Tiny Tomato Cobbler with Cheese and Chives

Another fabulous creation from Food and Drink Spring 2016.  Lots of flavour here!

FILLING
6 cups roma grape, cheery, grape or other tiny tomatoes
1 large leek, cleaned and sliced or 1/2 sweet onion, sliced
2 large garlic cloves, minced
2 tbsp olive oil
2 tbsp all purpose flour
1/2 tsp salt
1/4 tsp hot chili flakes
Several grindings of black pepper

TOPPING
1/3 cup quick cooking oats
1/2 cup 35% whipping cream
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
Pinch of freshly ground black pepper
3 tbsp butter, softened
1/3 cup grated cheddar cheese
2 tbsp snipped chives or finely sliced green onions
1 to 2 tbsp finely grated Parmesan or Asiago Cheese

1. Preheat oven to 425F.  Place rack below oven centre
2. Cut about half of tomatoes in half lengthwise; leave smaller ones whole
3. Saute leeks and garlic in olive oil over medium heat for 5 minutes.  Mix flour with salt, chili flakes and pepper; add to leeks.  Cook 1 minute while stirring.
4. Add tomatoes, including any juice; stir rapidly to mix well.  Turn into an 8 inch square baking dish or similar size gratin dish.
5. Soak oats with cream briefly in a mixing bowl.  Combine flour, baking powder, salt and pepper; using hands work in butter.  Mix in cheddar cheese and chives.
6. Stir in flour mixture into soaked oats until all is wet.  Drop by 6 small, slightly flattened spoonfuls over tomatoes; top with pinches of Parmesan.
7. Bake for 25 to 30 minutes or until topping is golden brown and tomatoes are bubbling.  Serve hot, ladling juices as well as tomatoes and topping into each dish.  Garnish with additional chives, including flowers if available.

Chicken Parmesan

A simple way to liven up a chicken dinner.  It isn’t a true Parmesan as there is no Parmesan cheese in it..simply breaded chicken with a tomato and mozzarella topping.

1 egg
4 lb chicken parts
1/2 cup bread crumbs
2 tbsp butter
2 cans tomato soup
1/2 cup water
1/2 cup chopped onions
1/2 tsp each garlic powder, basil and oregano
1/2 to 1 cup mozzarella cheese, shredded

Beat egg and 1 tbsp water.  Roll chicken in egg mixture, then in crumbs.  In skillet, brown chicken in shortening.  Pour off fat.  Stir in soup, 1/2 cup water, onion and seasonings.  Cook over low heat for 45 minutes or until done (1 to 1 1/2 hours).  Stir occasionally. Pour into casserole; cook until tender at 350F.  Cover with cheese.

Chicken Crisp with Grilled Cheese Croutons

Grilled Cheese Croutons are absolutely amazing!  This is an excellent recipe you must try.
  From Food and Drink Spring 2016.

CROUTONS
8 to 10 slices mild provolone or havarti cheese
10 slices Italian bread, not a thick sliced variety
3 to 4 tbsp soft butter

FILLING
1 purchased roasted or barbecued chicken, about 900 g cooked weight
175 to 250 g thin fresh asparagus or green beans
2 tbsp butter
1 large leek, cleaned and sliced
3 fresh spring carrots, diced
1/4 cup all purpose flour
2 3/4 cups all purpose flour
125 g cremini or white mushrooms, sliced (about 5 to 6 large)
1 1/2 tsp lemon juice
1 to 2 tbsp finely chopped fresh thyme or torn basil
1/2 tsp salt
1/4 tsp freshly ground black pepper

• Preheat oven to 350F.
• Make 5 cheese sandwiches placing a double layer of cheese inside the 2 pieces of bread per sandwich.  Lightly spread bread exteriors with butter; grill over medium low heat until bread is barely golden and cheese is just sticking to bread.  Cool and cut into 1 inch dice; there should be 8 to 10 cups.
• Pull apart chicken into bite sized pieces.  There should be about 4 cups; discard skin and bones.  Reserve any juice for sauce.
• Cut tips off of asparagus; reserve tips for garnish.  Slice asparagus or green beans into 1 inch pieces.  Set aside.
• Heat butter in a large saucepan over medium heat until bubbly.  Add leeks and carrots; sauté 5 to 7 minutes or until leeks wilt.  Stir in flour; cook 1 minute.  Slowly stir in broth and any juices from chicken; add mushrooms.  If using green beans, add now.
• Bring to a boil over medium heat, stirring frequently.  Reduce heat, cover and simmer 10 minutes, stirring occasionally.  
• Stir in lemon juice, thyme, salt and pepper.  Stir in asparagus and chicken.  Spread hot filling in a 9 inch baking dish or similar size gratin dish with a capacity of 7 to 8 cups.  Evenly top with croutons, crust sides down, and tuck in reserved asparagus tips.
• Bake 20 to 25 minutes in oven centre or until filling is bubbling and top is crispy and golden.

Serves 4 to 6

Layered Salmon Crumble with Gruyere Potatoes

An excellent casserole!  From Food and Drink Spring 2016

425 to 500 g skinless, boneless salmon fillets
Butter or nonstick spray
2 tbsp panko or other dry bread crumbs
1 box baby spinach mixed with other greens such as arugula, kale and chard
1/2 cup 18% cream
2 eggs
3/4 tsp salt
1/2 tsp each of Dijon mustard and chili flakes
1/4 tsp freshly ground black pepper
1/2 pkg frozen home fries, about 2 cups
60g Gruyere or Emmenthal cheese coarsely grated, about 1 1/4 cups
2 tbsp finely chopped fresh parsley, divided
2 large sweet red peppers, roasted peeled and seeded
2 green onions thinly sliced

• Preheat oven to 425F.  Arrange rack above oven centre.
• Cut each fillet lengthwise into 5 pieces. Butter, or coat with nonstick spray, a deep dish 9 inch pie plate or equivalent gratin dish; sprinkle with panko.  Arrange salmon laying on sides evenly over bottom.
• Place spinach mixture on a round dinner plate; cover.  Microwave for 1 minute on high or until wilted.  Remove cover; flip like a pancake onto a double thickness of paper towel. Cover with more paper towels; press to remove moisture.
• Lightly whisk cream with eggs, salt, mustard, chili flakes and pepper.
• Toss home fries with cheese and half of parsley.
• Over top of salmon, arrange roasted pepper; top with spinach pancake.  Sprinkle with green onions.  Pour over cream mixture.  Top with home fries and cheese.
• Bake 25 to 30 minutes or until just set.  If a browner top is desired, briefly broil.  Garnish with remaining parsley.

Serves 4 to 6

Beef and Mushroom Casserole

An easy dinner casserole.

1 lb lean ground beef
1 medium chopped onion
1/4 cup diced green pepper
1/4 cup diced red pepper
1 tbsp butter
1/4 tsp pepper
1 cup mushrooms
1 cup green peas
1 can mushroom soup
1 cup shredded cheddar cheese

Melt butter in a large frying pan.  Add beef, onion and peppers.  Cook until beef browns.   Stir occasionally.  Add salt, pepper, mushrooms, peas, soup and 2/3 cup cheddar cheese; heat.  Spoon into 8 cup casserole; top with remaining cheese.  Bake at 350F for 40 minutes.  Serve with rice.

Chinese Hekka

Adapted from Company’s Coming cookbook..this is an easy and quick dinner that everybody enjoys.

575 g Ground Beef
1 1/4 cups chopped onion
2 tbsp olive oil
2 cups grated cabbage
2 cups grated carrots
2 cups sliced celery
1/4 cup soy sauce
1/2 cup water

Heat oil in frying pan and when hot add beef and onion.  Brown beef, stirring to break up large pieces. Drain off fat and discard.  Remove from heat.

Add cabbage, carrots and celery to pan.  Mix together soy sauce and water and add to pan.  Scrape into 1.5 Litre casserole.  Cover.  Bake 350F oven for 45 minutes.  Serves 6

Persian Chelo with Chicken

This is a spectacular Iranian dish of rice and chicken baked together on top of the stove to give a crisp crust and a soft filling.  I liked the combination of spices however I left out the raisins in mine (I just don’t like them) and as usual I cooked this in my cast iron fryer.  I got this recipe from Food and Drink Spring 2015.

RICE
1/3 cup butter
1 cup chopped onions
1 tsp ground allspice 1 tsp ground cinnamon
1/2 tsp ground black pepper
Salt
2 cups basmati rice, rinsed
3 cups water

CHICKEN
1/4 cup olive oil
2 cups chopped onions
1 tbsp chopped garlic
1 tbsp cinnamon
1 tbsp ground ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper
2 tsp turmeric
1 kg skinless boneless chicken thighs, diced in 1 inch pieces
Salt and freshly ground pepper
1 cup chopped canned tomatoes
1 cup chicken stock
6 cups packed spinach, washed, stemmed and sliced.
3/4 cup raisins
2 tbsp chopped fresh mint

GARNISH
2 tbsp toasted chopped pistachios
2 tbsp sliced candied orange peel (optional)

• Melt 3 tbsp butter in heavy pot over medium heat.  Add onions and sauté for 5 minutes or until softened.  Add allspice, cinnamon and black pepper.  Season with salt.  Cook for 1 minute or until fragrant.  Add rice and water and bring to a boil.  Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly al dent.  Remove from heat and spread rice on a baking sheet to cool.  Season with more salt if needed.
• Heat 1 tbsp oil in a skillet over medium heat.  Add onions and sauté for 6 to 8 minutes or until just beginning to brown.  Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant.  Season chicken with salt and pepper.  Add chicken to skillet and sauté for 5 minutes or until beginning to brown. Add tomatoes and stock and bring to boil.
• Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink.  Add spinach and raisins and ooh for 2 more minutes or until spinach wilts.  Stir in mint.  Taste for seasoning and allow to cool for 10 minutes.
• Melt remaining butter in a 10 inch skillet over medium heat until butter is foamy.  Remove and reserve 2 tbsp of melted butter.  Remove pan from heat and add half of rice, spreading it evenly over base of skillet.  Use a spatula to compress it slightly.  Spoon chicken mixture over the rice in an even layer.  Finish with remaining rice, again compressing with a spatula.  Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape.  Drizzle with reserved melted butter.
• Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom.  Watch so it does not get too dark.  Remove from heat and let stand for 5 minutes.  Use a spatula to loosen sides.  Reverse pan onto a large serving plate so the golden bottom crust is on top.  
• Break up mixture with a spoon.  Garnish with pistachios and candied orange.

Serves 6

Hamburger Casserole

From Company’s Coming..a simple family dinner.

2 cups cooked small egg noodles
500 g ground beef
1 tbsp cooking oil
1 cup chopped onion
1/4 tsp garlic powder
2 x 213 ml tomato sauce
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup cottage cheese
1 cup grated mozzarella cheese

• Prepare noodles as directed on package.  Drain.  Measure.  Spread in bottom of 1.5 L casserole.
• Scramble fry beef in cooking oil until brown.  Drain and discard fat.
• Add onion, garlic, tomato sauce, salt and pepper to meat.  Simmer gently for 15 minutes.  Pour over noodles in casserole.
• Spread sour cream over meat, meaning a smooth level surface.
• Spoon cottage cheese over top.
• Layer cheese over top to cover completely.  Bake uncovered in 350F oven for 30 minutes until bubbly.  Serves 6 to 8.

Hong Kong Meatballs

A different take on meatballs for the family.

1 lb ground beef
1/4 cup fine dry bread crumbs
1/4 tsp salt
Dash pepper
1 tbsp salad oil
2 cups sliced mushrooms
1 pkg onion sup mix
3 cups water
1 cup rice
2 tbsp soya sauce
1 cup sliced celery

Combine beef, bread crumbs, salt and pepper.  Shape into tiny meatballs, about 30.  Brown meatballs in oil.  Pour off fat.  Add remaining ingredients, except celery.  Cover and cook at 20F for 25 minutes.  Add celery and cover.  Cook an additional 15 minutes.  Serves 4.

Pork Chops in a Dish

A very family friendly recipe.

4 to 6 pork chops

1 can skinless chopped tomatoes
100 g grated cheese
100 g bacon sliced
Oil or butter
Salt and pepper
Fresh oregano
Basil
Chili sauce
Mashed Potatoes:
750 g potatoes (4 large)
50 g butter
1/2 dl whipping cream
2 eggs
Salt and pepper

Heat oil in pan; brown pork chops on both sides.  Add salt and pepper.  Put in a baking dish.  Add tomatoes and juice to pan.  Boil 1 to 2 minutes.  Add salt, pepper, chili sauce, basil and oregano to taste.  Pour sauce over pork chops in baking dish.  Spread grated cheese on top.  Cover with sliced bacon.  Put in 200C oven and bake until bacon is browned and crisp, approx. 30 minutes.

Boil Potatoes; mash.  Stir in egg yolks one at a time.  Whip egg whites until stiff; fold into mashed potatoes.  Put in a baking dish.  Bake until golden brown, approx. 30 minutes.  Serve.  SErves 4.

Turkey Pie

From Company’s Coming Casseroles…simple and good!  A good recipe for after Thanksgiving.

2 cups cut up Turkey, cooked
284 ml condensed cream of mushroom soup
1 cup chopped celery
3/4 cup milk
1/2 tsp salt
1/8 tsp pepper
2 cups Tea biscuit mix
3/4 cup milk

Put turkey, soup and celery in 1.5 L casserole.  Stir in milk, salt and pepper.  Heat in 400F oven until bubbling hot.

Mix biscuit mix and milk as for dumplings.  Drop by spoonful over top of hot meat and sauce.  Bake in 450F oven for 15 minutes or until brown.  Serves 4 to 6.

Potato Cheese Casserole

A easy and family friendly recipe.

2 lb hash brown potatoes
Boiling water
1/2 cup chopped onion
1/2 to 1 pt sour cream
1 can chicken soup
2 cups grated cheese
1/4 to 1/2 cup melted butter
Bread crumbs

Pour boiling water over hash brown potatoes.  Pour off immediately and rinse off with cold water quickly.  Mix all ingredients together; place in greased casserole.  Sprinkle with bread crumbs and drizzle with butter.  Bake at 350F for 45 minutes to 1 hour.  Cover with foil for the first 25 minutes.

Turkey Chow Mein

From Company's Coming - Casseroles..a simple family meal.  I have changed it slightly.

Minute Rice 2 1/2 cups
Water 2 1/2 cups

1 cup sliced mushrooms
1 tbsp olive oil
Water chestnuts, sliced, drained 284 ml
Celery stalks, sliced thinly on angle - 2
Chopped Green Pepper 1/4 cup
Chopped fresh green onion tops 1/3 cup
Chopped pimiento or strips  2 tbsp
Cooked turkey, cut up  2 cups
Onion, thinly sliced 1/2 cup
Butter 1/2 cup
Eggs, fork beaten 3
Salt 1/2 tsp
Pepper 1/2 tsp
Canned Bean Sprouts with juice 540 ml
Soy Sauce 1 tbsp

Prepare minute rice, cool.

Heat oil in a pan over medium heat and add mushrooms.  Cook until browned.  Remove and cool.  In large bowl combine mushrooms, water chestnuts, celery, green pepper, green onions, pimiento, turkey and sliced onions.  Set aside.

Melt butter in frying pan, add slightly beaten eggs, salt and pepper.  Fry for a few minutes, stirring with fork to keep broken up.   Do not allow eggs to become too firm.  Add rice and meat mixture.  Stir to combine over low heat.  Add a bit of water to simmer if to dry.

Stir in sprouts and soy sauce.  Simmer covered 10 to 15 minutes until hot.  If too dry, add 2 tbsp butter.  Serves 8.

Summery Pot Pie

Comfort food with lots of veggies! Switch up the veggies with what is available to you. From Food and Drink Early Summer 2014.

1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
1 1/2 cups chicken broth
2 tbsp chopped fresh tarragon
1 tsp salt and freshly ground pepper
4 cooked skinless, boneless chicken breasts, cut into small chunks
1 bunch Chinese broccoli, chopped
6 spring onions, chopped
2 cups snap peas, trimmed and sliced in half
1 sweet pepper, chopped
4 sheets defrosted phyllo pastry
3 tbsp butter, preferably salted, melted

1. Preheat oven to 375F.
2. Melt 1/2 cup butter in a very large saucepan set over medium heat.  Using a wooden spoon, slowly stir in flour.  Cook stirring frequently for 2 minutes.  Slowly whisk in milk and broth until incorporated.  Whisk in tarragon, salt and pepper.  Stir in chicken and vegetables.  Cook, stirring occasionally for 5 minutes or until slightly warmed.
3. Meanwhile prepare phyllo.  Working quickly, remove a sheet of pastry to countertop.  Cover remaining stack of phyllo with a damp kitchen towel.  Lightly brush phyllo sheet with melted butter.  Continue with remaining phyllo and butter, stacking prepared sheets on top of each other.  Turn creamy chicken mixture into a 9 x 13 inch baking dish.  Carefully lift prepared phyllo stack overtop.  Crimp edges.
4. Bake in centre of preheated oven for 20 to 22 minutes or until phyllo is lightly golden.  Carefully cut through phyllo.  Scoop servings into bowls.  Serve warm with mashed potatoes to soak up the sauce.

Hamburger Casserole

From Company's Coming Casseroles, this is a simple and family friendly recipe.

2 cups cooked small egg noodles
500 g ground beef
1 tbsp vegetable oil
1 cup chopped onion
1/4 tsp garlic powder or minced garlic clove
2 x 213 ml tomato sauce
1 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup cottage cheese
1 cup grated mozzarella cheese

1. Prepare noodles as directed on package.  Drain.  Measure.  Spread in bottom of 1.5 L casserole.
2. Scramble-fry beef in cooking oil until brown.  Drain and discard fat.
3. Add onion, garlic tomato sauce, salt and pepper to meat.  Simmer gently for 15 minutes.  Pour over noodles in casserole.
4. Spread sour cream over meat, making a smooth, level surface
5. Spoon cottage cheese over top.
6. Layer cheese over top to cover completely.  Bake uncovered in 350F oven for 30 minutes until bubbly.

Serves 6 to 8

Curried Hash

A nice curry dish that is simple to make.  Serve this over rice or noodles.

1 tbsp canola oil
600g ground beef - lean
3/4 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
3 tbsp flour
2 cups milk
1 tsp curry powder

1. Heat oil in frying pan over medium heat on stovetop.  Brown ground beef and onion, stirring frequently to break up. Sprinkle with salt, pepper and basil.
2. Stir in flour until well mixed with meat mixture.  Add milk all at once.  Stir as it boils and thickens.  Stir in curry powder.  Add more liquid if needed.  Serve over desired rice or noodles with fresh vegetables on the side.

Fragrant Chicken and Mushrooms

From Food and Drink 1999 here is a great fall dish.

1.5 kg chicken cut in 8 pieces
3 tbsp flour, season with salt and pepper
2 tbsp olive oil
8 cloves garlic, peeled
1 onion, chopped
1/2 cup carrots, chopped
1/2 5ps dried thyme
1 bay leaf
1 1-inch piece orange peel
2 cups dry red wine
1 cup chicken stock
1 tbsp tomato paste
2 tbsp brandy
12 small button mushrooms, sauteed in butter
Salt and freshly ground pepper to taste
2 tbsp chopped parsley

1. Trim fat from chicken and coat lightly with seasoned flour.  Heat oil in skillet on medium heat.  Add chicken in batches and fry 3 to 5  minutes each side or until golden.  Remove from skillet.  
2. Add garlic cloves, onions and carrots and fry until onions begin to turn colour, about 3 minutes.  Stir in thyme, bay leaf and orange peel.  Pour off any fat.
3. Add wine, stock, tomato paste and brandy to skillet.  Bring to boil, and cook 3 minutes.  Return chicken to skillet.  Cover and simmer gently for 20 minutes.  Add mushrooms and cook 5 to 10 minutes longer, or until juices are clear.
4. Remove chicken and vegetables and keep warm.   Raise heat to high and reduce stock for 3 to 5 minutes or until slightly thickened.  Season well with salt and pepper and pour over chicken.  Sprinkle with parsley.

Serves 4

Beef Dairy Casserole

The family loved this one!  From Company's Coming.

500 g Ground Beef
1/2 cup chopped onion
1 tbsp cooking oil
1/2 cup milk
250 g cream cheese, softened
284 ml condensed cream of mushroom soup
1 1/2 cups kernel corn
1/4 cup chopped pimiento
2 cups cooked noodles
1 1/2 tsp salt
1/4 tsp pepper

Combine beef, onion and cooking oil in frying pan.  Scramble fry until meat is browned.  Drain off any fat.  Spoon meat into 2.5 litre casserole.  Set aside.

Combine milk with cheese in medium size bowl.  Blend on low until smooth with hand mixer.

Add soup, corn, pimiento, nootles salt and pepper to milk and cheese mixture.  Stir.  Pour all into casserole, stirring to distribute through meat.  Bake in 350 F oven for 40 minutes.

Serves 4

Beef and Corn Bake

This is extremely easy and family friendly.  I browned the beef and cooked the onion in my cast iron pan, added the ingredients and the popped it in the oven.

1 tbsp cooking oil
1 kg ground beef
1 onion, chopped finely
1 1/2 cups frozen corn
2 x 284 ml condensed tomato soup
1/2 tsp ground pepper
1 tbsp ketchup
2 cups cooked noodles (I like the swirly ones)
2 cups grated cheddar cheese

Place oil in pan and heat over medium heat.  Add onion and cook until soft.  Add ground beef, stirring to break up meat as it browns.  Drain off and discard fat.  Add corn soup, pepper and ketchup.  Stir to mix with meat.

Prepare noodles according to package directions.  Drain.  Combine with all ingredients in pan.  If pan is ovenproof sprinkle grated cheese on top and bake at 350F for 45 minutes.  If pan is not ovenproof, place in a casserole, sprinkle with cheese and bake.

Serves 6 to 8

Seafood Newburg

This is delicious but VERY rich.  it is relatively simple and quick to prepare.  Based on a recipe from Companys Coming.

1/2 cup butter
3/4 cup all purpose flour
1 tsp salt
4 cups milk
3 tbsp tomato paste
1 tbsp lemon juice
2 tsp worcestershire sauce
2 tbsp butter
2 cups sliced mushrooms
500 g scallops
300 g lobster
2 cups frozen shrimp

In large saucepan milt first amount of butter.  Stir in flour and salt.  Add milk.  Stir and cook until mixture boils and thickens.

Add tomato paste, lemon juice and Worcestershire sauce.  Remove from heat and set aside.

Melt remaining butter in frying pan.  Add mushrooms and saute until golden brown.  Add scallops, lobster and shrimp and cook until not translucent.  Drain and stir into sauce.

Place in casserole and heat in 350 oven for 30 minutes.