Chinese Fondue

Chinese Fondue

  • Servings: 4 to 6
  • Difficulty: very easy
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Fondues are a great communal dinner that are very easy to prepare and promote lots of conversation.  Guests cook food at their own pace and eat as much or as little as they choose. Serve with rice, salad and fresh bread.  Once you are done with all the cooking, the broth will have great flavour. So, crack a fresh egg in it and whisk it up and then you can serve little bowls of egg drop soup at the end of the meal.  It’s so tasty, but don’t forget to let everyone know you are doing this so they save some room to enjoy it! Clean up is a breeze and if you are lucky to have uncooked leftovers, you’ve got the makings of a great stir fry for the next day!

Ingredients

  • 2 litres quality chicken broth  (You can make your own broth or use best quality low salt broth available at your grocery store)
  • 1 small head broccoli, cut into large florets
  • 12 large cremini or white mushrooms cut in half (leave whole if using smaller mushrooms)
  • 1 each green and red, orange or yellow pepper cut into large chunks
  • Optional: also include cauliflower and/or brussel sprouts
  • ½ pound paper thin slices of beef per person (ask for Chinese fondue meat, or use stir fry strips)
  • 3 or 4 cooked shrimp per person (heat in broth or serve cold with cocktail sauce)
  • Dipping sauces (see directions below for recipe ideas)
  • 1 egg

Directions

  1. Heat up about 2 litres of good quality chicken broth on the stove.  Transfer to your fondue pot and light the flame beneath your pot. Follow directions and cautions on your fondue pot for using fuel correctly
  2. Cut vegetables in large enough pieces to stay on the fondue fork.  
  3. Arrange meat and vegetables on a platter.
  4. Prepare your favourite rice and salad to serve with the meal, and perhaps some fresh bread
  5. Serve with dipping sauces:  Two favourites are two parts steak or BBQ sauce with 1 part mayonnaise and a teaspoon of honey, and cocktail sauce if you are having shrimp.  Be creative with your sauces and make up your own recipe…we also like Asian sesame, ginger or peanut sauces…use spicy sauces if you like it hot
  6. At the end of the meal, crack an egg in the pot.  Whisk for 1 minute and serve small bowls of deliciously flavoured soup, thanks to all the meat and veggie cooking!

Equipment needed:  Fondue pot, 2 fondue forks per person, bowls for dipping sauces (some fondue pots have lazy susan with bowls attached), fondue fuel

recipe by: everydayhomegourmet.blog/  

Hearty Breakfast Casserole

Christmas Morning Time Saver

  • Servings: 8
  • Difficulty: easy
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This may look like more ingredients and more steps than my usual recipes, but if you remember that you are basically making a ham and cheese sandwich with an egg mixture poured over, it will seem simpler than it looks!  The picture shows white bread, but I have used whole wheat bread many times and I prefer it because it keeps you full longer! Serve with fruit.

Ingredients

  • 16 to 18 slices of whole wheat bread, crusts removed
  • 8 thin slices of lean cooked ham
  • 6 to 8 slices of sharp cheddar cheese
  • 6 eggs
  • 3 cups milk
  • ½ to 1 tsp dry mustard
  • ½ tsp ground pepper (black or white)
  • 1 to 2 tsp Worcestershire sauce
  • Dash of tabasco sauce
  • about ¼ cup minced onion
  • about ¼ cup finely chopped green pepper
  • Corn flakes or Special K
  • ¼ pound butter

Directions

  1. Layer a 9×13 inch buttered glass baking dish with bread.  Cover dish entirely. Place ham and cheese over bread and top with another layer of bread, as if making a sandwich
  2. In a bowl, beat eggs.  Add milk and beat briefly to combine
  3. Add pepper, Worcestershire, Tabasco, onion and pepper and stir to combine
  4. Pour mixture evenly over the sandwiches.  Cover and let stand in refrigerator overnight
  5. In the morning, melt butter and pour over top.  Cover entire dish with the corn flakes
  6. Bake uncovered for 1 hour in a preheated 350 degree oven.  Let stand 10 minutes before serving
  7. Drizzle with maple syrup (optional)
  8. Serve with fruit

 

Tips:  When I’m pressed for time, or just making this for hubby and me, I do not cut the crusts off.  It doesn’t look as neat, but I find the heartiness of the crusts satisfying and more filling.

Variations:  use whole wheat or white bread; use Swiss cheese, or your favourite cheese; omit ham for a vegetarian version

posted by: everydayhomegourmet.blog/  

Brussel Sprouts with Prosciutto and Pine Nuts

Brussel Sprouts with Prosciutto and Pine Nuts

  • Servings: 8 to 10
  • Difficulty: very easy
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A colleague brought this dish to a potluck a number of years ago and I begged for the recipe.  This is a fresh, tasty and colourful side dish that has become a hit with many people in my family.  We serve it with our Thanksgiving and Christmas turkeys, but you can certainly serve it as a side dish any time. No matter how much we make, it gets eaten up.  With only 5 ingredients, this is a healthy and clean tasting dish!

Ingredients

  • 40 medium to large brussel sprouts
  • 10 slices cured prosciutto, sliced paper thin
  • ¼ cup olive oil
  • ¼ to ⅓ cup pine nuts
  • ⅛ tsp, or less, ground pepper

Directions

  1. Toast pine nuts in a non stick pan over medium heat until golden brown.  (You could also do it on a baking sheet in the oven). Remove from heat and set aside
  2. Wash and dry brussel sprouts.  Trim end and slice in half, lengthwise
  3. Heat olive oil in non stick pan.  Add brussel sprouts to pan. Stir to coat and cook until bright green and fork tender.  (If pan is drying out as brussel sprouts are cooking, add a splash of water rather than adding more olive oil).  Stir frequently
  4. Slice prosciutto into pieces and add to pan, along with pine nuts.  Stir to combine and heat through.

 

Tips:  1) Watch pine nuts closely if doing them on the stove…they can go from golden to burnt quickly!!  2) Cover brussel sprouts with a lid before adding prosciutto and nuts to speed up cooking time slightly

posted by: everydayhomegourmet.blog/  

 

Slow Cooker Apple Pork Chops with Potatoes, Carrots and Kale

Slow Cooker Apple Pork Chops with Potatoes, Carrots and Kale

  • Servings: 4
  • Difficulty: very easy
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This is a great one pot meal with a slightly sweet taste.  Tasty, nutritious and gluten-free! If you have vegetables and broth left over, use an immersion blender and turn the leftovers into soup!  If you don’t want the soup, use 6 pork chops and the recipe will provide enough vegetables for 6 servings.

Ingredients

  • 4 centre cut pork chops
  • 1 small sweet onion (or half a large one), sliced
  • 2 medium apples, skin on and sliced
  • 15 to 20 mini yellow flesh potatoes (or use large potatoes and cut in 1 inch pieces)
  • 2 to 3 large carrots, sliced on an angle
  • 3 to 4 cups chopped fresh kale
  • 2 cups dry white wine
  • 1 cup low salt chicken broth
  • 2 large bay leaves
  • about ½ tsp of sea salt
  • about ¼ tsp ground pepper

Directions

  1. If you have a slow cooker with a browning option, quickly brown the pork chops in a little olive oil.  Once they are lightly browned add the onion and cook for 2 to 3 minutes. Remove from heat
  2. Remove pork chops and set aside  
  3. Add the apples to the onion.  Next add potatoes, and carrots.  Return pork chops to the pot
  4. Pour in broth and wine.  Then add bay leaves, salt and pepper. Stir lightly to combine the liquids
  5. Add the kale and cover
  6. Cook on low for about 4 hours to 5 hours

Tip:  If you don’t have the browning option on your slow cooker, just add the uncooked pork chops on top of the apples and onions and add all ingredients.

recipe by: everydayhomegourmet.blog/  

Chicken Piccata Spaghettini with Sundried Tomatoes and Capers

Chicken Piccata Spaghettini with Sundried Tomatoes and Capers

  • Servings: 6
  • Difficulty: medium
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This is a fast, light tasting and hearty dish for all seasons!  It’s not hard to make, just takes a few steps and some confidence if you haven’t made pasta without the tomato sauce.  Make it gluten-free by dredging chicken in cornstarch instead of flour and use gluten-free pasta)

Ingredients

  • About 450 grams of spaghettini
  • 3 large boneless, skinless chicken breasts
  • ½ cup flour
  • 1 tbsp olive oil and 1 tbsp butter (for cooking chicken)
  • About ¾ cup chicken broth
  • Splash of white wine (about ⅛ cup)
  • Juice of 1 lemon
  • About a half cup of sliced sun-dried tomatoes packed in seasoned oil
  • About ¼ cup capers
  • Grated parmesan cheese
  • Chopped fresh Italian parsley

Directions

  1. Boil salted water for pasta in large pot
  2. Slice chicken breasts lengthwise and then in half or thirds if the breast is very large
  3. Place flour on a plate and season with salt and pepper.  Dredge chicken in seasoned flour
  4. Heat butter and olive oil in frying pan until hot
  5. Place chicken in pan and cook until golden brown, then turn over and do the same on the other side.  (Butter and oil together will prevent the chicken from getting too brown)
  6. Remove chicken to a plate and cover
  7. Add pasta to the boiling water and cook until ‘al dente’ (about 5 or 6 minutes)
  8. Add sundried tomatoes and capers to the pan juices and sautee for about 3 minutes while stirring
  9. Add wine, lemon juice, chicken broth and about a tablespoon of the seasoned oil from the sundried tomatoes to the pan.  Stir to combine.
  10. Return the chicken to the pan.  Cover and cook until pasta is done.
  11. Remove pasta from pot.  Reserve about ½ to 1 cup of pasta water
  12. Add pasta and pasta water to pan.  Stir to combine. Cover and cook for another minute or two to combine flavours
  13. Serve in heated bowls sprinkled with parmesan cheese and Italian parsley
  14. Enjoy!  (I didn’t want to end on 13 steps!!)

Tip:  Using pasta water and heated bowls will allow your light sauce to stick to the pasta

recipe by: everydayhomegourmet.blog/  

Broccoli Apple Salad

Broccoli Apple Salad

  • Servings: 8
  • Difficulty: very easy
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Broccoli, apple, red onion, pine nuts, rice vinegar (1)

I came up with this recipe when I had lots of broccoli and wanted to use it in a different way.  I checked the fridge to see what was there and this is what I created…try it with grilled or roasted meats of any kind, as well as burgers.  It could also be a great accompaniment to a traditional quiche or frittata.

Ingredients

  • 6 to 8 cups chopped broccoli
  • 1 apple, skin on, cut into about one-inch pieces
  • about ⅛ cup thinly sliced red onion (the thinner, the better!)
  • about ⅛ cup toasted pine nuts (optional)

Dressing:

  • a little less than ¼ cup olive oil
  • about ½ cup rice vinegar
  • about ½ tsp salt
  • about ¼ tsp ground pepper

Directions

  1. Toast pine nuts until golden brown, about 4 minutes in pan on the stove on medium.  Watch carefully so they don’t burn. Set aside to cool
  2. Combine broccoli, apples, onions and nuts in a serving bowl
  3. Add oil, vinegar, salt and pepper and combine well
  4. Let sit for at least 15 minutes to allow dressing to absorb into broccoli, especially if using raw broccoli

Variations:  Use raw or lightly steamed broccoli.  Use walnuts or pecans instead of pine nuts, or make it nut-free.  Keeps nicely in the refrigerator for 4 or 5 days

recipe by: everydayhomegourmet.blog/  

Anytime Egg Plate

Anytime Egg Plate

  • Difficulty: very easy
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Anytime Egg Plate

This dish can be breakfast, lunch or dinner.  When it’s breakfast, I keep the flavours simple – olive oil, sea salt and a bit of pepper.  If it’s lunch or dinner, add herbs and spices to taste. This plate can be seasoned to the flavours of many cultures!  This plate is also a good gluten-free option. And, as a bonus, this meal is quick to clean up if you use the same pan for the eggs as you did for the veggies and rice.

Ingredients

  • 2 large eggs per person
  • ⅓ cup cooked brown rice person
  • ⅓ to ½ cup chopped vegetables per person
  • 1 tsp to 1 tbsp olive oil (or butter if you prefer)
  • ½ avocado, sliced per person

Directions

  1. In frying pan, saute ¾ cup fresh vegetables in olive oil until hot but still crisp.  Add cooked rice and a sprinkle of sea salt and ground pepper. Remove mixture from pan, cover with a lid and set aside.  (Because eggs cook quickly, this mixture will stay warm until eggs are cooked and you are ready to serve)
  2. Add a little more olive oil or butter to pan.  Add eggs and cook to desired doneness on each side if doing over easy eggs…(only a minute or so on each side if you like a runny yolk)
  3. Remove eggs, rice and veggies to a plate.
  4. Slice half an avocado, tomato, or other fruits

Variations:  If you don’t like over easy eggs, choosing scrambled, fried, poached or hard-boiled eggs would work too.  Use any vegetables or seasonings you like! Add chopped fresh herbs to kick up the presentation and elevate the dish to another level!

recipe by: everydayhomegourmet.blog/