An easy and delicious week-day meal, great for busy days. So good, that Hubby has even asked for it for birthday suppers :-)
Everything can be prepared ahead of time, and assembled at the last minute (or even assemble in the morning and put in the fridge until dinner time).
Amounts are very flexible, and customizable for your family size.
Ingredients:
~ a slice or two of cooked, cubed ham
~ a cup or two of cubed cheddar (we use old)
~ a cup or two of broccoli florets (either defrosted frozen or fresh- steam slightly if desired, but we don't)
~ 2-4 cups of cooked brown rice
~ 1/2 to 1 full recipe of homemade condensed mushroom soup
Directions:
~ combine all ingredients in a casserole large enough to accommodate the amount your are preparing
~ sprinkle the top with dried parsley and pepper if desired
~ bake in a 350* oven until warmed through (about 1/2 hour to 45 minutes, depending on amounts)
Saturday, February 14, 2009
Friday, February 13, 2009
Friday, February 06, 2009
Tuesday, February 03, 2009
Lemon Poppyseed Muffins
(makes 12)
Ingredients:
2 cups whole wheat flour
1/2 cup raw sugar
1/4 cup poppyseeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1tablespoon lemon zest (optional)
1 egg
3/4 cup rice milk (or regular milk)
1/4 cup oil
1/4 cup lemon juice
Directions:
In large bowl combine flour, sugar, poppy seeds, baking powder, baking soda, and salt (and lemon zest if you choose to add it).
In separate bowl mix egg, milk, oil, and lemon juice.
Pour into flour mixture and stir just enough to moisten being careful not to over-mix.
Spoon into greased muffin tins.
Bake in 375* oven for 25- 30 minutes or until tops are firm.
Ingredients:
2 cups whole wheat flour
1/2 cup raw sugar
1/4 cup poppyseeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1tablespoon lemon zest (optional)
1 egg
3/4 cup rice milk (or regular milk)
1/4 cup oil
1/4 cup lemon juice
Directions:
In large bowl combine flour, sugar, poppy seeds, baking powder, baking soda, and salt (and lemon zest if you choose to add it).
In separate bowl mix egg, milk, oil, and lemon juice.
Pour into flour mixture and stir just enough to moisten being careful not to over-mix.
Spoon into greased muffin tins.
Bake in 375* oven for 25- 30 minutes or until tops are firm.
Saturday, January 31, 2009
Sunday, January 25, 2009
Friday, January 23, 2009
Sunday, January 18, 2009
Hubby's best, most incredibly delicious chicken (or turkey) soup
This recipe came through my mother-in-law, and is meant to use up leftover turkey after Thanksgiving or Christmas. We do make it then, but like it almost as much with leftover roast chicken (and Gracie, of course, prefers it with no meat at all ;-) It's one of Hubby's favourites, especially when he has a cold (or comes home frozen from the arena).
What makes it a little different from most turkey/ chicken soups is the addition of a can of tomato soup before serving. It not only gives it a wonderful flavour, but adds some vitamin C as well (important during cold season).
I you haven't made a roast turkey or chicken, this can be made using chicken pieces (thighs are nice) to make the broth, and the meat can either be added to the soup or kept for another meal such as a stir-fry or chicken pot pie, added to a salad, or shredded for sandwiches or Shredded Thai Chicken.
Ingredients (amounts are flexible- use what you have or what you want):
~ a soup pot of turkey or chicken broth, about 8 cups (made from boiling the carcass left over from the turkey/ chicken along with any leftover veggies, some onion, and whatever seasonings you like. I like to use the same seasonings I use in my stuffing, since that flavour already comes out when boiling the carcass)
~ about 4 cups of chopped veggies (I use carrots, celery, potatoes and onion) and about 1 cup of frozen peas if desired
~ about 1/2 package dried linguine or fettuccine, broken into bite-size pieces (about an inch long)
~ any nice bits of meat that fell off of the carcass during boiling, and any leftover roasted meat, cut up (or, as Gracie would suggest- use no meat at all!)
~ one can of all-natural, low-sodium tomato soup
Directions:
1. Heat broth to boiling and add meat and all veggies except peas, reduce heat, and simmer until potatoes and carrots are almost cooked through (about 15 minutes).
2. Bring broth back to a boil and add pasta, reduce heat and cook until al dente (check the package- it's usually about 10 minutes).
3. Next add frozen peas, and bring back to a boil.
4. Turn off heat and stir in the can of tomato soup.
5. Serve with pepper and parmesan on the table for those who would like to add them, and a loaf of homemade bread if possible.
What makes it a little different from most turkey/ chicken soups is the addition of a can of tomato soup before serving. It not only gives it a wonderful flavour, but adds some vitamin C as well (important during cold season).
I you haven't made a roast turkey or chicken, this can be made using chicken pieces (thighs are nice) to make the broth, and the meat can either be added to the soup or kept for another meal such as a stir-fry or chicken pot pie, added to a salad, or shredded for sandwiches or Shredded Thai Chicken.
Ingredients (amounts are flexible- use what you have or what you want):
~ a soup pot of turkey or chicken broth, about 8 cups (made from boiling the carcass left over from the turkey/ chicken along with any leftover veggies, some onion, and whatever seasonings you like. I like to use the same seasonings I use in my stuffing, since that flavour already comes out when boiling the carcass)
~ about 4 cups of chopped veggies (I use carrots, celery, potatoes and onion) and about 1 cup of frozen peas if desired
~ about 1/2 package dried linguine or fettuccine, broken into bite-size pieces (about an inch long)
~ any nice bits of meat that fell off of the carcass during boiling, and any leftover roasted meat, cut up (or, as Gracie would suggest- use no meat at all!)
~ one can of all-natural, low-sodium tomato soup
Directions:
1. Heat broth to boiling and add meat and all veggies except peas, reduce heat, and simmer until potatoes and carrots are almost cooked through (about 15 minutes).
2. Bring broth back to a boil and add pasta, reduce heat and cook until al dente (check the package- it's usually about 10 minutes).
3. Next add frozen peas, and bring back to a boil.
4. Turn off heat and stir in the can of tomato soup.
5. Serve with pepper and parmesan on the table for those who would like to add them, and a loaf of homemade bread if possible.
Friday, January 16, 2009
healthy makeover- tuna casserole
Ingredients:
One box whole wheat macaroni
1 can tuna packed in water (no salt)
one recipe homemade condensed mushroom soup
a cup or so of frozen or fresh peas (depending on season)
Directions:
Cook macaroni according to package directions. Drain and put into large casserole dish.
Add tuna (drained) and peas, then pour mushroom soup over top. Stir until nicely mixed, sprinkle with pepper if desired.
Bake in a 350* oven until heated through (about 1/2 hour).
Serve with parmesan, pepper, parsley and grated cheddar on the table as additional (optional) toppings.
Note: we usually double this for our family so that The Boy can have seconds, and Hubby can have leftovers for lunch the next day
One box whole wheat macaroni
1 can tuna packed in water (no salt)
one recipe homemade condensed mushroom soup
a cup or so of frozen or fresh peas (depending on season)
Directions:
Cook macaroni according to package directions. Drain and put into large casserole dish.
Add tuna (drained) and peas, then pour mushroom soup over top. Stir until nicely mixed, sprinkle with pepper if desired.
Bake in a 350* oven until heated through (about 1/2 hour).
Serve with parmesan, pepper, parsley and grated cheddar on the table as additional (optional) toppings.
Note: we usually double this for our family so that The Boy can have seconds, and Hubby can have leftovers for lunch the next day
Monday, January 12, 2009
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