Recipes!
-
@lucidmaus That potato soup looks amazing.
-
@GF It’s obnoxiously good - and better if you have a ham bone and can make your own stock out of that. Just be cautious of the salt, because it can get really salty in a hurry if you’re not careful - but that’s nothing more potatoes and milk can’t fix!
-
Quick and easy Roast beef sliders for a crowd:
1-2 packs of hawaiian rolls (or the kind of dinner rolls that are basically in a block stuck together, already baked). Basically whatever fits your baking pan.
2 containers of roast beef au jus (often found in the nuke-and-eat refrigerated section) or 1 lb deli roast beef, chopped
½ to 1 onion, chopped (Depending on how oniony the fam/crowd is)
Pack of provolone cheese
Worcestershire Sauce
4 T butter, dividedPreheat oven to 350
Cut rolls so that you turn them into slider buns.
Layer the bottom of the rolls into your baking dish. If you like, lightly toast in the oven for about 10 minutes.
While toasting buns, start nuking the roast beef au jus if you have that, and/or sautee the onion in a pan with butter until translucent, add Worcestershire sauce to taste. Shred the nuked roast beef after it’s warmed up.
Now it’s time to assemble the sliders. Spread mayo over the cut side of the bottom of the buns. Layer roast beef over it (it tastes great spooning the au jus over it too if you have that or you can reserve the liquid–my kiddos prefer the latter so that’s what we do). Layer slice of provolone over the meat. Spread the cut side of the top buns with mayo and put them on. Melt remaining butter, brush over tops of buns (it will be just fine to /not/ do the butter on top, a lot of the time I don’t esp. if I’m rushing)
Cover loosely with foil and bake for 10 minutes, then remove foil and bake 10 minutes more. Serve while hot! (with the jus if you reserved it!)
Additions: you can add some horseradish to the mayo for extra spice if you like that!
This base concept can be mixed up quite a bit. Some other meat and cheese combos my family likes:
Ham + Havarti or Cheddar or Swiss
Leftover Turkey with mayo on bottom bun and cranberry sauce on top bun
Leftover chopped chicken with cheese (just about anything goes well with it, but we’ve also been known to forgo the mayo for that one and spread alouette cheese spread on top and bottom of buns, and sprinkle chicken with bacon.
-
Yummy tofu salad (I have to tell my kids to leave some of it for me when I make it, because while it does make a large batch it disappears quickly at my house!)
7 Tbsp toasted sunflower kernels (not with shells)
1/2 cup veganaise
1/4 cup sweet relish
2 tsp apple cider vinegar
2 tsp dijon
2 tsp white miso
2 1/2 tsp nutritional yeast
1 1/2 tsp tumeric
2 tsp dried dill
1 tsp salt
1 tsp black pepper
1 lb extra firm tofu
1/4 italian parsley, chopped
1/4 bunch green onions thinly sliced
3/4 cup shredded carrots
1/4 red bell pepper, diced
1 cup celery, dicedWhisk together veganaise, relish, vinegar, mustard, miso, yeast, tumeric, dill, salt, and pepper until dressing is well blended.
Drain, rinse, and press tofu–crumble into large bowl. Mix tofu and dressing together with hands (using a processor will overmix/whip it!). Add parsley, onions, carrots, bell pepper, sunflower kernels and celery and toss to combine.
We love this on sandwiches or with crackers.
-
-
@Tez to be fair the “kids” are now young adults except for one and since they’ve grown up eating tofu (I do a lot of Japanese and Korean cooking!) it isn’t totally foreign.
But! It is really really good. And they liked it as little kids too.
I hope you like it! -
This recipe is not mine, but I found it while trying to accomplish two things: a. save money for house (and incidentally, a lot of meal prepping to accomplish that) and b. eat
veganvegetarian (jk about vegan, i misremembered which phase i found this in. could be vegan with a few replacements, but it isn’t).And it was super fucking delicious, filling, cheap. I still make it a lot even though I am not vegan. So I will just present you guys the link:
-
Easy peasy lamb gyroburgers
For meat patties:
2 lbs ground lamb
2 Tbsp minced garlic
1 1/2 Tbsp Greek or Mediterranean seasoningFor quickie tzatziki sauce:
2 cups plain greek yogurt
2 tsp minced garlic (or to taste)
2 Tbsp lemon juice
2 tsp dill weed (or to taste)For marinated cukes:
1 english cucumber, thinly sliced
1/2 red onion thinly sliced
1 T red wine vinegar
1 T olive oilOther fixings:
6 pita flatbreads or 3 pita pockets
1 container feta cheese crumbles
3 cups mixed baby greens
2 roma tomatoes, thinly slicedCombine all items for the tzatziki well, then refrigerate. It can be last minute but if you have time, at least an hour is nice.
Combine all items for the marinated cukes, add salt and pepper to taste, and let it sit on the counter (or fridge if desired) while preparing the rest.
Combine lamb, seasoning, and garlic into bowl and hand mix well. Shape into 6 patties (I got in the habit of making 12 smaller patties when my big kids were teens so they could make two sandwiches if they wanted). Grill/griddle for 6 minutes per side or until there’s no more pink in the center.
Stuff pita pockets or build flabread sandwich roll with patty/ies, greens, feta, tomatos, marinated cukes and onions, and tzatziki sauce.
Adaptations: Ground beef or chicken works well for these too. For vegan/vegetarian, I roast cauliflower with cumin, coriander, and smoked paprika to use as the filling, or falafel is awesome too.
For a side dish/accent my family loves crunchy chickpeas with this. Which is also easy:
Roasted chickpeas (for my fam of 6 I double this because they don’t last long)
1 15 oz can chickpeas/garbanzos
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp onion powder
1/4 tsp ground coriander
1/4 tsp fresh ground black pepper
1/2 to 1 Tbsp Olive OilThoroughly rinse, drain, and then dry the chickpeas. You don’t want extra moisture otherwise they won’t crisp up, so I would allow maybe an hour or so while they dry (and I do kind of move the around on paper towels, switching them out when they are wet, and waiting until the paper towels don’t get wet when you put them on it.
Preheat oven to 400.
Cover baking sheet with oil and then spritz lightly with cooking spray.
In a small bowl mix cumin, paprika, garlic, onion, coriander, salt, and pepper together to combine. Set aside.
Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes.
Remove chickpeas from oven and drizzle with 1/2 tbsp olive oil, stirring gently so that all chickpeas are evenly coated. If necessary add more oil but only a drop at a time, you want the bare minimum of oil here, just enough to get the spice blend to stick.
Add spice mix and stir evenly to coat.
Return to oven and bake for another 5-10 minutes until desired crispness is reached. Turn off oven, crack the door open, and then let cool. Remove cooled chickpeas from oven and enjoy!
-
@mietze ugh I want to eat but my dad won’t eat lamb
-
@sao texture thing? I always have a texture thing with lamb, because I don’t eat it enough.
-
@Meg apparently my grandmother’s terrible cooking ruined it for him as a child and now he won’t eat it, lol
-
@Meg To me, lamb tastes like what I imagine their musk must smell like. I think the word for that is “gamy?” It’s not bad, but is a factor in me not wanting to pay fifteen bucks a pound for it.
-
@GF The breed of sheep will affect this a lot. For those who don’t care for the gamy taste of lamb, go to a local butcher and see if they have Dorper meat instead of like, the Romney/Merino/Suffolk/Dorset whatever that’s coming in off commercial farms. Dorper is so mild it’s almost like beef.
More than anyone wanted to know about eating lamb, lol. But I do think those commercial breeds do a disservice to how lamb can taste.
-
@sao It’s the opposite with me. My grandma’s leg of lamb is to die for, and I remember every big family gathering it was what she’d make. Those memories meant lamb is my favorite meat.
A leg of lamb with salt, pepper and rosemary, in a pan in the oven with some water at the bottom. She’d slow roast that thing for 4-5 hours, turning it every 30 min and ‘watering’ it with the increasingly greasy and flavored water. She’d start real low on temperature, then incrase it every time she’d water the lamb. Halfway through she’d sliced up carrots, and drop them in the pan water to slow cook with the lamb. God those carrot slices became infused with all kinds fantastic flavors.
In the end, the lamb just falls off the bone, so tender and delicious.
Since then I’ve just been a fan of all kinds of lamb. Though I’m from Western Norway. Not a lot of beef here, traditionally, just tons and tons of sheep. So it became traditionally the standard meat.
-
@sao It’s the opposite with me. My grandma’s leg of lamb is to die for, and I remember every big family gathering it was what she’d make. Those memories meant lamb is my favorite meat.
You sound like and my grandpa’s ham. Every year for the holidays he would do a big ol’ ham alongside the turkey and whatever else. Slow roasted for hours and hours in his gigantic smoke / roast / bbq pit outside. The flavors were WILD. It was SO SUCCULENT. It was SO JUICY.
Not to be overdramatic, but I’ve spent my WHOLE LIFE chasing that high. Nothing is ever as good. I don’t eat a lot of meat, but you put one of those hams in front of me–
-
re-bumping this thread. i need your recipes to feed 6 people easily without much mess/trouble. preferably vegetarian or can be made veggie easily!
-
@Meg do you like bowl type of things? We do a lot of those when everyone is home. Rice/grain is the base (in that case i usually cook with broth/spices), then people can add fixings like they wish. (Canned beans/sautéed veggies/chopped or torn herbs to the theme/crunchy onions or furikake/ect.) Its quick cleanup too. I’m getting ready for work but will pop up some of our favorite combos when I get home. I find vegan/veggie sheet pan cooking for 6 is also less stressful and less cleanup. Do you have a rice cooker?
-
@Meg My husband makes Bear Creek ‘Darn Good Chili’ mix (https://www.amazon.com/Bear-Creek-Country-Kitchens-Chili/dp/B000SRJ9YS but he buys it at the grocery store) with vegetarian crumbles and it’s really good, especially with cornbread on the side.
-
What we got appliance wise…
Standard oven, instantpot, slow cooker, air fryer?
Something else I need to buy for the kitchen right now?!
-
Here’s a chili recipe.
3 lbs extra-firm tofu
1 tbsp olive oil, or oil of your preference1 large onion, diced
1/2 lb mushrooms of choice, chopped
3 jalapenos, seeded or not as you prefer your heat level, diced
1 tbsp olive oil
healthy pinch of saltcrushed garlic to taste (I never used fewer than six cloves)
1/4 cup ancho chile powder
1 tbsp paprika
1 tbsp ground cumin
2 1/2 tsp salt
1 1/2 tsp ground dried chipotle pepper
1 tsp dried oregano
1 tsp unsweetened cocoa powder
1 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/8 tsp ground cinnamon1 can tomato puree
1 can water2 (12 ounce) cans pinquito or pinto beans, drained and rinsed
All of this can be done in the same Dutch oven.
Remove the tofu from the packages and drop the bricks in a strainer. Break them into crumbles with your hands and let the liquid drain for a bit while you heat 1 tbsp olive oil in your pot over medium heat. Saute the tofu in batches if you have to (and use more oil if you need it), until crispy like nice beef. Remove the crispy crumbles to a bowl.
Heat another tbsp of oil. Add the onion, mushrooms, and peppers. Sprinkle with salt to help them sweat, and give everything the occasional stir to keep them from burning. When the onions are translucent, add the garlic and give it a few minutes to cook until it no longer smells raw.
If you’re feeling fancy, whisk the spices together in a bowl. Otherwise, just return the cooked tofu to the pot and dump the powders over it all, stirring to evenly coat. Cook until fragrant, 3 or 4 minutes.
Add the can of tomato puree and the can of water. This should be sufficient to coat everything, but add more if you need to. Bring it to a simmer, then reduce the heat to low and let it cook uncovered for an hour.
Drain and rinse the beans. Add them to the pot, stir, and let simmer another 20-30 minutes until flavors are blended and the beans are at the level of softness you like. Feel free to test often. Chef’s snack, and all that.
I don’t garnish chili but I’m sure it’ll take fine to avocado, sour cream, and/or cheese.
