Post # 1
My Fiance and I love to cook together, but sometimes it’s hard to find a good recipe when we want to try a new one. Here are a couple good ones: a couple of nights ago we loved this Eggplant with Tomato-Mint Sauce and Goat Cheese, a new one for us, and last night we whipped up an old favorite, Red-Lentil Daal. Both are delicious and healthy and fairly easy and inexpensive. Anyone else have a great recipe to share?
Post # 3
Oh my goodness, I’ve been thinking about a post like this since the last post-a-thon when there was a thread about dinner. Thank you for making it happen! I’ll get back to you on a recipe!
Post # 4
This is one of our favorites… I just made it tonight. It’s VERY easy and so yummy!
We have it with white rice… the mushroom soup and rice together is AMAZING!!!
Post # 5
Hot German Potato Salad (a family tradition of mine that Fiance fell in love with!)
5 lbs potatoes, red or all-purpose
9 slices bacon
3/4 cup onion, chopped
1 Tbsp flour
3/4 cup cider vinegar
1 1/2 cups water
1 tsp salt
1/4 tsp pepper
(note: Fiance and I only cook for 2, so we reduced this to about 2 lbs red potatoes and 4-5 slices bacon, cutting all other ingredients in half also)
Peel and cook potatoes until tender, drain. Cook bacon until crisp. Remove bacon and reserve 1/3 cup drippings. Cook onion in reserved drippings until tender. Stir in flour, sugar, salt, and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat, and stir in vinegar and water. Heat to boiling, stirring constantly. Slice potatoes (you’ll want smaller bites), add to mixture. Stir to coat potatoes (it will get a little bit mushy). Crumble bacon, and add to potatoes.
Hope you enjoy!
Post # 6
Last night I made garlic-basil linguine with white clam sauce. The recipe I have is from my mom but I think this one is about the same. Make sure you cook the sauce down a lot. 🙂
Post # 7
Post # 8
My Fiance and I made this lemon chicken stir-fry we found on eating well last night and it was incredible. We made soba noodles with it and it was super yum & very healthy! I would definitely check it out if you need a new stir-fry recipe.
Post # 9
FH and I cook together every night. Actually, generally I cook, and he read alouds (with voices and everything!) Over the past year and a half we’ve been doing this, we’ve gotten through over 40 books. Anyhow, a few good easy (and cheap) recipes for us are:
Roast chicken (3-4lb. whole chicken). Rub down with salt and pepper, and lemon zest (optional). Let dry brine for 2 days in fridge. Then, preheat oven to 475, and preheat a cast iron skillet. Pat chicken dry with a paper towel before placing in cast iron skillet. Cook 25 minutes – flip chicken – cook 20 minutes – flip again – cook 5 minutes. The skin will be super crunchy and meat super juicy. Really foolproof.
Cheap tacos: fish tacos: bake white fish in a little S&P and lime juice. Finely dice white onion and cilantro. Dice avocado. Fill warm corn tortillas with fish, onion/cilantro mix and avocado slices. Sounds plain and onion-heavy but it’s really awesome tasting.
Our fave salad dressing is a bit of good olive oil, bit of red wine vinegar and tiny bit of balsamic vinegar. Great with different lettuces and herbs salad.
Post # 10
I am not very good at cooking and neither is my Fiance but I am trying to learn! I am trying to learn stuff that will be healthy for us. We had this last night and it was delicious!
Half a pound of flounder with lemon butter dill seasoning (fish guy put it on for me) with cracker topping
-Preheat oven to 350
-Melt a little bit of butter than mix with crushed wheat crackers
-Spread on top of fish (after laying fish pieces out on aluminum foiled pan)
-Steam one bag of spinach
-Bake flounder for approximately 20 minutes or until opaque in color
-Make brown rice (we used instant)
-Add a bit of balsamic vinegar to spinach when it is done to add flavor
-Serve up the fish, spinach, rice and enjoy!
Post # 11
- Wedding: June 2010 - Ceremony - First United Methodist Church; Reception - My parents' house!
I made up a recipe for Checca that we really love. Mrs. Frenchie actually made it for din din tonight, which was exciting. 🙂
Food Tasting @ your Venue
Very very fast and delicious!
Post # 13
Mmm last night we made salmon with just a little lemon, pepper and old bay and then lemon and butter risotto on the side and I added pepper and oregano to it. It was so good! One of my FAV recipes of all time is just a simple tuna casserole.
2cups pasta (I use macaroni noodles, it works with any kind)
1 can tuna drained
1can cream of mushroom
1can of milk (fill empty cream of mushroom can)
2cups cheese (i use cheddar and swiss, use whatever you want)
1 cup frozen peas (I do broccoli sometimes and it tastes even better)
bread crumbs on top (or crumbled ritz crackers or crushed goldfish crackers!)
a little bit of pepper
Cook noodles (10mins)
Put into a glass dish for 20 mins @ 350…..ENJOY!!!!
SO simple and easy to make and if you like tuna its always a good go to 🙂
Post # 14
We actually make a lot of great recipes together and joke that we could open a restaurant, but this one is exceptionally fabulous, easy and inexpensive! For all of you bees who love penne vodka like me, enjoy!
Post # 15
SNICKERDOODLE CAKE?!?!?!?!?! WTF EJS? That sounds like the most amazing thing ever.
1.5 lbs salmon
1/2 cup soy sauce (I use low sodium)
1/2 cup olive oil
3 drops tabaso
2 teaspoons dill
1.5 easpoons lime juice
Marinate 2 hours, flipping halfway through
Remove from marinade and place in shallow baking dish, add 1/4 of juice to bottom
Preheat oven to 350, bake til cooked through (about 5 minutes on each side, but it’s done when it flakes with a fork)
So easy and SO good. We usually cut the amount of olive oil in half just to cut out fat, but it does need some to avoid drying out while cooking.
Post # 16
@moderndaisy, I LOVE vodka sauce. It’s so creamy and tomatoey. Yummy!
@KMSull, YES, snickerdoodle cake. It’s so ridiculously good. I ate half the damn thing myself yesterday! And only like 160 calories/slice b/c there’s no actual frosting on it. Doesn’t help when you eat over 1,000 cal’s of it like I did in one serving though =]
Also, if you bake that salmon wrapped in some foil, that’ll enable you to keep it moist w/o using so much oil, too! You can just take off the foil at the end. It’s a nifty little trick I use with fish, but if you leave it on there the whole time, it’s just squishy fish. Yuck.