Moroccan Style Chicken Stew

We tried this recipe last week and were surprised by how good it was. Trust me, the cinnamon and squash sound weird, but they are really good. And it's perfect for a cold day.

1 lb chicken cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 T olive oil
1 onion sliced
2 garlic cloves minced (less for Sonia's family)
1 tsp cumin
1/2 tsp cinnamon
2 c chicken broth
12 oz frozen squash puree
1 c frozen corn

Season chicken with salt and pepper. Saute until cooked through. Add onion, garlic, cumin and cinnamon. Cook until fragrant, about a minute. Add broth, squash, corn. Cook, stirring until corn is tender and sauce is heated through - about 5 minutes.

Is everyone in for January?

I have we're up to 7 total, which means 6 to share...

January - Manicotti

6 c cottage cheese
2 eggs, lightly beaten
3 c shredded mozzarella
1 c shredded Parmesan
1/2 tsp salt
1/2 tsp pepper


Mix everything above in a large bowl, stuff filling into manicotti shells.

2 8oz boxes manicotti, uncooked
12 c tomato pasta sauce


Spread 1/2 c sauce in the bottom of each baking dish, divide remaining red sauce evenly over the four dishes of manicotti. Place 6 or 7 manicotti in each of the 4 8in square baking dishes. Wrap each dish entirely in plastic wrap, top with foil, label, and freeze.

To Cook:
Thaw or bake it straight from the freezer.
1. Preheat oven to 350
2. Remove plastic wrap and foil, replace foil. Bake for 45 min if thawed, 1 hour if frozen.  Remove foil and continue baking until the noodles are tender.

This recipe makes 4 entrees of 4 servings each.

Goulash - December meal

GOULASH (6 servings)

3/4-1 lb ground beef or turkey (I used beef this time:)

1 stalk of celery chopped (I am not a huge fan of lots of celery for this BUT if you are use ~1 1/2 c)

1/2-1 large bell pepper (I use what is available-red, yellow, green- green is the strongest in flavor)

1 large onion chopped

1 can (14.5 oz) stewed tomatoes (chopped up) - undrained*

1 can (14.5 oz) diced tomatoes - undrained*

1 can condensed tomato soup

1 tsp dried basil leaves

salt and pepper to taste

1 tsp paprika

8 oz pasta - (I put 12 oz of pasta in dinner since the box says that is what is 6 servings and the sauce bag is for 6 servings although I think it could probably be for 8 pasta size servings- easily.)

-Cook ground meat, celery, onions, bell pepper, paprika, pepper and salt until meat is brown ~10 minutes, stir frequently.

-Drain off fat.

-Add tomatoes, soup and basil.

-Cook pasta (I use anything fun- shells, penne, rotini, elbow.)

-Mix sauce and pasta.

*I use any combination of diced tomatoes, stewed tomatoes, or even pasta sauce in the equivalent size (total of 28-30 oz). This is a great recipe if you have leftover pasta sauce and want to change things up a bit! I omit the basil if I use pasta sauce since I use basil in my pasta sauce.

Sour Chick Peas (Khatte Chhole)

From “Madhur Jaffrey’s Indian Cooking”

Khatte chhole is sold by street vendors in Delhi and the author was trying to reproduce it with this recipe. It’s best with basmati rice but you could use whatever you have on hand.

10-11 oz onions, peeled and very finely chopped. Divided

2 1/2 teaspoons salt

1 tablespoon peeled, very finely grated fresh ginger

2 Tablespoons lemon juice

     Put 2 Tablespoons of the chopped onions, 1/2 teaspoon of the salt, ginger and lemon juice into a teacup. Mix well and set aside.

4 Tablespoons vegetable oil

8 oz tomatoes, finely chopped

     Put oil in a heavy, wide casserole-type pan and set over medium high heat. When hot, put in the remaining chopped onions. Stir and fry for 8-10 minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry for another 5-6 minutes, mashing the tomato pieces with the back of your spoon.

1 Tablespoon ground coriander

1 Tablespoon ground cumin

1/2 teaspoon ground turmeric

2 (14.5 oz) cans Chickpeas, drained, liquid reserved

2 teaspoons garam masala

1/4 teaspoon cayenne pepper (I left this out for dinner exchange)

      Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in drained chickpeas, 14 fl oz of liquid (use the liquid from the can and add water to make 14 fl oz), and remaining 2 teaspoons of salt, garam masala and cayenne.

      Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the teacup. Serve hot or lukewarm.

Addictive Sweet Potato Burritos

I modified this recipe by using two cans of fat free refried beans instead of the kidney beans and just a touch of water, to make it easier to stir. 

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

** Or make the burritos but then freeze individually. When ready to eat, remove from freezer and either microwave or bake. If you bake, you can brush the burritos with oil and they'll get crispy.

Beef Stroganoff -- December

I thought I'd try a beef dish this month. This is my mother-in-law's recipe and we enjoy it as a nice, soothing dish for cold days (here they come!).

Ingredients

• • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 (10.75 ounce) can 98% Fat Free Cream of Mushroom Soup
  • 1/2 teaspoon paprika
  • 1 cup sour cream or yogurt
  • 4 cups hot cooked medium egg noodles

  Directions

  1. Cook beef until browned, stirring often. Add onion and cook over medium heat until tender. Pour off fat.
  2. Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. 

Apple Pies - Thursday!

I actually made the apple pies I've been talking about for months! I have them in bags of 4 individual pies per bag, and I have 6 bags.  Does everyone want a bag? Or, does anyone NOT want one? Otherwise I'm bringing them all to MTB on Thursday!

It's Jenna's pie crust, apples, brown sugar, cinnamon, and nutmeg, and a little corn starch.

Bake at 375 for 20-30 minutes until golden and bubbly.

New Supper sWitch

Hi ladies.
I'm new to this so please fill me in if I'm missing something.
I'm planning on making a grilled chicken salad dish however I will not be grilling the chicken for it tastes much better freshly grilled. Is it okay for me to provide the chicken and dressing and to ask you to provide the lettuce? Romaine is the preferred lettuce for the dish, but does not freeze well.

Re: Dec mtg

I can't remember where you live, Jenna. I have a mtg in Ann Arbor at 6:30p, so I was hoping to be at the swap by 8:30p. (Do we usually meet at 8p?) So, somewhere in Ann Arbor would be best for me, if possible.
:)Sharon

December - Location?

Where shall we meet for December? Does anyone have preferences? I'm happy to volunteer my place, but if there are constraints on anyone else, let us know!

December - Cheese Steaks?

Are we doing December? I would love to...
If I do a recipe for Cheese Steaks I'm assuming folks would prefer to not have to do the slow-cooker portion of the meal.... Jenna how did you cook that much meat all at once for the pork sandwiches?

Italian Chicken and Mushroom Casserole

3/4 lbs chicken (I use cutlet pieces)
Italian bread crumbs
olive oil for cooking
8 oz mushrooms
8 oz mozzarella cheese
1 cup chicken broth (I use 1 cup water and 1 bouillon cube)

Heat oven to 350. Roll chicken generously in bread crumbs and cook on each side in olive oil about 7 mins or until nicely browned. Put in baking dish. Brown mushrooms in same pan, dump over chicken. Cover with cheese. Pour chicken broth over entire dish. Bake for 30 mins or so, until cheese is melty and dish is bubbly. *For our purposes, thaw dish and bake the 30 mins or so as stated.

World's Best Lasagna -- Recipe listing for prior month

I know Sonia has had a lot of requests for this recipe, so I've found it and posted it. Unfortunately, this does not mean I am making this for November's meal swap (sorry girls). But here it is:

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Pie Crust Recipe

Kimberly asked for this one, so I thought I'd post it here. It's my mother-in-law's recipe and is very forgiving (in my experience). Pie crusts also only get better after being frozen raw...

2 c flour
dash salt
2/3 c plus 2-3 T crisco/shortening
1/4 c cold water

Mix flour and salt. Cut in crisco with pastry cutter. Add water and stir with spoon until it becomes a ball. (I usually end up using my hands to form ball.) Cut ball in half and roll into two pie crusts. Use.

Tortilla soup

Toss the following ingredients into a pot and heat.

1 can of low sodium chicken broth-I used boulion and made 1 1/2 c.

1 can of mexicorn

1 can of diced tomatoes with chilis

1 can of non fat refried beans

half can of black beans

3/4 pack of taco seasoning (or 1 - 2 T from recipe below)

1 pack of pre-cooked southwest chicken strips-I used precooked chicken chunks

Taco seasoning: (this is what I used for this recipe)

1 T. Chili Powder

1/4 t. Garlic Powder

1/4 t. Onion Powder

1/4 t. Crushed Red Pepper

1/4 t. Dried Oregano

1/4 t. Paprika

1 1/2 t. Cumin

1 t. Cumin

1 t. Sea Salt

1 t. Black Pepper

mystery chicken

I have a mystery bag of chicken spiced with something yellow in a ziploc. It is not labeled and I cannot find a recipe in the blog that looks like it goes with it. Can someone please tell me what it may be. I would like to cook it. Thanks, Rachel

Sleep Deprivation in a Mother Leads to Murder

Jim Breuer - Let's Clear the Air

Re: Spicyness

Turns out that "hot" spices get "hotter" in the freezer, just like in the fridge. Fix Freeze Feast makes a caveat that says:

"If you taste something before it goes into the freezer and think its flavor should be stronger, resist the temptation to doctor the seasonings. Many flavors intensify in the freezer. If you need to, you can adjust the seasoning when you cook the entree."

I forgot about this when making my Pork & Green Chilis casserole, a non-F3 meal (from Better Homes & Gardens cookbook), and neglected to go light on the cumin and chili powder accordingly. So even the Batchellers' mouths were on fire when we ate it!

I did, however, remember this with the Black Bean Burritos, and it did not taste spicy to me at all when I made it, and my spice-tolerance is lowered due to pregnancy (I can't eat at Chipotle at all these days!), so I think this should be much better.

Black Bean Chili with Wheat Berries Burritos - November

From 366 Ways to Cook Rice, Beans, & Grains
"Wheat berries add texture and heartiness to this spicy*** party chili. Serve it with grated cheese, chopped sweet onion, chopped tomatoes, and heated flour tortillas or corn chips. Extras can be frozen and served as burrito filling at a later date."

1/4 c cooked wheat berries
2 c black beans
1 onion, diced
dashes chipotle chili sauce (to taste)
garlic cloves, minced (to taste)

1 28oz can tomato sauce + some water (couple of cups)
2 T chili powder
1 T ground cumin
salt and black pepper (to taste)
1/2 c chopped fresh cilantro

Drain beans & wheat berries, then combine all ingredients in a large saucepan. Bring to a boil and reduce the liquid to a thick sauce, then reduce the heat and continue simmering, covered, for a total of 30 minutes. Add the cilantro and simmer for 5 minutes more.

* After cooling, I put the filling into flour tortillas with some grated sharp cheddar cheese, then wrapped in foil, then bagged. *

To cook burritos:
Thaw or reheat straight from the freezer.


Microwave:
Remove foil, defrost, and reheat. (I can nuke 'em for 1-2 minutes.)


Oven:
Bake in foil at 375 for 30 minutes if frozen, 300 for 30 minutes if thawed.


Serve burritos with sour cream and a salad.

*** I did not put in all of the spices it called for. See my Re: Spicyness Post.

Breakfast Casserole - November

1 lb turkey bacon, cooked and sliced
1 c sauteed onions
16 oz frozen hash browns, thawed
1 c shredded cheddar cheese
1 t salt
12 eggs
1 c milk

Wisk together eggs, milk and salt. Then layer ingredients in a 9 x 13 baking dish - bacon, onions, hashbrowns, cheese, egg mixture. Bake at 350 for 35 to 45 minutes.

For FREEZER MEAL: thaw and reheat at 350 for 30 minutes.

Slow-Cooker Pulled Pork -- November

INGREDIENTS:

2-1/2 (2 pound) pork tenderloin 2-1/2 (12 fluid ounce) cans or bottles root beer 2-1/2 (18 ounce) bottles your favorite

barbecue sauce 20 hamburger buns, split and lightly toasted

DIRECTIONS:

You have scaled this recipe's ingredients to yield a new amount (20). The directions below still refer to the original recipe yield (8).

1.

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Chicken Tortellini Soup - Mid Month

1 pkg (9 oz) frozen cut broccoli, thawed
6 1/2 c water
33 oz chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup
2 c cooked chicken, cubed
1 1/2 c chopped onion
1 1/2 c sliced carrots
2 garlic cloves, minced
1/2 t basil
1/2 t oregano
1 pkg (7 oz) cheese tortellini
grated Parmesan cheese

Saute onion and carrot in olive oil. Add basil, oregano and garlic. Add rest of ingredients, EXCEPT broccoli, tortellini and Parmesan. Simmer, uncovered, for 30 minutes. Add broccoli and tortellini and simmer for 5 or 10 more minutes - until the broccoli is tender.

Serve and sprinkle with Parmesan.

Sleep Deprivation Broadcast from Radiolab

I found a link to the broadcast Jenna was telling us about on Monday. It's a broadcast from Radiolab on SLEEP DEPRIVATION! I've just started listening!

http://www.radiolab.org/2007/may/24/sleep-deprivation/

Honey Curry Chicken (mid-oct)

I'm going to make non-spicy honey curry chicken for mid month. The recipe will come soon...

An Idea . . .

I am so jazzed about this new arrangement! Thank you, thank you for inviting me to join! I made Kimberly's dish tonight (after working until 3am and I'm exhausted!) and it was DELICIOUS!! I'm so grateful!

Anyway, just an idea . . I realized how much we're using plastic wrap and foil and gallon bags. What would each of you think about investing in some Glad Ovenware? It can be baked in up to 400 degrees, frozen, reused, microwaved! It seems as though just about anything we could make would fit inside of it - even soups and such. They come in 8 by 8 by 2 inches deep sizes in packages of 3 - I'd guess they're around $4. It would save us money in the long run if we each buy 6 and just cook our food in them and they would go from person to person and we can all just keep reusing them. Also, it would probably be a bit more environmentally friendly! Here is a link to a review I found: http://www.epinions.com/review/Glad_Ovenware_All_Sizes/content_285308194436

No big deal either way, just a thought! I can investigate where to find them and we can start using them next month if we all agree! (I'm just thinking it would work better if we all used them so we don't have to worry about returning them to anyone specific.)

Enjoy your month of meals!

Some Pictures... just for fun....

I made the chicken 'sketti and pork & green chilis (shown here) at the same time, so my pile of dishes was ridiculous!

Just a couple things . .

Hi ladies,
I won't be around tonight b/c I'm working. I'm also working in November, but I promise I won't be working in December and can't wait to hang out with you all! Kimberly will bring my meals tonight.

I forgot to put brown sugar in my recipe when I posted it - that's the sweet part! About 1/4 of a cup. Also, since I've never frozen this recipe before, I'm not sure how the flavors will be. If it is too "sweet", add a splash of red wine vinegar while heating it up. If it is too "sour", add a few dashes of brown sugar.

How fun this is! Can't wait to enjoy all the meals from you!
Sharon

Moussaka

1. Eggplant-peel+sweat (to sweat: cut lengthwise, salt both sides and let set on counter at least 10-15 minutes) Slice halves into 1/2" slices.

Flash fry in olive oil to brown

2. Meat sauce-like spaghetti sauce: beef (I will use beef for switching) or lamb, dry red wine(Merlot), tomatoes, onions, lots of fresh basil, fresh oregano, Italian parsley, garlic, cinnamon, and small pinch of nutmeg

3. Cheese grated: Parmesan, Romano, Asiago (that or something similar)

4. Layer of sauce - eggplant - sauce - grated cheese

REPEAT eggplant - sauce - grated cheese

5. Topping: Bechamel

2 c milk (or milk and cream mix)

1 T butter

3 eggs

1/4 c flour

1/2 t salt

-heat milk + cream just until bubbles, add butter

-beat eggs then slowly add flour + salt

-slowly add a little bit of warm milk until all warm milk is added - if you do too fast then it will curdle -

- return entire mixture to heat - cook until thick stirring constantly

- pour over entire casserole (9 x 9 dish)

Bake 30 min 325

Then increase temp to 400 for 15 min more.

Let it rest 15-20 min before serving.

Wine suggestion: Merlot or Sirah:)

Pork and Green Chilis Casserole

1 lb Ground pork (I use mild sausage and some beef.)
1 15 oz can beans (can use black, red, or pinto)
1 10.75oz can Cream of chicken soup
1 4oz can chopped Green chilis
1.5 c Salsa
1 c quick cooking Brown rice (I always just cook regular brown rice first)
1/4 c water (I omit because I cook the rice first)
1 teaspoon Cumin
1/2 c (I probably use more) Monterrey Jack/Cheddar Cheese on top

Cook pork, stir in all the other ingredients (minus cheese) and heat until just bubbly.Sprinkle cheese on top and bake, uncovered, in 375 degree oven for 30-35 minutes or until the edges are bubbly.

Sweet and Sour Beef

Okay, so since I'm new to freezer meals, I'm not sure about exactly what works well to be frozen or not! But I'll try this yummy dish! It's super easy and delish.

1 lb stew beef cubes
1 can tomato sauce
8 oz water
a couple dashes of Worcestershire sauce
1/4 cup of apple cider vinegar
1 lb baby carrots

Brown beef on high heat in small amount oil; add rest of ingredients, stir and cook covered on low for 2 hours. If frozen, thaw and warm up on low to medium heat until hot throughout. Serve over egg noodles. Enjoy!!

Recipes Needed

Hey girls, this is going great! Two things to remember, if you can:

1. Please post your intended recipe for any upcoming swaps so that we avoid duplicates. (My kids tend to appreciate variety, just like their mommy!) If you don't have time for the recipe, just put up the title so that we have a general idea, and
2. Just a shout out to Sonia -- that lasagna was way better than my recipe (which I never make). Can you post your lasagna recipe for us all?

I'm loving this, thanks so much! I'll see you all in just over a week!

October - Chicken Pot Pie

2 c chicken
garlic and onion to taste
1/2 c sour cream
1/3 c mayo
1/2-3/4 c milk
salt and pepper to taste
1 c cooked, diced potatoes
steamed bag or two of mixed veggies
homemade crust

Saute first three ingredients. Combine remaining ingredients (except crust). Pour into 8 x 8 pan. Freeze.
Freeze crust separately. Defrost, top pie filling with crust, bake at 375 degrees for about 30 minutes or until filling is bubbly around edges.

Chicken Spaghetti (Mid-month)

Those of ya'll who wanted this already got it- but it's:
Chicken, mushrooms, spaghetti, cream mushroom soup, sour cream, pimentos, and parmesan, with a sprinkling of paprika. Definitely a casserole and I was craving it. :)

Bake at 350:
- Uncovered for 30 minutes if room temperature (completely thawed out).
- Covered for 30 minutes (or so) then uncovered for another 30 minutes (or so) until completely hot.
The top layer of sketti gets a little crunchy when it's done!

Thoroughly Enjoying This!

The Quinns are really enjoying the first month of this dinner exchange! It has given me the freedom to watch kids for Baby Bucks, enjoy the autumn beauty before dinner time, and read good books with Elia and Wes during a time when they need lots of snuggles and attention (again, before dinner time)!

Thank you all for the effort you put into your meal! They've all been very tasty and appreciated!

Mushroom and Swiss Chicken

Ingredients

• 4 skinless, boneless chicken breasts
• 2 cloves crushed garlic
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Cajun-style seasoning
• 1 cup chopped green onion
• 1 (8 ounce) package sliced fresh mushrooms
• 4 slices Swiss cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

**Of course, I modified the recipe for the freezer and used bone-in chicken, but this is one of our favorite recipes. I hope all you gals love it, too.