Feed Me Bubbe!

I don't know about you but I LOVE watching cooking shows, especially homemade ones - the type you see on recipe blogs or on YouTube. To see people making real life recipes full of 'normal' ingredients just spurs me on to get in the kitchen myself and start cooking!

While trawling for new recipes this morning I came across a great video series called 'Feed Me Bubbe'. It's a home 'vlog' of a Jewish grandmother making traditional Jewish food (YUM!) in her kitchen and showing us all how it's done. Take a look! :)

Frugal Friday

I don't know about you but whenever we get blessed with more fruit than we can eat and freeze all I can think about are puddings and cobblers. We recently got given a bunch of peaches in syrup and I came across the yummiest frugal "cobbler" (it's more like a light pudding to me) that we had for dessert tonight and had to share!

Amish Peach Cobbler (serves 4-6)

1 c self-raising flour (or 1 c flour & 1 1/4 tsp baking powder)
1 c white sugar
1/2 tsp salt
2-3 tbs butter, softened
1 tbs mixed spice (cinnamon, nutmeg & allspice)
6-8 large peaches, sliced and peeled (or 1-2 large cans of peaches in syrup)
1/2 c brown sugar

(if not using peaches in syrup, also make a syrup using 1 tsp almond essence, 1 c boiling water and mix with peaches)

Preheat oven to 350F/180C.
In a med bowl mix the flour, 1/2 c of the white sugar, mixed spice, salt and butter until crumbly. Set aside.
Grease a square pan and place half of the peaches and syrup in the bottom of the pan.
Top with half of the flour mixture. On top of that add the rest of the peaches and then the rest of the flour mixture.
Mix together the left over white sugar and 1/2 c brown sugar and pour over the top flour layer.
Bake in the oven for 30-45 minutes until golden and bubbly. We served ours with hot custard - YUM! :)

One thing I always try to do when I am baking cookies is to keep any of the crumbly mixture that can be left over in the bowl. There's always just that little bit left over that won't stick - it used to drive me nuts! Now I keep the mix left over in a small container in the fridge to add to anything like a crumble or cobbler or pie. It lasts aaaages. Waste not want not as they say. :)

Menu Plan Monday

Well we had a great week last week in terms of sticking to the menu! We did switch around Monday and Tuesday though because Sean decided he wanted soup for Monday's lunch and I couldn't give him the same for both lunch and dinner, could I? :)

Tonight's dinner will be a bit of a throw-together since I'll be going off to a ladies devotional tonight almost right after Sean gets home. I was going to do a slow cooker meal but I have been so far behind today I didn't remember until it was too late! I'll get there eventually. :)

Recipes follow menu.

Monday: Calli (mine plain, Sean's with steak on the side)
Tuesday: Pasta Primavera
Wednesday: Moslavina-style Pork in Cream Sauce (with Pasta)
Thursday: Crumby Chicken Strips (with Potato Gems and tomato salad)
Friday: Tandoori Chicken (with salad and rosti potatoes)
Saturday: Cajun Hamburgers
Sunday: Pot Roast in Foil


Calli
This was a throw together that my grandma used to make in England when times were hard and food was scarce. I'm sure there are other various methods of this, in fact even my mum's version and mine are different!

4 med potatoes, peeled and diced
1/2 c milk
2 tbs butter
4 strips of bacon, rind off but fat on, diced
1 c tasty (cheddar) cheese, grated
Salt & pepper to taste

In medium saucepan, boil potatoes until done (soft). Mash with milk and butter to make mashed potatoes, or use your usual mash method.
In small fry pan or skillet, fry off bacon until cooked and crispy. Drain on kitchen paper and pour fat into container to keep for future use.
Mix bacon into mash potato until combined. Spoon onto plates and cover with grated cheese. Microwave (or grill) until cheese is melted and swirl your fork around to mix cheese in with the rest. Voila! :)
Mum's version: Do not dice bacon but leave whole to fry. Make mash as usual (without bacon) and spoon onto plates. Place bacon strips on top. Fry an egg for each person in the bacon fat and place on top. Cover with the cheese and grill until melted. She also occasionally adds peppers and other things to this. It's up to you!
(serves 2 or 3)


Pasta Primevera
(from 'Company's Coming' 30-min Weekday meals')

3 c rotini (or other spiral) pasta
Boiling water (enough to cook pasta in)
1 1/2 c milk
2 tbs flour
2 tsp oil
2 garlic cloves (minced)
2 c frozen vegetables mix (I use winter veggies), thawed
1/4 c sliced spring onion or scallion
1/2 tsp pepper
2 tbs grated parmesan cheese
6 oz cherry tomatoes, halved
Optional: basil
Optional: extra parmesan to sprinkle over when done

Cook pasta until tender but firm. Drain and return to pot. Cover to keep warm.
In small bowl, stir milk into flour until smooth. Set aside.
Heat large frying pan to medium. Add oil and garlic. Heat and stir for about 1 minute.
Add vegetables, spring onion and pepper. Stir, cover and cook for 2-3 mins, until vegetables are heated through. Stir in flour mixture and stir until sauce is boiling and thickened.
Reduce heat to med-low, cover and simmer for 5 minutes.
Add cheese, stir and remove from heat. Add this all to the pasta.
Add tomato (and basil if using), toss gently and serve!
(serves 4)

Moslavina-style Pork in Cream Sauce

50ml sunflower oil (can use other oil)
2 red onions, chopped
500g pork, cut into strips
150 ml water
salt and pepper to taste
300g homemade pasta (or thick egg noodles, but have a try and making your own!)
25g butter
50ml double cream
Parsley, chopped

Heat oil in saucepan and add onions. Cook until softened. Add pork and fry until very almost cooked.
Add water and season with salt and pepper.
Simmer for 10-15 minutes, adding more water if necessary.
When pork is tender, stir in cream and reduce to simmer until thickened.
Cook pasta, add butter to pasta and serve with the pork.

Homemade Pasta (I promise it's so easy & kids can join in!!)

300g plain flour
Pinch of salt
3 eggs
1 tbs sunflower oil

Sift dry ingredients together into a bowl. Make a well in the centre and add eggs and oil. Using fingertips, gently gather mixture to form a dough. Knead for 5-10 minutes. Return to boil and cover with tea towel. Leave to rest for 1 hour.
Roll dough out on a floured surface, as thin as possible.
Hang pasta to dry for about 10 minutes. (chair backs come in handy for this!)
Roll up pasta loosely (like a sponge roll) sprinkling with flour to stop sticking & cut into 5mm/quarter inch wide pieces. Unravel strips and put on tea towel. Sprinkle with more flour and leave to dry for 1 hour.
It's then ready to be boiled as per usual pasta! :)

Crumby Chicken Strips
(from 'Company's Coming - 30-min Weekday Meals')

2 large eggs
1 c cornflake crumbs
1/2 c grated parmesan
1 tbs lemon pepper (if you have it)
3 chicken breast tenders/cutlets, cut into 3 or 4 pieces each

Preheat oven to 220C/425F. Beat eggs with a fork in small, shallow dish.
Combine next 3 ingredients in another shallow dish.
Dip each chicken piece in egg and then press both sides into the crumb mixture until coated.
Place on greased backing tray (with sides). Spray tops of chicken with cooking spray and bake for 15 minutes until chicken is no longer pink inside.
(serves 4 - makes 12)

Tandoori Marinade

1 tsp salt
2 cloves garlic, chopped
1" fresh ginger, chopped
1 tbs cilantro, chopped
1 tbs fresh mint, chopped
1/2 tsp tumeric
1/2 tsp hot chili powder
2 cardamon pods, split - reserve seeds.
4 tbs natural yoghurt
Juice of 1/2 a lemon

Mix above together and place chicken pieces in. Can be left in the fridge overnight - squish every so often.

Sunday Pot Roast in Foil
(by Judith Nielson)
Great Sunday pot roast recipe—perfectly timed for three-hour-church. Add frozen peas when it comes out of the oven, and by the time the prayer is over, they will be cooked, too!

1 (3- to 4-pound) roast (cross-rib, blade, rolled rump, tip, chuck, or bottom round)
1 (10 ¾-ounce) can cream of mushroom soup
1 (0.9-ounce) envelope onion soup mix
4 large potatoes, peeled and quartered
8 medium carrots, cut in halves
2 tablespoons water
1-½ cups frozen peas

Heat oven to 300º F.
Place a piece of foil,18x30 inches, in an ungreased 9x13-inch pan. Place beef on foil. Mix mushroom and onion soups together and spread over beef. Add carrots and potatoes. Sprinkle with water. Fold foil over and seal. Cook for 3 hours. For the last few minutes of cooking, undo foil and add frozen peas.
Serves 6-10.

Amy's House of Cookies

Thank you all so much for all the wonderful comments that you left about my menu and soup - it really is very good, it's Sean's favourite. :) When I made some to freeze yesterday (it also freezes fabulously) I realized that I forget to mention that you can add 1 tbs of soy sauce when you're adding the stock powder to add a bit more flavour. I've also added the recipe for ANZAC Biscuits (which are another Sean favourite) below. In the link above you can check out more information about them. Try them and you'll love them! For those overseas, these biscuits are an Australian staple - YUM!

I've had a great couple of days and have really been enjoying being at home. I've spent all day yesterday and today baking and cooking future meals and snacks to try and get a handle on lunches and dinners. We don't like buying things that I can make at home like cookies and snacks and things, but I have been soooo slack lately and poor Sean has suffered with his lunches - so I thought it was time to make it up to him! I've made all kinds of biscuits - peanut butter ones, coconut ones, choc-chip ones, anzac ones... I went a bit cookie crazy. :)

We also had a great Prayer and Bible study at church, tonight. The study was all about prayer and how much it can influence our lives and the lives of others - it was really inspiring and I've gained a new appreciation for prayer, even more than I had before. Between that and my bedside book "By Their Blood: Christian Martyrs from the 20th Century & Beyond" my faith has grown in leaps and bounds and I am so thankful for how He has guided me so far and I'm looking forward to the future! Praise God!

Well I'm off for tonight. Tomorrow I will be doing more baking - I'm planning on baking some more bread, rolls and muffins. I also want to try Pita chips. :) I've also got general cleaning to do (I'm thinking of making one of those household notebooks...) and I'll be going to see my parents tomorrow as well to help them with some computer issues. Whew! I'm tired already! LOL

Anzac Biscuits (cookies)

1 c rolled oats (not instant)
1 c plain flour
1 c sugar
3/4 c coconut
125g (4 oz) butter
2 tbs golden syrup (I've used Karo light corn syrup just fine)
1/2 tsp bicarbonate of soda
1 tbs boiling water

Combine oats, flour, sugar and coconut in large bowl.
Combine butter and golden syrup in a small saucepan and stir over a low heat until melted together. In a cup mix bicarb soda with boiling water and add to butter mixture and then stir this into the dry ingredients.
Place spoonfuls of mixture on a lightly greased oven tray - allowing room for spreading.
Cook at 205C/400F for 10-12 minutes.
They will spread and become golden. If you prefer a chewier biscuit take them out when just golden, if you prefer a crunchier biscuit leave them in a little longer - the darker they are the crunchier they'll be.
They will be soft and pliable so allow them to cool on trays.
Makes about 35-40 biscuits.

Menu Plan Monday

To start off the new week right, I thought I would jump on board the menu bandwagon!

Monday: Homemade chicken & corn soup with bread rolls
Tuesday: Pork chops with fried potatoes and vegetables (corn & broccoli)
Wednesday: Satay chicken with rice
Thursday: Spaghetti with homemade tomato and meat sauce
Friday: Roast chicken and vegetables
Saturday: Chicken tacos (with leftover chicken)
Sunday: Moroccan chicken with rice or couscous

Recipes for the above:

Chicken & Corn Soup (4 serves)

1 (or 2 if small) chicken breast
1 medium can creamed corn
2 (or to taste) chicken stock cubes
1 egg
Salt and pepper to taste
*Optional are: half a leek, 1 stalk of celery and 1 carrot - they add to the base layer of the soup. Not needed, but add extra flavour. I only use these if I have some that need to be used.

Fill a medium saucepan up 3/4 full with water. Add chicken and optional vegetables if you're using them. Bring water to the boil and boil until the chicken is cooked and turn down heat slightly to a simmer.
Remove chicken and vegetables from broth. Vegetables can be put aside for another dish. Put chicken on a plate to cool slightly.
Add the stock cubes to the simmering water and once dissolved, add the creamed corn and continue simmer.
Finely shred the chicken now that it's cooled. I use a fork for this, but use whatever works for you. Once shredded, add to the soup.
Have a taste at this point - it may need more stock powder or just a bit of salt and pepper.
Turn off the heat and let it cool ever so slightly. Whisk the egg and add to the soup. It should just dissolve into the soup but depending on how hot the water is, it may poach the egg. If it does this just whisk away to break it up and take out any large bits. We eat as is. ;)
Serve with fresh baked bread rolls and butter!

Homemade Tomato & Meat Sauce

500g beef mince (hamburger)
1 sachet tomato paste
1 can Big Red tomato soup
1 medium onion
1 tbs Italian Herbs seasoning
1 tsp garlic powder
Salt and pepper to taste

Brown mince and onion in a small amount of oil (if needed). Once cooked, add tomato paste and mix with meat. Add tomato soup and stir. Add seasonings and garlic powder. Taste to see if it needs more of anything (ie, salt, or pepper, or herbs etc). That's it! Serve with pasta.

Spicy Moroccan Chicken (serves 8)

900g (2lbs) boneless chicken thighs halved
1/4 water + 1/4 vinegar put together
3 tbs honey
1 tbs oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder
1/2 tsp ground cinnamon
1 medium onion, sliced
4 garlic cloves, crushed (or 1 tsp garlic powder)
2/3 c pitted prunes halved
2/3 dried apricots halved
Salt and pepper to taste

In the morning (or the night before) combine all ingredients other than chicken in a shallow casserole dish. Mix together until combined. Add chicken and coat in marinade. Cover and chill overnight (or 8 hrs) in fridge.
Take dish out of fridge, remove cover and put straight into a 205C (or 400F) oven for about 30-40 minutes, stirring occasionally, until chicken is no longer pink.

(from Company's Coming - Rush Hour Recipes by Jean Pare)