1 lb beef stew meat, well trimmed 2 tablespoons all-purpose flour 2 teaspoons vegetable oil 2 large yellow onions, thinly sliced (about 3 cups) 2 cups sliced fresh mushrooms 2 cloves garlic, minced 2 teaspoons tomato paste 2 cups beef broth 4 cups sliced carrots 2 medium russet potatoes, thinly sliced 1 cup one-inch green bean pieces 1 tablespoon cornstarch 1 tablespoon cold water 1/4 cup chopped fresh parsley
Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef and sauté until browned. Place on a plate.
Add onions and mushrooms to pot and sauté for about 6 minutes. Add garlic and saute, stirring for 1 minute. Pour off any fat. Return beef to pot. Stir in tomato paste, then broth. Add enough water to just cover. Bring to a boil. Reduce hat to low and simmer until beef is tender, about 1 1/4 hours. Skim off any foam.
Add carrots, potatoes and green beans. Cover partially and simmer until vegetables are cooked. In a small bowl, mix cornstarch and cold water. Stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Note: It sounds like a lot of onions, but what happens is they cook down and mostly dissolve into the sauce. I think this is why it's so tasty without a bunch of spices. To help them break down more, I give them a head start sautéing before the mushrooms are added (wait until they're getting soft before adding the mushrooms). The fresh mushrooms also add flavour, so you cannot substitute canned in this particular recipe. Enjoy!
Calzones!!! (Michelle-melloyellochelle) Calzone/Pizza Dough *From the Canadian kitchen of Hannah-Lee Lawrence in Ankara, Turkey*
1 packet of yeast (or 2 1/4 tsp)
1 cup warm water (between 100-110`F)
1 tsp sugar
1 tsp salt
2 tbsp oil
2 1/2 cups flour*
*any flour will do... I usually do 2 cups whole wheat, 1/2 cup white. but any amount of either works just as well. the more white flour, the less dense it tends to be. either way has its own perks!
Perheat oven to 425`F.
Whisk together the yeast in the cup of warm water, until all the yeast is dissolved. Allow it time to set - 5 to 10 minutes.
Mix dry ingredients together in a mixing bowl. When yeast is ready (should have some bubbles on top), mix the oil and yeast into the flour mix. Kneed the dough until it is well blended.
Cover the dough and put in a warm place to rise for 20-30 minutes. It should double in size. Say a prayer over it if needed! Placing it on the stove top is usually a great place for it to be... especially in the cold months.
After it has risen, punch it down. You can make one big pizza with it or separate it into 2-3 sections for calzones or personal pizzas (DH LOVES his pizza and I LOVE my calzone - and we can each get our own!). Flour your hands and the surface that you pat it out on. And build away!**
Bake in the oven for 10-15 minutes (?). This could vary, so just watch the dough until it is golden brown and when you flick the crust it sounds/feels hollow.
Calzone Filling Also known as "Easy Chicken Cacciatore" I made this on it's own once in Turkey. Wasn't too impressed with it on it's own. We made calzones one night and I just threw my leftovers into the calzone. And it was a hit!! Here's the full recipe link, and then here's what I usually do. Enjoy!
1 garlic clove (or garlic salt or powder)
1 green bell pepper
chicken meat, cooked and cubed
Cut chicken into small cubes and cook in a frying pan. Chop onions and add as much as you want to chicken. Chop green pepper and add as much as you want into chicken for the last 10 minutes or so. Add oregano and garlic whenever you want... probably before the onions or with the onions. I usually put some water in the pan to keep it all from sticking. For the last 5 minutes throw in some fresh tomatoes. Viola!
**Building the Calzone
If the chicken is too runny, it might make the dough rip when removing it from the cookie sheet. So I put the cheese down first to give it a buffer. Then I add the chicken mix. More cheese. And broccoli is delicious inside as well. More cheese! You "can" add the tomato sauce inside the calzone but it runs the risk of breakage again. So I prefer dipping.
After it is stuffed to your delight, fold it over, twist the crust, cover with a light sprinkling of cheese, and bake!
We used to make our own sauce too. But that's too ambitious for me these days! But we'd throw the extra tomatoes, peppers, and onions into the sauce. It was mmmm, mmmm good!
Vermicelli with Chicken in Peanut Sauce (Robin-Macky.)
(clipped off a Catelli pasta box eons ago, but with my own modifications)
Serves 3 to 4 depending on appetites
3 boneless, skinless chicken breasts, sliced
1 large red pepper, sliced into strips
3 green onions, chopped (diagonally looks pretty) vegetable or regular olive oil for sauteing
1 cup chicken stock
2 tablespoons each: liquid honey, soy sauce and corn starch
1/4 cup peanut butter
Cooked pasta Chopped fresh parsley for garnishing
First, combine the sauce ingredients - stock, honey, soy sauce, corn starch and peanut butter. If you warm the chicken stock first and give it a stir here and there while you're chopping and sauteing the other ingredients, the peanut butter and honey will melt a little and incorporate easier.
Saute the chicken until done. Remove from the pan. Briefly saute the red pepper strips until tender crisp. Add the chicken back to the pan along with the green onion. Turn your heat down to medium low so your sauce won't thicken too quickly, then give the sauce a final stir and pour it over everything in the pan. Stir gently until thickened. If your dish is ready before the pasta is and gets too thick, you can add a splash of more chicken stock or water to loosen it up again. Serve over vermicelli (we use spaghetti) and garnish with parsley. Steam some broccoli or make up a salad on the side for more veggies.
Variation: This is also good with thinly sliced beef. Replace the red pepper with a green pepper and slice a small regular yellow onion (top to bottom) into thin strips in place of the green onion. Substitute beef stock for the chicken stock and if you like, crunchy peanut butter for the smooth.
16 oz. Farfalle pasta
1 c. heavy whipping cream (I use 5% or milk to cut down the calories)
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter (I use half this amount)
1 lb. bacon, crumpled** (again, I halve this amount)
1/2 c. shredded Parmesan cheese (must use the good stuff)
1 (12 oz) Lawry’s mesquite marinade with lime juice (I couldn't find this but I did find something similar by Knorr)
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top. This makes a lot of pasta - easily enough for six hungry adults, one toddler and leftovers! I'm not a huge fan of the leftovers though so I try to cut the recipe back a bit.
Last edited by Chloe&Matt; 11-29-2009 at 02:44 AM.
Sauteed Chicken with Herbed Rosemary Rice (Alicia-ChristianMommy)
1 small bag of regular white rice
4 cups of chicken broth (I use bouillon cubes melted in water)
A stick of butter (not healthy) cut into cubes
Sliced white onion in thin rounds
Rosemary herbed seasoning (I use McCormick's Chicken Rub)
Heat oven to 350-375. Place butter scattered around in bottom of 9X13 glass casserole dish (Or is it 13X9). Add bag of rice evenly over the butter. Pour in 4 cups of broth and sprinkle GENEROUSLY the Rosemary herbed seasoning to cover top of rice mixture. Add the thin cuts of onion rounds over the top and cover with tin foil. It usually takes about an hour. Just watch until all liquid is absorbed and rice is fully cooked. Salt as desired.
All I do is take boneless skinless chicken breasts and cut into thin strips. I marinate them in Italian dressing for about 30 minutes to an hour. I pour a little olive oil in the skillet and start sauteeing a chopped onion, a green and red bell pepper for about 10 minutes or so...I like them soft. I then add about 3 (I love garlic) cloves of chopped garlic along with the chicken.....I add a little salt and pepper and sautee until chicken is done. It's really good!
Last edited by Chloe&Matt; 11-29-2009 at 02:44 AM.
Preheat oven to 350 degrees. Grease two 8 x 2-inch (or 9 x 2-inch) round pans and line the bottoms with wax paper.
Melt: 3 ounces unsweetened chocolate*
Sift together into a large bowl: 1 3/4 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
Add and beat on high speed for exactly 2 minutes: 1 cup sour cream
6 tablespoons unsalted butter, softened
Add the melted chocolate along with: 2 large eggs
1 teaspoon vanilla
1/4 cup hot water
Beat for exactly 2 minutes. Scrape batter into pans and spread evenly. Bake until a toothpick inserted into the centre comes out clean, 20 to 25 minutes. Let cool in the pans on a rack for 10 minutes. Slide a knife around the edge before inverting and peel off paper liners. Let cool right side up on the rack.
* Substitute for 3 squares unsweetened chocolate:
3 tablespoons butter plus 9 tablespoons cocoa
2 cups sliced strawberries
1/4 cup granulated sugar
2 tablespoons water
2 teaspoons unflavoured gelatin
1 cup whipping cream
In food processor purée strawberries with sugar until smooth. Pour into saucepan. Bring to boil, then reduce heat to medium and simmer, stirring occasionally, until reduced by on third and spoon drawn across bottom of pan leaves space that doesn’t fill in, about 30 minutes. Pour into bowl.
Meanwhile, pour water into small bowl; sprinkle gelatin over water. Let stand for 5 minutes. Add gelatin mixture to strawberry mixture and stir until melted. Refrigerate, stirring occasionally, until consistency of raw egg whites, about 20 minutes.
In separate bowl, whip cream. Fold about one third into strawberry mixture. Fold in remaining whipped cream.
Cream together and thin with a little milk until you get the consistency you want.
Assembling the cake
Take both sour cream fudge cakes and slice off the tops to level if necessary (save for taste testing). Slice each cake in half horizontally so that you have 4 layers. The bottom of one cake will be your bottom layer and the bottom of the other will be inverted and used as your top layer.
Put down your first layer on a nice serving plate or cake stand. Tuck strips of waxed paper under the edges, which will be removed after icing (they’re keeping your plate/stand clean).
Top first layer with half the strawberry mousse.
Place second layer and top with an appropriate portion of cream cheese frosting (not quite as thick as the mousse layer, but still decent).
Place third layer and top with remaining half of mousse.
Place last layer and press down on entire cake enough to bring both layers of mouse nicely to the edge of the cake. Make sure you’re level all around.
Apply good crumb coat all over cake with frosting. Refrigerate until firm.
Apply final layer of frosting. It’s easier to work with if the frosting is quite soft, but not too soft. Use the defrost function on your microwave if your frosting has been in the fridge and has firmed up too much. Use up all the frosting, leaving only enough to use for decorating if desired (I made a darker pink out of what was left to pipe the threes over Erin’s cake). Enjoy!
1 lb extra lean ground beef
1/2 cup each finely chopped onion and green pepper
3/4 cup dry bread crumbs
1/2 teaspoon each salt and pepper
1/4 cup milk
You can sauté the onion and green pepper to soften them before adding to the mix, but I personally add them raw because it's easier and we don't mind a little crunch. Either way... mix all above ingredients well in a bowl (best to do with your hands). Shape in balls (you should get about 30). You can either brown them in a large skillet now or bake them in the oven if you're like me and meatballs always fall apart in the pan for you. I bake them at 375˚F until done.
1/2 cup celery, chopped (or more to taste)
1/2 cup green pepper, chopped (or more to taste)
1 14-ounce tin of pineapple tidbits, drained with juice reserved for sauce
1 large fresh tomato, chopped (optional)
Combine sauce ingredients in a bowl or 2-cup measure.
1 10-ounce tin of beef broth
Juice reserved from tin of pineapple
2 tablespoons cornstarch
1/4 cup sugar
1 tablespoon vinegar
2 tablespoons soy sauce
1/4 teaspoon each ground ginger and garlic powder*
Stir up the sauce and set aside. In a large skillet, sauté green pepper and celery in a small amount of olive (or veg or canola) oil until tender-crisp. Add pineapple and tomato, if using, and sauté for a minute or so. Add cooked meatballs to the skillet and pour the sauce over the whole thing. Stir occasionally while sauce thickens. Serve over your choice of rice with additional veggies on the side if you like. (The photo shows brown rice and used the optional tomato.)
* By all means use fresh garlic and ginger if you have it - 1 teaspoon each. Sauté it with the veggies instead of adding it to the sauce.
Spray 13x9 pan with nonstick spray
Line the bottom of pan with a single layer of tots
Cover tots with about 1.5 lb of browned ground beef (can put some chopped onions in too)
Coat with an 8oz bag of mild cheddar cheese
Mix 1 can cream of chicken with 1 can cream of mushroom soup and layer over the cheese
Put any extra tots on top to make it look cute
Bake at 375 for ~45 minutes.
It's probably not all that good for you, so may want to serve with some veggies.
Last edited by Chloe&Matt; 11-29-2009 at 02:45 AM.
2 cans tuna
1 can cr of mushroom soup
1 package egg noodles
Fried Onions (like you would use with gr bean casserole)
cook noodles acording to directions on package. Mix with remaining ingredients and put in casserole dish. sprinkle additional fried onions on top. Cook at 350 for 30min or until heated all the way through.
Great with canned peas.
Last edited by Chloe&Matt; 11-29-2009 at 02:45 AM.
4 boneless, skinless chicken breast halves, cut into thin strips
1 teasepoon of sesame oil*
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced
2 tablespoons soy sauce
Additional sliced green onions for garnish
Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn on to a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place one omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil; salt and pepper to taste.
Heat 3 tablespoons vegetable oil over high in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oiland when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in diced cooked egg. If desired, garnish with additional sliced green onions.
Makes 6 to 8 servings. *Available in the Asian section of most grocery stores.
I also added a can of water chestnuts, baby corn, and some straw mushrooms for more flavor. It was really good and super easy to make.