Cheesy Beef n' Rice

My favorite dish to make.

Cheesy Beef n' Rice

1 c Long Grain Rice
2 T Butter

3 c Broth (or water)
2 Carrots, shredded
2 t Beef broth powder (if using water)
1 lb Ground Beef, browned

Parsley
Basil
Salt
Onion Powder
Garlic Powder

1/2 c Cheddar cheese, shredded

Saute rice in butter. Add everything else, save the cheese. Bake at 325 degrees for 45 minutes. Stir twice during baking. Uncover, sprinkle with cheese, and bake until cheese melts.

(can be cooked on the stovetop, covered, until the rice is soft and the liquid is absorbed)

Kate's Hard Tack

This is a favorite snack in my family. I use fresh-ground soft white wheat. I suppose store-bought whole wheat flour would work, but I've never had it in the house! :-/ I make a double batch of this, and the guys pack it up in their lunch boxes for school or work. We all love hard tack!

7/8 c Warm Water
1/3 c Oil
1/4 c Honey
1 t Salt
3 1/2 - 4 c Flour

Mix into a stiff dough and roll flat on baking sheet. Poke with fork and score. Bake 375 degrees for 25 minutes or until done.


Cora's note: "Done" can be anywhere from dark brown to barely hardened on top. Play around with it.

Grandma's Macaroni

This is the "family recipe" that we thought Grandma was hiding for years and years... turns out she never knew anyone wanted it, and when I asked, she was happy to give it to me.

Grandma Shirley's Macaroni and Cheese

Equal parts dry macaroni noodles and cubed cheese (sharp or medium cheddar)
Cook noodles in salted water with some minced onion
Beat egg in a greased casserole: 1 egg per 2 cups dry macaroni
Add one cup milk per egg
Add noodles and cheese
Mix well
Bake 20-30 minutes at 300 degrees

Cora's note: We always put tons of paprika on top. I cover it for half the cooking time.

Breakfast smoothie

Yummy, healthy, organic and filling!

200mL milk
1 small banana
1 free range egg
1/4 cup (62.5mL) natural organic yoghurt
1/4 cup puffed amaranth cereal
1 tbsp (20mL) nut butter (I used almond, cashew & brazil nut butter, but originally planned to use plain almond, which was out of stock)
1 tbsp honey
1/2 tsp cinnamon

Place everything in a blender, blend until pretty smooth, and drink!

Naturally you can substitute amaranth cereal for just about any other cereal, or even a finely blended or ground grain.

Great for pouring into a covered cup for the trip to work when sitting down to breakfast seems too hard ;)

Coconut Chicken

Slightly spicy with thick creamy sauce, yum! And quite easy to make too. Recipe adapted from Indian Food and Folklore.

Ingredients:

14.5 oz (400 ml) coconut milk
1 teaspoon ginger
1 teasoon turmeric
2 teaspoons cumin
1/2 teaspoon chili powder
~ 200 g mushrooms
1 lb (450 g) chicken pieces, skinned
2 tablespoons oil

Directions:

Heat the oil in a pan and brown the chicken pieces.
Add mushrooms.
Add the coconut milk and all spices.
Bring to a simmer and cook uncovered for about 30 minutes or until chicken is tender.

Semolina Halva

This is an amazingly delicious dessert, and husband-proof to boot :). Recipe from my mom's notebook.

Ingredients:

1/2 cup oil
1 cup semolina
1 cup sugar
3 cups water
raisins, nuts to taste

Directions:

Stir sugar into cold water until sugar is dissolved. Set aside.
In a saucepan heat oil.
Sautee semolina in oil, stirring constantly. You want the semolina to turn golden, but not brown.
Start adding the sugar syrup little by little. Stir until incorporated.
Once the whole syrup has been incorporated, remove from heat.
Add walnuts, raisins, dried apricots or whatever else you feel like.
Stir well, then put warm mixture into a suitable dish (muffin pans or baking pan).
Let it cool.
Then flip on a plate...
Cut in slices...
Sprinkle with cinnamon...
And enjoy :)

Spicy Mushrooms in Coconut Sauce

A nice side dish that is easy to make and is an alternative to potatoes and rice. Recipe from here.

Ingredients:

1 tablespoon oil
1 red bell pepper, cut in strips
1/4 onion, diced
1/2 lb (~200 g) mushrooms, sliced
1 1/2 cup coconut milk
1/4 teaspoon red pepper (or more, to taste)
salt and pepper to taste

Directions:

In a large saucepan heat the oil and sautee onion and bell pepper.
Add mushrooms and sautee.
Add coconut milk and red pepper.
Bring to a boil and let it simmer for 20 minutes or until coconut milk is reduced to half.
Take off heat and add salt and pepper to taste.
Sprinkle with cilantro leaves.