Chicken Parmigiana

parma

Chicken Parma is a pub classic in Australia, and is usually the safest (and most popular) option on the menu.

My version took quite a while to make, but it tastes heaps better than the Parmas where I used to have lunch once a month with my workmates.

4 chicken breasts

oil and butter for frying

plain flour

parmesan cheese

2 Cups breadcrumbs

2 eggs

1 Tblspn milk

ham slices

grated cheese (I use a mixture from the supermarket which is already grated and includes parmesan, cheddar and mozzarella).

425gm tin canned chopped tomatoes

garlic

1 onion – finely chopped

1 sachet tomato paste

1 Tblspn brown sugar

Cook the chopped onion and garlic in a saucepan in butter, then add the tinned tomatoes, tomato paste and brown sugar and simmer for 20 minutes. (This sauce is so delicious I can eat it straight from the pot).

parma 2

Flatten the chicken between sheets of cling wrap (I smashed the chicken with a rolling pin), then dip the chicken in the beaten egg and milk, before rolling it in the mixed breadcrumbs and parmesan cheese.

Cook the chicken in a frypan using oil and butter.

parma 3

Once the chicken is browned and cooked through, place onto a baking tray (remember, baking paper is your friend), and top with slices of ham, the tomato sauce and grated cheese. Bake in the oven for about 15 minutes and serve with chips, potatoes or salad.

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Roast Beef

roast

He Who Eats All of Our Leftovers loves Roast Beef, but hates mushrooms. For a long time this created a dilemma, because I had not told him that his favourite type of Roast Beef is made using a tin of mushroom soup. Did I feel bad about lying to him? No. The difficulty has been in hiding the empty mushroom soup tins from him all of this time.

I eventually owned up to the mushroom soup lie, but only because I had to. Surprisingly, in a great example of mind-over-matter, He Who Eats All of Our Leftovers has continued to eat Roast Beef without further comment.

1 kg roasting beef

1 packet French Onion soup mix

420gm tin mushroom soup ( I like Campbells brand)

Pre-heat oven to 180 degrees Celsius.

Lay several large pieces of aluminium foil crossways in the bottom of a deep oven tray. Place the beef in the foil.

Mix the French Onion soup mix with the mushroom soup and pour over the beef.

Wrap the foil around the beef  and seal tightly, then bake for approximately one hour.

 

Ham and Macaroni Bake

macaroni

Ham and Macaroni Bake is an easy Sunday night meal. I usually have freeze the leftovers for an even easier meal at a later date.

250gm macaroni

sliver of butter

1 onion – chopped

ham – chopped (a few slices are enough, but put in whatever you have)

375ml tin of evaporated milk

1/2 Cup water

1 Tblspn cornflour

grated cheese (about a cup, give or take)

tomatoes – thinly sliced (again, the amount is up to you)

1/2 Cup breadcrumbs

extra butter

Cook the macaroni and drain.

Heat the butter in a big pot and cook the onions. Add the ham and combined evaporated milk, water and cornflour and bring to the boil while stirring. Add half of the cheese and all of the pasta and mix well.

Pour the mixture into a deep tray (I line the tray with my favourite invention, baking paper). Top the mixture with the sliced tomatoes and sprinkle with breadcrumbs, then put dobs of butter on top and grill until golden brown.

Vol au Vents

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I was waiting in the check out queue at the supermarket recently and talking to the woman in front of me, (as you do, when the queue is long), when I noticed she had ready-made vol au vent cases in her trolley. I asked her what she filled them with and she said, “cut-up a chicken and pour in a tin of soup, then top the lot with cheese and bake them in the oven”. Inspired, I asked her to watch my trolley while I ran back to the bread aisle and grabbed a packet of vol au vent cases for myself.

When it came to the crunch, I made up my own recipe for a filling. I knew Miss S would never eat anything which she knew had cheese in it, so I had to be creative.

4 large, ready-made vol au vent cases

Leftover cut up chicken

1 egg

2 Tablespoons cream cheese (I know, I know, how sneaky is that?)

2 Tablespoons frozen peas and corn

Place the vol au vent cases on an oven tray and mix all of the other ingredients together. Spoon into the vol au vent cases and bake at 170 degrees Celsius for 15 minutes. Easy-peasy.

 

 

Sweet Chilli Meatballs

meatballs

My meatballs were mushy because I ran out of breadcrumbs, then didn’t fry them for long enough. Live and learn…. They tasted good, anyway.

500gm mince

1 onion, finely diced

1 egg

1 Cup breadcrumbs, plus extra for rolling meatballs

1 carrot, grated

1 potato, grated

2 Tblspns sweet chilli sauce

2 Tblspns tomato sauce

1 teaspoon dry beef stock

850ml bottle of Passata or tin chopped tomatoes

1 clove crushed garlic

Mix together the mince, onion, carrot, potato, stock, tomato sauce, sweet chilli sauce and breadcrumbs.

Roll into balls then roll in breadcrumbs. Refrigerate the meatballs for an hour to firm up.

Cook the meatballs in a frypan until lightly browned, then pour in the passata and garlic and simmer for 20 minutes. I add another tablespoon of sweet chilli sauce here, but leave it out if you don’t like it.

Serve over pasta.

 

Seafood Pasta

mussel

Seafood Pasta was an experiment which turned out really well.

1 1/2 Cups milk

2 x dry packets Tomato Cup-a-Soup mix (the kind you stick in a mug and pour boiling water over)

4oo gm cooked seafood of choice (I used two packets of smoked Mussels from New Zealand, which were delicious)

4oogm pasta

1/2 Cup sour cream

Cook the pasta and drain.

Place the milk and soup mix in a saucepan and heat until the mixture thickens. Mix in the pasta and seafood, then stir in the sour cream.

This would have served four, except I was greedy and ate it all myself over two meals. (He Who Eats All of Our Leftovers doesn’t like seafood, hooray!)

Jenny’s Potatoes

jennys

I was delighted when a friend shared her recipe for these delicious potatoes, which is comfort food at it’s best. I’ve tweaked her recipe a little to suit my family’s tastes.

4 large potatoes

120 gm ham or bacon, chopped up

sliver of butter

milk to taste

2 eggs (1 egg for every two potatoes)

120 gm grated cheese

chives

Bake the potatoes in their skins. (I wrap them in aluminium foil, then bake them for about one and a quarter hours at 180 degrees Celsius).

Remove the potatoes from the oven and let them cool.

Cook the bacon.

Slice the potatoes in half long ways and scoop out the inside, leaving a shell around the skin. Mash the potatoes with the egg yolks, milk and butter, then mix in the ham or bacon, the cheese and the chives.

Beat the egg whites until they are stiff, then fold lightly in to the mashed potato.

Spoon the mixture back into the potato shells, then put them back into the oven for another ten to fifteen minutes until the tops start to go golden.

 

 

Satay Chicken

satay

He Who Eats All of Our Leftovers loves Satay Chicken. He says, “I love chicken,” in exactly the same tone he used to use when he said romantic things to me.

This recipe for Satay Chicken is very quick and easy to make and best of all, I usually have the required ingredients in the pantry without having to make a special trip to the supermarket to cook this.

1 Tablespoon red curry paste (use more or less to suit your taste)

500gm thinly sliced chicken breast

2 Tablespoons crunchy peanut butter

3/4 Cup cream

Heat the curry paste in a frypan (watch out, it gets very splattery), then add the chicken and cook until it is sealed. Add the peanut butter and cream, then simmer for about five minutes.

Serve with rice.

 

Quiche with Leftovers

quichescraps2

This recipe is very forgiving and can be used nearly any time you look in the pantry and think there is nothing to eat. It is also a very good way of getting rid of leftovers and I often cook too many vegies on purpose with the intention of making this the following day.

4 eggs
1 Cup milk
1/2 Cup self raising flour
1 Cup grated cheese
2 Cups vegies, cooked and chopped (today I used leftover mashed potato, peas, corn and carrots and a jar of vegies containing sun dried tomato, eggplant and mushroom which had been languishing in the pantry until it was almost out of date. Tinned corn is good too, if you need to bulk out the vegies).

Whisk the egg, milk and flour, then mix in the cheese and vegetables. Bake in a lined tin for about 30 minutes at 160 degrees Celsius. Rest for ten minutes before cutting into slices.

Bean Noodles

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This is Honey-Bunny’s recipe for Bean Noodles. She shared the recipe with her Personal Trainer, Shelby who published it in the recipe book pictured below. noodle I’ve made quite a few of the recipes from the book and they have all been good. Recipes from other people are always the best, because you know that they will work. My only complaint about this book is that there isn’t a section for biscuits, cakes or desserts (I’m only joking, Honey-Bunny and Shelby, I’ve got plenty of other recipe books which include food made using sugar).

I make Bean Noodles regularly and He Who Eats All Of Our Leftovers has no idea that there is spinach in them. If you are speaking with him, there is no need to tell him about the spinach.

I’ve adapted the recipe to suit my tastes, but Honey-Bunny puts in red onion, capsicum, a tin of corn and Cajun seasoning. Really, you could use any vegetables you have available and season to taste. This recipe makes about 6 serves.

500gm mince

2 brown onions

1 kg frozen vegetables (or use whatever fresh vegies you have. I use peas, corn, bok choy, carrots, onion, spinach and broccoli. I would use celery too except that He Who Eats All Of Our Leftovers hates celery and he can spot it in the mixture).

Spinach (either a frozen small box or fresh when available)

1/3 Cup Soy sauce

2 Tblspns honey

1/3 Cup BBQ sauce

4 rolls of Vermicilli bean noodles

Prepare the noodles according to the directions on the packet. Cook the mince and onions in a large frypan, add the vegetables and cook until soft enough to eat. Mix in the soy sauce, honey and BBQ sauce (and spices if using), then stir in the drained noodles.