Ground beef & noodles? How could you go wrong? Like my last post this recipe also appeared unsolicited on my FaceBook page. It looked good and pretty easy, so I reposted it on Emily's page. It got an immediate response of "Dinner next week".
Life has been clipping along here. February is almost half over, and after a magnificent dump of snow over the weekend a chinook has brought spring back to us. My junior chef in training is starting to prepare these meals with alnost no supervision too.
I compiled the ingredients for this recipe for Emily and left her to it.
She browned a pound of ground bison (the recipe calls for a pound and a quarter....which is fine if you're buying meat at the grocery store. The meat in my freezer is packaged in 1 pound packagers, so we adjusted.) Once the meat was browned she added tomato sauce, salt & pepper and left it to simmer.
While egg noodles were cooking Emily then combined sour cream and cottage cheese. This was added to the cooked noodles, followed by chopped green onions.
Initially we miscalculated, and only cooked half the package of noodles. Thankfully we had time to cook the second half before assembling the casserole.
Emily poured half the noodles into a 9x13" baking dish. She topped the noodles with half the meat sauce and grated Cheddar. The layers were repeated then the dish was baked for 20 minutes to melt the cheese.
It tasted vaguely like lasagne, which is not a bad thing. Especially since it went together mcuh more quickly. A salad and good garlic bread would have finished this meal wel, but most Wednesdays I'm just not that organized! I even forgot to take a picture this week. You'll have to take my word for hou good it looked
Sour Cream Noodle Bake
1 1/4 pounds ground beef 1/2 cup sour cream
1 -15 oz can tomato sauce 1 1/4 cup cottage cheese*
salt & pepper 1/2 cup sliced green onions
8 ounces egg noodles** 1 cup grated sharp Cheddar cheese
Preheat oven to 350F
Brown beef in a large skillet, drain fat & stir in tomato sauce, salt & pepper. Stir, then leave to simmer.
Cook the egg noodles, drain & set aside
In a bowl combine the sour cream & cottage cheese & more freshly ground pepper. Stir in the noodles and green onion.
Layer half the noodles in a baking dish. Top with half the meat sauce, then half the cheese. Repeat the layers. Bake 20 minutes, until heated through and the cheese is melted.
*I don't generally buy cottage cheese, so I bought a 250ml container which was sufficient.
**We wound up using all of a 375g bag of egg noodles.
Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It's about honesty. It's about identity. Louise Fresco
Sunday, February 12, 2017
Slow Cooker Teriyaki Chicken
This is only a week overdue....somehow last weekend got away from me. It happens.
In truth it's rather apropos, as Emily was supposed to make this dish for Monday night supper, but forgot to bring it in and put it in the slow cooker before she left for school Monday morning. I got a dismayed and almost tearful phone call at lunch time Monday. We wound up having prefab turkey burgers instead. Thankfully, and I am rarely thankful for cold weather, the prepared dish was out in the garage, which was colder than the refrigerator, so no concerns about spoilage.
It was more than well marinated & very tasty on Wednesday when it was finally served.
I had found the recipe on one of those annoying Facebook posts; the ones no one solicts, and aren't shared by a friend, they are just there. It looked good, so I suggested it to Emily. She loves Chinese food, so this was a natural choice.
She placed several chicken breasts into the slow cooker's casserole insert and combined chicken stock, teriyaki sauce, brown sugar, garlic and soy sauce to pour over the chicken. Once she remembered to plug the slow cooker in, it cooked on low all day.
When I got home I started a pot of rice and showed her how to shred the cooked chicken.
Like all slow cooker meals it was an easy prep, and wonderful for a busy work night. We sauteed a package of frozen oriental vegetables as a side as well. I think this dish will become part of our regular rotation
In truth it's rather apropos, as Emily was supposed to make this dish for Monday night supper, but forgot to bring it in and put it in the slow cooker before she left for school Monday morning. I got a dismayed and almost tearful phone call at lunch time Monday. We wound up having prefab turkey burgers instead. Thankfully, and I am rarely thankful for cold weather, the prepared dish was out in the garage, which was colder than the refrigerator, so no concerns about spoilage.
It was more than well marinated & very tasty on Wednesday when it was finally served.
I had found the recipe on one of those annoying Facebook posts; the ones no one solicts, and aren't shared by a friend, they are just there. It looked good, so I suggested it to Emily. She loves Chinese food, so this was a natural choice.
She placed several chicken breasts into the slow cooker's casserole insert and combined chicken stock, teriyaki sauce, brown sugar, garlic and soy sauce to pour over the chicken. Once she remembered to plug the slow cooker in, it cooked on low all day.
When I got home I started a pot of rice and showed her how to shred the cooked chicken.
Like all slow cooker meals it was an easy prep, and wonderful for a busy work night. We sauteed a package of frozen oriental vegetables as a side as well. I think this dish will become part of our regular rotation
Slow Cooker Teriyaki Chicken
3 boneless, skinless Chicken breasts 5 cloves garlic, minced
1/2 cup chicken broth 1/4 cup soy sauce
1/2 cup teriyaki sauce 1 teaspoon sesame oil
1/2 cup brown sugar sesame seeds
Combine all the ingredients except the chicken & sesame seeds. Place chicken in a slow cooker, top with sauce, cover & cook on low 4-6 hours, until chicken is cooked through. Shred chicken with two forks and serve over cooked rice; sprinkle with sesame seeds.
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