
I agree we should have a food forum. But not everyday food. I think a food forum would be good, where we have both recipes, but also great restaurant recommendations, ideas about meal swaps, etc. |
This website has every crockpot recipe you could imagine. Whole turkeys, scalloped potatoes, pot roast, chicken, chai tea, cake, soup.... anything and everything has been made in the crockpot at this site. |
DUH DUH DUH http://crockpot365.blogspot.com/ |
Here's my trick: Cook after dinner for the next night - there are plenty of things with 20 minutes prep, but an hour of simmering. Make a big enough pot and you are set for two days.
Braises work really well for this. Cooks magazine has a good every night cookbook. |
When it gets warm enough to eat in the backyard, I like to have cold cuts for dinner once in a while. Sub rolls, deli turkey/ham, different cheeses, tomatoes, lettuce, etc. Serve with salad, fries or tortilla chips and salsa.
I also cook rice in a rice cooker several times a week (1/2 hour) and serve with ground beef (marinated in soy or Asian marinade) & broccoli. |
During the winter, I have crock-put Tuesdays (from the crock-pot ladies webiste listed above) and the summers I do cold food- Tuesday (something like pre-cook chicken, pasta salad, cheese, hummus and toast).
Pizza tortillas - Use tortilla, put a little sauce, cheese, and toppings of your choice. Cook for a few minutes (I think at 400 degrees). Serve with some fruit, salad and maybe a veggie. Black bean tacos - Heat up a can of black beans in a skillet, add a little cumin, garlic and chili powder. Microwave some corn. Serve with tortillas, cheese, salsa and tomatoes. While I rarely do take-out, when I do I strecth it out by setting up the rice cooker that morning, using frozen veggies, and then only buy a few things (cooked chicken). |
Great Topic!! I really love my steamer. It has a top basket and a lower basket so you can do rice in one and meat in the other, or veggie’s and meat. I think the quickest meal I do in it is salmon with asparagus. I put the number of 4oz salmon filets in the top basket with some garlic butter on top, and put the asparagus in the bottom basket so the butter covers them as well (it drains through). The salmon takes 8 min. to cook and I think the asparagus takes 12-15. You take the top basket off when the salmon is done and leave the bottom till it finishes.
Also, I love the single serving vegetables that steam in the microwave. I am picky about veggies so I can have the one I want while my husband can have the Brussels sprouts! ![]() A great casserole from my MIL church cookbook, it is called "Chicken Beast" don't ask me why... Mix 1 can of cream of chick soup; with 1/4 cup of tarragon vinegar (I usually use plain vinegar). Put boneless skinless chicken breasts in the bottom of a 3qt dish. Cover the chicken with Swiss cheese (either shredded or sliced). Pour the soup mixture over the cheese. Top with 2 cups of Pepperidge Farm stuffing (it is in the blue bag, this may be the Italian version). Drizzle 2 tblsp of butter over the top (the original calls for 6 tblsp!!! this is really not needed) Bake at 350 for 50-55 min. This may take 50 min. to cook but it takes 10 min. tops to prepare. Also, it is even better the second and third time, I serve it over noodles or rice sometimes as well. Oh, one more thing... Pre-packaged pork tenderloin. I think the brand I usually get is Hormel (the others are a lot more expensive/larger). They come in several flavors. All you need to do is sear it on all sides in a sauté pan and bake for the time listed on the package (I think it is 20 min.). Slice and serve with microwave frozen vegetables or steamed potatoes. |
One of my favorite quick meals is a take on mac and cheese but with roasted tomatoes and mascarpone.
Half cherry tomatoes, season with salt and pepper, and olive oil. Roast in oven until plump. Cook pasta al dente. Add mascarpone, tomatoes and parm cheese to pasta. Add some pasta water if too thick. The original recipe (from Gourmet magazine) calls for baking but I always skip that step. Tastes great anyway... The best recipes I've made in the crockpot happen to be soups and stew: pea soup, lentil soup, black bean. MMMM, so good - and cheap! |
A great casserole from my MIL church cookbook, it is called "Chicken Beast" don't ask me why...
Mix 1 can of cream of chick soup; with 1/4 cup of tarragon vinegar (I usually use plain vinegar). Put boneless skinless chicken breasts in the bottom of a 3qt dish. Cover the chicken with Swiss cheese (either shredded or sliced). Pour the soup mixture over the cheese. Top with 2 cups of Pepperidge Farm stuffing (it is in the blue bag, this may be the Italian version). Drizzle 2 tblsp of butter over the top (the original calls for 6 tblsp!!! this is really not needed) Bake at 350 for 50-55 min. This may take 50 min. to cook but it takes 10 min. tops to prepare. Also, it is even better the second and third time, I serve it over noodles or rice sometimes as well.
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A friend of mine's mother had this recipe as a favorite:
Fry 1/4 pound of ground beef. Serve on toast. |
That is too funny! You can't get much simpler than that. Reminds me of my 20's when me and my BF would fry up an entire pound of bacon and eat it for dinner. |
Anyone have any tips for cooking lentils? |
Anyone have any tips for cooking lentils?
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I like the food forum idea...
Question: I have never used a crockpot but am thinking of getting one. For those of you who use them, is it safe to leave the meal to cook while you are away at the office? |
I think that is the entire point of the crockpot. Check out this website.... http://crockpot365.blogspot.com/ |