Easy Life Recipes

[harrigan]

Chickpea suggested we post our recipes on here.  I'm trying to think of  a catchy name for Sjogrens Recipes - "Sloppy Food and Stiff Fingers" isn't very apppealing really!  I struggle to peel lots of veg these days and as I'm generally cooking for 6, it can be a problem.  Here's my family's favourite slow cooker / cockpot recipe:

Chicken Casserole
Use skinless, boneless thighs, much cheaper and just as tasty as breast fillets.  Chop into good sized chunks.  Add a bag of frozen casserole veg (or fresh chopped carrot, onion, swede, leek etc).  Make up 2 chicken stock cubes with enough water to cover and then slow cook all day. 
20 mins befor serving, take off any extra liquid (use to make soup next day) and thicken with chicken gravy granules.  Lovely with mashed potato and a green veg like broccoli or peas.

I would love to know your favourite recipes for making life easier - especially slow cooker ones, which I rely on a lot when I'm working.  Also, any preparation tips you have, special peelers etc.  Like I said, I struggle to peel    XX Ailsa

[Chickpea]

I like 'Sloppy food and stiff fingers' because it's accurate but maybe not that appealing.  How about 'Tasty Treats for an Easier Life'? 

Tips for preparation would be good.  I have trouble slicing hard vegetables like carrots and potatoes.  On good days I can still peel them thanks to my special peeler made by Good Grips.  They do a good bread knife too.

A couple of recipes got me through a bout of gastroparesis recently, even though I could only eat one or two spoonfuls per meal.  I found that bland food didn't appeal at all although it's supposed to be best, but I couldn't cope with anything too spicey.  Here's a recipe that is both easy to cook and nutritious: 

Chicken noodle broth

1 chicken breast, sliced finely
1 pint chicken stock/stock cube made up with boiling water
dried Chinese egg noodles or rice noodles - one package
finely sliced mixed vegetables - carrot, courgette/zucchini, leek, mangetout, baby corn etc
big handful of beansprouts
tiny piece of fresh ginger and/or fresh chilli
2 tbsp sherry or rice wine
4 tbsp shoyu/soy sauce

Stir fry the pieces of chicken breast in a little oil - mixed sunflower and sesame oil is best.  Add the sliced vegetables and the ginger/chilli.  Then add the sherry and shoyu, and stir carefully before adding the stock.  Bring to the boil slowly and simmer for 10 minutes. 

Put the dried noodles into boiling water and leave for 4 minutes.  Then add to the broth with the beansprouts.  Simmer for another few minutes.  Check seasoning and enjoy.

Looking forward to reading your recipes - Chickpea xxx

[Poochie]

Chickpea, I love those Good Grip products.  They sure make our lives easier.

Here's my easy slow cooker receipe for beef roast.   

I usually marinate my roast in the wine (zip lock baggie) overnight.  Then in the morning I put it in my slow cooker. (discard the baggie -  )

2 - 3 lbs. of beef roast
1 cup of mushrooms
1 small onion sliced
6 carrots - either scrubbed or peeled - chopped to desired size
1/4 tsp. of garlic
1/2 cup red wine
seasoning to taste (I use a tsp of Season-all)

You can either slow cook for 8 hrs. or speed up to 4 hrs.  I prefer the slow cook.  Mine usually does ours to our taste between 4 and 5 hrs.   Again, what ever you prefer.

I serve mine with parsley potatoes, corn and broccoli.

Pooh

[Cheryl]

  I recently discovered a soup mix that makes delicious hearty chicken noodle soup.   It's Bear Creek brand, and it comes in a pouch (on the soups aisle.)   I added about a cup of cooked chicken from my freezer along with the recommended amount of water and simmered it for maybe 20 min.   I'm always sceptical of a mix, but this is one I'll use again.   Talk about easy!  (It would serve 4 adults.)
Cheryl 

[KYMOM]

I try to buy in bulk and cook and freeze.  When the grocery store has whole sirloin tips on sale, I will buy several and have the store grind them for me (ground sirloin at less than ground beef).  I will take one whole package of about eight or nine pounds and cook it and add a little tomato sauce to moisten and freeze in one pound packages to use for spaghetti, tacos, etc.  Another large package will be made into hamburger patties and these are frozen individually than put into freezer bags.  I also use some to cook several meatloaf at one time and use one for dinner and freeze the others.

Recently my family has gotten hooked on veggie burgers so I found a recipe that works for us and cook these in batches and freeze.   

I buy the bags of whole boneless, skinless chicken breasts and will cook several bags, use some for dinner and freeze the rest to make any number of things that call for chicken including a family favorite White Chicken Chili.

I will cook a whole boneless pork loin and again use some for dinner and cut up the rest into bite size pieces and freeze in separate freezer bags to use in stir fry or other dishes.

A rice steamer is great - put rice and water in steamer, plug it in and set the timer.  I usually cook extra and add a little water for moisture to the left over rice and put it in the fridge.  It never lasts long.   

I have found that a box of store brand bran flakes put through the food processor make great bread crumbs.  I mix the bran flake crumbs with corn flake crumbs and the combination makes great breading for my eggplant or zucchini.

Roxanne

[lynnmarie219]

OK...you all are making me hungry! 

[Patze]

Okay Roxanne, I've been looking for a good White Chicken Chili recipe, are you willing to pass yours?  Pretty please?


Patze

[KYMOM]

Patze, Don't mind sharing any recipe.  That's how I got most of mine.  Another helpful hint that I want to share:  I substitute lite vanilla yogurt for sour cream in my recipes when I bake.  I have not found that this alters the consistency or taste.  Can't do this for something that calls for large amounts of sour cream like cheesecake but you can substitute when making cakes.

White Chicken Chili

8 Boneless, skinless chicken breasts cooked and shredded
1 T Olive Oil
1 1/2 tsp Chili Powder
1/4 tsp garlic powder
1 C Chopped Onion
1/3 C Chopped Green Pepper
1/2 tsp Cumin
1/2 tsp salt
2 Cans Chicken Broth
1 Can Cream of Chicken Soup
5 to 6 Cans Great Northern Beans

Heat oil in large pot.  Add chicken, veggies, and seasoning cooking until veggies are tender.  Stir in chicken broth, soup, and beans.  Cook until heated through and beans are tender.  I serve bowls of shredded cheese, cooked diced potatoes, and diced onion along side the chili so everyone can add what they want to the chili.

The seasoning is what was given to me with the recipe but I always season more or less to my taste.

I have a large family so this recipe might need to be cut for those of you with less people to cook for.

[Patze]

Okay Roxanne, thanks much!!!  Now to put the ingredients on my grocery list...it's off to the store I go in the AM.  It sure sounds delicious!

Lite Vanilla yogurt eh?  Hummm, I'm going to have to try it!  Thanks for the tip! 


Patze

[decemberdeb]

if I ever get an appetite again, I'd love to try some of these.