by way of a change of taste steam fresh beans, zucchini, squash and such vegetables in chicken stock and serve hot with a knob of butter on top. you can also boil your rice in chicken stock it really gives it a boost. again no water, poach your eggs in little chicken stock and sprinkle the yolk with a pinch of red paprika, a french stick and butter make breakfast a bit different.

Whats up folks, all on a diet or just off your tucker at the moment ?.

OK, here's a quick 'n' easy I invented the other night, using boned, skinless chicken thighs for a cheap but wholesome meat source.

500g chicken thighs
500g spiral pasta
large tin or jar of creamy mushroom casserole sauce.
Note: dunno if you have 'Chicken Tonight' in stores where you live, but that style of ready to use sauce is ideal
Bunch of baby bok choy, singapore bok choy or other oriental greens of your choice
Extra virgin olive oil
Note: Try to avoid using other oils for cooking if you actually like your body!


1. Chop the chicken meat into cubes and thinly slice the greens
2. Set a large saucepan of water to boil on the burner, and add a dollop of olive oil so the pasta doesn't stick while it's cooking.
3. Cook the chicken meat over hight heat in a pan or preferably a wok (eltric woks are a kitchen essential IMO). Stir constantly until the meat is browned to seal.
4. Add the greens an stir for a minute.
5. Add the sauce, bring to the boil and turn down to a slow simmer.
6. By this time the water should be boiling so add the pasta, bring to the boil, and turn down to simmer until cooked to your desired level.
7. When the pasta is cokked, drain it, rinse and then add it to the pan. Stir it through and allow it to simmer further for a minute or two before serving.
8. Garnish with some finely sliced red chilli and whole coriander leaves.

Easy, quick, looks flash and tastes wonderful!

Note: the amounts of ingredients mentioned make a full meal for several people.

Sauce? Sauce is advanced cooking, not introductory stuff :mrgreen:

I must admit I've not done much real cooking lately. Living alone and getting home quite late from work most days doesn't invite cooking, so I just slap some stuff in the frying pan or in the oven and hope most days :rolleyes:

But most days I do manage to avoid the microwave...

Woooooo, I got my special, Cheesy Alfredo, get some alfredo from Olive Garden, and put Yellow American cheese, mmmmmmmmmm, BRB, gotta make a drive.

Here's another. This'n makes a tasty and filling snack.

2 eggs per person
Same volume of grated cheese (Tasty cheddar works best)
Self-raising flour
Herbs and spices to taste. (I like to use hot paprika and dried oregano, but use what works for you!)


Whisk the eggs, cheese, herbs and spices in a mixing bowl until they're well blended together, then add the flour slowly until you have a mixture that will still pour but only just.

Pre-heat a heavy pan, melt butter or margarine, pour in all the mixture and cook over slow heat. When the underside is cooked enough to lift it, turn the loaf and continue cooking until it's cooked through. The loaf should rise to about twice its initial size.

Serve warm.

This can be cooked in a suitable loaf tin in the oven as well, of course, but it works best in a heavy pan on the stove top.

heh heh...
I've a large, heavy old cast-iron pan that I 'rescued' years ago from an old derelict house that pigs were running through. It's one of the prized parts of my kitchen, and has been for years!

I have the ones that Grandma brought from Sweden in 1913!

Caribbean Chicken Soup with Bananas





Makes 6 to 8 servings


Ingredients
1 medium onion, chopped
3 large carrots, peeled and thinly sliced
1 green bell pepper, cut into julienne strips
1 red bell pepper, cut into julienne strips
2 medium zucchini, halved lengthwise, then sliced
4 plum tomatoes, chopped
6 cups homemade chicken stock or 1 (49 1/2-ounce) can chicken broth
1 (15 1/4-ounce) can whole kernel corn, drained
3/4 cup converted white rice
Caribbean Spice Mix (recipe follows)
2 cups cooked chicken or turkey breast strips (about 1/2 pound)
3 bananas, thinly sliced
Preparation
In a 6-quart electric slow cooker, combine the onion, carrots, green and red pepper, zucchini, tomatoes, stock, corn, rice, and spice mix. Stir to blend well.

Cover and cook on the low heat setting 6 to 7 hours, or until the rice is tender. Stir in the chicken or turkey. To serve, add almost one-half banana to each soup bowl. Ladle the soup over the bananas and serve at once.


Caribbean Spice Mix: In a small bowl, mix together 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1-1/2 tablespoons dried thyme leaves, 1 teaspoon garlic salt, 1/2 teaspoon garlic powder, 1/4 teaspoon Madras curry powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried oregano, crumbled, and a pinch of cayenne.]

[IMG]http://img.photobucket.com/albums/v114/Catchow/Smilies/dance/manynanas.gif[/IMG]

Topramen boil water, pour water, break up noodles, add noodles to the water, let sit, for flavoring and the flavoring ***be sure to remove all packaging.

Use that microwave for this recipe.

ORIENTAL CHICKEN WINGS

8-10 chicken wings
1/3 c. soy sauce
1 c. fine cracker crumbs
1/2 tsp. garlic powder
1 tsp. paprika
1/4 tsp. ginger
1/8 tsp. ground pepper

Cut wings in half, discard tips. Rinse; pat dry with paper towels. Pour soy sauce into shallow bowl, set aside. In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce; roll in seasoned crumbs, coating evenly. Arrange chicken wings, skin side up in spoke pattern in 9 inch round glass pie plate, placing thickest portion toward outside of plate. Cover with paper towels. Use high-cycle and cook 13-15 minutes, or until chicken is tender. Serve hot.

Hello,

This is wonderful folks! Looks like we have some good things going here. I'll add another grilling recipie: Pork Tenderloin

Pork Tenderloin (PTL) is just like beef, however, it is white meat, and you have to cook it through in order to avoid problems (chicken has to be cooked through too). PTL, depending on the size, can serve 2 - 3 people per loin, and here in Wisconsin at least, it is much more affordable.

If you have a BW3's around (http://www.buffalowildwings.com/index2.asp) and you like your pork with some ZAZZ, go and get a bottle of their Smoky Southwestern sauce. It has a nice kick, and gives complementary taste to the pork. Have some Ranch around, just as if it was a chicken wing.

I like to use a little bit of Lawrey's seasoning, or sometimes some Garlic powder. Don't get to crazy with salts though.

Light the grill, and put it on low to medium heat. Pork has to be cooked completely, and if the grill is too hot, it will start to burn the outer edges. Let the grill warm up. Place the PTL onto the grill, and cook it for 25 - 30 minutes, depending on heat and size. You will want to "flip" it every 5 - 7 minutes or so. As the meat cooks, it will become less "squishy" and more solid of a slice. Cook with the cover on.

A few minutes before removing, and after the last flip, apply your sauce. Be careful not to spill it onto the grill... that is just more to clean up. Let the sauce work into the meat for a few minutes before removing.

Cut the PTL, and let it sit for 30 or so seconds. If you see any blood, place the slice back onto the grill. Remember that pork needs to be cooked through.

Serve the PTL with ranch dressing, and veggies. I would usually go with corn or green beens. Fries or mashed potatos will work nice too. If you want to have it sandwhich style, you can shread it, and serve with a bun.

Christian