Posts Tagged ‘cooking’
I grew up watching my dad grab what ever was left in the cupboard and chuck it together (he called it a concoction) and it tasted amazing.
So when there is ‘nothing’ to eat (this is usually what people say when they can’t be bothered cooking in my experience) but I mean when there is not much left to eat, it’s a good skill to know how to create something from basics and non perishables or the things you can find in your garden.
It’s also a good idea if you start your own little herb and veg pot plant garden. Yes in pot plants because if you’re renting your house, you don’t always have the permission to garden your own way.
This is the contents of my freezer – as you can see there is a lot of veg, well it looks that way but there is actually a lot of salmon, lamb, mince, steak and smoked cod stashed between the veg In there. So we buy our meats in bulk. There is also a defrosted whole chicken in the fridge for dinner tonight (thank you to my wonderful mother in law for teaching me how to roast my own chicken last year.)
It really helps when you do have a family to buy in bulk. It may cost more but let’s be real here, paying $100 on meat that will last you 2-3 weeks means that you aren’t paying over $200 each week on food shopping. So you have left over money for savings or fun activities. So always but in bulk, and make sure you know where it comes from so go to a trusted butcher, or if you can visit a farm and pick your own animals out (I don’t do this because my freezer isn’t big enough but if you have a few deep freezers then 1 cow will provide you with almost a years worth of meat.)
Being an improv cook means I can use anything I find in the fridge, freezer and cupboard to make a meal. It’s like an improv actor – they use what they have and go from there.
I wanted to share a few of my improv dishes.
Starting with the ones I’ve posted on here
Now I will share a few quick yummy meal tricks.
Chicken breast cut into cubes, cook until cooked through, add honey and cook for further 5 mins, serve with noodles, rice or veg. Also good by themselves.
French toast, mix 1 egg and 1 cup of milk, dip bread In mix and cook on frypan until both sides are golden brown.
Stir fry veg, simple, mixed veg, soya sauce (this even works with tomato sauce) fry in fry pan.
Easy tuna pasta (I made this on camp for everyone) 1can tuna, milk, pasta, salt and pepper. Cook pasta until soft, strain, cook further 5-10 mins in milk, add salt and pepper and then mix with tuna.
Fish is perfect if you coat it in flour and water then fry it in butter or cool it in the oven.
Potatoes and pumpkins can be turned into chips if you slice them up and bake them in the oven for 20-30 mins.
Apple goes well in any salad as well.
Potatoes can be made into a nice potato salad with mayonayse, sour cream, Greek yoghurt and mint leaves.
So there you go, a few of my quick improv recipes, they are really quick and to be honest, you can make a meal out of anything in your fridge, freezer and cupboard.
Feel free to add your favourite easy improv recipe if you want.
I say ‘lazy lamb chops’ because you can leave this particular meal for 6-7 hours – it’s perfect for those who are under confident cookers, workers and uni students.
And let’s face it, lamb can be annoying to get right.
Lets start with your ingredients:
6 lamb loin chops
5 table spoons tomato sauce
Pinch salt and pepper.
5 cups of water.
So what I do (you can do this in the morning before you leave the house) is peal a few potatoes ( how ever many you would like) cut them into cubes, set aside.
Cut up some carrots, place in potato bowl.
Cut 1 onion up into 8ths (that means half the onion then cut the halfs into quarters) separate the layers. Place in bowl.
Grab your lamb loin chops, frozen or fresh it doesn’t matter because it will cook either way. Place them in your slow cooker with the tomato sauce, salt, pepper and water, mix it around.
Add your veggies, (you can add pumpkin if you would like) and turn onto medium heat.
You can leave this for the rest of the day, stir when you get home and serve when you would like. The lamb should fall off the bone and the fat should also separate with ease.
Today I just placed the lamb in, which you can do as well. You just don’t add the veg. I lay mine out on a small bed of lettuce and cooked some other veg.
You can also make a soup out of the left over broth. Be sure to pick out any left over bone beforehand.
Lemon and pepper salmon cuits dans du papier (cooked in paper.)
Today I thought I would share what I cooked for dinner, because it was quick and simple.
So you want to start with your ingredients: serves 2 btw (by the way)
2 salmon fillets
Handful of alfalfa sprouts
Quarter of cucumber
Table spoon butter
Pinch salt and pepper
So you wanna start with the salmon, grab an oven dish and some baking paper, place the salmon on the baking paper (in the oven dish of course) season with the table spoon of butter, whole lemon juice, salt and pepper. Wrap the paper up and place in the oven at 180c fan forced for 20-30 mins.
Build your salad with the rest if your ingredients. How ever you want it fine, drizzle with olive oil and a bit more lemon juice to taste.
My salad looked like this.
Then when the salmon is cooked, take it out the oven and serve it
Should look something like this.
For those of you who are wondering, I posted my first draft copy, of my first chapter, of my first novel and for the first time. That is a lot of firsts. http://allworldissues.com/2012/12/05/rubys-notes-chapter-1-draft-thoughts/
I asked people for constructive criticism (yes good and bad) one thing you need to realize if you want to publish your work – you need to seek the criticism, and face the music – otherwise how are you going to improve and make it better?
Last night I spent a bit of time editing it (old school paper and pen style)
here is some of the edited copy – And for those who are wondering ALL my work IS in fact Copyrighted. So don’t be thieving
Being a school teacher wasn’t all it had cracked up to be. Sure there were a few perks, seeing the smiles on those children’s faces every time I entered the room, just as easily they smiled when it was time to pack their bags and go home, teaching them all about how the world works… How much they actually listen to is a different story. My name is Ruby, Ruby Kensington but you can call me Miss K.
I’m not married, I don’t even have a boyfriend, I don’t have children of my own and I don’t have any friends. No I am not a weirdo or maybe I am. You can decide that for yourself. I’m going to tell you a story about how I ended up in the position I am in.
June 28th 8:40pm. 1993
It was the 90’s and I was fresh out of law school, already I had already received my first job offer. I was desperate, so I went for it not knowing quite what I was getting myself into. We had arranged to meet at 9am the next day to discuss what the job involves, the only problem was that I did not know who I was meeting or why. I had received the phone call out of the blue, and the person I had spoken to did not go into any detail about the job, they just gave me a time and the address of where I would be meeting my ‘potential employer.’ When you are a lawyer, you don’t think too much about those types of phone calls – although I would have preferred to pick the location myself.
That night I had a group date with my best friends Chloe and Sandra.
They had been my friends since we were in law school. Chloe had long blond hair with colors running through it, pinks, purples, blues and oranges. She was short, maybe 5’2 and she was very socially awkward. When Chloe was younger she really wanted to be a hairdresser, but her mum forced her into attending law school. Chloe didn’t want to upset her mother, so, she used her talents with hair as a side business as a way to make some extra cash. Now Sandra on the other hand was the complete opposite. Sandra was a girl of status in the law industry – as her dad was a lawyer. She was tall with luscious tanned legs that go for miles. Sandra had dark hair and dark eyes, with a European look to her plus she was really skinny and everything about her screamed sexy. Sandra always had all the guys pining over her like little puppies, even though she turned them all down.
As the night progressed I couldn’t shake the feeling that I was being watched. You know the type of feeling you get when you think there is someone who just won’t stop staring at you? The hairs on the back of your neck stand up and cold shivers run down your spine, as if someone had ‘just walked over your grave’ as they say. That’s the feeling I had now, so I decided to call it a night with my friends and walk home.
As I was walking I started to feel dizzy, queasy even… did I really drink that much? A few minutes passed by and I couldn’t bring myself to walk any further. I hailed the first cab I saw and jumped in. My house was about a 10 minute walk away from our favorite hangout but I just couldn’t bear to walk any longer. The taxi drive made me feel worse. I wasn’t even sure if I was even in a taxi anymore and I just passed out.
So one thing I learnt growing up was that you can make a meal out of anything you have in your cuboard. So I would like to share with you one of my recipies. Honey soy stirfry noodles.
All you need is 3 packets of noodles (any noodles is fine)
Mixed frozen veg
Bbq marinate sauce (masterfood preferably)
some sesame seeds
And any type of red meat or chicken you desire.
Cook veg and meat in frypan or wok, add 3 table spoons soya sause, add table spoon of bbq sauce and 2 table spoons of honey. Cook until your meat is cooked. Cook noodles seperatly, strain, add to frypan, mix well and cook further 10 mins, serve with sesame seeds. And there you go, quick and easy to make, especially if you are running low on food at home before food shopping, or have limited cash.
Thought I would post another recipie for you all
Quick Zucchini Slice. Yummm
500g grated zucchini (2)
1 onion diced
3 slices bacon, chopped into squares
1 cup self rasing flour
1cup grated cheese
Pinch salt and pepper
Combine all ingredients, mix well.
Place into deep long oven dish and bake in moderate oven (180c) for around 35-45 minutes. Serves around 4-6 people. Perfect side for a dinner party, served with good red or white wine.
It really doesnt take long to make and it is a cheap, filling meal. Here is a photo of the one I cooked tonight.
I did attatch a photo but it didnt work, so i had to take another one after i had already served everyones… Now it doesnt look that glamerous
Today my partner and I will be cooking this
We found the recipie in ‘woman’s weekly how to cook absolutely everything’
I thought that the recipe seemed pretty awesome so I would like to share it with everyone.
Preparation time 20 minutes
Cooking time 50 minutes
1 small red capsicum (150g)
400g beef mince
150g sausage mince
1 medium Brown onion (150g) chopped finely
2 cloves garlic crushed
1/4 cup (25g) packaged breadcrumbs
1 egg, beaten lightly
1/2 cup (80g) coarsely chopped seeded green olives
1/4 cup coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh oregano
8 bacon rashers (560g), rind removed, sliced thickly lengthways.
1/4 cup (60ml) water
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons Brown sugar
1. quarter capsicum; discard seeds and membrane. Roast under grill or in very hot oven, skin side up, until blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes. Peel away skin; slice capsicum thinly.
2. Preheat oven to moderate (180c/160c fan-forced). Line 8cm x 25cm bar cake pan with plastic wrap. Lightly oil 25cm x 30cm swiss roll pan.
3. Using hand combine minces, onion, garlic, breadcrumbs, egg, olives and herbs in a large bowl. Press half of the meatloaf into bar pan. Lay capsicum strips over top, leaving 1cm border; press remaining meatloaf mixture over capsicum.
4. Turn bar pan onto swiss roll pan; remove plastic wrap from meatloaf. Cover top and sides of meatloaf with bacon, overlapping slices. Bake, uncovered for 15 minutes
5. Meanwhile make barbecue glaze.
6. Poor off any excess fat from meatloaf, brush with glaze; bake, uncovered for 25 minutes or until meatloaf is cooked through. Stand 10 minutes before serving.
Barbecue glaze: combine ingredients in small saucepan; bring to boil. Reduce heat, simmer, uncovered for 5 minutes.
This is the finished meatloaf my partner and I cook, we are going to eat it with mash potato.
Per serving: 35.3g total fat (13.7g saturated); 2633kj (630cal); 20.6g carbohydrate; 56.6g protein, 2.6g fibre.
So I am currently a part of ‘a post a day 2012.’ It’s been 1 day’s since and I can tell you it is actually hard to think of something to write every single day…
Sometimes I think we all forget to enjoy the smaller simpler things in life. Like this weird tasting spiced late I have. My point is writing can be simple sometimes and sometimes is can be hard.
But sometimes I forget to just enjoy writing, to just let all the words flow out and just get lost in my writing.
I started advertising my site last night. I am looking for some writers to write a piece for the website. It can be anything at all, you can write about anything and everything. You can even send in more than 1 post that you would like featured. There is no word limit and all you need to do is provide your name, place you live and a paragraph about yourself.
There is no reason at all that I won’t accept a post. Just try to keep it at least MA (mature audience.)
You can also send in things written by your friends (with their permission of course)
Just comment on here with your email (I won’t make your email public) and I will send you more details. Or if you would like something re-blogged then just comment with the link to the specific post you would like re-blogged.
And tell your friends!