Beef Casserole

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

Back in June, I shared with you a Chicken Casserole dish that I tried, this time I wanted to share with you a Beef Casserole that I found on the same website. This dish is something I make a lot since first making it, as Skye is a huge fan and often asks me to make it. This is another slow cooker dish meaning you can leave it cooking while you are at work or while you get things done at home.

Let's get cooking!

Ingredients:

1/2 tbsp oil

500 g diced beef

1 onion, chopped

2 garlic cloves, crushed

3 carrots chopped

2 celery sticks, chopped

200 ml water

1 red wine or beef stock pot

2 tbsp gravy granules

1 tbsp tomato puree

1 tsp rosemary

In a large frying pan, heat the oil and brown the diced beef. Then add the beef along with the pan juices to the slow cooker.

Next add the onion, carrot, celery, garlic, gravy granules, tomato puree, rosemary, stock pot and water, and stir well.

Cook on high for 4-5 hours or on low for 7-8 hours.

Once ready, you can serve it with mashed potatoes and Yorkshire puddings.

The first time I made this dish, I found that there was just enough for a serving for both me and Skye, so to make it last a little longer I now add 250 g of minced beef. This dish is extremely delicious and as I said at the start, Skye requests this quite a lot. It's really easy to prepare and can be left to cook, while I'm busy or out at work. 

I came across this recipe on a fussy eaters website and I thought it would be a good idea to give it a try as Skye can sometimes be fussy.

If you'd like to check out and follow the original then head to Slow Cooker Beef Casserole.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Chicken Casserole

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

Today's dish and recipe I want to share with you is actually a recipe I make regularly, it's really easy to make and can be left to cook while you're out at work as it's a slow cooker dish.

Let's get cooking!

Ingredients:

500 g skinless chicken thighs

500 g baby potatoes

250 g baby carrots

50 g frozen onions

2 crushed garlic cloves

250 ml hot chicken stock

Tbsp tomato puree

2 tbsp gravy granules

1 tsp dijon mustard

250 g mushrooms

Add the chicken, frozen onions, baby potatoes, mushrooms, baby carrots, crushed garlic cloves, chicken stock, gravy granules, tomato puree and dijon mustard, to your slow cooker.

Give it all a good stir to combine and coat everything.

Cook on low for 6 hours or cook on high for 3 hours.

Once cooked you're ready to serve, I served it with some steamed vegetables.

I cook this quite a lot for myself and Skye as I can leave it cooking away for 6 hours and not have to worry about cooking later on. The original recipe for this dish said to add the mushrooms halfway but when I first made this dish I was at work while it would be cooking so had to add the mushrooms before. I love all the flavours and the chicken is always so soft and moist every time I've cooked it. I definitely recommend this dish, it's a good hearty family meal.

I came across this recipe on a fussy eaters website and I thought it would be a good idea to give it a try as Skye can sometimes be fussy.

If you'd like to check out and follow the original then head to Slow Cooker Chicken Casserole.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Meat-Free Sausage Casserole

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

A few days ago, I saw an advert from Tesco that advertises one of their recipe's, both myself and Skye enjoy eating meat but there was something about this vegetarian dish that looked really nice, so I decided to give it a try. The recipe calls for frozen butternut squash but when I bought the ingredients my local Tesco didn't have any in, also I accidentally threw one of my garlic cloves away.

Let's get cooking!

Ingredients:

1 tbsp vegetable oil

8 Tesco Plant Chef Meat-Free Cumberland-style Bangers

1 onion, sliced

2 garlic cloves, crushed

1/2 tsp ground cumin

1/2 tsp ground coriander

400 g tin chopped tomatoes

400 g tin haricot beans, drained and rinsed

1/2 vegetable stock pot

1 tbsp mango chutney

250 g frozen butternut squash

125 g spinach

15 g parsley, chopped

Start off by heating the oil in a large, shallow casserole dish, set over a medium heat, I used my wok pan that I use for curries etc. Add the bangers and cook for 3-5 minutes, until lightly browned all over. Remove from the dis and set aside for later.

Add the onion to the dish and cook for 5 minutes, until softened I had to change my pan as the sausages had stuck to my wok pan while cooking.

Next stir in the garlic, cumin and coriander and cook for a further minute.

Next add the tomatoes, beans and 350 ml boiling water. Stir in the stock and mango chutney, for my stock I crumbled in half a stock cube as I didn't have any stock pots.

Bring to the boil, then reduce the heat and simmer for 5 minutes.

After the 5 minutes, return the sausages to the dish along with the butternut squash, cover and cook for 10-15 minutes more until the squash is cooked through. Then add the spinach, stir and cook until the spinach is just wilted

Lastly sprinkle with the chopped parsley before serving, I did this after serving and I served in bowls.

After cooking this dish, I had a little look online and noticed quite a few people had the same issue as me, in that as soon as the sausages were added to the pan to brown, they began to disintegrate, break and come apart, which is why I had to change the pan I was cooking with. The recipe also calls for 8 of the bangers, which the bangers required come as a pack of 6 so I just stuck to the 6, especially with just myself and Skye eating it. I did find all the flavours nice and did find it easy to cook, but I would change up some of the ingredients if I was too cook it again, I'd leave out the spinach as I wasn't that fond of the taste and I'd change the sausages, I'd still keep it a vegetarian dish and try it with Linda McCartney's veggie sausages.

Skye on the other hand was not a fan of this dish, she didn't like the sausages, parsley or the spinach, so I'm definitely going to make some changes to the recipe and give it another try and see how Skye likes it the second time round.

I'll definitely try more vegetarian dishes as I don't think it's essential to have meat at every meal time and I hope it's a better way to eat more vegetables as we're not the best at eating them at meal times.

If you're interested in trying Carl's 'All-Change' Casserole or any other recipe from Tesco then head over to their recipe's for inspiration.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Sausage Casserole

Hello

안녕하세요 

(Annyeonghaseyo)

こんにちは 

(Konnichiwa)

你好

(Ni Hao)

Last week I bought some pork and orange sausages so I decided that I'd make and try a sausage casserole with them. The recipe I followed was a Slimming World recipe but I didn't follow it's ingredients list to some extent, I will be sharing with you my ingredients list but if you do want to give the Slimming World recipe a go I will be linking it at the end.
Shall we get cooking?

Ingredients:

Olive oil

3 large onions, sliced

300 g closed cup mushrooms, sliced

2 large carrots, peeled & roughly chopped

1 1/2 tbsp tomato puree

1/2 tsp dried thyme

2 vegetable stock pots

6 pork & orange sausages

1 large sweet potato, peeled & roughly chopped

2 large potatoes, peeled & roughly chopped

I started off by pre heating the oven at 200 degrees c and once my oven was hot enough I placed my sausages in the oven for 23 minutes.

Next I drizzled some olive oil in a frying pan and put in my sliced onions and fried on a high heat for 5 minutes.

After 5 minutes, place 100 ml water into a jug and half of the cooked onions and blitz in either a food processor or with a hand held blender.

I sprayed some low calorie spray in a large pan and put in my remaining onions, pureed onions, mushrooms, carrots, tomato puree, thyme, stock pots 1 litre of boiling water and mixed together and then placed on a medium heat and simmered for 10 minutes.

Once your sausages are cooked cut each sausages into 5 pieces and place somewhere to keep warm.

When the 10 minutes is up add your potatoes and sweet potato and cook for a further 20 minutes.

5 minutes before the casserole finishes cooking add your cooked and cut sausage pieces.

Once your last 5 minutes are up then you are ready to dish it up for everyone to enjoy.

This was the first time I've tried pork and orange sausages and I loved them, I also really love sweet potato so that was a bonus for this recipe. I would happily cook this recipe again even if Skye wasn't a fan of it.
If you're wanting to try the Slimming World set of ingredients then you can check out Slimming World Sausage Casserole.

See you soon!

  
안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye