Lili's left over stuffage soup

Basically put anything and everything from your fridge and cupboards and stuff it in a pot with broth and boil.



Ingredients to come...

Lili's traditional Cheddar Cheese Fondue

Ever since I can remember, we ate fondue every year for our "réveillon de Noël" Christmas Eve for the non french people. First thing first, we would traditionally celebrate with a midnight mass. My only reason for church was to kill time while Santa clause brings me presents. Back home, we would open our presents followed by the "reveillon"... anyway my mom had an awesome Fondue recipe with clam and shrimps in it, it was the best. One day they stop selling the soup my mom would use to make the fondue so if was never the same after that *sniff* *sniff* Finally I grew up (sort of) and I found my kick ass fondue to make during xmas.

Ingredients

1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp dry mustard
1 (12 oz) can beer
1 1/2 tsp Worcestershire sauce
2 cups shredded sharp cheddar cheese
Sourdough bread

Method

1. Melt butter, blend in flour
2. Stir until thick
3. Add beer; stir until thick and boiling
4. Add salt, dry mustard and Worcestershire sauce
5. Gradually add cheese keep stirring in will burn
6. serve with sourdough bread that has been cut up in cubes

Nutrition facts

serving size: 1 (113g)

calories: 265
total fat: 20.2g
saturated fat: 12.8g
cholesterol: 59mg
Sodium: 498mg
Carbs: 6.9
Fiber:0.2g
sugars:0.4g
Protein: 10.3

Mao Pao Tofu

Great and simple dish with tons of flavors, even awesomer for left overs.

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 2 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry, divided
• 1/2 pound lean ground pork
• 1 tablespoon peanut oil
• 1 (14-ounce) package extra-firm tofu, drained and cubed
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh ginger
• 1 tablespoon chile paste with garlic
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon salt
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon water

Preparation

1. Cook rice according to directions.

2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

3. Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

Nutritional Information

Calories:342

Fat:14.3g (sat 3.8g,mono 2.7g,poly 4.6g)

Protein:23.3g

Carbohydrate:27.8g

Fiber:0.3g

Cholesterol:43mg

Iron:2.3mg

Sodium:562mg

Calcium:78mg

Broccoli and Ham Quiche

This ham quiche made by Lili is a quick-and-easy one-dish meal that can be served for a casual family brunch, but it's fancy enough to serve to special guests.

Ingredients

• 1 refrigerated pie crust
• 1 1/2 cups ham, cooked and cubed
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups frozen broccoli, thawed and drained
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons prepared yellow mustard
• 1/2 cup crumbled feta cheese (optional)

Directions

• Preheat oven 375°F.
• Prepare a refrigerated pie crust according to package directions for a one-crust 9" dish. Pre-bake the crust for 15 minutes.
• Remove from the oven and fill with ingredients: layer ham, broccoli, onions, and cheese in the prepared crust.
• In a bowl, combine all the remaining ingredients until blended; then pour this mixture over the ingredients in the crust.
• Optional: crumble feta cheese on the top just before baking.
• Bake for 45 to 55 minutes or until a knife inserted in center comes out clean. Let stand 10 to 15 minutes before serving.

Serving Size: 1 piece

Servings: 6

Container: 9" pie/quiche dish

Prep Time: 15 minutes

Cook Time: 1 hour

Chicken Papadoris

Ingredients

• 1/4 cup pine nuts
• 1/4 cup butter
• 2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 (14 ounce) can unsweetened coconut milk
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground cumin
• 1 teaspoon curry powder
• 2 teaspoons cornstarch
• 1/4 cup cold water

Directions

1. Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
2. Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
3. Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
4. In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.

Footnotes

• You can use chicken drumettes, wings or thighs, but remember to cook them somewhat longer. If coconut milk is not available, substitute 1 1/2 cups whipping cream. You can also use any left over chicken for appetizers. Chop chicken into smaller pieces, mix together with sauce and fill small pastry shells with chicken mixture. Serve these appetizers hot or cold.

Nutritional Information

Amount Per Serving Calories: 311 | Total Fat: 19.9g | Cholesterol: 81mg

Servings Per Recipe: 8

• Calories: 311
• Total Fat: 19.9g
• Cholesterol: 81mg
• Sodium: 348mg
• Total Carbs: 5.1g
• Dietary Fiber: 1.3g
• Protein: 28.9g

Easy Chicken Enchiladas

Ingredients

• 1 (8 ounce) package cream cheese
• 1 cup salsa
• 2 cups chopped cooked chicken breast meat
• 1 (15.5 ounce) can pinto beans, drained
• 6 (6 inch) flour tortillas
• 2 cups shredded Colby-Jack cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutritional Information

Amount Per Serving Calories: 565 | Total Fat: 34.1g | Cholesterol: 120mg

Servings Per Recipe: 6

Amount Per Serving

• Calories: 565
  
• Total Fat: 34.1g
  
• Cholesterol: 120mg
  
• Sodium: 1166mg
• Total Carbs: 32.8g
• Dietary Fiber: 5.1g
• Protein: 32.6g

Smoked salmon pizza

Pizza made by moi, I think it was the first one I have ever made with homemade Whole Wheat Crust...it was all yummzers and stuff.

Ingredients (serves 4)

• 1 quantity gluten-free pizza dough (see related recipe)
• 1 tablespoon olive oil
• 1/2 cup Coon or Mil Lel pizza cheese
• 50g smoked salmon, chopped
• 1/2 small red onion, thinly sliced
• 1 tablespoon capers
• Light sour cream and fresh dill, to serve

Method

1. Make pizza dough. Preheat oven to 220°C/200°C fan-forced. Roll dough into two 25cm circles. Place on prepared trays. Brush with oil. Top with cheese, salmon, onion and capers. Bake for 15 minutes or until cheese has melted and base is crisp.

2. Top with cream and dill. Serve.

Late Night All-Nighter Cheeseburger Doritos

When you open the bag, the smell is overwhelmingly of ketchup, relish and processed cheese. Which is good coming from the angle of replicating a crappy burger bought at any fast food restaurant out there. Eat a chip and it really does taste like you did bite into a McDonald’s shitty double cheeseburger...seriously. I think the taste is spot on if you're looking for the cheap, greasy burger taste. Probably wont buy it again, but I do want to taste the other weird Doritos flavours out there.

Insomnia White Chocolate Chip Cookies

What to do when you're bored and suffering from insomnia? COOKIESS!!!! yup last weekend for some reason I couldn't sleep... so I woke up from my no sleep and decided to make cookies with what I had at home. Baking for me is something I do to relax, mixing things together is so much fun.

Ingredients

• 1 cup butter, softened
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 2/3 cups white chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutritional Information

White Chip Chocolate Cookies

Servings Per Recipe: 54

Amount Per Serving

Calories: 113

• Total Fat: 5.8g
• Cholesterol: 18mg
• Sodium: 78mg
• Total Carbs: 14.8g
• Dietary Fiber: 0.5g
• Protein: 1.4g

Tou-ti Gnocchi with Shrimp, Asparagus, and Pesto

Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 2 quarts plus 1 tablespoon water, divided
• 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
• 4 cups (1-inch) slices asparagus (about 1 pound)
• 1 pound peeled and deveined large shrimp, coarsely chopped
• 1 cup basil leaves
• 2 tablespoons pine nuts, toasted
• 2 tablespoons preshredded Parmesan cheese
• 2 teaspoons fresh lemon juice
• 2 teaspoons bottled minced garlic
• 4 teaspoons extravirgin olive oil
• 1/4 teaspoon salt

Preparation

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

Nutritional Information

Calories: 355 (24% from fat)

Fat: 9.3g (sat 1.6g,mono 4.5g,poly 2.5g)

Protein: 26.5g

Carbohydrate: 42.7g

Fiber: 3g

Cholesterol: 170mg

Iron: 5.7mg

Sodium: 894mg

Calcium: 108mg

Chicken BBQ Pizza

Simple and awesomely tasting pizza...

10 ounces chicken breast - boned and skinned,
2 tablespoons barbecue sauce
1/2 cup barbecue sauce
2 cups Mozzarella and Cheddar
1 small red onion
1/2 of a yellow pepper (or whatever color you want)
2 tablespoons cilantro

Grill the chicken on the BBQ with bbq sauce

Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the cheese over the sauce. Distribute 1/2 of the chicken over the cheese. Place half of the onion rings over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.