Comments on: Request for Recipes

By: JenM

JenM — Wed, 03 Aug 2005 20:20:59 +0000

My mom called it the “super nacho.” Spread refried beans across a plate. Brown ground beef w/cumin, garlic, salt, pepper, onion (can use dried), chile or cayenne pepper and when almost finished cooking squeeze either lemon or lime half for extra zing. Spread cooked beef across top of beans. Spread shredded cheese across beef, then sour cream, then guacamole (or diced avocado). If desired add chopped or sliced black olives. Serve w/chips and salsa on the side. Basically same as that “7-layer dip” except its warm, not cold (blech). Its also not that peculiar orange color when people use taco seasoning packets…

By: Laurie

Laurie — Wed, 03 Aug 2005 18:38:10 +0000

Re: tater tots not cooking

Out here in Minnesota, the tator tots usually end up on top as a crust, not on the bottom. They do appear to cook that way, although I’d still lower the temp and up the cooking time.

Lots of good suggestions here! As a woman with a husband whose tastes tend to run towards “kid-like”, I’m going to have to look up some of those sites. Yup, I do most of the cooking — since I’m better at it and I really don’t mind. He does the dishes. It works for us. :) But him being a little, um, PICKY does make it a challenge sometimes when I don’t have the brain cells to spare. So new resources are good.

By: Ledasmom

Ledasmom — Wed, 03 Aug 2005 18:02:14 +0000

Frittata. Takes concentration the first couple times, but after that you can whip one up with no trouble. Take any cooked vegetables your kid likes, or raw ones that saute well (peppers, onions, green beans); cooked potatoes (cubed) are good too. If you have extra time, dice a raw potato small and saute in a couple tablespoons of oil until browned. Otherwise, saute any raw vegetables you’re using; beat up eggs (up to four or so in a small pan, maybe eight in a regular pan, and so forth). I usually spray the pan and add a little oil over that. When vegetables are ready, to a bit under completely done, (already-cooked ones may be sauteed briefly to warm), pour eggs over. Let them set up on the bottom, then ease your fork or wooden spatula (works better than a metal one here) under the edge of the egg mass, tilt the pan and let the runny egg run under. Keep doing this (don’t worry; this isn’t souffle; there’s a lot of wiggle room) until your frittata is mostly set – that is, there’s a little runny egg on top, but most of it holds together. Then either fling it under a broiler until it’s done, or put a heat-resistant plate on top, flip plate and pan over and slide frittata back into pan with the formerly up side down.
It’s really not as complicated as it sounds. It’s like a very solid omelet.

By: Eric

Eric — Wed, 03 Aug 2005 08:48:04 +0000

Tortellini soup

About a half gallon of chicken broth – bring to boil with a typical bunch of scallions chopped up. Throw in tortellinis and drop a couple of eggs in. Serve with sour dough and a salad or something

By: louise

louise — Wed, 03 Aug 2005 04:04:04 +0000

You forgot to cook the tater tots before filling the “crust” with th other ingredients! Didn’t your mother teach you anything??!!

By: Karen Jo Cox

Karen Jo Cox — Wed, 03 Aug 2005 02:35:46 +0000

This is a big issue for me, having a 40 hour/ week job and two kids. Let me recommed Rachael Ray’s “30 Minute Meals.” She’s at the Food Network Website, and I highly recommend it. Lots of pasta dishes. Her recipes are really tasty, and while she does use some packaged ingredients, she doesn’t rely on them to the extent that some others do. You can get all of her recipes from the website.

For future reference, you might consider Martha Stewart’s “Everyday Food.” I’ve found lots of good and quick recipes from that magazine.

Good luck.

By: Mark H. Nichols

Mark H. Nichols — Wed, 03 Aug 2005 01:18:03 +0000

I have, on more than one occasion, found inspiration, and even recipes, by typing the list of ingredients on hand into the nearest browser running Google.

“tater tots, cream soup, 30 minutes” results in almost 10,000 results. Take your pick.

By: Grace

Grace — Wed, 03 Aug 2005 00:56:57 +0000

Different Grace than above -

Quesadillas are ridiculously easy and the filling can be tailored to each person’s taste. I’m also a big fan of grilled cheese and tomato soup. Boring, perhaps, but satisfying.

There is a good recipe for chickpea ragout that Jacques Pepin of “Fast Food My Way” fame makes:

2 tablespoons olive oil
½ cup diced onion
½ cup chopped scallions
2 cups diced tomatoes
1 tablespoon coarsely chopped garlic
16-ounce can chickpeas, drained
½ cup low-salt canned chicken broth
About ½ teaspoon salt (less if using canned chicken broth)
½ teaspoon freshly ground black pepper

Heat the oil in a saucepan over high heat and add the onion and scallions. Saute for 2 to 3 minutes to soften the vegetables, then add the remaining ingredients. Return to a boil, reduce the heat to low, cover and boil gently for 15 minutes. Remove the lid and boil for a few minutes longer to reduce the liquid.

Serves 4 (supposedly)

By: Ann Bartow

Ann Bartow — Wed, 03 Aug 2005 00:40:50 +0000

Quesadillas! All you need are tortillas, shredded cheese (cheddar, or jack, or mozzarella even) and maybe salsa (or spinach, or tomatoes, or a dollop of refried beans, or whatever). Assemble, then heat for about forty seconds in the microwave.

By: Kathryn Cramer

Kathryn Cramer — Wed, 03 Aug 2005 00:24:18 +0000

Black bean and corn salad: open a can of black beans and a can of corn. Mix together. Add a little lemon juice and olive oil. Serve.