Wednesday, 22 October 2014

Renovations. UGH....

I have been cooking everyday but don't seem to have the time to get my recipes on my site.
I can't wait til we are finished.

More recipes to come in the next few days even if I have to lock myself in a room to do it.

Remember healthy meals only take a few minutes extra to prep and cook over horrible boxed food.

Tuesday, 14 October 2014

Leftover broccoli and cheese sauce

This is what the cheddar cheese broccoli lazy lasagna looks like baked.
I portioned some of it out for my husband to take to work.

Thanksgiving leftovers

I have been busy this morning cleaning out the leftovers from Thanksgiving dinner.
I made a turkey stew which we can eat as a stew or maybe turkey Sheppard's pie. What every I feel like the day I pull it out of the freezer. We never eat turkey for more than 2 days so I always make some yummy stuff that we can pull out and heat up later on.

I also used up the broccoli and cheese sauce by making a broccoli cheddar lazy lasagna.
1 onion
1 clove garlic
1 tsp Italian seasoning
4 mushrooms
1 small zucchini grated
1/2 bunch spinach chopped
3 crowns broccoli chopped
1/2 shredded cheddar cheese
3/4 cup chicken stock.
1/2 cup bread crumbs
Saute onion,garlic, mushrooms together
Add shredded zucchini, spinach
Broccoli. Cooked and raw
Saute for 10 mins
Add left over cheese sauce
Mix together  add chicken stock
Cook pasta. (My box of lasagna noodles was half broken so I broke up the rest)
Only cook pasta half way.
Drain and add broccoli mixture. Mix well.
Put in an oven safe casserole dish
Sprinkle with bread crumbs and shredded cheddar cheese.
Bake at 350 for 20 mins.
I will freeze mine before I bake it.
Yum yum.
Kids are getting tons of veggies and won't care because it tastes so good

Sunday, 12 October 2014

Pecan Pie Everyone's favorite

400 degrees for 8 minutes
340 degrees for 40 minutes

Use my pastry recipe listed in my blog

2 tbsp butter
2 tsp vanilla
2 tbsp spiced rum
4 eggs
1 1/2 cup brown sugar
1/2 corn syrup
2 cups pecans divide into 1 1/2 cup and 1/2 cup(for decorating the top)

In a bowl whisk soft butter, eggs together
add in brown sugar,vanilla,spiced rum
whisk together well
add in corn syrup
mix well

Bake pie shell for 5 mins at 350 degrees
add 1 handful of pecans to the bottom of the crust  from 1/12 cup
add the remaining of the 1/12 cup pecans to the sugar mixture
stir well
Add to the pie shell
now take the 1/2 and lay them around the top of the pie.
place on a cookie sheet in case it spills over.

I put a tent of foil over my pie for the 8 minutes at 400 degrees
turn oven down to 340 degrees for 40 minutes
I leave the tent on for the first 20 minutes of the cooking time.

The pie should have a firm giggle when it is done.
Let sit for 30 - 45 minutes to set before cutting

Thursday, 9 October 2014

Ratatouille Bake one of Madi's favorites

350 degrees  20-25 minutes

1 small eggplant peeled cubed
1 medium zucchini peeled cubed
1 small onion chopped
1 carrot chopped
1 1/2 cup mushrooms sliced
1/4 cup olive oil
2 cloves garlic crushed
1 tsp coriander
1 tsp basil
1/2 tsp chili flakes
1/2 tsp thyme
1/4 tsp salt,pepper
2 cups crushed tomatoes
1 cup shredded cheese
1 cup seasoned panko crumbs

peel eggplant, cut into small cubes
saute in olive oil and garlic,onions,mushrooms cook for 5-7 mins until onions are soft
add zucchini,carrot,cook for 5 mins
Add tomatoes, spices mix well
Place mixture into a oven safe, sprinkle with cheese and panko
bake for 20-25 minutes until golden brown

Yogurt Biscuits

425 degrees   15 minutes    makes 16-20 biscuits

2 1/2 cup flour
1/2 tsp salt
2 tsp baking powder
1/4 cup shortening   I like to use coconut oil
1 1/4 cup balkan greek yogurt  (use flavoured if you like and add a few berries) I use the honey one

put all dry ingredients into a large bowl and mix
cut in the shortening and cut until crumbly
Stir in the yogurt until forms a ball
turn out onto a floured surface and gently knead for 1 minute
gently roll out to 1/2 inch thick, cut into biscuits either with a 2 inch biscuit cutter or into squares

Bake on the centre rack for 12-15 minutes

coconut rice I use this for my oxtail and curry dishes

1 tbsp butter
1 small onion finely chopped
1/2 tsp curry powder
3/4 cup long grain rice
14 oz can unsweetened coconut milk
1/2 tsp salt and pepper

melt butter in large sauce pan add onions,curry powder
saute for 5 minutes or until onions are soft
Stir in rice
Shake the can of coconut milk well to mix it well
Add to the rice and stir and cover.
bring to a boil and reduce heat to low
cook for 15-20 minutes or until coconut milk is all absorbed by the rice.
add salt and pepper

Pressure cooker curry chicken or use the crock pot

If you have a pressure cooker this recipe will take 25 minutes start to finish, If you are using you crock pot you can let it cook all day on low.

2 tbsp butter
2 large onions
2 cloves garlic crushed
1 tbsp fresh ginger finely chopped
1 tbsp curry powder
1 tsp cumin and coriander
1/2 tsp cayenne  adjust to taste I add 1 tsp
1 can diced tomatoes including juice
1 1/2 cups chicken stock
6 pieces of chicken thawed boneless/skinless I use 3 thighs 3 breasts
1/2 cup sour cream

melt butter, add onions,garlic,ginger,cumin,coriander
saute for 5 mins on medium low stir often
stir in tomatoes,juice,stock
add chicken stir mixture
lock on lid, turn heat to medium high until it starts to steam lower temp to medium
Cook for 10 minutes
Remove from heat and let stand for 3-5 minutes
release lid
remove the chicken and put pot back on stove bring to a boil for 3-5 minutes to thicken sauce.
remove from heat, stir in sour cream
cube up the chicken and place back in the sauce.
serve over rice with my mango/pineapple salsa.

So quick,so easy

If you are cooking in the crock pot,
Saute onions,ginger,garlic cubed up chicken and cook for 5 minutes
De-glaze pan with 1/2 chicken stock add to crock pot with the onion chicken mixture.
Stir in tomatoes and cumin,coriander remaining chicken stock.

cook on low for 2-3 hrs. If I am doing this in the crock pot I add large cubed potatoes,carrots and a can of chick peas and an extra 1/2 cup stock.
That way it is a curry stew and nothing extra needs to be made.

Tuesday, 7 October 2014

Bacon wrapped and ready to roast

From the brine to the table. I love turkey

With Thanksgiving around the corner................

Brine for the turkey    (See pictures on the next post)

depending on the size of your bird I use a cooler because I normally cook a 15-20 lb bird

2 days before you cook your bird make this awesome brine and soak your turkey in it. You can use this if you are cooking a chicken.

6 cups boiling water
2 bags of ice
1 cinnamon stick
3 tbsp cracked pepper
1 1/2 cup salt
1 1/2 cup sugar
2 sprigs fresh sage,thyme,parsley
2 onions
2 carrots      all just rough chopped
2 celery ribs
2 tbsp poultry seasoning
1 star anise

dissolve sugar and salt in the boiling water. pour into cooler
add all spices and herbs
add raw veggies.
mix well making sure sugar and salt is dissolved.
add 2 bags of ice  Stir around
add turkey.  I put a plate and a brick on my turkey to keep in submerged.
I add 6-10 cups of cold water after ice melts so the turkey is completely covered.
I put freezer packs into freezer bags inside the cooler to keep the cooler cold. store in a cool place.

On the day you are going to cook your turkey take it out of the brine and rinse it.
I stuff my turkey with a traditional stuffing (but add bacon fat)
place my turkey in a roaster sprinkle it with poultry seasoning and wrap it in bacon.

start the roasting off at 400 degrees for 25 mins and reduce the heat to 325. remember 20 mins per pound. uncover the last 20 mins for a nice crispy,golden skin

I stopped and bought pork shanks

2 frozen pork shanks in my cast iron casserole dish  made the best shredded pork and veggies.Served over rice

2 pork shanks,  brown the fat on the outside about 5 mins per side to help render the fat plus tons of flavour
3 carrots
3 celery ribs
1 large onion
1 zucchini
2 cloves garlic
1 tsp course salt
1 tsp pepper
1 tsp cumin
1 tsp coriander
1/4 tsp of cinnamon,cloves,cayenne
1 cup apple juice
2 cup water

lay veggies on the bottom of roaster or casserole dish
place shanks on the top
de glaze your skillet with apple juice add to roaster plus water
cover and slow cook 5 hours at 280 degrees or slow cooker for 6-8 hours

take out bones,fat skim all grease from casserole
shred any large pieces and make a little extra sauce with
5 tbsp ketchup, 2 tbsp apple cider vinegar,1 tbsp brown sugar,2 tbsp juice from pan.2 tsp cornstarch.
put cornstarch in bowl, add ketchup mix well add other ingredients and stir into meat and stock
bring to a boil and stir until thick reduce heat.

serve over a bed of rice

Broccoli Cheese Soup

1/2 cup butter
1 onion chopped
1 16 oz frozen broccoli
3 cups chicken stock
1 cup cubed cheddar
1 tsp garlic minced  (I use roasted as I always have it in my fridge)
2/3 cup cornstarch
1 cup water
1/2 cup fresh broccoli florets

in a stock pot melt butter add onions cook until soft
Stir in both broccoli and pour in chicken stock
Reduce heat to low stir in cheese,garlic stir til cheese is melted
add milk stir well
In a bowl put cornstarch and stir in water
Stir into soup, turn heat to medium low
stir until soup thickens.
reduce heat

garnish with shredded cheese

chocolate peanut butter pudding cake

I love chocolate and peanut butter together, it can be cookies,cake,cheesecake,cupcakes they are all my favorite.

I love this quick and easy dessert:    8x8 cake pan at 350 degrees 25-30 mins

3/4 cup flour
1/3 cup sugar
1 tsp baking powder
1/3 cup milk
1 egg beaten
3 tbsp peanut butter
3/4 cup brown sugar
1/4 cup cocoa
1 cup boiling water

In a large bowl whisk together flour,sugar,baking powder,
In a separate bowl whisk together milk,egg,peanut butter
whisk wet into dry

pour into 8 x 8 pan
whisk brown sugar,cocoa and boiling water together until smooth
pour over mixture

Bake at 350 for 25-30 mins
let cool for 10 mins before serving

It's been very hectic at our house........

With 3 renovations going on at once I have not had 5 mins to be on my blog. I keep thinking oh I really need to put that recipe on or I should put a few pictures up but there has been no time.
This morning I have a nice quiet house so here are a few recipes I have been using while my house has been so hectic.

Crock Pot Chicken Stew

6 boneless skinless chicken thighs cubed
1 small onion minced
1 celery rib small slices
2 carrots thin sliced
1 clove garlic minced
1 tsp poultry seasoning
1 tsp of corn starch
4 cup chicken stock
3 potatoes small cubes
1 cup frozen veggies
1 can creamed soup  (I use what ever I have in the cupboard)

In a skillet saute onions, add chicken and cook for 3-4 mins on either side
add 1 cup of chicken stock to get all the good bits from the bottom of the skillet.
add to crock pot
add carrots,celery,frozen veggies,potatoes,garlic,poultry seasoning
mix cornstarch with remaining stock and cream soup
pour over mixture
Mix well
cover and cook on low for 4 hours or 2 hours on high.
I serve with fresh bakery buns or biscuits if I have time

you can prep the night before and set your crock pot the next morning. You will have an awesome meal for your busy family