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I got some fresh made flat bread, topped it with pasta sauce, minced pepperoni and a few crushed peppers and 3 cheeses (Swiss, Cheddar, Mozzarella).
I quick and easy dinner.
To hell with Mac***/Burger***/KF***, I can make my own.
A pack of sesame seed buns; a pack of processed cheese sheets; a jar of pickled cucumbers; ketchup and mustard; rings cut from a fresh onion. I bought frozen chicken burgers and grill-roasted them. Makes for 10 regular burgers or 5 king-size.
My only regret is having to buy pickled cucumbers from the shop. They pickle them in vinegar, whereas I've been brought up on the traditional Romanian home-pickled version, made in salty water. The taste is quite different (less sweet).
But nowadays only my grandmothers still make their own (along with jams and other kinds of pickles) --my mom&dad gave up a few years back-- and we can't very well make them the suppliers for the whole clan...
I needed something a little spicy so I made some spicy chicken and vegetable stirfry served on white rice.
Now to let it cool a bit and then try it. I baked it at 350 for 70 minutes - that should have cooked all the vegetables.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
I used a jar of prepared Jalfrezi Curry Cooking Sauce. I added chicken breast meat, olive oil, red potatoes, green beans, and broccoli.
Made myself a bacon sandwich for brunch, topped with a fried egg & some enoki mushrooms. Some freshly ground pepper on the top and you're ready to go!
Long grain rice, pinto beans, a few dried hot peppers, bell pepper, onion, diced tomatoes, garlic, salt and black pepper - plus bacon.
I love Thai salads, and so does most of my family. This salad can be made either with grilled steak cut up into thin strips thereafter, or with the roast beef bought from the supermarket. The salad ingredients - I used butterhead lettuce leaves, Japanese cucumber, cherry tomatoes - and the beef are brought to life by a complex dressing of fish sauce, sugar, limejuice blended with chillis, shallots, garlic, spring onions. Coriander leaves add the final touch.
The chicken is cooked and the potato was perfect - this was a meaty bird. I ate well and the boys got a nice plate of chicken and sweet potato. I still have enough left over for several meals.
I'd attended a French cooking class in France. This dish is partly based on what we learnt during the class but I've made it more like our food here in Singapore, largely by simplifying this a little. (there was a cream saffron sauce, and there was also lots of thyme, bay leaf, etc - I've removed those). Anyway, here's what I did:
1. In a wok, fry chopped garlic, shallots (3 of each) and 1 chopped large red chilli.
2. Add 250ml of white wine and the cleaned mussells (washed/scrubbed, rinsed, debearded) and cook for about 5-7 minutes (I think) in the covered wok.
3. Remove the mussels, add the fish (I used salmon, 4 decent sized pieces) and a handful of coriander to the pan and cover and cook for 10 minutes (or until cooked).
4. Remove the mussels from their shells.
5. Separately, cut up 2 carrots and 2 courgettes into small chunks. Boil the carrots, then add the zucchini/courgettes, till both are cooked.
6. Place the cooked fish into a shallow dish, arrange the vegetables and mussels around the fish. Pour the wine gravy from the pan over the fish/vegetables/mussels. Garnish with more coriander.
Serves 4. It's a lovely light and really tasty dish with clean clear flavours.