Showing posts with label Cheap and Cheerful Mains. Show all posts
Showing posts with label Cheap and Cheerful Mains. Show all posts
This is one of those dishes that is made from simple things which most of us probably have in our cupboards and larders at any given time. It is incredibly easy to make and quite delicious.
The simplicity of it might cause one to believe that it's not special in any way, but that is where you would be very wrong. This is probably one of the most delicious supper dishes that you could ever want to eat.
This is a case where you truly cannot judge a book by it's cover. If you pass this by, you are missing out on a real gem. Its a tried and true, family favourite, having been a staple on British tables for many, many years.
I think I had been over here for several years when my friend Angie asked me had I ever eaten Corned Beef and Potato Pie. No, was my response. It was not something which I had ever heard of.
Angie assured me that it was a most delicious dish and quite economical too and gave me the recipe to add to my big blue binder of cooking treasures. My big blue binder is something which has been travelling with me all over the world since I was a very young woman. A teenager in fact.
It is fairly bulging with recipes that I have collected through the years from family and friends, newspaper clippings, magazine clippings. You just know that all of them are quite delicious. Yes, I have been a lover of food and recipes for a very long time.
All of the recipes in this binder are tried and trues, family favourites. You just know if someone cares enough to want to share a recipe with you that it is going to be one of their treasures. You cannot beat an edible treasure.
It has a delicious bottom filling, created by stewing corned beef with beefy juices, onions, seasonings, herbs and ketchup. This filling is topped with a fluffy mashed potato topping. Then there is a layer of crispy cheese topping blanketing the top. This spells a winning combination all round.
It is somewhat like a cheaper, but tastier cousin of cottage pie. I always keep tins of corned beef in my cupboard. Don't turn your nose up at it! Tinned corned beef is a real store cupboard gem! You can do ever so much with it!
I normally buy the lean tins of corned beef so it's not all that fatty. This Corned Beef and Potato Pie is really delicious. The first time I made it, I couldn't help myself, I went back for seconds. So did Todd. It very quickly became a real favourite around here.
It makes a perfect and economical weeknight supper, just perfect for January when the temperatures are dropping and our bank accounts are depleted after all of the indulgences of Christmas.
Cheap, cheerful and simple is the order of the day . . . and this is certainly all of that and more!
*Corned Beef and Potato Pie*
Serves 4
splash of tomato ketchup
350ml of beef stock (1 1/2 cup)salt and black pepper to taste
To top:
a little warmed milk
a knob of butter
How to make Corned Beef and Potato Pie:
Add the corned beef, breaking it up with a fork. Heat through for about 5 minutes. Taste and adjust seasoning as necessary. Pour it into a shallow casserole dish.
Preheat the oven to 200*C/400*F/ gas mark 6.
Note - Sometimes I use crushed cracker crumbs instead of breadcrumbs on the topping for an extra crispy topping. You won't want to pass this tasty dish by! Trust me!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
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One of the things I like most about being sent different things to try, is the challenge of creating new recipes in order to use them. I was recently sent two new mustards from The English Provender Co. to try out. We love mustard in this house, and I especially love grainy mustards. More about my recipe a bit later on, but first . . . let's talk mustard!
I have always had a love affair with Buffalo Chicken Wings! I just love those flavours . . . the spiciness of the hot sauce, the richness of the chicken . . . the slight vinegar tang, the butter . . . the blue cheese. What's NOT to like about all that??? I can't find anything not to like either!
I have quite a few cookbooks in my collection actually. I've never actually counted them all . . . but there were (at last count) probably close to 1000. (Don't judge me.) I've been collecting cookbooks since I was about 16 and as I am now 59 (how did that happen???), that's a pretty long time. I do have my favourites and I wanted to show you one of those today . . . it also happens to be one of my oldest ones. In fact . . . this cookery book was published before I was even born.
I mourne the passing of summer into autumn . . . it will take a while for me to get into the swing of the changing light and have my food photos start looking decent again . . . sigh . . . I find the transition really difficult. It's especially hard to make dishes such as this Slumgullion look good. Sigh again . . .
Slumgullion might not sound like the most appealing name for a dish, but I guarantee mom's slumgullion has a place in every kitchen!
Do yourself a favour and don't explore the entymology of this word. Appetites will be destroyed, lol.
I am sure very family must have their own version of this delicious stove top, one pan dinner.
Its basically just minced steak (I always use the extra lean with less than 5% fat) and a few store cupboard ingredients, put together in a way which is simple, quick and family pleasing . . .
One pound of minced steak, with a few ingredients added such as onions, chopped peppers, celery, some tinned tomatoes and tomato sauce (passatta here in the UK) and macaroni, with a bit of seasoning.
That's basically all it is . . . but simple doesn't mean that it isn't incredibly tasty.
Even my pasta hating husband tolerates this and goes back for seconds. (Methinks he doth protest too much actually. I
think secretly I am converting him into a pasta lover, but he would be the last one to admit it.)
This is the kind of meal that is perfect for this time of year. It's a great family meal and family pleaser. It's economical. Kids love it. Its hearty and filling . . . and it's deliciousy simple. You cannot ask for much better than that.
Now if I could only make it look as good as it tastes! A simple salad and some garlic toast and you have a fabulous meal!
*Slumgullion*
Serves 6
1 TBS tomato puree (tomato paste)
1 415g tin of tomato passata (15 ounce)
Stir in the macaroni, cover,
and cook, stirring frequently, for a further 20 minutes or so, until
the pasta is tender. Taste and adjust seasoning as necessary. Serve.
Note - Here in the uk, it may take longer for your macaroni to cook. It did mine. I just added a bit of boiling water every now and then to make sure it wasn't sticking. It turned out perfectly.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I love to cook and eat chicken. Once upon a time, when I was working full time . . . I was able to afford free range organic chicken, and I won't like . . . it was lovely. These days all I can rise to buy with the budget I have to work with is higher welfare chicken. I am not sure I want to really know what constitutes higher welfare, but . . . I like to believe that they are not that badly treated, or as badly treated as the other kind. Unemployment is a great equalizer. If I could afford it I would certainly still prefer to buy free range and organic, but one must do what one must do.
The temps have really dropped here these past couple of days. It seems we are getting winds from the North and things are getting pretty cool, even down to they say only 3 degrees early tomorrow morning! Who would believe it in August? Crazy!
Have you ever seen a recipe which made you want to run into the kitchen and immediately make it? That is how it was for me the other day when I saw this recipe for Navaho Tacos on a site called Cooking Classy. Actually I have seen several versions of this through the years, but for some reason her's just made me want to make them NOW.
I actually didn't make her filling. I had some ground turkey which needed using and so I made my own ground turkey filling, but I did use her recipe for the Navaho Fry Bread. My first couple of breads were a bit haphazard and oddly shaped, but I had it sorted by the time I had done a few and the rest were perfect.
The trick it to use a lightly floured rolling pin, a lightly floured surface and to turn the dough a quarter turn with each roll. They turned out perfect once I got into my stride. I was cooking one and rolling another one as I went along.
If you want to make a beef filling you can substitute ground beef for the turkey in mine, or you can go over to Cooking Classy and make hers. We don't have things like fire roasted tomatoes or canned green chilies here in the UK. I adapt and make my own substitutions for these things. I love my homemade taco filling, beef or turkey. It's nice.
I like to use black beans in mine. They're smaller and I like their colour. I topped them with grated cheddar, shredded lettuce, sliced black olives, chopped tomatoes and spring onions. They were delicious. I don't know why I waited so long to make these. They were easy to make and quite, quite scrumptious! I can see me making these the next time we have the missionaries over for their tea. I think they would LOVE them!
*Navaho Tacos*
Makes 8 tacos
Oil for frying
For the filling:
For the filling:
1 TBS olive oil
1 pound of ground turkey
1 (400g) tin of chopped tomatoes in tomato juice (14 1/2 oz tin)
1 (400g) tin of black beans, drained and rinsed (14 1/2 oz tin)
1 medium brown onion, peeled and chopped
1 green chilli, trimmed, seeds discarded and finely chopped
2 cloves of garlic, peeled and minced
2 tsp mild chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp oregano flakes
fine sea salt and freshly ground black pepper to taste
a splash of hot sauce
To serve:
Your favorite taco toppings. I used
chopped black olives, chopped spring onions, shredded lettuce,
grated cheddar cheese, chopped ripe tomatoes and dairy sour cream
chopped black olives, chopped spring onions, shredded lettuce,
grated cheddar cheese, chopped ripe tomatoes and dairy sour cream
Make the dough for the fry bread first. Whisk the dry ingredients together in a bowl. Whisk the melted butter into the warm milk and then stir this mixture into the dry ingredients, stirring until the mixture comes together to form a soft, elastic dough. Cover and set aside for 10 minutes.
To make the filling, heat the olive oil in a large skillet. Add the onions and green chilies. Cook, stirring, until softened without browning. Add the ground turkey. Cook and stir until the turkey is no longer pink. Add the garlic and seasonings, along with the tomatoes. I like to mash it all together with a potato masher to help break down the meat and tomatoes. Taste and adjust seasoning as desired. Stir in the black beans. Simmer, uncovered for 10 to 15 minutes while you cook the fry bread.
To cook the fry bread, divide the dough into 12 equal pieces. Roll each into a ball. Using a lightly floured rolling pin and surface, roll each ball out into a 6 inch circle. It will be quite thin. Do this one at a time. Heat about 1/2 inch of vegetable oil in a small skillet. Add the fry bread dough circles one at a time and cook for about 1 to 2 minutes per side. Drain on some paper toweling. Keep warm while you fry the rest.
To cook the fry bread, divide the dough into 12 equal pieces. Roll each into a ball. Using a lightly floured rolling pin and surface, roll each ball out into a 6 inch circle. It will be quite thin. Do this one at a time. Heat about 1/2 inch of vegetable oil in a small skillet. Add the fry bread dough circles one at a time and cook for about 1 to 2 minutes per side. Drain on some paper toweling. Keep warm while you fry the rest.
To serve top the fried bread rounds with your taco filling and allow people to add toppings as desired. Serve hot.
Note - It took me a few tries to get the bread right. The mistakes were lovely spread with butter and drizzled with golden syrup in the British way! Sooooo good!!
During the week, I like to keep suppers pretty much on the simple side. Mind you, if I am honest, I like to keep suppers pretty much on the simple side anyways.
I had way more than enough of complicated when I was working as a chef, more than enough to last a lifetime
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
That's not to say that I won't ever do complicated . . . just that complicated will be a rarity on my page because I can't be bothered for the most part!
Delicious and simple works for me!
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
Quick and easy also works for me. I save complicated for the weekend, or when we are having special guests.
That's why I just adore recipes like this one I am showing you here today. It's super simple, quick and easy . . . and delicious on top of it all.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
AND . . . it all cooks in one pan, so clean up is a breeze! Not only that, but it is very economical.
With two large single boneless, skinless chicken breasts you can feed a family of four heartily and nobody will feel hard done by in the least!
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.
Especially if you serve it up with some hot biscuits/scones. (I'll pop my mum's recipe down below. They're the best!) That's what we love to have with it. I guarantee everybody will be happy!
And that my friends, makes me happy. ☺
And that my friends, makes me happy. ☺
*Creamy Chicken Noodle Skillet*
Serves 4
A delicious stove top casserole which is a real family pleaser! NO heating of the oven means the kitchen stays cool! Serve with fresh biscuits for a fabulous family style supper. Serves 4
450ml of chicken broth (2 cups)
1 tin of condensed cream of chicken soup
1 soup can of milk
1 TBS dried parsley flakes
1 tsp dried thyme
1 tsp garlic powder
1/2 pound flat noodles, broken if long
a handful of frozen petit pois
180g of grated strong cheddar cheese, divided (1 1/2 cups)
chopped fresh parsley to garnish
Heat the oil in a large deep skillet. Add the chopped vegetables. Cook, stirring, without browning over medium high heat until they beging to tenderize. Add the chicken. Season with some salt and black pepper.
Cook, stirring over medium heat, until the chicken is no longer pink, but don't allow it to brown. Add the chicken broth, soup, milk, parsley flakes, thyme, garlic powder and noodles. Stir well together. Bring to the boil, then reduce to low and allow to simmeror 20 to 25 minutes, stirring every five minutes or so to help keep the pasta from sticking together.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
Add the peas during the last five minutes of cooking. Stir in 120g (1 cup) of the cheese and allow it to melt in. Remove from the heat and top with the remaining cheese. Cover and allow to rest for 5 to 10 minutes before serving. Sprinkle with the parsley and serve.
*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe
My mom makes the best baking powder biscuits in the world. Now you can too.
280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
220g white shortening (1 cup)
2 large free range eggs
335ml milk (1 1/2 cups)
Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.
Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.
Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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Food seems to be getting more expensive with each week that passes. It is becoming increasingly difficult to feed a family well, and still stay within a budget.
It's ironic that the things which are the healthiest are the things which cost the most in the shops and it's the stuff which is loaded in sugar, fat and calories that are the cheapest.
Walk down the aisles in any grocery shop and you will see what I mean.
Walk down the aisles in any grocery shop and you will see what I mean.
There's lots on offer for a pound, but it's all sausage rolls (mostly fatty pastry and cheap fatty sausage, and not much of that!) jumbo packets of crisps, candy bars, cakes filled with chemicals and artificial flavours, etc.
It's the same in the frozen food section . . . lots of ice cream bars and chips on offer, pizzas, but not a lot that is healthy really. The last time I bought some apples, I paid more than 50p per apple and that's the truth!
Another thing I have noticed of late is that sizes are getting smaller. They may be charging the same prices for certain things . . . but the tins are smaller, etc.
Another thing I have noticed of late is that sizes are getting smaller. They may be charging the same prices for certain things . . . but the tins are smaller, etc.
Oh . . . and don't get me started on toilet paper. Have you noticed how big around the paper tube in the middle has gotten?
It looks the same from the outside of the roll, but with the inner tube having doubled in size, you are only getting half the amount of loo-roll these days.
I was recently challenged to create a meal for a family of four for less than a fiver. It wasn't easy but I managed to do it and I think I did it very well, if I don't say so myself.
I was recently challenged to create a meal for a family of four for less than a fiver. It wasn't easy but I managed to do it and I think I did it very well, if I don't say so myself.
I created a simple dish of Chicken with Cheesy Dumplings, which I think is relatively low in fat, with lots of veg, and a goodly amount of chicken.
I had gotten a package of chicken breasts, with two nice sized ones in the pack, for £3. I cut them into strips and ended up with a nice little pile of chicken.
I had gotten a package of chicken breasts, with two nice sized ones in the pack, for £3. I cut them into strips and ended up with a nice little pile of chicken.
With a bit of veg and a bit of stock, I created a tasty chicken stew chock full of flavour, with peas and carrots and onions.
I then topped this delicious stew with some fluffy dumplings, which I added a bit of cheese to for a bit of extra flavour.
I then topped this delicious stew with some fluffy dumplings, which I added a bit of cheese to for a bit of extra flavour.
The end result was a very delicious meal for four, made from scratch, and coming in at less than a fiver. You could add some mashed potatoes to make it even more filling if you wished.
We both liked this. It really was quite good and fed us for two meals.
*Chicken and Cheesy Dumplings*
*Chicken and Cheesy Dumplings*
Cheap and cheerful. Who doesn't like chicken and dumplings. If you buy your chicken breasts on sale and freeze them individually, you can bring this delicious entrée in for less than a fiver.
2 boneless, skinless chicken breasts, cut into strips
1 TBS cooking oil
1/8 tsp salt
1/8 tsp black pepper
1/2 tsp dried parsley
1/4 tsp dried sage
2 TBS plain flour
428ml chicken stock (use a stock cube and equivalent in water, 14 1/2 ounces)
225ml water (separate from above, 1 cup)
1 medium onion, peeled and chopped
150g frozen peas (1 cup)
2 carrots, peeled and coarsely chopped
For the dumplings:
200g of plain flour (2 cups)
4 tsp baking powder
pinch salt
1 TBS white vegetable fat
2 ounces grated strong cheddar cheese (1/2 cup)
180ml of milk (3/4 cup, you may not need it all)
4 tsp baking powder
pinch salt
1 TBS white vegetable fat
2 ounces grated strong cheddar cheese (1/2 cup)
180ml of milk (3/4 cup, you may not need it all)
Season the chicken pieces with the salt and black pepper. Heat the oil in a large skillet which has a tight fitting lid. Add the chicken. Cook and stir until almost cooked through. Add the carrots and onions. Cook and stir for a few minutes, then add the stock, parsley and sage. Cover tightly and cook for about 5 minutes. Stir in the frozen peas. Bring back to the boil, then reduce, cover and simmer for a further few more minutes, until the carrots are tender and the chicken is cooked through. Shake the flour in a jar with the additional water. Pour this into the chicken mixture, stirring constantly, until the mixture begins to bubble and thicken. Taste and adjust seasoning as required.
While the chicken is cooking make the dumplings. Sift the flour, baking powder and salt into a bowl. Drop in the vegetable fat and rub it in with your finger tips until the mixture resembles fine crumbs. Stir in the cheese and the milk to make a soft dough that easily drops from a spoon.
Using a tablespoon, drop the dumpling dough over top of the hot bubbling chicken mixture in dollops. Cover tightly with the lid and cook for 12 to 15 minutes or until the dumplings are well puffed up and look dry on top and a toothpick inserted in the centre comes out clean. Don't be tempted to peek ahead of time. Divide the chicken stew and dumplings between four heated plates and serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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