Kitchen

[QVCkitty1]

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@sabatini wrote:

Hi @QVCkitty1.

Do you actually enjoy cooking?

If you do, it can be fun to sort of take a trip to a few countries with food; try cooking something you never had before.

Instead of just buying a bag of noodles for soup, make your own. It's easy!

Decide to try and find "the best" version of a dish you'd normally serve. Change it up.

I used to go through phases. One phase was learning to make pocket foods; wontons, potstickers, raviolis, empanadas, fried pies, etc. You get the drift!

Have fun! 

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@sabatini , I do love to cook, and I try all different cuisines. That's why my situation is so disheartening. I'm just in a slump, and it is interesting to see what others eat, just a hint can jump start your creativity.  Thanks for your suggestions. 

[novamc1]

@QVCkitty1 

If you like a spicy taste that isn't salad (which  can get old  as a main dish several nights a week), you can start with a box of Zatarain's rice mix for red beans & rice,  gumbo or jambalaya.

Then--as the boxes suggest-- mix in some chunks of cooked chicken, pork  or one of the many brands of Cajun, Andouille or  Chicken & Apple Sausage links cut up into "coins".

Simple stove-top cooking.  No hot oven involved.

[novamc1]

We sometimes make a whole meal out of a shrimp cocktail and one or two side dishes.

Yesterday, I bought a bag of frozen cooked tail-on shrimp at Publix.  I love cocktail sauce, so this is a good excuse to have some.  I'll thaw the shrimp, we'll have to peel it ourselves and then "dip in".

As for boredom in the  kitchen, after a year-and-half-of-fixing our meals and staying in, we've begun to go out more or bring home carryout meals.  I'm getting spoiled with the new freedom.

Tonight, we've been invited out by our son and DIL for a steak dinner at a white-tablecloth restaurant.  It will be expensive and we always pay the bill, but I don't care.  I haven't  been to a nice restaurant since I became familiar with the word "pandemic".

[FreedomShopper]

I am in the same boat as everyone else - bored with food and cooking.  My opinion is the pandemic last year did us all in on staying in and cooking...and not getting much of a break to go out and grab a bite to eat now we don't want to cook at all...(at least that is my story)

For an idea, my friend told me she went to a restraunt and had a salmon, bbq BLT.  So I thought I would try to make it - and it was terrific!  The bacon and salmon are a nice pairing and a little bit of your favorite BBQ sauce and of course the lettuce and tomato - very good!  Now I am hungry, wish someone around here made that so that I could go buy it and not have to cook it...LOL.  Not hard to do, just lazy about wanting to get back into that kitchen.

[ECBG]

@QVCkitty1 @FreedomShopper @novamc1 @sabatini 

@MOMMAVik 

I tried to give you a mixture here.  I do cook quite a lot and when I taught developed several recipes.

Let me know if you have any questions.  Most of these are very moderate calories.

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Ladies, this is very yummy and reheats as though you just made it!  It can also be made the night before.  The spoon should go all the way to the bottom for every serving.

Your salad could be crisp cucumbers, red onion, and ripe tomatoes with Italian dressing.

Noodle Bake

 2 lbs. high quality ground beef

1 ½ tsp garlic

2 14.5 oz cans tomato sauce

1  12 oz  pkg  medium egg noodles

1 Tbsp butter, plus 2 Tbsp.

1 16 oz sour cream

1 lg softened cream cheese

Optional: 2 Tbsp. chives

In large skillet, brown and well drain ground beef.

Add tomato sauce, and garlic and simmer about 20 minutes .

Butter 3 qt casserole and place a side.

In bowl, mix sour cream and softened cream cheese.

(I use my hand mixer).

Hand stir chives in.

Cook egg noodles aldente with oil in the water to prevent clumping.

Drain and toss lightly with 2 tbsp butter.

In buttered 3 qt casserole layer:

1/2 of the noodles

1/2 of the cheese mixture

1/2 of the meat mixture.

Repeat layers in same order.

Sprinkle with cheddar cheese.

Bake at 350 degrees for about 45 min.  Cheese may be covered to prevent browning.

May be made a day ahead, refrigerated and cooked for 1 hour.

This roast is beyond yummy!  You may chose a smaller cut, like an eye of round.

Rump  or Sirloin Tip (I do 5 lbs)

2 Cans mushroom soup

1 Pkg Lipton Dry Onion Soup packets

2 tsp. Thyme

2 Tbsp. parsley

2 Tbsp. Steak sauce

2 Tbsp. Worchestchire sauce

Cut off fat and place roast in deep casserole.

Mix all remaining ingredients and pour over.

Cover as tightly as possible.

Bake at 325 degrees 3 hrs.

You may need to thicken the gravy if the roast has a lot of juices.

This IS a mashed potatoes or rice moment!

This is a family fav since before the first World War!!!  I did the "bundles" when I had taught all that day and didn't have that much time.

Mushroom Roast

Rump  or Sirloin Tip (I do 5 lbs)

2 Cans mushroom soup

1 Pkg Lipton Dry Onion Soup packets

2 tsp. Thyme

2 Tbsp. parsley

2 Tbsp. Steak sauce

2 Tbsp. Worchestchire sauce

Cut off fat and place roast in deep casserole.

Mix all remaining ingredients and pour over.

Cover as tightly as possible.

Bake at 325 degrees 3 hrs.

You may need to thicken the gravy if the roast has a lot of juices.

Pepper Steak

2 sirloin steaks, cut in 1/2 x 2 1/2  inch strips

Oil to coat large skillet

Garlic (optional)

½ onion, chopped

2 lg  green pepper, cut in narrow half strips

2 cans recipe cut tomatoes and liquid

1 small can tomato sauce

¼ cup soy sauce

4 heaping tsp. corn starch dissolved in the soy sauce

Cooked rice for 3 or 4

Cube Steak 

*****I also pan grill fresh chicken strips or cube steak, add worcheschire, 

Remove from skillet, add one sweet onion cut in rounds, not broken apart so more surface hits the heat, let cook untill brown then use tongs to turn and break apart until all is cooked through and slithtly brown.

Cut 1 very lg green pepper in 1/2 strips.

Cook as you did the onion.

Add meat back to pan to warm add vegetables.  

Very good!

Serve with steamed corn on the cob

Roasted Brussel sprouts

Or roasted squash cut in long sticks.

*Grilled Fish with the onions and peppers.

Print

Italian Oven Roasted Vegetables

Description

Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. The perfect gluten free side dish in minutes.

Ingredients

• 8 oz baby bella mushrooms, cleaned, ends trimmed
• 12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
• 12 oz Campari tomatoes (grape or cherry tomatoes will work also)
• 2 zucchini (or summer squash), cut into 1-inch pieces
• 10–12 large garlic cloves, peeled
• Extra virgin olive oil  
• 1/2 tbsp dried oregano
• 1 tsp dried thyme
• Salt and pepper
• Freshly grated Parmesan cheese for serving, optional
• Crushed red pepper flakes, optional

Instructions

1. Preheat the oven to 425 degrees F.
2. Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
3. Take the potatoes only and spread them on a lightly-oiled baking pan (I used this one). Roast in heated oven for 10 minutes. Remove from heat, and then add the mushrooms and remaining vegetables. Return to oven to roast for another 20 minutes until the veggies are fork-tender (some charring is good!)
4. Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional)

Roasted Okra

Pan roasted with olive oil spray,hand cut cabbage.

Oven roasted squash and zucchini

[MOMMAVik]

Thank you @ECBG! These look very tasty & could get me through a week at least! The oven roasted veggies are easy to make. I've made some with different varieties of veggies & they are good!

I think I am, as others have shared, tired of cooking for many years (47 years of marriage) but I will make it a goal to "up my game"!

Great thread & thanks everyone for sharing!

[ECBG]

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@MOMMAVik wrote:
Thank you @ECBG! These look very tasty & could get me through a week at least! The oven roasted veggies are easy to make. I've made some with different varieties of veggies & they are good!

I think I am, as others have shared, tired of cooking for many years (47 years of marriage) but I will make it a goal to "up my game"!

Great thread & thanks everyone for sharing!

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@MOMMAVik 

I hope you enjoy these dishes.  My degree is in Home Economics and Chemistry, although, my love is Interior Design and color.

Let me know when you're ready, and I'll post my Crustless Spinach Quiche.

[Zhills]

Those roasted veggies are to die for!

This is a quick, different and very good.  I even like it cold!

20 Minute Spicy Baked Peanut Ginger Chicken Recipe

Ingredients:

• 1 lb boneless skinless chicken (2-3 chicken breasts), cut into 3/4 inch cubes
• 1/4 cup warm water (microwaved for 1 minute)
• 1/4 cup smooth/creamy peanut butter
• 1 teaspoon olive oil
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced,
• 1 teaspoon fresh ginger (or 3/4 teaspoon ground ginger)
• 2 tablespoons hot sauce or chipotle sauce
• 2 tablespoons soy sauce

Instructions:

  Preheat oven to 375 degrees.

  Cut up chicken and spread out in a baking dish.

  In a microwave safe bowl, microwave water for 1 minute. Remove from microwave and add remaining ingredients through soy sauce (peanut butter, olive oil, apple cider vinegar, garlic, ginger, hot sauce and soy sauce). Whisk to combine.   Pour over chicken in baking dish.

  Bake for 20 minutes, or until chicken is cooked through. Remove from oven and let rest for a few minutes before serving.

  For slow cooker/crock pot instructions: add chicken to a crock pot, make sauce and pour over chicken, cook on low for 3-4 hours, or until chicken is done (when a meat thermometer registers 175 degrees).

I half this recipe for 2 or 1 with leftovers!  Definitely different!

[MOMMAVik]

@ECBG, I'd love the quiche recipe whenever you have time. I have made cupcake sized crust free egg quiches. Really tasty & pop in freezer for quick breakfast. Saw recipes for them on Facebook.

Now excited to "step it up" at mealtime. I have many Taste of Home magazines with great looking recipes so I am going to challenge myself to plan menus for a week. Write up a grocery list & hit the store. Wish me luck!

Good eating & have a great weekend to all!

[ECBG]

@MOMMAVik 

I posted it in this thread last night, Luv!