Your Favorit Recipe...

How about everybody post their favorite recipe....or favorite thing to eat. I think this would be a good way to get some new ideas.

This is a great idea. I am always looking for new things to cook. Dh and I get tired of the same food all of the time.
My favorite thing to eat is Veal Parmesan. We just had it on Sunday.

Here's mine...

Stilton Cheese & Walnut Salad

1 cup virgin olive oil 1/3 cup red wine vinegar
1 egg 1 TBSP dijon style mustard
1 tsp minced shallot 1 clove garlic, crushed
1 tsp dried herbs 1/2 tsp sugar
1/4 tsp salt 3 heads Butter or Boston lettuce
Black pepper to taste 3/4 cup chopped walnuts
8 oz. crumbled Stilton blue cheese


1.Whisk oil, vinegar, egg, mustard, shallot, garlic, fine herbs, sugar, and salt in a small bowl or shake in a jar with a tight fitting lid until thoroughly blended.
2.Toss lettuce & walnuts in large bowl with dressing until lettuce is thoroughly coated. Add cheese and toss some more. Add pepper to taste.
3.You can add croutons, if you'd like. This won't keep for more than 1-2 days...so only make what you need.

That sounds good, Danielle.

Since I have a 2 yr. old I have resorted to toddler friendly foods - luckily Brandi isn't that picky. I do have a horrible habit of cooking the same thing every week. Luckily I don't have a husband who complains. :)
I'm good at making up stuff with whatever I find in my pantry & frig.

Pantry/Frig recipes (Iam always stocked up on frozen veggies & rice) :
1. Tuna with cooked elbow pasta, mixed veggies & melted cheese
2. Chicken & elbow pasta mixed w/ cream of mushroom soup (and whatever veggies you have - carrots, peas, etc.)
3. Mac&Cheese w/ cubbed ham
4. Barley or rice & lentils or black beans

Here are Brandi's favorites:

Chicken Fajita's
wheat flour tortilla
shredded cheese
grilled chicken shredded
guacomoli
lettuce

Nachos
1 can fat free refried beans
8 ounce low-fat sour cream
2 tablespoon taco seasoning
1/4 cup salsa
1 cup shredded cheddar cheese
Baked tortilla chips or crackers
1 lb. cooked ground lean meat

1. Spread refried beans in casserole dish topped w/ ground meat
2. Mix sour cream w/ taco seasoning. Spread over meat
3. Add layer of salsa over sour cream mixture
4. Sprinkle cheese over entire dish

(I normally put this in one big casserole dish & we all sit around the table "digging in" - Brandi enjoys sharing her meal w/ mommy & daddy)

This is my favorite - I can eat this as a meal:

Barley, Black Bean & Avacado Salad
1 cup carrot juice
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. cayenne
1/2 cup quick cooking barley
3 tbs. fresh lemon juice
1 tbs. olive oil
1 can (19oz) black beans, rinsed and drained
1 cup diced tomatos
1/2 cup diced avocado

1. Combine carrot juice, thyme, salt and cayenne in saucepan. Bring to a boil over medium heat; add barley; reduce to a simmer. Cover. Cook until barley is tender. 15 minutes.
2. Meanwhile, whisk lemon juice and oil in a large bowl. Add barley and any liquid remaining in pan; toss to coat. Add beans, tomatoes and avocado; toss. Serves four.
(This is good for a appetizer w/ tortilla scoop chips)

OMGosh !!! I am a NON-cooker ... I'm pretty sure my DH knew what he was getting into when he married me, but I still feel bad that we eat out so much !!! So I can use all the easy recipes I can find ~

I love this! I gotta find some recipes! I love to cook so I have lots

This is a big favorite in our home.



Veg-Head Three-Bean Chili


Serving Size : 4


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive or vegetable oil -- (2 turns around the pan)
1 medium yellow skinned onion -- chopped
1 large red pepper -- seeded and chopped
1 large green pepper -- seeded and chopped
1 large jalapeno pepper -- seeded and chopped
4 cloves garlic -- crushed and chopped
1 cup pale beer or vegetable stock/broth
1 can crushed tomatoes -- (32- ounce)
1 can black beans -- (14-ounce)
1 can dark red kidney beans -- (14-ounce)
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce -- several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans

Toppings:
8 ounces spicy monterey jack or smoked cheddar -- (2 cups shredded)
Chopped scallions -- whites and greens
Diced fresh seeded plum tomato
guacamole
Blue and red corn tortilla chips or black
bean tortilla chips -- for dipping


Over moderate heat, add oil to a deep pot and combine onion, peppers, and
garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with
beer or broth, add tomatoes, black beans, red kidney beans, and stirring
to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili
by stirring in refried beans. Simmer over low heat about 5 to 10 minutes
longer, then serve up bowls of chili and top with shredded cheese,
scallions, and tomatoes. Place bowls on charger plates piled with assorted
tortilla chips.

Description:
"This Tex-Mex great pleaser is another vegetarian happy medium to
please meat eaters and meat-free-ers alike."
Source:
"Recipe courtesy Rachael Ray"

I think I've posted this one before but it's a quick, easy and delicious recipe...




Bow Ties with Chicken and Spinach


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless skinless chicken breast -- cubed
2 tablespoons olive oil
1 package bow tie pasta
1 clove garlic -- minced very fine
1/4 cup dry white wine
1/4 cup chicken stock
1 package frozen chopped spinach -- cooked and drained
1/2 cup mozzarella cheese -- shredded
Parmesan cheese -- shredded
olive oil -- to taste
salt and pepper -- to taste

Season chicken with salt and pepper.

Add oil to skillet at medium-high heat, add chicken and cook for about 4
minutes. Add garlic.

When garlic is translucent, add broth. Stir to combine and cook for about
2 minutes.

Add well drained spinach and cook for about 1 minute.

Add wine, salt and pepper, cover and cook for about 5 minutes.

Place cooked bow ties in a serving bowl, add chicken-spinach mixture and
mozarella cheese and toss to combine.

Serve with Parmesan cheese.

Source:
"Cooking for Jack by Tommy Baratta"

NOTES : May substitute bow tie pasta for penne or cavatelli.
May substitute chicken for Italian turkey sausage.
Use fresh spinach when possible.

mmmm....these all sound yummy!

This board is quiet. When we cook, we usually don't follow a recipe. Kind of make it up as we go along. Tonight we're having nachos so we do follow a recipe for the "cheese" sauce.
1/2 c nutritional yeast (you can find it at Whole Foods or Central Market.) Not the same as regular yeast.
1/2 c flour
1/2 tsp salt or light miso
1/2 tsp garlic powder
1/4 tsp paprika
2 c soy milk or rice milk or water
1/4 c margarine or oil
1/2 tsp of yellow mustard

Mix dry ingredients in a saucepan. Whip in the liquid. Cook over medium heat, stirring constantly until it thickens. With this sauce you can make mac and cheese too. Just stir in the cooked macaroni. It isn't going to taste like real cheese but it's pretty close.

We just put that over chips. Sometimes we throw in some TVP (textured vegetable protein) and season it with taco seasoning and refried beans.

Vegetarian Enchilidas are fun to make too. I usually use an eggplant, squash and zuchinni. I shread that and mix it together. Chop up*tomatoes, onions, garlic, and mushrooms. Sautee everything. Get a 9 inch casserole dish and layer the bottom with salsa. Then roll tortillas with half of the veggies. Place it in the dish. Top it with the other half of the veggies...or whatever is left. Then top it with salsa. Stick it in the oven at 400 for 20 to 40 minutes depending on when it looks ready. Sorry not good on oven times.