Posts from the ‘Main Dish’ Category

Spaghetti Squash Spaghetti

Tonight I made a spaghetti squash and decided to make it with red spaghetti sauce for supper….I’ve had varying luck with recipes (most not so good)…. so this time I decided to make up my own version…. viola! Triumph! I will definitely eat this again – my 15mo old LOVED it ….

INGREDIENTS

  • 1 medium spaghetti squash -cooked
  • 1 tsp oil
  • 1 small onion (i used red)
  • 1 small celery stick
  • 1 medium green pepper
  • 2 cloves garlic
  • 1/2 bag fresh spinach
  • 1 tsp dried basil
  • 2 tbsp grated Parmesan
  • 1 jar 4 cheese spaghetti sauce

INSTRUCTIONS

  1. cook spaghetti squash in oven (or microwave) till done
  2. meanwhile, finely dice (or chop in food chopper) onion, pepper, garlic and spinach
  3. saute veggies in oil in skillet about 20 minutes or until onions and pepper are well cooked
  4. add spaghetti sauce, basil and cheese
  5. let simmer on low while remove flesh from spaghetti squash – add to skillet with sauce and blend well and let warm through
  6. serve with garlic toast

recipe by: r2bcluvs2cook

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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.

 

Standing Rib Roast

Tonight I got “adventurous” and decided to tackle what I always thought was a complicated meat to fix – roast (believe it or not – mine NEVER come out that tasty)….

Anyway, I followed the December 2010 recipe (pg 204) in issue of Canadian Living magazine and it turned out PERFECT – I guess it should … it’s marked as “tested till perfect” … my husband said I could win Iron Chef with this thing… needless to say he loved it. I paired it with stuffed mushrooms and mashed potatoes……

INGREDIENTS

  • 8lb 3-rib beef standing rib premium oven roast (mine was just a regular rib roast)
  • 10 cloves garlic, minced
  • 2-1/2 tsp salt
  • 2 tbsp oil
  • 1 tsp pepper

GRAVY

  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1/2 tsp salt and pepper

INSTRUCTIONS

  1. Place roast, bone side down, on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.
  2. Roast in 325F oven until meat thermometer inserted in centre of roast registers 140F, about 2-1/2 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes to allow temperature to rise to 145F for medium rare.
  3. GRAVY: Meanwhile, skim fat from pan juices; whisk in flour. Place pan over medium heat; whisk in broth, salt and pepper, scraping up browned bits from pan. Bring to boil; reduce heat and simmer until slightly thickened, about 3 minutes. Strain and serve with beef.

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.