Chicken Bolognese

 

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Ingredients

• 1 brown onion, finely diced
• 1 stick celery, finely diced
• 4 mushrooms, finely chopped
• 4 cloves garlic, finely sliced
• 1 bay leaf
• 500g chicken breast mince
• 1 tbsp tomato paste
• 400g diced tomatoes
• 2tsp soy sauce

Instructions

1. Cook spaghetti following packet directions
2. Heat tablespoon oil in pan over medium heat
3. Add onion, celery, mushroom, bay leaf and garlic, cook for 10 min until soft
4. Add mince, brown
5. Add tomato paste, cook for 1 min
6. Add tomatoes and soy sauce, simmer for 15 min
7. Serve with spaghetti

3.1.03

I originally found this recipe in the Better Homes & Gardens February 2011 magazine

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While the rice is cooking you can prepare the curry sauce, this saves a lot of time.  Also the recommended amount of curry is more than my kids can handle so I use 1/2 – 3/4 a tablespoon, increasing the intensity as they get older.

The base is made up of cooked rice

Cover base with a tin of salmon (removing the bones)

Top salmon with curry sauce and sprinkle with cheese

Curried Salmon or Tuna Rice Pie

 

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Author: Katrina

Recipe type: Dinner

Ingredients

RICE BASE

• 1 cup long grain white rice
• 30g butter
• 1 egg

CURRY SAUCE

• 45g butter, extra
• 2 tablespoons flour
• 1 ½ tablespoons curry powder
• 1 ½ cups milk
• ½ cup mayonnaise
• 2 teaspoons lemon juice
• 2 tlb chopped parsley
• 1 egg, extra
• 425g can tuna or salmon in spring waters
• 60g cheese

Instructions

RICE BASE

1. Cook rice as per packet instructions, drain
2. Combine rice with butter, egg, salt and pepper
3. Press rice mixture over base and up sides of dish
4. Arranged drained, flaked tuna over rice base

CURRY MIX

1. Melt extra butter, add flour and curry powder, stir until smooth, cook 1 minute
2. Remove from heat,gradually add milk using a whisk to stir out lumps
3. Add mayonnaise, return to heat, stir until sauce boils and thickens
4. Add lemon juice and parsley, reduce heat, simmer 1 minute, remove from heat
5. Add extra beaten egg, cool slightly
6. Spoon mixture evenly into rice shell; sprinkle with grated cheese
7. Bake in moderate oven 25 to 35 min or until golden brown on top

Notes

• I use lemon juice from the bottle and sometimes dried parsley from the jar • I don’t use the recommended curry, probably ½ tablespoon or less would be sufficient if this is a meal for the kids as well. • I use a pyrex 20x20ish cm or 20x30ish cm dish. • While the rice is cooking I get the curry mix ready. • I more than likely put more than the recommended cheese on top, kids love it.

3.2.1753

acknowledgment:  I found this recipe many years ago from an old AWW cookbook.

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I made this during the day, then placed in the fridge at the end of step 19. Once home from our after school sport activities I popped it into the oven (as it was in the fridge, I heat for 3o minutes instead of the recommended 20 min).  I love dinners like these that can be made ahead and then heated just before eating.

Serve with salad and there will most certainly be enough left overs for everybody for the following nights dinner.

Chicken and roast pumpkin pasta bake

 

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Prep time

35 mins

Cook time

20 mins

Total time

55 mins

 

Author: Katrina

Recipe type: Dinner

Serves: 10

Ingredients

• 1 butternut pumpkin, peeled and diced into 1cm pieces
• 1 tlb olive oil
• 500g packet macaroni
• 500g chicken breast
• 2 short cut bacon, finely diced
• 60g butter
• ⅓ cup plain flour
• 3 cups milk
• 1½ cups grated tasty cheese
• 2 spinach leaves, thinly sliced
• ½ cup grated parmesan cheese

Instructions

1. Preheat oven to 160C
2. Have large rectangular oven dish ready
3. Place pumpkin onto a lined baking tray, drizzle with oil and season with salt and pepper
4. Roast in oven for 20 minutes or until golden, then allow to cool slightly.
5. Cook macaroni following packet directions, drain and place bake into saucepan.
6. Place chicken in a large saucepan, cover chicken with tap water, season with salt and pepper. Bring to the boil over medium-high heat
7. Once boiling reduce heat to low, cover and simmer for 8 minutes or until almost cooked
8. Remove from heat and set aside until needed
9. Cook bacon for 1-2 minutes in microwave or brown using a frypan
10. Melt butter in saucepan over medium heat.
11. When butter is foaming (very bubbly) add flour.
12. Cook stirring for 1 -2 minutes.
13. Remove from heat, gradually stir through milk, mixing until smooth
14. Return to heat, cook stirring for 4-5 minutes until boils and thickens.
15. Stir in tasty cheese and season with salt and pepper, set aside
16. Shred chicken
17. Add chicken, pumpkin, spinach and cheese sauce to pasta, gently stir to combine
18. Spoon into rectangular casserole dish
19. Sprinkle with parmesan cheese
20. Bake in oven for 20 minutes or until browned

3.2.1596

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Prep time

20 mins

Cook time

2 hours 15 mins

Total time

2 hours 35 mins

 

Ingredients

• 1tsp minced ginger
• 2 tsp minced garlic
• 1 tlb bbq sauce
• 2 tlb brown sugar
• ¼ cup soy sauce
• 2 tlb shao hsing (Chinese cooking wine)
• 600g Chicken breast, thinly sliced
• 2 tlb peanut oil
• 1 red onion, cut into wedges
• 1 red capsicum, chopped
• 1 carrot, sliced
• 1½ cup broccoli florets
• 450g packet fresh hokkien noodles
• 1 tsp sesame oil

Instructions

1. Place ginger, garlic, bbq sauce, sugar, soy sauce and wine into a large bowl, mix
2. Add chicken, toss through sauce over to coat
3. Refrigerate for 2 hours
4. Heat frying pan on medium – high heat, add 1 tlb of peanut oil
5. Add chicken, cook for 3-4 minutes or until browned, transfer to a bowl
6. Cook noodles in a separate bowl, using packet instructions
7. Heat remaining oil, add vegetables, cook for 5 minute or until just cooked
8. Add chicken to wok, heat through
9. Using a fork separate noodles. Add noodles to frypan and drizzle sesame oil over top.
10. Toss noodles with chicken and vegetables.
11. Serve.

Notes

Chinese cooking wine can be found in the asian section at the supermarket.

3.2.1317

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Simple Thai Chicken Curry

 

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Author: Katrina

Recipe type: Simple Thai Chicken Curry

Cuisine: Dinner

Serves: 5

Ingredients

• 1 tlb oil
• 500g Chicken, cubed
• 4 spring onions
• 1 capsicum
• 1 tub Philadelphia Thai Green Curry
• Rice, to serve

Instructions

1. Heat frypan on medium
2. Add oil, heat
3. Add chicken, onion and capsicum, stir until browned
4. Add in curry sauce, stir until headed through
5. Serve with rice

Notes

On the Philadelphia Thai Green Curry tub it says to add 400g chicken, however i needed to stretch out to feed a family of 5 so used 500g, there was enough sauce to do so.

3.2.1317

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Homemade Fried Rice

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Kat

Serves: 5

Ingredients

• 1 tlb oil
• 6 rashers shortcut bacon
• 6 spring onions
• 1 capsicum, diced
• ½ cup peas
• 200g tin cocktail prawns
• 3 cups cooked rice
• 3 tlb soy sauce

Instructions

1. Heat oil in pan, add bacon, stirring for 3 minutes
2. Add spring onion, cook for further 4 minutes or until bacon is browned
3. Add capsicum, peas and prawns stir for 3 minutes
4. Add rice, heat through
5. Pour in soy sauce, stir to combine
6. Serve

2.2.8

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Creamed Rice

 

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Prep time

3 mins

Cook time

2 hours

Total time

2 hours 3 mins

 

Serves: 5

Ingredients

• 1L full Cream milk
• ⅔ cup castor sugar
• ½ cup arborio rice
• 1 teaspoon vanilla

Instructions

1. Bring milk and sugar to boil, stirring gently
2. Add rice, stir
3. Reduce heat to very low, put lid on saucepan
4. Simmer for 1½ to 2 hours
5. Do not stir for the first 30 min
6. From 30 minutes stir regularly to avoid clumping
7. When milk is absorbed remove from heat, add vanilla
8. Serve

Notes

I used Vanilla Paste to give it a rich vanilla flavour.

2.2.8

Other recommended recipes:

Creamed Rice, Best Recipes

Rice Pudding (arroz con leche), SBS

• 300Mls milk, 300 mls coconut milk 1/3 cup of arborio rice, sugar and vanilla to taste. Pop it all in a sauce pan and cook stirring occasionally. 
• 1/3 rice 1/3 milk 1/3 sugar in a slow Cooker for 4 hours =yum!
•  I don’t use a recipe, but I always add a can or 2 of Coconut Milk – it adds a subtle coconut flavour.
• Steam or cook rice. Mix condensed milk through to taste. Serve with ice cream and tinned fruit. Very rich and very nice!!!
• 1cup of rice to 4 cups of milk. Bring to boil and let simmer until rice is soft. Add sugar cinnamon and a teaspoon of butter to taste! Yum!!!
• 1/2 cups short grain rice, 21/2 cups milk, 1/4 cup sugar, 1 teaspoon vanilla, 2 teaspoons butter. Combine all but butter in a greased shallow dish, dot with the butter and bake in a slow over for about 2 hrs till milk is absorbed and rice is soft. My 4 LOVE it! I always double the mix.
• Sweet cous cous tastes almost the same and is so much quicker! 1 tablespoon couscous, 1cup of milk , 1 tspn sugar and a pinch of cinnamon. Takes about 10 mins on the stove top. C/o Women’s Weekly.
• SLOW COOKER CREAMED RICE: 1 litre of milk to 1/2 of ARBORIO RICE. Vanilla ess, to taste, cook til rice is soft, thicken with cornflour or custard powder, add sugar to taste. Make sure you use the right type of Rice.
• When you use thd UHT milk, it gives you that rich creamy flavour like it’s been made with condensed milk! My family love it, I make 2 litres every couple days here at the moment!
• ?1/2 cup medium calrose rice, 1/2 cup sugar, vanilla and 1200 ml milk in casserole dish. Sprinkle with nutmeg and cook in the oven for 2 hrs on 150.
• Creamed Rice
  3/4 cup Arborio Rice
  1-1 1/2 cups milk powder
  1 litre water
  1/2 – 1 teaspoon vanilla essence
  2-4 tablespoons sugar to taste

  Put all in pan and bring to boil.
  Stir thoroughly put the lid on and turn off the element. Leave on hotplate covered and no peeking for 30 mins.
  Check that grains are soft and plump. If not then reheat to boiling stir replace lid and leave for another 30 mins.
  I use a electric cooktop so the heat remains in the element but on a gas cooktop you may have to repeat the process.

  The trick is NOT to lift the lid til the 30 mins is up.

  Leave with lid on to cool for approx 1.5 hours ( the longer you leave undisturbed the better it is. Store in fridge once cooled and heat to enjoy.

• I use a modified version of the masterchef recipe. 1 cup arborio rice, 3 cups milk, vanilla to taste. Cook until the milk is absorbed and the rice is cooked. Add 1/2 tbspn caster sugar right at the end – otherwise the rice won’t cook properly (a masterchef tip). I serve it with naturally sweetened (no added sugar) raspberry jam stirred in. Yumm and pretty good for diabetics too
• I use to have this one when I was a little girl and now I make this one my girls : boil rice drain water add a full tin of condensed milk and a few drops of vanilla essence (or to taste) stir till all mix (on the stove) and to temperature you like ( I love warm to hot)
• CHEAT: Cook rice in a rice cooker and add condensed milk. Sprinkle with Cinnamon. EASY EASY EASY… YUM.

 Do you have a favourite Creamed Rice recipe you would like to share?  Please add it to the comments

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