Okonomiyaki (Cabbage Pancakes)

Okonomiyaki or the cabbage pancakes are really an easy meal to try when you are really busy.  The other thing is cabbage is less in calories. I am not a person who loved cabbage. Now I love to eat cabbage in these pancakes when ever I feel lazy to cook. As a full time worker I always cut my vegetables oduring the weekend. i store them in fridege for my one pot meals. I call this a one pot meal too.

To make the pancakes a full meal you can add several different vegetables and some meat in to the pancake mix.  Some people like a soft pancake texture when some  others like the fillings with less batter which is enough to bind the  ingredients together. There are no rules for  filling or the  toppings. Use what you have in the fridge.

There is one thing you should remember when you make these pancakes. Vegetables always gives extra liquid when you mix them all together with salt. So be carefull when adding more liquid. I always do several and add a bit more flour for the last few as you will get all the uices out from the mixture.

When making the pancakes try cooking onb a low flame to get the best look. Its served with diferent types of sauces. Add anything to your liking as the topping. If you are a vegetarian try omitting prawns and eggs.

This recipe will serve 4-6 people.

I am using half of a large cabbage . Shredd or grate or cut finely.

Add other flavours to it. I used leeks onions , prawns (I used cooked prawns)and green chillies. Chillies are always optional.

Add about a cup of flour with 3 table spoons full corn flour in to a bowl with salt and pepper.

Break 3 eggs in to a bowl and  whisk well. Pour on to the flour. Add 1/2 cup of milk to mix with flour. Make a batter.

Add the chopped vegetables and prawns on to the batter. Mix well.

Pour the prepared batter with cabbage on to a grill or a pan and cook on low flame on both sides until well cooked.

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Serve hot with your favourite sauce as the topping.

Chicken & Vegetable Glass Noodles

Have you ever tried glass noodles? Its really good in one pot meals. I used the sweet potato glass noodles. It holds the shape vey well. For a quick meal I did this one serve of glass noodles. You can use all what you have at hand. The main thing is to gather everything closer to you. While preparinmg the meal you can boil the noodles and leave it aside.

Always use what you have in pantry or in the fridge.

This recipe will serve one person.

Boil & drain  one small (100g ) glass noodles . Always read packet instructions.. Prepare the ingredients. I used one boiled chicken thiigh, spinach, broccoli and cauliflower with corn. Other than that I used 2 cloves of galic with 1/2 inch ginger and 1/2 of an onion.

I mixed 1/2 tsp soy sauce, 1/2 tsp oyster sauce and a 1/2 tsp sesame oil in one bowl. Add some oil in to a pan and leave it to be hot.

Add onion garlic and ginger with chicken and saute well.

After add the vegetables.

Next add the sauces mixed together.

Lastly add the noodles and finish off.

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Serve hot.

Creamy Garlic and Lemon Chicken

If you like a meal in a different way try using this recipe for a change. I used chicken breast in this recipe. My famil;y love this dish. I always serve this with a nice side salad. You can even try on crusty or toasted bread. If you like to create a onepot meal try adding extra vegetables and you willget a nice dish for a dinner with no time.

To create a meal you can add potatoes, carrots and celery. That will add extar flavours too.

 

Creamy Garlic and Lemon Chicken
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Recipe Image
  • Ingrdients
  • 4 Chicken Breasts
  • 1 Onion
  • 4 Table spoons parsley
  • 1 Cup vegetable stock
  • 2 Table spoons oil
  • Salt. Pepper and Chillie flakes to your taste
  • 1 Tablespoon crushed Garlic
  • 2 Tablespoons Lemon Juice
  • 3/4 cup Whipping cream
  • Method
  • Add All the ingredients mentioned above in the ingredients list in to bowl and mix well.
  • Cut across the chicken for the flavours to go through and and pack them nicely in a skillet or a baking tray
  • Pour the prepared mix over the chicken.
  • Bake on 180c or 375 F about one hour.
  • Serve hot with bread or a side salad.
7.6.7
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https://culinarycorner.net/2018/01/07/creamy-garlic-lemon-chicken/

Cauliflour Salad with nuts

This is a simple salad a friend of mine made recently. While having it I copycat the recipe to share it with you all. It was slightly crunnchy and also had lots of flavours. You can make it to be sweet and spicy too.

This cauliflower salad can be served cold or just after the prep.

This recipe will serve 4-6 people.

Get one cauliflower head and cut in to  florests. Blanch it in hot salted for few seconds to add some extra flavours. Stir fry some nuts to your liking until roasted. I used  roasted pinenuts for this.

Other than that I used about 1/2 bunch chopped fresh parsley, one small red onion finely sliced, some red chillies sliced. Get some fresh sultana, salt &pepper, seveal squeezes of honey, and lemon juice to the taste.

In to a bowl add the chopped ingredients with slat, pepper,and honey. Chop the cauliflower in to small fine pieces and and put in to the bowl.

Later add the lemon juice.Then add the nuts. Mix well.

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Leave in fridge. or serve as it is.

Low Carb Asparagus & Broccolini Frittata

One pot , budget and healthy meals are an option for a busy weekday night with out having any take away food. Take only few minutes to prepare and cook. I always use the seasonal vegetables as they are fresh produced and also cheap in price.

Asparagus and Broccolini are good source of fibre and also comes packed with lots of nutrients. Its really nice when cooked in a meal or as its own. You can blanch, roast, or even pan fry them too.

Those who want to eat healthy and have a low carbohydrate diet to loose a bit of weight this will be good recipe.

When you want to get the tender part from asparagus hold the Asparagus from both ends and  bend down and will break giving you then tender part. The other part you can use in soups or stocks.

 

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Corn Fritters

Fresh  kernels of sweet corn are tender and have a sweet, juicy taste.  Its so nice in fritters. When you select corn make sure to get the tender fresh corns. The corn kernels are juicy and sweet when they are young only.

I like the fritters a lot than eating it on the cob. To get the kernels out stand the cob up and use a sharp knife to cut the kernels.

These fritters can be kept in fridge about two days and also can freeze too. When ever you are lazy to cook get some out and thaw in microwave.

If you are a vegetarian omit eggs and add a handful of flax-seed meal to bind the fritters together.

I am using 6 fresh corns for this recipe and will serve 6-8 people.  Cut the kernels . (Stand the cleaned cob and use a sharp knife cut them)

Collect the kernels in to a bowl and slice the green part of a leek or cut some spring onions. If you like add some onions for more flavour.

I used 5 eggs  with 1 cup of plain flour and salt and pepper to the taste.

Adding cheese is optional . I added 1/2 cup of cheddar and 1/2 cup of Parmesan.  But cheese gives more flavour as well as helps to bins them together.+

After add the eggs in to the corn kernels and mix well.

Next add the cheese and flour.

Later add the leeks and mix well. Put a pan on the stove and bring to a high heat. Add some oil. I did’t add a lot of oil. If you add a bit more tastes better.

Take a ladle full corn mix and put on the pan and flatten it using the back of the spoon. cook both sides on a low flame until golden brown.

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Serve with a nice side salad or with a dollop of sour cream.

Rice Noodles with Vegetables.

All in one meals are a life time saver for me. I always makes my dinners as one pot meals. It saves my time and also gives my family a well balanced meal.  I did this as a vegetarian meal but I served some poached eggs with this meal.

Instead of the vegetables I used,  try adding other vegetables you like. To give more flavour you can add chilli or tomato sauce too.

This recipe will serve 4 people. This is 250 g rice noodles.  I used 3 cups Chinese cabbage, 1 leek sliced.

I used 1/2 cup sliced capsicum, 1 carrot sliced,  Tomato (This is optional)

For stir frying the vegetables one onion sliced, 2 inches ginger sliced, and some garlic. Get one cup of stock water and two table spoons soy sauce and some oil for stir frying.

Add some oil in to a pan and leave it to be hot. When the oil is hot add the sliced onion, garlic and ginger in to the hot oil and stir fry very well. Add all the vegetables later.

Stir fry the vegetables very well. Add the stock water and some soy sauce in to the vegetables. After add the noodles and stir fry well.

 

Serve hot.

Chicken, Mushroom & Leek Risotto

Chicken and leek risotto is a simple and easy one pot meal for a busy day. All in one dishes makes the life easy too. This will be a real treat for a busy week day nights dinner. If you have left overs make sure to freeze them for future use too.

When you cook risotto there are simple things to remember. It helps you to get the perfect and the nicest risotto ever.  It needs cooking in several steps. Its called the absorption method. For this you need to stir fry rice fist with the oil or the butter. Then cook with the alcohol and adding hot stock in several batches for the perfect cooked risotto.

 The Italian risotto rice the best for this. But as a cheaper option you can use medium grain rice too.

I used one kilo risotto rice for this as I always freeze the leftovers. You can get the amount you like and use this as a guide for your meal too.Used about 750 g diced chicken rice too.

Cut one or two large onions and several cloves of garlic. Get some bay leaves too. Slice about 300 g mushrooms.

I used about 300 g finely sliced leeks in this too. Other than that you need about a cup of whipping cream and a cup of dry white wine or dry sherry too.

Add about a table spoon or two oil or butter in to a pan and fry the chicken until slightly brown .

When the chicken is slightly brown add the mushroom and the leeks in to the pot , season with salt and pepper.

Cover the pot and cook until the it is well cooked.

Take the chicken, mushroom and leeks out and  add some butter in to the pan. Add the chopped onions, garlic, and the bay leaves .

Stir fry really well.  When the onions are translucent add the rice.

Stir fry the rice really well until the rice is looking glassy. After add a glass of wine and let it absorb to the rice completely.

Add the stock 1/2 cup and Stir continuously. And add later another 1/2 cup and keep on doing it until the rice is firm and creamy.

Keep on adding stock and stir until the rice is firm and creamy.

When ready add the cream. Stir well.

After add the chicken , mushroom and leek mix and stir well serve hot.

Cauliflower and Broccoli Bake

Winter is the best time for using cauliflower and the broccoli. They look very fresh and appealing. Combine both together to make a budget one pot meal. If you are not a vegetarian add some bacon or pulled meat in to it to make a full meal. bake until nice golden brown.

This recipe will serve four people.Select fresh cauliflower and a broccoli head. Cut them in florets.  Wash them well.

Prepare the ingredients needed.

  • Slice the onions & garlic finely.
  • You will need  salt & pepper, 1 Tsp stock curry powder and a cup of shredded cheese, 20g butter, 3 table spoon full flour, 1 cup cream and a cup of milk.
  • Lay the cauliflower and broccoli florets in a baking tray.
  • Add the butter in to a pan.
  • After add  the onions in to a pan. Stir fry well.
  • Next add any herb as you wish and stir fry the onions are translucent.
  • When the onions are translucent add the flour
  • Cook stirring continuously about 30 seconds.
  • After add the milk little by little and stir well.
  1. After add the cream and stir until it thickens.

Add the cheese in and stir well. Add until it the sauce is thick..

Add the thick white cheese sauce on to the cauliflower and broccoli . Spread well.

Put it in the oven. Bake it on 200c about 20- 30 minutes.

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