The Efx3 Recipe Collection

I found a great blog post on cheaphealthygood.blogspot.com about how to use a whole chicken as the base for a week’s worth of meals.  I’ve tried most of them but this is my favourite by far. The recipe is easy and can be made fully vegetarian or with your meat of choice. Just remember to over-season the chickpea/chicken mixture because when you add the yogurt it’ll dilute any seasoning (and heat!).

Instructions below with my additions in italics.

Cook’s Illustrated’s Chicken Curry in a Hurry

Serves 4

2 tablespoons vegetable oil
1 medium onion, sliced thin
1/2 to 1 tablespoon curry powder (or to taste; mine is mild so I use about 2 tbsp)
Salt (I omit the salt since the stock has lots of salt in it)
4 garlic cloves, minced (optional, I hate chopping garlic so I skip it)
1 tablespoon fresh grated ginger
½ cup water (or vegetable/chicken/beef stock)
2 cups shredded of thinly sliced cooked chicken
1 (15-ounce) can chickpeas, drained and rinsed
1 cup frozen peas (I don’t like peas)
1/4 cup raisins (or raisins)
1/2 cup plain  yogurt
1/4 cup minced fresh cilantro (I didn’t bother with this either)

1. BUILD CURRY BASE: Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion, curry powder, and 1/2 teaspoon salt and cook until onion is browned, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

2. ADD WATER, MEAT, VEGETABLES, AND COOK: Stir in water, meat, chickpeas, peas, and raisins. Cook, stirring frequently, until heated through, 3 to 5 minutes.

3. GARNISH AND SERVE: Off heat, stir in yogurt and cilantro and serve. Over brown rice is a good option. (I’ve also served it over couscous and it’s delicious!)

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Enjoy! I know I do ^_^

1 tablespoon vegetable oil

1 medium onion, chopped

2 cloves of garlic, chopped

1 tablespoon of curry paste, or to taste

1 tablespoon of tomato puree

2 medium sweet potatoes, cut into bite-size chunks

2 red peppers, de-seeded and cut into strips

1 mango, peeled and cut into chunks

1 good handfull of raisens or sultanas

seasoning to taste

METHOD

1  Heat the oil and fry the onion and garlic until soft but not brown

2  Stir in the curry paste and sizzle for 2 mins

3  Add all the other ingredients except the mango, and stir in 1/2 pint of water

4  simmer for 10-15 mins until the veg is soft but not mushy

5  Stir in the mango and simmer for another 2 mins

This tastes just as good as it looks!

1. 700g fresh peas, podded and blanched in boiling water for 5 mins.
2. 1 lge leek, cleaned and chopped
3. 1 lge onion, peeled and chopped
4. 4 lge eggs
5. 50ml milk
6. 50g butter
seasoning

Takes about 30 mins to prepare, including podding the peas, and around 40-50 mins to cook
Serves 2.
1. melt the butter in a non-stick frying pan and when sizzling add all the veg and stir well
2. turn the heat right down and sweat gently for 30 mins so the the veg softens but doesn’t brown
3. beat the eggs with the milk and season to taste, then pour over the veg in the pan
4. leave on the low heat for around 15 mins untill begining to set around the edges and underneath
5. put the pan under a hot grill to brown and set the top.

CHICKEN TORTILLA  SOUP

This is very tasty!

Serves 5 or more if you double the recipe

Preparation time: 20 minutes

Cooking time: 60 minutes

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INGREDIENTS:

2 teaspoons oil

4 skinless, boneless chicken breast

1 large onion

1/2 cup chopped celery

2 large cans chicken broth

1 cup frozen whole-kernel corn

1 tablespoons ground cumin

1 tablespoons chili powder (or a little more if you like spice!)

1 28-ounce can tomatoes chopped

2 (5.25-ounce) cans chopped green chiles

1 finely chopped seeded jalapeno pepper

sour cream

cilantro sprigs (optional

Tortilla chips

cheddar cheese

TO PREPARE:

Boil the chicken until done. When cool, slice into small cubes, or shred, depending on your preference. I like it cubed.

In medium size pan, add 2 teaspoon of oil, the onion and celery. Saute until  tender.

Add garlic and saute 2 minutes more.

Transfer to a large pot,  add the broth and remaining ingredients, including chicken.

Bring to a boil and then simmer for 45 to 60 minutes.

TO SERVE:

Place handful of tortilla chips in bottom of soup bowl. Ladle soup into  bowl. Put cheddar cheese on top along with a dollop of sour cream. Sprinkle cilantro if desired.

Stir and enjoy with some warm bread or  crackers.

This is a staple casserole around the Midwest, folks around here call it a “hot dish” I got the recipe from my Ma and I make it quite often, it’s simple to prepare and the ingredients are pretty inexpensive.

1.5 lbs of lean hamburger(I use half hamburger and half ground venison when I have it)

1 tsp garlic powder

2 tsp onion powder

dash of salt and pepper

Lawry’s seasoned salt or Famous Dave’s burger seasoning is good in it too

1lb(454g) bag of frozen mixed veggies( I use corn/carrots/peas/green beans)

1 can 10 3/4 oz(305g) cream of mushroom soup

a bit of milk(1/2 cup?)

1 cup shredded sharp cheddar cheese

tatter-tots

Prep time: about 15 minutes

Cook time: 1 hour at 350 Fahrenheit.

1. take the ground meat and mash it flat into the bottom of a 9×13 pan, season with the spices to taste, leave a few gaps in the center so it doesn’t shrink away from the sides of the pan as much

2. dump the bag of veggies evenly over the meat.

3. mix the can of cream soup with a bit of milk so it’s easier to spread, I use about half a can(yes the same can the soup came out of) then spread the soup mixture evenly over the meat and veggies.

4. sprinkle with the shredded cheese

5. top with an even layer of Tatter Tots,  some of the under layer can show through just have them spread evenly, you can get all OCD and put them in neat lines or make a pattern if you want to

now bake it, and it will smell nummeh and you will eats it