I Like to Cook - Forum & Chat Board | recipies?

ooo. that sounds really tasty! i will really have to try that!

one of my all time favorites is for a chicken salad... i will post the recipie here for all to see if they want, don't really utilize measurements, i am more hands on and do it depending on how many people i am making it for.

poached chicken breasts (boneless, skinless) cut small.

fresh tarragon (minced)

seedless red grapes (cut in half)

toasted walnuts (chopped coarse)

couple pinches sugar

mayo- enough to make all ingredients "stick" together.

splash lemon juice.

really yum- try it on a croissant with lettuce and you will be good to go!

As I'm starting Chef's Training in March I've been getting more bold in the kitchen to really try and brush up and last week I made some really delicious pork tenderloin. I'm pretty much glued to Food TV so that's where this recipe comes from. Now as it's winter I used a stove top grill instead of the BBQ and it worked just fine. If you don't have one you can find them on Amazon for about 35 dollars. Anyway here is the recipe as follows, enjoy

• 3 x pork tenderloins, silver skin removed


• 2 cup cherries, pitted (500ml)


• 4 tbsp balsamic vinegar (60ml)


• 1 cup red wine (250ml)


• 1 cup port (250ml)


• 1 tbsp brown sugar (15ml)


• 2 tbsp olive oil (30ml)


• 2 tbsp fresh cilantro, chopped (30ml)

Today is the day before I do my grocery shopping so there is not much in the larder. I love to experiment and I love a challenge so when my Hubby asked me what's for breakfast this morning I thought that I would try to make a french toast without eggs.  It also has the advantage of being vegan because it was made with soy milk.  They turned out very yummy!

Whisk together approx 6 oz of soy milk, 1 Tbs of flour, 1 Tbs of sugar, 1 tsp of cinnamon.

I sliced up some sourdough into thick slices because that is what I had but I think a nice whole-grain would be even better.  Briefly soak the bread in the liquid mixture and place in a preheated skillet with about 2 Tbs of a light flavored vegetable oil (I used canola).  Cook on each side until brown.  Serve with your favorite topping.  I used pure maple syrup.

I'll tell you a trick I use on my kids....

Every time I have leftover roast, chicken, or pork (and I do, because I buy the especially large cuts just for this purpose), I shred what's left with a fork.  I then put the shredded meat in a crock pot, sprinkle in some salt and pepper, a little white vinegar, and enough barbeque sauce to cover the meat.   Mix it up and put it in the fridge.   If you made the original dish in the crock pot, it saves clean-up time too, because you're reusing the pot.  I just pop it back in a few hours on low before school's out or before lunch time on the weekends.   It gives the kids a hearty snack or can help out on practice nights when there's not a lot of time to make dinner.  I'll tell you, many times this has saved me, especially when the kids have friends over on the weekends.  Everyone likes barbeque!  And my kids swear they won't eat leftovers...lol.

I also pour all my leftover veggies in a bag in the freezer.  Throw them in a pot with some stock and a little tomato juice and soup's on!

I do about 95% of the cooking in our house, and we have a family of six (3 adults, 3 kids). So I try to get creative on a lower budget, using kid favourites. One of the best ones I've found, which is a HUGE hit with everyone is hot-dog stew.

1 package of 12 hot dogs, cubed

1/4 cabbage, chopped

5 large carrots, cut into slices

1 medium onion, cut into wedges and separate layers

5 stalks of celery, sliced up

5 potatoes, peeled and cubed

1-2 cubes of boullion (any flavour)

a small amount of flour or corn starch, dissolved in cold water

salt and pepper to taste

Boil the potatoes in a LARGE pot until slightly softened.

Add carrots, celery, onion and cabbage.

Cook over medium heat until all vegetables are soft.

Add hot dog cubes. Cook for about five to six minutes.

Add boullion, salt, pepper and flour. stir until desired consistency.

With younger kids, cool in the refrigerator or freezer for a few minutes, as it will be  very hot.

would love to learn some turn over recipes.to deal with left overs .making a whole new meal with it. like left over chichen.pork,beef.with food prices through the roof I belive this to be a good Idea.any bodys thoughs on this  

This is great! Love sharing recipes!

I love to cook and have many recipes, but here's my Caesar Salad which I make several times a week ...  one caveat is that I don't really measure, so quantities are approximate

Caesar Salad (serves 2)

Combine the following in a bowl:

Juice 1/2 lemon

1 raw egg

1 large garlic clove; chop and then pour on a splash of olive oil sprinkle with a pinch of kosher salt and continue chopping until minced; add to bowl (hint: the oil keeps the garlic from jumping around as you are trying to mince it)

2-1/2 T olive oil

Freshly ground black pepper

1 T. dijon mustard (I use one with the large mustard seeds - country style)

A couple of generous splashes of Worchestershire sauce

A generous splash or two of Bragg's amino acids

1-1/2" squeeze of anchovy paste

Whisk up dressing ingredients. Take a romaine heart and slice it crosswise; toss lettuce in dressing.

(Note: I usually don't bother with croutons since I try to avoid the extra calories and carbs in the bread, but when I do include them I take pumpernickle bread and toast it in the oven, and then cut it in cubes and toss it in a skillet with some olive oil and minced garlic.)

Oops ... edited to add that I also toss a small handful of a shredded cheese blend (parmesam, asiago, and reggiano) but you could just do a shredded parmesan although recommend you steer clear of that parmesan in a shaker can that's sold in the non-refrigerated section of the grocery ...
 

Bon Appetit, fellow foodies!