Chicken Noodle Casserole

1 tbsp oil
1 med onion, chopped
2 carrots, chopped
8 oz. mushrooms, chopped (optional)

1 clove garlic, finely chopped

1 can cream of chicken soup
½ cup milk
½ cup chicken broth
1 ½ tsp curry powder

2 cups broccoli
½ bag noodles or pasta (cooked, drained)
1 ½ cups cooked diced chicken or turkey
½ cup cheddar cheese

Topping
Parmesan cheese
Bread crumbs

Saute onion, carrots, mushrooms and garlic in oil until tender. Cook broccoli separately. Whisk together soup, milk, broth and curry powder. Combine all ingredients and sprinkle with topping. Bake at 350 for 1 hour.

Irish Soda Bread

2 cups whole wheat flour
1/2 cup regular flour
1/4 cup rolled oats
1 1/4 cup buttermilk
1 tsp. baking soda
1 tsp. salt

Preheat oven to 415F. Mix together dry ingredients in a large bowl. Stir in buttermilk until a soft dough is formed. If dough seems too dry, add an extra splash of milk. Turn dough out onto a lightly floured board and knead gently for 30 or 40 seconds, until well combined. Pat into a large round about 2 inches thick. With a knife, make an "x" on the top surface of the bread. Bake on a lightly greased baking sheet for 30-40 minutes, until brown and risen slightly. Remove and serve, perhaps warm with fresh butter and blackberry jam or smoked salmon.

See also Guinness soda bread by Ina Gardner:
https://barefootcontessa.com/recipes/irish-guinness-brown-bread

Curried Beef and Sweet Potatoes

1 tbsp oil
1 onion, chopped
1 tbsp minced fresh ginger
1 lb lean ground beef
2 cups beef stock
2 tbsp tomato paste
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/3 cup raisins
1/3 cup silvered almonds (toasted)
4 sweet potatoes
1 tbsp butter

salt and pepper
2 tbsp chopped fresh parsley

Pierce sweet potatoes several times with fork. Bake at 400°F for about 1 hour or until tender. Peel and mash with butter, and salt and pepper to taste. Stir in parsley. Transfer to 4-cup casserole.

In large skillet, heat oil and cook onion and ginger for 5 minutes. Add beef, breaking up with spoon; cook until no longer pink, about 7 minutes. Drain off fat. Stir in curry powder, cumin and coriander. Add stock and tomato paste; bring to boil. Reduce heat and simmer for 20 to 25 minutes or until most of the liquid has evaporated. Stir in raisins and almonds. Taste and adjust seasoning. Transfer to 4-cup casserole. 

Bake both casseroles, covered, in 350°F oven for about 30 minutes or until bubbly. To serve, spoon sweet potatoes onto heated platter; make a well in center and spoon in curried beef.

Inspired by: Beth and GPS Diabetes Recipe