The Recipe
4 green, red, or yellow bell peppers
1 cup cooked rice (1dl pre-cooking)
1 (15oz) can chili beans with chili gravy
1 (15oz) can tomato sauce
1 finely chopped onion
175g shredded ham (optional)
1 (8oz) can corn
Remove tops, membranes, and seeds from bell peppers. Chop tops; set aside. If necessary, cut a thin slice from the bottom of each pepper so they sit flat. In a medium bowl stir together rice, ham and undrained beans; spoon into peppers. Pour tomato sauce into the bottom of a slow cooker; stir in reserved chopped pepper, corn and onion. Place peppers, filled side up, in cooker.
Cook for 6-7 hours on LOW or 3-4 hours on HIGH.
Serve with shredded cheese and chili.
The Verdict
I know it seems like a cliche to say that everything is better with bacon, but I actually do think this would have been better with cooked bacon rather than ham. Ah well, I still liked it well enough. It wasn't fantastic, but definitely good enough to make again some other time.
Wednesday, July 23, 2014
Thursday, July 17, 2014
Week 29: Crockpot Teriaki
The Recipe
1lb chicken pieces - I used drumsticks
1/2 cup soy sauce
3 garlic cloves, chopped finely
3 tbsp brown sugar
1 tbsp sherry (I didn't have any, so used red wine instead)
Dump the chicken into a crockpot and cover with the rest of the ingredients. Cook on LOW for 6-8 hours.
The Verdict
It was alright. I wasn't crazy about the sauce by itself, but liked the way it coated the chicken. NOT something for my husband though.
1lb chicken pieces - I used drumsticks
1/2 cup soy sauce
3 garlic cloves, chopped finely
3 tbsp brown sugar
1 tbsp sherry (I didn't have any, so used red wine instead)
Dump the chicken into a crockpot and cover with the rest of the ingredients. Cook on LOW for 6-8 hours.
The Verdict
It was alright. I wasn't crazy about the sauce by itself, but liked the way it coated the chicken. NOT something for my husband though.
Wednesday, July 9, 2014
Week 28: Watermelon Ice Cream
The Recipe
1 watermelon, without rind and seeds
2.5dl cream (1 cup)
1 lemon
2.5dl milk
2 tbsp rum or vodka
~1 dl sugar or to taste
~50g chopped dark chocolate
Cut the watermelon into pieces and run through a blender or similar.
Whip the cream until stiff and add the watermelon juice (strain it if you want - I didn't). Add the rest of the ingredients and stir carefully.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
This recipe almost made for more than could fit into my ice cream maker! Just a heads-up. Again the consistency turned out weird, because the whipped cream gathered on the top, leaving the juice still completely liquid below. I stirred it when putting it into the freezer tubs, and again 2-3 hours later, which I think did the trick. The alcohol is to keep the watermelon juice from freezing too solid, but I don't think it worked too well - took forever to soften up after I took it back out of the freezer a couple of days later!
Not my favourite - almost too sweet despite the lemon - but I have a friend who I think will love it :)
1 watermelon, without rind and seeds
2.5dl cream (1 cup)
1 lemon
2.5dl milk
2 tbsp rum or vodka
~1 dl sugar or to taste
~50g chopped dark chocolate
Cut the watermelon into pieces and run through a blender or similar.
Whip the cream until stiff and add the watermelon juice (strain it if you want - I didn't). Add the rest of the ingredients and stir carefully.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
This recipe almost made for more than could fit into my ice cream maker! Just a heads-up. Again the consistency turned out weird, because the whipped cream gathered on the top, leaving the juice still completely liquid below. I stirred it when putting it into the freezer tubs, and again 2-3 hours later, which I think did the trick. The alcohol is to keep the watermelon juice from freezing too solid, but I don't think it worked too well - took forever to soften up after I took it back out of the freezer a couple of days later!
Not my favourite - almost too sweet despite the lemon - but I have a friend who I think will love it :)
Week 27: Orange Sorbet
The Recipe
5 oranges
2 egg whites
50g icing sugar
Press the oranges. Mix together eggwhites and icing sugar until stiff. Carefully fold in the orange juice.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 35 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
The consistency turned out really weird here, because the orange juice and the egg-whites froze at different speeds. The taste couldn't be faulted though :)
5 oranges
2 egg whites
50g icing sugar
Press the oranges. Mix together eggwhites and icing sugar until stiff. Carefully fold in the orange juice.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 35 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
The consistency turned out really weird here, because the orange juice and the egg-whites froze at different speeds. The taste couldn't be faulted though :)
Friday, June 27, 2014
Week 26: Raspberry Cheese Cake
The Recipe
100g cream cheese
1/2 cup sugar
1 1/2 cups pureéd, strained raspberries (~300-350g pre-pureéd)
1 cup cream
1 cup milk
In a large bowl, whisk cream cheese until smooth; add sugar and continue whisking until combined. Whisk in raspberries, followed by milk until fully incorporated.
In a separate bowl, whisk cream. Fold into the berry-mix.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
Not very cheese cake'y... I couldn't taste the cream cheese at all. That's not to say it was bad though! Not at all :) I love raspberry ice cream, and this turned out excellent! The original recipe called for 1 full cup of sugar! I thought that sounded like waaaay too much, so started out with just half that... which turned out just fine. It would have been much too sweet had I added the second half as well.
100g cream cheese
1/2 cup sugar
1 1/2 cups pureéd, strained raspberries (~300-350g pre-pureéd)
1 cup cream
1 cup milk
In a large bowl, whisk cream cheese until smooth; add sugar and continue whisking until combined. Whisk in raspberries, followed by milk until fully incorporated.
In a separate bowl, whisk cream. Fold into the berry-mix.
Pour mixture into ice-cream maker; proceed according to manufacturer instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
Not very cheese cake'y... I couldn't taste the cream cheese at all. That's not to say it was bad though! Not at all :) I love raspberry ice cream, and this turned out excellent! The original recipe called for 1 full cup of sugar! I thought that sounded like waaaay too much, so started out with just half that... which turned out just fine. It would have been much too sweet had I added the second half as well.
Tuesday, June 17, 2014
Week 25: Strawberry Ice Cream
I'm starting to see a trend here... ;)
The Recipe
(Makes just over 1L)
2 egg yolks
2dl milk
2.5dl cream (1 cup)
140g icing sugar
20g vanilla sugar
4 tbsp lemon juice
400-500g strawberries
Clean the strawberries and blend them together with milk and lemon juice.
In a separate bowl mix together egg yolks, sugar and vanilla.
In another bowl, whip the cream and carefully mix in the egg-mixture and the strawberries.
Pour into the ice cream maker and proceed according to the machine's instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
Very delicious :) My DH loves strawberry ice cream, so I figured I couldn't go wrong with this, and I was right :) I wasn't blown quite as much away by it as I was by the orange ice cream, but it was still really, really good! Definitely worth a repeat.
The Recipe
(Makes just over 1L)
2 egg yolks
2dl milk
2.5dl cream (1 cup)
140g icing sugar
20g vanilla sugar
4 tbsp lemon juice
400-500g strawberries
Clean the strawberries and blend them together with milk and lemon juice.
In a separate bowl mix together egg yolks, sugar and vanilla.
In another bowl, whip the cream and carefully mix in the egg-mixture and the strawberries.
Pour into the ice cream maker and proceed according to the machine's instructions. I left mine for about 45 minutes.
Transfer to freezer tubs and freeze for another couple of hours until solid.
The Verdict
Very delicious :) My DH loves strawberry ice cream, so I figured I couldn't go wrong with this, and I was right :) I wasn't blown quite as much away by it as I was by the orange ice cream, but it was still really, really good! Definitely worth a repeat.
Thursday, June 12, 2014
Week 24: Strawberry-Raspberry Smoothie
The Recipe
100g frozen strawberries
100g frozen raspberries
25g sugar
1dl orange juice
2dl yogurt natural or A-38
Put everything into a blender or similar and run until smooth.
The Verdict
LOVED this! My favourite smoothie so far. I think I want to try it with just plain milk instead of the yogurt though, to see how that will change the taste.
100g frozen strawberries
100g frozen raspberries
25g sugar
1dl orange juice
2dl yogurt natural or A-38
Put everything into a blender or similar and run until smooth.
The Verdict
LOVED this! My favourite smoothie so far. I think I want to try it with just plain milk instead of the yogurt though, to see how that will change the taste.
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