Why not! Share what you've got!

 

I'm of the KISS school of thought when it comes to cooking (Keep It Simple, Stupid) so here are a few relatively easy recipes with ingredients that won't have you traipsing all over town to find, and likely don't have to use a measuring cup. There are however, certain kitchen tools and basic food items you should have to make life easier:

 

Colander

Grill (Foreman, whatever)

Aluminum foil

Garlic Press

A decent knife or three

Pepper Grinder (and peppercorns)

Sea Salt (some places sell sea salt in containers that double as grinders - get one)

EVOO (Extra Virgin Olive Oil - light tasting if it's available)

I Can't Believe It's Not Butter spray (yes, despite Fabio's endorsement)

 

Mango Cucumber Salsa

A perfect dish for a hot and humid summer day - it's light but flavorful and something different. All the ingredients are pretty common to most grocery stores. As with any recipe that relies on produce - it's gotta be fresh! This recipe will make enough to fill a decent sized bowl for a party:

 

3 ripe mangos, peeled, pitted, and diced (about 1 1/2 cup)

Half of one medium red onion, finely chopped

1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)

Half of one cucumber, peeled and diced (about 1 cup)

About five fresh cilantro sprigs, chopped

Juice from half of a fresh lime

Salt and pepper to taste (go easy on the pepper)

 

No-knife pasta

Gotta give credit where it's due - this is a Martha Stewart recipe but unlike so many of her bizarre things like "this lovely ingredient can be acquired in the bush country of Pango Pango", this is really simple and easy:

 

Two servings of noodle pasta (angel hair works well) - cooked separately

6 to 7 plum tomatoes - shred by hand

8 to 10 sprigs of fresh basil - shredded

5 to 6 sprigs of fresh oregano - shredded

About a half cup of fresh mozzarella (the stuff stored in brine) - shredded

1 clove of garlic - pressed

A few healthy pinches of sea salt

Half-cup of EVOO

 

Mix all ingredients except pasta in a bowl. Cook pasta - drain in colander and put back into cooking pot. Add ingredients and stir - mozzarella should be melted thoroughly.

 

Easy Asparagus

Need a quick healthy veggie side?

 

Preheat oven to 300-350 degrees. Take a baking pan (preferably 1" or more deep) and lay out aluminum foil - enough to cover bottom. Spread out a half-bushel of asparagus - drizzle with juice from half of a lemon, a few sprays of I Can't Believe... (or use a few pats of butter if your arteries can take it) and sprinkle dried dill weed over asparagus. Cover with another sheet of foil and bake for 10 minutes for al dente, 12-15 for more tender.

 

 

 

 

Those sound good!  What do you normally serve with the mango cucumber salsa?

Well I usually just make that as a dip for parties so whatever preferred chips (Tostito scoops, etc.) seem to work. I *have* heard of people serving it with tilapia or other fish but my partner doesn't like seafood.

...... my partner doesn't like seafood.

That's a given, right?

:roll:

 

Considering that most of my closest friends are women, I find your stupid cliche not only tired, but offensive.

:roll:

 

Considering that most of my closest friends are women, I find your stupid cliche not only tired, but offensive.

 

Sweet Pea, you know damn well it was meant as a "tired" joke to begin with.  kiss-kiss.

---

Here is my recipe for Maduros!  Totally easy!

 

Prep Time: 10 minutes

Cook Time: 5 minutes

 

Ingrediants

3 large RIPE/OVER RIPE plantains

Virgin Light Olive Oil

 

– Cut the plaintains in ¼" strips

– In a frying pan (perferably a cast iron skillet) heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides.  You'll need to them repeatedly.

 

Puerto Rican Style

Before cooking marinate one thinly sliced onion in a ½ cup of lime juice and set aside.  When you've friend all the Muduors, sprinkle the onions on top.

 

Dominican Style

Eat them with Fried Salami

 

Cuban Style

Dip them in Rock salt right after frying

MayDay's Guacamole - by request

 

By far the most important ingredient of guacamole is the almighty avocado, thus guacamole is not something you should make "spur of the moment". It's best to find 4 to 6 avocados. Make sure to ask for Hass/Haas - you don't want "California" avocados (god only knows what they're good for). It's best to get them when they're green and firm as a rock and you can plan to make the guac four days after purchase. Place them in a paper bag with an overripe banana and close it up.

 

Within three or four days, the avocados should be tender - you should be able to press in your thumb like an overripe orange - malleable, not squishy. It's truly a learned art. The exterior will be a purplish-brown. You should never pay more than $1.50 each - go to local markets and grocers as chain stores like Giant Eagle charge $3.00 a pop.

 

Once you have ripened avocados at their zenith, make sure you have the following:

 

5 to 6 plum (roma) tomatos, diced

1 half of one white (no other kind - WHITE) onion, minced (preferably in a processor)

5 to 7 "sprigs" of fresh cilantro (never ever dried), finely chopped

1 half of one jalapeño pepper - finely minced

Juice from 1 half of a lime (never EVER anything but fresh)

Salt (sea salt if you've got it) to taste

 

Take the avocados and slice lengthwise in half - note the large pit/seed in the center. Slice around the pit so you can twist each half apart. Take a spoon and scoop out the avocado flesh. If it's not completely ripe, pre-slice the fleshy areas lengthwise and they'll mush and scoop easier. Repeat for all avocados, saving one of the seeds. Place fleshy bits into large serving bowl and mush with clean hands or a fork. Once mushed, add all above ingredients - saving salt and lime for last (since they're to taste). Taste test with some chips and serve with love.

 

Now - so help me god, if I ever hear of anyone adding MAYONNAISE to guacamole, I will stab you in the eye with a rusty serrated knife. There aren't many things on this earth that I hold sacred, but the integrity of guacamole is one of them.  :whip:

 

 

 

 

Tortellini is my favorite food. I always wanted to learn how make homemade tortellini. I'm going to look up some recipes for it.

Tortellini is my favorite food. I always wanted to learn how make homemade tortellini. I'm going to look up some recipes for it.

 

Look for wonton papers in the asian food section to make dumplings or ravioli.

 

One comment about quacamole, have you every tried mashing peas, and adding it to the avocados?  If you are concerned about the high fat and calories content of quacamole, this helps.  I feel like I can dip more fried chips in my quac if I have added some peas.

 

I made sauteed plantains the other day.  I used a little EVOO, and some splenda which made it nice and sweet.  The splenda gave it a little caramelization....is that a word?

 

I have a new obsession with wanting to make duck....any suggestions?

Peas? In guacamole? :-o

 

Oh my holy god... I'm sorry, you truly seem like a very nice person and I'm sure your intentions are honorable but please, I beseech you - stop defiling the guac!!!

I made sauteed plantains the other day.  I used a little EVOO, and some splenda which made it nice and sweet.  The splenda gave it a little caramelization....is that a word?

 

 

Sauteed plantains?  Not fried?  With splenda?  I've had them with sugar cane but not splenda.

Not posting on this thread anymore.....:(

Well how do you think the guacamole feels? :cry: I'm all about trying new things when cooking - but guacamole is a sacred thing. Besides, avocados are full of "good fat" and nutrients - from wikipedia:

 

A whole medium avocado contains approximately 21 grams of fat, though most of it is monounsaturated fat. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. They have the highest fiber content of any fruit - including 75% insoluble and 25% soluble fiber.

 

The only thing I could recommend adding to guac would be finely shredded iceberg lettuce. It doesn't mess with the flavor, and you get more mileage out of the batch.

Tortellini is my favorite food. I always wanted to learn how make homemade tortellini. I'm going to look up some recipes for it.

 

Look for wonton papers in the asian food section to make dumplings or ravioli.

 

Thanks. Any advice for a good homemade alfredo kind of sauce?? I usually just eat my tortellini with a regular alfredo sauce in a jar and add peas and sometimes mushrooms.

My favorite website for recipes is www.myrecipes.com

 

I got a rabbit from Findley market a few weeks ago and cooked in my crockpot.  That was pretty good.  Any good crockpot recipes out there?  I got one as wedding gift a few years ago and maybe used it 5 times.  Help a working girl out!

Watermelon/Cucumber/Kalamata salad.

 

I know - watermelon + kalamata olives? Sounds odd, but it's a delicious recipe - perfect for a summer holiday weekend:

 

Get your largest bowl ready - this makes a hefty batch

 

1/2 Watermelon, large dice, seeds removed

2 medium beefsteak tomatos, seeded and medium dice

2 cucumbers, peeled, seeded, and medium dice

2-3 teaspoons kosher or sea salt

1/4 to 1/2 pound pitted and halved kalamata olives

1 teaspoon balsamic vinegar

2 teaspoons extra-virgin olive oil

3 to 4 sprigs of thinly sliced fresh mint leaves

1 container of crumbled feta - approx. 1/2 pound

 

INSTRUCTIONS

Combine watermelon, tomato, and cucumber in a large bowl.

Sprinkle with salt, and gently toss to combine. Transfer mixture to a colander and let drain for at least 10 minutes.

 

Transfer vegetable mixture to a salad bowl and combine with olives, vinegar, olive oil, mint, and a generous amount of freshly ground black pepper. Sprinkle cheese over the top and serve.

This one is simple as a marinade/rub for steaks.  Works particularly well on flank steak:

 

Equal parts of:

  -brown sugar

  -sea salt - ground

  -ground coffee (yes, that's right, ground coffee -- not brewed, just the dry beans, ground)

 

 

Mix all ingredients.  (I put the beans and the salt in a spice grinder and grind then mix with the brown sugar.)  Rub on flank steak and refrigerate several hours or overnight.  Remove from refrigerator and allow to set for 30 minutes.  Grill to perfection.

 

Enjoy!

MayDay's Guacamole - by request

 

By far the most important ingredient of guacamole is the almighty avocado, thus guacamole is not something you should make "spur of the moment". It's best to find 4 to 6 avocados. Make sure to ask for Hass/Haas - you don't want "California" avocados (god only knows what they're good for). It's best to get them when they're green and firm as a rock and you can plan to make the guac four days after purchase. Place them in a paper bag with an overripe banana and close it up.

 

Within three or four days, the avocados should be tender - you should be able to press in your thumb like an overripe orange - malleable, not squishy. It's truly a learned art. The exterior will be a purplish-brown. You should never pay more than $1.50 each - go to local markets and grocers as chain stores like Giant Eagle charge $3.00 a pop.

 

Once you have ripened avocados at their zenith, make sure you have the following:

 

5 to 6 plum (roma) tomatos, diced

1 half of one white (no other kind - WHITE) onion, minced (preferably in a processor)

5 to 7 "sprigs" of fresh cilantro (never ever dried), finely chopped

1 half of one jalapeño pepper - finely minced

Juice from 1 half of a lime (never EVER anything but fresh)

Salt (sea salt if you've got it) to taste

 

Take the avocados and slice lengthwise in half - note the large pit/seed in the center. Slice around the pit so you can twist each half apart. Take a spoon and scoop out the avocado flesh. If it's not completely ripe, pre-slice the fleshy areas lengthwise and they'll mush and scoop easier. Repeat for all avocados, saving one of the seeds. Place fleshy bits into large serving bowl and mush with clean hands or a fork. Once mushed, add all above ingredients - saving salt and lime for last (since they're to taste). Taste test with some chips and serve with love.

 

Now - so help me god, if I ever hear of anyone adding MAYONNAISE to guacamole, I will stab you in the eye with a rusty serrated knife. There aren't many things on this earth that I hold sacred, but the integrity of guacamole is one of them.  :whip:

 

 

 

 

 

That is pretty much exactly my guac recipe, though I dice the onion instead of mince.  I noticed you mention keeping one of the pits, but then don't say what to do with it.  I assume you were going to say put it in the bowl to keep it from turning brown.  Thats an old wives tale that doesn't really work except for the guac right underneath the pit.  What really turns guac brown is air, so cover the guac with plastic wrap...not the bowl, but the actual guac.  Press the plastic wrap right down on top of the guac and it will stay green.

 

Now that summer is over, here is a good grilled bruscetta recipe that I like to make at cookouts.  Its really easy.

 

All these measurments are approx.  I just eyeball it.

 

5 Roma tomatoes, diced (when I dice tomatoes, for this or guac, I scoop out all of the gross seeds and stuff.  You just want the flesh...no goop.

1 ball of fresh mozzarella, diced

1 small onion, diced

6-8 leaves of fresh basil, chopped

2 cloves of garlic minced

some EVOO (just enough to coat all of the above)  probably 2-3 T

2-3 T of balsalmic vinegar (optional - I like the flavor it adds, but it makes the cheese a little brownish)

a few pinches of kosher salt and fresh ground pepper.

 

Mix all that together in a bowl and refridgerate until serving.

 

Then, take a large baguette of crusty bread (french works well) and slice into about 1/2 inch slices.  Brush the slices lightly with EVOO and sprinkle on a little kosher salt.  Then, grill the bread on a hot grill.  You want it to get crispy with some grill marks.  Just oil/grill one side of the bread. 

 

Serve bread and topping seperately so people can just spoon topping onto their bread (so it doesn't get soggy).

 

Nothing revolutionary, but the grilling makes the bread really tasty and the topping is nice and cool on the crispy, hot bread.

"Thats an old wives tale that doesn't really work"

 

That may well be, but I'll let YOU tell the little old Mexican grandma (aka I don't have a deathwish!)

This one is simple as a marinade/rub for steaks. Works particularly well on flank steak:

 

Equal parts of:

-brown sugar

-sea salt - ground

-ground coffee (yes, that's right, ground coffee -- not brewed, just the dry beans, ground)

 

 

I tried this with roast pork. I decided to go a little Latin America. To the spice rub I added d'Arbol and serrano chili powders, and a touch of cocoa. It turned out great!

Anyone know how to make a good buffalo wing sauce?

Half melted butter, half Tabasco, add red pepper flakes and jalapenos powder to taste.

Cool. Thanks. Im gonna make some wings tomorrow.

 

I wanna offset the tangy-ness of it a little bit, hopefully a little honey could do the trick.

from midwestcookin.blogspot.com:

 

Corn Beef Salad

I hope you aren't eatin when you read this one, and if you are, you might want to put down that fork. This could very well be one of the foulest concoctions we've seen here at Midwest Cookin.

 

I think the Midwest should have its own 4th of July competitive eatin fal-de-ral. Forget about Nathan's New York hot dog eatin contest. Those guys wouldn't last 3 bites if it was a contest featurin this dish.

 

Dear readers, I present to you: Corn Beef Salad! (No, not "corned beef" - "corn beef".)

 

This recipe is #4 in the July Jello Jigtacular! Collect them all!

 

("Wait", you say, slowly comin to the realization of what you're about to read, "beef...and...Jello? NOOOOooooooooo!"  Yes.)

 

Ingredients:

1 large pkg. lemon Jello

2 c. hot water

1 c. cold water

2 c. celery (chop fine)

2 tbsp. vinegar

1 small green pepper

4 boiled eggs (cut fine)

2 tbsp. onion (grated)

1 can corned beef (flaked)

1 c. mayonnaise (I use Miracle Whip) (thanks for the handy tip, Mary Wolf of Immanuel Lutheran)

 

How to:

Mix Jello in hot (boilin) water. Add cold water. After Jello starts to set, whip. Fold in the remainin ingredients. Add a little parsley on top (if desired). (Oh yes. The parsley will make it all better.)

 

Posted by AlexisHidell at 11:06 AM 0 comments

Half melted butter, half Tabasco, add red pepper flakes and jalapenos powder to taste.

Sounds yummy

Last night I made some Braised Ox Tail, with Red Wine Reduction Marinara and Herbs, served over Cavatelli and fresh mix of grated Parmesan, Asiago and Reggiano cheeses.

Here is a good dessert for the holidays.

 

Escalloped Pineapple

 

Items needed:

 

20 oz. can crushed pineapple in it’s own juice (if you have heavy syrup – drain)

2 eggs

2 tablespoons corn starch

1 teaspoon vanilla extract

¼ cup water

¾ cup sugar

cinnamon

 

Preparation:

 

Beat eggs in at least a 1.5 quart mixing bowl

Mix in corn starch and water

Add pineapple

Add sugar

Stir well

Add vanilla extract

 

Pour into 11 x 7.5 buttered dish

Sprinkle cinnamon on top

 

Bake at 350 degrees for 1 hour – let cool and enjoy!!!

 

sounds good. 

I call this Cuppa, Cuppa, Cuppa. . . but I think 'technically' it's called Sweet Vidalia Onion Dip

 

2 cups chopped-fine sweet onions

2 cups mayonnaise

2 cups shredded Swiss cheese

 

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 or 9x9 inch baking dish.

In a medium bowl, mix together sweet onions, mayonnaise and Swiss cheese.

Transfer mixture to the baking dish. Bake in the preheated oven 20 to 30 minutes, or until bubbly and lightly browned. Cool before serving.

 

I LOVE to eat this dip with Oasis or Sahara Cuisine Pita Chips, but I think any bagel chip, tortilla chip or sturdy cracker would work.  Also, throw in a dash or 2 of tabasco before you bake if you like a little kick.

I love snack food, but it doesn't like me.  The older I get the less adventurous my stomach becomes.  Plus, I never did like strange combinations of spices.  Will try about anything, though, except maybe a household pet, and then maybe.

 

I am always surprised when a recipe calls for a can of something. I don't use can goods at all, except for emergencies.  There are so many fresh ingredients available now, even if it costs a few cents more, it is always worth it.

 

Will try and dig up some old recipes.  The only thing I know how to make now is a reservation.

My mom went crazy last night after one thing didn't go her way in the kitchen so I took over and made a Ham, Turkey with turkey neck dressing, sweet potatoes with marshmellows and brown sugar, green beans with bacon, rolls, mac and cheese, and mashed potatoes and gravy. My mom knows I'm a way better cook so she has no problem letting me take over.

 

But...... (and this is one thing I don't get), she comes in the kitchen, screwing up my whole process and tries to baste the Turkey. I said basting is pointless, especially with the way I cook it. I start it off at 475 degrees and put it on for 20 minutes at that temp. because it hardens the outside and locks the juice in. The turkey is already really juicy as it is. When you baste it, the juice doesn't go through the skin, except maybe a really tiny bit. Meanwhile, while people take the turkey out every 20 minutes to baste it, they're letting all the damn heat out and people like my mom wonder why it takes forever for her to cook a turkey when they decide to cook it at the last minute. What it all boils down to is people love having fun messing with the turkey but it doesn't do anything.

Stolen from Bon Appetit, now a family favorite for the day after:

 

Turkey Burritos with Salsa and Cilantro

Bon Appétit |  November 2005

 

Makes 6 servings

 

  Ingredients

3 tablespoons olive oil

2 red onions, sliced

2 bell peppers (preferably 1 red and 1 yellow), seeded, sliced

4 cups diced leftover cooked turkey meat - (I'd rather use turkey strips than dice it all up)

3/4 cup purchased fresh fire-roasted salsa - (but I'm using Trader Joe's Mango Salsa instead for those who like em mild, and Habanero/Lime for the spice-lovers)

1 tablespoon ground cumin

1 8-ounce package grated Mexican 4-cheese blend (about 2 cups)

3/4 cup chopped fresh cilantro

 

6 burrito-size flour tortillas

 

Preheat oven to 300°F. Heat oil in large nonstick skillet over medium-high heat. Add onions and bell peppers; sauté until tender and golden, about 15 minutes. Add turkey, salsa, and cumin; stir until heated through, about 5 minutes. Stir in cheese and cilantro; season generously with salt and pepper. Remove from heat; cover to keep warm.

 

Working with 1 tortilla at a time, heat tortilla in dry skillet over medium-high heat until warm, softened, and browned in spots, about 30 seconds per side. Place tortilla on work surface. Spoon 1 cup warm turkey mixture along center of tortilla; fold sides in over filling, then roll up tortilla to enclose filling. Place burrito seam side down on baking sheet, and place in oven to keep warm. Repeat with remaining tortillas and filling.

 

Simple but really good and fills you up:

 

Sautee one cup of onions with one cup of green onions, along with any seasonings you prefer.  Add about a cup of dry white wine, six chopped potatoes, and a pound of chopped sausage.  Cook for about a half hour.  If you want, add some shredded cheese about five minutes before its done cooking.

here is one from the Velvet Tango Room. These are the tastiest drinks in all the land. Luckily for we poor folk who cannot afford to go whenever we want, Paulius lets a  recipe slip (this stuff is really, really good-it was flush)

Velvet Tango Room EGGNOG INGREDIENTS:

6 eggs

2/3 cup sugar

1/2 tsp vanilla

1/4 tsp nutmeg

2 cups milk

 

 

2 cups heavy whipping cream

3/4 cup brandy

1/3 cup dark rum

 

*one pinch fresh grated crack

 

PREPARATION:

Chill everything before starting, for best results. Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Now is the time to add the liquor. It is important to add it before adding the milk and cream. Slowly stir in brandy, rum, cream and milk. Serve eggnog cold and right away! Use any leftover for French toast the next morning.

 

* oh, I added that b/c there is something addictive in this stuff.  :lol:

here is one from the Velvet Tango Room. These are the tastiest drinks in all the land. Luckily for we poor folk who cannot afford to go whenever we want, Paulius lets a  recipe slip (this stuff is really, really good-it was flush)

Velvet Tango Room EGGNOG INGREDIENTS:

6 eggs

2/3 cup sugar

1/2 tsp vanilla

1/4 tsp nutmeg

2 cups milk

 

 

2 cups heavy whipping cream

3/4 cup brandy

1/3 cup dark rum

 

*one pinch fresh grated crack

 

PREPARATION:

Chill everything before starting, for best results. Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Now is the time to add the liquor. It is important to add it before adding the milk and cream. Slowly stir in brandy, rum, cream and milk. Serve eggnog cold and right away! Use any leftover for French toast the next morning.

 

* oh, I added that b/c there is something addictive in this stuff.  :lol:

 

Sounds good. Im going to try this later. What is "frothy"???  Do I need to use an egg beater, mixer or blender?  help? :wtf:

yes, per my query to Paulis  last night regarding this very matter, a Kitchen Aide is best, but a blender will work too. Egg beater, why not? It is pure heaven.

thanks.  No I've got to actually find the kitchen aid, and put it together.  thats going to be harder than making this....oye.

so....we got impulsive and wanted some of this nog, but had just left an in house christmas party and could not venture out to The VT 'Room.

VT

Scoured cubbard and fridge. Brandy, BVI Rum, eggs, whole nutmeg, eggs, whole milk, check to all...no cream (only 1/2 and 1/2)...sugar...we are not eating a lot of it right now..so splenda...yes, get over it. Let me say it is goooood. not as good as VTR, but it is a reduced sugar, lslightly reduced fat version and I cannot believe it can be this  good. Fresh nutmeg is the key BTW. Happy Holidays!

My friend Steve introduced me to this new energy saving and time saving method of cooking for picnics. Basically prepare your food in aluminum foil and cook them on the engine while driving! It wasn't a new concept but it was great to try when you go on a road trip. Basically here is the direction: We marinated 4 pieces of lb+ steak and wrapped each 2 in three large layers of aluminum foil. Make sure you wrap them tight so that heat transfers well. Drive for a while first. Open your hood and find a place to put the steak. The Idea location is the place that is hottest and the most stable. You can use more aluminum foil to secure the steak in place. Avoid moving parts as well as air intakes. Now close your hood. Drive for about 160 miles. And congratulations, you just made 4 median rare steaks for lunch. You can also cook stuff like shrimp, fish, etc. If you can and have imagined cooking on your engine so far, I have no doubt that are able to imagine plenty of other stuff to cook on your engine.

 

 

 

http://www.urbancooking.net/node/16

My friend Steve introduced me to this new energy saving and time saving method of cooking for picnics. Basically prepare your food in aluminum foil and cook them on the engine while driving! It wasn't a new concept but it was great to try when you go on a road trip. Basically here is the direction: We marinated 4 pieces of lb+ steak and wrapped each 2 in three large layers of aluminum foil. Make sure you wrap them tight so that heat transfers well. Drive for a while first. Open your hood and find a place to put the steak. The Idea location is the place that is hottest and the most stable. You can use more aluminum foil to secure the steak in place. Avoid moving parts as well as air intakes. Now close your hood. Drive for about 160 miles. And congratulations, you just made 4 median rare steaks for lunch. You can also cook stuff like shrimp, fish, etc. If you can and have imagined cooking on your engine so far, I have no doubt that are able to imagine plenty of other stuff to cook on your engine.

 

 

 

http://www.urbancooking.net/node/16

In honor of the economy, here are my college recipes.  Nice and simple and cheap.

 

The SANDWICH

 

Toast

Mayo

Tomato

Hot pepper rings

***

 

GORP: a casserole

 

1 package Hamburger Helper, prepared as directed

1 family serving mashed potatoes

1 can random vegetable

 

Dump, dump, stir.

***

 

GOOP: a multifaceted Mexican substance

 

1 lb. ground beef or substitute

1 package taco seasoning

1 can refried beans

 

Make taco meat as directed.  Dump in beans, and cut up hot peppers if you want, fry a little more.  Use as dip or filling or salad fixture or just as goop.

***

 

SLOP:  involves elements from the Middle East through Southeast Asia... based primarily on Thai matsaman

 

1 lb. some kind of meat or substitute (pork or chicken or lamb is best)

1 medium onion

1 can coconut milk

1 can sliced new potatoes

Handful of peanuts

Handful of raisins

Curry paste, not powder

1 family serving of rice

Sesame oil, soy sauce, cumin, coriander, cardamom, garlic, ginger, black pepper

 

Cut up meat and onion.  Throw in peanuts.  Coat with everything from the last ingredient line.  Not much soy sauce, especially if the peanuts had salt.  Fry.  Dump the potatoes in toward the end of frying.  You may want to cut them up a little with the spatula.  Dump in coconut milk.  Add curry to taste.  Simmer.  Make rice while you're doing all this, adding the raisins and some of the spices you put on the meat originally.  Dump the stew on the rice.

Does anyone else cook chicken like this? I take the boneless skinless breasts, make an incision with a knife in the middle of the meat, then cut all around the circumference of the meat, so that a layer is hollowed out but the part where I made the incision is still small. Then I mix spices in with a little bit of butter and water and spread it around the inside of the meat with the knife. Everything gets locked inside after breading it. It's really tender, juicy and has a lot of flavor when it's done. For some reason I think tastes a lot better than just putting spices on the top.

boneless skinless chicken breasts should be banned. Use boneless skinless thighs and do an extra 3 minutes in the eliptical.  cheaper too

I'm a breast man. But chicken breasts are outrageous if it's not on sale. I usually just get beef if chicken ain't on sale.

innuendo aside, try thighs. seriously.

I have, many times. I don't like dark meat.

 

Another thing I learned: If you don't have bread crumbs, crushed cornflakes work really well!

innuendo aside, try thighs. seriously.

David doesn't do dark meat.

I recall saying " INNUENDO ASIDE"  :whip:

I recall saying " INNUENDO ASIDE" :whip:

 

That wasn't inuendo! Jeez, you guys are well out of order!!

 

Oh, and if you wanna try making the chicken the way I do, just make sure you add just enough oil to the spices, so that when you inject it, it slides all the way in easily.

 

^Well for those of us whose metabolism bailed a few years back, it's a little more than THREE extra minutes on the elliptical.

 

And I don't get this "bad economy = crappy food" mentality. Am I the only person who *didn't* live off ramen noodles or other such nutritional styrofoam in college?