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Prophecy Six Blog

Sharing My Unedited Writing Experiences & Life Experiences.

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Canadian recipe

Super Thin Crust Pizza (Quesa-Pizza)

First, I want to say I can’t take credit for this idea. Recently I’ve been watching a lot of YouTube chef videos and I came across the funny/ talented You Suck At Cooking. When I want something ridiculous that also seconds as a tutorial for good food his channel is where I go. Exactly a week ago he posted a video called Tortilla Pizza, which I instantly wanted to try. I love tortillas and I love pizza, so combining the two was too incredible to pass up. This is my favourite food at the moment. Although it isn’t healthy, the idea of it makes my mouth water.

Below you’ll find my written instructions and at the bottom you’ll find his video tutorial. I suggest watching the video for the humour and visual instructions. All right, let’s get cooking!

Prep: 5 mins                Cook time: 10 mins               Total time: 15 minutes

Ingredients:

Tortillas

Pizza Sauce (I used RAGÚ Original)

Mozzarella Cheese

Toppings of your Choice

**I did a plain cheese and a ground beef, sour cream, sweet corn, black bean pizza. Closest I could get to a quesadilla on a pizza. 🙂

Items you’ll need:

Oven

Knife

Cheese grater

Tinfoil

Baking Sheet

Instructions:

Turn oven to 350 F (176 C). Lay tinfoil on baking sheet. Put tortilla on tinfoil and spread sauce evenly on top. Shred and sprinkle cheese on top of sauce, add toppings, and then add another thin layer of cheese. Put in oven for 10 mins.

When done transfer to plate, cut into desired pieces and serve.

 

I Want Seconds – Shepard’s Pie Recipe

 

One of the popular dishes in my house is Shepard’s Pie. This dish is not only easy to make but leaves you wanting seconds (sometimes thirds) because it just is the perfect comfort food. Combining mashed potatoes, meats, and veggies – this meal has all that you need for a growing family or even a group get-together.

Prep: 1 hr                Cook time: 15-20 mins               Total time: 1 hr 15-20 mins

Ingredients:

6 Potatoes

1 lb ground beef (chicken or pork can be a substitute)

1 small white onion

1 can of peas

1 can of creamed corn

1 1/2 tsp black pepper

1 tbsp butter

1/2 cup milk

 

Items you’ll need:

Cooking pot

Frying pan

Peeler

Potato masher

Knife

Chopping board

Baking Dish

Measuring spoons/cups

Can opener

Oven

Instructions:

Mashed Potato Topping

Peel 6 potatoes, dice them into equal sized cubes, put them into a pot and fill until covered with water. Bring water to a boil and let simmer until tender enough to break apart with a fork with little pressure. Drain water, add 1 tbsp of butter and 1/2 milk to potatoes. Mash potatoes until smooth.

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Meaty Middle

Chop small white onion and add to frying pan. Add oil or water to help onions cook. When onions are translucent (see-through) add 1 lb of ground beef (or meat of choice) and 1 1/2 tsp black pepper to frying pan. Cook until browned. Drain liquid from the meat and set aside.

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Put it all together now

Set oven to 350 F (176 C). While oven is heating up take your baking dish and line the bottom with your cooked meat/onion mixture. When bottom is evened out add half a can of creamed corn making sure to spread it evenly. Drain and add the can of peas before adding the rest of the cream corn on top. The cream corn acts like glue keeping the layers together. Finally add the mashed potato layer to the top, smoothing it out for a nice smooth finish.

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Bake in the oven for 15-20 mins or until all layers are heated. Serve and enjoy.

Optional: Spread butter on the top of the pie and broil until top is golden brown.

 

 

 

Sweet Potato Soup

When winter creeps in I can’t help but feel like I have to make soup. Already I shared with you my Mother Knows Best Chicken Soup last year, so this year I will share with you another popular soup I make, which is my Sweet Potato Soup. I like making this soup with sweet potatoes because I find it sweeter but you can also replace the sweet potatoes with 2 small baking pumpkins if you aren’t a person who likes sweet potatoes.

Anyways, I hope this recipe helps to keep you warm this winter and if you have any questions just ask in the comment section down below.

Prep: 30 mins                                   Cook time:4.5 hrs                                      Total time: 5 hrs

Ingredients:

6 Sweet Potatoes (can replace with two baking pumpkin)

img_20160925_1418461 Leek

1 Red Onion

3 Green Onion

8 carrots

Optional:

1 1/2 teaspoons Cumin

Salt and Pepper to taste

Heavy Cream

Items you’ll need:

Soup pot

 

Baking pan

Blender or Food Processor

Chopping board

Knife

Peeler

Instructions:

First prepare your sweet potatoes by removing the skin and chopping them into 1 inch cubes. Place them on a cooking pan and bake them for 60 mins at 400 F (204 C), or until soft. While the sweet potatoes are baking chop up leek, green onions, red onion, peel and chop carrots.

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When the sweet potatoes are baked, add them to cooking pot along with chopped items, add cumin, (this is also the time to add salt and pepper to the pot). Fill the pot with water to get cover the vegetables. Bring to a boil and let simmer for 1 hour.

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Once everything is soft scoop contents from the pot into a blender or food processor and puree until smooth. Place puree into bowls, add 2 tablespoons of heavy cream, stir and enjoy.

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Ginger BBQ Crock Pot Ribs (SUPER SIMPLE)

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Do you like ribs? Do you like simple cooking? Well that’s awesome – so do I! That’s why I’m going to share with you my super simple Crock Pot Ginger BBQ Ribs. ^.^

Prep time: 10 mins                        Cook time: 6-8 hrs                When to Make:  ALL THE TIME!

Ingredients:

Two racks of ribs

1 can of Ginger ale

BBQ Sauce

Equipment needed:

Knife

Measuring Cup (1 cup  1/2 cup)

Crock Pot

Instructions:

Cut your ribs in to manageable sizes. I chose to cut them leaving four bones attached, but
it is your choice.

You will add the ribs to the crock pot. Pour 1 can of ginger ale into the crock-pot. If you IMG_20160108_074106have a 2 L bottle of ginger ale just use the measuring cup and measure 1 & 1/2 cups.

Take the BBQ sauce and add 1 & 1/2 cup (or to desired amount) to the crock pot. Make sure the ribs are covered.

Put lid on, set to low heat for 6-8 hrs.

These should be hard to pick up out of the crock pot, as they will be so tender the bone will fall out.

And there you have it – Ginger BBQ Crock Pot Ribs. 🙂

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Basic Banana Bread

It doesn’t matter what you call it, Banana break or cake, one thing we can all agree on is that it’s absolutely delicious. I love banana bread because it is one of those foods that remind me of home. A comfort food that makes not only a great breakfast idea, but was one of the staples in my house when I was growing up. The recipe my mother used was that her grandmother used and so today I am going to share it with you.

Prep time: 15 minutes     Cook time: 40-60 minutes

Ingredients:

Dry:

1/2 cup Sugar (white or brown)

1 1/2 cups flour (white or brown)

1 teaspoon baking soda

2 teaspoons baking powder

Wet:

*1/2 cups sour milk

1/4 cup butter (melts)

2 eggs

1 teaspoon vanilla

1 cup mashed bananas (2 bananas)

* To makes sour milk add 1 tablespoon of white vinegar to milk and let stand for 5 minutes before using.

Instructions:

In a mixing bowl combine all dry ingredients together (sugar, flour, baking soda, and baking powder). Stir dry ingredients together.

Once all dry ingredients are mixed together add the wet ingredients (sour milk, eggs, vanilla, and butter) using a hand mixer on low beat everything together. Add the mashed bananas last beating them in with the rest of the batter.

Grease and flour a loaf/ bread pan. Set oven for 350F or 176C and bake for 40-60 minutes or until fully cooked. Let cool and enjoy. 🙂

Mother Knows Best Chicken Soup (Great for Cold Season)

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The Title pretty much sums up the reason behind this soup. Whenever I was sick, it was my mother who made it for me. She knew what would make me feel better, she knew what was best for me. Her soup was made with love, and you could taste it in every spoonful. It warmed you from the inside to the outside. That fogginess in your head would melt away, your stuffed nose would clear, and your scratchy throat would finally be soothed. It brought life back into a living corpse and still to this day it works its miracles.

I not only share this soup recipe with you because I know it works, but to also share something that makes memories.

Prep: 10-20 mins                                   Cook time: 2.5 hrs                                      Total time: 3 hrs

Ingredients:

1 whole soup chicken

6 carrots (Peeled)

Half a white onion

1 small bag of baby potatoes or 4 large potatoes

6 stalks of celery

2-3 cloves of garlic (minced)

1/2 tsp pepper

1 Pinch of salt

16-18 cups of water

1 Can of corn (OPTIONAL)

1 Can of peas (OPTIONAL)

Items you’ll need:

Soup pot

Glass bowl

Knife and cutting board

Stove or hot plate

Measuring cup

Measure spoon

Mixing spoon

Instructions:

You will need to fill the soup pot with 16-18 cups of water. Clean the chicken and place in pot, and turn stove on to start cooking the soup. Finely chop 1 stalk of celery, 1 carrot (skin carrot), half an onion, and 1 potato (scrub potato and leave on skin). Add the finely chopped ingredients to the water, along with minced garlic, salt and pepper. While the chicken is cooking chop the remaining celery, potatoes, and carrots into fair sized pieces. Stir soup and leave to boil for 1.5 hours or until chicken is cooked.

After 1.5 hours or the chicken is cooked, you will remove chicken from the pot and place in glass bowl. Once chicken is removed add the chopped vegetables to the boiling water and give them a stir. Set the timer for 1 hour.

Allow the chicken to cool before removing skin, bones and fat from the chicken. Only add the meat back to the soup when there is a 1/2 hour left to the soup. Stir and wait until timer goes.

Turn off the stove and remove from burner. Let the soup cool for 10 minutes before serving.

OPTIONAL:

Sometimes I add a can of peas and a can of corn to my soup. This gives the soup a sweet taste and adds more gumption to the soup. If you are going to add a can of peas or corn to the soup, I would suggest waiting for the timer to have 10 minutes remaining before adding them. This prevents them from becoming mushy.

Makes:

This makes around 6-7 bowls of soup and keeps in the fridge for 4-5 days. Freezes well and makes a great meals for when you don’t feel like booking.

Sicilian Moose Roast (That’s right, a MOOSE roast)

picpasta

To Be Honest, this was my first time cooking moose. As I am originally from the big city of Toronto, I was never given such a meal changing ingredient as moose before. Since moving to Northern Canada, I can honestly say my palate has been challenged. With friends and family who hunt the wilds of Northern Canada, I have the pleasure of trying these new things. So, when I was handed a grocery bag full of moose meat I was lost with what to do with it. That was until I was told, “Cook it in tomato sauce, it takes the wild out of the meat”.

Tomato sauce… I thought; finding my mind jumping back to the years my dad cooked Sicilian roast beef at home. It was then I knew what I was going to make.

This Sicilian Moose Roast is an adaptation of my father’s recipe. It turned out to be incredibly delicious and the meat didn’t taste anything like moose. It was tender and flavorful, just the way a Sicilian roast is supposed to be. With that, I’ll leave you to the recipe. Enjoy!

Prep: 5-10 mins                Cook time: 1 hr 30 mins                Total time: 1 hr 40-45 mins

Ingredients:

1 can tomato paste

1 can diced tomatoes

1/2 tsp parsley

1/2 tsp oregano

1/2 tsp basil

1/2 tsp black pepper

1/2 tsp sea salt

2 bay leaves

2 tbs olive oil

1 cup diced onion (white)

2 cloves of minced garlic

1/2 cup water

1/2-1 pound moose roast or moose loin (can also be beef or pork)

Pasta (strands or noodles)

Items you’ll need:

Dutch oven

Knife

Spatula

Oven

Instructions:

Set oven to 350 F. In a Dutch oven place meat, tomato paste, diced tomatoes, spice mix, water, garlic and olive oil. Mix with spatula and make sure all meat is well covered by the sauce. Cover and place in over for 30 mins.P1020345

A 30 mins remove from oven and mix sauce. You should also flip the meat and recover it with the sauce. Place lid back onto the Dutch oven and put back into the oven for another 30 mins.

At that 30 mins mark you are to repeat the above instructions: stir, flip, cover. Place the Dutch oven back into the oven for another 30 mins.

This would be a good time to boil some water and cook your pasta.

Once the 30 mins are up, remove from oven and let sit for 5 mins. Put pasta on the plate, add sauce and meat. There you have it.

Makes: Depends on the meat. This recipe made 3-4 plates.

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