# What Are You Cooking Now? **URL:** \ **Category:** Cafe Society\ **Created:** [June 18, 2011, 10:47pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979 "2011-06-18T22:47:57Z")\ **Posts on this page:** 4\ **Page:** 11
**Author:** ![Alpine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpine/32/17813_2.png) [@Alpine](https://boards.straightdope.com/u/Alpine)\ **Post date:** [August 2, 2011, 1:18am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/201 "2011-08-02T01:18:18Z")
Just back from a trip, but we got an early flight home so I decided I’d cook something to work off the travel “wired/tired” feeling. So, shredded beef in the crock pot - chuck roast, onions, picante, garlic and pickled jalapenos. You reduce the veggies/brine afterwards and make it into a sauce, crisping the shredded beef on the stovetop if you want. ---
**Author:** ![BlueKangaroo](https://avatars.discourse-cdn.com/v4/letter/b/3d9bf3/32.png) [@BlueKangaroo](https://boards.straightdope.com/u/BlueKangaroo)\ **Post date:** [August 2, 2011, 11:52am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/202 "2011-08-02T11:52:26Z")
> [@Broomstick](#): > > I don’t suppose you could point me to that stuffed cabbage roll recipe that _doesn’t_ use tomatoes? I’m allergic to the darn things, so I’m always looking for tomatoless recipes. Sorry! I wander in and out of this thread a lot, so I didn’t see this quote until now. This is from Mark Bittman’s [How to Cook Everything, Revised](http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650/ref=sr_1_1?ie=UTF8&qid=1312285644&sr=8-1) So, make the leaves flexible however you normally do. I did it by freezing & thawing the cabbage head, which worked pretty well. Boiling or steaming seems more traditional/normal. The stuffing is going to be cooked lentils, cooked basmati rice, salt & pepper. He doesn’t really give proportions in this case, so do what looks good to you. Put about 1/4 c in your leaves and roll them up. You can skewer them with toothpicks to hold them together if you want, but I just put them down seam-side first. Place the rolls in a steamer for 10 - 15 minutes. Basically, until the leaves are actually tender and yummy. Pull them out & drizzle with olive oil or melt a pat of butter over them. Sprinkle with chopped fresh herbs (he didn’t specify which - I’d probably do thyme, myself), and devour. I hope this works for you! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 2, 2011, 11:00pm UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/203 "2011-08-02T23:00:25Z")
Tonight is mussels provencale, made with fresh Penn Cove mussels from Washington. Crostini to sop up the broth. ---
**Author:** ![BlueKangaroo](https://avatars.discourse-cdn.com/v4/letter/b/3d9bf3/32.png) [@BlueKangaroo](https://boards.straightdope.com/u/BlueKangaroo)\ **Post date:** [August 3, 2011, 2:11am UTC](https://boards.straightdope.com/t/what-are-you-cooking-now/585979/204 "2011-08-03T02:11:34Z")
I just had the best non-Kraft mac & cheese of my life. It really needs a LOT of work, but it was still far better than any other non-Kraft mac & cheese I’ve had. Mostly because I despise mushy noodles. I started with [this recipe, which doesn’t call for baking the dish](http://whiteonricecouple.com/recipes/cheese/stove-top-one-pot-macaroni-cheese-recipe/). I used whole wheat noodles, smoked gouda, parm (came out to a bit more cheese than the recipe called for, but not a lot). Then, in an attempt to make it better for me & use up a pile of CSA veggies, I stirred in a bunch of steamed broccoli. I also stirred in some of [these](http://islandvittles.com/2011/02/17/crock-pot-caramelized-onions/). I topped it off with diced tomatoes & scallions. The pasta was pretty gluey, but I think a more thorough rinsing of the pasta will help with that. Possibly less gouda as well. The broc & onions worked REALLY WELL. The toppings were meh. Not bad, but I probably wouldn’t do them again. Now I am rewarding myself with a couple small glasses of delicious Cab Sauv. [Previous page](https://boards.straightdope.com/t/what-are-you-cooking-now/585979.md?page=10)