Bubble and squeak! Cube the potatoes and carrots, chop the cabbage. Fry in hot fat (butter, oil, whatever) until hot and lots of crispy brown bits have developed. Stir often. Yum, DH's favourite :-) You can chop and fry an onion with the rest of the vegies if you like.

I think a noodle dish would be interesting. Jessy posted this one which is a cold dish. Spicy Cold Soba Noodles 1/3 cup soy sauce 1 tbls molasses 1/4 cup brown sugar 1/4 cup tahini 1/4 cup sesame oil 1/4 cup chili oil 3 tbls balsamic or red wine vinegar 1/2 bunch thinly sliced scallions, white and green 1/2 lb soba noodes Place soy sauce in a pan over high heat and reduce by half. Turn heat to low, stir in molasses, and warm briefly. Transfer to a serving bowl. Add brown sugar through scallions and whisk to combine. Bring a large pot of water to boil. Add noodles; bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about three minutes. Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again (I just rinse with cold water in the colander). Transfer noodles to the serving bowl that has the sauce, toss well and chill. From City Cuisine by Feniger and Milliken. This one is served either warm or hot. Sesame Noodles (Chien Noir) by Susan Branch serves 6 1/4 cup tahini 1/4 cup warm water 1/4 cup soy sauce (or Tamari) 1/4 cup vegetable oil 2 tablespoons sugar 2 tablespoons cider vinegar 2 cloves garlic, minced 1 1/2 tablespoons chili oil 2 teaspoons sesame oil 1/2 cup green onions 16-ounces thin udon noodles Look for any unfamiliar ingredients at your health food store. Whisk together tahini and water; whisk in soy sauce, vegetable oil, sugar, vinegar, garlic, chili oil and sesame oil. Finely chop green onions. Cook the noodles according to package; lightly coat them with sauce, tossing gently. Sprinkle green onions and serve. Best hot or at room temperature. Try Chinese egg noodles if you canÂt find udon! For veggies how about Kimchee?

A friend made this for us and it was so good I asked for the recipe. It's very unusual as the meat is browned, then marinated, then cooked. Her modifications are included: (MODIFIED) Braised Short Ribs for 4 people For the Marinade: 2 tablespoons peanut oil 6 (10-ounce) beef short ribs or 5 lb chuck roast at least 2" thick Coarse salt and freshly ground pepper 1 medium yellow onion, chopped (1 cup) 1 carrot, chopped (1 cup) 2 stalks celery, chopped (1 cup) 3 cloves garlic 1 bottle dry red wine, preferably Merlot or Zinfandel 1 small bunch fresh thyme For the Braise: 1 pkg Knorr vegetable soup, reconstituted with 3 cups water and simmered 15 min. 1 small bunch fresh thyme For the marinade: Brown the roast or short ribs. Place bone side in container just large enough to hold the meat in a single layer. To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes. Add the wine and thyme. Bring to a boil, and simmer for 10 minutes. Let cool for 1/2 hr. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning meat at least once. 4. For the braise: Preheat the oven to 350°. In a large Dutch-oven, have the soup stock at a boil, and add the marinade liquid. Bring to a boil again and taste for seasoning. Add salt, pepper, and some brown sugar if too tart.. Place the meat in the Dutch-oven and pour the liquid over it. 5. Cover, and transfer to oven. Cook for 3 hours. Uncover, and check for tenderness Meat should be falling off the bones and well glazed. Cook uncovered if you want to reduce gravy further. Her note: The recipe calls for six 10oz ribs (1 per person). That would total 3.75 lbs, for 6. I got 5.5 lbs for 5, and had leftovers for a couple of meals for myself. Increase other ingredients proportionately. For my 5.5 lbs, I also used about 2 Tbsp each of tomato paste & harissa, in the last half-hour. The other thing it doesn't mention which I did was to trim off pretty much all the fat on the outside of the ribs. I also cooked it much longer than the original recipe called for (90 min just wasn't long enough). Note: These recipes have been adapted from "Craft of Cooking" by Tom Colicchio. Copyright ° 2003 by Tom Colicchio.

I didn't think earlier, but this is an excellent dish for using up cooked meats. It calls for beef or lamb, but I have made it with roast pork or chicken as well and it is delicious. Lamb or Beef Jhal Fraizi -from, "Foolproof Indian Cooking," by Madhur Jaffrey-with slight changes and notes of my own. 350 g (12 oz) cooked, boneless roast lamb or beef 3 T olive oil 1/4 t cumin seeds 1/4 t brown mustard seeds** 8 fenugreek seeds*** 100 g (1 medium) green bell pepper, cut into strips. 1-2 hot green chilies (such as serranos), cut into long, thin slivers. (****Ms. Jaffrey says not to remove the seeds, but if you've a tender mouth, I would scrape the seeds & pith out to cool the dish down.) 150 g (1 medium) onion, cut into half rings, similar in size to the peppers. 1 t Worcestershire sauce 1 t ground cumin 1 t ground coriander 1/4 t ground turmeric 3/4 t salt Freshly ground black pepper to taste. Julienne the cooked meats in 1/4 to 1/2 inch strips. Heat the oil over a medium high heat until quite hot, then add the cumin, mustard and fenugreek seeds. The mustard seeds will begin to pop, when they do, add the bell pepper, onion, and chilies. Stir fry until the onions & peppers are wilted, and perhaps beginning to brown a bit (but not much) and add the meat and other seasonings. Heat through. ****************************************************** This is very good with some plain rice and a side of plain yogurt or a yogurt raita of some kind as a cooling foil to the spiciness of the dish. A simple raita can be made by mixing half a cup of plain yogurt with a couple of tablespoons of grated, squeezed (to remove excess liquid) cucumber and a teaspoon or so of minced mint or cilantro, adding a bit of salt if you like. **Plain, yellow mustard seeds will work as well, if you've got some on hand already and don't want to search out and buy brown just for this recipe. ***It doesn't sound like much, but fenugreek is quite potent, and the flavor is distinct. Fenugreek also keeps a long, long time, much longer than most spices. There really isn't anything I can think of that would be similar, but if you need to do without it, something slightly sweet but pungent would work--maybe some minced cilantro or mint, added at the last minute.