16 hours ago
Wednesday, March 9, 2011
On Saturdays I try to cook something new; this was one of the recent meals I picked. And it's absolutely going to be on the rotation to have again. Everyone just loved it. The original recipe called for a lot more of the ingredients than I used, yet mine still made a huge amount. All 5 of us had this on Saturday and then again for lunch on Sunday. My husband and teenage son are big eaters, so that gives you an idea of how much this makes. :) I hope you'll enjoy it as much as we did!
Bacon Cheeseburger Skillet
Adapted from The English Kitchen
500g box uncooked pasta (I used Tortiglioni pasta, because it's my favorite. Use whatever you like)
1 lb (500kg) of extra lean ground beef
6 slices bacon
1/2 onion, peeled and diced
2 cloves garlic, peeled and minced
2 cans tomato soup
1/2 cup tomato ketchup
1 tsp salt
1/2 tsp ground black pepper
1 tsp mixed herbs (I used oregano, parsley and basil - just use whatever you have on hand, it'll be great)
8 ounces extra strong cheddar cheese, grated
Cook the bacon in a large skillet until crisp. Remove with and set aside to drain. Add the ground beef, onions and garlic to the drippings. Cook, stirring from time to time, until the beef is lightly browned and the vegetables are soft. Sprinkle with salt and pepper and the herbs. Crumble inthe cooked bacon. Add the ketchup and tomato soup. Bring to the boil, then simmer while you cook the pasta.
Cook the pasta in lightly salted water according to the package directions until tender. Once tender, drain well and then stir into the beef mixture. Add 3/4 of the cheddar cheese and stir it in to melt, then sprinkle the remainder of the cheese on top and allow to melt.
I served this with a nice spinach salad.
Thursday, March 3, 2011
Tonight I made Sesame Chicken. When I lived in Michigan there was a great Chinese restaurant that served sesame chicken and it was so good! This is my attempt at satisfying the craving for it and it does an awesome job. Plus it's a lot healthier than the version from the restaurant - that was fried.
I was able to make this whole meal in about 30 minutes. So it's definitely a great weeknight meal! I made some stir-fry veggies in a separate pan and served it all over a bed of rice. You can use any veggies or rice you like.
6 boneless, skinless chicken breasts; cut into strips or bite sized pieces
1 TB olive oil
1/4 cup honey (I use a local honey)
1/4 cup soy sauce or tamari sauce
1/2 cup water
1 TB cornstarch
1 tsp ground ginger
1 TB toasted sesame seeds
Heat olive oil in a large skillet over medium high heat.
Cook chicken for about 6-8 minutes, or until no longer pink.
Mix together honey, soy sauce, water, cornstarch and ginger. Wisk until no cornstarch lumps appear.
Pour sauce into skillet with chicken.
Cook until sauce thickens slightly. You can add more water if sauce gets too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.