Kale and Butternut

Kale and Butternut

Kale and Butternut 

1 butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 very large onion, sliced into large pieces
5 cloves garlic, sliced into long slivers (or less – we really like garlic!)
1 bunch kale, cut into bite-sized pieces
2 tablespoons apple cider vinegar
1 teaspoon dried thyme (I’m sure fresh would be great if you have it. I didn’t.)

Directions
Preheat an oven to 400 degrees F (200 degrees C).
Toss the butternut with 2 tablespoons of olive oil in a bowl.
Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
Bake in the preheated oven until the butternut is tender, 20 to 25 minutes.
Cool to room temperature.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Cook the onion until it starts to caramelize, and then add the garlic slivers.
Continue to cook while stirring until golden brown, at least 15 minutes.
Stir in the kale, cooking until wilted and tender – it only takes about 3 minutes.
Transfer the kale mixture to a bowl, and cool to room temperature.
Once all the ingredients have cooled, mix the apple cider vinegar with a bit more pepper and the thyme.
Then combine the butternut, kale, and vinegar mixture in a bowl and gently stir to combine.
You could use yams instead of butternut, and any type of vinegar you prefer.

Received from and posted on behalf of Corlea Smit
TRIED AND TESTED

Chili con Carni

Chili con Carni 

Simple recipe that you can easily adapt to your own liking.

Ingredients:
1 tablespoon oil
1 medium onion chopped
1 lb. ground beef
1 can tomato paste
1 can tomato soup
2 cans small red kidney beans, drained
2 tablespoons chilli powder (or to taste)

Directions:
In a Dutch oven, sauté onions in the oil until tender.
Add ground beef and brown, drain the fat.
Mix in tomato soup, tomato paste plus a little water to rinse out the cans and the chilli powder. Next, stir in the kidney beans.
Bring to a boil, stir, cover and reduce heat to simmer for about an hour.
Stir occasionally.
Tastes great served with tortilla chips

Posted by Mona Aumair
Source: my grandma!
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No Fail Banana Bread

No Fail Banana Bread 
Like the name implies…. this recipe has never failed me! Adding about a 1/2 cup of chopped walnuts is a nice addition too!

Ingredients:
3 ripe Bananas
1 teaspoon soda
¼ cup margarine or butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 cups ½ flour
pinch of salt

Directions:
Pre-heat the oven to 325ºF. Grease 1 loaf pan and line with waxed paper.
Mash bananas in a small bowl and sprinkle with the soda; set aside
In a separate bowl, cream margarine, add sugar, egg, vanilla. Mix well. Add the bananas. Mix thoroughly.
Add flour and salt. Mix well.
Pour in greased loaf pan. Bake for 1 hour.

Posted by Mona Aumair
Source: Lea Ann’s Mom!
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Garlic Cheese Biscuits

Garlic Cheese Biscuits 

I’ve tried just about every cheese biscuit recipe ever written, and always thought they were just OK. These use yoghurt to make them incomparably moist and soft, and the spices give them a bit of kick and just enough “je ne sais quoi” to be worth making again.

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon onion powder
5 tablespoons butter, melted
1 green onion, finely chopped
1 cup shredded Cheddar cheese
1/2 cup milk
1/2 cup plain yoghurt

Directions
Preheat oven to 380 degrees F.
In a large bowl, sift together flour, baking powder, and baking soda. Stir spices into floor to combine, then add melted butter and mix until mixture resembles coarse crumbs. Add the green onions and cheese and mix to coat. Make a well in the center of flour mixture and pour in the milk and yoghurt. Stir as little as possible, just too barely combine. Drop batter by big spoonfuls onto a parchment-lined baking sheet – makes about a dozen biscuits.
Bake in preheated oven for about 15 minutes, until lightly browned.

Source: Corlea Smit
TRIED AND TESTED

Lancashire Hotpot

  

Serves 4
INGREDIENTS
8 loin chops or shoulder chops
1 large onion, sliced
2 small carrots, sliced (did not use it tonight – forgot to add this)
300ml chicken stock (used 1½ chicken cubes mixed with ± 300ml boiling water)
2 heaped spoons of flour
Fresh Basil
Dried Bay leaves
2 large potatoes thinly sliced

METHOD
Slice onions (thin) and place half of it in bottom of casserole dish
Top with chops
Spice as per your own specifications (we used a bit of barbeque spice, salt, fresh ground coriander, touch of fresh ground pepper)
Dot with fresh basil and bay leaves
Add remaining onions on top
Thinly slice potatoes and arrange in between the meat with a thin layer on top of the onion, meat and herbs.
Mix chicken stock and flour (use a whisk to ensure a smooth texture) and pour over layered ingredients
Preheat the oven to 350°F and bake for ±90 minutes. Meat should be tender and juice thickened.

Served with fresh garden salad

Source: Alwyn Slabbert
TRIED AND TESTED

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