Thursday, October 23, 2008

Shepherd's Pie

My love for Shepherd's pie started at the British School of Lome. Okay, what we were served from that kitchen during lunch was not quite the real deal, but I could imagine its potential, if done right.
I was part of a cooking club that met at one of the teacher's houses in BSL, and it was there that I made it for the first time. I cannot claim to remember every step from back then, but a simple and straight forward tutorial given to me by my sis-in-law, Daureen, brought back memories.
I tried it again a few months ago, and have made it a few more times since for my sis, who loves it.

What you need:
Mashed potatoes - I like to make mine (potatoes, butter(low fat spread), milk (I prefer lowfat/skim)
Ground beef/turkey - have used both and both taste great (Sister claims she does not taste the difference)
Onions - chopped
Mixed veggies - whatever kind you have will work. I have even used Asian stir-fry mixed veggies
Gravy - l like to make mine with a dissolved bouillon cube and a little flour for thickening, but, store bought is great.
Salt and black pepper to taste.
What to do:
Spray cooking spray into a heated pan
Sautee onions until cooked
Add ground meat, salt and pepper (to taste), and brown until cooked
Add mixed vegetables, cook until tender
Add gravy and simmer for 5 minutes
Grab a casserole dish, add the beef mixture
Spread the mashed potatoes over the mixture
Run lines over the surface with a fork (optional)
Bake in a 400 degree (F) oven for 45 minutes or until starts to brown and sauce starts to bubble over.

Simple and delicious.

Tuesday, October 7, 2008

Chili con carne

As the temperature starts to drop (didn't summer just start?), we don't feel like going out as much, usually because it means layering up, etc.

A good hearty meal for one of those nights you might feel like laying in your bed or sitting on the couch with a good movie or book, and a blanket or two wrapped around you, is chili con carne (translated as peppers with meat).

My chili is a tasty combination of ground beef, onions, cooked kidney beans (canned is fine, but I prefer to cook mine), onions, tomatoes (crushed or chopped), chili powder, and salt, pepper, herbs and garlic to taste.

Slow cooked on the stove for 1 to 1 1/2hours, chili is a one pot delight that tastes great topped with grated cheddar cheese, fresh chopped onions, crackers, or chopped green peppers like I do.

*I like mine thick, so I add a little or no water. Feel free to adjust to your taste.
*Ground turkey is a perfect substitute for the healthier eater.
*Want to kick things up a bit? Use a mixture of ground beef and sausage.

Saturday, October 4, 2008

Bacon wrapped scallops

I love seafood in general, but scallops are one of my favorites. Scallops are delicious and most importantly for me, easy to cook. Like most seafood, it does not take long to cook, and if cooked too long, the texture becomes rubbery.

One of my favorite dishes is 'Bacon wrapped scallops'.

Here is what you need:-
Fresh or frozen (defrosted) scallops
Bacon (I use turkey bacon because it is healthier and just as tasty)
Toothpicks
Black pepper (optional)

Step 1:
- wrap each scallop in a piece of bacon
- stick a toothpick through the wrap to hold in place


Step 2:
- line up on a backing sheet, about an inch or so apart
- sprinkle with black pepper (optional)


Step 3:
- bake in a 350 degree (Fahrenheit) oven for 15-20 minutes (until bacon is slightly crispy).


Serve alone as an appetizer, or serve as an entree like I did with couscous.



*Don't like scallops, substitute with shrimps or prawns.
*This dish is an excellent one to do with the kids. My 8 year old niece and I had fun making bacon wrapped prawns and then eating them.