What do you make over and over again, for dinner?
- Thread starter evan
- Start date
Stir-fried anything (I guess that's good, lots of veg), poached chicken, turkey breast, spaghetti
in meat sauce (or meatballs), peanut chicken, crockpot sour cherry pork, tuna and noodles. That's 7, I probably will think of a couple more in a minute.
Oh yeah, goulash, hamburg, pan-fried chuck-eye steak, scalloped potatoes with ham, and macaroni and cheese. I like to experiment with new things, but always come back to the standards.
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in meat sauce (or meatballs), peanut chicken, crockpot sour cherry pork, tuna and noodles. That's 7, I probably will think of a couple more in a minute.
Oh yeah, goulash, hamburg, pan-fried chuck-eye steak, scalloped potatoes with ham, and macaroni and cheese. I like to experiment with new things, but always come back to the standards.
(try the recipe I just posted below, I think you'll like it. I know spam is big in Hawaii and was
a staple in our house growing up. but then, so was everything in a can '-))
tried some a couple of years ago and discovered I don't like it anymore. but there are some other things I used to like and don't anymore, go figure.
use the bacon with the carbonara and don't let the eggs scramble for a classic dish. it's a home style recipe that you rarely see on resturant menus but the chefs all know how to make you one if you ask.
a staple in our house growing up. but then, so was everything in a can '-))
tried some a couple of years ago and discovered I don't like it anymore. but there are some other things I used to like and don't anymore, go figure.
use the bacon with the carbonara and don't let the eggs scramble for a classic dish. it's a home style recipe that you rarely see on resturant menus but the chefs all know how to make you one if you ask.
I'm guilty of repeating, but that's mainly because I'm the chief cook and bottle-washer...
Er, make that Logistics CEO, CFO/Head Accountant (Food), and Sole Cook. (I reserve "chef" for the likes of Julia, Alton B., and Rick B., etc.)
The other reason I repeat things is because we try to eat fairly seasonally. Maybe this is a glorified way of saying that I'm cheap. Or lazy. Perhaps both.
And, in a nod to my husband's side (big meal at lunch, less in the evening), our portions are probably smaller than the average American dinner...
That said, our nine would be
Salmon
Lentil salad with chopped herbs, goat cheese, walnuts (great hot or cold)
Roasted lemon/garlic chicken
Broiled chicken legs
Lasagne
Quiche
Omelet
Pork (Try as I might, I always wind up with dry, chewy pork--even with bone-in chops)
Sauteed kale/chard with garlic-butter sauce / vinaigrette; sliced ham on the side (Does this count? We eat a ton of it.)
I think the underlying reason for a lot of the repetition is simply that shopping for a specific recipe costs (at least, in my mind) more than going to the market and seeing what's fresh and reasonable... When I get a job, I'll go back to recipes. smileys/wink.gif
Er, make that Logistics CEO, CFO/Head Accountant (Food), and Sole Cook. (I reserve "chef" for the likes of Julia, Alton B., and Rick B., etc.)
The other reason I repeat things is because we try to eat fairly seasonally. Maybe this is a glorified way of saying that I'm cheap. Or lazy. Perhaps both.
And, in a nod to my husband's side (big meal at lunch, less in the evening), our portions are probably smaller than the average American dinner...
That said, our nine would be
Salmon
Lentil salad with chopped herbs, goat cheese, walnuts (great hot or cold)
Roasted lemon/garlic chicken
Broiled chicken legs
Lasagne
Quiche
Omelet
Pork (Try as I might, I always wind up with dry, chewy pork--even with bone-in chops)
Sauteed kale/chard with garlic-butter sauce / vinaigrette; sliced ham on the side (Does this count? We eat a ton of it.)
I think the underlying reason for a lot of the repetition is simply that shopping for a specific recipe costs (at least, in my mind) more than going to the market and seeing what's fresh and reasonable... When I get a job, I'll go back to recipes. smileys/wink.gif
steve2-in-la
Well-known member
I've been cooking this for over 30 years and don't remember where it came from but . . . here 'tis.
Tomato-Beef Curry
1 lb BEEF FLANK, sliced thinly into 1"x2"x¼" pieces
3 Tbsp SOY SAUCE
3 Tbsp SHERRY
1 heaping Tbsp CORN STARCH
dash TABASCO or RED PEPPER FLAKES
2 Tbsp PEANUT OIL
1 large GREEN PEPPER, cut into bite sized pieces
1 large ONION, cut into bite sized pieces
1 Tbsp WATER
2 large TOMATOES, cut into bite sized pieces
2 Tbsp BROWN SUGAR
1 Tbsp CHINESE CURRY POWDER
¼ cup OYSTER FLAVORED SAUCE
¼ cup KETCHUP (yes, ketchup!)
CILANTRO
Mix soy, sherry, corn starch and tabasco in a medium bowl and add the beef; in a separate bowl, combine the tomatoes and brown sugar. Let these all marinate about 1 hour (inexpensive cuts of beef benefit from marinating in the mixture overnight)
When the meat is ready, heat 1 tablespoon of the oil in a wok or large frying pan. When oil is good and hot, toss in the green pepper and onion. Stir-fry until peppers turns bright green. Pour in the water and cover your wok for about 30 seconds. Remove the lid and stir until liquid has pretty much evaporated; remove the vegetables to a bowl and reserve for later.
Re-heat the wok, add the other Tbsp of oil and when it is very hot, add the curry powder. (It will smoke alot so have your exhaust fan at max.) Quickly put the beef and accompanying juice into the pan and stir-fry until it's brown.
Then add the tomatoes and their juice, the oyster sauce and the ketchup. Stir a couple of minutes until the sauce begins to boil. Return the pepper and onion to the pan and stir-fry 2-3 minutes to heat through.
Serve over white rice and garnish with cilantro.
Tomato-Beef Curry
1 lb BEEF FLANK, sliced thinly into 1"x2"x¼" pieces
3 Tbsp SOY SAUCE
3 Tbsp SHERRY
1 heaping Tbsp CORN STARCH
dash TABASCO or RED PEPPER FLAKES
2 Tbsp PEANUT OIL
1 large GREEN PEPPER, cut into bite sized pieces
1 large ONION, cut into bite sized pieces
1 Tbsp WATER
2 large TOMATOES, cut into bite sized pieces
2 Tbsp BROWN SUGAR
1 Tbsp CHINESE CURRY POWDER
¼ cup OYSTER FLAVORED SAUCE
¼ cup KETCHUP (yes, ketchup!)
CILANTRO
Mix soy, sherry, corn starch and tabasco in a medium bowl and add the beef; in a separate bowl, combine the tomatoes and brown sugar. Let these all marinate about 1 hour (inexpensive cuts of beef benefit from marinating in the mixture overnight)
When the meat is ready, heat 1 tablespoon of the oil in a wok or large frying pan. When oil is good and hot, toss in the green pepper and onion. Stir-fry until peppers turns bright green. Pour in the water and cover your wok for about 30 seconds. Remove the lid and stir until liquid has pretty much evaporated; remove the vegetables to a bowl and reserve for later.
Re-heat the wok, add the other Tbsp of oil and when it is very hot, add the curry powder. (It will smoke alot so have your exhaust fan at max.) Quickly put the beef and accompanying juice into the pan and stir-fry until it's brown.
Then add the tomatoes and their juice, the oyster sauce and the ketchup. Stir a couple of minutes until the sauce begins to boil. Return the pepper and onion to the pan and stir-fry 2-3 minutes to heat through.
Serve over white rice and garnish with cilantro.
patbastrop
Well-known member
hmmm brine your pork chops -- rinse, dry, and lightly coat in crumbs, ground nuts or seasoned flour
saute in a mix of olive oil and a little butter til golden on both sides then pop skillet in oven and finish cooking. They don't seem to dry out this way. I often put slices of lemon or lime on top in the oven.
saute in a mix of olive oil and a little butter til golden on both sides then pop skillet in oven and finish cooking. They don't seem to dry out this way. I often put slices of lemon or lime on top in the oven.
steve2-in-la
Well-known member
Suz, this is a link to the stuff I use but really, any good yellow curry powder will do.
http://www.asianfoodgrocer.com/product/oriental-curry-powder-3-oz
http://www.asianfoodgrocer.com/product/oriental-curry-powder-3-oz
Ah, Randi's just described Heaven....now, for a bit of Purgatory...
(In this version, you leave out the butter and cream, while praying for heavenly salvation and no cholesterol blood tests in the immediate future.)
Saute 1/4 lb of bacon, cut into 1" pieces, with a small diced sweet onion.
Beat 3 eggs with 1/2 C parmesan cheese.
Cook enough spaghetti for 2 people and drain, reserving a bit of the water.
Put the pasta back in the hot pot, but removed from heat. Add the bacon and onions and any small bits, toss, then add the egg mixture, lifting the pasta until it cooks to a creamy sauce. Add water if it's too dry.
Note: I have only ever made this with fresh grated parmesan cheese.
(In this version, you leave out the butter and cream, while praying for heavenly salvation and no cholesterol blood tests in the immediate future.)
Saute 1/4 lb of bacon, cut into 1" pieces, with a small diced sweet onion.
Beat 3 eggs with 1/2 C parmesan cheese.
Cook enough spaghetti for 2 people and drain, reserving a bit of the water.
Put the pasta back in the hot pot, but removed from heat. Add the bacon and onions and any small bits, toss, then add the egg mixture, lifting the pasta until it cooks to a creamy sauce. Add water if it's too dry.
Note: I have only ever made this with fresh grated parmesan cheese.
ooops again, it's already there, under the beef category.
http://eat.at/swap/forum3/42_Tuscan-Style_Steak_with_Arugula_and_Parmesan
http://eat.at/swap/forum3/42_Tuscan-Style_Steak_with_Arugula_and_Parmesan