$10 Worth of Chicken - What to do with it? Why...Make Pies Of Course

Its worth looking for specials when you are at the supermarket and throw into the freezer
for later. Last week there was a special on chicken drumsticks, so I grabbed 3 packets
Cost...Just cents over $10

So I threw them into a roasting pan along with a carrot, on its last legs in the fridge and a pile of spring onions, that were looking a little sad
Seasoned them with some Vegeta Chicken Stock Powder, and some freshly ground black pepper Threw on a good slosh of Olive Oil and about a cup of Hot water

Toss well and into the oven 200C
After 15 minutes, take them out and baste them with the tasty juices
They took about 25-30 minutes to cook

I let them cool and then removed the meat from the bones

Add the bones, plus all the juices into a reasonable size pot
Rinse the roasting pan, with some boiling water and scrape all those good bits off the bottom

Then top up with enough water, to cover the bones
Bring to the boil and simmer for about 30 minutes
Taste and add some salt and pepper if it needs it

Voila… Chicken stock
Now we can make the Pie Filling

3 tablespoon butter
1 onion peeled and chopped
1/2  red pepper chopped
1 stick celery chopped
1 cup frozen corn, you don't need to thaw
Sea salt and Freshly ground black pepper
1/4 cup white wine

3 tablespoon flour
1 cup hot chicken stock
Chicken meat chopped
Frozen Puff Pastry
1 egg beaten with a tsp water for glazing 

Melt the butter in a pan
Add the onions, season with S & P
Sauce gently till soft
Add red pepper and celery, season
When they are soft
Add corn
Toss well
Add wine and let reduce right down

Add flour cook for a few minutes to cook the flour out

Add hot stock, stir well and cook till thickened
About 4-5 minutes
You do need it reasonably thick
It’s a pie filling after all
But if too thick, just add a little more stock
Taste and re-season if needed

Put aside to cool

AND there was stock left over
Its was beautiful, all jellied.

Maybe a risotto, some soup.
There will be a use for it

Now this amount of filling, was enough for 14 pies
Into the freezer they went
Still some filling left over,
so I put it into a ovenproof dish

Made some Mashed Potato
1 large potato peeled, large chopped
Cook in boiling salted water till tender
Drain and mash with a little milk and good knob of butter
Set aside

Spread that over the top of the filling
Chicken Pot Pie
and that also is in the freezer
waiting for another day

So all up, I made all that Food for under $20
Not bad for half a days work

Aren't Muffins Fun - Two Ways - Using Honey

Through some the websites that email me every morning I have found two new recipes for Muffins

Both of them use Honey, both quite different, first one has the addition of Banana
BUT what they both have in common...How easy they are to make!
Virtually throw everything in together
A little bit more finesse than that of course
However So So Simple
AND this first recipe No sugar, no dairy...if that suits 

Also, all my Muffins freeze well, 
Pop them on a tray and freeze, then place in a plastic bag
Then just defrost on auto defrost, in the microwave
Take them out, before they get too hot

So to make the Honey Banana Muffins...recipe courtesy of Dinner with Julie blog
I baked them in my fan oven and the muffins were ready in 15 minutes
So I suggest that you check with a skewer or toothpick, around that time
Oh and I added some lemon zest, you never go wrong with that

3 very ripe bananas
1/3 cup honey (creamed or liquid is fine)
1/4 cup canola oil
1 large egg
1 tsp. vanilla
Zest of a medium lemon
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Preheat the oven to 185C Fan Oven

In a large bowl, mash the bananas with the honey, oil, egg and vanilla and lemon zest

 Add the flour, baking soda and salt.

Divide the batter among 10-12 paper-lined muffin cups, filling them almost full, 
(Actually I only had 9)
and bake for 15- 20 minutes, or until golden and springy to the touch.
So Round Two
From The Taste Of Home Website 2007 Page 33
Titled quite Appropriately for me...as Grandma's Honey Muffins

Ingredients
2 cups all-purpose flour        
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey

Preheat oven to 190C Fan Bake. 
In a large bowl, combine flour, sugar, baking powder and salt. 

In a small bowl, combine egg, milk, butter and honey. 
Stir into dry ingredients just until moistened. 

Fill greased or paper-lined muffin cups three-fourths full. 

Bake 15-18 minutes or until a toothpick inserted in center comes out clean. 
Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Freeze option: Freeze cooled muffins in resealable plastic freezer bags. 
To use, thaw at room temperature or, if desired, 
microwave each muffin on high for 20-30 seconds or until heated through. 
Yield: 10

Thumbs up from the Grandchildren

Spinach Two Ways

Spinach Two Ways
Creamed Cauliflower and Spinach - Perfect Side Dish 
and
Fish Spinach and Pasta Bake

 I was multi-tasking
Cooking up for the next couple of days, these dishes have things in common, so I cooked them at the same time

Two dishes using Spinach, one as a side dish and the other a full meal
One using fresh Spinach, one using frozen
AND by the way...both delicious
Enough of each, to freeze for later maybe
These little Spinach balls are great

I always have frozen spinach, peas and corn in the freezer
So useful
The Bake is a good family dish
So lets attack the Cauliflower dish first 

This is a side dishes…I paired it with Pan Fried Fish
But equally good with Grilled Lamb or Beef
Gluten free too
It is quite rich, very creamy but slipped down really easily

   Bag of fresh baby spinach
   1 small cauliflower head [cut into florets]
   1 small onion [diced]
   1/2 cup • shredded mozzarella [plus a little more for on top]
    2 tbsp • cream
    1 tbsp • butter [plus a little more for sautéing the onion
    1/2 tsp • nutmeg
    pinch of ground cloves
    salt and pepper

Bring a medium pot of water to the boil.
Once it boils rapidly,
add the cauliflower florets and boil for about 10 minutes till tender
When the cauliflower is cooked, use a slotted spoon to scoop the florets into a food
processor.

Blitz the cauliflower until smooth with the cream and butter.
Season with salt and pepper.

 While the cauliflower boils, sauté the onion in a little bit of butter until soft 

then add the spinach, nutmeg and cloves and cook until wilted.

Now mix the cauliflower, spinach, onion and cheese together,
Adjust seasoning if needed, and scoop into a cast iron pan or small baking dish.

Place in a 180C cook for about 10 minutes
Then to finish off
Slide under the broiler until the cheese is golden brown.
I forgot to put the cheese on top. It was good but would be better with it

Meanwhile, at the same time  I made a Fish, Spinach Pasta Dish
Baked in a Cheesy Creamy Béchamel Sauce

This has a light citrus flavour, due to marinating the fish
The top, after it bakes is so crunchy and yummy
Very easy to pick those crispy bits off before you serve
and I did!!!

For 4 people
300 gms Pasta cooked  Penne or shells
3 cups of prepared Béchamel Sauce
1/2 cup grated cheese

1 onion finely diced
1 tablespoon butter

8 Balls of Frozen Spinach thawed and all juice squeezed out
300 gms Hapuka/Groper or any other meaty fish, Monkfish could work
Zest and Juice of a lemon
2 Tablespoons of Olive oil
Sea Salt and Freshly Ground Black Pepper
Grated Cheese for topping

First
Sauce onion in a little butter
Set aside

Make Béchamel Sauce

150 gms butter
120 gms flour
1 tsp mustard
Sea salt and white pepper
1 bay leaf
6 peppercorns
3 cups milk
Make a roux.
Melt butter in pan
Add flour and seasoning and mustard
Mix well to cook flour out
Heat milk with bay leaf and peppercorns
Strain and add all at once to roux.
Whisk well and cook till thickened
Add cheese
Set aside

Fish
Cut fish into 1.5 cm cubes
Place in an non metallic container
Add Lemon zest, juice, Olive oil and S & P
Marinate for about 30 minutes just to start the cooking process

Cook pasta to manufacturers instructions
Drain and set aside

Place onion, béchamel and thawed spinach into a large container
Add pasta, Mix well

If it is too dry just add some more milk
mix well, best to be quite thin, the pasta will absorb the sauce

Place in an oven proof baking dish
Cover with Grated cheese
1/2 into the freezer

Bake at 180C for 25-30 minutes until bubbling and golden on top

The Crispy bits are so good

Egg Fried Rice - Easy Peasy

Usually when I cook rice, I frequently cook too much… not quite enough for another meal though
So this time I decided to cook more...on purpose
Enough leftovers to freeze for another day or maybe
THEN
In lurking your freezer, is an almost "instant meal"

You just have to cut up some vege

Saute them

Add some eggs
The Rice 

Voila
Dinner

Don't worry too much about quantities particularly for the Vege
But rule of thumb

3 tablespoons rice bran oil
2 cups cooked rice approx
4 eggs
2 Tablespoons Grated ginger
2 tablespoons Soy Sauce

As much Vege as you want  chopped fairly small
Sea salt and freshly ground black pepper
Some chives and spring onions for garnish

Add oil to large hot pan 
Add chopped vege
Season with S & P
Saute for 3-4 minutes, you want to retain some crunch

Meanwhile add Soy Sauce and Ginger, to eggs in a bowl and whip together
Pour over vege
Mix well and as it start to scramble
Throw rice on top
Mix well and cook for about 5 minutes till piping hot

Throw chives and spring onions over the top
Serve

Ginger Chicken with Spicy Roasted Cashew Nuts - What a Great Combination

I have been cooking more chicken recipes over the last couple of months,
than almost... in my entire life...Reason being...my darling husband didn't like chicken
So I would just skip over all those wonderful ideas
Push them aside and find other food to cook
Things have changed...so Chicken in all forms, is back on the Menu
For some reason my local supermarket didn't have any Sambal Oelek
So I used Sriracha Sauce, I love Sriracha Sauce

By the way these Spicy Nuts are perfect to have with drinks
Once again Bon Appetit provided this recipe. Attributed to Rick Martinez

        1 cup salted, roasted cashews, divided
        5 tablespoons unsalted butter, divided
        5 teaspoons Sambal oelek or Sriracha Sauce, divided
        Kosher salt
        1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
        1 large onion, chopped
        Freshly ground black pepper
        2 tablespoons finely grated peeled ginger
        1 tablespoon all-purpose flour
        2 cups (or more) milk
        2 teaspoons white wine vinegar

        Cooked rice (for serving)



Coarsely chop ½ cup cashews.
Melt 1 Tbsp. butter in a large pot over medium heat.
Cook chopped cashews and 1 tsp. sambal oelek, or Sriracha stirring occasionally,
until nuts begin to toast (yes, you’re double-toasting them), 3–5 minutes.

Scrape into a small bowl, season with salt, and set aside.

Melt 2 Tbsp. butter in same pot over medium-high heat.
Cook half of chicken, stirring occasionally,
until just beginning to brown, about 3 minutes.
Using a slotted spoon, transfer chicken to a small bowl.
Repeat with remaining chicken and 2 Tbsp. butter.

Cook onion in same pot, stirring occasionally,
until translucent and just tender, 5–8 minutes;
season with salt and pepper.

Add ginger and remaining 4 tsp. sambal oelek and cook, stirring occasionally,
until most of the liquid has evaporated, about 3 minutes.
Return chicken and any accumulated juices to pot.
Stir in flour to coat and cook until warmed through, about 1 minute.

Add milk and remaining ½ cup cashews; gently simmer,
adding milk to thin if needed,
until sauce is the consistency of heavy cream and chicken is cooked through,
about 10 minutes.

Season with salt and pepper, then stir in vinegar.
Serve with rice and top with reserved spicy cashews.

I find that Coleslaw with a touch of sweetness e.g. grated apple is excellent with Curries
This particular Salad pictured below... does contain Chicken, I made it for lunch the other day
But the basic ingredients for Coleslaw remain the same

I wont specify quantities
It's up to you

Thinly sliced Cabbage
Thinly sliced celery
Yellow pepper cut into julienne strips
Chives chopped
Grated apple... skin and all
Mayonnaise, Preferably home made
Sea Salt and Freshly Ground Black Pepper
Just mix everything together 


Check out a really good so so simple recipe here  
Really easy to make, just use your blender, take the pain out of making good Mayo

New Take on Tacos

So once again looking for Cheap and Cheerful, Nourishing, Tasty, Kid Friendly Food

Consequently, I didn't add a lot of chili powder to the food
Bit tough on smaller mouths
I was inspired by a recipe, I found on the Bon Appetit site from Wes Avila, Guerrilla Tacos, Los Angeles

They may not recognise it as their recipe
But the base is there
Apparently they call the meat sauce Picadillo
I like that, so I will too
I should have bought more Taco Shells
All wolfed down so quickly

Ingredients
8 Servings
Picadillo
        1 tablespoon vegetable oil
        600 gms hamburger Mince
        1 large russet potato, peeled, cut into ½-inch pieces
        ½ medium red onion chopped
        1 shallot, finely chopped
        ½ red pepper chopped
        Sea salt, freshly ground pepper
        Chili powder as much as you like
        1 teaspoon ground cumin
        1 teaspoon garlic powder
        2½ cups chicken broth

Salsa And Assembly
        4 plum tomatoes
           ½  medium red onion sectioned
           ½ red pepper cut into 3
        3 garlic cloves in school
        1 red chili
        2 tablespoons white wine vinegar
        Kosher salt
 
Sour Cream Sauce for Topping       
        ½ small shallot, finely chopped
        1 cup sour cream
        2 tablespoons chopped chives
        2 teaspoons finely grated lemon zest
        1 tablespoon fresh lemon juice

A packet Hard taco shells, 
Grated cheddar, and cilantro
Avocado mashed with some S & P, lemon juice and little garlic 
(for serving)

Preparation
Prepare vege

 I like to par cook the potatoes first, just zap them in the micro wave for about 2 minutes

Picadillo
Heat oil in a large skillet over high.
Cook beef, breaking up with a spoon,
until browned all over but not totally cooked through, 6–8 minutes.
Transfer to a medium bowl with a slotted spoon.

Reduce heat to medium and cook potato, onion and shallot, in same skillet, stirring often, until tender 6–8 minutes;

season with salt and pepper.
Sprinkle in chili powder, cumin, and garlic powder and cook,
stirring, until fragrant, about 1 minute.

Add broth and beef along with any accumulated juices.
Bring to a simmer and cook, stirring and scraping up brown bits,
until liquid is evaporated and potato is tender, 12–15 minutes;
season with salt and pepper.
Transfer to a medium bowl, cover, and let sit until ready to serve.

Salsa
Heat oven to 200C
Place Tomato, chili, garlic cloves, onion red pepper on a baking sheet
Toss with a little olive oil
Roast about 8-10 minutes

Remove and cool a little
Take off the skins from the pepper tomatoes and chili
also remove seeds from chill

Put everything into a blender making sure you scrape all the juices from the pan
Blitz to make a sauce

Sour Cream for Topping
Whisk shallot, sour cream, chives, and lemon zest and juice in a small bowl;
season with salt.

Spoon warm picadillo into shells.
Top with cheddar, salsa, avocado, cilantro, and a dollop of lemon sour cream