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Archive for the ‘Dinner’ Category

This is our friend Laura’s first entry to our blog – and she’s coming out in style – “a good old fashioned, 1960’s-esque meal.”

8 boneless, skinless chicken thighs
1 1/2 cups uncooked rice
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
2 cups water
grated cheddar cheese

Use a big enough dish for all chicken to be in single layer
Put rice in first
Sprinkle onion soup mix on top
Combine water and mushroom soup, pour over rice
Lie chicken in single layer on top
Sprinkle on thick layer of cheese on top
Place in cold oven, set temp to 350, cook x 90 min
voila!

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Also from Robin’s lunchtime cooking class.

1 butternut squash
1 t oil
1 red onion
1 Tb fresh ginger, grated
2 ripe pears, peeled and chopped
4 c chicken stock or veg broth
1 t salt
2 tsp brown sugar
1 tsp red curry paste
1 can coconut milk
Preheat oven to 375, cut squash in half, scoop out seeds, bake until soft (45 min). Let cool, then scoop out flesh.

Saute onion until tender, add ginger and curry paste, stirring often, 1 min. Add stock, squash, pears, salt and sugar Bring to a boil, simmer 15 min.
Puree, bring to a simmer, add coconut milk, cook until reheated.

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Asian Soup

 Robin got this great recipe from chef Kyle Brandt who was doing a lunchtime cooking class at her work.  It was a hit at home.
Ingredients
3 c chicken broth
3 c water
1 Tb soy sauce
3 c coarsely chopped bok choy
shiitake mushrooms, sliced
3 Tb fresh ginger, peeled
3 Tb minced garlic
2 Tb green onions
2 Tb cilantro
1 lb cooked diced chicken breast
2 t sesame oil
1/4 lime juice
Prep
Bring broth, water and soy sauce to a boil.
Divide all other ingredients and place into 4 bowls, pour broth over ingredients in bowls, add a few drops sesame oil and lime juice/wedges to season soup.
We also add rice noodles (soaked separately) and the beauty of the soup is everyone can add/remove ingredients they don’t like.
We’ve also added bean sprouts and chopped broccoli.

 

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This came from Pauline also and she says, “I know I know I am a thief from Canadian Living! Here is another one. Don’t be intimidated by the word risotto it is not that time intensive to make.”

Ingredients
8 oz (227 g) hot Italian sausages or mild Italian sausages
2 garlic cloves, minced
1 onion, chopped
1 zucchini, chopped
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt and pepper
1-1/2 cups (375 mL) short-grain Italian rice
3-1/2 cups (875 mL) chicken stock
1 tomato, chopped
1/4 cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley

Preparation
Remove casings from sausage. In large saucepan, cook sausage over medium-high heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat.

Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat, stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to coat.

Add 3 cups (750 mL) of the stock; bring to boil. Reduce heat to medium-low; cover and simmer, stirring once, for 15 minutes. Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in tomato, Parmesan and parsley.

www.canadianliving.com/food/quick_sausage_risotto.php

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Pauline’s kids loved the fish this way. She served it with green beans.

Ingredients
1 tsp (5 mL) fennel seeds
1/4 cup (60 mL) minced fresh parsley
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) grated lemon rind
1 large clove garlic, finely minced
1-1/2 lb (680 g) trout fillets, with skin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
4 lemon wedges or lemon slices

Preparation
Using mortar and pestle or bottom of heavy pot, crush fennel seeds. In small bowl, combine fennel seeds, parsley, oil, lemon rind and garlic.

Pat fish dry; sprinkle with salt and pepper. Place fish, skin side down, on parchment paper–lined or greased baking sheet; rub top with parsley mixture. Roast in 350°F (180°F) oven until fish flakes easily when tested, about 8 minutes.

http://www.canadianliving.com/food/quick_and_easy/lemon_herb_rubbed_trout_with_fennel_salad.php

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Pauline stole this from a friend who stole it from Canadian Living again.  Huge hit with the STEKKER family!

Preparation time: 20 minutes
Total time : 6 hours

This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you’re feeding a smaller group. Serve over hot steamed basmati rice.

Ingredients
2 onions , diced
3 cloves garlic , minced
3 tbsp butter
2 tbsp (30 mL) grated fresh ginger
2 tbsp (30 mL) packed brown sugar
2 tsp (10 mL) chili powder
3/4 tsp (4 mL) ground coriander
3/4 tsp (4 mL) ground turmeric
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) sodium-reduced chicken broth
1/4 cup (60 mL) almond butter or cashew butter
3 lb (1.4 kg) boneless skinless chicken thighs, quartered
1 cup (250 mL) sour cream
2 tbsp (30 mL) chopped fresh cilantro

Preparation
In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.

Whisk broth with almond butter; pour into slow cooker.
Cover and cook on low for 5 hours or for up to 8 hours.

With immersion blender, puree sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.

Stir in sour cream. Serve sprinkled with cilantro.
Source : Canadian Living Magazine: February 2012

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Robin says to ignore the fact that it comes from Rachel Ray! Super easy and you can leave out the skewers and pomegranate seeds.

Ingredients

2 cups plain yogurt
2 cloves garlic, finely chopped and mashed into a paste
2-inch knob ginger, peeled and grated
Zest and juice of 1 tangerine
2 tablespoons mild curry paste, such as Patak’s brand
Salt and ground black pepper
4 boneless, skinless chicken breasts, cut into 1-inch cubes
Nonstick cooking spray or EVOO, as needed for the grill or broiler
3 scallions, thinly sliced on a bias
1/2 cup pomegranate seeds
Yields: 4 servings, as a snack

Preparation

In a large mixing bowl, combine the yogurt, garlic, ginger, zest of the tangerine, curry paste and some salt and pepper. Add the chicken to the mixture and stir to coat. Marinate in the refrigerator for at least 1 hour and up to overnight.

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