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complaisant2u -> RE: Recipes (5/1/2007 12:38:21 PM)
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If you stay simple it’s harder to messup. You don’t really need a recipe like you do in baking. I try to plan meals out for the week when I go grocery shopping…. Get 7 meals lined up. Sams Club is a great place to get meats, spices, stir fry sauce, big bags of bacon bits and great quality frozen vegetables.
1) Meat and Potatoes: Shake and bake… pick pork or chicken, side of veggies, side of instant mashed potatoes. This can also be done by grilling pork, chicken or steak (at least sirloin). If you don’t have a grill you can pan cook them until browned and finish bringing them up to temp in the oven.
2) Italian: 1lb ground beef, 2 jars of Ragu, 1lb of thin noodles
3) Stir Fry: Chicken breast, sliced then, then cooked in pan, when done, add 1lb of cooked stir fry veggies and a jar of stir fry sauce. Serve over white rice, or with the rice mixed in.
4) Tacos: Can of refried beans, package of Spanish rice, 1lb ground beef with taco seasoning, and a package of shells. Add the lettuce and taco sauce to your liking. Course I can’t see Mexican without diary since dairy cuts through spice heat.
5) Chili: chili spice & the stuff it says to get like 1lb of ground beef and canned diced tomatoes. Serve with white rice.
6) Salads. 1 iceburg head, 1 romain head, hand cranked salad spinner (can be found cheap at Walmart)
Before cutting, clean the sink and fill with cold water. Add ice and stir until the water is really really cold. Should take about 5 mins. Cold water = crisp salad. Remove excess ice that won’t melt.
Core the iceburg head, take off the outer leaf and cut in to squares. The romain, slice about 4-5 times going the long way on the head next to the big ‘vein’ things. Then starting at the leafy end, trim off the wilted tips. Then slice width wise down the head towards the core. As you get close to the core.. to where it’s like mostly vein and little leaf, make the cuts thin. In romaine, the vein is good and crunchy and not bitter. Add all this cut up stuff to the cold water and stir around real good to 1) clean and 2) make the cut up pieces really cold and crisp.
Finally scoop out the salad and spin the water out in the spinner and store in container. This makes a good amount of salad.
So you can use that salad mix to make stuff like:
grilled chicken salad: a salad with grilled or pan cooked chicken cubes or slices
Chef salad: turkey & ham lunch meat cut up into squares, bacon bits and croutons, egg if you like
7) Sandwiches are still good things, quick and easy. Add a can of soup or a side of baked tater tots or French fries
I know a lot more fancy things but these are quick and easy things that are part of my diet. If you get spare time go for the sesame seed encrusted tuna served over field greens & drizzled with some kind of lemon zested vinaigrette. Make a schnitzel or cordon bleu. I think technique and cooking science books like The Professional Chef by The Culinary Institute of America or On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee would be far better than any recipe book.
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