Tuesday, November 23, 2010

Traditional Paella

I made this recipe last night and my family loved it! It's definitely a keeper.

3 tbsp olive oil
6 boneless, skinless chicken thighs (about 1 1/4 lb total)
1/2 lb fresh turkey or chicken sausages or chorizo
1 green bell pepper, chopped
1/2 red onion, chopped
2 cloves garlic, minced
1 1/2 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
1 1/2 C short-or long-grain rice
2 2/3 C chicken stock (we used Kitchen Basics)
3/4 tsp salt
1 lb peeled shrimp
1 C frozen peas
1/4 C chopped fresh parsley

1. Heat oil in paella pan or Dutch oven over medium heat. Sprinkle chicken with salt and pepper and add it and sausages to pan. Cook, turning, until sausages are browned and almost cooked through, about 10 minutes. Remove chicken and sausages.

2. Add bell pepper and onion, sprinkle with salt, and cook until softened, about 5 minutes. Stir in garlic, paprika, oregano, thyme, and black and red peppers and cook 1 minute. Add rice and then stock and salt. Bring to a boil, return chicken to pan, reduce heat to low, cover, and cook 15 minutes.

3. Slice sausages and stir into paella along with shrimp, peas, and 2 tablespoons of the parsley. Season to taste with salt and pepper. Cover and cook 5 minutes longer. Remove from heat and let stand, covered, 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.

thanks, prevention!

Tuesday, November 9, 2010

Congee (Rice Soup-Chinese Style)


2 cups brown rice,
1 carton of 32 oz chicken broth,
40 oz of water,
1 cup oat meal,
1lb ground turkey (optional)
Chopped cabbage or cole slaw mix (optional)

Place brown rice, chicken broth, water and oatmeal into crock pot and cook overnight.

You may add chopped cabbage/slaw to cook overnight if you like veggies in your rice soup.
(Sometimes I add cooked spinach to it after soup is ready...just a matter of preference)

Add ground turkey in the morning for added protein if you want, stir frequent for turkey to disseminate throught out the soup.

Add salt if needed.

This rice soup will come out pretty thick. It works well for young children because it sticks to the spoon which makes it easier for them to handle. If you prefer thinner soup, use more water.

Tuesday, October 19, 2010

Classic Pot Roast


1(2-4lb) Beef Roast (I used Chuck Roast)
2 tablespoons vegetable oil
1 large yellow onion peeled and cut in large pieces
3 large carrots, peeled and cut in chunks
3 stalks celery, cut in chunks
4 sprigs thyme (I used about 4 tsp dried thyme)
2 bay leaves
8 black peppercorns
1 (6oz) can tomato paste
3 cups red wine
4 cups beef stock (I used whatever stock I have on hand)
Salt and Pepper to taste

1.Preheat oven to 175F (skip this step if you use slow cooker)

2.Preheat heavy bottom pan on stove top at medium-high heat. Season roast with freshly ground pepper. Add oil to pan until hot.

3.Add roast and sear on all sides: remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to caramelize.

4.Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.

5.Add roast back to pan and add beef stock. Place pan in oven or transfer all ingredients into slow cooker.

6.Braise for approximately 6 hours, until fork tender.

Add saute mushroom to finished product if you want- make it more yummy :) !

Thursday, September 30, 2010


Grease and base-line a 20cm round, loose-based cake tin. { I sprayed with cooking oil spray}

Heat the oven to 350F/180C/gas 4.

Sift together 250g (1 1/2 cups) plain flour {I used cake flour and didn't sift}, 4 tbsp cocoa powder, 250g (1 cup) caster sugar {I used xylitol for lower calories}, 1 tsp baking powder, 1 tsp bicarbonate of soda (baking soda) and 1/2 tsp salt.

In a separate bowl, mix together 5 tbsp (1/3 cup) of vegetable oil or apple puree {I used apple sauce}, 1 tbsp vinegar {I used apple cider vinegar}, 1 tsp vanilla essence {pure vanilla extract}, 250ml (1 cup) warm water.

Mix these into the dry ingredients until just amalgamated. Do not over mix.

Pour into the prepared tin and bake for 30-35 minutes until the cake has risen and springs back when pressed.

Serve the cake just as it is, or to make it extra special, top with Greek yogurt and raspberries.

{I mixed sugar free strawberry jelly with xylitol, some defrosted raspberries, and ricotta cheese together to make the icing. Then I topped the cake with light whipped cream.... My kids commented that the cake was "out of this world"...lol}

Saturday, August 14, 2010

Pizza Crust

Pizza Crust:
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 cups flour

I got this recipe from money saving mom. I used it several times and really like it. The only change I made was to use at least 1/2 whole wheat flour for added nutritional benefits. I throw all the ingredients into dough cycle of bread machine and let it do it's thing. It's turned out quite well every time so far. Giada at food network mentioned to dust the pizza stone with cornmeal to give the pizza a little crunch. It's worth a try!

Friday, July 16, 2010

Steamed Eggs with Milk Dessert


2 eggs

60gm white sugar (or to your taste)(2 -3 oz)

250ml milk (8oz)

Stir all.

Put in glass cups.

Steam till solidify.

Voila. Eat cold (put in fridge for a few hrs) or hot (let it cool for a moment).
For details: Christine's Recipes

Tuesday, April 20, 2010

Cod with Artichoke (South Beach Phase 1)

Made another yummy South Beach main dish tonight! It turned out to be pretty yum, too. It's also quick and easy.

1 1/2 pounds cod fillet
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
1 tablespoon dried basil
Salt and freshly ground black pepper
10 ounces marinated artichoke hearts (about 12 pieces), plus 1 tablespoon liquid from jar

Heat oven to 450°F.

Place cod in an ovenproof baking dish, brush with oil, sprinkle with basil, and season with salt and pepper. Arrange artichoke hearts around fish and drizzle with artichoke liquid.

Bake until fish is opaque and just flakes with a fork, 12 to 14 minutes. Remove from oven and serve hot.

Nutritional information
Per serving:
250 calories
10 g fat (1 g sat)
8 g carbohydrate
33 g protein
3 g dietary fiber
430 mg sodium