This recipe originally uses chicken instead of ham, but any meat may be used.
200g chicken (or ham, etc), cooked
320g onions, chopped
50 g flour
1/2 cup chicken stock or vegetable broth
1 tsp garlic, minced
1 tsp mustard
For the crust:
1 1/2 cup self raising flour
1 1/2 cup buttermilk
1/2 stick butter (~57g, 2 oz), melted
dash of onion salt
dash of ground black pepper
Combine the flour and a little stock in a mug and blend into a smooth paste. Cook the onions in a little stock until softened, then add your flour paste, seasonings, and chicken or other meat (finely chopped). Stir the sauce until the chicken falls apart (when using other meats, like ham, they may not fall apart, this is ok!).
Make a batter of the flour, buttermilk, melted butter, onion salt, and black pepper and pour over the other ingredients. You can sprinkle over a bit of dried parsley if desired. Bake in a preheated 350F/180C oven for 30-45 minutes, or until golden.
Friday, 16 August 2013
Southern buttermilk biscuits
1/2 cup (56g/2 oz) cold butter, cubed
2 cups self raising flour
3/4 cup buttermilk
In a large bowl, cut butter into flour until it resembles coarse crumbs. Stir in buttermilk until just moistened. Turn onto a lightly floured surface. Knead 3-4 times ONLY! Pat out lightly or roll to 3/4 inches thick. Cut with a floured biscuit cutter.
Place on a greased baking sheet. Bake at 425F/220C for 11-13 minutes, or until golden brown. Brush the tops with melted butter if desired.
*These can be frozen after being cut. Freeze individually on a try, then stick into a freezer bag or container. To cook, place on a baking tray and cook as above, but for 15-16 minutes.
2 cups self raising flour
3/4 cup buttermilk
In a large bowl, cut butter into flour until it resembles coarse crumbs. Stir in buttermilk until just moistened. Turn onto a lightly floured surface. Knead 3-4 times ONLY! Pat out lightly or roll to 3/4 inches thick. Cut with a floured biscuit cutter.
Place on a greased baking sheet. Bake at 425F/220C for 11-13 minutes, or until golden brown. Brush the tops with melted butter if desired.
*These can be frozen after being cut. Freeze individually on a try, then stick into a freezer bag or container. To cook, place on a baking tray and cook as above, but for 15-16 minutes.
Ranch seasoning mix
1/4 cup dried buttermilk
3 tbsp dried onion flakes
3 tbsp dried parsley
1 tbsp dried chives
1 tsp salt
1/2 tsp garlic granules
1/2 tsp celery seed, ground
1/2 tsp ground black pepper
4 1/2 tsp of this mix equals one ranch seasoning packet.
To make dressing:
add 4 1/2 tsp of the mix with 1/2 cup mayonnaise and 1/2 cup milk, mix well and let sit in the refrigerator for at least one hour before serving.
*If powdered buttermilk cannot be found, powdered milk also works, just make dressing with buttermilk instead of milk.
3 tbsp dried onion flakes
3 tbsp dried parsley
1 tbsp dried chives
1 tsp salt
1/2 tsp garlic granules
1/2 tsp celery seed, ground
1/2 tsp ground black pepper
4 1/2 tsp of this mix equals one ranch seasoning packet.
To make dressing:
add 4 1/2 tsp of the mix with 1/2 cup mayonnaise and 1/2 cup milk, mix well and let sit in the refrigerator for at least one hour before serving.
*If powdered buttermilk cannot be found, powdered milk also works, just make dressing with buttermilk instead of milk.
Poultry seasoning
2 tsp ground sage
1 1/2 tsp ground thyme
1 tsp ground marjoram
3/4 tsp ground rosemary
1/2 tsp grated nutmeg
1/2 tsp ground black pepper
Mix together and store in an airtight container.
1 1/2 tsp ground thyme
1 tsp ground marjoram
3/4 tsp ground rosemary
1/2 tsp grated nutmeg
1/2 tsp ground black pepper
Mix together and store in an airtight container.
Condensed cheddar soup
Makes 1 can (10.75 oz)
3 tbsp butter
3 tbsp flour - plain or rice flour
1/2 tsp salt
1/8 tsp ground black pepper
1 cup milk
1 cup shredded cheddar cheese
Make a roux with the butter and flour (melt butter, add flour and cook while stirring until smooth), then slowly add the milk. Stir in salt and pepper and then slowly add the cheese. Cook, while stirring, until smooth and beginning to thicken.
3 tbsp butter
3 tbsp flour - plain or rice flour
1/2 tsp salt
1/8 tsp ground black pepper
1 cup milk
1 cup shredded cheddar cheese
Make a roux with the butter and flour (melt butter, add flour and cook while stirring until smooth), then slowly add the milk. Stir in salt and pepper and then slowly add the cheese. Cook, while stirring, until smooth and beginning to thicken.
Chicken pot pie
For the filling:
As much cooked chicken meat as you'd like, as little as 1 breast or as much as a whole bird
2-3 cups chicken broth
1 can veg-all (drained) (or 1 1/2 cups mixed vegetables)
1 can condensed cream of chicken soup (or homemade equivalent)
For the crust:
1 1/2 cup self raising flour
1 1/2 cup buttermilk
1/2 stick butter (~57g, 2 oz), melted
dash of onion salt
dash of ground black pepper
Place chicken in the bottom of a baking dish. Put chicken broth, vegetables, and cream of chicken soup into a pot. Bring to a boil and pour over the chicken.
Make a batter of the flour, buttermilk, melted butter, onion salt, and black pepper and pour over the other ingredients. You can sprinkle over a bit of dried parsley if desired. Bake in a preheated 400F/200C oven for 45 minutes to 1 hour.
As much cooked chicken meat as you'd like, as little as 1 breast or as much as a whole bird
2-3 cups chicken broth
1 can veg-all (drained) (or 1 1/2 cups mixed vegetables)
1 can condensed cream of chicken soup (or homemade equivalent)
For the crust:
1 1/2 cup self raising flour
1 1/2 cup buttermilk
1/2 stick butter (~57g, 2 oz), melted
dash of onion salt
dash of ground black pepper
Place chicken in the bottom of a baking dish. Put chicken broth, vegetables, and cream of chicken soup into a pot. Bring to a boil and pour over the chicken.
Make a batter of the flour, buttermilk, melted butter, onion salt, and black pepper and pour over the other ingredients. You can sprinkle over a bit of dried parsley if desired. Bake in a preheated 400F/200C oven for 45 minutes to 1 hour.
"Cream of" soup mix - gluten free
4 cups powdered milk
1 1/2 cups cornstarch (cornflour in the UK)
1/2 cup chicken or vegetable bullion
4 tsp dried onion flakes
2 tsp dried thyme
2 tsp dried basil
1 tsp ground black pepper
For one can condensed soup, measure 1/3 cup of the mix and add 1 cup of water. Heat in a saucepan over medium-low heat until it starts to thicken.
1 1/2 cups cornstarch (cornflour in the UK)
1/2 cup chicken or vegetable bullion
4 tsp dried onion flakes
2 tsp dried thyme
2 tsp dried basil
1 tsp ground black pepper
For one can condensed soup, measure 1/3 cup of the mix and add 1 cup of water. Heat in a saucepan over medium-low heat until it starts to thicken.
Onion or garlic salt
3 tbsp salt
1 tbsp onion granules or garlic granules
Mix together and store in an airtight container.
1 tbsp onion granules or garlic granules
Mix together and store in an airtight container.
Hashbrown, bacon, egg, and cheese casserole
6 rashers bacon, raw, sliced crosswise into 1/4 inch strips
3 cups frozen hash browns
4 medium scallions (green/spring onions), sliced
5 large eggs (or 6 medium)
3/4 cup cottage cheese
2/3 cup shredded cheddar
3 tbsp grated Parmesan cheese
3 tbsp plain flour
3/4 tsp poultry seasoning, or ground sage
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground black pepper
Place oven rack into the centre of the oven. Preheat oven to 375F/190C. Lightly grease a 1 1/2 quart shallow baking dish. Cook the bacon in a frying pan until nearly crisp, stirring occasionally (about 4 minutes). Add the potatoes and scallions and continue to cook, stirring until tender (about 7 minutes). Remove from heat and let cool slightly. Beat the eggs in a large bowl, then beat in the cottage cheese, 1/3 cup of the cheddar, the Parmesan, flour, poultry seasoning, baking powder, salt, and pepper until combined. Stir in the cooked potato mixture and spread evenly in baking dish. Bake until golden and set in the middle (about 30 minutes). Sprinkle evenly with the remaining cheese and let stand until cheese is melted (about 10 minutes). Serve.
3 cups frozen hash browns
4 medium scallions (green/spring onions), sliced
5 large eggs (or 6 medium)
3/4 cup cottage cheese
2/3 cup shredded cheddar
3 tbsp grated Parmesan cheese
3 tbsp plain flour
3/4 tsp poultry seasoning, or ground sage
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ground black pepper
Place oven rack into the centre of the oven. Preheat oven to 375F/190C. Lightly grease a 1 1/2 quart shallow baking dish. Cook the bacon in a frying pan until nearly crisp, stirring occasionally (about 4 minutes). Add the potatoes and scallions and continue to cook, stirring until tender (about 7 minutes). Remove from heat and let cool slightly. Beat the eggs in a large bowl, then beat in the cottage cheese, 1/3 cup of the cheddar, the Parmesan, flour, poultry seasoning, baking powder, salt, and pepper until combined. Stir in the cooked potato mixture and spread evenly in baking dish. Bake until golden and set in the middle (about 30 minutes). Sprinkle evenly with the remaining cheese and let stand until cheese is melted (about 10 minutes). Serve.
Salt free taco seasoning
1 tbsp chilli powder (mild)
1 1/2 tsp ground cumin
1 tsp ground black pepper
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp garlic granules
1/4 tsp onion granules
1/4 tsp cayenne powder (optional)
Mix together and store in an airtight container, or use immediately. One recipe equals one seasoning packet.
1 1/2 tsp ground cumin
1 tsp ground black pepper
1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp garlic granules
1/4 tsp onion granules
1/4 tsp cayenne powder (optional)
Mix together and store in an airtight container, or use immediately. One recipe equals one seasoning packet.
Pizza crust
1 package (2 1/4 tsp) active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups plain (AP) flour
2 tbsp oil
1 tsp salt
In a large bowl, dissolve yeast and sugar in water. Let stand until creamy (about 10 minutes). Stir in salt, oil, and flour. Beat until smooth. Let rest for 5 minutes. Turn out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Spread out with hands. Spread on sauce and toppings and bake in a preheated (450F/230C/gas 8) oven for 15-20 minutes or until golden brown. Let stand for 5 minutes before slicing.
This recipe makes between 1 and 4 pizza crusts, depending on how big and how thick you want them.
This dough can be frozen in balls after the resting stage, flattened out and frozen raw, baked for 5 minutes then frozen, or they can be baked for 10 minutes with sauce and toppings and frozen.
When baking from frozen:
If dough is a ball or flattened out and frozen raw, let thaw in refrigerator overnight before using.
If dough is baked for 5 minutes, thaw slightly (~10-20 minutes at room temperature), add toppings, and bake as usual.
If baked for 10 minutes with sauce and toppings, place in oven straight from freezer and bake for 10-20 minutes, or until crust is golden brown and cheese (if using) is bubbly. Let stand 5 minutes before slicing.
1 tsp sugar
1 cup warm water
2 1/2 cups plain (AP) flour
2 tbsp oil
1 tsp salt
In a large bowl, dissolve yeast and sugar in water. Let stand until creamy (about 10 minutes). Stir in salt, oil, and flour. Beat until smooth. Let rest for 5 minutes. Turn out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Spread out with hands. Spread on sauce and toppings and bake in a preheated (450F/230C/gas 8) oven for 15-20 minutes or until golden brown. Let stand for 5 minutes before slicing.
This recipe makes between 1 and 4 pizza crusts, depending on how big and how thick you want them.
This dough can be frozen in balls after the resting stage, flattened out and frozen raw, baked for 5 minutes then frozen, or they can be baked for 10 minutes with sauce and toppings and frozen.
When baking from frozen:
If dough is a ball or flattened out and frozen raw, let thaw in refrigerator overnight before using.
If dough is baked for 5 minutes, thaw slightly (~10-20 minutes at room temperature), add toppings, and bake as usual.
If baked for 10 minutes with sauce and toppings, place in oven straight from freezer and bake for 10-20 minutes, or until crust is golden brown and cheese (if using) is bubbly. Let stand 5 minutes before slicing.
Fajita seasoning
1 tbsp cornstarch
2 tsp chilli powder (mild)
1 tsp salt
1 tsp paprika
1 tsp sugar
3/4 tsp chicken bullion (or vegetable)
1/2 tsp onion granules
1/4 tsp garlic granules
1/4 tsp ground cumin
Mix together and store in an airtight container. 2 tablespoons equal one seasoning packet, which is typically enough for 1 pound of meat.
2 tsp chilli powder (mild)
1 tsp salt
1 tsp paprika
1 tsp sugar
3/4 tsp chicken bullion (or vegetable)
1/2 tsp onion granules
1/4 tsp garlic granules
1/4 tsp ground cumin
Mix together and store in an airtight container. 2 tablespoons equal one seasoning packet, which is typically enough for 1 pound of meat.
Thursday, 15 August 2013
Hi there!
I'm going to start doing 'once a week cooking' in an attempt to rescue our bank account and my waistline. Once a week cooking involves menu planning for a week, shopping for that week, then prepping all of the food for that week. All of the food is typically prepped in one day and frozen to be thawed and cooked later on in the week. Some people do 'once a month' cooking instead. Same idea, but you only have to dirty the kitchen and really work one day of the month for meals! Since our freezer space is very limited, I'm sticking to the once a week cooking style, but I'll be menu planning and making out a grocery list once per month. If I can get by with it, I'll be doing one large shop at the beginning of the month, then all I'll need to run to the store for is eggs and milk hopefully.
Most of my recipes have been found on other blogs. If a recipe is located on an external blog, clicking the link will take you to the recipe on that blog. Be sure to give people credit when they've come up with something!
Fellow bloggers, if I have used one of your recipes and have not linked it to your blog, it's because I truly cannot remember where I found the recipe. If you send me a link to your recipe, I'll link to it.
I will expand this list as I go and I will eventually have everything linked, I promise!
*Note: Saturday nights are pizza nights here, and I'll include my recipe for homemade pizza crust here on the list at the bottom. I do not remember where I found the recipe for the pizza crust, but it's the one I've been using for years and it's wonderful as either a thin crust, hand tossed, or even pan crust!
September 2013
Breakfasts
A choice of smoothies, applesauce oatmeal muffins, buckwheat pancakes, American style buttermilk pancakes, breakfast burritos, cinnamon rolls, or buttermilk biscuits (savoury scones).
**Note: I haven't found a gluten free source of buckwheat flour in the UK as of yet!
Lunches
Either leftovers from the night before, a smoothie, or black bean and rice burritos.
Main Meals
1 - Mexican casserole (slow cooker)
2 - Meatloaf (slow cooker)
3 - Chicken and dumplings with vegetables (slow cooker)
4 - Mac and cheese (slow cooker)
5 - Red beans and rice (slow cooker)
6 - Marinara chicken and vegetables with pasta (slow cooker)
8 - Chicken and broccoli casserole (oven) (first recipe on the page)
9 - White beans and rice (slow cooker)
10 - Vegetable beef soup (slow cooker)
11 - Slow cooker pizza (with pasta instead of a pizza crust)
12 - Slow cooker potato soup
13 - Slow cooker creamy ranch pork chops and potatoes (about halfway down the page)
15 - Slow cooker scalloped potatoes with ham (I added 3/4 cup diced ham to the linked recipe)
16 - Slow cooker chilli
17 - Slow cooker pasta and fagiola
18 - Fajitas (slow cooker & homemade tortillas) *See note at bottom
19 - Broccoli and cheese soup (slow cooker)
20 - Golden chicken (slow cooker) (click on the 'click here to view recipes' link on the page)
22 - Chicken pot pie (oven)
23 - Hashbrown, bacon, egg, and cheese casserole (oven)
24 - Pizza casserole (oven)
25 - Ham and onion pie (oven)
26 - Pork and vegetables (slow cooker) (click on the 'click here to view recipes' link on the page)
27 - Garlic and lime chicken (slow cooker)
Extras and recipes used in the above recipes
Homemade pizza crust
Homemade tortillas
Homemade hashbrowns
Salt free taco seasoning
Fajita seasoning
Creole seasoning
Chilli seasoning
Poultry seasoning
Dry ranch seasoning mix
'Cream of' soup mix - to replace condensed cream of soups called for in recipes
Condensed cheddar soup
Dry onion soup mix
Homemade (gluten free) Worcestershire sauce
*I don't really have a recipe for fajitas. We usually use chicken, but any meat can be used. Slice and cook meat in a bit of oil in a frying pan, then add sliced bell peppers and sliced onions. Cook until the onions are soft and translucent. Then mix 2 tbsp fajita seasoning with 1/4 cup water and pour over the meat and veggies. Cook until sauce thickens.
I'm going to start doing 'once a week cooking' in an attempt to rescue our bank account and my waistline. Once a week cooking involves menu planning for a week, shopping for that week, then prepping all of the food for that week. All of the food is typically prepped in one day and frozen to be thawed and cooked later on in the week. Some people do 'once a month' cooking instead. Same idea, but you only have to dirty the kitchen and really work one day of the month for meals! Since our freezer space is very limited, I'm sticking to the once a week cooking style, but I'll be menu planning and making out a grocery list once per month. If I can get by with it, I'll be doing one large shop at the beginning of the month, then all I'll need to run to the store for is eggs and milk hopefully.
Most of my recipes have been found on other blogs. If a recipe is located on an external blog, clicking the link will take you to the recipe on that blog. Be sure to give people credit when they've come up with something!
Fellow bloggers, if I have used one of your recipes and have not linked it to your blog, it's because I truly cannot remember where I found the recipe. If you send me a link to your recipe, I'll link to it.
I will expand this list as I go and I will eventually have everything linked, I promise!
*Note: Saturday nights are pizza nights here, and I'll include my recipe for homemade pizza crust here on the list at the bottom. I do not remember where I found the recipe for the pizza crust, but it's the one I've been using for years and it's wonderful as either a thin crust, hand tossed, or even pan crust!
September 2013
Breakfasts
A choice of smoothies, applesauce oatmeal muffins, buckwheat pancakes, American style buttermilk pancakes, breakfast burritos, cinnamon rolls, or buttermilk biscuits (savoury scones).
**Note: I haven't found a gluten free source of buckwheat flour in the UK as of yet!
Lunches
Either leftovers from the night before, a smoothie, or black bean and rice burritos.
Main Meals
1 - Mexican casserole (slow cooker)
2 - Meatloaf (slow cooker)
3 - Chicken and dumplings with vegetables (slow cooker)
4 - Mac and cheese (slow cooker)
5 - Red beans and rice (slow cooker)
6 - Marinara chicken and vegetables with pasta (slow cooker)
8 - Chicken and broccoli casserole (oven) (first recipe on the page)
9 - White beans and rice (slow cooker)
10 - Vegetable beef soup (slow cooker)
11 - Slow cooker pizza (with pasta instead of a pizza crust)
12 - Slow cooker potato soup
13 - Slow cooker creamy ranch pork chops and potatoes (about halfway down the page)
15 - Slow cooker scalloped potatoes with ham (I added 3/4 cup diced ham to the linked recipe)
16 - Slow cooker chilli
17 - Slow cooker pasta and fagiola
18 - Fajitas (slow cooker & homemade tortillas) *See note at bottom
19 - Broccoli and cheese soup (slow cooker)
20 - Golden chicken (slow cooker) (click on the 'click here to view recipes' link on the page)
22 - Chicken pot pie (oven)
23 - Hashbrown, bacon, egg, and cheese casserole (oven)
24 - Pizza casserole (oven)
25 - Ham and onion pie (oven)
26 - Pork and vegetables (slow cooker) (click on the 'click here to view recipes' link on the page)
27 - Garlic and lime chicken (slow cooker)
Extras and recipes used in the above recipes
Homemade pizza crust
Homemade tortillas
Homemade hashbrowns
Salt free taco seasoning
Fajita seasoning
Creole seasoning
Chilli seasoning
Poultry seasoning
Dry ranch seasoning mix
'Cream of' soup mix - to replace condensed cream of soups called for in recipes
Condensed cheddar soup
Dry onion soup mix
Homemade (gluten free) Worcestershire sauce
*I don't really have a recipe for fajitas. We usually use chicken, but any meat can be used. Slice and cook meat in a bit of oil in a frying pan, then add sliced bell peppers and sliced onions. Cook until the onions are soft and translucent. Then mix 2 tbsp fajita seasoning with 1/4 cup water and pour over the meat and veggies. Cook until sauce thickens.
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