Boomers Plus Community Group
Our group is primarily for those born from 1946 to 1964 and earlier. Come here to discuss the good and bad things about your age, retirement, benefit problems, and activities. And, maybe throw in a memory or two. If you're younger, you might learn where our generation is coming from. All are welcome.
This, that, and chicken fat. This phrase came to mind Sunday as I was putting together my meal. It's one used by the star of a local t.v. kids' show. There was no recipe. No list of ingredients. No thought to how to prepare it. I knew I wanted something that would make many meals,,easily portioned,,,and would survive freezing. I, also wanted flavors that I would like more than once since at least two meals would be during the next week. Some of the ingredients would be those I kept around the house. Others would be ones that I've used, but don't regularly keep because of small storage space. So, I had a base,,green bell peppers, onions, garlic powder, cumin, oregano, and chili powder. To stretch the meal, elbow macaroni is easy. Tomato sauce and paste would be a good base. Ground meat and beef bouillon would add a strong, warm flavor. I learned to cook from my mom who used taste and smell more than recipes. What I got was a good tasting with about a dozen servings. I do a lot of cooking this way. Do you ever cook this way?
Yrod
I do cook that way. Especially when it is time to clean out the frig. Many times it ends up being a stew or a casserole. I start out with a roast beef dinner. Then dinner #2 is in the Crock Pot.. Leftover potatoes, carrots gravy and whatever. Of course roast beef sandwiches for lunches. Then I buy fresh hoagie rolls for a french dip dinner. Beef noodles. As you can see all very lazy cook type meals.
foxysdad
We always knew that two or three days after a roast beef dinner, we be getting hash. Mom would add celery and onions to the left over beef and potatoes and cook till the beef was so tender you could cut it with a spoon and the celery and onions too. Put on a slice of toast, I liked it better than the original meal. Nowadays, being single, I never have a roast big enough for hash. I have thought about cooking one just to make hash, but it seems a waste of a good roast and potatoes don't freeze well.
deleted_user
I agree Yrod. This is mostly when I'm cleaning out the refrigerator also. I can then find things that will make the best soup.
JoyceMarilyn
I envy you that can cook that way! Me - I need a recipe! After I make a recipe once then I will make some changes.
foxysdad
Some of my best ideas come from using a recipe then making changes. I'll add something I like or take away something that I don't see as being important. My best dish came by accident when I was in radio school. Three fellow students and I decided we were really tired of the dull meals we were fixing and the fast food we were eating and decided to make a special meal. We all like spaghetti and decided we'd make it. A trip to the grocery store got us onions, bell peppers, garlic, and ground meat. We didn't have a pan big enough to cook the pasta so we bought some cans. We bought a cheap bottle of red wine that we planned on drinking, but ended up cooking with it. A few other ingredients made a good meal. I've tweaked that basic list over the years and now pride myself on the dish.
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