A Meal Out of Nothing

[DADoES]

French?

My family has used dinner = noon meal & supper = evening meal for long as I can recall. My Mom claims to be 1/4 French, but I dunno if that's the source of it, LOL.

 

[jmirawm]

I can do wonders.......

with 5 loaves of bread and two fish.

 

[washabear]

For leftover chicken, you can make a quick and easy dish. In a skillet, add some olive oil, minced garlic, peanut butter, a splash of white wine (chicken broth would also work), and a few drops of hot chili sauce (the big bottle with the chicken on it is good). Proportions are as you like them; I'm like Rachael Ray and just eyeball it. Sautee for just a couple of minutes. Shred the chicken with fork or fingers and add to the sauce. You can also add some diced chili peppers and red bell peppers for added zing and crunch, as well as some minced cilantro if you have it on hand. This goes well with jasmine rice and would also work with beef, pork, or vegetables.

Give it a try!

 

[toggleswitch]

Listen, just because you have heard "Oh G-d" in the bedroom a few times doesn't mean...

oh nevermind.

 

[perc-o-prince]

Chuck's chuck roast

Please excuse the lack of some measurements, but I generally eyeball it.

Buy the boneless chuck roast when it's on sale for 99 cents/pound!

Put the roast on the grill on high, then flip it when it's browned.

In the meantime, put celery ribs in your heavy roasting pan as a rack for the roast. I like my enamel over cast iron for this. Put the grilled/seared roast on the celery. Put 4-5 large cloves of garlic and some sliced fresh mushrooms (maybe 1/2 pound?) in the bottom around the roast. Add a few quartered onions. Pop about 6 bay leaves and a couple of sprigs of rosemary in the bottom. Pour in a can of reduced sodium, low fat beef broth and a cup or so of red wine. If you've got roasted garlic, spread it on the roast. Pour a 15 oz can of diced tomatoes over the roast. If you want carrots, put them in all around the roast. Put it in the oven on 325 for about 3 hours.

If you don't make gravy from the liquor, you're missing out!!! Make sure you take the stems from the rosemary and the bay leaves out, but leave the garlic and any bits of onion or mushroom that you can't fish out in the liquid. They'll blend up well in the gravy when you use your stick blender!

Have fun, and don't be afraid to put in anything you like!!!

Chuck

 

[perc-o-prince]

Sorry, that was the bone-in for 99 cents and the boneless for $1.99!!!
Chuck

 

[appnut]

Well darn!! Oh well.

 

[jmirawm]

**smiles**

@ Toggles.

 

[tlee618]

Boy Chuck does that ever sound good!!

 

[58limited]

~Actually it's a French thing.
~My family has used dinner = noon meal & supper = evening meal for long as I can recall. My Mom claims to be 1/4 French, but I dunno if that's the source of it, LOL


Its a Southern' thang. No French in my family, just Central and West Texan. We say dinner for lunch and supper for dinner, always have. Long 'bout sunset we all mosey in and eat, paw always seems to tump over his glass of coke (which in Texas means any carbonated soft drink).

I mix and match words now due to my Northern college buds and from living in different areas.

 

[jasonl]

Coke

Yeah, we call it a cold drink. As in "Get me a col' drink out tha ice box, please".

 

[appliguy]

It is not just a southern thing.......it is a COUNTRY THING

My mom is from Yankton County South Dakota and there the noon meal is always called DINNER and the evening meal is called SUPPER!!!!! Oh and Bob I do not think that crack about that being a redneck thing should be made by anyone who lives in a state that has produced some of the reddest necks I have ever met in my life (and no I am not talking abpout anyone I have met through this club so relax). PAT COFFEY

 

[kenmore58]

I've had Chuck's pot roast a few times. It is DELICIOUS!!!

Ron

 

[panthera]

dinner, supper, whatever

The nice thing about pressure cookers is you can throw together just about anything with rice or potatoes or turnips or carrots in next to no time.
My "nail soup":
Lots of skinned potatoes, cut into spoon size chunks.
One onion, chopped fine. (Sorry, Jack).
Big shot or two of white wine, whiskey or tequila, minus worm.
Butter or olive oil. Lots.
Any vegetables including lettuce (cut really fine) left over.
Apples cored and sliced if cabbage is in the game.
Salt, pepper (lots), garlic (at least rubbed once around the pot, better cut fine and dissolved in salt first.
Vegetarian broth cubes or powder without MSG.
Enough water to make a good broth.
Steam at high pressure 10-12 minutes.
Perfection
Where I come from, by the by, we worry more about making sure folks have a good meal than what we call it.

 

[toggleswitch]

DROOL

Thanks Chuck for the pcitorial of that amazing meal that is shown in another thread! YUM!!!! See why Southboro, MA wash-ins are FABULOUS?

I've made note of all of the above contributions. CUllinary variety is the spice of life!

 

[frigilux]

I love to cook. The older I get, the more I appreciate really well made, simple foods---a flavorful, melt-in-your-mouth beef roast; a perfectly seasoned chicken; a simple, fresh-tasting red sauce for pasta.

The whole "Eye of Newt with Chive-Mango sauce and Twice- Charred Sponge Foam" just doesn't do it for me, anymore.

March through May are crazy for me, workwise, so I live on leftovers. I make a lot of food on Sunday, then parse it out for the week.

 

[jasonl]

Making food...

Out of nothing at all
Out of nothing at all
Out of nothing at all.....