Whats for dinner? Old thread.

[Mary Kay]

I am going to brag..on my 16 year old grandson! The picture above is Picadillo pronounced Picka-de-o. It is a Cuban dish he learned from family friends. he cooked it for us Sunday.
I am going to post the whole recipe for you but we take the shortcut for a quicker dish.
Shawn's way:
1 1/2 pound hambuger fried and drained.
add 1/2 bottle (6 oz.) of Goya Recaito cilantro cooking base Found in the Latin section of the supermarket
add 1/2 bottle (6 oz) of Goya Sofrito tomato cooking base found same place
about 12 olives..more if you like them
diced cooked potatos optional.
Shawn says if you like it juicer add more sofrito and recainto, evenly
serve over white rice.
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The "real" way: (you will note all the ingrediants are the same as what is in the sofrito and recanto sauces.)
This recipe from About dot com

This picadillo recipe is a cuban picadillo recipe made with ground beef called picadillo santiaguero. You can serve it with rice or use it as a filling for empanadas and papas rellenas.
Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 1 pound ground beef
• 1 teaspoon oregano
• 1 teaspoon cumin
• 4 cloves garlic
• 1 medium white onion (chopped fine)
• 4 cloves garlic
• 1 medium white onion (chopped fine)
• 1 small green pepper (chopped)
• 1/2 cup beef stock
• 3/4 cup tomato sauce
• 2 small potatoes (peeled and diced)
• 8 to 10 green olives (pitted)
• salt and pepper to taste
• olive oil for sautéing

Preparation:

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas. Serves: 4 - 6 servings.

[mixxy]

I've gotten very tired of cooking. A few weeks ago when I stopped at Big Lots, they had a compact size Ronco BBQ Rotisserie oven for $58.00. I had a friend that always cooking whole chicken on a rotisserie every weekend.. and told me how great it tasted. I decided for $58.00 is was worth a try (to at least put a spark back into my desire to cook!) So far we've done hamburgers, whole chickens and a pork roasts.... and I absolutely LOVE this little oven!! Never had such great tasting meats.... and just saving any extra leftover meats to use in other recipes during the week... and saves me so much time!

[Wildsky]

I've gotten very tired of cooking. !

ME TOO.

I'm feeling so down and depressed today as well, I need to get off my butt and do something around here!

I have a juice package waiting at the post office, that should cheer me up some.

[Siobhan]

I have some hard core food restrictions, so I'm not really even allowed to use anything processed for the most part, so no Zatarains for me

Sick of cooking or not, I mostly have to, so tonight is a savory beef and mushroom pie and a garlic sauteed fresh veg mixture of broccoli,onions and peppers.

oh...and all of the above is gluten and milk free.

[Caesarea]

I have some hard core food restrictions, so I'm not really even allowed to use anything processed for the most part, so no Zatarains for me

Sick of cooking or not, I mostly have to, so tonight is a savory beef and mushroom pie and a garlic sauteed fresh veg mixture of broccoli,onions and peppers.

oh...and all of the above is gluten and milk free.

Sounds wonderful, Siobhan! When my daughter was born, she turned out to be allergic to cow's milk, though she did grow out of it at about 3 yrs old. So I had to cook with soy milk, and I must have spent hours cooking and freezing ahead of time to make the darn regime work. I soon realised how much of my ordinary cooking had milk in! Never would I have made such fantastic meals as you do!



C

[spike]

It's new potato and asparagus time in the UK, April - June, so tiny new potatoes from Jersey, asparagus from Hertfordshire with hollandaise, and salmon from the Wye Valley. I love it when I know where my food comes from. Getting harder and harder with the supermarkets getting bigger and bigger. Though I see the beginnings of a backlash from the small growers.

[Siobhan]

Thanks Caesara!

I'm actually in process of writing a Gluten/Casein Free cookbook, so mostly dinner becomes research and development. God have I had some dismal failures in the process. Took me almost a year to devise a piecrust that actually held together and didn't taste like a**

[Caesarea]

Mike cooked tonight (and cleaned up). A night off for me! He made hamburgers, fries and milkshakes. I love "diner" at home nights.
Idaho, I was under the impression you had a houseful!
Caesarea, I see you dining on tea and cumpets with clotted cream LOLOL
Of course as I have said before, we are easily fooled by on-line personalities.
What is clotted cream by the way..it sounds like cream cheese or sour cream.

Hi MaryKay,

I don't mind crumpets eaten hot, I'm pretty fond of bakery in general.

However you won't find me spooning down clotted cream - a thick very faintly soured cream which IMO has a dirty sort of taste.
But then my tastebuds are 100% Scots and clotted cream country is Devon and Cornwall in the SW of England.

I have saved Lucky Sevens4U's porcupine meatballs recipe for the delight of any future grandchildren I might have!!! Wonderful magical recipe!

And tonight? Smoked Haddock soup and wholemeal bread.

Bon appetit!

C.

[Caesarea]

Thanks Caesara!

I'm actually in process of writing a Gluten/Casein Free cookbook, so mostly dinner becomes research and development. God have I had some dismal failures in the process. Took me almost a year to devise a piecrust that actually held together and didn't taste like a**

Y'know when suddenly you (ordinary cooks like me) have to exclude ingredients you are incredibly grateful for those who have published their recipes. There's no time to sit and shed tears especially for working Mums - you just have to get ideas somehow!
So Hurrah for Siobhan's book - I know people will appreciate it!

[Mary Kay]

Bumping this back up for those who need some ideas!