Chicken Noodle soup; Rock Star Meatloaves with Italian Tomato sauce photos for toomorrow's deliveries

Chicken carcass with legs and breast meat removed, cooked for 3 hours with carrots, onions and celery. Then remove bones and scum, simmer for 1 hour,then add the chicken legs, and cook for 1 hour. Strain then chill overnight. Poach the breast meat in the stock and add chopped carrots, onions, celery, herbs salt and pepper. Cook the Noodles separately and add to the soup with the cooked vegetables.

Vegetable and noodles for the soup, will add cut up breast meat and hot reduced broth

Chicken and Vegetable Rock Star meatloaves ( recipe is on this blog)  with an Italian tomato-basil sauce,  and topped with olive oil, bake 45 mins - 1 hour, add more sauce and cook just 10 mins..serve with mashed potatoes

COWBOY BEEF STEW WITH CLOVES & ORANGE WINTER Recipe

This is a wonderful Winter dinner...hearty and very warm flavors with a kick.
Goes great with rice, any steamed grain or baked potatoes, pinto beans, any vegetables.
This is made with beef short ribs and feeds 4

4 pounds beef short ribs, fat trimmed
3tsp chili powder
whole cloves ( the spice not garlic)
2 cups sliced onion
1 x 1 pound can chopped tomatoes win their juice
1tsp sea salt
1 tbsp Worcestershire sauce
1/2 cup orange marmalade*
1/4 cup safflower oil
2tbsp all purpose or wholewheat flour
1/2 cup cold water


Stud each shot rib with 2 cloves.
In a Dutch oven  (covered roasting pan).
Place the studded short ribs and cover with the sliced onions.
Top with the chopped tomatoes and juice.
Sprinkle with chili powder and seasonings.
Bake in a preheated 350F oven , covered for 1 1/2 hours ( this may also be cooked in a crockpot for 1 hour on high and 2-3 hours on low), until meat is almost tender.

Remove the meat from the oven and then remove it from the liquid and place on a rack above a roasting pan, increase oven to 400f 

Pour the liquid from the braising into a pan and remove 1 cupful.
Mix this with the oil and marmalade.
Brush this mix over the ribs and bake in 400f oven on rack for 30 mins  or until richly glazed,and meat is tender.

While the ribs bake heat the remaining sauce in a saucepan and thicken with either cornstarch and water or all purpose flour and water.
Check seasonings and skim off any fat.
Serve with the  ribs to  be poured over, when served.

This is also great with ginger or lemon marmalade.

Feeds any wild bunch ..and keeps the house nice and warm too.

COOKIE RECIPES "CHORLEY CAKES" AND REGIONAL VARIATIONS; ROSE WATER SHORTBREAD; BEST EVER FRESH FRUIT BAR COOKIES; CAROB BROWNIES ( EGG AND DAIRY FREE); SWEDISH GINGERBREAD MEN; OATMEAL RAISIN; CHOCOLATE FUDGECAKE; DOUBLE CHOCOLATE COOKIES

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CHICKEN BRUNSWICK STYLE, Recipe. A meal for 2 in 30 mins

Here is an economical, light recipe for AFTER the HEAVY holiday meals, using up leftover cuts of roasted meat, and can be turkey, chicken, beef or ham. (Even cooked fish works)

This makes a great dinner/lunch dish for 2 persons ( this recipe can be doubled) served with steamed rice or cooked pasta, and there is no need to add cheese, this is a nice and light dish after all the holiday feasting.

1-2 cups cooked meat or fish, cut into bite sized pieces
1 can condensed mushroom/celery soup
1/4 cup white wine/water/stock/gravy
1/2 cup crushed cornflakes or potato chips
2 hard boiled eggs chopped
1-2 cups cooked vegetables
salt & pepper to taste

Method:
PREHEAT OVEN 375F
Do not dilute the soup.
Blend the soup and wine together and then add 1/2 the cornflakes, the diced meat/fish, vegetables, eggs and season to taste.
Turn into a buttered casserole dish.
Bake for 20 mins or until golden and bubbling.
Remove from oven and serve with cooked pasta or rice.
Sprinkle with the remaining crumbs.

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ALL WHITE MEAT CHICKEN & VEGETABLE POT PIES from scratch..photos & tips

POTATOES, CARROTS, ONIONS, CARROTS AND KALE COOKED IN A LIGHT CHICKEN STOCK AND SET ASIDE.

FRESH CHICKEN BREASTS WILL BE POACHED IN THE STRONG CHICKEN BROTH, THEN SKIN REMOVED AND THE MEAT CUT INTO BITE SIZED PIECES AND ADDED TO THE VEGETABLES. THE STOCK IS REDUCED BY 2/3RDS, THEN THICKENED WITH BUTTER AND FLOUR, CHECKED FOR SEASONINGS AND THEN POURED OVER THE CHICKEN &VEGETABLES AND WILL "MARINATE" OVERNIGHT BEFORE BAKING WITH A WHOLE WHEAT PUFF PASTRY CRUST.

THE CHICKEN & VEGETABLES IN THICKENED STOCK (GRAVY) MARINATES OVERNIGHT BEFORE BAKING INTO PIES.THIS IS ALSO GREAT SERVED WITH NOODLES OR STEAMED RICE, MASHED POTATOES

THE STOCK FROM POACHING THE BREASTS, THE  SKIN AND BONES ARE ADDED AND THEN REDUCED SLOWLY, (TAKES 3 HOURS) BY 2/3RDS. CARROTS, CELERY, BAY LEAVES, SAGE, THYME ONIONS.BOIL AND KEEP REMOVING ANY SCUM, BEFORE THICKENING

NAMASU with shrimp RECIPE...cucumber and sea vegetable salad

Here is a light and wonderful cucumber salad, with sea vegetables and shrimp.

Another dish that may also use cooked salmon or any firm fleshed fish.( although  if using fish other than shrimp, add it when just serving the salad do not pickle it)
The use of the sea vegetables DOES make all the difference, both in texture and flavors.

2 American Cucumbers...peeled and remove seeds
sea salt
1 cup small cooked shrimp peeled and deveined
2 foot long strips wakame ( dried sea vegetable)
fresh filtered water
1tbsp raw sugar
1/4 cup rice wine vinegar ( do not use seasoned)

Slice the cucumbers very thinly and place in a colander and sprinkle with sea salt, set aside for 30 mins.
Rinse the cucumbers and wring out in a cloth to remove any excess moisture.

Soak the wakame in cold water for 20 mins then drain and cut into 1 inch pieces.
Mix the shrimp, cucumbers, wakame together.
In a measuring jug place the vinegar, 1/2 tsp sea salt and the sugar and stir very well to dissolve.
Pour this over the cucumber-shrimp mix and chill for 1 hour.
Serve on cold plates as an appetizer.

PACIFIC NORTHWEST SHELLFISH PIE RECIPE..A FANTASTIC COLD WEATHER DISH FEEDS 6

This is a fabulous pie, packed with garlic, cream, white wine, potatoes, kelp, kale and shellfish, you may also use fresh firm fleshed white fish or salmon, or large shrimp too.
Pre-steam the shellfish before preparing the filling, reserving both the shellfish meats and the cooking liquor.

serves 6

Pastry
2 cups whole wheat flour
1 cup unbleached white flour
1/2 tsp salt
3tsp baking powder
1 cup butter or vegetable shortening
1/4 cup minced parsley or dried thyme
ice water


Mix the dry ingredients together and cut the butter into the dry.
Add sufficient cold water to make a soft dough ( it will stiffen up due to wholewheat flour)
Wrap in waxed paper and allow to rest for 2 hours.

Filling:
1 1/2 cups clam juice OR the juice from steaming 3- 4 pounds clams &/or mussels (should yield 2 cups chopped clam meat for the pie)
2 cups diced waxy potatoes
1/2 cup small diced carrots
1 cup minced onion
4 cloves garlic smashed and minced
2 cups shredded kale
2inch piece dried kelp (soak in warm water 20 mins then drain and add the water to the calm juice)
1/4 cup unbleached white flour
1 stick butter
1/2 cup cream

1/2 dry white wine or dry sherry (optional)
1/4 cup minced parsley(optional)
1 cup frozen defrosted peas (optional)
1/2 pound salmon/firm white fish fillet, cut into bite sized pieces (optional)
1 pound large deveined shrimp(optional)

Method:

Place the clam juice, potatoes, carrots and onions in a saucepan and cook for 12 mins covered, until everything is tender.
Add the kale, chopped clams, kelp (cut into small pieces with scissors), keep simmering.
Mix the cream with the flour and add this to the calm mix, stirring well to thicken.
Add the white wine, mix well and allow to cool off heat, check seasonings.
Add the defrosted, drained peas, stir in.
At this point you may add the bite sized raw fish pieces and/or the shrimp.

PREHEAT  OVEN 400F

Divide the dough in half and roll out separately, large enough to cover the bottom and sides of a 10 inch pie plate (or 2 smaller ones).

POUR THE COOLED CLAM MIX INTO THE PIE SHELL AND COVER WITH SECOND PIECE OF DOUGH.
 Crimp and seal the edges and make a steam hole in the crust.
Bake on a lined cookie sheet for 10 mins then reduce heat to 350F and bake approx. further 30 mins or until the pastry is golden brown.
Remove from oven, wait 10 mins for contents to settle and serve on warmed plates/soup bowls.

CABBAGE WRAPPED MEATLOAF...another fantastic cold weather recipe for America's Heartland

This can be made as one big meatloaf or individual ones, and they make the humble meatloaf look almost "gourmet".

Serves 6  (freezes well)

sea salt
1 ts baking soda
 1/2 gal boiling water
1 medium sized head of cabbage, stem removed and leaves pulled apart.
I prefer Savoy or spring cabbage, but red or green cabbage works fine too.
Plunge the cabbage leaves into boiling water and   cook for 8 mins or until the leaves have wilted, remove and cool under cold running water in a colander, drain well.
With the large cabbage leaves, suing kitchen scissors, remove the hard tough stems.

Preheat oven 350f
1 1/2 cups ripe pitted olives
1 1/2 pounds ground beef, chicken or turkey
1 cup minced onion
1 large egg beaten
salt, pepper and hot sauce to season
1/2 cup soft whole wheat breadcrumbs (2 slices processed or grated) OR 1 cup old fashioned rolled oats
1/2 cup milk
1/2 tsp caraway seeds or cumin seeds
1 tsp dried thyme
1 tbsp butter
1 tbsp all purpose flour
beef or chicken broth/stock
1/3 cup wine
1 cup sliced mushrooms
 2 cloves garlic smashed and minced
gated zest 1 lemon or 1/2 tsp lemon pepper (optional)
2 bay leaves

Method:
Well butter a 9x5x3 inch loaf pan or oven proof casserole, and line with overlapping cooked cabbage leaves.


Reserve 1/4 cup of ripe olives and then process the rest with onion, garlic egg and breadcrumbs until fine.
Empty into a bowl and add the raw meat, egg and milk.
Mix well before stirring in the herbs, seeds and seasonings.
Place half the beef mix over the cabbage leaves and add another layer of cooked cabbage leaves and then top with second later of meat mix.
Cover well with remaining cabbage leaves.
Packing down tightly.
Cover loosely with parchment and then aluminum foil.
Place on a lined cookie sheet and bake 1 1/4 hours.

Remove from oven and, place a wire rack over the meatloaf and drain off the excess juices into a measuring jug.
Place the meat loaf on a warmed serving platter, and keep warm while preparing the sauce.
heat the butter in a skillet, saute the mushrooms until they release their juices then add the flour & lemon zest/lemon pepper to make a roux .
Make the juices up to 1 cup with beef broth and add to roux making a thick sauce, cook for 3-5 mins until sauce is thickened. add wine  and serve with the meatloaf.
The sauce may be poured over the meatloaf or served on the side.

For individual ones just fill each large cabbage leaf and steam them, serving with a tomato or mushroom sauce.
Individuals cannot be baked successfully as they dry out too quickly.

 

 

6 LAYER CASSEROLE A DELICIOUS COMPLETE MEAL IN ONE DISH

Here is a great (circa 1950's USA) cold weather, one pot dish, and heat the house and it slowly bakes in the oven.

You can make it completely vegetarian and add cheese in place of the meat, along with cooked dried beans.

serves 6

2 cups finely shredded raw carrots
1 ripe bell pepper chopped
1 cup minced onions
2 cloves garlic smashed & minced
salt & pepper to taste
hot sauce optional
2tsp dried thyme or rosemary or oregano
2 cups sliced starchy raw potatoes (no need to peel if organic)
1/2 cup brown rice raw
1 1/2 pounds lean ground beef or chicken or turkey
1/2 cup raw wheat germ
1 qt tomato juice

PREHEAT OVEN 325F

3tsp nutritional yeast (optional)



In a large ovenproof dish, lightly oiled.
Combine the carrots and peppers and mix and season with salt & pepper, herbs and sauce.

Place a layer of sliced potatoes shingle fashion (overlapping) in the bottom of the dish.
Season this with salt & pepper
Sprinkle with the raw rice, and top this with layers of the onion, beef, and carrot mix in  alternative layers.
Adding the yeast, wheatgerm, salt & pepper, herbs and if using, hot sauce to different layers.
Pour the cold tomato juice over the top and tightly cover (this can be prepared the night before).

Bake middle shelf for  2 hours. allow to cool for 20 mins before unwrapping as it will be very hot.

Serve as is or with a side salad/steamed vegetables.

RECIPES: Meat & Vegetable Provencale; Scandinavian Meatballs; Rossini style "birds"; Stuffed Bell Peppers; Meat and Potato Pancakes/Latkes; Louisianna Style ragout; Easy Mexican Style Mole; Baked Carrot Loaf; Savory Sweet Potato/Yam Pie; Bacon Cake; Quick fish and cheese pie; Kedgeree-skillet made or baked.. EASY and terrific ways WITH your Thanksgiving/ or any weekend Feast leftovers

Here are 32 excuses not to waste food and instead, Eat Gourmet food on a "shoestring".

This is designed for students, seniors, singles and anyone who wants to eat better and spend less at the grocery store.

Great recipes tried and tested over 150 years now updated to 21st Century HOME kitchens.

Healthy and  (UN)common Sense eating in our  busy world.

Just $5 from Amazon Kindle

Please check it out today and start LIVING BETTER.
Also if you haven't already, please check out the other volumes in this exciting new series:

THE GREAT GRANNY Diet Volume #1 newly reduced price  $7.50

"Baking a name for yourself" over 81 recipes for all kinds of breads including puddings, cakes, tarts, rolls and scones.
My own photos.
Easy recipes for the home cook, no expensive equipment needed.

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"Baking a name for yourself" New Recipe- Biography Book on Bread & dishes related from GOOD LIFE, THE GREAT GRANNY Diet, NOW ON AMAZON KINDLE

Every great meal, Includes  a GOOD bread, & nothing is better than some own made.
Baking a Name for Yourself" master this book and it's recipes and you will soon be known as an extraordinary bread maker.
This Recipe book has all kinds of types of bread, and from all over the world.

Some recipes produce bread on the table in under 2 hours, others take 24 hours, and they are all fantastic.
No special equipment is needed, and all can be prepared at home.
Breads & uses of breads. like: Date, Nut & Tahini, Potato-Dill, Hot Chile-cheese bread, Ham and cheese corn bread, Molasses oatmeal, Chapattis, Banana-nut quick bread, Cornmeal Spoon Bread, H.R.H. Prince Charles's favorite bread and butter pudding with Scotch Whisky and Christmas Pudding.

This  book also has more anecdotes from my work experience with the international "Rich & Famous".
Unlike the previous book, all the recipes are numbered so you can easily find your favorites time and time again, and with over 80 recipes, you WILL be spoiled for choice.

THE GREAT GRANNY Diet Series is dedicated to my parents and my grandparents who enjoyed cooking and baking in quieter times, and who all baked bread at home every other day.

The recipes are all updated to today's home kitchens yet keep their simplicity, and most recipes are Globaly adjustable.(AS THIS BLOG IS READ IN OVER 135 COUNTRIES , I want it so that you can make a sourdough bread in Mongolia just as easy as New York City).

The series will include cookies and nibbly party things, Vegan-Vegetarian dishes, meat and fish dishes, and more things with just Fruit &Vegetables, Plus an  odds and ends book of everything I might have left out.

The first Volume THE GREAT GRANNY Diet is the blueprint/manual for the entire series and deals with how to properly cook dried beans and legumes, some soups and starters. Also food hygiene and preventing food borne illness; and storage techniques, for great food handling.

I am hoping now to publish a new volume every month or 6 weeks, I have been cooking world wide, for over 40 years so you can imagine the recipes I have in my head!

Enjoy these new recipes & exploits, then you might understand, when I state, "Bread, it's not just for sandwiches anymore".

Sourdough #33

Granola Recipes #55 & #56

Hot Cross Buns Recipe #9

2 hours from scratch bread recipe #3

me

Mum & Dad

Potato-Dill sourdough #33