<p>Need something interesting to do with beef stew cubes. We’re kosher, so no dairy options. :)</p>
<p>Stradmom, how about Flemish beef stew with beer and apples?</p>
<p>Got a great roasted chicken recipe off the web (with sage/thyme) and stuffed with auromatic lemon/garlic/onion for flavor enhancement). Yummy and simple. Accompanied with roasted squash, onions and craisons (saw this as a prepared product at Whole Foods but decided to made it cheaper myself) served over a bed of couscous. Spiked apple cider and WF pumpkin bread were desert.</p>
<p>DH worked today. Didn’t get in until 7:45. Therefore, we had scrambled eggs,turkey bacon and steel cut oatmeal.</p>
<p>DH and I just got back from Parents Weekend and are now fighting colds. Canned soup for us. Yuck.</p>
<p>Stradmom:</p>
<p>Could you make a beef & bean chili with the stew meat?</p>
<p>We had this tonight:</p>
<p>[Not sure how to post recipes from their website] It’s from the Pillsbury.com website and the name is called: Jumbo Burger Cups…delish and easy too!
PS: Definately not Kosher.</p>
<p>With it we had homemade guacamole, cucumbers & carrots & chips and ate watching football! :)</p>
<p>We are having reservations. :)</p>
<p>Had cod wrapped in bacon with sauteed red onions and corn on the cob on the side. (Mark Bittman recipe from todays’ NYT magazine.) Need to figure out how to get the bacon crispier. Heirloom tomato salad with basil on the side.</p>
<p>Does anyone have a great recipe (no oven needed) which can easily be adapted for veggies AND meat eaters? Ideally not including pasta.</p>
<p>My boyfriend is a carnivore but I am veggie and I want to make him something he won’t think is just beans.</p>
<p>Yum, stir fry:
Onions, celery, red peppers, snow peas, bean sprouts, cole slaw & broccoli slaw, water chestnuts, a little fresh ginger, garlic and some soy sauce. Serve over white rice. Some red sweet chili sauce to top the bowl. Yum.
Marinate and cook the meat, any meat-beef, chicken, shrimp- separately to address the vegetarian issue.</p>
<p>draming92 Depending on how strict you are about your veggies (religious or health, or preferred?) - You can put a roast in a crock pot and just add veggies -whatever you want. I use carrots, potatoes, celery, onion in quarters. You can add a can of coke. Or a can of french onion soup. Or a packet of french onion dip mix and a cup of water.</p>
<p>Can do the same thing with a kielbasa. Or cornbeef, with cabbage, carrots.</p>
<p>If you need to cook separate you could on stove top in separate pots.</p>
<p>How about lettuce wraps? His chicken - yours veggie?</p>
<p>Wine Fondu or cheese fondu.</p>
<p>Home made pizza - half veggie, half meat lovers.</p>
<p>We had beef stroganoff with buttered noodles, broccoli, and a rustic baguette.</p>
<p>Dreaming, the stroganoff could be easily be adapted by using veg broth instead of chicken. My recipe has mushrooms and beef. I use cremeni, but full portobellos would work, too.mashed potatoes could stand in for the noodles.</p>
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<p>I’ve tried and tried to do bacon wrapped scallops and I just can’t make it happen. Bacon likes to cook slowly, to get it to crisp without burning and that just doesn’t seem to be ideal for seafood. I gave up and make Bobby Flay’s deconstructed version – wilted spinach salad and sauteed scallops with chopped bacon and the bacon fat spinach salad dressing drizzled over all of it. Now, that is to die for, although the dressing has way too much sugar.</p>
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<p>I sauteed the meat of two little lobsters in lemon juice and butter, with a side of fresh sauteed/steamed broccoli. Yum.</p>
<p>dreaming92, if you do not have an oven to make pizzas, you can try making quesadillas on a stove top (using a non-stick pan): his with loads of meat, yours with mushrooms and other yummy veggies. Easy, quick, and yummy. Serve with a salad. The same thing can be done with omelettes - who said you can’t have breakfast for dinner? 
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<p>We ate kabobs, sauteed baby squashes, and hot crash potatoes (with my modification - I sprinkled them with parmesan cheese a couple of minutes prior to pulling them out of the oven).</p>
<p>Got this recipe in my allrecipes.com daily (or weekly - I’m not sure how often I receive it!) yesterday - looks pretty good - and easy!</p>
<p>[Slow</a> Cooker Pork Cacciatore Recipe - Allrecipes.com](<a href=“http://allrecipes.com/Recipe/Slow-Cooker-Pork-Cacciatore/Detail.aspx?ms=1&prop25=95493316&prop26=DailyDish&prop27=2012-10-14&prop28=DailyRecipe&prop29=FullRecipe&me=1]Slow”>http://allrecipes.com/Recipe/Slow-Cooker-Pork-Cacciatore/Detail.aspx?ms=1&prop25=95493316&prop26=DailyDish&prop27=2012-10-14&prop28=DailyRecipe&prop29=FullRecipe&me=1)</p>
<p>I find that baking my bacon yields a crisp bacon.</p>
<p>So, I made the Tuscan White Beans from Cook’s Illustrated. Oh my. Superb if you like creamy white beans cooked in pancetta, tomatoes, garlic, onion, carrot, celery and rosemary. Soaking overnight in salt water is a great revelation for me. The beans were tender but not split open. </p>
<p>Also made the Barefoot Contessa shrimp with Fennel and Feta casserole. Super easy make-ahead dish and scrumptious. I caught DH soaking up the last of the sauce with a crust of bread just before bed time. :)</p>
<p>^^Sewhappy:</p>
<p>Could you post the links to both recipes? Sorry if I missed it the first time…sounds yummy. Did you find that after soaking beans in salt water that it was a salty dish? Or not so much?</p>
<p>S1 does not eat beans…or shrimp…so these would be great recipes to make for H & S2, since S1 is away at school. Thanks! :)</p>
<p>^ Here you go, chocchipcookie. I’m not sure the Tuscan White Bean recipe will be viewable. I accessed it through a Cook’s Illustrated cookbook and not the subscription. Regarding the Barefoot Contessa Shrimp and Feta casserole, I had great success assembling the whole dish a couple hours before dinner, then baking for 15 minutes right before serving with only adding a squeeze fresh lemon. Fennel was a new cooking experience for me and I was kind of doubtful about the combination of ingredients but it was truly yummy. Used the big frozen shrimp from Costco, farm raised vs wild or it would have broken the bank!</p>
<p>And definitely the beans did NOT turn out at all salty. Just a great creamy but slightly firm texture. Best luck I’ve ever had with beans. I think just the simple addition of the salt for soaking makes a huge different.</p>
<p>[Hearty</a> Tuscan Bean Stew - Cook’s Illustrated](<a href=“Recipes Featured on TV | America's Test Kitchen”>Recipes Featured on TV | America's Test Kitchen)</p>
<p><a href=“http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-with-feta-recipe/index.html[/url]”>http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-with-feta-recipe/index.html</a></p>
<p>Thanks, sewhappy. Yeah, I’m unable to view it without a subscription. 
Oh well, I can always look on-line for something similar. The shrimp dish sounds similar to what I make already, but tweaking a few ingredients…thanks so much!</p>
<p>Tonight, baked chicken and rice (marinated in Italian dressing) and sauteed zucc.</p>