So just for fun and to take our minds off anything we may be stressing over or dealing with. In my past pregnancies, I have craved sweeter things. This pregnancy, I crave salty, carbs and REAL food. I've cooked A LOT in the last 8 months since quarantine started and I'm running out of yummy recipes to make for dinner and tired of the Pinterest fails.
Post your favorite dinner recipes below! Next week we can do desserts for those that are craving sweets.
Re: Post your Dinner Recipes
Me: 32 years old
DS1 Due 6.7.2021
We get Home Chef meals 3x a week to take the pressure off, but I still try to cook a few times a week. Here are some recent ones:
Sous Vide Roast Beef w/ Hasselback Potatoes and Seared Brussel Sprouts:
Meat (12-24 hours before):
Potatoes (~60-90 minutes before dinner): basically used these instructions from The Kitchn: https://www.thekitchn.com/how-to-make-hasselback-potatoes-cooking-lessons-from-the-kitchn-199763. This time around our potatoes were huge, so I first sliced in half lengthwise before baking. I also didn't bother with cheese or herbs, just salt, pepper, and butter
- Set water temp to 135F (or desired temperature)
- Slice a few cloves of garlic in half. Stab your meat of choice (usually I use some sort of round, this time it was beef shoulder) a few times and stuff the holes with the garlic. Season liberally with salt, pepper, and any desired herbs (used thyme this go-around)
- Seal the meat and put in the water bath when it's ready. Cook for 12-24 hours (NB: meat will technically be done after about 4 hours, but the longer cook time will make it more tender/flavorful; I'll do 12 hours for a round, up to 24 for a cut like shoulder that has more connective tissue)
- Just before dinner, remove the meat from the bag and pat to dry (reserve any liquid from the bag). Put a heavy pan on high heat and sear each side for a couple of minutes.
- You can use the "jus" from the bag as it is, or use it to make some sort of gravy/sauce. I made a mushroom sauce, adding sliced mushrooms and shallots to the hot pan after searing, then adding a splash of marsala wine (sherry also works) and the bagged "jus" once the vegetables have softened and simmer until it thickens a bit (I want to say 10 minutes?)
- Non-SV: Without a sous vide, after prepping the meat with garlic and seasonings roast it in the oven at 375F for 30 minutes and then lower the heat to 225F and roast until your desired internal temperature (1.5-2.5 hours). Let rest for 20-30 minutes before slicing. If you use a metal roasting pan (or, cook in something like a cast iron pan) you can deglaze it while the meat rests and use that to make a gravy or sauce.
Grilled Chicken w/ Sauteed Zucchini & Tomatoes:
Lasagna: This is a vegetable lasagna that I adapted to include some sausage, because we like it that way
- COOK NOODLES: Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. Drain and lay flat. (skip if using no-cook noodles)
- Heat oven to 350 degrees F. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
- PREPARE MEAT & VEGETABLES: Heat oil in a wide skillet with sides over medium heat. Add sausage and brown, breaking up any clumps. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes.
- FINISH SAUCE: Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half; 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
- MAKE CHEESE FILLING: Stir ricotta, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended. Add defrosted chopped spinach
- ASSEMBLE: Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not). Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
- BAKE: Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.
This one was new to me, but came out decently well. I used this recipe, with a couple of adjustments: https://tastesbetterfromscratch.com/paella/
Crockpot Italian Beef
3 cups beef broth
1 (160z) jar pepperoncini’s
2 tbsp dry Italian seasoning
1 packet zesty Italian dressing mix
4 lbs beef (bottom round roast)
To crockpot, add beef broth, pepperoncini’s (juice and all), Italian seasoning, and zesty Italian packet (I use the Good Seasons brand, found in salad dressing isle). Give everything a good mix
Trim fat off the beef and cut into quarters. Add to crockpot
Cover and cook on LOW 7-8 hours
Once done, use two forks to shred beef
Best served on a hard bun. Place some provolone cheese on top and melt under broiler. Serve with the juice for dipping
BFP- 12/18/15, D&E- 4/8/16 @ 21w5d- confirmed Thanatophoric Dysplasia
BFP- 11/7/17, M/C- 11/18/17 @ 4w6d
BFP- 8/25/18 ~ EDD- 5/9/19 ~ DD born 5/2/20 *Lillian Hazel*
BFP- 10/9/20 ~ EDD- 6/21/21
Came out really well!