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Month: March 2015

Slow Roasted Goose (or Duck)

Published by jarandhel on March 22, 2015
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Slow Roasted Duck (or Goose)

Ingredients

  • 2 mallard ducks weighing 1.5kg 3 and a half pounds or 1 big duck.
  • Increase 1/2 for a goose.
  • salt and freshly ground black pepper
  • 225 g/9oz fresh ginger
  • 2 long sticks baby rhubarb or 1 tub/bag craisins - soak 1 day.
  • 2 handfuls fresh sage roughly chopped
  • 1 bulb garlic cloves removed and chopped in half.
  • 2 red onions finely sliced
  • 2 wine glasses marsala or vin santo
  • 228 ml or half a pint vegetable chicken, or duck stock
  • olive oil
  • orange juice and cloves, marinate duck/geese 1-2 days

Instructions

  1. Preheat the oven to 350F
  2. Season your ducks generously inside and out.
  3. Coarsely grate half your ginger and rhubarb (or craisins) Mix this in
  4. a bowl with half your sage and all the garlic and onion and stuff
  5. inside the cavity of your ducks.
  6. Place them on a tray and roast in the oven for 1 hour. Then turn the
  7. temperature down to 300F and cook for another hour and a half until
  8. crisp and tender.
  9. During this cooking time, you will need to drain the fat maybe three
  10. times into a bowl. It will separate into clear fat which you can
  11. keep for roasting. The ducks are ready when the skin is crisp and
  12. the leg bones can be easily loosened. Once cooked, allow the ducks
  13. to rest on a warmed plate while you make the sauce.
  14. Drain off any remaining fat from the roasting tray. Pull out all the
  15. stuffing and juices from the inside of the ducks into the roasting
  16. tray. Heat the roasting tray on a low heat, add your marsala, and
  17. loosen all the sticky goodness from the bottom of the tray. This may
  18. flame so mind your eyebrows.
  19. Add your stock and reduce to a good taste and consistency. Pass
  20. through a course sieve.
  21. With a knife, you can easily remove the breasts from the ducks and
  22. using your hands, remove the thighs. Divide on to the plates.
  23. To finish off, finely slice the remaining ginger and fry off in a
  24. little hot oil in a non-stick frying pan. As it begins to color, add
  25. the rest of your rhubarb--finely sliced--and finish with the rest of
  26. the sage until crisp. Sprinkle this over the duck and drizzle with
  27. your tasty sauce.

Recipe Notes

Note: Duck also doable in rotisserie, approx 1 hour cooking.

Beef Macaroni Specialty

Published by jarandhel on March 22, 2015
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Beef Macaroni Specialty

This recipe was a specialty of my father's.
Servings 4

Ingredients

  • 1 lb ground beef
  • 2 large onions
  • 1 can italian style stewed tomatos
  • 2 boxes Kraft Mac & Cheese

Instructions

  1. Brown the ground beef.
  2. Do not slice the onions like they were going in a sandwich, and do not chop them. Instead, quarter them, going from top to bottom rather than around the middle, then continue cutting top to bottom until you have them the size you want.
  3. Add onions and stewed tomatoes. Simmer until onions are fully cooked, stirring frequently so meat does not burn.
  4. Meanwhile, boil water and cook macaroni.
  5. Drain the macaroni and add to meat mixture, which you should have transferred to a large serving dish when it finished cooking.
  6. Stir in the cheese packets from the macaroni, and then add as much additional grated yellow cheese as you want.
  7. You can also add seasonings to taste. My mother sometimes adds some extra garlic, but generally find that the seasoning of the Italian style stewed tomatoes, plus the cheese, gives it enough flavor.

Slow Cooked Chicken Stew

Published by jarandhel on March 22, 2015
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Slow Cooked Chicken Stew

Prep Time 1 hour 15 minutes
Cook Time 8 hours
Total Time 9 hours 15 minutes
Servings 4

Ingredients

  • 4 frozen chicken breasts. Thaw slightly 2 minutes in the microwave on high should do it & chop up into small cubes.
  • 3/4 pounds of dried lima beans. Rinse beans then bring to a rapid boil in six cups of warm water, remove from heat, cover and let sit for 1 hour. Drain and rinse beans.
  • 1 bag frozen veggies soup mix
  • 3 heaping tablespoons of instant white gravy mix.
  • A few dashes each of garlic powder goya all-purpose adobo seasoning, and salt (I know, but it helps tenderize the meat.)
  • A pinch literally of dried dill.
  • 4 cups of water.

Instructions

  1. Add all of the above to a 3/3.5 quart crock pot.
  2. Cook on "low" for 7.5 hours or so (I started mine late last night and left it going until it was nearly time to go to work, maybe closer to 8 or 9 hours.)
  3. Resist the temptation to take off the lid to sample any till it's done.
  4. Resist I said!

Garlic, Onion, and Goat Cheese Smashed Potatoes

Published by jarandhel on March 22, 2015
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Garlic, Onion, and Goat Cheese Smashed Potatoes

A delicious variant on basic mashed potatoes.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Jarandhel Dreamsinger

Ingredients

  • 4 small baking potatoes chopped with skin on.
  • 1 red onion chopped.
  • 5 or 6 cloves fresh garlic peeled and smashed open.
  • Splash of milk.
  • 1 or 2 tablespoons butter.
  • Crumbled goat cheese to taste.

Instructions

  1. Boil potatoes, onions, and garlic in a pot of salted water until potatoes are soft. Drain. Mash with butter, milk, and crumbled goat cheese.

Chicken Broccoli Cheese Casserole

Published by jarandhel on March 22, 2015
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Chicken Broccoli Cheese Casserole

A delicious chicken, broccoli, cheese casserole complemented with other mixed vegetables.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Jarandhel Dreamsinger

Ingredients

  • 3 chicken breasts
  • 2 cups rice
  • 1 can of peas
  • 1 can of corn
  • 1 whole onion chopped
  • 1 can black beans
  • 1 red bell pepper chopped.
  • 1 can cream of broccoli condensed soup
  • 1 can broccoli cheese condensed soup
  • 1 handful of mozzarella cheese.

Instructions

  1. Simmer the chicken in boiling water for 15 minutes, then cube.
  2. Cook the rice in the water from the chicken.
  3. Mix cubed chicken and rice together in a deep iron skillet with vegetables, condensed soup, and cheese.
  4. Bake at 375 for 25 minutes in a deep iron skillet.

Recipe Notes

Serving size - 1 bowlful. And no, you will not be hungry when done.

Carrot Kimchee over Jerk Potatoes

Published by jarandhel on March 21, 2015
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Carrot Kimchee over Jerk Potatoes

Quick pickled carrot kimchee over jerk potatoes. Two great spicy tastes that go great together.
Prep Time 1 hour
Cook Time 7 minutes
Total Time 1 hour 7 minutes
Servings 1
Author Jarandhel Dreamsinger

Ingredients

Carrot Kimchee

  • Bunch of small baby carrots sliced in half lengthwise.
  • 3-5 tablespoons of salt.
  • Five tablespoons rice or white vinegar.
  • Two tablespoons of Korean red pepper one finely ground, one coursely ground. You may add more if, like me, you are nucking futz.
  • Ground ginger and garlic powder to taste.
  • 4 teaspoons of sugar.

Jerk Potatoes

  • 1 or 2 small potatoes cubed.
  • 2 heaping tablespoons butter.
  • Jerk seasoning to taste.

Instructions

Carrot Kimchee

  1. Place sliced carrots in a bowl.
  2. Add salt.
  3. Mix well. Set aside to sit for one hour.
  4. In a separate bowl, combine the other ingredients.
  5. When the hour is up, drain the liquid from the bowl of carrots and pour this mixture over them.
  6. You may add a little more vinegar if necessary to make sure they are at least half covered.
  7. Let sit for another hour.

Jerk Potatoes

  1. Place cubed potatoes in a bowl. Place butter on top of potatoes. Cover lightly with jerk seasoning, to taste. Microwave for 5 to 7 minutes.
  2. Serve the carrots over the potatoes. They go great together.

Recipe Notes

This is a "quick" kimchee, not the really traditional stuff which uses no vinegar. Radishes could also be used instead of carrots.

Chicken, Vegetable, and Rice Medley

Published by jarandhel on March 21, 2015
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Chicken, Vegetable, and Rice Medley

A nice chicken, vegetable, and rice medley.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Jarandhel Dreamsinger

Ingredients

  • 1 cup uncooked rice
  • 1/2 white onion minced
  • 1 shredded carrot
  • 1/8 very large cucumber - cut into slices then quartered.
  • 1/4 zucchini - same
  • due to the size difference in the cucumber and the zucchini these should be roughly the same amount of each
  • 2 scallions chopped
  • 1/4 to mato chopped
  • 1 small can white and yellow sweet corn drained.
  • 3 boneless chicken breasts cubed
  • 1 can Campbell's sun-riped yellow tomato soup condensed.

Instructions

  1. Soak the rice. Toss the water.
  2. Rinse the rice again and toss the water.
  3. Start a tea kettle boiling.
  4. Add about 2 dollops of virgin olive oil to a pan and fry the uncooked rice until there is a noticeable color change, stirring frequently with a spatula to keep it from burning.
  5. Add 2 cups boiling water from the tea kettle.
  6. Stir in 1 tablespoon chicken style consomme instant soup and seasoning mix. Return to boiling. Stir in vegetables, chicken, and tomato soup. Add a little extra water if needed.
  7. Simmer for 10-12 minutes.
  8. Let sit for at least 10 minutes so that the rice may absorb the remaining liquid.

Recipe Notes

You can top with a little rice and add some sea salt to bring out the full flavor of this dish.

Salmon Cakes

Published by jarandhel on March 21, 2015
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Salmon Cakes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 2 foil packets of chicken of the sea pink salmon
  • 1/2 white onion
  • 1-2 tablespoons Country Crock margarine
  • 2-3 heaping tablespoons Progresso Italian Style Bread Crumbs.

Instructions

  1. Dice up the onion.
  2. Put a few large dollops of margarine in a skillet, and saute the onion.
  3. After a few minutes (don't let the onions go translucent, they don't need to be THAT sauteed) add the salmon and let it fry for a minute or two too.
  4. Stir in the breadcrumbs.
  5. Let it all fry for a little while, stirring frequently, until the breadcrumbs have just browned a little. You can form it into a patty if you like though it'll just barely stick together with these quantities.

Last-Minute Chili

Published by jarandhel on March 21, 2015
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Last-Minute Chili

This chili might take a while to actually cook, but the prep time is negligible and the cooking can take place overnight unsupervised.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 7
Author Jarandhel Dreamsinger

Ingredients

  • 2 lbs lean ground beef
  • 1 can Manwich Sloppy Joe Mix 26.5 ounces
  • 1 can dark red kidney beans 15.5 ounces
  • 1 beef bouillon cube
  • 1 packet chili seasoning

Instructions

  1. Pour the sloppy joe mix into your slow cooker. Slowly tear off bits of the beef and mix it in.
  2. Rinse your kidney beans off well, then mix them in too.
  3. Run the tap until the water is steaming hot. Fill the can from the sloppy joe mix 1/4 of the way full. Put the beef bouillon cube in the can, and swirl the water around to collect the stray sauce. Give the cube a little time to dissolve a bit, at least until the water is a dark brownish-red. Pour into the slow cooker. If any beans or meat stick out above the water, use a spoon to push them down. The liquid should just cover everything.
  4. Put the cooker on low and let cook for approximately 7 hours.
  5. After 7 hours, add the chili seasoning, stirring it in thoroughly, and continue to simmer on low for another hour.
  6. Serve on hamburger buns, steak rolls, or tacos. Optionally, add land-o-lakes sprinkle-on sharp cheddar cheese or kraft grated American cheese if available.

Salmon Salad

Published by jarandhel on March 21, 2015
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Salmon Salad

Pretty much like tuna salad, only with salmon. I find it tastier.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Jarandhel Dreamsinger

Ingredients

  • Two 2.5 ounce foil packets of salmon of your preferred brand.
  • Three to four spoonfuls of Miracle Whip.
  • Garlic powder
  • Oregano
  • Basil
  • Mrs Dash Italian Seasoning
  • Mrs Dash Lemon Pepper Seasoning go heavy on this one
  • Poppy seeds
  • A very small less than one tablespoon splash of white vinegar.

Instructions

  1. Mix salmon and Miracle Whip thoroughly. You want just enough Miracle Whip to coat the salmon, not to overpower.
  2. Stir in other ingredients.
  3. Serve on bread. Shepherd's Bread is very good for this.

Recipe Notes

Celery seeds or onion flakes could be substituted for the poppy seeds. The point is to give it just a bit of crunch.