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Wednesday, January 28, 2009

Deep Dish Meat Pie

1 lb. lean ground beef
1 lb. ground turkey
1 can cream of celery soup
2 tbsp. canola oil
1/2 medium onion diced
3 cloves garlic, crushed and diced
1 orange/red bell pepper
1 cup frozen peas
1/2 cup long grain rice
1 cup water
3 tbsp. flour
1 tsp. savoury
1 tsp. marjoram
1/2 tsp. salt
1/2 tsp. pepper

* Mom's Pastry Recipe

Saute diced onion and garlic in canola oil until onion is translucent on medium low heat. Add ground beef and ground turkey and turn heat to medium. Brown until no pink is showing. Add spices and bell pepper and stir. Add cream of celery soup and 1 cup of water. Stir and let simmer for 5 minutes. Add peas and rice, stir and cover. Let mixture simmer for 30 minutes. Add flour to 3 tbsps. cold water, stir until well blended, then stir this paste into the meat mixture, simmer on medium low another 10 minutes.

Prepare pastry, line deep dish pie plate (mine is 2 inches deep, you could use a lasagna dish too) and bake bottom of shell for 15 minutes at 425 F or until just turning golden brown. Pour filling into pie shell and cover with remaining pasty. Sprinkle top of pie shell with cornmeal and pepper. Bake at 375 F for 25 minutes.

Mom's Pastry Recipe

2 1/2 cups flour
1 cup butter
1 egg yolk
2/3 cup milk

Cut butter into flour with pastry knife or two knives.

In a glass measuring cup put 1 egg yolk, then fill measuring cup to 2/3 cup with milk. Stir with fork to mix and egg and milk.

Dump into the flour and butter mixture. Stir to blend.

*** I've made this several times. Every time it comes out a little too sticky, but once it is baked it is just fine. I find it works best for meat pies and quiche as it is a little too 'hard' for a "flaky" crust. And it just doesn't taste like a real pie crust.

Saturday, January 24, 2009

Peanut Butter Chicken Thighs

All of the kids just love this one. Both my daughter and son regularly request this as well as Shannon. This one I just made up thinking of Thai food and their peanut sauces.

2 tbsp. olive oil
3 cloves garlic crushed
8 to 10 boneless/skinless chicken thighs
1/2 cup smooth peanut butter
1 apple, cored and cut into 8-10 pieces
3/4 cup orange juice
1/2 cup chicken/vegetable stock
1/2 tsp. cloves
1/2 tsp. nutmeg
Salt and pepper to taste
1/2 tsp. ginger (fresh grated is best)

1/2 cup white wine (optional) may be substitued for some of the orange juice.

Place 1 slice of apple in the centre of each chicken thigh. Spoon 1 tsp. peanut butter onto the centre of each thigh with the apple. Roll the chicken up around the peanut butter and apple and secure with a couple of toothpicks.

In a frying pan on medium high heat, place the oil. Once it is heated slightly add the garlic cloves. As this is warming, add the chicken thighs one at a time. Let each side of the thighs brown before turning with a pair of tongs. Once all sides are browned add spices and let simmer for three to four more minutes. Add orange juice and stock and cover pot with lid. Turn heat down to medium low. Let simmer for ten to fifteen more minutes, until liquid is reduced by half.

Serve over basmati rice.

Tuesday, January 6, 2009

BBQ Indvidual Meatloaves

My mom used to make these when I was a teenager. I loved them as a kid. Now I've made them for my kids and they love them too.

Sauce

1 cup ketchup
1 small onion (finely chopped)
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon dry mustard

Meat Loaves
1 cup dry breadcrumbs
1 medium onion
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/4 cup ketchup
2 eggs, slightly beaten
2 pounds lean ground beef

To make sauce, combine all sauce ingredients.

To make meatloaves, combine meat loaf ingredients, mixin thoroughly. Shape into 6 loaves, put into a lightly greased baking pan. I spray a 13"x9" glass pan with Pam. Brush with sauce to completely cover each loaf. Bake in a moderate oven at 350 degrees F for 50 minutes.
Baste during baking with remaining sauce. Makes 6 servings.
( I put all the sauce on to completely cover the loaves prior to baking so I do not usually have any sauce for basting. Sometimes I make more, but smaller loaves.)


Stuffed Red Peppers

6 red bell peppers
6 slices whole wheat bread toasted and cubed
1 can cream of broccoli souip
1/2 cup dried cranberries
1/2 medium onion diced
2 cloves garlic
1 teaspoon fresh ginger finely diced
1/3 cup grated parmesan cheese
3 tablespoons red wine (optional)

Mix all ingredients in bowl except the parmesan and the peppers. Cut the top of the peppers off and reaching inside, remove the seeds gently. Place the filling inside each pepper, then stand the pepper in a roasting pan that was lightly sprayed with Pam. Sprinkle the top of the pepper with the parmesan. Bake at 350 degrees F. for 20 minutes, then broil for 5 minutes on low to brown the cheese.

No-Peeking Oven Stew

In an oven proof pot or roaster, layer in any or all of the following raw vegetables:

Onions, cut in large pieces
Peeled garlic cloves
Rutabagas, cut in medium pieces
Carrots
Mushrooms
Potatoes, cut in medium pieces
Celery

Raw stewing beef

Mix 2 cans of tomato soup with one can of water.
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper

Pour this mixture over meat and vegetables.
Cover very tightly with foil. Put the pot's lid on. Place in a 325 degree F. oven for 3 hours.

ABSOLUTELY NO PEEKING or checking on it ! ! !

When you take it out of the oven, you can stir in some frozen peas. Do not heat the peas up, just stir them in. Do not thicken the stew. Just serve and eat. The meat should be so tender and juicy that you can cut it with a spoon.