Made up a batch of one of my alltime favorites last night, Beef Stew. I
love the stuff. Decided Sunday night I needed some comfort food and
bought a couple of lbs of Chuck and the veggies. I love making it as
much as I like eating it. Takes about 3 hrs, so I didn't eat until 8
last night, but was definitely worth the wait. Now I have a big bowl of
it in the fridge, which will be a lunch and a dinner later this week.
And I froze a small container so when I'm in the mood for it again, I
can thaw it and have a couple more meals!
What favorites do others have that can be made up in a big batch and
make several meals out of? I'd love to have more things like this. Did
Beef Bourguignon a few weeks ago and it was great too. So what do you
do this way?

"salgud" > wrote

> What favorites do others have that can be made up in a big batch and
> make several meals out of? I'd love to have more things like this. Did
> Beef Bourguignon a few weeks ago and it was great too. So what do you
> do this way?

Stuffed peppers, mac n cheese, lasagna, eggplant parm ...

nancy

salgud wrote:

> Made up a batch of one of my alltime favorites last night, Beef Stew. I
> love the stuff. Decided Sunday night I needed some comfort food and
> bought a couple of lbs of Chuck and the veggies. I love making it as
> much as I like eating it. Takes about 3 hrs, so I didn't eat until 8
> last night, but was definitely worth the wait. Now I have a big bowl of
> it in the fridge, which will be a lunch and a dinner later this week.
> And I froze a small container so when I'm in the mood for it again, I
> can thaw it and have a couple more meals!
> What favorites do others have that can be made up in a big batch and
> make several meals out of? I'd love to have more things like this. Did
> Beef Bourguignon a few weeks ago and it was great too. So what do you
> do this way?
>

Yesterday, I made a beef stew that includes equal weights of meat and
finely chopped onion (which is sauteed until brown separately). Other
ingredients were flour, white wine vinegar, beef stock, bay leaves,
cloves, thyme, cinnamon, pepper, treacle and ontbijtkoek (maybe you'd
call that gingerbread). Served the stew with potato dumplings(Knödel)
and red cabbage cooked with apples, salt, cloves, bay leaves, sugar and
balsamic vinegar. The stew is called hachee, it is a traditional Dutch
recipe. It is typically served with red cabbage, but not with dumplings.
Dumplings are fairly unknown. Floury potatoes would be traditional, or mash.

I recently discovered the option to do a lamb stew with eggplant. Want
to try that. And I had a lamb tagine in a restaurant last week that
included prunes and roast almonds. It was lovely.

In the past, I've also done pork stews with cider and sage. And a
different one using a whole bottle of tkemai sauce. That one turned out
particularly nice. Tkemali is a Georgian plum sauce, it was greenish and
I think there were coriander sees in it. I added kidney beans to that
stew as well.

I want to experiment with pork and green tomatoes (flavorings to be
invented still, I'll look for chutney recipes for inspiration).

jake wrote:
> salgud wrote:
>
> > Made up a batch of one of my alltime favorites last night, Beef Stew. I
> > love the stuff. Decided Sunday night I needed some comfort food and
> > bought a couple of lbs of Chuck and the veggies. I love making it as
> > much as I like eating it. Takes about 3 hrs, so I didn't eat until 8
> > last night, but was definitely worth the wait. Now I have a big bowl of
> > it in the fridge, which will be a lunch and a dinner later this week.
> > And I froze a small container so when I'm in the mood for it again, I
> > can thaw it and have a couple more meals!
> > What favorites do others have that can be made up in a big batch and
> > make several meals out of? I'd love to have more things like this. Did
> > Beef Bourguignon a few weeks ago and it was great too. So what do you
> > do this way?
> >
>
> Yesterday, I made a beef stew that includes equal weights of meat and
> finely chopped onion (which is sauteed until brown separately). Other
> ingredients were flour, white wine vinegar, beef stock, bay leaves,
> cloves, thyme, cinnamon, pepper, treacle and ontbijtkoek (maybe you'd
> call that gingerbread). Served the stew with potato dumplings(Knödel)
> and red cabbage cooked with apples, salt, cloves, bay leaves, sugar and
> balsamic vinegar. The stew is called hachee, it is a traditional Dutch
> recipe. It is typically served with red cabbage, but not with dumplings.
> Dumplings are fairly unknown. Floury potatoes would be traditional, or mash.
>
> I recently discovered the option to do a lamb stew with eggplant. Want
> to try that. And I had a lamb tagine in a restaurant last week that
> included prunes and roast almonds. It was lovely.
>
> In the past, I've also done pork stews with cider and sage. And a
> different one using a whole bottle of tkemai sauce. That one turned out
> particularly nice. Tkemali is a Georgian plum sauce, it was greenish and
> I think there were coriander sees in it. I added kidney beans to that
> stew as well.
>
> I want to experiment with pork and green tomatoes (flavorings to be
> invented still, I'll look for chutney recipes for inspiration).

I've been making Yan's (Yan Can Cook) Pineapple-Mango Chutney for
years! I love it and always get rave reviews on it. And it's easy to
make. You might give it a try.

>
> I've been making Yan's (Yan Can Cook) Pineapple-Mango Chutney for
> years! I love it and always get rave reviews on it. And it's easy to
> make. You might give it a try.


Thank you for the recoomendation. I googled for a recipe, but no luck.
Can you help me with a recipe or a list of ingredients so that I can get
a general idea(which is good enough)? If that means too much typing,
don't worry about it.
>

salgud wrote:

> What favorites do others have that can be made up in a big batch and
> make several meals out of?

Pinto beans with smoked ham/pork hock, onion, garlic. First time we
eat just beans, often with cornbread. Second time is often
"ranch-style," which for us means just cooking up some onion, bell
pepper, garlic, and tomato to mix in with the beans. Any leftover
become refried beans.

Of the several stew-type dishes I make our favorite is still rabo
escondido, the Cuban version of oxtail stew. We can eat that twice in
a week, happily. I try to make all the stews a day ahead. The
overnight in the fridge not only makes removing excess fat easy, it
seems to mellow out and combine flavors better.

The best freezer-filler is Italian red gravy, made with pork shoulder,
cooked all day. About twice a year I'll make that and divide it into
meal-size portions for freezing.

The one I've never mastered and would like to have a good freezable
recipe for is minestrone. -aem

Nancy Young wrote on 07 Mar 2006 in rec.food.cooking

>
> "salgud" > wrote
>
> > What favorites do others have that can be made up in a big batch and
> > make several meals out of? I'd love to have more things like this. Did
> > Beef Bourguignon a few weeks ago and it was great too. So what do you
> > do this way?
>
> Stuffed peppers, mac n cheese, lasagna, eggplant parm ...
>
> nancy
>
>
>

Hams, turkeys, beef and chicken pot pies. The left over ham and turkey is
used in various pasta, stir fries and casserole type dishes.

--
-Alan

salgud wrote:

> Made up a batch of one of my alltime favorites last night, Beef Stew. I
> love the stuff. Decided Sunday night I needed some comfort food and
> bought a couple of lbs of Chuck and the veggies. I love making it as
> much as I like eating it. Takes about 3 hrs, so I didn't eat until 8
> last night, but was definitely worth the wait. Now I have a big bowl of
> it in the fridge, which will be a lunch and a dinner later this week.
> And I froze a small container so when I'm in the mood for it again, I
> can thaw it and have a couple more meals!
> What favorites do others have that can be made up in a big batch and
> make several meals out of? I'd love to have more things like this. Did
> Beef Bourguignon a few weeks ago and it was great too. So what do you
> do this way?

I like to make lamb stew as per my beef stew recipe, browning the meat and
some garlic, chopped onion, celery and carrot and then adding then
simmering it in a covered pot in the oven. It is even tastier than beef
stew.

In article .com>,
"salgud" > wrote:

> Made up a batch of one of my alltime favorites last night, Beef Stew. I
> love the stuff. Decided Sunday night I needed some comfort food and
> bought a couple of lbs of Chuck and the veggies. I love making it as
> much as I like eating it. Takes about 3 hrs, so I didn't eat until 8
> last night, but was definitely worth the wait. Now I have a big bowl of
> it in the fridge, which will be a lunch and a dinner later this week.
> And I froze a small container so when I'm in the mood for it again, I
> can thaw it and have a couple more meals!
> What favorites do others have that can be made up in a big batch and
> make several meals out of? I'd love to have more things like this. Did
> Beef Bourguignon a few weeks ago and it was great too. So what do you
> do this way?
>

Seafood chowder......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"salgud" > wrote in message
oups.com...
> Made up a batch of one of my alltime favorites last night, Beef Stew. I
>

Care to share your recipe?

Jen

Jen wrote:
> "salgud" > wrote in message
> oups.com...
> > Made up a batch of one of my alltime favorites last night, Beef Stew. I
> >
>
> Care to share your recipe?
>
> Jen

Not complicated, but how you prepare it and make the roux is the
critical part.

2lbs Beef Chuck
2-3 cloves garlic chopped
1 white or red onion coarse chopped
1 cup red wine (didn't have any this time, so I used Sherry, which I
keep for exactly such occasions)
1 package frozen peas with pearl onions
1 package frozen corn
1 cup mushrooms cut to big pieces (I prefer crimini to button)
3 or 4 carrots, cut about 1/4" thick, more or less
2 bay leaves
salt
pepper
1 cup flour
a few tablespoons of olive oil or your favorite oil
2 - 4 cups water


Cut the beef up into whatever size chunks you like in stew. Dredge them
in seasoned flour. Heat up a tablespoon of oil in a large stew pot (4
qts or larger) until it's medium hot. DO NOT use a non-stick pot! You
can't make a roux in non-stick.
Put SOME of the meat in the oil, not enough to quite cover the bottom
of the pot. This is very important. The pieces of meat should not be
touching each other, or just barely touching. (If you pile the meat in,
you get an entirely different cooking process). Let the meat brown on
one side, give it time. Don't stir it a lot. When it's nice and
starting to form a crust, turn it and cook the other side. When it's
browned on as many sides as you can get it, take it out and put it in a
bowl. Keep browing the meat until it's all browned nicely. Add a little
more oil as needed to brown all the meat.
You'll see the brown crusty stuff in the bottom of the pan. Put in the
chopped onions and the garlic. Add a tablespoon or so of flour. Stir
and mix. Add another tablespoon of flour and stir again. You want the
flour to coat the onion so lumps don't form. I like to add a third
tablespoon of flour if it doesn't look to floury (takes some judgement
here).
Add the wine and stir. Add a cup of water. Put the meat and any juices
from it back in the stewpot. If necessary, add more water to just cover
the meat. Add the bay leaves.
Bring just barely to a boil, then reduce heat so it's just simmering.
Cook one hour.
Now add the carrots, and some water if the stew is not covered
completely. Cook 50 minutes. Stir once or twice during that time.
Add the peas, pearl onions, corn. Add the chopped mushrooms last. Cook
another 5 to ten minutes, util the veggies are hot. Don't cook the
mushrooms to mush! Just want them hot.
Get a scoop out and make yourself and whoever else a bowl of delicious
stew! Good with good bread or biscuits or even a salad.
I do this about 2 or 3 times a winter. I also make Beef Bourginion
(sp?) starting with pretty much the same ingredients and procedures
except for the wine is required and the veggies, except for the
mushrooms, aren't. I make it thicker, less water, and add some sour
cream just before it's done. YUM!
Hope you enjoy this recipe!

jake wrote:
> >
> > I've been making Yan's (Yan Can Cook) Pineapple-Mango Chutney for
> > years! I love it and always get rave reviews on it. And it's easy to
> > make. You might give it a try.
>
>
> Thank you for the recoomendation. I googled for a recipe, but no luck.
> Can you help me with a recipe or a list of ingredients so that I can get
> a general idea(which is good enough)? If that means too much typing,
> don't worry about it.
> >

Will find the recipe and post it here in the next day or so.

salgud wrote:
....
> What favorites do others have that can be made up in a big batch and
> make several meals out of?

A few weeks ago I learned for the first time that there are people the
strictly cook a bunch of meals in once weekend and eat them for the
whole month. They call it OAMC or Once A Month Cooking. They brag how
much more time and money they have by buying the raw ingredence in
bulk, preparing the meals, and freezing them in meal size portions. I
decided to hop on this idea and made about 5 different meals to be
eaten at a later time.

I've made my favorite chili recipe:
http://www.recipesource.com/soups/chili/03/rec0349.html

And a great Soppy Joes recipe:
http://www.recipesource.com/main-dis...1/rec0179.html


I've also done all of the following homemade dishes: meatloaf
patties in gravy, pizza dough, Italian sausage, lasagna, and stuffed
mushrooms. My wife and I are counting calories so I package the food
in little freezer bags and write the amount of calories on each bag.

~TD

salgud wrote:
> jake wrote:
>
>>>I've been making Yan's (Yan Can Cook) Pineapple-Mango Chutney for
>>>years! I love it and always get rave reviews on it. And it's easy to
>>>make. You might give it a try.
>>
>>
>>Thank you for the recoomendation. I googled for a recipe, but no luck.
>>Can you help me with a recipe or a list of ingredients so that I can get
>>a general idea(which is good enough)? If that means too much typing,
>>don't worry about it.
>>
>
> Will find the recipe and post it here in the next day or so.
>
I'll keep my eyes open for it and will be looking forward to it. And
thank ou in advance!

"salgud" > wrote in news:1141760602.806866.107210
@j33g2000cwa.googlegroups.com:


> What favorites do others have that can be made up in a big batch and
> make several meals out of?
>

I do this a lot - comes of having cooked for one In no particular
order:

Chilli (or at least what I call chilli )
Pasta bolognese
Antipasto pasta salad
Curry (all kinds)
Lasagne/pastitsio
Various soups (pumpkin, borscht, barley etc)
Tuna mornay/bake
Scalloped potatoes
Mountain-of-nachos mix
Risotto (proper, authentic risotto is best freshly made, but I've gotta
*******isation that keeps/reheats well)
Quiche
Pies/pasties
Roasts (good for sandwiches later)
Cauliflower cheese
Apricot chicken
Shepherd's pie
Gumbo
Some stir fry dishes
Various random stews

K

Sorry it's taken me so long to get this up.

Pineapple Mango Chutney (Martin Yan)

2 cups mango, chopped
1/2 pineapple, chopped (fresh, if possible)

Put mango and pineapple in boiling water.

Add:
4-5 Tblsp brown sugar
1/2 cinnamon stick
pinch of salt
clove
4-5 cloves garlic, mashed or chopped
2 mild dried chiles

Reduce to simmer, cook 45 min.

In mine, I like more cinnamon, so I usually put in a full stick.
It keep well, so I usually make up a double batch and store some. Last
couple of Christmases I made a big batch and gave a pint or so to some
of my friends.
Goes great on chicken and pork, and on most veggies. Probably good on
pancakes too! (jk)
Hope you enjoy it. Let me know what you think.

jake wrote:
> salgud wrote:
> > jake wrote:
> >
> >>>I've been making Yan's (Yan Can Cook) Pineapple-Mango Chutney for
> >>>years! I love it and always get rave reviews on it. And it's easy to
> >>>make. You might give it a try.
> >>
> >>
> >>Thank you for the recoomendation. I googled for a recipe, but no luck.
> >>Can you help me with a recipe or a list of ingredients so that I can get
> >>a general idea(which is good enough)? If that means too much typing,
> >>don't worry about it.
> >>
> >
> > Will find the recipe and post it here in the next day or so.
> >
> I'll keep my eyes open for it and will be looking forward to it. And
> thank ou in advance!

salgud wrote:
> Made up a batch of one of my alltime favorites last night, Beef Stew. I
> love the stuff. Decided Sunday night I needed some comfort food and
>

booooring

Whiplash wrote:
> salgud wrote:
> > Made up a batch of one of my alltime favorites last night, Beef Stew. I
> > love the stuff. Decided Sunday night I needed some comfort food and
> >
>
> booooring

So tell me some of your favorite foods, and I'll tell you what an
asshole you are for liking them!
Wait! Nevermind. ASSHOLE!

salgud wrote:

> So tell me some of your favorite foods, and I'll tell you what an
> asshole you are for liking them!
> Wait! Nevermind. ASSHOLE!

booooring

<pinching my nose>
so i decided to make a comfort food

yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaawn