Category: Semi-Homemade Ingredient


The Saffron Road sauces are amazing. We love coconut curry which is what we had tonight. We are also really in love with lemongrass basil. I simply marinade boneless chicken breasts or thighs in the sauce. Sometimes I freeze it and sometimes I cook it fresh. Either way the sauces are amazing.

5 boneless skinless chicken breasts

2 pouches Saffron Road Coconut Curry Sauce

6 c. Cooked Brown rice

1 bag veggies

Place Chicken in marinade and bake at 350 for 40 minutes.

Meanwhile cook rice in the rice cooker.

Saute veggies in Olive oil and butter.

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I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

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2 lb ground  turkey

1 lb. Sweet Italian sausage

1 egg

2 heaping Tbsp. Sweet pickle relish

1 Tbsp. Minced garlic

1 Tablespoon Dijon mustard

1 Tbsp. Worcestershire sauce

1/4 C. Oatmeal

Combine all ingredients and form into meatballs.

Bake in baking dish sprayed coconut oil. At 375 for 40 minutes.

Refrigerate or freeze.

On the day you are having these, heat until warmed through.  Cover with sauce or gravy of choice and bake at 400 F for 20 minutes.

I try to make a breakfast/brunch every Sunday.  A busy schedule led to frozen breakfast sandwiches on BOGO.  Today, I felt inspired to use the pie crusts that had sitting in the fridge for too long, and the diced ham I bought on BOGO for the corn chowder, which ended up having the leftover chicken or turkey or whatever in it instead.  I bought berries intending to make a berry salad.  There’s some endive from our salad the other night.  Lots of Banh Mi style veggies still.  Setting everything out and letting everyone visit the table like a salad bar/buffet was great!  It looked kind of nice, too.

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The quiche were asparagus ham or spinach ham.  Both used tofutti cream cheese substitute and vegan mozzarella shreds, for a healthier take.

2 pie shells (I like to buy Immaculate brand, but any will do).  These will be baked before filling at 375 for 10 minutes, or as directed on the packaging.  Pierce them with a fork to prevent lifting and cracking.  Turn oven down to 320 when you take the crusts out.  The quiche cook at a lower temperature.

Filling:

8 eggs

1 container tofutti cream cheese substitute

4 Tbsp. butter

1 package mozzarella shred vegan cheese

2 (8 oz) packages diced ham, drained and dried

1 can spinach, well drained (ideally overnight)

1 can cut asparagus, drained

  1.  Place drained asparagus in one bowl and the spinach in another.
  2. Melt butter in dutch oven over medium heat.  Add in ham and cook and caramelize a little  to richen the flavor.
  3. In the meantime, you can crack four eggs over each bowl of vegetables.

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  1. Stir in cream cheese and melt over low heat, stirring regularly.
  2. Spread half of the cream cheese ham mixture into each baked pie crust.
  3. Whisk eggs and veggies.  Add in mozzarella shreds and pour over ham mixture.

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  1. Bake at 320 for about 45 minutes.   They never seem completely set because of the cream cheese, but they are done when they don’t jiggle.

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I had some frozen crispy breaded chicken breasts on hand and decided to make chicken and biscuits.  We all love the banh mi style veggies, so I was inspired to fuse a southern classic of chicken on biscuits, and top it with sriracha aioli and banh mi pickled veggies.  The result was better than I could have imagined!  I baked the biscuits first, and then baked the frozen chicken patties and cubed potatoes tossed with oil, salt and pepper.  All was done at the same time and was yummy.  I made the banh mi veggies before work this morning, so they would be ready for tonight’s dinner.  We’ll do this again!

Banh mi fusion

Banh Mi Style Veggies:

1 hothouse cucumber, sliced thinly

1 bag carrot matchsticks

1 sweet onion, halved and thinly sliced

1/2 c. sugar

1/2 c. water

1 c. vinegar (I used white vinegar, but rice wine vinegar is better)

Heat sugar, water and vinegar until sugar dissolves.

Pour over veggies and refrigerate at least 1 hour before serving.  This gets better every day and is amazing on sandwiches, salads, and as a crunchy topping for most anything!

 

I bought a jar of sauce at Aldi and it sounded like it would pair well with meatballs.   It did!  Plus I tried a new method of making baked potatoes making this a stress free night.

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Regular readers of my blog know I often prepare, bake, and then freeze meatballs ahead.  I prepared these the same night I cooked burgers.  My meat mixture included pesto, bacon jam, sweet pickle relish, an egg, and seasoned breadcrumbs.   The meatballs were baked at 375 for 40 minutes and then I poured the sauce over them and refrigerated them.

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Unfortunately, I forgot to make my baked potatoes in the crockpot, so I tried a new method.

I put olive oil and salt in a bowl and rolled  the washed and dried potatoes (sweet and russet) in it.  I placed them on a sheet pan lined with foil and poked them with a fork.

They took 45 minutes all told at 425F.  I put the meatballs in for the last 20 minutes.

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I ran across a killer sale on some Asian sauces and chicken at Target.  Jackpot!  Super easy dinner in no time.  My grandsons got a kick out of eating the chicken off the skewers.

I marinated the chicken in store bought sauce and then baked in a jelly roll pan while rice cooked in the rice cooker.  Since the rice takes about 45 minutes,  I cooked the chicken at 300F and turned it off after 30 minutes.

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I cooked a pork butt in the crock pot that had been rubbed with eelsauce and 5 spice.  Yum.  I pickled cucumbers carrot matchstick and thinly sliced onion in 1 c. Rice wine vinegar mixed with 1/2 c each water and sugar.  The only disappointment was the bread which had to be toasted as it was not crunchy enough.  It was a great success!  I can’t wait to try non pork alternatives.

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Pickle the veggies about 30 minutes ahead of serving.  Spread sirracha aioli on bread and assemble.  Enjoy!!

I am crazy about Asian food.  Last night we had Korean Barbecue Chicken and a Rice Melange.  It was delish!

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3 large boneless skinless chicken breasts marinated in Korean BBQ sauce

Sauce:

1 C. soy sauce

3/4 c. brown sugar

2 Tbsp. minced garlic

1 Tbsp. rice wine vinegar

1 tsp. each ginger and sesame oil

1 Tbsp. each water and corn starch (in a slurry to thicken)

Bring to a boil in a small saucepan.  Add slurry and turn down to low.  Slowly simmer till it thickens.  Pour over chicken in 13 x 9 baking dish sprayed with coconut oil.  (I have bought a bottled Korean BBQ Sauce (Kalbi Bulgogi) from a company called Ajumma Republic and it is really good).  You can marinade the chicken overnight or even freeze it in the sauce for future use.  Once defrosted, bake for 35-40 minutes.  Chop into bite-size pieces with kitchen shears, stir around in sauce, and bake for another 5 – 10 minutes.

Rice Melange:

1 box Near East rosemary garlic brown rice and quinoa (I have found that one packet of seasoning from these boxed rice mixes goes a long way, so no additional seasoning was added to the rice)

1 c. Lundberg Wild Blend Rice

1 c. brown rice

3 c. broth (I used unsalted chicken)

2 1/2 c. water

3 Tbsp. butter

Place in rice cooker.  The rice cooker knows its done when it runs out of liquid, so unplug and remove from heat as soon as the rice cooker clicks over to warm.  Add into the cooked veggies to serve.

Veggies for Rice Melange:

Heat oil of choice in large pot with a little butter.

Saute veggies of choice over low heat.  I used what I had on hand:

1 bag riced cauliflower

1 carrot, chopped

2 stalks celery, chopped

1 yellow squash, diced finely.

1 can Cannelloni beans, low sodium

1 tsp. seasoning blend of choice.  I used an Asian inspired one to stay on theme.

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After about 25-30 minutes over low heat, add in one can of beans.  I added Cannelloni because they are our favorite and I always have them on hand.  This way, anyone wanting to stay vegetarian (if you use veggie broth instead of chicken) can eat the rice melange.

 

My cousin cooked a great meal for Christmas that included turkey breast, green beans with carrots, and some gravy.  The leftovers begged to be made into a pot pie!  I added in some squash from Christmas Eve and refrigerated biscuits.

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1 c. leftover shredded turkey breast

1 1/2 c. leftover gravy

2-3 c. leftover vegetables

1 tube honey wheat biscuits

Preheat oven to 350F.

Combine leftover turkey, gravy and vegetables in 13 x 9 ceramic baking dish.  If you don’t have enough leftovers, supplement with convenience products like frozen veggies or low sodium canned gravy.

Cut biscuits into quarters and top turkey mixture.

Bake for 30 minutes.  Remove from oven and flip biscuit pieces over to crisp up bottom side.

Bake an additional 10 minutes or until golden.

 

 

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