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Archive for the ‘Meat’ 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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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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This came from my buddy Robin who said that it was the most successful recipe (aside from hot dogs and canned beans) in the last 2 weeks.

Ingredients

1 green onions/scallions, finely chopped
1 clove garlic, minced
1/2 tbsp gingerroot, grated
1 1/2 tbsp soy sauce, low-sodium
1 tbsp Hoisin sauce
1 tbsp olive oil
1/2 tbsp lemon juice, freshly squeezed
ground pepper to taste
300 g salmon fillet

Method
Marinate
Finely chop the scallion, mince the garlic, then put them in a shallow dish. Add the grated ginger, soy sauce, Hoisin sauce, oil, lemon juice, and pepper. Whisk using a fork to combine the ingredients. It is not necessary to add any salt since the soy and Hoisin sauces are already rather salty.
Put the salmon in the dish and turn it to coat with the marinade. Cover and let stand either 30 min at room temperature or overnight in the refrigerator.

Bake
Preheat the oven to 190ºC/375ºF.
Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side down. Bake in the middle of the oven about 20 min. Alternatively, the salmon may be cooked on an outdoor grill.
Check with a fork to see if the fish is cooked through. Separate and lift the salmon from the skin with a metal spatula and serve (discard skin).

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This came from my friend Eva at work.  I made her tell me the ingredients ‘off the top of her head.’
“This is an attempt at a recipe for chicken burgers. The beans are a good way to stretch a pound of meat for that hungry family 😉
I do the same when making meatballs. The quantities are all guestimation. 1.5 cans seems like an odd amount for beans, but I usually have cooked beans in the freezer so I dump a bunch in the processor. “
Ingredients
1 lbs ground chicken
1.5 cans black or navy beans
1 medium onion
1 egg, scrambled
3 tbsp olive oil
seasoning (I use 1 chipotle pepper, but different herbs & spices)
bread crumbs (plain or use herbs & spices in here instead of in the meat)
toppings (tomato, lettuce, pickle, avocado, condiments)
Directions
In a large bowl, mash beans with potato masher or in a food processor until almost smooth
Finely dice onion and mix with beans, or put in food processor and buzz a few times
Add in meat seasonings
Mix egg into bean mixture
(empty contents into large bowl if using food processor)
Combine ground chicken
Add oil and mix
With wet hands, form patties. Pat burger in bread crumb mixture. Place on oiled aluminum foil lined pan and drizzle little bit more olive oil on top. Cook in 350 degree oven 30 mins.

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