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Wedding Etiquette Forum
Recipe Request
Yep, I'm going there. I need some recipes (or recipe websites) that meet the following requirements:
1. Not a lot of weird ingredients that I'll use 1/100th of and then stick in the cabinet.
2. Fairly healthy or can at least be tweaked to be healthier.
3. No slow cooker recipes because we don't have one. If all you have are slow cooker recipes, please recomend a cheap slow cooker for me to buy.
4. Not a lot of cheese, unless it's mozzarella.
5. BONUS if it can be turned into good leftovers for me or H to take for lunch/dinner to work the next day.
I check out allrecipes.com and budgetbytes.com fairly often, but I'm not totally satisfied with those. Allrecipes is just too much to go through and budgetbytes has some really good recipes, but often calls for odd ingredients.
Anything?
1. Not a lot of weird ingredients that I'll use 1/100th of and then stick in the cabinet.
2. Fairly healthy or can at least be tweaked to be healthier.
3. No slow cooker recipes because we don't have one. If all you have are slow cooker recipes, please recomend a cheap slow cooker for me to buy.
4. Not a lot of cheese, unless it's mozzarella.
5. BONUS if it can be turned into good leftovers for me or H to take for lunch/dinner to work the next day.
I check out allrecipes.com and budgetbytes.com fairly often, but I'm not totally satisfied with those. Allrecipes is just too much to go through and budgetbytes has some really good recipes, but often calls for odd ingredients.
Anything?
This discussion has been closed.
Re: Recipe Request
Re: slow cookers. I have three. One I just got yesterday, as a belated wedding present. I swear to God I'll ship it to you.
Whatever you hatters be hattin. -Tay Prince
Planning Bio with For Sale
http://www.myrecipes.com/recipe/sauted-chicken-breasts-with-latin-citrus-sauce-10000000642396/
I *love* that recipe... made with some white rice? Yumm.
But FWIW, I dice the chicken breasts before doing the spice rub, so I actually double the ingredients for the chicken... and I don't like cilantro, so I just leave it out of the sauce.
I made this the other night and it was good cold at lunch the next day. The jicama totally isn't necessary.
http://www.foodnetwork.com/recipes/melissa-darabian/weekday-cassoulet-recipe/index.html
I like this, except I use white meat and usually add a little sausage. Also makes good leftovers and semi healthy because it has lots of protein.
http://www.foodnetwork.com/recipes/ellie-krieger/beef-and-bulgur-stuffed-zucchini-recipe/index.html
This has a few more unusual ingredients (bulgur and currants) but is sooo good. And you could always substitue the bulgur for rice and the currants for raisins.
http://www.foodnetwork.com/recipes/rachael-ray/spanish-chicken-stew-with-manchego-polenta-recipe/index.html
I love this. I use white meat instead of thighs for this too.
http://www.myrecipes.com/recipe/eight-ball-zucchini-parmesan-10000001065512/
I really love this too. I guess I've just been really into stuffed zucchini lately.
generic blog link.
http://www.nytimes.com/2010/12/09/health/nutrition/09recipehealth.html?ref=pasta
If you keep a few basic nonperishables around, you can make it without advancing planning (the fresh herbs aren't necessary, although they're nice).
I sometimes make peanut noodles--just combine peanut butter, sesame oil, and soy sauce in a blender (play with the amounts to get the rihgt consistency/flavor, I also add sriracha). Toss the sauce with pasta (Barilla plus spaghetti works well and makes it more filling), sesame seeds, and chopped scallions. Good room temp or cold.
ttc chart
BFP 8/01/12, EDD 04/10/12, mm/c @ 6wks, discovered at 8wks, D&C 9/05/12
Whatever you hatters be hattin. -Tay Prince
ttc chart
BFP 8/01/12, EDD 04/10/12, mm/c @ 6wks, discovered at 8wks, D&C 9/05/12
sautee 3/4 cup scallions combine in bowl w/:
1.5 lb ground chicken
2 tbls sesame oil
2 tbls soy sauce
2 tbls either hoison or oyster sauce (whichever you like better)
1tsp ginger (fresh or use 1/2 tsp powder)
2 tsp garlic
1 egg
mush it all together and make slightly-larger-than-golf-ball sized meatballs. cook in the pan over med heat rotating regularly (takes about 6 minutes per ball)
http://www.myrecipes.com/recipe/chicken-with-mushroom-sauce-50400000109626/
http://www.myrecipes.com/recipe/pepper-garlic-crusted-tenderloin-steaks-with-port-sauce-10000001646407/
http://www.myrecipes.com/recipe/penne-chicken-tenderloins-with-spiced-tomato-sauce-10000001173756/
http://www.myrecipes.com/recipe/grilled-chicken-with-rustic-mustard-cream-10000001896137/
http://www.myrecipes.com/recipe/asian-beef-noodle-filled-lettuce-cups-10000001723376/ (make a simple peanut sauce with PB, water to thin, Sriracha sauce, and soy sauce to top this, yum)
http://www.myrecipes.com/recipe/chicken-cherry-marsala-sauce-10000001097054/
Also, if something calls for an ingredient you don't have, can't find, don't use often, etc, definitely google substitutions. Some weird ingredients can fairly easily be subbed with common ingredients without altering the dish too much. Or even if it does alter it considerably, still turns out good.
And some people might argue this, but I've found NO appreciable difference in cooking with my $20 Target slow cooker (aside from a top that rattles a little, but is easily fixed by moving it around a bit) and my older, expensive name brand Crock Pot.
Everything the light touches is my kingdom.
pita pizza!
tacos
taco salad
fajitas
paninis
"It's shart week." -georgiabride
"This post is seriously retarded." -Stackeye210
Miss
Mrs & ZOMG we built a howse!
being healthy. blog.
ttc chart
BFP 8/01/12, EDD 04/10/12, mm/c @ 6wks, discovered at 8wks, D&C 9/05/12
[QUOTE]Mandy - I can't even tell you how many times I make tacos and fajitas, haha. Pita pizza sounds intriguing though. <strong>Don't you need a special press thing for paninis?</strong>
Posted by FutureMrsTR[/QUOTE]
Do you have George Foreman?
Otherwise, you can do them in a cast iron skillet (if you don't have one already, I HIGHLY recommend one), with something heavy on top too. You just won't get the grill marks.
Everything the light touches is my kingdom.
ttc chart
BFP 8/01/12, EDD 04/10/12, mm/c @ 6wks, discovered at 8wks, D&C 9/05/12
Preheat oven to 350F.
Cook penne or other pasta according to package. Drain.
Use lean ground meat (or tofu, I guess), brown with a chopped onion, some sliced mushrooms and a few cloves of garlic, a bay leaf or two, some salt and red pepper. Add a bottle of pasta sauce.
In a 9x13" baking pan, alternate layers of pasta and sauce. Top with some mozzarella and parmesan cheese.
Bake until cheese melts.
ttc chart
BFP 8/01/12, EDD 04/10/12, mm/c @ 6wks, discovered at 8wks, D&C 9/05/12
And yes, it does make leftovers. I'll probably be eating them all weekend, at least until my lip heals enough to eat something crunchy and tomato-ey.
Do not mess in the affairs of dinosaurs because you are crunchy and taste good with ketchup.
I love you Missy. Even though you are not smart enough to take online quizzes to find out really important information. ~cew
You'll need:
chicken thighs
equal parts low-sodium soy sauce and sugar
about half a cup of water
5-10 thin slices of fresh ginger (if you keep it in the freezer, it lasts forever)
Mix the soy sauce sugar and water together in a skillet with a lid. Add the ginger and the chicken. Cook until the chicken is done. You'll probably need to flip the chicken over about half way through the cooking, so both sides get nice and galzed with the liquid.
I love this stuff so so so much. Now I want some.
Everything the light touches is my kingdom.
2 large bell pepper, tops cut off and seeded (I like using yellow or red for this recipie)
4 oz hot Italian turkey sausage, removed from lining (I like using more, so we use about 3 links)
3/4 cup reduced sodium chicken broth
1 large plum tomato, chopped
2/3 cup instant brown rice
1/3 cup chopped fresh basil (I use scallion onions instead)
1/3 cup finely shredded smoked cheese such as mozzarella our gouda
I'll have to get you the exact prep/cooking directions when I get home, but basically you flash steam the bell peppers, brown the sausage in a pan, add the chicken broth and rice and cook until the rice is done. Then add in the tomatoes, scallions and a little bit of the cheese. Stuff the bell peppers with the mixture, top with the remaining mozzarella and broil in the oven just until the cheese melts/browns a little.
They are ridiculously good (I think the key is the HOT Italian sausage, it adds the perfect amount of flavor).
Whatever you hatters be hattin. -Tay Prince
generic blog link.
They are excellent recipes. My friend did that and just photocopied them and made her own cookbook. I love everything I've ever eaten out of those books.
Rama Long Song (my version)
-cook up a cup of rice (I use brown basmati)
-Chop up 1-2 chicken breasts into bite sized pieces and cook in a skillet with salt and pepper until browned.
-Add a can of coconut milk (I use low fat)
-Add a couple tbsp of peanut butter
-Add a couple tbsp of satay seasoning
-Add fresh spinach...a whole bag...the more the better. Chop it up if you want but I prefer it whole
Spoon the chicken/sauce mixture over the rice.
Quick, easy and tasty...providing that peanuts don't send you into anaphylactic shock!
If you like soup, this is one of my favourite recipes
http://allrecipes.com/Recipe/Jamies-Minestrone/Detail.aspx
I like to match a big batch and freeze the extras for future dinners or lunches
Spaghetti sauce is also an easy standby which makes lots of extras for freezing or leftovers
-cook some onion and garlic
-the some ground beef in the pot and brown it
-throw in a jar or two of spaghetti sauce, some spices and whatever you want for veggies (spinach, canned tomatoes, zuccini, carrots, celery, etc)
Simmer and serve over whole wheat pasta