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.
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.
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.
Leave in fridge. or serve as it is.
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.
Serve with a nice side salad or with a dollop of sour cream.
Parsnips have their own sweet flavour unique to them, I smell a raw mango in cooked parsnips. Its good in soups and also to accompany your roast. Parsnips are very common winter vegetable you can use in different types of cooking. This is one of them.
This soup will serve 6 people.
Get two parsnips and peel and wash them thoroughly. Then chop them roughly.
Peel and wash two potatoes and chop roughly.
You will need one and and several cloves of garlic roughly chopped with enough salt and pepper to taste as well as any kind of a herb to your liking. I used mixed herbs.
Add butter in to a pan and add the onion and garlic with herbs.
Add the potatoes and parsnip and saute several minutes. Measure the water from the soup bowls the amount you need. Add one less bowl. (If you are serving 7 add six cups)
I pressure cooked. You can slow cook or cook on simmer until tender. Add the soup in to a mixer and puree the soup. Add cream and puree soup again. (I didn’t add any cream ad I found it that good and creamy)
Serve hot with a piece of crusty bread on the side.
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.
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.
- 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.
If you are busy person and still want to serve your family a nice nutritious meal this is just an idea. You can always change the vegetable according to the taste. This serves an easy simple dinner .
Spinach and ricotta rolls can be done with different ways with filo pastry or puff pastry. When you do with puff pastry it tastes much better and making them take a bit less time too. This recipe is suitable to do as mini rolls too if you want to serve as a an entree.
I always do these pastries in filo. But I had some leftover puff pastry and I used them to make a big batch of them. I baked half of them and left the other half in freezer to use another time. I always do this. Leaving something standby to use on a busy day makes you comfortable with out giving extra stress.
To freeze them , wrap in baking papers or put them in freezer bags separately. Don’t let them stuck together. Then the thawing time increases. Make sure to squeeze the extra water in spinach throughly.