Cooking with just a handful of ingredients will not only safe you time but will also let you rediscover the natural, basic flavours of foods. You will learn how to combine them so that they subtly complement each other without creating an overload of conflicting taste and aromas.
By using a contained ingredient palette, this recipe concentrate on classic taste combinations, such as risoni, with tomatoes an fresh herbs, served with colourful vegetables. Each is bathed in a simple sauce or dusted with spices.
If you need crowd-pleasing recipe for family meals or entertaining, you have come to the right place for this meal is filled with ingredients based on versatile and flavourful oomph!!! Thus, it should be in your everyday meal planner. You will be surprised by the sheer variety of good food can be prepared with a minimum of ingredients- and fuss!!!
This soup is thick and as hearty, comfort, delicious meal that can be cooked in any type of kitchen: outdoor or indoor; all in your favourite one pan or pot. Let’s papa loves mama and dancing to sweet memoirs of their younger days where life is full of adventures, colours, and leaving behind a trails of good ole sweet footprints for the next generation to learn what is life that is worth living for!!!!
6 slices bacon, cut into bite size
1 onion, chopped
2 garlic cloves, minced
200 g lentil, wash, and dry
200 g risoni
180 g peas
15 g sage leaves
15 g lemon-thyme
15 g oregano
1 c white wine
2 1/2 – 5 c vegetables stock
6 cherries tomatoes, halved
1 can diced tomatoes
1 medium carrot, cut into bite size
1 small zucchini, cut into bite size
1/2 large eggplant, cut into bite size
chili sauce (OPT)
Heat oil in pan on medium heat. Add bacon and cook for about 3 minutes. Now add garlic and onion, fry until translucent and fragrant. Then add carrot, cherries tomatoes, eggplant, and zucchini, cook stirring until vegetables soften about 6 minutes.
Add risoni, sage, lemon-thyme, and oregano; stirring until well combined about 6 minutes. Then add wine and stirring until almost evaporated about 2 minutes. Now add in 2 1/2 c stock and diced tomatoes and lentil. Cook stirring to combine. Season with salt, pepper and a dash or two balsamic vinegar and chili sauce if you like it spicy. Let lentil simmer, stirring occasionally until lentil and risoni are tender about 20-30 minutes. At about 5 minutes before 30 minutes, add peas, stir to mix well. Now at this stage, if soup is too thick add the remaining stock. Check seasoning again. Serve in bowl and sprinkle chili flakes. Enjoy!!!!
Smiles are luxury, so to are hugs and kisses. Hence, it’s enjoying every sunshine. The most important thing is the privilege of loving and being alive. Did you know all this is a luxury? So, stay safe. Stay grateful and stay blessed.
I am grateful to God for all my necessities, grace and peace. Without God, I am unable to cook, and post my food to share with you all. What are you all grateful for? I food to eat, clothes, show to wear, roof over my head. Of course, my family for me to enjoy. This is the precious luxury that you better not loose it.
My dinner is simple, comfort, flavourful and delicious to go with rice. It’s sure is a luxury dinner to enjoy with a glass of red wine. Let’s cook!!!!
30 ml balsamic vinegar
1/2 Tbs wholegrain mustard
1 chicken breast fillet skin off, cut into bite size
100 g pepperoni, cut into bite size
1 apple, cut into bite size
1 carrot, cut into bite size
1/2 medium size zucchini, cut into bite size
200 g can lentils, rinsed and drained
75 ml vegetable stock
5 g porcini, soaked, squeezed, reserved water
4 -6 sage leaves, cut into small pieces
1 Tbs oil
worcester sauce (OPT)
What is luxury? Well, they made us trust that luxury was the rare, the expensive, the exclusive, everything that seemed unreachable.
When we realise that luxury are those small things that we did not know how to appreciate when we had them, thus now they are gone, we miss them so much.
Luxury is not stepping into hospital. Its being able to walk. It’s going out on the street without a mask. It’s gathering of the whole family and with friends.
Place chicken and pepperoni in a bowl. Mix balsamic and mustard and pour into the chicken and pepperoni bowl. Toss to coat for 15 minutes for the flavour to develop. Set aside in fridge.
Heat oil in frying pan on medium heat. Add zucchini, carrot and apple, cook stirring for about 10-12 minutes or until softens. Add lentils and stock. Bring to a simmer about 5 minutes or until sauce thickens slightly.
Pour chicken and pepperoni and the marinade in. Add worcester sauce and pepper to taste. Stir for 1 minute. Now add in the reserved porcini water. stir to mix well for about 2 minutes until sauce thickens.
Spoon everything onto the plate and serve with rice and a glass of red wine.
Note: You can use any vegetables of your choice. Such as fennel, and leek. You can use beef ribs, or pork cutlets. You may omit sage use rosemary or basil.
Simple weekend cooking. Its doesn’t take a lot of utensils and its easy to cook. This could be dinner date with your love one or family.
This is also a hearty comfort meal. Its colourful as well as beautiful on the white plate. Anyone can make it. You don’t have to be a chef, super cook. You can create a beautiful meal if you put your heart into cooking a lovely meal.
What have you got to loose? Everyone can cook up a storm or a simple meal with love. I have added black bean and soy oil and chili oil. This is me, I love chili. I can have it in anything I wanted to add. Once I had shrimp paste chili – in Malaysia we call it sambai hair bee.
Anyway, let get cooking for my stomach is drumming louder each minutes.
To make sauce
4-6 button mushrooms, wipe with a clean cloth and sliced
2 Tsp garlic, chopped
2 Tbsp black bean and soy oil
3 Tbs chili oil
1 Tbs Olive oil
To marinade fillet
4 beef fillets
Salt and black pepper, to taste
2-5 Tbsp oyster sauce
To roast ingredients
8 baby mini potatoes, wash and dry
250 g roma tomatoes
12 pitted prunes
salt and pepper
To boil ingredients
2 bunches broccolini, wash, and cut
Preheat oven 200 deg. Marinade fillet, place in a baking tray and set aside at room temperature. Place potatoes, tomatoes and prune in another tray and drizzle oil, salt and pepper.
Bake the vegetables for 30-40 minutes. Fillet bake one side for 10-12 minutes and the other side 7-9 minutes for medium rare. Well done add extra 10 minutes or to your liking.
In the meantime, microwave broccolini for 12-14 minutes on high. Note may varies in microwave power. Just crunchy and cook. Once cook, drain and set aside keep warm with foil on individual plates.
Heat fry pan in oil, fry garlic until fragrant. Then add in mushroom fry for 2-4 minutes. Add black bean and soy and chili oil, cook for another 2-5 minutes.
Set aside and keep warm with foil to cover or use pan cover. Remove the fillets if you wants med rare from oven. Let the vegetables continue to roast until soft and cook. Rest the fillet by covering with foil.
Lined the broccolini, potatoes and tomatoes in a row. place prune on the second row and then the fillet. Spoon some mushroom on to the fillet and pour the sauce over the fillet. The remaining oil and juice from the vegetables pour over the broccolini.
We are intended to live and relate in relationship and community, not in isolation. Corona virus makes solitary confinement such a harsh punishment.
Life is interesting and full of promise, but it does not compare to what lies ahead. As, Today is Good Friday, let us go meatless.
Thanks God for the food he provides. Cling to hope that He will end Corona virus.
This dish is comfort, full of different vegetables, delicious and easy to cook with food in the pantry and fridge.
Let’s cook and enjoy Good Friday!!!
4 stalks asparagus, cut into bite size
3 stalks celery, cut into bite size
3 small carrots, cut into rings
1/2 zucchini, cut into pieces
1/2 onion, slices
1/4 eggplant, cut into pieces
1/4 red capsicum, cut into pieces
1/4 green capsicums, cut into pieces
2 Tsp paprika
1 Tsp garlic, minced
350 g pasta of your choice
450 ml vegetables stock
300 ml sour cream
300 ml thickened cream
250 ml white wine or water
3 sprigs of Thyme leaves
5 sprigs of parsley leaves
worcester sauce, dashes (OPT)
chili flakes (OPT)
Note: You can use any vegetables of your choice. You don’t have to add sour cream if don’t like. Make your own white sauce.
Here’s mine white sauce:
1/4 c butter
2 garlic smashed
1/2 c thickened cream
1/2 c milk
1/8 c Parmesan cheese
White mushroom sauce Method
Melt butter over medium low- heat until melted and bubbly. Add garlic and cook for about 1 minute. Add thickened cream, milk and mushrooms. Reduce heat to the lowest heat. Let it simmer for about 8 minutes. Beat in Parmesan cheese until combined.
Heat 2 Tbs oil in a wok, add garlic fry for 1 minute. Then add onion, carrots, celery, zucchini, and eggplant cook for about 10 minutes on low heat until vegetables softened.
Now add stock, wine, pasta, paprika, parsley, dash some worcester and thyme. Increase heat to medium high heatand bring to boil.
Once it’s boil, reduce heat to medium and simmer for about 7 minutes or until pasta is fully cooked.
Adjust salt and pepper and garnish with more parsley and chili flakes. Serve immediately with a glass of white wine.
I managed to get chicken cutlets and bread rolls today. So, I decided to make a simple chicken parmigiana with white sauce and leftover mushrooms tomatoes and cucumber. I am also rationing my ingredients.
Trying two ways methods. The first method is fry in oil and the second method is bake. Well, I am happy that it’s looks golden brown and crispy. Added white sauce so that its not too dry and using up leftovers mushrooms gives it a lovely texture to the sauce. Let’s cook and bake this delicious meal and serve with a glass of white wine.
Food from pantry and fridge
I got 2 potatoes, 2 eggs, 1 eggplant, leftovers bacon and sour cream. So, I decided to bake them all in one a baking dish. Let be creative with what you have.
Though I don’t normally have mashed potatoes on its own but with meat and vegetables. As I don’t have meat and this is what I have to make it a hearty comfort dinner. This is simple, easy, and really yummy meal.
Let’s cook!!! At least I have something to eat and put on the table for my family.
2 medium potatoes, peeled
1 eggplant, slices and cut into bite size
2 cooked leftovers bacon, cut into pieces
2 large egg
1 Tsp garlic minced
300 ml sour cream
100 g unsalted butter, melted
Preheat oven to 220°C.
Place potatoes and 5 slices eggplant in microwave safe bowl. Microwave for 25-30 minutes until potatoes and egglant are soft. Drain and let cool slightly.
Beat egg, garlic, sour cream, butter, and pepper in a large bowl; season with salt.
Now mash potatoes with hand masher with egg mixture. Fold in gently. Don’t over mix.
Spoon to a lightly greased baking dish and decorate with remaining eggplant pieces and bacon. Bake, halfway through rotate, until brown and slightly puffed, about 40- 45 minutes. Serve with a glass of white wine.
Note: You can can slice your potatoes and layer them with eggplant if you want a fancy looking dish. You can use pumpkin, carrots or sweet potatoes.
You can use double cream or thickened cream with sour cream. You can garnish with chili flakes, parsley instead of bacon.