Wednesday, February 20, 2008
Da Funk
I don't know what it is, but I am in a cooking funk. It all started just before I had Baby #4. I was tired of making dinner and I used my pregnancy as a good reason not to have to for a while. Now almost two months later, I cannot bring myself out of it. In addition, I am tired of making the same old things. So I am issuing a call for help. I plan to scour my cookbooks and recipe sites for some new ideas and am asking you all to post your favorite meal idea. Maybe one of your recipe will make our family's top ten list, and if so, I will be eternally indebted (is that a word? my spell checker didn't catch it if it's not).
Subscribe to:
Post Comments (Atom)
12 comments:
Sis, You are asking the wrong person! I never know what to cook and I am always asking you what you are making. But as I mentioned before you can always go with the chicken, peas, stovetop. Directions cook chicken and cube, cook stovetop as directed on box and heat up some peas. mix together, add salt and pepper to taste, serve up and enjoy. Easy, yummy, well balanced meal. Trenton's fav meal.
Um, I don't cook. But I'll get the Mr. right on it for you.
ok, here is one way of going about it, you find 2 or 3 neighbors to agree to a dinner swap. It is wonderful! you cook one night for the families and then you get meals for the others depending on how many people in your swap. I have only been in 2 and 3 family swaps. Try to stay even with amounts that you want. Either serve main dish and one side, or two. Heck, before I did this we never had sides. You can plan ahead with 3 months of menus, we email what we are bringing that week. I have also heard of groups getting together and vetoing foods too!I just cooked cordon bleu and everyone loved it. It took an hour to pound the chicken and get the ham and cheese inside. then an hour to cook them while I made the gravy and put together a small salad. It can be overwhelming at times, but it is so worth it when you get a warm meal that you didn't even have to think about! This also is for flexable husbands who are willing to do this as well. Good luck. I'll also send you an email of our ward recipe exchange to help with ideas.
Since I really only cook for Rod and eat my diet stuff, Im the wrong person to ask too...HOWEVER, Im really into making these yummy white corn tacos right now...with any filler (although steak is my favorite) but the key is to sprinke with cilantro and onions. So good.
Unfortunately, I've been in a cooking funk even longer. By the time I get home from the day job and then have to run right back out to the younger daughter's softball games/practice, I'm beat. Since I have a 24 year old daughter at home, hardly working, I've been getting her to help. Once she gets a job, I'll have to revise this and force myself out of this funk.
Good luck!
I'm sending you my shredded chicken recipe for the crockpot. Once you make the shredded chicken you can use it in enchiladas, soups, salads, etc. Just ask Mr. Eris.
As I was blog surfing I found someone who had a What's for dinner tonight??? blog. If I find it again I will let you know where it is. but they post their menu for the week, so you could get ideas from that. We had waffles last night!
We're making the Webb/Jones family cookbook. We'll email you a copy when we're done with it.
Do you like sweet and sour chicken? Like the really good kind they serve in nice chinese restaurants? We finally discovered/modified a recipe that gets it just right and is amazing.
Nick, YES! I would love the cookbook. I love to peruse them. And yes, we love sweet and sour chicken. I make a pretty mean version myself, but I would love to compare it with your recipes. Will you please e-mail it to me? Thanks. I love a guy that can cook. Nothing against my hubby though, what he does cook, he does the best at. He makes a Spanish dish that I love.
Lately I've been making cheese enchiladas up the ying yang because I found a really good sauce recipie. Mix 3 tbls of flour with 3 tlsps of chili powder, oregano and a tsp of cocoa powder then add 3 cups of broth (I use veggie but whatever floats your boat is okay) cook stirring pretty good for a bit until it gets thicker then add half cup of tomato sauce. Wrap whatever in tortillas and douse with the sauce. Pop in the oven till the cheese that you sprinkled on top is melted. I have a ton of other recipies but unfortunately you have the laziest cousin when it comes to typing. Bleh
I should clarify that I just hate typing recipies.
Sweet and sour chicken:
Sauce:
-the juice from a can of pineapple chunks (1-1.5 cups), add water to get it in that range.
-1 chicken bouillion cube, or 1 tsp of chicken base paste
-1.5-2 Tbsp of soy sauce
-1/4 cup vinegar
-1/3 cup sugar
-2 Tbsp cornstarch (mix with some water first so it doesn't form lumps in the sauce)
-a squirt of ketchup
-I put in 6-7 drops of red food coloring because I like red sauce. Without it the sauce is more yellowish orange
If you remember, brine 2 chicken breasts for at least 4 hours beforehand. That makes the chicken supertender by letting the muscle fibers absorb the sodium ions and plumping up quite a bit. just soak the breasts in water with about 3 Tbsp of salt per quart of water.
After the chicken has brined, cut it into inch cubes. Heat the cooking oil (about 3/4 inch in the pan, or use a deep fryer). Dip about half of the chicken cubes into the batter and fry for about 4-5 minutes, and make sure crust is golden.
Batter:
-1 beaten egg
-1/4 cup water
-1/4 cup cornstarch
-1/4 cup flour
-ground pepper
(put another tsp or so of cornstarch in if it seems too thin)
After the chicken is done, stir fry some chopped carrots for a few minutes (about 2 medium sized), then add 1 chopped onion and 2 chopped bell pepper (1 red and 1 green for the color, but it doesn't really matter what kind. I like large chunks), 3-4 cloves crushed garlic. cook for 1-2 minutes (I like those vegetables crunchy), then add the pineapple chunks, and maybe even 1 chopped tomato, and also the sauce. The sauce will thicken with about 1 minute of simmering, then add the chicken and serve over white rice.
Post a Comment