Recipe Mama

Chicken, Leek & Spinach Risotto June 14, 2009

Filed under: Meat Dishes,rice dishes — obsidian @ 5:19 am
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2 chicken thigh fillets (skinless)
1 cup (uncooked) arborio rice
½ a leek, finely sliced
1 large garlic clove
1 tin cream of mushroom soup
3 tsp skim milk powder
3 cubes or ½ cup chopped spinach
Handful of grated cheese (optional)

In a large frypan, cook the chicken until starting to brown, add the leek, garlic and rice. Allow that to heat for about 30 seconds to a minute (don’t let the rice or garlic burn), and then add about 1 cup boiling water. Stirring well. Mix the milk powder with about 1/2 cup of boiling water, and add that to the pan. Stir until that liquid has been soaked up, then add the tin of mushroom soup, spinach and cheese if you wish.  Keep stirring and adding more water as needed, as the rice mixture starts to soak up the liquids. When it is almost ready – when the rice is just a little firm, remove from heat and put a lid on the saucepan and leave stand for 5 minutes before serving and the risotto should have finished cooking in the residual heat.


Slowcooker Lentil Soup June 7, 2009

Filed under: Slow cooker Meals,Soups — obsidian @ 8:22 am
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obsilentilsoupNot so pretty to look at I admit, but tasty


1 c dried green lentils
1 c chopped leek
1 bacon bone (one of the rib bits is best)
About 6 baby potatoes
1 tb ground cumin
1 c corn kernels

1). Wash and chop the potatoes into bitesize pieces. rinse the lentils.
2). Put everything except the corn into the slowcooker, with just enough water to cover the ingredients.
3). Cook on high until the potato is soft and breaking apart (about 5 hours)
4). Use tongs to remove the bacon bone, pull off any meat you can.
5). Use a potato masher to gently mash the soup. How much you wash depends on how smooth you want the soup to be. Mash just a little to make a chunky soup, or mash a lot (or even use a stick blender to puree it) if you like a smoother soup.
6). Stir in the bacon and corn into the slowcooker and turn it off. Allow to sit for about 5 minutes and then serve. Or allow to cool and spoon into containers for use later.


Chicken & Mushroom Layer Bake December 13, 2008

Filed under: Meat Dishes,Pies & Bakes - Savoury — obsidian @ 4:00 am
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Chicken (breasts or thighs)
Can of cream of chicken or cream of mushroom soup
Cheese (optional)
Herbs & Spices to taste

1). Lightly fry the leek, bacon and garlic.
2). In a baking dish pour enough of the soup to cover the bottom of the dish.
3). Slice the chicken breasts in half along them to make 2 thinner pieces and lay them out on the soup in one layer.  Thighs probably won’t need this as they won’t be as thick
4). Slice the potato (peeled or unpeeled) and lay the slices ontop of the chicken layer in a single layer.
5). Sprinkle a good covering of the fried stuff on top of the potato layer. If you want to have cheese, sprinkle a layer of cheese ontop of this.
6). Slice mushrooms and lay those out in a single layer on the cheese/bacon layer.
7). Then add a thin layer of the soup mix, then lay another layer of sliced potato, followed by another layer of fried stuff, then top more soup to completely cover the top, sprinkle more cheese ontop if you wish.

Cover with foil (or a lid) and bake at about 150C for about 30 mins, then remove the foil/lid and let it cook for another 10-15 mins to crisp the top a little.


Potato and Leek Soup

Filed under: Soups,Vegetables & Lentils — obsidian @ 3:34 am
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This is a recipe for a soup that doesn’t use a cream base. The potato thickens this soup nicely. The Cumin gives this soup a nice flavour, but you can leave it out if you prefer.

4 large Potatoes
1 large Leek
2 Cloves Garlic
2 teaspoon ground cumin Seeds
1 cup frozen/fresh/tinned Corn kernels
2 teaspoons of cracked black pepper
Salt to taste

1). Finely chop the Garlic, Thinly slice the Leek and chop the potatoes into quarters. Add these to a soup pot with a little bit of oil. Fry a little, but don’t let the garlic burn.
2). Add approx 4 cups of water (enough to cover the ingredients), the cumin, pepper, salt and Corn and simmer this for around 2 hours.
3). Allow to cool slightly, then mash this with a potato masher to remove any large lumps. You could puree with a hand held blender or food processor – but I like a little bit of substance to the soup, and I like the corn to be whole.

When done pour the soup into containers to freeze or leave in the fridge.

This makes a great soup to have on a cold day. The cumin and pepper adds some warmth. A nice soup to put in a thermos and have on a picnic in colder weather.


Scalloped Potatoes

4 potatoes (washed with skin on)
1/4c low fat cream
1 tin cream of mushroom soup
1 bacon stock cube (or use vegetable)
1/4c finely chopped spring onion, onion or leek
1/4c-1/2c cheese
Boiling water

1). Slice the potatoes into slices, leaving the skin on. Don’t discard the end bits, they work fine.
2). In a baking dish lay down a light layer of the mushroom soup (straight fromt the can).
3). layer one layer of the potato slices on top
4). sprinkle half the onion/leek and half the cheese onto this
5). pour half the cream and half the mushroom soup onto this, and use a spoon to mix it around to cover the potato as much as possible.
6). add another layer of potato slices
7). pour the remaining cream and soup over the top and spread it out evenly.
8). pour some boiling water into a cup, add the bacon stock and stir until dissolved. Pour enough of this over the potato mix until all potato is covered in liquid.
9). Sprinkle remaining onion and cheese ontop.
10). cover with foil and bake on a high (200C) oven for about 45mins, then remove the foil and let bake for another 15 mins or so (until the top goes a bit crispy and the potatoes are soft.


Baked chicken and rice December 12, 2008

Filed under: Meat Dishes,rice dishes — obsidian @ 8:53 am
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1cup rice
2-3 large mushrooms
1/2 a leek
1-2 chicken breasts
4 pieces “eye” bacon
2 bacon stock cubes, crumbled (optional)

1. Chop chicken and bacon into bite sized pieces. Finely slice leek and mushrooms.
2. Put rice and all ingredients into a ceramic baking/casserole dish (with a lid)
3. Pour about 1.5-2 cups water over the ingredients and bake in the oven (about 180C) for about an hour or until rice is cooked. Stir and test at half an hour, then at an hour, then every 15 mins after that.


Leek & Mushroom Cannelloni

Filed under: Pasta Dishes,Vegetables & Lentils — obsidian @ 8:42 am
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1 large leek
1 medium onion
olive oil for frying
125g (4 oz) mushrooms, very finely chopped
125-175g (4-6oz) cheese, grated
1 small onion, very finely chopped
400g can tomatoes
1 vegetable stock cube
300 ml (1/2 pint) hot water
a dash of vegetarian worcheshire sauce
cannelloni tubes

Chop leek and medium onion very finely, and fry them in a little olive oil until soft. Add cheese and mushrooms, and cook until the cheese has melted. Allow to cool.

Fry the small onion in a little olive oil until brown. Add tomatoes and the stock cube mixed with hot water and worcheshire sauce, mixing well. Simmer until mixture has reduced by half.

Fill the cannelloni shells with the leek and cheese mixture. Pour a little of the tomato mixture into an oven proof dish, lay the cannelloni ontop of this, and top with remaining sauce. Bake for about 25-30 mins.