Invitation to the Great Cooks at RFC

"Lucy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, gang.. this is in regards to the thread "The demise of cooking as we
know it?"
I am requesting that all the nice folks who DO cook from scratch, even
after working all day, kindly post some of your favorite weeknight
recipes.. that you cook from scratch, of course. Why? So that newbies like
myself can learn from you.. rather than hear how superior you all are 🙂
What do you say, guys.. put your keyboard where your mouth is?
lucy 🙂
(Tone is impossible to read on here.. I'm not being sarcastic, just
sincerely wanting to learn something besides how great everyone here
cooks)
lucy 🙂

One key to weeknight cooking is weekend preparation. Cook up a couple of
meals on a Saturday and use them during the week. Soups and stews are good
that way, as is meatballs and sauce, then just cook up some pasta. You can
make pasta (from scratch) a few days ahead or freeze it for longer storage.

Pork chops, chicken parts need only to be browned, then put into the oven to
finish. Figure 15 minutes stove time and then pop them in the oven while
you do other chores or just relax while dinner finishes. Cut up and boil
potatoes. Add some butter, garlic, parsley and serve. Just wash them,
don't peel them.
--
Ed
http://pages.cthome.net/edhome/

Lucy <[email hidden]> asked in message
news:[email hidden]...

Quoted message said:

I am requesting that all the nice folks who DO cook from
scratch, even after working all day, kindly post some of
your favorite weeknight recipes. That you cook from
scratch, of course. Why? So that newbies like myself
can learn from you. [snip]

Hie thee to your local library (or favorite bookstore) and look for "The
Complete Slow Cooker Cookbook" [ISBN 1-4027-0850-5]. The author, Carol
Heding Munson, laid it out in such a fashion that everyone can use it.
For the beginners, there's two chapters to help with the introduction to
slow cooking. Then the book is chaptered into soups, stews, vegetables
and sides, poultry, meat, desserts. The index is also highly useful (AT
LAST!) being broken down similar to the format of the standard Betty
Crocker/Pillsbury/BH&G cookbooks.

Another great resource:
<http://www.crockpot.com>

And as for any recipes, here are two that Clan Ranger enjoys regularly
during our arctic-like winters in the PRC:

Beef Stew

Ingredients:
2 lb. beef, cubed
1/4 cup flour
1/2 tsp. salt
2 tsp. pepper
1 Tbs. OO (Olive Oil)
1 1/2 cups beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
2 bay leaves
1 tsp. Sweet Paprika
4 lg. carrots, chopped/sliced
8 baby new potatoes, halved
1 sm. white onion, sliced into wedges (1/8)
1 stalk celery, diced
1 cup brown gravy
(1/4 cup butter
1/4 cup flour
2 cups water, boiling)

Method:
Mix flour, pepper, paprika, salt into Ziploc(tm) bag. Dredge meat,
patting extra flour mixture off cubes. In a skillet, heat oil over
medium-high heat; add garlic into skillet to start carmelization, set
dredged meat cubes into pan after 3-4 minutes and brown. Beware burning
the garlic.
In crockpot, layer vegetables (potatoes, carrots, onion, celery).
Add broth. Start crockpot to cooking level desired (low or high) while
browning meat and preparing gravy.
When meat has browned completely, remove skillet from heat and add
meat into crockpot. Return skillet to heat, add butter to drippings. Add
flour and stir in until roux the appropriate shade of brown. Add water
and reduce. Pour over mix in crockpot when done. Low heat should cook
9-11 hours; high heat should cook 4-6 hours. Serve with fresh cornbread,
hot sour dough or sweet French bread. Serves 6.

ERNESTO'S MEXICAN FOOD CHILE VERDE
Source: Ernesto's Mexican Food, Sacramento, California

INGREDIENTS:
2 pounds lean pork roast (cut into 1/2-inch cubes)
10 green tomatillos
2 tablespoons diced jalapenos
1 small onion, chopped
1/2 bunch cilantro, chopped
1 tablespoon chopped garlic
Salt and pepper to taste
3 tablespoons canola oil

METHOD:
Place most of the ingredients in blender (except pork) and puree.
In a small pot, brown cubed pork with three tablespoons of canola
oil. Make sure to brown all sides evenly. This should take about ten
minutes.
Remove all excess oil from meat. Stir in pureed ingredients and let
simmer for 20 to 25 minutes. Cooking time depends on size of cube and
how much the meat cooked while browning.
Taste for flavor; for more spiciness, add jalapenos.

The Ranger
--
"Fell deeds awake: Fire and slaughter! Spear shall be shaken, shield
shall be splintered, a sword-day, a red day, ere the sun rises!"
-- Theoden King, Return of the King

Lucy said:

Okay, gang.. this is in regards to the thread "The demise of cooking as we
know it?"
I am requesting that all the nice folks who DO cook from scratch, even after
working all day, kindly post some of your favorite weeknight recipes.. that
you cook from scratch, of course. Why? So that newbies like myself can learn
from you.. rather than hear how superior you all are 🙂
What do you say, guys.. put your keyboard where your mouth is?
lucy 🙂
(Tone is impossible to read on here.. I'm not being sarcastic, just
sincerely wanting to learn something besides how great everyone here cooks)
lucy 🙂

_How to Cook Everything_ by Mark Bittman.

One standard from scratch weeknight recipe:

- Boil water for pasta
- chop garlic, onion, and whatever else you find in the 'fridge
- saute garlic, onions, etc. in olive oil
- add a can of tomatoes, or not if you like
- if not using tomatoes, add some wine, or stock (or water and a
boullion cube)
- add salt and pepper, and optional herbs and spices (chile, basil,
oregano, etc.)
- Cook the pasta until almost al dente
- drain and finish in the pan with the sauce

On the weekend, grill some chicken, make roast beef or pork roast. Eat
leftovers during the week in sandwiches or salads or add to pasta sauce.
Heat some corn totillas in the toaster oven or steamer, and serve
leftover meat with shopped onion and cilantro and salsa

Bean salad - combine one can each drained and rinsed garbanzos, kidney
beans, and green beans. Dress with lemon juice and/or vinegar, maybe
some oil if you like, salt and pepper.

Spanish rice - Saute garlic and onions in a olive oil in a sauce pan.
Add uncooked rice, toss until opaque or even browned just a little. Add
canned tomatoes and water/stock - total liquid including tomato juice
should be about twice the volume of rice, maybe a little less. Bring to
a boil, turn down to a simmer and cook covered for about 20 minutes.
remove from heat and let sit until any remaining liquid is absorbed, say
5-10 minutes.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

Lucy said:

Okay, gang.. this is in regards to the thread "The demise of cooking as we
know it?"
I am requesting that all the nice folks who DO cook from scratch, even after
working all day, kindly post some of your favorite weeknight recipes.. that
you cook from scratch, of course. Why? So that newbies like myself can learn
from you.. rather than hear how superior you all are 🙂
What do you say, guys.. put your keyboard where your mouth is?
lucy 🙂
(Tone is impossible to read on here.. I'm not being sarcastic, just
sincerely wanting to learn something besides how great everyone here cooks)
lucy 🙂

Here's another with variations. Chop greens (mustard, collards, kale,
what you like and what's on sale). Saute cgarlic and chopped onion.
Add greens and saute. Add a little water or stock, and s & p, lower
heat to medium. Steam until tender (~6-10 minutes), stirring
occaionally. Finsh with a squeeze of lemon juice.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

The Ranger said:
"And as for any recipes, here are two that Clan Ranger enjoys regularly
during our arctic-like winters in the PRC:"
-------------------
"PRC" ?? I assume you're either in the Peoples Republic of China, or,
most likely, a bit of humor. We don't know where it is that you live.
Regards, Nancree

Lucy said:

Okay, gang.. this is in regards to the thread "The demise of cooking as we
know it?"
I am requesting that all the nice folks who DO cook from scratch, even after
working all day, kindly post some of your favorite weeknight recipes.. that
you cook from scratch, of course. Why? So that newbies like myself can learn
from you.. rather than hear how superior you all are 🙂
What do you say, guys.. put your keyboard where your mouth is?
lucy 🙂
(Tone is impossible to read on here.. I'm not being sarcastic, just
sincerely wanting to learn something besides how great everyone here cooks)
lucy 🙂

Cooking from scratch doesn't just mean cooking an entire meal from
scratch every night. It also means thinking ahead a little.

I made a meat loaf 3 weeks ago...the next day I took the leftovers and
sliced them into one portion servings...and put them in the freezer.
Tonight, I took out two portions, defrosted it....fixed mashed
potatoes and green beans...and we had dinner from scratch in about 30
minutes.

Tomorrow night, some of the great beef vegetable soup I made a few
weeks ago is coming out of the freezer...I'll pick up a loaf of good
french bread...and dinner will again take about 30 minutes.

Same goes for spaghetti sauce, chili, stew, etc. Cooking a larger
quantity and having some of it handy in the freezer allows for more
"scratch" meals without having to spend hours in the kitchen during
the work week.

Debra

Wow! Thanks you guys.. I am still taking notes here!
My mouth is watering for the spanish rice one..
I am just so clueless.. and I absolutely HATE having to try to follow along
a written recipe while cooking. I very much want to get to the point where I
can whip up a meal without having to stop and friggin read a sheet of paper,
or a book, etc. Ugh.. very frustrating for me. So.. I'm going to listen to
all you good cooks, and keep repeating those recipes of yours that sound
like something we'd like.. until I get it down pat.
Keep 'em coming, gang.. I need all the help I can get!
lucy 🙂

"Debra Fritz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lucy said:

Okay, gang.. this is in regards to the thread "The demise of cooking as we
know it?"
I am requesting that all the nice folks who DO cook from scratch, even
after
working all day, kindly post some of your favorite weeknight recipes..
that
you cook from scratch, of course. Why? So that newbies like myself can
learn
from you.. rather than hear how superior you all are 🙂
What do you say, guys.. put your keyboard where your mouth is?
lucy 🙂
(Tone is impossible to read on here.. I'm not being sarcastic, just
sincerely wanting to learn something besides how great everyone here
cooks)
lucy 🙂

Cooking from scratch doesn't just mean cooking an entire meal from
scratch every night. It also means thinking ahead a little.

I made a meat loaf 3 weeks ago...the next day I took the leftovers and
sliced them into one portion servings...and put them in the freezer.
Tonight, I took out two portions, defrosted it....fixed mashed
potatoes and green beans...and we had dinner from scratch in about 30
minutes.

Tomorrow night, some of the great beef vegetable soup I made a few
weeks ago is coming out of the freezer...I'll pick up a loaf of good
french bread...and dinner will again take about 30 minutes.

Same goes for spaghetti sauce, chili, stew, etc. Cooking a larger
quantity and having some of it handy in the freezer allows for more
"scratch" meals without having to spend hours in the kitchen during
the work week.

Debra

I don't usually refer to recipes for a lot of the things that I cook
because I am so very used to doing them. There are some things like
meat loaf or pasta sauce for which I never use a recipe. But the three
recipes below are ones that I do follow pretty closely when I prepare
these dishes. These are some of my favorite ways of preparing chicken.

Salsa Couscous Chicken
Winner, 1998 Pillsbury Bake-Off Contest
I have made this many times at home. Twice I have prepared it at
dinners for about 35 at our club.

(4 servings)
3 cups hot cooked couscous (cooked as directed on package)
1 tablespoon olive or vegetable oil
1/4 cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed
1 cup mild, chunky Mexican style salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon

While the couscous is cooking, heat oil in large skillet over
medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until
golden brown. Remove almonds from skillet with slotted spoon; set
aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken;
cook 4 to 5 minutes or until browned, turning once. In medium bowl,
combine salsa and all remaining ingredients; mix well. Add to chicken;
mix well. Reduce heat to medium; cover and cook 20 minutes or until
chicken is fork-tender and juices run clear, stirring
occasionally.Stir in almonds. Serve chicken mixture with couscous.

Suggested accompaniment: steamed broccoli.
--------------------------------------------------

Chicken a la Angie
(Chef Angie Armenise, the Grille Restaurant, Providence, R.I.)

5 marinated and grilled boneless chicken breasts, sliced in narrow
strips (see note)
3 cups fresh baby spinach leaves
1/2 cup Sundried Tomato-Basil Pesto (recipe follows)
1 quart heavy cream
1/4 cup grated Romano cheese
Penne or your favorite pasta

Saute chicken and spinach in olive oil. Add pesto and cream. Simmer
slowly over medium low heat. Finish with Romano cheese and salt and
pepper to taste. Toss with your favorite pasta.

Sundried Tomato-Basil Pesto
Puree 1/2 cup sundried tomato with fresh basil and fresh garlic.
Slowly drizzle in 1/2 cup extra virgin olive oil and grated Romano
cheese to taste. Serves 6.

Note: To marinate chicken breasts, use balsamic vinaigrette or your
favorite savory marinade.
----------------------------------------

Chicken Picasso

This was a popular dish served at the Café Four Oaks in Los Angeles
several decades ago. The recipe has aged well, although it is no
longer on the restaurant's menu. It is still one of my favorite
recipes and always gets accolades from dinner guests. Sometimes I will
start by cutting up the vegetables and refrigerate them the night
before. I always make enough for at least one more meal. This one is
still very good after being reheated.

2-3 lbs. boneless, skinless chicken breasts
Butter or oil for sauteing
2 large onions, thinly sliced
2 green peppers, thinly sliced
20 ripe olives, sliced
20 stuffed green olives, sliced
1 cucumber, peeled, seeded and thinly sliced
4 Tbs. Butter
6 Tbs. Flour
2 cups chicken stock
½ cup shredded Swiss cheese, lightly doused in flour
1/2 cup Parmesan cheese
1 Tbsp Dijon style mustard
2 cups sour cream

Cut chicken breasts into 1-2 inch pieces . Saute them in a little oil
or butter until lightly brown and tender. Keep warm while preparing
sauce. Add onions, green pepper, olives to pan drippings and saute
until barely tender. Then remove the vegetables and set aside.

Heat the 4 Tablespoons of butter, stir in flour, and cook until
bubbly. Stir in the chicken stock, the cheeses, and mustard and sour
cream. Simmer while stirring until smooth and thickened, being careful
not to boil. Add salt and pepper to taste if necessary. Pour sauce
over vegetables and chicken and heat to in a chafing dish or in the
oven at 300 degrees F. for about 15 minutes.

Suggestion: Serve with rice pilaf or noodles.and steamed vegetables.

Wow.. Thanks, Sam!!
lucy

"Sam D." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I don't usually refer to recipes for a lot of the things that I cook
because I am so very used to doing them. There are some things like
meat loaf or pasta sauce for which I never use a recipe. But the three
recipes below are ones that I do follow pretty closely when I prepare
these dishes. These are some of my favorite ways of preparing chicken.

Salsa Couscous Chicken
Winner, 1998 Pillsbury Bake-Off Contest
I have made this many times at home. Twice I have prepared it at
dinners for about 35 at our club.

(4 servings)
3 cups hot cooked couscous (cooked as directed on package)
1 tablespoon olive or vegetable oil
1/4 cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed
1 cup mild, chunky Mexican style salsa
1/4 cup water
2 tablespoons dried currants
1 tablespoon honey
3/4 teaspoon cumin
1/2 teaspoon cinnamon

While the couscous is cooking, heat oil in large skillet over
medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until
golden brown. Remove almonds from skillet with slotted spoon; set
aside. Add garlic to skillet; cook and stir 30 seconds. Add chicken;
cook 4 to 5 minutes or until browned, turning once. In medium bowl,
combine salsa and all remaining ingredients; mix well. Add to chicken;
mix well. Reduce heat to medium; cover and cook 20 minutes or until
chicken is fork-tender and juices run clear, stirring
occasionally.Stir in almonds. Serve chicken mixture with couscous.

Suggested accompaniment: steamed broccoli.
--------------------------------------------------

Chicken a la Angie
(Chef Angie Armenise, the Grille Restaurant, Providence, R.I.)

5 marinated and grilled boneless chicken breasts, sliced in narrow
strips (see note)
3 cups fresh baby spinach leaves
1/2 cup Sundried Tomato-Basil Pesto (recipe follows)
1 quart heavy cream
1/4 cup grated Romano cheese
Penne or your favorite pasta

Saute chicken and spinach in olive oil. Add pesto and cream. Simmer
slowly over medium low heat. Finish with Romano cheese and salt and
pepper to taste. Toss with your favorite pasta.

Sundried Tomato-Basil Pesto
Puree 1/2 cup sundried tomato with fresh basil and fresh garlic.
Slowly drizzle in 1/2 cup extra virgin olive oil and grated Romano
cheese to taste. Serves 6.

Note: To marinate chicken breasts, use balsamic vinaigrette or your
favorite savory marinade.
----------------------------------------

Chicken Picasso

This was a popular dish served at the Café Four Oaks in Los Angeles
several decades ago. The recipe has aged well, although it is no
longer on the restaurant's menu. It is still one of my favorite
recipes and always gets accolades from dinner guests. Sometimes I will
start by cutting up the vegetables and refrigerate them the night
before. I always make enough for at least one more meal. This one is
still very good after being reheated.

2-3 lbs. boneless, skinless chicken breasts
Butter or oil for sauteing
2 large onions, thinly sliced
2 green peppers, thinly sliced
20 ripe olives, sliced
20 stuffed green olives, sliced
1 cucumber, peeled, seeded and thinly sliced
4 Tbs. Butter
6 Tbs. Flour
2 cups chicken stock
½ cup shredded Swiss cheese, lightly doused in flour
1/2 cup Parmesan cheese
1 Tbsp Dijon style mustard
2 cups sour cream

Cut chicken breasts into 1-2 inch pieces . Saute them in a little oil
or butter until lightly brown and tender. Keep warm while preparing
sauce. Add onions, green pepper, olives to pan drippings and saute
until barely tender. Then remove the vegetables and set aside.

Heat the 4 Tablespoons of butter, stir in flour, and cook until
bubbly. Stir in the chicken stock, the cheeses, and mustard and sour
cream. Simmer while stirring until smooth and thickened, being careful
not to boil. Add salt and pepper to taste if necessary. Pour sauce
over vegetables and chicken and heat to in a chafing dish or in the
oven at 300 degrees F. for about 15 minutes.

Suggestion: Serve with rice pilaf or noodles.and steamed vegetables.

"Sam D." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Chicken Picasso

This was a popular dish served at the Café Four Oaks in Los Angeles
several decades ago. The recipe has aged well, although it is no
longer on the restaurant's menu. It is still one of my favorite
recipes and always gets accolades from dinner guests. Sometimes I

will

Quoted message said:

start by cutting up the vegetables and refrigerate them the night
before. I always make enough for at least one more meal. This one is
still very good after being reheated.

2-3 lbs. boneless, skinless chicken breasts
Butter or oil for sauteing
2 large onions, thinly sliced
2 green peppers, thinly sliced

Oops! Error -- that is supposed to be 2 bell peppers, one green and
one red, thinly sliced. The difference really only matters for the
sake of appearance but presentation is important, too!

Quoted message said:

20 ripe olives, sliced
20 stuffed green olives, sliced
1 cucumber, peeled, seeded and thinly sliced
4 Tbs. Butter
6 Tbs. Flour
2 cups chicken stock
½ cup shredded Swiss cheese, lightly doused in flour
1/2 cup Parmesan cheese
1 Tbsp Dijon style mustard
2 cups sour cream

Lucy said:

Okay, gang.. this is in regards to the thread "The demise of cooking as we
know it?"
I am requesting that all the nice folks who DO cook from scratch, even after
working all day, kindly post some of your favorite weeknight recipes..

Like everyone else has commented, preparation during the weekend is key.
For example, this last Sunday I made a HUGE pot of cajun red beans and rice
(with kielbasa in it). The leftovers have gone into the freezer and will
be used for another meal later.

I wasn't reading the other thread you mentioned, is the general feeling
that cooking from scratch means not using any sort of canned product that
you didn't preserve yourself? Like.. if I buy salsa and use it in a recipe
as opposed to using my own canned salsa, would that be considered not
cooking from scratch?

One of the quick recipes I use with chicken breast is baking it in the oven
with salsa mixed with chipotle sauce. I serve this over rice that I cooked
in chicken broth made from chicken base that I buy from Redibase (not broth
I made myself and froze). The rice I didn't grow myself, sometimes I use my
own salsa, and sometimes I used a canned tomatoes and jalapenos from the
store, and I didn't roast my own chipotles to make sauce...

Where is the "scratch" line?

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

"Lucy" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Okay, gang.. this is in regards to the thread "The demise of cooking
as we know it?"
I am requesting that all the nice folks who DO cook from scratch,
even after working all day, kindly post some of your favorite
weeknight recipes.. that you cook from scratch, of course. Why? So
that newbies like myself can learn from you.. rather than hear how
superior you all are 🙂 What do you say, guys.. put your keyboard
where your mouth is? lucy 🙂
(Tone is impossible to read on here.. I'm not being sarcastic, just
sincerely wanting to learn something besides how great everyone here
cooks) lucy 🙂

Well I'm type 2 diabetic and being such I am watching my carb intake.
On the way home from work I stop and get a chicken. Upon reaching home I
rostisserie said chicken, takes roughly 1 hr. While chicken spins I make
a quick green salad and cook up some vegies. This is the longest
....timewise recipe I have, and because I live alone is actually 2 meals.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Sam D. said:

I don't usually refer to recipes for a lot of the things that I cook
because I am so very used to doing them. There are some things like
meat loaf or pasta sauce for which I never use a recipe. But the three
recipes below are ones that I do follow pretty closely when I prepare
these dishes. These are some of my favorite ways of preparing chicken.

Same here. Recipes are not my forte. Our system is: Nancy takes
something out to thaw and I figure out what to do with it when I get
home. ;-) Honestly.

As others have said, frozen leftovers from weekend cooking always helps.
Turkey breasts, stews, chili, soups, etc

Let's see... ok last night I got home and she had taken out pork chops.
I debated about tossing them into the oven with some saurkraut and
baking them for an hour and a half or so and serving with mashed
potatoes and frozen corn (from the fresh stuff last summer frozen in
tilia bags) but decided against that.

So I decided to fry 'em. I diced up some onion and garlic (very small
dice), peeled and quartered some yukon gold taters, and washed and cut
the stems off of some green beans.

Fired up the taters and got the skillet on to heat for the chops. When
the skillet was up to temp, I hit it with just a *touch* of butter and
added the onion and garlic for a few minutes until it started to soften.
Seasoned the chops with s&p and into the skillet. Then got the beans
going in another skillet with some olive oil diced garlic and s&p over a
pretty high heat and tossed them periodically. When the chops were done
I removed them from the pan and shielded them with al. foil to let them
rest. Then I deglazed the pan with a good shot of Pinot Grego (sp?)
white wine and reduced that. While that was reducing, I drained the
potatoes and put them into a serving dish and tossed with s&p, butter
and a LOT of fresh chopped flat leaf parsley, covered and set aside.

Now, back to the chop pan which had reduced by about 50%. I stirred in
oh, I don't know maybe a tablespoon and a half of Grey Poupon and
stirred until smooth, then removed from the heat and added about, maybe
a tbl of *cold* butter and constantly stirred until blended in.

Plated the chops with a serving of parsley potatoes and green beans and
drizzled the sauce over the chops. Garnished the plate with some parsley
sprigs (I normally don't do that kind of thing but it was there so eh,
why not?)

So that's pretty much how I cook, I see what I have to work with and
just say "eh, I don't know that sounds good" and away I go.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

nancree <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Ranger said:

"And as for any recipes, here are two that Clan
Ranger enjoys regularly during our arctic-like
winters in the PRC:"

"PRC" ??

People's [DemoKratic] Republic of Californi[cated]a

Quoted message said:

We don't know where it is that you live.

A few here do, or can guess given past posts or a little sleuthing
(although Goo-Ja Beta is making that more difficult).

The Ranger

In article <[email hidden]>, "Lucy"

Quoted message said:

Okay, gang.. this is in regards to the thread "The demise of cooking
as we know it?" I am requesting that all the nice folks who DO cook
from scratch, even after working all day, kindly post some of your
favorite weeknight recipes.. that you cook from scratch, of course.
Why? So that newbies like myself can learn from you.. rather than
hear how superior you all are 🙂 What do you say, guys.. put your
keyboard where your mouth is? lucy 🙂 (Tone is impossible to read on
here.. I'm not being sarcastic, just sincerely wanting to learn
something besides how great everyone here cooks)

Quoted message said:

lucy 🙂

Well, you'd be amazed at what sometimes passes for supper at my house.
What kind of stuff do you and yours like to eat? Sandwiches? Crockpot
junk (note my bias against them)? Ethnic stuff? Casseroles? Oven
meals? Here, start here.

* Exported from MasterCook Mac *

Quick Chicken and Noodles

Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05
Serving Size : 4 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless boneless chicken breast halves
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1 can Swanson chicken broth -- (14.5 oz.)
1/2 teaspoon dried basil leaves -- crushed
1/8 teaspoon pepper
2 cups frozen broccoli -- cauliflower,
carrots
2 cups dry wide egg noodles

In a medium nonstick skillet over medium-high heat, cook chicken 10
minutes or until browned. Sprinkle with garlic powder and paprika.
Set chicken aside.

Add broth, basil, pepper and vegetables. Heat to a boil. Stir in
noodles.

Return chicken to pan. Reduce heat to low. Cover and cook 10 minutes
or until chicken is no longer pink. If desired, garnish with fresh
basil.
Serves 4--245 calories--4 fat grams
Source: Swanson Easy Low Fat Recipes
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 122 Calories; 1g Fat (10%
calories from fat); 23g Protein; 5g Carbohydrate; 51mg Cholesterol; 80mg
Sodium
Food Exchanges: 3 Lean Meat; 1 Vegetable

* Exported from MasterCook Mac *

Lentil Sausage Skillet

Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 # sweet Italian sausage
3/4 # hot Italian sausage
2 medium onions -- chopped
1 clove garlic -- minced
1 bay leaf
1/2 tsp oregano
3 C chicken broth
1 1/4 C lentils -- washed and drained
2 small zucchini -- sliced
1 can plum tomatoes -- (16 oz) crushed
Salt and pepper
Chopped parsley

Remove sausage from casing. Crumble and cook until well browned. Drain
rendered fat and return cooked sausage to skillet. Add onions and garlic
and cook, stirring until onion is soft. Add bay leaf and oregano. Stir
in broth and lentils. Bring to a boil, cover and simmer 15 minutes. Add
zucchini and tomatoes. Simmer 15 minutes more or until lentils are
tender. Taste and add salt or pepper to taste. Sprinkle with parsley as
a garnish.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1231 Calories; 12g Fat (8%
calories from fat); 109g Protein; 184g Carbohydrate; 8mg Cholesterol;
4748mg Sodium
Food Exchanges: 9 Starch/Bread; 9 1/2 Lean Meat; 7 Vegetable

NOTES : From: Don Kleist ([email hidden]) 27 Feb 1997

_____

* Exported from MasterCook Mac *

"Hamburger Helper" Mix

Recipe By :Posted to r.f.cooking by Barb Schaller 1-26-05
Serving Size : 1 Preparation Time :0:00
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups non-fat dry milk powder
1 cup cornstarch
1/4 cup beef or chicken bouillon granules
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder

Mix the ingredients together and store in an airtight container. Use
for a base for Chili Tomato Mac, Ground Beef Stroganoff, Hearty Potato
Casserole
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 567 Calories; less than one gram
Fat (1% calories from fat); 4g Protein; 135g Carbohydrate; 0mg
Cholesterol; 26mg Sodium
Food Exchanges: 9 Starch/Bread

NOTES : Made this and packaged "meals" for Chris and Jamie, Christmas
2002.
Source: Some website. Don't remember.
____

* Exported from MasterCook Mac *

Chili Tomato Mac with Homemade Hamburger Helper Mix

Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef
1 cup water
1 1/2 cups macaroni -- uncooked
30 ounces canned diced tomatoes (2 cans)
1 tablespoon chili powder
1/2 cup homemade Hamburger Helper Mix

Brown the meat and drain the fat. Add the remaining ingredients, cover,
and simmer 20 minutes or until macaroni is tender.

- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1670 Calories; 81g Fat (45%
calories from fat); 106g Protein; 122g Carbohydrate; 313mg Cholesterol;
394mg Sodium
Food Exchanges: 8 Starch/Bread; 12 1/2 Lean Meat; 8 1/2 Fat

NOTES : Gave mix and macaroni to Chris and Jamie for Christmas 2002.
Source: Net search - don't remember site.
_____

* Exported from MasterCook Mac *

Hearty Potato Casserole with Homemade Hamburger Helper

Recipe By : Posted to r.f.cooking by Barb Schaller 1-26-05
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef
3/4 cup water
6 potatoes -- thinly sliced
1 cup frozen peas and carrots
1/2 cup + 1 tablespoon Homemade Hamburger
Helper Mix

Brown ground beef and drain any fat. Add remaining ingredients and
simmer, covered, 20-30 minutes or until potatoes are tender.

Stir, uncover, and cook until excess water is evaporated
Source: Off the net 12-02
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 2759 Calories; 80g Fat (26%
calories from fat); 129g Protein; 386g Carbohydrate; 313mg Cholesterol;
434mg Sodium
Food Exchanges: 26 Starch/Bread; 12 1/2 Lean Meat; 8 Fat
___
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>, "Lucy"

Quoted message said:

keep repeating those recipes of yours that sound like something we'd
like

Not good enough, Lucy. I have no clue what you like.

Quoted message said:

Keep 'em coming, gang.. I need all the help I can get!
lucy 🙂

Don't we all.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email hidden]>,

nancree said:

The Ranger said:
"And as for any recipes, here are two that Clan Ranger enjoys regularly
during our arctic-like winters in the PRC:"
-------------------
"PRC" ?? I assume you're either in the Peoples Republic of China, or,
most likely, a bit of humor.

Ranger lacks humor. Adolescent twin daughters will do that to you.

Quoted message said:

We don't know where it is that you live.

Yes we do. "-)

Quoted message said:

Regards, Nancree

Close. People's Republic of California.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Lucy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, gang.. this is in regards to the thread "The demise of cooking as we
know it?"
I am requesting that all the nice folks who DO cook from scratch, even
after working all day, kindly post some of your favorite weeknight
recipes.. that you cook from scratch, of course. Why? So that newbies like
myself can learn from you.. rather than hear how superior you all are 🙂
What do you say, guys.. put your keyboard where your mouth is?
lucy 🙂
(Tone is impossible to read on here.. I'm not being sarcastic, just
sincerely wanting to learn something besides how great everyone here
cooks)
lucy 🙂

I made this just last night.

6 meaty chicken thighs, rinsed, skinned, and patted dry
1c diced onion
1/2c diced celery
1/2c diced carrot
1 or more cloves garlic, sliced
4 TB olive oil
1c dry white wine (pinot blanc, pinot grigio, soave, etc.)
Big pinch dry herbs (thyme, orgeano, whatever you like. I use Penzey's Herbs
de Provence mix).
S&P

In a large nonstick skillet, brown the chicken in 1 TB of the oil. Remove
from pan. Heat the remaining oil in the same pan and add the veggies and
cook over medium heat, stirring now and then, until soft and just starting
to brown. Add the wine and herbs and return the chicken to the pan. Add S&P
to taste, cover, and simmer slowly for 30-35 minutes. Serve over pasta.

Peter Aitken

Lucy said:

What do you say, guys.. put your keyboard where your mouth is?
lucy 🙂

This is simple, easy, and fast.

Smoked Salmon Pasta
ingredients: olive oil, garlic, cream, spinach, tomatoes, smoked salmon,
lemon, pasta, salt/pepper

Start boiling water for pasta.
In a large saute pan, pour a bunch of olive oil, maybe some butter.
Crush a few garlic cloves, toss garlic into oil, saute for a few minutes.
Saute a few handfuls of baby spinach in garlic oil until wilted.
Pour in some heavy cream.
Flake in some smoked salmon.
Add a diced roma tomato or two.
Season to taste with salt and fresh ground pepper.
Allow sauce flavors to blend while...
Put pasta in boiling water, cook until done.
Drain pasta, toss with sauce.
Finish with some fresh lemon juice.
Add a few remaining raw spinach leaves for garnish.

Does using dry pasta count or smoked salmon count as cheating?
Alternatively, I've made the sauce, grilled a fresh salmon fillet,
and served over simple rice pilaf or wild rice.

Justen