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Invitation to the Great Cooks at RFC
Okay, gang.. this is in regards to the thread "The demise of cooking as we
know it?" I am requesting that all the nice folks who DO cook from scratch, even after working all day, kindly post some of your favorite weeknight recipes.. that you cook from scratch, of course. Why? So that newbies like myself can learn from you.. rather than hear how superior you all are  What do you say, guys.. put your keyboard where your mouth is? lucy (Tone is impossible to read on here.. I'm not being sarcastic, just sincerely wanting to learn something besides how great everyone here cooks) lucy |
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"Lucy" > wrote in message m... > Okay, gang.. this is in regards to the thread "The demise of cooking as we > know it?" > I am requesting that all the nice folks who DO cook from scratch, even > after working all day, kindly post some of your favorite weeknight > recipes.. that you cook from scratch, of course. Why? So that newbies like > myself can learn from you.. rather than hear how superior you all are > What do you say, guys.. put your keyboard where your mouth is? > lucy > (Tone is impossible to read on here.. I'm not being sarcastic, just > sincerely wanting to learn something besides how great everyone here > cooks) > lucy > > One key to weeknight cooking is weekend preparation. Cook up a couple of meals on a Saturday and use them during the week. Soups and stews are good that way, as is meatballs and sauce, then just cook up some pasta. You can make pasta (from scratch) a few days ahead or freeze it for longer storage. Pork chops, chicken parts need only to be browned, then put into the oven to finish. Figure 15 minutes stove time and then pop them in the oven while you do other chores or just relax while dinner finishes. Cut up and boil potatoes. Add some butter, garlic, parsley and serve. Just wash them, don't peel them. -- Ed http://pages.cthome.net/edhome/ |
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Lucy > asked in message
m... > I am requesting that all the nice folks who DO cook from > scratch, even after working all day, kindly post some of > your favorite weeknight recipes. That you cook from > scratch, of course. Why? So that newbies like myself > can learn from you. [snip] Hie thee to your local library (or favorite bookstore) and look for "The Complete Slow Cooker Cookbook" [ISBN 1-4027-0850-5]. The author, Carol Heding Munson, laid it out in such a fashion that everyone can use it. For the beginners, there's two chapters to help with the introduction to slow cooking. Then the book is chaptered into soups, stews, vegetables and sides, poultry, meat, desserts. The index is also highly useful (AT LAST!) being broken down similar to the format of the standard Betty Crocker/Pillsbury/BH&G cookbooks. Another great resource: <http://www.crockpot.com> And as for any recipes, here are two that Clan Ranger enjoys regularly during our arctic-like winters in the PRC: Beef Stew Ingredients: 2 lb. beef, cubed 1/4 cup flour 1/2 tsp. salt 2 tsp. pepper 1 Tbs. OO (Olive Oil) 1 1/2 cups beef broth 1 tsp. Worcestershire sauce 1 clove garlic, minced 2 bay leaves 1 tsp. Sweet Paprika 4 lg. carrots, chopped/sliced 8 baby new potatoes, halved 1 sm. white onion, sliced into wedges (1/8) 1 stalk celery, diced 1 cup brown gravy (1/4 cup butter 1/4 cup flour 2 cups water, boiling) Method: Mix flour, pepper, paprika, salt into Ziploc(tm) bag. Dredge meat, patting extra flour mixture off cubes. In a skillet, heat oil over medium-high heat; add garlic into skillet to start carmelization, set dredged meat cubes into pan after 3-4 minutes and brown. Beware burning the garlic. In crockpot, layer vegetables (potatoes, carrots, onion, celery). Add broth. Start crockpot to cooking level desired (low or high) while browning meat and preparing gravy. When meat has browned completely, remove skillet from heat and add meat into crockpot. Return skillet to heat, add butter to drippings. Add flour and stir in until roux the appropriate shade of brown. Add water and reduce. Pour over mix in crockpot when done. Low heat should cook 9-11 hours; high heat should cook 4-6 hours. Serve with fresh cornbread, hot sour dough or sweet French bread. Serves 6. ERNESTO'S MEXICAN FOOD CHILE VERDE Source: Ernesto's Mexican Food, Sacramento, California INGREDIENTS: 2 pounds lean pork roast (cut into 1/2-inch cubes) 10 green tomatillos 2 tablespoons diced jalapenos 1 small onion, chopped 1/2 bunch cilantro, chopped 1 tablespoon chopped garlic Salt and pepper to taste 3 tablespoons canola oil METHOD: Place most of the ingredients in blender (except pork) and puree. In a small pot, brown cubed pork with three tablespoons of canola oil. Make sure to brown all sides evenly. This should take about ten minutes. Remove all excess oil from meat. Stir in pureed ingredients and let simmer for 20 to 25 minutes. Cooking time depends on size of cube and how much the meat cooked while browning. Taste for flavor; for more spiciness, add jalapenos. The Ranger -- "Fell deeds awake: Fire and slaughter! Spear shall be shaken, shield shall be splintered, a sword-day, a red day, ere the sun rises!" -- Theoden King, Return of the King |
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Lucy wrote:
> Okay, gang.. this is in regards to the thread "The demise of cooking as we > know it?" > I am requesting that all the nice folks who DO cook from scratch, even after > working all day, kindly post some of your favorite weeknight recipes.. that > you cook from scratch, of course. Why? So that newbies like myself can learn > from you.. rather than hear how superior you all are > What do you say, guys.. put your keyboard where your mouth is? > lucy > (Tone is impossible to read on here.. I'm not being sarcastic, just > sincerely wanting to learn something besides how great everyone here cooks) > lucy > > _How to Cook Everything_ by Mark Bittman. One standard from scratch weeknight recipe: - Boil water for pasta - chop garlic, onion, and whatever else you find in the 'fridge - saute garlic, onions, etc. in olive oil - add a can of tomatoes, or not if you like - if not using tomatoes, add some wine, or stock (or water and a boullion cube) - add salt and pepper, and optional herbs and spices (chile, basil, oregano, etc.) - Cook the pasta until almost al dente - drain and finish in the pan with the sauce On the weekend, grill some chicken, make roast beef or pork roast. Eat leftovers during the week in sandwiches or salads or add to pasta sauce. Heat some corn totillas in the toaster oven or steamer, and serve leftover meat with shopped onion and cilantro and salsa Bean salad - combine one can each drained and rinsed garbanzos, kidney beans, and green beans. Dress with lemon juice and/or vinegar, maybe some oil if you like, salt and pepper. Spanish rice - Saute garlic and onions in a olive oil in a sauce pan. Add uncooked rice, toss until opaque or even browned just a little. Add canned tomatoes and water/stock - total liquid including tomato juice should be about twice the volume of rice, maybe a little less. Bring to a boil, turn down to a simmer and cook covered for about 20 minutes. remove from heat and let sit until any remaining liquid is absorbed, say 5-10 minutes. -- ================================================== ============= Regards Louis Cohen "Yes, yes, I will desalinate you, you grande morue!" Émile Zola, Assommoir 1877 |
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Lucy wrote:
> Okay, gang.. this is in regards to the thread "The demise of cooking as we > know it?" > I am requesting that all the nice folks who DO cook from scratch, even after > working all day, kindly post some of your favorite weeknight recipes.. that > you cook from scratch, of course. Why? So that newbies like myself can learn > from you.. rather than hear how superior you all are > What do you say, guys.. put your keyboard where your mouth is? > lucy > (Tone is impossible to read on here.. I'm not being sarcastic, just > sincerely wanting to learn something besides how great everyone here cooks) > lucy > > Here's another with variations. Chop greens (mustard, collards, kale, what you like and what's on sale). Saute cgarlic and chopped onion. Add greens and saute. Add a little water or stock, and s & p, lower heat to medium. Steam until tender (~6-10 minutes), stirring occaionally. Finsh with a squeeze of lemon juice. -- ================================================== ============= Regards Louis Cohen "Yes, yes, I will desalinate you, you grande morue!" Émile Zola, Assommoir 1877 |
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The Ranger said:
"And as for any recipes, here are two that Clan Ranger enjoys regularly during our arctic-like winters in the PRC:" ------------------- "PRC" ?? I assume you're either in the Peoples Republic of China, or, most likely, a bit of humor. We don't know where it is that you live. Regards, Nancree |
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On Wed, 26 Jan 2005 04:26:53 GMT, "Lucy" > wrote:
>Okay, gang.. this is in regards to the thread "The demise of cooking as we >know it?" >I am requesting that all the nice folks who DO cook from scratch, even after >working all day, kindly post some of your favorite weeknight recipes.. that >you cook from scratch, of course. Why? So that newbies like myself can learn >from you.. rather than hear how superior you all are >What do you say, guys.. put your keyboard where your mouth is? >lucy >(Tone is impossible to read on here.. I'm not being sarcastic, just >sincerely wanting to learn something besides how great everyone here cooks) >lucy > Cooking from scratch doesn't just mean cooking an entire meal from scratch every night. It also means thinking ahead a little. I made a meat loaf 3 weeks ago...the next day I took the leftovers and sliced them into one portion servings...and put them in the freezer. Tonight, I took out two portions, defrosted it....fixed mashed potatoes and green beans...and we had dinner from scratch in about 30 minutes. Tomorrow night, some of the great beef vegetable soup I made a few weeks ago is coming out of the freezer...I'll pick up a loaf of good french bread...and dinner will again take about 30 minutes. Same goes for spaghetti sauce, chili, stew, etc. Cooking a larger quantity and having some of it handy in the freezer allows for more "scratch" meals without having to spend hours in the kitchen during the work week. Debra |
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Wow! Thanks you guys.. I am still taking notes here!
My mouth is watering for the spanish rice one.. I am just so clueless.. and I absolutely HATE having to try to follow along a written recipe while cooking. I very much want to get to the point where I can whip up a meal without having to stop and friggin read a sheet of paper, or a book, etc. Ugh.. very frustrating for me. So.. I'm going to listen to all you good cooks, and keep repeating those recipes of yours that sound like something we'd like.. until I get it down pat. Keep 'em coming, gang.. I need all the help I can get! lucy "Debra Fritz" > wrote in message ... > On Wed, 26 Jan 2005 04:26:53 GMT, "Lucy" > wrote: > >>Okay, gang.. this is in regards to the thread "The demise of cooking as we >>know it?" >>I am requesting that all the nice folks who DO cook from scratch, even >>after >>working all day, kindly post some of your favorite weeknight recipes.. >>that >>you cook from scratch, of course. Why? So that newbies like myself can >>learn >>from you.. rather than hear how superior you all are >>What do you say, guys.. put your keyboard where your mouth is? >>lucy >>(Tone is impossible to read on here.. I'm not being sarcastic, just >>sincerely wanting to learn something besides how great everyone here >>cooks) >>lucy >> > > Cooking from scratch doesn't just mean cooking an entire meal from > scratch every night. It also means thinking ahead a little. > > I made a meat loaf 3 weeks ago...the next day I took the leftovers and > sliced them into one portion servings...and put them in the freezer. > Tonight, I took out two portions, defrosted it....fixed mashed > potatoes and green beans...and we had dinner from scratch in about 30 > minutes. > > Tomorrow night, some of the great beef vegetable soup I made a few > weeks ago is coming out of the freezer...I'll pick up a loaf of good > french bread...and dinner will again take about 30 minutes. > > Same goes for spaghetti sauce, chili, stew, etc. Cooking a larger > quantity and having some of it handy in the freezer allows for more > "scratch" meals without having to spend hours in the kitchen during > the work week. > > Debra |
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I don't usually refer to recipes for a lot of the things that I cook
because I am so very used to doing them. There are some things like meat loaf or pasta sauce for which I never use a recipe. But the three recipes below are ones that I do follow pretty closely when I prepare these dishes. These are some of my favorite ways of preparing chicken. Salsa Couscous Chicken Winner, 1998 Pillsbury Bake-Off Contest I have made this many times at home. Twice I have prepared it at dinners for about 35 at our club. (4 servings) 3 cups hot cooked couscous (cooked as directed on package) 1 tablespoon olive or vegetable oil 1/4 cup coarsely chopped almonds 2 garlic cloves, minced 8 chicken thighs, skin removed 1 cup mild, chunky Mexican style salsa 1/4 cup water 2 tablespoons dried currants 1 tablespoon honey 3/4 teaspoon cumin 1/2 teaspoon cinnamon While the couscous is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove almonds from skillet with slotted spoon; set aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once. In medium bowl, combine salsa and all remaining ingredients; mix well. Add to chicken; mix well. Reduce heat to medium; cover and cook 20 minutes or until chicken is fork-tender and juices run clear, stirring occasionally.Stir in almonds. Serve chicken mixture with couscous. Suggested accompaniment: steamed broccoli. -------------------------------------------------- Chicken a la Angie (Chef Angie Armenise, the Grille Restaurant, Providence, R.I.) 5 marinated and grilled boneless chicken breasts, sliced in narrow strips (see note) 3 cups fresh baby spinach leaves 1/2 cup Sundried Tomato-Basil Pesto (recipe follows) 1 quart heavy cream 1/4 cup grated Romano cheese Penne or your favorite pasta Saute chicken and spinach in olive oil. Add pesto and cream. Simmer slowly over medium low heat. Finish with Romano cheese and salt and pepper to taste. Toss with your favorite pasta. Sundried Tomato-Basil Pesto Puree 1/2 cup sundried tomato with fresh basil and fresh garlic. Slowly drizzle in 1/2 cup extra virgin olive oil and grated Romano cheese to taste. Serves 6. Note: To marinate chicken breasts, use balsamic vinaigrette or your favorite savory marinade. ---------------------------------------- Chicken Picasso This was a popular dish served at the Café Four Oaks in Los Angeles several decades ago. The recipe has aged well, although it is no longer on the restaurant's menu. It is still one of my favorite recipes and always gets accolades from dinner guests. Sometimes I will start by cutting up the vegetables and refrigerate them the night before. I always make enough for at least one more meal. This one is still very good after being reheated. 2-3 lbs. boneless, skinless chicken breasts Butter or oil for sauteing 2 large onions, thinly sliced 2 green peppers, thinly sliced 20 ripe olives, sliced 20 stuffed green olives, sliced 1 cucumber, peeled, seeded and thinly sliced 4 Tbs. Butter 6 Tbs. Flour 2 cups chicken stock ˝ cup shredded Swiss cheese, lightly doused in flour 1/2 cup Parmesan cheese 1 Tbsp Dijon style mustard 2 cups sour cream Cut chicken breasts into 1-2 inch pieces . Saute them in a little oil or butter until lightly brown and tender. Keep warm while preparing sauce. Add onions, green pepper, olives to pan drippings and saute until barely tender. Then remove the vegetables and set aside. Heat the 4 Tablespoons of butter, stir in flour, and cook until bubbly. Stir in the chicken stock, the cheeses, and mustard and sour cream. Simmer while stirring until smooth and thickened, being careful not to boil. Add salt and pepper to taste if necessary. Pour sauce over vegetables and chicken and heat to in a chafing dish or in the oven at 300 degrees F. for about 15 minutes. Suggestion: Serve with rice pilaf or noodles.and steamed vegetables. |
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Wow.. Thanks, Sam!!
lucy "Sam D." > wrote in message ... >I don't usually refer to recipes for a lot of the things that I cook > because I am so very used to doing them. There are some things like > meat loaf or pasta sauce for which I never use a recipe. But the three > recipes below are ones that I do follow pretty closely when I prepare > these dishes. These are some of my favorite ways of preparing chicken. > > > Salsa Couscous Chicken > Winner, 1998 Pillsbury Bake-Off Contest > I have made this many times at home. Twice I have prepared it at > dinners for about 35 at our club. > > (4 servings) > 3 cups hot cooked couscous (cooked as directed on package) > 1 tablespoon olive or vegetable oil > 1/4 cup coarsely chopped almonds > 2 garlic cloves, minced > 8 chicken thighs, skin removed > 1 cup mild, chunky Mexican style salsa > 1/4 cup water > 2 tablespoons dried currants > 1 tablespoon honey > 3/4 teaspoon cumin > 1/2 teaspoon cinnamon > > While the couscous is cooking, heat oil in large skillet over > medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until > golden brown. Remove almonds from skillet with slotted spoon; set > aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken; > cook 4 to 5 minutes or until browned, turning once. In medium bowl, > combine salsa and all remaining ingredients; mix well. Add to chicken; > mix well. Reduce heat to medium; cover and cook 20 minutes or until > chicken is fork-tender and juices run clear, stirring > occasionally.Stir in almonds. Serve chicken mixture with couscous. > > Suggested accompaniment: steamed broccoli. > -------------------------------------------------- > > Chicken a la Angie > (Chef Angie Armenise, the Grille Restaurant, Providence, R.I.) > > 5 marinated and grilled boneless chicken breasts, sliced in narrow > strips (see note) > 3 cups fresh baby spinach leaves > 1/2 cup Sundried Tomato-Basil Pesto (recipe follows) > 1 quart heavy cream > 1/4 cup grated Romano cheese > Penne or your favorite pasta > > Saute chicken and spinach in olive oil. Add pesto and cream. Simmer > slowly over medium low heat. Finish with Romano cheese and salt and > pepper to taste. Toss with your favorite pasta. > > Sundried Tomato-Basil Pesto > Puree 1/2 cup sundried tomato with fresh basil and fresh garlic. > Slowly drizzle in 1/2 cup extra virgin olive oil and grated Romano > cheese to taste. Serves 6. > > Note: To marinate chicken breasts, use balsamic vinaigrette or your > favorite savory marinade. > ---------------------------------------- > > Chicken Picasso > > This was a popular dish served at the Café Four Oaks in Los Angeles > several decades ago. The recipe has aged well, although it is no > longer on the restaurant's menu. It is still one of my favorite > recipes and always gets accolades from dinner guests. Sometimes I will > start by cutting up the vegetables and refrigerate them the night > before. I always make enough for at least one more meal. This one is > still very good after being reheated. > > 2-3 lbs. boneless, skinless chicken breasts > Butter or oil for sauteing > 2 large onions, thinly sliced > 2 green peppers, thinly sliced > 20 ripe olives, sliced > 20 stuffed green olives, sliced > 1 cucumber, peeled, seeded and thinly sliced > 4 Tbs. Butter > 6 Tbs. Flour > 2 cups chicken stock > ˝ cup shredded Swiss cheese, lightly doused in flour > 1/2 cup Parmesan cheese > 1 Tbsp Dijon style mustard > 2 cups sour cream > > Cut chicken breasts into 1-2 inch pieces . Saute them in a little oil > or butter until lightly brown and tender. Keep warm while preparing > sauce. Add onions, green pepper, olives to pan drippings and saute > until barely tender. Then remove the vegetables and set aside. > > Heat the 4 Tablespoons of butter, stir in flour, and cook until > bubbly. Stir in the chicken stock, the cheeses, and mustard and sour > cream. Simmer while stirring until smooth and thickened, being careful > not to boil. Add salt and pepper to taste if necessary. Pour sauce > over vegetables and chicken and heat to in a chafing dish or in the > oven at 300 degrees F. for about 15 minutes. > > Suggestion: Serve with rice pilaf or noodles.and steamed vegetables. > > |
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"Sam D." > wrote in message ... > Chicken Picasso > > This was a popular dish served at the Café Four Oaks in Los Angeles > several decades ago. The recipe has aged well, although it is no > longer on the restaurant's menu. It is still one of my favorite > recipes and always gets accolades from dinner guests. Sometimes I will > start by cutting up the vegetables and refrigerate them the night > before. I always make enough for at least one more meal. This one is > still very good after being reheated. > > 2-3 lbs. boneless, skinless chicken breasts > Butter or oil for sauteing > 2 large onions, thinly sliced > 2 green peppers, thinly sliced Oops! Error -- that is supposed to be 2 bell peppers, one green and one red, thinly sliced. The difference really only matters for the sake of appearance but presentation is important, too! > 20 ripe olives, sliced > 20 stuffed green olives, sliced > 1 cucumber, peeled, seeded and thinly sliced > 4 Tbs. Butter > 6 Tbs. Flour > 2 cups chicken stock > ˝ cup shredded Swiss cheese, lightly doused in flour > 1/2 cup Parmesan cheese > 1 Tbsp Dijon style mustard > 2 cups sour cream > |
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On Wed, 26 Jan 2005 04:26:53 GMT, "Lucy" > wrote:
>Okay, gang.. this is in regards to the thread "The demise of cooking as we >know it?" >I am requesting that all the nice folks who DO cook from scratch, even after >working all day, kindly post some of your favorite weeknight recipes.. Like everyone else has commented, preparation during the weekend is key. For example, this last Sunday I made a HUGE pot of cajun red beans and rice (with kielbasa in it). The leftovers have gone into the freezer and will be used for another meal later. I wasn't reading the other thread you mentioned, is the general feeling that cooking from scratch means not using any sort of canned product that you didn't preserve yourself? Like.. if I buy salsa and use it in a recipe as opposed to using my own canned salsa, would that be considered not cooking from scratch? One of the quick recipes I use with chicken breast is baking it in the oven with salsa mixed with chipotle sauce. I serve this over rice that I cooked in chicken broth made from chicken base that I buy from Redibase (not broth I made myself and froze). The rice I didn't grow myself, sometimes I use my own salsa, and sometimes I used a canned tomatoes and jalapenos from the store, and I didn't roast my own chipotles to make sauce... Where is the "scratch" line? -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
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"Lucy" > wrote in
m: > Okay, gang.. this is in regards to the thread "The demise of cooking > as we know it?" > I am requesting that all the nice folks who DO cook from scratch, > even after working all day, kindly post some of your favorite > weeknight recipes.. that you cook from scratch, of course. Why? So > that newbies like myself can learn from you.. rather than hear how > superior you all are What do you say, guys.. put your keyboard> where your mouth is? lucy > (Tone is impossible to read on here.. I'm not being sarcastic, just > sincerely wanting to learn something besides how great everyone here > cooks) lucy > > Well I'm type 2 diabetic and being such I am watching my carb intake. On the way home from work I stop and get a chicken. Upon reaching home I rostisserie said chicken, takes roughly 1 hr. While chicken spins I make a quick green salad and cook up some vegies. This is the longest ....timewise recipe I have, and because I live alone is actually 2 meals. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl |
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Sam D. wrote:
> I don't usually refer to recipes for a lot of the things that I cook > because I am so very used to doing them. There are some things like > meat loaf or pasta sauce for which I never use a recipe. But the three > recipes below are ones that I do follow pretty closely when I prepare > these dishes. These are some of my favorite ways of preparing chicken. Same here. Recipes are not my forte. Our system is: Nancy takes something out to thaw and I figure out what to do with it when I get home. ;-) Honestly. As others have said, frozen leftovers from weekend cooking always helps. Turkey breasts, stews, chili, soups, etc Let's see... ok last night I got home and she had taken out pork chops. I debated about tossing them into the oven with some saurkraut and baking them for an hour and a half or so and serving with mashed potatoes and frozen corn (from the fresh stuff last summer frozen in tilia bags) but decided against that. So I decided to fry 'em. I diced up some onion and garlic (very small dice), peeled and quartered some yukon gold taters, and washed and cut the stems off of some green beans. Fired up the taters and got the skillet on to heat for the chops. When the skillet was up to temp, I hit it with just a *touch* of butter and added the onion and garlic for a few minutes until it started to soften. Seasoned the chops with s&p and into the skillet. Then got the beans going in another skillet with some olive oil diced garlic and s&p over a pretty high heat and tossed them periodically. When the chops were done I removed them from the pan and shielded them with al. foil to let them rest. Then I deglazed the pan with a good shot of Pinot Grego (sp?) white wine and reduced that. While that was reducing, I drained the potatoes and put them into a serving dish and tossed with s&p, butter and a LOT of fresh chopped flat leaf parsley, covered and set aside. Now, back to the chop pan which had reduced by about 50%. I stirred in oh, I don't know maybe a tablespoon and a half of Grey Poupon and stirred until smooth, then removed from the heat and added about, maybe a tbl of *cold* butter and constantly stirred until blended in. Plated the chops with a serving of parsley potatoes and green beans and drizzled the sauce over the chops. Garnished the plate with some parsley sprigs (I normally don't do that kind of thing but it was there so eh, why not?) So that's pretty much how I cook, I see what I have to work with and just say "eh, I don't know that sounds good" and away I go. -- Steve Every job is a self-portrait of the person who did it. Autograph your work with excellence. |
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nancree > wrote in message
ps.com... > The Ranger said: > > "And as for any recipes, here are two that Clan > > Ranger enjoys regularly during our arctic-like > > winters in the PRC:" > > > "PRC" ?? People's [DemoKratic] Republic of Californi[cated]a > We don't know where it is that you live. A few here do, or can guess given past posts or a little sleuthing (although Goo-Ja Beta is making that more difficult). The Ranger |
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In article > , "Lucy"
> wrote: > Okay, gang.. this is in regards to the thread "The demise of cooking > as we know it?" I am requesting that all the nice folks who DO cook > from scratch, even after working all day, kindly post some of your > favorite weeknight recipes.. that you cook from scratch, of course. > Why? So that newbies like myself can learn from you.. rather than > hear how superior you all are What do you say, guys.. put your> keyboard where your mouth is? lucy (Tone is impossible to read on> here.. I'm not being sarcastic, just sincerely wanting to learn > something besides how great everyone here cooks) > lucy Well, you'd be amazed at what sometimes passes for supper at my house. What kind of stuff do you and yours like to eat? Sandwiches? Crockpot junk (note my bias against them)? Ethnic stuff? Casseroles? Oven meals? Here, start here. * Exported from MasterCook Mac * Quick Chicken and Noodles Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 Serving Size : 4 Preparation Time :0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breast halves 1/4 teaspoon garlic powder 1/8 teaspoon paprika 1 can Swanson chicken broth -- (14.5 oz.) 1/2 teaspoon dried basil leaves -- crushed 1/8 teaspoon pepper 2 cups frozen broccoli -- cauliflower, carrots 2 cups dry wide egg noodles In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Sprinkle with garlic powder and paprika. Set chicken aside. Add broth, basil, pepper and vegetables. Heat to a boil. Stir in noodles. Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink. If desired, garnish with fresh basil. Serves 4--245 calories--4 fat grams Source: Swanson Easy Low Fat Recipes - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 122 Calories; 1g Fat (10% calories from fat); 23g Protein; 5g Carbohydrate; 51mg Cholesterol; 80mg Sodium Food Exchanges: 3 Lean Meat; 1 Vegetable * Exported from MasterCook Mac * Lentil Sausage Skillet Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 Serving Size : 1 Preparation Time :0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 # sweet Italian sausage 3/4 # hot Italian sausage 2 medium onions -- chopped 1 clove garlic -- minced 1 bay leaf 1/2 tsp oregano 3 C chicken broth 1 1/4 C lentils -- washed and drained 2 small zucchini -- sliced 1 can plum tomatoes -- (16 oz) crushed Salt and pepper Chopped parsley Remove sausage from casing. Crumble and cook until well browned. Drain rendered fat and return cooked sausage to skillet. Add onions and garlic and cook, stirring until onion is soft. Add bay leaf and oregano. Stir in broth and lentils. Bring to a boil, cover and simmer 15 minutes. Add zucchini and tomatoes. Simmer 15 minutes more or until lentils are tender. Taste and add salt or pepper to taste. Sprinkle with parsley as a garnish. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1231 Calories; 12g Fat (8% calories from fat); 109g Protein; 184g Carbohydrate; 8mg Cholesterol; 4748mg Sodium Food Exchanges: 9 Starch/Bread; 9 1/2 Lean Meat; 7 Vegetable NOTES : From: Don Kleist ) 27 Feb 1997 _____ * Exported from MasterCook Mac * "Hamburger Helper" Mix Recipe By :Posted to r.f.cooking by Barb Schaller 1-26-05 Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups non-fat dry milk powder 1 cup cornstarch 1/4 cup beef or chicken bouillon granules 2 tablespoons onion flakes 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon black pepper 2 tablespoons dried parsley 1 tablespoon garlic powder Mix the ingredients together and store in an airtight container. Use for a base for Chili Tomato Mac, Ground Beef Stroganoff, Hearty Potato Casserole - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 567 Calories; less than one gram Fat (1% calories from fat); 4g Protein; 135g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 9 Starch/Bread NOTES : Made this and packaged "meals" for Chris and Jamie, Christmas 2002. Source: Some website. Don't remember. ____ * Exported from MasterCook Mac * Chili Tomato Mac with Homemade Hamburger Helper Mix Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 Serving Size : 1 Preparation Time :0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound extra lean ground beef 1 cup water 1 1/2 cups macaroni -- uncooked 30 ounces canned diced tomatoes (2 cans) 1 tablespoon chili powder 1/2 cup homemade Hamburger Helper Mix Brown the meat and drain the fat. Add the remaining ingredients, cover, and simmer 20 minutes or until macaroni is tender. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1670 Calories; 81g Fat (45% calories from fat); 106g Protein; 122g Carbohydrate; 313mg Cholesterol; 394mg Sodium Food Exchanges: 8 Starch/Bread; 12 1/2 Lean Meat; 8 1/2 Fat NOTES : Gave mix and macaroni to Chris and Jamie for Christmas 2002. Source: Net search - don't remember site. _____ * Exported from MasterCook Mac * Hearty Potato Casserole with Homemade Hamburger Helper Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 Serving Size : 1 Preparation Time :0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound extra lean ground beef 3/4 cup water 6 potatoes -- thinly sliced 1 cup frozen peas and carrots 1/2 cup + 1 tablespoon Homemade Hamburger Helper Mix Brown ground beef and drain any fat. Add remaining ingredients and simmer, covered, 20-30 minutes or until potatoes are tender. Stir, uncover, and cook until excess water is evaporated Source: Off the net 12-02 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 2759 Calories; 80g Fat (26% calories from fat); 129g Protein; 386g Carbohydrate; 313mg Cholesterol; 434mg Sodium Food Exchanges: 26 Starch/Bread; 12 1/2 Lean Meat; 8 Fat ___ -- -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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In article > , "Lucy"
> wrote: > keep repeating those recipes of yours that sound like something we'd > like Not good enough, Lucy. I have no clue what you like. > Keep 'em coming, gang.. I need all the help I can get! > lucy Don't we all. -- -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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In article om>,
"nancree" > wrote: > The Ranger said: > "And as for any recipes, here are two that Clan Ranger enjoys regularly > during our arctic-like winters in the PRC:" > ------------------- > "PRC" ?? I assume you're either in the Peoples Republic of China, or, > most likely, a bit of humor. Ranger lacks humor. Adolescent twin daughters will do that to you. >We don't know where it is that you live. Yes we do. "-) > Regards, Nancree Close. People's Republic of California. -- -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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"Lucy" > wrote in message
m... > Okay, gang.. this is in regards to the thread "The demise of cooking as we > know it?" > I am requesting that all the nice folks who DO cook from scratch, even > after working all day, kindly post some of your favorite weeknight > recipes.. that you cook from scratch, of course. Why? So that newbies like > myself can learn from you.. rather than hear how superior you all are > What do you say, guys.. put your keyboard where your mouth is? > lucy > (Tone is impossible to read on here.. I'm not being sarcastic, just > sincerely wanting to learn something besides how great everyone here > cooks) > lucy > > I made this just last night. 6 meaty chicken thighs, rinsed, skinned, and patted dry 1c diced onion 1/2c diced celery 1/2c diced carrot 1 or more cloves garlic, sliced 4 TB olive oil 1c dry white wine (pinot blanc, pinot grigio, soave, etc.) Big pinch dry herbs (thyme, orgeano, whatever you like. I use Penzey's Herbs de Provence mix). S&P In a large nonstick skillet, brown the chicken in 1 TB of the oil. Remove from pan. Heat the remaining oil in the same pan and add the veggies and cook over medium heat, stirring now and then, until soft and just starting to brown. Add the wine and herbs and return the chicken to the pan. Add S&P to taste, cover, and simmer slowly for 30-35 minutes. Serve over pasta. Peter Aitken |
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Lucy > wrote:
> What do you say, guys.. put your keyboard where your mouth is? > lucy This is simple, easy, and fast. Smoked Salmon Pasta ingredients: olive oil, garlic, cream, spinach, tomatoes, smoked salmon, lemon, pasta, salt/pepper Start boiling water for pasta. In a large saute pan, pour a bunch of olive oil, maybe some butter. Crush a few garlic cloves, toss garlic into oil, saute for a few minutes. Saute a few handfuls of baby spinach in garlic oil until wilted. Pour in some heavy cream. Flake in some smoked salmon. Add a diced roma tomato or two. Season to taste with salt and fresh ground pepper. Allow sauce flavors to blend while... Put pasta in boiling water, cook until done. Drain pasta, toss with sauce. Finish with some fresh lemon juice. Add a few remaining raw spinach leaves for garnish. Does using dry pasta count or smoked salmon count as cheating? Alternatively, I've made the sauce, grilled a fresh salmon fillet, and served over simple rice pilaf or wild rice. Justen |
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Lucy wrote:
> Wow! Thanks you guys.. I am still taking notes here! > My mouth is watering for the spanish rice one.. > I am just so clueless.. and I absolutely HATE having to try to follow along > a written recipe while cooking. I very much want to get to the point where I > can whip up a meal without having to stop and friggin read a sheet of paper, > or a book, etc. Ugh.. very frustrating for me. So.. I'm going to listen to > all you good cooks, and keep repeating those recipes of yours that sound > like something we'd like.. until I get it down pat. > Keep 'em coming, gang.. I need all the help I can get! > lucy > As I said to Johnny Mc in another thread, don't be afraid to experiment and consider it a learning tool. You'll find things that work for your tastes and things that you may not care for, or maybe think "hmmm, that was ok but I'll bet it'd be much better if....". Take tonight for example. My "better half" has taken out italian sausage for dinner. (some sweet and some hot) Now, the first thing that popped into my mind was you're basic sausage, pepper, and onion sandwiches. Maybe with some mushrooms tossed in for the heck of it. But, I've since changed my mind and I really have no clue what I'm going to do with it. I'll open up the fridge and pantry and see what's gonna go with them. Will whatever I toss together be good? Beats the h*ll out of me! But there's always bacon, eggs, and toast if all else fails. ;-) -- Steve Ever wonder about those people who spend $2.00 apiece on those little bottles of Evian water? Try spelling Evian backwards... |
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We usually have this once a week. It's delicious, inexpensive, and nearly foolproof. Pork Chops with Mustard-Cream Sauce 4 thin boneless thin-cut pork chops (or use thicker boneless chops and fry longer) Mixture of garlic powder, basil or oregano, salt, and pepper 1-2 Tbs. Olive oil Sour cream Dijon mustard (Gray Poupon preferred) 1. Using medium-high heat, heat a medium size frying pan on the stove. 2. While the pan is heating, sprinkle half of the spice mixture on one side of the pork chops. 3. When the pan is hot, pour in the olive oil and let it heat up for a minute or so. 4. Put the pork chops in the pan, spice side down. 5. Sprinkle the rest of the spice mixture on the pork chops. 6. Fry the chops for about 4 minutes on one side, then turn them and fry the other side for 3 minutes, 7. Remove the pork chops from the pan and take the pan off the burner. Leave the oil in the pan! 8. Put 2-3 heaping tablespoons of sour cream into the pan. 9. Put a teaspoon or so of mustard into the pan. 10. Stir the sauce until everything is well blended. Then pour the sauce over the pork chops. Enjoy! Leo |
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Melba's Jammin' wrote:
> In article > , "Lucy" > > wrote: > > Okay, gang.. this is in regards to the thread "The demise of cooking > > as we know it?" I am requesting that all the nice folks who DO cook > > from scratch, even after working all day, kindly post some of your > > favorite weeknight recipes.. that you cook from scratch, of course. > > lucy > > Well, you'd be amazed at what sometimes passes for supper at my house. > What kind of stuff do you and yours like to eat? Sandwiches? Crockpot > junk (note my bias against them)? Ethnic stuff? Casseroles? Oven > meals? Here, start here. (clipped Barb's fabulous contributions) Along those lines, we like omelets for supper, with leftover stuff and cheese on top, regular toast with homemade jam or garlic toast. Breakfast type meat or leftover beef, whatever's in the box. Best idear so far is the planning bit, tho. Takes about 1 hour a week. I *know* what's for supper this week, can pick and choose if want tomorrow's dinner today, and I checked pantry, shopped for all the ingredients, so I *know* I got the stuff. One of our favorite menus: Grilled Halibut Steak, rice & mixed veg. Take halibut steaks out of freezer night before, put in fridge. Next day, start rice of your choice: packaged, plain, doctored up. Pat steaks dry, brush with olive oil, sprinkle on seasoned salt or Old Bay or thyme or fennel leaf or tarragon or curry. Start frozen mixed veggies in microwave or stove. At last minute, grill fish steaks 2-3 min per side. Serve with any kind of mustard or tarter sauce or salsa or caponata, depending on the sprinkle. Fuss up with a sprig of something green out of the garden. This meal actually takes about 20 min. to cook if using plain rice (brown takes 45m). We like halibut as it actually tastes like fish, but not too strong; the steaks are a nice 6 oz thick hunk with a bone to hold it together. Pretty meal and healthy too. Thinking tonight of replacing rice with grilled eggplant & zuchinni. Nah - need rice, need DH. Edrena |
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Steve Calvin wrote:
> Lucy wrote: >> Wow! Thanks you guys.. I am still taking notes here! >> My mouth is watering for the spanish rice one.. >> I am just so clueless.. and I absolutely HATE having to >> try to follow along a written recipe while cooking. I >> very much want to get to the point where I can whip up a >> meal without having to stop and friggin read a sheet of >> paper, or a book, etc. Ugh.. very frustrating for me. >> So.. I'm going to listen to all you good cooks, and keep >> repeating those recipes of yours that sound like >> something we'd like.. until I get it down pat. Keep 'em coming, gang.. >> I need all the help I can get! >> lucy >> > > As I said to Johnny Mc in another thread, don't be afraid > to experiment and consider it a learning tool. You'll > find things that work for your tastes and things that you > may not care for, or maybe think "hmmm, that was ok but > I'll bet it'd be much better if....". > Take tonight for example. My "better half" has taken out > italian sausage for dinner. (some sweet and some hot) > Now, the first thing that popped into my mind was you're > basic sausage, pepper, and onion sandwiches. Maybe with > some mushrooms tossed in for the heck of it. But, I've > since changed my mind and I really have no clue what I'm > going to do with it. > I'll open up the fridge and pantry and see what's gonna > go with them. Will whatever I toss together be good? > Beats the h*ll out of me! But there's always bacon, eggs, > and toast if all else fails. ;-) Then there are the times that you *thought* you had something on the shelf or in the 'fridge, and in the middle of fixing dinner, OOPS...it's not here. I'm sure not running to the store right now. Let's see what I can substitute... BOB |
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BOB wrote:
> > Then there are the times that you *thought* you had something on the shelf > or in the 'fridge, and in the middle of fixing dinner, OOPS...it's not > here. I'm sure not running to the store right now. Let's see what I can > substitute... > > BOB > > Boy, I can relate to that as well. -- Steve Ever wonder about those people who spend $2.00 apiece on those little bottles of Evian water? Try spelling Evian backwards... |
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Lucy wrote in message ... >Okay, gang.. this is in regards to the thread "The demise of cooking as we >know it?" >I am requesting that all the nice folks who DO cook from scratch, even after >working all day, kindly post some of your favorite weeknight recipes.. that >you cook from scratch, of course. Why? So that newbies like myself can learn >from you.. rather than hear how superior you all are >What do you say, guys.. put your keyboard where your mouth is? >lucy >(Tone is impossible to read on here.. I'm not being sarcastic, just >sincerely wanting to learn something besides how great everyone here cooks) >lucy sort-of minestrone 1# bulk sausage 2 cups frozen mixed veggies (you could use 2 cups assorted cut- up fresh veggies too, and just adjust the cooking time) a bit) vegetable oil one large onion, diced herbs and spices (a few teaspoons each dried basil, oregano, parsley, thyme, whatever you like, it will probably taste fine as long as you dont use more than 3 or 4 kinds; salt and pepper) tabasco sauce minced garlic (a little or a lot, depending if you like it or not) 1 cup celery 1 cup chopped green pepper 28 oz. can tomatoed, diced or whole, whatever you have, with juice a quart of chicken stock (plus some water, depending on how much veggies you actually have and are using. you really cant screw this up) a can or 2 of kidney beans, drained and rinsed (or not. the liquid in the can will make the soup thicker) a cup of little pasta. (i like ditalini or the teeny shells) a large potato, diced (you want about a cup and a half when you are done dicing) (freshly grated) parmesan, romano, or any other hard pungent cheese brown the sausage and reserve. add a few Tb of vegetable oil and add the onions. when they are beginning to become translucent, add the celery and green pepper. when those are mostly cooked, add the garlic and cook for another minute or so. add about a cup of the chicken stock( and water), and scrape up the browned bits on the bottom of the pan. add the rest of the chicken stock, the can of tomatoes and the potato. bring to a boil and simmer for 15 minutes, partially covered. add the veggies, beans and pasta. cook until the pasta and potatoes are both done (another 10-15 minutes). ad the reserves sausage, season to taste with salt and pepper and tabasco. top with (freshly grated) parmesan. -- saerah TANSTAAFL CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- |
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"Melba's Jammin'" > wrote in message ... > In article om>, > "nancree" > wrote: > >> The Ranger said: >> "And as for any recipes, here are two that Clan Ranger enjoys regularly >> during our arctic-like winters in the PRC:" >> ------------------- >> "PRC" ?? I assume you're either in the Peoples Republic of China, or, >> most likely, a bit of humor. > > Ranger lacks humor. Adolescent twin daughters will do that to you. > >>We don't know where it is that you live. > > Yes we do. "-) > >> Regards, Nancree > > Close. People's Republic of California. > -- > -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05. > "I read recipes the way I read science fiction: I get to the end and > say,'Well, that's not going to happen.'" - Comedian Rita Rudner, > performance at New York, New York, January 10, 2005. I LOVE your sig line. lucy |
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"Steve Calvin" > wrote in message ... > Lucy wrote: >> Wow! Thanks you guys.. I am still taking notes here! >> My mouth is watering for the spanish rice one.. >> I am just so clueless.. and I absolutely HATE having to try to follow >> along a written recipe while cooking. I very much want to get to the >> point where I can whip up a meal without having to stop and friggin read >> a sheet of paper, or a book, etc. Ugh.. very frustrating for me. So.. I'm >> going to listen to all you good cooks, and keep repeating those recipes >> of yours that sound like something we'd like.. until I get it down pat. >> Keep 'em coming, gang.. I need all the help I can get! >> lucy >> > > As I said to Johnny Mc in another thread, don't be afraid to experiment > and consider it a learning tool. You'll find things that work for your > tastes and things that you may not care for, or maybe think "hmmm, that > was ok but I'll bet it'd be much better if....". "Experiment" ?? You have no idea how much fear that strikes in my heart! I have experimented before, m'dear. I set off the smoke alarms, and could not figure out how to turn the things off, or disable them even, and meanwhile, my next door neighbor, a retired cop with way too much time on his hands.. called the fire department. That was a lovely evening. (Please don't ream me re the cop remark.. he's a dear man!) And that wasn't even the time I decided I could do flambe just as well as any tv chef, which lead to a real fire. I just didn't pause to think, beforehand, that all those tv chefs do not have an above stove vent, with pot holders attached on there with cute magnets. Ugh.. that time, I called the fire department while DH attacked it with a towel. (Ya, he's about as good a fireman as I am cook). The damage, fortunately, was minimal.. just had to get part of the ceiling replaced, (and the vent-a-hood). I could type stories that begin with 'And then there was the time..' for hours. The banana bread, even when I followed the recipe to the letter, came out with a sunken hole in the middle. I still can't figure that one out.. it was one of my mother's recipes. (She is deceased now). Maybe before I try to learn to cook, I should take a fire prevention class. lucy > > Take tonight for example. My "better half" has taken out italian sausage > for dinner. (some sweet and some hot) Now, the first thing that popped > into my mind was you're basic sausage, pepper, and onion sandwiches. Maybe > with some mushrooms tossed in for the heck of it. But, I've since changed > my mind and I really have no clue what I'm going to do with it. > > I'll open up the fridge and pantry and see what's gonna go with them. Will > whatever I toss together be good? Beats the h*ll out of me! But there's > always bacon, eggs, and toast if all else fails. ;-) > > > -- > Steve > > Ever wonder about those people who spend $2.00 apiece on those little > bottles of Evian water? Try spelling Evian backwards... |
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"Steve Calvin" > wrote in message ... > Sam D. wrote: >> I don't usually refer to recipes for a lot of the things that I cook >> because I am so very used to doing them. There are some things like >> meat loaf or pasta sauce for which I never use a recipe. But the three >> recipes below are ones that I do follow pretty closely when I prepare >> these dishes. These are some of my favorite ways of preparing chicken. > > Same here. Recipes are not my forte. Our system is: Nancy takes something > out to thaw and I figure out what to do with it when I get home. ;-) > Honestly. > > As others have said, frozen leftovers from weekend cooking always helps. > Turkey breasts, stews, chili, soups, etc > > Let's see... ok last night I got home and she had taken out pork chops. > I debated about tossing them into the oven with some saurkraut and baking > them for an hour and a half or so and serving with mashed potatoes and > frozen corn (from the fresh stuff last summer frozen in tilia bags) but > decided against that. > > So I decided to fry 'em. I diced up some onion and garlic (very small > dice), peeled and quartered some yukon gold taters, and washed and cut the > stems off of some green beans. > > Fired up the taters and got the skillet on to heat for the chops. When > the skillet was up to temp, I hit it with just a *touch* of butter and > added the onion and garlic for a few minutes until it started to soften. > Seasoned the chops with s&p and into the skillet. Then got the beans > going in another skillet with some olive oil diced garlic and s&p over a > pretty high heat and tossed them periodically. When the chops were done I > removed them from the pan and shielded them with al. foil to let them > rest. Then I deglazed the pan with a good shot of Pinot Grego (sp?) white > wine and reduced that. While that was reducing, I drained the potatoes > and put them into a serving dish and tossed with s&p, butter and a LOT of > fresh chopped flat leaf parsley, covered and set aside. > > Now, back to the chop pan which had reduced by about 50%. I stirred in oh, > I don't know maybe a tablespoon and a half of Grey Poupon and stirred > until smooth, then removed from the heat and added about, maybe a tbl of > *cold* butter and constantly stirred until blended in. > > Plated the chops with a serving of parsley potatoes and green beans and > drizzled the sauce over the chops. Garnished the plate with some parsley > sprigs (I normally don't do that kind of thing but it was there so eh, why > not?) > > So that's pretty much how I cook, I see what I have to work with and just > say "eh, I don't know that sounds good" and away I go. > > -- > Steve **lucy wipes drool off her chin, then takes notes** |
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On Wed, 26 Jan 2005 22:33:52 GMT, "Lucy" > wrote:
>"Experiment" ?? You have no idea how much fear that strikes in my heart! There is a book that several people have told me is really good: How to Cook Without a Book, by Pamela Anderson. At least, I think that is the title. It might help you with your fear.  Christine |
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"Melba's Jammin'" > wrote in message ... > In article > , "Lucy" > > wrote: > >> Okay, gang.. this is in regards to the thread "The demise of cooking >> as we know it?" I am requesting that all the nice folks who DO cook >> from scratch, even after working all day, kindly post some of your >> favorite weeknight recipes.. that you cook from scratch, of course. >> Why? So that newbies like myself can learn from you.. rather than >> hear how superior you all are What do you say, guys.. put your>> keyboard where your mouth is? lucy (Tone is impossible to read on>> here.. I'm not being sarcastic, just sincerely wanting to learn >> something besides how great everyone here cooks) > >> lucy > > Well, you'd be amazed at what sometimes passes for supper at my house. > What kind of stuff do you and yours like to eat? Sandwiches? Crockpot > junk (note my bias against them)? Ethnic stuff? Casseroles? Oven > meals? Here, start here. > > * Exported from MasterCook Mac * > > Quick Chicken and Noodles > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 4 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 skinless boneless chicken breast halves > 1/4 teaspoon garlic powder > 1/8 teaspoon paprika > 1 can Swanson chicken broth -- (14.5 oz.) > 1/2 teaspoon dried basil leaves -- crushed > 1/8 teaspoon pepper > 2 cups frozen broccoli -- cauliflower, > carrots > 2 cups dry wide egg noodles > > In a medium nonstick skillet over medium-high heat, cook chicken 10 > minutes or until browned. Sprinkle with garlic powder and paprika. > Set chicken aside. > > Add broth, basil, pepper and vegetables. Heat to a boil. Stir in > noodles. > > Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes > or until chicken is no longer pink. If desired, garnish with fresh > basil. > Serves 4--245 calories--4 fat grams > Source: Swanson Easy Low Fat Recipes > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 122 Calories; 1g Fat (10% > calories from fat); 23g Protein; 5g Carbohydrate; 51mg Cholesterol; 80mg > Sodium > Food Exchanges: 3 Lean Meat; 1 Vegetable > > > * Exported from MasterCook Mac * > > Lentil Sausage Skillet > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 3/4 # sweet Italian sausage > 3/4 # hot Italian sausage > 2 medium onions -- chopped > 1 clove garlic -- minced > 1 bay leaf > 1/2 tsp oregano > 3 C chicken broth > 1 1/4 C lentils -- washed and drained > 2 small zucchini -- sliced > 1 can plum tomatoes -- (16 oz) crushed > Salt and pepper > Chopped parsley > > Remove sausage from casing. Crumble and cook until well browned. Drain > rendered fat and return cooked sausage to skillet. Add onions and garlic > and cook, stirring until onion is soft. Add bay leaf and oregano. Stir > in broth and lentils. Bring to a boil, cover and simmer 15 minutes. Add > zucchini and tomatoes. Simmer 15 minutes more or until lentils are > tender. Taste and add salt or pepper to taste. Sprinkle with parsley as > a garnish. > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 1231 Calories; 12g Fat (8% > calories from fat); 109g Protein; 184g Carbohydrate; 8mg Cholesterol; > 4748mg Sodium > Food Exchanges: 9 Starch/Bread; 9 1/2 Lean Meat; 7 Vegetable > > NOTES : From: Don Kleist ) 27 Feb 1997 > > _____ > > * Exported from MasterCook Mac * > > "Hamburger Helper" Mix > > Recipe By :Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Miscellaneous > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 cups non-fat dry milk powder > 1 cup cornstarch > 1/4 cup beef or chicken bouillon granules > 2 tablespoons onion flakes > 1 teaspoon dried basil > 1 teaspoon dried thyme > 1 teaspoon black pepper > 2 tablespoons dried parsley > 1 tablespoon garlic powder > > Mix the ingredients together and store in an airtight container. Use > for a base for Chili Tomato Mac, Ground Beef Stroganoff, Hearty Potato > Casserole > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 567 Calories; less than one gram > Fat (1% calories from fat); 4g Protein; 135g Carbohydrate; 0mg > Cholesterol; 26mg Sodium > Food Exchanges: 9 Starch/Bread > > NOTES : Made this and packaged "meals" for Chris and Jamie, Christmas > 2002. > Source: Some website. Don't remember. > ____ > > * Exported from MasterCook Mac * > > Chili Tomato Mac with Homemade Hamburger Helper Mix > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 pound extra lean ground beef > 1 cup water > 1 1/2 cups macaroni -- uncooked > 30 ounces canned diced tomatoes (2 cans) > 1 tablespoon chili powder > 1/2 cup homemade Hamburger Helper Mix > > Brown the meat and drain the fat. Add the remaining ingredients, cover, > and simmer 20 minutes or until macaroni is tender. > > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 1670 Calories; 81g Fat (45% > calories from fat); 106g Protein; 122g Carbohydrate; 313mg Cholesterol; > 394mg Sodium > Food Exchanges: 8 Starch/Bread; 12 1/2 Lean Meat; 8 1/2 Fat > > NOTES : Gave mix and macaroni to Chris and Jamie for Christmas 2002. > Source: Net search - don't remember site. > _____ > > * Exported from MasterCook Mac * > > Hearty Potato Casserole with Homemade Hamburger Helper > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 pound extra lean ground beef > 3/4 cup water > 6 potatoes -- thinly sliced > 1 cup frozen peas and carrots > 1/2 cup + 1 tablespoon Homemade Hamburger > Helper Mix > > Brown ground beef and drain any fat. Add remaining ingredients and > simmer, covered, 20-30 minutes or until potatoes are tender. > > Stir, uncover, and cook until excess water is evaporated > Source: Off the net 12-02 > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 2759 Calories; 80g Fat (26% > calories from fat); 129g Protein; 386g Carbohydrate; 313mg Cholesterol; > 434mg Sodium > Food Exchanges: 26 Starch/Bread; 12 1/2 Lean Meat; 8 Fat > ___ > -- > -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05. > "I read recipes the way I read science fiction: I get to the end and > say,'Well, that's not going to happen.'" - Comedian Rita Rudner, > performance at New York, New York, January 10, 2005. |
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"Melba's Jammin'" > wrote in message ... > In article > , "Lucy" > > wrote: > >> Okay, gang.. this is in regards to the thread "The demise of cooking >> as we know it?" I am requesting that all the nice folks who DO cook >> from scratch, even after working all day, kindly post some of your >> favorite weeknight recipes.. that you cook from scratch, of course. >> Why? So that newbies like myself can learn from you.. rather than >> hear how superior you all are What do you say, guys.. put your>> keyboard where your mouth is? lucy (Tone is impossible to read on>> here.. I'm not being sarcastic, just sincerely wanting to learn >> something besides how great everyone here cooks) > >> lucy > > Well, you'd be amazed at what sometimes passes for supper at my house. > What kind of stuff do you and yours like to eat? Sandwiches? Crockpot > junk (note my bias against them)? Ethnic stuff? Casseroles? Oven > meals? Here, start here. > > * Exported from MasterCook Mac * > > Quick Chicken and Noodles > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 4 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 skinless boneless chicken breast halves > 1/4 teaspoon garlic powder > 1/8 teaspoon paprika > 1 can Swanson chicken broth -- (14.5 oz.) > 1/2 teaspoon dried basil leaves -- crushed > 1/8 teaspoon pepper > 2 cups frozen broccoli -- cauliflower, > carrots > 2 cups dry wide egg noodles > > In a medium nonstick skillet over medium-high heat, cook chicken 10 > minutes or until browned. Sprinkle with garlic powder and paprika. > Set chicken aside. > > Add broth, basil, pepper and vegetables. Heat to a boil. Stir in > noodles. > > Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes > or until chicken is no longer pink. If desired, garnish with fresh > basil. > Serves 4--245 calories--4 fat grams > Source: Swanson Easy Low Fat Recipes > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 122 Calories; 1g Fat (10% > calories from fat); 23g Protein; 5g Carbohydrate; 51mg Cholesterol; 80mg > Sodium > Food Exchanges: 3 Lean Meat; 1 Vegetable > > > * Exported from MasterCook Mac * > > Lentil Sausage Skillet > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 3/4 # sweet Italian sausage > 3/4 # hot Italian sausage > 2 medium onions -- chopped > 1 clove garlic -- minced > 1 bay leaf > 1/2 tsp oregano > 3 C chicken broth > 1 1/4 C lentils -- washed and drained > 2 small zucchini -- sliced > 1 can plum tomatoes -- (16 oz) crushed > Salt and pepper > Chopped parsley > > Remove sausage from casing. Crumble and cook until well browned. Drain > rendered fat and return cooked sausage to skillet. Add onions and garlic > and cook, stirring until onion is soft. Add bay leaf and oregano. Stir > in broth and lentils. Bring to a boil, cover and simmer 15 minutes. Add > zucchini and tomatoes. Simmer 15 minutes more or until lentils are > tender. Taste and add salt or pepper to taste. Sprinkle with parsley as > a garnish. > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 1231 Calories; 12g Fat (8% > calories from fat); 109g Protein; 184g Carbohydrate; 8mg Cholesterol; > 4748mg Sodium > Food Exchanges: 9 Starch/Bread; 9 1/2 Lean Meat; 7 Vegetable > > NOTES : From: Don Kleist ) 27 Feb 1997 > > _____ > > * Exported from MasterCook Mac * > > "Hamburger Helper" Mix > > Recipe By :Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Miscellaneous > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 cups non-fat dry milk powder > 1 cup cornstarch > 1/4 cup beef or chicken bouillon granules > 2 tablespoons onion flakes > 1 teaspoon dried basil > 1 teaspoon dried thyme > 1 teaspoon black pepper > 2 tablespoons dried parsley > 1 tablespoon garlic powder > > Mix the ingredients together and store in an airtight container. Use > for a base for Chili Tomato Mac, Ground Beef Stroganoff, Hearty Potato > Casserole > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 567 Calories; less than one gram > Fat (1% calories from fat); 4g Protein; 135g Carbohydrate; 0mg > Cholesterol; 26mg Sodium > Food Exchanges: 9 Starch/Bread > > NOTES : Made this and packaged "meals" for Chris and Jamie, Christmas > 2002. > Source: Some website. Don't remember. > ____ > > * Exported from MasterCook Mac * > > Chili Tomato Mac with Homemade Hamburger Helper Mix > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 pound extra lean ground beef > 1 cup water > 1 1/2 cups macaroni -- uncooked > 30 ounces canned diced tomatoes (2 cans) > 1 tablespoon chili powder > 1/2 cup homemade Hamburger Helper Mix > > Brown the meat and drain the fat. Add the remaining ingredients, cover, > and simmer 20 minutes or until macaroni is tender. > > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 1670 Calories; 81g Fat (45% > calories from fat); 106g Protein; 122g Carbohydrate; 313mg Cholesterol; > 394mg Sodium > Food Exchanges: 8 Starch/Bread; 12 1/2 Lean Meat; 8 1/2 Fat > > NOTES : Gave mix and macaroni to Chris and Jamie for Christmas 2002. > Source: Net search - don't remember site. > _____ > > * Exported from MasterCook Mac * > > Hearty Potato Casserole with Homemade Hamburger Helper > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 pound extra lean ground beef > 3/4 cup water > 6 potatoes -- thinly sliced > 1 cup frozen peas and carrots > 1/2 cup + 1 tablespoon Homemade Hamburger > Helper Mix > > Brown ground beef and drain any fat. Add remaining ingredients and > simmer, covered, 20-30 minutes or until potatoes are tender. > > Stir, uncover, and cook until excess water is evaporated > Source: Off the net 12-02 > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 2759 Calories; 80g Fat (26% > calories from fat); 129g Protein; 386g Carbohydrate; 313mg Cholesterol; > 434mg Sodium > Food Exchanges: 26 Starch/Bread; 12 1/2 Lean Meat; 8 Fat > ___ > -- > -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05. > "I read recipes the way I read science fiction: I get to the end and > say,'Well, that's not going to happen.'" - Comedian Rita Rudner, > performance at New York, New York, January 10, 2005. |
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Melba,
The lentil one sounds awesome.. question though. What is #? lucy "Melba's Jammin'" > wrote in message ... > In article > , "Lucy" > > wrote: > >> Okay, gang.. this is in regards to the thread "The demise of cooking >> as we know it?" I am requesting that all the nice folks who DO cook >> from scratch, even after working all day, kindly post some of your >> favorite weeknight recipes.. that you cook from scratch, of course. >> Why? So that newbies like myself can learn from you.. rather than >> hear how superior you all are What do you say, guys.. put your>> keyboard where your mouth is? lucy (Tone is impossible to read on>> here.. I'm not being sarcastic, just sincerely wanting to learn >> something besides how great everyone here cooks) > >> lucy > > Well, you'd be amazed at what sometimes passes for supper at my house. > What kind of stuff do you and yours like to eat? Sandwiches? Crockpot > junk (note my bias against them)? Ethnic stuff? Casseroles? Oven > meals? Here, start here. > > * Exported from MasterCook Mac * > > Quick Chicken and Noodles > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 4 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 skinless boneless chicken breast halves > 1/4 teaspoon garlic powder > 1/8 teaspoon paprika > 1 can Swanson chicken broth -- (14.5 oz.) > 1/2 teaspoon dried basil leaves -- crushed > 1/8 teaspoon pepper > 2 cups frozen broccoli -- cauliflower, > carrots > 2 cups dry wide egg noodles > > In a medium nonstick skillet over medium-high heat, cook chicken 10 > minutes or until browned. Sprinkle with garlic powder and paprika. > Set chicken aside. > > Add broth, basil, pepper and vegetables. Heat to a boil. Stir in > noodles. > > Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes > or until chicken is no longer pink. If desired, garnish with fresh > basil. > Serves 4--245 calories--4 fat grams > Source: Swanson Easy Low Fat Recipes > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 122 Calories; 1g Fat (10% > calories from fat); 23g Protein; 5g Carbohydrate; 51mg Cholesterol; 80mg > Sodium > Food Exchanges: 3 Lean Meat; 1 Vegetable > > > * Exported from MasterCook Mac * > > Lentil Sausage Skillet > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 3/4 # sweet Italian sausage > 3/4 # hot Italian sausage > 2 medium onions -- chopped > 1 clove garlic -- minced > 1 bay leaf > 1/2 tsp oregano > 3 C chicken broth > 1 1/4 C lentils -- washed and drained > 2 small zucchini -- sliced > 1 can plum tomatoes -- (16 oz) crushed > Salt and pepper > Chopped parsley > > Remove sausage from casing. Crumble and cook until well browned. Drain > rendered fat and return cooked sausage to skillet. Add onions and garlic > and cook, stirring until onion is soft. Add bay leaf and oregano. Stir > in broth and lentils. Bring to a boil, cover and simmer 15 minutes. Add > zucchini and tomatoes. Simmer 15 minutes more or until lentils are > tender. Taste and add salt or pepper to taste. Sprinkle with parsley as > a garnish. > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 1231 Calories; 12g Fat (8% > calories from fat); 109g Protein; 184g Carbohydrate; 8mg Cholesterol; > 4748mg Sodium > Food Exchanges: 9 Starch/Bread; 9 1/2 Lean Meat; 7 Vegetable > > NOTES : From: Don Kleist ) 27 Feb 1997 > > _____ > > * Exported from MasterCook Mac * > > "Hamburger Helper" Mix > > Recipe By :Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Miscellaneous > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 cups non-fat dry milk powder > 1 cup cornstarch > 1/4 cup beef or chicken bouillon granules > 2 tablespoons onion flakes > 1 teaspoon dried basil > 1 teaspoon dried thyme > 1 teaspoon black pepper > 2 tablespoons dried parsley > 1 tablespoon garlic powder > > Mix the ingredients together and store in an airtight container. Use > for a base for Chili Tomato Mac, Ground Beef Stroganoff, Hearty Potato > Casserole > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 567 Calories; less than one gram > Fat (1% calories from fat); 4g Protein; 135g Carbohydrate; 0mg > Cholesterol; 26mg Sodium > Food Exchanges: 9 Starch/Bread > > NOTES : Made this and packaged "meals" for Chris and Jamie, Christmas > 2002. > Source: Some website. Don't remember. > ____ > > * Exported from MasterCook Mac * > > Chili Tomato Mac with Homemade Hamburger Helper Mix > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 pound extra lean ground beef > 1 cup water > 1 1/2 cups macaroni -- uncooked > 30 ounces canned diced tomatoes (2 cans) > 1 tablespoon chili powder > 1/2 cup homemade Hamburger Helper Mix > > Brown the meat and drain the fat. Add the remaining ingredients, cover, > and simmer 20 minutes or until macaroni is tender. > > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 1670 Calories; 81g Fat (45% > calories from fat); 106g Protein; 122g Carbohydrate; 313mg Cholesterol; > 394mg Sodium > Food Exchanges: 8 Starch/Bread; 12 1/2 Lean Meat; 8 1/2 Fat > > NOTES : Gave mix and macaroni to Chris and Jamie for Christmas 2002. > Source: Net search - don't remember site. > _____ > > * Exported from MasterCook Mac * > > Hearty Potato Casserole with Homemade Hamburger Helper > > Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05 > Serving Size : 1 Preparation Time :0:00 > Categories : Entrees > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 pound extra lean ground beef > 3/4 cup water > 6 potatoes -- thinly sliced > 1 cup frozen peas and carrots > 1/2 cup + 1 tablespoon Homemade Hamburger > Helper Mix > > Brown ground beef and drain any fat. Add remaining ingredients and > simmer, covered, 20-30 minutes or until potatoes are tender. > > Stir, uncover, and cook until excess water is evaporated > Source: Off the net 12-02 > - - - - - - - - - - - - - - - - - - > Per serving (excluding unknown items): 2759 Calories; 80g Fat (26% > calories from fat); 129g Protein; 386g Carbohydrate; 313mg Cholesterol; > 434mg Sodium > Food Exchanges: 26 Starch/Bread; 12 1/2 Lean Meat; 8 Fat > ___ > -- > -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05. > "I read recipes the way I read science fiction: I get to the end and > say,'Well, that's not going to happen.'" - Comedian Rita Rudner, > performance at New York, New York, January 10, 2005. |
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Peter,
I really hate to ask this, esp since I have recently come to adore pinot noir. But, what could I use as a substitute for the wine (to make this dish for kids)? I realize the alcohol burns off, I'm just afraid they may not like the strong flavor. Thanks! lucy "Peter Aitken" > wrote in message . com... > "Lucy" > wrote in message > m... >> Okay, gang.. this is in regards to the thread "The demise of cooking as >> we know it?" >> I am requesting that all the nice folks who DO cook from scratch, even >> after working all day, kindly post some of your favorite weeknight >> recipes.. that you cook from scratch, of course. Why? So that newbies >> like myself can learn from you.. rather than hear how superior you all >> are >> What do you say, guys.. put your keyboard where your mouth is? >> lucy >> (Tone is impossible to read on here.. I'm not being sarcastic, just >> sincerely wanting to learn something besides how great everyone here >> cooks) >> lucy >> >> > > I made this just last night. > > 6 meaty chicken thighs, rinsed, skinned, and patted dry > 1c diced onion > 1/2c diced celery > 1/2c diced carrot > 1 or more cloves garlic, sliced > 4 TB olive oil > 1c dry white wine (pinot blanc, pinot grigio, soave, etc.) > Big pinch dry herbs (thyme, orgeano, whatever you like. I use Penzey's > Herbs de Provence mix). > S&P > > In a large nonstick skillet, brown the chicken in 1 TB of the oil. Remove > from pan. Heat the remaining oil in the same pan and add the veggies and > cook over medium heat, stirring now and then, until soft and just starting > to brown. Add the wine and herbs and return the chicken to the pan. Add > S&P to taste, cover, and simmer slowly for 30-35 minutes. Serve over > pasta. > > Peter Aitken > |
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Ohmygod.. I'm going to try to make this for hubby for valentine's day. It
sounds like, from the ingredients, like it will be something we'll both love. Thank you!! lucy "Justen" > wrote in message ... > Lucy > wrote: >> What do you say, guys.. put your keyboard where your mouth is? >> lucy > > This is simple, easy, and fast. > > Smoked Salmon Pasta > ingredients: olive oil, garlic, cream, spinach, tomatoes, smoked salmon, > lemon, pasta, salt/pepper > > Start boiling water for pasta. > In a large saute pan, pour a bunch of olive oil, maybe some butter. > Crush a few garlic cloves, toss garlic into oil, saute for a few minutes. > Saute a few handfuls of baby spinach in garlic oil until wilted. > Pour in some heavy cream. > Flake in some smoked salmon. > Add a diced roma tomato or two. > Season to taste with salt and fresh ground pepper. > Allow sauce flavors to blend while... > Put pasta in boiling water, cook until done. > Drain pasta, toss with sauce. > Finish with some fresh lemon juice. > Add a few remaining raw spinach leaves for garnish. > > Does using dry pasta count or smoked salmon count as cheating? > Alternatively, I've made the sauce, grilled a fresh salmon fillet, > and served over simple rice pilaf or wild rice. > > Justen > > |
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Leo,
This sounds awesome. Question though.. approximately how much of each of the seasonings do you use? And, what do you generally serve with it? Thanks! lucy "Leo Scanlon" > wrote in message oups.com... > > We usually have this once a week. It's delicious, inexpensive, and > nearly foolproof. > > Pork Chops with Mustard-Cream Sauce > > 4 thin boneless thin-cut pork chops (or use thicker boneless chops and > fry longer) > Mixture of garlic powder, basil or oregano, salt, and pepper > 1-2 Tbs. Olive oil > Sour cream > Dijon mustard (Gray Poupon preferred) > > 1. Using medium-high heat, heat a medium size frying pan on the stove. > > 2. While the pan is heating, sprinkle half of the spice mixture on one > side of the pork chops. > 3. When the pan is hot, pour in the olive oil and let it heat up for a > minute or so. > 4. Put the pork chops in the pan, spice side down. > 5. Sprinkle the rest of the spice mixture on the pork chops. > 6. Fry the chops for about 4 minutes on one side, then turn them and > fry the other side for 3 minutes, > 7. Remove the pork chops from the pan and take the pan off the burner. > Leave the oil in the pan! > 8. Put 2-3 heaping tablespoons of sour cream into the pan. > 9. Put a teaspoon or so of mustard into the pan. > 10. Stir the sauce until everything is well blended. Then pour the > sauce over the pork chops. > > Enjoy! > Leo > |
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Saerah,
This sounds good too! Question.. what is the #? I saw it earlier, and have asked about it. But it was just a few minutes ago and they haven't had a chance to respond yet. (This is my day off, so I'm catching up on all these ideas today!) Does the # refer to one package maybe? Thanks! lucy > sort-of minestrone > > 1# bulk sausage > 2 cups frozen mixed veggies (you could use 2 cups assorted cut- up fresh > veggies too, and just adjust the cooking time) a bit) > vegetable oil > one large onion, diced > herbs and spices (a few teaspoons each dried basil, oregano, parsley, > thyme, whatever you like, it will probably taste fine as long as you dont > use more than 3 or 4 kinds; salt and pepper) > tabasco sauce > minced garlic (a little or a lot, depending if you like it or not) > 1 cup celery > 1 cup chopped green pepper > 28 oz. can tomatoed, diced or whole, whatever you have, with juice > a quart of chicken stock (plus some water, depending on how much veggies > you > actually have and are using. you really cant screw this up) > a can or 2 of kidney beans, drained and rinsed (or not. the liquid in the > can will make the soup thicker) > a cup of little pasta. (i like ditalini or the teeny shells) > a large potato, diced (you want about a cup and a half when you are done > dicing) > (freshly grated) parmesan, romano, or any other hard pungent cheese > > brown the sausage and reserve. add a few Tb of vegetable oil and add the > onions. when they are beginning to become translucent, add the celery and > green pepper. when those are mostly cooked, add the garlic and cook for > another minute or so. add about a cup of the chicken stock( and water), > and > scrape up the browned bits on the bottom of the pan. add the rest of the > chicken stock, the can of tomatoes and the potato. bring to a boil and > simmer for 15 minutes, partially covered. add the veggies, beans and > pasta. > cook until the pasta and potatoes are both done (another 10-15 minutes). > ad > the reserves sausage, season to taste with salt and pepper and tabasco. > top > with (freshly grated) parmesan. > > -- > saerah > > TANSTAAFL > > CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess > > > > > ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet > News==---- > http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 > Newsgroups > ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- |
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Christine,
THANK YOU!!! I will go to Barnes and Noble this evening and see if they have it. lucy "Christine Dabney" > wrote in message ... > On Wed, 26 Jan 2005 22:33:52 GMT, "Lucy" > wrote: > >>"Experiment" ?? You have no idea how much fear that strikes in my heart! > > There is a book that several people have told me is really good: How > to Cook Without a Book, by Pamela Anderson. At least, I think that > is the title. It might help you with your fear. > > Christine |
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At the risk of taking this thread off in a completely unintended direction
(who, ME?), let me put a different $0.02 in.... I don't usually use recipes as such when putting together the typical dinner. My approach tends be something more along the lines of what I like to call "Iron Chef - Home Edition" - I get home, realize that SOMETHING has to be done about putting food on the table, and then start looking through the freezer, refrigerator, and pantry for Tonight's Theme Ingredient. In other words, it becomes more a game of "hey, here's some chicken - what could I do with THAT tonight?" and going from there. There's even the time element - "let's see what Bob can make out of this in an hour!" - since the family usually isn't willing to wait until midnight for me to put together some magnificant culinary masterpiece. (Not that everything I make with more time available qualifies as such, but...oh, skip it...:-)) Now, I know that this sort of approach is a bit scary for a lot of beginning cooks - the thought of "flying solo," without a recipe to refer to, is upsetting. And you probably DON'T want to be abandoning your cookbook or whatever too early in the game. But the point I'm trying to make is that you also need to be willing to stretch yourself a bit, and start to move away from a strict reliance on the recipes of others; be willing to experiment a bit, and try to apply the techniques you've learned from the recipes to other dishes that you put together on your own. I know I will catch a lot of flack from some others here with this next comment, but I'd recommend spending a little time watching EVERYONE'S favorite TV chef (OK, yes, that's being a little sarcastic), Emeril Lagasse - NOT for his recipes, NOT to learn something new about cooking, but for nothing else than absorbing a little bit of the attitude of "look, this IS only food we're talking about here - it's not life and death, and if it doesn't turn out quite right, so what? Do it different NEXT time." Too many people, IMHO, are just scared to death to go into their kitchens and have fun. So you wind up with a couple of inedible pork chops, or you waste a few cups of flour - we're not exactly talking about cutting diamonds, here. Have fun. Make the things YOU want, to YOUR tastes. Play with the ingredients. See what happens if you add a bit more or less of this or that. This doesn't, by the way, mean that recipes have no place in cooking, or are only for the novice. If you want to turn out something consistently each and every time you make it, and especially if you want to tell someone ELSE how to make it, you're going to need to measure ingredients, write things down, and so forth. All I'm saying is that you want to be very careful to avoid the trap of thinking that the Only One True And Sacred Way to make a given dish is given on page whatever of the Betty Crocker Cookbook. If that was all there was to this, we could replace every chef in the world with a robot. Bob M. |
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Lucy wrote in message ... >Melba, >The lentil one sounds awesome.. question though. What is #? >lucy > pounds. i use the same notation (learned from grocery shopping for my grandmother-in-law) and have confused friends ive given recipes to. -- saerah TANSTAAFL CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= East/West-Coast Server Farms - Total Privacy via Encryption =--- |
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