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  • One of my favorite weeknight recipe would have to be lasagna in the crockpot. The only difference from making it in the oven is you don’t pre cook the noodles. You just layer the meat, ricotta and mozerrella, and uncooked noodles, pour a bit of water around the edges, and cook it for about 3 1/2 hours. My mum makes it with spicy sausage instead of beef and it’s always wonderful. Plus it’s in the crockpot, and you can’t really beat that:)
    It’s a great recipe for us college students out there. I can get it started at lunch, and it’s ready to go when I get home from afternoon classes. It leaves more time for knitting!

  • Oh Girl…have you tried Crockpot Roast?
    3 lb roast
    录 broth or water
    Pkg Buttermilk Ranch dressing
    Pkg Gravy
    Pkg Italian dressing
    Throw it in the crockpot in the order listed. I cook it on slow – since I have to go to work in the am, and can’t come home to start it for the fast setting.
    It’s good….and ready in time to feed the familia in the evening. Some kind of potato side and either green beans and a salad, and you are a gourmet cook!

  • Super quick and easy buy a roasted chicken and make quesadillas with a panini press- add chicken, scallions, refried beans , cheese what ever you like….put it between tortilla’s and your done.

  • I brown chicken thighs in a enameled baker, add a few chopped onions, entire tetra box of chicken stock and a few TBL of smoked paprika. Bake at around 375 for 45 min and add a container of shelf stable gnocchi. Bake 15 more minutes or until chicken is cooked through and the whole thing is bubble. I serve it with crusty bread for dipping. yum.

  • This sounds great! Pick me!

  • Sounds like a lovely book on many fronts!! One of my favorite easy weeknight one dish (and one pot) meals is this pasta dish, with chicken, asparagas (although we often substitute peas and fresh green beans when not in season) and delicious soft herbed fetta. Served with freshly grated parmesan of course: http://clementineshoes.blogspot.com/2004/12/dinner-time.html

  • I love the flexibility of this recipe, and it freezes quite well. I’ve made variations ahead of time and frozen them to have on hand after the birth of all of my children!

  • Ack…hit post too soon!
    Chop up 1/2pm Canadian bacon, and some leeks(3-6). Saut茅 in some oilvenoil iupntil the leeks are limpy.
    Dump in some chopped potatoes (or use frozen, plain chopped potatoes, for home fries or some such, but fresh are nicer….but you know, weekday!), about 2 cups potatoes.
    Add some boiling water, so the potaoes will cook (just barely cover them). Cover and let cook about 15 minus, until they are soft.
    Dump in frozen corn, one of those bags….
    Salt, pepper, nutmeg
    Add more water if necessary, but try not too. When it’s all hot, if is nasty and hot outside, take off the stove and add milk tom make it a chowder consistency. Serve lukewarm
    If it’s cold out, add milk and heat thoroughly.
    Serve with fancy bread, garlic bread, or gold fish crackers. And salad.
    Use more or less of anything to please your family and stretch it appropriately.
    The original way I learned to make this, called Nelia Soup, Was at 18th C group encampments. Nelia started with bacon, fried it over the camp fire in our huge pot, then crumbled it up…letting the scrounging children eat some of the bacon to keep them out of her hair. Then fried the leeks in the fat….the soup tasted great with just the bacon fat and no bacon. The rest is the same, except it was all over an open fire….she came up with the cooling off with milk, so people would eat dinner, on hot hot days while camping.
    Add any veggies that are convenient….it’s a verynforgiving make donchowder! My kids love it!

  • Ohh, I’m a big fan of this spicy turkey sausage stew. Super healthy.
    1 1/2 to 2 pounds Italian turkey sausage, casings removed (spicy variety is best. I buy Jenny O spicy turkey sausage)
    1 onion chopped
    1/2 T. minced garlic
    3 cups each chopped summer squash (yellow squash), zucchini, and eggplant (Substitute any vegetables. Sometimes I use red peppers in place of the eggplant.)
    2 14 1/2 oz. cans diced tomatoes with their juice
    1 1/2 cup chicken broth
    1 T. cumin
    In a large pot sprayed with cooking oil, brown the sausage along with the onion and garlic. Drain the sausage if there is much fat. Stir the rest of the ingredients into the pot, bring to a boil and simmer for 15 – 20 minutes or until the squash is soft, but not soggy. Serves at least 6 people with leftovers.
    If you would like to do this recipe in the crockpot, cook it on low for 6 hours, but I really don’t understand the point when it cooks so quickly
    Optional: Add orzo, pasta, or rice for extra heartiness.

  • I live in Austin, so I can get it delivered, but I love this Sausage and Kale soup from the Soup Peddler book and have made it several times:
    It’s no longer winter enough here for that, though.
    My favorite crock pot recipe is:
    2 boneless skinless chicken breasts
    1 can corn, drained
    1 can black beans, drained
    1 jar of your favorite salsa
    Crock pot this all day. Before dinner, pull out the chicken breasts and shred them. Return them to the pot and mix it all together. Serve in tortillas with hunks of avocado, cheese, or sour cream to your taste.

  • Nigella Lawson’s Lilac or Chocolate Topped Cupcakes: http://www.foodnetwork.com/recipes/nigella-lawson/lilac-or-chocolate-topped-cupcakes-recipe/index.html
    Not made in a crockpot, no, but they’re so quick they won’t make dinner late and the recipe is small, so you won’t have tempting leftovers hanging around the house–you can even halve the recipe to make just six cupcakes. If you bake them at 350F instead of 400F you won’t get the “peaky tops” she mentions in the icing directions.

  • Chulent (A Jewish Sabbath tradition, but I broke a bit from that and find that it works well during the week, too)
    1 1/2 cups of beans (I tend to go with kidney, navy, lentils and lima beans, but really any mix will work)
    2 qts water
    1/2 cup of barley or potato
    2 lbs of beef cubes, browned
    ground ginger
    garlic powder
    black pepper
    minced onion
    Soak the beans for at least 6 hours (overnight beforehand works. Also, you can just cook it at boiling longer if you neglected the soaking….)
    Brown the beef cubes, then add in everything else. Heat until boiling and simmer for about 30 minutes (longer if the beans need more time), and then turn down the heat (my mom always used a 250 degree oven, I tended to use medium to low on the crock pot). The spices are all to taste, and I usually add chili powder or ground cayenne pepper as well. If it’s too wet (this is a thick stew, as opposed to a wet soup) take the lid off for a while. If it’s too dry, add water. Like all good Jewish recipes, it’s a bit of this and that and you can futz with it all you like. The basic thought is beans and meat and the water to cook it, and the rest is malleable.

  • I give this chicken curry recipe out to everyone, it is one of my favorites, I could make it every week!

  • My friend taught me this simple recipe which I love:
    Salsa Chicken
    Add desired number of frozen chicken thighs to the crock pot after coating the bottom with a little salsa. Pour more salsa on top. Doesn’t really matter how much of either of these things. Leave to cook on high for 4-6 hours. Then shred the chicken and throw in 2+ cans of beans. Your choice on the type, I like one can of black beans and one can of pinto. Cook for a further hour or until everything is hot. (for my family of 5 I use 5-6 chicken pieces, about 2 cups of salsa, and the beans I mentioned above)
    Serve with tortillas and shredded cheese for a sort of burrito, over rice if you like rice, over lettuce and Fritos corn chips for taco salad, by itself in a bowl with a spoonful of sour cream…. endless possibilities. Also very yummy as a topping for a tamale. It is completely different depending on what kind of salsa you use.
    Please send me the book! (Unless you can come up with one with entrelac patterns for me 馃檪

  • Chicken Enchilada Soup
    (large can = ~15 oz, regular can = 10 oz, small can = ~5 oz)
    large can enchilada sauce
    small can diced jalapenos
    large can cooked chicken breast
    large can diced tomatoes
    regular can cream of chicken soup
    large can (or frozen package) corn
    quart of chicken broth or stock
    one package spanish rice (prepared as directed)
    large can refried beans
    soft corn tortillas cut into half-inch pieces (about 1 cup or so)
    Let it all simmer over low heat until heated through. Served topped with cheese. Tastes great reheated over and over like you said. The tortilla pieces plump up like dumplings.

  • Oh! Michelle did a reading here and I wasn’t able to go, but I hear the book is wonderful!
    My current one-pot dinner is this tomato/chickpea dish: http://www.epicurious.com/recipes/food/views/Tomatoey-Spiced-Chickpeas-351829. I just make rice to go on the side, and maybe a veggie (I don’t have kids, so I can be daring like that!) I leave the mint out if I don’t have it, but be sure to include the cinnamon stick!

  • Pillsbury’s Savory Crescent Chicken Squares:
    Except instead of the chives, onions & pimentos, I just use about 1/3 tub of chive & onion cream cheese. I also use canned chicken breast. Takes about a minute & a half to whip up and is nice enough for company. Trust me when I tell you, folks will literally BEG YOU for the recipe. Serve with Caesar salad! These also make excellent hors d’oeuvres – just make 8 rectangles with your crescent rolls instead of 4. They turn out all cute and tiny!
    You’ll thank me later…hopefully, with a book! 馃槈

  • Sounds yummy!!!

  • This is the best beef dinner. Veggies come out roasted, not water-logged. I used beef shanks and red wine.

  • It’s summer here in Australia so no heavy meals for us right now but this is my favourite, Lime-Salmon patties. Combine 1 tin of pink salmon, 2-3 slices of grated bread (freeze and throw in the food processor) Lime zest and juice, 1 egg and 1 tablespoon of dijon mustard. Combine well, shape into patties and bake, grill (broil) or fry.

  • Cheesy Meatballs w/ rice:
    1 lb ground beef
    1 slice bread – torn into bits
    1 T mustard
    1 t garlic powder
    1 T Worcestershire
    Mix all together and form into meatballs. Brown meatballs in skillet rolling periodically until all sides are brown. Remove meatballs from skillet. Add 1 can Cheddar Cheese soup to skillet and scrape up drippings. Heat until soup gets all melty. Add meatballs back to skillet and cook for a few more minutes until cooked through. Serve over rice.

  • Not a full meal but delish as a side dish with some simple chicken maybe.
    Slow Cooker Corn Pudding Recipe
    3陆 hours | 20 min prep
    SERVES 10 -12
    路 1 (8 ounce) package cream cheese, softened
    路 2 eggs, beaten
    路 1/3 cup sugar
    路 2 1/3 cups frozen sweet corn (I prefer using fresh corn, but obviously the frozen stuff is MUCH easier)
    路 1 (16 ounce) can cream-style corn
    路 1 (8 1/2 ounce) package corn muffin mix
    路 1 cup milk
    路 2 tablespoons margarine or butter, melted
    路 1 teaspoon salt
    路 1/4 teaspoon ground nutmeg (I omit this, but some people like the taste of nutmeg)
    1. Lightly grease crockpot.
    2. In mixing bowl blend cream cheese, eggs and sugar.
    3. Add remaining ingredients and mix well.
    4. Transfer to crockpot.
    5. Cover and cook on High 3 to 4 hours.

  • In a pot, put a little oil, chopped onions celery and carrots and cook until shiny. Add a can of beans, some frozen broccoli and a large can of tomatoes. Place frozen chicken breasts on top, simmer until chicken is tender, remove chicken and cut into cubes. Return the chicken to the stew, season to taste and serve with crusty bread and butter.

  • Love that video! My recipe is one I found in the paper and adapted for my own bland tastes. Brown in olive oil 3/4 C chopped onion and a clove of minced garlic in a large skillet. Add chili powder to taste and 2 tsp oregano, and 2 tsp salt. Add 2 cans black beans, rinsed, and 28 oz canned fire-roasted tomatoes with juice, 3 C cooked chicken, cut up small. Simmer 20 minutes. Serve with sour cream and grated cheddar. It’s even better the second night.

  • I have many favorite recipes, here are two:
    Greek pastitio (greek lasagna), this recipe is quite close to mine:
    I also love my version of Beef “carbonade” a belgian stew made with beer.
    3 pounds boneless stew meat,
    such as chuck, cut into 2-inch cubes
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 to 3 tablespoons all-purpose flour
    4 tablespoons (1/2 stick) butter
    4 or 5 large onions, thinly sliced
    4 or 5 big carrots quartered
    5 or 6 big potatoes cut in half
    2 bottles (12 ounces each) beer
    2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
    2 bay leaves
    2 tablespoons brown sugar
    1. Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
    2. Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and saut茅 until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of saut茅. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
    3. Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onions and cook stirring occasionally, until browned, about 15 minutes. Combine the onions with the meat in the Dutch oven.
    4. Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the carrots, potatoes, thyme and bay leaves. (if you don’t have enough liquids, add some beef bouillon or more beer!)
    5. Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the brown sugar; simmer for 5 minutes. Taste and adjust the seasoning and serve.
    You can play with the proportions of this recipe, add more onions or vegetables without affecting the outcome, it’s very forgiving.
    This dish is even better reheated!

  • Japanese Curry has been a fave of mine since I was in high school.
    If you’re not familiar with it less about the recipe than the selection of curry roux – my personal favorite is Vermont Curry because it’s a little sweet and I love that sweet and spicy favor combo!
    Here’s a website that has a good introductory recipe:
    mmmmm…..I think I need to make some this weekend.

  • Pulled pork! Chop an onion, put it in the bottom of crockpot. Add a pork butt roast, a bit of water. Salt and pepper.
    Cook on low all day. Get hone from work. Chop meat. I chop instead of pulling because it is faster. Drain water. I keep the onions, some people don’t. I’m cheap and gate throwing food away so I eat them. Whatever.
    Anyway… add a bunch of my favourite BBQ sauce. Stir and add more I’d need be. It should be saucy but not sloppy. Yes, very technical explanation.
    Return meat to pot. (ok this is out of order but obviously young this up in the crockpot….haha autocorrect thinks i want to say ‘crackpot’ ..)
    Let the meat reheat and in the meantime, pry toddler off leg long enough to grab bagged and washed broccoli from the fridge. Throw into salted water. Blanch got a minute then season with whatever…olive oil, s + p, butter, Italian dressing…
    Serve meat open faced on whole wheat buns. I also usually make baked beans from a can, or corn. Cornmeal muffins (from a mix) if I’m really on the ball. So like 3x a year. Yeah literally.

  • Also? OMFG these comments are a gold mine. I’ve gotten 3 weeks of menus from you all. You’re awesome!

  • Potato and Bacon Soup! This never fails to brighten both my and my husband’s day!

  • Potato and Bacon Soup! This never fails to brighten both my and my husband’s day!

  • Hello—
    I just wanted to share one thing: Today at Hobby Lobby, I found Sugar ‘n Cream DENIM. They had both light and dark….
    Remember all those books about people making things with really expensive Denim yarn? Well, this is Sugar ‘n Cream DENIM.
    I’m not sure I should have told you….

  • “With a copy of this book on the bedside table, we just might make it to Spring in North America.” Amen to that!
    In fact, I recently bought Jane Brocket’s The Gentle Art of Domesticity in a similar help-me-make-it-to-Spring mood. I look forward to the sustainging properties of Michelle Edwards’ book, too!
    Oh, and the recipe: Jane’s soup. (Not Jane Brocket in this case, btw.) Simple and delicious.
    Jane鈥檚 Pasta, Beans, and Greens Soup
    1 box 鈥渞avioletti鈥
    1 can great Northern beans
    1 can kidney beans
    1 small onion chopped fine
    陆 bunch kale, torn into bite-sized pieces
    14 ounces chicken stock
    Water as needed
    Bay leaf

  • I make a Pesto Minestrone sometimes on weeknights. It is pretty much no-fail and Soooo good!
    Pesto Minestrone
    1 onion, chopped
    2 carrots, chopped
    1 can diced tomatoes
    2 can zucchini in tomatoes
    3 cans kidney beans
    4 cups chicken stock
    1 cup dry elbow pasta
    3 tbsp Pesto
    In a big pot saute the onions and carrots till onions are translucent. Add tomatoes and 1/2 cup water and simmer for 10 minutes till veggies are tender.
    Add zucchini, beans, broth, and pasta. Return to a boil. Reduce heat and simmmer for 10 minutes.
    Remove from heat, add pesto, and serve with crusty bread.

  • Easiest recipe EVER !!!
    Brown some boneless/skinless chicken thighs in 2 tbls of olive oil. when they are browned on all sides pour a jar of your favorite salsa over the. Cover and simmer for about 20 minutes. Serve over rice.

  • I will definitely have to peruse your answers more thoroughly — and with a full stomach, or I’ll never make it.
    And rather than just say open a chocolate bar, I’ll give the white chili recipe I have memorized.
    White Chili
    3 cans navy beans
    2 chicken breasts
    1 largish jar green salsa, your choice
    8 oz. Monterrey jack cheese
    Dump the beans and salsa in a crock pot without draining. Cover and microwave the chicken breasts until no longer pink – just a few minutes. Chop or shred and add to the slowcooker on low.
    Half hour before serving, add the cheese in chunks, or if you bought shredded, add that.
    Serve with sour cream and/or crushed tortilla chips on top.
    Open a chocolate bar for dessert.

  • Wow, I feel so inadequate now. All I have for you is gussied-up mac and cheese: http://tinyurl.com/47emhgg

  • http://www.marthastewart.com/recipe/cottage-pie
    This is a recipe we have been using a lot lately and while we could be reheating it we usually end up eating most of it. Sometimes I sneak in extra vegetables that are lying around.
    The other modification I make to the recipe is to brown the meat first. Otherwise it is toooooo greasy. (I don’t know if not browning it first is a typo or a mis-reading on my part. It happens.)

  • My family loves the Pioneer Woman’s Chicken Spaghetti:
    I usually skip the whole “cook a chicken and save the stock” step and use leftover chicken (or grab a pre-cooked chicken from the deli) and premade stock.

  • Lately we’ve been entranced by frittatas. Basically, saute anything you have handy (we like leeks or onions with some ham or bacon, but really you can use ANYTHING) in a saute or frying pan that can go into the oven. Break eggs into a bowl and scramble, pour over whatever you’ve sauteed and use the spatula to gently pull up around the edges to let egg run under what has cooked. Do this a few times until the eggs are nearly cooked through, but still wet on top. Sprinkle cheese on top (a little, a lot – whatever variety you have on hand — we used Brie the last time) Now, pop into the oven under the pre-heated broiler (not too close) and wait for the top to slightly brown and the whole thing to puff up slightly. Absolutely lovely comfort food. And leftovers make DH very happy at breakfast – he makes breakfast sandwiches out of it!

  • Chili Verde
    -1 or 2 pork tenderloins cut into 1/2″ chunks
    -a tablespoon of safflower or other vegetable oil
    -1 or 2 jars of good tomatillo salsa (I like Frontera best)
    *dredge the pork pieces in the flour and brown them in the oil (you may need to do this in batches)
    *return the meat to the pan, add the salsa and let simmer, covered, for half an hour or so
    serve with basmati rice or cornbread

  • Spaghetti Carbonara, or as it is known in my house, Bacon Pasta. Chop up and fry some bacon, brown a glove of garlic in the detrius, meanwhile you’re making a pot of spaghetti which you drain and throw in the pan with the bacon. Working quickly, mix and dump a couple of eggs on top. Throw in as much parmesean cheese as you can handle. Toss the whole pan until the eggs scramble into a sauce. Serve the kids, then grind on black pepper and serve the grown-ups.

  • In the interests of eating healthy, I like to make Vietnamese Style Broccolini (http://www.bonappetit.com/recipes/2008/02/stir_fried_broccolini_vietnamese_style). I usually substitute broccoli for the broccolini, then serve with basmati rice and sauteed chicken breast. Fast and tasty.

  • This one could be called “excuse to use cranberries!!!” (I love cranberries.) The comments are a bonus; people tried making this with not only beef or pork but chicken, tofu, venison, buffalo…and cranberries (!!!).

  • Homemade Veggie Soup
    Tomato juice for the stock
    Onion and garlic because you can’t have soup without them
    Any other veggies you have on hand: carrots, celery, potatoes, green beans, peas, corn, peppers, etc.
    Barley or leftover rice or alphabet pasta (optional)
    Herbs (I favor basil)
    Salt and pepper to taste
    Throw all ingredients into a pot and simmer until cooked. Make a little or make a lot. Serve with baked tortilla chips:
    Smear some oil on both sides of tortillas, cut into triangles with pizza cutter, place on baking sheet, salt liberally, bake at 400 degrees for 10-15 minutes – keep an eye on them or they will burn.

  • Asian Ginger Chicken
    One jar Asian Ginger salad dressing, any brand.
    Our local farmer’s market has a vendor that sells a fabulous organic version, but grocery-store stuff works fine.
    One cut-up chicken,
    Lots of carrots, peeled.
    Pour the ginger dressing over the chicken, and let it marinate for at least half an hour (overnight is better) then remove the chicken from the marinade and put it in an oven-proof pan with the carrots. Roll the carrots around in the pan so they are coated with dressing, too. Bake at 350 F for 40 minutes or so, until done. Serve with rice or curly noodles. Even picky fourth-graders eat this with relish.
    This one looks more complicated than it is, and is really, really good. I sometimes use London Broil for this instead of lamb chops.

  • I love love love Shepherd’s pie. Except I use ground beef. And we put ketchup on it… At any rate, I soften celery carrot and onion (heavy on the carrot) in a big saucepan, then I add a pound or two of ground beef to the pan and brown the meat, seasoning it with salt and pepper and rosemary. When the meat is brown, toss in a handful of flour. Stir in, and let cook for a few minutes. You’re making a roux. Then pour in a can of Campbells Beef Consomme. Or any old beef broth. let it simmer and thicken slightly. I like my shepherd’s pie pretty soupy. At the end, stir in some frozen peas.
    Meanwhile, you should have been making some mashed potatoes. The more you make, the thicker your crust will be.
    Pour the beef mixture into a 13×9, spread or dollop the potatoes on top. Then bake until you are ready to eat in a 350-375 degree oven.
    Specific recipe right? See how I included all the careful measuring?

  • Here is my go-to vegetable beef soup recipe. You can vary the ingredients according to what you have on hand or what suits your fancy. It probably freezes well, but we usually eat it up.
    A couple tablespoons vegetable oil
    1 large onion, chopped
    3 ribs celery, chopped
    3 carrots, chopped
    1/2 small head cabbage, shredded
    1 pound lean ground beef
    2 cans diced tomatoes
    1 small can tomato sauce
    1 can green beans
    1 can corn
    1 can kidney beans
    3 or 4 potatoes (according to size), cubed
    3 or 4 beef boullion cubes
    1 tablespoon dried basil
    salt and pepper to taste
    Tabasco sauce to taste (wait until you are ready to serve to add this one)
    Heat oil in a dutch oven. Add the onion, celery, carrots and cabbage and saute just until the vegetables begin to brown. Remove the vegetables; add the ground beef and brown. Return the vegetables to the pot. Add the canned vegetables (do not drain), potatoes and enough water to cover. Add the seasonings. Cook over medium heat until potatoes are fork tender. Adjust seasonings and serve.

  • I sort’ve made this up, and it’s not quite one pot, but we love it at my house! Chop up equal amounts of onion, cooked chicken, russet potatoes, and green/red peppers. Throw the potatoes in some boiling water to cook until tender. Swirl olive oil in a saucepan and add the onions, peppers, and freshly minced garlic and saut茅 until tender. Drain the tender potatoes, and more olive oil to the pan and add the potatoes and chicken. Season with salt, pepper, and poultry seasoning. Chop up apples (about the same amount as everything else) and add them to your pan. Adjust seasonings and cook until all is hot, tender and juicy. Serve with crusty bread and butter!

  • This recipe is wonderful and quickly became a family favorite. It makes lots and reheats well. Enjoy!

  • Stuffed Peppers:
    2 large green bell peppers
    3/4 lb. ground sirloin
    1/4 chopped onion
    1 tsp dried Italian seasoning
    1/4 tsp salt
    1/4 tsp black pepper
    1 package precooked whole-grain brown rice
    1 cup pasta sauce
    1 cup shredded mozzarella cheese
    Cut peppers in half lengthwise discarding membranes and seeds. Microwave at HIGH 6 – 7 minutes or until tender.
    In a large skillet cook beef and onion until browned. Drain and return to pan. Add seasonings, rice, and pasta sauce. Cook 1 – 2 minutes.
    Fill pepper haves with mixture and sprinkle with cheese. Microwave at HIGH 2 – 3 minutes or until cheese melts.
    Serves 4

  • Family loves this and can make tacos, burritos, salad, quesadillas (you get the picture)Extra is better for leftovers. 4 lbs boneless skinless thighs, 1 can chopped or diced tomatoes with juice and I used the ones with the diced chiles or whatever I have in the pantry, 1 small yellow can El Pato red salsa, 1/2 small can diced jalapenos if you like spice, salt and pepper. Low on crockpot all day or high for 4 hours if you’re around. Shred and eat!
    Love the video too!

  • I love making lasagna different ways. One of my favorite is like this one of Rachael Ray’s.
    It is very easy and faster than traditional lasagna.

  • Our family’s favorite weeknight meal is Kielbasa Casserole.
    The only thing I do differently from the link is:
    First brown the kielbasa (Hillshire farms lite) in the pan first, remove drain on paper towels and put aside. Continue, saute onions and cook cabbage as directed.
    This a quick, delicious and different dish. We love it served with mashed potatoes and even tastes better warmed up the next day in the microwave. Hope you’ll like it too 馃檪

  • This is one of my favorites; I’ve been craving it and will probably make it either this weekend or next week. It definitely falls into the ‘make a big pot and reheat for days’ category: http://fikafood.wordpress.com/2007/11/02/wild-rice-soup/

  • Hi Kay! The Moosewood Restaurant Cookbook vegetarian chili is a staple in our crockpot – it has a lot of ingredients (which means it can accommodate lots of other veggie leftovers you may care to incorporate in it) but is so simple to put together. I admit to often cheating and adding sausage or browned ground turkey. And an alternative to sour cream that will make you think you are living large but is actually very healthy is plain greek-style yogurt.
    Here is a link. http://www.mouthofwonder.com/2007/02/moosewood-vegetarian-chili.htm
    Hope I win – looks like my kind of book! Take care –

  • Kale and Chorizo soup. Spicy, hearty, unexpected!

  • Get a roast. Pork, beef, your choice; place in crockpot.
    Throw in a container of beef broth.
    Add a can of whole berry cranberry sauce.
    Go away.
    Come back later and eat it.

  • I only make two changes to this. I only use a pound of ground turkey, instead of two, and I add two cans of beans(one cannellini and one light red kidney are my favorite) Serving with rolls or bread and you can normally get 8 portions

  • http://www.foodnetwork.com/recipes/rachael-ray/indian-summer-turkey-chili-recipe/index.html
    I don’t know why it didn’t add the link the first time

  • Wow, I think I will have to print the comments section for some new recipes.
    When I was growing up, my Dad would make spaghetti sauce with chicken. I loved it but he never wrote the recipe down. I found one online that comes pretty close to the flavors I remember from my Dad’s version. My family loves it too!
    It’s called Chicken and Fig Ragout, and the recipe is here – http://www.raleys.com/www/apps/recipes/print.jsp?contentid=624151&featureid=624151

  • I’m not usually the cook in our house, I have a wonderful husband who does it for us. I have been venturing into the land of dinner though, and I did make this on a weeknight. It was delicious and thoroughly impressed the husband. I think it’s the goat cheese that sends me right over the edge. I really can’t wait to make this again, I just wish I liked cooking more than I do.
    The only difficult part would be cutting up a chicken. I made husband do it, but you could easily just buy precut pieces. Just keep in mind that it will cook faster if you use boneless pieces.

  • even my kids love this and they’re only 7 and 4..
    lentils in the crockpot
    rinse lentils well before starting
    lentils, a couple handfuls of baby carrots, one chopped onion – all go in crockpot
    fill crockpot about half full with water….a little more if you want a soup
    optional – substitute a broth for water, vegetable or chicken
    optional add ins – chopped bacon OR sausage OR brats OR kielbasa….we’re big fans of the chicken or turkey kielbasa
    let it go all day, low and slow
    serve as is, with bread or over rice
    my sister does the same but all vegetarian, adding a good deal of parsley, some potatoes and lots of onions – then blends it to make a smooth and creamy soup

  • OK, this doesn’t last for days but it only takes a few minutes to make. Maybe not so great for a household with picky toddlers, but perfect for a beleaguered couple whose kids don’t mind the occasional adventure.
    Pasta with Wonderful Squid Sauce
    Put water on to boil for pasta.
    Heat some olive oil in a large skillet and add some chopped garlic and the tomatoes (set aside the juice) from a large can of whole tomatoes. Let these fry for a few minutes over medium-high heat and chop them a bit at intervals so they let out their juice. You want them to cook down and concentrate/caramelize a bit while still remaining chunky. After about 10 minutes, add a splash of vermouth and the juice from the can, two cans of squid in its ink (trust me on this! it’s delicious), and a little heavy cream. Simmer while you cook the pasta (linguini is good). Serve with your favorite cheese, black pepper, and maybe a little parsley or coriander.

  • Ooh, nice book! Here’s my sister’s black bean recipe. So easy! So tasty!
    Black beans a la Paulette
    2 cans black beans
    1/3 鈥1 can corn
    1 can tomatoes wth mild chiles
    several cloves garlic
    green pepper
    1/2 tsp cumin
    1/8 tsp cayenne
    1/2 tsp chili powder
    2 bay leaves
    1/8 red pepper flakes
    salt and pepper (more pepper, less salt)
    sour cream
    Sautee garlic and onion first.
    If beans have a lot of water, dump some out before using.
    Leave cilantro, green pepper, and avocado as uncooked toppings.

  • I’ve fallen in love with the Pioneer Woman’s recipes. I think her chicken parm is perfect for weeknights because it’s pretty quick and simple, with the added bonus of relieving stress by pounding chicken: http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/

  • This is my favorite super-fast pasta – straight from Brazil:
    Cook a package (or half a package, for a couple) of good quality granno duro fusilli or penne; reserve. Than heat a good amount of olive oil in a pot – say, enough to reach a depth equal to the width of your little finger; then add a dessert spoon of smashed garlic, and let it turn golden; then two tomatoes, chopped big; then a tuna can; this is all very quick and then you pour it all over the pasta. Mix. Ready!
    but the fun of this is that you can vary like hell by:
    – eliminating the tuna or replacing it with something you might have leftover: a salmon fil茅, a bit of codfish, or little cubes of calabresa, for instance;
    – chopping balls of buffala muzzarela and mixing with the pasta before adding the other ingredients;
    – adding leaves – basil or rucula are both perfect!
    Bon Appetit!

  • My alltime favorite quick dinner is Penne with Shrimp and Herbed Cream Sauce by Giada De Laurentiis http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-shrimp-and-herbed-cream-sauce-recipe/index.html
    The name sounds impressive it looks beautiful and best of all, it’s super quick. By the time the penne boils, the sauce is ready!

  • my all-time favorite recipe of all time: http://www.101cookbooks.com/archives/000110.html
    so delicious, fresh and easy!

  • I love this tomato soup from framed
    tomato soup
    Add grilled cheese and the family is happy (as long as I leave out the cloves!)

  • This is Jook Soup a traditional Chinese soup. It tastes de. lish. us. It is so comforting and easy. Tastes best with sweet brown rice, but regular brown rice is good too.

  • I’ve been making this for years. I lighten it up to stay on program. We love real pasta in my house, so the biggest move I make is to use more vegetables, less pasta, and dramatically reduce the butter (or get rid of it alltogether). Thanks for your consideration – http://recipes.wikia.com/wiki/Pasta_with_a_Twist

  • boil up a box of macaroni. add a jar of sauce (spaghetti sauce, marinara sauce, your own sauce, doesn’t matter). add an 8oz bag of shredded cheese (mozzarella, cheddar, jack, anything you want). add a 16 oz bag of trader joe frozen spinach (it’s not waterlogged like the box variety).
    mix it all up well. add some breadcrumbs (I like cornflake crumbs but that’s just me, panko might be nice too for the crunch). Bake at 350 for about 40 min or so, covered or un- depending on how “juicy” you like it. very forgiving recipe!
    and yes, i’d love the book!

  • place one flank stake in a plastic bag. add one-half bottle of italian dressing and freeze. When you are ready, take it out of the freezer and thaw then put in crock pot for six or more hours. slice, shred or chunk it onto a roll and eat it. yum.

  • I just tried this the other night and it was awesome. Bonus: I had everything in my fridge and pantry; no shopping required.

  • My kids favorite weeknight dinner is pizza. Since I’m home most days, this is possible, you may need to adjust bits of it if you don’t have 2 hours to make pizza dough.
    Pizza dough in the bread machine (this takes 50 min. to mix/rise, then another 30 on the counter in a warm spot)
    Roll out and bake for 10 minutes without toppings, take out and top with sauce, cheese and favorite toppings.
    If it suits, make mini crusts and then everyone can make their own pizza.
    Our favorite toppings are pineapple, ham and green pepper; or pepperoni and onion.
    bake for 20 minutes and let sit to cool for 5!

  • Lovely book. one chicken one crockpot on low 7 hours—result tender juicy falling apart chicken

  • Clay Baker Chicken is our family favorite and I’m making it tonight.
    Stuff a roasting chicken with onion, celery and a carrot or two. Place in the clay baker and put in a cold oven. Set the timer to cook at 400 for about 2 hours. Take the kids to music lessons.
    When she’s done, take the chicken off the bones and serve with veg and spodge, but place the carcass, stuffing and juices in a soup pot with herbes de Provence and pepper corns and water to make broth while you enjoy a warm winter supper.

  • Can anyone tell me what happens in the video – please! It won’t play in my country [I live in Germany, and maybe the Powers-That-Be think all German residents have their bookshelves tidied According to Dewey – but there’s some of us still needing a little help out here!]
    As (advance!) thanks for doing this I will share with you my family’s ancient and traditional recipe for Fridge Soup:
    Step 1 – Peel and dice an onion or two, fry gently.
    Step 2 – Open fridge door and peer inside for anything getting past its prime (aka AGPIP).
    Step 3 – Chop AGPIP into appropriately sized pieces and bung into pan with frying onions.
    Step 4 – Top up with canned tomatoes and/or hot vegetable stock, leave to simmer for a while.
    Step 5 – Cut and butter thick slices of a delicious wholemeal loaf, place on plate; ladle soup into bowls, adding herbs/croutons/grated cheese as the fancy takes you.

  • I just tried two recipes featured in my local newspaper from Ming Tsai-asian spaghetti and black bean orchiette. They are easy to make, using ground beef and/or pork. Find them at chicagotribune.com. and search for Ming Tsai. The article is called One Pot, Myriad techniques. and has two more recipes.

  • This is so so good for breakfast, brunch or lunch with a salad. My family loves it!

  • My basic go-to recipe for slow cooker:
    1. Saute onions, garlic, bacon.
    2. Put in slow cooker and add chicken thighs, chunks of whatever veggies you have (frozen lima beans are great, they count as veggie, starch, and protein), 2 cans of Publix chicken stock, your favorite spices. I use pre-mixed cajun, fajita, garam masala, or Chinese 5-spice, whatever I’m in the mood for.
    3. Add water (or wine) till almost all is covered.
    4. Cover, turn on high for 4 hours.
    5. Stir if you feel like it.
    6. Eat with rice on the side or bread. Or as is.

  • The book looks adorable!
    In my crock pot as we speak: 2 lbs pork loin roast and 1 jar of Frontera grill Tomatilla Salsa. 8-10 hours, then shred for tacos.

  • Taco Soup is the easiest ever:
    Brown some hamburger, with onions and green or red sweet peppers, a bit of celery if you have it. Now start opening cans:
    diced green chiles
    kidney beans
    Let it all simmer together while flavors marry and serve over Doritos.

  • This is lentil soup recipe is not only Jane Brody’s favorite, but it is my favorite as well:

  • It’s not soupy or stewy, but it is yummy: Arrange boneless chicken breast in a 9×13 baking dish. Cover with a bag of fresh spinach (you’ll have to press down the leaves to fit them all), and then sprinkle on a bag of shredded mozzarella or your favorite cheese.
    The cheese melts and the spinach bakes down over the chicken for a great flavor. I don’t even add any spices. Bake at 350 for about 30-35 minutes. I love the bookshelf video; I need that kind of magic for my own shelves. Leaving room, of course, for one more book!

  • Looks like a fun book. These black bean cakes are really, really good: http://www.marthastewart.com/recipe/spicy-black-bean-cakes

  • My own crockpot roast recipe:
    Beef roast (pork works, too), 3-4 pounds
    1 can cream of mushroom soup
    1 package Lipton onion soup mix (or beefy mushroom or onion mushroom or whatever floats your taste buds)
    1 cup red wine (beer works, too, but gives a more subtle flavor)
    Put ingredients into the crock pot in order listed. Cook until done — time will depend on size of roast.
    Although the meat gives up most of its flavor to the gravy, the latter is so good it is worth it. Serve with mashed or baked potatoes.
    Next day, shred the meat and simmer 20-30 minutes with your favorite barbecue sauce for most excellent barbecue sandwiches.
    Back when we lived in civilization (Minneapolis), this was one of my favorite dinner menus:

  • How about this vegetarian tamale pie? Very easy if you use prepared polenta!

  • Chicken Fajita Pizza
    锟尖≒rep: 15 min., Cook: 10 min., Bake: 12 min. 鈥考鈥1/2聽(24-ounce) package refrigerated pizza crusts 鈥2聽skinned and boned chicken breasts, cut into strips 鈥1聽tablespoon聽vegetable oil 鈥2聽teaspoons聽chili powder 鈥1聽teaspoon聽salt 鈥1/2聽teaspoon聽garlic powder 鈥1聽small onion, sliced 鈥1聽small green bell pepper, chopped 鈥1聽cup聽salsa 鈥1聽(8-ounce) package shredded Monterey Jack cheese 鈥燭oppings: chopped tomatoes, shredded lettuce, sour cream 鈥ㄢ≒lace 1 crust on a lightly greased baking sheet.
    Saut茅 chicken in hot oil in a skillet over medium-high heat 5 minutes or until tender. Stir in chili powder, salt, and garlic powder. Remove from skillet, and set aside.
    Add onion and bell pepper to skillet; saut茅 5 minutes or until tender.
    Spread crust with salsa; top with chicken, onion mixture, and cheese.
    Bake at 425掳 for 10 to 12 minutes or until cheese melts. Serve with desired toppings.

  • When I want a dump and pour sit in the crockpot all day kind of thing, I look here
    For tonight’s dinner I’m pouring bottled BBQ sauce on chicken breasts and leaving them in the crockpot all day.
    Carolyn in NC

  • Well, this is my favorite stew: http://www.swbeans.com/recipes.cfm?id=140
    It’s super easy, hardly any prep.
    But this is my go-to dish lately: Four-cheese pasta. Simple, easy comfort food.

  • I’m a big fan of the blog Framed Cooks – we make her super-easy lasagne cupcakes all the time. Truthfully, we have whatever she had yesterday all the time….

  • Roast Chicken with Veggies
    Cut up carrots, fennel, onions (or any other combination of vegetable), add salt, pepper, a little olive oil and place in the bottom of a 9×13″ baking dish. Layer chicken pieces on top (thighs or breasts) and drizzle with a mix of lemon juice and dijon mustard (1/4 cup lemon juice and 2 T dijon). Bake at 425 degrees until chicken is cooked through (about 45 min.)

  • More crockpot goodness!! http://fix-itandforget-it.com/blog/2011/02/02/barbecued-black-beans-with-sweet-potatoes/ I like to add some browned and drained ground turkey for the meat eater in my life. If I have time, I also make the BBQ sauce from scratch http://allrecipes.com/Recipe/Bar-B-Que-Sauce/Detail.aspx …who knew it was so easy to make BBQ sauce??

  • Giada De Laurentiis Lentil Soup with beef.
    It’s a keeper.

  • I think I have to save the entire comment list.
    A family favorite soup, makes LOTS
    Combine in a large soup pot:
    1/2 lb bacon (as lean as possible), cut in small pieces
    2 cans condensed onion soup
    1 28-oz can solid pack tomatoes
    1 c each diced carrots, celery, potato
    1/2 lb diced zucchini
    1 mashed or minced clove garlic (or more)
    chopped parsley to taste
    1 crumbled bay leaf
    generous amounts thyme, marjoram, basil
    9 cups water
    Bring to a boil, then simmer 1 hour, stirring occasionally
    add 2 c broken uncooked spaghetti, cook 30 minutes
    About 10 mins before serving add 2 1-lb. cans butter beans or limas or red kidney beans (or less, or leave them out) and 1/4 cup grated parmesan cheese.
    You can live on this happily for days and days.

  • http://crockpot365.blogspot.com/2008/07/crockpot-indian-curry-recipe.html
    Super delicious Crockpot Curry. Be careful, though, there are waaaay too many delicious Crockpot recipes over there!
    Tomorrow I’m sitting down with the comments list for an hour – I have to try all of these!

  • I grew up eating Goulash. Here’s a recipe
    But feel free to add or subtract ingredients to what you have on hand.

  • http://shine.yahoo.com/channel/food/homemade-tomato-soup-167828
    I really love the second recipe on this page- it’s the best tomato soup I’ve ever had!I always double or triple it, because, well, we eat a lot of soup. 馃槢

  • http://shine.yahoo.com/channel/food/homemade-tomato-soup-167828
    I really love the second recipe on this page- it’s the best tomato soup I’ve ever had!I always double or triple it, because, well, we eat a lot of soup. 馃槢

  • I made a wonderful soup last week: peel and slice or dice:
    1 (or 2) big yam(s), a few parsnips, some carrots, an onion, some garlic. simmer in some broth-I used Swansons chicken. after a few hours blend/mash up the remaining chunks of those root veggies, then add some quinoa and some more water or broth. cook until the quinoa is done. enjoy with a little grated cheese and some tasty crackers. Yum!
    I found it needed no seasoning or flavoring as the parsnips and yams have good flavor.

  • My fast go to recipe:
    Start with frying frozen hashbrowns in a skillet with small amount of oil, add onions, pre-cooked sausage and your favorite shredded cheese for a fast and hearty meal 馃檪

  • Which to choose? Think I’ll settle on the Southern roots thing and go with something like a heart attack in a bowl.
    Brown your favorite breakfast sausage and drain most of the fat. Please don’t rinse it!
    Throw into your crock pot for later consumption or directly into the skillet you just browned the meat in for an “in a hurry” meal: 1 large shredded green cabbage. (Red tastes as good but doesn’t look appealing at all. Yech.)
    Add a chopped onion, a sliced bell pepper, a can of whole kernel corn including the water, if any, a generous pinch to taste each of salt and ground red pepper. Stir all around to blend. If in your skillet, allow to gently brown the cabbage and caramelize the onion. Either method, pour in a cup of water and allow cabbage to get tender. Crockpot all day on low makes the house smell and the tummy happy.
    Serve with a side of cornbread and some cold pickled beets for a slap yer pappy supper.

  • Oh my goodness, I want to try every single recipe. My absolutely favorite pasta recipe is Pasta Mischiatta con Cavalfiore, quick and healthy. This online recipe is very similar:
    This would be a Pugliese version with the orecchiette, although it would have broccolini. The Neapolitan version uses the leftovers in all of your boxes of pasta mixed together (pasta mischiatta), breaking any long ones into smaller pieces. Cauliflower (or broccoli). And NO cheese on an oil based pasta sauce. Lots of pepper.

  • A quick, easy, soup which became a favorite at our house is:
    Mexican Tomato & Bacon Soup
    2 cans Campbell’s tomato soup
    2 can Rotel diced tomatoes with green chilies (do not drain the juice)
    1 package Hormel Fully Cooked bacon, chopped (saving some for topping soup)
    1 cup milk
    green onions and sour cream for topping
    In microwave-able bowl combine soup, tomatoes, 3/4 of the bacon and the milk. Heat to boiling. Stirring occasionally. If soup is too thick add some milk.
    Serve with a garnish of bacon, sour cream & green onions. This soup is great the next day!

  • Oops! I forgot, I found this recipe on the package of Hormel Fully Cooked Bacon. This recipe is really simple and the bacon is a real time savers when in a hurry! Thanks Hormel.

  • My family love these quick and easy Buffalo Chicken Sandwiches made in the slow cooker.
    2 lbs. skinless, boneless chicken breast halves
    1 bottle buffalo wing sauce, divided (we love honey bbq from Wild Buffalo)
    1/2 (1 ounce) package dry ranch salad dressing mix
    2 tablespoons butter
    hoagie rolls, hamburger buns or flour tortillas
    Place chicken breast in slow cooker, and add wing sauce to coat (I use about 1/3-1/2 a bottle) along with the ranch dressing mix. Cover, and cook on low about 5 hours or until chicken will shred easily.
    Once it is cooked, add the butter and shred the meat with two forks. Add a little more sauce, cover and cook another 1/2 hour . Serve on rolls with an extra splash of sauce. We also like to add a little prepared ranch dressing on top.

  • Best soup ever: http://www.lakewinds.com/store/Golden-Potage-Soup-W734C7702.aspx
    Buy or bake a nice fresh loaf of bread, make some potage, tear off chunks of bread to dunk into the potage. Absolutely unbelievably delicious.
    Michelle’s book looks lovely!

  • My favorite winter meal is roasted veggies. Just wash and chop whatever veggies you have on hand into bite size pieces, spread in a big roasting pan, drizzle with olive oil and sprinkle with your favorite salt, and roast at 350 or so, until tender. I live at a high altitude, so I usually roast for about an hour. My favorite veggies for this are beets, potatoes, sweet potatoes, onions, carrots, celery, garlic, and whatever else happens to be in the fridge. If you are feeling soupy, just add water and maybe a bouillon cube.

  • My latest favorite winter meal is Ina Garten’s meatloaf. Link: http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe/index.html (I hope that works). I use ground turkey instead of beef.

  • This one here sounds complicated but is quite easy, and has totally converted me to stuffed meatballs. I no longer have any patience for a meatball that is not stuffed with cheese.

  • Mexican Red Beans and Rice – by Jeanne Lemlin http://www.food.com/recipe/mexican-red-beans-and-rice-351679
    Jeanne Lemlin’s books are my go-to’s for family meals, and this is lightning fast and filling. You can further reduce the prep time by using white rice instead of brown. Kid tested, hubby approved.

  • Wow, lots of good ideas here. Makes me hungry reading it…
    Here’s a simple recipe we’ve used for years:
    1 pound smoked sausage
    One box Rice-a-Roni Spanish Rice
    2 cups water
    1 can stewed tomatoes (Mexican flavor is good), chopped up
    1 can green beans or corn or a mixture of the two
    Slice the sausage into coins and brown in skillet. Add the rice & vermicelli & brown. Add the seasonings, water, & tomatoes, and bring to a boil. Cover, reduce heat, & simmer 15 or 20 minutes or so. Add the beans / corn, heat through.

  • I’d love a copy of this book. Thanks for the giveaway. May I suggest Paula Deen’s Taco Soup. Brown ground beef. Open cans. Dump. Easy and delicious. http://www.pauladeen.com/recipes/recipe_view/taco_soup/

  • We like to make this recipe:
    Slightly modified. I use good thick bacon instead of pancetta (bake the whole package and freeze half for a future batch of this pasta), use all the juice and zest from one lemon, and toss the broccoli in for the last few minutes of the pasta-simmering time instead of cooking it first. When using the frozen half of the bacon, this means dinner is ready in the time it takes to boil the pasta! My 5 year old loves this (even the broccoli).

  • My favorite go to recipe is fajitas. Saute some peppers and onions in a pan, add some Mrs. Dash Adobe seasoning, add sliced chicken or whatever meat, some beans and cheese and there it is.

  • A quick recipe and friends repeatedly ask me to make it for them so it must be good!

  • How about “Butter Chicken”? Yummy and easy!

  • Spaghetti with garlic and olive oil!
    Boil a large pot of water.
    At the same time, chop up 3 large garlic cloves. Saute gently in 4 T. olive oil until very lightly colored.
    Chop up about 1/4 cup of flat parsley.
    Add about 1 T kosher salt to boiling water. Cook 1/2 lb. spaghetti until al dente.
    Drain, toss with olive oil and garlic. Grate on about 1/4 cup of Parmesean cheese.
    Serve with fresh-ground pepper and extra cheese, if desired. (Our dog knows the sound of the grater and the plastic bag containing the cheese…)
    Drink a glass of wine, eat dinner, relax!

  • http://tinyurl.com/6yturda
    is the link for “Miracle Muffins”…lowfat muffins, but you’d never know it…I make at least one batch per week, maybe two if work life needs some muffins

  • Lamb stew from Bon apetit
    Salt and pepper one pound lamb or beef then brown in butter in stock pot
    Add 2 tablespoons flour and mix well
    Stir in carrots, potatoes, onions and 2 tablespoons or so dried thyme
    Add 2cups liquid, beef broth or powdered beefy onion soup with water
    Bring to a boil, cover and simmer about one hour, remove cover and simmer until gravy thickens. Wallah!

  • My family loves this recipe. I usually double the recipe and freeze some for later use. It is pretty spicy. I like to halve the taco seasoning and put a bottle of Texas Pete on the table for those who want some extra zip in their soup.

  • Five-hour beef stew prepared in the slow cooker is our family’s absolute favorite comfort food.

  • Looks like a great book.
    My Recipe
    Season a pork butt or shoulder with salt, pepper, adobe seasoning, garlic and brown in a cast iron frying pan. Put in crock pot with either red or green salsa and slow cook while you are at work. When you come home it will be tender and shred nicely. Serve with tortillas, cheese, onions. Yum

  • Thanks for the giveaway – my fave for this time of year especially (winter turning into spring and all) . . . Deborah Madison is a goddess.

  • This is a great, middle of the week, anytime, treat sort of breakfast, lunch or dinner dish. Once you learn it you can riff on it using tomatoes, eggs, and whatever you have on hand. This is our favorite breakfast, hands down!

  • Lentil Soup is one of my all time favorites! Healthy, tasty, and easy. I treat it like a soup outline and vary the ingredients.

  • That book makes me want to cook:
    My Quick Lentil Soup Recipe
    Put a large soup pot on at med.-low heat and add 1-2 tbs. olive oil. While it heats, chop one med.-lg. onion (about a cup) and toss that in. Give it an occasional stir while you slice 2-3 good-sized carrots. Once the onions start to soften, crush in 2-3 garlic cloves, stir and add carrots. Let that cook while you slice 2-3 celery ribs and toss those in. When everything has started to soften nicely add 1-2 tsps ground cumin and salt and pepper. Stir and cook for a minute or two, then add 1 cup dry lentils and 1 qt. stock of your choice plus 3-4 more cups water (to the consistancy you prefer). You may also choose to include a 14 oz. can of diced tomatoes as part of the liquid at this point. I often don’t! Simmer until lentils are soft (about 20 mins.) and serve with some crusty bread! Yum!

  • http://southernfood.about.com/od/crockpotporkroasts/r/r80920a.htm
    delish. although after the first time, i killed adding the cinnamon. we use this on everything – sandwiches, quesadillas, pizza. it usually lasts just about a week for the two of us.

  • My favorite fancy-looking simple cooking dish is a lavash pizza (and you can easily substitute tortillas for lavash). Layer a cookie sheet with a layer of lavash. Spray olive oil on top. Chop the veggies (and if you draw a blank there, then there is always onions and tomatoes and spinach leaves)… and mix it up with olive oil, salt & pepper. Spread a layer of pesto or marinara – whatever you fancy – add these veggies and top with whatever cheese ya’ got. Bake at 350F for about 10-12 mins… remember to share with the folks who inhabit your space. Enjoy the bliss.

  • I have to share this! This comes from the Junior League cookebook of Winston-Salem, NC
    My kids eat it up.
    Easy Chicken Parm
    4 chicken breasts, skinless, boneless
    1 egg beaten
    1/2 c bread crumbs
    1/4 fresh parmesan cheese
    2 clovesgarlic
    1 8 oz can tomato sauce
    mozzaerlla cheese
    Preheat oven to 350. Crush Garlic and saute in 1T oil. Remove from oil. Dredge chicken in egg, then breadcrumbs mixed with the parmesan cheese. Place in pan with oil and cook until lightly browned.
    transfer to glass baking dish. mix can of tomato sauce with spices – customize what you want here -this is a very flexible recipe. Pour tomato sauce over checken breasts. Top with Mozzie cheese and cover. Bake for 25 minutes. uncover and bake for 15 minutes more. Serve with angel hair pasta – quick and easy.

  • The picture in this link doesn’t look so delicious, but I assure you the soup is…and it’s super easy!

  • I know you said weeknight recipe, but you if you’ve had a particularly horrendous weekday, this is my all-time favorite “Boost-Your-Spirits” recipe. Really. Just reading it makes me feel better:
    Christmas Cake Recipe
    2 cups flour
    1 stick butter
    1 cup of water
    1 tsp baking soda
    1 cup of sugar
    1 tsp salt
    1 cup of brown sugar
    Lemon juice
    4 large eggs
    1 bottle wine
    2 cups of dried fruit
    Sample the wine to check quality. Take a large bowl, check the wine again.
    To be sure it is of the highest quality, pour one level cup and drink.
    Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
    Add one teaspoon of sugar. Beat again. At this point it’s best to make sure the wine is still OK. Try another cup… Just in case.
    Turn off the mixerer thingy. Break 2 eggs. Add to the bowl and chuck in the cup of dried fruit.
    Pick the frigging fruit up off floor. Mix on the turner.
    If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
    Sample the wine to check for tonsisticity.
    Next, sift two cups of salt or something. Check the wine.
    Now shift the lemon juice and strain your nuts.
    Add one table. Add a spoon of sugar, or somefink. Whatever you can find.
    Greash the oven.
    Turn the cake tin 360 degrees and try not to fall over.
    Don’t forget to beat off the turner.
    Finally, throw the bowl through the window.
    Finish the wine and wipe counter with the cat.
    Bingle Jells!
    PS- the book sounds awesome!

  • Just want to say that this is the BEST CONTEST EVER. Love a good one-pot recipe, and always looking for a new one!

  • great for family or guest, especially in the summer

  • One of my favorite go to recipes is a type of Mexican Taco Soup. I put 2 frozen chicken breasts into the crock pot along with a bit of cumin and chili powder. I add a can of seasoned diced tomatoes, a can of black beans, a cup of corn and about two cups of chicken broth. I let it cook on high for two hours or so, then pull the chicken out, shred it, and put it back in. When these are served up in bowls, I add a handful of crunched up tortilla chips, a dollop of sour cream, and a dollop of salsa and voila! It’s really flavorful and satisfying.

  • This one is so excellent. Make a big batch to freeze and make rice as you need.
    Curry Chicken with Greek Yogurt

  • Man, I’m going to have to go through the comments sometime when I shouldn’t be sleeping to enjoy all the ideas. We just had this for dinner tonight — easy and delicious: http://www.sunset.com/food-wine/kitchen-assistant/healthy-comfort-food-00400000061960/page2.html

  • I make Emiril’s Turkey and Hot Sausage Chili all winter long. I get worried that it gets too boring but no, the husband loves it. So do I. Enjoy. http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-and-hot-sausage-chili-recipe/index.html

  • I’m in crock pot heaven… Hope I win. Love to make mashed potatoes in crock pot. Cut potato in med. to small dice add milk and butter and cook on low several hours. Mash with cream cheese and more warm milk/or butter as needed. tHE GREATEST.

  • My favorite weeknight recipe? Call up the local House of Taipei for takeout and have hubby swing by and pick it up. (Hey, we’re emptynesters!!!) This means I can come straight home from work and K-N-I-T!

  • Great for supper or the potluck get-together. Quick to make for the person who always has capers and Kalamata olives in the pantry. Isn’t that everybody? Colorful.
    Uncomposed Salade Nicoise.
    Here: http://nextdoorlaura.blogspot.com/2010/06/salade-nicoise.html

  • This unusual Lentil and Pasta Soup ended up being more like a stew than a soup, but it was darn tasty. It made so much that even after two nights of eating (just two of us), I had enough to freeze another 2 nights worth. I’ll have to make it again when my son comes home from college. He eats up all the leftovers.

  • I think of this more for Saturday nite, but it’s just as easy during the week:
    Some good Italian sausage, hot and sweet
    Maybe some cut up chicken, not too much, if you’re in the mood.
    A few cut up potatoes.
    Sprinkle potatoes and chicken with olive oil.
    Put it all in a roasting pan, bake at 400 degrees 45 min to 1 hour. Serve with green salad and maybe some good bread.

  • This is my favorite pie to make- it’s like lemon squares but even better!

  • Yeah, another opportunity to win something fabulous! This is not one particular recipe, it is a collection of ideas from the wonderful Mark Bittman on making soup — all kinds of soup! http://www.nytimes.com/2011/03/06/magazine/06eat-t.html?_r=1&ref=dining

  • I want the book! And you didn’t say the recipe had to be healthy, just good, right?
    Chipper Chicken: Take chicken pieces (strips, breasts, thighs, whatever), rinse and pat dry. Roll in melted butter with garlic powder, then in crushed potato chips. Bake in a greased baking dish uncovered at 350* until done (depends on the size pieces – 45 minutes or so.

  • I can always count on my kids to eat noodles, but it’s a bit more work to get them to eat everything else. Luckily, this delicious recipe has all four food groups:

  • Okay, so maybe this is a bit of a twist, but on weekends I slow roast a ton of veggies each separately with different herbs and garlic and oil (okay and a little salt and pepper). During the week I use them with Pasta, in frittatas, with some broth for soup, whatever. The work is washing, tossing on a baking sheet or in a casserole and plopping in the oven at 250 or 300 or an hour or so until all wrinkly. During the week, all you have to do is toss some in a pan and re-heat, add eggs for the frittata, broth for soup, a can of tomato sauce or oil and garlic for pasta, whatever. I think Bittman would also whirr them in the food processor for a dip or spread!!

  • Here is the link to a Moosewood recipe that I make for my family. I’m quite fond of Moosewood recipes as they use good foods and make them taste great!

  • Bittman – say it like Jerry says Newman – is terrific. Try his Pernil, delicious and it’ll feed a small army for a week.
    And loved the bookshelf video. My sis arranged her books by color recently – what a success!

  • Tuna-and-Tomato Pasta
    My husband LOVES this stuff. Even people who hate tuna love it.
    2 cloves garlic, chopped
    1/4 dried parsley
    One 28-ounce can crushed tomatoes
    Salt and pepper
    2 TBSP butter or margarine
    Two 6-ounce can white tuna in olive oil, drained and oil saved
    One 1-pound box medium pasta shells
    Cook pasta al dente. Drain, reserving about 1/4 to 1/2 cup pasta water.
    Heat drained oil in pan, add garlic and cook until fragrant. Add in parsley, tomatoes, salt and pepper. Simmer for about 10 minutes, throw in tuna, butter, and water to make sauce the consistency you want. Stir in pasta and serve.

  • Dal’s the word around here. The quickest and easiest is masoor dal, or red lentils (the flat orange ones, actually – they cook fast.)
    Chop an onion, saut茅 it in oil, add turmeric & salt (about 1tsp each,) then add chopped tomatoes and cook hard, mashing the tomatoes into a saucy mash.
    Add one cup dal and 4+ cups water, boil then simmer until the lentils nearly dissolve.
    This stuff is yummy on rice, or as a soup with some dipping bread.

  • My favorite quick recipe (vegetarian, because my family is…)

  • Kay,
    My dear friend Hannah and I have perfected this one over the years. It tastes like a stew version of bruschetta topping. See our blog for photos.
    1 lb sweet Italian chicken sausage, sliced thick
    1 small red onion, chopped roughly
    2 garlic cloves, smashed
    1 container grape, cherry, or mini heirloom tomatoes, whole
    Any left over veg you have in the fridge (broccoli or zucchini works well)
    Olive oil
    balsamic vinegar
    fresh basil
    Salt and Pepper
    1 can white Northern beans (optional)
    1 bag pasta (tubes or twirls)
    Parmesan cheese to taste (we use a lot)
    Preheat oven to 425. In a jelly roll pan, combine sausage, tomatoes, garlic and vegetables. Cover liberally with olive oil. Season with salt and pepper and a swig or three of balsamic vinegar, to taste. Bake until tomatoes bulge (about 10-15 minutes). At this point, you can add beans with can juice to mixture and bake 10 minutes more and if not only cook until most of the tomatoes have popped). While this is going on, boil your pasta, drain, and set aside. Remove goo from oven and top with roughly chopped basil. Combine goo with pasta and sprinkle generously with Parmesan cheese. This makes great left overs and goes well with cabernet sauvignon or malbec.

  • You can’t go wrong with spicy macaroni and cheese!

  • 3 hour beef stew
    Cut up an less expensive roast, like chuck or bottom round, into the size cubes you like. Cut up taters, carrots, onion, celery – I like to add a small bag of frozen limas and a medium can of diced tomatoes. Add 2 cups of liquid- water, broth, wine, V-8 juice. Season as you like. My aunt used Bloody Mary mix, my kids like Italian seasonings, I sometimes throw in a package of ranch dressing mix, or onion soup mix. Cover with foil and bake at 350 for 3 hours. I like this recipe because it is easy to play around with.

  • Favorite of three teenaged boys, a 10 year old and their parents:
    Crock Pot London Broil
    2-3 lbs London Broil
    2 pkgs generic Good Seasons dressing mix (I use Kroger’s)
    1 pkg au jus
    2 sweet onions, sliced kind of chunky
    3 cups water
    Empty dry mixes into crockpot. Add water and stir until combined. Add meat, folding or cramming as necessary. Add onions along sides and on top of roast. Add some water if necessarhy to cover the onions. Cook on low for 6-8 hours. Easy Peasy lemon Squeezy and I want that book!

  • I cannot live without my crockpot. There are nights that my family would not eat without it. Here is one of my favs, that I really need to make up again soon.
    the actual recipe is not for the crockpot, but it easily adapts. Just dump everything in the crock (except the spinach and pasta), and cook on low all day. An hour before serving, just plop in the pasta and spinach and let them cook. Serve with grated parmesean on top and bread sticks.

  • Beef strogonoff (http://www.cooks.com/rec/search/0,1-0,beef_strogonoff,FF.html) or chicken strogonoff (http://www.cooks.com/rec/search/0,1-0,chicken_strogonoff,FF.html), or most anything strogonoff, really (no link for this one… and -full disclosure- those recipes above are not mine…)

  • One of our easy weeknight winter staples is Potato Leek Soup. Quantities are flexible – I don’t measure this out. It’s easy to make it vegetarian or not, as it pleases the eaters.
    1-2 qt chicken or veg stock
    1-2# approx, potatoes, yukon gold or katadhin
    1-2 leeks, chopped and washed
    dash or more cayenne
    diced ham (optional)
    1/2 pint of half-and-half (I often use whole milk)
    4-8 oz white cheddar, shredded
    Cut potatoes into 1″ cubes and cover with stock. Boil potatoes until they soften, then add leeks (add more water or stock if necessary). Boil 5 minutes. Add spices and ham. Boil 5 minutes more. Take pan off heat, pour in half and half and stir. Sprinkle cheese on and stir until melted. Don’t add the cheese too quickly to the boiling soup or it will curdle and look gross.
    This is so good on a cold night, especially with extra cayenne and crusty bread and salad. Tastes even better the next day.

  • This is what my children want when they come home for a visit. It makes a lot and is delicious!!!
    Chicken and Sausage Gumbo over rice.

  • A favorite dead-simple recipe:
    Chicken Marengo-Slightly Crocked Version
    Mix a generous cup of chopped pimento stuffed olives with a small can of tomato paste and 12 oz. of beer (we use Sam Adams). Place a cut up chicken in crock pot. Pour the beer mixture over, and crock on low all day. Serve with pasta.

  • The newest edition to my weeknight dinners is from my 5-ingredients or less cabpbells caserol book (I now swear by this book) This link is slightly diffrent from my book, but actually pretty close to the changes I have made.
    It is very easy if you pre-cook chicken every week, to chop up in that weeks caserols. I use half a bag of jewels ‘southwest frozen corn’ for the veggies, and a box of corn bread mix for the baking mix. And of course add salt and pepper to taste.

  • Thanks for the offer to giveaway the book – I think this sounds like a good one!

  • My perfect Friday night recipe can be found here: http://allrecipes.com//Recipe/broccoli-rice-casserole/Detail.aspx
    This broccoli rice casserole is quick, simple and tasty. On a Friday night, the last thing I want to do is slave over the stove. I just want to relax with my knitting and netflix.

  • Relying heavily on the deliciousness of Amy’s Vegetarian Refried Black Beans (don’t be tempted by “with green chili,” they’re not as good):
    Sautee onion, add green bell pepper, add zucchini, add frozen corn.
    Layer: tortilla, beans from can, veggie sautee from above, grated cheese.
    Bendy calls them “burrito sandwiches” and they have been a universal toddler hit (not your particular set right now, but it’s what I got.)

  • Here’s my new favorite:
    I made it this week and it was goo-oood!

  • How wonderful, many meals worth of great recipes in the comments. One of my favorites in the crock pot:
    Take 2 lbs round steak, cut in serving size pieces and sprinkle with flour. Layer meat pieces with 1 large onion, sliced in crock pot, add salt and pepper. In my crock pot (which runs hot) I cook for 5 hours on low. Serve with mashed potatoes and a veggie.

  • LOL! Sorry!! Forgot the recipe part!
    Here is my new favorite soup recipe – sounds like your Chicken Tortillla Soup but I think mine is even easier!!
    But if you want something different – I made this Boeuf Bourguignon Soup repeatedly until I just couldn’t do it again – that’s when I switched to the Chicken Soup with Lime & Hominy!
    Enjoy and thanks for the book offer!

  • The Chicken Yum Yum casserole, available all over the Internet, is not only a good one for lazy nights, but also good enough to serve to Book Club. A winner all around. http://www.cooks.com/rec/view/0,1839,140179-237205,00.html

  • I JUST made this right before I sat down at the computer! I like to make something like this and take it to work with me for lunch all week (ok honestly my limit is three days for ANYTHING, no matter how yummy). It’s really easy and cheap too. The quantities here would make 3 to 4 servings, depending on who you’re feeding.
    1 chicken breast
    1 pkg cheese tortellini
    1 big carrot, thinly sliced
    1 zucchini or yellow squash, thickly sliced
    1/2 an onion, chopped
    1 big clove of garlic, chopped
    olive oil, sea salt (pepper too, but I don’t like it)
    1 jar of your favorite marinara
    Chop the chicken into one-inch pieces, season with salt (and pepper) and saute in a big skillet with the olive oil.
    When chicken is browned and just cooked through (can be a little rare, it will simmer a bit later) transfer to a bowl.
    Saute the carrot, zucchini and onion in the pan with a little more oil if necessary. season to taste.
    in a separate pan, boil the tortellini to al dente in salted water.
    When the veggies are softened add the chopped garlic and saute for a minute longer. Return the chicken to the pan.
    Pour the marinara onto the chicken and veggies and stir. When the tortellini are floating, add them to the pan and stir. Simmer for a few minutes. Transfer to individual ziploc containers to freeze or refrigerate.
    You could also cook everything to less done and transfer to a baking pan and cover with cheese. Make sure you have LOTS of marinara or it will dry out.

  • Red lentil soup is my go-to: http://www.soupsong.com/rlentil1.html

  • My 3 year old daughter will actually eat broccoli this way.
    AMAZING Broccoli Cheese Soup
    2 tablespoons chicken base
    2 16 oz bags of frozen broccoli
    1 cup carrots, 1 cup celery, 1 cup onion (chopped)
    cover with water and cook 20 min
    Make a rue (melt 3/4 cup butter stir in 3/4 cup flour and set aside).
    Add 2 cup milk to soup and return to simmering boil
    stir rue into soup
    add 1 quart half & half
    chop block of velveeta cheese and stir in.
    Stir constantly. Sprinkle with white pepper and plan to get on the treadmill later that night.

  • I admit I make this a lot on winter weekends and then warm it up over the week….
    Tortellini soup
    1 pound loose Italian sausage
    1 cup chopped onion
    2-3 cloves garlic
    3 cans swansons beef broth*
    3/4 cup red wine
    1 large can chopped tomatoes
    1 large tomato sauce
    1 cup sliced carrots
    1Cup sliced zucchini or summer squash
    3 T. Parsley
    1 tsp. Basll
    1 tsp. Oregano
    8 oz. of cheese tortellini
    Shredded mozzarella
    Add chopped onion to Italian sausage,In fr:ing pan, drain grease
    Combine all ingredients except Tortellini.
    Simmer until carrots are tender about 2 hours)..
    Add uncooked tortellini 20-30 minutes before serving.
    Top each dish with mozzarella cheese.

  • No time to post a recipe today & Love the bookcase — I shared on Facebook. BUT I have a question for Kay. Have you been down to see the Sheep in Times Square? Kristen Nicholas of Getting stitched on the Farm is asking for photos for her blog. Help a fella knitter??? I can’t ’cause I am in South Carolina.

  • Short Cut Chicken Cassoulet
    For step #3, I put the browned chicken and kielbasa in the crock pot
    For step #4, rather than boil, I just simmer in the crock pot all day.

  • http://japanesefood.about.com/od/tempura/a/cookingtempura.htm
    This is an easy tempura how to. Tempura was hard to make when I lived with my parents because we just couldn’t fry up the food fast enough to feed five ravenous people (when three of the five consisted of two male teenagers the food never seemed to touch the plate). My favorite tempura is seafood and vegetable, particularly yams!!!!

  • hi! Just got this from my mother-in-law the other day. It doesn’t seem to have a name. Requested by my daughter, and I have to admit, pretty tasty and very easy:
    4-6 center cut pork chops
    3/4 cup water
    1/4 cup vinegar
    1 tbl. sugar
    2 tbl. Worcestershire sauce
    1/2 cup catsup
    1 tsp. salt
    dash pepper
    Place pork chops in baking dish. Combine remaining ingredients and pour over meat. Bake uncovered at 350 degrees for 1 hour.
    p.s. I might leave out the 1 t. salt next time – I suspect the Worcestershire sauce supplies enough salt.

  • Just made this for the first time and loved it. I cut the balsamic vinegar in half to suit the taste of my family.

  • I love this recipe for pot roast from the Pioneer Woman: http://thepioneerwoman.com/cooking/2008/01/2008_the_year_of_the_pot_roast/
    I sometimes roast it in a dutch oven, but when it’s a lazy day I stick it in the crock pot to simmer all day.
    I vary the recipe a little by rubbing the roast with some spices before searing. I blend my salt with about 2 tsp of a mild chili powder, and about 1-3 tsp of cumin (depending on how I feel that day). For deglazing the pan, sometimes I’ll use 1 c of Guinness instead of red wine or beef broth. Then, after it’s ready to go into the oven or crock pot, I add a few glugs of Worcestershire sauce.

  • Don’t bother with the fresh peppers, just use jarred ones. Pop some onion underneath and you’re all set.
    Baked Sockeye Salmon with Bell Peppers and Capers
    Epicurious | 2004
    by Marcella Hazan
    Adapted from Marcella Says…
    reviews (18)
    my notes
    find out more
    user rating
    93% would make it again
    user rating
    user rating:
    Baked Sockeye Salmon with Bell Peppers and Capers 3陆 forks
    rate this recipe review this recipe
    at a glance
    main ingredients Seafood, Bell Pepper, Pepper, Fish, Salmon
    cuisine Italian
    more resources
    Food Dictionary cooking videos
    yield: For 4 Persons
    Salmone Sockeye al Forno con Peperoni e Capperi
    Fresh wild salmon, including the late-season ones from Alaska, would be the best choice for…
    more 鈥
    subscribe to Bon App茅tit
    * 2 red bell peppers and 1 yellow
    * 2 pounds wild salmon, preferably cut as a long fillet, not steaks
    * 3 tablespoons extra virgin olive oil
    * 2 tablespoons capers, drained and rinsed in cold water if packed in vinegar OR if packed in salt, rinsed, soaked in cold water for 10 minutes, then rinsed again; if their size is much larger than nonpareils, cut them up a little bit
    * 4 whole peeled garlic cloves
    * Fine sea salt
    * Black pepper ground fresh from the mill
    print a shopping list for this recipe
    1. Char the peppers, skin them, split them, and remove their core and seeds. Cut them into strips less than an inch wide and 1 1/2 -inch long. You can prepare the peppers early the same day that you are making the fish for dinner.
    2. Turn on the oven to 375掳.
    3. Wash the fish in cold water and pat it dry with paper towels.
    4. Coat a baking dish with 2 tablespoons of olive oil. Lay the salmon down in the pan, skin side facing down if you have long fillets. Distribute all around the salmon the peppers, capers, and the whole peeled garlic cloves. Sprinkle with a liberal quantity of salt and freshly ground black pepper. Pour the remaining olive oil over the fish. Put the dish in the preheated oven and cook for 16 minutes. Let it settle for a few minutes before serving.
    Read More http://www.epicurious.com/recipes/food/views/Baked-Sockeye-Salmon-with-Bell-Peppers-and-Capers-231455?recipename=Baked%20Sockeye%20Salmon%20with%20Bell%20Peppers%20and%20Capers&saved_to_box=y#ixzz1Frld7aCi

  • 1 small onion chopped
    similar amount chopped celery and sliced carrot
    3 medium potatoes, largely cubed
    good sized splash of olive oil
    salt, pepper to taste
    1 can condensed milk
    1/2lb fish
    saute onion, celery, and carrot in olive oil till onion is soft;
    season with salt and pepper to taste;
    add potato and water to cover and simmer covered for 15-20 minutes or so till potatoes are tender but not mushy;
    place fish on top of vegetables and continue simmering till fish is just steamed through;
    stir in condensed milk until heated (it won’t curdle but no need to boil;
    adjust seasoning and serve.

  • Here is quick recipe my family likes:
    1 lb. bacon cut in 1鈥 pieces
    16 oz. pkg. spaghetti cooked and drained
    1 medium onion, chopped
    1-28oz. cans tomatoes
    1-8oz.can tomato sauce
    1-2 T. bacon grease or to taste
    Saute bacon and onion together in a large skillet. Drain and reserve bacon grease. Cook spaghetti until al dente and drain. Add canned tomatoes and tomato sauce and cooked spaghetti to bacon/onion mixture. Add 1-2 T. bacon grease or to taste. Add salt & pepper to taste.

  • This soup is healthy, inexpensive, & easy to make and tastes wonderful. Added bonus of being vegetarian: Turkish Red Lentil Soup (I add carrots and cumin to this)

  • Dinner a Love Story is a GREAT site with lots of inspiring posts about family meals. They have a wonderful book too.
    I am not a food blogger but I do love to cook and eat nutritious meals.
    My no fail, no work, “I can’t have cereal for supper again but I want to eat within 10 minutes” non-recipe is a frozen, lean hamburger patty cooked under the broiler in my toaster oven (defrost first; broil for 5 minutes each side or until cooked to suit you) + 2 cups of broccoli nuked in microwave for 2 minutes and 32 seconds. Assuming the vegs cooked in that time, leave the cover on for a minute or two after they come out, drain and serve with the patty and either salsa or mustard.
    My no fail, low work, “aw crap I forgot to take something out of the freezer” recipe is lean, boneless pork / chicken + vegs. Toss the package of meat in the sink with cold water for half an hour if you can. If it’s still a bit frosty, run cold water over it or put it in the mic for just a little bit of time. While the meat is thawing, put a glug or two (1-3 tbsp) of olive oil in a big ziploc with pepper, an assortment of dried herbs and a clove or two of garlic (I use minced and typically throw in 1-2 heaping tsp). When the meat has thawed, put it in the ziploc and massage the mixture into the meat (If the mixture isn’t coating well, add some lemon juice). If you’re feeling kind, give it a moment’s rest while you heat the pan. Cast iron works great, but it isn’t essential. Chop an onion and some mushrooms if you have them (rough cuts are great for picky eaters – they get the benefits of the flavour but are relatively easy to pick out). Red peppers are nice too (great time to use the 1/2 pepper that has been languishing in the crisper). Toss them in the pan with a pinch of salt. Give the vegs a few minutes to brown up. Push them to one side and then lay the chops in the pan. Give each side of the chop some colour so the flavours get locked in. Now, find your pan’s lid (tinfoil works great)and 1/4-1/2 cup of water. Reduce the heat by half, pour in the water and then put the lid on. Cook for 8-12 minutes; pork should be just barely pink. Take them out of the pan and let them rest a minute. They should be juicy and tender. Great with frozen vegs or salad or whathaveyou. This works as well with boneless skinless breasts, just watch your time.
    My “I’ve worked all day and, oh by the way, somebody special is coming for dinner” recipe is very similar to the above but starts with pork tenderloin. Definitely use a cast iron pan this time and turn the oven on to 375. Heat the pan on high while the meat gets the ziploc treatment. Give it a half hour to marinate / soak up the seasonings if you’ve got it. Onions go in the pan first. After a few minutes, add the meat. Let it sizzle and brown on all sides. Menwhile, tTake a small bag of fingerling (or new) potatoes and give them a quick rinse. If you have carrots — baby carrots work well — throw them in too. Cut them in half, par cook them in the microwave (I put a covered bowl that just holds the potatoes and 1/4 c of water in for 3-4 minutes and then let them stand for a few more) or steam until half cooked, and drain. When the meat is browned / crispy on all sides, throw the potatoes and carrots in on top. Season with salt and pepper. Wrap tightly (carefully!) with tin foil. Put the pan in the oven and cook for about 30 minutes or until the internal temperature of the meat has reached 150-155. Remove the pan and open the foil (carefully!). Toss the vegs with the juices so they are coated (this could be done 10 minutes before fully cooked). Let rest for 5-10 minutes (the temperature will hit 160 on its own). Serve from the pan, cutting meat as needed. Salad or green beans are great on the side.

  • Easiest recipe ever…. chicken breat in a casserole.. pour orange juice over the top. Maybe add a little garlic and salt and pepper (if you have the time). Cook in the oven at 375 for about an hour (covered)… or leave it in for 90 minutes.. it’s all good because it’s covered with the juice.
    The chicken comes out juicy and tender and the extra juice makes a great light sauce for your rice or pasta or potato or veggies or whatever else you have left over in the fridge.
    It’s even good cold the next day for lunch!
    And who doesn’t have a little extra OJ in the fridge?

  • oh my gosh, I am going to print out the whole comments section and have meals for 3 months.
    My week night quickie is veg chili:
    2-3 cans whatever kinds of beans you have
    1 can diced tomatoes
    1 can corn
    Couple of tablespoons chile powder
    1 t cumin
    Top with sourcream, avacoado…whatever you’ve got.

  • Lentil soup with Kielbasa. Delicious.
    1 cup French lentils, 8 cups stock or water, 2 Tbs tomato paste, carrot, onions, celery, Kielbasa.
    Saute carrots,onions,celery, add tomato paste and mush around. Add lentils and water. Cook slowly until lentils are soft. Add aromatics (parsley, thyme, bay leaf) as desired. Add lots of fresh pepper.
    Saute sliced Kielbasa. Add to soup and serve.

  • Here’s one I made today, given to me by a teacher and we can all imagine how teachers are notoriously short of time:
    Bag frozen chicken breasts
    Large jar salsa
    Put both in crock pot, on low, for a long time.
    Right before serving, add a little cumin, a little chili powder and a little lime juice. Serve with refried beans. That’s it. Yummy.

  • Loved the video, but got distracted by the clock zooming around crazily! Seem to be a little ADD. So many favorite recipes, and really craving Colcannon right now since St Paddy’s day is nearly here, but will go with my tried and true Potato Soup recipe that was passed on to me by a cousin. I’ve modified it to add things we like to eat.
    1 (32 oz) frozen Southern style hashbrowns, defrosted & drained
    3 (14 oz) cans chicken broth
    1 can cream of chicken soup (great w/cream of chicken & herb
    1/2 cup chopped onion
    as many mushrooms as you like
    1/4 tsp black pepper
    1 (8 oz) cream cheese, softened
    In crock pot, combine potatoes, broth, soup, onion, mushrooms, and pepper. Cover & cook on low for 5 hrs. Stir in cream cheese; cook 30 mins longer. Add salt to taste. Garnish with green onions, black olives, cheddar cheese, & bacon bits.
    Makes a huge pot, and can be frozen. My teen daughter usually finishes it all within 24-36 hours (girl eats like a teen boy!). Forget calories, etc since it’s loaded, but it warms your heart & hands on cold nights.
    Would LOVE to win the book. Your blogs are the absolute greatest ever, and I spend a lot of time @ work laughing over them! It appeals to my whacky Southern sense of humor, and my crazed knitting obsession. yes, I knit in checkout lines everywhere, and never leave home without sticks & string!

  • A good, quick meal is the Smitten Kitchen recipe for Huevos Rancheros, I try to keep most of the ingredients on hand in case of emergencies. Prefer flour tortillas to the corn: http://smittenkitchen.com/2008/07/huevos-rancheros/
    Make breakfast tortillas with whatever tortillas are leftover (thanks to Chaos in the Kitchen) and store inthe freezer for those mornings when you want something hot: http://chaosinthekitchen.com/2009/02/fast-easy-breakfast-bacon-egg-and-cheese-breakfast-burritos/.