Saturday, January 28, 2012
1 whole broccoli, coarsely chopped (if you're like me and enjoy eating the stem, chop & include that as well)
1 whole cauliflower, coarsely chopped
1 whole brown onion, sliced
1 courgette, sliced into rounds
250g Brussels sprouts, trimmed and halved
250g mushrooms, sliced
2 garlic cloves, crushed and chopped
1 vegetable stock cube
1 chicken stock cube
A dash of allspice
A large dash of sage
A large dash of rosemary
A dash of salt
In a large stock pot/soup pot, dissolve the two stock cubes in some hot water. Add all of the veggies, sprinkle the allspice, salt and herbs, then top up with more water until the veggies are almost covered.
Bring to the boil, then allow to simmer slowly until veggies are soft - I think it took about an hour and a half for mine, but maybe not even that.
Spoon into a bowl and add a pile of grated cheese (I used cheddar but parmesan would have been amazing) and a glug each of double cream and sour cream. Mix thoroughly and enjoy.
This makes a LOT of servings so be prepared to stock your fridge or freezer with the leftovers!
Friday, January 13, 2012
Saturday, December 31, 2011
SWEET POTATO KUGEL
5 lbs. sweet potatoes (about 8 cups)
2 apples (I use cameo apples, but any crisp apple is good)
1 cup raisins (You could also use dates. Just chop them and skip soaking.)
½ cup orange juice (or the juice of one orange)
½ cup walnuts, crushed to small pieces
½ cup pecan halves
1 ½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon powdered ginger
¾ teaspoon nutmeg
½ teaspoon cloves
butter for greasing (I've used Pam before and it works just fine)
1) Pre-heat your oven to 375 degrees. Grease a 9x12 cake pan with butter.
2) In a small bowl, soak the raisins in orange juice, adding water so the raisins are covered. (You can speed up the plumping by microwaving for 30-45 seconds.)
3) Peel the sweet potatoes. Using a grater blade on a food processor or a box grater, grate them. Put the grated sweet potatoes in a large mixing bowl.
4) Beat the eggs (The fluffier they are, the fluffier your kugel). Mix into sweet potatoes.
5) Grate the apples, add to the sweet tater & egg mixture.
6) Stir in the salt and spices.
7) Add the raisins and soaking liquids. Stir.
8) Pour/scoop mixture into your cake pan, smoothing flat.
9) Sprinkle with pecans and walnuts, pressing them a little into the kugel.
10) Bake 45 minutes or so, until the edges are a little browned and the top gets golden. Let it cool a bit, then cut into 24 pieces, but know that everyone will probably want more than one.
TOTAL: 3936 calories, 111g fat, 93.1g fiber, $10.59
PER SERVING (TOTAL/24): 164 calories, 4.6g fat, 3.9g fiber, $0.44
PER (LARGER) SERVING (TOTAL/12): 328 calories, 9.3g fat, 7.8g fiber, $0.88
Saturday, November 26, 2011
* 4 eggs
* 1.5 metric cups (375mL) of whole milk, cream, unsweetened soy milk or a combination; I used 150mL of double cream and 225mL of unsweetened soy milk.
* 1 large tomato, sliced
* 3 rashers of thick-cut streaky bacon, diced
* The crisp parts of three spring onions (green onions), sliced
* About 6 button mushrooms, sliced
* ½ red pepper (capsicum), diced
* 6 tinned asparagus spears
* ¾ metric cup grated cheddar cheese
* Oregano and marjoram, to taste
* Paprika, salt, pepper to taste
1. Preheat oven to 190C / 375F
2. Prepare a pie dish or alternative (I used two small round cake tins lined with greaseproof paper)
3. Arrange tomato slices over the base of the pie dish.
4. In a saucepan, gently fry bacon, pepper (capsicum), spring onion and mushroom until just soft.
5. Arrange bacon & fried veggies over the top of the tomato, and scatter grated cheese on top of the veggies. Sprinkle oregano and marjoram over the cheese.
6. In a large bowl or blender, beat eggs and milk/cream together with a good dash of paprika, some salt and some pepper, to taaste. When thoroughly blended, pour into the pie dish.
7. Arrange asparagus spears in a star shape on top.
8. Place pie dish in preheated oven and bake for 35-50 minutes. Start checking after about half an hour as times will vary. If you're making more than one you may need to rotate them in the oven. Cook until golden on top. It's ok if the centre is still a bit gooey as it will finish cooking from the heat of the rest of the quiche after it's taken out. Mine took about 35 minutes in a fast oven - I accidentally slightly overcooked one of them but it still tastes great.
9. Store well-wrapped in the fridge and eat within a few days.
I've only eaten this cold, but I imagine it's tasty hot as well! It went down a treat with my 3-year-old stepson too :)
You can vary this recipe a thousand ways - any combination of meats, vegetables, cheeses, seasonings etc will probably work. Experiment with it!
Sunday, February 6, 2011
Cheesy Beef n' Rice
1 c Long Grain Rice
2 T Butter
3 c Broth (or water)
2 Carrots, shredded
2 t Beef broth powder (if using water)
1 lb Ground Beef, browned
1/2 c Cheddar cheese, shredded
Saute rice in butter. Add everything else, save the cheese. Bake at 325 degrees for 45 minutes. Stir twice during baking. Uncover, sprinkle with cheese, and bake until cheese melts.
(can be cooked on the stovetop, covered, until the rice is soft and the liquid is absorbed)
7/8 c Warm Water
1/3 c Oil
1/4 c Honey
1 t Salt
3 1/2 - 4 c Flour
Mix into a stiff dough and roll flat on baking sheet. Poke with fork and score. Bake 375 degrees for 25 minutes or until done.
Cora's note: "Done" can be anywhere from dark brown to barely hardened on top. Play around with it.
Grandma Shirley's Macaroni and Cheese
Equal parts dry macaroni noodles and cubed cheese (sharp or medium cheddar)
Cook noodles in salted water with some minced onion
Beat egg in a greased casserole: 1 egg per 2 cups dry macaroni
Add one cup milk per egg
Add noodles and cheese
Bake 20-30 minutes at 300 degrees
Cora's note: We always put tons of paprika on top. I cover it for half the cooking time.