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What to cook?
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I am going over to some friends on Saturday night for a meal (as usual) but we are getting really stuck on what to make. We have lots of pasta, spag bol's etc and stir frys, but we need some new ideas! Please help.x None of us are veggie's and we like most things.x
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If its an informal meal why not try something like a cassarole or stew. Served straight to the table in an earthenware pot would look lovely and rustic and wintry.
Risotto (time consuming but quite easy) with a peppery rocket or watercress salad would be warming.
Oh I'm hungry now, thanks pinkspangle!
Risotto (time consuming but quite easy) with a peppery rocket or watercress salad would be warming.
Oh I'm hungry now, thanks pinkspangle!
In line with the stew suggestion, which is very appropriate on colder days, try this:
(Alter as needed for size of group)
Cut up 2 pounds beef sirloin steak into 1 inch cubes (we often use pre-packaged stew meat).
Thickly dice 5 nice size potatos, two large onions, at least 6 stalks of celery, 5 or 6 larger carrots 1 large green pepper. Don't mix them up, keep seperated!
You'll need a 1 pound bag of green peas, frozen, 2 cups of tapioca uncooked, 2 cups cooking sherry, one fourth cup Worcestershire, 1 Bay leaf, 2 cloves garlic, diced and salt and pepper to taste. One large can of thickly diced tomatos, somewhat drained (we use whole tomatoes and cut them up)
Place the ingredients in a heavy, covered pot (we have an ancient cast iron Dutch Oven) in layers... again, don't mix them together! As you layer them, add a little of the tapioca and green peas to each layer. Finish off the layers by adding the tomatos. Add Worcestershire, garlic, bay leave and salt and pepper.
Place in a slow oven, no hotter than 250 degrees , for about 5 hours. At the end of the 4th hour, slowly add the cooking sherry (or any desired red wine). Test the veggies for doneness... they should be quite firm, but done. You read it correctly, no water! Everything cooks just in its own juices. the low heat guarantees no burning. (The tapioca is for thickening).
Serve with a crusty, preferably sourdough bread, although a crusty Italian or French would do in a pinch.
Contd.
(Alter as needed for size of group)
Cut up 2 pounds beef sirloin steak into 1 inch cubes (we often use pre-packaged stew meat).
Thickly dice 5 nice size potatos, two large onions, at least 6 stalks of celery, 5 or 6 larger carrots 1 large green pepper. Don't mix them up, keep seperated!
You'll need a 1 pound bag of green peas, frozen, 2 cups of tapioca uncooked, 2 cups cooking sherry, one fourth cup Worcestershire, 1 Bay leaf, 2 cloves garlic, diced and salt and pepper to taste. One large can of thickly diced tomatos, somewhat drained (we use whole tomatoes and cut them up)
Place the ingredients in a heavy, covered pot (we have an ancient cast iron Dutch Oven) in layers... again, don't mix them together! As you layer them, add a little of the tapioca and green peas to each layer. Finish off the layers by adding the tomatos. Add Worcestershire, garlic, bay leave and salt and pepper.
Place in a slow oven, no hotter than 250 degrees , for about 5 hours. At the end of the 4th hour, slowly add the cooking sherry (or any desired red wine). Test the veggies for doneness... they should be quite firm, but done. You read it correctly, no water! Everything cooks just in its own juices. the low heat guarantees no burning. (The tapioca is for thickening).
Serve with a crusty, preferably sourdough bread, although a crusty Italian or French would do in a pinch.
Contd.
Contd.
We serve it with this salad on the side:
1 (6 ounce) box raspberry Jell-O gelatin
2 cups boiling water
1 (20 ounce) can crushed pineapple
1 (16 ounce) can whole-berry cranberry sauce
1 cup chopped walnuts
Mix jello with the two cups of boiling water 'till disolved.
Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
Let set in bowl or mold of choice. We like a pan with the mixture about 2 inches deep.
Topping
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup sugar
Blend the cream cheese, sour cream and sugar well.
After jello has set, spread on top. Chill well before serving.
Call me when it's done... I'll be there in a shake!
We serve it with this salad on the side:
1 (6 ounce) box raspberry Jell-O gelatin
2 cups boiling water
1 (20 ounce) can crushed pineapple
1 (16 ounce) can whole-berry cranberry sauce
1 cup chopped walnuts
Mix jello with the two cups of boiling water 'till disolved.
Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
Let set in bowl or mold of choice. We like a pan with the mixture about 2 inches deep.
Topping
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup sugar
Blend the cream cheese, sour cream and sugar well.
After jello has set, spread on top. Chill well before serving.
Call me when it's done... I'll be there in a shake!
Pink - How about my all time favorite - great for this time of year too. Super easy and super inexpensive!!!
Taco Soup
1 Pound Hamburger (Mince)� Browned & Drained
1 Pack Taco Seasoning
1 Can Ro-tel Tomatoes (has jalapeno in it)
(can is the size of a Campbell�s soup can)
1 Can Dark Red Kidney Beans
1 Can Corn � Whole Kernel
1 Can of Water
(You can also add carrots, peas, white beans, potatoes - just any vegetable you like best.)
Mix together & cook until it looks/smells done - although everything is already cooked - so you COULD eat it as soon as it gets hot. You can also put it in a crockpot/slow cooker.
After you put it in your bowl � taste it, it is great that way and less fattening � then put a big blob of sour cream in it and mix it up � then taste it again.
Garnish with black olives, cheese, onions, chives � whatever makes you happy.
I multiply the recipe (with less meat and more corn - just a personal preference) and freeze containers of it to pop in the microwave to thaw and heat later.
Taco Soup
1 Pound Hamburger (Mince)� Browned & Drained
1 Pack Taco Seasoning
1 Can Ro-tel Tomatoes (has jalapeno in it)
(can is the size of a Campbell�s soup can)
1 Can Dark Red Kidney Beans
1 Can Corn � Whole Kernel
1 Can of Water
(You can also add carrots, peas, white beans, potatoes - just any vegetable you like best.)
Mix together & cook until it looks/smells done - although everything is already cooked - so you COULD eat it as soon as it gets hot. You can also put it in a crockpot/slow cooker.
After you put it in your bowl � taste it, it is great that way and less fattening � then put a big blob of sour cream in it and mix it up � then taste it again.
Garnish with black olives, cheese, onions, chives � whatever makes you happy.
I multiply the recipe (with less meat and more corn - just a personal preference) and freeze containers of it to pop in the microwave to thaw and heat later.
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