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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| Author |
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| 25 new of 494 responses total. |
mary
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response 312 of 494:
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Jan 8 13:12 UTC 2007 |
I enjoy hearing about Brooke's kitchen adventures. I'm one of those
who finds comfort in working off a recipe. One with a picture is even
better.
A couple of nights ago dinner was a grilled lemon and thyme marinated
chicken thigh thingie and last night was shrimp in a spicy tomato sauce
over fresh linguine.
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cmcgee
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response 313 of 494:
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Jan 8 13:28 UTC 2007 |
ditto = left over from 2 summers ago.
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edina
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response 314 of 494:
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Jan 8 16:44 UTC 2007 |
Re 312 I know what you mean about pictures. It goes a long way
towards if you're working to the right end or not.
As to the adventures, I read a lot of cookbooks (I'd venture that 40%
of the books I get from the library are cookbooks I'm trying to decide
if I want to buy) and I'm a devotee of Food TV, especially Iron Chef.
I'm not sure why, but watching them go way out on limbs helps me to
venture a bit myself. (Though I'll be grateful when they get that
witch Karine whatever off as a judge.)
The stew is *good*, though Dave didn't like it as much as I did. I
also left the hominy out, as when I opened it up and tasted it, it
didn't taste right to me and I didn't want to risk it fouling up what
I had.
Tonight is a turkey shepherd's pie. I'm going to chop up the
remaining turkey, add the saved gravy and some veggies, put it in a
pan and cover with mashed potatoes and bake. I love getting rid of
leftovers in a different way.
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denise
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response 315 of 494:
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Jan 9 00:15 UTC 2007 |
I just changed my leftover red-beans-and-rice by adding a bit of cheese [added
after the rice mix is heated in the microwave; the cheese still melts]. Easy!
And adds a bit of dairy/calcium to it, too. :-)
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mynxcat
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response 316 of 494:
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Jan 9 17:15 UTC 2007 |
Wasn't Karine whoever from "Grace Under Fire"? She played Grace's best friend
Nadine? No?
Rachel Ray's my inspiration for now. I like the concept of 30 minute meals.
Made Shepherd's Pie the other night - all of 20 minutes.
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mary
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response 317 of 494:
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Jan 16 18:37 UTC 2007 |
While grocery shopping earlier today I stopped in the magazine section.
There I spotted a Weight Watcher's magazine that is simply a collection
of minimal ingredient recipes. I spotted one for veggie soup that
took only 20 minutes, start to finish. I was intrigued. I can easily
spend that long chopping veggies for soup.
It called for pre-seasoned canned chopped tomatoes, Rotel (spicy)
tomatoes, frozen veggies and canned broth. A dump recipe. The
only "hands-on" part was where it called for a diced onion to be
sauted.
Know what? It turned out much better than any canned veggie soup
I've had. Not quite home-chopped, broth from scratch good, but we're
talking a lot of soup whipped up in less than 30 minutes and no real
work to speak of. Cool.
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keesan
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response 318 of 494:
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Jan 16 18:44 UTC 2007 |
I was impressed by Weight Watcher's cookbook - lots of healthy recipes from
common ingredients that also taste good.
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edina
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response 319 of 494:
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Jan 16 21:52 UTC 2007 |
What I like about Weight Watchers is their attempt to make foods I
love more low in fat/calories. Their beef and broccoli is great, and
I love to make their pastitsio.
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slynne
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response 320 of 494:
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Jan 16 23:14 UTC 2007 |
I have some issues with Weight Watchers but compared to pretty much
every other for-profit weight loss seller, they actually generally
advocate healthy eating. They also have a lot of resources to help
people choose nutritious foods and their recipes are often really good.
Good enough even for people to eat when they arent trying to lose
weight and just want to eat something tasty.
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mary
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response 321 of 494:
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Jan 16 23:20 UTC 2007 |
The Mexican-style meatloaf we're having tonight is an old WW recipe. I
agree with others here that their recipes are often lightened in a way
that works.
I'd try that pastitsio recipe, Brooke, if you'd care to share it.
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glenda
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response 322 of 494:
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Jan 16 23:27 UTC 2007 |
My cold spicy noodle recipe that everyone loves started out as a Weight
Watcher recipe. I just changed the garlic and cayenne that it called for into
the Lan Chee Chili Paste with Garlic for a more authentic flavor. I also
use natural, peanut only, peanut butter rather than the Jiff or Skippy most
people would use. Most of the time I also make it with water rather than
chicken broth, especially when it is going to a pot luck; started that for
Grex pot lucks at our house so that vegetarians could eat it.
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edina
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response 323 of 494:
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Jan 16 23:32 UTC 2007 |
Re 321 As soon as I get the cookbook back, it's a deal.
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mary
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response 324 of 494:
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Feb 6 14:13 UTC 2007 |
I'm into comfort food lately (winter thing) so last night I tried a recipe
for Beef Stroganoff out of an Eating Well cookbook (from the library).
How do you lighten this dish while keeping the rich flavor intact? They
did it by using flank steak that's thinly sliced and added at the very
end, used light sour cream, bucked-up the seasonings, and used portobella
mushrooms. Served it over whole wheat noodles.
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remmers
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response 325 of 494:
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Feb 6 17:36 UTC 2007 |
And it was yummy!
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mary
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response 326 of 494:
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Mar 7 12:46 UTC 2007 |
Last night I made another recipe from Eating Well - meatballs in a spicy
red sauce, served with orzo and sauted spinach. 'Twas good. The meatballs
consisted of half ground turkey and half ground lamb, corriander, cumin and
chopped fresh mint along with the usual garlic, onion, etc. The sauce
was nicely spiced. Recommended - from the latest issue of the magazine.
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mary
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response 327 of 494:
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Mar 13 17:30 UTC 2007 |
Another new (to me) recipe last night, this time from the latest issue
of Cooking Light. It was Cincinnati Chili! Wow. Interesting flavor
and it stood up to a base of whole wheat spaghetti.
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edina
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response 328 of 494:
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Mar 13 17:38 UTC 2007 |
Did you have it "three way"? :-)
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mary
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response 329 of 494:
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Mar 13 20:12 UTC 2007 |
No, ma'am, I did not. It was a two wayer. It was Cooking Light,
afterall. ;-)
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edina
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response 330 of 494:
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Mar 13 20:39 UTC 2007 |
Oh, and I have not forgotten that I need to get you my pastitsio
recipe. I think you and John would like it.
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mary
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response 331 of 494:
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Mar 14 17:33 UTC 2007 |
If you get it to me I will make it. Promise.
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mynxcat
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response 332 of 494:
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Mar 14 18:00 UTC 2007 |
Is it true the Cininatti Chili has cocoa or some sort of chocolatey ingretient
in it? Or is that just a myth perpetuated by Skyline Chili?
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edina
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response 333 of 494:
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Mar 14 18:49 UTC 2007 |
It has cinnamon in it. It's tasty.
Chicken mole (pronounced like mo-lay) is a Mexican dish with chocolate
in it, but it's a savory dish, not a sweet dish.
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tod
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response 334 of 494:
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Mar 14 20:32 UTC 2007 |
I had chicken mole once and was not impressed. It was like eating biscuits
and gravy without the gravy.
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edina
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response 335 of 494:
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Mar 14 20:57 UTC 2007 |
Then you didn't have good mole. ;-)
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tod
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response 336 of 494:
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Mar 14 21:18 UTC 2007 |
I wrote that wrong.
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