ham and broccoli casserole

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)

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.

A substitute for condensed mushroom soup

We don't use condensed soup in any of our recipes anymore, since we avoid MSG, artificial colours and flavours. Problem is, many of our favourite quickie casseroles and 15-minute suppers call for a can of mushroom soup to act as the 'sauce'. Hubby mentioned the other day how much he has missed one of his favourites- a broccoli/ ham/ cheese/ rice/ mushroom soup combo the kids dubbed 'Super Supper' years ago. I decided to experiment, and actually came up with a winner! We had 'Super Supper' last night, and it tasted very close to what we were used to, but better (of course!).

I took my favourite quick-n-easy cream of mushroom soup recipe and reduced the liquid- and there you go- condensed soup!

Homemade Condensed Cream of Mushroom Soup

INGREDIENTS:
8 ounces finely chopped mushrooms
1 cup chicken or vegetable broth
2 tablespoons finely chopped onion (optional)
1/4 cup butter
3 tablespoons flour
1 cup milk
salt and pepper to taste

In a large saucepan, combine mushrooms, broth, and onion, and bring to a boil; cover and simmer for 20 minutes.

Melt butter in another saucepan; blend in flour.

Gradually add milk; cook, stirring constantly, until thickened.

Add sauce to mushrooms and season to taste with salt and pepper.

Makes about 3 cups.

Notes:

Any leftovers can be stored in the fridge for a few days.

The original soup recipe calls for 2 cups of broth and 3 cups of milk- the rest is exactly the same.

Sauerbraten

This is what I decided on for MIL's visit on Friday. I wanted something I could pop in the crockpot and would be ready regardless of what time she arrived (the trip can take 5 hours on a good day, 7 on a slow one).

Sauerbraten *

4 lb. beef rump roast
1 cup water
1 cup vinegar
1 lemon, sliced with peel on
1 large onion, sliced
4 bay leaves
5 whole peppercorns
2 Tbsp. sea salt
2 Tbsp. raw sugar
15 gingersnaps, crumbled (does not need to be fine crumbs, just broken up)

Combine water, vinegar, lemon, onion, bay leaves, peppercorns, salt and sugar in deep ceramic or glass bowl (do not use metal). Add roast, cover and refrigerate 24-36 hours, turning meat several times (I turned mine twice a day, and it turned out great).

To cook:
Put beef in crockpot and pour one cup of marinade (liquid only) over meat. Cover and cook on low 6 hours for a newer cooker, up to 8 hours for an older one.

Remove meat to a platter and cover with foil to keep warm. Turn crockpot to high and stir in gingersnaps. Cover and cook for 10- 15 minutes.

When sauce is ready, slice meat, and serve with sauce poured over top.

I served this with mashed potatoes (the sauce tasted great with them!) and green beans.

* Based on Old World Sauerbraten from Fix-It and Forget-It Lightly

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