OK, Let's Talk Recipes and Our Favorite Go-To Meals
LynnNM
7 years ago
last modified: 7 years ago
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Lets talk Christmas Dinner ok?
Comments (7)We've decided to do brisket like Carrie is doing. Its better cooked a day or so ahead of time, so I can do it in advance. I'll be cooking it the Kosher way instead of BBQ or smoking it. I'll do some kind of chicken for those in the family who don't like brisket. (Can you imagine Texans not liking brisket???) I'll probably do chicken in some TexMex fashion, cuz that's just the kind of people we are! :) Hopefully I'll figure out something that can be made ahead of time. We'll have a chocolate bread pudding for dessert. The sides (except for salad) will be farmed out. We decided to save the mashtini bar for a less "formal" family get together, like a game night or someone's birthday. Thanks for the suggestions to get my brain to function. Now I'll have time to set a really nice table and get the house clean and still relax about getting the meal on the table!...See MoreLet's Talk About Meal Planning
Comments (13)I follow weight watchers and I find that if I plan out our weekly menu it's easier, I eat healthier and it's much less expensive, though I will admit there were weeks (especially while house hunting) where everything got messed up. It's difficult to be dedicated to this, but when we don't (I mean, when I don't) plan we either eat out or eat pasta. I have a huge list of food blogs that I go to for ideas. We also eat very little meat during the week because we do not support factory farms and cannot really afford the meat otherwise. We have DH daughter on weekends, so we save the meat meals for then, otherwise it's just the 2 of us. I do the planning and buy the groceries, DH cooks, but I do get his OK on the chosen meals. So, here is what I do. Sometime during the weekend I check out what we have left that needs to be used up and write that down. Then I ask DSD and DH if they have any requests for the next weekend. Then I start searching/reading my food blogs and weight watchers cook books. I find recipes or whatever for dinners Sunday - Saturday night, and either more for lunches, or plan the dinners to be bigger to accommodate extra portions. Then I get "approval" from DH. I write up 2 lists (I like to write things down). 1 is each recipe's ingredients. The other is all the items we need from the store. This way if I get to the store and need to eliminate one of the recipes or make some other change, I can check all the recipes and see if that will cause changes anywhere else. We do the shopping Sunday. I try to plan for an easy meal for Sunday night cuz who wants to do all that work after shopping? Otherwise, each meal does not have a set day. It seems like a lot of work, but honestly, our grocery bill has dropped dramatically, and it's so much easier to come home and check the list for dinner then to come home tired at the end of the day to a bunch of random groceries and say "hm, what can we make out of this", which is when we end up eating out, not cost effective. Life does get in the way, he does get too tired to cook, but I do try to plan some simple meals for the worst days. Grilled veggie burgers is one of them. He wants to make up a spreadsheet of meals we've tried and rate them for easy picking when I don't have time to plan. This week is bad because my back is very injured and I've been in a lot of pain since Saturday. I don't think it even occurred to him to plan or go shopping :( But my appetite is pretty much gone, so we can have pasta all week if he wants LOL I'd like to eventually get to the once or twice a month cooking, but that's a very long term goal! I hope this ramble helped someone!!!...See MoreShare your favorite 'kitchen-less' recipes/meals
Comments (13)Microwave pasta, courtesy of Pbrisjar... Take a large microwave-safe lidded dish and put in some water (maybe about 1/3-less than 1/2 full) and salt and / or spices if you want. Place in microwave and cook until hot (about 5 minutes for the size I cook). Take out of microwave and add pasta until the water just covers it. DO NOT overfill your container. Leave room for the bubbling/boiling action. Cook for about 18 minutes. The water should become completely absorbed by the pasta. If it's not quite cooked enough, you can add a little more water and cook for about 4-5 minutes more. Here are some useful threads: Wish you had not packed away Tips for living without a sink for a week? What/how do you eat when you have no kitchen? temporary kitchen must-haves Demo Now Days Away--Getting Cold Feet Thread: Great ideas for coping during construction (it's no longer available on GW, so I copied & pasted it from my files) Posted by imrainey (My Page) on Thu, Aug 2, 07 at 14:21 We're getting close. I've got appliances in but not their front panels and handles. Yesterday the counter went on and we could no longer wedge our fingers between the door of the dishwasher and the gasket to open it and use it. My daughter suggested large Command hooks (the kind that you pull a tab to release the adhesive completely and mess-free). We installed two hooks with a 5 lb. pull strength upside down on the unfinished front. Magic! Only about $5, we can now open it with ease and we'll be able to reuse the hooks for something else when the panels and handles go on. I'm off to get two more for the front of the fridge and freezer. Wish she had suggested it a week ago! I might even take up mountain climbing now that I've become so adept at wedging my fingertips in tiny spaces to pull. ;> Who's come up with other make-dos and work arounds? Let's get them all in one spot to make it easier for the guys just starting out. Follow-Up Postings: Posted by aliceinwonderland_id (My Page) on Thu, Aug 2, 07 at 15:00 #1: Maintain a sense of humor. #2: I had a portable dishwasher and hooked it up in the bathroom while the kitchen was a mess. The only modification I needed to make was to replace the aerator on the bathroom faucet with one that fit the dishwasher attachment. #3: Keep the margarita glasses handy. Posted by chmpgntst (My Page) on Thu, Aug 2, 07 at 15:18 Oh my gosh, the portable dishwasher idea is genius. For me, the hardest part of the reno was doing dishes in subprime environments (i.e., powder room pedestal sink). I have two small children, and for others in that situation, I recommend signing up for classes (we did soccer and tumbling), and hunting down every library and nature center in the area. I'd pack PBJ, fruit and drinks (Horizon makes shelf-stable milk boxes -- so convenient!) and we'd have picnics -- sometimes just on the front lawn. Oh, and, keep the margarita glasses handy. ;-) Posted by decodilly (My Page) on Thu, Aug 2, 07 at 16:08 Pre-made food from Trader Joes paper plates, cups and plastic utensils 2 buck chuck to offset the price spent on dinner out a coffee station in the diningroom bring in laundry to the cleaners- love their fluff and fold service...beats the Laundromat (our laundry is also non-functional) plastic margarita glasses? :) Posted by cat_mom (My Page) on Thu, Aug 2, 07 at 16:15 Wine glasses, too, and a fully stocked wine rack! Posted by beatrix_in_canada (My Page) on Thu, Aug 2, 07 at 16:40 We were able to turn the rumpus room in the basement into a very functional kitchen. It has a small bar area with a tiny sink. The sink is basically useless but it gives us water and the dishwasher could be installed!! We paid $150 to get an electrician to wire 240V for the old stove to be moved down. Very good investment! The old fridge was moved down as well. It is dark and cold (60-65 F most of the year) down there but very functional. Posted by kkcooks (My Page) on Thu, Aug 2, 07 at 17:01 Our tear-out starts next week, while we are on vacation. I (sadly) packed up the wineglasses last night. DH, however, remembered that we had some plastic ones from years ago. They will be much used in our temporary kitchen (newly-renovated screened porch). The GC is moving our fridge there--and we have lots of paper and plastic ware. I saved a few real plates in case I reach my limit with paper. I tried one dishwashing escapade in the bathroom sink--that was enough to convince me that paper is the way to go. Those of you that can use a portable DW--how lucky! As always, it is so helpful to read about others' coping strategies for this exiciting but stressful adventure....See MoreSpeaking of casseroles......let's talk recipes!
Comments (22)Greek Moussaka SERVES 8 INGREDIENTS 2lbs ground lamb or beef 2 tablespoons olive oil 1 chopped onion 1 red bell pepper, stemmed, cored, and finely chopped 4 cloves garlic, minced 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon cayenne pepper 1/2 teaspoon ground ginger 1 teaspoon black pepper 1 tablespoon dried oregano 2 tablespoons tomato paste 1/2 cup red wine Zest from 1 lemon 2 tablespoons lemon juice Salt to taste 1 stick unsalted butter 1/2 cup flour 1 teaspoon salt 4 cups whole milk 4 egg yolks 1 bay leaf 1/2 teaspoon ground nutmeg 3 large eggplants 1/2 cup salt 8 cups water 2-3 Yukon gold potatoes 1 cup pecorino or Parmesan cheeseOlive oil PREPARATION: Mix together the 1/2 cup salt with 8 cups of water for the moussaka in a large pot. Slice the top and bottom off the eggplants. Cut thick strips of skin off the eggplants and give them a striped appearance. Slice the eggplant into 1/4" thick rounds and drop them into the brine. Let the eggplant sit in the brine 15-20 minutes, then remove them onto paper towels to dry. While the eggplant brines, heat the olive oil in a large skillet over medium-high heat and brown the ground meat. About halfway through, add the onions and red pepper. Sprinkle a little salt over the meat and vegetables. Once the meat is browned and onions have softened, add the garlic, allspice, cinnamon, cayenne pepper, ground ginger, black pepper, oregano, and tomato paste. Mix well and cook 2-3 minutes. Add the red wine and bring the sauce to a simmer. Reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Add the lemon zest and lemon juice. Mix well and taste. Add more lemon juice or salt to taste. Set the sauce aside.Peel and slice the potatoes into 1/4" rounds and boil them in salted water for 5-8 minutes while the meat sauce simmers. You want them under-cooked but not completely crunchy. Drain and set aside. To cook the eggplant, preheat the oven to broiling. Line a roasting pan with aluminum foil. Greasethe inside with olive oil, then place the eggplant rounds on the foil and brush with the olive oil. Broil for 3-4 minutes until lightly browned on one side. Flip, then broil for 2-3 minutes more. Set aside.Next, prepare the bechamel. Add the milk in a pot and set over medium heat until steamy (about 160 degrees). Do not let the milk simmer.Heat the butter in a small pot over medium heat. Once the butter has melted, slowly whisk in the flour. Let the roux simmer over medium-low heat for a few minutes. Slowly pour the steamy milk into the roux, stirring constantly. Once all the milk is added, return the heat to medium and add the bay leaf, nutmeg, and about a teaspoon of salt, continuing to stir well. Cook sauce until it reduces slightly (about 15 minutes). Discard the bay leaf.Put the egg yolks in a large mixing bowl and whisk to combine. Slowly pour a ladle's worth of the bechamel onto the eggs, constantly whisking. Slowly pour the egg mixture back into the bechamel while whisking the mixture. Keep the sauce on very low heat to prevent it from boiling or simmering. To assemble the dish, set the oven temperature to 350F. Layer the bottom of a casserole with the potatoes overlapping slightly. Top the potatoes with a layer of eggplant slices (using only about half). Cover the eggplant slices with the meat sauce, then layer the remaining eggplant slices on top of the meat. Sprinkle half the cheese on top. Ladle the bechamel over everything in an even layer. Sprinkle the rest of the cheese on top.Bake for 30-45 minutes, or until the top is browned. Let the moussaka cool for 15 minutes before serving....See More
MtnRdRedux
7 years agolast modified: 7 years agoLynnNM
7 years ago
Funkyart
7 years agolast modified: 7 years agoMtn is right-- I use puff pastry and pears halves that I've poached to "just tender". You can brush them with apricot preserves or sprinkle crystallized sugar. I like them plain but you serve with a drizzle of caramel or a cinnamon cider sauce. I can't eat ice cream, yogurt or crème anglais but they are all good on the plate too.
This is not the recipe I use but I usually cut the puff pastry in this way:
I actually prefer pear cake-- but this is so simple! Mtn's recipe looks great too. Love salted caramel!LynnNM thanked Funkyart
Olychick
7 years agolast modified: 7 years agoOlychick
7 years ago
Oakley
7 years agoWhen the kids were home I cooked every night except when we had leftovers. Now it's just DH and myself and we take turns, or get takeout. We definitely love leftovers. Or DS will go by our favorite restaurants in the City and bring takeout for us on his way home. Nice.
Everything here is simple and fast.
- Beef Main Dish: T-bone steak or Roast. Steak on the grill. Charcoal grill.
- Ground Beef Main Dish: I fixed this tonight, great for cold weather.
Cabbage Roll Soup
- Chicken Main Dish: Oven baked whole chicken.-Ground Chicken or Turkey Main Dish: Baked Turkey Breasts
- Pork Main Dish: Pan fried (light oil) Pork Chops
- Vegetarian Main Dish: Fried Rice with veggies.
- Pasta Main Dish: Lasagna. (I have a simple no-boil lasagna recipe)
- Out on the Grill Main Dish: Burgers and Dog's! :)
- Main Dish Salad: Does Taco Salad count? If I'm alone, I'll eat a regular salad for dinner, but it has to have cheese on it.
- Fish Main Dish: Baked Cod
- Other Seafood Main Dish - Fried Shrimp
- Vegan Main Dish: Cheese Tortilla's
- Homemade Soup: Beef Stew
- Main Dish Sandwich: Tuna Salad
- Non-Vegetable Side Dish: Brain freeze.
- Veggie Side Dish: Old fashioned steamed or lightly boiled Brussel Sprouts w/a dollop of butter.
- Quick & Easy Dessert: Brownies. I have the best recipe that is quick and easy. Or pie I usually keep in the freezer.
- Breakfast Main Dish: For me, it's either Oatmeal or cold cereal. DH, bacon & eggs, or Pancakes.
LynnNM thanked Oakley
Specific ibex
7 years ago
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