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.

Sausage pasta & Bean Casserole

Cooking on a week day night after work is a nightmare if you don’t think ahead. As mums we always like to provide most nutritious meal that we can give. One pot budget meals suits the pocket as well as the busy life style.  Most of dinners are one pot meals.

This really go well in a slow cooker as well as on the stove. I prefer to cook and freeze or cook in the morning and serve at night. This is a winter friendly meal that you can serve four people under $10.

Try adding what ever available in your fridge or the pantry. Instead of sausages you can add any other small cut meats or fish too. If you are not consuming meat still you can turn this to a beautiful vegetarian meal.

This will serve four people.

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Green Pea & Ricotta Cannelloni

One pot meals for busy night is an ideal option. This recipe is so easy to do. You can cook and freeze this meal with out a problem. The other way is to prepare and bake is the next day. When you have time prepare everything together for all busy week days. Plan the week ahead. So it is so simple to do.

Having spinach with ricotta all the time I thought of doing with green peas. This was so nice and creamy and so easy to prepare too. Instead green pea you can use any other kind of a legume for this too.

This recipe will serve four people.

I boiled two cups of frozen peas. Put the peas in to a pot with salted water and cook until tender.

 

Other than that you will need 2 eggs, a bottle of  pasta sauce or home made pasta sauce, 1 tsp garlic , and one finely sliced onion.

1 Pack Cannelloni and a tub of ricotta cheese

Drain the cooked green peas and lay the cannelloni on the tray.

Mash the boiled green peas until mushy.

Add eggs, onions, garlic, salt and pepper in to the mashed peas and mix well. After add the ricotta and mix well.

Later it will look like this. Put that in to a snap lock bag.

Cut the end of the bag and fill the cannelloni and lay them back to where they were.

 

Pour the tomato sauce on top. Spread it nice and even.

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Sprinkle the cheese on to. Bake on 180c about 1/2 an hour or until golden brown on top.

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Serve hot.

 

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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.

Home Made Chicken meat Loaf from Scratch

Chicken meat  loaf or any other can be done a day ahead and bake the next day. The left overs are always nicer in sandwiches. I always make it with all the fresh ingredients.

Its best to buy your own meat and grind them in a food processor as all minced meat contains extra fat. Always the thigh tastes much better. The secret to a best meat loaf is to make it with out going drying. If you use shop bought bread crumbs it dries out. Use the left over bread in your meat loaf. Instead of using the food processor you can wet them and crush them to the loaf too.

I used 500 g chicken thigh fillets. I put them in a processor and processed until like minced meat.

I added onions, garlic, green chillies, a table spoon English mustard, pepper, cumin and coriander powder and 3 table spoon tomato chutney. You can use fruit chutney or sweet chilli sauce too. As I always mention the spices are always to your taste. process several pieces of left over bread and two eggs.

Add the processed bread crumbs, processed ingredients on to the meat or Process all of them together.

Add the eggs and get the meat on to a baking paper and form the meat to a loaf. You can use the making paper wrapped around and press to make it like a log.

Bake on 180 c about 40-50 minutes. Leave few minutes to settle and slice as you serve. Leave the left overs in fridge to use later.

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.

Stir fried Chicken and vegetable Quinoa

Quinoa is gluten free superfood that you can use instead of rice. Replacing quinoa instead of starchy products will give you lots of proteins as well as a lot of minerals and vitamins. Its very famous for its omega 3 fatty acid levels too. quinoa is also a very good source of calcium, magnesium and manganese.

Cooked quinoa seeds become fluffy and creamy, slightly  crunchy. It has a delicate and  nutty in  flavour, Its good for salads side dishes or even making snacks. I want to show the right way of cooking quinoa with a bit of flavour as cooked in restaurants. When you add flavour it can be eaten with anything too.

This will give you an idea on how to use as a main meal and also how to freeze quinoa.

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When you buy Quinoa make sure to buy organic quinoa. There are 3 types.white , black or mixer of black and white. If you are doing this for a salad black and white the best. I always buy the organic quinoa.
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Cook the quinoa according to the packet instructions.
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Cook 250g Chicken as you like. You can use boiled or stir fried or even left overs from the roast.
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Prepare some vegetables. Grate some carrots, cut some red and green capsicumsonions celery and some leeks with some garlic.
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Add some oil in to a pan.
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Add the garlic in to the oil.
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Add the onion and celery in to the pan. Fry several minutes.
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After add the vegetables.
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Stir fry well.Add enough salt to your taste.
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Add any spice as you wish. I added 1/2 tsp corriander and cumin powder.
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After add the chicken. Stir fry but make sure not to over cook the vegetables.
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Add the cooked quinoa. in to it.
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Mix well.
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Serve with chutney or as it is.
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If you cook extra freeze them in individual containers for future use.

Egg & Chive Savoury Pancakes.

I already published one recipe to do thin pancakes. This  recipe takes no time to do at all. When you are busy and want to change your breakfast to something else Try these beautiful and easy to make pancakes.

The things you need for this recipe is always in your cupboard and fridge. When you want to add some extra flavour to this you can always go for other options such as parsley, celery leaves, leeks, or even cooked meat or fish. Always creativity is in your hands.

The other thing is these pancakes can be made a day head for the lunch boxes too. Also this can be served as a sweet cake with cream and berries or even bananas.

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These pancakes are a hit every time I make them,. These are the ingredients. I used 225g Plain flour, 85g Corn Flour, 2 Eggs, 500ml Milk, 30g Butter melted and some salt.

 

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Mix all the ingredients together until no lumps.
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The mixture should like this. If you have any lumps pass it through a sieve.

 

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Put a pan on the stove.Add a little bit of butter.

 

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Add a spoon full of batter and spread evenly.

 

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The other ingredients to top up or use as a filling, are Eggs, Chopped chives, Salt and pepper.

 

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Beat the eggs well . Add salt and pepper too.

 

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Spread the eggs on the pancakes. I always turn the pan pan.

 

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Make sure to cover the whole pancake.

 

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Sprinkle the chives on top of the pancakes.

 

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If you like you can add different types of herbs too.

 

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I added Taco seasoning  to give an extra flavour.

 

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When the eggs set fold it like this.

 

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After fold the other end too.

 

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You can fold like a pocket or even only two sides. Serve hot.
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