Thursday, July 26, 2018

Chicken and Sweet Potato Bake

Quantity : 4 servings
Preparation : 25 min 
Cooking : 30 min 
Cooking Dish : 27x18 cm
460 calories/serving

1 onions, finely chopped 200 g
2 carrots, sliced into thin rounds 200 g
1 tbsp olive oil 15 mL
2 stalks celery, sliced into small pieces 140 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 cups Homemade Boiled Chicken
2 tbsp butter, unsalted 28 g
3 tbsp white flour (all purpose) 24 g
375 mL Homemade Chicken Broth 1 1/2 cup
2 sweet potatoes, peeled then grated 360 g
1 1/2 cup Cheddar cheese, grated 120 g

Before you start

Make sure you have the precooked chicken available.


Preheat the oven to 190°C/375°F.
Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds; slice the celery into small pieces.
Heat the oil in a pan over medium heat. Add the onion, carrots, and celery, then sauté 5-6 min until they are a bit softened. Add salt and pepper, then stir in the chicken pieces. Cook 3-4 min until the mixture is warmed through, then transfer it to a baking dish.
While the onions and carrots are cooking, melt the butter in a saucepan over medium heat. Add the flour and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Cook a few minutes until a thicker consistency is obtained, then pour the sauce over the chicken and vegetable mixture.
Peel the sweet potatoes and grate them using a large holed grater. Put them in a bowl, add the grated cheese and mix, then spread the mixture on top of the prepared baking dish.
Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min. Serve.

Homemade Boiled Chicken

If you are planning to make the Chicken and Sweet Potato Bake, first you need to make the Homemade Boiled Chicken.

Quantity : 1000 ml
Preparation : 10 min Cooking : 1 h 30 min

2 onions, cut into quarters 400 g
3 cloves 0.2 g
1 leeks, cut into large chunks 300 g
2 carrots, cut in half 200 g
2 stalks celery, cut in half 140 g
1 chicken, whole 1.4 kg
2 bay leaf 0.4 g
12 cups water, 5-6 cm above the chicken 3 L
1/2 tsp peppercorns 2 g
3/4 tsp salt 4 g


Prepare the vegetables. Cut the onions into quarters and stick the cloves into one of the quarters. Cut the leek into large chunks. Cut the carrots and celery stalks in half.
Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, uncovered, for 1 hour. A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.
Remove the chicken and pick off the meat. Reserve the chicken meat in a tight container, covered with some of the broth. Let cool down a few minutes then put the container in the refrigerator.
Adjust the seasoning of the broth and return the carcass to the pot. Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables. Transfer to airtight containers and refrigerate. Leave any remaining fat in the broth as a protective cover. You can skim this off when you use the broth.The basic recipe using one chicken yields about 1 liter (4 cups) of meat and 2 liters (8 cups) of broth.

Monday, July 23, 2018

Pasta with Pesto Sauce

Quantity : 2 servings
Preparation : 5 min Cooking : 10 min
540 calories/serving

160 g linguine
1/3 cup Pesto Sauce 85 mL
3 tbsp pasta cooking water 45 mL
1 tbsp extra virgin olive oil 15 mL
1 pinch salt [optional] 0.2 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


Cook the pasta.
While the pasta is cooking, put the pesto sauce in a small bowl, then add salt (as per the quantity specified in the Pesto Sauce recipe) and the specified amount of pasta cooking water, which will warm up the sauce and will dilute it a bit.
Put the drained linguine back into the pasta cooking pot, add the sauce and extra virgin oil, then mix well. Serve in the warmed dishes.

Pesto Sauce

Quantity : 185 ml
Preparation : 20 min

50 leaves fresh basil 1 1/2 cup
2 cloves garlic
1/4 cup pine nuts 30 g
1/3 cup Parmesan cheese, grated 18 g
1/4 cup extra virgin olive oil 65 mL
1/2 tsp salt, to be added when pouring over pasta 2 g

Before you start

Only the most tender basil leaves should be used for making Pesto, possibly picked before the plant starts to flower.

A blender or food processor will be very useful to make the sauce. A marble mortar and a wooden pestle would be even better, because the metal blades of the blender do affect the taste of the basil, but it will take the cook with traditional utensils too much time to achieve the final result.


Rinse the leaves briefly only if they are very dirty. Otherwise use a wet towel to clean the leaves, then pat them dry between 2 paper towels.
Drop the garlic into a food processor and finely chop it. Stop the motor, add the pine nuts and basil, then process until it is chopped. Gradually add the grated cheese and work the mixture into an evenly blended paste. Finally, slowly mix in the olive oil, until a creamy, but thick consistency is achieved. It is preferable to add the salt only later, when pouring the sauce over the pasta, to avoid the darkening of the basil.
Transfer the pesto to a small bowl and add olive oil just to cover it to prevent the oxidation (and darkening) of its surface. Cover the bowl with a plastic wrap and chill until ready to use.


The pesto keeps up to 10 days in the refrigerator or 2 months in the freezer. Remember to top up with olive oil every time you use it, to prevent oxidation.

Breakfast casserole

Image result for breakfast casserole

12 slices bread (cubed, no crust)
1-1/2 cups sharp cheese (grated)
1/2 lb. fried sausage or bacon (crumbled)
10 eggs
2-1/2 cups milk
3/4 tbsp mustard
salt to taste

Put bread, cheese and sausage in bottom of a greased 9 x 13" pan.

Mix eggs, milk and mustard.  Salt to taste.  Pour over the other ingredients in pan and refrigerate overnight.

In the morning, combine 1 can mushroom soup and 1/4 can of milk and pour over casserole.

Bake at 300F for 1-1/2 hours.

Thursday, July 19, 2018

Tapioca Pudding is my comfort food . . .

6 servings
Preparation 10 minutes
Cooking 10 minutes
Standing 3 hours
130 calories per serving

1/4 cup pearl tapioca (quick-cooking)
1 large egg
2 cups 2% milk
4 tbsp sugar
1/4 tsp salt
1/3 cup unsweetened coconut flakes (optional)

Warm up the milk on the stove or in a microwave oven 1-2 minutes until lukewarm.

Add the tapioca, salt and sugar to a saucepan. Mix and add the warmed milk. Cook over very low heat for 5 minutes with stirring.

Separate the egg white from the yolk. Put the white in a bowl and add the yolk to the saucepan. Cook an additional 5 minutes over low heat, with stirring. Remove the saucepan from the heat.

Beat the egg white to form stiff peaks using an electric mixer, then fold them very gently into the tapioca mixture.

Portion out the pudding into small serving bowls. Sprinkle with coconut flakes. Chill at least 3 hours before serving.


Rich Chocolate Pudding

Image result for rich chocolate pudding

Makes 4 servings.

2 squares (2 oz) unsweetened chocolate
1 cup sugar
2 tbsp cornstarch
2 cups milk
1/2 tsp vanilla extract
pinch of salt
whipping cream (optional)
cocoa powder (optional)
cherries or other berries for garnish (optional)

Coarsely chop the chocolate.  Set aside

Stir sugar and cornstarch together in small saucepan until thoroughly blended.

Gradually stir in milk until blended.  Add chopped chocolate.

Cook, stirring over medium heat until chocolate is melted and mixture begins to boil.  Cook, stirring, until thickened, about 5 minutes.

Stir in vanilla and salt.  Pour into 4 custard cups.

Cool at room temperature before serving.

Whipped cream, cocoa powder or berries can be used for garnish.

Rhubarb Crumble

Prep time: 10 minutes
Cook time: 1 hour
Cooling time: 30 minutes
Yield: Serves 8


2 lbs rhubarb, cut into 1-inch pieces
1 1/4 cups white sugar
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom

Crumble Topping:
1 cup all purpose flour
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup of butter (1 stick or 4 ounces), cut into cubes


1 Preheat oven to 375°F.

2 Toss rhubarb with sugar, flour, vanilla, cardamom: In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom.

Spoon into a 9x13-inch baking dish.

3 Make topping: In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together and cut the butter in with two knives or a pastry cutter.)

Spread topping mixture over rhubarb mixture.

4 Bake: Place in oven and bake at 375°F for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least a half an hour before serving.

Serve with vanilla ice cream or whipped cream.
from Simply Recipes ~

Monday, July 16, 2018

Question #32

Do you remember what you were doing on this date one year ago?

Thanks to the miracle of Facebook, I know . . .

Just change your settings to

ProfilePam Matthews Hedden

and then scroll down the page until you find out what you posted.

Good evening dear friends.
I am wiped out. But I'm also very happy with everything I accomplished today. When my life is crazy I have trouble finding time for my dreaded to do list and I really miss it. My apartment looks good and I made massive inroads on several big projects . . . yep, accomplishment feels good.
But now I need a little shut eye so . . .
Good night dear friends.
Gwen Chapman Did you figure out the waterfall layout?
Pam Matthews Hedden Not yet . . . Just finally got a cleared crop table this evening . . . LOL. I can't wait to get to it.
Rhubarb Compote : 4 servings Brining : 12 h   Preparation : 10 m...
Lion Brand Yarn
Winter is coming... crochet faster! 

Turtle Waving 3" x 4" $2.50 BUY May not be exactly as shown.  Each piecing is individually handmade.
Harold Hedden Very nice dear
Easy Ham with Pineapple Quantity : 2 servings Preparation : 10 min   C...

Turtle #1 2" x 3" $2.00 BUY May not be exactly as shown.  Each piecing is individually made.
Top Hat 4" x 4" $1.00 BUY
Tepee 3.5" x 6.5" $2.00 BUY May not be exactly as shown.  Each piecing is individually handmade.
Pam and Debbie are celebrating 9 years of friendship on Facebook!
See your memories