Tag Archives: dinner

Devilled Sausages

Wow, I couldn’t believe it, this was my first recipe I have posted this year. Those that know my blog before Christmas, know I try to post at a recipe at least once a fortnight (every 2 weeks).

The weather is perfect for a casserole. One of my favorite casseroles, as a kid, was Devilled Sausages (using a sachet from Maggi, alas not available in the US). As far as I can tell this is a New Zealand/Australian recipe.  It is full of flavor, great with rice and mashed potatoes, and the kids like it too.  The recipe is below – enjoy!!

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Ingredients

4-6 Sausages (Pork), sliced
1 tsp oil
1 garlic clove, crushed
1 medium onion, sliced thinly
2 medium granny smith apples, sliced thinly
1 can tomatoes
1/2 cup tomato sauce
1/4 cup strong brewed coffee
3-4 Tbsp Brown sugar
3-4 Tbsp apple cider vinegar
1/4 tsp crushed red pepper
salt

  • Pre-heat oven to 350 degrees F (180 C).
  • Brown sausages in a fry pan until just cooked.
  • In a casserole dish place all the ingredients including the sausages. Mix the ingredients. Taste the sauce at this point and decide on the sugar + vinegar amounts (It will taste like a BBQ sauce).
  • Place in the oven, covered and cook for 30 mins.
  • Serve with rice or mashed potatoes (this is my favorite)

Autumn, A Fall Menu + Shepherd’s Pie

Autumn (or Fall) has definitely arrived here in North Carolina. After one windy night our deck is completely covered in leaves. I love the yellows, reds and browns at this time of year. IMG_0992

My favorite thing about the photo above is the splash of green against all those warm colors. I had to take a close up to capture the contrast.IMG_0995

It is the perfect time to pull out those winter recipes as the nights get colder. One of our family favorites, a recipe I grew up with, Shepherd’s Pie.

Ingredients (serves 4-6 people)

Tbsp Oil
1 onion, diced
250 g ground beef/ mince or 1/2 pound of ground beef (I use 96/4 ground beef)
2 Tbsp flour
2 Tbsp Ketchup/ Tomato Sauce
3/4 Vegetable or Beef Stock
1 Tbsp Marmite (or worcestershire sauce)
1/2 cup sliced carrots
1/2 cup frozen peas
2 Potatoes, chopped, cooked
1 Tbsp butter
1/4 low-fat milk
1/2 cup grated cheese

Pre-Heat Oven to 375 degrees F (or 190 C).

In a sauce pan, heat oil. Add onion and cook until glassy. Add the ground beef and brown the meat. Once meat is brown, sprinkle 2 Tbsp over the top. Mix the flour into the meat sauce. Over medium heat, add the carrots, peas, ketchup, stock, and marmite (or worcestershire sauce). Stir until blended, turn heat to low. Simmer for 10 minutes.

Place the meat mixture in a baking dish. NOTE: I like my carrots a little crunchy, if you would like them soft – cook carrots or use chopped frozen carrots.

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After draining your cooked potatoes, add butter and milk. Mash potatoes, butter and milk to make smooth mashed potatoes. Spread the mashed potatoes over the meat mixture. Sprinkle the grated cheese over the potatoes. IMG_1001

Place the baking dish in the oven for 20 minutes. The cheese should start to brown. Remove the dish from the oven and let stand for 10 minutes.

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Serve with a side of vegetables (e.g. Broccoli or Cabbage).

Here is the rest of our dinner plan for the week on our $70 budget.

DAY BREAKFAST DINNER
Sunday Ham + Egg + Hash Brown  Asparagus + Mushroom Spaghetti (GF)
Monday Oatmeal + Banana + Soy Milk  Shepherd’s Pie
Tuesday Oatmeal + Banana +
Almond Butter + Soy Milk
 Split Pea and Ham Soup (Slow Cooked)
Wednesday Toast + Banana + Peanut Butter  Beef Curry + Cauliflower + Brown Rice
Thursday Pumpkin Bread  Vegetable Frittata
Friday Oatmeal + Dried Fruit  Take Out

Slow Cooked Pot Roast + Menu Plan {10.21.2013}

So,  I have found a little cheat for making a slow cooked pot roast….using Campbell’s Slow Cooker Sauces. I loved the Tavern Style Pot Roast, and have the Korean BBQ flavor in the cupboard for next week.Slow Cooked Pot Roast

All you need is to place a piece of Chuck Roast, Campbell’s sauce, carrots, onions, and mushrooms. Turn on the slow cooker on low for 8 hours. Serve with potato’s and a vegetable side like broccoli. This will provide you with at least 4 servings and some meat leftovers for sandwiches.Pot Roast + Vegetables

Here is our meal plan for this week:

DAY BREAKFAST DINNER
Sunday Soft boiled egg Chicken & Spinach Indian Curry + Rice
Monday Pumpkin Bread Spinach, Mushroom, Ham Omlette
Tuesday Oatmeal + Banana Macaroni Cheese with Broccoli
Wednesday Toast + Banana + Peanut Butter Lentil + Kale soup
Thursday Pumpkin Bread Chicken Corden Bleu (light) + Broccoli + Potatoes
Friday Oatmeal + Dried Fruit Slow Cooked Beef Stew + Bread