Tuesday, October 27, 2009
Friday, October 23, 2009
1 1/2 lbs lean ground beef
1 green bell pepper (chopped into tiny pieces)
1 white onion (pureed)
2 tsp crushed garlic
1 pkt. Lipton Onion Soup Mix
Juice of 1 lemon
4 tbsp Worcestershire Sauce (save 1 tbsp for later)
3 handfuls of Quaker rolled oats
1 8oz can tomato puree
1 8oz can of tomato sauce
1 tsp dijon mustard
Combine all ingredients except for the tomato sauce, 1tbsp Worcestershire Sauce, dijon mustard, egg, and oats. Let the mixture marinate for a couple of hours. Set oven to 360 degrees. Combine oats and egg into the ground beef mixture. Place into a casserole dish and mold into a loaf shape (keep away from sides of dish). Mix the tomato sauce, Worcestershire Sauce, and dijon mustard, and pour over the meat loaf. Bake for 1 hour.
Posted by Rita Anne Smith at 10:28 AM
Tuesday, October 20, 2009
Combined with decadent (cream and garlic) mashed potatoes, this is the perfect comfort food!
Posted by Rita Anne Smith at 4:26 PM
Monday, October 12, 2009
Over the weekend, I thought that I would prep an easy meal for Monday, that would allow me to spend some time with the fam, yet enjoy some comfort food. Well...talk about a plan not quite working out. Food was great, but the fam chose a chili bowl instead. Here's my recipe anyway.
Roasted Curried Chicken Breasts (the key to this is the simple marinade)
2 large chicken breasts cut into three inch pieces
3 tbsp Patak's curry paste
Rice vinegar (to make the paste a bit liquidy)
1 tsp salt
Marinate for 24 hours. Heat a large pan, and add some corn oil and fry the chicken pieces until they are golden brown. Place in an oven-proof dish. De-glaze the pan with 1/4 cup of chicken broth and use as basting liquid (or you could make a sauce by adding cream). Bake at 360 degrees for 40 minutes. Easy, peezy!
Posted by Rita Anne Smith at 4:29 PM
Thursday, October 8, 2009
Marinade (for a 2lb tenderloin)
Patak's Curry Paste (2 tbsp)
Apple Cider Vinegar (1/4 cup)
Crushed Garlic (2 tsp)
Crushed Ginger (1 tsp)
Salt (1 tsp)
Olive Oil (1 tbsp)
Combine all ingredients in a bowl to make a "liquidy" marinade. Once mixed, pour over the tenderloin and let it refrigerate for 24 hours.
On Wednesday morning, I started my crockpot on high and put in the tenderloin for about a half hour, turn it twice. Then I reduced it to 3 and it cooked for 6 hours. After that it was reduced to 2 until we were ready to eat. The meat was tender and the tenderloin just fell apart. There was a great sauce to it that worked as a curry.
Posted by Rita Anne Smith at 3:32 PM
Sunday, October 4, 2009
Chicken and Fennel
3 chicken breasts
Fresh rosemary sprigs (crushed)
Juice of 1 lemon
Olive oil (enough to coat chicken)
1/4 cup of white wine
Crushed garlic (4 cloves)
Crushed fennel seeds (1tsp)
Chicken broth ( 2tbsp)
Fennel (2 heads)
Wash and dry the chicken breasts, then cut them (on the diagonal) in thick strips. Sprinkle a bit of salt on the chicken and coat in some olive oil. In a separate bowl combine the rosemary, lemon, white wine, garlic, and fennel seeds. Toss marinade onto the chicken and refrigerate for about 2-3 hours.
Once marinated, put chicken on a hot pan and fry until golden brown. Remove chicken and deglaze pan with the chicken broth. Chop fennel into bite sized pieces and combine with browned chicken. Put all ingredients in an casserole dish and bake for 45 minutes at 365 degrees.
Chop up the yams into bite sized pieces and steam them until medium-tender. Cut red onion into wedges; soak in salt water for 15 minutes. Once yams have steamed, combine with the red onions, sprinkle with salt, cinnamon, and pepper, to taste. Toss with olive oil and place in an casserole dish. Bake for 45 minutes at 365 degrees.
Posted by Rita Anne Smith at 10:55 AM