Tag Archives: casserole

Bulk cooking chicken

I sometimes find it makes sense to buy a larger volume of meat and bulk cook two meals at the same time. This is what I did recently with chicken thighs. I cooked pesto chicken and potato at the same time as a chicken casserole. So no cooking required the next day.

Chicken Casserole with Cheesy Dumplings

Chicken Casserole with Cheesy Dumplings

Chicken Casserole with cheesy dumplings

Ingredients (serves 4)

4 chicken thighs
2tbsp plain flour
1 tbsp olive oil
350g jar of pasta sauce
100g self raising flour
50g cheese
50g suet
pinch of salt
5tbsp cold water

Method

Preheat fan oven to 180 degree C.
Spread the 2tbsp plain flour across a chopping board.
Place the chicken on the board and turn several times to coat in the flour.
Heat the oil gently in a large ovenproof casserole pot on the hob.
Add the chicken and brown slightly for about 5 minutes, turning halfway.
Pour over the sauce.
Place lid on casserole pot.
Put the casserole pot on middle shelf of preheated oven and cook for about 45 minutes.
Meanwhile grate the cheese.
Mix, flour, salt, suet and grated cheese in a bowl.
Add the cold water and mix to a dough.
Form into 8 dumpling balls.
Remove lid from casserole pot.
Place dumplings on top of casserole and return to oven for a further 20 minutes.
Serve and enjoy.

Chicken Casserole with Cheesy Dumplings


Pesto chicken and potato

Pesto chicken and potato

Pesto Chicken and Potato

Ingredients (serves 4)

4 – 6 chicken thighs (depending on size)
2tbsp plain flour
700g potatoes
4 small onions
50g basil
1 clove of garlic
30g pine nuts
30g parmesan
3 tbsp olive oil

Method

Preheat fan oven to 180 degree C.
Grate the parmesan.
Freshly pick the basil and wash leaves.
Place basil, garlic, pine nuts, grated parmesan and 2 tbsp oil in blender.
Blend pesto for a couple of minutes, until happy with texture.
Add extra oil if desired.
Peel and chop the potatoes.
Peel and top and tail the onions.
Spread the 2tbsp plain flour across a chopping board.
Place the chicken on the board and turn several times to coat in the flour.
Heat 1 tbsp oil gently in a deep baking tray on the hob.
Add the chicken and brown slightly for about 5 minutes, turning halfway.
Spoon pesto generously onto the chicken.
Add the potatoes and onions.
Turn a few times to coat with oil.
Spoon any remaining pesto over the potatoes and onions.
Cook on top shelf of preheated oven for about 50-60 minutes.
Serve and enjoy.

Pesto chicken and potato

I only used 2 onions in this dish, as the boys won’t eat onions, but I recommend 1 small onion per person.

I’d love to hear what food you bulk cook.

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A trio of high protein meals – casserole, curry and paella

Do you eat plenty of protein rich foods or do you need a protein boost? I recently received some high protein sauces free to review from Blend Bros. These comprised a 990g tin of Mexican Pibil Stew flavour and two individual 55g serving sachets of Thai Jungle Curry and Spanish Tomato & Chorizo.

Blend Bros High Protein Sauce

 

Mexican Pibil Stew Protein

So let me share the recipes for the dishes I made using these high protein sauces.

paella

Paella

Ingredients (serves 3)

700 ml chicken stock
1 clove of garlic
1 tbsp olive oil
1 55g sachet of Spanish Tomato & Chorizo
225g risotto rice
30g cooked shredded chicken
50g peeled prawns
60g chorizo
90g frozen peas

Method

Defrost 2x 100 ml chicken stock and make upto 700 ml with boiling water.
Tip the protein sachet into a jug and mix in 150 ml boiling water.
Peel and crush the garlic.
Chop the chorizo.
Heat oil in a wok.
Add the garlic and cook for 1 minute.
Stir in the rice.
Stir in the sauce.
Stir in the stock.
Cook for about 15 minutes, stirring occasionally, until most of the liquid is absorbed.
Add the chicken, prawns, chorizo and peas.
Simmer for about 5 minutes until the rest of the liquid is absorbed and the rice is tender.
Serve and enjoy.

paella

Chicken and vegetable curry

Chicken & Vegetable Curry

Ingredients (serves 3)

1 medium onion
1 tbsp olive oil
1 55g sachet of Thai Jungle Curry
100g mushrooms
75g cooked shredded chicken
75g broccoli
250g potato

Method

Peel and chop the onion and potato.
Slice the mushrooms.
Chop the broccoli including some stalk pieces.
Tip the protein sachet into a jug and mix in 150 ml boiling water.
Bring saucepan of water to the boil.
Add the potatoes and broccoli to the saucepan and par-boil them.
Broccoli will cook quicker than potato, so remove broccoli earlier with slotted spoon.
Heat oil in a wok.
Add the onion and cook for couple of minutes.
Add the mushrooms and cook for another minute.
Add the broccoli.
Add the potato.
Add the chicken.
Stir in the sauce.
Simmer for a few more minutes.
Serve with chappati or rice and enjoy.

thai curry


Lamb Casserole

Lamb Casserole

Ingredients (serves 2)

300g lamb
1 tbsp olive oil
350g potato
55g of Mexican Pibil Stew
1 large onion
150g carrot
25g samphire

Method

Preheat fan oven to 160 deg C.
Heat oil in an ovenproof casserole dish on the hob.
Brown the lamb in the casserole dish on a medium heat.
Peel and slice the potatoes and carrots.
Peel and chop the onion.
Add the carrots, onions and samphire to the casserole dish.
Stir and then add the potatoes.
Tip the protein sachet into a jug and mix in 150 ml boiling water.
Add the Mexican Pibil Stew Sauce to the dish and stir.
Add extra boiling water to cover contents and mix through.
Cover casserole dish with lid and place in preheated oven.
Cook for about 90 – 120 minutes.
Serve and enjoy.

Mexican pibil stew

These high protein sauces are targetted at athletes, but as you can see from my tasty recipes, they are great for everyone. I could really have done with this a couple of years ago when son1 first returned home from hospital after his leukaemia diagnosis. The steroids were making him incredibly hungry, but at the same time one of the side effects of the very strong chemotherapy was that his mouth was very painful. So he couldn’t manage to eat any of his favourite foods like pizza and instead I was mainly feeding him soup at very frequent intervals. Some high protein sauces would have been very handy then.

Each serving contains 20g of pea protein. And the sauces are so simple to make. Just add 55g of the powder to 150 ml of boiling water.

The sauces currently retail at Amazon for £19.62 for a 990g tin or £12 for 8 individual sachets. This is very good value for money in my opinion, especially compared against other high protein foods. They are also available to purchase from MuscleFood and will shortly be available at Holland & Barrett. And I was pleased to see that they are free from artificial colours, flavours, preservatives and sweeteners. They are also low salt, reduced sugar, dairy free and suitable for vegetarians and vegans.

Besides the three flavours I tried, other flavours in the range are Indian Kerala Curry and Sicilian Lemon & Oregano. I would love to try these too.

I’d love to hear what dish you would make with one of these sauces? You can see a few recipe ideas on the individual product pages on the Blend Bros website.

And if like me, you’ve never heard of Mexican Pibil Stew, then take a look here for more details. The original dish was prepared by marinating an entire suckling hog in Seville orange juice, wrapping the meat in banana leaves and slow-cooking in a fire pit.

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Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.

Casserole and Cake

I took a day’s leave off work yesterday, so that I could attend son1’s Autumn concert for his year at school in the afternoon.  It was a lovely event.  The children all did very well and there was even a special role for son1, giving out programmes. But I used the morning to catch up on chores and to do some cooking.  I tidied a corner of the garden, picking some gone to seed onions, that got missed from last year’s crop, but they didn’t yield much – less than the equivalent of one large onion. I prepared a casserole (including the onions) ready for tea and baked a cake.

Onions rescued from the garden

Onions rescued from the garden

Meatball Casserole

Ingredients (serves 2 adults and 2 children)

20 Richmond Mini Meatballs (200g)
4 Medium to Large Potatoes
1 Onion
4 Carrots
25g Lentils
Sausage Casserole Mix

Method

Peel and chop potatoes, onion and carrots.
Put vegetables in large casserole dish.
Add lentils and meatballs.
Tip casserole mix into a jug and add cold water according to packet instructions.
Stir and pour over casserole.
Cover the casserole dish with a lid.
Cook in fan oven at 160deg for 1 hour.
Serve and enjoy.

Meatball Casserole - ready to cook

Meatball Casserole – ready to cook

Meatball casserole - serve and enjoy!

Meatball casserole – serve and enjoy!

I was planning to bake a Cherry and Almond cake, but found I didn’t have enough cherries, so I modified it to a Fruit and Almond cake.

Fruit and Almond Cake

Ingredients

175g margarine
175g caster sugar
3 large eggs
175g self raising flour
75g glace cherries
125g mixed dried fruit
few drops of almond essence
75g ground almonds
1 tablespoon milk

Method

Grease a 17cm round cake tin and line with greaseproof paper.
Cream margarine and sugar.
Beat in the eggs.
Sieve and fold in the flour.
Add almond essence.
Chop the cherries in half.
Fold in the ground almonds, mixed fruit and cherries.
Add enough of the milk to give a dropping consistency.
Spoon mixture into tin.
Cook in fan oven at 160deg for 40 minutes.
Cover with foil and cook for approx 10 more minutes.
Cool on wire rack.

Spoon cake mixture into tin

Spoon cake mixture into tin

Fruit and Almond Cake

Fruit and Almond Cake

Yummy! Enjoy!

And I thought I’d enter my cake for The Great Bloggers Bakeoff which is being run by Jenny of Mummy Mishaps and Helen of The Crazy Kitchen.

mummy mishaps