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Your latest no-fuss, healthy & inspired recipes, please!

 
 
msolga
 
Reply Sat 4 Mar, 2006 08:34 am
I'm a jaded cook with a small kitchen looking for inspiration.

Have you created something a bit different recently, that was also dead easy to cook? Something that was rather good?

Want to share?

So long as it doesn't involve bottled mayonnaise <shudder> , I'm all ears! :wink:
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Type: Discussion • Score: 1 • Views: 2,416 • Replies: 31
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msolga
 
  1  
Reply Sat 4 Mar, 2006 08:40 am
BTW this can also be a recipe from a cookbook, etc.
Just something new you tried recently.
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ul
 
  1  
Reply Sat 4 Mar, 2006 08:56 am
If you like Asian cooking- I tried this this.
It was very easy and was very good.
Asian egg noodles
1 zucchini
3 young onions
2 carrots
some peas
some soja bean sprouts
Sesame oil,sesame oil ( or if you don't like the taste- just a neutral oil)

Cook noodles, dice veggies, roast them with a bit oil) in a wok ( or something similar), peas, zucchini, and sprouts add last- stir in the noodles, season to taste with sesame oil and sauce.

http://images.derstandard.at/20030523/nudel016.jpg
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msolga
 
  1  
Reply Sat 4 Mar, 2006 09:08 am
Thanks, ul!
That looks dead easy!
And healthy.
And tasty!
I'll do it! Very Happy

Yes, I do like Asian!
... & Italian. Middle Eastern. Vegetarian. Greens. Herbs. Spices. Soups. Salads. Etc, etc, etc ... In fact, I grew up in one of those households (Eastern European) where you were expected to eat everything on your plate & you did! Consequently I developed almost no food phobias. I'll give just about anything a go. (apart from bottled mayonaise! ) Shocked <shudder!>

(I was also thinking that we haven't had one of those "What have you been up to in the kitchen?" threads for a while, & that other folk here might be interested, too.
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msolga
 
  1  
Reply Sat 4 Mar, 2006 09:16 am
Today I found what looks a really simple & tasty soup recipe which includes pumpkin & red lentils (unusual combination!), as well as other ingredients. I'll post it over the next couple of days. But right now it's late & I must get some sleep.

Night night.
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ul
 
  1  
Reply Sat 4 Mar, 2006 09:26 am
My recipe was kind of a bookmark- I am interested in recipes too.

Good night.
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msolga
 
  1  
Reply Wed 22 Mar, 2006 07:47 am
Hmmmm .... So no one has tried any new recipes recently? What a shame.

OK, then. Here's one (of Nigel Slater's) I plan to try out very soon. (Almost soup weather. Not quite there, yet.) I like the sound of it because it's so simple & a different combination of common ingredients:

Dal & pumpkin soup:
(serves 4)

a small onion
2 garlic cloves
ginger - a walnut-sized knob
split red lentils - 225g
1 tsp ground tumeric
1 teaspoon ground chilli
250g pumpkin
a small bunch of roughly chopped coriander.

Onion topping:
2 medium onions
2 tsp groundnut oil
2 small hot chillies
2 garlic cloves

- Peel & roughly chop the onion.
- Peel & crush the garlic & place in a medium-sized, heavy-based saucepan
- Add ginger, peeled & cut into thin shreds.
-Add lentils & one & a half litres of water.
-Bring to the boil, then turn heat down to an enthusiastic simmer.
- Stir in the turmeric, chilli, season & leave to gently simmer for 20 minutes.

- Meanwhile boil water in a medium-sized pot.
- Add peeled pumpkin, cut into fat chunks.
- Boil for 10 minutes or until tender.
- Drain & set aside.

ONION Topping:
- Peel, then cut onions into fine rings.
- Cook them in the oil in a shallow pan until they start to colour.
- Cut chillies in half, remove seeds & slice finely.
- Peel & finely slice the garlic & add to the onions with the chillies.
- Cook until the onions are a deep golden brown colour, then set aside.

- Remove the lid from the lentils, turn up the heat & boil hard for 5 minutes.
- Remove the pan from the heat & add the drained pumpkin.
- Put soup through a blender until smooth.
- Stir in roughly chopped coriander & adjust seasoning.
- Serve in deep bowls with the spiced onions on top.

~
0 Replies
 
squinney
 
  1  
Reply Wed 22 Mar, 2006 07:59 am
Tried this at a place here called "Sweet Tomatoes" and figured out the dressing. Made it last night for the family and we all loved it.

Fresh broccoli florets
cashews
raisins
red onion, chopped
plain yogurt plus sugar - just enough to slightly sweeten

Don't have measurements for you since it will depend on how much you are making. You want it slightly coated, but not dripping with dressing.
0 Replies
 
shewolfnm
 
  1  
Reply Wed 22 Mar, 2006 08:02 am
that sounds great squinney..!!!
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msolga
 
  1  
Reply Wed 22 Mar, 2006 08:05 am
... & super-easy! My sort of dish!Very Happy

Thanks, Squinney!
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msolga
 
  1  
Reply Wed 22 Mar, 2006 08:26 am
Oh, you can cook the pumpkin (for the Dal & pumpkin soup recipe above) in the microwave, if you prefer. That's quicker, saves you some washing up & also saves you from chopping your fingers off, peeling the raw pumpkin! You just scoop out the cooked flesh when the (whole) pumpkin is cooked, (with a few knife pierces in it, beforehand). This is an excellent way of making pumpkin soup - you cook the pumpkin this way, then add your other flavourings & liquid to it in the blender. I also cook pumpkin for salads this way. Cook the pumpkin whole, then cut the desired sized chunks later. It's actually tastier than pumpkin that has been cooked in boiling water.
0 Replies
 
BumbleBeeBoogie
 
  1  
Reply Wed 22 Mar, 2006 08:49 am
Knefla Soup
This vegetable and dumpling Scandinavian soup is easy to prepare and contains calcium-rich dairy ingredients.

Knefla Soup
Courtesy of BumbleBeeBoogie

Soup Ingredients:

6 medium new potatoes, peeled and chopped
2 yellow onions, peeled and chopped
1 carrot, peeled and sliced
1 stalk celery, sliced
4 cubes chicken bouillon
1/2 cup of fresh Italian parsley, chopped OR 1 tablespoon dried parsley
5 cups water
1 teaspoon freshly ground black pepper
1/3 cup butter

Place the ingredients in a large stock pot and simmer the soup until the vegetables become tender.

Knefla Dough Ingredients:

2 cups all-purpose white flour
1 large egg
1 teaspoon salt

Add to soup:

1 (12 fluid ounce) can evaporated milk

In a separate bowl, mix the flour, egg, and salt. Mix until the dough is uniform. Gather handfuls of dough and roll it between your hands into long strips until all of the dough is used. Cut the strips into small pieces.

When the soup vegetables are tender, add the knefla pieces and simmer for 30 minutes.

Stir in the evaporated milk and serve.
0 Replies
 
msolga
 
  1  
Reply Wed 22 Mar, 2006 08:53 am
Does anyone have a tried & true delicious soup/meal recipe using cellophane (thin, clear rice noodles) noodles? I have a desire to cook one but haven't done so before. Any amount of herbs, flavourings, spices, greens, etc are most welcome! Very Happy
0 Replies
 
msolga
 
  1  
Reply Wed 22 Mar, 2006 08:58 am
Knefla Soup! A new one to me! Thanks! Very Happy

Just say a person wanted a less rich alternative to condensed milk: would it spoil the recipe terribly to use ordinary, or skim milk?
0 Replies
 
BumbleBeeBoogie
 
  1  
Reply Wed 22 Mar, 2006 09:00 am
msolga
msolga wrote:
Does anyone have a tried & true delicious soup/meal recipe using cellophane (thin, clear rice noodles) noodles? I have a desire to cook one but haven't done so before. Any amount of herbs, flavourings, spices, greens, etc are most welcome! Very Happy


RICE NOODLES WITH LETTUCE AND MUSHROOMS
Adapted by BumbleBeeBoogie

1 small lettuce, roughly chopped OR Napa Cabage can be substituted
6 dried Chinese mushrooms, soaked in hot water for 30 minutes, discard stems, and cut into quarters
3 cloves garlic, peeled finely chopped
1 tablespoons finely chopped peeled fresh ginger
1 shallot, peeled and finely chopped
1 cup basic Chinese vegetable stock
3 cups fresh rice noodles, cut into strips
1 tablespoon low salt soy sauce
2 tablespoon dry sherry
2 teaspoon corn flour
Freshly ground pepper

Stir fry the lettuce, mushrooms, garlic, ginger, and shallots with half the stock in a non-stick frying pan for 3 minutes.

Bring a large saucepan of water to the boil. Plunge in the rice noodles for 1 minute. Remove and drain.

Mix the soy sauce, sherry, and corn flour with the remaining stock and add to frying pan. Stir in the rice noodles. Season with pepper and simmer for 2 minutes. Serve hot.
0 Replies
 
msolga
 
  1  
Reply Wed 22 Mar, 2006 09:04 am
Oh, that looks good, Noddy! Thanks!

Just one question: which variety of lettuce do you recommend?
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BumbleBeeBoogie
 
  1  
Reply Wed 22 Mar, 2006 09:07 am
msolga wrote:
Oh, that looks good, Noddy! Thanks!

Just one question: which variety of lettuce do you recommend?


Romaine would probably work best; less water content.

BBB
0 Replies
 
shewolfnm
 
  1  
Reply Wed 22 Mar, 2006 09:07 am
easy salad-

your choice of lettuce romaine / ice burg.. what ever you use..

add a handfull of baby spinach, and a little shredded cabbage, some cherry tomatos and sprouts of some kind. Sunflower, alfalfa, or anything else

and sprinkle with some cashews and vinagrette.
MMmmmmmmm
0 Replies
 
BumbleBeeBoogie
 
  1  
Reply Wed 22 Mar, 2006 09:15 am
THAI STIR-FRIED RICE NOODLES
Adapted by BumbleBeeBoogie

8 ounces (1/8 inch wide) rice noodles
1 whole chicken breast, boned, skinned
8 medium-size shrimp, shelled, deveined
1/2 cup water
1/4 cup fish sauce
3 tablespoon white granulated sugar
1 tablespoon lime juice
1 teaspoon paprika
1/8 teaspoon red (cayenne) pepper
1/2 pound bean sprouts
3 green onions, white part only, cut into 1 inch shreds
3 tablespoon vegetable oil
4 large garlic cloves, peeled, finely chopped
1 large egg
4 tablespoons finely crushed roasted peanuts

Place the rice noodles in a large bowl. Cover with water; soak 45 minutes.

Cut the chicken breast into 1-1/2" by 1/3" strips. Cut the shrimp in half lengthwise; set aside.

Combine the water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside.

Reserve 1/4 of bean sprouts for topping. Combine the remaining bean sprouts and green onions. Drain the rice noodles.

Heat a wok over medium-high heat. Add the oil and heat. Add the garlic; fry until garlic starts to brown, taking care not to let it burn to avoid bitterness.

Increase the heat and add the chicken; stir-fry until almost cooked, about 2 minutes.

Push the chicken to one side. Break the egg liquid into the wok. Stir quickly to break up the yolk and scramble the egg until it is set. Mix with the chicken.

Add the drained rice noodles, shrimp, fish-sauce mixture and 3 tablespoons of the peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed.

Add the green-onion mixture; cook, stirring, 1 more minute.

Spoon the mixture onto a heated platter. Sprinkle with the reserved bean sprouts, then with the remaining peanuts.
0 Replies
 
material girl
 
  1  
Reply Wed 22 Mar, 2006 09:19 am
Sorry this isnt a recipe but can anyone tell me what a Keenoir(sp) is?
0 Replies
 
 

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