Discussion in 'FreeChatNow' started by SaMaNtHa, Dec 8, 2016.

  1. Annabella

    Annabella Active Member

    My Chicken Tagine

    I do this before I take Jason to preschool on long working days...... (slow cookers can be wonderful!!) home at 6pm and its ready, and the place smells wonderful!!
    You can do couscous as below or I sometimes do some rice......Enjoy!


    2 tablespoons Olive oil
    2 chicken breasts
    1 aubergine
    2 large carrots
    2 large onions
    60 gm dried cranberries
    60 gm dried sultanas
    500 ml chicken stock
    65 gm dried apricots
    Juice of a lemon
    2 tablespoons tomato Puree
    2 (small) teaspoons garlic granules
    2 tablespoons plain flour
    1½ teaspoons ground ginger
    1½ teaspoons ground cumin
    ¾ teaspoon ground black pepper
    1 teaspoon cinnamon
    175 gm couscous and water to suit

    1. Heat the olive oil in a frying pan over medium-high heat. Cook the chicken until browned. Cube the aubergine and repeat
    2. Place the chicken and aubergine into a slow cooker. Layer the onion, carrots, sultanas, cranberries and apricots over the chicken.
    3. Whisk together the chicken stock, tomato puree, lemon juice, flour, garlic, cumin, ginger, cinnamon and black pepper in a bowl. Pour into the slow cooker.
    4. Cook on High for 5 hours, or on the Low setting for 8 hours.
    5. Follow instructions on the couscous or rice packet
    6. Enjoy!!!

    naz likes this.
  2. Annabella

    Annabella Active Member

    Anna's Shortbread


    125g/4oz butter
    55g/2oz caster sugar, plus extra to finish
    180g/6oz plain flour


    1. Heat the oven to 190C/375F/Gas 5.
    2. Beat the butter and the sugar together until smooth.
    3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/1⁄2in thick.
    4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
    5. Bake in the oven for 15-20 minutes, or until pale. Set aside to cool on a wire rack.
    (They are supposed to be pale, but if you want them to have a deeper golden colour give them an extra few mins, but watch them like a HAWK as they will burn quickly!!)
    6. Enjoy!

    (You can always change it up by adding choc chips in before you roll the dough out!)

    naz and LucyLu46 like this.
  3. SaMaNtHa

    SaMaNtHa Active Member


    Cranberry Kamikaze Shot or Cocktail

    alcohol, cocktail, holiday

    ice; as needed
    1-½ oz lime juice; fresh
    1-½ oz cranberry vodka
    1 oz triple sec
    1 oz cranberry juice

    * Fill a cocktail shaker halfway with ice. Add the lime juice, cranberry vodka, triple sec, and cranberry juice.
    * Shake well, about 15 seconds, to chill the mixture.
    * Strain into a highball or martini glass for a single drink or, if you prefer, into 4 separate shot glasses.
    * Garnish with a wedge of lime and serve cold.

    Calories 57.4 / Total Fat 0g / Cholesterol 0mg / Sodium 0.6mg / Total
    Carbohydrates 4.5g / Fiber 0g / Sugars 3.8g / Protein 0g / WW (Old Points)
    1 / WW (Points+) 0
    Nutrition Information
    Serving size: 1 shot Calories: 57 calFat: Total Fat 0g


    Yield: Serves 4 shots or 1 cocktail
    Last edited: Dec 31, 2016
    naz likes this.
  4. SaMaNtHa

    SaMaNtHa Active Member

    Easy Cheesy Hashbrown Casserole

    breakfast, cheese | eggs, hashbrown

    1 bag 30 oz hashbrown; frozen thawed
    1 stick butter; melted
    1 can cream of chicken soup
    1 small onion; chopped
    8 oz cheddar cheese; shredded
    5 mL 1 tsp salt
    3 mL ½ tsp black pepper
    250 mL 1 cup sour cream

    * Grease 9×11? baking dish. Preheat oven to 350°F
    * In a bowl mix onion, soup, black pepper and all but one cup of the cheese
    * Add sour cream and mix well.
    * Add hash browns and melted butter. Mix well.
    * Transfer to prepared dish and top evenly with remainder of cheese
    * Bake 45-55 minutes until bubbly

    dreadyJasmin likes this.
  5. TacoBelle

    TacoBelle Topless Taco Tuesdays!

    Omgosh Sam yasssss. Food porn will get me thru my work night
    Stanthropical and Annabella like this.
  6. Annabella

    Annabella Active Member

    I was going to say that fattening, but food porn will do!!!
    TacoBelle likes this.
  7. HAL9000

    HAL9000 Member

    It's too complicated. A "stick" of butter? A "can" of... whatever it was? These aren't measurements!!
  8. TacoBelle

    TacoBelle Topless Taco Tuesdays!

    Oh bichael...
    Stanthropical likes this.
  9. Jess

    Jess Has a fifth sense!

    I need that hashbrown casserole in my life.
  10. SaMaNtHa

    SaMaNtHa Active Member

    Chipotle-Glazed Beef Short Ribs.jpg

    Chipotle-Glazed Beef Short Ribs

    beef, best recipes ever, calorie wise | low calories, main course, ribs
    sauces | dips, spicy

    10 mL 2 tsp oregano; dried
    5 mL 1 tsp zeera cumin; dried
    5 mL 1 tsp chili powder
    3 mL ½ tsp paprika
    3 mL ½ tsp salt
    2 mL ¼ tsp pepper
    1 clove garlic
    1.8 kg 4 lbs beef simmering short ribs; cut into 2 inch pieces
    15 mL 1tbsp vegetable oil; optional
    1 onion; sliced
    2 cloves garlic; minced
    3 chipotle pepper; coarsely chopped
    50 mL ¼ cup brown sugar; packed
    50 mL ¼ cup lime juice
    25 mL 2 tbsp adobo sauce
    15 mL 1 tbsp tomato paste
    2 mL ¼ tsp salt

    Suggested wine pairing: Shiraz
    A medium bodied wine with juicy notes of plum and black cherry. Red fruits and a hint of spice linger on the finish.

    This wine is available in eastern Canada. If you are in western Canada, click here for another suggestion.

    * In large resealable plastic bag, combine oregano, cumin, chili powder, paprika, salt, pepper and garlic.
    * Cut ribs into individual pieces; add to spices, tossing to coat.
    * Refrigerate for 8 hours or for up to 24 hours.
    * Place ribs in roasting pan; cover and roast in 350°F (180°C) oven until meat is tender enough to fall off the bone, 2 to 2-½ hours.
    * Transfer to plate. Skim fat from pan juices, reserving 1 tablespoon (15 mL) fat for sauce.
    * Set pan juices aside.

    * Chipotle Barbecue Sauce:
    * In saucepan, heat reserved beef fat (or vegetable oil) over medium-high heat; sauté onion and garlic until softened.
    * Add pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt and simmer over medium-low heat, stirring occasionally, for 15 minutes.
    * Transfer to blender and purée until smooth.
    * Place ribs on greased grill over medium-high heat; close lid and cook, turning and basting often with sauce, until heated through and crisped outside, about 10 minutes.

    Nutritional Info:
    cal 503 | pro 23g | total fat 40g | sat. fat 18g | carb 11g | fibre 1g | chol 86 mg | sodium 367 mg | %RDI: 514 mg | calcium - | iron 4 % | vit A 17 % | vit C 7 % | folate 3 % |


    Yield: 8 Servings
    LucyLu46 likes this.
  11. TacoBelle

    TacoBelle Topless Taco Tuesdays!

    *i drool all over my desk
    Stanthropical likes this.
  12. dreadyJasmin

    dreadyJasmin eWise and stuff

    I Can't Believe It's Not Tandoori Chicken
    I have made this many times, it is a family favourite which is delicious and healthy.

    Amounts can be adjusted to suit taste and number of serves

    •1 medium onion (89g)
    •200g canned chopped tomatoes
    •200g raw, lean, diced chicken breast
    •1 tablespoon Tandoori Paste (15g)
    •80g canned lentils, rinsed and drained
    •¼ cup light cream (65g)
    •Olive oil spray
    •4 medium Pappadams
    •¼ liquid vegetable stock (64g)

    •Spray a non-stick frying pan with olive oil spray and heat over medium-low heat.
    •Add the onion and cook for 5 minutes or until soft.
    •Increase the heat to medium-high and add the chicken. Stir often until lightly golden.
    •Add tandoori paste and stir until fragrant (about 1 minute)
    •Add the stock, tomatoes and lentils and bring to the boil.
    •Reduce heat and simmer for 30 minutes or until lentils soften and sauce thickens.
    •Stir in the cream and cook until heated through (about 1 minute)
    •Arrange pappadams on the edge of a dinner plate and cook in the microwave until puffed up (about 1 minute) or serve with rice.
    SaMaNtHa likes this.
  13. Stanthropical

    Stanthropical a glitch


    I didn't use almond milk--used vanilla soy milk instead. Added cranberries intead of raisins too. I've also added dark chocolate chips and I'm sure some peanut butter could be added. You could also add nuts.

    Always modify recipes to your liking.
    Last edited: Jan 8, 2017
    autumn_lady and TacoBelle like this.
  14. TacoBelle

    TacoBelle Topless Taco Tuesdays!

    disclaimer... i've never been to Hawaii. I just like cake.

    Hawaiian Cake.

    You'll Need (for the cake):

    1 cup of white sugar.
    � cup of brown sugar.
    1 tsp of baking soda.
    2 cups of all purpose flour.
    2 eggs.
    1 (20 ounce) can of crushed pineapple with juice.
    1 cup of finely chopped walnuts.
    � cup of flaked coconut.
    1 tsp of cinnamon.
    ? tsp of nutmeg.
    1 tsp of salt.
    1 tsp of vanilla.

    You'll Need ( for the frosting):

    1 (8 ounce package of cream cheese.
    1 cup of white sugar.
    ? tsp of salt.
    1 tsp of vanilla extract.
    1 � cups of heavy whipping cream.

    How to:

    Preheat the oven to 350 and grease a 9 round pan or 9×13 rectangular pan.

    In a bowl, mix all of the dry ingredients together and mix the eggs, vanilla and crushed pineapple with juice until well combined.

    Pour the batter in the pan and bake for 35 to 40 minutes.

    To make the frosting, beat the whipping cream in a small bowl until fluffy and set aside.

    Mix the cream cheese, sugar, salt and vanilla in a large bowl until smooth and creamy.

    Stir in the whipped cream and mix to combine.

    Once the cake is cooled, frost it and top with anything of your desire, I used toasted coconut.

    Simple, easy and yummy! I love it when I find easy recipes and yet so delicious like this one.
    Stanthropical and Annabella like this.
  15. HAL9000

    HAL9000 Member

    Even I've been to Hawaii. Stop being so useless.
  16. TacoBelle

    TacoBelle Topless Taco Tuesdays!

    Whatever. I'm fucking glorious.
    Stanthropical and Annabella like this.
  17. SaMaNtHa

    SaMaNtHa Active Member


    Crispy Baked Garlic Parmesan Chicken Wings

    appetizers, cheese | eggs, cooking canuck, side dishes, spicy

    2 lbs chicken wings and drumsticks; mixure
    30 mL 2 tbsp olive oil
    5 mL 1 tsp sea salt
    5 mL 1 tsp black pepper
    45 mL 3 tbsp butter; unsalted
    45 mL 3 tbsp olive oil
    3 cloves garlic; minced
    60 mL ¼ cup parmesan cheese
    3 mL ½ tsp paprika; smoked or to taste
    3 mL ½ tsp red pepper; flaked or to taste
    salt and pepper; to taste

    Author: Krista @
    Recipe type: Appetizer, Holiday, Kid Friendly, Easy Dinner Ideas, Gluten
    Serves: 30-40 wings

    * Preheat oven to 400.
    * Add chicken to a large bowl. Pat chicken dry.
    * Drizzle with 2 tablespoons of olive oil, 1 teaspoon of sea salt, and 1 teaspoon of black pepper.
    * Gently toss to coat all the chicken.
    * Place chicken on a wire rack lined baking sheet. (if you don't have a wire rack, use parchment paper)
    * Bake for 40 minutes, flipping the chicken after 20 minutes.
    * Turn the Broiler on to HIGH.
    * Place chicken under broiler for 8-10 minutes, until browned.
    * In the meantime, heat a medium sauce pan to medium heat.
    * Add butter and 3 tablespoons of olive oil to the pan. Melt the butter down.
    * Once butter is melted add the garlic to the pan. Let cook in the liquid for 2-3 minutes, or until fragrant.
    * Next add in 2 tablespoons of parmesan cheese, smoked paprika, red pepper flakes, salt, & pepper to taste. Stir to combine.
    * Let the sauce cook for another 2 minutes.
    * Remove chicken from oven. Place in a large bowl, pour the garlic parmesan sauce over the chicken wings. Using a pair of tongs, toss the wings to coat all of them with the sauce.
    * Serve. Top the wings with an additional 2 tablespoons of parmesan cheese.
    * Optional: add chopped chives for garnish.

    Prep time 5 mins | Cook time 50 mins | Total time 55 mins |
    TacoBelle likes this.
  18. Itachi1992

    Itachi1992 Super Sentai Hentai Sama


    Falafel with a Creamy White Bean Yogurt Sauce

    2 1/4 cups cooked chickpeas
    • 3 scallions, coarsely chopped
    • 1 large clove garlic, coarsely chopped
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground coriander
    • 3/4 teaspoon cayenne pepper
    • Generous 1/4 cup coarsely chopped parsley
    • Generous 1/4 cup coarsely chopped cilantro
    • 1 egg
    1 lemon, juiced
    • Kosher salt
    • 1 1/2 teaspoons baking powder
    • 1/3 cup flour, plus 1/4 cup flour for shaping patties
    • Vegetable oil, for frying
    • Lettuce, for garnish
    • Chopped salted tomatoes, for garnish
    • Grated cucumber, for garnish
    • White Bean Yogurt Sauce, recipe follows
    • Creamy White Bean Yogurt Sauce:
    • 3/4 cup cooked white beans
    • 1 small garlic clove, coarsely chopped
    • 1/4 cup plain yogurt
    • 1/2 lemon, juiced
    • 2 tablespoons olive oil
    • Kosher salt and freshly ground black pepper

    • In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.

    • Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.

    • Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.

    • Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.

    • Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.
    Creamy White Bean Yogurt Sauce:
    • Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

    autumn_lady and TacoBelle like this.
  19. Jess

    Jess Has a fifth sense!

    God those chicken wings look so good....
  20. SaMaNtHa

    SaMaNtHa Active Member

    Cream of Onion Soup with Cheese Crostini

    appetizers, calorie wise | low calories, cheese | eggs, dairy goodness, soups | stews

    45 mL 3 tbsp butter
    1.5 L 6 cups spanish onions; minced
    5-6 branches thyme; fresh
    2 bay leaves
    45 mL 3 tbsp flour
    750 mL 3 cups milk
    250 mL 1 cup vegetable broth; sodium reduced
    6 slices French baguette; round toastes
    ½ clove garlic
    60 mL ¼ cup swiss cheese; grated
    salt and pepper; to taste

    * In a large pot, melt butter over medium-high heat, add onion, thyme, bay leaves.
    * Cook covered for 15 minutes, stirring regularly to lightly caramelize.
    * Add flour and cook 1 minute.
    * Add milk and broth, season, cover and cook 15 minutes over medium-low heat.
    * Remove the thyme stems and bay leaves.
    * Purée soup using blender until homogenous.
    * Rub one side of toasted baguette rounds with garlic and sprinkle with cheese.
    * Place under grill until golden. Serve the crostini with the soup.

    Nutritional Info Per serving Energy:
    303 Calories | Protein 12 g | Carbohydrate 42 g | Fat 10 g | Fibre 3.8 g | Sodium 395 mg | Top 5 Nutrients Nutrient | % DV* | Calcium 22 % / 240 mg | Vitamin B12 41 % | Folate 39 % |
    Vitamin D 32 % | Selenium 29 % |

    Prep. Time 20 mins | Cooking Time 30 mins |


    Yield: 6 Servings
    TacoBelle likes this.

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