This dish for supper incorporated mushrooms and broccoli which needed to be used, roasted chicken breast which I always have in the freezer, and some tasty Asian condiments. I added the dried cranberries and walnuts for extra crunch and color. A very tasty and satisfying meal.
TERIYAKI CHICKEN, VEGETABLES AND RICE
- 1 tsp olive oil
- Large sweet onion, sliced
- 1 cup mushrooms, sliced
- 2 cups broccoli florets, steamed fork tender
- 1 cup cooked chicken breast, shredded
- ½ tsp. sesame oil
- Dash or two of Mongolian Fire Oil (optional)
- 1/4 cup teriyaki sauce
- 2 Tblsp. dried cranberries
- 2 Tblsp. chopped walnuts
- 4 servings of cooked rice
In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.
Add mushroom slices and cook until mushrooms start to soften. Sprinkle lightly with salt and pepper.
Stir in steamed broccoli, cooked chicken breast, sesame oil, fire oil and teriyaki sauce.
Cook until mixture is hot and serve over cooked rice with a sprinkle of cranberries and walnuts on top.
This is an easy, satisfying dish that I first put together a few years ago, using a package of flavored rice mix. This time I used Knorr Cajun Sides Garlic Butter Rice mix, but any kind would do.
EASY BEEF, RICE AND BEANS
- 5-6 oz package of flavored rice mix
- 2 cups water
- 1/2 lb. round or chuck steak, baked, cut into cubes*
- 1/2 cup hominy, drained
- 1/2 cup black beans, drained
- 1/2 cup diced tomatoes with juice
- Grating of black pepper
- 1-1/2 tsp ground cumin
In a large skillet, cook the rice mix and water, bringing to a boil. Lower heat, cover and simmer from 5-7 minutes according to package directions until rice is tender.
*I had baked the chuck/round steak earlier in the day, covered, for about 2 hours in a 300 degree oven. I used half of the cooked beef in this dish and put the remainder in the freezer for another night’s supper.
Add remaining ingredients, mixing well, and let simmer for 20 minutes until everything is piping hot.
Yield: 4 servings
I have a note in my recipe binder: “2/18/03 – very good – David (my husband) took seconds.”
For dessert, I fixed an old favorite – Grandma Martha’s Banana Pudding.
It was a nice weekday supper.
When I was a child in the 1930s-1940s, my mother always served a light dessert with supper. It might be as simple as a can of fruit cocktail, carefully portioned into four dishes so that each person got a piece of a cherry or a package of My-T-Fine pudding cooked with diluted canned milk (my favorite was chocolate which had the tiniest bits of nuts in it). Sometimes she made a steamed chocolate pudding which my father loved and I ate only because of the nutmeg hard sauce on top of it. Many times, she whipped up her own delicious pudding such as her Butterscotch Pudding. Mother never considered herself a good cook but her puddings were perfect – sweet, smooth and comforting. I especially liked butterscotch which she also made into a pie sometimes on Sundays, with a thin one-egg meringue. This cooked pudding is so much better than the packaged kind and easily reaches smooth perfection if the cook is willing and able to stand at the stove and whisk until the pudding is done.
MOTHER'S BUTTERSCOTCH PUDDING
- 1 egg
- 2/3 cup brown sugar
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 1 cup cold milk
- 1 cup hot milk
- 1 tsp. vanilla
- 2 Tblsp. butter
In a medium saucepan, place the egg, brown sugar, cornstarch and salt. Whisk together until smooth. Gradually add one cup of cold milk, whisking to blend. Add one cup of hot milk, blending well. Cook over medium heat, whisking constantly until mixture begins to bubble. Continue to whisk for 2 more minutes. Remove from heat and stir in vanilla and butter.
Pour into serving dishes and cover until ready to serve. I like this pudding best at room temperature but it’s also delicious chilled and leftovers should be refrigerated.
Yield: 4 servings
I’ve posted previously about Mother’s pudding – her banana pudding….
and her rice pudding….
….all of them nice desserts for family supper.
After being stuck in the house for three days after a major snowfall, I was ready for my daughters and grandchildren to come for Sunday dinner. I wanted to try something new and found a recipe on Allrecipes.com which I adapted according to our taste and what I had on hand plus I made some changes in procedure based on readers’ comments on Allrecipes. I thought this casserole was very tasty served over rice and made good leftovers.
PORK, APPLE AND SWEET POTATO CASSEROLE
- Six 6″x 3″ pork loin pieces, about 3/4″ thick – cut in half to form 12 3″x3″ pieces
- 1/2 cup of flour for dredging
- salt and pepper for dredging
- 1-2 Tblsp. olive oil for browning pork loin
- 1/2 cup water
- 2 medium onions, sliced
- 2 medium sweet potatoes, sliced thinly
- 2 Golden Delicious apples, peeled, cored and sliced
- 3 Tblsp. light brown sugar
- 1/4 tsp. black pepper
- 1 tsp. salt
- 1 tsp. curry powder
Preheat oven to 375 degrees F
Dredge pork loin pieces in the flour that has been mixed with a sprinkling of salt and pepper. Heat oil in a large skillet and brown pieces of pork loin on both sides. Pour the half cup of water in the bottom of a large casserole or baking pan. Place meat to form a single layer in the bottom of the pan.
In a large bowl, combine the sliced onions, sweet potatoes and apples. In a small bowl, mix together the brown sugar, pepper, salt and curry powder.
Pour the brown sugar mixture over the vegetable mixture and toss to coat. Spoon the vegetable mixture over the pork loin pieces.
Cover and bake for one hour @ 375 degrees F until the sweet potatoes are tender and the pork has reached an internal temperature of 160 degrees F.
The grandchildren, known here as Jellyfish and Dolphin, showed different attitudes at the presentation. Jellyfish looked like he might be willing to try some, but Dolphin definitely didn’t look impressed.
Serve over rice. Sprinkle with snipped parsley if desired.
Yield: 4-6 servings