Yum

Monday, January 25, 2010

It's Monday......

So where is the Meal Plan Menu??? As I've mentioned I'm not feeling well and didn't even come close to following the meal plan last week. This week isn't starting out any better, since it's almost 3pm and I have no clue what to make for dinner. I had appts all day and forgot to take the chicken out of the fridge last night. So no menu this week and hopefully I'll get back on track soon. Have a great week all!!!!!

Wednesday, January 20, 2010

Chicken Paprika

I found this recipe in the new Cooking for Crohn's cookbook, that I received from the Crohn's and Colitis Foundation. I was interested to see what recipes would be in this cookbook. Being in the middle of a flare up, I wanted to make a dish that someone in my shoes had no problem eating. This was really simple and good. I enjoyed the sweet and tangy sauce and the chicken was nice and tender. I used chicken breast, since that's what we had in the freezer. I served it with buttered noodles and peas. The kids goobled it up and I must say I spent a nice evening, pain free, which is quite rare now a days. I'm looking forward to trying more recipes from my new cookbook.


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Chicken Paprika
Adapted from How to Cook for Crohn's and Colitis

1 Tbs olive oil
8 boneless skinless chicken thighs
1 C thinly sliced onion
1 tsp minced garlic ( about 2 cloves)
1 8-oz can tomato sauce
1 C chicken broth
1 Tbs paprika
1/2 tsp salt
1/4 tsp black pepper
1 C sour cream or plain yogurt

Heat oil in a large skillet over medium-high heat. Add chicken and brown, about 4-5 minutes on each side. Remove thighs and set aside. Add onion and cook about 5 minutes, until translucent. Add garlic and cook 1 minute. Return chicken to skillet and add tomato sauce, broth, paprika, salt and pepper and bring to a boil. Reduce heat, cover and simmer about 25-30 minutes, until chicken is very tender and sauce has reduced. Stir in sour cream or yogurt and heat through- do not boil. Serve over hot egg noodles.

This recipe is being submitted to Cookbook Sundays over at Brenda's Canadian Kitchen.

Tuesday, January 19, 2010

Meal Plan Monday Jan 18th

I know today is Tuesday, but it's the first chance I get to post my Meal Plan. I've had a rough weekend and haven't been feeling 100%. MIL was here too, so that was a great help. I'm hoping to feel better in the next few weeks, since we meet our new family physician next Tues. Last week was full of delicious meals. The highlight was Hubby's ravioli. As a true Chef, he refuses to share his recipe. I'm not certain how much I'll stick to this week's meal plan, with feeling unwell, but here is the plan.


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Last night- Native American Corn Soup with Scone (Fry Bread)
Tonight- Homemade Pizza with a tossed salad

The rest of the week in no particular order:


  • Creamed Corn Soup with fresh bread (new recipe)
  • Great Northern Bean Soup with Garlic Cheddar Biscuits (new recipe)
  • Saucy Mozzarella Patties with noodles and veggies
  • Oven roast chicken breast, with garlic mashed potatoes, veggies and Swiss Chalet dipping sauce (from a packet)
  • Leftovers

Saturday, January 16, 2010

Poudding Chomeur-Blueberry Poorman's Pudding

Poudding Chomeur loosely translates into Poor man's Pudding. It originated in Quebec, when a politician's wife wanted to make dessert and developed this recipe from what she had on hand, in her pantry. The original recipe consists of a cake batter that cooks in a brown sugar syrup. As many families have made this recipe, it has morphed into many different versions. Today I will share the blueberry version. We grew up on this dessert. It was a special treat when my grand parents would come for dinner. I especially loved when my Mom would make this in the summer, using fresh berries and even rhubarb. There is just something comforting about nice warm cake with a thick syrupy mixture of berries. I also love that this recipe is so versatile and quite easy to make, since it utilises everyday pantry items. One of these never last long in this house and it makes me proud to share some of my family's heritage with my children.


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Poudding Chomeur aux Bleuets

3 C fresh or frozen blueberries (if using frozen, thaw to room temp)
1 C sugar
1/3 C butter, melted
3/4 C sugar
1/2 C milk (more if needed)
11/2 C flour
2 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt

In a 8x8-inch baking dish, mix blueberries with 1 C of sugar. Set aside. In a mixing bowl combine melted butter, 1 C sugar and vanilla. Add in flour, baking powder and salt. Stir in milk, until a smooth batter forms. Add more milk, if batter is too thick. Pour batter over berry mixture and smooth out as much as possible. Bake in a 350 degree oven, for 45 minutes to an hour, until a toothpick inserted into the center of the cake, comes out clean (make sure to insert the toothpick quite deep, to make sure the bottom of the cake is cooked through as well). If top begins to get too dark, cover with foil, for remainder of bake time. Serve warm, as is, or with fresh cream or vanilla ice cream.

For original recipe: replace berries and sugar with 1 1/2 C brown sugar, 2 C hot water and 2 tbs butter.

Raspberry version: replace 3 C of blueberries with 3 C raspberries.

Strawberry Rhubarb version: replace blueberries with 2 C fresh strawberries, chopped and 1 C rhubarb, chopped.

Friday, January 15, 2010

Corn Bread

I've always been fascinated with cornbread, I'm not sure why. Maybe it's because it so simple to make, but tastes oh so good. Almost like cake, yet it has it's own distinct taste and texture. I don't make it often, I guess I always forget how yummy it really is. Well actually, I keep forgetting that I found a recipe for cornbread, that I really like, so I don't make it often. I prefer the sweeter cornbread, so it was always disappointing to make some, only for it not to be sweet enough. Then about a year or two ago, someone posted a recipe on Cooking for your Family, so I decided to try it. It was awesome! The bread was moist and sweet. It paired perfectly with spicy chili, yet was sweet enough to eat as a snack. Just the way I like it.

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Super Moist Cornbread
Submitted by Christine

1 Stick of butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt

Melt butter in a sauce pan, and add sugar. Cool 2 minutes, then add eggs and beat with an electric hand mixer, or a whisk. In a small cup mix buttermilk and baking soda and add to mixture. Add cornmeal, flour, and salt and mix well. (I also add a can of corn, well drained) Bake at 375 for 25-30 minutes in greased 9x9 pan.

Tuesday, January 12, 2010

Famous Potato Bacon soup

There is just something comforting about a creamy soup, with smoky bacon. That's why I make potato soup at least once a month. It's become one of my favorites and the kids love it too, so that is a bonus, LOL. This recipe has been very popular on Cooking for your Family. I first made it a few years ago, but since my crock pot died last year, I totally forgot about it. I can't say enough, how happy I am, that my parents got me a crock pot for Christmas. It has helped tremendously with dinner, since I haven't been feeling the greatest lately. So, I threw this soup together last week, for dinner. Just as I remembered, it was delicious. The cream cheese gives it a slight tanginess, that pairs well with the smoky bacon. I like thick potato soup, so I spooned about half the potatoes out, mashed them and returned them to the crock, before serving. Paired with your favorite fresh bread, this dinner can't go wrong.


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Famous Potato Bacon Soup (crock pot)
Submitted by Amy

8 cups coarsely chopped peeled potatoes
1 small onion, chopped (1/3 cup)
1/2 pound bacon, crisped, drained, and crumbled
1 (8 oz) pkg. cream cheese, softened
3 cans (14.5 oz) each reduced-sodium chicken broth
1 (10.75 oz) can condensed cream of chicken soup
1/4 tsp. pepper

In a 4-qt. crock, stir together the potatoes and onion. Stir in the bacon. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.

Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.

Cindy's notes: I was out of cream of chicken soup, so I subbed in a can of chicken gravy. Worked like a charm!!

This recipe linked to

Crock Pot Wednesday

Frugal Food Thursday

Monday, January 11, 2010

Meal Plan Monday

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Happy Monday! We just spent a wonderful 3 day weekend with Hubby home. It was great to have some much needed family time and I got a few nights off, on the cooking front. This week shouldn't be too stressful. Hubby is off again on Tues/Wed and we have a friend coming for dinner on Wed. I'm looking forward to Hubby's homemade Ravioli, in a blush sauce. One of my favorites so far. So here is my menu for this week. In no particular order....


  • Kraft Mac'n'Cheese, with hot dogs and peas
  • Chicken Paprika with buttered noodles (new)
  • DH's homemade ravioli with tossed salad
  • Great Northern Bean soup with Garlic Cheddar Biscuits (new)
  • Leftovers (2X)
  • Spaghetti and Meat Balls

Once again I'm participating in the Organization Junkie's Meal Plan Monday. So head on over to check out tons of other meal plans.

Saturday, January 9, 2010

Dutch Apple Pie

A girlfriend of mine helped her 7 yr old daughter, make apple pie the other day. Ever since she mentioned it, I had been craving it. I found a bag of Granny Smith apples in the cold storage room, so I was even more determined to make some. The only problem was, I didn't know if we still had pie dough in the freezer. Making and rolling out pie dough is one of the things I am horrible at. No matter how hard I try, the dough either is too dry, therefore cannot roll out properly, or turns out hard as a rock once baked. My Mom had made a huge batch of dough, when she was here in Nov and I wasn't sure if I had used it all. Well there was enough for 1 crust. So what do you do when you want apple pie and only have a bottom crust?? Make Dutch Apple Pie!! I did a quick online search and found a recipe that intrigued me. So in the kitchen I went and about 90 minutes later, we had a hot delicious apple pie cooling on the counter. It tasted amazing! The apples still had a slight bite to them and the brown sugar added a nice caramel-y warmth. Served with vanilla ice cream, it was pure heaven. It was totally gone by the end of the night, even though the kids only ate the ice cream and left the pie in their plate, LOL.


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DUTCH APPLE PIE
Adapted from Cooks.com

5 1/2 c. fresh, peeled, sliced cooking apples
1 tbsp. lemon juice
1/4 c. light brown sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. sugar
3 tbsp. all-purpose flour
1/2 tsp. ground cinnamon

Preheat oven to 375 degrees. Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust.

TOPPING:

3/4 c. all-purpose flour
1/4 c. light brown sugar
1/4 c. sugar
1/3 c. butter

Mix remaining flour, brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling, about 50 minutes. Cool thoroughly on wire rack (at least 4 hours). Serve at room temperature.

Thursday, January 7, 2010

Bakery Style Italian Bread

I love fresh bread. The smell, look, feel and taste of it, is a comfort to me. Most of the time, I have to avoid the bakery department at the grocery store, so I won't come home with tons of yummy fresh bread. For many years now, I've been wanting to find a recipe, that resembles bakery Italian bread. I've made Italian bread many times and though it was delicious, it just didn't have that certain taste and quality, that bakery bread has. Then one day, on Cooking for your Family, someone was searching for an amazing Italian bread recipe. This recipe was one of the responses and I was intrigued, since it contained brown sugar and was a free form bread. I quickly saved the recipe and was finally able to try it, last week. I must say that it is amazing bread! It really does taste like something you'd bring home from the bakery. The outside is nice and crispy, while the inside is soft and chewy. This would be excellent to make homemade garlic bread, which I may attempt for tonight's dinner. Definitely will become a staple in our household.



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Italian Bread- using a bread machine
Submitted by Mags via allrecipes.com
4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 (.25 ounce) package active dry yeast

1 egg
1 tablespoon water
2 tablespoons cornmeal

Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

***Mags notes: I skip using the cutting board for rising...just put the cornmeal directly on the baking sheet & let it rise there. Then pop in the oven.

Tuesday, January 5, 2010

Tuna with Cheesy Garlic Biscuits

Someone reviewed this on Cooking for your Family and it caught my interest. With the holidays being over and the bills coming in, I've been trying to cook with ingredients we already have in the house. This recipe was perfect for that. Think of it as Tuna pot pie, LOL. It was surprisingly very delicious. I thought it may taste too fishy, but no. Hubby mentioned it almost had a seafood taste to it. It was such a snap to throw together too, so you know that is always a bonus. Queenie absolutely loved it, having two helpings. Mr.B wasn't a fan though, he has some odd aversion to casseroles..... It was a tasty and comforting dinner and I plan to make it again, substituting canned salmon, for the tuna.


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Tuna with Cheesy Garlic Biscuits
Submitted by Rachel

1 large can tuna, drained and flaked
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies, thawed
2/3 cups milk
1 tsp onion flakes

Biscuits:

1 1/4 cups Healthy Bisquick Mix
1/3 cup shredded cheddar cheese
1/2 cup milk
2 T butter
1/8 tsp garlic powder

Oven 425 degrees Mix tuna, soup, veggies, onion flakes, and 2/3 cups milk in ungreased 11x8 dish. Bake uncovered 20 minutes.

Meanwhile, stir Bisquick, cheese, garlic, melted butter, and 1/2 cup milk until soft dough forms. Drip dough by 6 spoon fulls onto hot tuna mixture. Bake uncovered 10-12 minutes until biscuits are brown.

Monday, January 4, 2010

Meal Plan Monday Jan 4, 2010

Well, we're back into our old routine, with winter break over and Mr.B back to school. This week will be a busy one, with school M/W/F and an eye appointment, on Friday for Mr.B. This is when I get giddy that my parent's bought me a new crock pot for Christmas. It will come in handy this week. High lights from last week to look forward to are Tuna with Cheesy Garlic Biscuits and Italian Bread. Look for these recipes in the next few days. Now onto business; our menu for the week.


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Tonight- bacon and eggs, with toast and fruit salad

The rest of the week, in no particular order:



  • Roast beef ( in crock) with potatoes and veggies
  • Famous Potato and Bacon Soup ( Crock) with homemade bread
  • Braised Beef with veggies and buttered noodles
  • Peameal Bacon sandwiches with a tossed salad
  • homemade pizza
  • leftovers

Sunday, January 3, 2010

Deviled Eggs

We don't really celebrate New Years. I mean we are happy to be starting a new year off again, but to say we have parties and big dinners would be a lie. I do however like to have appetizers, or pickies as I like to call them, for lunch on New Year's Day. This year we had some leftover Shrimp and Crab dip, from my Bday dinner. I reheated that and made some Soft Pretzels to have with it. Crackers, cheese, veggies and dip also made an appearance. We had 3 dozen eggs in the fridge, so I decided to make deviled eggs. I don't make these often, since I still haven't found a fool proof way of peeling my eggs without the shell riping the egg. I've tried several tricks and so far the best is to gently crack the shells, after draining out the water. Then cool them in cold water and peel while they are still a touch warm. You'll still get a few stubborn eggs, but most of them just slip right off the shell.


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Deviled Eggs

1 dozen eggs
4 Tbs mayonnaise
a few shakes of season salt
pinch of salt
1/4 tsp pepper
1/2 tsp dried parsley
paprika

In a pot of water, bring eggs to a boil. Cover, remove from heat and let sit for 11 minutes. Drain eggs and gently shake them in the pot to crack the shells. Fill pot with cold water and let eggs cool until you can handle them, without burning yourself. Remove shells and place eggs in a plate to cool completely. Once cooled, slice each egg in half, from top to bottom. Carefully scoop out the yolk, into a bowl, returning the whites to the plate. Mix yolks with mayonnaise, season salt, salt, pepper and parsley. Spoon yolk mixture into a Ziploc bag, snipping off the end ( snip it pretty big). Squeeze the yolk mixture back into the empty egg whites. Sprinkle with paprika and refrigerate for 10 minutes before serving.

Friday, January 1, 2010

Happy New Year!!!

Happy New Year, from our house to yours!!!

Well 2009 has come to an end and we've embarked on a new journey through 2010. I have high hopes for this year. First I'm hoping we get settled into our new life, here in Canada, and can start to feel financially secure once again. Second, I'm hoping to come out of my shell more, and make the extra effort to meet some Mommy friends, I desperately need. Third, is to take the time to take better care of myself, therefore taking better care of my family. I haven't been feeling the best these past few months, so I hope with the help of our family physician, I can get back to where I enjoy life again. Living with a chronic illness is the hardest thing I've ever had to do, and I am determined to fight to the very end. I need to stay strong for my kids, they are my strength..... my heart.

So, I'm not cooking any traditional New Year type foods tonight. I'm just too plain exhausted from the holidays. Instead I'd like to share, once again, some great recipes that would be perfect for today. Black Eyed Peas and Cabbage are said to bring good luck when eaten on the first day of the New Year. So here are some delicious recipes to bring you all good luck. (Click on the title to bring you to the original post).

Crockpot Black Eyed Pea Soup
crockpot365.blogspot.com

1 pound dried black eyed peas--
1 pound spicy sausage (I used Aidells chicken habanero and green chile)--
6 cups chicken broth--
1 yellow onion, diced--
1 cup diced carrots--
1 cup diced celery--
4 cloves garlic, diced--
1/2 tsp Italian seasoning (not pictured. I didn't know I needed it at first. But I did.)--
1 tsp kosher salt--
1/2 tsp black pepper--
Tabasco sauce (to add at the end to taste)

The Directions.
Soak your beans overnight. Drain and pick out the undesirables (broken, discolored beans) in the morning.Use a 5 to 6 quart crockpot. This will serve about 8 people. Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt, and pepper.Cover and cook on low for 8 hours, or on high for about 6. Before serving, use a stick blender to smash up about 1 cup of beans. If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup. Don't blend too much---just enough to get the broth thicker and creamy-looking.Ladle into bowls, and add Tabasco sauce to taste.

Cindy's notes: I subbed about 1 lb of chopped ham for the sausage. Also, I don't have an immersion blender, so I just mashed up about half the bean/veggie mixture, with my trusty ole potato masher.


Fried Cabbage
Sandy

3 slices bacon, chopped
1/4 cup chopped onion
6 cups cabbage, cut into thin wedges
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar

Directions

1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
2 Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.


Black Eyed Pea Cakes
courtesy of Paula Deen

3 C cooked Black eyed peas ( best if cooked with ham hock), or 2 cans peas cooked with ham hocks
1/2 C cooked chopped bacon
1/3 C roasted red pepper, chopped
flour to help bind
salt and pepper
1 Tbs butter
1 Tbs vegetable oil

In a medium bowl, coarsely mash beans with a fork, adding bacon and roasted red pepper. Add just enough flour to bind, season with salt and pepper. Shape into 4 patties and fry in oil/butter until golden and crispy.