The Recipe
500g pork for frying
3/4 dl BBQ sauce
3dl brown rice
1 tbsp paprika
1 can tomatoes
2dl stock
Bring paprika, tomatoes and stock to a boil. Add rice and let it simmer for 40 minutes.
Meanwhile, coat the pork with BBQ sauce and put it in a single layer on a baking tray / baking sheet. Bake at 225C for 10 minutes. Turn it over, and bake for another 8-10 minutes until crisp. Transfer to plate with tissue paper to drain excess fat.
The Verdict
Both DH and I loved it! Very simple, yet not something I'd ever considered making myself, and absolutely delicious. Just make sure to have proper ventilation, as the smell tends to hang around. It's worth it though :)
Tuesday, June 29, 2010
Monday, June 21, 2010
Week 24: Slow Jambayala
The Recipe
1/3 chopped green bell pepper
1/2 medium chopped onion
4 chopped plum tomatoes
1 'stalk' chopped celery
1 clove garlic, pressed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Cayenne pepper
Salt
100g smoked sausage, cut into 1-inch cubes
100g ounces boneless skinless chicken breast meat, cut into 1-inch cubes
2/3 cup low sodium beef broth
1 dl brown rice
Cook the brown rice according to the instructions on the package and put aside.
In a slow cooker, combine all ingredients, except rice. Cover and cook on LOW for 3 to 4 hours. Add cooked brown rice; cover and cook on LOW for 20 to 30 minutes.
The Verdict
The sausage was nice, but the chicken pretty non-distinct. Perhaps it would have been better if I'd quickly browned it in a pan first? But that would kinda have defeated the purpose of easy-easy dinner ;)
Other than that I liked it well enough. Crock-pot recipes just tend to be more bland than their stove-top counterparts. This wasn't as bad as some, but the meal did improve majorly once I put chili sauce and feta cheese on top.
1/3 chopped green bell pepper
1/2 medium chopped onion
4 chopped plum tomatoes
1 'stalk' chopped celery
1 clove garlic, pressed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Cayenne pepper
Salt
100g smoked sausage, cut into 1-inch cubes
100g ounces boneless skinless chicken breast meat, cut into 1-inch cubes
2/3 cup low sodium beef broth
1 dl brown rice
Cook the brown rice according to the instructions on the package and put aside.
In a slow cooker, combine all ingredients, except rice. Cover and cook on LOW for 3 to 4 hours. Add cooked brown rice; cover and cook on LOW for 20 to 30 minutes.
The Verdict
The sausage was nice, but the chicken pretty non-distinct. Perhaps it would have been better if I'd quickly browned it in a pan first? But that would kinda have defeated the purpose of easy-easy dinner ;)
Other than that I liked it well enough. Crock-pot recipes just tend to be more bland than their stove-top counterparts. This wasn't as bad as some, but the meal did improve majorly once I put chili sauce and feta cheese on top.
Saturday, June 12, 2010
Week 23: Beef with ginger and bell peppers
I ended up using pork instead of beef as beef is ridiculously expensive. Seriously, it cost almost twice as much as the pork! I doubt it changed the recipe all that much though.
The Recipe
400g beef cut into strips
1 tbsp oil
3 bell peppers
1 large leak (I didn't have that, so I used squash instead)
2 cloves chopped garlic
1 tbsp finely chopped ginger
2.5dl beef stock
1 tbsp soy sauce
some flour for thickening the sauce.
Cut the peppers in half, remove the seeds and put them cut-side down on some foil on an oven rack. Grill them for about 10 minutes until they are brown on top.
Heat the oil in a wok and cook the meat for 2-3 minutes or until done. Remove from the wok. Cut the bell peppers and leak into bite sized pieces and chop the garlic and ginger. Add it to the wok and cook while stirring for 1-2 minutes. Add stock and soy sauce and cook for 5 minutes. Add flour if a thicker sauce is desired. Add meat and heat through. Serve with wild rice.
The Verdict
Another "I don't need a recipe for this!" recipe. I seem to have acquired a number of those over the years! Guess I'm a better cook now than when I first started collecting these... which is a really good thing ;) It tasted good, and I might definitely make something similar another time, but I don't need to save the recipe.
The Recipe
400g beef cut into strips
1 tbsp oil
3 bell peppers
1 large leak (I didn't have that, so I used squash instead)
2 cloves chopped garlic
1 tbsp finely chopped ginger
2.5dl beef stock
1 tbsp soy sauce
some flour for thickening the sauce.
Cut the peppers in half, remove the seeds and put them cut-side down on some foil on an oven rack. Grill them for about 10 minutes until they are brown on top.
Heat the oil in a wok and cook the meat for 2-3 minutes or until done. Remove from the wok. Cut the bell peppers and leak into bite sized pieces and chop the garlic and ginger. Add it to the wok and cook while stirring for 1-2 minutes. Add stock and soy sauce and cook for 5 minutes. Add flour if a thicker sauce is desired. Add meat and heat through. Serve with wild rice.
The Verdict
Another "I don't need a recipe for this!" recipe. I seem to have acquired a number of those over the years! Guess I'm a better cook now than when I first started collecting these... which is a really good thing ;) It tasted good, and I might definitely make something similar another time, but I don't need to save the recipe.
Tuesday, June 1, 2010
Week 22: Salsa Chicken
The Recipe
1/2 pound chicken in strips
1 1/2 cup salsa
1/4 cup raisins
1 tbsp honey
1/2 tsp cinnemon
1/4 tsp ground ginger
Cook chicken until done. Mix together the rest, poor over the chicken and let it simmer for 15 minutes.
Serve with couscous.
The Verdict
Extremely easy recipe, but I don't know... it was almost too 'rich' in its taste. I wouldn't call it too hot, because that wasn't the case, but it was definitely a taste that needed to be diluted somewhat. I think I may try to substitute half the salsa for canned tomatoes next time, as I think that may have been the culprit. Otherwise it tasted lovely.
1/2 pound chicken in strips
1 1/2 cup salsa
1/4 cup raisins
1 tbsp honey
1/2 tsp cinnemon
1/4 tsp ground ginger
Cook chicken until done. Mix together the rest, poor over the chicken and let it simmer for 15 minutes.
Serve with couscous.
The Verdict
Extremely easy recipe, but I don't know... it was almost too 'rich' in its taste. I wouldn't call it too hot, because that wasn't the case, but it was definitely a taste that needed to be diluted somewhat. I think I may try to substitute half the salsa for canned tomatoes next time, as I think that may have been the culprit. Otherwise it tasted lovely.
Monday, May 31, 2010
Week 21: Pepper Steak
The Recipe
1/2 pound pork chops, cut in 1/4" strips
1 green pepper in strips
1 onion in slices
1 500g jar spaghetti sauce
1/2 cube beef broth
1 tbsp Worchestershire sauce
In a large wok, heat oil and cook meat until done to your liking. Add peppers and onion and cook 3-5 minutes or until tender.
Stir in pasta sauce, beef cube and Worchestershire sauce and heat to boiling. Reduce heat and let simmer for about 10 minutes.
Serve with pasta and a salad.
The Verdict
Not bad at all, but I'm really not sure I needed a recipe for this! It was good to be reminded that one can make meat sauces without ground meat though, so I guess I did need a recipe after all. I served it with feta cheese on top which added a very nice touch. A nice variation to the usual spaghetti bolognese.
1/2 pound pork chops, cut in 1/4" strips
1 green pepper in strips
1 onion in slices
1 500g jar spaghetti sauce
1/2 cube beef broth
1 tbsp Worchestershire sauce
In a large wok, heat oil and cook meat until done to your liking. Add peppers and onion and cook 3-5 minutes or until tender.
Stir in pasta sauce, beef cube and Worchestershire sauce and heat to boiling. Reduce heat and let simmer for about 10 minutes.
Serve with pasta and a salad.
The Verdict
Not bad at all, but I'm really not sure I needed a recipe for this! It was good to be reminded that one can make meat sauces without ground meat though, so I guess I did need a recipe after all. I served it with feta cheese on top which added a very nice touch. A nice variation to the usual spaghetti bolognese.
Week 20: Satay Pork with Peanut Sauce
The Recipe
250g pork cut into 1/4" slices
Satay
1 tbsp soya sauce
1 clove garlic
2 tsp fresh ginger
1/4 tsp ground chili or 1/2 fresh chili
1/4 tsp cumin
1 tsp sugar
1 tsp sesame seeds
1/2 lime
Mix everything together. Put meat and satay in a bag and shake to coat. Marinate for at least 30 minutes before cooking.
Peanut sauce
1/2 small onion
1 clove garlic
1-1.5 fresh chili
1 tsp oil
2 tbsp peanut butter
1/2 lime
1 tbsp soya sauce
2 tsp sugar
Heat the oil in a small pot and cook onion, garlic and chili for a couple of minutes. Add 1 dl (7 tbsp) water, peanut butter, lime, soya and sugar. Let the sauce simmer for a couple of minutes until it's reduced a bit.
Serve the satay with rice and a nice salad.
The Verdict
Very yummy. DH didn't care much for the peanut sauce, but I loved it, and it was really easy to make, so I may just do that again another day, and then make another sauce for him. Definitely worth a repeat. Oh, and I used chunky peanut butter which turned out to be a good thing. I'm not sure it would have been as good with smooth.
250g pork cut into 1/4" slices
Satay
1 tbsp soya sauce
1 clove garlic
2 tsp fresh ginger
1/4 tsp ground chili or 1/2 fresh chili
1/4 tsp cumin
1 tsp sugar
1 tsp sesame seeds
1/2 lime
Mix everything together. Put meat and satay in a bag and shake to coat. Marinate for at least 30 minutes before cooking.
Peanut sauce
1/2 small onion
1 clove garlic
1-1.5 fresh chili
1 tsp oil
2 tbsp peanut butter
1/2 lime
1 tbsp soya sauce
2 tsp sugar
Heat the oil in a small pot and cook onion, garlic and chili for a couple of minutes. Add 1 dl (7 tbsp) water, peanut butter, lime, soya and sugar. Let the sauce simmer for a couple of minutes until it's reduced a bit.
Serve the satay with rice and a nice salad.
The Verdict
Very yummy. DH didn't care much for the peanut sauce, but I loved it, and it was really easy to make, so I may just do that again another day, and then make another sauce for him. Definitely worth a repeat. Oh, and I used chunky peanut butter which turned out to be a good thing. I'm not sure it would have been as good with smooth.
Monday, May 17, 2010
Week 19 - Mediterranean Roasted Chicken
The Recipe
Saute boneless skinless chicken breast halves in a skillet until brown on both sides, remove from pan and put in an oven-proof dish. In the skillet stir-fry garlic, onion, bell pepper and tomatoes until tender. Pour over chicken. Season with black pepper and fresh basil leaves. Cover with aluminum foil. Cook in oven at 200C for half an hour or until chicken is done. Serve with rice.
The Verdict
So boring I couldn't even be bothered typing out the recipe in full. I added chili sauce which did help somewhat, but the chicken was still really, really bland. Not worth a repeat.
Saute boneless skinless chicken breast halves in a skillet until brown on both sides, remove from pan and put in an oven-proof dish. In the skillet stir-fry garlic, onion, bell pepper and tomatoes until tender. Pour over chicken. Season with black pepper and fresh basil leaves. Cover with aluminum foil. Cook in oven at 200C for half an hour or until chicken is done. Serve with rice.
The Verdict
So boring I couldn't even be bothered typing out the recipe in full. I added chili sauce which did help somewhat, but the chicken was still really, really bland. Not worth a repeat.
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