Crazypotato98’s Saffron Chicken and Brown Rice

The bell peppers mix beautifully with the delicate flavors of saffron to create a unique dish your family will love. The nutrition facts were designed at Calorie Count.

Saffron threads

Saffron Chicken and Brown Rice

Ingredients:

2 chicken thighs, skin removed

2 tsp white pepper

1 red bell pepper, chopped, seeded

1 yellow bell pepper, chopped, seeded

¼ onion, minced

1 clove garlic, minced

1 tsp saffron

0.21 oz {2 cubes Knorr chicken bouillon}

1 cup brown rice

4 cups water

Directions:

Remove skin from chicken. Brown about 5 minutes per side in a skillet or wide cooking pot (you can use cooking spray so that it will not stick). Remove chicken and keep warm.

In the same pan or pot that you used to brown the chicken (in the chicken drippings), saute the onion, garlic and bell peppers until soft. Add bouillon, water, brown rice and saffron. Add browned chicken and cover pot or skillet. Heat until boiling, then simmer for at least one hour or until chicken falls off the bone and rice is completely cooked.

Serve warm.

Marie’s Simply Canned Stewed Tomatoes

Marie’s Simply Canned Stewed Tomatoes

Ingredients:

A bunch of tomatoes! It all depends on how many jars you want to make.

Canning jars and lids

1/2 tsp canning salt per jar

Celery and onions to taste

Directions:

Wash tomatoes, and cut core out of tomatoes. 

Blanch until skin cracks and starts to peel.

Cool and peel completely. 

Put into jars. 

Add 1/2 tsp canning salt and as much sliced celery and onions are  you would like.

Seal and place in cold packer, bring to a boil for 15 minutes. 

Remove with canning tongs and cool.

Canning tongs? See the pic to the left and to see some more, click this link. Regular tongs won’t do. If you will try your hand at canning, get everything you need! Canning tongs are very inexpensive.

Marg Makes Canning Easy

This is the technique Marg uses when she makes her fantastical Summer Tomato Sauce. Enjoy and read the directions through to the end before you even think about starting. Do take great care as boiling water plays a dominant role. Keep all the young ones safely occupied elsewhere.

You’ll need:

pint or quart mason jars with lids (rings and seals—you can reuse the rings from year to year, but never reuse the seals, buy new ones)

water bath canner

jar lifter, canning funnel, ladle, tongs

a saucepan

old towels

What to do:

Fill the waterbath canner with water and start heating it on the stovetop as you’re nearing the end of the cooking of your sauce. You will need the water boiling when you start processing, and it takes a while for all that water to reach boiling point, so start this early!

You will need to sterilize jars and lid seals to prevent spoilage. Put the seals in some water in the saucepan and bring the water to a boil; keep water simmering throughout. Also rest funnel and tongs in the boiling water to sterilize them until you’re ready to use them.

You can sterilize the jars 2 different ways. You can run them through the dishwasher just before you’re going to fill them (keep the door shut when you’re not removing jars), or you can put them in the boiling water in the waterbath canner and leave them a few minutes. In both cases remove a jar just before you’re going to fill it.

Place the canning funnel in the sterile jar and ladle in sauce, leaving 1/2 inch of headspace at the top of the jar. This is important. Remove funnel, carefully wipe any drips off the rim of the jar with a clean cloth or paper towel, lift a seal from the saucepan of simmering water with the tongs, and align this, rubberized ring side down, on top of the jar. Screw a ring lid over this finger tight only—you don’t need to really tighten the ring. The screw lid is meant to hold the seal lid in place, nothing more. It’s the flat seal lid that will be forming the seal.

Place the filled jars in the wire tray that comes with the waterbath canner (most canners hold 6-7 jars in their wire trays). DO NOT put the jars in the tray elsewhere and carry it to the canner; rest the tray inside the canner, keeping it above the water using the handles that are designed to hook on the edges of the canner. Once it’s filled, carefully lower the tray full of jars into the boiling water. Be careful of your fingers, this is boiling water! The tops of the jars should be covered by 1 inch of water. If they’re not covered by enough water, add more hot water. Also be careful that there isn’t too much water—keep an eye on the water level in the canner as you lower in the full tray, and if necessary scoop out some of the water so it doesn’t overflow. Fold the wire tray handles in just a bit so that the lid will fit on the canner.

Bring the water back to a boil and, once it’s boiling again, set your timer. Process pint jars in the boiling water for 35 minutes. Process quart jars for 45 minutes. Don’t overprocess or you could overcook the contents; don’t underprocess or you’ll risk unsealed jars and contamination.

Lay an old towel on a nearby counter. This is where you will be setting the hot jars for cooling after they’ve been processed.

When the jars are done processing, remove the canner lid and carefully nudge the handles on the wire tray back upright (use a fork or tongs if they’ve dropped into the water), then lift the tray and hook the handles on the edges of the canner. Using your jar lifter, grip a jar around its shoulders just below the lid and lift it out of the canner. Support the bottom with your other hand (covered by a towel or an oven mitt; towels are better because things are going to get wet!) while you move the jar to the towel you’ve spread on the counter. Leave 1-2 inches of space around each upright jar, for air flow and cooling.

When a jar seals, you will hear a pop. When it is sealed, the lid will be slightly concave and when you touch it with your fingers, there will be no give. If a jar is not sealed, the lid will be convex (very slightly raised) and when you press with your fingers, you will feel some movement. If a jar doesn’t seal, put it in the fridge when it’s cool and eat it within a week or so.

Once the jars have sealed and are cool, store them in a cool place. Canned sauce will keep a year. DO NOT eat contents that smell when you open the jar, if there is mold, or if there is any suspicion that they may have spoiled. Throw away spoiled contents. Often, you will have to pry the seal lid off a sealed jar of sauce with the edge of a spoon. You’ll likely hear another pop when it comes loose. This means there was a good seal.

You can reuse the jars and ring lids year after year as long as they’re still in good condition. Always get new lid seals. 

This process is much the same for many different types of fruits and vegetables; only the processing times will differ. Find the proper processing times and any requirements for different fruits or veggies (e.g., hot pack or cold pack, altitude) on the Internet.

For safe canning to prevent botulism, low acid foods need to be processed in a pressure cooker instead of the water bath canner.

Marg’s Summer Tomato Sauce

The directions below are for two servings-- I multiply batches and can the extra. What's the point of 2 measley servings? Today's canning session was 14 batches, using half a bushel of fresh roma tomatoes.

Adapted from this recipe (nutrition facts in the recipe link). Great way to use up all those fresh tomatoes, basil, and oregano in August.

The wine and paprika cut the sweetness of the tomatoes and leave just a zesty tomato taste.

14 batches from a full day of canning!

Summer Tomato Sauce

Ingredients:

3 cups tomato

1/4 cup red wine

1/2 cup onion, chopped

4 cloves garlic (small; 2 cloves if big), minced

1/4 cup kalamata olives, pitted and chopped

2 tbs fresh basil (1 tbs dry)

2 tsp fresh oregano (1 tsp dry)

1/2 tsp paprika

1/2 tsp salt or to taste

3 tbs parmesan (fresh)

Directions:

Blanch and peel the tomatoes, or use canned tomatoes. Puree 8 at a time in food processor and put them in a stock pot. Start heating.

That's one thick sauce!

Add wine, paprika, and onion and cook until onion is soft.

When water has mostly evaporated from the tomatoes add the garlic, olives, basil and oregano and heat through.

Stir in parmesan and serve over capellini or shell pasta. 

When I can the sauce I add the paremesan when I'm serving it, not before.

Sharpshootinstar's Gang Gai (Coconut Chicken)

This is a recipe for a Thai coconut curry that is one of my most favorite foods in the world.  I'll include brand names where I can, to make ingredient hunting easier.

Gang Gai (Coconut Chicken)

Nutrition facts for 9 one cup servings

Ingredients:

2 lbs boneless skinless chicken, cubed

1 tablespoon coconut oil

1 can coconut milk

1-2 tablespoons Thai Kitchen Fish Sauce

1-3 tablespoons Thai Kitchen Red Curry Paste

1 cup broccoli florets

1 cup red peppers, diced

1 cup green peppers, diced

Cooked rice or riced cauliflower, if desired.

Directions:

In a large skillet over high heat, melt the coconut oil, then add your chicken.  Once it is cooked and starting to get lovely brown bits, pour in your coconut milk, fish sauce, and add your desired amount of curry paste.  Next add your veggies and allow it to come to a brief boil, then reduce heat and simmer for about 20 minutes. 

That's it!  Serve over rice or riced cauliflower and enjoy with a Thai iced tea.

Thai Kitchen products are everywhere! Learn about them at their website and then find them in your store.

Sharpshootinstar's Vegetable Lentil Dal

This is a delicious and simple hearty vegetable stew that gets a decent dose of protein from lentils.  I also used it as a way to get rid of some of my abundant zucchini crop. Even more delicious when there's a chill in the air!

The nutrition facts were created at Calorie Count!

Lentils!

Vegetable Lentil Dal

Ingredients:

3/4 cup dry lentils

4 cups vegetable or chicken stock

1 cup onion, chopped

1 cup carrots, chopped

4 cups zucchini, chopped

1 tablespoon olive or coconut oil

1/2 to 1 teaspoon curry blend of your choice.  I prefer S&B Oriental Curry Powder for this. It's a sweeter yellow blend that works very well with most vegetable dishes, and is found in the asian foods section of the grocery store.

Directions:

To prepare the lentils, soak them in water for twenty minutes to half an hour, drain and rinse, set aside.

Set a large pot over medium-high heat and add your oil.  Next add all your veggies.  You don't really want to saute them, but sweat them.  Allow them to cook in the oil for ten to fifteen minutes, then sprinkle on your desired amount of curry powder, add the lentils, and carefully pour in the stock.  Give it a stir to combine, then cover and bring to a boil.  Once you've reached a boil, reduce heat and simmer for about an hour on low, stirring once in a while. 

I like this served over chunks of roasted sweet potatoes.  Enjoy!

Marg's Pomodoro Sauce

This is a thin sauce, but so very flavourful! The balsamic vinegar is the ingredient that adds the flavour. Makes 12+ generous servings; I freeze it in empty yogurt tubs that hold roughly 4 cups each, and I get enough to fill 4 yogurt tubs with about a cup left over for the cook's portion for dinner that night. ;-)

The nutrition facts for this delicious sauce were designed at Calorie Count.

Pomodoro Sauce

Ingredients:

1/2 cup olive oil

2 onions, chopped

16 cloves garlic, minced

8 cups roma tomatoes, chopped

1/2 cup balsamic vinegar

5 cups chicken broth (I just use a box of the broth [eg Campbell's, Knorr] from the supermarket)

2 chicken bouillon cubes (I use McCormick chicken flavoured All-Vegetable bouillon cubes, but that's just me)

1/4 tsp red pepper flakes, ground (or 1/8 tsp cayenne)

1/4 tsp black pepper

2 tbs dry basil (or 4 tbs fresh)

Directions:

Blanch the tomatoes by placing them in boiling water until you see them start to split. Carefully remove from the water with a scoop and cool a bit. in some cold water The skin will then slip right off.

Pulse tomatoes, about 8 at a time, in food processor to chop roughly.

Pulse garlic in food processor (after washing it out) until finely minced. 

Chop onions.

Heat oil in a stock pot, then add onions and garlic and cook until tender, stirring occasionally.

Add tomatoes, vinegar, broth, and bouillon cubes, bring to a boil, turn down heat, and simmer for about 15 minutes.

Stir in red and black peppers to taste and the basil.

Simmer until about an inch of the liquid has evaporated off and sauce is getting thicker, about 45-60 minutes.

Let cool a bit, then puree with an immersion blender.

Serve over pasta and top with grated Parmesan or ladle into tubs and freeze for fresh tomato sauce all winter long!

Crazypotato98's Vegi Soup with Bob's Red Mill Mix

Made with a nice little dry mixture of green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato - no added salt!). Keep a pack of Bob's Red Mill Vegi Soup Mix in your pantry and you will be ready to create a new soup using any season's vegetables.

The nutrition facts for this simply delicious soup were designed at Calorie Count.

Vegi Soup with Bob's Red Mill Mix

Ingredients:

1 1/2 cup Bob's Red Mill Vegi Soup Mix

7 cups water

4 cubes Knorr tomato bouillon

1/2 lb frozen green beans

12 oz can diced tomatoes, drained

5 oz broccoli slaw

Directions:

Dump it all in a pot, simmer an hour, and enjoy!

Sheila’s Seafood Stuffed Portabellas

The nutrition facts for this delicious dish were designed at Calorie Count!

Sheila’s Seafood Stuffed Portabellas

Serves two

Sauce Ingredients:

¼ c low fat mayonnaise

1 T lemon juice

1 T water

1 garlic clove minced

Dash hot pepper sauce

Sauce Directions:

Blend mayonnaise, lemon juice, garlic and hot pepper sauce. Cover and refrigerate. This allows time for the flavors to blend

Stuffing for the Portabellas:

227 g imitation crab (or lobster or shrimp)

1 egg

1 T low fat mayonnaise or sour cream

½ t Worcestershire sauce

2 T shallots, diced

2 T parsley, fine chop

¼ cup seasoned bread crumbs

Dashes of hot pepper sauce to taste

Directions for Stuffing:

Finely chop the seafood and in a small bowl mix with egg, mayonnaise, Worcestershire sauce, shallot, parsley, and bread crumbs. Mix in hot pepper sauce if using.

The Mushrooms:

2 portabellas or 4 cremini mushrooms as big as a loonie (a Canadian coin that indicates the mushroom is large enough to hold some stuffing

Prepping and Filling the Mushrooms:

Remove stems from mushrooms and scrape off the brown gills with a spoon. Place rounded side down in shallow baking pan and fill with stuffing, mounding as necessary.

Topping:

2 T Parmesan cheese

Sprinkle with cheese.

Bake:

400°F (200°C) oven for 15 –20 minutes or until heated through out.

Drizzle with aioli sauce and serve.

Slightly modified from this recipe. 

Suchit Approved Mushroom Tom Yum

A delicious Thai soup that Suchit cooked for me on a number of delicious occasions. Lucky me! The nutrition facts were designed at Calorie Count.

Oyster mushroom

Mushroom Tom Yum

2 Servings

Soup Toppings to be added at the table:

2-3 crushed Thai chili peppers (or jalapeno)

5 sprigs chopped cilantro
1 tomato
3 scallions

1 lime

Soup Ingredients:

1 crushed lemongrass

1/2 lb Oyster or Enoki Mushroom (see pics)

2 1/2 cups water

2 kaffir lime leaves*

2 tablespoons fish sauce
Optional: galanda**

* if you cannot find kaffir lime leaves, don't worry. The soup is good without it, but you might want to squish in more lime. You don't eat kaffir lime leaves, they are for the making of the soup stock. Look for it in an Asian supermarket. This is a plant you can grow in a pot. The link tells you how.

** galanga is similar to ginger, but tastes more of pepper (it's from the same family, but tastes different). Use it in the way you would ginger, peel and either crush or slice. Add to the recipe with the lemongrass. An Asian supermarket is your best bet for finding this too. Remember, it is similar in appearance to ginger.

Enoki mushroom

Preparation:

Clean a stalk of lemongrass, removing the outer layers. Use only the bottom 4 inches of the stalk. Crush the lemongrass with the back of your knife or a meat tenderizer – this opens the plant’s cells to flavor the stock. Tie the lemongrass into a knot (this makes it easier to remove).

Wash the mushrooms, pat dry, slice into spoon sized pieces if using oyster mushrooms and if using enoki, let them remain in long threads as if they were noodles, and set them aside.

Remove the leafy part of the kaffir lime leaves and discard the stem.

Crush the chili peppers, chop the cilantro, tomato, scallion, and make wedges with the lime. Place each in a separate serving bowl and set on the table.

Instructions for optional galanga

Cooking the Tom Yum:

Add the water to a large pot and bring to a boil. Add the lemongrass knot, kaffir lime leaves, and galanga (if using) to the water. Boil for a 30 minutes. Remove lemongrass and kaffir lime leaves.

Add the cleaned mushrooms and fish sauce.

Simmer for about 15 minutes.

Taste. If everyone eating the soup loves spicy food, you could add the chili paste and let everyone adjust it upward with the sliced chilis at the table. Flavor can be adjusted with fish sauce, lime juice, or chilis.

Serve Tom Yum piping hot with the assorted toppings.

Optional:

During the final 10 minutes of cooking, add fresh shrimp – peeled, deveined, and sliced smaller if necessary so you can spoon them up.