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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/5/2008 5:17:03 AM |
Been There Done That: Did you eat those two small BUT lovely tenderloins or was this dinner for two? Hmmm? Enlighten us. I SURE miss cooking for two. It was nice to embellish and hustle in the kitchen like I was the chef for the night and cook up a storm, get a little grope in the kitchen in between. (sigh)...next life.
I ate them both, Beth as it was the kids weekend with Dad. And they were delish! I usually splurge on a good steak at some point on payday weekends. Last night was the night, so I was in heaven.
Tonight the kids and I will be going out for Chinese, I have late meetings on Mondays, and it's more convienient than trying to cook a meal so late in the evenings. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/5/2008 7:11:37 PM | Nomad: I have a fair supply of red wines on stock as needed for cooking or entertaining...but you're simply adorable...(Quit smoking though...bad boy!!!)...If you lived closer, I might just have to spank you. LOL.
And besides...why can't you do cooking in the kitchen sans clothes? Hmmm? Also, there is before, during and AFTER dinner....or maybe I'm going TOO fast for you. LOL. Just teasing...but NOT about the adorable part OR the smoking...(bad boy!!!)
Besides..I'm too far away from you and don't fit in your age requirement either. Oh well. Guess we can keep a "flirtatious" relationship of sorts here.
~~Beth~~
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/6/2008 9:36:45 AM | Ho ho...I love this question.
Today I grocery shopped and I make up a few meals ahead so my kids can just serve themselves when I'm working. So today I made:
Tofu Egg Salad
Marinated Feta-style Tofu
Pan roasted chicken breasts with lemon green beans (for lunch)
Chicken with Rice Soup (from the chicken bones)
and, I'm going to put Rachel Ray's Chicken Meatballs in the slow cooker for the kids' dinner tonight
That should hold them!
I've got to add rice to the soup and get the meatballs on, but I can add recipes later. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/6/2008 2:19:26 PM | A quick stirfry. Tofu, a few veggies, and hot bean paste in sesame oil. Probably Basmati rice.
Actually, half sesame, half grapeseed. A higher burn-point, so I can crank the burner without burning off the sesame flavor.
Apples and cheese for dessert.
Chores.
Vulf. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/6/2008 5:07:00 PM | Had all-u-can eat sushi..yummy....so no plans for dinner just yet or maybe not at all.
I might imbibe and have a beer like Naughtical is always suggesting I do. Hmm? Sounds like a plan.
~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 1:09:03 PM | | I had a couple of days off this week and made oxtail (tail bone soup) I floured and browned them, added onion, carrots, green bell pepper and celery and simmered them for a few hrs. I used the meat for chili and homemade broth that I'm going to put in ice cube trays and freeze. All of it turned out really good. Oxtail is awesome but expensive. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 1:19:19 PM | We have another fan of oxtails. Just seems like such as odd thing to eat...but they must be good.
Blacksatin: Did you, by any chance, see the posts on the previous page about oxtails? Several posters commented on them and told how they prepare them. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 1:48:07 PM | Hey green eyes I went to buy some ox tail. Yikes that is expensive. For years we threw it to the sows. I got some arm roast with a bone and used your recipe. Never used wine before but   it was delicious!!!
Tonite I've got ribley soup and ground chuck. Got carrots and corn with a mild cajun spice and some honey. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 2:22:57 PM | My lasagne recipe for Tee...
*** NOT HEART HEALTHY ***
1-2 pound package lasagne pasta (cook to almost al dente and drain and cool)
2 pound Ricotta
1 pound Mozzarella (1/2 sliced; 1/2 shredded)
1/3 pound grated Peccorino Romano
1 egg
1.5 quart Marinara (tomato based) sauce
2 pound Ground Beef (mince) cooked and drained.
* Use only WHOLE MILK cheeses, not that part-skim flavourless garbage that tastes like it's from an aerosol can.
Cook ground beef with garlic, oregano, and basil- Use lots of herbs, you want them strong as THIS will be primary source of seasoning for the rest of the lasagne.
While the beef is cooking, mix the Ricotta, 1/4 pound shredded mozzarella, and romano cheeses. Add 1 egg to the mix.
When the meat is done and drained almost dry.... assemble the lasagne in a large deep baking pan:
Lightly oil the pan and add a layer of pasta. Layer on some of the cheese mix, about 1/2" thick. Then layer on the meat to about 1/4". Add some of the marinara sauce and a thin layer of sliced mozzarella.
Add another layer of noodles, cheese, meat, sauce. At the second layer, add a border of noodles on the sides of the pan (go UP the sides with them).
Repeat adding noodles, cheese, meat, sauce until you reach the top of the pan or all the ingredients are gone.
Add the rest of whatever's left of the marinara over everything, then the rest of the shredded mozzarella on top of that. Sprinkle with a little Romano and basil.
Using your handy kitchen crane or other earth-moving equipment, transfer the lasagne to the oven pre-heated to 350*F for about 1 hour or until the cheese has melted and gotten a nice crispy golden tan.
[EDIT] Warning: put the lasagne pan on a deep cookie sheet FIRST. IT WILL SPILL OVER and make a hellish mess of the cooker that will require sand blasting, chisels, and copious amounts of cleanser..
Serve once a year or when your cardiologist says your arteries are too clean.
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 2:28:54 PM | EruditeRedneck:
I'm so glad you enjoyed the arm roast in the wine. I have never made it with any other cut of meat other than the oxtail. I don't know where you live, but it isn't very expensive here. I bought a bulk package of it for $11.95 for the entire package. I thought it was reasonable for it so I bought it. Like I said, it had been a very long time since I had made it and, I was in the mood to make it again.
Anyway, I'm glad that you enjoyed it and thanks for giving my recipe a try.
Tonight, I am making bbq'd pulled pork on a toasted whole wheat bun and an ear of corn on the cob with butter and salt on it. Yummy.
What is everyone else having? Pizza tonight Naughtical? I should have taken advantage of the pizza special that we have here in my neck of the woods on Tuesday nights. A large cheese pizza for $6.78....toppings extra, but still. This is for eat in or take out. Their pizza is pretty decent as pizza goes. But, why am I talking about pizza? LOL. Oh yeah...because I figured that Naughty might have it tonight. (I know that she LOVES it)...
Bye for now...tune in later...~~Beth~~ | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 2:34:19 PM | thanks charon52 wot a nice fella!!
if i survive eating a load 'o 'that as in all of it cos im a bit ov a pig he he i shall be back fer a meatball recipe, i noticed one earlier but it looks like you know your onions or should i say lasongs and would appreciate your input
nice of you to type that all out cheers mate
ive held most of the building trades under me belt fer 25 yrs now makes me wanna start a thread to give advice.... maybe i will now that ive seen people put themselves out fer others like your self cheers | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 2:41:03 PM | Tonight, because it's rainy and I feel lazy, I'll braise some hot venison sausage (made by my buddy Mad Mark) in red wine and maybe chop some beet greens to throw in at the end.
Beet greens are among the tastiest of the tender greens, I think. And, if you cut off the crowns of your beets and stand them in a little water, you can sprout more greens several times over. Free food!
Today I planted a few herbs, finally, in my window pots. I'm looking forward to a big bunch of chocolate mint, which is weird but addictive with beef, scallops, some vegetables. Come summer!
Chores.
Vulf. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 2:47:05 PM | Charon: I just love reading your recipes...that little dash of humor you throw in always makes them fun to read. The lasagna sounds delicious.
Tee: Be careful. You will find these forums can be addictive. You will also find some of the nicest people...I made lots of friends through them.
Your idea for a thread sounds great and I am sure a lot of people could use some advice in your specialty...just make sure you start it in the right place. I'm thinking that "Off Topic" would be the only place for it but I would give it a try. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 3:09:38 PM | | thanky naughtical i shall investgate one question thou not food related what are you doin with that hula hoop he he jus joking wish i could do it ..ide be lucky if i could fit in the ring let alone swing it | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/7/2008 3:40:10 PM | Just taking a break after preparing tonights meal,
Large Steak broiling in lovely marinade of:
Onions and Garlic (of course)
Soy Sauce, Honey, Mustard, Cracked Black Pepper, Rock Salt, Jerk Seasoning, Cayenne, and a Habanero Pepper. We like it a little Spicy.
Full pot of rice - for left overs..
Red, Orange and Yellow peppers to be sauted with olive oil, lemon juice, salt and spice..
Serve Delectable piece of Steak next to a mounded bed of rice topped with veggies...
Yumm, yummmm | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/8/2008 9:18:07 AM | Simple fair on the menu this evening!
I have boneless chicken breasts marinating in Italian Dressing. Put that on the grill with some cracked black pepper and salt. A couple of baking potatoes in the oven. And some fresh broccoli to finish it up. I do, however, have fresh stawberries and whipped cream!..hmmm sounds like a plan! | |
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