posted December 04, 2005 07:51 PM         

How about Mac & Cheese, not the box kind

I melt 2 tablespoons of butter, add 2 tablespoons of flour, stir, stir, stir, add milk until it is smooth, (around a cup), add about a cup or more of shredded cheese, (I like to mix chedder and swiss), add cooked elbow noodles, what ever kind you like and eat. or you can bake it in the oven for a while at about 300. cover it with cheese first.

posted December 04, 2005 07:55 PM         

Pasta with Olive Oil & Garlic

Boil a serving of pasta of your choice a pot of water with a few dashes of salt.

While water is heating up and/or pasta is cooking . . .

Take a few cloves of garlic, peel and mince them fine. In a frying pan, heat up a tablespoon or two of olive oil on a medium low flame, then stir in garlic. Heat garlic up until it is fragrant, but not turning brown (it will be bitter tasting if it turns brown) ~ about 30 - 45 seconds.

Drain cooked pasta. Add the sauteed garlic and olive oil. Sprinkle salt to your tastes. Toss!

Voila!

Bon appetit Dorkus Malorkus!

posted December 04, 2005 10:16 PM         

Do you eat meat? Have you ever made pot roast before? It's really easy and pretty much fail proof like pasta too. The cuts of meat for pot roast are really cheap and it lasts for days. Good for a fancy dinner for two too. It uses pretty much the same ingredients it sounds like you have, oil, tomato sauce, water, veggies, salt, etc.

posted December 05, 2005 02:02 AM         

Hmm, I think to keep the pot roast moist and have that melt in your mouth texture is to cook it on low heat slowly over a few hours in enough liquid, like an inch to an inch and a half high of liquid in the pot.

I usually get a 3 pound piece of beef labeled as pot roast at the grocery store.

Do you have a pot with a lid? First pat the meat dry with paper towels. You can then season it with salt, pepper, and/or any other dried herbs you have, then on medium high heat with a few tablespoons of oil in the pot, brown the outside all over. This is called searing. Then pour in enough water and tomato sauce to have an inch to an inch and a half of liquid in the pot, lower the heat so the liquid simmers and cover with the lid. Cook for two and a half to three hours. It just sits there on the stove and doesn't need much maintenance, other than turning and basting occassionally, and adding a little more liquid. It smells really good. When it is almost done, you can add veggies you like ~ such as peas, carrots, potatoes, etc.

posted December 05, 2005 03:00 PM         

What ever cuts of chicken you like

Crushed tomatoes

Green Peppers and onions

Tobasco sauce

Flour chicken and fry just until crust is lightly browned.

Pre-heat oven to 350

Place chicken in baking dish

Pour over tomatoes, peppers and onions.
Add tobasco to taste

Bake at 350 covered with foil for approx. 1 hour

I usually have white rice and pour the sauce over the rice.

Piece of bread and you're set.

* Edited - I just noticed you mentioning onions didn't sit well with you on another thread. The onions can be omitted.

posted December 05, 2005 03:06 PM         

Put the warm rice in a bowl

Add butter (let it melt)

Add sugar to taste

Add milk

It's good.

Do you like portobello mushrooms?

Stuffed mushrooms are easy and good.

posted December 06, 2005 02:58 AM         

I love portobello mushrooms I used to make these little pizza like things but instead of crust use the mushrooms and add tomato and mozzerella and veggies The rice thing reminds me of this pudding my grandpa used to make.

posted December 06, 2005 02:19 PM         

I switched up my mushrooms the other day. I had a ton of green bean casserole left over from Thanksgiving... so I stuffed the mushrooms with it.

posted December 11, 2005 03:53 AM         

Here's something my boyfriend loves. Full of goodness, fibre in particular, and you can eat it immediatly, or store it for use as a packed lunch or quick easy dinner:

Hommus:

Blend together...
1 X 450g tin of organic chickpeas, or
450g of dried chickpeas, soaked overnight & cooked in 4 cups of water till tender.

3 X Tbsp of high quality vegetable oil. I like either organic olive oil, or sometimes I substitute 1.5tbsp of olive oil for flaxseed oil for the Essential Fatty Acids

1-2 cloves of garlic. I like to add 3 or 4, just because i like garlic

6 X Tbsp of fresh lemon juice (please don't use that horrid pre-squeezed stuff!).

3 X Tbsp of organic, unhulled tahini (Ground Sesame seeds.

Optional: 1 Tbsp of tumeric
1/2 an avocado
1 tsp of unrefined sea salt (the grey variety)

I like to spread it on some wholegrain bread, or, some rye essene bread (especially yummy), use it as a dip for carrot & celery sticks, or sometimes I use it as a replacement for spreads on sandwhiches.

I hope this helps