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Tuesday, September 14, 2010

Joe's Casserole

1 lb. lean ground beef
1 small onion diced
4 cloves garlic crushed and diced
2 carrots chopped
1 cup frozen green peas
1 cup frozen kernel corn
2 baby zucchini chopped
1 red bell pepper diced
2 cups basmati rice rinsed and drained
4 cups water
1 284 ml can cream of mushroom soup
1 tbsp dried basil
1/4 tsp ground cloves
1 tsp chili powder
1 tbsp dried oregano
salt and pepper

Brown ground beef.  Add onions, garlic and carrots and saute for 10 minutes.  Add peas, corn, rice and water.  Stir well and heat on medium heat until simmering throughout.  Lower heat to 3 and continue to simmer for 20 minutes.  Add zucchini and bell pepper, soup and spices.   If too thick at this point add one can of water as well.  Stir and continue to simmer for another 10 minutes. 

Optional:  Mix Bisquick as per directions and add to top of casserole.  Heat oven to 350 degrees and place lid on fry pan and insert into oven for 20 minutes or until biscuit is browned on top. 

Sunday, September 12, 2010

Joe's Jambalaya

3 hot italian sausages
1/2 onion chopped
2 carrots chopped
2 sticks celery chopped
20 green beans chopped
1 red bell pepper chopped
2 baby zucchini chopped
1/2 cup dry white wine
1 796 ml can diced tomatoes (28 oz)
1 284 ml can cream of mushroom soup (10 oz)
12 cooked prawns shelled
1 tbsp cilantro dried
1 tbsp thyme
1 tbsp oregano
1 tsp ground cloves
1 tsp coriander
1 tsp cumin
salt and pepper to taste
900 grams penne pasta

Fry sausages until browned on both sides.  Remove from pan and add 1/4 cup wine and scrape browned bits from bottom of pan.  Add onions, celery, carrots and green beans.  Saute for 10 minutes, then add red pepper and zucchini and prawns and cut up sausages.  Saute this together for 10 minutes.  Add canned tomatoes and herbs and mushroom soup.   Simmer for 10 minutes.  Boil pasta for 20 minutes or as per package.  Drain and add to sauce.  Add salt and pepper to taste.

Monday, September 6, 2010

Split Pea and Ham Soup

Split Pea and Ham Soup
Ingredients

1 ham bone
1 ham steak (diced)
2 litres vegetable broth
2 cups water
2 cups dried split yellow peas
2 tbsp olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
6 leaves fresh sage
2 sprigs fresh oregano
2 tbsp dried basil
1 tsp salt
1 tsp fresh ground pepper
1/2 tsp ground cloves

Preparation
In a large Dutch oven on medium high heat place olive oil.  Add onions, carrots, celery and basil and saute until onion is translucent.  To the  Dutch oven combine ham bone, diced ham, vegetable broth, water, peas and rest of the herbs and spices.  Bring to a hard boil and let boil for one minute while stirring, scraping bottom of pot to remove browned bits.  Reduce heat and simmer for two hours.  Test for salt and pepper and add as required.

Serve with fresh Baking Powder biscuits.