Attention All Chefs!

[Mia14]

I thought I'd put out an APB for tasty recipes - my own culinary skills are feeling exhausted and repetitive.

What's your favorite recipe (or two?)

Any quick dinner ideas?

Any inexpensive dinner ideas?

[Zerbie]

Originally Posted by Mia14

I thought I'd put out an APB for tasty recipes - my own culinary skills are feeling exhausted and repetitive.

What's your favorite recipe (or two?)

Any quick dinner ideas?

Any inexpensive dinner ideas?

Quick, pretty inexpensive, easier-than-pie, vegetarian Americana dinner:
(My husband, the sworn carnivore has actually REQUESTED this for this weekend, we'll do it tomorrow

Vegetarian All-American Dinner:

Select your favorite vegetarian burger patties (or experiment with a new flavor). Heat patties according to package directions.

Select vegetarian hotdogs, heat them according to package directions.

Meanwhile, toast whole wheat burger buns, hotdog buns, or ww bread slices.

Open a can of vegetarian baked beans (Bush's makes these) and warm them stovetop.

Boil fresh corn on the cob.

Have traditional condiments and toppings ready:
lettuce
tomato slices
red onion
ketchup
mayonaise
mustard
and any other toppings you like for your burgers, dogs, and corn.

This is usually my July 4th easy dinner recipe, too. A hit with the whole family for it's basic familiarity, despite the meatlessness.

[Vanessa White]

Pasta is always quick, easy, and cheap for a meal. In the summer, we love to do pasta salad. Any kind of macaroni will do, and you can use different shapes to make it interesting. Add your fave raw veggies, like grape tomatoes, cukes, carrot pieces, green/red pepper, onion, broccoli, and then throw in some protein like cheese cubes, chick peas or cold beans. Then we usually toss it with a fave dressing, like italian. For the cooler days and nights, I love to have pasta frequently with just about anything on top- homemade red sauce with veggies thrown in, clam sauce, pesto, whatever- I have been trying the whole wheat pastas lately, and though they are a little more expensive, they are so tasty and much less starchy! What about you, Mia- any faves?

[Zerbie]

Barilla Plus pasta - has more protein and fibre than most pastas.
That or - since I don't get along well with most regular (semolina) pastas, I use the rice pastas, or even quinoa pastas. The rice pastas are flimsy though, and the quinoa has a different flavor and texture that I don't really enjoy, so probably the best recommendation I can make is for Barilla pasta plus. It tastes like normal pasta and is very filling, but it's a little better for ya.

I frequently make the kind of pasta Vanessa suggests, and add a can of chunk white tuna for lean protein. Then either serve it cold, tossed with a low fat ranch dressing (or, spring for the all-natural creamy dressings like Nasoya). Or I might serve the pasta/tuna salad warm, with some reduced-fat shredded cheddar cheese on top, then 30 seconds in the microwave to melt the shredded cheese. Very quick, yummy, and pretty nutritious, too.

[Mia14]

My latest adventure is with crescent rolls, like the Pillsbury kind where the dough comes in a tube.

I get a tube, usually with dough for about 8 rolls. Before rolling the dough into its crescent shape, I spread or layer things onto it like: sauce and cheese for pizza; cinnamon and sugar for dessert; jelly or jam; I'm vegetarian and put cheese, but you could put slices of meat, too; or anything else you can think of!

I roll them into their crescent shape, bake them according to the package instructions, and love them!

Pasta is yummy, too. I also love raviolis and other stuffed pastas because you buy them frozen and then just boil - so easy, so delicious! That with garlic bread is just perfect.

Recently I also made my own hashbrowns at home for the first time by using a multi-faceted grater to shave potatoes into thin strips and then frying them.

I really need to learn healthier recipes!

My girlfriend, I swear, is one of the pickiest eaters alive, so it's very hard to find things she likes.

[morningrob]

Here's my recipe for cream of mushroom- note this is not for those who have high cholestrol(did I spell that right?)

Half of gallon of milk
quart of cream
a whole bunch of different kinds of mushrooms, sliced
some butter
salt
pepper
2 scallions- chopped green part only
little bit of sage
some terragon
some parsley
1/2 pound swiss cheese (or something like swiss cheese if you prefer)

Saute the mushrooms in the butter
Put everything else in the pot except the cheese
Grate the cheese and then put that in the pot
IF it tis not thick enough for you make a roux (equal parts butter and flour) then add that
Cook until warm, but make sure it does not boil
Serve- it's yummy and really rich- I would serve this with a nice simple green salad and some bread

Please note if you would like to make this a low cal version, don't- some things need to be filled with fat and this is one of them

[Vanessa White]

That Sounds So Good- I Cannot Wait To Try It........ Morningrob, Any Suggestions As To The Best Types Of Mushrooms To Choose? I Know That Sometimes You Can Get Some Strange Combos Of Flavors Depending On What Types Are Used.....

[morningrob]

Usually I use a combo of regular button mushrooms and portabellas- it really depends on your budget- if life is tight all button, if you have some money to spend then in goes to the portabellas

[tdogg]

If you need a quick and easy dinner on a cold and rainy nite - here ya go:

Canned pinto beans
Canned Kidney beans
Canned petite diced tomatoes (or one with onions & garlic is good)
Small can chopped green chile
Add jalepenos if you dare
If you want meat, cook up some hamburger or ground turkey - cook with onions and jalepenos YUM! Veggie-arians skip this part!

Put all ingredients into a large saute pan including the juices in all cans. Add whatever spices you like (I use cumin, variety of ground pepper, a little ground sea salt, you can use chili power, garlic powder, etc.) - season to taste.

Simmer until everything is kinda cooked together and it smells good (or until you really need it to be done). Then scoop up in large bowls, serve with shredded cheese and crusty sourdough bread or corn muffins.

My 'bachelor' days quick chili bean soup!

[PostGenXtian]

(by the way, hey everyone...i've been sort of MIA for the last few months. back now

Mia -
I saw this recipe thing on the Food Network - by the white-haired lady who puts a stick of butter in EVERY recipe...

Take those cresent rolls, set some cream cheese to room temperature (or else it's IMPOSSIBLE to mix together) and put some chives in it - or buy the garden veggie cream cheese in the tub. Take the cresent and lay flat...put a tablespoon (NO MORE - trust me...) at the "bottom" of the triangle (*not* at the point but the other side) and roll the cresent up (start at the end where you just put cream cheese). TUCK the ends underneath the roll so that the cream cheese doesn't squish out...and therefore ruin your beautiful cookware (another "trust me on this" tip).

Dang!!! I usually put an egg wash on the roll (to make it shiny looking and to keep it stuck together)...but you are a veggie...so skip that part - use water or oil to get it to stick if you need...

If anyone else wants to try it...mix up one egg...brush onto the roll or dip the roll in the wash (if you are not equiped with a brush). THEN...COVER the top of the roll with shredded cheese. I like to use the Sargento's Bistro cheese that has flavors like "Sundried Tomato" etc. Literally cover the top...it's SO good. Bake them at 350 degrees in oven until cheese is melted, and rolls are golden looking.

THIS IS SOOOOO good!!

Everyone always asks me to make these - they love them...you can do everything with those cresent rolls...they are like the cook's equivalent of duct tape (to the Macguver type). I've put riccotta cheese in them, also...serve them with tomato sauce like a stromboli. You can also use a rolling pin and roll a few together...put fruit inside and make a cobbler of sorts...although if you do that...I would recommend using a muffin tin to make sure you don't completely ruin your oven.

[Giancarlo]

I'm totally not a vegetarian... lol... but here you go... this isn't necessarily quick, but it is pretty inexpensive. I made it the other day at my friend's house, and we are college students.

Beer can chicken:

One can of preferably good beer
Small chicken (defrosted)
Seasonings (salt, pepper, spice rub)

First drink half of the beer (lol)... leaving a half in the can. Take the beer can and place it up into the chicken where the stuffing usually goes. You can choose to rub whatever seasonsings you want on it. I normally would just leave it at salt and pepper because the beer gives the chicken enough flavor. But additional spice rub may help. You should grill it for 1.25 hours at least over medium heat. In the oven, cook it for 2 hours or until ready at 350 degrees.

http://www.post-gazette.com/food/20000326beercan4a.asp

It doesn't get any easier then that. If you are curious to see a picture here you go:


(that pictures includes a metal roaster you can go out and buy, but you really don't need that... it is an option to make it easier to cook, and to prevent it from falling over)

[PostGenXtian]

If you have a sweet tooth...and some of those tube *dinner* rolls...you can make monkey bread!! The dinner rolls look like biscuits when you take them out of the tube...cut them into fourths. Combine some brown sugar and cinnamon in a deep dish and throw (yes...literally throw them in - it will be fun) and cover the pieces in the mixture. Then...take one of those lovely and stylish aluminum baking thingies (the kind that would make Emeril hurl at the sight) and coat with spray oil or "butta". If you use butter - go for the real stuff - the kind in a stick that the above white haired lady on the Food Network puts one of in EVERY dish (a minimum of one,that is).

Then...take some Caro syrup (or maple syrup if you don't keep Caro syrup on hand...which most people don't) and put a nice layer of syrup on the bottom of the dish (over the butter is OK). Lay the covered dough pieces in the aluminum baking dish thing. You can place them all close together...it's OK if they touch. Drizzle some more syrup over the top of the dough pieces - you don't *have* to go overboard...just drizzle. Then, cut up or spoon butter on the dough pieces...here and there. You don't have to over do that either...it's just for taste, really. Bake in the oven - 350 is always a good place to start, until the dough rises. When your kitchen smells too good to let the stickies stay in any longer...take them out.They will have risen to maybe...1.5 or 2 times their original size...

This is the tricky part...take a dish/plate that is BIGGER than the dish you baked the stickies in...and flip the stickies onto the clean dish/plate. There are no rules that say you have to wait to eat them...but it hurts a lot when your tongue gets burned...so I'd wait at least a few minutes to eat. If you use maple syrup...I think you can get away with eating them for breakfast every morning...maybe forever. Who would accuse you of eatting dessert for breakfast when you put maple syrup on it? Plus...if they say anything...you can stuff one in their mouth...then they can join you each morning

Ok...you can also throw some raisins and walnuts (or nut of your choice) in the bottom of the dish before putting the dough in. If you really like sweet, you can use dark Caro syrup or even (gasp!) Molasses - although you'd be pretty hard-core to use Molasses - or even the dark kind. Whew...that's sweet stuff.

I've had people meet and get married because of this recipe So, it's powerful stuff

[Lydia]

This isn't an original Lydia recipe, but it's still one of my favourites (and it's even semi-healthy):

1 egg
1/2 c. milk (I use soy, but any "kind" will do)
1/4 c. oil
3/4 c. whole wheat flour
3/4 c. white flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries, frozen or fresh

Preheat oven to 400 degrees. Beat egg; stir in oil and milk. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake at 400 degrees for 20-25 minutes or until golden brown. Immediately remove from pan. (Grease bottoms of muffin pans if cupcake paper isn't used.)

It makes about 18 medium-sized muffins.

EDIT:

I know that muffins aren't a traditional "meal" type recipe, but I have a pretty small stomach and I tend to eat 5-6 small meals throughout the day. Several of these muffins could constitute one or more of my meals.

[Mia14]

Wow! I'm so glad to see that I'm not the only one who thinks that the dough in a tube is amazingly versatile.

Originally Posted by PostGenXtian

Dang!!! I usually put an egg wash on the roll (to make it shiny looking and to keep it stuck together)...but you are a veggie...so skip that part - use water or oil to get it to stick if you need...

*A NOTE ON VEGETARIANS*
Vegetarians are kind of like GLBTs - we're all very different in our beliefs and guidelines. As a vegetarian, I do eat eggs. My personal rule is "nothing with a nervous system" which includes beef, poultry, seafood, etc. But I do have dairy (just can't drop that cheese!). I know some vegetarians eat fish and some eat chicken, but there are also some vegetarians who won't eat dairy - which only makes it more confusing for meat-eaters trying to please. A vegan, now, wouldn't eat ANYTHING that comes from an animal at all. They'd be the ones at your dinner party who wouldn't eat much because they don't eat dairy (milk, cheese, butter...), gelatin, or anything that is derived from an animal at all. I really appreciate you keeping us veggies in mind, though.