The Recipe
3/4 lb carrots
3/4 lb pearl onions
1 lb beef stew meat, cubed
salt and pepper
½ tbsp oil
3 spring onions, chopped
2 cloves garlic, chopped
1/2 cup red wine
1 tbsp tomato paste
3 tbsp beef broth
1/2 tsp rosemary
1 bay leaf
1.5 tbsp butter
1.5 tbsp flour
250g white mushrooms
Place everything in a crock-pot, stir to combine. Cover and cook on LOW for 7-9 hours.
Serve with baked potatoes.
The Verdict
Another freezer meal (except the mushrooms which were added at cooking time), and once again I can state definitively that carrots do NOT freeze well! They turned all weird and icky. I'm not usually a picky eater, but had to put those aside.
Apart from that it tasted alright. Not an instant favourite though, so I may or may not make this again.
Thursday, October 17, 2013
Friday, October 11, 2013
Week 41: Slow Cooker Nachos
The Recipe
1 lb ground beef, cooked and drained
1 bell pepper, diced
1 can (15oz) beans, undrained
2 tbsp salsa
1 pkg. taco seasoning (~1oz)
1/2 cup water
salt and pepper to taste
1 tsp garlic powder
Nachos
Toppings: Shredded Cheese, Salsa, Guacamole... whatever strikes your fancy.
Brown ground beef in skillet on stove. Add ground beef through garlic powder to crockpot.
Cook on low 4-6 hours or high 2-3 hours.
Serve with toppings.
The Verdict
I've made stove-top nachos more often than I can count (and love it!), but needed a crock-pot version of it. I didn't expect it to taste all that different from stove-top nachos - and it didn't - but somehow the texture of it was better. Probably not something I'll make too often, as I prefer crock-pot recipes where I don't have to cook the meat in advance, but it's a nice recipe to have available for those lazy Sundays where I'd rather have my cooking over and done with early in the day.
1 lb ground beef, cooked and drained
1 bell pepper, diced
1 can (15oz) beans, undrained
2 tbsp salsa
1 pkg. taco seasoning (~1oz)
1/2 cup water
salt and pepper to taste
1 tsp garlic powder
Nachos
Toppings: Shredded Cheese, Salsa, Guacamole... whatever strikes your fancy.
Brown ground beef in skillet on stove. Add ground beef through garlic powder to crockpot.
Cook on low 4-6 hours or high 2-3 hours.
Serve with toppings.
The Verdict
I've made stove-top nachos more often than I can count (and love it!), but needed a crock-pot version of it. I didn't expect it to taste all that different from stove-top nachos - and it didn't - but somehow the texture of it was better. Probably not something I'll make too often, as I prefer crock-pot recipes where I don't have to cook the meat in advance, but it's a nice recipe to have available for those lazy Sundays where I'd rather have my cooking over and done with early in the day.
Tuesday, October 8, 2013
Week 40: Cheesecake with Raspberries
The Recipe
200g / 400ml soft vanilla ice cream
150g biscuits, crumbled (I used hobnobs)
60g butter, melted
200g rinsed raspberries - save 12 for decorating
8 small meringue, crumbled
200g ricotta
25g icing sugar
1 tsp vanilla
Can preferably be made 1 day in advance and frozen (leave off the decorating raspberries). Take it out of the freezer 20-30 minutes before serving.
Mix the biscuit crumble with the butter and press the mixture into a spring form (20cm) - leave it to cool.
Put the ice cream into a large bowl and mash it with the back of a spoon. Mix in the ricotta and the vanilla, and then the meringue crumble and the raspberries. Mix gently and distribute the mixture on the now cool biscuits.
Put into the freezer for at least 1hr, preferably until the next day.
The Verdict
Pretty good, but not as awesome as most other cheesecakes I've tried. A LOT easier to make though, which is always worth taking into account :) Another time I'd probably mash the raspberries as well though, rather than mixing them into the ice cream whole.
200g / 400ml soft vanilla ice cream
150g biscuits, crumbled (I used hobnobs)
60g butter, melted
200g rinsed raspberries - save 12 for decorating
8 small meringue, crumbled
200g ricotta
25g icing sugar
1 tsp vanilla
Can preferably be made 1 day in advance and frozen (leave off the decorating raspberries). Take it out of the freezer 20-30 minutes before serving.
Mix the biscuit crumble with the butter and press the mixture into a spring form (20cm) - leave it to cool.
Put the ice cream into a large bowl and mash it with the back of a spoon. Mix in the ricotta and the vanilla, and then the meringue crumble and the raspberries. Mix gently and distribute the mixture on the now cool biscuits.
Put into the freezer for at least 1hr, preferably until the next day.
The Verdict
Pretty good, but not as awesome as most other cheesecakes I've tried. A LOT easier to make though, which is always worth taking into account :) Another time I'd probably mash the raspberries as well though, rather than mixing them into the ice cream whole.
Wednesday, September 25, 2013
Week 39: Roasted Red Pepper and Avocado Soup with Bacon
The Recipe
(Serves 2)
3-4 red peppers
1 avocado, pitted
1 onion, diced
3 garlic cloves, minced
1 cup canned coconut milk
1 cup vegetable broth
½ lime, juiced
2 tbsp paprika
1/2 tsp chili flakes
1 tsp dried oregano
salt and pepper, to taste
½ avocado, diced (to garnish)
Peanuts (to garnish)
7-8 slices of bacon (approx 150g), cut into thin strips
Preheat the oven to 225C. Rinse the bell peppers, and put them on their sides in an oven proof dish. Roast for 20 minutes, turn them over and roast for another 20 minutes. They should be slightly black on top when done - if not, give them a few minutes extra. Chop up the peppers, discarding stem, seeds and as much of the skin as will come off easily.
Place a pot over high heat and cook the bacon until most of the fat has been rendered. Remove the bacon from the pot, but leave the fat in. Decrease heat to medium and add your garlic and onions, cooking until the onions are translucent.
Then add in your roasted red peppers with broth and coconut milk along with the smoked paprika, paprika, red pepper flakes, oregano, and salt and pepper. Let simmer for 8-10 minutes.
Once everything has simmered, scoop out the avocado and add to the saucepan along with the lime juice. Use an immersion blender to mix until soup is smooth and creamy.
Top soup with diced avocado, bacon and peanuts.
The Verdict
Unfortunately I let the bell peppers roast for a bit too long, so it had a bit of a burnt flavour. (They were small - the time mentioned above is fine for regular sized bell peppers.) It's good, but more appropriate for lunch/starter than a full meal - but that's mostly due to my personal preference that soups should have more bite / texture.
(Serves 2)
3-4 red peppers
1 avocado, pitted
1 onion, diced
3 garlic cloves, minced
1 cup canned coconut milk
1 cup vegetable broth
½ lime, juiced
2 tbsp paprika
1/2 tsp chili flakes
1 tsp dried oregano
salt and pepper, to taste
½ avocado, diced (to garnish)
Peanuts (to garnish)
7-8 slices of bacon (approx 150g), cut into thin strips
Preheat the oven to 225C. Rinse the bell peppers, and put them on their sides in an oven proof dish. Roast for 20 minutes, turn them over and roast for another 20 minutes. They should be slightly black on top when done - if not, give them a few minutes extra. Chop up the peppers, discarding stem, seeds and as much of the skin as will come off easily.
Place a pot over high heat and cook the bacon until most of the fat has been rendered. Remove the bacon from the pot, but leave the fat in. Decrease heat to medium and add your garlic and onions, cooking until the onions are translucent.
Then add in your roasted red peppers with broth and coconut milk along with the smoked paprika, paprika, red pepper flakes, oregano, and salt and pepper. Let simmer for 8-10 minutes.
Once everything has simmered, scoop out the avocado and add to the saucepan along with the lime juice. Use an immersion blender to mix until soup is smooth and creamy.
Top soup with diced avocado, bacon and peanuts.
The Verdict
Unfortunately I let the bell peppers roast for a bit too long, so it had a bit of a burnt flavour. (They were small - the time mentioned above is fine for regular sized bell peppers.) It's good, but more appropriate for lunch/starter than a full meal - but that's mostly due to my personal preference that soups should have more bite / texture.
Thursday, September 19, 2013
Week 38: Pizzadillas
The Recipe
6 flour tortillas
2 cups shredded mozzarella
30 (approx.) pepperoni slices
1 med. bell pepper
1 small onion
A hand full of olives
6 (approx.) mushrooms
1 can (~15oz) stewed, chopped tomatoes
In a casserole over medium heat, warm up the canned tomatoes until hot and bubbly. Add spices according to taste.
Meanwhile prep the ingredients by thinly slicing all vegetables.
For each pizzadilla: Measure 1/3 cup of shredded cheese. Sprinkle half of the cheese over one half of the tortilla, add toppings and then sprinkle the rest of the cheese on top. Fold the empty side of the tortilla over the toppings.
Place the pizzadilla in a prewarmed pan (medium heat) and cook until brown and crispy on the bottom. Carefully flip the pizzadilla over and cook until brown and crispy on the second side. Add a bit of oil to the pan if you want them extra crisp. Once both sides are crisp and the cheese is melted inside, transfer to a plate and keep warm while you cook the rest (my skillet was large enough that I could cook 2 at a time). Serve with hot tomato sauce.
The Verdict
Super-easy and a nice alternative to both pizzas and tortillas. Of course you can easily use other "toppings" as well, but this suited our tastes nicely.
DH and I ate 3.5 between the two of us, so this would be suitable for 3 people with average appetites :)
6 flour tortillas
2 cups shredded mozzarella
30 (approx.) pepperoni slices
1 med. bell pepper
1 small onion
A hand full of olives
6 (approx.) mushrooms
1 can (~15oz) stewed, chopped tomatoes
In a casserole over medium heat, warm up the canned tomatoes until hot and bubbly. Add spices according to taste.
Meanwhile prep the ingredients by thinly slicing all vegetables.
For each pizzadilla: Measure 1/3 cup of shredded cheese. Sprinkle half of the cheese over one half of the tortilla, add toppings and then sprinkle the rest of the cheese on top. Fold the empty side of the tortilla over the toppings.
Place the pizzadilla in a prewarmed pan (medium heat) and cook until brown and crispy on the bottom. Carefully flip the pizzadilla over and cook until brown and crispy on the second side. Add a bit of oil to the pan if you want them extra crisp. Once both sides are crisp and the cheese is melted inside, transfer to a plate and keep warm while you cook the rest (my skillet was large enough that I could cook 2 at a time). Serve with hot tomato sauce.
The Verdict
Super-easy and a nice alternative to both pizzas and tortillas. Of course you can easily use other "toppings" as well, but this suited our tastes nicely.
DH and I ate 3.5 between the two of us, so this would be suitable for 3 people with average appetites :)
Friday, September 13, 2013
Week 37: Strawberry Buttermilk
The Recipe
125g strawberries
1.5 tbsp sugar
5dl buttermilk
1/2 dl heavy cream (38%)
lemon juice
Put strawberries, sugar and 1/2 of the buttermilk in a blender. Add the rest of the buttermilk until smooth. Mix with the cream and lemon juice according to taste. Refrigerate until serving.
The Verdict
Usually I don't bother making this from scratch, because it's actually cheaper to buy already mixed in the supermarket. However, I had some left-over buttermilk from the Avocado dressing that I knew I wouldn't get around to using otherwise.
But DH and I both agreed - it's a fine way to use buttermilk that would otherwise just be thrown out, but though it's sacrilege we both agreed that we actually prefer storebought to homemade -- at least homemade by THIS recipe. However, there are as many recipes for buttermilk desserts as there are households, so it's probably just a matter of trying another. I picked this one as it seemed suitably easy and only used ingredients I already had.
125g strawberries
1.5 tbsp sugar
5dl buttermilk
1/2 dl heavy cream (38%)
lemon juice
Put strawberries, sugar and 1/2 of the buttermilk in a blender. Add the rest of the buttermilk until smooth. Mix with the cream and lemon juice according to taste. Refrigerate until serving.
The Verdict
Usually I don't bother making this from scratch, because it's actually cheaper to buy already mixed in the supermarket. However, I had some left-over buttermilk from the Avocado dressing that I knew I wouldn't get around to using otherwise.
But DH and I both agreed - it's a fine way to use buttermilk that would otherwise just be thrown out, but though it's sacrilege we both agreed that we actually prefer storebought to homemade -- at least homemade by THIS recipe. However, there are as many recipes for buttermilk desserts as there are households, so it's probably just a matter of trying another. I picked this one as it seemed suitably easy and only used ingredients I already had.
Wednesday, September 4, 2013
Week 36: BBQ Chicken Salad with Avocado Dressing
From Closet Cooking
The Recipe
4 small chicken breasts
salt and pepper to taste
1/2 cup BBQ sauce (I discovered too late that what I thought was BBQ sauce was in fact BBQ oil! I don't think it made too much of a difference though)
6 cups lettuce, sliced or torn
1 cup cherry tomatoes, sliced in half
1 cup corn
1 cup black beans, drained and rinsed (I used chickpeas instead)
4 strips bacon, cut into 1 inch slices
1/4 cup basil, torn
2 pitas - cut into 1" squares
Avocado dressing
1 medium avocado
1 lime, juice
1 green onion
1 clove garlic
3/4 cup buttermilk
salt and pepper to taste
Puree everything for the avocado dressing in a blender until smooth. Store in fridge and finish within a few days.
Cook the bacon until crumbly. Put bacon aside, but keep the juices in the pan. Season the chicken with salt and pepper and cook over medium-high heat until cooked, about 4-6 minutes per side basting the chicken in the BBQ sauce as you go.
Let the chicken cool a bit. Meanwhile, roast the pita croutons in the reserved BBQ oil & fats until crispy.
Assemble salad and enjoy!
The Verdict
The Bacon Double Cheese Burger Salad was better. I can't say exactly why, but something was missing from this, making it less than perfect. It might have been the chickpeas and that it would have been better with the beans instead. It was good enough for me to want to make it again, but not an instant favourite the way the BDCB salad was.
Oh, and there was FAR too much avocado dressing. I've tried freezing the rest in ice cube trays, not that I know if it'll be any good once they thaw, but I figured I might as well make the attempt and throw them out later rather than sooner :)
The Recipe
4 small chicken breasts
salt and pepper to taste
1/2 cup BBQ sauce (I discovered too late that what I thought was BBQ sauce was in fact BBQ oil! I don't think it made too much of a difference though)
6 cups lettuce, sliced or torn
1 cup cherry tomatoes, sliced in half
1 cup corn
1 cup black beans, drained and rinsed (I used chickpeas instead)
4 strips bacon, cut into 1 inch slices
1/4 cup basil, torn
2 pitas - cut into 1" squares
Avocado dressing
1 medium avocado
1 lime, juice
1 green onion
1 clove garlic
3/4 cup buttermilk
salt and pepper to taste
Puree everything for the avocado dressing in a blender until smooth. Store in fridge and finish within a few days.
Cook the bacon until crumbly. Put bacon aside, but keep the juices in the pan. Season the chicken with salt and pepper and cook over medium-high heat until cooked, about 4-6 minutes per side basting the chicken in the BBQ sauce as you go.
Let the chicken cool a bit. Meanwhile, roast the pita croutons in the reserved BBQ oil & fats until crispy.
Assemble salad and enjoy!
The Verdict
The Bacon Double Cheese Burger Salad was better. I can't say exactly why, but something was missing from this, making it less than perfect. It might have been the chickpeas and that it would have been better with the beans instead. It was good enough for me to want to make it again, but not an instant favourite the way the BDCB salad was.
Oh, and there was FAR too much avocado dressing. I've tried freezing the rest in ice cube trays, not that I know if it'll be any good once they thaw, but I figured I might as well make the attempt and throw them out later rather than sooner :)
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