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Favorite recipes?

I'm looking to spice up my meal planning.  Anyone care to share their family's favorites?
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Re: Favorite recipes?

  • I love cooking indian and thai food at home - we use the pre-made store bought sauces though.

    For indian, you just get some naan bread (warm it up in a pan with a little bit of oil and it is amazing), cook some rice, cook chicken and throw it into the curry (our favorite is Sharwood's tikki masala)

    For thai, you pretty much just make stir fry veggies & chicken, then soak rice noodles in hot water (DO NOT BOIL), then throw them all together in a wok with sauce (our favorite is San-J peanut sauce) and scramble an egg into it all (it's done when the egg is fully cooked)

    Both are relatively easy meals and the flavors are so unique! 

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  • WORLDS BEST LASAGNA:  This one is time consuming, but is just plain amazing!!! We usually split the recipe in half and make it in an 8x8 pan instead of 9x13, but it's just the 2 of us. I will also prep this one on a Sunday night so that all we have to do is come home and put it in the oven on a weeknight.

    http://allrecipes.com/recipe/worlds-best-lasagna/detail.aspx?event8=1&prop24=SR_Title&e11=worlds%20best%20lasagna&e8=Quick%20Search&event10=1&e7=Home%20Page

    CHICKEN ENCHILADAS:

    http://allrecipes.com/recipe/campbells-kitchen-creamy-chicken-enchiladas/detail.aspx

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  • Chicken tortilla soup.

    http://allrecipes.com/Recipe/Chicken-Tortilla-Soup-V/Detail.aspx

    Great with chicken or pork, regular or mango salsa.  Makes great leftovers, too.

  • We just made this Crock Pot Chickpea, Butternut Squash and Red Lentil Stew for the first time a few days ago and it was AMAZING. Super easy too.

     

     This is one of our favourite lunches, a chickpea and avocado sandwich:

     

  • I've been making lots of pesto these days....my local farmer's market sells big bundles of fresh basil, which I use for homemade sauce, but then I still have a ton of basil leftover, so rather than let it go to waste, I make pesto. You can make a big batch of it and use it for a few different things. I usually divide the batch into half - keep half in the fridge to be used that week, then freeze the other half. When stored in the fridge, I drizzle some olive oil on top to keep it from drying out. Doing it this way is quick, easy, and much cheaper than buying it pre-made in the supermarket.

    What you need:

    fresh basil (about 2 cups worth)
    3/4-1 cup walnuts
    1 cup parmesean cheese
    1/4-1/2 cup olive oil
    1 clove garlic
    salt & pepper to taste

    Toast the walnuts, then let them cool a little. Throw them into a food processor and pulse until they are chopped up fine. Remove walnuts into a small bowl. Throw basil, parmesean cheese, garlic, olive oil, pinch of salt and pepper into food processor and process until blended. Do not use too much salt since the cheese is already salty enough. Add the walnuts back into food processor with remaining ingredients and blend together in processor.

    The pesto can be used for lots of things and a little bit goes a long way. You can use the pesto to make a pesto cream sauce for the pasta or use it on it's own with the pasta. I also use the pesto to make pesto mayonaise for sandwiches. And you can also spread the pesto onto pita bread, throw on some mozzerella cheese and toast it to make mini pesto cheese pizzas.

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