Taco Cassarole

We had nearly a pound of leftover taco meat (we'd had friends over and mis-estimated how much we would need), and since it was seasoned I couldn't really use it for anything with a different flavor palate... so I invented this. It was a big hit.
Tastes like tacos!!

Makes a 9x13 pan.
about 20-25min prep time + 15-20min of baking time

1 pound or so of ground meat
2ish cups uncooked rice (I did a mix of white and brown, it made about 5c cooked)
1 can tomato sauce
2 cans diced tomatoes (or 1qt home canned)
1/2 onion, chopped small
1 can black beans (or pinto) (or about 1-2 cups cooked dry beans)
chilli powder, cumin, garlic powder salt and pepper or taco seasoning
about 8 oz cheddar cheese, shredded

If you are cooking your own beans instead of using canned, you will need to prepare them ahead of time since they take hours to cook.
Put the dry rice in a pan with the tomatoes and their juice, and add enough water for cooking (I don't measure, I just pour in water about twice as high as the rice, then let it simmer with the lid off and check it every couple of minutes, stir it, and add more water if it ever runs low).
While the rice is cooking, brown the meat with the seasoning. You can add the onions if you like them cooked. Drain off the grease. Set aside.
As the rice is getting nearly done, add the tomato sauce and mix it in.
Put the cooked rice, meat, onions (if they're not with the meat), beans, and half of the cheese into a 9x13 baking dish, and mix them all up. You can add additional seasoning if you like (I put in about 1 Tbs garlic powder, 1 Tbs chili powder, 1 Tbs cumin, and 1/2-3/4 tsp salt and just a little pepper).
Sprinkle the remaining cheese over the top, and bake at 350 until everything is warm and melted--about 15-20 minutes.

Beef & Broccoli (in a crockpot)

I adapted this recipe from these two here and here (the links show a standard way to make it in a wok, but this is my crockpot version). My biggest complaint about the B&B I've usually gotten is that the beef is tough and chewy. Using a crockpot seemed like the obvious solution for this, and it works beautifully!
The first time I did this I put the broccoli in at the start with the beef and it turned to grey mush. Don't do that! Save it for the end like the directions say. Also, I found that this really only needed to go for about 4-5 hours, but I had put it in too early so ended up putting it on 'warm' for a few hours in the middle of the day to slow the cooking...it worked, but next time I'll just put it in later in the day. So this is not a leave-it-all-day recipe, but it can be put in in the early afternoon. ☺

[my apologies, I forgot to get a photo of this...but it looks awesome I promise!]

Cooktime--about 4-6 hours

Marinade:
1/3 c oyster sauce (don't try to substitute this, it really is the magic ingredient--you can find it in the Asian section of the grocery store)
1 Tbs Asian (toasted) sesame oil
1-2 tsp soy sauce
1/4-1/3 c rice wine vinegar (in the Asian section) OR rice wine OR cooking sherry (the recipes call for the wine/sherry, I didn't have it so I used the rice vinegar and it was fine. You could probably get away with plain white vinegar, but if you cook much Asian you'll want the rice stuff on hand anyway, so just get it!)
1 Tbs cornstarch (or 2 Tbs flour)
2-4 cloves minced garlic (or 1-2Tbs garlic powder)
1 thin slice of ginger root, shredded (or about 1/4 tsp powdered ginger)

3/4-1 lb beef. Ideally steak cut into strips (can be raw or leftover), but you can also use stew meat or pretty much any cut. I don't recommend leftover roast as it will shred rather than staying in nice chunks.
1 smallish onion, cut into strips
1 small head broccoli, cut up (or about 3/4 lb frozen florettes)

Mix up all the ingredients of the marinade. Put beef in the crockpot (I used a 4qt) and pour the sauce over it and stir around until the beef is well coated. Turn on low. After the first couple of hours, check in on it and see if it's getting done. The meat should be all browned though not thoroughly cooked at this point. Stir it around to keep the sauce distributed, and adjust the cooking temperature up to 'high' or down to 'warm' if you think it's going too slow/fast for when you want to serve dinner.
At about 90 min before dinner time, put in the onion and stir it all around.
At about 60 min before dinner time, put in the broccoli (or 40 min for frozen florettes). Stir it all around.

Serve over rice.

Indian-ish Chicken

This isn't a true Indian recipe in that I didn't get it from a cookbook or anything, but it's a combination of traditional Indian spices, even if not traditional cooking methods, so I surmise that it's 'authentic' in that it's the sort of thing an Indian housewife might throw together...
The flour in the coating is merely to spread the spices around evenly. I used rice flour and it was gluten free. ☺


1/4 c butter
Cut up butter into a 9x13inch pan and put it in the oven to melt as the oven preheats to 350* (don't forget to get it out as soon as it's melted!)
Set aside.

COATING (mix in a shallow dish or pie tin)
(all amounts are approximate, I just dump stuff in)
1/2 c flour (or rice flour ☺)
1 Tbs salt
1 tsp pepper
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs turmeric
1 Tbs cumin
1-2 tsp cardamom
1/2 tsp cloves
(1 Tbs cinnamon would also be authentic, but I forgot it, so either way...)

8 chicken pieces (I used thighs because they were on sale, but any pieces would work) I skinned them but left the bones in.
Press each chicken piece into the coating and get it fully covered on both sides. Then lay the pieces in the melted butter in the pan.
Bake for about 20 min, then turn each piece over and bake for another 20 min. (Meanwhile cook the rice and veggies)

RICE
1 chopped onion
3-4 cloves chopped garlic
1 tsp salt
*2 cups white rice
4 cups broth and/or water and/or coconut milk (I used about 2 cups homemade broth then the rest water)
Put a little oil in a pan and saute the rice, onion, salt, and garlic until the onion and rice get glassy. Then add the liquid and let it simmer (without stirring) until all the liquid is absorbed (about 15min for white rice)

*adjust the amount of rice accordingly if you use brown or a white/brown mix

VEGGIES
I just used some frozen peas/carrots/green beans and steamed them, which is very not authentic. If you want something more authentic, try peas, carrots, potatoes, or tomatoes. You can steam them or saute them in a little oil or cook them in with the rice.

Serve everything together in a heap. Or not. However you like it. ☺

Hot Mexican Salad

I realized recently that one of my favorite things at a Mexican restaurant is the rice and beans that they serve on the side--especially when they have melted cheese and that little bit of lettuce and tomato and sour cream. So I played around a bit and came up with this. I like the contrast of hot and cold, as well as different textures. Rice + beans makes a complete protein so it is filling as well as delicious. Think of it as being like a taco salad...only without the taco bowl!
We have been on an extra-tight budget since being laid off, so one thing I have done is figured out ways to use my WIC vouchers more effectively, to make entire meals rather than just compliment them. This salad is one of those meals. (I know there is some variance between states, but ingredients marked with * can be purchased with WIC vouchers in Alaska.)


serves 2

*2-3 cups cooked white and/or brown rice (1ish cups dry)
*1 can beans (I like black beans) (alternately use about 1 1/2-2 cups cooked beans which is about 3/4c dry)
*1 can diced tomatoes OR 1 largeish fresh tomato
*2/3 cup grated cheese
*1- 1 1/2 cups chopped lettuce
Sour cream, ranch, or other creamy dressing

a note on lettuce--I like the crunch and texture of iceburg lettuce, but you could use a leaf lettuce as well, or some other kind of greens if you prefer.

This can be prepared two different ways--one is to prepare all the parts and then let people put them together at the table. The other is to put the plates together as you prepare them.
For a la carte serving:
Cook rice. Heat beans, then drain. Chop up tomato, or drain/rinse canned diced tomato (if using canned, heat tomatoes, if using fresh, keep them cold). Grate cheese and chop lettuce. Serve everything in little bowls.
For prepared plates:
Cook rice then divide and portion onto plates or wide bowls. Drain and rinse beans, then layer over rice. Sprinkle on grated cheese. If using canned tomatoes, drain and rinse, then layer over rice/beans/cheese, then put the whole thing in the oven or microwave until heated through. If using fresh tomato, then heat plates before adding tomato. Then top warm mixture with cold lettuce (fresh tomato if applicable), and dressing.

If you want to use this as a packed lunch, it does reheat really well. Just use two containers--one for the hot parts and one for the cold parts. Heat the hot parts, then add on the cold parts...voila, easy meal on the go!

Risgrot

"reese-grit"
Rice cereal, a recipe my husband brought home from Norway. I admit I wasn't thinking it sounded very appetizing, but it's really quite good.
It's traditionally served with butter and cardamom, but cinnamon or cinnamon-sugar is good too and may be a more familiar taste for some.



1 cup short grain rice (other white rice will do, but short grain is best)
1 1/2-2 cups water
1 cup milk
butter
cardamom, cinnamon, or cinnamon-sugar

Put water and rice in a saucepan and simmer until water is dissolved (or nearly so). Add milk and keep simmering until all is soft and liquid is gone. Keep a good eye on it so that it doesn't boil over or burn to the bottom of the pan!
Serve hot with butter and cardamom or cinnamon.

Black Bean & Brown Rice Veggie Burgers

I may give up ground beef now. If you leave off the cheese these are easily vegan as well. If you just stack the patty with the veggies and no bun, then it's gluten-free. ☺
Rice + beans = a complete protein, and we find these just as filling as meat burgers. For variations, add barbecue sauce to the mixture, top the burgers with salsa, sour cream, and guacamole instead of traditional burger toppings.

• 1 can black beans rinsed and well drained or about 1/2 cup dry, cooked until soft (alternately, use refried black beans)
• 1 cup cooked brown rice, (1/2 cup dry) cooked until soft (drain any excess liquid)
• Cheddar Cheese (we like grating about 1/2 cup of cheese and mixing it right in with the beans and rice, it helps everything stick together...alternately place a slice of cheese on top of the burger while it's cooking on the second side)

Mash up beans with a fork. Add rice (and cheese if desired) and blend well. Pack into tight balls--I use a round scoop like this --->
and then smoosh them out a bit in the pan, but the scooper compacts them nicely. Fry in a little oil (a cast iron skillet works wonderfully). Cook 4-5 minutes per side, or until the surface of the patty gets a bit browned and crunchy. Don't try to do it faster--they will fall apart!! I put a lid on the pan to melt the cheese. Put on a bun and accessorize as desired. ☺

This makes about 2 1/2 cups of mixture, and the original recipe said that made 4 patties, but we don't make them quite that big or that thick or something, because I was able to get 5 or 6 patties (4-5" across) from a batch. We normally make slightly smaller burgers so I could get 6+ of those.

Leftover bean/rice mix is great rolled up in a tortilla with some sour cream and guacamole by the way. ☺

Troy's Chicken

I got this recipe from my mother in law. My husband had been asking me to get the recipe for months, so when I proudly brought the dish to the table I was puzzled when he said "what's this?" Apparently he remembered the title of this along with the taste of something else...but it was good anyway!

makes 1 9x9 pan (double recipe for a 9x13 pan)

• Chicken pieces (4 breasts or thighs, or about 8-10 'tenders'--not small pieces)
• oil
• salt
• pepper
• garlic powder
• cheese--swiss or mozzarella (I think parmesan would be good too)
• 1 can cream of mushroom or cream of chicken soup + 1/3 can water
• about 1/2 cup fine bread crumbs or stuffing mix
• 1/4 cup (1/2 stick) of melted butter
• noodles or rice or mashed potatoes (this was not in her recipe, but there was so much sauce that I felt it really needed something to go over...)

Slightly brown the chicken pieces in a little oil. Remove from pan, lightly sprinkle with salt and pepper and garlic powder. Lay in the baking dish and put a slice of cheese over each piece of chicken (you could use grated cheese, especially if you use tenders rather than larger cuts). Mix the can of soup with the water, and pour over the chicken. Add a little extra water if it is not enough sauce to cover everything. Sprinkle bread crumbs over the top of everything. Pour melted butter over everything so that crumbs are moistened.
Bake at 350 until chicken is cooked--about 25-30min for tenders, 40-60 min for breasts.

Serve over noodles or rice or mashed potatoes. ☺

Chicken in Mushroom Sauce

If you're a mushroom-hater like me, don't let the title scare you! Honestly it's a lot like a stronganoff, only with chicken. In college I used to make a big batch (sometimes meatless) and eat it all week. I think meat tastes odd if reheated in a microwave, but it's fine on the stove or in the oven, and if you make it meatless then the microwave works great.


serves 4-6, depending how much chicken you use

• 1-2 lbs chicken (if you do cut up pieces it's easy to get away with less, which is cheaper, but it also works fine with whole breasts, thighs, or drumsticks) (I usually do 1-2 breasts cut up)
• 1 can cream of mushroom soup
• 3/4 c sour cream or plain (unflavored) yogurt
• parmesan cheese (cheddar is a nice variation if you don't have parmesan)
• extra mushrooms, if desired

Cut up chicken into 1-inch pieces and spread in a 9x13 baking pan. (If using larger pieces, either precook them for 30 min, or plan to cook the final dish for longer).
Spread soup/sour cream mixture over the meat, and sprinkle enough cheese to cover the top. Bake at 350* for 30-45 min (1hr or a little more for larger pieces).
Serve over noodles or rice.

I prefer to cut up the chicken, and if you use leftover chicken (or even canned) then it is pre-cooked and you only need to put it in the oven long enough to get everything warm--about 10-15min. That is a very fast dinner!
However, if you use whole thighs/breasts, and sprinkle it all with some extra parmesan when serving over a nice bed of noodles, it can be quite a fancy looking meal. Throw some steamed veggies on the side and voila!

Indian Rice

This was taught to me by an East Indian friend--she moved to the USA as an adult, but she knows her Indian cooking! Cooking rice this way is very simple, but adds real richness to any Indian dish. We never use plain white anymore!
All spice measurements are very approximate...I just dump some in, more of this and less of that...do what smells good to you!

2-4 Tbs oil (I like coconut oil, or any veg oil works fine)
2ish Tbs butter
1/2 c onion, chopped small
1-2 cloves garlic, chopped small (or garlic powder)
1 Tbs turmeric
1 Tbs cumin
1-2 tsp cinnamon
1/2 tsp cloves
2 tsp cardamom
1 jalapeno pepper (optional--see instructions)
2 c long grain rice (like jasmine or basmati)
1 can coconut milk
enough water to add to the coconut milk to make 4 cups

Put butter and oil in a saucepan over medium-high heat. Add the onion, garlic, and all spices, stir a bit, then add rice. Stir as it warms until spices are evenly distributed and the rice begins to turn glassy looking. Add the coconut milk and water (I use the milk can to get my water and then pour it into a measuring cup, so I get every last drop of coconut milk!) Mix, cover, and turn to low heat until rice is done--usually about 15-20 minutes (depending on what type of rice you used).
Eat topped with whatever Indian dish strikes your fancy! (I'll be posting some, I promise, but the simplest thing to do is stick some chicken or lentils in and pan and spice them exactly the same way as the rice...voila!)
If you like it spicy, remove the seeds from a jalapeno pepper and then cut it in 3-4 pieces and drop them in with the spices. They will add zing! (don't eat the peppers). I prefer it without the peppers though

This is a modified recipe, as I prefer to use the whole can of coconut milk and not have leftovers...what my friend actually does is use 1c coconut milk, 1c evaporated milk, and then 2c water...

Mujadarrah and Masala

I got this recipe from my friend here. It's actually Arab, but when made with the spices it's very reminiscent of Indian cuisine.

It's a lot like the simple lentils that I make, only with some ethnic spices and sweet caramelized onions on top. It's the same ingredients, but it's a very different meal. We liked it!

I just wanted to add my recipe for masala (nope, you don't have to buy the fancy spices, you can use combinations of your own!

MASALA
1 tsp cardamom
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp ground black pepper

Simple Lentils

This is a favorite of mine. It's very simple, pretty fast, and really really good for you. It can seem a little bland (Hubby admitted to being scared of it the first time he saw it!) but in fact it's quite filling, and reheats very well.


Rice (I use a white/brown blend, 1c boiling water to 1/3c rice, cover and simmer 20min)
Lentils (about 4cwater to 1c lentils, cover with a vent and simmer 15-25min)
Grated Cheddar Cheese
BBQ sauce or ketchup

optional additions: garlic powder, salt, onion (cooked in with rice or lentils, or sprinkled on later), tomato, or whatever else strikes your fancy.

Just layer it up, and dig in! We like LOTS of cheese.

Nini’s Peanut Noodles

These don't exactly qualify as authentic peanut noodles, but they are darn good. They are not spicy hot at ALL, but are very flavorful. So if you want Thai, but aren't fond of the heat, try this!

1 breast or 1 can chicken OR 1/2 lb prawns or scallops (optional)
1 package Asian noodles*
3-4 c chicken broth
a few Tbs oil (wok oil or veg oil)
2-3 eggs, scrambled into a blob then sliced into strips
1 onion, chopped
2 carrots, cut julienne
4-6 cloves garlic
2/3-3/4 c peanut butter (chunky is best)
1/2- 2/3 c soy sauce
1/3-1/2 c brown sugar
2 tsp roasted sesame oil**
1/2 -1c peas (I use frozen)
1 can bamboo shoots or water chestnuts
3/4 c bean sprouts
other veggies as desired

Put the broth in a saucepan to heat. Add garlic
Scramble the eggs, then cut and set aside. Put a little oil in a frypan or wok, and gently sauté onions and chicken.
When it boils, add noodles to broth to cook (follow package instructions for cooking time and method).
Add peanut butter, soy sauce, brown sugar, sesame oil, and a little broth (from noodles) to the wok, and stir until all is well blended. Add additional broth as needed to prevent sticking and achieve a smooth texture. Add eggs, carrots, peas, bamboo shoots, water chestnuts, (other veggies), and cooked noodles. Add remaining broth slowly while stir frying. Add bean sprouts just a minute before serving.

* This recipe really doesn’t work unless you use real Asian noodles. Don’t bother trying if you’re not going to do it right. :-)

**roasted or ‘Asian’ sesame oil is not the same as plain sesame oil. It means the seeds were roasted before the oil was pressed out, and the flavor is much stronger. As with the noodles, if you’re not going to use the right thing, don’t bother doing it at all.

Glazed Salmon & Cranberry Risotto

GLAZED SALMON(on the left)
My dad's cousin showed me this. She does it on her grill, but since I don't have a grill I just do it in the oven and it works well enough.

salmon (I prefer fillets, but a steak would work too)
brown sugar
butter

Use about equal parts sugar and butter, and melt them together to make a glaze. Peiodically as the salmon cooks, paint it all over with the glaze. It works best with several thin coats rather than just one thick one. Let it cook until caramalized!



CRANBERRY RISOTTO
(on the right)
I invented this myself. I am calling it a risotto rather than fried rice because it is still soft--it's not fried in butter to get any crunchy parts, it's merely prepared in a little oil in a frying pan...I don't know if that's a true risotto, but it looks close enough to me!

about 3 c cooked rice
1 onion, chopped (I used a leftover half a red onion, as well as half a white--it added lovely color, but of course any onion would be fine)
1/2-3/4 c craisins
juice of one orange (around 1/3 c)
herbs
oil

Saute the onions and rice in a little oil until the onions begin to look glassy. Stir in herbs to taste (I used a costco seafood rub blend because I was serving it with fish, but any mild herbs will work). Squeeze in juice from the orange, using a fork to get some pulp in too. Throw in craisins, and stir well. Fry everything together for a few minutes to blend all the flavors.