Chicken Shish Kabobs

We usually double the marinade—one batch for the meat and one for the veggies.

Ingredients 

• 1 pound chicken breasts cut into 1 inch pieces
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup honey
• 1 teaspoon minced garlic
• salt and pepper to taste
• 1 red bell pepper cut into 1 inch pieces
• 1 yellow bell pepper cut into 1 inch pieces
• 2 small zucchini cut into 1 inch slices
• 1 red onion cut into 1 inch pieces

Directions

Mix marinade and add meat and veggies. Allow to marinade for at least 1 hour, or over night. 

Assemble skewers and grill, 4 minutes per side. 

Beef Shish Kabobs

We often double the marinade in order to keep the veggies separate from the meat. 

Ingredients

• 1/3 cup vegetable oil
• 1/2 cup soy sauce
• 1/4 cup lemon juice
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, minced
• 1 teaspoon coarsely cracked black pepper
• 1 1/2 teaspoons salt
• 1 1/2 pounds lean beef, cut into 1-inch cubes
• 16 mushroom caps
• 8 wood skewers, or as needed
• 2 green bell peppers, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 large onion, cut into large squares

Directions

Mix marinade. Add beef and veggies, and allow to marinade 8 hours. 

Assemble meat and veggies on skewers and grill, 4 minutes a side. 

No-Bake Cheesecake

A favorite, especially for summer barbecues. Adapted from Nigella Lawson.

Ingredients 

• 160 g Tea biscuits
• 95 g butter
• 375 g cream cheese
• 75 g powdered sugar 
• 1 1/4 tsp vanilla
• 3/4 tsp lemon juice
• 315 ml heavy cream
• 350 g black cherry jam

Procedure

1. Blitz the biscuits in a food processor until they begin to turn to crumbs, then add the butter and blitz again to make the mixture clump.
2. Press this mixture into a 9 inch springform tin; press a little up the sides to form a slight ridge.
3. Beat together the cream cheese, powdered sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the heavy cream, and then fold it into the cream cheese mixture.
5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.

Bacon & Swiss Quiche

A great quiche. Much better warm, but can also serve cold. Original recipe calls for ham, but we used diced bacon (spek sneedjes). Use our pie crust recipe. A large serving (quarter of the quiche) is about 30g of carbs.

Ingredients:

• 1 large onion, thinly sliced
• 1 tsp. thyme
• 5 large eggs, plus 2 egg whites
• 1 cup diced bacon (spek sneedjes), cooked
• 2 tsp. olive oil
• salt and pepper
• 1/3 cup whole milk (or cream)
• 1/2 cup shredded Swiss cheese

Directions:

Preheat oven to 400º (200ºC). Toss onion in olive oil and mix in thyme, salt, and pepper. Spread on baking sheet and bake for about 15 minutes, until onion is soft.

In a medium bowl, whisk together eggs and egg whites, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in onion, bacon, and cheese. Pour mixture into crust and bake on top rack until center is just set, about 25 minutes.

Pie Crust - no shortening

A great pie crust for baking here in Belgium, where we can’t get Crisco. The original recipe called for shortening, but we substituted with ghee (clarified butter), and it worked great. Don’t worry if it feels a little dry, can add a little water, but not much. First step calls for mixing ingredients in a food processor, which is much more efficient than a pastry blender.

Great for fruit pie or quiche.

Makes 2 pie crusts

Ingredients:

• 170g very cold unsalted butter
• 420g plain flour
• 1 tsp salt
• 15g granulated sugar
• 70g very cold ghee 
• 6 to 8 tbsp (about 120ml) ice water

Directions:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Add the butter and ghee. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

Dump the dough out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Place a piece onto a well-floured board and roll into a circle, rolling from the centre to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

Fold the dough in half, place in a pie dish, and unfold to fit the dish. Repeat with the top crust after filling the pie.

To blind bake: line with parchment paper and fill with baking weights or dry beans. Bake at 400º (200ºC) for about 20 minutes, until edges turn golden brown.

Really Good Chili

Nothing fancy; just really good chili. Great for doubling the recipe and freezing. One batch makes about 10 servings.

Ingredients:

• 2 lbs ground beef (=1 kg)
• 1 L (2 500ml boxes) diced tomatoes (tomatostukjes) 
• 1 L (2 500 mL boxes) tomato sauce or sieved tomato
• 2 large onions, chopped
• 1 stalk celery, chopped
• 1 small green pepper, chopped (1/4 cup)
• 1/4 cup chili powder
• 2 tsp cumin
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp sugar
• 1/8 tsp cayenne
• 2 cans red beans, drained

Method:

Brown meat, drain, and set aside. Sauté onion, celery, and bell pepper until softened. 

Combine ingredients in large pot and bring to boil. Reduce heat and let simmer for 1 1/2 hours, stirring occasionally. 

Homemade chocolate sauce

Ingredients 

• 3/4 cup white sugar
• 1 1/2 Tbsp all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 cups milk
• 2 Tbsp butter
• 1/2 tsp vanilla extract (or more)
• 1 tiny pinch salt

Procedure

Whisk together sugar, flour, and cocoa powder.

Heat milk, butter, and vanilla in medium saucepan until butter melts. Whisk dry ingredients into milk mixture, a little at a time. Increase heat and allow mixture to come to a simmer. Stir constantly for 5 minutes to allow to thicken. Whisk in pinch of salt.

Cinnamon Muffins

Ingredients

• 2 cups flour
• 1½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ cup 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup buttermilk or buttermilk substitute

Topping

• 1/2 cup packed brown sugar
• 1/2 cup flour
• 1/4 cup quick-cooking oats
• 1/4 cup butter,  room temperature

Procedure

Preheat oven to 375ºF (190ºC).

Sift together flour, baking powder, salt, cinnamon.

Cream butter and sugar. Add eggs, one at a time. Add vanilla.

Gently fold in flour, alternating with milk. Stir until combined.

Scoop mixture into sprayed/coated muffin tin, filling each cup to about 2/3 full.

Mix ingredients for topping to form pea-sized crumbles. Sprinkle on top of muffins.

Bake until toothpick comes out clean, about 30 minutes. Cool on wire rack.

Mediterranean Chicken & Chickpea Stew

Ingredients

• 4 cloves garlic (=1/2 tsp garlic powder)
• 2 Tbsp lemon juice
• 1/4 cup olive oil
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt (or more)
• 1 lb chicken breasts
• 1 large onion, chopped
• 1 can (14oz) diced tomatoes
• 1 can (15oz) chickpeas

Procedure

Prepare marinade mixing garlic, salt & pepper, lemon juice, olive oil, cumin, paprika. Add chicken and stir to coat.

Sauté onions in large skillet. Using slotted spoon, add chicken, reserving excess marinade in bowl. Sauté until chicken is cooked. Add tomatoes, chickpeas, and marinade. Reduce heat and cook 5 minutes, until chicken is cooked through. Serve over couscous.

Mediterranean Chicken with Couscous

Original recipe calls for 1/2 cup jalapeños and was way too spicy for us. We reduced to 1/4 cup and it’s just right. May want a scant 1/4 cup or less if cooking for the kids.

Ingredients

• 5 1/4 cups chicken broth
• 2 cup quick-cooking couscous
• 2 Tbsp olive oil
• 4  chicken breast 
• Salt & pepper to taste 
• 1/4 cup finely chopped jalapeno peppers
• 1 carrot, thinly sliced
• 1 zucchini, diced
• 3 green onions, thinly sliced
• 1 1/2 teaspoons grated fresh ginger root (=1/2 tsp ground ginger)
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground coriander seed
• 1 teaspoon cornstarch

Procedure

Bring 4 cups chicken broth to boil. Stir in couscous and olive oil. Remove from heat and let sit 10 minutes.

Cut chicken breast into cubes and brown in medium skillet, seasoning with salt and pepper. Remove from heat.

Saute jalepenos and carrots for about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Cook until tender, about 5 minutes.

In a small bowl, mix 1 cup chicken broth, curry powder, coriander, and cornstarch. Pour over vegetables and add in chicken. Allow to cook until it thickens. Serve over couscous. 

Great Pancakes

Favorite from-scratch recipe right now.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk or buttermilk
• 2 large eggs
• 1/4 cup melted butter

Procedure

Whisk together dry ingredients in large bowl

In separate bowl, whisk milk, eggs, and butter. Pour into large bowl and stir until mixed.

Scoop batter in 1/4 cup scoop onto hot  griddle with butter.

Crock Pot Chicken Noodle Soup

Delicious, quick, and easy. Modified from here.
Freezer modification: assemble all ingredients (including bouillon for the broth) except noodles and water for broth. Cut chicken into large pieces. Store in freezer bag, then put everything (including water) into crockpot.

Ingredients:

• 2 large chicken breasts
• 1 large onion, diced
• 3 large carrots, sliced
• 2 stalks celery, sliced
• 3 - 4 cloves garlic minced (=1/2 tsp powder)
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• 2 tsp chicken base
• 8 - 10 cups chicken broth
• 8 oz (=250g) egg noodles

Procedure:

Place chicken breasts in crockpot. Cover with veggies & spices. Add chicken base & broth. Cook on LOW 6–8 hours or on HIGH 3–4 hours. Add egg noodles about 20 minutes before serving to allow to cook. 

Tzatziki sauce

Ingredients:

• 3/4 English cucumber, partially peeled (striped) and sliced
• 1 tsp kosher salt, divided
• 4 to 5 garlic cloves, minced (=1/2 tsp. garlic powder)
• 1 tsp white vinegar
• 1 Tbsp olive oil
• 2 cups Greek yogurt
• 1/4 tsp ground pepper

Grate cucumber (in grater or food processor). Toss in 1/2 tsp salt. Squeeze cucumbers in mesh strainer (it takes a lot of squeezing!).

In large mixing bowl, combine, garlic, 1/2 tsp salt, white vinegar, and oil. Add cucumber, yogurt, and pepper. Mix and chill in fridge.

Chicken Shwarma

Delicious oven-baked shwarma. Recipe recommends marinading for three hours (or overnight), but can also cook without marinading. Original recipe calls for 1/2 tsp. ground cloves, but we never have them on hand.

Ingredients:

• 3/4 Tbsp ground cumin
• 3/4 Tbsp turmeric powder (or curry powder)
• 3/4 Tbsp ground coriander
• 3/4 Tbsp garlic powder
• 3/4 Tbsp paprika
• 1/2 tsp cayenne pepper
• Salt
• 8 boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• 2 Tbsp lemon juice
• 1/3 cup olive oil

Procedure:

Combine spices (cumin, turmeric, coriander, garlic, paprika, and cayenne). 

Pat chicken dry, season with salt, and slice into bite-sized pieces. Place in large bowl, add spices and toss to coat. Add onions, lemon juice, and olive oil. Toss, cover, and place in fridge to marinate three hours (if possible).

Preheat oven to 425º (220ºC). Cover baking sheet with foil and spread chicken & onions evenly in one layer. Bake for 30 min. For crispier chicken, end under broiler.

Serve in pita with feta, salad, tomatoes, and tzatziki sauce. 

Zucchini, Red Pepper, and Carrot Pancakes

A delicious savory pancake. Great for dinner, could also try with breakfast. Reposted from here.

Ingredients:

• 3/4 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 finely diced red bell pepper
• 2 Tbsp chopped fresh parsley
• 1/2 shredded or crumbled feta cheese
• 1/2 cup flour
• 1/4 tsp cayenne pepper 
• 1/4 tsp turmeric powder (or curry power)
• 1 egg, beaten
• 2 Tbsp heavy cream
• oil for frying
• salt and pepper to taste 

Procedure:

Combine ingredients. Warm oil in frying pan over medium heat. Form batter into small pancakes and fry until golden brown, about 4 minutes on either side.