Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
One of my favorite things to eat is Pasta. I do need to control myself as I would happily eat it every day, three times a day. As a diabetic this wouldn't be a very smart thing to do however, so I do keep myself reigned in.
Also its not so bad so long as I use a high fibre or whole wheat pasta and include plenty of vegetables in the dish. That makes this hearty and simple pasta dish something which I can truly enjoy on occasion!
I have also downsized the recipe to feed just one, moi. If you are wanting the full sized recipe, you can easily access it here.
One of the things I thought I would really miss here, now that I am back in Canada, were the lovely sausages that I was able to buy in the UK, or bangers are they are lovingly known.
I am happy to say that there are now some really great sausages here that are available in the shops. PC free from sausages. (And I have not been paid to say that. I speak the truth.)
They come in a wide variety. They have them called simply Bangers, then there are the Honey Garlic, Sweet Italian and Hot Italian. All are very good. If there are any more varieties I haven't come across them yet. I like the free-from because they are made from meat which has been raised without anti-biotics, and grain fed. It is also Canadian Pork. No GMO.
I know that might not mean anything to some people, but it does mean something to me. In any case, these are delicious sausages. Nice and meaty, well flavored and not filled with too much fat and fillers.
I love this simple pasta sauce. It is rich and creamy, and filled with flavor, depending on the type of sausage you choose to use.
I like a nice peppery sausage, but not overly spicy. I chose to use the sweet Italian today and it was excellent. In the UK, I always used a good Cumberland sausage.
This recipe is also a great way to use up any bits of cabbage you have going in the refrigerator. You don't need a lot, only about a cup of it. I tend to buy my cabbages either on the smaller size these days, or cut in halves or quarters. I just don't and can't use up a whole cabbage anymore unless I have company and am wanting to eat a lot of coleslaw.
The cabbage gets sautéed in a heavy bottomed skillet along with a medium onion which you peel and cut into half moons. I hand shred my cabbage so that it is not too fine, but neither do you want the pieces too large.
I sauté them with the onions in a mix of olive oil and butter. You can use just the oil if you wish, but I like the extra flavor that the butter gives.
I find it also aids in the caramelization of the vegetables. You get a lovely nutty flavor from the cabbage, kind of sweet. I love it.
Once the vegetables have softened and begun to caramelize you can add the sausage. You will need to skin it, which is very easily done. Simply run a sharp knife down the length of it and peel the skin away, discarding it.
This gets broken up and torn and thrown in with the cabbage and onions. Just stir fry it, until it too starts to caramelize and turn golden brown in spots and slightly sticky.
You need two kinds of mustard for this. A good Dijon mustard and a grainy Dijon mustard. Both have qualities that add something unique to this dish. Do NOT be tempted to use regular North American Mustard. The flavor of those is too sharp and harsh and vinegary, plus the color is far too bright.
Dijon has a nice mellow flavor. Yes, there is a bit of heat, but it doesn't slap you in the face. I like that. In fact it is my mustard of choice now for most things.
There is a place for North American Mustard, but its not here.
You will also need a quantity of heavy cream for the sauce. Not a lot, really, only 1/3 cup/80ml. If this bothers you then you can use evaporated skim milk in its place.
This will give you the silky richness without the fat. Don't worry the other flavors will make it very difficult to detect that you have used canned milk. I have this so infrequently that I just use the cream.
In for a penny, in for a pound, no pun intended. The sauce is rich and creamy. Depending on the sausage you have used you may or may not need seasoning. Taste it and adjust as necessary.
At this point you can also throw in half of the chopped parsley, and get on with the business of cooking the pasta.
You could certainly use whichever pasta you like here, but I like to use one that will grab onto and "hug" every bit of that lucious, rich sauce. Something which will cup the sauce.
Today I used Cappelletti. It is shaped like little saucers. You can use anything similar, baby shells, etc. All work well. I dare say you could even get away with elbow macaroni.
This is delicious. You get the caramelized sweetness from the onions and cabbage, along with the spicy tang of two mustards, and the richness of a good sausage.
Then there is the cream . . . what's not to like about this?
Some nice crusty bread on the side to help sop up that sauce and you are in pasta heaven. I can't think of anything else you might need, save it be perhaps a salad on the side and if you are a wine drinker a nice glass of merlot would go nicely.
I am not a wine drinker, so enjoyed it with a nice glass of cold sparkling water!
Pasta with a Creamy Mustard and Sausage Sauce
Yield: 1
Prep time: 5 MinCook time: 14 MinTotal time: 19 Min
I have down sized one of my favorite weeknight supper pasta dishes to serve just one person. This is quick and easy with a deliciously different, rich, and meaty sauce.
Ingredients
- 1/2 TBS olive oil
- 1/2 TBS butter
- 1 medium onion, peeled, halved and sliced into half moons
- 1 cup (130g) white cabbage, trimmed and thinly sliced
- 1 fat good quality sweet Italian sausage (or hot if you prefer a bit of spice), skinned
- 1 TBS flat leaf parsley, chopped coarsely
- 1 heaped tsp of Dijon mustard
- 1 heaped tsp of grainy Dijon mustard
- 1.3 cup (80ml) heavy cream
- salt and black pepper to taste
- 2 ounces (about 2/3 cup) pasta shapes (use one which will cup the sauce such as Conchiglie or Cavatelli. I like Cappelletti)
Instructions
- Heat the oil and butter in a medium, heavy bottomed skillet just until the butter begins to foam. Add the cabbage and the onion. Cook, stirring frequently, over medium heat, until they begin to wilt and caramelize a bit. I usually cover it with a lid for the first five minutes to help it soften a bit faster.)
- Tear the sausage up into bits and add it to the cabbage and onion mixture. Cook, stirring occasionally, until the sausage is cooked through and golden brown in places.
- Stir in both mustards and the cream. Heat through. Season to taste with salt and pepper. Stir in half the parsley and remove from the heat. Keep warm while you cook the pasta.
- Cook the pasta according to the package directions in some lightly salted boiling water. Cook just to al dente. Once done, using a slotted spoon, scoop the cooked pasta directly out of the cooking water and into the skillet with the sauce. (Its okay to have a bit of water in the sauce, but take care not to add too much.)
- Give everything a good stir together. Taste and adjust seasoning as necessary. Scatter the remaining parsley on top and serve immediately with some crusty bread if desired.
I wanted to share this recipe with you today for Extra Crispy Chicken Wings. Not only is it an easy chicken wings recipe, but it is also a small batch chicken wing recipe.
Built for the smaller family, although you could certainly double or triple it if you wanted to! It makes just enough oven baked chicken wings for two people, no more no less, and I can promise you that they are delicious!
One of my favorite comfort foods has always been Boston Brown Bread. At the weekend, with baked beans, soup, stews, etc. there is nothing more delicious.
I can remember when I was a child you could buy it ready made in the can. It was so good, especially with the Saturday night supper.
Homemade Boston Brown Bread can sometimes be a bit of a hassle to make however because it does need to be steamed. You don't always have the energy or the time to go to all of that trouble.
These Brown Bread Muffins are the perfect solution! I discovered this recipe in a cookbook I have had for a very long time by Marion Cunningham (the cookbook author not the mother of Richie).
The title of the book is The Supper Book. I have had it for a very long time. Everything I have ever baked from it has been wowzah! Seriously. But then again, I would expect nothing less from Marion Cunningham.
She is the chef/author who was responsible for the 12th and 13th editions of the Fanny Farmer Cooking School cookbook. That is my all time favorite cookbook. I can't begin to tell you how many copies of that book I have worn out.
Too many to count. Its an excellent book and something I like to give as a wedding gift to all young Brides. You cannot go wrong with it. You can't go wrong with any book Marion worked on.
This is actually a recipe I have had flagged (page turned over) for a very long time. I have always wanted to try it. I can't think of why I waited so long! Its fabulous!
I think the fact that the original recipe made 18 muffins kind of was a bit of a put off for me actually. That was far too much muffin for just myself and my ex, and certainly it is a bit too much muffin for just me.
Today I decided to go for it and small batch the recipe with absolutely wonderful results. I am so happy that I did! These are excellent muffins.
There is no steaming involved. Just a simple muffin recipe, using simple ingredients, and very low in fat.
There is only 1 TBS of melted butter in the recipe and it makes 9 nicely sized muffins. There healthy and nutritious, using a combination of flours and grains.
Whole wheat flour, plain flour and yellow cornmeal. The whole wheat flour makes them hearty and the cornmeal adds a tiny bit of texture and crunch.
They are sweetened with a bit of molasses. That's all. The original recipe called for 3/4 cup, but how do you cut that in half? I figured it out to be approxmately 6 TBS.
I love molasses. It is one of my favourite things to cook with. If you are in the UK, however, it can be somewhat hard to come by.
When I was there I combatted that problem by using half golden syrup and half treacle. It always worked a charm.
A bit more sweet comes from the use of raisins in the batter. I love raisins, so that is not a problem with me. I think, however if you really hate raisins, you could replace then here with dried cranberries or blueberries.
Chopped dried dates. Dried currants, etc. All would work well.
Brown Bread is an Eastern Canada/Us thing, a maritime thing. Traditionally it would have been served on Saturday night with baked beans and the like.
There was nothing like a Saturday night baked bean supper with plenty of brown bread and ham or wieners, scalloped potatoes, coleslaw, or sliced cucumbers and tomatoes . . . this is nirvana to me!
I didn't want to open a can of beans today and I had no homemade beans, so I made do with what I did have.
I had some leftover cooked chicken breast and leftover fried potatoes. I combined the two to make a tasty hash for one.
I chopped the potatoes and the chicken. I also had a slice of cooked bacon, which I chopped as well.
I added half a small onion chopped and a couple of tablespoons of frozen baby peas.
This all went into a non-stick skillet. I didn't need to add any oil or butter because the potatoes had already been fried in butter a few days ago and of course there was the rasher of bacon.
I did season it a bit with some Montreal steak seasoning. I know, not steak, but it worked well.
It worked out to be delicious! I was really pleased with it. I had some sliced cucumber with it and halved cherry tomatoes, and one of those delicious muffins of course.
Oh yes, I did butter the muffin. I could not resist.
I was not too surprised actually! These would go well with just about anything. Baked beans, stews, soups, chicken salad, etc. I can't really think about anything that wouldn't go with them, and in all truth, they pretty special all on their own.
I know. I am incorrigible, but one of these warmed for breakfast, buttered and served with a cold glass of orange juice is a real treat!
You can't go wrong with baking some of these and they do freeze well. I say go for it!
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.
Brown Bread Muffins
Yield: makes 9 muffins
Prep time: 8 MinCook time: 12 MinTotal time: 20 Min
Incredibly moist, flavor-filled and delicious. Fabulous with baked beans, soups, hash, salads, etc. In short, everything!
Ingredients
- 1/2 cup (70g) all purpose plain flour
- 1/2 cup (70g) whole wheat flour
- 1/2 cup (85g) yellow cornmeal
- 3/4 tsp baking soda
- 3/4 tsp salt
- 6 TBS molasses
- 2 TBS cider vinegar
- 3/4 cup (180ml) milk
- 1 TBS butter, melted
- 1/2 cup (75g) raisins
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter 9 muffin cups well. Set aside.
- Whisk both flours, cornmeal, soda and salt together in a bowl.
- Whisk the milk, molasses, vinegar and butter together in another bowl. Add all at once to the dry ingredients, and quickly mix to combine. Stir in the raisins. Spoon into the prepared muffin tin, filling them 3/4 full.
- Bake in the preheated oven for about 12 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm. These can also be frozen.
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Deli Style Coleslaw. This deli coleslaw recipe with no mayonnaise that I am sharing with you today is an old family favourite which goes back quite a few years in our family. We are quite simply cabbage lovers and we will eat it any way that we can get it!
We sure have been having some bitterly cold weather this past week. I believe it was -10 out there this morning. I have not experienced temperatures such as this in over 20 years! This is the kind of cold that really makes you appreciate Winter soups and stews.
Food that warms your belly and soul! There is nothing like a hot bowl of soup to do just that and this Winter Vegetable Soup is one of my favourites! And not the least because of the dumplings!
There are quite a few recipes for Swiss Chicken on the internet it seems, but none quite like this delicious chicken recipe I am sharing with you today.
Yes, it is a mushroom swiss chicken recipe, like the others, but that is where all similarities end. This contains no cream soup, unlike many of the others.
This Swiss Chicken is very easy to make and yet one of the most flavourful chicken dish ever! Despite not being made with a tinned soup.
Instead you create a simple sauce, which is poured over top. Read on and I will let you in on my secret for making the most delicious, moist and incredible chicken entrée for your family ever!
To be honest I am not really sure why this is called Swiss Chicken. Yes, there is some Gruyere or Swiss cheese involved, but really that is the only thing Swiss about it!
Like I said, no cream of whatever soup. Instead there is a lush and creamy rich sauce which gilds those perfectly golden sautéed pieces of chicken breast meat. Flavoured only with cream and Tarragon and some seasoning.
Oh, and a tiny bit of Brandy. You could also use white wine or dry sherry. Am I the only one who has a collection of tiny bottles of liqueurs and spirits to use in cooking? Small bottles of wine? And I repeat they are only used for cooking.
I don't drink alcohol (for religious reasons) but I am not adverse to cooking with it. My ex Bishop's wife cooked with it all the time so if its okay for her, its okay for me.
You begin by gently pounding boneless, skinless chicken breasts until they are the same thickness throughout. This is so that they will cook in like time.
Once pounded, they are seasoned and lightly coated with flour before browning to perfection in some butter/olive oil. Don't be shy. I like to put a nice golden crust on these!
Once browned, they are popped into a baking dish, ready to be topped with everything else. You will need to brown some mushrooms and garlic in the pan drippings. Be very careful about the mushrooms you choose.
You don't want to choose a mushroom which will turn the pan juices grey and unappealing. I think a nice chestnut or white button mushroom works well here. I have a secret to perfectly browning mushrooms.
And that is to leave them completely alone for the five first minutes or so of cooking them. Don't be tempted to stir them, or agitate them in any way. Just leave them to sit and get all gilded brown in those lovely pan juices.
Patience is truly a virtue here. Once you see them starting to turn golden you can give them a little stir and then leave them again, for a little while longer. Your reward for your patience will be perfectly cooked and golden mushrooms, with lovely crisp edges.
Now is the time to stir in the cream and the tarragon. Oh, and the brandy. Just let it bubble up and then pour it over the golden pieces of chicken. Make sure you get plenty of mushrooms on each slice.
And that's it. Pop a slice of cheese over top and bake it in the oven until the sauce is bubbling, the chicken is cooked through and that lovely cheese has melted perfectly on top.
Nothing could really be easier. And, if you follow my instructions implicitly, you end up with perfectly cooked, no hint of dryness, chicken breasts.
I love cooking with chicken breasts. They make a beautiful canvas on which to paint most flavours, but if improperly cooked (ie. over cooked) they can be dry and dull.
The trick is to not over do it. Once you have gilded them nice and golden brown, they really only need a short cook-time in the oven.
I find that if I pop them into the oven while I am making that sauce, it is sufficient time in order for them to cook through thoroughly.
You will know they are cooked through when the juices run clear when you prick them with a fork. If there is any hint of pink at all, simply return them to the oven for a few more minutes.
Better safe than sorry! (And this comes from someone who has experienced food poisoning. Not nice, not wanting to experience it again. Never from chicken though. It was coleslaw.) So do make sure they are cooked through just to be safe.
This really is an incredibly simple to make and delicious supper option. It uses very few ingredients and goes together in a flash!
Easy and delicious, it is sure to be something your family is going to love. Be prepared for it to become an often requested supper entree! You have been warned!
Creamy Swiss Chicken
Yield: 4
prep time: 10 Mincook time: 20 Mintotal time: 30 Min
Filled with lovely flavours. This is a very simple dish. Tender moist chicken topped with a creamy mushroom sauce and gruyere cheese.
Ingredients
- 4 (200g/7oz) boneless, skinless chicken breasts
- salt, pepper and plain flour to dust
- 1 TBS extra virgin olive oil
- 1 TBS butter
- 1 clove garlic, peeled and crushed
- 1/2 pound (200g)mushrooms, sliced
- 1 TBS chopped fresh Tarragon (or 1/2 TBS dried)
- 1/2 cup (120ml) whipping cream
- 1 TBS brandy
- 4 large slices Gruyere or Swiss Cheese
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking tray.
- Place your chicken between two pieces of plastic cling film and pound lightly until they are each about 1/2 inch thick. Season with salt and black pepper and dust lightly with flour.
- Heat half of the olive oil and butter in a large skillet. Add the chicken breasts presentation sides down, and brown on one side for approximately 3 minutes until golden. Flip over and brown on the other side for a further 3 minutes.
- Place onto the baking tray and pop into the oven while you make the sauce.
- Add the remaining butter and oil to the pan drippings. Throw in the mushrooms and garlic and cook over medium heat until the mushrooms have softened.
- Add the tarragon, cream and brandy. Stir over high heat for about 2 minutes, or until the sauce has reduced and thickened.
- Remove the chicken from the oven and spoon the hot sauce over top, dividing it equally amongst the four pieces.
- Top each with a slice of cheese and pop back into the oven for about 5 minutes or until the cheese has melted. Serve immediately.
Easy peasy this is. Actually it is beautiful dinner party fare, and would make a brilliant option for Valentine's Day Supper. It is quick and easy to make, and yet tastes like you have been slaving all day over it. I served with English petit pois and roasted potatoes. Yum.
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!
This recipe I am sharing today for a Chili Cheese Dog Casserole is sure to become a firm favourite with your family. Tis the season for comfort food! Comfort food needn't be complicated or take hours to cook.
This fabulously tasty and hearty recipe goes together in a flash and uses only a few simple ingredients. This family friendly recipe goes down a real treat and is perfect for those days when life gets really busy but you still want to feed your family a delicious meal!
I have a real fondness for hot dogs. I know, they are probably not the healthiest things to eat, but the heart wants what the heart wants, and sometimes my heart just longs for a hotdog in any way shape or form.
When I was growing up Friday nights were always hot dog nights in our home. My mother worked so they were simple enough that they didn't require too much work at the end of the week. She got her groceries on Saturdays so the fridge was also probably getting a bit empty. Hot dogs fit the bill perfectly!
My mother cooked a mean hot dog. People used to wish that they could be invited to our home for Hot Dog Night. Seriously!
Mom had an old electric grill that she would use to cook the hot dogs. It had removable plates, one side which was for waffles and the other side flat for frilling. Mom always split the weiners in half almost all the way through, down the length of them.
She would open them up like a book and then grill them in the electric grill until they were toasted and golden brown on both sides. I cannot begin to tell you how delicious these were. They were quite simply amazing.
She would have already grilled soft sided hot dog buns, buttered on both sides of course, to put the cooked hotdog in. These would be all crisp and golden and buttery as well. Perfection served with one of those grilled weiners.
And that was it. We would have our ketchup, mustard and relish on them and sometimes grilled onions or even raw onions. Mom always wrapped each hot dog in a square of paper kitchen towel.
Mom always cooked two for each of us. We didn't have anything else, except maybe a bowl of ice cream for dessert. That was Friday supper, and let me tell you, we were as happy as we would have been had she set a good steak down in front of us, probably even happier.
I still like to cook my hotdogs like that from time to time, and yes, I still enjoy them immensely. Sometimes though, I also like to make these and yes, I enjoy them immensely also!
I always start off with a good all beef hot dog. I only eat beef hot dogs. I am a bit of a snob that way, sorry. I know hot dogs are not exactly gourmet food, but . . . meh . . . I like all beef, even in my trash food.
You will need some more trash food for these. They are a real convenience meal, using store cupboard ingredients. Hot dogs. Refrigerated Pizza Dough. String cheese. Canned chili con carne.
Simple. And it makes only four servings. Trust me when I say one of these is more than ample. At least it is for us.
You unroll the pizza dough and cut it into four equal sized rectangles. You will need to cut the string cheese in half also. Right down the middle lengthwise.
A hot dog gets laid on the end of each rectangle of pizza dough, with a piece of string cheese laid on either side of it. You then roll the dough up to cover both the weiner and the cheese completely.
The chili gets dumped into a shallow casserole dish. The original recipe only used one can of chili, with beef and beans. I like to use two.
Two cans gives you a much nicer amount to serve with the dogs. I felt that one can divided between four people was a bit too stingy. If you hav homemade chili so much the better! Just use that. There is no need to heat it up.
Just dump it into the dish and lay the dough wrapped dogs on top, seam size down. I like to melt some butter and mix it with some dried parsley flakes, and onion and garlic powders. This gets brushed on top of the rolls.
That's it. Then you bake them. Until the rolls are golden brown and risen, the hotdogs heated through, the cheese melted, and the chili is bubbling away.
Can you say "Oh baby!" These are A M A Z I N G L Y tasty! You get the heartyness and spice of that chili . . . and then those wrapped dogs.
Meaty, cheesy, buttery, yummy. They go so very well with that chili. It is a marriage truly made in heaven. Truly.
You don't really need much on the side, if anything. You could serve this with coleslaw or a salad if you were wanting to get some vegetables into you family. I especially like coleslaw and have a really yummy recipe for that here. You can't go wrong.
These always go down a real treat with the family. Hearty and delicious, quick and easy to make. What more could a person ask for!
Baked Chili Cheese Dogs
Yield: 4
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
This family pleasing recipe is really simple to make and incredibly delicious. With this you get two comfort foods in one. Its really a win/win supper!
Ingredients
- 4 all beef hot dogs (You can freeze any leftover frankfurters for another time)
- 5 pieces of string cheese (cheddar)
- 1 can of refrigerated pizza dough
- 2 14-oz (400g tins) of chili con carne
- 2 TBS butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp parsley flakes
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Butter a 6 by 10 inch baking dish or lightly spray with low fat cooking spray. Spread the chilli out into the dish evenly.
- Unroll the pizza dough and cut into 4 equal sized rectangles.
- Cut the string cheeses in half lengthwise. The fifth one will be used to make up the length of the hotdogs in the four main ones, so cut it again cross wise into 4 bits, divided in half)
- Lay a frankfurter at one short edge of each rectangle with 1/2 slice of cheese string placed on either side of it, plus one fourth of the fifth one to make up the length. (If your hotdogs are short you may not need a fifth one.)
- Roll up beginning at the hotdog side, to cover the hot dog completely, and place on top of the chili in the baking dish, seam side down.
- Mix together the melted butter, garlic and onion powders and parsley flakes. Brush evenly over top of the rolls.
- Bake in the preheated oven for 20 to 25 minutes until the dough is well risen, the chili is bubbling and the rolls are golden brown. Enjoy!
notes:
The original recipe only called for one tin of chili. I felt that it needed more and so I have used two tins. Even better, use leftover homemade chili if you have any.
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!
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