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.
Got strawberries and yoghurt. Don’t know what to do with it. Here’s what you can do with things in your pantry. This is quick, simple healthy drink. Let’s get it done and chill it until you needed it.
200 g natural yoghurt
1 Tbs mints-masala powder, got it from my sister
2 Tbs honey
150 g strawberries
1/8 c water (OPT)
Remove stems from strawberries, cut into halve. Add into Nutri Bullet with yoghurt, honey mints-masala powder and water. Blitz until smooth. Pour into your mug. Then chill until you needed.
Note: you can use any berries or fruits of your choice. You can add fresh mint leaves, and chia seeds.
I have always loves cheese on top of my keen to experiment and explore the food combinations. Here I use ricotta cheese and tomato.
My hot meal had satisfied my mouth with heavy bursting, melting, instentively flavoursome of vegetables, ricotta and tomato exploding as it enter my stomach in satisfying full stomach .
2 bay leaves
1 Spanish onion, thinly sliced
1 sprigs of fresh rosemary
2 Tbs olive oil
1 1/2 Tbs garlic, minced
1 Tbs chilli flakes
1 Tsp dried oregano
375g smooth ricotta cheese
2 c sweet white wine (Sweet Lips)
2 c vegetables stocks
1 can tomatoes condense soup
1 bottle bechamel (bought)
1 small tub tomato paste
6 stalks spinach leaves, wash, dry and roughly tear the leaves (given by friend)
2 stalk celery, cut into bite size
1 pkt baby spinach, wash, dry and tear the leaves
1 eggplant, stem removed, cut into…
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Here’s my meal for one on Valentine’s Day that’s not of chocolate, heart and bright sparkling scenery or flowers. I am sure you will enjoy it as much as I had have and I am sharing it with you.
Something that you really love to eat and most of the ingredients are at hand reached. This is one of my favourite meal; after I finished eating I can burp out aloud and there’s no one to offend.
It’s simple, quick, and easy under 30 minutes. There’s no hassle to get a hearty meal for one and yet enjoyable pleasing.
1 c medium grain rice washed in cool water
10 small slices roast beef ( bought)
2 c beef stock ( bought)
2 1/2 c water
1 medium carrot cut to bite size
1 handful baby spinach washed and dried
1 Tsp ginger powder
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