Is there a main ingredient that you rely on for many of your meals/recipes?

[katiemack Super Moderator Find all posts View Profile Close katiemack]

Over the years I have found that ground turkey is a mainstay that I can use in so many ways, and it is great to have on hand for a quick answer to "what is for dinner tonight?" This simple ingredient can be used in so many ways, and unlike chopped beef, it has a little more healthful benefit.

What ingredient is always on hand in your kitchen that helps you make a tasty and varied meal?

[billymach4 Super Moderator Find all posts View Profile Close billymach4]

I don't cook round here. DW is the natural chef in the house. It just comes so easy for her.

Yes she uses lots of ground turkey as well. Olive oil, Also gets the Trader Joes prepared Miropoux (Carrots, Celery, Onion). Cast Iron pans. Pesto.
The list goes on.

[LisaH Senior Member Find all posts View Profile Close LisaH]

Soy sauce for me
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[Luanne Senior Member Find all posts View Profile Close Luanne]

Garlic

[Joe L Senior Member Find all posts View Profile Close Joe L]

Garlic and Onions..enough said

[Chap7 Super Moderator Find all posts View Profile Close Chap7]

Chicken.

[GrayFal Silver Contributor and supermoderator Find all posts View Profile Close GrayFal]

What do you do with the ground turkeY....I never quite know what to do with it.

[barndweller Moderator Find all posts View Profile Close barndweller]

I'd like some ground turkey advice, too.

For me it's those giant bags of individual frozen chicken breasts. I can pound them, saute them, stuff and roll them, slice and stir fry them, bake them, bread them, and crock pot them. They can become tacos, casseroles, kabobs, barbeques, or sandwiches. Leftovers are easily used for salads, pizza or pasta.

In addition I always have in my pantry: garlic, olive oil, capers, and basil. I guess I lean heavily on Mediterranean.

We do tend to go around clucking a lot.

[katiemack Super Moderator Find all posts View Profile Close katiemack]

I don't cook round here. DW is the natural chef in the house. It just comes so easy for her.

Yes she uses lots of ground turkey as well. Olive oil, Also gets the Trader Joes prepared Miropoux (Carrots, Celery, Onion). Cast Iron pans. Pesto.
The list goes on.

billymach, you sound quite appreciative, almost in awe of her talent! That is wonderful....I would love to try thie miropoux. Where in Trader Joe's do I find this?

Garlic

As a main ingredient? No, I don't think so....I am interested in your main ingredient that you always have on hand....what is it?

Garlic and Onions..enough said

Yes, these are definitely great for our cooking....but what is the star?

Chicken.

Yes, chicken would be my third main ingredient star....but fish is my second....I have to have fish in the house, too

What do you do with the ground turkeY....I never quite know what to do with it.

Oh, ground turkey is versatile. I use it for my "hamburger" if I am in ordinary mode....but I never make an ordinary "burger"...there are seasonings, and flavors to add to it...sometimes, I can even fool my DH...he thinks the turkey is beef.

I use it for meatballs...again, the secret is in the flavorings.

Also, when I make a soup, like a veggie soup....adding a cooked ground turkey to the soup adds a protein and flavor....but don't just stir the grd. turkey over the pan, no, season, flavor, add some zest to it.

I also use it in lasagna, and in anything that I might find beef as the ingredient, but again, since it is grd. turkey, you want to make it become alive...not just something bland.

A little olive oil or canola oil can help....or Spike....or adding some curry.....you name it, you have it in your pantry and it adds a dimension to the g.t.

[katiemack Super Moderator Find all posts View Profile Close katiemack]

I'd like some ground turkey advice, too.

For me it's those giant bags of individual frozen chicken breasts. I can pound them, saute them, stuff and roll them, slice and stir fry them, bake them, bread them, and crock pot them. They can become tacos, casseroles, kabobs, barbeques, or sandwiches. Leftovers are easily used for salads, pizza or pasta.

In addition I always have in my pantry: garlic, olive oil, capers, and basil. I guess I lean heavily on Mediterranean.

We do tend to go around clucking a lot.

That's it! Wow! You have the versatility covered in that one ingredient.

For me, I used to use the same thing, but now, I get a whole chicken, I roast it or cut it up....that becomes such a wealth of food!

This week....used the whole chicken on the rotisserie on the BBQ....of course, I "treat" the chick....first it is patted dry....seasoned (oh, this time we used lemon pepper, rosemary, garlic, and a lemon)...under the skin, garlic and lemon....on skin, seasonings, lemon juice, S&P...inside the chicken, a little S&P as well as laying down, an onion quartered, add the rosemary (fresh of course), some lemon sliced... I use a cord to tie legs and wings...skewer and get ready for rotisserie.

Under the bird is the pan....it catches the juices (my grates are lying upside down, on the bottom of the grill)....in the pan, wine, chicken broth, garlic and seasonings....cook to your preferred doneness.

Now, that chicken got enjoyed for four dinners and a lunch....the bones, I used in my pressure cooker, with water and seasonings....now I have a great seasoned broth.

The broth (1 cup each) was enjoyed as an afternoon pick me up.

Today, I made my cabbage and onion soup with that broth....and tomorrow, I add some seasoned grd. turkey to the soup to serve with a crisp garlic bread. It is the circle of life here....the life of a main ingredient!

Like you, barndweller, in that one chicken, I get several uses....I can use it in salads, soups, etc!

[BocaBum99 Super Moderator Find all posts View Profile Close BocaBum99]

Over the years I have found that ground turkey is a mainstay that I can use in so many ways, and it is great to have on hand for a quick answer to "what is for dinner tonight?" This simple ingredient can be used in so many ways, and unlike chopped beef, it has a little more healthful benefit.

What ingredient is always on hand in your kitchen that helps you make a tasty and varied meal?

Fat. It makes just about everything better.
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[bigfrank Administrator Find all posts View Profile Close bigfrank]

Garlic

[katiemack Super Moderator Find all posts View Profile Close katiemack]

Fat. It makes just about everything better.
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Easy for you to say, you mile trekking, road runner! 1500 calories burned in a Central Park jog, you can afford all the fat you want!

[catwgirl Contributor - Bronze Find all posts View Profile Close catwgirl]

Katie,

You are making me hungry. I think it was the lemon pepper seasoned chicken post that did it.

You know ... now that I am living alone, I don't do much cooking at all. I am so darn lazy. I will either pick up something on the way home from work, or maybe warm something up. Cook? Not for just me... The most I have done lately is throw something on my mini George Foreman grill.

[katiemack Super Moderator Find all posts View Profile Close katiemack]

Katie,

You are making me hungry. I think it was the lemon pepper seasoned chicken post that did it.

You know ... now that I am living alone, I don't do much cooking at all. I am so darn lazy. I will either pick up something on the way home from work, or maybe warm something up. Cook? Not for just me... The most I have done lately is throw something on my mini George Foreman grill.

Glad to know I can inspire your hunger! I sure can understand how you would feel less motivated to cook when you are the only diner....but, in actuality, cooking for yourself is just another way to reinforce the idea that you are a precious person to be valued. There is no reason you cannot treat yourself as well as you would if there were another diner sitting with you, is there?

If you have that mini-grill, you can easily use it to make yourself a great dinner, in no time flat, and feel quite pleased with yourself.

In this summer's bounty, you could get some great veggies (like red onions, zucchini, cherry tomatoes, peppers)....marinate them in some homemade marinade (like lemon juice, wine/vinegar, seasonings, garlic, s&P), skewer them on a wooden skewer and cook on that grill.

You can season a chicken breast (or if you have a leftover piece of chicken) ... when the veggies are done, place the chicken on the grill to reheat it, and enjoy.

I have mixed some favorite herbs into a tablespoon of butter (or two) and then used it as a quick way to season chicken, fish, potatoes, or veggies....adds that little flair and flavor.

Put a CD in the player, light a candle and say a prayer of thanksgiving that you have the opportunity to enjoy a nice meal....