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#1
05-25-2008, 07:51 AM
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What things do you make most often for dinner?
Just curious. I think most people have a few dishes in rotation that get made once a week or once every two weeks. Might be because of ease, taste, mental exhaustion, happen to always have clams in wine sauce in the pantry, whatever.
What do you make most often, and why? Frittata- quick, easy, a good way to make sure I eat a reasonable amount of protein and some vegetables. Spaghetti- I make the sauce up in big batches and freeze, so it only takes enough time to boil the pasta and heat up the sauce. Plus, sauces can be inventive and interesting. Pot roast- I'm just addicted to pot roast. And the leftovers are so yummy. 
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#2
05-25-2008, 08:44 AM
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I don't like to cook, so once a week I make up a batch of Twix Chow (TM), which I then nuke a serving at a time. Twix Chow consists of some combo of protein, starch, veg, and sauce. Sample varieties:
I'm not proud of the fact that I'm so totally the anti-foodie, but it does simplify my life that I can treat food simply as fuel.
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#3
05-25-2008, 09:12 AM
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Hi-Fiber rotini pasta with tomato sauce. (Basically spaghetti.) Very, very easy to make.
Chicken stir fry with vegetables and rice. Very, very easy to make. Redskin potatoes, sliced into discs and baked. Very, very easy to make. Notice a pattern here?
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#4
05-25-2008, 09:25 AM
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I'm really sloppy and careless when it comes to cooking, so most of the time I do a stir fried anything, which would consist of some vegetables and whatever meat I have, plus some seasoning.
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#5
05-25-2008, 12:21 PM
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twicks, Mr. Lissar did exactly the same thing before he married me and acquired someone who cooks. Except his meals were much, much worse.
Example: ground beef, frozen mixed veg, cheese, rice, tomato sauce, soy sauce, oregano, eggs. Boil in pan together.
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#6
05-25-2008, 12:51 PM
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It's summer, so all of our "cooking" happens on the grill. Chicken hindquarters, brats, London broils (bacon wrapped around a chunk of sirloin), and ribeyes or chuckeyes. Side dishes are baked beans (from a can) or veggies in foil. If it's raining, we'll have pasta.
In the winter, we do a lot of crock pot roasts, stews, chicken and noodles, and chili, or maybe a meat-potatoes-veggie.
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#7
05-25-2008, 12:54 PM
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I make quiche probably at least once every two weeks if not every week. Usually broccoli quiche. There is probably a zucchini casserole in the fridge more often than not. I make refried beans and we eat a lot of variations on Mexican stuff (tostadas, chimichangas, etc).
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#8
05-25-2008, 12:55 PM
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Y'know, we really *don't* have a two week rotation of anything around here. I thought I did, but when I tried to figure out what it was, I can't think of anything.
Instead, we go in stages. Like in the spring/summer, we grill out a lot, so I tend to have chunks o' meat (steaks, chicken, pork tenderloins, whatever) in the freezer and grillable veggies (eggplant, asparagus, cherry tomatos, etc) in the fridge. Throw it all on the grill and eat. Salads are also popular in the summer - both green salad, or things like pasta salad (make a big dish of it, eat it for a few days) or potato salad. In the fall & winter, we switch to soups, stews, braises, and pasta. Puttanesca (spaghetti with tomatoes, anchovies, black olives, and capers) shows up a lot since it's easily made with stuff from the pantry, as is linguine with white clam sauce. Chile, too. But there's nothing really year-round that we eat once or twice a month with regularity (at least not for dinner. We do the same breakfasts/lunches quite a bit). I like to change it up based on the season.
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#9
05-25-2008, 01:02 PM
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We have a foreman grill, so we do marinated chicken [usually deboned thighs or breasts, skin on] one night [different marinades] marinated steak one night [different marinades], baked fillets of fish done in the oven[varies between cod, haddock, salmon or tuna] 2 nights a week, and stir fried something once a week. Can be shrimp, beef or chicken.
We have a couple different favorite veggies - we love asparagus and artichoke in season, grilled yellow crook neck or summer squash, and do them as often as possible in season. Cabbage steamed with balsamic vinegar usually once a week, rice and potatoes are more common than pasta, and we love baked sweet potatoes a lot, and do them at least once a week also. In the summer we do a lot of tossed salads and raw veggies as lunches/snacks.
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#10
05-25-2008, 01:25 PM
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My dinner staple is salad made with broccoli coleslaw, onions, tomatoes, mushrooms and chicken (or sometimes smoked salmon). Usually bleu cheese or jalapeño-ranch dressing. All wrapped up in Trader Joe's lavash.
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#11
05-25-2008, 01:29 PM
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I like to use our pressure cooker to whip up spaghetti sauce, a variety of stews and chowders, and some nice pot roasts.
Otherwise, barbequed pork-fried rice, hot and sour soup, wiener backhun (chicken version of wiener schnitzel) with capers and lemons, chicken tikka masala with papadam, and the occasional lasagna are mainstays of my recipes.
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#12
05-25-2008, 02:18 PM
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My basics for when I cook on automatic: lasagne, cottage pie, stir fry (chicken or beef), roast leg of lamb, mac & cheese, roast chicken thighs, pasta & pesto - they're all easy, filling, make super left overs and everyone likes them so there's no grumbling.
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#16
05-25-2008, 03:51 PM
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I do a lot of variations on surf 'n turf because the spouse needs/wants red meat and most often I don't.
Salmon, tilapia, shrimp, lamb loin chops, pot roast, roast chicken. Lasagne, eggplant parmesan. Brats. Buffalo burgers with gorgonzola. Pasta with italian sausage. Red potatoes steamed then fried briefly in olive oil with some rosemary. Or maybe fresh green beans with lemon and basil. In season, pasta with freshly made pesto. Salad every night, heavy on the romaine but there might be some purple cabbage in there, gussied up with either tomatoes or tangerines and fresh mozzarella or gorgonzola. Always bread, some sort of baguette or other, with butter and/or olive oil. I just sort of do these same things over and over again, depending on what's on sale.
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#17
05-25-2008, 03:54 PM
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-Pasta Carbonara - pasta, bacon and eggs. (Lotsa crispy bacon /yum)
-Spaghetti (go crazy with all sorts of homemade pastas; sometimes with meatballs) -Cheesy hamburger and hashbrowns (inspired by Hamburger Helper Cheesy Hashbrowns). Saute up ground beef and onion and spice and season up the beejezus out of it (chili, cumin, salt, pepper, red pepper, wine). Shred a potato or two, and add it with some butter or olive oil to the hamburger meat. At this point I add a bit of salt and pepper and let everything get brown and yummy. Shred up cheddar cheese or make a cheese sauce and serve on top. *I've added peas, and mushrooms and still turns out very good. -Chicken, broccoli, cheese casserole -Chili -Risotto -Salads w/homemade dressing (Martha Stewart and the Joy of Cooking/Salads, have some really great and easy dressings to make in a snap) -Potatoes (Idaho and Sweet - baked in whole potato or 'fry' shaped)
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#18
05-25-2008, 08:07 PM
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Our default meals are usually baked potatoes and salad. That's the "didn't plan anything, too tired to cook" meal. But otherwise we have a pretty good mix going. No one meal more than once every 2 weeks or so, between the wife and I both cooking. Crock pot, grill and wok get used about equally around here.
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#19
05-26-2008, 12:16 AM
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Stir fries several times a week.
Lately, salmon patties (easy on the budget). Weekends, sometimes a roast chicken with veggies (leftover chicken goes into stir fry or salads for a couple of days). Salads with plain meat dishes. Single and a lazy cook...can you tell? 
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#20
05-26-2008, 01:05 AM
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Spaghetti with meat sauce, meatloaf with potatoes, chicken fried steak with mashed potatoes and cream gravy, pork chops/steaks, soup or stew, grilled or broiled beef steaks are our most frequent meals. I aim for one protein dish, one starch dish, and a couple of nonstarchy veggie dishes. Chicken fried steak MUST be served with mashed potatoes and cream gravy, for instance, but the nonstarchy veggies will vary. During the summer I will frequently make up a veggie platter and call that the veggie portion, and rely on it for a few meals. I might add a few deviled eggs or pickles to the platter, too.
My husband would eat some sort of pasta dish every other day, if I'd make it. And on most of the rest of the days, he'd be very happy with chicken fried steak (we call it smashed steak around here, because I tenderize it).
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#23
05-26-2008, 07:19 AM
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Quote:
A question please? Chicken fried steak...is it chicken or steak? If it is chicken (and it sounds like it is ) how is it steak fried? Instructions please! Our weekly meal deal; It's winter so Sunday nearly always is soup and crusty bread (current fav, lentil soup...very garlicly and gingery). Tuesdays and Thursdays are late nights so usually a crock pot deal, usually Morroccan-ish (a curent fad). At least once week we have steak...quick easy and yum. Also once a week some pasta deal (this week it have pork mince cause I found a yummy sounding recipe). I noticed several of you mentioned pork chops, one of my favs. How do you do them? I tend to marinade them in lemon juice, olive oil and rosemary and then roast them with potatoes in the same marinade. We love lamb chops and seem to have them once a week and a roast chicken is at least fortnightly. Rissotto is also fairly common Friday night is no-cook night. We either buy a cooked chicken/bacon or smoked salmon and do sandwiches or we make homemade pizza (pre-made bases).
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#24
05-26-2008, 07:34 AM
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Quote:
Last edited by Khadaji; 05-26-2008 at 07:35 AM.
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#25
05-26-2008, 07:44 AM
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EWWWWWW seriously? Why would you do that to steak!
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#26
05-26-2008, 07:44 AM
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We're like Athena, I think.
Fall and winter tend to involve a lot of stewy/soupy type things that simmer for a long period of time and make the whole house smell good. Perennials include bacon-lentil soup, short rib ragu, my mother's legendary spaghetti sauce, braised lamb, beef stew, and various forms of chili. Oh, and lots of roasts - roast chicken, roast beef, roast pork and meatloaf. Spring and summer revolve around whatever protein can be grilled or smoked on the BBQ and whatever produce looked appealing at the farmer's market and/or greengrocer. We try to avoid throwing anything into the oven, though I'll usually end up making more than my fair share of baked foods this time of year... lots of fruit crisps and pies and cakes and loaves, oh my. Other than that, it's really just whatever inspiration called to me on that particular day. But really, what else could you expect from an Abstract Random foodie?
Last edited by Mahna Mahna; 05-26-2008 at 07:46 AM.
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#28
05-26-2008, 07:54 AM
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Quote:
Recipe Mind you, I prefer a nice Filet instead, but I have had it and don't hate it.
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#29
05-26-2008, 07:59 AM
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Quote:
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#30
05-26-2008, 08:25 AM
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A good chicken-fried steak is food of the gods. You do need to find the right "steak" - I'm not sure if cube steak is a worldwide phenomena or something just in the US. It's basically a low end cut of meat that's been run through a tenderizing machine (you can see one here).
It's not by any means healthy, but boy oh boy, it can be tasty if done right.
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#32
05-26-2008, 09:54 AM
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Ground beef, browned in a large skillet. Douse liberally with black pepper and garlic salt. Add in dark red kidney beans, mushroom slices, and choped white onions. Put lid on and simmer on low until beans are tender.
Not the highest-class dinner, but it's super cheap and effort free, not to mention tasty!
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#33
05-26-2008, 11:42 AM
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#34
05-26-2008, 11:43 AM
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Tacos, meatloaf, chicken fried steak, sauteed chicken livers, spaghetti and meatballs, pork chops, assorted grilled meats like chicken, ribs and sausage. All served with a starch and a green vegetable or salad.
I crockpot stuff about once a week, too. Chicken, mushrooms and veggies with a cream sauce or tomato-based sauce, or beef pot roast or stew.
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#35
05-26-2008, 12:01 PM
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Chicken-fried chicken is very tasty, and fun to say, too.
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#36
05-26-2008, 01:55 PM
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Steaks, cooked on the grill, 3-4 times a week.
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#37
05-26-2008, 02:26 PM
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I'n a vegetarian, and my wife isn't. We both eat the same thing most days, but occasionally she feels like meat or fish, and on those days we'll usually make a salad or some vegetables to go with her meat, and i'll do some tofu or something similar for myself.
Anyway, of our regular meals, we each have "our" dishes. On of my most frequent contributions is spaghetti with olives, artichokes, capers, garlic, pepper, and herbs, with parmesan cheese on top. Takes about 20 minutes to cook, and we often have a salad of arugula and cherry tomatoes on the side. We have that once a week, at least. I also have some different stir-fry combinations, and a few Chinese tofu-based dishes like a fried battered tofu dish with mushrooms, and a black bean tofu and greens dish. In summer, i regularly do a really nice soba noodle salad with chili-orange oil dressing and fresh bean sprouts, peppers, carrots, tofu, etc. I've recently also gotten back into making lentil loaf. It's great as a hot meal with mash and veggies, and it's also excellent cold for use on sandwiches and as a snack by itself. My wife does a very nice spaghetti carbonara using fake bacon, as well as a peanut sauce pasta that i really like. She loves kale, and cooks with it in a variety of ways, including pasta dishes, frittatas, stir fires, etc. She's also great at omelettes. And, when she has more time, she's also really good at cooking Indian food from scratch. We both like to make thick, hearty soups/stews in winter. Pile a whole bunch of vegetables, some beans and some herbs in a pot, and let it cook. One big pot, with some bread, is good for a few meals.
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#39
05-26-2008, 03:17 PM
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Quote:
Round steak Flour Lawry's Seasoned Salt Poultry seasoning Onions Mushrooms Fat of some sort (preferably butter) Note on measurements: I rarely measure. I use about half a pound of steak per person, and it ALL gets eaten up. Note on fat: I use enough to cover the bottom of the skillet to a depth of about 1/8 inch, and add more as I need it. Slice onions and mushrooms. Fry in fat, remove, set aside. Mix flour, seasoned salt, and poultry seasoning. Use enough seasoning that the flour is sort of a light orangy-grey. Cut steak into small bite sized pieces. Pound with meat tenderizer (the utensil, not the enzyme) until QUITE thin. Dredge in seasoned flour, let rest, dredge again. Fry in hot fat, a few at a time, keeping a very close watch on the pieces. Turn once They will cook very quickly, due to being thin. Remove cooked pieces, keep warm, add new pieces until all the steak is cooked. Make cream gravy from leftover flour and fat. VERY good with mashed potatoes. Most people don't cut the steak into small pieces, but my family likes it that way. I also like to pound the steak thinner than most people do. It's a matter of personal preference.
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#40
05-26-2008, 03:42 PM
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Dammit, now I want chicken-fried steak.
Is there any equivalent seasoning that I can use instead of Lawry's? I don't think it's available in Canada, although it seems a common U.S. thing.
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#41
05-26-2008, 06:26 PM
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Trader Joe's chicken tenders, mushroom risotto, broccoli florets, and peach sauce.
__________________
"This isn't Wall Street; this is Hell. We have a little something called 'integrity.'" --Crowley, Supernatural
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#42
05-26-2008, 09:02 PM
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Quote:
When removing the pieces, put them on paper towels, as they will be rather greasy otherwise.
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#43
05-27-2008, 08:58 AM
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I keep a list of our greatest hits so I can avoid serving the same thing two weeks running. And it still feels like we're eating the same old stuff!
Stir-fry is one I'm always tempted to put on the menu. It's just so easy, and actually contains vegetables, which I have difficulty shoehorning in to some of our other meals. Tacos is probably the most all-round popular thing. Hot dogs are the permanent menu item. If any of the kids don't like what we're having, they're welcome to fix themselves some. They don't though…they just skip dinner instead.
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#44
05-27-2008, 09:10 AM
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Our menus are ruled by the kids' taste, too.
Our usuals are: Tacos Fajitas Spaghetti & salad Chicken & broccoli stir-fry Homemade chicken noodle soup Most or all of those are on the menu every. single. week. I'm soooooo bored with dinner, but those are all fairly healthy meals that the kids will dig into, so there it is.
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#45
05-27-2008, 09:24 AM
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I was coming in to post this very thing. If, on Tuesdays we don't have Tacos, there is a revolt. So every Tuesday is "Taco Tuesday." (Refried black beans, cheese, salsa for the kids; taco salad for mom and dad.)
I also make stir-fry, spaghetti and meatballs (with ground turkey), grilled chicken, pork loin, and ham with depressing regularity. Although last night I did make chicken linguine with white sauce (fresh mushrooms on the side for Those Who Will Eat Them). Vegetables side-dishes are peas and green beans most often. In the winter I also switch to more soups and chili. I wish we could all rotate! You cook for me, I'll cook for you.
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#46
05-27-2008, 09:24 AM
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We're both too lazy to cook every night, so we eat a lot of takeout. I usually have the urge to cook a few more elaborate meals on the weekend.
Also he loves chicken and I loath the stuff in all forms, so a lot of the time we try to make something that works both with that and pork. Weekday cookery: Chicken and pork chops cooked in crockpot with mushroom soup and mushrooms BBQ chicken and pork chops on the grill w/ a foil packet of red potatoes and onions Burgers w/ baked beans for me, rice for him Turkey burgers w/ the same Spaghetti (thin or angel hair) w/ fresh Parmesan and oil or butter Tacos (turkey) Weekend cookery: same as above plus - Lasagna (sausage) Crockpot chili (beef or turkey, depending on what's on hand) Turkey w/ mashed potatoes and gravy and usually broccoli Spaghetti (thin or angel hair or linguine) w/ fresh tomato sauce and Parmesan Last edited by Risha; 05-27-2008 at 09:28 AM. Reason: forgot one
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#48
05-27-2008, 09:39 AM
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#49
05-27-2008, 10:28 AM
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Chili
Vegetable beef soup Stir-fry Penne with meat sauce Generic "Indian" food (generally using paste from a jar for seasoning) Meat/veggie/starch (often pork chops with peas and mac n cheese or chicken with broccoli and rice) I try to throw in something new every week or two, but it doesn't always happen I typically only cook ground beef and stew beef, because my husband is the one who can truly do justice to a steak.
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#50
05-27-2008, 01:08 PM
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Quote:
I'm going to have to make chicken fried steak now too.What do we make? Well we try to vary though it doesn't always work. Winter is often more chili, spaghetti, lasagne, soups and anything that can be done in the oven. Summer is more stuff that can be done in the crockpot or on the stove or electric frying pan (we don't have a grill or a BBQ though I'm thinking of getting one of the George Foreman ones). Lots of stir-fry, chicken parmesan is a regular as is also beef stroganoff. I like to try other recipes on the weekends, so we try other chicken and fish recipes or I go all out for pot roast and our lazy days are things I made and froze (porcupines, spaghetti, lasagne, chili) or simple stuff like sausages and perogies. Tacos and fajitas or shepherd's (cottage) pie make an appearance from time to time, as does ham (when its on sale). Velcoiraptor eats what we eat. He can't have other foods, and he can eat as much as he likes of what he likes that is served but should eat a bite or two of the other items. Mostly he's fine with it though, and not a picky eater, so I can try different things. Last edited by Flutterby; 05-27-2008 at 01:09 PM.
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