Need recipes!

[jelazakazone]

I know that several of you out there cook. What fun things are you eating these days? I am uninspired by the recipes we have. I am in search of meaty entrees. For this week we already have roast chicken planned, so I'm not looking for a chicken recipe, but just about anything else would be good.

Comments

[celandineb]

Well, this week we're working our way through leftover roast turkey breast (mutually) and roast beef (me only). Er... would something with fish be good? Fresh fish, or canned?

[jelazakazone]

Fish is fine. What about that roast beef? How do you make that?

[celandineb]

This was a standing rib roast, about 4 lb. I basically do it the way that The Joy of Cooking (old edition) suggests - heat the oven to 500-550 degrees, put in the roast (which has been out of the fridge for 2 hours, tied with string between the ribs, sprinkled all over with pepper and garlic but not salt), then reduce heat to 350 and roast for 18-20 min. per pound. Meat thermometer should register about 145 degrees. Pull it out and let sit for 20 minutes before carving.

Standing rib roasts are awfully expensive, though, usually about $7-9 a pound. So some other possibilities, fish and chicken:

Turkish Fish Stew
Mustard-Soy Chicken
Chicken Biryani, and Saag
Salmon with Stir-fried Noodles
Fish Tacos

Or I could post my pot roast recipe if you'd be interested in that!

[mo_hair]

though we don't eat meat here, we do make a mediteranean style pasta that is quite tasty with shrimp (as the original recipe included it.) the sauce is simply sauteed lg. onion, garlic to the level you would like, olive oil. then add diced tomatoe, chopped marinated artichoke hearts (as opposed to the ones just jarred in oil), and finely sliced sun dried tomatoe. i don't really cook with measurements, except for baking and starchy mixes. precooked shrimp are then reheated in the simmering sauce. serve over long pasta of your choice.

also, every now and then i give in to the hankerin' for some excellent split pea soup. i actually got my mom's rockin recipe to find out that it was essentially the same as this one from epicurious. i doubled the recipe and substituted stock for half the water. and i recommend pork butt (whatever that actually is) over all other pork forms

[jelazakazone]

That shrimp with artichoke hearts thing has promise. No one here but me eats white potatoes, so I almost never eat them any more:( Maybe next week I'll put shrimp on the menu again. Thanks for the ideas!

[aome]

We just had meatloaf tonight - that's not terribly inspirational, I suppose. I also have a pretty good beef (cut in cubes) and potatoes crock-pot recipe. It's not elegant, but it's hearty, tastes good (to us) and is easy.

[jelazakazone]

What is your beef in cubes crock-pot recipe? Could it be adapted for stovetop? I don't have a crockpot.

[aome]

I'm not sure if it could really be adapted, to achieve the same high-tenderness of meat without using the crock-pot. (Why not get one? They're handy!)

[cryingbaby]

Couldn't you do it in the oven on a low temp instead of a crockpot? That might work? I have cooked stew and tougher beef cuts in the oven on 200 for, well, all day and it has turned out fine.

[cryingbaby]

We are uninspired here, too. Eating lots of turkey. Turkey and rice casserole, Turkey soup. Last night we had just egg and feta omelettes and I used leftover mashed potatoes and made potato pancakes. I think I will have black bean burritoes, but that is meatless. Why not try something new from the NT cookbook, you have it, don't you?