The Recipe
1 tbsp olive oil
400g chicken breast, cut into 1-inch cubes
1 can (400g) diced tomatoes with chilli
1 bell pepper, thinly sliced
1/2 tsp chilli powder
1 tbsp Mexican seasoning (I used taco seasoning)
Juice from 1 lime
1 tsp sugar
Heat the oil in a pan, add chicken and cook for 4-6 minutes until brown. Transfer to a slow cooker. Add bell pepper. Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 2-3 hours.
Serve with rice.
The Verdict
I liked it, DH found it a tad too spicy. Usually I wouldn't have added the extra chilli, but last time I made a crock-pot meal where I left out the chilli it ended up too bland! I still need to find the perfect balance. But wonderfully easy to make, and tastes good too :)
Monday, February 27, 2012
Friday, February 17, 2012
Week 7: Chorizo Casserole
The Recipe
2 bell peppers
1-2 onions, chopped
1-2 cloves garlic, chopped
300g boiled potatoes
300g brunch or chorizo sausages
Fresh basil
1 400g can tomatoes (optional)
In a wok, cook onions and garlic in olive oil until translucent. Cut the bell peppers, potatoes and sausages into bite sized pieces and add to the onions. Cook for 10 minutes. Add the tomatoes and cook for another 10 minutes. Garnish with fresh basil and serve.
The Verdict
The original recipe didn't call for tomatoes, but I thought it looked like it needed it, and I definitely think it made it better that way. Easy enough to make - especially if you have potatoes left over - and it tasted great! Definitely worth a repeat.
2 bell peppers
1-2 onions, chopped
1-2 cloves garlic, chopped
300g boiled potatoes
300g brunch or chorizo sausages
Fresh basil
1 400g can tomatoes (optional)
In a wok, cook onions and garlic in olive oil until translucent. Cut the bell peppers, potatoes and sausages into bite sized pieces and add to the onions. Cook for 10 minutes. Add the tomatoes and cook for another 10 minutes. Garnish with fresh basil and serve.
The Verdict
The original recipe didn't call for tomatoes, but I thought it looked like it needed it, and I definitely think it made it better that way. Easy enough to make - especially if you have potatoes left over - and it tasted great! Definitely worth a repeat.
Week 6: Macaroni-topped Mince
The Recipe
1 tbsp olive oil
1 onion
3 gloves garlic
600g lamb mince (impossible to find in DK - I used a mix of pork/beef)
2 400g can tomatoes
2 tsp oregano
2 tbsp tomato paste
150-200g corn (~1 small can)
400g macaroni
3 eggs
200ml Greek yoghurt
1 cup grated cheese
100g feta cheese, crumbled.
Boil the pasta according to the instructions on the package.
Chop onion and garlic and cook in olive oil until translucent. Add mince and cook for 10 minutes. Add corn, tomatoes, oregano and tomato paste and cook for another 10 minutes until the meat is done.
Mix together eggs and yoghurt - season well with salt and pepper.
Pour meat sauce into an oven-proof dish and cover with macaroni. Add the egg-yoghurt mix and cover with the two cheeses.
Cook at 200C for 25 minutes.
The Verdict
Hmmm... I wasn't terribly impressed. It was macaroni bolognese just made in the oven. Easy enough to make, but tasted only average. The feta did make a nice touch.
I served it with hot taco sauce which did improve it somewhat though.
1 tbsp olive oil
1 onion
3 gloves garlic
600g lamb mince (impossible to find in DK - I used a mix of pork/beef)
2 400g can tomatoes
2 tsp oregano
2 tbsp tomato paste
150-200g corn (~1 small can)
400g macaroni
3 eggs
200ml Greek yoghurt
1 cup grated cheese
100g feta cheese, crumbled.
Boil the pasta according to the instructions on the package.
Chop onion and garlic and cook in olive oil until translucent. Add mince and cook for 10 minutes. Add corn, tomatoes, oregano and tomato paste and cook for another 10 minutes until the meat is done.
Mix together eggs and yoghurt - season well with salt and pepper.
Pour meat sauce into an oven-proof dish and cover with macaroni. Add the egg-yoghurt mix and cover with the two cheeses.
Cook at 200C for 25 minutes.
The Verdict
Hmmm... I wasn't terribly impressed. It was macaroni bolognese just made in the oven. Easy enough to make, but tasted only average. The feta did make a nice touch.
I served it with hot taco sauce which did improve it somewhat though.
Wednesday, February 1, 2012
Week 5: Greek Shrimp Pasta
The Recipe
20gr shrimp, thawed
2 cloves garlic, pressed
1 tbsp butter
½ tbsp olive oil
90gr crumbled feta cheese
3 green onions, finely chopped
2 tsp oregano
2 fresh tomatoes cored, seeded and coarsely chopped
Salt and freshly ground pepper to taste
Cooked pasta
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour.
In a pan, add the butter and olive oil and heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together and cook for 5 minutes or until the shrimps are done. Remove from heat.
To the shrimp mixture, add the pasta, toss together, then top with the feta cheese mixture.
The Verdict
I think I would have enjoyed it more if the tomatoes and green onions had been cooked and the shrimps left cold ;-) I'm not usually one for warm shrimps (with a few notable exceptions found on this blog) and the raw green onions were too overpowering. A quick and easy meal though, so if neither of those things bother you, I'd recommend it.
20gr shrimp, thawed
2 cloves garlic, pressed
1 tbsp butter
½ tbsp olive oil
90gr crumbled feta cheese
3 green onions, finely chopped
2 tsp oregano
2 fresh tomatoes cored, seeded and coarsely chopped
Salt and freshly ground pepper to taste
Cooked pasta
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour.
In a pan, add the butter and olive oil and heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together and cook for 5 minutes or until the shrimps are done. Remove from heat.
To the shrimp mixture, add the pasta, toss together, then top with the feta cheese mixture.
The Verdict
I think I would have enjoyed it more if the tomatoes and green onions had been cooked and the shrimps left cold ;-) I'm not usually one for warm shrimps (with a few notable exceptions found on this blog) and the raw green onions were too overpowering. A quick and easy meal though, so if neither of those things bother you, I'd recommend it.
Tuesday, January 24, 2012
Week 4: Crock-Pot Chili
The Recipe
1 lb round roast (I ended up using pork because beef is too expensive)
1 tbsp yellow mustard
1 tbsp chili
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1 large onion, chopped
1 beef bouillon cube
29 oz can diced tomatoes, undrained
14.5 oz can kidney beans, drained and rinsed
1 bell pepper, chopped
Slice the roast into strips. In a large bowl combine the mustard, chili powder, garlic, salt and pepper into a paste. Add beef and toss to coat. Add beef to bottom of the slow cooker. Layer onions on top. Crush the bouillon cube and sprinkle over the onions. Add beans, bell pepper and tomatoes over everything. Cook on low for 5-7 hours.
Serve over rice or with bread with shredded cheese and sour cream for toppings.
The Verdict
Well! For once being considerate of my DH backfired! I thought 1 tbsp chili sounded like an awful lot, so instead I used diced tomatoes with chili - usually plenty spicy for him when I use it in soups and stews etc. - but even he complained that this wasn't spicy enough! I've learned my lesson, and will be adding the chili the recipe calls for when I make this next! Because I'll definitely be making it again! Other than the blandness (which could be easily sorted by adding chili at the table) it was delicious, and really easy to make too :)
1 lb round roast (I ended up using pork because beef is too expensive)
1 tbsp yellow mustard
1 tbsp chili
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1 large onion, chopped
1 beef bouillon cube
29 oz can diced tomatoes, undrained
14.5 oz can kidney beans, drained and rinsed
1 bell pepper, chopped
Slice the roast into strips. In a large bowl combine the mustard, chili powder, garlic, salt and pepper into a paste. Add beef and toss to coat. Add beef to bottom of the slow cooker. Layer onions on top. Crush the bouillon cube and sprinkle over the onions. Add beans, bell pepper and tomatoes over everything. Cook on low for 5-7 hours.
Serve over rice or with bread with shredded cheese and sour cream for toppings.
The Verdict
Well! For once being considerate of my DH backfired! I thought 1 tbsp chili sounded like an awful lot, so instead I used diced tomatoes with chili - usually plenty spicy for him when I use it in soups and stews etc. - but even he complained that this wasn't spicy enough! I've learned my lesson, and will be adding the chili the recipe calls for when I make this next! Because I'll definitely be making it again! Other than the blandness (which could be easily sorted by adding chili at the table) it was delicious, and really easy to make too :)
Saturday, January 21, 2012
Week 3: Hoisin Turkey
The recipe
2 bell peppers, cut into bite-size pieces
2 small onions, cut into thin wedges
1 pound turkey breast, halved crosswise
3 cloves garlic, minced
1/2 tsp black pepper
1dl orange juice
1dl hoisin sauce
First the substitutions.. I couldn't find turkey, so I used chicken instead. Nor did I have any hoisin sauce, so I used teriaki sauce instead. The rest is as listed though.
Place bell pepper and onion in a slow cooker; place turkey on top and sprinkle with garlic and black pepper. In a cup, combine orange juice and hoisin sauce; pour over all. Cover and cook on LOW for 3 to 4 hours.
Serve with rice.
The Verdict
I only discovered when I came to get the meal, that I'd accidentally cooked the meal on MED instead of on LOW for 4 hours. The chicken turned out to be lovely tender and moist though - not dry at all - so I guess no harm was done :)
One of the better crock-pot meals I've tried. It smelled fantastic while cooking, and tasted great too, although the taste of garlic was slightly overpowering. I think I'll use less next time and make sure it's fully submerged in the liquid, rather than lying on top of the chicken.
Other than that really good, and I didn't even need the chilli sauce to make it taste of something ;)
2 bell peppers, cut into bite-size pieces
2 small onions, cut into thin wedges
1 pound turkey breast, halved crosswise
3 cloves garlic, minced
1/2 tsp black pepper
1dl orange juice
1dl hoisin sauce
First the substitutions.. I couldn't find turkey, so I used chicken instead. Nor did I have any hoisin sauce, so I used teriaki sauce instead. The rest is as listed though.
Place bell pepper and onion in a slow cooker; place turkey on top and sprinkle with garlic and black pepper. In a cup, combine orange juice and hoisin sauce; pour over all. Cover and cook on LOW for 3 to 4 hours.
Serve with rice.
The Verdict
I only discovered when I came to get the meal, that I'd accidentally cooked the meal on MED instead of on LOW for 4 hours. The chicken turned out to be lovely tender and moist though - not dry at all - so I guess no harm was done :)
One of the better crock-pot meals I've tried. It smelled fantastic while cooking, and tasted great too, although the taste of garlic was slightly overpowering. I think I'll use less next time and make sure it's fully submerged in the liquid, rather than lying on top of the chicken.
Other than that really good, and I didn't even need the chilli sauce to make it taste of something ;)
Tuesday, January 17, 2012
Week 2: Italian Chicken Chowder
The Recipe
1/2 cup Italian salad dressing
1 pound chicken breast, chopped
2 14.5-oz can stewed tomatoes, undrained
2 cup chicken broth
1 medium zucchini, chopped
1 bell pepper, chopped
1 cup elbow macaroni, uncooked
2 tsp basil
1 cup shredded mozzarella cheese
Heat the dressing in a large pan or wok. Add chicken and cook for 5-10 minutes until done. Add broth, stewed tomatoes, zucchini, macaroni and basil. Bring to a boil over high heat. Reduce heat and let the chowder simmer for about 8 minutes or until macaroni is tender. Add cheese and stir until melted.
Can be served with rice if it needs to be stretched.
The Verdict
I loved it :) Cooking the chicken in the dressing gave it a wonderfully tangy taste, and it turned out nice and moist - not dry at all. I added about a spoonful of sugar at the very end, as it was bordering being too tangy, but I'm not entirely sure it needed it... a blob of milk might have worked just as well.
1/2 cup Italian salad dressing
1 pound chicken breast, chopped
2 14.5-oz can stewed tomatoes, undrained
2 cup chicken broth
1 medium zucchini, chopped
1 bell pepper, chopped
1 cup elbow macaroni, uncooked
2 tsp basil
1 cup shredded mozzarella cheese
Heat the dressing in a large pan or wok. Add chicken and cook for 5-10 minutes until done. Add broth, stewed tomatoes, zucchini, macaroni and basil. Bring to a boil over high heat. Reduce heat and let the chowder simmer for about 8 minutes or until macaroni is tender. Add cheese and stir until melted.
Can be served with rice if it needs to be stretched.
The Verdict
I loved it :) Cooking the chicken in the dressing gave it a wonderfully tangy taste, and it turned out nice and moist - not dry at all. I added about a spoonful of sugar at the very end, as it was bordering being too tangy, but I'm not entirely sure it needed it... a blob of milk might have worked just as well.
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