The recipe for Curried Shepherd's Pie...

This is the recipe for Wednesday, but I'm making it tonight.  It is actually from Woman's Day Magazine, Dec 1, 2009.  I have made the following changes to it:  I use 2 pouches of Idahoan Baby Reds.  I will used Tikka Masala sauce from Aldi of all places.  I would use my own curry sauce recipe instead if I have time to make it.  We do not as a general rule eat sweet potatoes in our house.

Curried Shepherd's Pie

1 bag (24 oz) Ore-Ida frozen Steam n' Mash cut sweet potatoes
1 lb. lean ground beef
1 medium onion, chopped
16 oz bag mixed vegetables
15 oz jar jalfrezi or other curry cooking sauce
1 can (14.5 oz) diced tomatoes
1/2 c. water
2 T. each butter and sugar
1/2 t. salt
1/4 t. ground ginger
Heat broiler.  Microwave the sweet potatoes as directed.  Heat a large ovenproof skillet over medium-high heat.  Add ground beef and onion; cook, breaking up the meat, 5 minutes or until browned.  Stir in the vegetables, curry sauce and tomatoes with the juice.  Simmer, covered, 5 minutes or until the vegetables are tender.  Mash the sweet potatoes with the remaining ingredients until smooth.  Drop spoonfuls of mashed potatoes on top of the meat mixture., spreading to cover most of the top. Broil 3-5 minutes until top is lightly browned.  Let stand 5 minutes before serving.  Serves 6.

Recipes this week.. Two kinds of pie... Mom's Chicken Pot Pie and Curry Shepherd's Pie

My recipes this week end with two kinds of pie...Mom's Chicken Pot Pie and Curry Shepherd's Pie.  We are starting the week with Poor Man's Beef Stroganoff.  I'm going to date myself here, but I do remember when I first acquired this recipe, I remember the opening credits of the Mary Tyler Moore Show where she is in the grocery store and is agonizing over the ground beef as if to say "Should I or shouldn't I?"  Agonizing a bit more and tosses it in  anyway as if to say, "What the heck!".   Not sure why I have that image, but I do.  Anyway this is super simple and I use Greek yogurt for sour cream at this point in my life.  It's great with either one.

Poor Man's Beef Stroganoff

2 T. butter
1 small can mushrooms (again this would never fly in our house)
1 medium onion, minced
1 lb. ground beef
garlic salt
1 c. sour cream

Melt the butter in a large frying pan.  Add the mushrooms and saute 3 minutes.  Add the onion and saute until yellow.  Add the hamburger, and season with the garlic salt.  Fry until well done and no pink remains.  Add some of the meat mixture to the sour cream.  Incorporate the sour cream mixture into the meat mixture and cover.  Simmer 5 minutes further.  Serve over hot cooked noodles.  Serves 4.
This recipe is gluten free...I really never thought about it.  You could serve it over arepas or rice to maintain it's gluten free-ness.

Wednesday we are having dinner with friends, so a dinner swap will happen and I'll cook on Thursday.  This is a favorite of Miss K and Miss M. DH doesn't like the topping, but I'll make him a couple of Banquet pot pies and he's happy as a clam. (What does that really mean?  I often wonder how happy clams really are...)

Mom's Chicken Pot Pie

1 can cream of chicken soup

1 can milk

1 c. frozen veggies

1 c. cooked chicken, chopped

2 c. biscuit mix

1 1/3 c. milk

1 c. shredded cheddar cheese

Dash garlic salt

Mix the soup, milk, frozen veggies, and chicken together in a 9” x 13” baking dish.  Mix the biscuit mix, milk, cheddar cheese and garlic salt in a bowl.  Spoon the batter over the soup mixture.  Bake at 400° for 35-40 minutes.

** The shape of your dish will determine how thick the topping will be.

Serves 4
I've used cream of celery soup or cream of onion as well.  Both work well especially if the cooked chicken you are working with is well seasoned.

I'll post the Curried Shepherd's Pie tomorrow or Tuesday.

Friday's derailment of dinner

I remembered again, too late, that I had to make the Curry Sauce before I made the Biryani for Friday's  dinner.  That derailed our dinner on Friday.  In any case, here it is.  It comes from The Encyclopedia of Asian Cooking, Octopus Books Limited, London, 1982, as does my Biryani recipe.

Curry Sauce

4 oz. ghee (clarified butter)
1 large onion peeled an sliced
2 garlic cloves, peeled and sliced
1 t. coriander powder
1 t. turmeric powder
1 t. chili powder
1/2 t. salt
1 t. ground pepper
1 1/4 c. water
1 t. Garam Masala 

Melt the ghee in a pan, add the onion and garlic and fry gently until soft but not brown.  Stir in the coriander, turmeric, chili powder, salt and pepper, then add the ingredients to be curried ~ meat, fish, poultry or vegies, etc.  Fry for 5 minutes, then add the water and bring to the boil.

Lower the heat and simmer for 10 minutes, then add the Garam Masala and simmer for a further 5 minutes.  Serve hot with veggies, or simply spooned over rice.  Makes 2 1/4 c.

So I'm kind of on a tape delay with this recipe.  I'm making dinner tonight (Turkey Breast and a mini Thanksgiving), but I want these frozen Biryani dinners as well.  Maybe Miss M and I will have some for lunch.  If I had the curry sauce made ahead of time, this recipe flies together in no time and you only need one serving platter.  How easy is that?

Biryani

1 1/2 c. rice
3 c. water
2 t. salt
2 c. curry sauce
3/4 lb cooked meat (beef, chicken or lamb) cut into 1" cubes
1 1/2 t. turmeric powder
1/2 t. coriander powder
Garnish with: 
1 green or red pepper cut into rings
1-2 hard cooked eggs, sliced
2-3 firm tomatoes, sliced
coriander leaves (optional)
varak, finely beaten (optional)

Wash the rice thoroughly.  Bring the water to the boil in a large pan, add the rice and salt and bring back to the boil.  Simmer exactly 10 minutes, then drain off the excess water and set the rice aside.

Put the curry sauce in a pan with the cooked meat and heat until bubbling.  Add the turmeric and coriander and cook over high heat for 2 minutes, stirring constantly.  Add the rice and stir thoroughly and gently until  the rice has absorbed the color of the turmeric evenly.  Cover the pan, lower the heat and cook gently until the rice is completely cooked.

Transfer the biryani to a warmed serving platter.  Garnish with the pepper rings, egg and tomato slices.  Top with coriander leaves and varak if desired.  Serve immediately.  Serves 4.

Monday, Monday...Some recipes for this week

I remembered I had to make the Cream of Celery Condensed Soup before I made the Curried Beef Loaf for tonight's dinner, so here it is.  This is the recipe from The Joy of Cooking, Bobbs-Merrill 

Company, Inc., Indianapolis/NY, (1931) 1981, 23rd printing

Cream of Celery Soup

1 T. butter

1 c. or more chopped celery with leaves

⅓ c. sliced onion

2 c. chicken or vegetable stock

1½ c. milk

1½ T. cornstarch

½ c. cold water

Melt the butter.  Add the celery and onion and sauté about 2 minutes.   Pour in the chicken stock and simmer 10 minutes.  Strain the soup.  Add the milk and bring to the boiling point.  Dissolve the cornstarch in the water.  Add to the hot soup gradually.  Bring to the boiling point.  Stir and simmer about 1 more minute.  Makes 4 cups.

Lorri’s Hack for making Condensed Cream of Celery Soup

Follow the recipe but use 1 c. of chicken or vegetable stock.  When you strain the soup, strain through a food mill and process the solids and add to the soup to use as a thickening agent.  Also only add ½ c. of milk to the stock.   Continue as directed afterward.  This gives you a bit more than a can of condensed soup to work with.  For a standard recipe you will use 10 ½ oz. or 1 ⅓ cups.

So I make the soup before I make the Meatloaf recipe so it is ready to go.

Here is Dinner Monday...Curry Beef Loaf

Curry Beef Loaf

2 lb. hamburger

1 t. salt

¼ t. pepper

¼ c. rice

10 ½ oz. can cream of celery soup

1 egg

¼ c. water

1 t. curry powder

¼ c. onion

1 T. parsley, chopped

Preheat the oven to 350°.  Combine the beef, salt, pepper, rice, ½ of the soup, egg, curry powder, onion, and parsley.  Mix thoroughly.  Pack into a greased 9 x 5” pan or cast iron skillet.  Spread the remainder of the soup over the top of the loaf.  Bake for 1 ½ hours.  Serves 6

Chicken Korma!

Wednesday is Chicken Korma.  The recipe we use comes from Indian:  A Collection of Over 100 Essential Recipes, Parragon Publishing, Bath, UK, 2008.  It is a yummy dish that we love at our house.  This is not overly hot but very flavorful.  I serve this over rice, and usually with, you guessed it, peas.

Chicken Korma
1 chicken, weighing 3 lb.
1 c. butter
3 onions, thinly sliced
1 garlic clove, crushed
1 inch piece fresh ginger, grated
1 t. mild chili powder
1 t. ground turmeric
1 t. ground coriander
½ t. ground cardamom
½ t. ground cinnamon
½ t. salt
1 T. chickpea flour
½ c. milk
2 c. heavy cream
fresh cilantro leaves to garnish
freshly cooked rice, to serve

Put the chicken into a large pan, cover with water and simmer for 30 minutes.  Remove from the heat, lift the chicken, and set aside to cool.  Reserve ½ c. of the cooking liquid.  Remove and discard the skin and bones.  Cut the flesh into bite-size pieces.

Heat the butter in a large pan over medium heat.  Add the onions and garlic and cook, stirring, for 3 minutes, or until softened. Add the ginger, chili powder, turmeric, coriander, cardamom, cinnamon and salt and cook for an additional 5 minutes. Add the chicken and the reserved broth.  Cook for 2 minutes.

Blend the chickpea flour with a little of the milk and add to the pan, then stir in the remaining milk.  Bring to a boil, stirring, then reduce the heat, cover and simmer for 25 minutes.  Stir in the cream, cover and simmer for an additional 15 minutes.  Garnish with the cilantro leaves and serve with the rice.

Friday is Baked Chicken Breasts with Curry-Lime Butter.  Again this is a yummy main dish.  It has been a while since I've made this, but it makes a lot.  

Baked Chicken Breasts with Curry-Lime Butter

8 T. butter, softened
2 t. minced ginger root
2 t. freshly grated lime peel
1½ t. lime juice
1 T. curry powder
½ t. salt
12 boneless chicken breast halves
2 eggs
1½ c. fine dry bread crumbs

Mix 6 T. butter, the ginger, lime peel, lime juice, curry powder and ¼ t. salt; chill until firm.  Cut a 3" slit in the underside of each chicken breast to form a pocket.  Fill each breast with 1½ t. of the butter mixture; smooth the flesh over the butter.  Whisk the eggs and ¼ t. salt in a shallow dish.  Dip each breast half in the egg, then in the crumbs to coat well.  Arrange 1" apart on 2 greased jelly roll pans.  Dot with the remaining 2 T. butter; cover with foil.  Bake in a preheated 425° oven for 10 minutes. Uncover; turn each piece and bake 10 minutes longer or until the crumbs are golden brown and the chicken is tender when pierced. TO FREEZE:  COOL COMPLETELY, WRAP INDIVIDUALLY IN FOIL.  TO REHEAT:  PLACE FROZEN WRAPPED PORTIONS ON A BAKING SHEET IN A PREHEATED 400° OVEN 15 MINUTES, OPEN FOIL AND BAKE 10 MINUTES LONGER OR UNTIL HOT. Serves 12.

Beef Barley Soup and Beyond

Beef Barley Soup...and beyond

So I made Beef Barley Soup for dinner last night.  I almost forgot to take a picture of it. (I was so silly, I ate my whole bowl of soup before I remembered!  Fortunately, I could still pour another bowl...I was hungry enough for seconds.)  We had the soup with our favorite potato rolls from Aldi...so yummy.

I usually make the recipe on the back of the Goya brand barley that we use.  It is perfect.  This time, though I made broth from the bones from our standing rib roast from Sunday and the meat for the soup came from the bones I used.  Essentially making this a free meal when it comes down to it.  I had saved my vegetable trimmings from Thanksgiving and New Years and frozen them.  I used half for the beef stock and I'll use the other half for the Chicken stock I'll make on Monday.  When I make my soup stock I just quarter an extra onion and peel the carrot I'll use for the soup itself and throw the peelings in too. (My Mormor would be so proud of me 💖)

I looked on the Goya website and couldn't locate the recipe that has been there forever.  So here is a variation of the Goya Recipe:

Beef & Vegetable Barley Soup
1 T. olive oil
1 lb boneless chuck, cubed
1 small onion, chopped
1 clove garlic, minced
2 t. dried oregano
4 t. beef bouillon granules
4 c. water
1 bay leaf
15 oz can veggies, undrained or 1/2 bag frozen mixed veggies + 1 c. tomato        juice or tomato sauce
1/2 c. barley
Heat the oil in a large saucepan and brown the beef.  Stir in the onion and garlic.  Cook until the onions are tender.  Stir in the seasonings and water.  Bring to a boil; reduce the heat and simmer one hour.  Add the veggies and barley.  Cook over medium heat 30 minutes.  Serves 4.

Dinner Monday is Chicken Soup...I'll post the recipe tonight!

Pytt i Panna and this weeks meals...so far

The kids loved the Curried Beef in Pastry.  It made 18 pieces using all the crust recipe but I did have some filling leftover.  I put some on crackers and it was really good.  

Needless to say there were no leftovers for me to freeze...That means on Tuesday the 17th, the day the Indoor Track Season opens, I'm free to go out or make something else for dinner!  I think I'll make something else...I'll keep you posted.

That night we had Dusted Pork Chops for dinner.  That was delicious!  I sprinkled some garlic salt on the chops before broiling them.  As I said before I just combine the dry herbs and spices from South American Chicken and Quinoa in a spice shaker and then shake the dust on the chops (or chicken) until they are well coated.  I then broil them for 6 minutes on a side. Yum.

Which brings me to today.  I made Pytt i Panna for our meal today.  I had a recipe that I've misplaced, but this one I found is very close to why my recipe was like.  It comes from Swedishfood.com.  I made a vegetarian version for my kids who need to keep kosher or halal or who are indeed vegetarian.  I also made a version loaded with smoked sausage.  That was devoured. I am left with a generous serving I can freeze for the 19th. When I serve that I will make some eggs and sourdough English muffins for me to go with.  DH will do well with some biscuits and maybe some gravy as well.

Here is the recipe:

Pytt i Panna
2 lbs. cooked potatoes, peeled
5 oz. bacon
5 oz. leftover meat or ham
5 oz. smoked sausage
2 onions, minced
1 T. oil
1 T. butter
1 t. fresh thyme, chopped (1/2 t. dried)
1 T fresh herbs, such as parsley, to garnish

Roughly dice the peeled potatoes bacon, meat, and sausage into 1/2" cubes.  Finely chop the onion.  Heat a large nonstick frying pan or wok on medium heat.  Add the oil and butter and when foaming, add the potatoes and onions and fry until golden brown, stirring occasionally.  Meanwhile, heat a separate pan and when hot, add the diced bacon.  When the fat starts to render, add the meat, smoked sausage and thyme.  Fry  until everything is golden brown, giving it an occasional stir and adjusting the heat if it looks like it may burn.  When the meat is cooked, add to the potatoes and mix thoroughly.  Taste and add seasoning.  It will probably need a good pinch of pepper, but may not require any salt as the bacon is fairly salty.  Keep warm while you fry the eggs.  To serve, garnish with fresh herbs and top with fried eggs.  Serves 4.

Going to Museum of Science tomorrow...long, fun day!

Day two...three days late...

So I'm a bit late.  But if you think about it, we've traveled pretty far.  The Pastichio was tremendous.  We had another pan left and I served it to some of our runners today.  One of our kids is of Greek heritage and she told me it smelled like her house when her Mom makes it!  (Great compliment and I'll take it!)  She settled in to a plate of familiarity and then said, " Coach, this is better than my Mom's.  Her's is much creamier and this is much better.  More cheesy!"  So glad everyone liked it!

I made Spaghetti as well today, so we had quite the Adriatic tour.  Tonight we were supposed to have Dusted Pork Chops, but we'll have them tomorrow.  We helped at a track meet and ate lunch late.  We were still full when it came time to think about dinner. I'm not complaining, we just need to shift my cooking to tomorrow.

Dusted Pork Chops come from a really yummy recipe that was an epic fail for DH.  The part he liked was the seasoning on the meat.  I mixed some up in a jar and use it from time to time to season our pork chops and chicken. And yes we do call it Chicken Dust.

The recipe comes from The Gluten-Free Bible, Publications International, Ltd., Lincolnwood, IL, 2010.  I used to work down the street from there. Talk about a small world.   The recipe is actually South American Chicken and Quinoa.  The first 3 ingredients mixed with the last 2 make our Dust.

South American Chicken and Quinoa
1 t. ground turmeric
1 t. dried thyme
3/4 t. salt, divided
1 lb. boneless chicken breast, cut into 1" pieces
2 T. olive oil, divided
1 red bell pepper, chopped
1 medium onion, chopped
1 c. uncooked quinoa
1 c. chicken broth
1 c. unsweetened coconut milk
1 t. curry powder
1/4 t. ground ginger

Combine the turmeric, thyme and 1/4 t. salt in a shallow dish.  Dip the chicken pieces into the spice mixture coating all sides; set aside.
Heat 1 T. of the oil over medium high heat.  Add the bell pepper and onion. Cook and stir 2 minutes or until the vegetables are crisp-tender.  Remove from the skillet with a slotted spoon; set aside.  Add the remaining oil and the chicken to the skillet.  Cook and stir 5 minutes or until browned and cooked through.  Rinse the quinoa in  a fine-mesh strainer under cold running water; drain well.  Combine the quinoa, chicken broth, coconut milk, curry powder, ginger and the remaining 1/2 t. salt in a large saucepan.  Bring to a boil over high heat.  Reduce the heat to low; simmer covered, 10 minutes. Stir chicken and pepper mixture; cook for 5 minutes or until the liquid is absorbed.  Serves 4.  

So for my version, I dust the chicken like it says in the recipe and end up with cool chicken nuggets and follow the cooking instructions for the chicken part of the recipe above.  I've also used it on chicken legs and baked them in the oven for 50 minutes at 350 degrees.
Until tomorrow... or maybe it's just later since it's already tomorrow...

Our world tour..first Singapore, then Greece and beyond!

 Monday night's dinner, Singapore Noodles, comes in part from the interweb.  I have tweaked it to our family's preference, but it is a huge hit and we have it often.  I cut out the red pepper flakes, water chestnuts and mushrooms but added chili powder, slivered pea pods and use rice noodles instead of the noodle nests.

Singapore Noodles a la Lorri

1 lb medium rice noodles
1/4 c. cooking oil
6 cloves garlic, minced
2 T. slivered fresh ginger
1/2 t. chili powder
1 lb. skinless, boneless chicken breast halves
1/3 c. green onions
2/3 c. julienned carrot
1/2 c. slivered peapods
1/4 c. peanut butter
1/4 c. oyster sauce
3 T. curry powder
2 t. soy sauce

Bring a pot of  lightly-salted water to at rolling boil; add the rice noodles and return to a boil.  Turn off the heat and let stand 5 minutes; drain and let stand for 5 minutes; drain and set aside. Heat the oil in a wok or deep 12" skillet.  Stir in the garlic, ginger and chili powder; cook a few seconds until the garlic begins to turn golden.  Add the chicken, green onions, and carrots.  Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the peapods, peanut butter, oyster sauce, curry powder and soy sauce until the peanut butter has disolved into the sauce.  Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low.  Let stand 10 to 15 minutes so the noodles absorb some more of the sauce.
Serves 6.

I'll post the Pastichio and Dusted Pork Chops recipe tomorrow. I'm looking forward to break...this is gonna be filled with meals at home, grocery shopping field trips, visiting with friends and naps!  :)

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Birthdays, Chicken and Meatloaf (without the yucky red sauce)

     So it's birthday season in our family and we are celebrating today.  I wanted to post the recipes for tomorrow and Wednesday as well.  Monday is Lime Chicken.  I have only made this once during our 38 years together, so I guess you could say it's been a while.  I remember it was from before we had kids and when I was working on a hand written binder of recipes that would one day turn into a cookbook.  It may still, but now you'll have a couple of recipes from the beloved "Green Binder".  

     Wednesday is Meatloaf with Brown Gravy.  The kids and I would have the 'Blue Plate Special' at Barbara's Kitchen in Edgebrook back in the day.  They would get Meatloaf most of the time.  (Turkey was available as well, but the Meatloaf was the favorite)  Now, I will tell you our kids were middle schoolish when we had it at home for the first time because my Dear Hubby (DH) told me in no uncertain terms that he hated meatloaf.  I found out he hated the "red stuff" on top.  Good thing I grew up with a Swedish Mom and she never put a topping on ours and served it with brown gravy.  Again...he said it was like sliced meatballs.  So glad that some leopards can change their spots. 😍

Lime Chicken

1 c. rice 

2 c. chicken broth

1 ¼ lb. boned chicken breast halves

¼ c. flour

1 t. salt

¼ t. pepper

6 T. butter (divided)

2 T. honey

1 large clove garlic, sliced

4 thin slices lime (divided, with 2 slices cut in half)

½ c. dry white wine

9 oz. frozen pea pods

     Cook the rice according to the directions using the broth instead of water.  Coat the chicken with the mixture of the flour, salt & pepper.  In a large skillet, melt 4 T. of the butter with the honey, garlic and 2 of the whole lime slices.  Add the chicken, cook over medium heat until golden brown, about 5 minutes, turning once.  Add the remaining 2 T. butter and the wine.  Bring to a boil.  Add the peapods; reduce the heat, cover and simmer for 2 min. or until the peapods are crisp-tender.  Garnish with the remaining halved lime slices and serve over the cooked rice.  Serves 4.

Swedish Style Meatloaf

¼ c. chopped onion

½ c. bread crumbs (cracker crumbs work too)*

¼ t. nutmeg

½ t. garlic salt

½ c. milk (can be rice milk)

1 egg

1 ½ lb. ground beef (or half beef/half ground pork)

    

     Preheat the oven to 375°.  Mix well the onion, crumbs, nutmeg, garlic salt, milk and egg togther in a medium bowl.  Add the ground meat and incorporate well being careful not to over handle the meat.  Place in a 9 x 5" loaf pan and bake for 50 minutes to 1 hour.  Remove from oven and  let rest 10 minutes before slicing, using a serrated knife.  Serve with brown gravy.  Serves 6.

* I've used crushed rice crackers to make this recipe gluten free.  It works really well.

Brown Gravy Mix

This recipe (Beef Gravy Base) is from "Fix it Fast Cookbook" from the Better Homes and Gardens series, Meredith Corporation, Des Moines, IA, 1979.

1 ⅓ c. nonfat dry milk powder

¾c. flour (rice flour works here also)

3 T. instant beef bouillon granules

¼ t. dried thyme, crushed

½ c. butter

2 t. Kitchen Bouquet or powdered Caramel Coloring

     Combine the dry milk powder, flour, bouillon granules, and thyme.  Cut in the butter and Kitchen Bouquet until the pieces resemble cornmeal. (If you are using the powdered Caramel Coloring, combine that with the dry ingredients.) Store a tightly covered container in the refrigerator for up to 2 months.  Makes about 3 cups of mix or enough for 6 cups of gravy.

     To prepare the gravy:  In a saucepan, slowly blend 1 cup of cold water into ½ c. of the gravy mix.  Cook and stir until the mixture is thickened and bubbly.  Cook for 1 more minute.  Makes 1 cup prepared gravy.

MMM Ribs!

     Tonight's dinner was great.  Miss M joined us.  The ribs were seasoned well.  My hubby that didn't like ribs liked these ribs when I tried the recipe for the first time 2 years ago in September.  This has no smoky flavor which is what he objects to. (No bacon, ham, barbecue sauce, or anything with a smoky sauce)  Ok, I started to eat my ribs before I took the picture...first oops!

     Then I realized I didn't share the recipe...second oops!  Been that kind of week!  This is a variation on a recipe from Allrecipes.com. I leave out a couple of things and change up the bbq sauce suggestion.  Knowing that DH has an issue with said sauce, I use Brianna's Homestyle Saucy Orange Mandarin dressing or sometimes a "Peachy" Peach Vinaigrette that I get at Earl's Farm Market in Fennville, MI.  

Carolina Style Ribs

¼ c. brown sugar

8 t. lemon juice

2 T. white vinegar

2T. apple cider vinegar

1 ½ t. Worcestershire sauce

2 T. molasses

1 c. prepared mustard

1 t. dried minced garlic

1 t. salt

½ t. ground black pepper

⅛ t. cayenne pepper

¼ c. Brianna’s Orange Mandarin salad dressing

1 rack pork spareribs cut in 2 rib sections

In a medium bowl, whisk together all the ingredients except the ribs.  Mix well and set aside.  Preheat the oven to 250°.  Place the ribs in a lightly greased baking pan.  Cover with the sauce and roast for 3-4 hours or until the meat is tender.  Baste the ribs with the sauce during the final 30 minutes.  Scrape up the sauce from the pan and serve it on the side with the ribs.  Serves 4-5.

**These can also be made in a crock pot.  Cook on low for 8-10 hours or 4-5 hours on high.

Yummy meatballs and the next recipe Dopiazah for Wednesday...

Tonight we had Curried Meatballs with Rice.  We've had that for dinner as another of our "go to" recipes for a long, long time.  It was a recipe from early in our marriage.  It never disappoints.  I boxed up 3 dinners for later and we had no leftovers.  Miss M joined us and we talked about how I should sometime make the rice by itself because it's so darn good! Mmm...a hint of ginger just makes it a stand alone with other dinners.

 Wednesday is going to be Dopiazah for dinner.  Dopiazah means double the normal amount of onions.  The recipe I use comes from The Encyclopedia of Asian Cooking, Octopus Books Limited, 59 Grosvenor St., London, WI., 1982.    

Dopiazah
3/4 c. ghee*
2 lbs. onions, peeled and sliced
2 t. cumin powder
1 t. fenugreek powder
1 T. turmeric powder
2 t. Garam Masala (recipe follows)
3 green chilis, chopped
1 lb. boneless lamb shoulder or leg cut into 1 inch cubes
1 1/4 c. water

Melt the ghee in a heavy pan, add the onions and fry gently until soft.  Remove half the onions from the pan and set aside.  Add the spices to the onions remaining in the pan and fry for 3 minutes, stirring constantly.  Add the chilis, then the lamb and fry until the lamb is browned on all sides.  Stir in the water and bring to a boil, then lower the heat and simmer for 45 minutes to 1 hour or until the meat is tender.  Add the reserved onions and cook a further 5 minutes until the curry is fairly dry.  Serve hot with rice.  Serves 4.

 Ghee:  Clarified butter.  Also sold in jars in the Indian section of the supermarket.  You can clarify your own butter to save money by melting over low heat and separating the milk solids from the oil.  Refrigerate the ghee and use within 3 months.  

Garam Masala
1 1/2 t. whole cardamoms
5 t. coriander seeds
1 t. cumin seeds
1 1/2 t. whole cloves
2 T. whole black peppercorns

Remove the seeds from the cardamom pods, then place on a baking sheet with the remaining ingredients.  Bake in a preheated 475 degree oven for 10 minutes, then leave to cool.  Grind to a fine powder with a mortar and pestle or food processor.  Store in an airtight container.   

Another dinner swap...and a recipe

Last night I did a Dinner Swap for tonight.  I made the Cheesy Ground Beef Casserole and we had dinner with friends tonight. (Which was yummy by the way)  Dinner last night was yummy as well.  I'd tweak it a bit by adding more carrots and I left out the salt and pepper, but it does need the salt.  I boxed up our bonus dinners for later.  Tomorrow we will have our bonus oven fried chicken dinners.  Tonight should have been Turkish pilaf.  Miss M and I will have them for lunch tomorrow.

  Here is the recipe for Friday.  It comes from Indian:  a Collection of Over 100 Essential Recipes, Paragon Books, LTD, 2008.  

Lamb Rogan Josh
1 1/2 c. plain yogurt
1/2 t. asafetida, dissolved in 2 T. water
1 1/2 lb (700 g) boneless leg of lamb, trimmed and cut into 2" (5 cm) cubes
2 tomatoes, seeded
1 onion, chopped
2 T. ghee or vegetable oil
1 1/2 T garlic and ginger paste
2 T. tomato paste
2 bay leaves
1 T. ground coriander
1/4 t.-1 T. chili powder
1/2 t. ground turmeric
1 t. salt
1/2 t. garam masala
     Put the yogurt in a large bowl and stir the dissolved asafetida. Add the lamb and use your hands to rub in all the marinade, then set aside for 30 minutes.
     Meanwhile, put the tomatoes and onion in a food processor and process until blended.  Melt the ghee in a  flameproof casserole dish or large skillet with a tight fitting lid.  Add the garlic and ginger paste and stir until the aromas are released. Stir in the tomato mixture, tomato paste, bay leaves, coriander, chili powder and turmeric, reduce the heat to low, and simmer, stirring occasionally, for 5-8 minutes.
     Add the lamb and salt with any leftover marinade and stir for 2 minutes.  Cover, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.  The lamb should give off enouigh moisture to prevent it from catching on the bottom of the skillet, but if the sauce looks too dry, stir in a little water.
     Sprinkle with the garam masala, re-cover the skillet, and contiune simmering for 15-20 minutes, until the lamb is tender. Serve immediately. 
Serves 4.

I am going to use beef in this recipe, since it's what I have on hand.  There's a concert at school on Friday, but I'm home early and can get this made so we can eat right away and go to the concert.

Until tomorrow...

Awesome curry and a recipe for tomorrow...

Tonight's dinner was awesome.  I used uncooked chicken so I cut it into 1" cubes and sauted it in a bit of oil before working with the onions and celery.  I packed up 3 bonus dinners for later and served the rest.  It was just the two of us for dinner so I put aside the leftovers for Miss M to have for lunch tomorrow.

I will be doing a cooking swap since we are going to our friend's house for dinner on Wednesday.  Tuesday's dinner will be lunch either Tuesday or Wednesday.  It's the Turkish Pilaf.  I'm inclined to have it for lunch tomorrow as that will make more room in the freezer for my bonus dinners. 

The Recipe for tomorrow comes from the interwebs.  Cheesy Ground Beef Casserole is a recipe that gets made 3 ways:  Quick, Semi Homemade or From Scratch.  I'm going to do from Scratch and will sub celery for the mushrooms since DH doesn't like them. Also for the sliced cheese, I'll use shredded since it's what I have.

Cheesy Ground Beef Casserole
3 T. unsalted butter
1/4 c. minced onion
1 clove garlic, minced
1/2 c. minced white button mushrooms celery
3 T. flour
1/2 c. cream
1/2 c. chicken broth
1/4 t. freshly ground black pepper
salt to taste
2 c. water
1/2 - 1 lb. ground beef
1 c. carrots, sliced
Cheddar or Colby Jack Cheese, sliced-9 slices
1 c. long grain white rice

Preheat the oven to 350.  Spray an 8 x 9" baking dish with non stick spray.  In a medium pan over medium heat, add the butter and melt.  Whisk in the onion, garlic and mushrooms celery.  Add the flour, whisking constantly and cook for 30-60 seconds.  Add the cream and broth slowly and cook until thick.  Season and remove from the heat.  Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.  Bake for 90 minutes, add the cheese and bake for 5 minutes or until melted.  Serves 4-6.

Dinner and a recipe for next week

     The Turkey a la King was awesome.  I boxed up a container of rice and a container of the a la King.  I also had an extra portion from dinner and since Miss M did not join us, I put that in the fridge for her for lunch tomorrow or Monday.  The only glitch tonight was that I had no Cream of Chicken Soup.  I winged it (get it, a bit of poultry humor here) and used 1 can each of cream of celery soup and cream of onion soup.  Having done this, I have figured out that if I add 1 teaspoon of Chicken Bouillon granules, I can probably get a similar taste, just using one can of soup and achieve similar results.  This will cut the recipe in half, but at dinner tonight I realized it would feed 4 easily.  That would make a great dinner that is so quick to make, it is finished by the time the rice goes off.  I will do some tweaking of the recipe and adjust it accordingly.  

     My cream of onion soup search does continue though.  I have only found it at Strack & VanTil near JoAnn’s Fabrics here in Chicago.  That is a “field trip” store that requires more time.  We tend to go there on school breaks or in the summer, about once a month or so.  I am all out of cream of “whatever” soup now, so I can’t work with this recipe until winter break when field trips occur more often.  I will check Mariano’s next week maybe. It’s not a regular store for me, but it is on my way to stores that are.  I like to go there on Wednesdays when they’ll double 5 of my coupons.  I have some for cream soup, so that will work.  I also love their pick and mix sodas.  They have so many cool root beers to try!

     Monday's dinner is Curried Chicken with Rice.  This has been around our entire time together...since Summer of 82 at least! That's a lifetime to some people!

Curried Chicken with Rice

1 T. butter

1 medium onion, chopped

2 ribs celery, chopped

1 small green or red bell pepper, chopped

1 c. rice

1 c. diced cooked chicken (see note)

2 c. water

2 t. chicken bouillon granules

1 1/2t. curry powder

     Melt the butter in a skillet.  Saute the onion until transparent.  Add the celery; saute until bright green. Add the bell pepper.  Stir in the rice and chicken.  Stir in the water slowly.  Add the bouillon and curry powder. Stir.  Bring to a boil, reducing heat to a simmer for 15 minutes or until the liquid is absorbed.  Serves 4.

Note:  If using fresh chicken, dice and saute first. Incorporate the freshly cooked chicken in the recipe accordingly.  Also, canned chicken may be used as well.