by ggwâ?¢:
Fresh ravioli from Whole Foods.
Nice one...we do that from time to time.
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I call this "redneck pesto":
Boil up some macaroni. Grease it up (but not too much) with some margarine. Stir in some parsley flakes and garlic powder. Mmmm! Cheap and fast. And vegan, if that matters to ya (add some grilled yardbird if that vee-gun stuff is too hippie).
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Stolen from my man-crush, Bobby Flay:
Cuban Style Burgers on the Grill
1 lb ground chuck
Salt and freshly ground pepper
½ cup best quality mayonnaise
3 cloves roasted garlic, pureed
¼ cup Dijon mustard
4 soft, classic hamburger buns,
4 slices thinly sliced smoked ham
8 slices thinly sliced Swiss cheese
2 dill pickles, sliced into ¼ inch thick slices
1.Preheat grill to high. Form the meat into four ¼-inch thick burgers. Season the meat with salt and pepper on both sides and grill for 2-3 minutes on both sides for medium doneness.
2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with mayonnaise and mustard. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the cheese with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the bun over the pickles, wrap the burgers in aluminum foil and place on the grill. Using a heavy pan or a brick wrapped in foil, press down on the burgers for about 30 seconds to 1 minute. Lower the lid on the grill and continue grilling for 1-2 minutes or until cheese has melted and the bun has become pressed and firm
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Get the can of Goya black beans and extrapolate on the recipe on the back for black beans and rice. Add meat if you want (I do), more veggies, whatever. It is a great starting point to a good meal. And you can easily ziplock leftovers and freeze for another day.
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Take a can of cream of mushroom soup, some rice, and some boneless chicken breasts.
put the rice in the casserole dish and put in a little bit of water. next put the chicken breasts on top (maybe three or four) then pour the cream of mushroom soup on top so that it totally covers the chicken and rice. Bake in the oven at about 350 covered for about 20 minutes, then maybe 10 min. uncovered or at least until you can check to see that the rice is cooked. You can even approximate with all of the serving sizes.
An easy meal and tastes even better as leftovers the next day. I like to make it on Sunday nights and then have something for lunch on Monday.
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Originally posted by Chaz, Lover of all Beings:
Originally posted by ggwâ?¢:
Fresh ravioli from Whole Foods.
Nice one...we do that from time to time. [/b]
I easily have that once or twice a week. so easy but so good.
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you can make all kinds of lasagna with minimal prep time, although cooking will take about 45 minutes
just layer it with whatever you want, make sure to have some water in there to boil off so that the pasta layers cook and the filling doesnt burn
it may take a couple of mistakes but once you have it down it is real easy, i usually cook at 425 for 30 minutes with top on and then around 15 minutes or until it looks right with the top off for a traditional lasagna, sorry i dont really follow recipes
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Originally posted by P.J.:
Take a can of cream of mushroom soup, some rice, and some boneless chicken breasts.
put the rice in the casserole dish and put in a little bit of water. next put the chicken breasts on top (maybe three or four) then pour the cream of mushroom soup on top so that it totally covers the chicken and rice. Bake in the oven at about 350 covered for about 20 minutes, then maybe 10 min. uncovered or at least until you can check to see that the rice is cooked. You can even approximate with all of the serving sizes.
An easy meal and tastes even better as leftovers the next day. I like to make it on Sunday nights and then have something for lunch on Monday.
Thanks P.J.....sounds great!
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I'm more of a baker/brunch guy myself. Our in-laws are constantly cooking awesome filipino food so we're pretty much covered during the week.
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Besides the ravioli, we like the Whole Foods soup and corn bread for a quick and easy meal. The sushi used to be good, but they recently dropped Sushi-ko as their provider. The new one - Genji Express - is total crap.
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but they recently dropped Sushi-ko as their provider. The new one - Genji Express - is total crap
I was wondering how the switch would affect quality - thanks for the heads up
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Originally posted by brennser:
I'm more of a baker/brunch guy myself. Our in-laws are constantly cooking awesome filipino food so we're pretty much covered during the week.
What's filipino food like...spicy?
We'll be over at 7:00!
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For a quick pasta dish, heat up a good quality jarred pasta sauce, like Rao's Arrabiata (very spicy) or Marinara, which are often on sale at Rodman's. Separately, crumble and saute a few sausages, either hot or mild, and add to the sauce and serve with pasta.
We just discovered that the frozen corn from Trader Joe's is delicious, and our 18-month-old loves it.
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Originally posted by Chaz, Lover of all Beings:
Originally posted by brennser:
I'm more of a baker/brunch guy myself. Our in-laws are constantly cooking awesome filipino food so we're pretty much covered during the week.
What's filipino food like...spicy?
We'll be over at 7:00! [/b]
no, not spicy at all - really delicious and savoury, pancit (noodles), lechon (roast pork shoulder), adobo (whatever meat you want marinated in soy sauce and vinegar), sinigang (tamrind based soup usually w/ fish or pork - very easy to make), lumpia (egg rolls), sticky rice
I'll have to see if I can arrange some samples for family Chaz!
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Originally posted by eip:
For a quick pasta dish, heat up a good quality jarred pasta sauce, like Rao's Arrabiata (very spicy) or Marinara, which are often on sale at Rodman's. Separately, crumble and saute a few sausages, either hot or mild, and add to the sauce and serve with pasta.
We just discovered that the frozen corn from Trader Joe's is delicious, and our 18-month-old loves it.
Hmmmm...sausage.
Our little boy loves corn too...and peas and carrots and.....that little hog eats anything!
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Originally posted by brennser:
no, not spicy at all - really delicious and savoury, pancit (noodles), lechon (roast pork shoulder), adobo (whatever meat you want marinated in soy sauce and vinegar), sinigang (tamrind based soup usually w/ fish or pork - very easy to make), lumpia (egg rolls), sticky rice
Wow - you managed to name almost all my favorites. Kare-Kare is pretty good too (sans tripe, though)
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"Camarones Enchilados" (shrimp in peppers)
1 lb of peeled shrimp (for 2 people)
1/2 green, yellow, & red pepper
1/2 onion
2 8oz cans of tomato sauce
pickapeppa sauce
salt
red wine
olive oil
thinly slice up the peppers and onion and throw in a pot. douse them in olive oil and heat til they're nice and soft. add both cans of tomato sauce, then fill one of the cans halfway with water and add that. heat on high another 5 minutes , lower the heat to mid and add a dash of pickapeppa and salt. throw in the shrimp and stir (throw in some red wine at some point).
when the shrimp no longer has any black spots (you can always grab one to test), you're done.
goes great served on white rice.
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Originally posted by eip:
For a quick pasta dish, heat up a good quality jarred pasta sauce, like Rao's Arrabiata (very spicy) or Marinara, which are often on sale at Rodman's. Separately, crumble and saute a few sausages, either hot or mild, and add to the sauce and serve with pasta.
We just discovered that the frozen corn from Trader Joe's is delicious, and our 18-month-old loves it.
when we do cook midweek this is our standard dish - fresh pasta w/ italian sausage and caramelized onions and peppers - yummy!
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Originally posted by Chaz, Lover of all Beings:
Originally posted by P.J.:
Take a can of cream of mushroom soup, some rice, and some boneless chicken breasts.
put the rice in the casserole dish and put in a little bit of water. next put the chicken breasts on top (maybe three or four) then pour the cream of mushroom soup on top so that it totally covers the chicken and rice. Bake in the oven at about 350 covered for about 20 minutes, then maybe 10 min. uncovered or at least until you can check to see that the rice is cooked. You can even approximate with all of the serving sizes.
An easy meal and tastes even better as leftovers the next day. I like to make it on Sunday nights and then have something for lunch on Monday.
Thanks P.J.....sounds great! [/b]
No problem. great thread.
You could also get the Rachel Ray book with the "30 minute meals"- I haven't seen it, but I bet there is some good stuff in there. Plus, Rachel Ray is kinda hot.
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Originally posted by P.J.:
You could also get the Rachel Ray book with the "30 minute meals"- I haven't seen it, but I bet there is some good stuff in there. Plus, Rachel Ray is kinda hot.
Smackette got this book for Xmas and I've been reaping the benefits. It's good stuff. Unfortunately, her vacation is up and it's back to rounds for her so I'm making Lost Souls Cuban Style Burgers on the George Foreman tonight. They look amazing.
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I'll share a staple of ours:
Chaz Chicken
Get some chicken breasts, small ones work better, and flatten them a bit with one of those kitchen whackers (put them between 2 sheets of saran wrap first for less mess). Roll the flatten pieces in flour, dip them in a bowl of beaten egg, then, after letting the excess egg drip off, roll em in grated parmesan til they are good and coated(no kraft..get some good stuff). Put em in the fridge. They cook up better if chilled a bit.
Clarify about 1 stick of butter. If you don't know how, just melt it in a small sauce pan till it separates and all the cream rises to the top. Skim the cream off and chuck it. Don't worry about getting every bit of it you never will. Pour what's left in a frying pan and heat it up pretty hot...to med/high.
Once it is hot throw them chicken boobs in...cook em up til they're done and nice and toasty brown. Set them aside on a paper towel to soak up the grease.
Take the butter off the stove to cool it a bit. Then squeeze the juice of a lemon or so into the clarified butter. Put it back on the stove and put that sucker on high. Cover it with a splatter screen if you have one or something else cuz it will spit like crazy. The lemon will be burning in the butter. When it's done spitting you're set. Serve the chicken with the burnt lemon sauce spooned over it (you'll see the specks of burnt lemon in the butter...key in on those when spooning.
Voila.....chaz chicken. This can also be done with fish. I've made it with flounder and sole. It's good with rice and asparagus. Not a super quick meal but not too hard either.
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Originally posted by brennser:
but they recently dropped Sushi-ko as their provider. The new one - Genji Express - is total crap
I was wondering how the switch would affect quality - thanks for the heads up [/b]
It's like fast food sushi. The rice tastes old, the fish tastes bland, the soy sauce stinks and the wasabi comes in a little condiment pack like ketchup. Not only is the quality way, way inferior, but Genji Express is based in Philadelphia, which would seem to go against the Whole Foods "community" philosophy.
I dashed off an angry missive to Whole Foods (http://www.wholefoodsmarket.com/contact/index.html) to express my displeasure. I encourage others to do the same.
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Three easy chicken dishes.
Italian chicken.
Whole chicken breasts.
Spray top of chicken with butter (or technically you can just wet it with water)
Get a package of Italian dressing seasoning (the Good seasonâ??s packets)
Sprinkle seasoning onto chicken. Cook on 350.
At same time -- cut up tomatoes and sprinkle with basil and pepper and oil and back at same time.
Or midway through cooking chicken add stewed tomatoes with basil and pepper.
#2.
Cut up chicken in pieces (I do this on the weekends, and use it for chicken salad, casseroles, and this on)
Use Wok or frying pan. Add Teriyaki, Soy, or Italian dressing to chicken with a little bit of water. Season chicken with red pepper, Cajon season salt or other seasons of your liking (I also use mix for blackening) Add half cup water and veggies -- I usually use broccoli, carrots and water chestnuts. Boil minute rice and after cooking it add to mixture. Re-season and add water and a little more of your Soy, or whatever and it takes about 20 min. If you like spicy, you can really make this one spicy.
#3
Cute up chicken in bottom of Pyrex dish.
In a separate bowl combine 1 can of cream of mushroom soup (celery or other works as well). cup of sour cream. 1 cup of chicken broth. Mix together and then pour over chicken. Make 2 packages of stuffing and put on top of chicken.
Bake for 30 minutes. You can make this ahead of time and freeze.
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I have a couple suggestions too, being the cook in my house. I'll spare everyone my secret recipe for Butter Tarts! ;)
1. Baked Ziti. Its terribly easy. and if you buy a box of San Giorgio Cut Ziti, the recipe is on the back of the box. Ingredients cost maybe $8 and you can add chicken or sausage too. Takes about an hour to prepare and cook, but you can make Ziti whenever and it will last for a while in your refigerator too. and its great for lunch the next day!
2. Peaches and pork chops.
4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger
Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!
(this is my girlfriends favourite!)
3. Get a slow cooker. it has truly saved dinner time and my house. Prepare food at night. store it in the refrigerator, and then in the morning, turn on the slow cooker and when you get home, not only will dinner be ready, the house smells like heaven!!!! and i believe its actually a healthier way to cook...how i dont know.
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Originally posted by vansmack:
Originally posted by P.J.:
You could also get the Rachel Ray book with the "30 minute meals"- I haven't seen it, but I bet there is some good stuff in there. Plus, Rachel Ray is kinda hot.
Smackette got this book for Xmas and I've been reaping the benefits. It's good stuff. Unfortunately, her vacation is up and it's back to rounds for her so I'm making Lost Souls Cuban Style Burgers on the George Foreman tonight. They look amazing. [/b]
You will not be disappointed, this recipe is a favorite of mine -- just brilliant.
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<img src="http://img.photobucket.com/albums/v287/quones/hammerdigest.jpg" alt=" - " />
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Asian Vegetarian mushrooms - serve 'em up with pasta or brown rice:
in a high-sided sauce pan, saute a handful or two of chopped shallots (onion will do in pinch, but not as good)
throw in a box or two of white button mushrooms - you don't need to chop 'em, just clean 'em and trim stems (Any kind of mushrooms will do...)
brown for a few minutes, then add 1/4 cup soy sauce, 1/4 cup seasoned rice wine vinegar and a few turns of crushed black pepper.
Cover sauce-pan and simmer for five or ten minutes. The longer it sits, the better it is.
Add a pat or two of butter at the last minute if you're not concerned about fat/dairy.
Great over meat, rice, pasta - or on its own as a "soup".
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I forgot: 1-1/2 tbsp of honey - cuts the saltiness of the soy.
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I really like to cook chicken in a mixture of balsamic vinegar and soy sauce. The two work well together. It is amazing if the balsamic is good.
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Are you a vegetarian? I have a really good recipe for tofu (w/ a little ricotta cheese added) stuffed shells.
I take two 28oz cans of chopped tomatoes and heat them in a sauce pan w/ a little sauteed onions, garlic, basil, oregano, salt and pepper. Simmer about 15-20 mins.
Then, in a food processor, process a block of pressed and drained firm tofu, about 1/4 cup ricotta cheese, a package of frozen spinach that has been thawed and drained, and some garlic, salt and pepper to taste.
Boil the pasta (stuffed shells, but you can also use manicotti) while this is being done. I usually don't cook them the entire way because they'll cook a little while they're baking.
Lightly spray a 9x13" baking pan. Pour some sauce in the bottom of the pan. Fill the shells, and then pour the rest of the tomato sauce over the shells. Cover with foil.
Bake at 350 for about 35 mins, or until hot and bubbly. I usually put some shredded mozz cheese on top at the end and bake uncovered for 10 mins or so.
(I'm pretty sure it's 350 degrees....I'll have to double check on that one)
Great stuff here! I'm totally gonna make a veganized version of this in the next day or two.
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Oh..."cooks". NM.
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Oh..."cooks". NM.
POTW