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Saw this shared on Facebook recently and tried it. Pretty yummy!

Mash one banana. Beat an egg. Add the two together, then make three small pancakes on hot griddle. Keep the pancakes small, as the pancake is flimsy to turn. Let it get pretty well done before trying to flip it, that worked better for me, as well.

I tried it plain, with peanut butter, and with syrup. All were yummy!

(A friend posted that she did a 1 banana/2 egg ratio and she added blueberries to her pancakes after they were on the pan. Said they turned out good! My daughter tried the blueberries with the 1/1 ratio and it did not work as well.)

Anyway. A quick, healthy breakfast option!

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I adapted this from a recipe I found online. Since I’m cooking for two, I did a small amount. But you can multiply the recipe as needed. It was quite tasty!

1 cup of pasta (I think any pasta would be pretty good. I had bowtie, so I used it. Recipe called for penne.)
2 chicken breast halves (cut into strips)
Cajun seasoning

2 tbsp butter
2 tbsp flour
2 cups milk (I used half cream, half milk)
salt & pepper to taste
paprika and crushed red peppers (optional – if you like spice)
1 tsp garlic powder or fresh garlic puree
1/3 shredded cheese (recipe calls for parmesan — I did part parmesan, part edam)

Cook pasta according to directions. Drain and set aside.

Sprinkle chicken with cajun seasoning (I used Tony’s seasoning). Saute until done. Set aside.

In a medium sauce pan melt butter. Add flour and stir until smooth (but it will be clumpy). Gradually whisk in milk until lumps dissolve and mixture is smooth. Add salt, pepper, garlic puree/powder, 1 tbsp cajun seasoning, I also sprinkled with paprika and crushed red peppers. Add cheese and stir until melted. I added more milk as needed. Sauce needs to be thick enough to coat the pasta but not too thick, if that makes sense. 🙂 If you make homemade mac & cheese, it’s similar to that.

Add pasta to cheese mixture. Stir until coated. Voila! If you like to serve it fancy, you can put the chicken on top of the pasta, then sprinkle with chopped tomatoes and cilantro, just like in the restaurant. Enjoy!

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Ingredients

  • 1 large butternut squash, peeled + chopped (I used our Malagasy pumpkin)
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries (I used dried cranberries I’d found at Shoprite)
  • 2-3 TBSP honey [or extra, to taste]
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste [optional but delicious!]
  • fresh or dried parsley, to garnish [optional]

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon [approx 1/8-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!

Heather’s Note:

I cut a smaller sized pumpkin into large chunks and roasted it until cooked. You can do this the day before. Then I cut those larger chunks into smaller squares. I added the seasonings and baked it like the recipe says until heated through. I added the dried cranberries for the entire time (since it took about 20 minutes since i’d pre-baked the pumpkin). Absolutely delicious dish!

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INGREDIENTS
  • 4-5 lb. whole chicken
  • 1 tsp. paprika
  • ½ tsp. dried thyme
  • ½ tsp. dried basil
  • ½ tsp. garlic powder (or 1 tsp. minced fresh garlic)
  • ½ tsp. onion powder
  • ½ tsp. ground black pepper
  • 1 tsp. salt
  • ¼ tsp. cayenne pepper (or to taste)
  • 1 TB. olive oil, optional
DIRECTIONS
  1. Remove all the giblets from the chicken and skin it, if desired (if leaving the skin on, pat it dry). Either way do remove as much fat as possible. Place in a large (5-6 quart) slow cooker, breast side up.
  2. Mix all the seasonings and then sprinkle all over the chicken (optionally, you can mix the spices with a tablespoon of olive oil and use a pastry brush to spread it all over the bird).
  3. Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours), until juices run clear. Cut into pieces for immediate serving. Use any extra meat for another meal.

** I didn’t add any olive oil and I used fresh thyme. I cooked it for about 2 hours on high and then switched to love and cooked it another 4 hours probably. Perfect!

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This recipe is from Tina Adolf (wife of Jakob) the MAF Program Manager couple when we first arrived in 2006.

We have since modified this recipe many times to fit our family’s voracious appetite for “‘Roni Cheese”. These are her original amounts (which seems to me would feed about 2 people in our family), mostly in grams and ml. I’ve included our family-size amounts at the bottom.

200g macarroni – cook as per package instructions

225ml milk

2 Tbsp flour

2 tsp prepared mustard (any, but we often use the ‘ancienne’, which gives nice flavour. The dijon is also nice)

salt and pepper

100g grated cheese (any, we normally use the edam from shoprite)

3Tbsp grated cheese on top (optional)

While pasta is cooking, whisk together milk, flour, salt and pepper in saucepan. Heat on medium heat until bubbling and thickened. Slowly add grated cheese to milk mixture, stirring to combine. Remove from heat. Add cheese mixture to cooked and drained pasta, stirring until coated. Top with grated cheese. Bake or broil for 20 minutes to melt cheese.

Notes: We don’t bake the macaroni and cheese as we find it’s not necessary and tends to dry out the pasta. We also at times add cut up wieners/hotdog sausages to the macaroni and cheese, which is especially a treat for toddlers 😉 Also nice served with a side of baked sausages (like the pur porc at LP) and a bowl of onions fried in butter. 🙂

Family size – 3cups macaroni, 400ml milk, 2.5Tbsp flour, 2-3tsp mustard, salt and pepper, 150g grated cheese.

 

 

 

 

 

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One of my favourite go-to recipes for potluck dinners.

1-1.2kg potatoes. Peel rough, slice fine (ca.3mmthick). Place in greased 9x13pan layered like tiles on a roof.

450ml milk

300ml Hoopla/cream

1.5tsp salt

pepper

1 ‘knifetip’ nutmeg

4 garlic cloves pressed

Mix ingredients together, pour over potatoes. Bake at 180-200C 45 min.

Then place on top:

onion slices (opt)

pre-cooked bacon (opt)

100g cheese grated

100ml more cream, if potatoes looking dry already.

Finish cooking in over for another 20min (on Broil, if possible)

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These are the BEST homemade pickles I have ever had! I had to post the recipe because I am afraid I will lose it before I get back to Mada! And you might want to try it!
On the bottom of a plastic bucket (my friend used an ice cream bucket, but any big plastic container would work) layer dill, 3 grape leaves, sliced white onions, 3 cloves of garlic and dried peppers (small hot chili peppers), Top with quartered cucumbers. Repeat as many times as you can until the bucket is full. The top layer should be dill, grape leaves, onions, garlic and peppers. Then add 2 Tablespoons of mustard seed.

Brine: Heat to a boil: 3 C water, 3 Tablespoons salt, 1 C vinegar
Pour brine over cucumbers and let cool.
Refrigerate 2 weeks before eating.

These were spicy and crisp–YUM, YUM, YUM!

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