One Pot Chicken and Rice

From Sivan's Kitchen

¼ cup olive oil

1 large onion, chopped 

650gm boneless chicken (breast or thigh), cubed

2 carrots, freshly grated 

1 cup basmati rice, rinsed 

2 cups water 

1 tsp turmeric

1 tsp curry powder

1 tsp salt 

1/2 tsp black pepper 

In a large nonstick pot, heat olive oil. Add onions and sauté until soft and golden.

Stir in grated carrots and cubed chicken. Cook for 3–4 minutes.

Add turmeric, curry, salt, and pepper. Mix well. 

Add rinsed rice and water. Bring to a boil uncovered. 

Once water reduces to rice level, stir, cover, and reduce to low. Simmer for 12–15 minutes, until rice is tender. Fluff rice, serve warm.

Chicken Pot Pie

 

1 onion, diced 

1 clove garlic, crushed

450g of boneless skinless chicken breast, cut into cubes 

1 frozen package of classic mixed vegetables, thawed 

1 cup of chopped celery, (about 4 sticks) 

3 cups chicken broth 

1/3 cup flour 

Puff Pastry Sheets 

Take 1 sheet of puff pastry and press into bottom of baking dish, poke several holes in it and bake on 350′ for 15 – 20 minutes. 

Meanwhile, saute onion, add garlic and chicken. Cook until no longer pink. 

Remove from heat and set aside. 

Then add veggie mix and celery to pan and saute for several minutes before adding the chicken back to the pan. 

Add broth and flour, and combine well. Season with salt and pepper. 

Place the chicken and veggie mix into baking dish, top with pastry dough and cook on 350 for 20 – 35 minutes until filling is bubbly and crust is golden brown.

Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy

 

For the Steaks: 

1/3 cup breadcrumbs 

1 egg 

1 small brown onion grated 

1 teaspoon salt 

1/2 teaspoon black pepper 

500g ground beef  

1 tablespoon extra-virgin olive oil 

For the Mushroom Gravy: 

2 tablespoons olive oil

250gm sliced mushrooms 

2 tablespoons all-purpose flour 

2 cups beef stock

Salt and pepper

In a mixing bowl, place the ground beef and the onion. Then, add the egg, breadcrumbs, 1 tsp salt, and ½ tsp pepper, and knead with your hands until completely combined.

Heat the oil in a pan over medium-high heat on the stove. 

Form the meat into four even patties and place into the heated pan. Saute until browned on both sides and cooked through. Remove the patties from the skillet and place them on the side for later.

Reduce the heat to medium and add the oil and mushrooms and garlic to thepan. Saute until the mushrooms become tender. 

Stir in the flour and saute another minute.

Whisk in the beef broth and saute until the gravy thickens. 

Return the patties to the skillet, and toss to coat in the gravy. 

Serve over mashed potatoes.

Chicken Pot Pie

 

Ingredients: 

1 onion, diced 

2 cloves garlic, diced

400g of boneless skinless chicken breast, cut into cubes 

500g frozen package of classic mixed vegetables, thawed 

1 cup of chopped celery, (about 4 sticks) 

1 cup chicken broth 

1/3 cup flour 

salt and pepper

1 package of Puff Pastry Sheets 

Directions: 

Take 1 sheet of puff pastry and press into bottom of baking dish, poke several holes in it and bake on 180′ for 15 – 20 minutes. Meanwhile, saute onion, add garlic and chicken. Cook until no longer pink. Remove from heat and set aside. Then add veggie mix and celery to pan and saute for several minutes before adding the chicken back to the pan. Add broth and flour, and combine well. Season with salt and pepper. Place the chicken and veggie mix into baking dish, top with pastry dough and cook on 180 for 20 – 35 minutes until filling is bubbly and crust is golden brown.

Alternatively, leave off the bottom pastry and just put mixture into dish and top with pastry

Dairy Free Beef Stroganoff

 

2 tablespoons oil                             

1 brown onion, sliced 

3 cloves garlic, chopped

250g mushrooms, sliced 

250g beef steak, sliced 

1/2 cup beef stock 

1 teaspoon whole grain mustard 

270ml coconut cream

2 tablespoons tomato paste 

Heat oil in a pan and saute onions and mushrooms over medium- low heat. Remove and set aside. 

Fry beef over high heat for 3-5 minutes Add stock, mustard, and the cooked onions and mushrooms.

Stir in coconut cream and tomato paste. Cover the pan with a lid, simmer until tender and soft.

Serve over mashed potatoes or rice for an authentic dish or over egg noodles for the international version.

Spaghetti Bolognaise Sauce

1 large onion - finely chopped
3 large garlic cloves - minced or finely chopped
500g beef mince
1 can Leggo's Tomato Puree
1 can crushed tomatoes
1 carrot, finely diced

Saute onions in a small amount of olive oil for a few minutes.  Add meat and garlic, and break up the meat as it cooks until brown on all sides.
Add carrot, tomato puree and crushed tomatoes, salt and pepper.
Bring to boil and simmer for 50 minutes.

Meatballs in Tomato Sauce

500 g minced beef
1 egg
chopped parsley [optional]
2 cloves crushed and chopped garlic

1/4 cup ketchup or tomato sauce
1/4 cup bread crumbs

Combine all ingredients in large bowl and shape into small golfball size balls.
Drop into prepared sauce and cook for 45 mins on a low simmer.

Sauce:
1 onion diced
2 cloves garlic crushed
1 can Leggo's tomato puree
1 can crushed tomatoes
1 teaspoon sugar
salt and pepper

Saute onion and garlic, add remaining ingredients plus half a can of water.  Bring to boil and simmer for a few minutes before adding in meatballs.


Serve with pasta, rice or mashed potato.

Hanna Goulash Casserole

2 medium onions
3 cloves garlic
500g beef goulash
1 can Leggo's tomato Puree
1 tablespoon paprika
Salt
3 large potatoes
4 large carrots
8 button mushrooms cut into quarters
1 cup frozen green beans
2 cups frozen peas

Saute onion in small amount of olive oil for a few minutes. Add meat and finely chopped garlic. Saute for a few minutes until meat is browned all over. Add salt and paprika, then add chopped potatoes, carrots and mushrooms. Pour in can of tomato puree, then fill can with water and add 1 or 2 cans of water to just cover vegetables and meat. Bring to simmer and cook on low heat for half an hour, then add frozen peas and beans. Cook for a further 45 mins.

Deconstructed Cabbage Rolls

Tablespoon olive oil
500g ground beef
1 chopped onion
3 cloves garlic, chopped

400g canned diced tomatoes
420g tomato soup
1 small white cabbage, cut into large shreds
1/2 cup uncooked rice
salt and pepper

In a large pan, saute onion until soft, add beef and garlic and cook until all meat is browned, breaking it up as you cook. Add tomatoes, rice,  salt and pepper.  Layer cabbage on bottom of baking dish, add half of the meat mixture, then cabbage and meat again, ending with cabbage. Pour tomato soup over meat mixture, then fill the can with water and pour that over as well, and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Easy Lamb Curry

Brown 4 x forequarter lamb chops in pan
Add 500ml jar of Patak's Rogan Josh simmer sauce
Add vegetables: potatoes, carrots and peas
Simmer for 30 mins
Cover with foil, put in oven on 140C for minimum of three hours

Cholent

This amount feeds about 6-8 people, double the recipe for a larger crowd. For a vegetarian version, just leave out the meat.


1/2 kilo beef goulash [beef cut into small cubes]
1 top rib bone [can also use smoked bones for a smokey flavour]
2 onions - chopped
2 cloves garlic = minced or finely chopped
tablespoon olive oil

half cup soup mix [split peas and barley], rinsed
1 can butter beans [lima beans] - drained
6 potatoes - cut into medium sized pieces
3 carrots - cut into small slices
1 parsnip - chopped finely
1/3 cup tomato puree or ketchup
1/3 cup soy sauce
salt and pepper
1 tablespoon Vegeta flavoring

You can add any spices you want to, such as cumin, paprika or chili flakes.  Sefardi Jews add raw eggs, still in the shell, which cook along with everything else, and absorb the colour and flavour of the cholent.

Fry onion in the olive oil for about 10 mins, then add garlic and beef goulash pieces and cook for a few minutes until meat is browned on all sides.  Then add all the other ingredients and cover with water. Bring to boil and then allow to simmer, or leave on very low heat, or use a slow-cooker.  Cook for as long as you like, minimum 8 hours, maximum 22 hours.

Humus and Spiced Beef

2 tablespoons olive oil
1 pound (450 grams) lean ground beef
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground paprika
1/2 teaspoon salt
1/4 cup (60 ml) chicken stock
2 cups hummus


Heat oil in a large skillet over medium heat. Add the beed and cook until browned, about 10 minutes. Stir in cumin, cinnamon, cayenne pepper, coriander, paprika, turmeric and salt and cook for 1 minutes to toast the spices. Pour in the chicken stock and cook until reduced, about 5 minutes.

Cabbage Rolls [Holishkes]

1 large head of cabbage  – or 2 smaller heads
1 Tablespoon olive oil
1 onion diced

2 cloves garlic, chopped finely
6 large mushrooms, finely diced
500g minced beef
half a cup uncooked long grain rice
3 fresh tomatoes, peeled and diced OR 1 can of tomatoes
Salt and pepper
One can tomato soup

Bring a large pot of water to boil. Drop individual cabbage leaves into water [3 or 4 at a time] and leave for approx 30 secs, remove from water with tongs and place on paper towels to drain.  Continue until all leaves are done. Don't worry if some leaves tear, you can use these to make smaller rolls. Cut away the thick spine at the edge of the leaf for easier rolling.

Heat oil in pan over med-high heat and sauté onion for 3-5 minutes until browned. Add garlic, then mushrooms, and fresh tomatoes [if using fresh] and cook another 2 minutes. Transfer mixture to a large bowl to cool.

To cooled onion mixture, add meat, rice, canned tomatoes [if using canned, drain off 2/3 of the juice and reserve for sauce], salt and pepper. Combine well. Place about 1/2 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour can of soup [and reserved juice] over rolls, then fill can again with water and pour that over as well. Cover pan tightly with foil, and bake for 1 1/2 hours.

Makes 10-12 regular sized cabbage rolls.

This freezes well.

Beef Bourguignon Pot Pie

1 kg beef, cut into small cubes
Flour, for dusting
1 carrot, grated
1 celery stick, finely diced
500ml beef stock
500ml red wine
1 x brown onion finely diced
500g mushrooms cut into small quarters
1 clove of garlic
2 sheets of frozen puff pastry
1 egg
1 tbs water

Roll the beef cubes in flour and place in large pan with some olive oil to seal the meat -   use a high heat until nicely browned. Remove from pan and place on a plate.

In the same pot, fry diced onion and garlic until soft and golden.

Now, add the meat back to the onion. Add mushrooms and the red wine. Bring to the boil and then turn the heat down to simmer for ten minutes.

Now add the stock and let simmer for one hour. The sauce should be thick and rich in consistency. If it is not, combine a little cornflour and water in a bowl and stir into the stew until the right thickness. Let the stew cool slightly.

Heat the oven to 200C. Place the bourguignon in bowls and cover with the defrosted puff pastry - [first make a collar for the bowls with large strips of pastry, using eggwash to stick to pot.  Put a double layered circle of puff pastry as the lid.   Cut a slit in the centre of the pastry and firmly seal around the edges with the back of a fork. Brush with egg wash.

Bake for 30-40 minutes or until the pastry is golden brown.

[Another option is to use mashed potato instead of puff pastry - which will turn it into a Shepherd's Pie]

Meat Loaf

Ingredients: (Serves 4)

500g lean ground beef
1 egg

3/4 cup cornflake crumbs

half cup ketchup
1/2 teaspoon garlic powder
salt and pepper

3 semi-boiled eggs [optional]

Preheat the oven to 180°. Line a baking sheet with parchment paper.

In a large bowl, combine the beef, eggs, bread crumbs, ketchup, garlick powder, salt and pepper. Use your hands (covered with disposable gloves) to mix everything together.

Transfer 1/3 of the mixture to the center of the baking sheet and form into a flat square shape.  Arranged the 3 hardboiled eggs down the centre.  Cover with the remaining 2/3 of the mince. Shape into a square, don't worry about perfection, the rustic look is good.

Bake for 45 mins (depending on the shape of your loaf), until the meat loaf is firm and slightly crispy on the outside.. Let set for about 10 minutes before slicing.

Fettucini Bolognese

I didn't particularly enjoy all those carrots, but the boys [Jacob and James] loved it and had second helpings....


2 tbsp olive oil,
1 brown onion, finely chopped
3 cloves garlic, crushed
2 medium carrots, finely chopped
250 g mushrooms, sliced
500 g beef mince
400 g canned chopped tomatoes
some red wine
350 g fettuccine pasta
salt and pepper



Heat 2 tbsp oil in a large frying pan. Add the beef mince, season with salt and pepper and stir to break up the lumps. Cook for 5-7 mins over high heat until browned. Add the onion and cook for 2 mins then add the garlic, carrots and mushrooms, cook for 2 mins until just softened. Add the tomatoes and simmer for 30 mins, add some red wine if the mixture dries out.



Cook the fettuccine according to packet directions. Toss fettuccine with sauce in fettuccine cooking pan.

Shepherd's Pie

this amount makes enough for about 4 -6 people 

500g lean beef mince 

2 small onions 

3 cloves garlic 

1 carrot, finely diced 

1 can Leggo's tomato puree 

 Olive oil for frying 

1 kg regular potatoes 

1 sweet potato

500g frozen peas 

 Finely chop onions and fry in a small amount of olive oil until translucent. Add crushed garlic and beef mince and fry until beef is completely browned, stirring continually. Add diced carrots and tomato puree, and half fill empty puree can with water and add that, add salt and pepper to taste, and simmer with a good bubble (do not cover) for 30-45 mins until mixture is cooked through, stirring occasionally.  The tomato liquid should evaporate but don't dry the meat out completely, it should have a small amount of liquid left so it's not too dry and there is some 'gravy'. 

Meanwhile, peel and chop potatoes. Boil until soft. Drain. Add some olive oil and salt, and mash the potatoes. 

Pour cooked meat into large baking dish, cover with some frozen peas, then top with the mashed potato. Make ridges with a fork in the potato mash for extra crispiness later. 

Place, uncovered, into a medium oven 180 degrees C for about 45 minutes or until potato is slightly golden and crispy.

Osso Bucco

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/4 cup (40g) plain flour, for coating
Salt & freshly ground pepper
8 (about 1.5kg) osso bucco
1 cup (250ml) wine
400g can diced tomatoes
1 cup (250ml) beef stock
Chopped fresh parsley, to serve
Creamy mashed potato, to serve

Method
Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Remove from pan and set aside.
Season flour with salt and pepper. Coat osso bucco in flour, shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until well browned. Transfer meat to a large ovenproof dish. Spoon over the vegetables.
Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any tasty bits off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. The meat should be covered by the liquid. Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.
Serve sprinkled with parsley and accompanied by the mash.

Beef Casserole

This recipe can be prepared in the morning and left to cook all day....

500g cubed beef (steak)

4 carrots, thickly sliced

2 onions, coarsely chopped

3 cloves garlic, crushed

3 tablespoons gluten free soy sauce

1 cup red wine

1 kilo potatoes, peeled and cubed

1 sweet potato, peeled and cubed

1 cup chopped celery

2 teaspoons salt

1 teaspoon pepper

In a large pan, fry onions until translucent, add crushed garlic and meat, and cook until meat is browned on all sides. Transfer meat and onions to crock pot (or a large oven baking dish). Add the remaining ingredients. Add a few cups of water, and lightly mix all ingredients in the pot. Cover and cook for about 5 hours, or longer on a lower heat. If cooking in the oven, temperature should be high to start off with, (250 degrees C) then lower the temperature to 180 degrees, depending on how long you are going to cook the casserole.