Hawaiian Chicken

This is a nice meal that is quick and easy to make.  Serves 6

3-4 chicken breasts, cut in cubesHawaiian Chicken

2 tablespoons peanut oil or canola oil

1 kg Stir Fry style vegetables, frozen

2 teaspoons grated ginger root

2 teaspoons diced garlic

2 tablespoons brown sugar

4 tablespoons soya sauce

2 tablespoons sweet chili sauce – optional

2 tablespoons cornstarch

1 can pineapple chunks or tidbits

2 tablespoons condensed chicken broth or 2 bouillon cubes

1/4 cup water

Method: Fry cubed chicken in hot oil in large saucepan or wok. Drain pineapple and add juice to pan. Reserve pineapple. Stir in remaining ingredients, simmer until vegetables are crisp tender. Stir in pineapple. Serve over hot rice.  For 6 people I cooked 2 1/2 – 3 cups rice.

Barbeque Sauce – Great on Meatballs, pork, chicken etc.

We use this recipe on ribs or on meatballs- very good and easy to make!
Barbecue Sauce
1 med. onion, diced
1/4 cup vinegar
2 tablespoons sugar
1 cup ketchup
3 tablespoons worcestershire sauce – check if your is gluten free
1 tablespoon prepared mustard
2 teaspoons salt
Mix all ingredients together.
I usually double this for a slow cooker of meatballs or a few racks of ribs.  We like the extra sauce on rice with the meal.

Ice Cream Pail Pickles

This is a easy recipe that everyone loves!

Ice Cream Pail Pickles (from Willing Workers cook book, revised)
4 medium onions, sliced
1 gallon sliced cucumbers (unpeeled) (one ice cream pail full)
4 cups sugar
2 cups vinegar
1/3 cup pickling salt/coarse salt
1 1/2 tsp turmeric powder
1 1/2 tsp ground celery seed
1 1/2 tsp mustard seed

Slice onions and cucumbers and place in clean ice cream pail.  Combine remaining ingredients in large sauce pan.  Heat until boiling – stir until sugar and salt are dissolved.  Pour hot brine over cucumbers and onions.  Cover and store in refrigerator.
Will keep for at least 3 months.

can use large over grown cucumbers for this recipe
Stir and heat brine until sugar is dissolved

Scrambled Eggs Bombay


This recipe comes from my husband’s family and is well liked by all!  It’s easy to make extra for last minute guests – we  figure on 2 eggs per person .  If two extra people come add four eggs to the recipe.  It’s a easy meal to make at the last minute.

Scrambled Eggs Bombay – serves 6
12 eggs
1/4 teaspoon salt
6 tablespoons cream or milk
375 grams bacon, diced
1 medium onion thinly sliced
3 tablespoons butter
2 teaspoons curry powder
2 cups rice, uncooked
3 cups water.
Cook 2 cups rice in 3 cups water.  Bring to a boil, cover and simmer on very low for 20 minutes.

In large skillet – fry diced bacon until crisp.  Add sliced onions and fry until light brown.  Drain off excess bacon fat.
In large measuring cup mix the eggs and the cream together.  Pour over the bacon and eggs and scramble until done.  Add the 3 tablespoons butter and the curry powder.  Mix lightly.
Serve over cooked rice or mix together before serving. Add soy sauce as desired.  If you like it a little “hotter” add a tiny bit of sambal oelek to your dish.  We usually have a salad with this.

Hamburger Curry

This recipe is really good.  It is a mild hamburger curry.

Can be made in a skillet or Breville Fast Slow Cooker.

Hamburger Curry serves 6-8
3 Tbsp butter
1 med. onion, diced
1 Tbsp minced garlic
1lb ground beef
1 Tbsp Curry powder
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon, ginger pwd and tumeric
750 ml canned diced tomatoes
2 medium potatoes, diced
2 cups green beans

In large skillet/saucepan melt butter and saute onion and garlic.  Add ground beef and saute until no longer pink. Add remaining ingredients.  Cover and simmer 25 minutes.  Stir in 2 tbsp cornstarch.  Simmer 1 minute.  Serve over cooked rice.

To cook in Breville fast slow cooker:

Saute onion and garlic in butter.  Add beef and saute until no longer pink.  About 10 minutes.  Add remaining ingredients except cornstarch and lock on cover.  Follow pressure cook instructions, pressure cooking it on medium for 8-10 minutes.  Release steam.  Stir in the cornstarch and saute for 1 minute until thickened.  Serve over rice.

Cabbage Roll Stew

Cabbage Roll Stew – Slow Cooker or Pressure Cooker Recipe


This is a quick and easy recipe for those who like the flavour of Cabbage Rolls but do not like all the work.  It’s also works well as a low carb meal by serving it as a stew or soup with out the rice.
Try this as a freezer meal!
adapted from Sugar Free Mom.
Cabbage Roll Stew
2 tbsp. oil
2 tablespoon minced garlic
1 medium onion, diced
1 1/2-2 lbs lean ground beef
2 teaspoons parsley flakes
1/2 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/4 – 1/2 teaspoon red pepper chili flakes
1 240 ml (16 oz)
can crushed tomatoes
3-5 cups beef broth (or Better than Bouillon and water)
8-10 cups sliced cabbage

Heat oil in frying pan .  Add garlic and ground beef – fry until browned.  Add onions and fry until softened.  Add everything to the large crock pot, or pressure cooker.  Stir to combine.    Slow cook on low 6 hours or on high 3-4 hours until cabbage is soft.  In pressure cooker cook for about 15-20 minutes and let pressure come down on it’s own.  Serve over cooked rice.  For low carb leave out rice or add grated cauliflower to the recipe.
For Freezer cooking – brown the ground beef, garlic and onion and mix together with remaining ingredients in large Ziploc bag and freeze.  Thaw and cook in slow cooker.

Gluten Free Dutch Taai-Taai

My mom made this quite often as we were growing up.  It’s quick and easy to make.  I converted it to gluten free and the funny thing is – with this gluten free recipe the texture improves after sitting in the fridge for 3 or 4 days!

Gluten Free Taai-Taai
1 cup honey
1 cup water
1 cup  brown sugar, packed
2 teaspoons anise seed — ground
13/4 cup white rice flour
1 3/4 cup sweet rice flour
2 teaspoons baking soda
pinch of salt.

**rice flours should be the Asian kind as it is not as gritty.  Found in Asian aisle of supermarket.

In large sauce pan bring the honey, water, brown sugar and anise seed to a boil. Stirring occasionally.
Let cool to room temperature.  Stir in remaining ingredients.  Spread on greased baking sheet.
Bake at 325 for 30 – 40 minutes until golden brown.  Let cool.  Slice in squares.  Store in sealed plastic containers in fridge for 3 days or longer.  The texture is a bit “gummy” when fresh and improves a lot upon storage.