Bubble and Squeak & Samosas

I had half of a head of cabbage left from the cabbage rolls I made and I also had a packet of just-add-water loaded mashed potatoes (unused on camping trip) so I decided to make this tonight. I’ve had it in a restaurant and I’ve bought it frozen in the grocery store but I have never made it. This recipe looks amazing. I skipped the goose fat and bacon and just used 1 tablespoon of bacon grease, 1/2 onion, the cabbage and the made up potatoes. It smells so good!

Now for the Samosas. I decided to try this recipe and I wasn’t disappointed. I replaced the potatoes with carrots and left out the Chinese spice but the taste was so good! And I don’t care if this meal isn’t a perfect pairing, it is a comfort food definition. The B&S doesn’t look delicious but it is.


Cranberry Sauce

After my first dalliance with homemade cranberry sauce last year, I am sold. This year, I tried a sugar-free version with acceptable result. (It would be so much better with maple syrup, perhaps.) But I like it anyway, the orange peel really makes it interesting.

* Exported from MasterCook *

Cranberry Sauce

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 packages Truvia
3/4 cup water
1 teaspoon pumpkin pie spice
12 ounces cranberries
1 teaspoon orange peel

combine sweetener, water and spice in a medium saucepan over high heat and bring to a boil. Let boil a few minutes until reduced a bit. Add washed and drained cranberries and reduce heat. Cook, stirring until half the berries have popped. Remove from heat and allow to cool. If you wish, mash the remaining berries to achieve a uniform tartness in the sauce. Stir in orange peel. Chill. Makes 8 servings.


A 60 gram serving is just 20 calories!

Lunch from the freezer today was ‘Shepherd’s Pie’.


Butternut Squash Pierogies

I’ve never actually made pierogies, but I love them! We had them once while visiting my grandmother-in-law. They were boiled first and then fried in butter, so good! I always bought them frozen and usually baked them with butter spread on them. I saw Andrea’s post about butternut squash manicotti and thought butternut squash would be good as pierogie filling. I omitted the maple syrup since I don’t want to add more calories than they will already have. But I still baked them (face-down) in a 350 degree F oven for 90 minutes. For the dough, I used this recipe. They look so good in the photo!

This will be a side dish to our dinner tonight, so I will have to tell you how they turned out then.


For lunch I had a German Ham and Cheese Brotchen from the freezer and the green beans left from two days ago. I threw the frozen sandwich into the oven beside the butternut squash and guess what. The top was crisp and crackery, just like when fresh! Problem solved.

Carrot Tart

Well I am really running late today. I found this recipe and thought it would be great for the holidays. I am not sure when we’ll have it but I think it should freeze fine. It is hardly a good vegetable dish, since it is so little vegetable and so much fatty stuff. But that is what makes holiday dining so pleasant. If I cut it into 24 pieces, each one is 200 calories. A simple meat and a salad would make an acceptable diet meal. Too bad I already planned a non-simple meat dinner. Into the freezer it will all go. I formed it into two tarts and if you want to make this, either cut the carrots into smaller pieces or use more than 2 pounds.


Rather than top with that salad in the recipe, I just brushed the glaze on and sprinkled with the reserved almonds.


For lunch I had Napa Valley Chicken Salad Pie from the freezer. I microwaved it then threw a couple of handfuls of baby spinach over it and mixed it in. It was great.

Macaroni Salad

Someone just loves my mom’s macaroni salad. And it is a side dish that goes well with what we are having for dinner tonight. It gets better as it chills so it is a dish best made early. Here is the recipe:

* Exported from MasterCook *

Mom’s Macaroni Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces black olives — chopped
4 ounces sweet pickles
2 ounces pimientos
8 large eggs, hard-boiled, chopped
12 ounces macaroni — small, salad type
1/2 cup low-fat mayonnaise
1 tablespoon prepared mustard
1 tablespoon onion powder

Cook macaroni and rinse in cold water. Chop pickles, pimientos, and eggs. Combine with macaroni and olives in a large bowl. Mix mayonnaise, mustard, onion flakes, and salt and pepper to taste. Pour dressing on salad and lightly toss until well mixed.


When I was young I used to pick out the pimiento, because I hate it. I substituted freshly roasted red bell pepper and used sweet pickle relish instead of sweet pickles. It needs salt, but that is best done at the table.

For lunch today I had Chicken Marsala from the freezer.


English Baked Beans

What goes with a Bacon Butty better than baked beans? I found this recipe. My Quiet Child will want to try this when she sees it. She hates American baked beans but loves Heinz Baked Beans that we get at World Market. I really messed with this recipe and ended up with the following recipe. (I didn’t do it to make it more to my taste but because it was what I had on hand.) I do like the taste, I hope the others do.

* Exported from MasterCook *

English Baked Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups tomatoes, canned
1/4 cup picante sauce
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 cup sugar
1/4 teaspoon ground cloves
2 cups great northern beans

Cook beans in 8 cups water in a pressure cooker until almost soft (5 mins for me). Combine all other ingredients in a large sauce pan and cook over medium heat. for about 5 minutes. Puree with a wand blender until smooth. Add beans and continue cooking until liquid has evaporated to your desired consistency and beans are fully cooked.


This should be 12 servings of about 130 calories each. Everyone liked dinner. The baps were great!


Brussels Sprout Salad

Costco had some nice looking Brussels Sprouts too. It seems a shame to cook fresh sprouts so I went looking for a salad. This recipe looked good to me. I chopped the sprouts in the food processor, and added only 30 grams parmesan cheese, 8 tablespoons olive oil, 4 tablespoons tomato pulp vinegar, 2 teaspoons Dijon mustard and chopped toasted pecans for those who wish to sprinkle them on the salad. This is a side dish for dinner tonight so the flavors will mingle nicely for a few hours.


For lunch I am having Beans and Ham from the freezer.



Tilapia with Roasties

Today’s lunch is from the freezer and is not really that interesting since I used store-bought, panko-breaded tilapia. But I used a method I learned years ago for making potatoes and they are delicious! First, put some oil in a baking pan and place it in a 400 degree F oven. Now boil peeled and cut up potatoes in water for 5 minutes. Drain. Sprinkle with a little flour. Put the lid on and shake the pan to bruise the potatoes. Carefully remove the hot pan and add the potatoes, stirring them around to coat with oil. Put the pan back into the oven for 30 minutes or until cooked through. (Depends upon the size of the pieces.) I also put some green beans with this lunch.


Though these are better fresh out of the oven, the freezer didn’t eliminate the delicious flavor and texture of these potatoes.