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Archive for January, 2012

I think this one came from Pauline.  It’s a great way to use up some extra chicken/turkey.  I bet you could leave out the meat and just add some chickpeas or something something to make it Vegetarian.  Robin, let us know if you can and I can update the blog.  Both my ladies loved it, but Neva insisted on ‘more cookie’ but was talking about the crusty topping.  Definitely kid-approved.

Ingredients
4 (2 lb/1 kg) potatoes, peeled and cut in chunks
2-1/2 cups (625 mL) milk
2 tbsp (30 mL) butter
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 onion, chopped
2 cloves garlic, minced
1/4 cup (60 mL) all-purpose flour
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) dried thyme
2 cups (500 mL) cubed cooked turkey or chickens
1-1/2 cups (375 mL) frozen mixed vegetables
2 tbsp (30 mL) grated Parmesan cheese

Preparation
In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup (125 mL) of the milk, 1 tbsp (15 mL) of the butter and half each of the salt and pepper.

Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.

Gradually whisk in remaining milk, salt and pepper, the mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.

Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.

Pour into 8-inch (2 L) casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.

As per usual, Pauly stole this from Canadian Living!
http://www.canadianliving.com/food/potato_turkey_pot_pie.php

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Bacon Peas Pasta

I kinda mixed a bunch of ideas together here, but it was a hit and super fast. I eyeballed this based on how much I thought my kids would eat.

Boil up some mini shell pasta (or whatever you’ve got)
Fry up some bacon.
When bacon is almost done chuck in some frozen peas and cook until peas look done.

Create a white sauce:
Melt 1tbsp butter in pot.
Add 1tbsp flour and stir. Cook on low constantly stirring for a few minutes.
Slowly add milk until it reaches the consistency you think the kids will like.
Add some grated Parmesan.

Mix the whole lot together.

That’s it! I left out salt and pepper in the sauce, but feel free to spice it up anyway you see fit.

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I can’t even take credit for this one.  My hubby made it in the slow cooker and….wait for it….both my girls loved it.  Can you believe it.  Serve it over rice or with some naan.  I know it looks daunting, but it’s not and it makes a ton.  You will have enough for another meal if you freeze the leftovers.

Ingredients
6 large chicken breasts, chopped into large chunks (I suggest using skinless boneless thighs as the breasts are very dry when slow cooked)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix ( or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper

OPTIONAL
2 carrots, peeled & diced (definitely add these and I would even throw in 2 small potatoes)

Directions
PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
Finally add tinned tomatoes & mix well.
Pour the above tomato,onion & spice mix into slow cooker or tagine.
Add chicken & chickpeas & mix well.
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours.

Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.

http://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530

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My friend Jess makes this all the time. All the ingredients are optional but add any leftover veggies to really make it good. Buy the really nice fancy organic nachos as a treat. This is surprisingly filling!

Ingredients:
Bag of nice nacho chips
3 green onions finely chopped (or some red onion)
Chopped yellow or orange peppers
Lots of diced tomato (pick the fancy sweet ones)
Chopped avocado
Leftover chicken or beef
Kidney beans (my kids love beans)
Finely grated cheeseburger- you choose the type

Directions:
Spread the chips on you largest cookie sheet covered in foil.
Layer ingredients on top ending with the cheese.
Bake in oven at 375 until cheese melts. You can also make these on BBQ.

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That name kinda rhymes.  This came from an old friend who said her kids loved these.  I’m trying them tonight so will let you know.  If your kids like this one then you should check out my other quesadilla recipe Veggie Quesadilla.

Ingredients:
3 medium sweet potatoes, peeled and cut into ½-inch chunks
15-ounce can of kidney beans with liquid included
2 tsp chili powder (I would leave this out for the kiddies!)
1 tsp cumin
1 tbsp Dijon mustard
2 tbsp soy sauce
10 small soft tortillas
2 cups shredded Cheddar cheese
Instructions:
Place sweet potatoes in microwave-safe dish with 2 tablespoons of water. Microwave on high or until they are soft (about 10 minutes).  (I also cooked the sweet potato on the weekend when I was cooking something else, scooped it out of the skins and kept in the fridge until ready to use)

Preheat over to 350 degrees.

Mash sweet potatoes, beans with their liquid, chili powder (I left the chilli out), cumin, mustard, and soy sauce until the mixture is soft and well blended – (I put the whole lot in the food processor)

Divide mixture evenly on tortillas. Top each with a generous handful of cheese. Fold burrito style and place in baking dish. Bake for 12 minutes and serve warm.  I would strongly recommend not putting too much in each one.  Also, I think it would be better if you folded them in half and pan fried them in some marg.

Also – this makes a ton of filling.  You could mix it with flour and milk and make a pancake batter and then have sweet potato pancakes for breakfast.  Check out this post for ideas Pumpkin Pancakes.


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