Recipes

 

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Cheapskate Stew

by Laurie and makes 6 servings!

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready in: 1 Hour

Laurie says it is a hearty beef vegetable stew from leftovers you have on

hand.

 

1 1/2 pounds ground beef

1/2 onion, chopped

3 stalks celery, chopped

2 cups frozen mixed vegetables

2 cups water

3 carrots, chopped

8 ounces elbow macaroni, cooked

1 (15 ounce) can tomato sauce

1 1/2 teaspoons Italian seasoning

salt to taste

ground black pepper to taste

 

Directions

Brown the hamburger meat with onion and celery. Drain (if it is fatty

hamburger meat).

Add water and carrots, then cook 'til carrots are beginning to get tender.

The carrots will be crunchy unless you cook them a fairly long time.

Add leftover vegetables, macaroni, tomato sauce, Italian spices, and salt

and pepper to taste, and simmer until the flavors blend and all ingredients

are warm through.

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Asian Chicken Noodle Soup!

Description:

Spaghetti is a good stand-in for Asian noodles, but if you can find rice

noodles, by all means use them here. Serve the soup in deep bowls with

chopsticks or forks as well as spoons. Eat the noodles first and then drink

the soup in the Asian manner or, to use a spoon only and eat everything

together, break the pasta into small pieces before cooking.

 

Ingredients:

1 tablespoon Vegetable oil

1 tablespoon Asian sesame oil

1 onion, chopped

2 ribs Celery cut into 1/4-inch slices

4 Cloves Garlic, smashed

1 1-inch piece fresh Ginger cut into thin slices

2 tablespoons chili powder

1/8 teaspoon dried red Pepper flakes

1 1/2 quarts canned low-sodium chicken broth

1 cup crushed canned Tomatoes in thick puree

1 1/2 pounds boneless, skinless chicken thighs

3 tablespoons fish sauce

1 cup Cilantro leaves plus 1/4 cup chopped cilantro (optional)

1 3/4 teaspoons Salt

1/2 pound spaghetti

1/2 head Bok choy (about 1 pound), cut crosswise into 1/4-inch slices

1/4 cup lime juice (from about 2 limes)

 

Directions:

Heat oil in a large heavy pot over medium heat. Add the onion, Celery,

Garlic, Ginger, chili powder and red-pepper flakes. Sauté 5 minutes. Add

the broth, Tomatoes, chicken, fish sauce, Cilantro leaves, if using, and

the salt. Bring to a simmer. Reduce the heat. Cover and simmer until the

chicken is just done, about 15 minutes. Remove the chicken; when it is

cool enough to handle, cut it into bite-size pieces. Continue cooking the

soup for 15 minutes longer.

Meanwhile, cook spaghetti in a large pot of boiling salted water, until

just done, about 9 minutes. Drain. Add the pasta and the chicken to the soup.

Add the bok choy. Return to a simmer. Cook until just done, about 1 minute.

Stir in the lime juice and chopped Cilantro, if using.

Yummy!! Let me know if you actually make this one and what you changed?

 

This weeks vegetarian recipe was sent in by Philip, yum! He says " " This

is an easy, hearty meal for a family or dinner party - burritos also freeze

well!! Great served with salsa and sour cream! Habanero chile peppers are

extremely hot! You might only need 1/2 of one to generate enough heat for

your tastes! Be careful when you chop the habanero chile, remember to use

gloves! "

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Barbecue Seitan and Black Bean Burritos

 

Ingredients

2 cups water

1 cup white rice

3 tablespoons olive oil

1 small onion, chopped

5 green onions, chopped

2 cloves garlic, minced

2 habanero chile peppers, minced

1 red bell pepper, chopped

1 (12 ounce) package seitan, chopped

1 (15 ounce) can black beans, rinsed and drained

1 (16 ounce) can diced tomatoes

3 tablespoons chopped fresh cilantro

1 (18 ounce) bottle barbecue sauce

10 (10 inch) flour tortillas

1 1/2 cups white rice

 

Directions

In a medium sauce pan bring 2 cups lightly salted water to a boil. Add the

white rice. Bring to a boil, reduce heat to low, cover and simmer for about

20 minutes or until rice is tender.

In a large saucepan (wok pans also work well) heat oil over medium-high and

saute yellow onion, green onions, garlic, habeneros, and bell pepper until

onions become translucent. Add seitan and saute another 5 minutes. Add

black beans and tomatoes. Heat through.

In a medium size mixing bowl combine heated mixture with cooked rice,

cilantro, and 1 cup barbecue sauce.

Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each

tortilla's centre. Wrap tortilla so that mixture is captured on the inside .

In a casserole dish pour barbecue sauce to coat the dish's bottom. Place

burritos in dish and pour more barbecue sauce on top of them. Bake in a

preheated 175 degrees C oven for 35 minutes. This makes 10 burritos!!

Delicious!!

 

 

This weeks recipe was sent in from our Radio Butcher Grace from FoodWorks

in Forestfeild!

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Grace's Tried and Tested Meat Salad Recipe

INGREDIENTS:

Some left over meat, eg:chicken, roast etc

100gr ham, regular or smoked to taste

2 sour gherkins

3 hard boiled eggs and home made mayonnaise

pepper and salt

1 tea 3p mustard pickle

METHOD:

Chop all the meat in fine strips and put in a bowl.

Add finely chopped gherkins and mashed eggs.

Keep 1/2 egg for garnish.

Add the mustard pickle and the mayonnaise until smooth.

 

Also try Grace's Mayonnaise....

HOME MADE FRENCH MAYONNAISE

INGREDIENTS:

1 egg yolk

1/2 l vegetable oil,(no olive oil, it doesn't stiffen up enough)

some vinegar to taste

1 tea sp mustard

pepper and salt.

METHOD:

Mix egg yolk, mustard, pepper and salt in mixing bowl with fork.

Add a little oil and mix well with handheld mixer.

While mixing poor gradually the oil in.

When mixture gets too stiff, add some vinegar.

Keep on mixing until nice and smooth.

Put in a jar and store in a cool place.( Fridge in summer).

 

Yum! Bon APPETITE. (Thank's Grace!!)

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