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Continued from HERE
Tonight we are having mongolian beef stir fry with singapore noodles.
One day I'll stop using jars...
LOL one day at a time!!!! It took me a while to get off some jars.... I still use El Paso salsa when I can't be bothered chopping. I need a food processor!
I want a food processor too! Especially after reading some of Jessica Seinfeld's Deceptively Delicious... mmm I could get my DF to eat veges :lol:. I weaned myself of jars once and then it stopped. Oh well.
We had nut roast with roast veg & tomato sauce. hehe, all this talk of food processors - used it to chop the brazil & cashew nuts, and make the fresh breadcrumbs.
We had easy peasy pumpkin and sweet potato soup with garlic bread. Love quick and easy things on Sundays!
i used the food processor to chop vegies today for vegie bake - has everything in it - and oooooooh so yummy! food processor saved me at least an hour in vegie prep time - love it!
I'm sitting here dreaming of a super duper food processor now *sigh* :lol:
Tonight we are having Spaghetti Bolognaise with home made french bread which is cooking away nicely now!!
Didn't get any silverside (don't ask me how I forgot that from the butcher :doh:), but got some osso bucco to do tomorrow. Somehow. Will have to go looking in the sc recipe thread.
Tonight, chicken, mushroom and spinach in cream sauce with penne pasta. Have rather a lot of spinach to use up, and I think this is my favourite dish.
Stir fry tonight
Guess what I am NOT using a JAR tonight wish the kids and I luck.... If I am not back tomorrow then you know not all went to plan....:p
Homemade gnocchi, and french bread with some previously prepared tomato sauce from bottles cooked with a bunch of veggies that I froze because I made heaps and heaps.
This is one of the simplest and yummiest and quickest pasta dishes I make. I saw it on Tony & Giorgio years ago and its been a regular on our dinner table.
:
Spaghetti all Acciughe e Tonno - Spaghetti with anchovy and tuna
by Giorgio Locatelli
from Tony and Giorgio
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
350g/12oz spaghetti
2 tbsp olive oil
2 garlic cloves, each peeled and cut into quarters
4 anchovy fillets in oil, drained
250g/9oz canned tuna in olive oil, drained
50ml/2fl oz white wine
50g/2oz capers, rinsed and drained
2 tomatoes, diced
10 basil leaves
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
Method
1. Cook the spaghetti in a large pot of boiling salted water for about 8 minutes, until al dente - tender but still firm to the bite.
2. Meanwhile, heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for 3 minutes. Add the anchovy fillets and cook very gently until almost melting. Increase the heat and add the tuna. Toss for a few minutes, then add the white wine and let it bubble for a few minutes to allow the alcohol to evaporate. Stir in the capers and tomatoes.
3. Drain the pasta, reserving 2-3 tbsp of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and extra virgin olive oil and season to taste. Add a little of the cooking water if the pasta seems too dry, then serve.
oh gosh i have no idea. im thinking pizza as hubby isnt well and i cant be bothered cooking for just 1
Omit the anchovies and it sounds great Cai! I now have a craving for capers :lol:
I think it is another night of 2 min noodles for me. I suddenly felt so sick last night and was only able to make a small batch of gnocchi and the french baguettes were baked much later. I did quite well on the gnocchi though considering I only boiled the potatoes and didn't stick them in the microwave or oven. I even used less than the recommended flour so they were light but a bit wet. My french baguettes were perfect, thanks to TheBear for the water in the oven tip :dance:. If only I could figure out where all my energy went to so I could do more than 2 min noodles 4 out of 7 days of the week....
We're having lamb eye fillets in the slow cooker - after 10hrs they just fall apart ... yummo :)
Did them a little like Cai's greek lamb recipe in the SC thread, with a few extra herbs added.
To go with it - garlic cheesy mash, bok choy, asparagus & baked cherry truss tomatoes with a balsamic sauce... hhhmmmm!
Balsamic Sauce.
1/4 cup balsamic vinegar
2 tbs sugar (white or brown)
20g butter.
Heat balsamic & sugar in a saucepan on medium until simmering for approx 5 mins, or when it starts to turn 'syrupy'
Remove from heat, stir through butter until melted.
Thats it, its the easiest sauce ever ;)
balsamic chicken with lemon and chilli risotto
Well I am happy to report that we lived though cooking without a JAR :dance:
tonight is spag sorry to say its a JAR tonight though :redface: but I do great a carrot and zeceni ( arrrr what a stupid work I cant for the live of me spell it ) and add my own herbs, garlic and tomarto paste....
sorry it posted twice have no idea as to why
Sarah I hate anchovies but honestly melted into oil they lose most of their fishy flavour, and for some strange reason to me they taste like truffles. I'm weird I know.
Holly your dinner sounds divine, I haven't used my SC in a while I'm thinking of making a ragout tomorrow night with steak and mushrooms and peas in the SC. But I suddenly have a hankering for lamb ;) I also have some osso bucco in the freezer as well.
LSK can you share your recipe?
yep sure thign cai -got a boy attacking me will do it tomorrow for you
Tonight is Thai Turkey Burgers.... yum. I make turkey meatballs for the girls & DH & I have huge turkey burgers with lettuce, tomatoes, avocado and sweet chilli sauce.
Go Tali! - keep up the good work...
LMS - Glad the bread thing worked for you - you really need to keep the potatoes dry to stop your gnochhi dough getting wet. I'm with niliac...try the anchovies dissolved into the oil, it's a completely different flavour.
We're in frugal mode here this evening...we went out for a chinese chilli crab feast thing with the inlaws last week, and we brought the leftover crab back from the restaurant.
So we had the crab meat tossed through some pasta with garlic, chilli, tomato and olive oil for lunch and I'm making a traditional French style crab bisque from the leftover bits of shell for dinner.
Yay for you Tali!!!
Holly, yours sounds pretty special.
We're having dodgy pizza tonight. :redface: It was going to be pumpkin, lentil and mushroom curry but DP's working back late and it's tightwad tuesday at the pizza shop so we'll have the curry tomorrow night.
Tonight Luke is having pizza after soccer training on the way home (we only go there for the sexy pizza chef ;)) - But DH & I are having a salad with grilled salmon in lemon juice & garlic butter... yum :)
Chinese stir fry tonight, sliced up the chicken this morning and made a marinade of oyster sauce, soy sauce, and a bit of minced up garlic and chilli. Hopefully it won't be too hot so Steph can eat it. :redface:
Not sure what veges to do with it though. Have some ordinary cabbage in the fridge that needs using, and also need to buy some noodles.... Carrot. No idea what else. Haven't got anything else in the cupboard or fridge. Any ideas? Off onion, and the garlic was probably also a bad idea. :doh: Other than that... its mainly all good. Maybe two chopped hard boiled eggs.
Hot dogs :lol:
Tortilla soup.... yum!
okay, please forgive my lack of quantities, i really am just a "throw it all in cook":redface: (I have posted this in the general cooking forum as well)
you can use the balsamic chicken for any recipe really - same with the risotto.
for the 2 of us.. i use
chicken
2 chicken breasts (cut into strips or however you want)
approx 2 cloves garlic
about 1/4 cup lemon juice
about 1/4 olive oil
corn flour
thyme
sugar about 1/4 cup
approx 1/4 of a cup balsamic vinegar
risotto
risotto
onion
peas
lemon rind ( to taste really) i use half of a small lemon
hot stock(chick or vege) consisting of chilli (i used minced chilli) half a lemon just thrown in.
1.marinate chicken in olive oil, garlic, thyme and lemon juice for about half and hour.
2.dust chicken in cornflour and cook slowly (you can use the rest of the oil left over from the marinade use more if you need)
3.when all chicken is cooked add balsamic vinegar and sugar- cook till sauce thickens and is a bit sticky.
I think it is important to taste the sauce and add more sugar if nessescary.
start risotto- cook onion till transulcent and then add rice, stir until rice is covered and translucent as well.
add stock by the ladle full and stir continuosly.
add peas.
add lemon rind and a dob of butter once risotto is finished, stir.
serve with a big class of sav b
:)
Chicken breast stuffed with spinach, ricotta, lemon zest and nutmeg - poached and then roasted to crisp up the skin - served with some saute potato seasoned with mace and fresh baby carrots.
We had the best dinner I have had all week
Wait for it!
Wait for it!
Dominos!!!!!! :p:p:p:p
were having butter chicken made from scratch! yum!
Ham and Cheese toasties!!! I am having a really slack week. I have been putting all my energy into my veggie garden so I don't have a whole lot left over to worry about food :lol:
Tonights meal is made when we have NOTHING left in the cupboard bar staples, I use rehydrated mushrooms, frozen peas and all I need to get is the bacon which I get from my local. Tonight we are having bacon, dried french champignons & pea risotto. I got some really nommy dried champignons (from france - nothing like the tinned ones *blerk*) from my gf's deli and I soaked them and rehydrated them till they were plush. Added the liquor to my stock which was made form mushroom stock, chicken stock and chicken consomme. I used real italian risotto rice (YUM). Added some white wine. I got my local to cut me some 1 cm thick pieces of bacon and diced it into 1cm cubes. Fried up the bacon, set it aside, added the onion & garlic, then once cooked added the rice, then some wine and then my stock, eventually added the mushrooms & peas, then the bacon and some truffle oil. And for some extra decadence I added a tablespoon of sour cream at the end. Its WOW on flavour. And I'm going to wash it down with a nice penfolds shiraz cabernet that was co created with Mr Tetsuya (would famous sydney restauranteur)... its YUMMMO!
I'm in food heaven tonight!
OMNOMONOMONOM...
But I do have some sad news food related which I will post later *sniff*
all this risotto talk is making me want some!!!
Well, I'm undecided re tonight's dinner. We might have morrocan chickpeas with feta and couscous or we might have homemade pizza. Can't decide which but at present I'm leaning towards pizza with red onion, capsicum, ham, sweet potato and homemade tomato sauce.
Chicken Satay for one tonight - DH will be away! :(
I make it with a continental packet (Malaysian Creamy Satay), peanut butter (super crunchy) and red capisicum served on white rice.
YUMMO!
garlic roast lamb, baked potato, onion, sweet potato, carrot, cauli and broccoli with homemade cheese sauce, and corn, home made gravy. don't know that there will be much meat on the plates!
dessert, DH has offered to make choc pudding - think it will depend on how full we are!
Roast collar of pork from a saddleback pig, rubbed with salt, chilli and fennel seeds for a nice, well flavoured crackling - roasted spuds, red chard and broccoli
Pig trotters in the slow cooker, should be soft enough to get the meat off them tomorrow morning..will mix the meat with mustard and thyme, form into patties and coat with breadcrumbs for tomorrow night's dinner.
All the roasts!!! I defrosted some bolognaise and poured it over some angel hair pasta.... boring yet effective.
Tomorrow is homemade mexican. Grilled fish burrito or taco's? Homemade black beans.... etc etc... salsa.
tomorrow night will be coated chicken of some sort, with roast vegies again.
then dh goes away for a week or ten days, so it's back to one person meals so stuff i've pulled out the freezer and reheated (gotta love a freezer full of slow cooker meals waiting to reheat!)