Featured

Archive for the ‘Meals’ Category

5c975f12033c3a096803a63f3d986333

What you need:

3 large potatoes, sliced
1/4 lb of bacon, chopped
1 cup thinly sliced onion
2-3 cloves sliced garlic
1 tsp salt (or to taste)
1 tsp pepper (or to taste)
3 tbsp butter
2 cups cheddar cheese
1 to 2 tbsp sliced green onions

What you do:

Line your slow cooker with tin foil to keep your ingredients from sticking to the dish (and creating a cleanup nightmare).  Alternatively, spray your slow cooker insert with non-stick spray.

Lay a thin layer of potatoes on the bottom of the slow cooker.

Add a few slices of garlic on top of your potatoes followed by a layer of onions and a bit of salt and pepper.

Continue layering your potatoes, garlic and onions until your main ingredients are all in the slow cooker.

Next, top the potatoes and onions with your chopped bacon. You can add the bacon into the slow cooker raw, or crisp it up beforehand. It works either way.

Top the entire dish off with one cup of  cheese and then butter on top of the cheese.

Cover the entire dish with a layer of foil. The foil will keep steam close to the potatoes so they cook faster.

Cook on high for 4 hours or low for 8 to 10 hours.

After removing the foil, and checking to make sure the potatoes are cooked, add a cup of cheese on top of your dish and finish it off with slices of green onions.

Cover and leave on low for 15 minutes or until the last layer of cheese is nicely melted.

 

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

sprout-and-stilton-puffs

 

What you need:

1/2 shallot, peeled and finely chopped

1 tbsp  olive oil

40g  Brussels sprouts, trimmed and thinly sliced

30g  light soft cheese

25g  mature blue Stilton

1 x 320g sheet puff pastry

1 egg

What you do:

Preheat the oven to 200 C/ 400 F/Gas mark 6

Gently fry the shallot in olive oil in a nonstick pan, until soft. Tip into a bowl. Turn up the heat a little, add the sprouts and fry for 2-3 mins.

Add to the bowl with the shallot and soft cheese then crumble in the Stilton. Season with freshly ground black pepper and mix.

On a lightly floured surface, cut the puff pastry sheet in half. Divide the filling between each pastry sheet, leaving a 1 cm border.

Beat the egg and brush onto the pastry border.

Fold the pastry over the filling to enclose it, and press the back of a fork along the edges to seal.

Put the parcels on a baking tray, brush over the remaining beaten egg to glaze, then chill in the fridge for 15 mins.

Bake the pastries for 20-25 mins, until risen and golden.

 

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

Griddled Halloumi & Watermelon Salad

 

What you need:

½ x 1.5kg watermelon

4 tbsp extra virgin olive oil

1tbsp balsamic vinegar

250g halloumi

150g Mixed baby leaf salad leaves

1 tbsp fresh basil, finely sliced

What you do:

Remove the rind and pips from the watermelon, and cut into 2.5cm cubes. Mix 3 tbsp of olive oil and the balsamic vinegar together and season with salt and pepper.

Cut the halloumi length ways into eight slices and toss in the remaining 1tbsp olive oil. Place a griddle pan over a medium heat and cook each slice for 30-60 seconds on each side, or until there are golden brown griddle marks on each side.

To serve divide the salad leave between four plates, scatter with watermelon cubes and top each salad with 2 slices of halloumi. Drizzle over the dressing, add a few slices of basil leaves and some edible flowers.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)
  • quick-saag-aloo-curry

 

What you need:

1 onion, finely chopped

2 tbsp vegetable oil

2 cloves garlic, finely chopped

1 inch piece ginger, finely chopped

1 red chilli, finely chopped

1/2 tsp turmeric

1 tsp ground cumin

350g potatoes, peeled & cut into 1-2cm cubes

150ml coconut milk

200g  ready to eat spinach

20g  Indian inspired Saag cashews

What you do:

Heat the oil in a pan and add the onion. Stir in garlic, ginger and chilli, and cook for 2 mins more.

Add the spices, stir well and cook for another minute.

Add the potatoes, along with 200ml water. Cover and simmer until the potatoes are cooked – about 15 mins.

Add coconut milk and bring back to a simmer. Stir in the spinach and cashews. Serve sprinkled with another 20g cashews.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

creamy-avocado-and-sweet-chilli-pasta

What you need:

250g  pasta (shells, Penne or Fusilli work best )

2  ripe and ready to eat avocados

2 tbsp  extra virgin olive oil

The juice of 1/2 lemon

2 handfuls baby spinach leaves

3 tbsp sweet chilli sauce

2 tbsp toasted  pine nuts, toasted

What you do:

Cook the pasta according to the pack instructions.

Remove the stones from the avocados, scoop out the flesh and mash well. Stir though olive and lemon juice.

Put the spinach in a colander in the sink. Strain the cooked pasta through it, reserving 2-3 tbsp of the pasta water.

Stir the pasta, spinach, reserved pasta water and avocado mixture together in a pan, until the pasta is well coated.

Serve drizzled with sweet Chilli sauce and sprinkle over pine nuts.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

Chicken Cacciatore

 

What you need:

3 lbs  chicken, cut up in pieces

1 large onion, thinly sliced

2 (6 oz) tins tomato paste

6 oz sliced mushrooms

1 green pepper , finely chopped

2 -4 garlic cloves, minced

2 teaspoons oregano

1 tsp dried basil

12tsp  celery powder

1 tsp salt

1cup  dry white wine

3 tbsp  olive oil

1 tsp  crushed red pepper flakes(optional)

What you do:

Place onions in bottom of crock pot.

Add chicken pieces.

Stir all the other ingredients together.

Pour over chicken.

Cook on low heat  7 to 9  hours or high heat for about 3 to 4 hours.

Serve  with pasta or rice.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

Tuscan-White-Bean-Stew2

 

What you need:

4 oz pancetta or bacon, finely diced

1 small white onion, peeled and diced

5 cloves garlic, peeled and minced

8 cups good-quality chicken stock

4 (15 oz) cans cannellini beans, rinsed and drained

1 bay leaf

1 large sprig fresh rosemary

salt and freshly-ground black pepper

What you do:

Heat pancetta (or bacon) in a large stockpot over medium-high heat.  Cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute olive oil in place of the 3 tablespoons of bacon grease.)

Add onion and cook for 5 minutes, stirring occasionally, until soft and translucent.  Add garlic and cook for 1-2 minutes until fragrant, stirring occasionally.

Add chicken stock, beans, bay leaf, rosemary and half of the cooked pancetta (or bacon).  Stir to combine.  Continue cooking the soup until it reaches a simmer.  Then reduce heat to medium-low, cover partially, and let the soup simmer for 10-20 minutes so that the flavors will meld.

Add salt and pepper to taste.  (I definitely recommend a generous pinch or two of black pepper, and extra salt if needed, depending on your chicken stock.)  Remove the bay leaf and rosemary.

Serve warm, topped with the extra pancetta (or bacon).

Garnish with Parmesan and serve with Italian bread if desired.

 

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

 

OLYMPUS DIGITAL CAMERA

 

What you need:

1.5kg peeled floury potatoes

180ml olive oil, for shallow frying

salt

FOR THE SALSA BRAVA:

3 tbsp olive oil

1 tsp smoked hot Spanish paprika (pimentón picante), plus a bit extra

½ tsp crushed dried chilli flakes

½ tsp Tabasco sauce

1 tbsp red wine vinegar

125 ml tomato sauce (see below)

TOMATO SAUCE: 

125ml olive oil

225g onions, finely chopped

2 garlic cloves, crushed

400g can of chopped tomatoes

150ml water

3 fresh bay leaves

¾ tsp salt

¾ tsp sugar

What you do:

First make the tomato sauce:

Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes until soft and very lightly coloured.

Add the tomatoes, water and bay leaves, salt and sugar, then bring to the boil, lower the heat and simmer very gently, uncovered, for 45 minutes to 1 hour. Stir occasionally – you are aiming for almost a purée consistency.

Leave to cool a bit then remove the bay leaves and blend in a food processor until smooth.

Next make the salsa brava:

Heat the olive oil over a low heat, then add the pimentón, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and adjust the seasoning to taste. Thin with up to 3 tbsp of water if the salsa is too thick.

Now fry the potatoes:

Cut the potatoes into small even-sized chunks and cook in a large pan of well-salted water for 6-7 minutes or until just tender, then drain well.

Heat the olive oil in two large non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10-12 minutes, turning regularly, until crisp and golden.

Spoon the potatoes onto warmed plates, drizzle over the sauce, sprinkle with the pimentón and serve with cocktail sticks and napkins.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

Chicken & Stuffing

 

What you need:

4 Chicken Breasts (Thawed)

1 Box  Stuffing Mix

1/2 cup of Sour Cream

1 tin of  Chicken Soup

1/4 c. water

What you do:

place all four chicken breasts in the bottom of your slow cooker.

Sprinkle all the dry stuffing mix all over the chicken breasts.

Mix together the cream of chicken soup, 1/2 cup of sour cream & 1/4 cup of water in a bowl and simply pour over the top& put the lid on.

Switch slow cooker on ‘low’ and cook for 4 hours.

 

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

Sweet & Sour  Pork Tenderloin (Slow Cooker)

 

What you need:

1 2-3 lb boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp honey
½ tsp red pepper flakes
2 cloves garlic, chopped

What you do:

Place pork tenderloin into the slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)

Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

 

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)