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Prophecy Six Blog

Sharing My Unedited Writing Experiences & Life Experiences.

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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.

 

 

 

Lemon Loaf

Decided I needed a distraction a few weekends back so I went a little bake crazy. I made two banana breads and two lemon loaves. I’ll just say Mr. Canuck and my co-workers were happy to get free food.

Anyways, I wanted to share with you the lemon loaf recipe since I had always shared the banana bread recipe. So, here it is!

Prep time: 15 minutes     Cook time: 50-60 minutes

Ingredients:

Dry:

1 cup white sugar

1 1/2 cups flour (white or brown)

1/2 teaspoon salt

1 teaspoons baking powder

Wet:

1/2 cup milk

1/2 cup shortening

2 eggs

Grated rind of 1 lemon

Glaze:

Juice half a lemon and mix with 1/4 cup sugar.

Instructions:

Cream shortening; beat in sugar gradually. Add eggs, beating well; stir in rind. Mix flour, salt, and baking powder together. Blend in dry ingredients with the wet ingredients while added the milk slowly. Mix everything well.

Bake in a greased loaf pan in an oven at 350F or 176C for 50-60 minutes.

Remove from oven. Spread glaze over top immediately. Let cool for ten minutes and then remove from pan to cool completely. Slice 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)

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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.

Simple Baked Pumpkin Offspring (Seeds)

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‘Tis the season to disembowel the genus Cucurbita and bake its insides into pies. I am not going to cover pumpkin pie in this post though, the focus is on the other awesome thing pumpkins offer us. SEEDS! Yummy, yummy seeds. ^.^

Prep time: 10 mins                          Cook time: 45 mins                Total: 55 mins

Ingredients:

One pumpkin

1-2 tablespoons Olive oil

1-2 teaspoons (or to taste) of Salt

Baking Sheet

Oven

Instructions:

De-gut your pumpkin and put the seeds in a bowl. Soak seeds in water, making sure to move the seeds around to get the extra guts off the seeds.yumseeds

You may have to repeat the soaking process three times until seeds are clean.

Dry seeds with paper towel and put in a dry bowl. Add salt and olive oil. Stir to coat all the seeds and spread them onto baking sheet.

Turn oven on to 300F (150C) degrees.

Put baking sheet into over and set timer for 22 mins.

When time goes, moved the seeds around the baking sheet before putting them back in for another 23 mins.

After those 23 mins are done take out, let cool and enjoy. 🙂

Apple Sauce & Apple Cider Recipe

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It’s Fall!! I love fall so much. Not only does it have my favourite holiday – Halloween – but it is also filled with yummy comfort foods and cozy sweaters. So, to launch this fall season off I want to share with you my trick to making Apple Sauce and Apple Cider.

Enjoy!!

Prep time: 10-15 mins                     Cook time: 3 hrs                                   Total time: 3.5 hrs

Ingredients:

6-7 Apples (Royal Gala or Spartan)

4-5 Cups Water

1/4 Cup Sweetener (Brown or White Sugar, Honey)

2 Cinnamon Sticks

Items you’ll need:

1 Crock Pot

1 Glass bowl or pot

1 Cup measuring cup

1/4 Cup measuring cup

Knife

Potato Masher

Cutting Board

Spatula

Strainer

Jug and a glass jar (Mason Jar)

Instructions:

Chop and peel all the apples (6-7), place them in the crock pot with 1/4 cup of sweetener and 2 cinnamon sticks. Add the 4-5 cups of water until apple pieces are bobbing or there is a faint layer of water over the apples. Mix everything together in the crock pot before putting on the lid and setting the pot to high. Let cook for 3 hours, or until apples are soft enough to crush IMG_20141115_163307with a fork.

Once apples are soft enough, use a potato masher to press the apples into a pulp. Use strainer and glass bowl or pot to separate the pulp and liquid. Press pulp in the strainer to make sure as much liquid is removed as possible. Place pulp in Mason Jar.

You may have to strain the pulp and liquid 2-3 times until cider is clear of large apple pieces. Store apple pulp in Mason Jar and apple cider in a container of your choice, let cool before putting them in the fridge.

You have now made apple cider and apple sauce. Congratulations!

Makes: 1 large Mason Jar of Apple Sauce and 4-5 cups of Apple Cider.

Note: I was contemplating on adding this video but some of you may find it helpful… while I just find it embarrassing. That crock pot has died since I made this video and my hair is no longer that long. A lot happens in a year… but hey if one of you finds it helpful it is worth posting it. 

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