Monday, December 19, 2016

Meal Planning Monday - week 51

I can't believe it's Christmas next week!
The year has really flown by, with one obvious major highlight - I got married in June! Which seems such a long time ago now... the last few weeks and even months have been so busy, I'm hoping things will settle down a bit in the new year.

Where are you all spending Christmas? We are going backwards and forwards between my family and my in-laws which means I'm not cooking this year. Normally I'd at least make a dessert to take with us but I'm not sure I am even going to have time to do that this year - but now I've said that, I do want to try to make something!

Monday
I've got a day off to use the last of my annual leave. Christmas shopping and gift wrapping is done, so I'm going to do some baking and some studying as the course I'm doing has been pushed to one side as I've been working so much!
Lunch - broccoli and mackerel gratin from this recipe
Dinner - Weightwatchers roast vegetable pilaff with sausages
dessert - butterscotch pudding from Slow Cooker cookbook that I was going to make last week but didn't

Tuesday
lunch - potato, leek and cheese soup from this recipe
dinner - out with family friends

Wednesday
lunch- sandwich (will be with a supplier)
dinner - out with a friend

Thursday
lunch- leftover soup
dinner - lasagne from freezer for me, chicken chargrills for him

Friday
lunch- sandwich
dinner - chicken with a pesto crust and tagliatelle pasta

Saturday - Christmas Eve
brunch- with my in-laws
dinner - at my parents

Sunday- Christmas Day
at my parents and sister's

This is a blog hop - join in!

Sunday, December 18, 2016

Red Heart Anniversary Card

 
I made this anniversary card for my parents using some very quick shortcuts - it looks like it would have taken a lot longer than it did!
 
I think I got this pack of three rolls of tape from The Works - the intricate patterns are really nice and the tape just needs peeling and cutting off to the right length, it's so easy! 

 

I used the tape to make a border along the top and bottom of the card, and used a heart topper I bought in a pack ages ago. The topper uses quilling to make a heart shape - a technique I've been meaning to try for a while and not got around to. The 'happy anniversary' sentiment is a simple silver outline sticker to finish the card off.

Saturday, December 17, 2016

Cheesy Broccoli Soup


I've made broccoli and stilton soup before but not used Cheddar in it. I decided to try another recipe from 'America's Most Wanted Recipes' - I went through a bit of a phase of using this book a few months back - and like many of the recipes in this book, it called for velveeta cheese. You can't get this in the UK and after reading a description online I decided that Cheddar was relatively close in flavour and texture.

Unusually, as broccoli soup is often vegetarian, and based on pretty much just broccoli and vegetable stock, this soup uses canned chicken soup as a base! It did taste really nice and though not as low calorie as the broccoli soup I would normally make it was very filling and would make a good lunch at this time of year - something you could take to work as well as enjoy at home.

To serve 4, you need:
4 cups water
2 cups potato, peeled and diced
1 chicken stock cube
I cup onion, peeled and diced
1 head broccoli, chopped
400ml can cream of chicken soup
300g Cheddar, grated

Heat the water, potato, stock cube, onion and broccoli in a large pan until the vegetables are tender. Stir in the soup and Cheddar and heat through, stirring occasionally, until the cheese has melted.



Friday, December 16, 2016

Sonoran Chicken Pasta

 
The Sonoran is a desert in Arizona and this pasta dish is described in 'America's Most Wanted Recipes' as 'dressed in a spicy Southwestern cheese sauce'. As usual I did my own take on it, leaving out ingredients I don't like (jalapeno peppers and black beans) which probably changed the recipe a fair bit, and I couldn't get hold of the American velveeta cheese in the ingredients list, but I really liked the way this turned out - it tasted really good!
 
So for the version that I did, to serve 2 you need:
2 tbsp. butter or marg
1/2 onion, finely chopped
1 clove garlic, peeled and crushed
2 tbsp. plain flour
250ml chicken stock
pinch of salt
100ml milk
dash of Tabasco sauce
1/2 cup grated Cheddar
1/4 cup grated Parmesan
1/2 cup tomato salsa
1/4 cup sour cream
2 chicken breasts
 
Penne pasta to serve
 
Cook the pasta in a pan of boiling salted water until tender. Open out the chicken breasts so they are butterflied and either fry using a little Fry Light or oil, or grill or oven cook depending on your preference, until the chicken is cooked through.
 
Meanwhile melt the butter in a large saucepan and fry the onion and garlic. Stir in the flour to make a roux and gradually stir in the chicken stock until you have a smooth sauce. Season, add the milk, Tabasco and cheeses and heat until the cheese has melted and the sauce has thickened.
 
Add the salsa and sour cream and stir until blended.

 


Drain the cooked pasta and stir into the sauce, and top with the chicken to serve.


Thursday, December 15, 2016

Branston Pickle Tex Mex Chicken Tacos

Back in the summer I had a lesson at the London Barbecue School with a group of other bloggers, courtesy of Branston Pickle, which you can read about here. We tried out a few recipes and this is one I decided to try at home.

These chicken tacos have added zing from Sweet Chilli Branston Pickle - I love sweet chilli chicken so even though the recipe on the Branston website said to use the regular small chunk pickle I decided this one would be nice.

I didn't bother making the salsa from tomato, kidney beans and avocado as neither my husband nor I would like it, but you can find the instructions on the recipe link above. For the chicken tacos themselves, to serve 2, you need:

2 chicken breasts, butterflied (sliced open)
1 tbsp. Sweet Chilli Branston pickle
1 tbsp. runny honey
1 tbsp. soy sauce
1 tbsp. olive oil
1 tbsp. lime juice
grated rind of 1 lime
50g grated Cheddar
4 corn taco shells

Mix the Branston, honey, soy sauce, oil, lime juice and zest in a large bowl and add the chicken. Cover and refrigerate for at least an hour.

 

Fry the marinated chicken for 2-3 minutes on each side or until cooked through. Put on a chopping board and slice into strips; use to fill taco shells, topped with grated cheese.

Wednesday, December 14, 2016

Reindeer Christmas Cards and Paperless Post

 
It's been a couple of years since I've had time to make my own Christmas cards - at least. This year I had a week off work in November to use up annual leave and spent most of the week tackling tasks around the house, but I did allow myself one whole day to do fun things - and spent a good part of that day making cards.
 
I've mentioned before that I got a great discount on a three-month subscription to three different card making magazines. Each one comes with free gifts and as it was getting close to the end of the year, the freebies tended to be for making Christmas cards.
 
This one, Cardmaking & Papercraft, came with a selectin of foil-finished cardboard pictures, frames and toppers. I thought it was a bit boring to start with - other free gifts have included rubber stamps and decoupage sets - but actually when you are making Christmas cards you often want something that won't take too long. Plus, the pictures were lovely and have resulted in some of my favourite Christmas cards that I've made so far.
 

 
 
 
 I copied the suggested designs in the magazine which were very good - I like this first one most of all. I used a piece of backing paper to cover a square white card blank, then stuck a pink sparkly frame at an angle. Using the largest reindeer card topper I stuck it on the front of the card and tucked a couple of corners through the frame - I love this effect. Then I cut small pieces of border pieces and stuck them across the four corners of the card. Finally I used a small circular card topper in the corner of the reindeer picture, and a sentiment topper across the bottom.


 
 This second card is more of a clean and simple design, again taken from an idea in the magazine. I covered a square white card blank with a piece of light purple paper that had a Christmas bauble design down one side, and stuck a border topper a few centimetres up from the bottom.

I used another large reindeer card topper again at an angle in the middle of the card, and a Christmas wishes sentiment tag to the left. I think the tag looks a bit odd on its own and in retrospect maybe needed some ribbon but I still quite like the card as it is.

 

Even if you enjoy card making as much as me, it can be really hard to find time to make cards. As I only managed to make a few, and had already bought some cards I wanted to specifically send this year (they have cows on, perfect now I'm married and Mrs Cowe!) so have decided to keep hold of these until next year!

I've just come across a website called Paperless Post which provides both online and printed cards (as well as other stationery) which is donating to (RED), the charity which partners with retailers to send money to the Global Fund that fights HIV and AIDS.

Each purchase from the (PAPERLESS POST)REDChristmas collection supports (RED)’s fight for a world without AIDS. 8% of the price of every paper card and 25% of the price of every online card goes to the charity, which I think is a good thing for them to do, so I'm happy to help publicise the campaign (and have received no incentive or compensation for doing so).



Tuesday, December 13, 2016

GBBO Roast Vegetable and Cashew Pie


I haven't actually done any proper baking for ages - I've been far too busy at work and with other things to do at home. Since I treated myself to the latest Great British Bake Off cookery book recently I realised I wasn't going to have a lot of chance to bake from it so decided to try one of the savoury recipes. I was intrigued by this roasted vegetable pie which used cashews as a form of protein, and decided to make it but change some of the vegetables. Instead of aubergine, courgette and red pepper, I used carrot, sweet potato and butternut squash.


The original recipe is here; I'm not going to type it all out but essentially you roast the vegetables with some garlic, oregano, salt, pepper and chilli flakes and allow them to cool.

Roll out some ready-made puff pastry and spread the veg across the pastry; at this point I added some red onion I had softened in a frying pan as well. Add the cashews and some sun-dried tomatoes.
 


Place another piece of pastry on top, press down the edges and crimp with a fork, and make a little air hole in the top. Brush with beaten egg and bake in the oven at 220C for about 25 minutes until golden brown.

This pie was delicious; the cashews soften a little and provide a nice texture contrast to the softer vegetables and I really like the way it looks! All this needs is some green veg or a green salad to serve for a hearty, filling vegetarian dinner.

This is something I think you could serve even as the main course for a vegetarian Christmas dinner, so I am sharing this with Charlotte's Lively Kitchen for the Food Calendar challenge.