Posts from the ‘Recipe Review’ Category

Confetti Rice and Chicken

My 15month old really liked this dish though my husband didn’t care for the cranberries – she loved them. This recipe comes from pg 94 of the Company’s Coming Simple Suppers cookbook.

Note: I steamed the rice in the recipe with the chicken broth and cooked the rest of the recipe in the skillet, then just topped my rice. I didn’t have to bake it this way and I was able to let my rice steam while I cooked the rest – thereby saving time.

INGREDIENTS

  • 8 boneless, skinless chicken thighs
  • 1/2 tsp seasoned salt
  • 1 tbsp pepper
  • 1 tbsp oil
  • 2 cups prepared chicken broth
  • 1-1/2 cups grated peeled yam or sweet potato
  • 1 cup converted white rice
  • 1 cup grated carrot
  • 3/4 cup dried cranberries
  • 1/2 cup finely chopped onion
  • 1 tbsp butter, melted
  • 1 tsp thyme

INSTRUCTIONS

  1. sprinkle chicken with seasoned salt and pepper (I used regular table salt)
  2. heat cooking oil in large frying pan on medium-high. add chicken. cook for about 5 minutes per side until browned. remove from heat.
  3. combine remaining 8 ingredients in ungreased 2 quart casserole. arrange chicken on rice mixture. bake, covered, in 350F oven for about 1 hours until rice and broth is absorbed. serves 4.

Pastitsio Pie

I got this recipe out of a local ladies club recipe book…. it turned out pretty good though I would double the spices it calls for next time I make it… doesn’t taste exactly like the real thing but it’s pretty good -my little one and hubby liked it so that counts for a lot!

INGREDIENTS

  • 2 cups macaroni, cooked
  • 1 tbsp butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-1/2 lb ground beef
  • 1/2 tsp each dried oregano, cinnamon, salt, chili powder (I would double amt)
  • 1/4 tsp pepper
  • 14 oz can tomatoes
  • 5-1/2 oz can tomato paste
  • 1 tbsp red wine vinegar
  • 1/4 cup chopped parsley
  • 1 tbsp bread crumbs
  • 1 cup parmesan

SAUCE (I would double this sauce)

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 egg
  • pinch nutmeg, salt, pepper (I would double nutmeg)

INSTRUCTIONS (paraphrased)

  1. cook macaroni, drain and rinse. butter deep casserole dish and sprinkle bread crumbs on bottom, then pour 1/2 of noodles into dish.
  2. meanwhile cook onion, garlic and beef and spices. drain fat and pour in tomatoes, paste and vinegar. cook till bubbly. remove from heat, stir in parsley. pour meat sauce onto macaroni in dish with 1/3 parmesan.
  3. pour rest of macaroni over meat sauce in dish.
  4. make rue by melting butter in pan, then adding flour and making a paste – then whisk in milk slowly to avoid lumps. after mixture begins to thicken add cottage cheese, spices, and egg and whisk well. let mixture heat through then pour over top of noodles.
  5. cover dish with foil or lid then bake at 350F for 50-60 minutes.

 

Avocado Crab Meat over Rice Noodles

I have recently become interested in eating more avocado – I know they have lots of good fats which are healthy for your body. I found this recipe in one of my favorite cookbooks, Complete Canadian Diabetes Cookbook, pg 134,  and it was pretty good – it was super fast to make and easy! You can’t beat that combo!

  • 8oz crabmeat or surimi (imitation crab), diced
  • 1 cup julienned carrots
  • 1 cup julienned red bell peppers
  • 1/3 cup sliced green onions
  • 1/2 cup diced ripe avocado
  • 1/4 cup light mayonnaise
  • 3 tbsp light soya sauce
  • 2 tbsp water
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1-1/2 tsp minced garlic
  • 1-1/2 tsp minced ginger root
  • 1/2 tsp wasabi (Japanese horseradish), optional
  • 8oz wide rice noodles
  1. In a  serving bowl, combine crabmeat, carrots, red peppers and green onions, set aside
  2. In a food processor combine avocado, mayonnaise, soya sauce, water, honey, sesame oil, garlic, ginger root and wasabi; process until smooth. Add to crab mixture.
  3. In a large pot of boiling water, cook rice noodles for 5 minutes or until tender; drain well. Add to crab mixture; toss well. Garnish with 2 thin slices avocado. Serve Immediately.

Notes: this was super easy and tasty. I did saute the carrot and pepper until tender, which was not part of the instruction – just because I don’t like crunchy carrots too much. I also used olive oil instead of sesame oil and omitted the wasabi. Make sure you combine the sauce with the noodles ASAP or you will end up with some sticky tough noodles that make eating this difficult.

Barbecued Roast Beef

This recipe comes from the Fix It and Forget It slow cooker recipe book-pg 104. This was a really tasty bbq roast but I did have to boil the sauce on the stove top to thicken it as mine turned out very thin for some reason….otherwise great results!

  • 4lb chuck roast (I used sirloin tip roast)
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 2 cups chopped celery (I used abt 1 tsp celery seed since didn’t have celery)
  • 2 cups water
  • 1 cup chopped onions
  • 4 Tbsp. vinegar
  • 2 Tbsp. brown sugar
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  1. Combine all ingredients in large bowl. Spoon into 5-quart cooker, or 2 3 1/2-quart cookers.
  2. Cover. Cook on Low 6-8 hours, or High 3-4 hours.
  3. Slice meat into thin slices and server in barbecue sauce over mashed potatoes or rice.

I cooked the meat 6 hours and it was plenty done and I served it with perogies and peas. Overall this was very tasty and very easy! I’ll definitely make it again.

Greek Chicken

Trying to cook for the palate of an almost 1 year old child has made me search for milder flavored dishes than I normally would cook, but luckily my kiddo is pretty adventurous and this recipe quickly became a favorite for her. The flavor is actually pretty mild. It’s super easy too which is awesome. This recipe comes from the Fix It and Forget It slow cooker recipe book – pg 186.

  • 4-6 potatoes, quartered
  • 2-3lb chicken pieces
  • 2 large onions, quartered
  • 1 whole bulb garlic, minced
  • 3 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. olive oil
  1. Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic. Sprinkle with seasonings. Top with oil.
  2. Cover. Cook on High 5-6 hours, or on Low 9k-10 hours.

Peanut Butter and Hot Fudge Pudding Cake

This recipe comes from the Fix It and Forget It slow cooker recipe book – pg 250. I made this recipe with high hopes but fears of a burning mess in my crockpot – sadly I was correct. I don’t know if it’s my cooker or the recipe so…. I’m not sure I’d try cooking it in the crockpot again – maybe in the oven instead.

  • 1/2 cup flour
  • 1/4 cup sugar
  • 3/4 tsp. baking powder
  • 1/3 cup milk
  • 1 Tbsp. oil
  • 1/2 tsp. vanilla
  • 1/4 cup peanut butter
  • 1/2 cup sugar
  • 3 Tbsp. unsweetened cocoa powder
  • 1 cup boiling water
  • vanilla ice cream
  1. combine flour, 1/4 cup sugar, and baking powder. Add milk, oil, and vanilla. Mix until smooth. Stir in peanut butter. Pour into slow cooker.
  2. Mix together 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow cooker. Do not stir.
  3. Cover and cook on High 2-3 hours, or until toothpick inserted comes out clean.
  4. Serve with warm ice cream.

Smokin’ Elk Roast

Here’s a really good recipe for elk roast (and I’m sure it would be great with regular beef roast too) – I really liked how easy and tasty this turned out. 🙂

Here’s the recipe – I made no changes….it was even good after being frozen and reheated!
Smokin’ Elk Roast

3 lb sirloin tip elk roast
2 tbsp olive oil
(optional—1/2 cup chopped onion)
Salt and pepper to taste
3 tbsp Worcestershire sauce
1 pkg. Lipton onion soup mix

Heat up olive oil and sear roast on all sides. Place browned roast in crock pot or roasting pan and add 2 cups water. Sprinkle roast with salt and pepper. Pour Worcestershire sauce over roast followed by dry onion soup mix. Cover and cook on high for 4 hours or roast in 325°F oven for 4 1/2 hours. Remove cooked roast to platter while making gravy.

Gravy:
Roast drippings plus water to equal approximately 2 cups
2 tbsp flour
Salt and pepper

Mix flour, salt and pepper together, adding water till a smooth liquid. Whisk into the drippings. Stir until it boils and thickens. Taste for salt and add more if needed.

Smokin’ Elk Ranch
Morinville, Alberta