Cheesy Chicken Casserole with Vegetables

Cheesy Chicken Casserole with Vegetables 

Ingredients:

1 pkg.  Chicken Thighs 

2 Tbsp. Canola oil 

1 Head of Cauliflower, broken into florets 

2 Large Potatoes, peeled and sliced crosswise into thin slices 

1 1/2 C. Cheddar Cheese, grated 

1 1/2 C. Milk 

1/4 C. Butter 

4 Tbsp. All purpose flour 

1 Egg 

1/2 C. Dry Cream of Wheat Cereal 

1/3 C. Cornmeal 

1/2 tsp. Dry Ginger 

1/2 tsp. Dry Turmeric 

Directions: 

1.  In a medium size bowl combine cream of wheat, cornmeal and spices together. Blend well.

2.  Break egg into a separate bowl and beat slightly. 

3.  Put cereal and spices into a ziplock bag. Take one piece of chicken and coat with egg wash and then put into ziplock bag and shake well to coat chicken piece. Repeat procedure until all pieces area coated. 

4.  In a large frying pan brown pieces of chicken until an inside temperature of 160 F has been reached inside. Set on a plate to cool.

5.  In a medium saucepan fill bottom of pot with a small amount of water and place steamer basket into the inside of pot and cook cauliflower florets until just tender. 

6.  While florets are steaming slice potatoes and place in frying pan with reserved oil from chicken pieces. 

7.  Over medium heat fry potato slices until a nice light brown colour on the bottom and they are cooked to a tender stage. 

8.  In a 2 1/2 qt. casserole dish place florets around the inside edge of the casserole. Place fried potatoes on the inside of the circle. 

9.  In a large saucepan melt butter and add flour to make a roux with milk that is added slowly to make a sauce with a thickened consistency. Add 1 cup of grated cheese to roux and save the rest for the top of casserole. 

10.  When sauce has reached desired consistency pour over vegetables in casserole dish and spread evenly over all vegetables coating them well. 

11.  Place chicken thighs on top of vegetables and sprinkle remaining cheese over top of chicken.

12.  Preheat oven to 375 degrees Fahrenheit and place casserole in the oven for 35 minutes until chicken is browned and cheese is nicely melted over top of chicken  

Yam Pie

Yam Pie 

Ingredients:

Pie filling: 

1  large yam, steamed and quartered, skins removed 

1 C. Granulated sugar 

2 Eggs, lightly beaten 

1 1/2 C. Evaporated milk 

1 tsp. Dry ginger 

1/4 tsp. Cloves 

Pie Crust: 

1 C. All purpose flour 

1/2 C. Whole wheat pastry flour 

1/2 tsp. Salt 

1/2 C. Chilled lard ( 15 min in freezer ) 

10 Tbsp. Ice water 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2. In a large saucepan filled with 1 to 2" of cold water in the bottom of the pot place a steamer  basket inside and put the quarters of yams cut side down over medium heat until tender. Remove from heat and set aside.  

3. Measure out 1 1/2 C of steamed yam and mix with granulated sugar in a large mixing bowl. Add lightly beaten eggs, milk and spices together and stir until mixture is smooth and free of lumps.  

4. To make pie crust combine flour, salt and chilled lard together. Cut lard with a pastry blender until the size of a small pea. With a fork stir in ice water in small amounts until mixture comes together into a small ball that stays together.  

5. On a lightly floured surface roll out dough to 9" round and place in a pie plate.

6. Pour filling into prepared pie crust and bake for 50 minutes or until pie tests done in the middle. 

Servings:   8 wedges

Best Red Lentil Soup

Best Red Lentil Soup 

Ingredients: 

1 C. Red Lentils 

3 C.  Cold water 

3 Medium carrots, chopped and sliced 

4 Celery stalks, chopped finely 

1 tsp. Salt
1 6 oz can Tomato paste 

Directions: 

1.  Rinse lentils under cold running water and place in a medium saucepan with a tsp. of salt and  3 cups cold water.

2.  Slowly over medium heat bring lentils to a boil. Add chopped celery and carrots to lentil mixture and continue to cook until vegetables are tender.

3.  Add can of tomato paste to soup and stir all of the paste into soup and allow soup to simmer until ready to serve.

Servings   6 medium bowls 

Oatmeal Berry Burst Muffins

Oatmeal Berry Burst Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

2 Eggs, beaten 

1 1/4 C. Plain yogurt 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1 C. Quick oats 

1 C. Frozen cranberries, thawed, sliced in half 

1 C. Frozen blueberries, thawed 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  On a cutting board chop cranberries and set aside 

4.  Blend flour, b. powder and b. soda together in a small bowl. Set aside
5.  In a separate bowl beat eggs until light and frothy  

6.  Mix together yogurt, beaten eggs and sugar with a wire whisk until light and creamy 

7.  Add oats and berries to mixture and continue to mix ingredients well until no lumps remain in the batter 

8.  Slowly stir in dry ingredients to batter making sure flour is evenly distributed throughout the batter and it is smooth and free of lumps.
9.  Put small amounts of batter into greased muffin cups filling 2/3 full and bake for 20 minutes until light brown on top
10. Allow muffins to cool before removing from pan and set on a serving plate  

Servings:  12 muffins 

3 Bean Chilli

3 Bean Chilli 

Ingredients:

2 Hot Italian sausages, cooked and sliced 

1 14 oz  can Kidney beans, drained  

1 14 oz can  Chilli beans, drained  

1 14 oz can Pork and beans, drained  

2 Tbsp. Canola oil  

1 sweet Red Pepper, seeded and chopped into small squares 

1 Jalapeno Pepper, seeded and finely chopped 

1 14 oz can Stewed tomatoes, undrained 

Directions: 

1.  In a medium sized stock pot over medium heat sprinkle canola oil on the surface of pot.  Mix together sliced sausages, beans and tomatoes  

2.  Add chopped peppers to bean mixture and heat all ingredients until heated through. 

3.  Simmer for a few minutes and then serve over rice. 

Servings:  5 portions 

Cauliflower Macaroni And Cheese Casserole

                              Cauliflower Macaroni And Cheese Casserole 

Ingredients: 

1 medium head cauliflower 

1 1/2  C. Dry macaroni noodles 

2 C. Cheddar cheese, grated  (Reserve 1 C. grated cheese for topping ) 

4 - 5 Tbsp. All purpose flour 

1/4 - 1/2 C. Butter 

1 - 2 C. Milk 

2 Slices toasted whole grain bread, cubed 

2 Cooked sausages, diced ( your favourite variety ) 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. On a cutting board separate cauliflower into small florets

3. Put cauliflower florets under cold running water and rinse well 

4. In a medium saucepan insert a steamer basket with a small amount of water in the bottom 

5. Steam cauliflower until tender but not to soft. Remove from heat and set aside 

6. In a large saucepan cook macaroni according to package directions. Set aside to cool. 

7.  Over medium heat in a large saucepan combine 4 Tbsp. of flour and 1/4 butter adding more if necessary. Add milk slowly to mixture stirring constantly to avoid scorching.  Add grated cheese to the roux and continue to mix ingredients together until creamy and smooth and the right consistency. 

8. In the bottom of a 2 1/2 qt. casserole dish spread macaroni noodles over the entire surface of casserole dish.

9. Place cauliflower florets over top of macaroni noodles and cover completely 

10. Pour creamy cheese sauce into the casserole dish and mix cheese sauce with cauliflower and macaroni and cream together in casserole dish. 

11. Sprinkle reserved grated cheese on top of casserole along with sausage meat and toasted bread crumbs.  Bake in preheated oven for 35 to 40 minutes until cheese is nicely melted. 

12. Remove from oven and allow to cool before serving time.  

 Servings:  7 portions 

The Great Canadian Quiche

The Great Canadian Quiche 

Ingredients: 

10 strips of lean maple bacon, fried 

1 C.  Cheddar cheese, grated 

1 C.  Pineapple, diced 

1 Onion, chopped 

1 C. Milk 

1 C. All purpose flour 

1 tsp. Baking powder 

4 Eggs

Pie crust: 

1 C.  All purpose flour 

1/2. Whole wheat pastry flour 

1/2. tsp. Salt 

1/2. C. Lard, chilled 

Ice water 

Directions:  

1. Preheat oven to 400 degrees Fahrenheit. 

2. Fry bacon in saute pan until nice and crispy.

3. Remove bacon from frying pan and drain fat from bacon on a paper towel. 

4. Chop onion finely and saute in bacon fat until light and translucent. 

5. Grate cheddar cheese on a plate and set aside. 

6. Chop pineapple into nice small pieces and set aside 

7. To prepare crust blend flours and salt together. 

8. Cut lard in with a pastry cutter until the size of a small pea.

9. Stir dough with a fork and add ice water slowly to the dough until it forms a smooth ball. 

10. Roll dough out on a lightly floured surface to fit a 9" pie plate. Trim around the edges. 

11. Fit dough into pie plate and assemble sauteed onions over the bottom surface of crust. 

12. Sprinkle grated cheese over the top of onions and cover completely. 

13. Spread pineapple over the cheese and sprinkle bacon pieces on the surface to cover everything 

14. In a large mixing bowl combine eggs, milk, flour, b. powder and whisk together until no lumps remain in the batter. 

15. Pour batter over mixture in pie plate making sure that the batter covers the inside of the pie plate. 

16. Bake in preheated oven for 45 minutes until crust is lightly browned on the edges and quiches tests done in the middle.

17. Slice into wedges when cooled 

  Servings:  8 wedges