Lazy Meat-loaf (SC)

I got frustrated after searching online for a recipe that had vegetables and sausage meat in it …. and… good for the slowcooker.

So blended like four different recipes into one… and wing’d the rest.

This recipe gets FIVE STARS from the kids! they looked at it on their plates: said…” ewwwww” then after finishing it said “can we have some more”?

I think of my Dad who is a legend with my slow-cooker, his meals are so tasty! and …. he usually just throws anything and everything in!

This recipe was an experiment that turned out amazing.
Ingredients:

500 grams mince meat

500 grams sausage meat

4 slices of bread

1 cup of diced celery

1/2 cup diced carrots

1/2 cup frozen corn kernels

Large onion diced the same size as the other vege’s

3 tablespoon size squirts of worcester sauce (reduce if you dont want it too spicy)

2 tablespoon size squirts of dark soy sauce

3 tablespoon size squirts or regular old el budget tomato sauce

2 eggs whisked in a separate bowl

good dose of fresh grind peppers, say 1/4 of a tablespoon-ish

you dont need salt with the soy sauce and celery 😉

 

Method:

1) put disposable gloves on – trust me!

2) line a dish that will fit in your slowcoker with foil (so it browns the meat & is easy cleanup) place this in your SC on high with an inch of water in the bottom of your slowcooker.

3)have EVERYTHING set out on your bench (of course I didn’t do this… so I got meat on the fridge, myself, and the floor LOL)

4) put your vegetables and that eye watering diced onion in the fridge to stop your tears and freshen your fridge

5) shred the bread into pieces and leave in the whisked egg to soak (no we’re not making or buying breadcrumbs – who has time for that?)

6) get your meat and sausage meat and soaked egg bread and mush with your hands like massive slow rotating egg beaters, don’t rush this… you’ll get meat everywhere!! geeze!!

7) add your vege’s from the fridge and mush it again.

8) get it into your foil lined dish and pat firmly down, add a swirl of sauce, more worcester, and parsley to the top and leave it in your cooker for the day…. 6hrs ish

9) by now the lid should be making noise, lift it slightly and leave it ajar for the last two hours, the water in the slowcooker will evaporate and the top of the meatloaf will go nice and crisp

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Potato Stuffed Sausages

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This is tonight’s dinner I’ve prepared and left on warm in the slow-cooker since I have a facial off-site at 6pm

It was actually something our mum used to make, living on a shoestring budget – she did well to come up with some tasty meals.

1 kg bag of hellers precooked sausages

Fry some diced onion and garlic and set aside.

Make home made mashed potato with sour cream, butter, add garlic & onion, salt and pepper, 1 tsp mustard mixed to paste, 1 T mixed herbs.

Slice sausages lenghtwise and stuff them good and full.

Blob some dots of relish on top… sprinkle on grated cheese… and grill baby!

Serve once cheese is all browned and crispy.

So Yum!! Kiwi comfort food – perfect for our rubbish weather at the moment… comfort food, hot fire, and kindle – that’s me this evening.

Enjoy.

x Vee

Nacho’s (maggi copy cat)

I’m doing a series of test meals from scratch, we’ve started using the Maggi packets again, not sure when that started!! but at $1.30 a packet over a week of meals that’s almost a tenner I can put into our christmas club or next years holiday fund. $500 a year on flavor sachets. Eeeek!! not cool. So ahem! I’m decoding their meal sachets to replicate some of our favorite meals.

700gm premium low fat mince beef

3 x 400gm tins of baked beans (sometimes I use 1 tin of mild chilli beans)

4-5 carrots grated

Replicate maggi meal sachet with:
1/2 tsp chilli, 4 tsp corriander, 2x tsp cumin, fresh garlic x2 cloves crushed, fresh onions x 1-2 diced
I don’t add any thickners but you could add 1-2 Tbs of cornflour to 1/4 cup of cold milk with a fork and thicken if you want it to be the exact texture to Maggi’s 😉

2x 400gm bags eta corn chips

250gm lite sour cream

grated cheese for serving

 

Fry the onions, garlic and mince.

Sprinkle in the maggi sachet, the tins of baked beans with the sauce and add the carrots and simmer/cook until the carrots are softened and the beans are warmed up.

Serve on a plate of corn chips with a dollop of sour cream and some grated cheese

Good hearty, winter meal for the family… loaded with fiber and cold fighting garlic/onions.

Serving two hungry and well fed grown men, one growing boy, one growing girl, and Vee plus left overs for the freezer for shift lunches.

You could definitely throw this together in the slowcooker/crockpot in the morning for when you get home, but fry the onions/garlic/meat first as it adds flavor.

Slow cooker curried sausages

Ingredients

1kg of precooked sausages

1 large onion diced

2 tsp mild curry powder

1 cup beef stock

2 cups of cold water

1/2 cup of flour mixed into the cold water

2 tablespoons relish

grease the dish and place sausages in, place the raw diced onions in, mix the curry powder, relish, into the beef stock and tip in, mix the flour into the cold water and tip in.

serve with rice

2 cups of rice, 4 cups of water – place in a microwave pyrex jug on high for 12mins. done.

slowcooker: 4hrs on high or 8hrs on low

Kettle Korn

Crazy Stuff!
Thanks so much Sel for introducing me to this stuff. Wow – I’ve been under a rock haven’t I.

Kettle Korn, supermarkets have it in the microwave bags… its salty its sweet… sounds odd and satisfies both savory and sweet cravings with a small hand full.

There are heaps of recipes for it on the web but its a treat so I’m happy to buy it in the microwavable bag.

Yum.
http://www.kettlekorn.co.nz/

Crock pot Meals

Its winter! Out comes the crockpot…

You can cook literally anything in these contraptions! I’m going to organize my crockpot meals into a category of their own so I can come back to them at a later date.  I kindly loaned my two crock pot books that I brought with my fly buys and sadly the person has not graciously returned them.

Right – onto it!

Tonight’s Dinner – Crockpot chinese chicken

Some cheap cuts of chicken on $8 a kg at countdown (bone in) add a pack of noodles… some peas, carrots and fried onions. toss in some garlic, some salt and pepper and go to work for the day!

Sounds too simple? well that’s the point, crock pot meals have to be thrown together before you go to work, and you come home to a smell of it slaving away cooking itself all day…

The only downside is you have to be organized…. you have to pull your meat out the night before, and get up a little earlier to get it going in the morning… but for a instant, cheap, nutritious meal it is worth being organized.

Cleanup is a breeze as you soak it in the sink overnight for a rinse out before you load it the next morning.

So I am going to be looking for some Japanese inspired crockpot recipes… shouldn’t be hard since its vegetables… and what do you get when you add crockpot + vegetables? soup… lovely winter warming, comforting soup.

I have a packed of kings soupmix in the pantry… its got tomorrows dinners name on it… it is worth paying that little bit more than buying the cheaper brand as it has unique ingredients in it.

Sage and Sprouts with Sweet Potato Gnocchi

Yum! this is going on my to-do list for next week! Big thanks to WP Dinner of Herbs blog for this and hope you don’t mind me re blogging it 🙂

Dinner of Herbs

Sage and Sprouts with Sweet Potato Gnocchi | Dinner of Herbs

I do my best to keep my promises.

So, as promised last time, here is the short, simple recipe for what to do with all that homemade sweet potato-whole wheat gnocchi you just made.  Simple, healthy, enjoyable!  What more could you ask for?

The Recipe

Ingredients

1/2 Homemade Sweet Potato-Whole Wheat Gnocchi recipe

1 lb brussel sprouts, frozen

garlic

onion

sage

olive oil, optional

Servings: 4 small servings

Heat a nonstick skillet over medium heat.  Add the brussel sprouts and cover with lid.  Let cook for about 3-5 minutes, stirring once or twice, or until the sprouts no longer appear frozen.  Remove the lid, and sprinkle on the garlic and onion powder.  Add the gnocchi (and olive oil, if you wish) and fry.  Stir every once and awhile to prevent burning.  Serve when warmed through, and sprouts and gnocchi are lightly browned.  Enjoy!

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Meal Help! Recipe: Green Soup

I need ideas for quick winter breakfasts, porridge is getting boring… what do YOU have for breakfast?

Tonight’s dinner is about to go into the crock pot, we are starting to feel a bit stodgy with all these two course meals, so tonight we are going for a light meal, and skipping dessert… giving our body a break and time to cleanse before the new week of meals begins… I will have to keep the heavy-ness of meals in mind when planning them.  Once this is in the crock pot I’m going to hit the gym gear (we have our own set up at home) and then sit in the sunshine with our three dogs, and the kids.  We have snow forecast next week so the hour of sunshine is well received each winter morning!

INGREDIENTS
1 head of broccoli chopped up
1 large leek sliced up thin
1 potato peeled and 1x1cm squares
1 clove garlic crushed
3 cups vegetable stock
salt & pepper
olive oil

add just before serving
75ml lite cream/or milk
some chives

STEP 1
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Fry all the vegetables with salt pepper and garlic, and olive oil, until browned and tender.  Do the harder stuff first, like the broccoli stems, potato then leek then broccoli florets.

STEP 2
Transfer it all to your crock pot and put on low with the stock to do it’s thing for the day.
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STEP 3
Use your stick blender to puree it just before serving and add the optional cream/milk and chives if you want.
OPTIONAL
Throw a loaf of bread in the bread maker on a timer to be hot when you serve dinner, we usually do this but we are wanting a lite and cleanser meal tonight so we’ll skip it this time.  What I do with soup bread is throw a packet of store dry soup mix, like french onion into the bread mix to flavor it.

Recipe: Chocolate Self Sauce Pudding, Stirfry Sauce

OK so I’m getting my cooking mojo back! but I’ve ms-paired the main and dessert tonight… we are too full from the main to even think about the dessert… doncha hate when that happens! I will have to pair this pudding with a lighter meal next time I think.

So tonight we had Stir Fry, Chicken, and Risotto.
I absolutely loved cooking with the Wok – it’s brand new, I got it on sale at the warehouse 50% off! I think it can just stay on the stove top permanently, gosh one pan cooking is a joy!

In my stirfry I put, carrots, celery, broccoli, pepper, cabbage, sesame seeds, sauce. Dinners total foods come to TEN if you count the sauce.
Pudding is fruit + pudding + small scoop icecream bringing the total to THIRTEEN – very happy with that… lunch, breakfast and morning tea should be getting us well over twenty foods for the day, I’m trying to reach thirty foods a day if you are wondering what I’m going on about… basically the more variety you get in your meals… the more nutrients, and as long as you get the right portions… you won’t end up overeating 🙂  see below half plate of vegetables, 1/4 of protein, 1/4 of carbs.

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Stir fry Sauce Recipe:
Tip the juice from a can of fruit salad into your wok of vegetables, squirt in some soy, a drizzle of olive oil, sprinkle over half a handful of brown sugar, and drizzle over stay 2 Tablespoons of white vinegar… and just keep tossing your vegetables with the tongs as they cook… too easy.

Chocolate Self Sauce Pudding Recipe:

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STEP 1
sift 1 & 1/2 cups of self raise flour, 1/4 c of cocoa, and add 3/4 cup of brown sugar.
in another bowl whisk two eggs and 3/4c of milk
in another bowl microwave melt 90gm of butter and let it cool while you heat the choc sauce

Sauce for the pudding:
STEP 2
180gm dark choc broken up
2 cups of milk
put in a small pot and continually stir while it heats and melts.

The butter should be cool enough now… mix all your step one ingredients into a cake like batter and put into a buttered casserole dish
Pour the step two sauce into the casserole dish over the back of a large serving spoon (so it fountains into your casserole dish and doesn’t break your batter)

Bake for 45 mins at 180’C

Serve with the tin of fruit salad and some vanilla icecream.

Recipe: Rice Pudding

Ok so Omelettes are NOT my forte… actually cooking’s not my forte’ that’s the hubbys forte… baking and cupcakes and desserts… that’s got me all over it!

So what happened?

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Well I was aiming for the MAX foods to see just how many I could squeeze into a meal… I did really well, but tossing in some finely diced silver beet to the egg/water/soy omelette meant it was textured… and I couldn’t get it to smoothly leave the pan! darn! so It got hidden under the finely sliced vegetables that were meant to be rolled up inside it… it’s ok… the husband scored me a 6/10 for trying, I gave myself a 4/10 and the kids gave me 28/10… bless their little hearts… and since they scored me so high they have to eat it all! ha!

So I roasted some bok choy and yellow capsicum w. broccoli/olives/tomato/cheese and drizzled with some olive oil served on some savoury noodles.
The nori rolls were without the nori since they were stacked as pieces of omelette, freshly sliced vegetables and some diced purple cabbage.  The main difference with this meal is – everything is miniature! all portions are so little, that you can only but savour and love their taste, colors and textures.

Dinner didn’t present visually how I had planned, but it was tasty, satisfying, and packed full of nutrients.

On a quick count I got: TWELVE different foods into our dinner meal – great result!

Then add ice-cream and rice custard pudding!! and my total comes to: SIXTEEN 🙂

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Rice Pudding Recipe:

(1) Microwave:
1 cup rice, 400ml water on high for 10 minutes.

(2) Prepare the oven:
Fill a roasting dish half way with water and put in the oven at 150’C fanbake
Get six ramekin dishes either buttered or oil sprayed and place evenly in the water to warm up

(3) Beat with a fork (for around 2 mins):
2 Eggs, 1.5 cups of milk, 1/2 cup sugar, 1 tsp vanilla essence

(4) Combine cooked rice with egg/milk/sugar/essence and ladel into your ramekin dishes

(5) Sprinkle with cinnamon and nutmeg and bake for 50 mins.