Archive for July, 2008

Squash Salad

July 24, 2008 at 6:03 pm · Filed under salads

The boredom of lettuce, tomato, cucumber and carrot set in recently and I went looking for some new salads.

I liked this one a lot, although I only made about 1/3 of the quantity …

 

Squash Salad

2 medium zucchini

2 medium summer squash (those disc-like yellow and green ones)

1 red bell pepper (capsicum)

1 green bell pepper (capsicum)

1/2 large red onion

Dressing

3/4 cup sugar 

1/4 cup olive oil

1/2 cup apple cider vinegar (I used white wine vinegar)

1 package dry Italian dressing mix (I used Italian mixed herbs and a tiny bit of onion powder)

kosher salt to taste

fresh ground black pepper to taste

 

Salad

Slice the vegetables to a thickness of your choice

For the dressing, add all ingredients to a bowl and whisk until mixed

pour over salad, toss to coat and let sit overnight in the fridge (it was fine after about 2 hours)

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Meatball Pasta Bake

July 20, 2008 at 2:37 pm · Filed under ground beef / mince, pasta

MAKE MEATBALLS WITH 1 EGG, 1/2 CUP FINELY CHOPPED ONION, 1/4 CUP DRY BREADCRUMBS, 2 CLOVES GARLIC MINCED, 3 TABLESPOONS GRATED PARMESAN, 1 TEASPOON DRIED OREGANO, 1/2 TEASPOON GROUND BLACK PEPPER. MIX IN 1LB/500g GROUND BEEF. SHAPE INTO SMALL BALLS.

HEAT OIL IN A LARGE PAN AND FRY 1 CHOPPED ONION FOR 5 MINS OR UNTIL SOFT. ADD 1 SWEET RED PEPPER, CHOPPED AND 3 CLOVES MINCED GARLIC. COOK FOR 10 MINS OR UNTIL ONIONS ARE VERY SOFT. REMOVE.
ADD MEATBALLS AND FRY UNTIL COOKED. STIR IN 2 JARS PASTA SAUCE AND 1 TABLESPOON RED WINE VINEGAR. RETURN VEGETABLES TO PAN, SIMMER 15 MINS.
COOK 5 CUPS PASTA AND DRAIN,R ESERVING WATER.
ADD PASTA TO MEATBALL MIXTURE, WITH 1 CUP OF RESERVED WATER
COMBINE 2 CUPS MOZZARELLA AND 1/4 CUP PARMESAN (SHREDDED). SET 1 CUP ASIDE, ADD REMAINING CHEESE TO PASTA. POUR PASTA INTO A LASAGNE DISH. SPRINKLE WITH CHEESE AND BAKE FOR 15 MINS AT 400F.
NOTE – CAN SUBSTITUTE HOT ITALIAN SASUAGE OR CHORIZO FOR MEATBALLS

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Sweet and Sour Meatballs

July 20, 2008 at 2:36 pm · Filed under ground beef / mince

Lana’s Sweet and Sour Meatballs

INGREDIENTS
• 2 pounds/1 kg lean ground beef 
• 2 eggs 
• 1 cup dry bread crumbs 
• 1/2 cup finely chopped onion 
• 1/2 teaspoon ground ginger 
• 1 teaspoon seasoning salt 
• 1/2 teaspoon ground black pepper 
• 2 teaspoons Worcestershire sauce 
• 2 teaspoons granulated sugar 
• 1 (20 ounce/600g) can pineapple chunks, drained with juice reserved 
• 1/3 cup water 
• 3 tablespoons distilled white vinegar 
• 1 tablespoon soy sauce 
• 1/2 cup packed brown sugar 
• 3 tablespoons cornstarch 
• 1/2 teaspoon ground ginger 
• 1/2 teaspoon seasoning salt 
• 1 large carrot, diced 
• 1 large green bell pepper, cut into 1/2 inch pieces 
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet. 
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls. 
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside. 
4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened. 
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

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Canneloni

July 19, 2008 at 8:39 pm · Filed under ground beef / mince

This recipe is at the high end of effort for me, but its worth it !!

 

GLENYS’ CANNELONI

Fry chopped garlic and onion in melted butter until golden brown. Add mince/ground beef. Cook until no liquid remains, stirring constantly. Add oregano and triple concentrate tomato sauce and stir well. Add at least 1 cup water. Take off heat and strain to separate beef from liquid. Mix one egg and a handful of romano cheese with meat and set aside.

Make 6 pancakes using :
1 cup plain flour
1 cup milk
1 egg
Mix into batter, cook until just cooked on low heat (do not brown).

Lay pancake flat, place cooked mince inside and roll up.

Place pancakes in shallow dish and cover with tomato sauce. Sprinkle with mozzarella and parmesan. Bake until heated through and cheese is melted.

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Beef Stroganoff

July 18, 2008 at 11:36 am · Filed under beef

500g (1lb) steak

1/3 cup plain flour

1/4 teaspoon black pepper 

1/4 cup olive oil

1 large onion chopped

500g small mushrooms

1 tablespoon ground paprika

1 tablespoon tomato paste

2 teaspoons Dijon mustard

1/2 cup dry white wine

1/4 cup chicken stock

3/4 cup sour cream

 

Slice meat into short, thin pieces.

Toss together flour and pepper and coat steak

Heat 2 tablespoons oil in pan, cook meat quickly in small batches until well browned, remove

Add remaining oil to pan, cook onion until soft.

Add mushrooms and cook 5 mins.

Add paprika, tomato paste, mustard, wine and stock to pan and bring to boil.

Reduce heat, simmer 5 mins.

Return meat to pan. Add sour cream and heat through.

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Tandoori Chicken

July 17, 2008 at 9:07 pm · Filed under chicken

This would have to be one of the easiest and tastiest recipes ever …

TANDOORI CHICKEN

 
Combine 1/2 cup tandoori paste with 1/2 cup low fat natural yoghurt and juice of 1/2 lemon. Add  chunks of chicken breast and marinate for 30 mins. Chargrill, barbecue or pan fry.
 

I usually serve it with salad and pappadums or naan bread in summer and rice pilaf and sit fry vegies in winter. Leftovers taste great in a sandwich too !

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Butter Chicken

July 17, 2008 at 9:05 pm · Filed under chicken

I love the real one that you get in Indian restaurants – its my “must have” menu item. But this is pretty good too …

Butter Chicken

 

Melt 60g /2oz  butter in pan, fry 1 clove crushed garlic, 1 chopped onion and cook until golden.  Add 1 tablespoon tandoori curry paste, 1 tablespoon ground coriander, 1/2 teaspoon ground nutmeg and cook for 2 mins.

Add 2 chopped chicken breasts and fry for 5 mins or until brown.

Add 60g/2oz cashews (roasted and ground – you can put them in a blender to grind), 1 cup cream and 1 tablespoons coconut milk.

Bring to boil, reduce heat and simmer for 40mins

 

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Strawberry Spinach Salad

July 17, 2008 at 9:02 pm · Filed under salads

This is Beth’s recipe and its delicious ! I only make about half the dressing and its still plenty sweet !

 

One package of fresh spinach, wash and break off stems
1 pint of strawberries, washed and cut into fourths 

dressing:
1/2 cup sugar
1/2 cup oil
1/4 cup white vinegar
1 tsp dry mustard
1 tsp celery seed (I don't have this so leave it out)

boil sugar, oil, vinegar and mustard until sugar is dissolved.  pour into a container for storage, add celery seed.
shake or stirr mixture when pouring onto salad.

Almond slivers are also a great addition.
You can use any in-season berry.  I have also used manderin oranges.  This add a nice tang to the salad.

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Recent Menus

July 17, 2008 at 9:00 pm · Filed under meal plans

Quiche, Strawberry Salad and Bread

Chinese Honey Chicken, Rice, Stir Fry Vegetables

Asian Pork Loin, Roasted Potatoes, Salad

Spaghetti Bolognaise, garlic bread and salad

Cheesey Tomato and Bacon Rissotto

Butter Chicken, Rice, Vegetables

Bacon Cheeseburger Meatloaf, Warm Potato Salad, Green Salad

Veal, Tomato Pasta Salad, Green Salad with Raspberries

Tandoor Chicken, Greens and Mandarin Salad, leftover pasta salad

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Tomato Pasta Salad

July 17, 2008 at 8:18 pm · Filed under pasta, salads

1/2 cup sun dried tomatoes (drained)

1-2 cloves garlic, crushed

1 tablespoon balsalmic vingear

2 tablespoons oil (from tomatoes)

1/2 cup olive oil

500g (1lb) pasta (bowties or spirals work well)

1 bunch of fresh asparagus (I substituted sugar snap peas)

250g (8oz) cherry tomatoes

250g (8oz) yellow pear tomatoes (but any tomatoes will do)

1/3 cup chopped parsley

 

Combine sun dried tomatoes, oils, garlic and vinegar in food processor and combine for 20 mins.

Cook pasta and drain. Mix in dressing while pasta is warm.

Blanch asparagus for 2 mins then rinse in cool water. Halve pear and cherry tomatoes.

Add vegetables to pasta and season with salt and pepper if desired. Garish with basil leaves to serve.

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