Category Archives: cooking

A GREAT HOLIDAY GIFT: A HOME MAGAZINE SUBSCRIPTION

magazine for better homes        (recipes)

Which women doesn’t love great home- and cooking magazines? A favored magazine subscription is a one-year-gift that keeps coming and giving. (by Caroline)

 

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CHICKEN STROGANOFF FROM THE KITCHEN OF AJ

posted by Caroline

I have below the recipe from a good friend AJ, Corvallis.

Image result for image chicken stroganoff

Ingredients:

4-5 boneless, skinless chicken breasts – cubed

3 T melted butter

Pkg. dry Italian-style (Good Seasons) dressing mix. (.7 ounce)

1   6 oz. cream cheese (can use light)

1 can cream of chicken soup (or mushroom or celery)

Preparation:

1.) Put chicken, margarine and dressing mix in slow cooker, mix together and cook on low for 5-6 hours.

2.) Add cream cheese and soup and cook on high for another 1/2 hour or until heated through. Stir occasionally to mix and it will become creamy.

Serve with Rice and salad! Enjoy!

Optional: You can mix all ingredients together, pour over chicken and cover & bake

1  1/2 hours at 325 or 350 F or less if you don’t have a crock pot.

 

 

 

FAMILY-WEEKEND COOKING FOR AN ENTIRE WEEK

By Caroline

Image result for images family dining table

So many families struggle with time and time-management at home and at work. Helping people organizing, decorating and simplifying life is one of my passions.

The stress during the working-week with doing so many things for the family including shopping and cooking healthy food can be overwhelming.

1.) Make a fun family-evening or weekend to chose some healthy menu-recipes from cook-books and cooking-magazines and include your children in choosing.

2.) Look for balanced meals. Prepare ahead and cook. I recommend to look for 3 categories: for example: Meals with Pasta, Rice and Potatoes. Cook the portions you need for the weekly menus all at once.

3.) The same for veggies: for example: peas & carrots, broccoli/cauliflower, tomatoes

4.) The same for the meats: Chicken, beef, fish

5.) Wash the salads, prepare  and put in fridge, but no more than 1-3 days

5.) Make a copy  from the 7 menu-recipes for the week

6.) Copy or write the separate ingredients-shopping-lists for the recipe.

4.) File  them together to use another time. With a copy you save time in looking for recipes and writing the shopping list several times!

Use a weekend to cook the meals ahead for the week and make single portions for the evening or per person and freeze. If you write the days on the containers and stack them accordingly you have always the right day on hand when you come  home from work/school. Remember: 3 veggies (can be salads), 2 fruits a day to incorporate to your meals.

The benefits: 1.) No stress to find out what to eat each evening. 2.) No running after work in the store. 3.) Knowing  that your family eats a balanced meal a day.  4.) More time spending together as a family at the dinner table.

 

 

STIR-FRIED EGGS WITH TOMATO FROM TAIWAN

Recipe from our friend of friendship-International group: Ching-Yue Chi, Taiwan  www.cmlcenter.org   (monthly International Potluck)

 

Image result for images, stir fried eggs with tomato, taiwan

Ingredients:

5 eggs

1/4 t. salt

dash of black pepper

1 green onion, chopped finely

1 tomato, diced

1/2 t. sugar

1 T each: ketchup, water

1 t. cornstarch

Preparation:

1.) Beat eggs with salt and black pepper lightly and add the green onion, mix.

2.) Heat the wok then add 2 T. oil: stir-fry the tomato with onions and add sugar, ketchup, water, cornstarch. Stir briefly while the liquid thickens, remove. Clean the wok

3.) Reheat the wok, add 5 T oil. Hold the wok and rotate it to swirl the oil around the lower two-thirds of the wok. Turn the heat to high. Pour in the egg mixture and stir-fry until it becomes slightly firm: add the tomato liquid from the step 2.). Stir quickly to mix, do not overcook. Immediately transfer to a serving plate, serve and enjoy!

 

 

 

 

by Caroline

I’m so thankful there are cookbooks with Gluten-free, Casein-free and Sugar-free recipes. Having a son with celiac disease, autism and a rare heart disease, the right diet is life saving for him and the best thing ever happened is, all his tantrums stopped taking him off gluten and sugar 9 years ago.

here are two cookbooks I can highly recommend:

SERBIAN MOUSSAKA (MUSAKA)

RECIPE BY OUR FRIEND VESNA, SERBIA   

Image result for images serbian moussaka  Posted by Caroline

Serbian musaka is made with the ground beef (or pork) and potatoes. There are a number of variations on the basic theme, so feel free to improvise.

Ingredients: (Serves 4)  (GLUTEN FREE)

1 pound (450 gr) of beef/pork mince meat combo

2 medium onions, chopped

7 medium potatoes

2 cups of milk

3 eggs

10 tbsp  Oil

1/2 cup of water

Salt and Pepper to taste

Preparation:

1.) Fry finely chopped onions on 5 tbsp of oil at high temperature. After a few minutes add the ground meet. Add a little bit of salt and just enough pepper to taste. Make sure you don’t over salt it. Continue to fry it another 5 minutes and pressing the meet with your spoon to make pieces smaller. The mixture is done when the water from the meet evaporates and when the meat browns.

2.) Peel and slice the potatoes about 1/6 inch thick. Place the first layer of potatoes into the baking dish (usually the glass one is used) making the surface even. The first layer is made of about 2-3 potato slices. Now, add meet/onion mixture evenly over the potato layer. Finally add the layer of the remaining potatoes. Add the remaining 5 tbsp of oil, trying to cover all the potatoes (oil is not allowing potatoes to change the shape). Add the water.

3.) Preheat the oven to 250 C. Add the baking dish.

4.) Break the eggs, beat them until whites and yolks are well mixed and then add the milk and about 2 tsp of salt. Set aside.

5.) After 30 minutes of baking, poke into the potatoes to see if getting tender. If so, pour the egg and milk mixture over the tip of the musaka. Pu the musaka back into the oven for about 20 more minutes until the tip gets brown.   Enjoy!