I struggle to cook, and thought it might be nice to share some recipes for simple, nutritious meals. I'd love to cook more but don't really know where to start as it's all a bit overwhelming to be honest.
So please add some of your own recipes!
Thank you
There are, it has been said, two types of people in the world. There are those who, when presented with a glass that is exactly half full, say: 'This glass is half full'. And then there are those who say: 'This glass is half empty'.
The world belongs, however, to those who can look at the glass and say: 'What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!
This is an awesome idea! I shall add some later (:
Okey dokey, this is for a Chicken Risotto. But you can always substitue any of the ingredients (including the chicken) with whatever you like or want. I often add kidney beans and peas. Also, the amounts of extras you add is up to you I think, I use this mainly as a rough guide. It always turns out good though and is simple, quick and tasty.
Ingredients:
1 chicken breast or 2-3 small chicken fillets
1/3 mug of rice (risotto or basmati)
1/4 red pepper
2 mushrooms, sliced
1 onion, chopped
1/2 teaspoon mild curry paste
1/4 tin sweetcorn
1 mug water
Method:
1) Fry the onion until soft
2) Cut the chicken into bite sized pieces, add to the frying pan and fry for 2-3 minutes until the outside is no longer pink
3) Add the mushrooms and pepper
4) Add the rice (uncooked), curry paste and water. Simmer gently for 20 minutes, stirring from time to time. Add more water if the mixture has dried up before the rice is cooked. There should be very little liquid left when the dish is finished
5) Add the sweetcorn, heat through and serve.
Hope that an okay recipe. I find it useful, because it's really versatile. Good luck (:
Last edited by Lyddie : 16-01-2011 at 02:53 PM.
Reason: added a recipe
Method:
Heat the oil in a large pan, add the onion and garlic, then fry for 5 mins until softened.
Add the chopped carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender.
Tip into food processor and blitz until smooth
Return to pan and add salt/pepper to taste.
Add chopped coriander (I use both the stems and the leaves) and omnomnom!
(I always make loads and keep it in the fridge as it can be reheated in a microwave)
There are, it has been said, two types of people in the world. There are those who, when presented with a glass that is exactly half full, say: 'This glass is half full'. And then there are those who say: 'This glass is half empty'.
The world belongs, however, to those who can look at the glass and say: 'What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!
The Mole was bewitched, entranced, fascinated. By the side of the river he trotted as one trots, when very small, by the side of a man who holds one spell-bound by exciting stories; and when tired at last, he sat on the bank, while the river still chattered on to him, a babbling procession of the best stories in the world, sent from the heart of the earth to be told at last to the insatiable sea.
Wind in the Willows.
Method:
1) Preheat the oven to180degrees C/gas mark 6. Grease a small oven proof dish/casserole dish
2) Fry the onions until they begin to brown, add the mushrooms and cook for a further 2-3 minutes. Take off the heat
3) Chop the nuts if necessary. Add to the pan.
4) Make the bread into breadcrumbs. Add to the pan
5) Add 1/2 a vegetable stock cube to 1/2 a mug of water to make the vegetable stock. Add the teaspoon of marmite and stir until dissolved
6) Add to the pan along with herbs. Mix everything together.
7) Pour into the dish and cook for 20 minutes. The nuts should be brown on top.
Lyddie, that chicken risotto sounds delicious. I had no idea it was so easy to make!
There are, it has been said, two types of people in the world. There are those who, when presented with a glass that is exactly half full, say: 'This glass is half full'. And then there are those who say: 'This glass is half empty'.
The world belongs, however, to those who can look at the glass and say: 'What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!
Hiya so I've never actually eaten this recipe as I don't like salmon but my brother says its nice and is easy to make. Serves 4. (also he may have stolen it from tesco :P hope thats ok)
Celery and Salmon Bake Ingredients
4 salmon fillets
45ml creme fraiche
2 packets celery hearts
1 cucumber
30g butter
150ml white wine (hes never made it without but Im guessing you could substitute white wine vinegar or grape juice or similar)
Method
a) Melt butter in baking dish and stir in wine (or substitute)
b) Add celery (cut into pieces) cover with foil and simmer for 10 mins or until the celery is tender (depends on how big you cut the pieces)
c) Add the sliced cucumber and cook for up to another 5 mins
d) Put the salmon fillets on top and cover
e) Put in pre-heated oven at 190 for 10-15 mins
f) Take out oven and put back on the hob, and remove fish to a separate (warm) plate and cover it
g) Add the creme fraiche to the baking dish (which will be the sauce) and season
h) Heat this gently for a few more mins
g) ENJOY :)
Forgot to say he normally has rice to go with it.
Also I'd like to say that the Tesco website in general has some lovely recipies. I can't really offer any other recipies as I don't cook simple food lol.
Last edited by chinahorse : 19-01-2011 at 11:37 AM.
Reason: Adding something I forgot.
I love this thread, I adore cooking so this is great =]
Vegetable soup:
2 courgettes
2 carrots
1 medium sweet potato
1 red pepper
1 red onion
2 tins chopped tomatoes/pasatta
1litre veg stock
1. Chop vegetables into rough pieces, you can chose to leave the skins on or take them off.
2. Heat a drizzle of olive oil in the bottom of a saucepan, add the onion and pepper to it.
3. Once brown add other vegetables to the saucepan and cook until soft.
4. Add tomatoes and veg stock and simmer for around an hour.
You can either leave it as it is or blend with a hand blender.
Usually I make a huge pot and freeze in meals then when I'm busy it's easy to take out and reheat.
Could be served with bread, cheese on top, mashed potato, over pasta as a sauce if blended.
realflifefaerie: that soup looks fantastic! I love making soup so will definitely give it a go.
And it's never too late to learn how to cook!
There are, it has been said, two types of people in the world. There are those who, when presented with a glass that is exactly half full, say: 'This glass is half full'. And then there are those who say: 'This glass is half empty'.
The world belongs, however, to those who can look at the glass and say: 'What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!
Eggs are full of protein and iron, so here's a recipe for yummy scrambled eggs.
Crack two eggs into a frying pan
Add a tiny bit of milk
Add chopped peppers, mushrooms, onion, chillis, tomatoes... any veg you like, basically!
Cook on a low heat, stirring constantly.
Done!
There are, it has been said, two types of people in the world. There are those who, when presented with a glass that is exactly half full, say: 'This glass is half full'. And then there are those who say: 'This glass is half empty'.
The world belongs, however, to those who can look at the glass and say: 'What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!
1) Place noodles in boiling water on the hob. Finely chop onions & chop mushrooms and tomatoes.
2) Fry onions in a little oil until soft. Add mushrooms. After a few minutes add tomatoes and fry for another minute.
3) Drain noodles and add to vegetables. Stir in soy sauce to taste and serve.
This is a really good idea for a thread! I've got loads of recipes stashed away on my computer, I'll post some of them up when I'm more awake. C: (still in bed right now..)
1/2 cup (125ml) thin cream (you can leave this out to make it healthier)
Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired
"Recovery is something that you have to work
on every single day and it's
something that doesn't
get a day off."
chop all ingredients up.
add onion to pan with a little butter/oil and fry till brown
add all other ingredients alongside 2L of water and 2 stock cubes
stir and boil until veg is soft and just on verge of falling apart
blend up and eat.
this makes a large pan full enough for about 5-8 servings.