Originally posted by trekkiejust did - they look good!!
Thanks Prad, I will take a look. did you check out the muffins i posted here.
with your permission i'd like to add it to our page - or feel free to do it yourself when you are there by entering it into the recipe form 🙂
in friendship,
prad
- Joined
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Originally posted by PaulieOne of my favourite easy recipes:
Mine is ...
Chicken breast wrapped in bacon, cooked in a pan with sliced red peppers, garlic & teriaki marinade. Served on a bed of wilted baby leaf spinach, with mashed potatoes 🙄
What`s yours?
Salmon Pasta
Serves 4
1 pack thinly sliced smoked salmon
Garlic
Chilli (optional)
Fresh Parsley
Fresh Dill if you can get it (I've substituted basil in the past with some success)
Small Tub Creme Fraische
Frozen Peas
Black Pepper and Salt
3 or 4 onions (to taste - but quite a lot are good I think)
Butter
olive oil
about 500 g pasta
Method
Chop up / crush the onions, garlic and chilli, and fry in a knob of butter on a very very low heat for about 1/2 an hour (the onions should go soft and transparent and gradually caramelise)
In the meantime chop up the parsley and dill (keep them separate)
Separate the slices of salmon and chop them up (if you don't separate them before chopping they all stick together and are hard to separate later)
Now put on some water to boil for the pasta in a big pot
Examine the pasta packet to find out the cooking time
When the pasta water is boiling add the pasta to it, with some olive oil and salt, bring to the boil and simmer
Now add the parsley to the onions and keep frying gently
5 mins from the end of the pasta cooking time add some frozen peas to the pot, bring to the boil again and continue simmering
Add the dill to the onions and continue frying oh so gently
Try the pasta once it is nearing its cooking time and when it is "al-dente" drain it (and the peas). The onions should be nicely done by now.
Add the pasta and peas back to the empty pot, add the onions from the frying pan, about 2 tablespoons of creme fraische (enough to moisten the mix but not enough to be visible once stirred in) - add the salmon and heat gently, stirring until the salmon is no longer transparent looking.
Add salt and black pepper to taste and serve immediately. Crusty bread goes well with it.
Fried squirrel: Get my 22 calibre rifle and cap (shoot for you city pukes) 3 or 4 young and fat squirrels. Cut the tails off and hang them from the rear view mirror in my car. Gut them, and feed the entrails to my hunting dogs. Dip the squirrel carcases in corn meal and fry until a golden brown. Serve with corn bread and black-eyed peas...yuuum...the folks at PETA don't know what they're missing...just means more squirrels for me.... 😵
Here is a favorite recipe of mine.
Salmon Cakes-Patties
Ingredients:
I can of Salmon
Half of single package of saltine crackers
1 egg
Splash of milk
Salt n Pepper for taste
Optional:
Lemon and or lime juice
Use a non stick skillet pour some vegetable oil in it and keep the heat around medium. While the skillet is warming, open and drain the salmon and put it into a bowl. Set aside.
Take half of the saltine crackers put them into a small plastic bag and zip it shut. Take a rolling pin and crush the crackers to they're fine, crumbly stage, like breadcrumbs with pieces in it.
Take the crushed saltine crackers and put them into a measuring cup then pour the milk over them till the cracker crumbs are wet but NOT soggy. Set this aside also.
Taking the salmon bowl put your fork into the middle section of the salmon to remove the spine and then flake the salmmn apart with your fork, adding the beaten egg to the salmon till it's lightly mixed through then add the crushed saltines in milk. Your salmon mixture should be crumbly NOT mixed so much it's a paste!
Spoon them into your skillet, make each one about the size of a fat golfball, taking a spatula and pressing down gently on each pattie, let it brown one side then flip them over to brown on the other side.
Salt n pepper them to taste. They're great if you have some lemon or lime juice to squeeze over them.
I used the canned goods some of the time to make this recipe but if you have the fresh salmon or crab meat, it's perfect!.With a salad or mixed vegetables and mashed potatoes yum!. 🙂
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Originally posted by trekkieMade 'em last night - Great!
Ginger coriander chicken with couscous
Ingredients
4 chicken breast fillets, scored
juice of 1 lemon
2 tbsp olive oil
1 tbsp sweet chilli sauce
Chopped chilli to taste
1 tbsp soy sauce
2 gloves garlic, crushed
1 tsp grated ginger
...[text shortened]... or until cooked.
5. Serve chicken, sliced, on a bed of couscous.
I didn't have any apricots or dates, but didn't seem to matter too much.
Also, after blasting the chicken in a hot frying pan for 5 mins I used a wooden spatula to divide it into chunks, tipped in the marinade and continued cooking until that had boiled down and coated the chicken - seemed to work well.
Originally posted by iamatigerReally you can put anything in the couscous you like. Though I forgot to mention it isn the recipe I always use the marinade when cooking the chicken. Make a sauce, you need to cook it a bit to kill any bad bacteria, from it by adding a bit of stock and reducing it by half.
Made 'em last night - Great!
I didn't have any apricots or dates, but didn't seem to matter too much.
Also, after blasting the chicken in a hot frying pan for 5 mins I used a wooden spatula to divide it into chunks, tipped in the marinade and continued cooking until that had boiled down and coated the chicken - seemed to work well.
Serve the sauce around the plate and on the couscous.
Steak (thing) can`t remember the actual word duh😕
Anyway
Get a couple of peices of good steak, about 1cm thick and dice. Dice up a green pepper. Fry in a pan with garlic and chillies to taste. Add 1 large can of chopped tomatoes and reduce it all down, making a medium/thick sauce.
Next, get a couple of cans (normal size) of refried beans, heat to gently.
Get a packet of flour tortillas and nuke as per instructions to soften.
When the tortillas are ready, take a cheese slice and place it on a tortilla, add a spoon of refried beans and roll, folding in the sides. Wrap this in foil. Do the same with the rest. Place in an oven so the cheese melts.
When ready (about 10 mins) Serve tortillas on plate with the steak sauce spooned over the top, and a mixed salad.
Originally posted by PaulieHey, I cooked this last night - just replaced the teriaki marinade with a chili one, and rather than mashed potato had crushed new potatoes with olive oil, lemon juice and chives... Tres Bien
Mine is ...
Chicken breast wrapped in bacon, cooked in a pan with sliced red peppers, garlic & teriaki marinade. Served on a bed of wilted baby leaf spinach, with mashed potatoes 🙄
What`s yours?
Mark
Originally posted by trekkieJust an alternative method for couscous cooking, not that there's much wrong with the first:
...couscous method
... Place water in a <pan and bring to the> boil. Stir in couscous. Allow to stand for 5 minutes, or until water is completely absorbed.
1. Make up some hot stock in a pan / mug whatever: add lemon etc. to this as appropriate for what you are cooking (couscous will take on just about anything).
2. Heat a pan to fairly hot, add some (not much) oil (sunflower or nut oil best: high heat).
3. add the couscous to the hot oil and stir.
4. <the 'experience' bit> once the couscous grains are hot 'enough', take the couscous off the heat, then add the hot stock. Expect big whoosing sounds and steam, so care please.
5. stir the stock in as it is very very rapidly adsorbed into the couscous. Add more boiling water if you didn't have enough stock.
6. Once liquid ais absorbed and couscous looks done, add lemon again, fluff up with a fork and serve
This method works well to my mind in that the couscous is much fluffier and never soggy. You can even let some of the couscous 'toast' a little while heating it in the pan, or add cumin / corriander / cardamon seads at that time, which roast well in one easy step.
I guess this is a bit like rice though: each cook has their preferred method(s).