If you're like me, you love to come home to a good homecooked meal. Luckily I come from a French-Canadian family of chefs, and I married a man who is fabulous in the kitchen too. These Kafay Nwar main courses are among my favourite recipes, and since they are "comfort food" I know you and your family will enjoy them as much as I do. Most of these recipes will allow you to judge for yourself how much to make - whether you live alone or the gang's all here - and how spicy/salty you want your completed masterpiece to be.
Shepherd's Pie
This dish can be frozen in individual containers and used for a quick, microwaveable lunch or dinner. I find that making two batches is worthwhile - eat one for supper and freeze the other to give away to a friend or serve another time when you're too busy to make a meal from scratch.
For serving 2-4 people - brown a pound of lean hamburger with some chopped onions (frozen or dehydrated will do in a pinch), pepper, a little celery or garlic salt, paprika, and anything else you'd like to toss in there in a frying pan (no oil or butter). Drain. Layer on the bottom of a microwave-safe, freezer-safe, or oven-safe pan (8" x 8" or so). Top with a can of condensed cream of chicken soup you've diluted with half a can of milk (warm it up to make it less lumpy). Add on top of this some warm vegetables... leftovers are great here, as you can put any kind of vegetable on and it tastes terrific. Now for the mashed potatoes. I find that using instant not only shortens down the preparation time, but it tastes almost indistinguishable from a pie created with time-consuming boiled and mashed potatoes. Anyway, spread the potatoes evenly over top. Sprinkle some shredded cheddar over the potatoes (you can buy pre-shredded and fun-flavoured at your grocery store if you are so inclined) and pop in a pre-heated oven, 375 oF, for about 20 minutes or until the cheese is melted and the casserole is heated through. Voila! Your family will be grateful for this stick-to-your-ribs dish any day of the year.
Mom Always Liked You Best Macaroni and Cheese
I call this "Mom Always Liked You Best" mac and cheese because your kids will argue over the reason you made them this yummy casserole. But then again, most kids will find just about any reason to get into a shouting match with their brothers or sisters.
To create the sauce, melt about 4 tbl of butter in a saucepan (medium heat ought to do it). Sprinkle in 3 tbl flour, stirring until smooth, then gradually add 1.5 cups of milk and bring to a boil. Cook and stir about 2 minutes then reduce heat to medium-low. Stir in a cup or so of shredded cheddar and about 2oz. of cubed Velveeta - the more you use, the cheesier the mac. Add any spices you wish (pepper, salt, paprika, etc.). Place about 1.5 cups of cooked and drained elbow macaroni in a greased baking dish, and top with cheese mixture. Cover with plain or Italian-spiced breadcrumbs sprinkled evenly over the top. Bake uncovered at 375oF for 30 minutes (or until heated through). Serve and tell your kids you love them all equally.
Judy Stew
This delicious, easy chicken stew earned its name from my good friend Judy who inspired it. She served her version of it for my husband and I and her huge family (she's now had 4 children) whenever we stayed for dinner. This recipe is also a good dish to freeze in batches for busy days or times when it's too hot to be in the kitchen.
Take the biggest pot you have (and can still fit over one oven burner) and fill it three-quarters full of water. Throw in some spices: salt, pepper, bay leaves, oregano, rosemary, and basil are great flavourings. Bring to a boil. Place in 2 or more skinless, boneless chicken thighs and cook uncovered until meat juices run clear when poked and they aren't pink inside. Add water or broth as needed because your stew will shrink as it boils! Remove the meat and shred it (yes, shred it - cubing the meat just doesn't work with this stew) and set it aside. Remove any bay leaves and discard them. Flavour the remaining broth with liquid or cubed chicken bouillion, keeping it at a boil, and tasting it frequently. Thicken with a smooth mixture of flour, corn starch, and water (add slowly or you'll get lumps). Throw in your favourite vegetables - I always use frozen mixed - and some onions, mushrooms, or whatever's leftover in the fridge. Simmer to reduce the broth a bit, cook the vegetables, and thicken. Toss the shredded meat back in and stir. You have now made yourself your very first Judy Stew - serve it on a bed of white rice or potatoes (again, instant is fabulous tasting and easiest in both cases).