fandomsecrets | [ SECRET POST #2086 ]

⌈ Secret Post #2086 ⌋

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It's always fun to hear what people are making for dinner. Last time I visited the parental units they gave me a gallon ziplock bag of garden broccoli, so tonight was my attempt to use it:

Broccoli chicken casserole
4 cups chopped, cooked broccoli
2 cups cooked white rice
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 10 oz can chunk chicken
spices (I used a teaspoon of curry powder, but you can use whatever tastes good to you)

Mix it all in a huge microwave-safe bowl. Microwave a couple minutes to melt the cheese. Makes enough for about 4 good-sized meals if you're cooking for yourself, or a group of 4 if you're cooking for a group. When I was making this I was thinking it would be really yummy to sprinkle some chow mein noodles on top, but I didn't have any.

i was visiting my parents this weekend and my mother gave me two new recipes for my crock pot. both are really really good, especially the stew.

"super easy chicken"
4 frozen chicken breasts
1 pkg dry Italian dressing mix
1 cup warm water or chicken stock

place chicken in slow cooker. sprinkle with dressing mix. pour water over chicken. cover and cook on low 8-10 hrs or high 4-5 hrs.

"irish beef stew"
2 lbs cubed stewing beef
1 envelope dry onion soup mix
2 10(3/4) oz cans mushroom soup
1 soup can water
1 tsp salt
(1/2) tsp pepper
2 cups diced carrots
2 cups dried potatoes

combine dry soup mix, cans of soup, water, salt, and pepper.
put the mixture into slow cooker with meat, carrots, and potatoes
cover and cook on low for 8 hrs or high for 4 hrs

:o! I think I need to try this stew! I love slow cooker recipes because it means coming home to food without cooking WHEN I get home from work! :D

no kidding. i spend like 9 hours a day on campus and i'm usually flat out exhausted when i get home. so coming home to food that's just sitting there waiting for me is an absolute dream. that all said, i absolutely recommend the stew. it works best in cold weather, and i recommend using large chunks of beef and potatoes. that's what my mom always did and god was it ever good.

crap that's supposed to say "DICED" not dried potatoes

I'm probably not making this until tomorrow, but Cuban-style black beans. I lost the recipe, but it's a bag of dry black beans soaked and then cooked with a green pepper and an onion (both halved.) Then take out the pepper and onion, and sautee a chopped red pepper and another onion and add that in. Add salt, pepper, and cilantro and serve over rice.

Yes cooking black beans is good. I would probably also add a good amount of minced garlic, and also maybe add in some kind of smoked pig product (bacon or sauteed ham or something) after they'd been cooked to softness and salted. But this is a good recipe.

Oh, you're right, there was garlic in the original recipe and I forgot. Thanks for the reminder.

(I'm a vegetarian and got the recipe from a kosher cookbook, but I'm betting it usually has ham or at least a ham hock too.)

http://restaurant.food.com/recipe/copycat-applebees-hot-artichoke-and-spinach-dip-111797

I personally use fresh spinach and double the amount of spinach the recipe calls for. I like to toss the leaves in a blender so I can save time chopping them up.

I also use several cloves of garlic but that's a taste thing.

This recipe is great with tortilla chips but tonight I'm serving it on pasta with chicken.

OT, but I always love hearing other people use the term "parental units".

Probably not actually making this until Thursday or Friday - worked late tonight, will be working later tomorrow - but the next meal on the docket is:

1 lb kielbasa sausage (or andouille, if you like it spicy & have it around), sliced into rounds
1 medium-to-large onion, chopped
3 ribs celery, sliced
about 1/2 cup sliced carrots (I use about a dozen of the pre-peeled "baby" carrots that come in a bag)
2 large cloves garlic, minced
1 large bay leaf

Heat a dutch oven with a lid over medium-high heat and dump in the sausage. Chop or slice the vegetables and add in order, stirring between each one. Drop in the bay leaf.

1 lb lentils (brown, green, or red will all work, but the red lentils will fall apart)
1 cup long-grain rice
1/2 t dried thyme (or 1/2 T fresh, if you've got it)
1/4 t dried savory (if you have it) or oregano (if you don't)

Dump in on top of the sausage and veggies and stir around until the rice has absorbed all the liquid that the onions and celery were putting out. Pour in

4 c vegetable broth (or chicken broth)
Enough water to reach 1 inch above the top of the lentil-rice mess
salt and black pepper to taste
maybe a pinch of red pepper if you're into that and you didn't use the andouille

Stir really well, so the lentils and the rice get un-stuck from each other, and put the lid on that sucker. Turn the heat down to low and walk away for 30 minutes. Check to see if the top looks dry after half an hour; if it does, add another cup of water and stir again. Either way, go away again for another 10-15 minutes (less if you used red lentils, more if you used brown ones and they're old; 40 minutes all together is usually about right for green ones or reasonably fresh brown ones). Serve in bowls; this should be just a little bit soupy (it'll firm up as it cools). Serves four with leftovers.

You can use tofu (or tofu-based sausage substitute) instead of the kielbasa, or leave it out entirely, and make this vegan if you really want to.

My absolute favorite dish is peanut noodles.

1/2 chicken breast (~3 oz)
broccoli
edamame
peanuts
carrot sticks
& whatever other veggies you like
3 oz cooked spaghetti (small handful)(I think whole wheat is better, but be really careful not to overcook it)

sauce: 1.5 tbsp peanut butter
2 tbsp soy/teriyaki sauce
2 tbsp thai sweet chili sauce

Saute chicken, add veggies and peanuts until hot-crisp. Dish out, mix in noodles and sauce.

Freaking easy, and it tastes so rich. And actually pretty healthy, since it's full of lean protein, fibre, and nut fats. It's also really easy to make one or five plates.

This is not what I had for dinner (I went out last night), but I made cookie dough the other night using one of my dad's old recipes. It's a favorite of recipe of mine if I need a quick, easy gift for someone. Here's the revised recipe I used if anyone's interested:

1/2 cup (1 stick) of butter, softened
1 1/2 cups shortening
4 tsp vanilla
4 eggs
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
1 tsp baking soda
4 1/2 cups flour
2 tsp salt
An assload of chocolate chips

Preheat oven to 375̊F.

Mix together butter, shortening, vanilla, eggs and sugar until smooth (you can be an idiot like me and use a spoon at this point or save time and energy and use an electric mixer). Sift together baking soda, flour and salt in a separate bowl. Once sifted (or just mixed together, no need to be exact with that), slowly mix into butter mixture.

When all of your flour mixture has been stirred in, your dough should feel stiff and be somewhat hard to mix (you really ought to be using a spoon at the point lest you wish to break your mixer). If your dough isn't kind of stiff, you might want to add more flour because you it's probably too wet, and your cookie dough balls will melt and migrate toward one another in the oven, creating a giant cookie patty that is delicious but too large to be easily cooked/eaten.

Add chocolate chips. A lot of chocolate chips. Any kind will do, but I prefer semi- or bittersweet. Mix 'em into your dough.

Roll out dough balls to desired size and evenly space them out on a lined cookie sheet (I use parchment paper). You can press them down to lessen the cooking time, but it's fairly insignificant in the end. Bake cookies for 8-10 minutes or until golden brown. Eat, enjoy, etc.

Makes: damn near a million cookies (probably 8-10 dozen or more, depending on the size), and this is half of the original recipe.

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