Originally Posted by Musician in His house
Music Czar
I "flung a craving" on myself for Taco Casserole by reposting the recipe, and when we went for groceries a while ago, I got all the ingredients and am going to make it tomorrow.
"Oir is leatsa an rioghachd, agus an cumhachd, agus a gloir, gu siorraidh, Amen." ("For Thine is the kingdom, and the power, and the glory, forever, Amen" -- Scots Gaelic)
Wondering?
Hmmm Yumm, can I come over for Dinner???
"Flinging those cravings" sure can be fun though!I "flung a craving" on myself for Taco Casserole by reposting the recipe, and when we went for groceries a while ago, I got all the ingredients and am going to make it tomorrow.Just not everyday or I will have too much love for hubby to handle.
Regular Member
Icebear, this lady has a LOT of recipes. She makes it simple and her site is getting very popular. She is doing more and more tv appearances.
http://www.southernplate.com/
Alrighty, Icebear - here is last night's and tonight's recipes:
Family Pleasing Sloppy Joes (Comfort Food Diet Cookbook)
1lb. lean ground turkey (but can use ground beef if nec.)
1/2 C chopped onion (I do not put this much in)
2 garlic cloves (I do not put this much in)
1 T sugar
1 T all-purpose flour
1/4 t pepper
1 C ketchup
1 T mustard
1 T barbeque sauce
1 T Worcestershire sauce
6 sandwich buns, split (eh, don't usually use that many either, lol - hubby takes what is left over to work
In a large skillet, cook the turkey and onion over medium heat until turkey is no longer pink; drain if necessary. Add
garlic; cook for 1-2 minutes or until garlic is tender.
Stir in the sugar, flour and pepper. Add the ketchup, mustard, bbq sause and the "Wortey"
heat; cover and simmer for 5-10 minutes or until heated through. Serve on buns.
"Mustard Chicken" - adapted from a book by Chris Johnson with Bonnie Klinger
4 chicken breast halves
3/4 C french vanilla yogurt
1 T mustard
1/2 C whole grain or seasoned bread crumbs (whole grain tastes best we think)
1/2 C whole wheat or all-purpose flour (we use whole wheat)
1 T extra virgin olive oil
Lightly coat a cookie sheet w/ the oil. Combine yogurt and mustard in one bowl.
Combine flour and bread crumbs in another bowl. Cut chicken into strips.
Dip chicken in yogurt/mustard and then in bread crumbs and place on cookie
sheet but not touching. Bake at 400 degrees 15 minutes, flip the chicken and bake 15
minutes more so both sides brown.
*We usually quarter small red or yellow potatoes with "Mustard Chicken" - prepare the potatoes
first in a glass 9x13 dish - cut up about 4 T of butter and melt in a 450 degree oven, put
potatoes in and start baking while you prepare the chicken and then turn down the oven
when you put the chicken in - flip potatoes half way too along with the chicken so
they brown nice.
Rapture Practice
those sound nice! thanks!
Holding Pattern
soft tacos not from a kit. cheap, easy, authentic.
Chicken - cooked however you like, shredded.
Corn
Black Beans
Lime juice
Chili powder - Ancho works well
Small corn tortillas
tomato, lettuce, onion
Include first 3 in pan, season with lime juice, chili powder and cook until hot
Scoop into warm corn tortilla, dress w/ tomato/lettuce/onion
Eat
Enjoy
Smile
Regular Member
Potato soup
Chop up some celery, onion
Cube potatoes
In the soup pan melt a generous amount of butter and sauté the celery and onion. Add a teaspoon of garlic to it.
When the onion and celery aren't quite so crispy add potatoes, 2 cans of chicken broth and fill the rest of the way with milk. Add salt pepper and oregano to taste
Cook until potatoes are tender
Jr. Member
I made this recently for the first time, was very good.
Polish sausage
Sauerkraut
Cabbage
Apples
Brown sugar
Salt & pepper
I used one bag kraut, a couple large sausages cut into larger pieces, a couple apples (Cut up and peeled) and a cabbage. A few handfuls of brown sugar or to taste. Mix all together. Cook for a couple hrs at 350 until tender and done.
Member
There are some pretty good cajun dishes that you can ask him if he might like....
My husband isn't picky so I can experiment wiht recipes and he doesn't mind. I only re-make the ones that are easy to prepare and he raves over.
Regular Member
Okay...I'm going to break down and give you my mother's recipe for "Chuck Wagon Casserole". She got it in the late 1940's at a movie theater matinee sponsored by the local electric company (it was made in an electric skillet - which had just come on the market) but it can be made on the stove top. EVERYONE raved about this recipe all the days of my childhood...........AND, my sweet "completed-Jew" husband still says to this day that this recipe won his heart, and contributed greatly to him marrying me, a sweet, Gentile Christian girl. Here goes:
CHUCKWAGON CASSEROLE
1 Green Pepper, chopped into small pieces
2 Onions, chopped
3 Tbsp Olive Oil
Lightly sautee in a deep skillet with lid, push to side of pan
1 lb. Ground Beef (or, ground turkey)
Sautee, in pan - then mix in the peppers and onion
ADD:
3 1/2 cups diced tomatoes w/juice (2.5 lb can)
1 small can mushrooms - with juice
1 tsp. salt
ground pepper
Combine well.
Top with an 8 oz. pkg of egg noodles.
Turn heat to low, put the lid on, and simmer 45 minutes, stirring once or twice. Sprinkle with 1/4 lb grated cheddar cheese (4 oz).....I use a little more. Cook 15 minutes more, til melted.
Serve with a salad and some bread and you are in for a treat! Serves 4-6.
Hubby and I have been married going on 32 years..........and, I realize I haven't fixed this for him in a long time. I think I'll go to the store and make the man really, really happy this week. (He had a quadruple heart bypass surgery ten years ago, so now I make it with ground turkey.)
Kathy
Rapture Practice
that sounds really good, i'll be writing that one down as well!
Regular Member
Ice, I know you have children and perhaps your time to spend online is limited. If you get a chance, go on Pinterest and type in food. I am amazed at how many recipes are posted. I have tried a couple and only one was terrible. There is also a tremendous number of cookie bars and cakes.
John 1:29 Behold the Lamb of God, who takes away the sin of the world
Revelation22:17 Both the Spirit and the bride say, "Come!"
Rapture Practice
i'll try that, but i have to stay away from those cookies and cakes
My Asian ingredients came in the other day, i've been playing around with them and relabeling some (most of the bottles are written in purely Chinese or Japanese so i had to do some reverse investigating on a few of them).
i made my daughter some soba noodle soup the other day with shiitake mushrooms and dried lily buds in a base of dried sardine dashi. very savory.
i made chicken egg fu young last night, which came out well. my recipe made 3 large cakes and all got eaten. i made a brown sauce to go with it that came out fairly well- i'll be experimenting with different recipes for that until i'm really happy. i know how to make a good fried rice with my pressure cooker/rice cooker, so i made tthat as well. I even sprouted my own mung beans to use in the recipes.
i have some country style pork ribs marinating in a teriyaki sauce , i triple this recipe so it covers all the meat, then while i am grilling the pork, i boil the marinade, thicken it and use it as a dipping sauce for the meat.
i just need to remember how, or find a good recipe for hot and sour soup & convince the hubs to get me some tofu....!
So, now i have lots of new ideas in this thread and a couple really different things to play with
Jr. Member
Hi icebear,
I'm southeast asian and have some family dishes you can try. We were poor growing up so my parents used cheap ingredients like ground meats (which have higher fat content but taste better) just a few ingredients for seasoning and a vegetable. Everything is served with white steamed rice and everything is stir fried. Here is one to try:
1 lb ground pork
2 roma tomatoes diced
1/2 to a whole onion diced (depends how much u like onions)
2 zuccini cut into circular slices
2-3 cloves garlic - (smash it with your knife, no need to cut it afterwards)
1 tablespoon fish sauce (find it in the asian isle)
4 cups water
salt to your liking
use non stick pan so u don't have to add oil, brown ground pork with garlic, add tomatoes and onions in until tomatoes break down and onions are soft, next add zuccini with water and fish sauce and salt, lower heat and let simmer until zuccini is soft. finished product should be like a soup. serve over rice.
btw. i'm approximating everything as this recipe is just handed down and we don't measure anything. use a little salt at first, once zuccini is soft u can taste it and see if you want more.
hope this satisfies your asian food cravings!
Poppycat
Cooking rut sympathy
Hi icebear, I do have a suggestion but as I am from Australia you may have to be creative with the name I give to some ingredients. Anyway heregoes.
How about an easy sweet and sour sauce? This recipe is one I use often as I can make it up, use as much as I want and freeze the rest to add fresh vegies when required. This seems to me to cover your liking for crunchy type veg. and also meet a sweet craving as well.
INGREDIENTS (yields 3 cups)
1/4 cup cornflour
1/4 cup brown sugar
2 cups crushed pineapple and juice (450 g)
1/2 cup water
1/3 cup white vinegar
1tablespoon soy sauce
1 to 2 tablespoons tomato paste or puree
METHOD : combine cornflour and sugar in a 4-cup jug (microwave suitable) and gradually stir in liquids and tomato paste. Heat on HIGH 4 - 5 mins, stirring from time to time. Stir well at completion of cooking.
This is suitable to go with chicken, pork, or ham steaks and fish.
I then zap a variety of vegies such as carrot, green capcicum, spring onions, green beans so they are still crisp. Also I like to use a tin of water chestnuts, drained and halved. These are so crunchy and nutty. Yum.
The variation I have made to suit our taste is I prefer pineapple pieces so I drain the pieces, use the juice and add them to my vegies when I have them sitting in my colander before combining with the sauce.
Sometimes I also grate in fresh ginger and 1/2 crushed garlic clove to add some zing to the sauce. Not too much because the sauce is quite potent without it.
I often use chicken breast diced and stir fried as the meat content and sometimes battered fish pieces on the side. When we buy a BBQ chicken to have for lunch meat I also cut strips to put through the sauce with the vegies.
All the above suggestions of course go over rice beautifully. I buy what is marketed here as Clever Rice, a white lowGI rice that is a dream to cook as it doesn't clump.
Hope that this idea gives you a bit of a boost
Rapture Practice
Thanks Cookie and Poppy!
I'm interested in using food that might not be palatable the next day.
So here's one that anyone can make and you can also create endless variations on it.
Depending on family size..
You need 4 or 5 left over baked potatoes
You can slice these or wedge them like Jo Jo's
Personally I prefer these sliced. Don't remove skin.
Marinate these slices in a bath of Balsamic vinegar, italian seasoning, powdered garlic, paprika, and soy sauce. Pour in some olive oil after the first half hour and mix everything up.
Take a whole medium chopped onion and brown over medium heat in a tablespoon of olive oil.
Get some raw ginger and slice it into long strips ... to taste..
you can chop up a smoked sausage for the meat eater if desired and a red pepper for color. If you like you can also add in the mild green peppers ..(not hot unless desired)
After the onions etc are browned add in the potatoes and cook over medium high heat. Not too long ... remember they're already cooked. This is great with eggs for breakfast and a great way to use up those bakers.. YUMMY ! ...you could also add in some left over carrots... whoops better stop or I'll be changing dinner plans.
Regular Member
I got this off of Pinterest and it was really good. Next time I will double the recipe!
I loved all the textures in it.
Chinese Chicken Casserole
2 cups cooked chicken, cubed
1 cup diced celery
1/2 onion, chopped
1 cup cooked rice
3/4 cup mayonnaise {we like olive oil mayo}
1 can cream of chicken soup OR make your own which is much healthier
1 cup mushrooms, sliced
1 tsp. lemon juice
1 tsp. salt
4 oz. sliced water chestnuts, drained
1/2 cup sliced almonds
1/2 cup butter, melted
1 cup cornflakes
Preheat oven to 350 degrees. Lightly saute celery, onion and mushrooms. Mix all ingredients together in a large bowl except almonds, butter and cornflakes.
Place mixture into a 13×9 baking dish. Mix melted butter, almonds and cornflakes together and then sprinkle on top of the casserole. Bake for 35-40 minutes until bubbly and warmed through.
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