Meat


Recipes collected from almost everywhere! One thing you won’t find here are recipes for beef, venison, mutton, or lamb – we don’t eat these due to TSE, heh. Anything requiring this is under the pork section :D

Pork

Poultry

Seafood


Pork

Slowcooker Pork Stew – Kelley, Jan 22, ’06

This recipe is good for a 6 qt slow cooker.

1 small pork roast, or 4-5 pork loins
1 to 2 tbsp canola oil
1 large onion
Italian dry herb mix
2 brocolli stalks
3 – 4 large carrots
3 small to medium red potatoes, skins on or off
1/2 small turnip
1/2 stalk celery
2/3 cups pot barley
salt and pepper to taste

  1. Cut pork into 1″ to 1.5″ cubes.
  2. Chop onion coarsely.
  3. Heat a large, stainless steel UNCOATED skillet on medium-high heat. When a drop of water “dances” across the surface of the pan, add the canola oil to coat pan surface. As oil begins to smoke (but not burn!) add your meat, and sprinkle with salt, pepper, and Italian herb mix. Resist the urge to stir your meat :) Let the meat sear to a medium brown color, then turn and leave again to sear on the other sides. If brown coating begins to turn to a dark brown, scrap the coating off the pan with a spatula. Sear meat on all sides – this is where the flavour for the stew comes from and is the most important step. You are performing the Maillard reaction! Put meat in slow cooker.
  4. Add onions, salt, and pepper to sillet and brown as well. Add to slow cooker.
  5. Add some hot water to the skillet and let all the brown stuff boil off the pan into the liquid – get all of it! Add to slow cooker.
  6. Slice brocolli and carrots. Chop turnip into 1cm cubes, and potatoes into 2cm cubes. Put in slow cooker.
  7. Add barley to slow cooker, and add enough water to cover the vegetables. Salt and pepper as desired.
  8. Cook on high for 5 to 6 hours, after this time stew will keep on low.

Pork Meatballs – Kelley, Mar 1, ’06
4 lbs minced lean pork
1 onion, finely chopped
1.5 cups bread crumbs
1/4 to 1/2 cup whole milk
1 egg
1-2 tbsp onion powder
1-2 tbsp worcestershire sauce
Oregano, salt, and pepper to taste

  1. Add milk to bread crumbs. Beat egg.
  2. Add onions to meat and mix.
  3. Add egg, then bread crumb mixture until meat reaches a meatball consistency. Add more bread crumbs as necessary.
  4. Add remaining seasoning and mix.
  5. Form into balls and place on cookie sheet. Bake in 350F oven until thoroughly cooked.

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Pork Ribs
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Pork Chili
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Bean Thing
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Pork Stroganoff
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Poultry

Korean Chicken – Mom, Jan 6, ’06

3 lb boneless skinless chicken breasts
8oz can pineapple chunks in pineapple juice
water
1/4 cup chopped green onions (I use 3 stalks)
1/4 cup soy sauce

  1. Boil chicken until cooked in salted water. Cut into 1″ cubes and put in oven safe shallow dish.
  2. Drain juice from pineapple chunks into 2-cup measuring cup and add enough water to make 1 cup. Researve chunks.
  3. Add green onion and soy sauce to pineapple liquid. Pour over chicken.
  4. Bake at 350F for 30 minutes. Add pineapple chunks, then bake 15 minutes longer.
  5. Serves 4 (323 calories each).

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Nutty Slowcooker Chicken – Adapted by Kelley from Linda Doeser Cookbook, Feb 28, ’06

I have altered the recipe which was originally in the cookbook and this tastes FANTASTIC! You can simmer the chicken instead of using a slowcooker if you want – I used a 2.5qt slowcooker.

2 tbsp sunflower oil
4 boneless, skinless chicken breasts cut into 1″ cubes
2 onions, chopped
1tsp ground ginger
1 tbsp all-purpose flour
2 cups low sodium chicken stock (I use No Name brand)
¼ cup sunflower seeds
¼ cup sliced or chopped almonds
2 tbsp lemon juice
1 tbsp molasses
salt and pepper

  1. Heat non-stick pan until a water drop skids across it. Toss 1tbsp oil with chicken in a bowl, then put in pan and brown (putting the oil on beforehand prevents the oil from smoking). Let it brown on one side, before you flip add salt and pepper to taste, then flip and brown other sides. Put in slowcooker.
  2. Reduce pan to medium-low heat and add remaining oil. Add onions and cook until they begin to soften. While they cook, mix together ginger and flour. Sprinkle ginger mixture onto onions and cook, stirring constantly, for 1 minute (you may or may not have to add more oil at this stage).
  3. Add chicken stock slowly and whisk constantly until mixed. Simmer for 1 minute.
  4. Add lemon juice, molasses, and nuts.
  5. Pour sauce over chicken and cook on low for 6 hours (I did 2.5 hours on high and 1 on low).

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Oriental Peanut Chicken – Adapted by Kelley from KraftCanada.com, Mar 1, ’06

On the Kraft Canada website this is done in a foil pack in the oven, but I like the chicken poached and then baked so it really maintains its moisture.

4 pieces boneless, skinless chicken breasts
1/4 cup Kraft Chicken & Rib BBQ Sauce
2 tbsp Peanut Butter
1 tsp soy sauce
salt for chicken

  1. In large sauce pan add 1 inch of water and salt to taste. Bring to a boil, add chicken, reduce to medium-low heat and cover to poach for 40-45 minutes until chicken is tender.
  2. Mix together BBQ sauce, PB, and soy sauce.
  3. Remove chicken and place in pan. Spoon on sauce equally onto all pieces – let it heap :)
  4. Bake at 350F for 20 to 25 minutes for sauce to get sticky.
  5. Enjoy!

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Turkey Gravy


Seafood

Savory Cod
This is such an easy recipe, but it’s delicious! Dad always used to make it in the BBQ in foil and it always tastes better when he does it, but this way works well when you don’t have propane :)

Cod fillets
Equal parts lemon juice and melted butter
Savoury to taste
Salt and pepper

  1. Spray pan with cooking spray. Add fish.
  2. Melt butter/margarine in microwave, add lemon juice, stir. Pour over fish.
  3. Sprinkle thoroughly with savoury.
  4. Salt and pepper to taste.
  5. Cook at 350F, uncovered, until cooked. About 30 minutes.

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Swiss Basa – Adapted by Kelley from Mom, Mar 1, ’06
This used to be swiss steak, but I like it with a white fish – basa, cod, or yellowtail will do. I’ve even used the applesauce with cinnamon in it and it still tastes great, lol. Measurements are approximate.

2 large pieces of White fish
Flour
Oil
1 medium onion
5 fresh mushrooms or 1 can of mushrooms, rinsed
1 fruit cup unsweetened applesauce
2/3 can tomato paste
2 tsp ketchup
2 tsp worcestershire sauce
1 tsp oregano
1/4 tsp rosemary

  1. Rub flour into fish, salt to taste. Add oil to pan and fry until golden on both sides. Put in baking pan and set aside.
  2. Fry onions in the pan. Add mushrooms, salt and pepper, and cook until mushrooms soften.
  3. Mix remaining ingredients together. Add mushrooms and onions to the sauce. Pile on top of fish.
  4. Bake at 350F for 30 to 40 minutes.

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Ham & Turkey Cheese Ball
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