Do you make recipes that are named after someone you know? Growing up we often had Chicken Dorothea & Sandra’s Best Lasagna; both named after women who had shared their recipes with my mother. My Mum also makes Merle’s Christmas Slice every Christmas.
I haven’t made Chicken Dorothea for years because of the ingredients, including some packet mix cream of chicken soup. My brother still makes this regularly for his family and his girls are growing up with Chicken Dorothea as well. My Creamy Tomato Chicken is probably about the closest we get to Chicken Dorothea now.
Sandra’s Best Lasagna was 1 of 2 meals that I would choose for a birthday dinner growing up. We don’t often have lasagna these days but my gluten, dairy & soy free Lasagna is based on Sandra’s Best Lasagna. (Just went to link to the recipe & realised that I haven’t posted the recipe, so will have to do this.)
Anyhow, one of our go to recipes now is Tric’s Mince, which is named after my friend Tricia. Continue reading
Last week I managed to make a couple of quiche like slices for my children to try as lunch options. I made No Green Stuff Veggie Slice which I took to my friends house for lunch with a small group of ladies. There were a couple of slices left but my children didn’t try it. I also made Bacon and Sweet Potato Slice which my son & I had as part of our lunch for most of the week. I made it gluten free but my husband didn’t try it.
This post about Individual Leftover Chilli Pies inspired me to make my own pies with some leftover Quick Chilli Beef. I was planning my dinner menu for the week when I saw the post about making pies with leftover chilli mince. As we usually have leftovers but not enough for a full second meal, I thought mini pies might be a way to stretch the leftovers. However, I decided to use my pastry recipe which is loosely based on the pastry in this apple crumb pie recipe. Continue reading
It’s been a while since I’ve posted about what I’ve been cooking but thought I would start this again. I’m not sure that I’ll do it every week especially as I sometimes end up doing the same things.
Anyhow here is what was on the dinner menu last week:
Monday – Ham steaks & pineapple with homemade sweet potato & potato chips, along with carrots & peas. My daughter made this as we were watching my son’s futsal game, so came home to a cooked meal.
Tuesday – Beef Stroganoff served with rice, carrots & peas.
Wednesday – Leftovers
Thursday – We went to Mum & Dad’s for dinner where we had Quick Chilli Beef.
Quick Chilli Beef served as nachos
GF & DF Yogurt dough pizza
Friday – Homemade Pizzas. My daughter & her friend made theirs on a bought pizza base. For the first time I tried the yoghurt dough. I used coconut yoghurt & GF flour. This was yummy & will definitely make this again.
Saturday – Chicken Risotto that had been stored in the freezer around Christmas time as we had so much food.
Sunday – Fish & Chips at Sandgate. We had a church social gathering on the waterfront & everyone bought their own fish & chips for dinner, from one of the local Fish & Chip shops.
Other things I made last week were:
My son has been enjoying the LCM bars & muesli bars in his lunch box.
What have you been cooking lately? Do you have any good lunch box recipes?
I made this recipe last night and was thinking that I should blog about it. Then I saw this blog challenge about Transcript and thought that this is the temporary thing that I can share and reflect upon.
As you can see the original recipe is looking old and is torn in half with a little bit missing but I love using the original recipe whenever I make this recipe. I always think of the story behind us having this recipe whenever I make it.
My husband first made this recipe just over 22 years ago. It was the first meal he made for us after we were married. I think it must have been on or about Monday 28 November, 1994; as it would have been when we went back to work after our honeymoon and I would have been on a late shift. As he was home first he cooked dinner. I believe he rang his Mum from work about the recipe and she wrote it out for him, then he picked it up on the way home.
I’ll share the original recipe below and then share how I normally make it now a days to be intolerance friendly.
The recipe as written out by my mother-in-law is as follows:
Place oil in saucepan & add mince, chopped onion, herbs, tomato paste & a little water & stir & cook for 15-20 mins.
Cook pasta in boiling water & cook for 10 mins.
1 tablespoon of butter melted mix in 1 tablespoon of flour & stir & then add 1 cup of milk & stir in & place in microwave oven for 2 mins then stir until thick & add grated cheese.
Mix sauce & pasta & then mince.
Somehow my husband managed to make this recipe despite the lack of quantities, not sure how many phone calls occurred during the making of the recipe. Here is the recipe as I normally make it now.
Mince & Pasta
- 1 tbsp oil
- 500g mince
- 1 onion chopped
- dried mixed herbs
- 2 tbsp tomato paste
- a little water if needed
- chopped vegetables (optional, I often add zuchinni & mushrooms)
- GF pasta
- 1 tbsp butter or non-dairy substitute
- 1 tbsp corn flour or tapioca flour
- 1 cup of milk of choice (I often use almond milk)
- 1/2 tsp nutmeg
- handful of grated cheese (if tolerated)
- 1 egg (optional, good to use if not using cheese
- Heat oil in frypan or saucepan. Add mince, chopped onion, chopped vegetables (if using). Stir until mince is a little browned.
- Add herbs, tomato paste & water if needed. Stir and leave to simmer while preparing pasta & the white sauce.
- Boil water and add GF pasta. Cook for about 6 minutes until tender.
- Meanwhile make the white sauce. Melt the butter in a microwave prove dish. Stir in the flour and slowly stir in 1 cup of milk, add the nutmeg. Microwave for 2 minutes on high & stir. Repeat process until sauce is thick. Add the cheese or egg once thick and stir to combine.
- Mix the sauce into the pasta & and then mix it all into the mince. Serve with carrots & peas.
Do you have recipes that have been passed on from family members or friends?
“What’s for Dinner?” has been the catch cry of my children since they could talk. Often this would be one of the first things my daughter would ask in the morning when she was little.
I started menu planning a few years ago and have found that it helps. I usually plan and shop for a weeks worth of meals at a time. So on Monday I normally sit down with my calendar and add what we are going to have for dinner for each day of the week. It can be easy to have the same meals every week. To help me remember all the different dishes I can make I decided to write a list of all the meals we like to eat. I decided to add this as a new “Menu Ideas” page on my blog. This way it is easy for me to find and it might inspire someone else as well. As I try new recipes or remember things that aren’t on the list I’ll keep updating it.
Do you menu plan and do you have a list of go to meals?
I have been making frypan pizza for years, using a recipe from the book that came with my electric frypan. Ever since my husband has been gluten free I have been making a gluten & dairy free version of the pizza. I think after much trial and error, sometimes getting it right and not being able to replicate it; I think I finally have the recipe just about right. This recipe works well for my 26cm round frypan that I use on the stove.
Not my pizza but gives you an idea of what a frypan pizza is like.
GF & DF Frypan Pizza
- 1 cup GF flour
- 2tsp baking powder
- 1/2 tsp xanthan gum
- sprinkle salt
- 40g butter
- 1/3 cup almond milk (or milk of choice)
- 1 tbsp oil
- extra oil for brushing pan
- tom paste or pizza sauce
- preferred toppings
- dairy free cheese
- Combine flour, baking powder, xanthan gum and salt. Rub in butter until mixture resembles fine breadcrumbs.
- Add in milk and oil, mix to form a soft dough. Add more flour or liquid if necessary, so that the dough can easily be spread on the pan.
- Press dough into lightly oiled 26cm cold frypan.
- Spread with tomato paste or pizza sauce
- Top with preferred toppings. Sprinkle with grated cheese. Cover frypan.
- Heat frypan on medium heat for about 8-1o minutes or until base is golden & the cheese is melted.
Alternatively: Place all ingredients in a food processor and process until combined into a soft dough, then proceed from step 3.
I use Bio cheese (which is a coconut cheese that melts well and tastes like cheese).
Our preferred toppings are GF ham, GF salami sticks, tinned pineapple, pizza topper herbs and cheese. We also like adding cooked chicken if we have any. It is fairly basic but I then add things like mushroom, capsicum & avocado to mine after it is cooked or serve it with a salad.
What are your favourite pizza toppings?
Monday – Creamy Tomato Chicken
Tuesday – Baja Steak (steak cooked on the BBQ, served with lime rice mixed with capsicum and tomato)
Wednesday – Pizza including a homemade gluten and dairy free pizza. We were celebrating 2 birthdays.
Thursday & Friday- Burritos/Nachos
Saturday – Chicken Nuggets (just cut chicken breast into nugget size pieces and dip in egg and roll in a yellow maize flour with added herbs and sesame seeds), served with homemade potato chips, carrots and peas.
Sunday – BBQ which included steak, failsafe sausages, potato & sweet potato served with carrots and pea.
This week I’ve baked Brazil Nut Blondies, Choose Your Own Adventure Lunchbox bar and Peanut Butter Cookies. I also made 2 birthday cakes; one using this Apple Cinnamon Muffin recipe as a cake and the other using this Choose Your Own Adventure Cake recipe (I added some cocoa so reduced the flour slightly).
What has been on your menu?
Last week was a fairly big week, baking wise.
I made No-Bake Walnut Cookies (which are stored in the freezer), raw brownie bites (don’t tell my husband what’s in them!), apple cinnamon muffins, Banana Blueberry Buckwheat Muffins (the recipe uses raspberries but I used blueberries instead), my version of My Kind of Bliss Bliss Balls, chocolate slice and passionfruit slice. The passionfruit slice was an old recipe that I haven’t used in a long time as it isn’t gluten free. I used tapioca flour & coconut flour to make it gluten free.
For breakfast I made an apple, almond & cinnamon chia pudding which lasted for a few days, served with some nut granola I had made the week before.
For my sons lunches I made nacho scrolls with leftover Tric’s mince and scroll dough. He also took a version of caesar salad a couple of days with the leftover chicken schnitzel.
For dinners we had:
Monday – Tric’s Minice – a nacho style mince
Tuedsay – GF pancakes for shrove Tuesday using an adapted version of my GF pancake
The last GF pancake with brown sugar & orange juice.
recipe. These worked well and they were all gone. I’ll have to make them again soon.
Wednesday – Chicken Schnitzel
Thursday – Dinner at Mum & Dad’s – marinated chicken & vegies
Friday – French Onion Steak
Saturday – Mexican Meatballs
Sunday – Lasagna – all homemade including GF lasagna sheets, homemade tomato puree & homemade almond milk to make the cheese sauce. It was the first time I have made my own pasta and will definitely do this again. We rarely have lasagna as I can’t buy any lasgana sheets that both my husband and son can eat.
What have you been cooking or baking this week?
For Australia Day a few weeks ago I decided to attempt making a gluten free pie, again. I have attempted this several times before but never had very good results. This time it wasn’t too bad for a gluten free pie and I’ll be making this again. The top rough puff pastry had layers similar to a shop bought meat pie made with wheat flour.
Gluten Free Meat Pie for Australia Day!