<p>Am I the only one on earth that can’t eat these recipes without gaining a ton of weight?</p>
<p>I think I’ve lived in NY too long. I’m the only one I know who has butter in the fridge and pasta in the pantry. My friends here think using both in one recipe is sure to cause cardiac arrest.</p>
<p>Anybody have a broccoli and cheese dip.</p>
<p>A long time ago I went to a party where she served it with bread and it was so good, butI have yet to ever find it again.</p>
<p>Here’s my trade for it</p>
<p>Bacon Cheese Dip in Bread</p>
<p>8 slices of bacon —chopped
1 clove of garlic minced
1 med onion coarsely chopped
1 8 0z bag of mont jack cheese
1 c. off shredded parm
1 cup of mayo</p>
<p>Saute bacon onion and garlic together, drain grease and cool. mix with remaining ingredients. Spoon into hollowed out bread, leaving a bread lid to cover…wrap in foil bake for 45 min at 450 degrees…fattening yes…delicious…definetely</p>
<p>When we’re in a hurry and I’m more into unscrewing or tearing open than into chopping my boys like the following: </p>
<p>Boys White chilli -
Poach (boil) a couple chicken breasts, remove and cut or shred the chicken and save the chicken broth
Put a jar of your favorite salsa in a saucepan
Put a container of sour cream (lo-fat if you want) in with the salsa
Tear open a bag of Shredded “Mexican cheese” and add to the salsa and sour cream mix
Drain and add a jar of Northern Beans to cheese/salsa/sour cream mixture
Put the shredded chicken back into the pan with all of the above. Stir and heat through until cheese melts. Add alittle of the chicken broth if too thick for your taste.
Optional, for extra spice tear open a packet of white chilli seasoning mix and add.</p>
<p>A good dip similar to above is:<br>
Mix a bag of shredded cheddar cheese, a carton of sour cream and a jar of salsa.</p>
<p>Dinner at a friend’s house last night included the following, which was very good:</p>
<p>Chicken Fingers</p>
<p>1 lb chicken breasts or chicken tenders
1 egg
1 can fried onions</p>
<p>Beat the egg in a bowl. Dip the chicken into the egg, then roll in the friend onions.
Bake at 350 until done; about 30 min for chicken tenders or 45 min for chicken breasts.</p>
<p>Here’s an easy one and not too fattening:</p>
<p>Chicken Baked with Peaches and Ginger (adapted from Martha)</p>
<p>Place one bag of frozen peaches on a large baking tray. Add one sliced red onion. Cover with 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 2 tablespoons grated ginger, and a few shakes of red pepper. Stir. Place one cut up chicken on top of peaches mix. Bake in a 450 oven for about 30 minutes. Serve over rice.</p>
<p>Hmom5, I made your recipe last night and it was very good. Just a word of caution, I used red wine instead of white wine. It made the meal a very hideous purple color but it was still tasty!</p>
<p>Glad you liked it Onward.</p>
<p>An easy stew I made today:</p>
<p>-Salt and pepper 3 lbs. beef stew meat and brown in 2 tbs. olive oil in batches (in deep pot) remove meat
-Saute a large chopped onion and 3 cloves garlic in drippings, pour off fat
-Return meat to pot
-Add 8 cup beef broth and large can of chopped tomatoes and simmer covered for 90 minutes
-Add 6 medium white potatoes in large cubes, large bag of mini carrots and bag of mushrooms, turn heat to medium and simmer until veggies are done
-If not thick enough add 2 tbs. of flour mixed with warm water and simmer until thick</p>
<p>Will feed 6 with leftovers which are even better the next day.</p>
<p>Ragout d’Agneau avec le Polenta(Lamb Stew with polenta)</p>
<p>Michael Chiarello’s Medium-Rare Lamb Stew with a few changes by me…
(serves 4)</p>
<p>1 pound lamb, fat and silver skin removed (ask the butcher for the stew meat cut)
sea salt and pepper
1½ teaspoons ground fennel spice (I toasted whole fennel seeds and Jeff ground them with a mortar and pestle, or use the bottom of a frying pan)
¼ cup extra virgin olive oil
3 tablespoons all-purpose flour (I just poured about a cup on a plate and made sure I patted the meat well after dredging so there were no clumps of flour)</p>
<p>1 cup shallots, peeled & quartered through the root end to hold it together
1 cup carrot chunks, peeled (½” chunks)
1 cup turnip chunks, peeled (½” chunks)
1 cup button mushrooms (optional)
1 tablespoon unsalted butter (I used demi-sel, what’s a little salt among friends?)</p>
<p>Here is a picture
[Cucina</a> Testa Rossa: Ragout d’Agneau avec le Polenta et les Ananas Caramelises](<a href=“http://cucinatestarossa.blogs.com/weblog/2005/02/ragot_dagneau_a.html]Cucina”>http://cucinatestarossa.blogs.com/weblog/2005/02/ragot_dagneau_a.html)</p>
<p>My favorite lamb recipe</p>
<p>Lamb chops or even shoulder blades
Raspberry Vinagrette
Thyme or Sage</p>
<p>The night before pour enough dressing to cover them and just a little bit more in a ZIPLOC BAGGIE add a couple of thyme branches(I grow it so I use fresh) otherwise put in sage, but not both.</p>
<p>Grill.</p>
<p>I serve over risotto, but a fresh green salad with vinaigrette is also great!</p>
<p>I also need inspiration. (As a kid I never understood when my mom said “I’m bored with my cooking”—NOW I understand.) AND my daughter has become a vegetarian so all my favorite “old standards” (eg meatloaf) are off the table, so to speak. Anyone have any veggie favorites from your house??</p>
<p>mmaah - I feel your pain! My Ds are both vegetarians and my H’s favorite food group is “MEAT” :(</p>
<p>This is my latest quick vegetarian solution: packaged beans and rice (they cook in a bout 20 minutes and come in a variety of seasoning flavors). Serve in a bowl, topped with lettuce, tomato, salsa, chopped avocado, crushed tortilla chips, etc. </p>
<p>Not very original, but my girls, who tend to be pretty particular eaters, love this.</p>
<p>I’d love to hear other protein-rich veggie ideas!</p>
<p>Black bean burgers…yum…even my died in the wool carnivoires love them! They are absolutely our 5 minute dinner alternative. Not the “boca burgers”, these are called specifically black bean burgers - Morningstar makes a particularly good one. Put them in a hamburger bun with lettuce, tomatoes, onions, jack chesse, salsa or your favorite condiments.</p>
<p>Tofu is delicious if you know how to cook it. One of my favorite things is to marinate it and then fry or bake it until it gets chewy. Yesterday I made tofu soaked in barbecue sauce mixed with lemon juice, apple cider vinegar, black pepper and soy sauce for an hour, and then baked at 400 degrees for 40 minutes with half an onion (chopped up) and flipped halfway through. I spooned some of the sauce over everything before baking and served with rice.</p>
<p>A quick fix is to fry it with a little soy sauce splashed on after it’s in the pan until it’s golden brown on both sides. Then it’s crispy, chewy, and has great flavor. This is usually what I do with a stir fry – then remove the tofu to cook veggies and add it back in at the end. Otherwise, it’s just bland and mushy. You want to keep the heat kind of low and be patient so it really cooks through.</p>
<p>You could also try experimenting with quinoa as a side instead of rice or pasta – it’s a grain that is also a complete protein source.</p>
<p>Great suggestions! We’ve tried the boca burgers which the girls tolerate but don’t love. The blakc bean burgers sound better. Your recipe for tofu sounds better than anything I’ve tried. And quinoa - never tried it. Thanks!</p>
<p>The latest favorite in our house is:</p>
<p>Brown 4 boneless pork chops in olive oil
Drain oil
Add:
1 can whole cranberry sauce
About 1/3 C orange juice
Sprinkle with pepper and cinnamon</p>
<p>Reduce heat and simmer 45 minutes. H and S love it!</p>
<p>I wonder if that would work using Ocean spray Orange Cranberry sauce…now I am going to try it to see</p>
<p>I use the OJ for liquid, but let me know how it comes out!</p>
<p>I’ve got a husband and a son who are vegetarians and the husband also limits fat to 20 grams with zero cholesterol. He probably gets trace amounts of cholesterol from nonfat dairy and chicken broth but that’s it. Oh, and now we’re watching salt too. If anyone cooks anything that fits that criteria, I’m always happy for ideas. Mine:</p>
<p>Charro Beans:</p>
<p>Saute in large saucepan: 1 lg. chopped onion, 2 chopped poblano peppers (or one bell and one jalapeno/serrano) until soft. Add can (all cans are 14-15 oz size) diced tomatoes with juice, 3 cans rinsed pinto beans, one can broth (chicken or veg–can use no salt boullion or even water), 2 tablespoons chili powder, 1 tablespoon cumin. Bring to boil, cover and reduce heat to simmer for 1/2 hour; uncover and simmer another 1/2 hour (more or less, depending on amount of liquid you like, or time you have). Freezes very well. Keeps well in fridge and just gets better for up to four days (after that…at your own risk).</p>
<p>Black Bean Posole</p>
<p>Saute in large saucepan: 1 lg. chopped onion, 1 med. yellow bell pepper 1 jar roasted red peppers, chopped, 1 lg. poblano pepper (these are the peppers I had on hand when I first made up this recipe–use whatever you have in similar quantities) Add: 1 can diced tomatoes, 1 1/2 C. pre-made salsa, 6 cups (2 lg. cans) rinsed hominy, 2 cans rinsed black beans, 1 tablespoon cumin, 1 tablespoon chili powder, 1 tablespoon garlic powder. Bring to boil; simmer on low for 15 minutes.</p>
<p>My condolences. That’s a tough regimen to cook for.</p>
<p>VeryHappy, I’m going to try your brisket recipe in Post #17. I have all of the ingredients but chile sauce.
I do have a jar of salsa and a bottle of taco sauce. Which one do you think I should use as a substitute for the chile sauce?</p>