Meals on Wheels recipes needed
sweipp
16 years ago
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blueiris24
16 years agolast modified: 9 years agolindac
16 years agolast modified: 9 years agoRelated Discussions
meals on wheels casseroles
Comments (10)Marie, Here's our favourite stew recipe; it freezes well, though you should add the vinegar & hot pepper sauce after reheating. It also multiplies well (I usually make a double batch and freeze portions), though it can take a while to brown too much stew beef in one session. I am betting you have a nice, big skillet in that store kitchen!) BF has nicknamed this "proposal stew." The first time he ever came to visit me (we had met at a wedding in California, and were e-mailing our way to a long-distance relationship for a few months), I had a pot of this and a fresh loaf of the James Beard French-style bread waiting when he arrived. When he first tried the stew, he heaved a big sigh, and said, "You have no idea how much restraint it is taking me to keep from proposing right here and now." ;-) [In the end, it took him 5 more years to get around to actually doing so, but I knew as long as I kept making the stew it'd happen eventually...] Zabby Jamaican Beef Pepperpot ---from _Canadian Living_ Magazine, which says "there are as many variations on this chunky soup as there are kitchens in Jamaica." I make it with a less water so it's a hearty stew consistency. I also use about half the bacon, and still get a nice flavour from it. 1 Tbsp vegetable oil 2 lbs beef stewing cubes 6 slices bacon, chopped 2 onions, chopped 4 cloves garlic, minced 1/4 cup all-purpose flour 4 cups water 1/4 cup tomato paste 1 tsp dried thyme 1/2 tsp each salt and pepper 2 lbs sweet potatoes, peeled and cubed 1 each sweet red and green pepper, chopped 1 Tbsp wine vinegar 1 tsp hot pepper sauce (or to taste) -- In large saucepan or Dutch oven, heat oil over high heat; brown beef in batches & transfer to plate. -- Add bacon to pan; cook over medium heat for 5 minutes or until crisp. Drain off fat. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened. -- Sprinkle with flour; cook, stirring, for 1 minute. Add stock & water; bring to boil. Reduce heat to medium-low. Return beef and any juices to pan; add tomato paste, thyme, salt and pepper. -- Cover adn simmer, stirring occasionally, for 1 hour. -- Add sweet potatoes and red and green peppers; cook, covered, for 30 minutes or until potatoes are tender. [Freezes well at this point; reheat to continue.] -- Stir in vinegar and hot pepper sauce. Makes about 16 cups (8 to 10 servings). About 300 calories and 10 g of fat per serving....See MoreMoms weekly dinner/meals on wheels
Comments (9)Sands here is another excellent chicken dish. It can be made a head of time. It can be frozen also! One note: I use Pillsbury biscuits instead of homemade, just easier and lighter and I use half a biscuit, otherwise I think it tends to be too bready: Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done....See MoreChanging Meals On Wheels Menu challenge
Comments (5)Great to hear from you Daisy! I'm sure it's not easy for them to make meals that please everyone. Kinda like me trying to come up with food my meat and potatoes dad will eat when he visits. I have a recipe for Cherry Cranberry cobbler that is dead easy to make with frozen fruits, I will post later if that would work. Don't know if you can get frozen cranberries down under! Another option is sweet potatoes. I've had a gratin, salad and shephard's pie made with them, all fresh takes on the old standbys. I love sweet potatoes! Do you get them there? We can get them year round, and sometimes yams. Do you ever get quiche or stratas? That's a way to jazz things up a bit, using different types of cheeses. Maybe the heart disease set doesn't go in for that though! Fritatta would be a less saturated fat option--and it has potatoes! :) Can you get some fun frozen stuff at the local grocery? We have every imaginable gourmet item available either fresh or frozen. Might be worth it to get someone to make a run to the store for you. Sure wish I wasn't thousands of miles away, I'd do it in a heartbeat!...See MoreWho was looking for Meals on Wheels ideas?
Comments (4)Hi there, Daisy! I'm linking to the PDF version of the cookbook, which has lots of attractive pictures. The recipes and meal plans sound simple enough for ME to follow! I even learned what Bubble and Squeak is! Just wanted to say that I hope your health soon takes a turn for the better. Although, right now, you aren't able to do all of the things you love to do (like cooking and baking), it's great that you're still sharing your wealth of knowledge and experience with us here. I've learned a lot from you, especially about herbs and spices! Sue Here is a link that might be useful: Cookbook (PDF)...See Moreteresa_nc7
16 years agolast modified: 9 years agoDaisyduckworth
16 years agolast modified: 9 years agoBeverlyAL
16 years agolast modified: 9 years agoeileenlaunonen
16 years agolast modified: 9 years agoangelaid
16 years agolast modified: 9 years agobigaugbiker
16 years agolast modified: 9 years agosweipp
16 years agolast modified: 9 years ago
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