Stewed Sausages or some manner of casserole
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Stewed Sausages or some manner of casserole
Whats stewed sausage???
And actually kiltted Im angling for good casserols so any suggestions?
Stewed sausages are simple:
1) Find huge pot.
2) Throw in chopped carrots, onions, mushrooms, parsnip, turnip
3) Chop sausages in half & add to pot
4) Fill with water & a couple of OXO cubes
5) Allow to simmer until all the stuff is cooked & flavour dispersed
6) Add Bisto to thicken water into nice gravy like substance
7) Eat with mashed potato
*Really best if eaten the next day to allow flavour to get through everything
Casseroles are also simple just choose what meat & veg you want add a couple of stock cubes and put in the oven at a low heat till ready. My personal preferrence is Lamb:thumbs_up
Thanks kilted Ill try that maybe or at least run it by as a suggestion by the hungry people. :D
No! look here's a picture!:Quote:
Originally Posted by Nightshade
http://i85.photobucket.com/albums/k7...or/tamales.jpg
Why do you want a casserole anyway, Food should be made every day not kept in the refrigerator then reheated :sick:
No its ramadan soon and with one sister away and me commuting we are down on cooks ( plus we have my extra freezer back from uni) so we are going to cook in advance and freeze and just pull it out on the day and defrost and heat up-- instead of having 'jar' and ready made diners. plus it looks like we might be hosting a few meals.
Only for you Night, I just got off my butt and checked my recipes.
One of my favorites:
Chicken Stew
3/4 cups and 2 tablespoons flour
1 teas salt
1 chicken, skinned (I use boneless, skinless chicken breast - a package)
1/4 cup olive oil
1 yellow onion, semi finely chopped
1 clove garlic
1/2 cup dry white wine (can substitute chicken stock)
1 can crushed tomatos
black pepper
1/4 cup parsley
1/4 cup basil
Combine 3/4 cup flour and salt in bag, add a couple pieces of chicken and shake to coat.
Heat a saute pan on med-high heat, add oil
Brown chicken for 8-10 minutes, turning once halfway though.
Transfer chicken to paper towel to drain, then arrange in a slow cooker.
In the hot saute pan add the onion and the remaining flour. saute, stirring often, until lightly browned or 10 min. Add garlic and saute for another 2-3.
Add wine to saute pan and stir to scrape bottom of the pan
Increase heat to high, add tomatos and black pepper to taste and cook stirring often, 10-15 minutes until some of the liquid evaporates.
Pour the onion mixture over the chicken, cover and cook for 3 to 8 hours until chicken is tender.
Serve over rice.
Another favorite:
Chicken Piccata Pasta Toss Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
It says put over crusty Italian bread but I put this in a tortilla, I may make this one tomorrow:
Italian Blt Chicken Salad Recipe Courtesy of Cathy Lowe
1 teaspoon Dijon mustard
1 tablespoons balsamic or red wine vinegar
3 tablespoons olive oil
3 tablespoons chopped fresh basil
Salt and pepper
1 cup chopped cooked chicken
2 plum tomatoes, seeded and chopped
4 slices bacon, cooked and drained
1 cup of washed arugula leaves, coarsely chopped
4 thick slices Italian bread, Tuscan rounds
In a large bowl whisk together mustard and vinegar. Whisk in the olive oil. Stir in the basil and season with salt and pepper. Stir in chopped chicken, tomatoes, bacon and arugula and mix to combine. Assemble chicken salad on thick slices of Tuscan or Italian bread
Wow thanks Paya...Im duly honoured and greatful.... Im going to try that chicken stew tonight I think although we dont have a slow cooker..my mum is conviced they are a firee hazard.
Ohh yumm that looks delicious:D
Quote:
Originally Posted by Nightshade
HaHa my mom doesn't trust slow cookers either, but they do come in handy.
What happened to school? Are you taking a year off?Quote:
Originally Posted by Nightshade
Have couscous... It is delicious, easy and versatile. Especially Ainsley's new range is very good. Lots of different flavours.
http://www.ainsley-harriott.com/
No I just decided to commute to school it was only like an hour or so away and it means on the days without school I get more work and its cheaper.
I love couscous...my family dont :(
humm I see alot this years lunches on that site ..,thanks scher.
Revived
How about some holiday recipes??
Hey guys, I'm so glad I found this thread. Do any of you have any idea for cheap, vegan recipes that are easy to make? I'm a n00b at this cooking business, but since the parental units are working and I don't have time to eat lunch in school, I need to cook for myself.
Also, I'm tired of salads! Any ideas? (or a more interesting way to make salad?)