Easy Korean Beef

So, again...my sister.

I like to blame things on her.

(Actually, I'm just joking....I don't, really.)

Culinary things, however, are a different matter entirely.

In light of this, when I say I am blaming my sister,
it is my intention to give her credit.

She deserves a lot of it.  Credit, that is.

When she told me (awhile back) that I had to make a new recipe

she'd found, I paid attention.  (I always try to pay attention.)

Well, this one sounded too simple for words.

She informed me that I was to double it or even triple it.

Good thing I listened, because there were no leftovers.  None.

 Since that day, I have made this meal over and over again.

It never fails.  Always hits the spot.  And, there are never any leftovers.

(That last point is not actually something I am happy about.)

Easy Korean Beef ~ Originally recommended by my sister who

found it and pinned it and tweaked it and made it her own.

I have subsequently done the same.  It's been a collaborative effort.

The secret is to use fresh garlic and ginger.
The powdered stuff just doesn't go far enough.
If you want the *wow* factor, use fresh.  Every single time.

Once again, a warning about the spice.  We like things fairly spicy.
If you don't, use less cayenne.  You can always add more.
But, you cannot go back once it's in the pot.  Forewarned is forearmed, right?
You're welcome.  ;-)

What you need:

1 pound lean ground beef
1 Tbsp fresh ginger root, minced
3 large cloves garlic, minced
3 Tbsp soy sauce (I use Kikkoman GF)
1 Tbsp sesame oil (important for flavour...don't skip it!)
1/3 cup packed golden brown sugar
1/3 tsp cayenne pepper
3 green onions, cut into one inch lengths

What you do:

Scramble-fry the ground beef in medium sized pot over medium heat.
Cook until no pink remains.  Drain, leaving behind some of the liquid.
(Don't drain off too much, or it will be dry.)  Stir in the fresh ginger and garlic.
Scramble-fry for a couple of minutes until fragrant.

Add soy sauce, sesame oil, brown sugar and cayenne pepper
to pot and stir all together until thoroughly combined.  Reduce heat and simmer,
partially covered, to allow the flavours to mingle for five to ten minutes.
Keep and eye on how much sauce is left in your pot, and add a little water, if necessary.

Just prior to serving, stir in the green onions.  You want them to stay crisp.
Serve over a bed of rice with steamed veggies
or a salad on the side.  The sides always change around here.

I always make triple.  Apparently, it improves with time.
So, leftovers would not be a bad thing.  Or, so my sister tells me.
One recipe will serve two (three?) moderately hungry people.

Happy Cooking!
With Love, Camille

*To make this gluten free, be sure to use GF soy sauce.

**Recipe credit apparently goes to this girl
when I clicked on the "adapted from" at the bottom of each post,
I ended up finding that she was the end of the line. 

Butter Chicken ~ For My Sister

We love Indian cuisine around here.

One of our all-time favourite dishes is Butter Chicken.

Creamy, tomato-y, soothing comfort food....yum!

Recently, I came across two recipes and gave them a go.
The family gave their stamp of approval to both,
but, one emerged as the best.  I think it may be the fresh ginger.

On one of my experimentation days I had a phone visit with
my sister and I told her what was for dinner.
We often exchange recipes and food ideas.  It's a tradition.
For proof, click here, here, here, and here.  See what I mean?

"I need that recipe!", was her response.  (Of course.)
And, then, I told her she had to wait until all votes were in.
Now they are, so, here it is.  Ready to share.
For you, J...with much love.

 Originally found here and tweaked by moi.

 What you need:

1 cup Sour Cream (or, yogurt but, don't use *light*)
3 Tbsp fresh squeezed Lemon Juice
4 tsp ground Cumin
2 tsp Paprika
1 and 1/2 tsp ground Cinnamon
1 tsp Cayenne Pepper**
1 Tbsp Sea Salt
2 tsp freshly ground Black Peppercorns
3 Tbsp freshly minced Ginger Root (not powdered)
1 Tbsp freshly minced Garlic Cloves (see above note....it makes a difference!)
4 Tbsp Butter (use the real thing here...it is Butter Chicken, after all)
3 to 4 raw boneless, skinless Chicken Breasts (1 and 1/2 lbs) ~ cubed
1 tin (398 ml or 14 oz) Tomato Sauce
1 and 1/4 cup Heavy Whipping Cream (un-whipped)
1/4 cup Brown Sugar

Optional: 1 medium sized head of Cauliflower ~ Roughly chopped,
and roasted at 400 degrees F for about 20 minutes (until just browning on the edges)

What you do:

Roast your cauliflower, if you plan on using it, in a 400 degree F oven and set aside.
Meanwhile, stir together medium sized glass bowl (and set aside) the following:
sour cream, lemon juice, cumin, paprika, cinnamon, cayenne pepper, sea salt, and pepper.

Cube the chicken meat and set aside.
Mince the ginger root and garlic cloves.  Set aside.

Melt the butter in a medium-large pot over medium heat.
Stir fry the garlic and ginger for a few minutes until fragrant.

Add in the cubed chicken and stir fry until the outsides begin to cook.
Stir the sour cream mixture into the pot
and simmer over medium-low heat for about 10 minutes.

Slowly add in the tomato sauce, stirring constantly.
Bring to a simmer and temper the whipping cream with the hot mixture
by stirring one ladle of the simmering sauce into it.

Add about three ladles full of the simmering sauce to
the whipping cream before adding it slowly (stirring constantly)
into the simmering pot of chicken.

Stir in the brown sugar and bring to a boil.  Reduce heat to simmer and cook,
lid slightly ajar, for about 25 minutes.  Check that the chicken is cooked
by cutting a piece open...it should be white throughout.

Stir in the cauliflower, if using, and heat through.
Serve over a bed of freshly cooked rice with Naan Bread on the side.

Happy Cooking!
With Love, Camille
 

**If you don't like things too spicy, cut back on the
cayenne pepper by half or more.  There's quite a bit of heat
in the recipe as presented...you can always add more, but,
you cannot remove it once it's there!  Fair warning?  :)

Our Winter Eats

I've landed on my favourite way to meal plan.
It's been a bit of a journey to arrive at this place.
Click here, here, and here for evidence of that.
Perhaps it's a sickness?  ;-)

This is by far the best way to go about things.
At least, for me it is.

I like to have a plan.  But, I don't like to be locked in.
Flexibility and wiggle room are necessary for my sanity.
Life happens and that is okay.

At the beginning of June, I posted our summer eats.
That plan was copied into a Word document and printed off.
A magnet held it to the side of the fridge and relief set in.
Each week, seven (more or less) meals were chosen
and highlighted and shopped for.

All that remained was for it to be implemented.
If there were leftovers, a meal could be delayed by a day.
Flexibility and wiggle room naturally fit into the plan.

Winter seems to be quickly approaching.
After our hotter-than-normal summer, the tide seems to have turned.
Windy and rainy weather has already made its appearance.
My brain has turned to comfort foods ~ soups and stews.

So, the winter meal plan is well under way.

This time around, I have organized the meals into categories.
This way, it is easier for me to make a weekly menu that pulls from a
variety of sources.  It's my goal to serve chicken, beef, and
meatless meals twice per week each.
Fish is included at least once for good measure.

Of course, veggies and sides and lunches all will be thrown into the mix.
For ease of operation, this plan lists only the main feature for each meal.
On a weekly basis, as I make my shopping list, I fill in the gaps.

~ Dinner Ideas by Category ~



Chicken:

1.  Tanya's Chicken Soup
2. Tex Mex Chicken Soup
3. Chicken Wraps
4. Chicken Noodle Soup
5. Janine's Indian Chicken
6. Chicken Pot Pie
7. Slow Cooker Orange Chicken
8. Hawaiian Chicken




Beef:

1. African Dish
2. Idaho Tacos
3. Chili
4. Shepherd's Pie
5. Spaghetti
6. Beef Stew
7. Skillet Dinner
8. Shipwreck
9. BBQ Meatballs
10. Meatloaf with Scallop Potatoes
11. Hamburger Soup
12. Hobo Beans
13. Auntie Fran's Quiche
14. Roast Beef Dinner
15. Homemade Pizza
16. Sloppy Joe's
17. Black Bean and Sausage Soup



Fish:

1. Salmon Loaf
2. Salmon Burgers
3. Tuna Casserole
4. Sole or Cod Fillets
5. Crab Bisque



Meatless:

1. Refried Beans
2. Black Beans and Rice
3. Macaroni and Cheese
4. Chick Pea and Pasta Soup
5. Pumpkin Leek Soup
6. Farmer's Breakfast
7. Cheesy Lentil Bake
8. Autumn Chowder
9. Green Pea Soup
10. Vegetable Soup
11. Sweet and Sour Lentils
12. Pasta Primavera
13. Roasted Root Vegetable Soup
14. Scrambled Eggs with Veggies
15. Stuffed Baked Potatoes
16. Homemade Tomato Soup
17. Cauliflower Soup
18. Creamy Potato Soup
19. Broccoli Soup

And, there you have it.  My winter eating/cooking plan.
Click on the links provided to find recipes I've previously featured here.
Happy Winter-ing!  Aren't seasons just the best?
Which is your favourite season of all and why?

Hugs to you!
With Love, Camille

Janine's Indian Chicken

My sister and I frequently exchange food ideas.
It's even been the subject of our texts.

She shared this recipe with me a little while back.
I've made it a few times and my family approves.  Heartily.

No complaints and clean plates all around.

In honour of it's roots, it's been dubbed "Janine's Indian Chicken".

I've tweaked and adjusted in order to land on our favourite combination.

Adapt it to your liking.  You really can't go wrong.

What you need:

2 medium Sweet Potatoes (often referred to as Yams) ~ chopped and roasted

1 medium head Cauliflower ~ chopped and roasted

Olive Oil for roasting

3 Tbsp Olive Oil

3 large boneless, skinless Chicken Breast ~ cubed

2 small yellow cooking Onions ~ diced

6 cloves fresh Garlic ~ minced

1/4 cup fresh Ginger ~ minced

8 to 10 medium sized nugget Potatoes ~ quartered

4 tsp Garam Masala

1 Tbsp Cumin

1 Tbsp Turmeric

1 Tbsp Coriander

1 tsp Cardamom

1 tsp Cayenne Pepper

2 tsp Sea Salt

1 tin (14 oz or 400 ml) Coconut Cream (or Coconut Milk)

1 tin (14 oz or 400 ml) Tomato Sauce (plain)

1 tin (6 oz or 170 g) Tomato Paste

5 cups Chicken Broth

10 to 12 Campari Tomatoes ~ quartered

1 cup Heavy Cream ~ room temperature

 Raisins and Shredded Coconut for garnish

What you do:

Clean and chop the cauliflower and sweet potatoes.
Arrange on a parchment lined jelly roll pan or baking dish.
Drizzle with olive oil and roast at 425 degrees F for approximately 30 minutes.
The veggies should be tender and just browning on the edges when done.
Remove from the oven and set aside until they are needed.

Measure out the heavy cream and set on the counter.

Meanwhile, in a large pot (10 Quart or bigger),
pour in the 3 Tbsp Olive Oil and set to medium heat.
When the oil is hot, toss in the onions and cubed chicken meat.
Stir fry a few minutes and add the minced garlic and ginger.
Stir fry a few minutes longer until the onion is translucent and
the chicken meat is turning white.

Mix all the dry spices together and add all at once to the chicken mixture
along with the diced nugget potatoes.
Stir and cook a few minutes more.
If your ingredients are sticking to the bottom of the pan,
reduce the heat to low and continue to stir.

Add in the coconut cream, tomato paste, tomato sauce, and chicken stock.
At this point, add in the roasted cauliflower and sweet potatoes.
Turn heat to medium-high and bring everything to a simmer.
Simmer, covered with lid slightly ajar, for 30 to 40 minutes to allow
flavours to mingle and the potatoes to cook through.  Stir occasionally.

In the last five minutes, add in the campari tomatoes and cream.
Be sure to add the cream slowly, while stirring, so it does not curdle.
(I have found it helps to temper the cream with some of the hot sauce
prior to committing it to the pot.)

Taste and check for salt.  We usually just add more at the table.
Serve with raisins and coconut over a bed of rice.
This recipe makes enough for ten (or more?) hungry people.
It freezes well if the need should arise.
However, it is super yummy the next day and the next day after that.
(Freeze for longer storage.)

Always reheat to the boiling point and simmer a few minutes
prior to serving any leftovers.  Always a good rule to follow.

Happy Cooking!!

With Love,
Camille

Our Summer Eats

For the summer,  I've put together a simple food plan.

Month-at-a-time meal planning is something I love.

It just doesn't happen every single month.

Confession.  It actually hasn't happened around here for the last few.
It seems I'm always confessing about these things.
Well, it is what it is.  And, this should put all that right.

Summer always is a little trickier (in my books) since everything has

to be quick and easy and not create any more heat in the house than necessary.
At least, that's my summer meal plan motto.

We don't have air conditioning.  We don't need it.  That is,

for most of the year we don't.  However, for a few weeks in the height of summer,
it would be nice.  Actually, in the last few days, it would have been nice.

But, it won't happen.  Not in this house.

So, simple, quickly put together, and non-heat producing meals are best.

I formulated this plan on one of our recent hot-in-my-estimation days.  80 degrees.
Don't laugh.  It was 80 degrees outside as well as in.  Too hot for me.
The fan was strategically positioned and aimed in my direction.

Under those conditions, this is what I came up with.
It's my plan for the summer that seems to already have arrived.
In full force.  Good thing I'm prepared.  :)

Rather than make a day by day plan, this list has more than
three weeks' worth of meal ideas which can be rotated as necessary.
Along the way, I might throw something extra into the mix.
(Some of your ideas, perhaps?  Yes, please.)
My hope is that this will be enough to keep us going all summer long.

Auto-pilot and ease of operation are my goals
for meal preparation when the temperatures rise.  In order for that to happen,
I need to have a plan in place.  In my experience, anyway.
Oh, and stick that plan to the fridge.  And, implement it.  Yes, those things, too.

Welcome summer ~ I'm ready for you!

Dinner Ideas:

1.  African Dish
2.  Idaho Tacos
3.  Chicken Wraps
4.  Burgers (or from a box) on the grill
5.  Skillet Dinner
6.  Salmon on the grill
7.  Chicken on the grill
8.  Salmon Salad
9.  Pasta Primavera
10.  Black Beans and Rice
11.  Eggs and Beans on toast
12.  Refried Beans and Rice
13.  Farmer's Breakfast
14.  Steaks (from the half cow) on the grill
15.  Stir Fry something or other
16.  Crock Pot Roast Beef (from the half cow)
17.  Whole Chicken in the crock pot
18.  Taco Salad or Tacos
19.  Sloppy Joe's
20.  Mexican Salad
21.  Janine's Indian Chicken
22.  Hobo Beans
23.  Pulled Chicken in the crock pot
24.  Shish Kebabs

Lunch Ideas:

1.  Salmon sandwiches
2.  Grilled Cheese sandwiches
3.  Tuna sandwiches
4.  Egg Salad sandwiches
5.  Ham sandwiches
6.  Refried beans, Salsa, and Cheese on toast
7.  Pizza Buns
8.  Mini Pizzas
9.  Toasted Tomato sandwiches

Sides:

1. Potato Salad
2.  Grilled Veggies
3.  Greek Salad
4.  Quinoa Salad
5.  Coleslaw
6.  Broccoli Salad
7.  Caesar Salad
8.  Veggies and Dip
9.  Pasta Salad

There you have it.  Our summer eats.
Anything to add to the list?  Any tips or tricks?
I'd love to hear how you handle meal prep in the heat of summer.
Please share.  I'm all ears.  Tell me everything.  :)

Happy Summer-ing.
With Love, Camille

Crowd Pleasing Chili

As promised in my last post, here's my chili recipe.

But first, I'd like to share a little of its history.

My little brother wasn't a fan of kidney beans in our growing up years.

So, my Mom altered her recipe to accommodate his preferences.

My sister and I still make our chili in the adjusted way.

See what an influence little brothers can have?  :)

Years ago, when our church would have pot luck meals,

I brought this.  And, it all went.  Every. Single. Time.

Hence the name it's been awarded ~ Crowd Pleasing Chili.

And, just a word on adjustments ~ this recipe is very forgiving.

Substitute your favourites in place of my suggestions.

I have had to alter and tweak it in the past to make it work for dietary

restrictions and requirements.  For example, I have used my own *from scratch*

baked beans and ketchup and soaked and cooked my own kidney beans.

I've sweetened the whole lot with honey.

You will find my old standby recipe below ~

adjust to suit your own needs.

What you need:

3 pounds ground Beef

3 medium cooking Onions, diced

3 coloured sweet Bell Peppers, chopped
(I like to use red, yellow, and orange...not a fan of green)

3 - 28 oz tins diced Tomatoes in their own juice, undrained

3 - 14 oz tins Kidney Beans, drained and rinsed
(this is the equivalent of 5 cups cooked beans)

3 - 14 oz tins Heinz Baked Beans in tomato sauce, undrained
(again, the equivalent of 5 cups cooked beans)

2 cups Ketchup (adds sweetness...if you wish to omit,
then use a tin of tomato sauce and add sweetener of choice to taste)

3 to 4 Tbsp Chili Powder
1/4 tsp Cayenne Pepper
3 Bay leaves (remove at the end of simmering time)
1 Tbsp Sea Salt (add at the end of cooking time)

What you do:

Scramble fry the beef until nearly done and add in onions and peppers.
Saute until meat is fully cooked and the onions are translucent.

Add in all remaining ingredients, except salt, and bring to a boil.
Reduce heat and simmer (partially covered) for 1.5 to 2 hours in order to blend flavours.
If it's still a bit runny at this point, remove the lid completely and simmer it down.
Stir in sea salt, remove bay leaves, and adjust seasonings to taste.

Serve in bowls with grated cheddar sprinkled on top
and cornbread on the side.

This makes enough to feed about twelve hungry tummies.
I like to make lots to have some left over to freeze or to serve the next day.
This will keep in the fridge for up to 3 days or for a few months in the freezer.
Be sure to bring leftovers to a boil prior to serving.

Happy Monday Y'all!
With Love, Camille

Cheesy Lentil Bake

I originally came across this recipe here.

It's been made quite a few times since then.
I have tweaked and altered it so that it's just the way we like it.

With teenage tummies to fill, you can't go wrong.
Frugal and delicious and easy.  What more could you want?

I serve it up with a pot of rice and it fills six very hungry

tummies right up.  Full to the brim.  Adjust accordingly.

3 cups water
2 cups brown lentils, rinsed and drained
1 whole bay leaf
1/4 tsp dried ground sage
1/4 tsp dried thyme leaves
1 large onion, chopped
5 cloves garlic, minced
1 tin 14 oz diced tomatoes with green chilies and lime juice
1 tin 14 oz tomato sauce

4 large carrots, diced
4 large celery sticks, diced
2 red peppers, chopped
1/4 tsp cayenne
2 tsp sea salt
1/4 tsp pepper

Mix together first nine ingredients (up to and including the two types of tomatoes)
in a 10 x 15 inch glass baking dish.  Stir together well.
Bake uncovered for 30 minutes at 375 degrees Fahrenheit.

After the 30 minutes of baking, stir in the remaining chopped veggies and spices.
Cover with foil and bake for a further 45 minutes.

Serve over rice and sprinkle with cheese and let sit until the cheese melts a little.
You could also just sprinkle the entire dish with cheese prior to serving to streamline things.
I hope you like it as much as we do.  Enjoy!

Happy Monday Y'all!
With Love, Camille

Those Humble Beans

Those humble beans ~ they really are a great thing.

I've been working on my food budget, and meal planning with a vengeance.
That's where beans come in in a big way.  I like to include meatless meals
and beans fit the bill perfectly.  They fill up the hungry tummies nicely. 

They are inexpensive, and, if properly prepared, healthy for you.

A win-win in my books.

I've discovered that the bulk foods manager

at my local grocery store will order in whatever I ask for

in the 25 lb bag size and sell it to me for less than

half what I would have paid for it in the bulk section.

Another win-win ~ Yippee...yahoo!  :)

Now, how to prepare all those lovely beans?

25 lbs of dried beans translates into approximately 150 cups

of cooked beans.  Isn't that a crazy thought?  That works out to
approximately 25 cents per cup of cooked organic black beans.

From the dried form, you need to sort through and pick out any rocks 

and shrivelled beans and discard. Then, rinse the beans by putting them into

a large stock pot.  Fill it with water and swish and pour the water off. 

 Do this a few times until the water is no longer dirty.

Next, put fresh water in your pot to cover the beans by several inches. 

 Pour about 1/4 cup of apple cider vinegar into the pot and set it on high heat. 

 Bring the water to a bare simmer and shut the heat off. 

 Cover the pot and let sit for about 12 hours.

Drain, rinse and repeat the above step.

After 12 more hours of soaking time (for a total of 24 hours),

drain and rinse the beans. Cover with fresh water.  Do not use vinegar. 

 Bring to a boil and skim off foam.  Reduce heat and simmer, 

partially covered, for about 1.5 to 2 hours. 

 Test your beans for doneness (taste test) 
every so often to be sure they are cooked. 

 Salt added to the cooking water will not allow your beans to soften. 

Do not add salt until thoroughly cooked.

Drain, rinse, and freeze your beans in recipe-sized portions.
I find many of my recipes call for six cups of cooked beans.
So, most of my bags of beans in the freezer are for that amount.
If you need less, freeze less.  It's always helpful to label the bags
so you know what's in them ~ the item and amount of it.

What about you?  Have you ventured into the world of dried beans and lentils?  
It just requires a little advance preparation to put them to use.
They really aren't as scary as they might seem.

Happy Homemaking!

With Love, Camille

Happy Lunching!

It's Monday ~ but, y'all know that already.  Okay ~ let's talk lunch.
Is it just me, or does lunch time sneak up on you, too?
Without fail, it seems to catch me off guard more often than not.

I have been making dinner plans for a month at a time.

Breakfast is easy ~ frequently, it will be a variation on oatmeal, or eggs with toast.

But, lunch ~ it can be a little trickier.  I like having a few ideas up my sleeve.

We home educate, so there are hungry people to feed all day long.

There are no bag lunches to prepare, but, lunch is required nonetheless.

Enter leftovers ~ love 'em.  And, simple meals ~ love 'em, too.

This is one of those simple ideas.  Oh yum!

This is where I got the recipe.

It's flexible and easy as anything.

A big hit all around.  Woohoo!

What are your favourites for lunch?

Please share ~ fresh ideas are always a good thing.

Yes, a very good thing.  Especially on a Monday.  :)

Happy Lunching!

With Love, Camille

Yummy and Adjustable

Is it hot where you are?  It's rarely hot here.

However, in recent days we've been experiencing 

our version of a heat wave ~ we've hit the 90's!  ;-)

(C'mon, give us a little leeway on this one ~ 

we are not built for heat in these here parts.)

All that to say this ~ dinner that doesn't heat up the

house is imperative on days like these.

This, my friends, fits the bill perfectly.  Absolutely.

A couple of bonus features are that it's yummy and adjustable.

This dinner is quickly put together and fills up all the tummies.

Can't possibly get any better than that, can it?

There is a story behind this meal.  I probably won't get it right.

So, I won't even try.  Suffice it to say, I married into it.

Where exactly my Mum-in-love got the idea, I am not sure.

But, it is a hit and we all love it.

African Dish ~ courtesy of my precious Mum-in-love.
It's not really a recipe ~ more like a method.
Take this.  Chop that.  Throw it on.  That kind of method.
Hope it all makes sense.  Ready?  Here goes.

Chop up some toppings in bite sized chunks.
This is where anything goes.  Anything.
If you already like it, it will work.

I had separate bowls of chopped toppings galore for our feast.
There were bowls full of radishes, zucchini, green onions,
raisins, coconut, pecans, and tomatoes.
Go wild.  Get creative.  The sky is the limit.

Cook up a pot of rice and scramble fry some ground beef.

The beef benefits from some added spice ~

I used garlic powder and sea salt.  Simple, but tasty.

To serve, put a bed of rice on each plate.

Then, a scoop or two of meat goes on top of the rice.

Next, you let your guests build their own meal by adding

the toppings that appeal to them.  It's an individual thing.

Finally, pass the BBQ sauce.  It's the grande finale.

Pour on as much or as little as you like.  We happen to like lots.  

What is your favourite thing to make for dinner
on a hot, hot, hot day??  We all want to know.
Please tell all in the comments.  Pretty please?

Welcome Summer!

Many Blessings, Camille

The One I Grew up With

When we stayed with my sister over Christmas,

she and I took turns being in charge of cooking dinner.  

We made a master plan to go off at the beginning of

our time together ~ and we shopped!  Did we ever shop.
But, once that was done, we were able to relax and enjoy.

What a wonderful thing it was to have that master plan!

It removed the guesswork out of meal time.

It made things run more smoothly.  Stress-free.  Mostly.

One of my sister's meals included homemade mac and cheese.

The recipe was the one I grew up with.  She did too.  Of course.  ;-)

I didn't remember it being so yummy.  But, it was.

Even Howie, who isn't normally a fan, had seconds.

He also was heard commenting on its many merits.

So, of course, I copied out the recipe.

And, now, I am going to share with you.
You are excited about this, right?  Of course you are.

 ~ The Ingredients List ~

3 Tbsp Butter
3 Tbsp All Purpose Flour
1 tsp Sea Salt
1/4 tsp Pepper, freshly ground
3 cups Milk (I use whole, raw)
2 cups Medium Cheddar Cheese, grated
1/2 tsp Worcestershire Sauce (don't omit...secret ingredient)
1/2 tsp Prepared Mustard (don't omit...another secret ingredient)
2 1/2 cup Macaroni noodles, uncooked
(My sister likes to use the Barilla Brand of
gluten free noodles for this recipe ~ so yummy)
Bread or Cracker Crumbs (for topping)
More grated Cheddar (for topping)

~ The Way to Put it All Together ~

Preheat oven to 400 degrees F and set a large pot of water to boil.
Once water is boiling, add the macaroni noodles and cook till just done.
Drain and rinse the noodles.  Pour into a 9 x 13 inch pan.

While the noodles are cooking, prepare the cheese sauce.
Melt butter in a medium heavy-bottomed pot.
Whisk in the flour, salt, pepper and finally, the milk.
Whisk constantly on medium heat until bubbling and thickened.

Remove from heat and whisk in the Worcestershire sauce,
mustard and grated cheddar cheese.
Stir together until the cheese is melted.  Mix thoroughly.
Pour sauce over the macaroni and stir together lightly
so that all the yummy sauce covers all the noodles.

Sprinkle the bread crumbs and extra cheddar (1/2 cup or so of each) 
over the macaroni.  This will make a nice, crunchy topping.
Bake at 400 degrees F for 20 minutes until bubbling and browning on the edges.
Serve with a green salad or veggies on the side.

Enjoy! 
Many Blessings, Camille

Hobo Beans with Cornbread

Comfort Food.  Warm and Cosy.
Sounds lovely, don't you think?

We live in Canada.  Although it's not been a snowy winter in our area,
it has been chilly enough to crave some comfort food.
And, the recipes I am sharing here today fit the bill perfectly.

Good enough for company (it's what I plan to serve to friends on a future Friday night),
or for a warm-em-up-and-keep-em-home type of evening with the family.
Either way, I think you'll be satisfied with the effort put into it.
Oh, and the hobo beans simmer all afternoon in the slow cooker.

Ready when you are.  Sounds perfect, doesn't it?
Well, what are you waiting for?  You gonna give 'em a try?

Jennifer Jo and I share similar taste in culinary pursuits it would seem.
When she shares recipes, I sit up and take notice.
I often can be found, after reading her writings about food, 
gathering the necessary ingredients and cooking up a storm.

When she posted about Hobo Beans it was no different.  So, I made them.
Jennifer shares her recipes in the most creative of ways.
It's like reading a story...the story behind the food.  With humour.

And, the food is good.  Very good.

Hobo Beans ~ Altered and Adjusted from Jennifer's Blog.
(The alterations are not because her recipe is lacking ~ not at all.
Rather, the alterations were necessary due to the fact that 
Jennifer has secret ingredients along with stashes from the summer
and other countries that make improvisation a necessity.)

  1/2 lb Bacon ~ crisply fried and crumbled
2 lb Ground Beef
2 medium yellow cooking Onions ~ chopped
6 cloves Garlic ~ minced

1 lb dried Black Beans ~ fully cooked (soak at least 18 hrs prior to cooking)
(This translates into 2 cups dried beans, which become 6 cups cooked.
You can substitute any beans you like ~ red, white, etc.)

  2 tins Crushed Pineapple (12 oz size) ~ Do NOT omit
1 tin Diced Tomatoes (28 oz size)
1 cup Brown Sugar ~ lightly packed
1 tin Tomato Sauce (15 oz size)
1 Tbsp prepared Mustard
2 Tbsp Chili Powder
1 Tbsp Worcestershire Sauce
1 Tbsp Apple Cider Vinegar
Sea Salt added after the cooking time ~ to taste

Fry the bacon and remove from pan.  Drain some of the grease ~ but not all of it.

In the same pan, scramble fry the beef, onions, and garlic until cooked through.

Combine all ingredients together in your slow cooker.

Mix together, cover, and turn the heat to high for an hour or two ~ until bubbling.

Reduce heat to low and let simmer for another 4 to 5 hours.

(If your crock pot is not big enough, or, you don't own such a thing,

a heavy-bottomed stock pot on the stove will work nicely.

Mix all ingredients together in your big pot, bring to a boil, reduce heat to simmer,

cover your pot, and simmer away for a few hours, stirring occasionally.)

These beans do not require any toppings.  They are so yummy by themselves.

However, a good cornbread on the side, and maybe even a salad,

would round out the meal nicely.  Six hungry people will gobble it all up.

But, with these extras to make it go further, you could probably feed eight.

I could not improve on the Cornbread ~  I didn't even try.
It was so yummy my children exclaimed that it was like cake.
I had to agree.  It was amazingly good stuff.  Try it and see for yourself.

Click here to get to Bevy's place where she shares the recipe.
You won't be sorry you did ~ I'm sure of it.

Happy Weekend, Y'all!  
Now, go...cook up your own storm.  ;-)

With Love, Camille

Yummy Chicken Casserole ~ SCD Compliant

This is one of our favourite recipes from the 
Specific Carbohydrate Diet ~ otherwise known as the SCD.
I always bake it in a 9 x 11 inch pan and cut it up 
into single serving portions and freeze them for future use.
It is so handy to have such a lovely meal to pull out as needed.

Today, I am posting my version of the recipe originally 
found in one of my favourite cookbooks for the SCD.
I'm sharing because I promised my sweet friend I would ~
So, as promised, sweet friend...here it is!  :)

This chicken casserole is gluten-free and Crohn's friendly
and it's yummy as well.  You can't miss!

Think, meatloaf meets fancy chicken salad ~ baked.

I severely altered the original recipe.
No slight on the girl who wrote the book ~
She creates fabulous recipes!
(One of the reasons why I love it).



~ Chicken Meatloaf ~

4 cups cooked chicken meat ~ diced
3 large eggs ~ beaten
2 shallots (tiny little onion-looking things) ~ peeled and minced
1/2 cup shredded carrot ~ shredded like cheese
1 sweet bell pepper (red, yellow or orange) ~ diced
1 cup fresh shiitake mushrooms ~ cleaned and diced
1/4 tsp powdered ginger
2 cloves fresh garlic ~ minced
1/2 tsp ground coriander seed
1/2 cup green (spring) onions ~ chopped
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/3 cup butter ~ melted
1/2 cup grated cheddar cheese

**If you don't do well with milk products, 
you could omit both the butter and the cheddar.
Substitute extra virgin coconut oil for the butter and leave out the cheese ~
It will still turn out wonderful.  Enjoy!  :)



Put all ingredients together in a large bowl.
Mix together well ~ with bare hands is best.
Press into a parchment paper lined 9 x 11 inch glass baking dish.
Bake uncovered at 375 degrees F for 50 minutes until golden brown on edges.
Let stand 10 minutes in the baking dish prior to serving.
Makes 4 to 6 servings.



Serve hot with a side of rice (not SCD recommended),
or quinoa and freshly steamed vegetables or a salad.  Yummy!
I hope you enjoy it as much as we do.

Many Blessings,
Camille

**This would also be THM compliant ~ S category**

A New Favourite and a Recipe

I have a new favourite around here.

I've always loved to read cookbooks and try new recipes.
Howie surprised me with a sweet cookbook that I spotted
in the cutest little kitchen shop a few years back.
It was right about the time when things were a little crazy in
my kitchen due to cooking so much new stuff for our precious oldest son.
This sweet book was set aside for awhile, but now, it's finally getting put to use.
I've made five things from it, and they have all turned out to be yummy.

Within its pages, you will find everything from starters to desserts, 
muffins, soups and main dishes ~ it's a keeper!  

**Goodness Gracious Cookbook ~ it would make a fabulous gift.
The illustrations are lovely and the recipes appear to be handwritten.
It's picture perfect ~ wonderful for a teacher's gift, Mother's Day,
Birthday, Christmas or *just because*.  It's just so pretty.  

One of my new favourites is found within its pages.
Skillet Dinner is one of the five new things I tried ~ have you ever made one before?
I hadn't.  It was easy and yummy and quick.  How can you miss?
It's not *gourmet*...it's just *down-home-good* comfort food.

Here's what you do.

Take a pound of ground beef ~ I used the organic ground beef
from Costco which comes in 1.33 lb packs.  
Why do they do that, I wonder?
Consequently, I used the full package rather than just one pound.

Scramble fry the beef in your skillet until cooked.
Drain off the fat if necessary.
Add in 2 cups frozen corn kernels,
28 oz tin of diced tomatoes with juice,
2 cups fresh carrots chopped,
 1 cup shaped pasta, uncooked 
(use a little more for a more hearty end product) ~ 
I like using rice pasta in this recipe,
and a sprinkling of chili powder (approx. 1 tsp).

Bring to boil over medium heat ~ add water if it's sticking.
Reduce heat and simmer with lid slightly ajar, stirring occasionally,
until vegetables are tender and the pasta is cooked.
This will take about 20 minutes.
Add a little water as it cooks as needed ~
the end result is shown in the photo below.
I used some sea salt to season at the end of cooking ~
taste and see if it's necessary.
Sprinkle grated cheddar on each serving.  

Serves four generously.

This is on the menu this week ~ it's so easy and yummy.
I hope you enjoy it as much as we do.

Many Blessings,
Camille

*A note to my sister ~ Don't buy one of these cookbooks for yourself
or for any of our family as gifts...just sayin' ~ Love you!  XOXO

**I am not compensated in any way for my opinions...
I just enjoy sharing my finds with my friends. 

Two Weeks Out

Two Weeks Out.

Christmas is coming, and we are two weeks away.

Preparations are being made everywhere.

They are in full swing in our home too ~ of course.  

A year or two ago, my friend ~

(a homeschool mother of ten) 

gave me an idea.

And, today, I am sharing that idea with you!

You'll thank me for it.  I know you will.

Do you cook a turkey for Christmas?
Or, Thanksgiving.  Or, both?

On the day?  

If so, you know that a big mess ensues

and you know, as well, how quickly the kitchen duties 
can become overwhelming.

In comes the brilliant idea!

Brilliant, I tell you...yes, truly.

Cook your turkey ahead of time ~
Upside down is best.
One more thing about the turkey ~
a fresh, free-run, non-medicated one gives the 
most wonderful meat.

Carve your turkey ahead of time.

Layer in a 9 x 13 pan.

Pour some drippings over all.

Wrap well.  And freeze!

Put your well wrapped pan in the deep freeze
 and forget about it until the day before it's required.

Remove to the fridge the night before you need it ~
Keep it wrapped.

Unwrap on the day and re-wrap with foil only.

Heat in the oven at 350 degrees until steamy hot.
(This will take approximately 30-45 minutes).

The house will smell like freshly cooked turkey ~

But, without the mess.  

No muss.  No fuss.

Do I hear shouts of joy?  I hope so!

Don't thank me...thank my brilliant friend.  
Thank you, brilliant friend ~
You know who you are.  :)

Merry Christmas!

With Love,
Camille