Quizzes & Puzzles22 mins ago
I know this is constently asked but....
13 Answers
I have 3 gas rings on which to cook oh and a toaster. Other than scrambled egg on toast, pasta and soup can I PLEASE get some inspiration on what to eat for dinner???
Also, I am living in Spain so ready meals and the likes are a lil hard to come by but fresh ingredients are plentyful!
THANKS
Also, I am living in Spain so ready meals and the likes are a lil hard to come by but fresh ingredients are plentyful!
THANKS
Answers
1 to 13 of 13
Best Answer
No best answer has yet been selected by Toothfairy. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
one of my fav recipes which I like to claim as my own is a chorizo paella. Chop some chorizo sausage into smallish chunks. Then I gently fry some onions and a clove of garlic until softish then I add some red and green peppers and cook those. Meanwhile I have some rice cooking to which I have added some turmeric powder to the water. When the rice is cooked, drain and add to the pan of veggies, mix thoroughly and then add the chorizo and heat through. You could adapt this recipe to include other veggies such as peas, sweetcorn etc or leave out those that you don't like.
-- answer removed --
Loads of stir-frys for me....peppers, onions, mushrooms, beanprouts, water chestnuts, mini corn on the cob, courgettes, tomatoes, slices of pineapple or peaches and anything else you can get.
Stir fry in olive oil, maybe a bit of terryaki sauce or some soy sauce and honey and then add some cooked meat such as chicken breast or pork. Chuck in loads of mediteranean herbs too.
Serve with new potaotes
Stir fry in olive oil, maybe a bit of terryaki sauce or some soy sauce and honey and then add some cooked meat such as chicken breast or pork. Chuck in loads of mediteranean herbs too.
Serve with new potaotes
Ratatouille Pasta
2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1 1/3 cups uncooked spiral pasta
1 cup sliced onion
1 tablespoon olive oil
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese
Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.
2 cups diced peeled eggplant
2 cups sliced zucchini
1/2 teaspoon salt
1 1/3 cups uncooked spiral pasta
1 cup sliced onion
1 tablespoon olive oil
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
Dash pepper
1 cup shredded part-skim mozzarella cheese
Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.
Chicken Scampi
5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
0.5 g ground black pepper
15 g grated Parmesan cheese
1 g dried parsley
1 clove garlic, minced
2 g salt
2 g dried oregano
45 ml lemon juice
45 ml Worcestershire sauce
60 ml white wine
Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve.
5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
0.5 g ground black pepper
15 g grated Parmesan cheese
1 g dried parsley
1 clove garlic, minced
2 g salt
2 g dried oregano
45 ml lemon juice
45 ml Worcestershire sauce
60 ml white wine
Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve.
Sage Polenta
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon butter
3 cups water
1 cup fat-free milk
1 cup cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh sage
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
In a large nonstick saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in water and milk; bring to a boil over medium heat. Gradually whisk in cornmeal, whisking constantly to prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or until cornmeal is tender.
Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray. Cover and refrigerate for 30-45 minutes or until firm.
Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon butter
3 cups water
1 cup fat-free milk
1 cup cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh sage
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
In a large nonstick saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in water and milk; bring to a boil over medium heat. Gradually whisk in cornmeal, whisking constantly to prevent lumping. Reduce heat; cover and simmer for 8-10 minutes or until cornmeal is tender.
Stir in the Parmesan cheese, sage, salt and pepper. Spread into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray. Cover and refrigerate for 30-45 minutes or until firm.
Cut into 12 squares. In a large nonstick skillet, cook polenta in batches in oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve warm.
Cabbage Beef Soup
2 pounds Ground Beef
1 small Head of Cabbage - Chopped/Sliced
2 cans Tomatoes
2 cans Red Kidney Beans - Don�t drain.
1 medium Onion - Chopped
Garlic Powder to taste.
Salt & Pepper to taste.
Cook and drain Ground Beef.
Combine all ingredients in a large pot. Simmer until cabbage is soft. If it is too thick - add water or V-8 juice.
2 pounds Ground Beef
1 small Head of Cabbage - Chopped/Sliced
2 cans Tomatoes
2 cans Red Kidney Beans - Don�t drain.
1 medium Onion - Chopped
Garlic Powder to taste.
Salt & Pepper to taste.
Cook and drain Ground Beef.
Combine all ingredients in a large pot. Simmer until cabbage is soft. If it is too thick - add water or V-8 juice.
Chicken Paprikash
1 (2 to 3 pound) whole chicken,
cut into pieces
2 tablespoons olive oil
salt and pepper to taste
1 cup chopped onion
1 tablespoon paprika
1/4 cup white wine
1/4 cup chicken broth
1/2 cup sour cream
In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.
Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.
1 (2 to 3 pound) whole chicken,
cut into pieces
2 tablespoons olive oil
salt and pepper to taste
1 cup chopped onion
1 tablespoon paprika
1/4 cup white wine
1/4 cup chicken broth
1/2 cup sour cream
In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.
Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.
Another nice meal that my ex cooked me while we were at Uni was Chicken in soy sauce with rice, what you do is cut up a chicken breast into strips, put in a bowl cover with soy sauce, cover and put in the fridge for an hour to marinade. While it�s in the fridge chop up some red pepper and mushrooms.
Put on the rice, while its cooking get the chicken out the fridge, and put into a hot pan (no need for oil cause the soy sauce stops it sticking), when the chicken is just about cooked add the peppers and mushrooms, these should then cook and be ready when the rice is. Put on a plate and add a touch more soy sauce over the rice.
Really easy and very quick.
Put on the rice, while its cooking get the chicken out the fridge, and put into a hot pan (no need for oil cause the soy sauce stops it sticking), when the chicken is just about cooked add the peppers and mushrooms, these should then cook and be ready when the rice is. Put on a plate and add a touch more soy sauce over the rice.
Really easy and very quick.
1 to 13 of 13
Latest Posts
ChatterBank23 mins ago
Quizzes & Puzzles30 mins ago
Quizzes & Puzzles32 mins ago
Jokes37 mins ago
Quizzes & Puzzles42 mins ago
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.