Just a variation on the same steel-cut oatmeal porridge I wrote up a few weeks ago.
Strawberry-Peanut Butter Oatmeal
Adapted from Cook's Country
1 1/2 tsp. butter
1/2 c. steel-cut oats
2 c. water
generous 1/2 c. chopped strawberries
2 Tbsp. peanut butter
2 Tbsp. brown sugar
1/4 c. sliced almonds
1. Toast oats in butter over medium heat until nutty and delicious.
2. Add water and bring to a boil.
3. Reduce heat to medium-low and simmer, stirring occasionally until desired consistency.
4. Stir in remaining ingredients.
Wednesday 30 December 2015
Green Bean Casserole
This is basically just the classic Campbell's green bean casserole recipe with extra mushrooms added.
Green Bean Casserole
Slightly adapted from Campbell's
1 can condensed cream of mushroom soup
1/2 c. milk
1 tsp. dark mushroom soy sauce
1 dash black pepper
4 c. green beans (raw)
227g cremini mushrooms, sliced
1 1/3 c. fried onions
1. Combine soup, milk, soy sauce, and pepper in a large bowl.
2. Stir in beans, mushrooms, and 2/3 c. fried onions.
3. Pour into baking dish. Bake at 350F for ~30 minutes.
4. Remove from oven. Stir and top with remaining fried onions.
5. Return to oven for additional 5-10 minutes.
Green Bean Casserole
Slightly adapted from Campbell's
1 can condensed cream of mushroom soup
1/2 c. milk
1 tsp. dark mushroom soy sauce
1 dash black pepper
4 c. green beans (raw)
227g cremini mushrooms, sliced
1 1/3 c. fried onions
1. Combine soup, milk, soy sauce, and pepper in a large bowl.
2. Stir in beans, mushrooms, and 2/3 c. fried onions.
3. Pour into baking dish. Bake at 350F for ~30 minutes.
4. Remove from oven. Stir and top with remaining fried onions.
5. Return to oven for additional 5-10 minutes.
Stuffing with Bacon (and Mushrooms)
I love homemade stuffing, but I've never really made it before. I mean, my mom showed me how she did hers once when I was a kid, but I don't remember enough to re-create it. I decided to give it a go this year. I pretty much just grabbed the first recipe I found and rolled with it since i was in a bit of a hurry. It did come out tasty, if somewhat drier than I'd prefer. And I think it'd definitely benefit from the addition of mushrooms next time!
Stuffing
Adapted from allrecipes.com
1 lb. bacon
1/2 c. unsalted butter
1 onion, chopped
7 ribs celery, chopped
227g cremini mushrooms, sliced
2 Tbsp. poultry seasoning (recipe below)
2 loaves day-old bread, cubed OR 1 bag of "stuffing croutons"
4 c. chicken stock
1 c. milk (optional)
2 eggs, beaten
Poultry Seasoning
8 parts fresh sage
3 parts dried thyme
2 parts dried marjoram
2 parts dried rosemary
4 parts dried parsley
1 part black pepper
1 part ground nutmeg (optional)
1. Cook bacon, drain on paper towel lined plate and cut into bite-sized pieces.
2. Add butter to pan with bacon drippings and melt.
3. Cook onion, celery, and mushrooms in butter-dripping mixture over medium heat until softened.
4. Stir in poultry seasoning and bacon pieces.
5. In a very large bowl, combine bread and onion-bacon mixture.
6. Add chicken stock. If stuffing is still too try for your liking add an additional cup of stock or a cup of milk.
7. Stir in eggs.
8. Pour into roast pan and bake at 400F until desired doneness. (I baked mine in two batches; 30 minutes each.)
Stuffing
Adapted from allrecipes.com
1 lb. bacon
1/2 c. unsalted butter
1 onion, chopped
7 ribs celery, chopped
227g cremini mushrooms, sliced
2 Tbsp. poultry seasoning (recipe below)
2 loaves day-old bread, cubed OR 1 bag of "stuffing croutons"
4 c. chicken stock
1 c. milk (optional)
2 eggs, beaten
Poultry Seasoning
8 parts fresh sage
3 parts dried thyme
2 parts dried marjoram
2 parts dried rosemary
4 parts dried parsley
1 part black pepper
1 part ground nutmeg (optional)
1. Cook bacon, drain on paper towel lined plate and cut into bite-sized pieces.
2. Add butter to pan with bacon drippings and melt.
3. Cook onion, celery, and mushrooms in butter-dripping mixture over medium heat until softened.
4. Stir in poultry seasoning and bacon pieces.
5. In a very large bowl, combine bread and onion-bacon mixture.
6. Add chicken stock. If stuffing is still too try for your liking add an additional cup of stock or a cup of milk.
7. Stir in eggs.
8. Pour into roast pan and bake at 400F until desired doneness. (I baked mine in two batches; 30 minutes each.)
Mustard Glazed Ham with Peach Sauce
My family always had either roast chicken or turkey with various sides for Christmas dinner. In recent years we've switched to rappy pie and green bean casserole, but it's still a chicken and potato based dinner. We had a nice smoked ham roast from our pork box this year though so I decided to give that a go for Christmas dinner. I've never cooked a ham before, but I found a recipe that I liked the look of on allrecipes and went from there. I'm really pleased with how the ham came out, and the sauce is quite nice as well.
Mustard Glazed Ham
Slightly adapted from allrecipes.com
1 small, uncooked ham roast (mine was ~2.5 lbs.)
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves (optional)
2 Tbsp. Dijon mustard
1/2 c. brown sugar
1. Place ham on rack in roast pan. Pour a little water under the rack. Bake ham at 350F for ~1 hour.
2. Combine remaining ingredients. Brush onto ham. Top up water under rack in roast pan if needed. Bake for an additional hour or so.
3. While ham is baking, prepare peach sauce (recipe below). Carve ham and serve with sauce.
Peach Sauce
1/4 c. brown sugar
2 Tbsp. cider vinegar
1 c. peach nectar
1 c. peach preserves
5 c. frozen peach slices
1 Tbsp. ginger paste (I only used 2 tsp. and the ginger didn't come through at all)
1 hot cherry pepper, seeded and minced
1 (3") cinnamon stick
1. Combine sugar, vinegar, nectar, and preserves in pot and bring to a boil.
2. Add remaining ingredients and reduce to a simmer. Cook, stirring occasionally, until slightly thickened. Serve with ham (or over stuffing).
Mustard Glazed Ham
Slightly adapted from allrecipes.com
1 small, uncooked ham roast (mine was ~2.5 lbs.)
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves (optional)
2 Tbsp. Dijon mustard
1/2 c. brown sugar
1. Place ham on rack in roast pan. Pour a little water under the rack. Bake ham at 350F for ~1 hour.
2. Combine remaining ingredients. Brush onto ham. Top up water under rack in roast pan if needed. Bake for an additional hour or so.
3. While ham is baking, prepare peach sauce (recipe below). Carve ham and serve with sauce.
Peach Sauce
1/4 c. brown sugar
2 Tbsp. cider vinegar
1 c. peach nectar
1 c. peach preserves
5 c. frozen peach slices
1 Tbsp. ginger paste (I only used 2 tsp. and the ginger didn't come through at all)
1 hot cherry pepper, seeded and minced
1 (3") cinnamon stick
1. Combine sugar, vinegar, nectar, and preserves in pot and bring to a boil.
2. Add remaining ingredients and reduce to a simmer. Cook, stirring occasionally, until slightly thickened. Serve with ham (or over stuffing).
Monday 28 December 2015
Crêpes
I have a whole bunch of recipes to catch up on -- including some new curries -- but, for now, I'm just going to quickly write up these crêpes.
Basic Crêpes
Slightly adapted from allrecipes.com
4 eggs
1 c. water
1 c. milk
1/4 c. butter, melted
1/2 tsp. salt (I totally forgot to add the salt to my batter!)
2 c. flour
1/2 c. icing sugar
1. Beat eggs with water, milk, and butter.
2. Sift in flour, salt, and sugar. (I forgot to add any salt to my batter, but the crêpes didn't seem to suffer any from the lack.)
3. Lightly grease a non-stick pan and pre-heat over medium heat.
4. Pour ~1/4 c. of batter into the pan and tilt the pan to get a thin, even layer.
5. Cook, shaking pan frequently. When the crêpe releases from the pan and slides around when shaken, it's done on that side. Flip and cook for an additional 30 seconds or so.
6. Fill crêpes as desired and serve.
We had a selection of fruits, cheeses, and spreads available to go with our crêpes. Suggestions below:
Frozen blueberries
Icing sugar
Maple syrup
Corn starch
(Lemon juice)
I was flying by the seat of my pants for this one, so I'm not sure of exact measurements or proportions. I think I used a bit over a cup of blueberries, ~1/4 c. each of sugar and syrup, and a Tbsp. or so of corn starch. It was pretty much just a case of mixing everything together in a pot and heating it until it thickened. It came out pretty well considering how haphazardly it was thrown together. I think I'd probably add ~1 Tbsp. of lemon juice and a few extra Tbsp. of maple syrup next time, but I'm pretty pleased with it overall.
Basic Crêpes
Slightly adapted from allrecipes.com
4 eggs
1 c. water
1 c. milk
1/4 c. butter, melted
1/2 tsp. salt (I totally forgot to add the salt to my batter!)
2 c. flour
1/2 c. icing sugar
1. Beat eggs with water, milk, and butter.
2. Sift in flour, salt, and sugar. (I forgot to add any salt to my batter, but the crêpes didn't seem to suffer any from the lack.)
3. Lightly grease a non-stick pan and pre-heat over medium heat.
4. Pour ~1/4 c. of batter into the pan and tilt the pan to get a thin, even layer.
5. Cook, shaking pan frequently. When the crêpe releases from the pan and slides around when shaken, it's done on that side. Flip and cook for an additional 30 seconds or so.
6. Fill crêpes as desired and serve.
We had a selection of fruits, cheeses, and spreads available to go with our crêpes. Suggestions below:
- Nutella
- Peanut butter and fresh raspberries
- Strawberries and chocolate sauce
- Blueberry compote and brie
- Banana slices and Nutella
- Lemon juice and granulated sugar
- Apple pie filling (preferably home-made)
- Bananas in caramel sauce
Frozen blueberries
Icing sugar
Maple syrup
Corn starch
(Lemon juice)
I was flying by the seat of my pants for this one, so I'm not sure of exact measurements or proportions. I think I used a bit over a cup of blueberries, ~1/4 c. each of sugar and syrup, and a Tbsp. or so of corn starch. It was pretty much just a case of mixing everything together in a pot and heating it until it thickened. It came out pretty well considering how haphazardly it was thrown together. I think I'd probably add ~1 Tbsp. of lemon juice and a few extra Tbsp. of maple syrup next time, but I'm pretty pleased with it overall.
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