Hamburger Stroganoff

This may not be the prettiest meal I'll ever post, but it is another nostalgic comfort food dish for me.  I've reduced it heavily from the recipe my mom made when I was a kid.  When I first moved out, I was also moving out of state, far enough that visits would be 1-2 times per year.  One of the things my mom sent with me was a binder of recipes that I'd loved growing up.  This was in there, and that's where I've taken it from.  I don't have any idea where she originally got the recipe.  Don't forget to prepare the potatoes, however you prefer to bake them (I actually use the microwave when they're being served under a dish like this).

• 2 strips of bacon, diced
• 1/2 lb ground beef
• 1/4 C chopped onion
• 1 Tbsp flour
• 1/3 tsp salt
• 1/8 tsp paprika
• pinch pepper
• 2/3 C condensed cream of mushroom soup (from a 10.75 oz can)
• 1/2 C sour cream

1.   Place ground beef and bacon in skillet; cook and stir until beef is browned.  Add onion and cook until just tender.  Spoon off excess fat.
2.  Blend flour and seasonings into meat; stir in soup.  Reduce heat and simmer, uncovered, for 10-15 minutes, stirring often.
3.  Stir in sour cream.
4.  Serve over baked potatoes.

Robyn's notes: this is a very filling meal, in my opinion.  You will be using half of the can of condensed cream of mushroom soup, see "Using Up Ingredients" at the top of the page for suggestions on what to do with the rest of the can.  The recipe says this can also be served over egg noodles or toasted hamburger buns, but I like it best over baked potatoes, so that's all I'm listing in the recipe itself.  It was hard to find a good skillet size for this, I used a 10-inch, which was perfect for browning the beef, bacon, and onion, but once it got to the simmering it seemed a bit large.  Be sure to scrape the bottom of the pan when stirring.  I let the skillet sit over low heat for about 2 minutes after stirring in the sour cream, just to let it thicken up a bit before spooning it over the potatoes.  Probably only a 4 star recipe, but the nostalgia factor gives it a fifth star.  

 ***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Breakfast Burritos

For most of my career, I chose to work the night shift (aka Mids/Graveyard).  I really preferred it to either Days or Swings, for a lot of reasons, but there were a few aspects of working nights that were challenging.  One of those is the food issue.  If I was asleep from approximately 8am until 3 or 4 in the afternoon, then when I woke up I wasn't likely to be in the mood for dinner foods, even though it was the regular dinner time.  My meal during my shift (I usually tried to get the 2:30 or 3am lunch break) was never anything particularly special or filling, because it's hard to get enthused about a meal at that time of night, especially when you only have 30 minutes to reheat and eat.  When I got home from work I was ready for a nice big meal...but generally too tired to fix one after a 10-14 hour shift.  So co-workers and I often went to either a particular pancake restaurant or a small Mexican cafe that opened right before our shift ended.  At the latter, I always ordered a breakfast burrito, and the ones I got there are still the best I've ever had.  A few years ago I mentioned on Twitter that I was going to have a breakfast burrito for dinner, and was horrified at how many people asked me what that was. 

• 1 Tbsp oil
• 1 C frozen southern-style hash brown potatoes
• 2 medium (soft taco size) flour tortillas
• 2 eggs
• 1-2 Tbsp milk
• dash salt
• pinch pepper
• 1 tsp butter
• 2-3 Tbsp diced ham
• 1/3 C shredded cheese (either 4 Cheese Mexican blend or Cheddar)

1.  Heat oil in medium skillet over medium-high heat.  Carefully add potatoes to form an even layer.  Cover and cook over medium-high heat for 4 minutes.
2.  In a nonstick 8-inch skillet on another burner, warm tortillas one at a time over medium-low heat.  Set aside and cover to keep warm.  Beat together eggs, milk, salt, and pepper in a small bowl. 
3.  Remove lid from potatoes, turn them, and reduce heat to medium.  Cook, uncovered, for 4 minutes without further stirring. 
4.  Melt butter in small skillet used to warm tortillas.  Add egg mixture and cook slowly, scrambling with a silicone spatula.  As soon as the egg starts to set, add ham and continue to cook and stir together until cooked to your preference.
5.  Spoon approximately 1 Tbsp cheese down center of each tortilla.  Top with half of potatoes onto each, then half of the egg mixture.  Cover each with remaining cheese.  Fold over sides of tortillas and secure, if needed, with a toothpick.

Robyn's notes: this is a simple dish, but it can take some trying to get all the timing right, since both skillets are working at the same time and everything has to finish at just the right moments to keep anything from getting overcooked or cold from sitting.  I always have a bag of these potatoes in the freezer.  Likewise, I always have 4 Cheese Mexican blend shredded cheese in the house, it's more my standard than regular cheddar, so that's what I use.  Just before removing the eggs and ham from the skillet, I like to stir a bit of the cheese (maybe a Tbsp) into them so it gets all nice and warm and melty and gooey and integrated, instead of  just being layers.  Some people like to add salsa or onions and peppers or a bit of hot sauce to their breakfast burritos, since I can't eat any of that I don't.  The ham can be replaced with bacon or sausage, or left out entirely for a vegetarian version.  Without ham it might be a good idea to add a third egg, as I don't think it's as hearty a meal.  Although I've got a 'breakfasts' label on this, I'm much more likely to serve it as a dinner these days. 

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Hungarian Goulash

This is a very reduced version of a recipe my mom made for us a lot when I was growing up.  I don't know how much similarity it bears to actual Hungarian dishes, I've done a lot of travelling but Hungary is not one of the places I've visited.  It is, for me, a touch of childhood and the smell of it cooking means comfort.  Plan ahead, this recipe has a long cook time.

• 1/2 lb boneless beef chuck, cut into 1-inch cubes
• 1 Tbsp flour
• 1 Tbsp oil
• 3/4 C sliced onions
• 3/4 tsp paprika
• 1/4 tsp salt
• pinch pepper
• 1/3 C condensed beef broth from a 10.5oz can
• 4 oz egg noodles
• 1/3 Tbsp butter (optional)
• 3/4 tsp poppy seeds (optional)
• 1/4 C sour cream

1.  In medium bowl, toss meat cubes with flour to coat.  In Dutch oven or 10-inch skillet, brown meat cubes in oil until well browned on all sides.  Add onions, paprika, salt, pepper, and beef broth.  Cover and cook over low heat for 1-1/2 hours or until meat cubes are tender.
2. Shortly before serving, cook noodles as instructed on package.  Drain.  If desired, toss with butter and poppy seeds.
3.  Add sour cream to meat mixture and cook over low heat until heated through, stirring constantly.  Serve over noodles.

Robyn's notes: It may seem like 1 Tbsp of flour isn't enough to coat 1/2 lb of meat, but it really turns out to be enough.  I also tap off as much excess flour as possible before putting it in the pan, so it doesn't get gloppy.  I used a ten-inch skillet.  When browning the meat it was the perfect size to accommodate all the cubes with space to turn them once, and when it came time to cover and cook I pushed all the ingredients to one side of the pan together.  I checked the status of the meat several times during the 90 minutes of cooking, stirring things around and making sure there was still enough liquid, as my mom had warned me I might need to add more broth.  She generally uses her electric skillet to make this for 4 people, and in the electric skillet she adds more broth.  I didn't need to add another drop.  I can't eat seeds, they cause a lot of pain for me, so I just leave the poppy seeds out entirely, I don't think it changes the taste or enjoyment at all.  Probably more a 4 star dish if it didn't have such nostalgic feeling for me.  As it is, I won't make it often, but will make it for many years to come, 5 stars.  

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Fettuccine Alfredo with Prosciutto

Many years ago, I lived near Phoenix and had very little money.  One of the problems with having very little money in the southern half of the state of Arizona is that for much of the year "hot" doesn't even begin to describe the world around you, and running air conditioning to a livable level is expensive.  With an upstairs apartment on the sunny side of the building, it was especially difficult.  So I spent a lot of time at the library and whatever bookstores were nearby, reading and letting them pay the utility bills to keep me cool.  On one of these trips to a bookstore, I was flipping through one of those fancy "lifestyle" magazines that describes a lifestyle I'm not convinced anyone actually has, and there was a long article about the superiority of having your cook make her own pasta.  It included enough information to be interesting, but not enough to actually make the pasta without further instructions.  A pretty picture of the pile of flour with eggs nestled into its well, then a picture of the completed dish.  Admonitions to dry each hand-cut length of pasta over coated hangers around your kitchen, with no guide as to how long they would take to dry, how to cook them as compared to box pasta, or how long they'd remain shelf stable.

I was young enough to be entranced by the article.  Oddly, the recipe for Alfredo Sauce in the magazine was basically complete.  I was already carrying a small notebook in my purse at all times back then, so I furtively scribbled out as much of the article as I could without the bookstore employees noticing that I was copying info from a magazine I couldn't afford to buy.  The next time I changed notebooks, I copied those pages into it, and continued that for several years before ever getting around to trying the sauce recipe.  This is the descendant of the Fettuccine Alfredo shown in luscious two-page spread in a magazine I've long forgotten the name of.  Although I have made pasta occasionally in the years since, this recipe doesn't call for homemade.  I'm not generally well enough to put that kind of time in, and there are many good box pastas available.

• 4 oz fettuccine 
• 1/4 C butter
• 1/4 C cream
• 1/4 C + 2 Tbsp Parmesan cheese, grated
• dash salt
• pinch white pepper
• 2 thin slices prosciutto, chopped

1.  Cook pasta according to package directions.  Meanwhile, melt butter in a medium saucepan over low heat.  Add cream and heat, stirring constantly until combined.  Stir in Parmesan and pepper until smooth.  
2.  As pasta is draining, and with the sauce keeping warm over low heat, brown prosciutto in small skillet until crisp, being careful not to burn.  Spoon sauce over pasta and top with browned prosciutto and a little extra Parmesan if desired.

Robyn's notes: Dry long pasta, such as spaghetti, fettuccine, angel hair, linguine, or vermicelli, can be measured by holding them together in a bunch and wrapping a string around the bundle.  4 ounces being approximately 1 inch in diameter, the string should be a little more than 3 inches around the bundle.  You can buy long pasta measures from kitchen supply stores, which have marked holes of varying diameter, keep a string that you've marked off 1 inch lengths, or use a measuring tape.  It may seem as if there's not enough sauce to go around, as American restaurants tend to drown pasta in sauce, but this is not a sauce that you want gallons of.  If you use real imported Parmesan, which I prefer to do anytime I can afford it, the sauce will have some sweet undertones.  The prosciutto, being such a salty meat, helps cut through that.  

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Reversed Chicken Cordon Bleu

I know I just wrote a recipe for a non-traditional Chicken Cordon Bleu 6 weeks ago, but here's how this new one happened...

I was up late one night recently, sick, with a fever that made it difficult to get comfortable in bed, and so out on the sofa.  I flipped through channels until I gave up and settled on an episode of Iron Chef America (a show I'd never watched because I hadn't really enjoyed the episodes of the original Iron Chef that I'd tried).  At one point a chef put a plate under the salamander, and as the host wondered aloud what was on it, the chef replied that it was a provolone sauce.  I thought to myself "how great would that be, a cheese sauce on the plate, under the food, broiled a bit to get it hot and brown and rich and gooey and delicious".  Since I (once again) had some Gruyere in the house needing to be used, I decided to write a recipe with a Gruyere sauce as the base.  I immediately ran into a major problem, namely that of not wanting to shatter my dinnerware.  Obviously I don't have a salamander (lizard or professional kitchen equipment), but I'd assumed I'd use the broiler.  The two kinds of dinner plates I have are newer Fiestaware and unknown-age Corningware.  Some vintage Fiestaware can go under the broiler, the new stuff can't (shouldn't.  People risk it and sometimes win, sometimes lose.  The company says "don't").  Same with Corningware.  My Corningware is possibly old enough (I got it from a relative who was 79 when she died 12 years ago, and I suspect she'd had it for decades), and it doesn't say "not for stovetop or broiler use" on the back like some Corningware does, but why risk it, especially when it would mean a recipe that few people could safely duplicate?  So I've switched my beautiful idea to a dipping sauce, which ended up not needing to be broiled (see notes below), but I still think how great it would have been to serve a deep blue plate with a bubbly brown-edged white Gruyere sauce pooled in the center and a couple skewers of wrapped chicken slanted across it.

Chicken

• 2 boneless, skinless chicken breast halves
• 4 thin slices prosciutto
• 1/2 Tbsp (approximate) Dijon mustard

1. Preheat broiler.  Cut chicken into 1-inch cubes.  Slice each piece of prosciutto lengthwise into 1/2-inch thin strips, then slice each strip into 3-inch lengths.  Using the back of a spoon, gently spread Dijon mustard thinly onto one side of each strip of prosciutto.  Wrap each piece of chicken with a strip of prosciutto, and secure on skewers (about 5-6 wrapped chicken pieces should fit onto each 10-11inch skewer).  Broil, 4-6 inches from heat, 3-4 minutes per side.
2.  While chicken is broiling, make Gruyere sauce.

Gruyere Sauce

• 2 tsp butter
• 2 tsp flour
• 1/2 C milk
• 1/4 C grated Gruyere cheese
• dash pepper

1.  In a small saucepan, melt butter over medium-low heat.  Add flour and stir until combined, do not allow to brown.  Gradually whisk in the milk.  Increase heat to high and bring to a boil, stirring constantly.  Reduce heat and simmer until sauce has thickened.
2.  Remove from heat.  Add cheese, stir until melted, season with pepper.  Pour sauce into mini cocotte or ramekin for serving.

When chicken has finished cooking, remove from skewers and serve with rice, sharing the Gruyere sauce between both people to use as a dipping sauce.

Robyn's notes: Normally if I were writing a basic cheese sauce like the one above, it would include salt for seasoning.  But since this sauce is being used alongside a dish with prosciutto in it, I've left the salt out.  Prosciutto brings enough of a salt flavour to a dish without adding additional sodium to the sauce.  Prosciutto can be difficult to slice, and I recommend taking the package out of the fridge at least 10 minutes before starting to cook.  Try to carefully lay a single slice on your cutting board and cut with the end of a sharp knife without moving the meat.  It has a tendency to stick to itself and its packaging and to shred, if it does simply try to make it work by wrapping what you can around the chicken.  If using wooden skewers, soak them in water for at least 20 minutes before putting the chicken on.  This helps the food slide on and off better, reduces the chance of slivers of wood breaking off with the movement of the food, and in some cases can help keep the skewers from burning all the way through.  They are still likely to char at the ends.  I did broil the Gruyere sauce alongside the chicken for the last 2 minutes of cook time, but it didn't brown on top and just gave the sauce a bit of a skin, so don't bother.  The sauce will be nice and hot from having just been made, and the broiling wouldn't add anything to it.  I made half of the chicken with Dijon mustard in the wrapping and half without, because I don't actually like the taste of Dijon, despite cooking with it pretty often, and I wasn't sure which would be better.  The pieces without were good, but the pieces with the Dijon had a wonderful depth of flavour that made a big difference, so I'm definitely including it in the recipe.  It doesn't actually taste like Dijon, just adds a little needed something to the dish.  Unless every bite of chicken is absolutely covered with dipping sauce, there will be some Gruyere sauce left over.  I simply couldn't write the recipe any smaller or it would be nearly impossible to make the roux.  So if there's enough left to save in a covered container in the fridge, it can be served over vegetables (especially cauliflower or broccoli) the following day.  We were both really pleased with this dish, and while prosciutto is too expensive to buy regularly, it'll definitely go on the list of favourites for an occasional splurge.  
 

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Mini Cocotte Frittatas

When I received those Le Creuset mini cocottes, I said I would be going crazy writing recipes just to use them, and, yes, it has begun.

• 2 eggs
• 4 Tbsp Gruyere, divided
• 1 1/2 Tbsp milk
• 2 Tbsp diced ham
• salt to taste
• pepper to taste
• 1/2 Tbsp oil
• 1/2 C frozen southern-style hash brown potatoes
• 2 C baby spinach

1.  Set cocottes on a rimmed baking sheet and place in oven; preheat oven to 450°F.  While oven is heating, melt oil in a small skillet, add potatoes and cook over medium-high heat, covered, for about 4 minutes, or until brown on one side.  Reduce heat to medium-low, turn potatoes, push to one side of the skillet, and add spinach to the other side.  Cook, uncovered, until spinach is wilted, about 2 minutes.
2.  Whisk together egg, 2 Tbsp cheese, milk, ham, salt, and pepper.  When spinach is cooked, stir it into the egg mixture.
3.  Remove heated dishes from the oven and coat with cooking spray.  Spoon half of the potatoes into the bottom of each cocotte, and immediately pour in egg mixture, topping with remaining cheese.  Bake until frittata is puffed up and golden, about 15 minutes.

Robyn's notes: these came out quite small, which is fine as long as they're served alongside some fresh fruit or whatever is preferred.  I do not recommend increasing the amount of egg.  Every time I've tried to do so, the outside has cooked through, but as soon as it's pierced with a fork the center is discovered to be raw liquid egg.  I end up having to stir the top inch and cook, stir and cook, for another 6-8 minutes, which overcooks the sides and makes the cheese flavour disappear.  For those without cocottes, ramekins or individual casserole dishes should work fine.  I can't eat spinach, so mine is the one on the left in the picture above, I just poured in my part of the egg mixture before stirring in the spinach.  I always keep a bag of these potatoes in the freezer, to use when I'm making breakfast burritos, and the brand and style I use (Ore-Ida) is gluten-free.  An additional option for those who are able to eat such things is to use either the hash brown potatoes with peppers and onions, or to add a little diced shallot/onion and pepper when cooking the potatoes.  These were good.  Moist and tasty, and easy to add things to if desired.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

No-Roll Chicken Cordon Bleu

Note: plan ahead, chicken needs to refrigerate before cooking

• 2 Tbsp ham, cut to a fine dice
• 2 Tbsp Gruyere, shredded
• 2 Tbsp cream cheese
• 2 boneless, skinless chicken breast halves
• 1/2 C flour 
• 1 large egg
• 1 tsp Dijon mustard
• 1/2 C panko 

1.  In small bowl, stir together ham, Gruyere, and cream cheese.  With sharp knife, cut a pocket in each chicken breast half; stuff with ham and cheese mixture.  Place chicken on a plate, cover with plastic wrap, and refrigerate for 1 hour.
2.  Preheat oven to 375°F.  Place a wire rack on a rimmed baking sheet or pan.
3.  Spread flour in bottom of a shallow dish.  Beat together egg and Dijon, pour into another shallow dish.  Put panko in a third shallow dish.  Dredge chicken in flour, turning to coat.  Dip in egg mixture, covering well, and then dredge in panko, pressing with fingers to help panko stick to chicken all over.
4.  Place chicken breasts on wire rack set in pan.  Spray the top of each with a short burst of cooking spray (optional).  Bake at 375°F for 30 minutes, or until chicken is no longer pink in the center and juices run clear.  Let sit 5 minutes before serving.

Robyn's notes: I'm quite proud of this recipe.  I was thinking this morning "I've still got quite a bit of ham left, what should I do with it?" and then sat down and wrote this recipe for an altered chicken cordon bleu.  It came out very well, served over rice.  Swiss cheese can be used in place of the Gruyere, but it won't have the strength of flavour.  I made this a second time in May 2013, entirely because I needed a better photo for a project I'm working on.  That's the photo at the top of this entry, and it shows the chicken served alongside red quinoa. 

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Crustless Mini Quiches

• butter, for greasing pans
• 2 Tbsp bread crumbs
• 2 large eggs
• 1/3 C milk
• pinch of salt
• dash of pepper
• 1/3 C diced ham
• 1/3 C Gruyere, shredded, divided

1.  Preheat oven to 400°F.  Butter the bottom and sides of two mini tart/quiche pans and dust with bread crumbs (1 Tbsp of crumbs into each).  Set aside.
2.  In a medium-sized bowl, beat the eggs together; add the milk, salt, and pepper. Add ham and all but 2 Tbsp cheese.
3.  Pour egg mixture into the prepared pans and scatter remaining cheese over tops.  Bake for 20-25 minutes, or until eggs are set.

Robyn's notes: this is very close to a Quiche Lorraine, but uses ham instead of bacon (mainly because I had ham in the house I wanted to use up).  I'm a big fan of breakfast for dinner, obviously this can be served basically any time of the day.  If you do not have mini tart pans, prepare a regular sized pie pan in the same manner and bake for 25-35 minutes, watching for the eggs to set.  It may be a much thinner quiche that way, I can't say for sure how far the egg mixture will go in a single large pan.  This turned out very well and I'm pleased with it because I always have bread crumbs in the house but rarely have prepared crusts or the energy to make a crust from scratch.  Good way to use up Gruyere if you've made Gnocchi Mac n Cheese recently.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Millionbøf

We've just returned from a trip to Solvang, an old Danish colony on the Central California Coast (Santa Barbara County). One of the real joys of a visit to a place like Solvang is experiencing the food. Scandinavian cuisine in general doesn't seem to get enough credit, but fortunately most people are well aware of the quality of Danish pastries and baked goods. We certainly enjoyed ourselves, being sure to visit some bakeries and to get æbleskiver alongside breakfast one morning.

Coming back, though, I decided that while we'd taken advantage of plenty of sweet treats (Danish waffles with buttercream and raspberry, eclairs, cheese bread, butter ring, etc.), we hadn't had much in the way of Danish entrees. My dietary restrictions made it somewhat difficult, but I knew there must be traditional dishes we hadn't stumbled across that I'd be able to eat. So upon returning home I did some research and discovered the dish known as millionbøf. Literally translated it means "million steak", as the meat is minced into many small pieces. I adapted this recipe from several informal versions I found and translated online. I do own one Scandinavian cookery book, and our local library has one other, but both are from the 1960s and focus mainly on herring dishes, so I had to rely on Google and myself for this (in other words, Danes, sorry if it's not exactly as it would be traditionally).

• 2 Tbsp finely diced onion
• 1/2 lb ground beef
• 2/3 C beef stock
• 1 heaping Tbsp flour
• 1/2 C water
• salt (to taste)
• pepper (to taste)
• 1/2 tsp kitchen bouquet
  

1. Sauté onions in fat of your choosing (I used butter). Add ground beef and brown for 3-4 minutes, until no longer pink, breaking up the beef completely with wooden spoon into tiny bits. Drain.
2. Add beef stock, reduce heat and simmer 15 minutes.
3. Whisk flour and water together and pour into beef mixture, stirring until mixture becomes thicker. Season with salt and pepper. Add kitchen bouquet and stir until fully combined. Serve over Mashed Potatoes.

Robyn's notes: before beginning, I patted the ground beef all over with a paper towel, to dry it. Drying beef helps it brown and in this case also made it easier to break up the meat into the small bits, so that it didn't clump together as ground beef sometimes will. Onions make me ill, so instead of finely dicing mine, I coarsely chopped them. Makes it easier to find them when I'm picking them out of my portion later. I might add some paprika when making this again, paprika being a common addition to the dish. Kitchen bouquet is a browning and seasoning sauce found in US grocery stores.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Final note: we took the photo at the top of this entry just outside of the Village Spinning and Weaving store, where the owners were kind enough to spend a good half hour with me so that I could try out every spinning wheel they had assembled. I can easily recommend their shop, as well as Danish Mill Bakery, Mortensen's Bakery, and The Red Viking Restaurant.

Soup-er Easy Chicken Pot Pie

In celebration of Pi Day (π = 3.14...), a quick and simple way to bring pi(e) to the dinner table.

• 1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
• 1 C mixed vegetables (see notes)
• 1 oz sliced Monterey Jack or Cheddar cheese, cut into 4 slices
• 2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)

1. Preheat oven to 350°F. Spray insides of 2 ovenproof 2-cup bowls with cooking spray.
2. In 2-quart saucepan, heat soup and vegetables to boiling, stirring frequently. Remove from heat.
3. Into each serving bowl, pour half of the hot soup mixture. Carefully place 2 cheese slices in center on top of soup in each bowl. Place biscuits over cheese; spray biscuits with cooking spray. 4. Place bowls on baking sheet for easier handling; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving.

Robyn's notes: for vegetables, either use 1 cup of frozen mixed veggies, or 1 cup total of fresh vegetables of your choice (peas, diced carrots, chopped celery, green beans, etc.). This was not exciting, but it was simple and filling. The cheese that I used made the finished product look quite greasy, and I'm not sure it added much flavour, so I might switch to sprinkling shredded cheese over the top of the biscuit if making again.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Feel like having something else for π Day? Maybe try one of these:
Mini Cottage Pies
Tamale Pie

Chicken Saté with Spicy Peanut Sauce

Note: this recipe includes a 15 minute marinade. Be sure to allow for that time in planning.

• 2 1/2 tsp creamy peanut butter
• 1 to 2 tsp and 2 Tbsp fresh lime juice, divided
• 1/8 tsp crushed red pepper flakes, or to taste
• 1 tsp firmly packed light or dark brown sugar
• 1 tsp soy sauce (lowest sodium available)
• 8 oz chicken breast tenders, all visible fat discarded

1. In a small bowl, whisk together the peanut butter, 1 to 2 tsp lime juice, and red pepper flakes until smooth. Set aside.
2. In a shallow dish, stir together the remaining 2 Tbsp lime juice, brown sugar, and soy sauce. Add the chicken, turning to coat. Cover and refrigerate for 15 minutes, stirring once or twice.
3. Meanwhile, soak two 6- to 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Preheat the broiler.
4. Remove the chicken from the dish. Thread half the chicken accordion-style onto each skewer. Place on a baking sheet. Broil 4 to 5 inches from the heat for 3 to 4 minutes on each side, or until no longer pink in the center. Brush the chicken with the peanut sauce.

Robyn's notes: I love chicken in peanut sauce, and have several recipes from the simple (buy Thai peanut sauce in a jar, marinate the chicken, broil it) to the complex (ask the owner of our favourite Thai restaurant how they make their pra ram long song). This one is a perfectly acceptable version. If it's not terribly exciting that may be because it's from a book specifically geared toward heart-healthy dishes. It's still good. I served this with steamed white rice (not included in Nutritional Analysis below), and I made minor changes. I cut boneless skinless chicken breast into long strips, instead of purchasing chicken tenders. I threaded onto more than just two skewers, because I find that getting one skewer with 4oz of chicken feels like less than getting the same 4oz of chicken spread across two or three skewers. I also used the broiling pan, not a baking sheet, as I always do when broiling. Personal preference there. I used barely a pinch of pepper flakes, because I can't eat spicy foods, that probably made a difference for how exciting or not the dish turned out. I was most surprised that the chicken wasn't cooked in the peanut sauce, that it was applied after cooking. What that mostly meant is that the sauce was very difficult to "brush" onto the chicken, as it maintained the peanut butter consistency. GF if you use GF soy sauce.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Nutritional Facts: Exchanges = 1/2 Carbohydrate, 3 Lean Meat, 1/2 Fat. Calories 180; Calories from fat 55; Total Fat 6g; Saturated Fat 1.4g; Trans Fat 0g; Polyunsaturated Fat 1.6g; Monounsaturated Fat 2.6g; Cholesterol 65mg; Sodium 190mg; Total Carbohydrate 5g; Dietary Fiber 1g; Sugars 3g; Protein 26g

Peach-Glazed Chicken

• 1/2 (15.25oz) can sliced peaches in fruit juice, drained with 1/4 C juice reserved
• 1 Tbsp light brown sugar
• 1 Tbsp cider vinegar
• 2 tsp fresh lemon juice
• 1 tsp dried basil, crumbled
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 boneless, skinless chicken breast halves (about 4oz each), all visible fat discarded, pounded to 1/4 inch thickness
• olive oil spray
• 1 tsp olive oil

1. In a small bowl, stir together the peaches, reserved juice, brown sugar, vinegar, and lemon juice. Set aside.
2. In another small bowl, stir together the basil, salt, and pepper. Sprinkle over both sides of the chicken. Lightly spray both sides with olive oil spray.
3. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 4-5 minutes on each side, or until browned on the outside and no longer pink in the center. Push the chicken to one side. With a slotted spoon, transfer the peaches to the pan, reserving the juice. Cook for 1 minute. Turn the peaches over and cook for 1 minute, or until lightly browned.
4. Pour in the reserved juice. Stir to combine the juice, chicken, and peaches. Cook for 3 to 5 minutes, or until most of the liquid has evaporated and the juices are slightly caramelized and glaze the chicken and peaches, stirring occasionally.

Robyn's notes: this went quickly and was quite good. The peaches, to me, seemed to soak up quite a bit of vinegar, but I was the only one who felt that way, and I'm sensitive to the taste (and smell) of vinegar, so most people probably wouldn't notice. The chicken was great. I served this over couscous (not included in Nutritional Analysis below), which I prepared by replacing some of the water with the leftover peach juice from the can. Usually I won't use recipes that call for "half a can" of anything, but when it's canned fruit it's not as big of a deal to me. I just put the remaining peaches into a container in the fridge and can have them as a side dish with lunch or as a snack the following day.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Nutritional Information: Exchanges = 1 Fruit, 1/2 Carbohydrate, 3 Lean Meat. Calories 250; Calories from Fat 45; Total Fat 5g; Saturated Fat 1.1g; Trans Fat 0.0g; Polyunsaturated Fat 0.9g; Monounsaturated Fat 2.6g; Cholesterol 65mg; Sodium 360mg; Total Carbohydrate 26g; Dietary Fiber 2g; Sugars 23g; Protein 25g

Panko Chicken in Mustard Cream Sauce

• 1/3 C low-fat buttermilk
• 1/2 C panko
• cooking spray
• 2 boneless, skinless chicken breast halves (about 4oz each), all visible fat discarded
• 1/4 C fat-free, low-sodium chicken broth
• 2 Tbsp fat-free sour cream
• 1 Tbsp Dijon mustard
• 1/4 tsp dried tarragon, crumbled

1. Preheat the oven to 400°F.
2. Pour the buttermilk into a shallow dish. Put the panko in another shallow dish. Lightly spray a baking pan with cooking spray. Set the dishes and baking pan in a row, assembly-line style.
3. Dip the chicken in the buttermilk, turning to coat. Roll each piece in the panko, lightly shaking off any excess. Arrange the chicken in a single layer in the baking pan. Lightly spray the top of the chicken with cooking spray.
4. Bake for 20 to 25 minutes, or until the chicken is no longer pink in the center.
5. Meanwhile, pour the broth into a small saucepan. Heat to a simmer over medium-high heat. Reduce the heat to medium-low. Whisk in the sour cream, mustard, and tarragon. Cook for 1 to 2 minutes, or until smooth and heated through, whisking constantly. Pour the sauce over the cooked chicken.

Robyn's notes: this is a heart-healthy and diabetic-friendly recipe, thus the "fat-free" qualifiers in the ingredients. Substituting the regular version of each of those would likely be fine, though obviously the nutritional information below would be inaccurate. This was fine, but not exciting for me, mainly because I'm not a big fan of Dijon mustard. But it went quickly and the chicken turned out well, moist inside but with a crispy coating. I served it over plain couscous (not included in the nutritional analysis below).

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Nutritional Facts: Exchanges=1 starch, 3 lean meat. Calories 195; Calories from fat 30; Total Fat 3.5g; Saturated Fat 0.9g; Trans Fat 0.0g; Polyunsaturated Fat 0.7g; Monounsaturated Fat 1.2g; Cholesterol 70mg; Sodium 280mg; Total Carbohydrate 11g; Dietary Fiber 1g; Sugars 2g; Protein 27g

Chicken Alfredo Crepes

Another not-really-a-recipe one-serving dish, to give an example of things to do with crepes.

• 1/4 C four-cheese Alfredo sauce
• approximately 3 Tbsp shredded cooked chicken
• approximately 2 Tbsp crumbled cooked bacon
• 2 cooked crepes, cooled
  

1. Preheat oven to 350°F. In small bowl, combine first 3 ingredients. Spoon mixture down the center of crepes. Roll crepes up and place, seam side down, on baking sheet.
2. Bake for 9-10 minutes, until heated through.

Robyn's notes: I checked the crepes every 2 minutes, starting at 6 minutes, by touching the top of each crepe at the center. After 10 minutes, even though they were only warm to the touch at that spot, I took them out of the oven because the edges were getting pretty crispy and I didn't want them to burn. Turns out they were hot all the way through, even though I couldn't feel it from the outside.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Turkey Crepes Two Ways

This is not really a recipe, as there aren't any measurements. Still, I enjoyed how these came out and thought I'd share them as examples of ways to use crepes. This is a single serving.

• 2 cooked crepes, cooled
• deli-sliced oven-roasted turkey breast
• thinly sliced cheddar cheese
• cream cheese

1. Preheat oven to 350°F. Place turkey breast in single layer over each crepe, covering as much of crepe as possible.
2. On one crepe, place slices of cheddar cheese in single layer over turkey breast. On the other, spread or drop dollops of cream cheese over turkey breast.
3. Roll up and place, seam side down, on baking sheet. Bake for 5-6 minutes, or until cheddar cheese in first crepe is melted.

Robyn's notes: I made one of each of these at the same time because I wasn't sure if either or both would come out well, and didn't want to have to re-heat the oven and start again if the first one I tried wasn't good. They both came out well and I ended up alternating bites, so that I'd have a cream cheese bite then a cheddar bite. This is good for a quick lunch, and was filling. Don't roll the crepes too tightly, or the centers will still be cold when the edges appear ready.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Quick Chicken and Broccoli Crepes

• 5oz frozen chopped broccoli (fresh ok, too)
• 1/2 of a 10.75oz can condensed cream of chicken soup
• 1/4 tsp Worcestershire sauce
• 3 Tbsp grated Parmesan cheese
• 1 C cooked slivered chicken or turkey
• 7-8 cooked crepes (see notes, below)
• 3 Tbsp mayonnaise (see notes, below)
• 1/2 Tbsp milk
• 2 Tbsp additional grated Parmesan cheese

1. Cook broccoli according to package directions, drain thoroughly. Combine with soup, Worcestershire sauce, 3 Tbsp cheese, and chicken. Fill crepes with chicken mixture; roll up and place in shallow baking pan. Combine mayo with milk; spread over crepes. Sprinkle with 2 Tbsp cheese. Broil until bubbly.

Yield: 7-8 crepes (see notes, below)

Robyn's notes: lots of changes and notes for this recipe. First, I can't eat broccoli, so the rest of the sauce was made separately while the broccoli was cooking, and then after filling my crepes, the broccoli was added to the remaining sauce and the other crepes were filled. Secondly, this in no way filled 7-8 crepes. The broccoli filled out the crepes a lot more than the sauce that didn't have broccoli, but in total we got about 4 crepes out of this recipe, two each. It was plenty for us with a side of fruit. Third, my stomach doesn't generally react well to mayonnaise, so while I cook with it sometimes, I don't when I'm already feeling somewhat unwell. So in place of the mayonnaise and milk, this is what I used for a sauce on top of the crepes:
approx 2 Tbsp of remaining condensed cream of chicken soup from can
approx 1 Tbsp sour cream
approx 1 Tbsp milk

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Rigatoni and Ham Bake

• 1 1/2 C Rigatoni or 3/4 C elbow macaroni
• 1 C diced cooked ham
• 3oz (3/4 C) shredded cheddar cheese, divided
• 1 Tbsp butter
• 2 Tbsp flour
• 1/4 tsp salt
• 1/8 tsp dry mustard
• 1 1/4 C milk
• 1/3 C crushed potato chips

1. Heat oven to 350°F. Cook pasta according to package instructions. Drain.
2. In large bowl, combine cooked pasta, ham, and 1/2 Cup cheese.
3. In medium saucepan, melt butter. Blend in flour, salt, and mustard. Add milk all at once. Cook until thickened, stirring constantly, about 1 minute. Combine sauce with pasta mixture. Turn into individual 2-cup casserole dishes. Toss remaining 1/4 Cup cheddar cheese with potato chips; sprinkle over top. Bake at 350°F for 20 to 25 minutes.


Robyn's notes: We've been making this recipe in my family since 1981. It's one of those very typical late-70s/early-80s casseroles, but we love it all the same.  My family always uses more cheese than is called for in practically any recipe, so feel free to go a little overboard on cheese.

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Chicken and Citrus Couscous Salad

• 1 C orange juice
• 2 tsp olive oil or butter
• 3/4 C plain couscous
• 6oz cubed fully cooked chicken breast (approximately 3/4 C)
• 1/4 C dry roasted peanuts
• 1/4 C mandarin orange segments, drained (or one "fruit cup" size)

1. In medium saucepan, bring orange juice and olive oil just to a boil. Stir in couscous. Remove from heat, cover, and let sit 5 minutes. Fluff with fork, transfer to a covered dish, and refrigerate.
2. In 10-inch skillet, heat chicken and peanuts for 4-6 minutes, or until chicken is browned.
3. Add chicken and peanuts to cooled couscous, top with mandarin orange segments.

Robyn's notes: the couscous does not need to be cold, just cooled. This is meant to be a quick dish for a warm day, and if the couscous is hot it makes the orange segments seem kind of gummy. I served this on a bed of baby spinach.**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Stir-Fried Chicken with Toasted Sesame Seeds

• 2 Tbsp hot water
• 3 Tbsp dry mustard
• 1/2 C soy sauce
• 2 Tbsp plus 2 tsp sesame seeds
• 1 garlic clove
• 2 Tbsp canola or peanut oil
• 2-3 boneless, skinless chicken breasts cut into 1-inch cubes
• 1 Tbsp lemon juice
• pepper to taste

1. Place sesame seeds in a small skillet over medium-high heat and cook briefly until nicely brown and fragrant. Place seeds in a small bowl.
2. Whisk the water, dry mustard, soy sauce, 2 Tbsp sesame seeds and garlic in a small bowl.
3. Heat oil in a 10-inch skillet or wok over medium-high heat. Add chicken cubes and stir-fry 5-8 minutes until lightly brown and opaque. Sprinkle with pepper, lemon juice and remaining sesame seeds. Cook for 2-3 more minutes until heated through. Serve with mustard sauce as a dipping sauce.

Robyn's notes: this was seriously painful to eat. It has potential, but would need some changes. For me it was especially difficult because I'm not allowed to eat sesame seeds, but I felt that the toasted flavor they'd impart was probably necessary to make the recipe "go", so I didn't leave them out, which meant lots of scraping my food before I could eat it. For me, if I were to make it again, I'd strain part of the sauce and set it aside for my own use. In addition, I'd definitely reduce the amount of mustard and probably be more sparing with the lemon juice. Every time I put a piece of chicken in my mouth, my tongue seized up. I served this with white rice and glazed carrots.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

I did not take the below picture, forgive the poor angle

Skillet Spaghetti with Hot Dogs

• 1 1/4 C elbow macaroni
• 1/2 lb hot dogs, sliced into coins
• 2 Tbsp chopped onion
• 1 Tbsp butter
• 2oz (1/2 C) shredded cheddar cheese
• 1/4 C water
• 1/2 C condensed tomato soup (half of a 10.75oz can)

1. Cook pasta according to package instructions. Drain.
2. In large skillet, fry hot dogs with onion and butter over medium heat. Add cheese, water, and soup. Cook until cheese is melted, stirring constantly. Stir in cooked pasta and cook until heated through.


Robyn's notes: this is purely comfort food, I do not claim this as a healthy recipe. Ever since 1981, my family has used this as a go-to meal when everybody is tired or stressed and needs something quick and filling.  See "Using Up Ingredients" at the top of the page for suggestions for using the other half of the can of soup. Originally this recipe called for "sp-o-ghetti rings™" which I've never seen in stores (like the pasta in spaghetti-o's), we really just use whatever small pasta we have on hand. 

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently