Trouble is - BAKING was something I was really good at and enjoyed!
My bread, pies, and cakes always got rave reviews wherever I served them.
But they're nothing but FATTENING! I learned that lesson at great expense.
But eliminating them from my diet and recipes is tough.
I now attempt to eat "low-carb" - no bread, no potatoes, no pasta!
What's for dinner/supper tonight? - RECIPES
Re: What's for dinner/supper tonight? - RECIPES
Last edited by caglewis on Sat Aug 27, 2011 11:43 pm, edited 1 time in total.
Re: What's for dinner/supper tonight? - RECIPES
I have made much use of my 2 George Foreman grills lately.
I did a whole chicken in the deep one and have been adding the meat [skin removed] to lettuce/onion/raddish/cucumber [and maybe a hard-boiled egg] salads and using salsa for dressing - precious few carbs, very little fat, but delicious!
I have also put ground chuck patties and chicken tenders in the flat one where the fat drains off as they cook and laid them onto that same type of salad.
I also use it for fish fillets [I hope Pick-N-Save has their Alaskan Pollock on sale again soon - I'm about out]. I like that Andy's Cajun fish breading mix, but I put it in an empty spice container and sprinkle it dry on the fish rather than make it into a batter, and grill the fish in the very lightly oiled [a tsp or 2] George Foreman. I like fish with cabbage, so I fix either raw slaw dressed lightly with oil and vinegar [no mayo], or cabbage cooked in the microwave with a little water and a tsp of oil.
I am cooking only for myself, and I understand that this probably wouldn't work if you had to feed a family - but it's working for me - I'm down 10 lbs - 40 to go.
I know these aren't really recipes - more just methods that happen to require a special appliance. But don't we all have to eat every day? And don't most of us struggle to balance financial, dietary preferences, and allergy limitations in our food choices? And maybe we're lucky even to HAVE those choices. I'll grant you that. But cooking is as valuable a skill as any other and probably more frequently used. I love cooking, reading cookbooks, and trying new things. Now I'm choosing low carb/low cal/low fat recipes, ingredients, and food preparation methods in order to lose weight.
I was a working single mom who came home tired, but needed to feed my school-age kids.
My crockpot [newly on the market] became my best friend. With a little planning ahead, I could fill it and turn it on before I went to work and have a great meal ready to go on the table with very little effort when I got home. I still love slow-cooker recipes, but I now omit potatoes and other starches and have gone mostly to "meat-only" preparations with non-starchy vegetables as a side-dish.
I did a whole chicken in the deep one and have been adding the meat [skin removed] to lettuce/onion/raddish/cucumber [and maybe a hard-boiled egg] salads and using salsa for dressing - precious few carbs, very little fat, but delicious!
I have also put ground chuck patties and chicken tenders in the flat one where the fat drains off as they cook and laid them onto that same type of salad.
I also use it for fish fillets [I hope Pick-N-Save has their Alaskan Pollock on sale again soon - I'm about out]. I like that Andy's Cajun fish breading mix, but I put it in an empty spice container and sprinkle it dry on the fish rather than make it into a batter, and grill the fish in the very lightly oiled [a tsp or 2] George Foreman. I like fish with cabbage, so I fix either raw slaw dressed lightly with oil and vinegar [no mayo], or cabbage cooked in the microwave with a little water and a tsp of oil.
I am cooking only for myself, and I understand that this probably wouldn't work if you had to feed a family - but it's working for me - I'm down 10 lbs - 40 to go.
I know these aren't really recipes - more just methods that happen to require a special appliance. But don't we all have to eat every day? And don't most of us struggle to balance financial, dietary preferences, and allergy limitations in our food choices? And maybe we're lucky even to HAVE those choices. I'll grant you that. But cooking is as valuable a skill as any other and probably more frequently used. I love cooking, reading cookbooks, and trying new things. Now I'm choosing low carb/low cal/low fat recipes, ingredients, and food preparation methods in order to lose weight.
I was a working single mom who came home tired, but needed to feed my school-age kids.
My crockpot [newly on the market] became my best friend. With a little planning ahead, I could fill it and turn it on before I went to work and have a great meal ready to go on the table with very little effort when I got home. I still love slow-cooker recipes, but I now omit potatoes and other starches and have gone mostly to "meat-only" preparations with non-starchy vegetables as a side-dish.
Re: What's for dinner/supper tonight? - RECIPES
Chicken Nuggets
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
1 cup buttermilk
1/2 cup Italian-flavored bread crumbs
1 (1-ounce) package dry ranch dressing mix
1/4 teaspoon ground red pepper, optional
1 egg
Cooking spray
Preheat oven to 425°F.
In a large bowl, combine chicken and the buttermilk; mix well.
In a resealable plastic storage bag, combine the bread crumbs, dressing mix, and ground red pepper; seal bag and shake to mix well.
In a shallow dish, beat the egg well. Drain chicken and add to egg, turning to coat. Place chicken in storage bag; seal bag and shake to coat chicken.
Place breaded chicken on a rimmed baking sheet and coat lightly with cooking spray. Bake 15 minutes, or until no pink remains and juices run clear.
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
1 cup buttermilk
1/2 cup Italian-flavored bread crumbs
1 (1-ounce) package dry ranch dressing mix
1/4 teaspoon ground red pepper, optional
1 egg
Cooking spray
Preheat oven to 425°F.
In a large bowl, combine chicken and the buttermilk; mix well.
In a resealable plastic storage bag, combine the bread crumbs, dressing mix, and ground red pepper; seal bag and shake to mix well.
In a shallow dish, beat the egg well. Drain chicken and add to egg, turning to coat. Place chicken in storage bag; seal bag and shake to coat chicken.
Place breaded chicken on a rimmed baking sheet and coat lightly with cooking spray. Bake 15 minutes, or until no pink remains and juices run clear.
Re: What's for dinner/supper tonight? - RECIPES
I'll absolutely grant you that those baked chicken nuggets are way better tasting and good for you than any fast-food variety. But most of us need to put meals on the table a little faster to "compete" with the speed/ease of swinging through a fast-food place instead of a grocery store.
As much as I have always enjoyed cooking and delight in trying new recipes, I have always doubted instructions that said "marinate [for a long time] then discard". I never had either the time or money. If I'm going to spend money on ingredients, then I want to use and include them, not just throw them out a certain number of hours later! But baked anything is ALWAYS better than fried! I'll just skip the "soak in buttermilk" part and move right on - the rest of the recipe sounds delicious.
"Buttermilk" by definition is the liquid left over after churning [slow stirring] liquid cream into solid butter and was essentially a waste product - good for soaking tough old chicken but not much else.
Now, none of us "create it" for ourselves and it's a pricey specialty product; and besides, the chicken we buy today is neither tough nor old and doesn't really require "tenderizing" before cooking.
As much as I have always enjoyed cooking and delight in trying new recipes, I have always doubted instructions that said "marinate [for a long time] then discard". I never had either the time or money. If I'm going to spend money on ingredients, then I want to use and include them, not just throw them out a certain number of hours later! But baked anything is ALWAYS better than fried! I'll just skip the "soak in buttermilk" part and move right on - the rest of the recipe sounds delicious.
"Buttermilk" by definition is the liquid left over after churning [slow stirring] liquid cream into solid butter and was essentially a waste product - good for soaking tough old chicken but not much else.
Now, none of us "create it" for ourselves and it's a pricey specialty product; and besides, the chicken we buy today is neither tough nor old and doesn't really require "tenderizing" before cooking.
Re: What's for dinner/supper tonight? - RECIPES
My granddaughter just sent me this recipe -
She said it was delicious, but she struggled with peeling the butternut squash.
The answer to that is MICROWAVE it! Cut it in half lengthwise, scoop out the seeds, lay it cut-side down in a glass or plastic pan and microwave it for a few [less than 5] minutes. Then slice it crossways into 1- 2 inch sections, lay them on their sides and run a knife around the inner edge of the rind. If it's still too tough to cut easily - back in the microwave for another minute!
I'd also add a little meat - browned chicken cut into bite-size chunks or some kind of link sausage or ham would all work - to make it a one-dish meal, and maybe a package of frozen corn for the color.
Black Bean and Butternut Squash Chili
Ingredients:
2 - 4 tablespoons olive oil
1 - 2 onions, chopped
2 - 4 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeño peppers, seeded and minced
2 - 4 15-oz. cans black beans, rinsed and drained
2 14.5-oz. cans diced fire-roasted [or just plain] tomatoes, undrained
2 - 3 tablespoons chili powder
1 - 2 tablespoons cumin
1 tablespoon dried oregano
4 cups butternut squash (about 2 lb.), peeled, seeded and cut into 1 - 2-inch dice
Salt and pepper
Preparation:
1. Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and jalapeños; sauté until tender, about 3 minutes.
2. Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.
3. Season chili with salt and pepper. Serve with sour cream, salsa and other accompaniments.
She said it was delicious, but she struggled with peeling the butternut squash.
The answer to that is MICROWAVE it! Cut it in half lengthwise, scoop out the seeds, lay it cut-side down in a glass or plastic pan and microwave it for a few [less than 5] minutes. Then slice it crossways into 1- 2 inch sections, lay them on their sides and run a knife around the inner edge of the rind. If it's still too tough to cut easily - back in the microwave for another minute!
I'd also add a little meat - browned chicken cut into bite-size chunks or some kind of link sausage or ham would all work - to make it a one-dish meal, and maybe a package of frozen corn for the color.
Black Bean and Butternut Squash Chili
Ingredients:
2 - 4 tablespoons olive oil
1 - 2 onions, chopped
2 - 4 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeño peppers, seeded and minced
2 - 4 15-oz. cans black beans, rinsed and drained
2 14.5-oz. cans diced fire-roasted [or just plain] tomatoes, undrained
2 - 3 tablespoons chili powder
1 - 2 tablespoons cumin
1 tablespoon dried oregano
4 cups butternut squash (about 2 lb.), peeled, seeded and cut into 1 - 2-inch dice
Salt and pepper
Preparation:
1. Warm oil in a large skillet over medium heat. Sauté onions until tender, about 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and jalapeños; sauté until tender, about 3 minutes.
2. Transfer pepper mixture to slow cooker. Stir in beans, tomatoes, chili powder, cumin and oregano. Arrange squash on top. Cover and cook on low for 6 hours.
3. Season chili with salt and pepper. Serve with sour cream, salsa and other accompaniments.
Re: What's for dinner/supper tonight? - RECIPES
Have any of you read the book or seen the movie "THE HELP"? i LOVED THEM BOTH!
In both - those young [white] southern women bragged about the cooking skills of their MAIDS.
I grew up in a southwestern OHIO rural farming community where COOKING and housekeeping skills were not only taught/modeled/encouraged, but PRAISED. I saw this movie with my sister, and we agreed on how opposite the attitudes expressed were to our upbringing. We not only learned to cook, we were praised for having that skill and there were PRIZES for it! We were both in 4-H.
Back when in a different era, different geography, other people were hired to cook for us. Now we just depend on fast-food corporations to cook for us - actually not so very different, is it? Isn't having nutritional knowledge and cooking skills a big important thing for ALL of us making our way through life? LEARN TO COOK and take pride in doing it for yourself! Don't expect others to do it for you!
In both - those young [white] southern women bragged about the cooking skills of their MAIDS.
I grew up in a southwestern OHIO rural farming community where COOKING and housekeeping skills were not only taught/modeled/encouraged, but PRAISED. I saw this movie with my sister, and we agreed on how opposite the attitudes expressed were to our upbringing. We not only learned to cook, we were praised for having that skill and there were PRIZES for it! We were both in 4-H.
Back when in a different era, different geography, other people were hired to cook for us. Now we just depend on fast-food corporations to cook for us - actually not so very different, is it? Isn't having nutritional knowledge and cooking skills a big important thing for ALL of us making our way through life? LEARN TO COOK and take pride in doing it for yourself! Don't expect others to do it for you!
Re: What's for dinner/supper tonight? - RECIPES
So where did you - a military man - "learn to cook" - think of "cooking for yourself" as a valuable skill and even a talent - as opposed to expecting food always to be put on the table for you with no effort [maybe just earning the money] on your part? Both "earning the money" and "cooking the food" are much less gender-related than those skills used to be back when women "just" cooked and cleaned, and men "worked "- and never the twain shall meet or be considered equally valuable contributions.
Re: What's for dinner/supper tonight? - RECIPES
Do you really want pie or pie crust recipies? I have some great ones!
But I haven't fixed them in years. My big oven no longer works - I have only a small one - and I'm no longer feeding a family. And besides, while baking is indeed a greatly admired skill and produces delicious products; consuming them will mostly just make you fat!
I used to be a really good "baker" - esp bread and pies - but that skill was my downfall over the years as far as weight goes - which I think is an issue for many of us contributing to this thread.
As I said, I no longer bake or eat any kind of that carb-loaded food! But I miss it!
But I haven't fixed them in years. My big oven no longer works - I have only a small one - and I'm no longer feeding a family. And besides, while baking is indeed a greatly admired skill and produces delicious products; consuming them will mostly just make you fat!
I used to be a really good "baker" - esp bread and pies - but that skill was my downfall over the years as far as weight goes - which I think is an issue for many of us contributing to this thread.
As I said, I no longer bake or eat any kind of that carb-loaded food! But I miss it!
Re: What's for dinner/supper tonight? - RECIPES
I have a set of 5 cookbooks in a cardboard slipcase called Favorite Recipes of America that I have about worn out. They are labeled FAVORITE RECIPES PRESS, INC MCMLXVI [which I think is 1966],
PO Box 18324, Louisville, KY 40218. I think I've had mine for that long.
I have always been a little skeptical of things called "never fail", but my Mother made pies from memory not from a recipe, and after I left home, I needed a "recipe" and "instructions". I found this in that set of cookbooks and have used it ever since - it really is "never fail".
First, do you know what a "pastry cutter" is? A U shaped group of wires or thin blades connected across the top by a wood/plastic handle used to combine solid shortening [not oil] with flour.
Second, you don't "knead" pastry dough like you do yeast bread dough or even like biscuit dough - in fact handle it gently only enough to combine and moisten it.
Third - my pie pans are metal 10" with an extra fluted lip above the top edge. This recipe says it makes 3 crusts - maybe single and 9" - but I counted on it for 2 10" double crust pies. I also did not completely cover the surface of a double crust pie filling with the top crust or seal the edge, but left an inch or so space around the outer edge uncovered [that's the way my Mother did it].
NEVER FAIL PIE CRUST
3 cups flour - with some additional for rolling
1 tsp baking powder
1 tsp salt
1 1/3 cups Crisco shortening [NOT margarine or butter]
1 egg
1 Tbsp vinegar
5 Tbsp cold water
Blend all dry ingredients together
Add shortening and cut in with pastry cutter til mixture resembles coarse crumbs
Beat together the egg, vinegar, and 4 Tbsp of the water
Add to the dry mixture and stir together with a fork just til moistened
Add remaining Tbsp water with your fingers if needed to make dough come together in a ball. Refrigerate for an hour or so while you make the filling.
Divide dough into 3 sections - use 2 for bottom crusts and divide the 3rd one into 2 top crusts.
With a rolling pin, roll out each large section on a floured surface into a 12" circle, turning and sprinkling on just enough additional flour as needed to roll smoothly
Place into pie pan shaping up the sides and fluting around the top edge.
Roll out smaller sections into 8" circles to lay on top of whatever filling.
PO Box 18324, Louisville, KY 40218. I think I've had mine for that long.
I have always been a little skeptical of things called "never fail", but my Mother made pies from memory not from a recipe, and after I left home, I needed a "recipe" and "instructions". I found this in that set of cookbooks and have used it ever since - it really is "never fail".
First, do you know what a "pastry cutter" is? A U shaped group of wires or thin blades connected across the top by a wood/plastic handle used to combine solid shortening [not oil] with flour.
Second, you don't "knead" pastry dough like you do yeast bread dough or even like biscuit dough - in fact handle it gently only enough to combine and moisten it.
Third - my pie pans are metal 10" with an extra fluted lip above the top edge. This recipe says it makes 3 crusts - maybe single and 9" - but I counted on it for 2 10" double crust pies. I also did not completely cover the surface of a double crust pie filling with the top crust or seal the edge, but left an inch or so space around the outer edge uncovered [that's the way my Mother did it].
NEVER FAIL PIE CRUST
3 cups flour - with some additional for rolling
1 tsp baking powder
1 tsp salt
1 1/3 cups Crisco shortening [NOT margarine or butter]
1 egg
1 Tbsp vinegar
5 Tbsp cold water
Blend all dry ingredients together
Add shortening and cut in with pastry cutter til mixture resembles coarse crumbs
Beat together the egg, vinegar, and 4 Tbsp of the water
Add to the dry mixture and stir together with a fork just til moistened
Add remaining Tbsp water with your fingers if needed to make dough come together in a ball. Refrigerate for an hour or so while you make the filling.
Divide dough into 3 sections - use 2 for bottom crusts and divide the 3rd one into 2 top crusts.
With a rolling pin, roll out each large section on a floured surface into a 12" circle, turning and sprinkling on just enough additional flour as needed to roll smoothly
Place into pie pan shaping up the sides and fluting around the top edge.
Roll out smaller sections into 8" circles to lay on top of whatever filling.
Last edited by caglewis on Mon Jan 09, 2012 9:05 am, edited 1 time in total.
Re: What's for dinner/supper tonight? - RECIPES
APPLE PIE
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
7 cups [6-8] peeled, cored, thinly sliced apples - crisp, tart varieties
2 Tbsp lemon juice
2 Tbsp butter/margarine
Pastry dough for a 2-crust pie
Optional
1 egg beaten with 1 Tbsp water
1 Tbsp additional sugar
In a small bowl - mix sugars, flour, and spices
In a large bowl - add lemon juice to apples and toss with dry ingredients to coat
Pour into pastry-lined pie pan and dot with small pats of butter/margarine
Top with remaining circle of dough for top crust
If desired, brush with optional egg and water mixture, and sprinkle with sugar
For a variety, you could replace 1 apple with 1 cup of raisins/walnuts
Place on bottom shelf of a preheated 400 degree oven for 15 minutes
Reduce heat to 375 degrees and continue to bake for an additional 35-40 minutes til top crust is golden and edges are bubbly. Cover with foil tent if becoming too brown.
Place raw fruit filling pies low in the oven to get the bottom crust done without over-browning top.
PEACH-PECAN CUSTARD PIE - this one won me a prize twice!!
1 unbaked single crust 9-10" pie pastry shell
1/4 cup butter/margarine - softened
1/4 cup sugar
1/4 cup flour
1/4 tsp salt
1/2 cup light Karo syrup
3 eggs
1 lg [26-28 oz] can sliced peaches drained - reserve 1/4 cup syrup
Cream margarine with sugar, flour, and salt
Stir in syrups [3/4 cup total]
Beat in eggs til well blended
Add drained peaches, stir to coat, and pour into pie shell
Sprinkle with topping
NUT-CRUMB TOPPING
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp butter/margarine softened
1/2 cup coarsely chopped pecans
Combine flour and brown sugar
Cut in margarine til crumbly - add pecan pieces
Bake at 400 degrees for 35 minutes
Cool before serving.
I haven't fixed either of these in a couple of decades, so I'm really out of practice; but you should see those pages in the cookbook - written notes, stained, splattered, some taped-over damage to both cover and pages!! Really well and frequently used for a great many years!
And I'm drooling just thinking about these delicious pies - which I doubt I'll ever fix again.
I don't have a big-enough oven, and I just can't afford them calorically!! But, oh, the memories!
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
7 cups [6-8] peeled, cored, thinly sliced apples - crisp, tart varieties
2 Tbsp lemon juice
2 Tbsp butter/margarine
Pastry dough for a 2-crust pie
Optional
1 egg beaten with 1 Tbsp water
1 Tbsp additional sugar
In a small bowl - mix sugars, flour, and spices
In a large bowl - add lemon juice to apples and toss with dry ingredients to coat
Pour into pastry-lined pie pan and dot with small pats of butter/margarine
Top with remaining circle of dough for top crust
If desired, brush with optional egg and water mixture, and sprinkle with sugar
For a variety, you could replace 1 apple with 1 cup of raisins/walnuts
Place on bottom shelf of a preheated 400 degree oven for 15 minutes
Reduce heat to 375 degrees and continue to bake for an additional 35-40 minutes til top crust is golden and edges are bubbly. Cover with foil tent if becoming too brown.
Place raw fruit filling pies low in the oven to get the bottom crust done without over-browning top.
PEACH-PECAN CUSTARD PIE - this one won me a prize twice!!
1 unbaked single crust 9-10" pie pastry shell
1/4 cup butter/margarine - softened
1/4 cup sugar
1/4 cup flour
1/4 tsp salt
1/2 cup light Karo syrup
3 eggs
1 lg [26-28 oz] can sliced peaches drained - reserve 1/4 cup syrup
Cream margarine with sugar, flour, and salt
Stir in syrups [3/4 cup total]
Beat in eggs til well blended
Add drained peaches, stir to coat, and pour into pie shell
Sprinkle with topping
NUT-CRUMB TOPPING
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp butter/margarine softened
1/2 cup coarsely chopped pecans
Combine flour and brown sugar
Cut in margarine til crumbly - add pecan pieces
Bake at 400 degrees for 35 minutes
Cool before serving.
I haven't fixed either of these in a couple of decades, so I'm really out of practice; but you should see those pages in the cookbook - written notes, stained, splattered, some taped-over damage to both cover and pages!! Really well and frequently used for a great many years!
And I'm drooling just thinking about these delicious pies - which I doubt I'll ever fix again.
I don't have a big-enough oven, and I just can't afford them calorically!! But, oh, the memories!
Re: What's for dinner/supper tonight? - RECIPES
It's APPLE SEASON - just ask all our friends from Jackson!
Apples are plentiful, available, and ON SALE everywhere!
Don't we all know all kinds of APPLE deserts - cakes, cobblers, muffins, and pies? But apples combine so well with all varieties of squash, and make a perfect addition to most meats in side- and main- dishes. I've already posted several such recipes. What are your favorite APPLE uses and recipes?
And PUMPKIN SEASON is coming right up! I have never used/prepared a real pumpkin in a recipe -
I always use canned pumpkin puree rather than "starting from scratch".
But I do frequently use butternut and acorn squashes; and I doubt a "raw" pumpkin is much different in preparation requirements, but I've never done it. It's just so handy [and easy] in a can.
It's also most often associated with DESERT - but there is much more to PUMPKIN than just PIE!
Anyone have other ideas - suggestions - recipes for autumn harvest bounty?
Apples are plentiful, available, and ON SALE everywhere!
Don't we all know all kinds of APPLE deserts - cakes, cobblers, muffins, and pies? But apples combine so well with all varieties of squash, and make a perfect addition to most meats in side- and main- dishes. I've already posted several such recipes. What are your favorite APPLE uses and recipes?
And PUMPKIN SEASON is coming right up! I have never used/prepared a real pumpkin in a recipe -
I always use canned pumpkin puree rather than "starting from scratch".
But I do frequently use butternut and acorn squashes; and I doubt a "raw" pumpkin is much different in preparation requirements, but I've never done it. It's just so handy [and easy] in a can.
It's also most often associated with DESERT - but there is much more to PUMPKIN than just PIE!
Anyone have other ideas - suggestions - recipes for autumn harvest bounty?
Re: What's for dinner/supper tonight? - RECIPES
SAUSAGE, CABBAGE, & APPLE STEW - serves 4 - 6
1 - 1 1/2 lb Italian style sausage links or ham
1 - 2 tsp oil
1 med sz onion} chopped along with the diced, seeded pepper -
1 green pepper} OR 1 16-oz pkg frozen pepper stir-fry, chopped
2 - 3 stalks celery sliced thinly across
1 28-oz can diced or stewed tomatoes - undrained
1 15-oz can chicken broth
1 10-oz can condensed cream-of soup [chicken, celery, tomato]
1 Tbsp chili powder
1 tsp seasoned salt
1 tsp dried oregano
1 tsp Mrs Dash Garlic and Herb
1/2 tsp black pepper
1/2 cup dry lentils
1/2 cup dry rice - brown or white
1/2 med/lg sz head cabbage - cored and thinly sliced
2 - 3 apples [peeled or not] cored and sliced/chunked
1 16-oz pkg frozen mixed vegetables
Slice sausage links or ham into 1/2" chunks
In a large pot or Dutch oven, brown sausage/ham pieces well in oil - drain excess grease
Add chopped onion, pepper, and celery, and cook til softened
Add tomatoes, broth, soup, and seasonings - stir well and bring to a boil
Add lentils and rice; cover, and reduce heat to simmer for 30 - 40 minutes
Add cabbage, apples, and vegetables - return to low boil for 15 - 20 minutes til tender
Add additional liquid [or some instant rice] as needed to obtain desired consistency
You could also add some peeled/chunked potatoes - sweet or white - along with the lentils/rice
Or add dumplings on top at the end; or serve it with cornbread if you're NOT counting carbs.
Which I am - and I love it just this way - long on vegetables, low-fat turkey sausage or ham, no sugar, and a limited amount of carb-heavy ingredients. And it warms up deliciously for days later!
1 - 1 1/2 lb Italian style sausage links or ham
1 - 2 tsp oil
1 med sz onion} chopped along with the diced, seeded pepper -
1 green pepper} OR 1 16-oz pkg frozen pepper stir-fry, chopped
2 - 3 stalks celery sliced thinly across
1 28-oz can diced or stewed tomatoes - undrained
1 15-oz can chicken broth
1 10-oz can condensed cream-of soup [chicken, celery, tomato]
1 Tbsp chili powder
1 tsp seasoned salt
1 tsp dried oregano
1 tsp Mrs Dash Garlic and Herb
1/2 tsp black pepper
1/2 cup dry lentils
1/2 cup dry rice - brown or white
1/2 med/lg sz head cabbage - cored and thinly sliced
2 - 3 apples [peeled or not] cored and sliced/chunked
1 16-oz pkg frozen mixed vegetables
Slice sausage links or ham into 1/2" chunks
In a large pot or Dutch oven, brown sausage/ham pieces well in oil - drain excess grease
Add chopped onion, pepper, and celery, and cook til softened
Add tomatoes, broth, soup, and seasonings - stir well and bring to a boil
Add lentils and rice; cover, and reduce heat to simmer for 30 - 40 minutes
Add cabbage, apples, and vegetables - return to low boil for 15 - 20 minutes til tender
Add additional liquid [or some instant rice] as needed to obtain desired consistency
You could also add some peeled/chunked potatoes - sweet or white - along with the lentils/rice
Or add dumplings on top at the end; or serve it with cornbread if you're NOT counting carbs.
Which I am - and I love it just this way - long on vegetables, low-fat turkey sausage or ham, no sugar, and a limited amount of carb-heavy ingredients. And it warms up deliciously for days later!
Re: What's for dinner/supper tonight? - RECIPES
I had never heard of this dish til I heard Julianna Margulies say on the Rachael Ray show that it was her favorite. They posted her recipe on the Rachael Ray website, and I also looked for it in my cookbooks and on http://www.allrecipes.com. It sounds like an unlikely combination, but it's really delicious! I think it would work well served over either cooked rice or pasta since it's a Mediterranean dish; but I'm not eating carbs, so I just had some steamed cabbage with it.
It calls for a lengthy marinating time [which I was short on], but I was using fairly small/thin boneless/skinless chicken breasts so I cut the time in half down to 4 hours and it came out fine.
CHICKEN MARBELLA - Prune and Olive Chicken - serves 4-6
3 cloves garlic, minced - or 2 -3 tsp chopped/powdered garlic - to your taste
1/3 cup pitted prunes, chopped up [I doubled this amount - and would add even more next time]
1/8 cup pimento-stuffed green olives, drained [I also doubled this because amts seemed skimpy]
2 Tbsp capers with their liquid
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp dried oregano
1 tsp seasoned salt and pepper to taste
2 bay leaves
2 1/2 - 3 lbs skinless - bone-in or boneless - chicken pieces
1/4 cup packed brown sugar [I cut this amount in half to cut carbs]
1/4 cup dry white wine
1 Tbsp chopped parsley or cilantro for garnish
Combine first 9 ingredients in a 2-qt oven-safe casserole or 9+" baking dish
Whisk together well and add chicken pieces; turning to coat them thoroughly
Cover and marinate in the refrigerater overnight [or all day] or however long
Preheat oven to 350 degrees 1 1/4 hours prior to desired serving time
Sprinkle the chicken pieces in the marinade mixture with the brown sugar
Pour the white wine over/around them - don't stir or turn
Bake uncovered for 1 hour in the preheated oven, basting occasionally
Add garnish just prior to serving on either a platter or individual plates
Can be served hot, room temperature on a buffet, or cold; and it reheats well.
It calls for a lengthy marinating time [which I was short on], but I was using fairly small/thin boneless/skinless chicken breasts so I cut the time in half down to 4 hours and it came out fine.
CHICKEN MARBELLA - Prune and Olive Chicken - serves 4-6
3 cloves garlic, minced - or 2 -3 tsp chopped/powdered garlic - to your taste
1/3 cup pitted prunes, chopped up [I doubled this amount - and would add even more next time]
1/8 cup pimento-stuffed green olives, drained [I also doubled this because amts seemed skimpy]
2 Tbsp capers with their liquid
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp dried oregano
1 tsp seasoned salt and pepper to taste
2 bay leaves
2 1/2 - 3 lbs skinless - bone-in or boneless - chicken pieces
1/4 cup packed brown sugar [I cut this amount in half to cut carbs]
1/4 cup dry white wine
1 Tbsp chopped parsley or cilantro for garnish
Combine first 9 ingredients in a 2-qt oven-safe casserole or 9+" baking dish
Whisk together well and add chicken pieces; turning to coat them thoroughly
Cover and marinate in the refrigerater overnight [or all day] or however long
Preheat oven to 350 degrees 1 1/4 hours prior to desired serving time
Sprinkle the chicken pieces in the marinade mixture with the brown sugar
Pour the white wine over/around them - don't stir or turn
Bake uncovered for 1 hour in the preheated oven, basting occasionally
Add garnish just prior to serving on either a platter or individual plates
Can be served hot, room temperature on a buffet, or cold; and it reheats well.
Re: What's for dinner/supper tonight? - RECIPES
TTT recently posted a Sloppy Joe sandwich recipe; and way back, I posted a Pizza Burger open-face sandwich recipe. It's the PUMPKIN season!! Here's a different twist on both.
PUMPKIN JOES - based on allrecipes.com
2 lbs lean ground beef [or use half sausage, half beef]
1/2 -1 onion finely diced
2 tsp pumpkin pie spice
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp seasoned salt and pepper
1 Tbsp Worchestershire sauce
1 tsp hot pepper sauce - to taste
1 can [10 oz] condensed cream of tomato [or celery] soup
1 can [8 oz] tomato sauce
1 can [15 oz] pumpkin puree [NOT pie filling]
1 pkg [8 oz] shredded cheese blend [any flavor]
12 - 16 hamburger buns - split and opened
In a skillet, brown ground meat and onion - drain excess grease
Stir in spices and all canned items - mix thoroughly to combine
Bring mixture to boil; reduce heat and simmer til thicked as desired - approx 30 minutes
Place a large spoonful on a bun half, top with some cheese, and remaining bun half [or not]
To serve open faced - place on a cookie sheet under broiler briefly to melt cheese over the meat
PUMPKIN JOES - based on allrecipes.com
2 lbs lean ground beef [or use half sausage, half beef]
1/2 -1 onion finely diced
2 tsp pumpkin pie spice
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp seasoned salt and pepper
1 Tbsp Worchestershire sauce
1 tsp hot pepper sauce - to taste
1 can [10 oz] condensed cream of tomato [or celery] soup
1 can [8 oz] tomato sauce
1 can [15 oz] pumpkin puree [NOT pie filling]
1 pkg [8 oz] shredded cheese blend [any flavor]
12 - 16 hamburger buns - split and opened
In a skillet, brown ground meat and onion - drain excess grease
Stir in spices and all canned items - mix thoroughly to combine
Bring mixture to boil; reduce heat and simmer til thicked as desired - approx 30 minutes
Place a large spoonful on a bun half, top with some cheese, and remaining bun half [or not]
To serve open faced - place on a cookie sheet under broiler briefly to melt cheese over the meat
Re: What's for dinner/supper tonight? - RECIPES
I went back and hunted this up
PIZZA BURGERS
1 lb ground beef
1 lb sausage
1-2 onions, diced finely
1 26-oz can/jar spaghetti sauce
1 12-oz can tomato paste
1-2 tsp dried oregano
1-2 tsp garlic powder
1-2 tsp seasoned salt
1 8-oz pkg mozzarrella cheese, shredded
8 - 12 hamburger buns
Brown ground meats in a skillet til no pink remains and drain off fat.
Add diced onions and continue to brown.
Add spaghetti sauce, tomato paste, and seasonings to meat in skillet.
Stir and simmer til well combined, hot, and slightly reduced in volume - approx 15-20 minutes.
Meanwhile place opened halves [cut-side up] of the hamburger buns on a 15"X10" jelly roll pan and toast them briefly [5-10 minutes] without turning in a 400-degree oven. [I usually skip this step.]
Spoon hot meat mixture onto the bun halves [toasted or not], top them with the shredded cheese, and bake in a 400-degree oven for 10 minutes or so til cheese is melted. Serve open-faced.
My kids, grandkids, and their friends absolutely loved this! I've fixed it this way for many years.
But using canned pumpkin pure' [rather than all tomato] as part of the base also sounds good to me!
PIZZA BURGERS
1 lb ground beef
1 lb sausage
1-2 onions, diced finely
1 26-oz can/jar spaghetti sauce
1 12-oz can tomato paste
1-2 tsp dried oregano
1-2 tsp garlic powder
1-2 tsp seasoned salt
1 8-oz pkg mozzarrella cheese, shredded
8 - 12 hamburger buns
Brown ground meats in a skillet til no pink remains and drain off fat.
Add diced onions and continue to brown.
Add spaghetti sauce, tomato paste, and seasonings to meat in skillet.
Stir and simmer til well combined, hot, and slightly reduced in volume - approx 15-20 minutes.
Meanwhile place opened halves [cut-side up] of the hamburger buns on a 15"X10" jelly roll pan and toast them briefly [5-10 minutes] without turning in a 400-degree oven. [I usually skip this step.]
Spoon hot meat mixture onto the bun halves [toasted or not], top them with the shredded cheese, and bake in a 400-degree oven for 10 minutes or so til cheese is melted. Serve open-faced.
My kids, grandkids, and their friends absolutely loved this! I've fixed it this way for many years.
But using canned pumpkin pure' [rather than all tomato] as part of the base also sounds good to me!
Re: What's for dinner/supper tonight? - RECIPES
Does anyone remember the Bisquick "Impossible Pie" recipes from back when? They were of all varieties - main dish and desert - and involved pouring a "batter" over a filling which somehow migrated to the bottom and became the crust. The recipes were on those little paper inserts found in Betty Crocker pkg/boxes. I had a whole stack of them in a shoebox and fixed them many times, but somehow lost them. I recently found them again on the Betty Crocker Bisquick website.
http://www.bettycrocker.com/recipes/pro ... ie-recipes
I haven't fixed any of these in a while, but I remember that they worked well, my kids liked them, and they were much easier to put together than conventional "pies" that involved "making a crust".
Impossibly Easy French Apple Pie
Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way!
There's no crust to roll.
Filling
3 cups sliced peeled apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm butter or margarine
Heat oven to 325ºF. Grease 9-inch glass pie plate.
In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
In medium bowl, stir remaining filling ingredients until well blended.
Pour over apple mixture in pie plate.
In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Store in refrigerator. Makes 6 servings
Impossibly Easy Cheeseburger Pie
Get all the great taste of a cheeseburger magically baked in a pie.
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt.
Spread in pie plate. Sprinkle with cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
Garnish with dill pickle slices, ketchup, and mustard if desired
Makes 6 servings
http://www.bettycrocker.com/recipes/pro ... ie-recipes
I haven't fixed any of these in a while, but I remember that they worked well, my kids liked them, and they were much easier to put together than conventional "pies" that involved "making a crust".
Impossibly Easy French Apple Pie
Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way!
There's no crust to roll.
Filling
3 cups sliced peeled apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons firm butter or margarine
Heat oven to 325ºF. Grease 9-inch glass pie plate.
In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
In medium bowl, stir remaining filling ingredients until well blended.
Pour over apple mixture in pie plate.
In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Store in refrigerator. Makes 6 servings
Impossibly Easy Cheeseburger Pie
Get all the great taste of a cheeseburger magically baked in a pie.
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt.
Spread in pie plate. Sprinkle with cheese.
In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
Garnish with dill pickle slices, ketchup, and mustard if desired
Makes 6 servings
Re: What's for dinner/supper tonight? - RECIPES
I fixed this today and it is delicious. I cut the recipe in half because I'm cooking for just me, and made just a couple of changes in preparation that I learned from watching "The Chew".TigerTownTurkey wrote:Cheesy Ground Turkey Meatloaf
Ingredients
2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound Colby cheese, cut into 1/2-inch cubes
1/2 cup ketchup (optional)
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).
First: Oatmeal is better than breadcrumbs for making meatloaf [more fiber, less processed] and can be made as fine as bread crumbs by pulsing it in a blender/food processer.
Second: mix the milk, egg and seasonings [I added 1/2 Tbsp ea of Worchestershire sauce and brown mustard] and soak the crumbs in that liquid for 15-20 minutes before combining with the meat.
Third: I took a 1/2 inch slice of Velveeta cheese and cut it into 6 chunks.
I divided the meat mixture into 6 and formed it into balls around the pieces of cheese, and then pressed them into a greased 6-pocket muffin [not a loaf] pan, and baked it for 40-45 minutes.
It turned out wonderfully crispy all around the edges with that soft little pocket of cheese in the middle. And was just as good cold. I nibbled on one while passing out Halloween treats this evening.
Re: What's for dinner/supper tonight? - RECIPES
In reviewing this thread, it seems to me there are several posts/comments I well remember previously being on here - and to which I responded - that are now missing from this thread as well as many others - WTH happened to FIDO's posts??? How did they all just totally disappear?
Where did they/he go? What on earth is going on here? Is this some kind of moderator punishment?
If HIS posts can be erased/eliminated, how can I [or anyone] trust to post/contribute to this Board?
THIS is a cooking/food thread - EATING is a universal, non-controversial, non-political, non-religious subject, is it not? Why/how do someone's previous contributions on this subject just disappear?
Where did they/he go? What on earth is going on here? Is this some kind of moderator punishment?
If HIS posts can be erased/eliminated, how can I [or anyone] trust to post/contribute to this Board?
THIS is a cooking/food thread - EATING is a universal, non-controversial, non-political, non-religious subject, is it not? Why/how do someone's previous contributions on this subject just disappear?
Re: What's for dinner/supper tonight? - RECIPES
I'm a little afraid to respond/contribute to this thread or the Board in general. I remain amazed every time I do it that my sign-in is still accepted and works. Here's my food/recipe question.
Have any of you ever tried "BRINING A TURKEY"? I've seen it recommended on several cooking shows and in recipe books and websites. I won't be cooking at home, but carrying a turkey to someone else's house [1 1/2 - 3 hrs travel time away] and oven to bake and serve it. I have a whole turkey [just under 18 lbs] in my freezer. Is "brining" it beforehand really worth the extra time and effort?
Have any of you ever tried "BRINING A TURKEY"? I've seen it recommended on several cooking shows and in recipe books and websites. I won't be cooking at home, but carrying a turkey to someone else's house [1 1/2 - 3 hrs travel time away] and oven to bake and serve it. I have a whole turkey [just under 18 lbs] in my freezer. Is "brining" it beforehand really worth the extra time and effort?
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starbase_318
- Varsity
- Posts: 561
- Joined: Fri May 20, 2011 7:37 am
Re: What's for dinner/supper tonight? - RECIPES
caglewis wrote:SPICY SAUSAGE MUFFINS - based on Taste of Home - makes 12-24
1 lb hot [or any other flavor] pork sausage
1/2 cup finely diced onion [or green onion]
1/2 cup finely diced green/red pepper
1 1/2 cup flour
1/2 cup cornmeal
1/4 cup oat bran [OR: additional cornmeal]
1/4 cup wheat germ [OR: additional cornmeal]
1 tsp salt & pepper as desired
1 tsp dry mustard - [OR: 1 Tbsp prepared mustard]
2 tsp baking soda
2 tsp dry cilantro flakes
2 tsp dry parsley flakes
1/2 tsp dry thyme
1/2 tsp dry basil
2 eggs, beaten
2 cups buttermilk [OR: add 2 Tbsp vinegar to enough milk to make 2 cups total sour milk]
1 1/2 cups shredded cheddar cheese
In a skillet, brown sausage, onions, and peppers until meat is no longer pink - drain and set aside
In a large bowl, combine all dry ingredients
Whisk together the eggs and buttermilk/sour milk; then stir into dry ingredients until moistened
Fold the reserved sausage mixture and the cheese into that batter to incorporate thoroughly
Fill greased or paper-lined muffin cups 2/3 full
Bake at 375 degrees for 25-30 minutes til browned. Cool in pan on a wire rack for 5 minutes.
Refrigerate to store extras - Best served warm, but they're also fine to eat cold.
A MEAL IN A MUFFIN!! I call these my "train muffins". I cook them in my "Rocco" 4-pocket electric appliance rather than a muffin pan in the oven, though, and it makes 12 X-LG muffins.
Yes, they're better warm; but they carry very well cold. I take them along on long train rides; and I think they'd work for hunters and fishermen to pack along, too. Satisfyingly easy to carry and eat.
This is an excellent recipe!! Thanks.