Friday, 22 January 2016

Mashed potato pancakes

I came up with the idea for these after being stuck with what to do with a single cups worth of perogie filling, after a few times of making them I cemented my recipe into what you see here. 

1tsp baking powder
2 cups flour 
2 eggs 
1/2 tsp salt 
1 tsp garlic powder
1 tbsp onion flakes 
1/2 tsp pepper

Whisk dry together

2 cup mashed potatoes 
2 eggs 
1  and 3/4 cup water
Whisk wet together, making sure it is smooth

Stir wet into dry until batter is smooth

Heat oil or grease in pan on medium high 
Spoon 1/4 cup of batter into pan. Fry 2 minutes per side. 

Friday, 20 February 2015

Slow cooker Donair Meat

We love donair meat, what I don't love is how full of preservatives and MSG the store bought stuff is. I really like to make two loaves in my slow cooker and freeze one for later.  Donair meat is pretty versatile, some of our favourite ways to eat it include: 
-In pitas with lettuce , cucumber, tomatoes, quick pickled onions and dill sauce.
- In a salad
- On pizza with a white sauce

I've tried many recipes of Donair meat and none were quite right. I started doing the dash of this, dash of that method and came up with a version I was happy with. Today I measured it to share with everyone. 


Whisk spices together in bowl
Knead spices into meat
Meat before kneading

Form meat into a ball, 
Using a big bowl (metal preferably) raise meat to shoulder height and smack into the bowl, it should flatten into a pancake shape. 
Repeat 40 times, before forming into a loaf check meat fibre make sure they look like little strands. (See picture) 
In this picture the meat fibers are just starting to look like strands, I slaped/kneaded 20 more times to finish it.

It should be consistent throughout, if not knead some more. 

Form into loaf
Place into greased medium crockpot in high for at least 4 hours, depending on your crockpot it could take longer or shorter. 

I prefer to let chill before slicing but at the very least let it rest  for 15 minutes before slicing. 
This was only rested 15 minutes. 

Full recipe:

Slow cooker Donair Meat
Makes 4 servings 

1/2 tsp salt 
2 tsp oregano leaves
1/2 tsp ground black pepper 
2 tsp Italian seasoning 
1 tsp garlic powder 
2 tbsp onion flakes
1/2 tsp smoked paprika
1/2 tsp paprika
1 tbsp parsley
1 tbsp cornstarch
1/4 tsp mustard powder
1 lb ground beef

Whisk spices together in bowl
Knead spices into meat
Form meat into a ball, 
Using a big bowl (metal preferably) raise meat to shoulder height and smack into the bowl, it should flatten into a pancake shape. 
Repeat 40 times, 
Before forming into a loaf check meat fibers to make sure they look like little strands. (See picture) It should be consistent throughout, if not knead some more. 

Form into loaf
Place into greased medium crockpot in high for at least 4 hours, depending on your crockpot it could take longer.
I prefer to let chill before slicing but at the very least let it rest  for 15 minutes before slicing. 

Wednesday, 11 February 2015

Molasses Asian Crockpot beef

Lately many Asian style recipes have come across my feed, they look so tasty with their rich brown sauces, topped with crisp, sharp green onions, I can see why they are so popular. I can almost taste them when I look at the pictures. I click on them and am saddened by how much refined sugar they contain, I might as well be eating a cupcake! 
Planning my meal plan for the week I brainstormed how I could cut down the refined sugar and this recipe was born. It still has sugar content but atleast it isn't refined. 
I could go on about honey and molasses supposed health benefits but I'm not going to, they are being used as a sweetner is this recipe. 
Enjoy and leave me feedback if you make it :)

Molasses Asian Beef
2 Tsp garlic powder
1 Tsp ginger powder
4 Tsp onion flakes
1/2 tsp black pepper
1 tbsp canola oil
1/4 cup Blackstrap Molasses 
1/4 cup Soy sauce
1 Tbsp honey
1 Tsp fish sauce
1/8 Tsp sircha sauce
1/3 cup chicken broth
1 Tbsp Unseasoned rice vinegar 

2 Tbsp whole wheat pastry flour
1 lb beef, cubed into 1.5 inch 

4 greens onions

Dredge meat in flour
Dump in crockpot
Whisk remaining ingrediants together,
Pour over top
Cook on low for at least 6 hours
When ready to serve, use a wooden spoon to shred meat, 
Top with green onions and serve with steamed broccoli and rice or noodles.

Thursday, 27 November 2014

World's best chicken dipping sauce

Ok, world's best might be stretching it a bit, though this is darn good sauce. We are having roast chicken for dinner and I came across a recipe for a dipping sauce. My darling husband mentioned he would love some sauce with dinner so a challenge was born, make a super awesome sauce comparable to a Canadian chicken chain. I googled and googled some more, found a recipe that looked good except I didn't want to make it on the stove and it was missing a little something. I added my magic touch, documented cooking times and voila!

World's best chicken dipping sauce "Swiss style"

3 cups water
3 tbsp tomato paste
2 tsp Worcestershire sauce
2 tsp lemon juice
4 drops hot sauce

1 chicken broth cube
1 1/2 tsp paprika
1 tbsp white sugar
3/4 tsp salt
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 tsp poultry seasoning
1/4 tsp dried thyme
1/4 tsp ground sage
1/4 tsp ground ginger
1 tsp all spice
1/4 tsp dry mustard powder
1 tsp onion flakes
1 bay leaf
4 tbsp cornstarch

In a large microwave safe measuring cup whisk together wet ingredients.
In a bowl mix together dry ingredients.
Whisk dry mixture into the wet.
Microwave for 12 minutes on high whisking after every 2 minutes.

Note: My microwave is only 700kw, keep an eye on your sauce if your microwave is stronger.

The original unaltered recipe that I used as a starting point is here:

Tuesday, 18 November 2014

Shortbread drop cookies

Shortbread drop cookies

1 cup shortening softened 
1 1/2 cups all-purpose flour 
1/2 cup icing sugar 
Vanilla to taste, start with 1 teaspoon
Jam, chocolate chips, raisins, whatever you choose for the middle. 

Whip shortening until fluffy
Add other ingredients
Whip at least 5 minutes until really fluffy.
Roll into tiny 1.5 inch balls, squish slightly leaving a thumb print
Press jam or other fillings in middle
Bake @350F for 12-14 minutes until the texture changes and they look done. 
Cool before indulging.  

Tuesday, 3 June 2014

Crockpot Honey Orange Chicken

Adjusting from one child to two is an experience. It is well worth it but combined with volunteer commitments it doesn't leave much time for anything else. I have still been cooking but for the most part haven't been measuring, not the best thing when I want to post a recipe. I'm easing back into posting my recipes again, starting with this adaptation of my most popular recipe; sweet and sour chicken. Let me know in comments how you like it.

Honey Orange chicken

1 diced green pepper
1 diced red pepper
1 can of diced pineapple with juice
1 diced onion
2 inch minced ginger
4 garlic cloves minced
2 large chicken breasts diced
3 tsp Orange zest

1/2 cup honey
3 tbsp soy sauce
1/4 cup cider vinegar (You can use white if you want the cider is just a nicer flavour)
5 tbsp frozen orange juice concentrate

1/3 cup cornstarch
1/3 cup water

Whisk together all the ingredients for the sauce.
Place the rest of the ingredients except for the slurry in the crockpot, pour sauce over.
Cook on low for 5 hours.
15 minutes before serving whisk in slurry.
Serve over rice or noodles

Saturday, 25 January 2014

Buying meat in bulk part 2

Now that you know how much meat you need you need to source it from somewhere. When you look at it a good option would look to be just to buy a whole, 1/4, 1/2 of a large animal. I am not fond of this method, while it is easy you don't get to choose your cuts, you end up with too much of one thing.

Some things to look for in a place to buy meat
- Buy from the meat packer or wholesaler
- If they butcher the animal on site or own the site it it butchered it is cheaper
- Look for places that offer you meat frozen and already packaged. (Usually only available for pork and beef, we freezer pack our chicken.
- Try before you buy (This is huge, you want quality)
- Talk to them about your meat, if they know their cuts that is better, how flexible are they?
- Compare prices, look for the best quality for the lowest price (I buy all my shrimp at Costco and canned crab)
- Don't dismiss cutting up whole meat yourself (We buy whole frozen  utility turkeys when they are super cheap , thaw them enough to be able to cut them up then freeze in manageable portions, the Turkey Farmers of Canada has good info on that)
-Don't be tricked by pretend bulk buys,
- Know what you eat, if you aren't adventurous in the kitchen don't buy cuts you won't eat, even if they are substantially cheaper. Buy what you will eat! Just because it is cheaper does not mean buying 80lbs of ground beef is the best choice. Or now is not the time to buy 10lb of beef tongue just because you saw it on Masterchef and have decided you are going to try cooking it, by all means buy a little to experiment with, but don't count on it.
-Budget, put a little money aside every paycheck to save up for it as it is a huge investment all at once.
-Don't plan to pick up all the meat on the same day. You need time to fit it all in the freezer and time to package it up. If it isn't frozen putting all that unfrozen meat in the freezer at once could raise the temperature to unsafe levels and spoil the food, or cause your motor to burn out by working too hard.
-Know your freezer size and put your freezer through a defrost before filling it
- Invest in a freezer lock and or alarm. (Nothing is worse they having someone not notice that they left the freezer open a crack and spoiling your food)
- Buy soup bones and make stock, there is nothing like fresh stock. I save my turkey bones and chicken bones and buy beef bones make stock then can it in the pressure canner. It is well worth the effort. Not only is is cheap you know exactly what went into it, there is no hidden MSG and it tastes better then the store bought stuff anyways :)