Author Archives: pysanki

Sam’s Jumbalaya

Sam1 pound ready to eat cooked frozen medium shrimp (If you really like shrimp feel free to add more)
2 cups leftover variety of meats chopped (sausage, pork, chicken, whatever you have on hand)
1/3 cup Worcestershire sauce
Tabasco sauce, 1 tablespoon for each degree of heat you like
(traditional would be 3 Tablespoons)
1 tablespoon Paprika

1 onion, chopped
3 celery ribs, chopped
5 garlic cloves, coarsely chopped
3 carrots, sliced
1 red pepper, chopped
1 green pepper, chopped
3 tablespoons canola oil
1 cup chopped fresh tomatoes
1 20 ounce can diced tomatoes

2 vegetable broth cubes
2 cups boiling water
2 cups long grain white rice

1 cup Frozen corn

Chop the meats into bite sized cubes, combine in one container and marinate with part of the Worcestershire sauce, Tabasco sauce and paprika, ensuring that every bit is covered, but not drowning in the sauces. Pull the shrimp out of the freezer, while still frozen, put in container and add remaining Worcestershire sauce, Tabasco sauce and paprika; again, making sure each shrimp is covered, but not drowning in the sauces. Put meats and shrimp into fridge for 3-8 hours.

In a large pot, saute the raw veggies in oil until the onion is translucent. Add canned tomatoes, drain any marinating juices from the meat/shrimp containers and add them to the pot. Add vegetable stock cubes, two cups water. Cover and simmer until the liquid is absorbed. Add the meat (not the shrimp) and frozen corn. If the rice is not done, add water, one cup at a time and continue to simmer until the rice is done to your taste.

When the rice is tender, take the pot off the heat and stir in the shrimp. Let set until the shrimp is warmed through. As the shrimp is already cooked you don’t want to cook it more or you’ll end up with hard chewy little shrimp nuggets.

Serve with Emeril’s essence creole for those who like it extra spicy & flavourful (I found it here):Jumbalaya
1 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and put in an empty spice shaker jar.

It’s perfect with bread and green salad or just eat it on its own. It is also a great dish to make when you’re entertaining as it makes enough to serve a small army. I made this recipe tonight for the first time by combining a few different recipes found online and tossing in leftovers. Sam immediately asked for me to add it to the family recipe website and as other websites change there recipes or the links disappear, I thought it would be a good idea too.

~Karla

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DATE AND RICE BUBBLE SLICE

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Ingredients:

125g (1/2 cup) butter or margarine
1 cup brown sugar
pinch of salt
1 cup chopped dates
1 teaspoon vanilla essence
4 cups rice bubbles (Rice Krispies)

Method:

Grease 20 x 30cm slice tray (9×13 cake pan will work).

Place butter, sugar, salt, dates and vanilla essence into saucepan.  Simmer over low heat for 5 minutes.

Place rice bubbles in large bowl.  Pour butter mixture into rice bubbles and mix well.

Spread into prepared slice tray.  Place into refrigerator until set then cut into squares.

Don’t wait too long or slice hardens too much to cut.  Once in squares, it can be left out of fridge if you want them chewable or left in fridge for a harder chew.
~ Veronica

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* A slice in Australia is the same as a bar in the United States. Rice Bubbles are Rice Krispies. Its all part of English being full of inconsistencies. As with most Rice Bubble/Krispies recipes, this is one the kids are eager to help with. The dates really add a nice depth of flavor not provided by the traditional Rice Krispies Treats
~ Karla

Zucchini Slice

01.05.15 Sam and James at the beach 00049

Ingredients:
3 1/2 cups zucchini (375g)
5 eggs
1 large onion
90g ham or bacon pieces (optional)
1/2 cup oil
1 cup SR flour (160g)
1 cup grated cheese (100g)
salt, pepper, mixed herbs (to taste)

Method:
Preheat your oven to 170C (350F).

Grate coarsely (or chop) zucchini, onion and cheese.  Add chopped ham, if adding, and all remaining ingredients.  Spray shallow dish with ‘pure and simple’.  Tip in mixture.

Put into oven and cook for about 30 __ 40 minutes or until brown all over and firm.

Good hot or cold.

*I don’t measure zucchini __ I just use 3 medium sized ones. A trick I learned from my daughter is to grate the zucchini separately and squeeze the water out, otherwise it can turn out too wet and it takes a lot longer to cook.  If I use bacon pieces (and I don’t always) I buy them already done and grated cheese in the packet.  I don’t measure the cheese, just pour a heap in __ probably more like 2 cups.  I also add a tin of drained mixed veggies. ~ Veronica

We met Veronica and Dave through their grandchildren when we first came to Australia.  The kids all love the beach and now we get together every school holidays and sometimes in between.  What Americans call bars, Australians call slice.  Whatever it’s called, I love this recipe.  Most recently I made it with leftover roast asparagus and carrots chopped and cottage cheese that needed to get used.  I left out the oil as there was plenty on the roast veggies.  It was so yummy.  It’s a good recipe to play with, is good hot or cold and perfect for lunches.  The best part is that James actually eats it.  There’s not many things I can say that about. ~ Karla

 

Bangers and Mash

10 or so medium white or red potatoes
1/8 head green cabbage
1 tablespoon butter
¼ cup milk

1 large red onion
1 pound Irish chipolata sausages (pork)
1 bottle hard apple cider
1 tablespoon whole mustard
Salt & pepper
water
¼ cup flour
½ cup milk

Marinate the sausages in the cider for 8 hours or overnight.

Cut the potatoes (skin on) into ½ inch sized cubes and put in large pot, cover with water. Cut cabbage into bite sized strips and place on top of potatoes, cover and bring to a boil. Boil for fifteen minutes or until tender. Drain and set aside. Add butter and milk to cooked potatoes and cabbage and coarsely mash them.

While the potatoes are boiling, cut the onion into large wedges and place in a bowl. Pour the cider marinade over the onions. Brown the sausages in a frying pan. Once browned, add the onions, cider, mustard, salt and pepper. Cover and softly boil until the sausages are cooked through. strain the juices from the sausages and onions. Set the sausages and Onions aside to keep warm.

Put the remaining liquid back in the frying pan, adding water so that you have approximately 2 cups of liquid. Return pan to medium heat gently stirring, scraping any bits that may have stuck to the bottom. Mix flour and milk together in a cup or shaker container. This will be the thickener for the gravy. Once the liquid has begun to boil slowly add the thickener while stirring. Add enough of the thickener so that the gravy reaches the desired consistency.

Serve the sausages and onions over the mash and top with gravy. To complete the meal, add a nice side salad and some hearty bread to soak up any leftover gravy.

*I used hard cider for this recipe, but I’m sure that sparkling cider (non-alcoholic) would work just as well.  The photo above is of the kids making their salads to go along with dinner.

The lettuce grew from stumps of romaine we placed in cups of water about a month ago. It was a fun project and they enjoyed them.

~ Karla

Kris’ Fancy Green Bean Casserole

Here’s an instructional of what I do in this ever changing recipe.

Ingredients:

  • 2-3 cans undrained green beans (2 cans makes a small, very un-green bean casserole casserole, 3 cans makes a normal sized “gourmet” green bean casserole)
  • AT LEAST 1 pound decent quality cooked and chunked bacon (SAVE THE GREASE)
  • 1 cup turkey or chicken stock (the best I’ve ever done was with burned/blackened/reduced turkey stock from a thanksgiving turkey done in an electric roaster, the boxed stuff just isn’t the same)
  • 1/2 medium-large onion (I like yellow spanish), sliced or thick chopped
  • 1 washed and roasted poblano pepper: use tongs or a fork stabbed into it’s core to hold the pepper over a gas burner on high, toasting to taste, as one would a gigantic green marshmallow (blistered/blackened is fine). Remove seeds and sliver (you can leave the seeds or substitute a few serrano peppers for a bit of a kick)
  • 12oz fresh mushrooms, washed, bottoms of stems sliced off and cut into chunks
  • 1 jar premium small artichokes in water (yes, it’s important to use the premium ones) drained and cut into 1/4s (or 1/2s if they’re very small)
  • 1/2 cup roasted pine nuts: spread pine nuts into single layer on parchment paper lined cookie sheet and bake 10-12 minutes at 350° until golden brown (it’s very easy to over brown if you’re not standing there watching, yum to yuck in seconds once they get to browning)
  • 1 can condensed cream of mushroom soup
  • 1/2 can milk (use empty soup can)
  • 1 6oz package French’s Fried Onions (the white cheddar version is WAY Better!)
  • 6oz fine shredded Itialian 5 cheese blend (Kraft’s is mozzarella, provolone, asiago, parmesan, & romano)

Method:
Get the oven pre-heating. Fry up the bacon, cut into chunks, and SAVE THE GREASE. Pour green beans (with liquid), 1/2-all of the bacon grease (depends on how greasy the bacon is) and turkey stock into a large pot and put on low to medium-low heat (the longer you take warming, the more flavor the stock and grease impart). Get soup and milk warming on low in a separate pot (you can add some cheese if you like). Stir both pots occasionally. Prep the onion and poblano and add to the beans once they’re hot. When the onions are cooked, prep and add mushrooms. When the mushrooms are cooked, drain the liquid. Add artichokes, pine nuts, heated soup and bacon. Homogenize. Pour mixture into a casserole dish and top with fried onions, then the cheese blend. (I like using a large enough casserole dish that the casserole ends up around an inch & 1/2 deep) 

Bake at 350° until cheese is golden brown

~Kris

Michelle’s Pie Crust


4 cups of flour
2 cups of shortening (or butter)
2 teaspoon salt
1/2 a cup of cold white wine or water if you dont have any on hand.
1 egg
1 tablespoon of vinegar

With an electric mixer, mix ingredients in order listed until combined.

This recipe can make two double pie crusts; although, if you like pleanty of crust you can use it for two singles or one double crust. Depending on what you’d like to do with it, seperate it into 4,3, or 2 balls and roll out.

~ Michelle

Chicken Pot Pies made using single recipe for pie crust using butter.

Blackberry and two Pumpkin Pies plus cinnamon sugat pie crust “cookies” made from single recipe using butter.

Sweet & Spicy Slow Cooker Chili

Makes 6-8 servings

Prep time: 30 mins

Cook time: 5 hours

Total time: 5 hours 30 mins

Ingredients:

1 tablespoon butter
4 tablespoons extra virgin olive oil, divided
1 large orange bell pepper, diced
2 cups sweet onions such as Vidalia, diced
2 tablespoons garlic, minced
1 pound Italian hot sausage, removed from casing
1 pound 80/20 ground beef
1 pound chorizo (pre-packaged and available in most supermarkets)
2 12-ounce cans tomato paste
2 15-ounce cans tomato sauce
1 16-ounce can dark red kidney beans, rinsed and drained
1 22-ounce can Bush’s Grillin’ Beans (Bourbon and Brown Sugar)
1 cup brown sugar
2 tablespoons red pepper flakes (or less for less heat)
1 tablespoon garlic powder
1 ½ tablespoons paprika
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon cayenne pepper (or less for less heat)
Shredded cheddar cheese, for garnish
Saltine Crackers to serve with chili

Instructions:
In a large sauté pan, melt butter in two tablespoons of oil over medium heat.

Add bell pepper, onions and garlic and sauté for 8-10 minutes to caramelize the vegetables.
Pour this into a large slow cooker.

Heat the pan to medium high and add the remaining oil.
Add sausage meat, ground beef and chorizo meat and cook until meat has browned.

Scrape all of this into the slow cooker with the vegetables.
Then add all other ingredients to the slow cooker, except cheddar and crackers.

Stir, cover and set slow cooker to low and cook for five hours.
Stir after five hours.

To serve, dish out into bowls, top with cheddar cheese and serve with the saltine crackers.

This is my favourite chilli recipe. 

~Jason S.