Ingredients:
1 can of green curry (or red curry)
less than 1/2 a can of coconut cream
chicken/beef cut into chunks
frozen veggies
1 onion sliced
spaghetti
Instructions:
Pour a little curry into the frying pan. Cook meat and then put aside. Using the same pan, pour the rest of the curry sauce and cook the veggies and onion slices. Then add some coconut cream (less than half the can) and stir. Pour in the meat and cook on low.
If the sauce is too water-y, add cornstarch and/or let it simmer.
Add onto rice or spaghetti
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Monday, September 19, 2011
Monday, May 23, 2011
Mediterranean Pie
Ingredients:
1 pkg ready made Puffed Pastry (thawed)
2 pkg chopped spinach (thawed)
2 large red bell peppers (chopped)
1 onion (chopped)
3-4 cups shredded cheddar cheese (Monterey Jack is good too)
1 pkg (approx. 1/2 lb) deli sliced ham (honey or black forest)
6 eggs (4 if using a smaller spring form pan)
3/4 cup milk OR cream (1/2 cup if 4 eggs)
1 beaten egg for wash
Instructions:
Sautee onion and peppers just until thye sweat. Squeeze out all the water from spinach (must be very dry or you will have a soggy pie).
Roll out 1 piece of the puffed pastry to fit a spring form pan (bottom & up the sides), layer with 1/2 of ham, 1/2 spinach, 1/2 peppers & onion, top with 1/2 the cheese, repeat.
Beat together eggs and milk with some black pepper (no salt) pour over cheese and GENTLY pierce thru the layers but not the bottom pastry to let eggs seep thru. Top with the rolled out 2nd piece of pastry and loosely rool the edges closed.
Brush over with the egg wash, make steam vents in top of pastry. Bake in pre-heated 375 oven until inserted knife come out clean, approx 1 hr for smaller pan and an extra 15-30 minutes for a larger pan.
Bake in centre of the oven for first 1/2 hour then on the lower rack for the 2nd half to ensure a nicely browned bottom.
This reheats beautifully! 30-45 minutes at 350. Great for a Christmas Brunch.
1 pkg ready made Puffed Pastry (thawed)
2 pkg chopped spinach (thawed)
2 large red bell peppers (chopped)
1 onion (chopped)
3-4 cups shredded cheddar cheese (Monterey Jack is good too)
1 pkg (approx. 1/2 lb) deli sliced ham (honey or black forest)
6 eggs (4 if using a smaller spring form pan)
3/4 cup milk OR cream (1/2 cup if 4 eggs)
1 beaten egg for wash
Instructions:
Sautee onion and peppers just until thye sweat. Squeeze out all the water from spinach (must be very dry or you will have a soggy pie).
Roll out 1 piece of the puffed pastry to fit a spring form pan (bottom & up the sides), layer with 1/2 of ham, 1/2 spinach, 1/2 peppers & onion, top with 1/2 the cheese, repeat.
Beat together eggs and milk with some black pepper (no salt) pour over cheese and GENTLY pierce thru the layers but not the bottom pastry to let eggs seep thru. Top with the rolled out 2nd piece of pastry and loosely rool the edges closed.
Brush over with the egg wash, make steam vents in top of pastry. Bake in pre-heated 375 oven until inserted knife come out clean, approx 1 hr for smaller pan and an extra 15-30 minutes for a larger pan.
Bake in centre of the oven for first 1/2 hour then on the lower rack for the 2nd half to ensure a nicely browned bottom.
This reheats beautifully! 30-45 minutes at 350. Great for a Christmas Brunch.
Wednesday, March 9, 2011
Veggie Lasagna (or white sauce lasagna)
Ingredients:
2 Eggplants
3 Zucchinni (if small)
Mushrooms
Cheese
Butter
Flour
Salt
Pepper
1 cup of milk
Follow the same instructions as the meat lasagna in terms of heating the oven and layering the lasagna.
Preparing the veggies:
Cut up the veggies in thin slices, place in a tin foil and toss with olive oil, pepper and salt. Close up tin foil so it like a closed package and stick in the oven at 450 degrees farenheit for about 10-15 minutes.
Take out and cool.
Bechamel sauce.
Melt butter in pan at medium heat. Sprinkle a handful of flour and stir until a paste forms. Take of heat and add milk. Put it back on the stovetop and stir until it thickens. Add salt and pepper to taste. If the sauce is too thick when you are layering, go back and add more milk to thin it out.
2 Eggplants
3 Zucchinni (if small)
Mushrooms
Cheese
Butter
Flour
Salt
Pepper
1 cup of milk
Follow the same instructions as the meat lasagna in terms of heating the oven and layering the lasagna.
Preparing the veggies:
Cut up the veggies in thin slices, place in a tin foil and toss with olive oil, pepper and salt. Close up tin foil so it like a closed package and stick in the oven at 450 degrees farenheit for about 10-15 minutes.
Take out and cool.
Bechamel sauce.
Melt butter in pan at medium heat. Sprinkle a handful of flour and stir until a paste forms. Take of heat and add milk. Put it back on the stovetop and stir until it thickens. Add salt and pepper to taste. If the sauce is too thick when you are layering, go back and add more milk to thin it out.
Lasagna
Meat Version
Ingredients:
1 1b of lean ground beef (have some ground pork as well for flavouring)
Lasagna noodles
1 pint of mushroom
1 onion
1 package of frozen spinach
1 container of cottage cheese
1 package of mozerella, or a white cheese of your preference
1 cup of tomato sauce or 1 can of tomato paste
1 egg
Salt and pepper to taste
Instructions:
Preheat oven to 450 degrees farenheit
Soak the lasagna noodles in warm water.
Chop onions, mushroom or whatever veggies (ie. Celery, peppers) that you want to add to the lasagna.
Heat up olive oil in pan at med to high heat. Add onions and cook until translucent. Add mushrooms and meat. Cook until brown. If you want to get rid of some of the excess juices, then drain some of it in the sink. Add tomato sauce. Add some sugar if you think the sauce is too tart. Add salt and pepper to taste. Once the meat sauce is done, take it off the heat.
Mix cottage cheese and egg in a bowl. Add salt and pepper.
Layering the lasagna:
Add a bit of meat sauce on the bottom so it prevents the lasagna noodles from getting sticky. Take lasagna noodles and cover the dish. Add meat sauce first, then cottage cheese, then spinach and cheese. Repeat until you have a couple of layers. Remember that you don’t want to expose the noodles because when it’s baking in the oven it will get crunchy and burn. Make sure your top layer has the cheese.
Ingredients:
1 1b of lean ground beef (have some ground pork as well for flavouring)
Lasagna noodles
1 pint of mushroom
1 onion
1 package of frozen spinach
1 container of cottage cheese
1 package of mozerella, or a white cheese of your preference
1 cup of tomato sauce or 1 can of tomato paste
1 egg
Salt and pepper to taste
Instructions:
Preheat oven to 450 degrees farenheit
Soak the lasagna noodles in warm water.
Chop onions, mushroom or whatever veggies (ie. Celery, peppers) that you want to add to the lasagna.
Heat up olive oil in pan at med to high heat. Add onions and cook until translucent. Add mushrooms and meat. Cook until brown. If you want to get rid of some of the excess juices, then drain some of it in the sink. Add tomato sauce. Add some sugar if you think the sauce is too tart. Add salt and pepper to taste. Once the meat sauce is done, take it off the heat.
Mix cottage cheese and egg in a bowl. Add salt and pepper.
Layering the lasagna:
Add a bit of meat sauce on the bottom so it prevents the lasagna noodles from getting sticky. Take lasagna noodles and cover the dish. Add meat sauce first, then cottage cheese, then spinach and cheese. Repeat until you have a couple of layers. Remember that you don’t want to expose the noodles because when it’s baking in the oven it will get crunchy and burn. Make sure your top layer has the cheese.
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