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vegies containing sun dried tomato, eggplant and mushroom which had been languishing in the pantry until it was almost out of date.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.

Quiche

quiche

He Who Eats All of Our Leftovers is a real man and he eats Quiche. So do the rest of us. Quiche is delicious.

6 eggs, beaten.
125gm dry biscuits, crushed (I like Ritz, but you can use Jatz or Saos or any kind of dry biscuits you like).
1 carrot, grated
1 brown onion, chopped
1 Cup cheese, grated
1 Cup milk
1 tomato, chopped
ham or cold meat, chopped (can be left out if preferred)

Mix everything together and bake in a slice tin for 35 to 40 minutes at 170 degrees Celsius. Line the tin with baking paper and you won’t have to scrub the tin out with a scourer.

Beef and Pineapple Casserole

Casserole

1/2 Cup plain flour seasoned to taste (just use whatever is in the pantry, last time I used a mixture of steak seasoning and paprika)
1 kg chuck steak, diced
1 onion, sliced
440gm tin pineapple pieces
420gm tin tomato soup
3 tablespoons of Worcestershire sauce
4 potatoes, peeled and thinly sliced

Toss the steak in the flour and place in a large casserole dish.

Arrange the onion over the top. Drain the pineapple (KEEP the juice) and sprinkle the pineapple pieces over the top of the onion.

Mix the pineapple juice, Worcestershire sauce and soup together and pour over the top of the casserole. Layer the potatoes over the top.

Bake with the lid on at 200 degrees Celsius for one hour, then remove the lid and bake for another 30 minutes. Serve with green vegetables.

Lemon Garlic Chicken

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4 pieces of chicken (I used Chicken Maryland cuts, because He Who Eats All of Our Leftovers loves chicken).
2 tablespoons flour
2 teaspoons paprika
2 tablespoons butter
2 tablespoons oil

Lemon Sauce

2 teaspoons soy sauce
2 teaspoons grated lemon zest
1/3 Cup lemon juice
2 cloves crushed garlic

Toss the chicken in the flour and paprika and place down in a casserole dish.

Melt the butter, mix in the oil and pour over the chicken. Cover and bake for thirty minutes at 180 degrees Celsius.

chicken

Turn over the chicken pieces. Combine the lemon sauce ingredients and spoon over the chicken, then bake for another thirty minutes.

Mum’s Chow Mein

Chow Mein

Growing up, no one told us cabbage was horrible, until we had visitors from the big city (Melbourne) one time and Mum made Chow Mein. My family gobbled up everything on our plates, because we loved Mum’s Chow Mein, and it was only later, playing outside on the farm with our more sophisticated friends, that we learned from them that nobody likes cabbage.

The Chow Mein incident happened at least thirty years ago, so I can’t remember what we said to this news, but I expect we politely heard them out without comment, just as they had earlier politely eaten Mum’s Chow Mein without comment.

I still love Chow Mein and have been making Mum’s recipe for He Who Eats All of Our Leftovers for years, who also loves it. If you’re talking to He Who Eats All of Our Leftovers, don’t tell him there is cabbage in it, since he is a city boy and might not like cabbage either.

500gm minced beef
1 onion, diced
1 tspn of butter
1 packet of chicken noodle soup
1/4 cabbage, sliced
1 tspn curry powder
1 Cup green beans

Brown the mince and onion in the butter in the biggest pot you have (I use a soup pot), then mix everything else in, put the lid on and cook on the stove for 40 minutes, stirring once in a while.
This recipe tastes even better the next day and is fantastic on lovely, buttery toast.

Chicken Strudel

Chicken struesel

This is a very easy meal which goes a long way. Chicken Strudel makes four to six serves, depending on what you serve with it.

3 eggs lightly beaten
2 chicken breasts, diced
3 potatoes, sliced very thinly
chives to taste
1/4 Cup grated cheese (I use the bag from the supermarket which is a mixture of cheddar, mozzarella and parmesan).
3 sheets puff pastry

Mix the eggs, chicken, potato, cheese and chives in a bowl. Wrap all of the ingredients in the puff pastry in a strudel shape. Jab holes into the strudel using a fork to allow the steam to escape while cooking. Brush the top of the strudel with a little bit of the egg.

Bake at 180 degrees Celsius for 30 minutes. Serve with vegetables and a squeeze of lemon.

Chicken with Bacon and Corn Sauce

Chicken

This recipe tastes better than it looks. More importantly, it is easy to make and takes less than half an hour.

3 chicken breasts, OR 4 chicken thigh fillets, cut into smaller pieces
plain flour to dust chicken
1 Tblspn olive oil
sliver of butter
2 rashers of bacon, chopped
1 onion, chopped
400gm can of corn kernels (or 2 Cups of frozen corn)
1 C chicken stock

Coat the chicken pieces in flour, then fry in the butter and oil in a big frypan.
Remove the chicken from the pan and cover to keep warm. Cook the bacon and onion in the same frypan to keep the flavour. Once cooked, add the corn and stock. When the sauce thickens a little, return the chicken to the pan to reheat, then serve with green vegies or bread.

Spaghetti Casserole

Spaghetti Casserole

Spaghetti Casserole is a good recipe to make when the weather is cold and you are have lots of visitors to feed on a small budget. The recipe makes about eight serves.

The recipe is very, very easy, except for two points that I must emphasize. Grease your casserole dish and don’t stop stirring when you are making the white sauce. Otherwise, there is nothing to this.

500gm mince meat

375gm spaghetti (I like thin spaghetti, but take your pick. You could use shells or rigatoni or anything you like).

500gm jar spaghetti sauce (again, take your pick. I prefer Raguletto, but will buy Leggos or Dolmio if they are on special).

60gm butter

1/3 Cup plain flour

2 Cups milk

grated cheese to taste

Cook the spaghetti as per the directions on the packet. Brown the mince in a large frypan and add the spaghetti sauce.

Grease your oven dish, otherwise you will be scrubbing your dish out later with steel wool, and wishing you had taken my advice. Layer the pasta and meat sauce in the casserole dish.

Melt the butter in a small saucepan and mix in the flour. Pour in the milk little by little, stirring the whole time. I usually stand at the stove and read while I stir, because if I get bored and wander off, or try and multi-task, the white sauce gets lumpy. Once the sauce has thickened, pour it over the spaghetti and mince, then sprinkle grated cheese over the top.

Bake uncovered in a moderate oven, around 170 degrees Celsius for 30 minutes, or until the cheese is golden.

Spaghetti Casserole 2