MealTime whats for dinner?

I was born vegetarian, but now I am eating meat , I was thinking this might be a food page like the It's teatime! What's your poison? page so people can give me some ideas on food's to try. what are your favorite dishes?
even share recipes and such.what do you all think?

Million Dollar Moroccan Chicken

This (Recipezaar) is one of my favorite websites, but this particular recipe is a family favorite. Instead of currants, I usually substitute the orange-flavored Craisins (or regular Craisins or raisins will also work), and I add 1/2 to a whole can of garbanzo beans, drained. (If I just use half a can, I use the other half to make hummus.) This is really good served over couscous (I prefer a mildly curry-flavored couscous, but plain or some other flavor works just as well), although it works served over rice as well. Sometimes the sauce cooks down just a bit too much; if it does, just add a little extra water to the recipe. You should end up with just a little bit of thick sauce that will soak into your couscous when you spoon the chicken over it.

I'm alllllll about the shepards pie!!

Bangers and Mash.....

electroginge wrote:I'm alllllll about the shepards pie!!

And there are so many variations you can do with it.

Ground beef with or without onions?
With or without mushrooms?
Corn and peas or just one or the other?
Shredded roast beef?
Shredded pork roast?

There is even a lazy fellow's version of tinned beef stew topped with spuds and cheese.

Either dry noodles, a large bag of crisps, or a tin of sardines. Such is the life of a university student.

Once at a fancyish restaurant I had a shepards pie with shredded duck and mushrooms...interesting variation.

Another factor is how you prepare the mashed potatoes...u can have them super fluffy if wanted...

carrots are another good ingredient.

Cyril Fotheringay-Phipps wrote:

And there are so many variations you can do with it.

Ground shepherd ?

Venison and mushroom shepherd's pie in NZ was lovely.

Otherwise, the only advice I can give a now ex-vegetarion is to eat your way through the animal kingdom and see what you like.

Or only eat ugly animals. Chickens are a good start.

I love noodles! But not the kind that come in a pot they are inferior!
Get the kind in a packet, and add your own seasoning (as well as thier sachet of flavour) I suggest freshly chopped parsley and pepper ... I'm hungry now

Prof Eumides Blakehurst wrote:[Otherwise, the only advice I can give a now ex-vegetarion is to eat your way through the animal kingdom and see what you like.

Or only eat ugly animals. Chickens are a good start.

Or Cat--the other other white meat!

German style duck.

Baked Ziti, with a meat gravy (that'd be meat tomato sauce to you non-Italians).

Broiled scallops wrapped in bacon...or even just bacon in general.

How can you be born a vegatarian? I thought Homo sapiens where omnivores on the whole...

Tonight I am having barbequed venison marinated in spices, as well as octopus and some vegetables. Should be good

Thanks for all the ideas.
we have had cottage pie vegatarian and I liked it.
Lady Penelope the Chicken recipe looks good thanks for posting it.
I think the hardest part is going to be learning to cook,my mom had gone vegatarian when she was 12 so that is how I was born one.
JingleJoe do you mean top romon noodles?
what are Bangers and Mash.
Gazongola get a bag of bread,peanut butter,and jam,and make a sandwich.
My grandma eats sardines from the tin is that normal?
I potatoes.
Baked Ziti sounds good.
What kind of meat is venison?
The food door has been opened I can eat anything!
It is still weird to go out and eat anything without thinking about it having meat but at the same time it's nice.
thanks for all the ideas this thread is making me hungry.

Dandelion

Dandeliondream wrote:
what are Bangers and Mash.
What kind of meat is venison?

Bangers and mash - sausages and mashed potato
Venison = deer

OK , thanks.

Or, if you prefer, venison = Bambi!

Crocodile tail this weekend for me. Seared with bush pepper and some fresh myrtle leaves from the garden. Then into a tagine and served with couscous.

Not to be confused with cuscus, which I haven't eaten, not having been to Papua...

Here's another incredibly easy recipe (again from Recipezaar) that SteampunkBuilder and I both enjoy:

Chicken Pesto

I'm not a mushroom fan myself, so I substitute roasted red pepper slices for the mushrooms. It adds color as well as nice flavor to the dish. But if you like mushrooms, the original version is probably fine too. This is quite good with a packaged pesto mix, but if you know how to make homemade pesto, it would probably be out of this world with that.

Prof Eumides Blakehurst wrote:
Crocodile tail this weekend for me. Seared with bush pepper and some fresh myrtle leaves from the garden. Then into a tagine and served with couscous.

Hm...not much of a fan of crocodile tail, myself (though I have at least tried it, Cajun-style), but do you happen to know any other tagine recipes? I just got a new tagine this summer (stovetop and oven capable, not merely decorative), and am looking for recipes to try with it.

As a (US) Southern gal, I've also tried rabbit and squirrel in addition to venison, but I prefer the more standard supermarket meats (beef, chicken, ham/bacon/pork/sausage). I don't like the gamey taste of rabbit or squirrel, or for that matter, poorly prepared venison.

eat some raw meat

my mums homemade shepherds pie, I love it!

Dandeliondream wrote:
My grandma eats sardines from the tin is that normal?

Yeah, pretty much. I have a couple of actual recipes that use canned sardines, but I expect everyone who eats sardines eats them from the can more often than not.

Oh,OK,that might not be something I will be eating anytime soon but maybe someday.

cheers,
Dandelion

Lady Penelope wrote:
Hm...not much of a fan of crocodile tail, myself (though I have at least tried it, Cajun-style), but do you happen to know any other tagine recipes? I just got a new tagine this summer (stovetop and oven capable, not merely decorative), and am looking for recipes to try with it.

Certainly! Here is my favourite basic tagine recipe:

Lamb Tagine.

1kg lean lamb, cubed.
2 onions, finely chopped.
salt and pepper mixture* to taste.
1 bunch fresh coriander, chopped.
1/4 tsp saffron.
1/2 tsp ground ginger.
500g quinces, quartered, cored and peeled.

Place the meat and one onion in a saucepan. Cover with water and season with the salt and pepper mixture. Add the coriander, saffron and ginger and bring to the boil. Simmer, covered, for 1 hour until the meat is tender and the onion has disintegrated. Add the remaining onion and cook until soft. Add the quinces and cook until tender. Serve with lots of buttered rice.

* The pepper mixture is a combination of freshly ground black pepper, cayenne pepper and sweet paprika. The proportions vary according to how I feel at the time.

Variations use apples or pears instead of quinces, or a mixture of dates, prunes and raisins.

Here's one of my wife's curries...

Curried Chicken with Fruit & Penne

• 2 Chicken breast halves (skinless, boneless) cut into cubes
• ½ cup each – chopped red peppers - chopped red onions
• ½ granny smith apple, chopped
• ½ cup drained pineapple chunks
• chopped fresh cilantro
• 1 cup heavy cream
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• ½ tsp salt
• 2 tsp curry powder
• ½ tsp each – fresh garlic and ginger, grated
• 2 ½ tbls. Peanut butter
• 2 handfuls peanuts, toasted


Saute onion and red pepper. Add chicken and continue to sauté until lightly browned.
Add spices, then add fruit and cream. Stir in peanut butter and apple, Simmer until apple
is tender. Stir in cilantro and peanuts. Combine mixture with cooked pasta.

Cheers
Harold

I better get cooking,all these recipes to try thay all sound good,well everything except squirrel and crocodile sorry,
but I will try everything once.
I had chicken pot pie for dinner and I liked it,steak not so much ,I guess you have to get use to every thing and if you grow up on it you like it more than if you dident.

Cheers,
Dandelion