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Joined: Mar 8, 2006


Posted to Thread #30496 at 3:15 pm on Sep 14, 2018

some suggestions I have found that freeze well.

Hamburger Curry
Servings: 4


1 tablespoon oil
3/4 teaspoon cumin seeds
2/3 cup onion, chopped
1/2 teaspoon ginger root, grated
1 pound ground beef
1 clove garlic, crushed
2 teaspoons curry powder
2/3 cup tomatoes, chopped
1 cup water
1 teaspoon salt
1/2 cup peas, frozen
2 teaspoons garam masala


Heat oil and add cumin. Cook until red (a few minutes). Add onion until limp. Add ginger and garlic. Add meat. When meat is brown, add curry powder and cook for 2 min. Add tomatoes, water, salt. Simmer 20 min. Add peas. Simmer 5 min. more. Add garam masala. Serve over cooked rice.

You can substitute ground turkey for the beef - not quite as flavorful but good. (Note: If using turkey, try adding 1 tbsp. cocoa powder after browning meat.)

Serve with Naan (Indian bread).

Notes: Family favorite - freezes well.

You can make rice and freeze that separately. I usually make naan with this, and warm them from frozen state wrapped in foil in the oven.

Naan (Indian Bread)
Servings: 10


2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon sugar
3 tablespoons oil
1 package yeast
3/4 cup yogurt, at room temperature
1/4 cup warm water


Combine all dry ingredients. Add liquid ingredients combined. Cover and let stand 1 hour.

Line cookie sheets with parchment paper.

Punch dough down. Rub a little oil on hands. Break off large walnut size pieces and flatten with hand onto cookie sheet to less than 1/2 inch thickness. Brush tops with melted butter. Let rise approximately 45 minutes.

Bake at 425 degrees for 10 to 15 minutes until tops are golden

Notes: These are a must with hamburger curry!

Tilapia Fish Cakes
Servings: 4


4 medium tilapia fillets, (about 1-1 1/2 lbs)
a few tablespoons olive oil
a few pinches of coarse salt
freshly ground black pepper
1/4 cup mayonnaise
1 large egg
1 tbsp fresh chopped parsley
1 tsp. mustard
1 teaspoon old Bay Seafood seasoning
scant 2/3 cup panko breadcrumbs
oil (for frying)


Drizzle oil on fish and season with salt and pepper. Bake the fish in the oven at 350 degrees for about 20 minutes.

Once the fish has cooled, flake it into small pieces. In a small bowl, beat together the mayonnaise, egg, parsley, old bay, and mustard. Pour the mixture over the flaked tilapia and gently stir it altogether along with the panko breadcrumbs. Moisten hands with cold water and shape into 8-10 patties. Place on foil-lined pan and chill them, covered, for at least 30 minutes. [Can chill overnight.]

Heat the oil in a frying pan. Without overcrowding in the pan, fry a few fish cakes at a time for 3-5 minutes per side until they are golden and cooked completely. Remove from pan to a plate lined with a paper towel. Fry remaining fish cakes and serve with aioli or sweet chili sauce.

These can also be broiled instead of frying.

Note: These freeze well. If freezing before frying, thaw in refrigerator and cook as directed. If freezing after frying, let cool and wrap. Heat frozen cakes on foil-lined baking sheet at 350 degrees for 30 minutes until warm.

Notes: Very good - a keeper!

Chicken Stew with Lemon and Rosemary
Servings: 4


8 chicken thighs, roughly 2 1/2 pounds (each thigh about 6 ounces)
Kosher salt, plus 1 teaspoon
Freshly ground black pepper
1 tablespoon vegetable oil
3 tablespoons unsalted butter, softened
4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups)
2 celery ribs, cut into 1/2-inch bias cut
1 medium onion, large dice
2 medium yukon Gold potato, large dice, optional instead of noodles
2 sprigs rosemary
1 lemon, juiced
2 1/2 cups chicken broth, homemade or low-sodium canned
3/4 cup frozen pearl onions
1/2 cup frozen peas
2 tablespoons all-purpose flour
Buttered noodles, accompaniment


Preheat the oven to 425 degrees F.

Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken. Pour out excess oil leaving abut 1 to 2 tbsp.

Reduce the heat to medium, add the carrots and celery and onion pieces, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, pearl onions, and 1 teaspoon salt and bring just to a boil.

Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, If using potatoes, add them to the pot and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Add frozen peas for the last few minutes. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste.

Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.

Notes: Very good. The broth is excellent. I like to use spaetzle instead of noodles and omit the potatoes.

Veal And Peppers
Servings: 4


1/4 cup oil
2 cloves garlic
2 medium onions, sliced
1 to 2 green pepper
1 to 2 red peppers
2 tablespoons wine vinegar
1/2 teaspoon sugar
1 teaspoon basil
1/2 teaspoon oregano
8 veal cutlets
1/3 cup flour


Cook garlic about 1 minute. Add onions, peppers and sugar. Cook 2 min. Stir in vinegar, basil, oregano, 2 tsp. salt, 1/4 tsp. pepper. Cover. Cook 10 min.

Remove vegetables to bowl. Keep warm. Pound cutlets . Sprinkle with 1 tsp. salt and 1/4 tsp. pepper. Coat with flour. Melt 3 tbsp. butter in same skillet. Brown on both sides. When veal is done, arrange on platter with vegetables. Serve with orzo, rice or spaghetti.

Note: I usually use turkey cutlets for this recipe.

Eggplant Rollatini with Spinach
Servings: 4


2 medium Italian eggplants, cut lengthwise into 12 to 14 (1/4-inch thick) slices kosher salt and fresh black pepper, to taste
1 1/2 cups quick marinara sauce
1 large egg
1 1/2 cups part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese, plus more for serving
5 oz frozen spinach, (1/2 pkg.)heated through and squeezed well
1 garlic clove, minced
1 cup shredded part-skim mozzarella, (4 oz)


Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.

Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. (Note: Do not use aluminum foil to line pans. Eggplant will stick. Use parchment. )Cover tightly with foil and bake until eggplant is tender and pliable but not fully cooked, about 8 to 10 minutes.

Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.

Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.

Bake at 400 degrees until the eggplant is very tender, about 40 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

Notes: Excellent - better than the other eggplant roll recipe. Used roasted red pepper sauce to eliminate tomatoes for David. Excellent with the roasted pepper sauce and tomato sauce is excellent also.

Rosemary Chicken Lasagna
Servings: 8


1 1/2 lbs chicken breast, cut into bite size, 1/2 inch pieces ( or replace with 1 lb wild mushrooms)
8 oz sliced mushrooms (optional- or replace with 8 oz more chicken)
1/2 red onion- diced
8 cloves garlic -chopped
1 T fresh rosemary- chopped
1/2 tsp kosher salt -plus two generous pinches for chicken
cracked pepper
1 C chopped fresh spinach, ( or arugula) (1 to 2)
2 T olive oil
12 ounces fresh mozzarella, ,cut into 1/2 inch pieces, divided -saving 4 oz for béchamel
15 oz whole milk ricotta
3/4 C Parmesan
1 tablespoon lemon zest
1 package egg roll wrappers, or fresh pasta sheets
Bechamel Ingredients:
4 T butter ( or olive oil)
4 T flour
1 T fresh rosemary, chopped
3 C hot whole milk
1 1/4 tsp kosher salt
1/2 tsp nutmeg
1/4 tsp white pepper


Note: Kosher salt is less salty than table salt. If using regular table salt you will need less.


Preheat oven to 400F

1. Cut chicken into 1/2 inch, bite size pieces. Season with 2 generous three finger pinches of kosher salt and cracked pepper. Saute in a skillet, on medium heat, with 1-2 T oil until golden brown, and cooked through. Place chicken in a bowl and set aside. In the same pan, saute diced onion until tender, on med high heat, about 5 min. You may need to add a little more oil. Add garlic, lower heat to medium, saute 2 minutes. Add rosemary, mushrooms, 1/2 tsp kosher salt and lower heat to med low, and saute until mushrooms release liquid and are tender, about 10 minutes. Add chopped spinach, stir until wilted and add chicken. Set aside.

2. Make Bechamel Sauce:

In a small pot, melt butter on med low heat. Add flour and stir for five minutes on med heat until flour is golden. Whisk in a cup of hot milk at a time. Add Rosemary and bring to a boil, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Simmer for a few minutes, then set aside.

3. Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers. Butter or grease a 8x 12 in pan. Pour 1/2 C bechamel sauce in the bottom and spread out. Lay down one layer of fresh pasta sheet or egg roll wrappers. Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, Drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil. Top with the last layer of pasta ( or egg roll wrapper) pour the remainder of the bechamel, spreading evenly. Add the final 1/4 C of Parmesan. Sprinkle with a little rosemary.

4. Bake covered tightly with foil in a 375F oven for 30 to 40 minutes or until hot and bubbly. Remove foil and bake uncovered until top is golden, about 10 more minutes. Let rest out of the oven 10-15 minutes before cutting, so it sets up.

Note: You can also substitute ground turkey for the chicken.

Notes: Very good! Catsy liked this.

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