Category: Meat

Biltong (Original Recipe)

While shopping, I discovered some nicely priced meat. I bought a few packages with the hopes of trying biltong in the dehydrator. This is a simple recipe that we prefer to the original one.

Do not reduce the salt but you can add some if you would like it saltier. An excellent ratio is 10-12 grams salt to 1 pound of meat. Coriander and pepper are the traditional biltong spices, but add other spices to your preference. Some people add 1/2 tsp brown sugar per pound, but that is a taste preference.

If storing in the refrigerator, we like it best dried around 50% of original weight. Dry it longer (lose at least 65% of original weight) if wanting to use backpacking.

To figure out how final weights multiply weight by 55 (Assuming you want it a little dryer than 50%). So 222g x .55 means you want the meat to dry to about 122 g.

See notes at the bottom for more suggestions.

Chicken Pot Pie Soup

This is basically the inside of a pot pie. Instead of a crust, either serve with fresh biscuits or, like Audrey recommended, cheese crackers! While this is good the first day, leftovers for lunch was even better.

Pasta Fagioli

There are so many different ways to make this bean and pasta soup. This is just a rough guideline.

Chicken Tikka Masala (with dairy free option)

This is a simple recipe that can be made ahead. It is wonderful for company or just a fancier than normal dinner. Use our tikka paste recipe or your favorite blend. One green Serrano chili is not very spicy, but it is needed in this recipe. If you prefer a spicier dish, add more chili’s and serve dry tikka spice on the side. If the dish is too spicy, add a little cream or yogurt. This is very good served with naan!

To make this dairy free, replace yogurt with full fat coconut milk. Either omit the butter or use your favorite plant based butter if you want to use before grilling.

Fish Fillets Baked with Cheese

An excellent way to eat fish! This recipe is from Mom McGuire many years ago. I am assuming she gave it to us when we were first married, because it is in my printed cookbook and not hand written.

Samosas

This was a favorite treat at all church potlucks! While this is very close to what I remember from Swaziland, I would love to be able to compare it and see how close we really are.

If you do not like spice, cut the spices in half for your first batch. These are not hot, but they are spicy.

White Chili (with Chicken)

This is an easy, make ahead soup for cold days. We usually keep it on low all day in the crock pot and serve with corn chips or corn bread. Also, to reduce the cheese a little, instead of putting it all in the soup, set some aside to use as garnish.

You will need at least 2 cups of broth, but we usually use more. Use your favorite method to poach the chicken breast, or use this recipe. Leftover broth can be saved for another recipe.

Mississippi Pot Roast

I am not sure why this is called “Mississippi” pot roast, but it is very good. A friend from work told Allan about it and we decided to try it. We are glad that we did, it is an easy dinner idea for after church or company

Our roast was not completely defrosted, so we turned the crock pot on high for a few hours and then reduced the heat to low for the rest of the time. It still came out wonderfully.

While this would be good with rice or potatoes, we served it with farro and cauliflower rice and sugar snap peas. For those who like mushrooms, they are a great addition also.