Thursday, September 30, 2010

Pre-prepared stir fry

The idea of this is you can prep everything ahead of time and clean the kitchen. You will only have a few bowls to wash in the end.

In a pot boil enough rice for your diners.

When rice is done to your taste, rinse quickly in cold water
**This will stop further cooking (and cut down on stach and stickiness).
Set aside until dinner time.

In same pot you cooked rice, on med heat
2 tsp vegetable oil
about 1/2 cup of thin soup noodles 1"ish (or broken spaghetti)
about 1/2 cup chopped almonds, cashews, pecans or pistachios

Essentially you are going to fry these noodles creating vermicelli!
Watch carefully and when you start to see colour, remove from heat
or you will have VERY well done noodles....) and cool/drain on a paper towel.
Set aside until it is dinner time.

On a large plate
dice up a cheap steak into small cubes
**You can use chicken, pork or sausage as well
Set aside until it is dinner time

In bowl #1
diced carrots, corn, water chestnuts
**Any hard core veggies that need extra time cooking
Set aside until it is dinner time

In bowl #2
diced peppers, onions, celery
**Any veggies that cook VERY quickly and loose there crispness if overcooked
Set aside until it is dinner time

In bowl #3
place veggies like bean sprouts or canned mushrooms
** Any veggies that only need to be heated
Set aside until it is dinner time

At this point all prep work is done. You can clean the kitchen, and relax till dinner time. Making this into a dish takes about 10-15 minutes total. Excellent if you are having company.

At dinner time:

In a large pot or wok,
add 2 tbsp oil and heat.
Add meat and stir fry.
Add 1 cup water and the bowl #1 of hard veggies.
Stir fry these on high for about 5 min.

Add 1/2 cup soya sauce
and 1 tsp lemon juice
and 2 tbsp beef gravy mix (powder)
Stir well and reduce heat to med.

Add bowl #2 of veggies
Stir well and stir fry/cook for 2-3 min

Take bowl of rice and start adding
stirring throughout the process
until all sauce has coated the rice.
Turn off heat

Add bowl #3 of quick cook veggies
Stir in and let sit for 2 min.

If serving family style, put entire mixture in a serving bowl
and sprinkle with nut/noodle mixture

If serving individually,
Stir in the nut/noodle mixture

This was lovely the second day reheated as well. the noodles held their crunch!

Serve with egg rolls or fried noodles.

"Bon Appetit!"

Easy Sandwich Loaf Supper

In a bowl:
2-3 cans of tuna, salmon, flakes of ham or flakes of chicken
1/2 chopped onion
4 stalks of celery
and enough mayonaise/salad dressing to completely cover
Mix well and put in fridge for now.

In a large bowl:
4 cups flour
4 tbsp baking powder
1 tsp salt
5 tbsp of shortening, margarine, butter or vegetable oil
2 cups milk
Mix well.
If too wet, add a little more flour (YOU DO NOT WANT THIS TOO DRY!)
If too dry, add a little more milk (YOU DO NOT WANT SOUP!)

Pour mixture out onto a floured surface and roll into a rectangle. It does not need to be perfectly shaped.
Spread tuna (or whatever) mixture onto the dough and roll the longest end into itself forming a long tube. Do not roll the shorter end all the way down the rectangle! Too many layers does not allow the dough to bake in the center.

Pinch off the ends of the roll, and make thin slices/poke with fork through the top of the roll to ensure the steam can get out.

Beat an egg and a tiny bit of milk and brush all over the roll before baking.

Place on a greased cookie sheet. Bake at 350 for 40 minutes.

"Bon Appetit!"

Fried Green Tomatoes

We needed a vegetable last night and this one popped into my head at the last second. It is fast and Judy says she loves, add another veggie to her "like" list.

1 green tomato (we used plum)sliced into rings
1 tsp oil
1/4 tsp garlic
1/4 tsp italian seasoning
***for each person eating

In a hot fry pan add oil and garlic. On med setting place rings of tomato into oil. Sprinkle with seasoning. When tender (about 1/2 cooked through) flip and repeat seasoning. Do not cook until mushy. About 3-4 minutes per side max!

This was so easy and she said it had the texture and somewhat tase of an onion ring.

Next time she wants to try breading them first!

"Bon Appetit!"

Sunday, September 12, 2010

Peach Pancake Syrup

15 cups peaches
6 cups sugar
6 tbsp lemon juice
3 tsp vanilla, coconut or brandy extract

Peel and cut the peaches and place them into a food processor to puree in batches.  In a large stockpot, combine the puree, sugar and lemon juice.  Bring the mixture to a boil and then simmer for 5 minutes more.  Add the flavouring of your choice.  Fill sterilized pint jars and then process for 20 minutes in a water bath.  Makes 8 pints.

Had pancakes with Peach Syrup for breakfast this morning.  Mmmmmmmmmmmmmmmmmmm!!!!!!!


Pam's Newly-invented Spaghetti Sauce

1/4 cup olive oil
2 cups chopped onion
3/4 cup chopped carrot
3 chopped garlic
4 cups chopped tomatoes (I used grape tomatoes)

Put all these ingredients in a crock pot and cook on high for 4 hours.  Near the end of cooking time add:

1/4 cup chopped fresh basil
1 jar Original Ragu sauce

I think all the ladies at Ladies' Day Out enjoyed this sauce on penne with Parmesan.  I know Hal and I did.

"Green Glop"

I'm sure this dish has a more sophisticated name, but in our family it is referred to as "Green Glop" or "Body Filler".  Despite the silly names we've given it, this salad/dessert/whatever is delicious and a Must Have at family gatherings.

1 large Cool Whip
1 instant pistachio pudding mix
1 19 oz. crushed pineapple
2 cups mini marshmallows

Mix together and chill before serving.

Friday, September 10, 2010

Blackberries in Puff Pastry

In a large bowl mix 4 cups blackberries
3/4 cup sugar
1 tbsp flour
1 tsp lemon rind

Mix together and set aside.

Take thawed but cold puff pastry (I used the thawed frozen kind). Roll out on floured serface. I rolled out until I had enough for 3-4 layers of pastry.

Beat one egg with a little water and brush on both sides of pastry.

In a lightly greased square or rectanguar baking pan, pour in the berries. Lay down layer after layer of pastry brushed with egg.

Bake at 375 for 30-40 minutes.

"Bon Appetit!"

Rhubarb Crumble

4 cups diced rhubarb

Place in a lightly greased square or rectangular cake pan.
*I used a mixture of fresh and frozen.

1 cup granulated sugar
1 cup water
1 tsp vanilla
1 tbsp cornstarch

In a saucepan cook until mixture is clear and thick. Pour over rhubarb in dish.

1/2 cup flour
1 cup brown sugar
3/4 cup rolled oats
1 cup melted butter

Combine and pour over rhubarb.

Bake for 1 hour at 350.

Serve with ice cream or whipped cream. Makes 10 servings.

"Bon Appetit!"

bread crumb coating.

My favourite part of fried chicken or breaded pork chops is the coating. I love it when it is thick and crunchy.

I dug this recipe out of an online site and made it my own.

Crush leftover crackers, plain cerreals (rice krispies and corn flakes) and bread crumbs with some Italian seasonings, garlic powder and S&P. Mix into a large bowl.

In a seperate bowl, just some plain flour.

In another bowl mix 1 cup milk, 2 large tbsp mayo and 1 egg. Mix well.

Dredge thawed meat in flour, then milk mixture, then into bread crumbs.

I was able to do each piece of meat (5 pieces) twice.

Refrigerate for 2-3 hour.

At dinner, fry each piece of meat in a small bit of oil until brown.
Then bake in oven until dinner is resdy to serve.

"Bon Appetit!"