My H makes Nach Waxman’s short ribs from Silver Palate a couple times a year (inc Rosh Hashanah). They freeze really well.
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I make Bigos (Hunter’s Stew) this time of year. Lots of kielbasa from a local Polish grocery, bacon, mushrooms, cabbage, sauerkraut, wine, diced tomatoes, lots of herbs. Cook for many hours. Let sit in the fridge overnight for the flavors to blend. It’s supposedly of Hungarian origin, but we found variations in Poland, Ukraine, etc. Serve with dark, dense bread so you can mop up the sauce.
It’s traditionally made with smoked meat ends of various types – leftovers, basically.
Also freezes well.
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I made this last night - it’s part of my regular rotation, but the first time I made it, H exclaimed “This is so good I would order it in a restaurant” which I thought was high praise!
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That sounds amazing. I bought a head of cabbage to do something with this weekend.
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I am an orzo fan - will have to try this.
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Does anyone have an Ooni? Our favorite thing to make is fresh pita. It’s so good! And incredibly satisfying to watch the little rounds puff up.
I made this tonight…my husband’s comment “ I would eat at this restaurant again”!
I was a little confused by the recipe step 2, to add the garlic after browning the orzo, but the garlic was in shrimp marinade. Added the marinade without the shrimp .
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It’s a rainy, dreary day. DS and DIL left this morning after a lovely nine-day visit. I’m feeling kinda sad and not much like cooking, so I cleaned out a lot of leftovers and made a crustless quiche with spinach, broccoli, mushrooms, bacon bits, shallots, sun-dried tomatoes, and smoked Gouda.
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Kitchen sink quiche - the best!
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There’s garlic in both the shrimp marinade AND in the cooked orzo - lots of garlic!
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Would you believe I’ve never had white chicken chili? D got me a Costco chicken yesterday and I decided to give it a shot. Used Kenji Lopez-Alt’s recipe…roasted fresh peppers and everything (I did use canned beans and cooked chicken tho). It was DELICIOUS!
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Been craving chicken wings in our house, but alas…H has been trying to control high cholesterol through diet, so it felt like a bad idea for a mid-week meal.
I made this instead:
They were delicious, so crunchy!
We opted not to use butter with the buffalo sauce (went for a bit of avocado oil instead), and the strips get baked on parchment with no additional oil needed. Served with carrot and celery sticks (we opted for no dipping sauce) and it definitely scratched an itch. I’ll be making again.
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I cannot turn down anything “buffalo”!!! 
S and DIL and pup came over for dinner last night. I had a taste for chicken parm. I cut and pounded the chicken the night before so that step was done for the next day after work. A little pasta, salad, roasted cauliflower and asparagus on the side. Cleaned out the veggie drawer!
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Help a girl out!
I took out two “eye of round” steaks from the freezer to do something with today.
Never cooked with this before. It’s what H brought home when I asked for two rib eyes. 
lol
I figure probably a low and slow? Like a Swiss steak or something? Oven, stovetop or instant pot - or crockpot if I decide soon - recipe would work best
TIA!
Guessing the time would need to be “adjusted” but this pork tenderloin stuff sounds to me like it would be good with beef.
INGREDIENTS
- 2 pork tenderloins (trimmed – 1-1¼ lbs each, about 2-2½ lbs total)
- 1 tablespoon oil
- ½ teaspoon seasoning salt
- ⅔ cup clear honey
- ¼ cup low sodium chicken broth (or sub water)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- 1½ tablespoons corn starch
- ⅛-¼ teaspoon red pepper flakes (optional - highly recommended!)
INSTRUCTIONS
-
Preheat the oven to 400 degrees F and lightly grease a 9x13" baking dish.
-
Place tenderloins in baking dish, brush with oil and season all over with seasoning salt.
-
Whisk together honey, broth, soy sauce, garlic, vinegar, salt, corn starch and red pepper flakes.
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Pour sauce around pork tenderloin in pan – avoid pouring on top of pork as it will prevent it from browning.
-
Bake, uncovered, for 15-20 minutes until a meat thermometer reads at least 140 degrees F. Remove from the oven and cover to rest for 10 minutes.
-
Slice pork tenderloin and serve with sauce.
Beef Stroganoff
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Good idea - unfortunately I made a pork loin with these flavorings last night! Need a new direction 
Have a recipe you like?
What about a Hungarian goulash soup or German goulash. Which is a stew.
I need a good recipe though. Had the stew in a restaurant and it was so good. In a homey comfort food way.
Like this one
The key here will be that myself I don’t love heavy beef dishes. A steak on the grill fine! So this will be to satisfy H and get it out of the freezer - I’m leaning stroganoff if I have enough sour cream!
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