Steak & Mushroom Pot Pies

 Photo Credit: http://simply-delicious.co.za/

Steak & Mushroom Pot Pies 

Original Recipe: http://simply-delicious.co.za/2011/08/01/steak-mushroom-pot-pies/

Ingredients:

• 1.5kg (3.31 pounds) stewing beef (I used chuck steak cut into chunks, bone removed)


• 1 large onion, diced


• 3 carrots, diced


• 2 celery sticks, diced


• 250g (8.82 ounces) mushrooms, sliced


• 2 cloves garlic, crushed


• 2 tsp smoked paprika


• 1 tsp each dried thyme, dried rosemary and dried oregano (I like the earthiness of the dried herbs)


• 2 bay leaves


• 500ml (16.91 fluid ounces) (2 cups) strong beef stock (alternatively add a heaped tbsp bovril to 500ml (16.91 fluid ounces) water)


• 1 tbsp cornflour mixed with 50ml (1.69 fluid ounces) milk


• salt & pepper to taste


• 1 roll ready-made puff pastry, rolled out slightly


• 1 egg, beaten

Directions:

1. For the filling, brown the beef in a large pot. Remove and set aside.


2. In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).


3. Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.


4. Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.


5. When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.


6. Pre-heat the oven to 180°c.


7. Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size).


8. Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.


9. Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.


10. Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.


11. Remove and serve with vegetables of your choice.

Thai Coconut Curry Soup

 Photo Credit: http://chefmichaelsmith.com/

Thai Coconut Curry Soup

Original Recipe: http://chefmichaelsmith.com/recipe/thai-coconut-curry-soup/

Ingredients:

• 2 14 ounce cans premium coconut milk


• 1 heaping Tablespoon Thai curry paste


• 1 bunch cilantro roots, rinsed well


• 2 chicken breasts, thinly sliced


• 2 cups chicken broth


• 1 carrot, shredded


• 4 or 5 lime leaves


• 2 stalks lemon grass, halved lengthwise, woody leaves removed


• 2 tablespoons fish sauce


• 2 limes zest and juice


• a small knob frozen ginger


• a handful bean sprouts


• 8 ounce package rice noodles


• 1 bunch cilantro leaves, rinsed well


• 2 or 3 green onions, thinly sliced


• a sprinkle or two salt or soy sauce

Directions:

1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.


2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.


3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.


4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.


5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Grilled Salmon I

 Photo Credit: http://allrecipes.com/

 

Grilled Salmon I

Original Recipe: http://allrecipes.com/recipe/grilled-salmon-i/Detail.aspx

Ingredients:

•     1 1/2 pounds salmon fillets


•     lemon pepper to taste


•     garlic powder to taste


•     salt to taste


•     1/3 cup soy sauce


•     1/3 cup brown sugar


•     1/3 cup water


•     1/4 cup vegetable oil

Directions:

1. Season salmon fillets with lemon pepper, garlic powder, and salt.


2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.


3. Preheat grill for medium heat.


4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Hot Chicken and Chips Retro

Photo Credit: http://www.myrecipes.com/

Hot Chicken and Chips Retro

Original Recipe: http://www.myrecipes.com/recipe/hot-chicken-chips-retro-10000000780397/

Ingredients:

• 4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)


• 1/4 cup chopped green onions


• 1/4 cup chopped red bell pepper


• 2 tablespoons finely chopped fresh flat-leaf parsley


• 1 (8-ounce) can sliced water chestnuts, drained and chopped


• 1/2 cup low-fat mayonnaise


• 1/4 cup reduced-fat sour cream


• 2 tablespoons fresh lemon juice


• 2 teaspoons Dijon mustard


• 1/2 teaspoon salt


• 1/2 teaspoon freshly ground black pepper


• Cooking spray


• 3/4 cup (3 ounces) shredded Swiss cheese


• 3/4 cup crushed baked potato chips (about 2 ounces)

Directions:

1. Preheat oven to 400°.


2. Combine chicken and next 4 ingredients (through water chestnuts) in a large bowl; stir well. Combine low-fat mayonnaise and next 5 ingredients (through black pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir well to combine. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese. Top cheese evenly with chips. Bake at 400° for 13 minutes or until filling is bubbly and chips are golden.

Chicken Bacon Wild Rice Soup

Photo Credit: http://pinchofyum.com/

 

Chicken Bacon Wild Rice Soup

Original Recipe: http://pinchofyum.com/chicken-bacon-wild-rice-soup

Ingredients:

•     3 (10¾ oz) cans condensed chicken broth


•     2 cups water


•     ½ cup uncooked wild rice, rinsed


•     ½ cup finely chopped green onions


•     ½ cup margarine or butter


•     ¾ cup all-purpose flour


•     ½ teaspoon salt


•     ¼ teaspoon poultry seasoning


•     ⅛ teaspoon pepper


•     2 cups half and half


•     1½ cup cubed or shredded cooked chicken or turkey


•     8 slices bacon, crisply cooked and crumbled


•     1 tablespoon chopped pimiento


•     2-3 tablespoons dry sherry, if desired

Directions:

1. In a large saucepan, combine chicken broth and water. Add wild rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth – do not drain.


2. In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly.


3. Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly. Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken, bacon, pimiento, and sherry). Heat on low, stirring every once in a while, for at least a half an hour. Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors merry and the more it will thicken. This soup is best served after gently heating for an extended period of time (even a few hours) or the next day! For extra flavor, add more poultry seasoning and/or bacon.

Weight Watchers Cheddar Chicken Bacon Ranch Pasta

Photo Credit: http://www.justapinch.com/

Weight Watchers Cheddar Chicken Bacon Ranch Pasta

Original Recipe: http://www.justapinch.com/recipes/main-course/chicken/weight-watchers-cheddar-chicken-bacon-ranch-pasta.html

Ingredient:

•     1/2 lb whole wheat penne pasta


•     4 slc bacon, diced


•     1/2 Tbsp light butter


•     1 lg chicken breast, boneless & skinless, cut into bite sized pieces


•     1 Tbsp all purpose flour


•     1/2 pkg ranch dressing mix ( 1/2 oz)


•     1 c fat free milk


•     1/2 c fat free shredded cheddar cheese


•     salt & pepper to taste

Directions:

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.


2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but 1/2 tablespoon of bacon drippings from the pan.


3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.


4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.


5. Serve each plate of pasta with more bacon sprinkled over the top.

mushroom ricotta tart

Photo Credit: http://www.onceuponacakestand.com/

mushroom ricotta tart 

Original Recipe: http://www.onceuponacakestand.com/2007/10/i-am-back-mushroom-ricotta-tart.html

tart dough:

• 120g flour


• pinch of salt


• 1/2 teaspoon sugar


• 60g cold butter


• ice water

combine flour, salt and sugar in a blender and pulse to combine. cut cold butter & add to the flour, then pulse until largest butter pieces are about the size of almonds. gently add some ice cold water until dough holds together (you dont want it to be wet!). form into a disc, wrap and let chill until firm in the fridge (about 40 mins).

tart filling:

• 250g ricotta


• 30g freshly grated parmesan (plus more for rolling out tart dough)


• pinch of salt


• freshly ground pepper


• 2 large egg yolks


• 2 teaspoons of heavy cream


• handful of freshly picked thyme

• 3 hands full of chanterelles (or other mushroom), cleaned & roughly chopped


• 1/2 red chilli, de-seedes, cut in small pieces


• 1 small shallot, finely diced


• salt & freshly ground pepper

1. first heat some olive oil in a frying pan, add shallot and cook until starting to soft, then add chilli and chanterelles and fry on high heat until starting to soft. then take off heat and season with salt and pepper. put aside.


2. mix ricotta with parmesan cheese, add 1 egg yolk and add salt, pepper and thyme in a small bowl.


3. sprinkle some grated parmesan cheese on your kitchen counter (or directly onto a baking paper), then roll out dough into circle (doesnt have to be perfect!) - about 20cm in diameter. spread filling on the dough, leaving an about 3cm border. arrange the fried mushrooms on top and gently fold the edges of the dough toward the centre, creating a 2cm border. chill until firm.

1. heat oven to 220c°.


2. mix remaining egg yolk with heavy cream and brush the edges of the tart with the egg wash and then sprinkle with grated parmesan cheese & some more thyme if you like. transfer to the oven and bake for 10 minutes. then reduce heat to 200c°, rotate the baking sheet and bake for another 20 minutes until the edges become golden brown. remove from oven and slide (with baking paper) on a cooling rack. serve warm or at room temperature.