Monday, 11 September 2017

Baked Ratatouille

Baked Ratatouille


Quantity : 4 servings
Preparation : 10 min Cooking : 1 h 30 min
150 calories/serving


1Spanish onions, cut into 2 cm pieces300 g
2carrots, cut into 2 cm pieces200 g
2zucchini, cut into 2 cm pieces240 g
1aubergines / eggplants, small size, cut into 2 cm pieces170 g
1yellow or red sweet peppers, cut into 2 cm pieces200 g
3 tbspolive oil45 mL
3 clovesgarlic, pressed or minced
1 1/2 cupcanned tomatoes (diced)380 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Before you start

Choose a baking dish in which the vegetables will fit tightly.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic.
  3. Generously oil an ovensafe dish. Add the minced or pressed garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and finally the diced tomatoes on top. Drizzle with oil, then add salt and pepper to taste.
  4. Bake in the middle of the oven 1 ½ h, until the vegetables are soft. Serve.

Bread Pudding

Image result for bread pudding

2 beaten eggs
about 1/4 cup sugar
1/2 tsp salt
1 tsp vanilla
1/4 tsp nutmeg
4 cups milk, scalded
1/4 cup soft butter or margarine
2 cups bread cubes

Combine eggs, sugar, salt, vanilla, and nutmeg.  Add scalded milk and butter; mix well.  Add bread and pour into a buttered baking dish.  Set baking dish in a pan of hot water.

Bake in moderate oven (350F) for 45-50 minutes or until a knife inserted in the centre comes out clean.

Serve warm or cold with plain or whipped cream, hard sauce, or lemon suace.

Cake, gingerbread, or breadcrumbs may be substituted for bread cubes.

Serves 6.

Friday, 25 August 2017

Potatoes and Ham Scallop

Image result for Potatoes and Ham Scallop

2-1/2 cups thinly sliced raw potatoes
1 cup cooked ham, cut into strips
1/4 cup sliced onion
1-1/2 cups seasoned thin white sauce

Put alternate layers of potatoes, ham, and onion in a 1-quart casserole.  Pour sauce over.

Cover and bake in moderate oven (350 F) until potatoes are tender, about 1-1/2 hours.

Uncover for the last 15 minutes to brown the top.

Serves 2.

Monday, 21 August 2017

Slow Cooker Chicken Potato Corn Chowder

Slow Cooker Corn Chowder Recipe-6


A Lightened Up Slow Cooker Chicken Potato Corn Chowder with crispy bacon pieces and mozzarella cheese! As simple as throwing ingredients into a slow cooker!

Servings 8
Ingredients

500 g | 1 pound chicken thighs , diced into 1-inch pieces
1 large yellow onion , diced
2 carrots , peeled, and diced
1 red pepper (capsicum), deseeded and diced
3 cups fresh or frozen corn kernels (OR 2 X 420g | 15-ounce cans sweet corn kernels , washed and strained
1 x 420g | 15oz can creamed corn
24 ounces | 800g red potatoes (or 3-4 potatoes), peeled and chopped into 1 1/2 inch pieces
2 cups chicken broth
2 teaspoons garlic powder
1 1/3 cup light / reduced fat cream (substitute with milk to cut calories. Substitute with almond milk for dairy free options)
2 cups milk mixed with 2 tablespoons cornstarch (skim, 2% or full fat. Substitute with almond milk for dairy free options)
Salt to season (I use about 3-4 teaspoons -- adjust to your tastes)
1/2 cup mozzarella (or cheddar) cheese
1/2 cup diced bacon , trimmed of fat

Instructions

Sear chicken in a skillet or pan over medium heat to brown all over (or in your 6-quart instant pot on 'sear/sauté' setting. Transfer chicken to your slow cooker or instant pot bowl. Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours. For Instant Pot, set to Pressure Cook on Soup setting for 30 minutes.
When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir the cream (or milk) and cornstarch mixture through the chowder. Mix well; cover and allow to thicken on high heat setting.
Using a stick blender, blend the bottom of the chowder only for a couple of seconds to puree some of the potatoes to make the chowder thicker. Alternatively, use a potato masher.
Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives and serve.

Recipe Notes:  If using fresh corn, you will need 4 ears of fresh corn for 3 cups.

From cafedelites.com

Saturday, 19 August 2017

Baked Teriyaki Chicken


Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Tuesday, 15 August 2017

Broccoli Pie

Sorry, I don't have a photo.  This recipe is from my daughter-in-law's mother and it is delicious.

1 medium onion
2 eggs
1 4 oz stick of butter
1 small head of broccoli
1 250 ml cream cheese or cottage cheese
1 8 oz Jiffy corn muffin mix

Chop broccoli into small pieces and microwave for 2 minutes.  Chop onions into small cubes.  Melt butter.

Combine onions with melted butter, eggs, and microwaved broccoli.  Mix together with cream cheese.  Fold in Jiffy mix.

Place in an 8" Pyrex dish.  Bake for 45 minutes at 325 F.

Monday, 14 August 2017

Mixed Vegetable Salad with Eggs

https://www.soscuisine.com/recipe/mixed-vegetable-salad-eggs
Mixed Vegetable Salad with Eggs
Quantity : 2 servings
Preparation : 10 min Cooking : 20 min
300 calories/serving

Ingredients

1potatoes200 g
2/3 cupgreen/snap beans70 g
1tomatoes, sliced120 g
1/4curly leaf lettuce90 g
1eggs size large
6black olives2 1/2 tbsp
45 mLClassic Vinaigrette 
(https://www.soscuisine.com/recipe/classic-vinaigrette?gpr=707)
3 tbsp
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Method

  1. Prepare the vegetables: wash the potatoes then let them whole, unpeeled; trim the ends of the green beans. Place the vegetables in a steamer basket or in a pot of salted water to either boil or steam until al dente, about 20 min. Let them cool down 10 min or longer, so they won't be so hot to handle. Cut the potatoes into slices, cut the beans into pieces.
  2. Boil the egg(s), cool them down immediately in cold water, then cut into quarters.
  3. Put all the vegetables in a salad bowl or serving plate. Add the tomatoes. Pour on the classic vinaigrette, then season with salt and pepper to taste. Toss well.
  4. Arrange the olives, salad leaves, and quartered egg(s) on top of the salad, then serve.