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Quinoa Recipe Curry

Gluten free, dairy free, egg free … big on flavour!
Quinoa is a pseudo grain, so technically it’s grain-free too … quinoa has lots of protein!

(a complete protein with lots of amino acids for you body builders who know what that means, it’s your new best friend.)

Pronounced Keen-wah (Related to the beet & spinach family)

We cook the quinoa in the rice cooker – just like you would rice

Great as a side dish, or add in more protein (chick peas or meat) to make it a whole meal-in-a-bowl

Good hot, warm or cold – excellent for summer bbq picnics, potlucks, etc.

Curried Rice Recipe (Quinoa Salad):curried-quinoa-recipe

2 cups uncooked quinoa ( + 1 Tbsp butter or marg – we use Earth Balance Sticks – we cook ours in the rice cooker -same as rice)

1 cup cooked peas (or frozen & toss in the rice water) or drained canned chick peas (garbanzo beans)

1 cup chopped celery

1 cup toasted Almonds for Veggie

1/2 cup red onion finely diced (or Spanish/vidalia… even green onion in a pinch)

 

Meat option: 1 cup cooked meat – chicken or beef or can of salad shrimp (or cooked crab)

 

Dressing:

1/2 cup grapeseed oil (or salad oil ie: canola, sunflower, safflower, something light)

3 tablespoons apple cider vinegar (we use Bragg’s)

1 tablespoon soy sauce

1 teaspoon curry powder (a friend makes ours mmm … thanks Rick! can double if you like more)

1 teaspoon salt (we use pink Andes mountain salt – more minerals than sodium)

1/2 teaspoon celery salt

1/2 teaspoon sugar (we use cane sugar)

1/4 cup toasted almonds – toss in on top last

Rinse quinoa (if not pre-rinsed it will have a bitter flavour)

Boil water for quinoa in deep pot – once boiling toss in butter and quinoa – stir – toss frozen peas on top (if 5 min or 20min rice… if longer, add peas in last 15 min of cooking time) … turn down to simmer… and cook as package directs (20 – 25 min total once rice is added – we like it fluffy) **If using red quinoa then cooking time is 35-40min

While waiting for quinoa…

Combine dressing ingredients (except for almonds)  – once completed, add meat to dressing to let marinade.

Chop celery and onion – set aside.

Toast almonds and set aside.

Once quinoa is fully steamed – drain (if needed) and add celery, onions – stir. Add dressing & meat – stir. Pour into serving bowl – top with toasted almonds.

(or scoop out of pot onto plates and top with toasted almonds)

Serves 6-8.

Great on a hot summers day when no one wants to turn on the oven.

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Nachos Recipe | Easy Restaurant Quality

This is a super easy nachos recipe, with restaurant quality melted cheese stacked high, ground beef, fresh tomatoes and green onion… mmm… this is how we do it…

Easy Nachos RecipeNachos Recipe

Ingredients:

1 cup ground beef browned with paprika based seasoning like Lawry’s, add any hot sauce at this point if that’s a preference (we make our own inhouse)

1 to 2 cups shredded marble cheese (cheddar & mozzarella mixed – depends on how cheesy one likes it, see dairy free below)

1 fresh tomato diced (may want to season with herb salt)

2 green onions washed and sliced thin – green ends too if they’re nice and fresh

1/2 large bag tostitoes chips (nacho chips)- plain or lime or multigrain (the organic yellow corn have the most flavour)


Make sure the beef is browned and seasoned, tomatoes are diced and green onions sliced before proceeding.

Select a large platter (or 4 individual plates) that is microwave safe and that will fit (can do this under the broiler with oven-safe cookie sheet-must STAY with it though, can’t walk away)

Microwave Method:

Place chips single layer, but tight together on the platter

Sprinkle cheese overtop to one’s liking and microwave for 30 – 45+ seconds – just until cheese melts but chips don’t burn

Remove platter from microwave and immediately top with cooked ground beef (if one wants another nacho layer, repeat these above steps)

Quickly add the diced tomatoes and green onions before the cheese “sets”. This will hold the toppings in place while eating.

Enjoy!

Options:

  • We pre-brown our ground beef, then cool & place in resealable bags – flatten it out so that it can be used in sections. This way, nachos are always available for an easy dinner or snack.
  • BBQ chicken is also nice, can use leftovers from a rotisserie chicken at the store or even holiday turkey leftovers
  • Dairy Free – use rice mozzarella style cheese as it melts nicely – but use sparingly. We’ve used the one by Galaxy Nutritional Foods “Italian Flavour”.
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Baked Pasta – Gluten Free, Wheat Free, Dairy Free, Egg Free

Easy Baked Pasta – Gluten Free, Wheat Free, Dairy Free, Egg Free

This is one of my spouse’s favourite – he’s a “selective” eater by nature, and adding WF, GF, DF, to the mix while tasting like “normal” food has been quite the adventure. Thank GOD for corn noodles… even the most discriminating like them.

This easy cheese baked pasta dish is very versatile, and can be made using the regular recipe for 6 – or doubled, tripled, quadrupled, etc as necessary. We make ahead and freeze in 1 portion containers, this way there’s always “something to eat” in the house!

Easy Baked Pasta Dish Recipe:Easy Baked Pasta Recipe
12 oz rotini pasta corn noodles pkg – (approx 340g – roughly 2-3 cups uncooked-we use Prairie Harvest San Zenone’s penne, or fucilli /rotini)
1 lb ground beef (Veg – see option below)
2 large onions diced or sliced
2 garlic cloves pressed
2 cups zucchini coarsely chopped (or grated, can use spinach or kale)
1 jar garlicky pasta sauce of your choice (approx 750g or 3 cups of your own homemade)
1 Tablespoon fresh basil (must be fresh – this is the key to the whole thing)
1/2 cup fresh dairy-free parmesan cheese grated
2 cups shredded rice cheese ~ Italian style -we use from Galaxy Nutritional foods (or marble cheese or mozzarella or goat mozzarella)

Boil the water for the pasta
Add the pasta & cook el-dente (not too much -you want it a little under done)

In the meantime…while waiting for the water to boil…

In a deep sauce pot:
Saute- onions & garlic, place in separate bowl
brown the beef – drain off any fat if necessary, once browned add the garlic,onions, zucchini, pasta sauce, basil, and stir on med heat till bubbling and hot – then turn off the heat.

In a separate bowl – mix the cheeses (the Parmesan will help the mozzarella spread farther as it won’t stick together as much)

Method:
In a bakeware pan (9×9) layer:
1/3 of the sauce mix
then 1/2 the pasta
then 1/3 of the cheese
repeat

Bake at 375 for 45 min (or bake 1 hr if from refrigerator – put cold pasta in a cold oven and let them heat up together – start timing once the oven gets up to temperature) Tent the foil while cooking – and remove for last 10 min to get brown

It’s the Parmesan helps this to get nice and golden brown.

Can make ahead and put in refrig until needed. Can be frozen and reheated like a frozen lasagna.

We served it with carrot salad, cole slaw, fresh buns and a beautiful garden salad with red cabbage in it for colour.

PS: For the party we put 3 batches worth in each tin turkey tray – it took a little longer to cook at 1 1/2 hrs or so.

For Vegetarian/Vegan option – omit the beef – add 1 to 2 cups sautéed  mushrooms to taste, or use Yves ground beef substitute.


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Teriyaki Beef with Roasted Vegetables Recipe

I created this recipe after loving the Beef in a Teriyaki Fajita but wasn’t in the mood for rice or assembling anything.

We get so many raves over this recipe, and it smells amazing when the guests are walking in the door.

If you know how to properly use BBQ pans, this is EXCELLENT done on the BBQ esp. with the smoke flavour.

Only dirties up two pans! This is what we do…

Teryiaki Beef with Roasted Vegetables Recipe:roasted vegetable recipe with fast fry sirloin strips

For Four – Five people

Ingredients

3 -4 potatoes

2 large carrots

1 large parsnip

2 large onions

3 cloves garlic

grapeseed oil

Teriyaki

1  Sirloin Tip Steak – sliced 1/8 in thin slices OR 1 -2 pkgs fast fry/fajita steak strips

Cube vegetables: potatoes smaller cubes, carrots large cube (as they cook faster), super thick onion slices, turnip optional,  3 garlic cloves sliced.

Preheat oven to 425°F

Find a pan with sides that will fit all the items in a single layer(very important)

If you own any stoneware, this is an excellent time to use it, as it tastes best, and easier to mange not to get overcooked.

  1. Pour all ingredients into the pan, drizzle with grapeseed or safflower oil (high heat oil) Stir.
  2. Place into oven. Cook until fork tender. Stirring twice or 3x’s. Approx 30min – the larger the cube, the longer to cook.

We keep our focus on it! As it’s oil at high heat, even if just a drizzle, we pay attention.

When veggies are done, pull out of oven and set on cutting board.

Heat a cast iron fry pan (or other fry pan) to medium high – adding 2-3 Tablespoons oil

put in 1/2 the meat and immediately add a splash of  Teriyaki (1 Tablespoon or more)

QUICKLY stir meat – DO NOT let it overcook or it will be chewy – cook until med rare –

Scoop out of pan, onto cutting board, replenish liquids if needed, and repeat.

Cut the meat into 1/4 inch pieces

Add the meat to the veggies & and stir.

Serve hot.

Recipe can be expanded to serve more people.

 

 

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Sweet Chili Recipe – Easy

Super Easy Sweet Chili recipe is based off the Sloppy Joe Recipe…

Betcha didn’t know… interesting bit of trivia: Who invented the Sloppy Joe?

Benjamin Franklin. Originally called the Sloppy Ben, however, over the years it became known as the Sloppy Joe, the blue collar sandwich. (Hey, both Donald Trump and Billionaire  Warren Buffet both love cheeseburgers!)


Sloppy Joes:Sweet Chili Recipe

1 lb ground beef

small onion chopped

1 bottle pasta sauce

1 can tomato soup

Cook Ground beef with onions, and drain off fat.  Pour in pasta sauce and tomato soup.  Bring to a boil and let simmer for 20 minutes.  Serve over buns.

Sweet Chili:

Essentially the same recipe as above.

Add 1 can mixed beans (drain & rinse beans in cold water) &

1 can tomato baked beans (Amys brand are great!).

Serve with corn chips, grated cheese.  Can add 1 tsp of cinnamon, or hot sauce to taste!

Fresh Potato Oven Fries:

4-6 large potatoes – cut into wedges

Oil to coat -barely enough oil – we coat them with oil by putting a few tablespoons in the bottom of a resealable bag & shaking. The pour them out onto a cookie sheet or large stoneware bar pan with sides.

We bake them at 400°F for 30-40 minutes until ready.

Then sprinkle with salt to taste!

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Curried Rice Recipe – Chicken Beef Shrimp or Veggie – Your Pick

I forgot how good and light this easy curried rice recipe was. I didn’t have my recipe on hand, so I called my mom – who had had some pulled beef already cooked and cooled … This is great to use leftover chicken or beef in (even canned white chicken in a pinch -drained) – be sure to marinate the meat in the dressing until needed … great hot or cold (perfect for buffets or picnics – we prefer hot) see below…

Curried Rice Recipe (Rice Salad):

1 1/2 cups uncooked rice ( + 1 Tbsp butter or marg – we use Earth Balance Sticks)

1 cup cooked peas (or frozen & toss in the rice water)

1 cup chopped celery

1 cup cooked meat – chicken or beef or can of salad shrimp OR 1 cup toasted Almonds for Veggie

1/2 cup red onion finely diced (or Spanish/vidalia… even green onion in a pinch)

Dressing:

1/2 cup grapeseed oil (or salad oil ie: canola, sunflower, safflower, something light)

3 tablespoons apple cider vinegar (we use Bragg’s)

1 tablespoon soy sauce

1 teaspoon curry powder (a friend makes ours mmm … thanks Rick! can double if you like more)

1 teaspoon salt (we use pink Andes mountain salt – more minerals than sodium)

1/2 teaspoon celery salt

1/2 teaspoon sugar (we use cane sugar)

1/4 cup toasted almonds – toss in on top last

Boil water for rice in deep pot – once boiling toss in butter and rice – stir – toss frozen peas on top (if 5 min or 20min rice… if longer, add peas in last 15 min of cooking time) … turn down to simmer… and cook as package directs (ie: 20 min for uncle bens, 5 min for 5 min rice, 55 min for long grain brown etc.) …

While waiting for rice…

Combine dressing ingredients (except for almonds)  – add meat to dressing to let marinade.

Chop celery and onion – set aside.

Toast almonds and set aside.

Once rice is fully steamed – drain (if needed) and add celery, onions – stir. Add dressing & meat – stir. Pour into serving bowl – top with toasted almonds.

(or scoop out of pot onto plates and top with toasted almonds)

Serves 6-8.

Great on a hot summers day when no one wants to turn on the oven.

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Easy Pot Pie Recipe with Beef or Chicken

Easy Pot Pie Recipe – Beef or Chicken Easy Pot Pie Recipe

This is a great way to use leftovers, that make a completely new meal.

Use up the previous day’s pot roast or roast chicken. Save the gravy.

  1. Cut the pieces of meat into bite size pieces.
  2. Place in the bottom of a casserole pan or individual meat pie tins.
  3. Pour leftover gravy over the meat – just for moistening (only 1 to 2 tablespoons per individual meat pie tin)
  4. Place leftover corn/peas/corn or any mix thereof on top of the meat in a single layer OR frozen peas/corn and/or carrots – shredded raw carrot will also work for this – shred on a box grater.
  5. Spread mashed potatoes on top, enough to hide the other ingredients- these can be leftover mashed potatoes from the previous day, or cook up some potatoes and mash & cool spread on top … if in a pinch can also used instant box potatoes.. mashed & cooled, but be sure to add butter or becel and salt and pepper, so they don’t taste like they came from a box. Can also use biscuit topping – by making up some tea biscuit dough, rolling it out and placing on top Homemade English Tea Biscuit Recipe. Grated cheese on top is nice too.
  6. At this point – making sure all ingredients are cool and not warm or hot – cover. We use tinfoil for the individual pot pies – spray underside with PAM or non-stick cooking spray and label with a black marker right on the tin the contents ie: Beef Pot Roast Pie & either refrigerate, freeze or cook.Pot Pie Recipe
  • From frozen, the individual pot pies take 45-55 min on 350°F
  • From refrigerated, the individual meat pies take 25 – 35min on 350°F
  • At any rate, make sure they are HOT in the center and fully cooked prior to eating.

Why make it more complicated, when it can be easy!

This works for almost any left over meat, including ground beef (shepherds pie) and leg of lamb as well.

These are great for Christmas eve, or even just having in the freezer for a handy meal.

Serve with PC Baby Brussels Sprouts on the side for an easy complete meal (as shown in picture).

You may also like: Ancient Grains Bread Recipe

 

CLASSIC CREAMY CHICKEN POT PIE RECIPE – WITH BISCUIT TOPPING HERE

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Review: Kirkland Signature USDA Organic No-Salt Seasoning

No Salt Seasoning Organic KirklandI tried this on a whim, it was the organic label + no salt that caught my eye.

Delish in meatballs or braised lamb chops – then finish off in the oven; or as a rub or sprinkled on anything cooked (sprinkle on prior to cooking)…

Especially roasted vegetables, such as a mix of potatoes, beets and carrots and lots of onion. Or Potatoes, Butternut Squash and Carrots and lots of onion … add a little fast fry teryaki beef strips to the pot once finished cooking, and you have yourself a tasty meal – We’ve had rave reviews on that one. Haven’t met anyone yet, that hasn’t liked the roasted veggie medley.Robust flavor.

Ingredients (from the label): Organic onion, Organic garlic, Organic herbs, Organic carrot, Organic black pepper, Organic red bell pepper, Organic tomato, Organic spices, Organic orange peel, Organic lemon peel, Organic red pepper, citric acid.

Can be purchased at Costco, and I’ve also seen it on Amazon.

Amazing on Roasted Potatoes and/or Roasted Veggies medley

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Easy Baked Pasta Dish Recipe

Easy Baked Pasta

We made this one for a catered sit down dinner for 40 – (70th b-day party)

This easy cheese baked pasta dish is very versatile, and can be made using the regular recipe for 6 – or doubled, tripled, quadrupled, etc as necessary. (we 6x’d it for the party)

Easy Baked Pasta Dish Recipe:Easy Baked Pasta Recipe
12 oz rotini pasta pkg – (approx 340g – roughly 2-3 cups uncooked – CAN use corn noodles)
1 lb ground beef
2 large onions diced or sliced
2 garlic cloves pressed
2 cups zucchini coarsely chopped (or grated)
1 jar garlicky pasta sauce of your choice (approx 750g or 3 cups of your own)
1 Tablespoon fresh basil (must be fresh – this is the key to the whole thing)
1/2 cup fresh parmesan cheese grated
2 cups shredded mozarella cheese (or marble cheese or rice cheese ~ Italian style )

Boil the water for the pasta
Add the pasta & cook el-dente (not too much -you want it a little under done)

In the meantime…while waiting for the water to boil…

In a deep sauce pot:
Saute- onions & garlic, place in separate bowl
brown the beef – drain off any fat if necessary, once browned add the garlic,onions, zucchini, pasta sauce, basil, and stir on med heat till bubbling and hot – then turn off the heat.

In a separate bowl – mix the cheeses (the Parmesan will help the mozzarella spread farther as it won’t stick together as much)

Method:
In a bakeware pan (9×9) layer:
1/3 of the sauce mix
then 1/2 the pasta
then 1/3 of the cheese
repeat

Bake at 375 for 45 min (or bake 1 hr if from refrigerator – put cold pasta in a cold oven and let them heat up together – start timing once the oven gets up to temperature) Tent the foil while cooking – and remove for last 10 min to get brown

It’s the Parmesan helps this to get nice and golden brown.

Can make ahead and put in refrig until needed. Can be frozen and reheated like a frozen lasagna.

We served it with carrot salad, cole slaw, fresh buns and a beautiful garden salad with red cabbage in it for colour.

PS: For the party we put 3 batches worth in each tin turkey tray – it took a little longer to cook at 1 1/2 hrs or so.

For Vegetarian option – omit the beef – add 1 to 2 cups sautéed  mushrooms to taste

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Ground Beef Macaroni Soup Recipe – Homemade Pasta Stew

This macaroni soup recipe is more like a homemade pasta stew. Thick and comfort food-ey it’s a family favourite all year, but especially at the cottage or rainy days. With a nice thick piece of ancient grains bread – you’re all set!

Ground Beef Macaroni Soup Recipe- Homemade Pasta Stew:

28oz can tomatoes

1lb ground beef

6 med potatoes diced

3 carrots – in sliced coin style

3 stalks celery – diced

1 or 2 onions

2 cups beef broth

1 can pork n beans, or beans in tomato sauce (ie Amy’s)

1tsp dry thyme, 1tsp dry parsley, 1 1/2 tespoons basil, 1/2 tsp dry marjoram

2 cloves garlic – pressed in garlic press

1 cup dry elbow macaroni – boil separately to al dente then cool. (cook until just before done) -Can use corn noodles Arrowhead Mills have a great corn elbow noodle, and some of the elbow soy noodles are excellent as well.

In large pot saute onions, add ground beef , garlic and celery – saute until cooked.

Add tomatoes, potatoes carrots, beef broth, beans, spices, cooled cooked macaroni. Stir. Simmer 2 hrs, stirring intermittently, or put in crockpot/slow cooker- until heated through and vegetables cooked through.

Serve with grated cheese on top.

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Yorkshire Pudding Recipe

This  Yorkshire Pudding Recipe for roast beef is the one we use for our family, and is also great with roast chicken or turkey and yes we serve them with turkey too. The image is an actual shot from our family’s thanksgiving buffet that snapped while there were still a few left (we had made 2 dozen)- the cousins want us to serve them for dessert! (with cherry pie filling and powdered sugar)…

Yorkshire Pudding Recipe:Yorkshire Pudding Recipe - popovers

7/8 cup (scant cup) all purpose flour

1/4 teaspoon salt

2 eggs

1 cup milk

1/ tablespoons melted butter

few drops Worcestershire sauce

In blender whiz up all liquid ingredients. Stop. Add flour and salt on top. Then whiz again approx 15 seconds or until frothy.

Let stand on counter 1 hr before using to let the natural gluten in the flour activate.

Preheat oven to 450°F – place muffin tin in oven while pre-heating.

Remove muffin tin, and add 1/4 teaspoon grapeseed or safflower oil or beef / chicken fat to only 10 of muffin tins. Not more or the oil will spill over in the oven. Put back in oven till oil smokes – approx 1 – 2 min – keep a watch on it.

Remove muffin tin from oven and carefully pour 1/2 inch (not more) of yorkshire mixture into 10 of the selected muffin tins. Do not overfill.

Place back in oven with a regular cookie sheet below the muffin tins in case of spillage.

Cook for 15 min on 450°F, then lower to 400°F for 15 min, then lower to 350°F for 10-15 min = 40 to 45 min total cooking time. they look done sooner, but will often deflate if not cooked long enough.

The secret is for the muffin tins to be hot, and the oil, prior to the filling being added.

Must keep a watch on these, make at your own risk.

Enjoy!

This is just our recipe, and is for entertainment purposes only.

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Stuffing, Dressing Recipe, Homemade Stove Top

This awesome old fashioned, yet easy dressing recipe is for both inside the bird and stove top. The choice is yours.

It can be made fresh, or made ahead, frozen, and pulled out for use whenever the mood strikes, for any meat, pork, chicken, turkey… even to add a little something to chicken pot pie.

Since this dressing can be made as stovetop, cook up chicken legs and serve with dressing (add a little melted butter when reheating)

I originally had tasted this at my sister’s farm, from some old farm recipe book,  and it became an immediate classic in my holiday stuffing repertoire. It has been tweaked to our family’s taste.

Stuffing, Homemade Farm Stovetop Dressing Recipe:

Recipe can be doubled, or cut in half as needed

1 cup butter (butter is better in this case for full flavour)

1 1/2 cups finely minced onion

12 cups coarse or fine bread crumbs or cubes

1 1/2 cups chopped celery (stalks and leaves)

1 tablespoon sea salt

1 teaspoon black pepper

1 tablespoon each thyme, marjoram, summer savory; and poultry seasoning (optional)

Melt butter in large heavy saucepan. Add all the onion and 1/2 of the celery quantity, stirring occasionally, on medium low  heat,  until onions start to look translucent. Turn heat to low. Add breadcrumbs, stir, and remaining ingredients, stirring after each addition, and remove from heat. Continue stirring until mixture looks evenly mixed. (if making ahead, let the batch cool at this stage) .

For dry stuffing, add little or no liquid. for moist stuffing, mix in lightly with fork just enough broth (or hot water) to moisten dry crumbs. Cool and place stuffing in bird when ready to bake.

When we make it ahead to freeze, we let it cool completely, then fill plastic freezer bags approx 1/3 full, remove air, seal, and pat out flat – we freeze it flat too, so it doesn’t bunch up.

I reheat it in the oven, as it can burn quickly on the stove, by adding some chicken drippings (or melted butter). I like it a little on the dry side, so I don’t add too much, maybe a few tablespoons, and place oven foil loosely over the top.

One of the secrets to this recipe is to use a variety of different breads. This can be done easily, simply by taking the “ends” of the bread that no one likes to eat in the house (or stale buns, etc) and adding them into a large freezer bag that is well, in the freezer.

Once it gets full or I need freezer space, I make up a batch of stuffing, which significantly reduces the amount of prep at Thanksgiving, Christmas, Easter etc, AND we can easily have stuffing for Sunday dinner or just a nice family dinner!

Since there’s just two of us, on a regular basis, we can have a “holiday dinner” treat in the middle of the week, just because we can.

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Easy Beef Stew Crockpot Recipe Homemade

This is my own recipe for beef stew – some days I’m very busy and need a super fast no fuss Canadian comfort food meal right out of the pot… (yes, this is the food Canadians eat)

Easy Beef Stew Crockpot Recipe:
1 pkg (approx 1 LB) Beef Stew – trimmed, thawed or fresh (kabob beef works well for this, or cubed sirloin steak)
3 potatoes, washed and cubed into roughly 1 1/2 inch chunks
2 Carrots, Sliced into 1 1/2 inch chunks
1 Onion Sliced
2 Cups Water (Cold or room temp)
2 Tablespoons Onion Soup Mix
3 Tablespoons Instant Tapioca
pinch of thyme (optional)

Pour Water into crockpot, add onion soup mix and instant tapioca. Stir. Place in meat, onions, potatoes, carrots and thyme, in that order.

The tapioca will thicken the liquid and make it’s own gravy. (that’s why the beef should be well trimmed, so the stew’s not fatty). Cook on low until done – approx 7 hrs.

For super tender beef, dredge beef cubes in flour, pan sear in frying pan on each side and place in crockpot night before with the liquid, onion soup mix and tapioca… add vegetables the next morning (before 10am, if stew is for the evening meal) – This is how my hubby prefers it – to cut the meat with a fork.

Tapioca, no matter what your brother told you growing up, comes from the root of the cassava (yuca … different than yucca) plant, and is gluten free.

I also use natural or organic beef, as it’s much leaner because it’s grass fed beef. Also, if you buy directly from the farmer, it’s often a better price than the store, and MUCH more flavourful.

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The Best Hamburger Recipes from an organic farm

hamburger grilling recipes best hamburger recipe

My sister owns an organic farm (crops: spelt, soybeans, oats, corn,etc).

and on her farm she serves hamburgers – the best hamburger recipe. It’s not unusual for her to have 10 for dinner, unexpectedly.

Throw on some more baked potatoes (or potato fries, below) and just don’t call me late for dinner!, as they say around the farm. Really, always a crowd pleaser, you don’t want to miss this BBQ burger.

Best Hamburger Recipes

recipe for beefburgers for barbeque

Homemade Hamburger Recipe:

1 lb of ground beef
1 egg, mixed
1 Tbsp ketchup
1 Tbsp Worcestershire sauce
1/2 cup rolled quick cook Oats
1 Tbsp of minced onion
(good pinch or two + of Montreal steak spice, squeeze of mustard is good too)

Mix all together, than form into patties. Press with waxed paper to firm and hold shape. Cook on grill 5 minutes high to sear, than on low until ready.

how do i keep hamburger patties from falling apart / how do you keep hamburger patties from crumbling? the egg makes it stick together on the grill – and squish them between two plates (prior to cooking) – works better than any hamburger press I’ve ever used. May want to put waxed paper under each pattie for easier removal from the plate and for stacking.

We often  make up a batch of burgers and freeze the extras. Pre-flatten and place between parchment paper, as wax paper will stick, but parchment will not.

How to cook frozen hamburger patties? What we do is put them on a hot grill, then turn the heat back to low and flip them once the blood starts to show on the top of the burger. Continue to cook until the internal temperature is 160°F with an instant read thermometer as suggested by Health Canada …

  • “Use an instant-read digital thermometer and cook to these temperatures:
    • 85°C (185°F) for whole poultry
    • 74°C (165°F) for stuffing, casseroles, leftovers, egg dishes, ground turkey and ground chicken, including sausages containing poultry meat
    • 71°C (160°F) for pork chops, ribs and roasts, and for ground beef, ground pork and ground veal, including sausages
    • at least 63°C (145°F) for all whole muscle beef and veal cuts, such as steaks and roasts
  • When you think the food is almost ready, remove it from the heat source and insert the thermometer in the thickest part of the food, away from bone, fat or gristle. Resume cooking if the proper temperature has not been reached.
  • Be sure to wash the thermometer in between temperature checks.
  • Eat hot foods while they are still hot.”
  • www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/holiday-fete-eng.php

Oven Fries:

4-6 large potatoes – cut into wedges Oil to coat!

(a little sprinkle of minced garlic and some fresh rosemary prior to cooking is nice too)

Bake at 400 for 35-40 minutes until ready. (should be able to pierce a fork through easily)

Salt to taste.

They raise their own beef for their family’s consumption, and if you’ve never had beef or chicken like theirs, honestly, there’s no going back. Anything in the store is like cardboard alley, and even the finest restaurants don’t get natural flavour like that.

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Cheese Burger Pasta Recipe – easy hamburger casseroles

My sister Evelyn gave me this recipe as one of her family’s favourite.  I’m not sure if it’s award winning, but we like it too! It’s an easy hamburger casserole recipe.

Quick easy ground beef recipe:

Cheese Burger Pasta RecipeCheese Burger Pasta Recipe

  • 1 lb ground beef
  • 1 can tomato soup
  • 1 can of water (use empty tomato soup can)
  • 2 cups rotini pasta (macaroni, or whatever you have on hand)
  • 1 tomato chopped
  • 1/2 medium sz green pepper chopped
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese
  1. Cook ground beef
  2. Add soup & water
  3. Bring to a boil, stir in pasta, tomato, green pepper & pepper
  4. Cook over med/low heat until pasta is tender – about 15 min
  5. Stir often
  6. Top with cheese
0DBCE9

Seven Layer Taco Casserole Recipe

The perfect Friday night or midweek meal. I’m still amazed at how easy and flavourful this taco casserole recipe is, with very little cleanup.

This hamburger casserole taco recipe is a new family favourite. Even my non-spicy dad liked it. If you like Taco Bell, this should be one to try out.

Seven Layer Taco Casserole Recipe

  • 1 lb ground beeftaco lasagna casserole | 7 layer casserole
  • 1 cup salsa
  • 1/2 cup mayonnaise (or sour cream)
  • 2 teaspoons taco seasoning (if none on hand chili powder will do in a pinch)
  • 2 cups crushed tortilla chips (or use the ends of a couple bags)
  • 2 cups marbled cheddar cheese, shredded (or 1 cup each mild cheddar & mozzarella – whatever you have on hand)
  • 1 medium tomato diced
  • 2 cups shredded lettuce (iceburg or romaine)
  • 1/4 cup chopped chives or green onions (optional)

Preheat oven to 350°F

In saucepan, brown the ground beef & drain (if not extra lean). Add salsa, mayonnaise and taco seasoning; mix well.

In ungreased 8×8 baking dish (or approx 2 qt dish) layer as follows:

  1. 1/2 meat mixture
  2. 1/2 chips quantity
  3. 1/2 cheese mixture
  4. remaining meat mixture
  5. remainingchips
  6. remaining cheese
  7. (this will be done after the oven & just before serving – lettuce, tomatoes & green onion)

Bake uncovered at 350°F for 20 minutes or until heated through (sometimes less time, sometimes it’s more cooking time).

Just before serving, top with tomato and lettuce & green onions.

Serves 6

A nice side dish to serve would be Caesar salad and garlic bread, or  a garden salad even though there’s fixings on top, we still enjoyed the garden salad with it, and a nice thick piece of fresh country grain bread.

The Seven Layer Taco Casserole Recipe can easily be halved to serve a smaller crowd. Use 1/2 the size of a baking dish as well so that it layers nicely – a loaf pan works well for this. It would serve 3 adults or 2 adults & 2 children who are light eaters.

AEBB09

Best Sloppy Joe Recipes

Betcha didn’t know… interesting bit of trivia: Who invented the Sloppy Joe?

Benjamin Franklin. Originally called the Sloppy Ben, however, over the years it became known as the Sloppy Joe, the blue collar sandwich. (Hey, both Donald Trump and Billionaire  Warren Buffet both love cheeseburgers!)

What is a good Sloppy Joe Recipe? What are the best Sloppy Joe Recipes?

Sloppy Joes:

1 lb ground beef
small onion chopped
1 bottle pasta sauce
1 can tomato soup
Cook Ground beef with onions, and drain off fat.  Pour in pasta sauce and tomato soup.  Bring to a boil and let simmer for 20 minute:s.  Serve over buns.

Sweet Chili:

Essentially the same recipe as above.  Add 1 can mixed beans (also rinse beans in cold water) & 1 can tomato baked beans.  Serve with corn chips, grated cheese.  Can add 1 tsp of cinnamon, or hot sauce to taste!
Fresh Potato Oven Fries:
4-6 large potatoes – cut into wedges
Oil to coat
salt to taste!
Bake at 400 for 30-40 minutes until ready.
0DBCE9

Doritos Taco Salad Recipe

Looking for a taco salad recipe with Doritos?

My sister Colleen says this is a winner at summer picnics

A quick and easy ground beef recipe!

Doritos Taco Salad Recipe

Brown ground beef (approx 1 lb).  Cool.

Mix with salad mix (salad in a bag – from the grocery store, or make your own),

chopped tomatoes,

grated cheddar cheese (approx 1 cup),

1/2 bag of crumbled Doritos

and cover with Catalina dressing.

Shoplifting Seagull Prefers Doritos Tangy Cheese:

A seagull has developed the habit of stealing Doritos from a neighborhood convenience store.  The seagull waits until the Manager isn’t looking, and then walks into the store and grabs a snack-size bag of cheese Doritos.

Once outside, the bag gets ripped open and shared by other birds.

The seagull’s shoplifting started early this month when he first swooped into the store in, and helped himself to a bag of Doritos.  Since then, he’s become a regular.  He always takes the same type of chips.

The Manager thinks it’s great because people are coming to watch the feathered thief make the daily grab and run, and that’s good for business, and especially since customers have begun paying for the seagull’s stolen bags of Doritos because they think it’s so funny.

If that seagull starts to grab a 6-pack of beer to go along with the Doritos, they may have to put a stop to it. But so far people friends of Sam the Seagull have been donating to his daily fix.

AEBB09

Happy Husband Meatloaf Recipe

If you’re saying to yourself “I need a good meatloaf recipe“, you’re in the right place!

If you like Boston Market Meatloaf or Cracker Barrel, here is a tasty basic meatloaf recipe with bread crumbs.

How long do I cook a two pound meatloaf? This recipe is 55-60 min @ 400°F taking out half way to drain fat (if needed) and slice-in-pan -add sauce & return to oven.

R:Meatloaf Recipe

  • 1 cup tomato sauce (can use pasta or pizza sauce in a pinch)
  • 1 1/2 tablespoons sweet barbecue sauce (such as Dianna chicken & rib or Kraft original)
  • 1 tablespoon brown sugar
  • 1 1/2 pounds ground beef / hamburger (preferably sirloin-better flavour, or ground chuck/blade)
  • 1/2 cup all purpose flour (or spelt flour)
  • 1/4 cup bread crumbs (optional; or quick oats for wheat intolerant etc)
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon granulated garlic (or garlic powder)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon teriyaki sauce (optional)
  • 1/2 cup finely minced onion (optional)
  1. Preheat oven to 400 degrees F.
  2. Combine tomato sauce BBQ sauce and sugar in a small sauce pan and stir over med heat until it begins to bubble – then remove from heat.
  3. Set aside 2 Tablespoons of the above mixture in a separate small bowl, add the rest of the sauce to the meat  in a large bowl & massage the sauce into the meat using a large spatula,wooden spoon, or your hands.
  4. Add the remaining ingredients: flour, bread crumbs, salt, onion powder, granulated garlic, pepper and teryaki to the ground sirloin mixture until thoroughly combined.
  5. Transfer the meat into the loaf pan or, preferably  meatloaf pan (drains off the fat). Wrap foil over the pan and place into the oven for 30 minutes. After 30 minutes, remove the meatloaf, take off the foil drain the fat (if not using a meatloaf pan) and keeping it in the pan, slice meatloaf all the way through into approx 1″ slices (about 8 slices). Pour the remaining 2 Tablespoons of Sauce over the top down the center of the loaf pan. Slicing it helps it to cook faster – thus less time in the oven and faster to the table!
  6. Place meatloaf uncovered, back in the oven for 25-30minutes or until done.

This is my spouse’s favorite meatloaf recipe.

What is the cooking time for meatloaf? 55 min – 1hr @ 400°F – pulling out 1/2 way through to add extra sauce & slice.

How to make meatloaf with ketchup? Just substitute the Sweet BBQ Sauce with ketchup.

Prefer your meatloaf recipe with oatmeal? Just swap the breadcrumbs for quick cook oatmeal.

Best Hamburger Recipe for Meatloaf … mmm…

Great served with a side of baked sweet potatoes – just wash & *lightly* spray with cooking spray, then let cook along side of the meatloaf in a separate pan or stoneware (as pictured).

AEBB09

My Mom’s Roast Beef

Beef Recipes | Roast Beef Dinner My mom is the perfecter of roast beef.

She can take any old tough, gnarly thing that looks like its rolled around on the grocery store floor (okay, not really, but you know what I mean) and make it the most tender, juicy piece of roast beef heaven you’ve ever tasted.

So, naturally, I had to learn her seemingly supernatural prowess.

It took a little to pry open the vault…what can I say? she just had the knack for it, she really didn’t have to think about it…

1st attempt at the roast beef private eye…ask mom direct…

‘Oh, I don’t know, I just fling it in before church, and when I come back it’s done” ….

I don’t know about you, but that euphoric experience, to that point, hadn’t happened to me…

2nd attempt… watch n learn…

Mom’s roast beef 101:

There’s a couple die-hard secrets

#1) Cook it S-L-O-W in a 250 °F oven

#2) Final internal roast temperature 150°F exactly (approx 20 min per lb – from fresh or thawed roast) – Use a meat thermometer

#3) Onion Soup Mix – sprinkle over whole roast (like a rub) prior to cooking & stick a whole, peeled onion in the pan (more if your family fights over them – to keep the peace with my hubbie’s family I must cook at least 4 onions)

#4) Once done, let it sit on the counter in the pan for approx 15 min, for the juices to re-distribute

#5) Slice very very very thin (my dad does this, with seemingly unending patience, but it’s worth it!)

Now, I know what you’re thinking. For such a ‘from scratch’ cook… why the non-food?

The answer is… Because it works! Why fix it if it ain’t broke?