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After making red beans n rice for the umpteenth time, I'm wondering, what's on your regular rotation
- Thread starter traca
- Start date
janet-in-nc
Well-known member
some of mine.....
lightly breaded sauted pork chops
1/2 chicken roasted at 450 in my toaster oven (left over breast for chicken salad)
meatloaf (leftovers for sandwiches)
lamb chops (Costco as are the pork chops)
beef burgundy made in a large batch with portions frozen
baked cod fish with lemon
asparagus, roasted
broccoli with lemon buttered crumbs
always a salad
Trader Joe's eggplant parm with a little pasta
lightly breaded sauted pork chops
1/2 chicken roasted at 450 in my toaster oven (left over breast for chicken salad)
meatloaf (leftovers for sandwiches)
lamb chops (Costco as are the pork chops)
beef burgundy made in a large batch with portions frozen
baked cod fish with lemon
asparagus, roasted
broccoli with lemon buttered crumbs
always a salad
Trader Joe's eggplant parm with a little pasta
steve2-in-la
Well-known member
Don't have a rotation, per se but these regularly appear on our table (I do wonder who's doing it.)
Bbq’ed Ribs, Chicken, Brisket, Pork Chops, Turkey
Roasted Chicken
Chicken Cacciatore
Apple Cider Braised Chicken
Chicken Ropa Vieja
Curried Chicken Salad
Smothered Turkey
Roasted Turkey
Turkey Meatloaf
Turkey Ropa Vieja
Roast Beef
Cold Roast Beef on Arugula
Beef Short Ribs with Chipotle & Green Chilies
Ropa Vieja
Tomato-Beef Curry
Pork Roast
Green Chile Stew
Hoisin Pork Roast with Asian Slaw
Hoisin Pork Roast Lettuce Wraps
Smothered Pork Chops
Korean Short-Ribs
Creole Pork Chops
Black Currant Pork Chops
Mesclun Green Salad
Spinach Salad
Frisee Salad with Lardons
Arugula and Mushroom Salad
Mango, Jicama, Avocado Salad with Lime Vinaigrette
Cauliflower Soufflé
Broccoli Soufflé
Creamy Coleslaw
Braised Cabbage with Onions
Sweet & Sour Red Cabbage
Braised Southern Greens
Braised Kale with Onions
Steamed Artichokes, Asparagus, Brussels Sprouts
Sautéed Okra with Tomatoes
Sautéed Zucchini with Tomatoes & Chilies
Bbq’ed Ribs, Chicken, Brisket, Pork Chops, Turkey
Roasted Chicken
Chicken Cacciatore
Apple Cider Braised Chicken
Chicken Ropa Vieja
Curried Chicken Salad
Smothered Turkey
Roasted Turkey
Turkey Meatloaf
Turkey Ropa Vieja
Roast Beef
Cold Roast Beef on Arugula
Beef Short Ribs with Chipotle & Green Chilies
Ropa Vieja
Tomato-Beef Curry
Pork Roast
Green Chile Stew
Hoisin Pork Roast with Asian Slaw
Hoisin Pork Roast Lettuce Wraps
Smothered Pork Chops
Korean Short-Ribs
Creole Pork Chops
Black Currant Pork Chops
Mesclun Green Salad
Spinach Salad
Frisee Salad with Lardons
Arugula and Mushroom Salad
Mango, Jicama, Avocado Salad with Lime Vinaigrette
Cauliflower Soufflé
Broccoli Soufflé
Creamy Coleslaw
Braised Cabbage with Onions
Sweet & Sour Red Cabbage
Braised Southern Greens
Braised Kale with Onions
Steamed Artichokes, Asparagus, Brussels Sprouts
Sautéed Okra with Tomatoes
Sautéed Zucchini with Tomatoes & Chilies
steve2-in-la
Well-known member
Just let some of that Swiss Steak sit around for awhile. You'll have PLENTY of "green" then.
steve2-in-la
Well-known member
Here's two ways; One is for beef, the other for spicy pork but I use them interchangeably.
Dwaeji Galbi/Kalbi (Korean-Style Ribs)
The first one is sweet and savory similar to a beef galbi marinade. The Other one is the traditional spicy pork marinade similar to that used in jeyuk bokkeum. It is slightly sweet with a lot of kick. The secret to tasty Korean pork ribs is to use lots of fresh garlic and ginger. Makes 2 whole slabs (5 -7 lbs) of baby back ribs.
SWEET AND SAVORY
½ cup SOY SAUCE
l cup WATER
¼ cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
3 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
½ MEDIUM ONION, grated
½ MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
½ tsp BLACK PEPPER
SPICY
l cup KOREAN CHILI PEPPER PASTE (gochujang - adjust to your taste)
3 Tbsp SOY SAUCE
¼ cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
2 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
½ MEDIUM ONION, grated
½ MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
½ tsp black pepper
Mix the ingredients well. Cut each slab of ribs into 2 pieces for easier handling. Rinse and drain. Marinate them for at least six hours (preferably overnight). Turn once during marinating time.
Preheat the oven to 325°F. Line a baking sheet with foil. Arrange ribs, meat side down. Cover ribs tightly with foil. Bake 1½ hours. (30 more for fall off the bones tenderness). Remove the foil cover.
Finish off the ribs by one of the following two steps: 1) Broil 4-6 minutes on each side, or until the ribs are slightly charred and the sauce is caramelized. Baste sauce while broiling. 2) Grill over coals, 5-8 minutes on each side until slightly charred and the sauce is caramelized. Baste with sauce while grilling.
Dwaeji Galbi/Kalbi (Korean-Style Ribs)
The first one is sweet and savory similar to a beef galbi marinade. The Other one is the traditional spicy pork marinade similar to that used in jeyuk bokkeum. It is slightly sweet with a lot of kick. The secret to tasty Korean pork ribs is to use lots of fresh garlic and ginger. Makes 2 whole slabs (5 -7 lbs) of baby back ribs.
SWEET AND SAVORY
½ cup SOY SAUCE
l cup WATER
¼ cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
3 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
½ MEDIUM ONION, grated
½ MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
½ tsp BLACK PEPPER
SPICY
l cup KOREAN CHILI PEPPER PASTE (gochujang - adjust to your taste)
3 Tbsp SOY SAUCE
¼ cup RICE WINE (or mirin)
2 Tbsp SESAME OIL
4 Tbsp HONEY
2 Tbsp BROWN SUGAR (preferably dark brown)
3 Tbsp minced GARLIC
2 Tbsp grated GINGER
½ MEDIUM ONION, grated
½ MEDIUM SWEET APPLE (Fuji, Gala, or Golden Delicious), grated
½ tsp black pepper
Mix the ingredients well. Cut each slab of ribs into 2 pieces for easier handling. Rinse and drain. Marinate them for at least six hours (preferably overnight). Turn once during marinating time.
Preheat the oven to 325°F. Line a baking sheet with foil. Arrange ribs, meat side down. Cover ribs tightly with foil. Bake 1½ hours. (30 more for fall off the bones tenderness). Remove the foil cover.
Finish off the ribs by one of the following two steps: 1) Broil 4-6 minutes on each side, or until the ribs are slightly charred and the sauce is caramelized. Baste sauce while broiling. 2) Grill over coals, 5-8 minutes on each side until slightly charred and the sauce is caramelized. Baste with sauce while grilling.
My rotation list...
Roasted vegetables with risotto
(I just add a chicked breast or baked fish for DH's dinner)
Tagliatelle with salmon and cream sauce
Yellow split pea soup
Spinach soup with boiled egg (-s)
Home made Italian pizza
Spaghetti with tomato sauce and tolfu (meatballs for DH)
Falafel with baked broccoli or brussel sprouts (- I usually make this when DH is travelling and I'm cooking for one)
Pie - cheese and vegetable pie with vegetables in season.
Grilled haloumi with a green salad (I serve the salad with grilled white fish for DH)
Roasted vegetables with risotto
(I just add a chicked breast or baked fish for DH's dinner)
Tagliatelle with salmon and cream sauce
Yellow split pea soup
Spinach soup with boiled egg (-s)
Home made Italian pizza
Spaghetti with tomato sauce and tolfu (meatballs for DH)
Falafel with baked broccoli or brussel sprouts (- I usually make this when DH is travelling and I'm cooking for one)
Pie - cheese and vegetable pie with vegetables in season.
Grilled haloumi with a green salad (I serve the salad with grilled white fish for DH)
Yum! Meatloaf fan here too! This meatloaf is enthusiastically in my regular rotation.
http://www.epicurious.com/recipes/food/views/Roasted-Vegetable-Meatloaf-with-Mustard-Mashed-Potatoes-231734
http://www.epicurious.com/recipes/food/views/Roasted-Vegetable-Meatloaf-with-Mustard-Mashed-Potatoes-231734