Sunday, 15 May 2016

Crock Pot Cashew Chicken

Ingredients
Crock Pot Cashew Chicken

                6 boneless, skinless, chicken breasts, cut into 1" pieces
                1 bunch of green onions, cut into 1/2 strips
                1/4 C soy sauce
                2 tbsp grated fresh gingerroot
                1/2 C chicken broth
                1/4 tsp salt
                1/2 tsp pepper
                1 (8 oz.) can of bamboo shoots, drained
                1 C cashews, roasted
                1 C snow peas
                2 tbsp cornstarch
                3 tbsp water


Place chicken, green onions, soy sauce, ginger, chicken broth, salt and  pepper in the crockpot.

Cook on LOW for 6 Hours.  Add Bamboo Shoots, cashews and pea pods.  Turn the crock pot to HIGH.

Mix the cornstarch and water in a separate container and then stir into crock pot.  Cook on HIGH for 30 minutes, stirring occasionally.

When done we served it over a bed of jasmine rice.   After taking portions for dinner tonight (and lunch tomorrow) the best was bagged up and tossed in the freezer for future meals.

Makes 8-12 meals.

Ratings

K: 9.5- This may be my new favorite dish.  It didn't seem like much to start with, but the flavours kept building and by the end of dinner I was enjoying it immensely.

R: 7.0 - The first bite, the ginger was overpowering ... but once I started eating it I enjoyed it.  I really liked the bamboos and the snow peas.

Monday, 27 July 2015

Crockpot Chicken Philly Cheesesteak

Chicken Philly Cheesesteak
Ingredients
                20 boneless chicken thighs
                1 large onion, sliced
                4 bell peppers (red, yellow, orange, green)
                1/2 teaspoon black pepper
                1 clove or garlic, minced

                4 tbsp corn starch
                2 cup chicken broth
                8 slices of provolone cheese

The recipe is fairly simple, combine all of the ingredients above, except for the corn starch, chicken broth, cheese chicken, into a large bowl and mix well.

When done divide this between 2 large labelled freezer bags (we switched to large bags for this set of recipe's and it was MUCH easier to fill the bags, without overfilling them).

When that has been done top up each bag with 10 chicken thighs, uncut.

You can now toss them in the freezer until you want to cook them.  The night before cooking bring one bag out and thaw it if you are going to be cooking for 6 hours or less otherwise leave it in the freezer until you're ready to put it in the crockpot.

Dump the bag into the crockpot.  Mix the 2 tbsp of corn starch and the 1 cup of chicken broth together and pour over the frozen items ... cook in the crockpot for 6-8 hours on low depending on how frozen it was when you started.  Let this cook without stirring until the time is up.

Add 4 slices of provolone cheese over the top of the mixture and let cook on low for 10 minutes before serving.

1 bag makes 4 sandwiches.

This recipe has been adapted from one found online at: http://newleafwellness.biz but I can't find the specific recipe at the moment.

Ratings

K: 8.5- That was really good ... ended up cooking it on high for 3 hours, then heating the cheese in the microwave.  These things happen when you forget to plug in the crockpot in the morning when you leave.  But the flavours mixed well and I found it quite tasty.

R: 8.0 - Quite tasty, but the sandwich was too tasty and hard to eat (had to use a knife and fork), but that was likely because the bun is ginormous.

Crockpot Chicken with Green Beans

Chicken with Green Beans
Ingredients
                8 boneless chicken breasts
                1 bag of frozen green beans
                1 packed of onion soup mix
                2 teaspoons crushed chili's

                1 cup of water

The recipe is fairly simple, combine all of the ingredients above, except for the water and chicken, into a large bowl and mix well.

When done divide this between 2 large labelled freezer bags (we switched to large bags for this set of recipe's and it was MUCH easier to fill the bags, without overfilling them).

When that has been done top up each bag with 4 chicken breasts cut in half length-wise.

You can now toss them in the freezer until you want to cook them.  The night before cooking bring one bag out and thaw it if you are going to be cooking for 6 hours or less otherwise leave it in the freezer until you're ready to put it in the crockpot.

Dump the bag into the crockpot and then  add 1 cup of water ... cook in the crockpot for 6-8 hours on low depending on how frozen it was when you started.  Let this cook without stirring until the time is up then pour into bowls and enjoy.

I cooked up a batch of rice to go with the dish as a side and to soak up some of the sauce.

1 bag makes 4 servings of a hearty meal.

This recipe has been adapted from one found online at: http://newleafwellness.biz/2014/12/11/crockpot-pot-roast-green-beans/

Ratings

K: 5.5- No real flavour on day one, but it was "spicy" (remember that keith doesn't like spice ... why again did I make so many chili meals this time round??) ... the 2nd time around I really didn't see an improvement ... I think that adapting directly from a pok recipe on this one didn't work out quite right.

R: 7.0 - Day 1, cooked straight from frozen, it smelled amazing but the flavour didn't have a change blend ... but after the 2nd day I revised the score up, although the crushed chili's were an overpowering flavour.

Friday, 10 July 2015

Slow Cooker Spring Chicken Soup

Ingredients
Slow Cooker Spring Chicken

                1 tablespoon olive oil
                20 boneless chicken thighs
                3 leeks, chopped (whites only)
                1 full garlic clove, minced
                5 large carrots, peeled and diced
                5 celery stalks, sliced
                1 fresh lemon, juiced
                1.5 teaspoons dried parsley
                1/2 teaspoon white pepper
                1 bunch of asparagus, cut in large chunks

                1800ml (2 boxes) of low salt chicken broth
                1 cup orzo

Welcome back to my blog, I know it's been a long time since I've posted anything here but we finally got around to doing another round of freezer cooking.  This time we did about 80 new portions, using almost entirely new recipe's ... so the next couple of months should see me posting fairly regularly.  This is the first time I've done a soup on purpose, and it came out pretty well.

The recipe is fairly simple, combine all of the ingredients above, except for the broth, orzo and chicken, into a large bowl and mix well.  

Freezer Bag Holders
When done divide this between 2 large labelled freezer bags (we switched to large bags for this set of recipe's and it was MUCH easier to fill the bags, without overfilling them).  We also discovered that if you take a large empty ice-cream container, you can use that to hold you bag open while you pour ingredients into it.  And of course this means you get to eat ice-cream ... it's win-win!

When that has been done top up each bag with 10 chicken thighs, I didn't cut them up at all and they left a nice balance of large and small pieces in the final soup so I think it worked out well.

You can now toss them in the freezer until you want to cook them.  The night before cooking bring one bag out and thaw it if you are going to be cooking for 6 hours or less otherwise leave it in the freezer until you're ready to put it in the crockpot.

Dump the bag into the crockpot and then add 900ml (1 box) of the chicken broth ... cook in the crockpot for 6-8 hours on low depending on how frozen it was when you started.  About 1/2 hour before it's ready to serve add 1/2 cup of orzo and still well. Let this cook without stirring until the time is up then pour into bowls and enjoy.

1 bag makes 4-6 servings of a nice hearty soup.

This recipe has been adapted from one found online at: http://newleafwellness.biz/2015/05/13/slow-cooker-spring-chicken-soup/

Ratings

K: 8.5- Not bad for the first recipe out of the latest round of freezer cooking.  I really enjoyed the flavours together, and the lingering taste of white pepper was quite tolerable.

R: 8.0 - I don't know why it's called spring chicken soup, there are no springs in it.  It was quite tasty  and I liked the orzo was added later, it had a nice texture unlike the asparagus which ended up a little overcooked and stringy.

Sunday, 23 November 2014

Cheesy Bacon Quiche

Ingredients
Cheesy Bacon Quiche

                1 frozen deep dish pie shell (9")
                4 eggs
                5 oz. (or 1 handful) shredded cheddar cheese
                3 oz (or about that much) grated Parmesan cheese
                1 cup half-and-half (10%) cream
                1/2 pound of bacon
                1/4 of a large Spanish onion, diced

First ... in case you were wondering, NO there isn't a crockpot in this recipe ... I just made it, and it was good, so I figured I'd share.

Cook the bacon until it's done and soft, not yet crispy.  Pat it down with some paper towels to remove excess grease and then reduce it to tiny pieces with your favorite knife (I use my rocker knife for tasks like this).

Combine the cheese, bacon and onion into a bowl and mix well.  Pour this mixture into frozen pie shell.

Combine the 4 eggs with the cream and beat until it's a consistent pale yellow colour.  Pour this mixture over the pie.

Go back to the beginning of the instructions and turn your oven on to pre-heat to 400F (if you do this, then it will be ready by the time you reach this point of the instructions).

When ready pop the quiche into the oven on the medium rack for 15 minutes ... then reduce the oven heat to 350F and cook for a further 35 minutes, or until the top is golden brown (or less if you start to see smoke and/or fire coming from your oven).

When done remove from the oven and let cool 5 minutes before serving.  It makes 6 servings if you cut it into 6 pieces, more if you use more cuts, less if you use fewer cuts ... totally up to you.

Ratings

K: 8.5- I liked it ... wasn't runny and had a good balance of bacon and cheese flavours.

R: 8.5 - The filling was super tasty but the crust was a little under-cooked for my taste.

Wednesday, 25 June 2014

Chicken Chili

Ingredients
Chicken Chili

                1 tbsp virgin olive oil
                2 lb ground chicken
            900 ml Campbell's No-Salt Chicken Broth
                1 large diced white onion
                1 cup diced carrot
              12 oz whole kernel corn, drained
                1 large container of Medium Tostetos Salsa
                4 tbsp chili powder
                2 garlic cloves, minced
                2 tbsp ground cumin

Brown the ground chicken in olive oil until well browned, stirring frequently to break up the meat.

Combine all remaining ingredients in the crockpot, and add the meat.  Cook on LOW for 6 hours.

When cooled split it between the three medium sized freezer bags.  Label and toss in the freezer until needed.  Each bag should be enough for 4 servings.

When ready pull out one of the freezer bags the night before and let thaw overnight in the fridge.  Heat the mixture over the stove for about 20 minutes on low-med heat.  (or microwave for 5 minutes)

Serve with corn chips or Tosteto's and enjoy.

Ratings

K: 8.0- Chili had a nice taste to it, without a huge spice heat.  I actually enjoyed it, which is unusual for me an anything that's usually spicy.  Was nice to have chili without the beans.

R: 8.5 - Excellent balance of sweet and spicy.

Saturday, 24 May 2014

Back to the shop ... and progress will be made!

I finally got back into the ship, it's only been 5 months ... decided I didn't want to generate large quantities of bondo dust in an enclosed space over the winter.

Now that I'm back in the shop I spent a good afternoon cleaning up the arm pieces and moving them forward.  I'm FINALLY DONE the first piece, the lower arm buck is completed and painted with the high-heat paint.  Unfortunately the upper arm pieces and the elbow aren't ready yet ... they all suffered a bit of damage that I had to repair before I can continue with the bondo and sanding.

I've also taken a good look at the upper arm pieces ... I think I like my mold for the Right-Upper better than the original Left-Upper, so I'm going to reprint and rebuild that one ... so it will be a couple of weeks behind.

Once I've got these arm pieces done I'm going to pause and put together the vacuforming machine ... might as well figure out if what I'm doing is going to work before I get TOO far into the process.

I've got paper molds for shoulder pads (inner and outer) ready for resin as well, not to mention the helmet is ready for bondo ... so I've got plenty to keep me busy for the next few months around the yard and basement work I'm planning.