I highly recommend the beef stew that includes cream of mushroom and red wine. I used a $5 pinot noir last time and it was really good. Fresh thyme for the last hour is also AMAZING :)

Baked Ziti.

I started out trying to find a recipe for this, but couldn’t find an exact one I liked, so I took the general idea and just kind of winged it.

1 lb ground beef

1 lb cottage cheese

about 16 oz mozzarella, shredded.

1 jar (about 16 oz) of the pasta sauce of your choice. I’m sure you could make your own if you prefer, but I don’t.

Italian bread crumbs

italian season (or just mix oregano, parsley, thyme and marjoram to taste)

garlic and onion to taste.

1 lb of ziti

Parmesan cheese

you will need a 9×13 pan

preheat oven to 375

cook the pasta according to the instructions on the package.

Cook the garlic and onions until soft, add the meat and brown it, then add the red sauce.

In a large mixing bowl, mix the cheeses, excluding the parm and enough mozzarella to sprinkle over the top. When the pasta and meat are cooked, drain the pasta (I drain the meat to get the grease off it as well) and mix the meat and pasta in with the cheese. Dump the whole shebang into the 9×13 pan and cover it with the leftover mozzarella and parmesan. IT’s really better if the parm is fresh grated or at least shaved rather than the powdery stuff. Bake until the top is all bubbly and golden brown.

This makes a TON of food. However, I really like it because it freezes like a dream. I work as a librarian and one night a week I have to close. I make the ziti and eat it for one meal, and then let it cool and cut it into individual servings, wrap it in foil, freeze it, and have a good, filling meal rather than going to the store and buying some grody microwave thing for my dinner on those nights. It’s also a lot cheaper than buying dinner.

First up, a ‘make ahead and freeze’-friendly hearty meatless, dairyless winter soup:

http://almeda.livejournal.com/39537.html

I kid you not, on its public debut I had people arguing with me that I HAD to have put salt pork in it, because they could TASTE the ham, and how DARE I tell them it was vegan? So I got something right. :->

And for a show-off fancy company meal, the easiest souffle you will EVER make (the only thing you can do to screw it up is jump up and down in front of the oven while it’s baking — other than that, it forgives all. This has been made by people who’ve never cooked anything more complex than reheated Campbell’s Chunky Soup): Tuna Sooful.

http://almeda.livejournal.com/80699.html

-1 lb. ground beef or diced chicken, cooked (if desired; you may want to double up on the black beans if you’re going meat-free)
-1 can each black beans, kidney beans, white corn, yellow corn, diced tomatoes, tomatoes/chiles
-1 pkg taco seasoning
-1 pkg ranch dressing mix

Throw everything in a pot (if you want something more like stew or chili than soup, drain the cans first) and cook on medium until beans are cooked through. Garnish with shredded cheese, diced jalapenos, lime juice, fresh cilantro, etc.; serve with corn chips.

My husband and I just cooked up a double batch–it took about fifteen minutes (only five of which is prep time) and $15 for something that yields about ten servings. It’s a big hit at all my family gatherings because it accommodates both my nieces’ vegetarianism and my mom’s wheat/dairy allergy.

SM, if you like chickpeas, I heartily recommend this: http://shakespearessister.blogspot.com/2007/09/shaker-gourmet-spinach-garlic-garbanzo.html

Breaded and Fried Tofu

(great when you want that fried taste, but want to eat something healthy as well!)

Ingredients:
1/2 cornflake-like cereal
1/4 cup flour
1/4 tsp paprika
1/4 tsp dry sweetener
1/4 tsp garlic powder
1/4 tsp onion powder

1/2 medium-firm tofu
1 tbsp olive oil

In a blender or food processor, mix dry ingredients until well combined. Slice tofu into about 3/4 inch slices, and lay them in the breading mixture to coat both sides with breading. Fry them on medium low heat in a pan, flipping gently when brown on bottom. Coat with your favorite topping (I like pasta sauce!) and eat with some veggies and carbs. Super easy!

Also, for the non-vegetarians, please don’t discard the bones after those bone-in chicken/turkey/etc dishes. My favourite of all – bone broth soup. (I skipped a few entries, so apologies if this is a repeat) It is a crime not to reboil the bones to make a tasty broth – tip: break them in half with a hammer wrapped in a tea towel so the marrow can dissolve into the broth, and add about 1/2 a teaspoon of vinegar to the water, as it helps leach some of the calcium from the bones into the broth where it will do you some good. It helps the broth if you add some veggie bits for flavour, eg. onion skins, carrot/turnip tops, celery trimmings, etc. Of course, if you’re feeling flush, you could throw in a whole onion, carrot and celery (my mother called them the “holy trinity of soup,”) but the fresh bits from your veg chopping that you would otherwise be composting work just as well. Boil all until water is reduced by half. Strain and cool. (Optional – I don’t) remove fat which will have floated to the top. Use immediately or freeze until wanted in any recipe calling for broth, but especially soup.

And now, I think it is time for dessert. And I have just discovered a 30-second Black Forest Gateau – or as good as …. take two slices of bread – spread Nutella (or similar chocolate flavoured spread) on one, and cherry jam on the other. Put together – mmmmmmm!!

I haven’t visited for awhile, but glad you’re all still here.

Someone else mentioned pea soup, so here is an even easier/cheaper pea soup:
-2 cups frozen peas
-4 cups chicken broth (can substitute one cup for cream, but I don’t eat cream)
-Butter, salt, pepper
-if it’s summer and you have fresh herbs, some fresh tarragon or mint work great

Boil until peas are thawed and cooked. Blend with salt and pepper and buttloads of butter, to taste.

And I can’t believe i didn’t think of frittatas (fritattas?) earlier!
-6 eggs
-parmesan cheese (~1/2 cup is probably good)
-salt, pepper
-maybe greens like spinach or kale, or chives, or minced garlic, or all of the above

Beat eggs until as smooth as they get without adding liquid. Add salt and pepper and cheese and mix it in. Add chopped herbs if you’re using those, too. Heat an oven-safe skillet on the stove (cast iron really is great for this). Also preheat broiler. When pan is hot, add optional garlic and/or greens and fry briefly (just long enough to wilt the greens), then add eggs. Let sit without touching them until there is only ~1/4 inch of liquid left on top in the middle. Place under broiler for 1 minute (maybe 2 if not done – depends how close you can get to your broiler), until JUST barely done and maybe still a teeny bit gooey. Eggs should look all fluffy and moist. Turn out onto a plate, cut into wedges or squares. Delicious!!

(Variations – you can leave out the cheese if you don’t eat dairy. Or sprinkle a bit of parm on top, or probably use other cheese in the eggs instead of parmesan. I have also put ham or little pieces of bacon or even tomato slices in these, with great results.)

-1 can Ro-Tel
-1 jar black bean dip that’s been sitting there FOREVER b/c I bought it by accident, thinking it was black bean salsa. Couldn’t throw it out, b/c I knew it would probably taste good, but also couldn’t bring myself to eat it as a dip, b/c it looked like poop.
-1 pkg cornbread mix that came in a gift basket Al’s mom sent us for Christmas 2007, I think.

I had no idea what I was going to do with any of those things, but combined with ground beef and cheese, I’ve got vaguely southwestern casserole! 3 birds with one stone! (I also meant to use up half a bag of frozen corn but forgot to throw it in, so I might cook that on the side.)

Can’t tell you how it came out yet, ’cause it’s still in the oven, but I was just so stoked that one of the recipes on this thread dovetailed so nicely with our Clean out the Freezer and Cupboard project.