Stuff by Tammy
Making delicious foods and loving life!

Baked Basa Fillets

Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017


Basa is a fish that takes on flavour so nicely. This recipe is similar to a homemade curry but is not overpowering.


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Creamy Dijon Swordfish

Posted in /Cooking/Entrees/Seafood on Wednesday, March 29, 2017


This is a great way to make swordfish when the grill is not an option.

Serves 4.


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Beef Peanut Stew

Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017


Ingredients

2 pounds chuck beef, cubed into 1.5 inch cubes
1 pound peeled sweet potatoes, cubed into 1.5 inch cubes
1 medium onion, diced
1 cup cherry tomatoes, halved
2 garlic cloves minced (the more the merrier)
1 cups beef broth
1 cups chicken broth
2 heaping tablespoons creamy peanut butter
2 teaspoons red curry paste
Kosher salt
4 cups chopped kale
Optional garnish - chopped roasted peanuts

Directions

  1. Add the beef, sweet potatoes, onions, tomatoes, and garlic to a slow cooker lined with a Reynolds Slow Cooker Liner.
  2. In a large bowl or blender, mix both broths, peanut butter, tomato paste, and curry paste.
  3. Taste the broth and season with additional salt if needed.
  4. Pour the broth over the ingredients in the slow cooker.
  5. Place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
  6. 5 minutes before the cooking time has ended, add in the kale.
  7. Optional garnish: Add a spoonful of chopped roasted peanuts to every bowl.

Inspired by: Savory Sweet Life

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Tex Mex Stuffed Peppers

Posted in /Cooking/Entrees/Red_Meat on Wednesday, March 29, 2017


This is a great way to use leftover rice.


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White Chicken Lasagna

Posted in /Cooking/Entrees/Poultry on Wednesday, March 29, 2017


Ingredients

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta or cottage cheese
2 cups cubed, cooked chicken meat (but more is always better)
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
4. Melt the butter in a large saucepan over medium heat.
5. Cook the onion and garlic in the butter until tender, stirring frequently.
6. Stir in the flour and salt, and simmer until bubbly.
7. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
8. Season with the basil, oregano, and ground black pepper.
9. Remove from heat, and set aside.
10. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish.
11. Layer with 1/3 of the noodles, the ricotta, and the chicken.
12. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
13. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles.
14. Sprinkle with parsley and 1/4 cup Parmesan cheese.
15. Bake 35 to 40 minutes in the preheated oven.

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Welcome!

Thanks for visiting my blog about great foods and fun fabric projects! There's lots to see here and I am always adding new recipes.

Did you know that we're journaling our progress as we work towards circumnavigating the world by sail? Join us on our adventures at weboughtaboat.com!

~ Tammy

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