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Author Topic: Throw-together recipes  (Read 3986 times)

Curelom

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Re: Throw-together recipes
« Reply #30 on: April 25, 2020, 02:27:33 am »

Eating has never been a favorite pastime


I don't... understand. What language is this?

I didn't get it either.  :o
 
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Roper

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Re: Throw-together recipes
« Reply #31 on: April 25, 2020, 10:58:53 am »
Can I just say how much I love Nauvoo? It's a wonderful thing to start your morning with a laugh about grilled cheese!
All grown-ups were once children...but only few of them remember it. ― Antoine de Saint-Exupéry, "The Little Prince."
 
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CrowGirl

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Re: Throw-together recipes
« Reply #32 on: April 25, 2020, 01:28:21 pm »
Jen and Curelom,

Let’s just say it’s a product of my childhood.  Food is the enemy.  I’m glad you aren’t afflicted with it. :)
Jump off the cliff and build your wings on the way down.
-Ray Bradbury
 
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Iggy

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Re: Throw-together recipes
« Reply #33 on: April 25, 2020, 06:10:06 pm »
Jen and Curelom,

Let’s just say it’s a product of my childhood.  Food is the enemy.  I’m glad you aren’t afflicted with it. :)
    :'(  Food was more than just needing to eat when I was growing up, it was comfort food.

Mom baked bread on Monday's and my school mates would walk home with me so they could have fresh dinner rolls, home churned butter, home made jam and raw cows milk before they ventured on home. Nope, we didn't live on a farm, we lived in Ballard, Seattle WA. The raw cows milk came from my Uncles cows - he lived in Snohomish WA. We took home the milk from his three cows when we visited on Sundays. Mom traded cinnamon rolls to his neighbor for 3 gallons of goats milk for Dad & Grandma.

As a child I couldn't understand Dad not tolerating the smell of mutton cooking and yet he loved the smell and taste of lutefisk. His heritage I guess. His Mother taught my mother how to cook the fish. No one taught her how to cook mutton. But leg of lamb, now that her own mother cooked. We all loved it.

One of the Throw-together meals I still love today is Mom's Goulash. Scramble up hamburger and cook until it is just pink. Drain well. Cook macaroni [I now use noodles-home made if I am up to it and NOT dried] for only 4 minutes, drain. Chop any or all: onions, celery including the leaves, carrots, green sweet peppers. I also add turnips, rutabagas, jicama. Saute in butter till the celery is nearly translucent. Mix the meat, pasta and vegetables in a large casserole. Add as much mushrooms as you like - for me and myself it is two 8 oz Dollar Tree jars, drained and rinsed well. Now to be more like Mom's dish, add whole canned tomatoes that you have squeezed in your hand until each tomato is in pieces, be sure to add all the liquid. What she did was put all the liquid in a quart mixing bowl, then add the herbs and spices: oregano, thyme, rosemary, garlic powder or salt, Johnsons Seasoning salt, pepper. Or any other that you like. Mix well, then add the *nectar* of tomato, into the meat/pasta still well. Add water if the liquid does not show when you press down with a fork gently. Bake at 350 for at least 45 minutes. The pasta needs to be done but not mush. The liquid needs to be cooked up. The celery & onions tender. It is good if the pasta around the edge of the casserole dish are brown/crunchy. If after 45 minutes it needs more cooking time, do so in 10 minute increments.

When I was in the 9th grade on, I discovered rice. Loved that stuff. So I made the above recipe with partially cooked rice. As much as Mom disliked rice, she loved it made into goulash.

 
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Curelom

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Re: Throw-together recipes
« Reply #34 on: May 12, 2020, 11:01:01 am »
Jen and Curelom,

Let’s just say it’s a product of my childhood.  Food is the enemy.  I’m glad you aren’t afflicted with it. :)

That's awful, to have anyone weaponize food as a parental tool. Food shouldn't be used as either a bribe or a bludgeon.  :(
 
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Curelom

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Re: Throw-together recipes
« Reply #35 on: May 12, 2020, 11:12:40 am »
Back to the theme of throw-together meals:

Grits Casserole

Uncooked grits, amount for the number of servings you want. I guess the recipe with 1 cup of grits makes about 8 servings.
For each dry cup of grits:
½ cup of milk
¼ cup of butter
4 beaten eggs
1½ cup of grated cheddar cheese
Other ingredients, optional as desired. For each dry cup of grits, use about a pound of optional ingredients.
Cut or crumbled cooked sausage, bacon, or ham
Al dente cooked broccoli
Sliced fresh mushrooms
Minced onions.

Cook the grits according to package directions to hot cereal consistency & transfer to a baking dish. Add butter, milk, 1 cup of grated cheese, & optional ingredients, stir to melt butter & distribute ingredients. Add beaten eggs & whisk to lightly blend in the eggs throughout the mixture. Sprinkle the rest of the cheese on top & add a little freshly ground black pepper if you wish. Bake at 350° for 50 minutes or until the topping starts to blister & turn slightly brown.

Serve for breakfast with fruit or lunch/dinner with a salad.
« Last Edit: May 12, 2020, 07:12:38 pm by Curelom »
 
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Roper

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Re: Throw-together recipes
« Reply #36 on: June 02, 2020, 09:49:12 pm »
One of my favorite things to do while cooking is to experiment until I get flavors just the way I like them.

Sloppy Joes tonight. All made in my cheap, deep, cast iron skillet.

I sauteed diced onions in butter until they started to turn translucent. Then I set them aside.
I browned ground beef and drained it. Then I combined the ground beef and onions together back in the skillet.
I added mustard, ketchup, and BBQ sauce.  Definitely tangy! And it needed salt.
I added beef bullion, a little sea salt, and a little garlic powder. That balanced the savory, salty, sweet, and tangy.
I added a little cocoa powder. That gave it just the right earthy undertone. It still needed more smoky flavor.
I added a good amount of sweet mesquite seasoning. Perfect.
I let it simmer for about 15 minutes for all the flavors to mix.

I do say, it made the best Sloppy Joes I remember ever having. Plus, my family gobbled it up. That has to be a sign of success! Or maybe hunger...
All grown-ups were once children...but only few of them remember it. ― Antoine de Saint-Exupéry, "The Little Prince."
 
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beefche

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Re: Throw-together recipes
« Reply #37 on: June 03, 2020, 07:08:03 pm »
Why didn't you cook the onions with the ground beef or cook the beef in the onions once translucent?
 

curlybat

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Re: Throw-together recipes
« Reply #38 on: June 03, 2020, 09:11:28 pm »
Misread the "Recent Posts" list as "Throw-together recipes with Beef" but then I go to the post and beefche is posting about beef!
Still TheOne and only me who happens to now be curlybat.

Nauvoodle since September 2001 (#431)
 
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Roper

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Re: Throw-together recipes
« Reply #39 on: June 03, 2020, 10:18:26 pm »
Why didn't you cook the onions with the ground beef or cook the beef in the onions once translucent?
It's easier for me to tell when things are cooked exactly the way I like them if I do them separately. Plus, I really like the flavor of sweet onions sauteed in butter.
All grown-ups were once children...but only few of them remember it. ― Antoine de Saint-Exupéry, "The Little Prince."
 
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Curelom

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Re: Throw-together recipes
« Reply #40 on: June 27, 2020, 07:48:25 pm »
This is really simple, but can spruce up sandwiches when everyone is fed up with sandwiches. Make (or buy if you're lazy) a pint or so of potato salad or deviled eggs, but add a little more mayo, or some store-bought salad dressing in your favorite flavor. Smash up everything finer than you would for normal use, or even pulse it for a couple seconds in your food processor. It should come out a little thinner than orange marmalade or chunky peanut butter

You're not going to serve this as a salad. You're going to use it as a sandwich spread. Everyone isn't fed up with sandwiches, but with boring sandwiches. Use the mixture on rolls with ham, salami, turkey, or roast beef & see if it isn't a welcome change from (yawn) mayo or mustard. Even toasting the rolls or bread occasionally is good, because different textures add variety. And use different kinds of bread if you feed the kids sandwiches a few times a week.

Save whatever is left for the next day's sandwiches, or use it as a dip for crackers or chips. Maybe your cat or dog would like a spoonful or two mixed with their food (but make sure there are no ingredients that are bad for pets' health).
 
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Curelom

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Re: Throw-together recipes
« Reply #41 on: October 09, 2020, 10:02:57 pm »
Everyone would rather have soup, stew, sauces, or other cooked dishes made with real stock, simmered for about 3 days on the back of the stove with bones from the Easter ham or Thanksgiving turkey, but that doesn’t work for all of us. Some people are single, some families like or dislike certain foods more than others, or for financial or space reasons, some folks don’t keep a bag full of beef or ham bones in the freezer waiting to be made into stock, or have a large freezer or a garden overflowing with beautiful carrots or onions.

So, canned soup or packaged soup mix to the rescue.

You don’t have to just heat & serve it right from the can or pouch. Use it as a base for other dishes. Add extra water to cut the salt (often a big issue with purchased soups) & also increase the yield. Throw in some onions or garlic, or change the basic flavor with rosemary, oregano, or other favorites. Put in your own veggies or meat, either partly cooked or to cook in the soup. If you’re like me, you often find veggies in purchased soups to be overcooked, especially carrots, or cheddar-broccoli soup with about 17 chopped-up specks the size of a comma. So don’t buy those, or buy them if you like the actual soup but add your own fresh stuff. Carrying it further, canned or packaged soup is a starter for stew, with more meat & veggies, maybe potatoes, pasta, rice, or quinoa.   

Plain broths or “cream of” soups are handy to have because they don’t have a heap of foreign objects in them, just the liquid soup. With the exception of beef broth, most are light & neutral enough to use with lots of different foods, not only what they are made of (chicken, mushroom, or celery, for instance)
« Last Edit: October 10, 2020, 07:58:21 am by Curelom »
 
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Curelom

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Re: Throw-together recipes
« Reply #42 on: October 11, 2020, 06:19:04 pm »
Everyone likes French toast for breakfast, right? With tons of butter & maple syrup, or maybe marmalade or jam, or fruit or nuts so we can say we had a healthy breakfast.  :P

French toast is good as a savory side dish for other meals too. If you're in the habit of adding any sweetener to the eggs, skip that. Serve the French toast instead of potato, rice, etc. with any salad, meat, & veggie favorites. If you wish, try different kinds of bread & season the eggs with fresh ground pepper, rosemary, garlic, or whatever else would complement the rest of the meal.
 
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LMAshton

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Re: Throw-together recipes
« Reply #43 on: October 12, 2020, 09:26:07 am »
The husband doesn't like French toast. :P

I know, I know, but French toast isn't a part of his cuisine. He's not hugely into cheese, either, although he likes it in certain applications.
 
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Roper

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Re: Throw-together recipes
« Reply #44 on: October 25, 2020, 11:21:50 am »
Sunday Breakfast Hash

Leftover French Fries chopped into little cubes
Leftover sliced brisket chopped into little cubes
Put them on a hot skillet with a little butter
Crack a couple of eggs on top and stir together until scrambled
Add a little cheese at the last moment--just long enough to melt

What's not to love?
All grown-ups were once children...but only few of them remember it. ― Antoine de Saint-Exupéry, "The Little Prince."
 
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