Simple Recipes
10 posts in this topic.
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If you have a simple recipe that you love to revisit, share it here! If you remember borrowing the recipe from a source, try to link it so we can roll around in other recipes like it!
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Rice with eggs and onions (or so goes my very creative title)
A friend of mine and I like this as it's easy, fast, and delicious!
(This serves 2 - and takes about 15 minutes to make with cooked rice)
Ingredients:
Eggs - 2/3
Onion - 1 large, chopped
Rice - 1.5 cups (I prefer Basmati or Sona Masoori - it's up to you. But preferably not the scented ones)
Ginger-garlic paste - 1 tbsp - substitute with shavings of ginger and pounded cloves of garlic
Turmeric powder - 1 tsp
Red chilli powder - 1tsp
Green chilli - 2 (I use 3/4 to suit my palate) - there really isn't a good substitute for this, so if you don't have it, just add maybe some ground black pepper for spice
Salt as needed
Method
Get the rice into your pressure cooker/electric cooker with appropriate amount of water (usually rice:water = 1:2) and get it to cook.
In a deep large pan, add oil (enough to dress the chopped onions), chopped onions and ginger-garlic paste.
Add the turmeric and chilli powder.
Cook until the raw onion smell is gone.
Crack the eggs into a cup and whisk the white and yolks
Move the onions to one side of the pan and pour in the egg mixtures and whisk around with your spoon so that you form scrambled eggs folded in with the onions
Add cooked rice to this. Mix and keep it on heat for 3/4 minutes.
Taste check for salt/pepper/chilli preferences.
Et voila! -
Lawnmower Salad
This is my most favoritest salad, probably because there's sugar in it. >.>
And it's easy enough that I made it in front of my speech class.
But it's really really good. A+, five stars, will recommend and have again.
1/2 cup canola oil
1/2 cup white sugar
1/4 cup water
1/4 cup balsamic vinegar
2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets reserved
1 (12 ounce) package broccoli coleslaw mix
1 bunch green onions, sliced
1/4 cup roasted sunflower seed kernels
1 cup roasted cashews (optional)
1. Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved.
2. Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions.
3. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.
Source: http://allrecipes.com/recipe/lawn-mower-salad/ -
Simply Roasted Carrots
I flipped together this recipe back in June when I was diagnosed with Type 2 Diabetes and had to start watching my carb/starch intake. It's deceptively sweet and the additional ingredients create a depth of flavor that curbs the natural sugars you'd find in, say, steamed carrots.
What You'll Need:
::A full oven-dish coating of carrots; either cut from whole into 2"x1/2" chunks or traditional baby carrots from a bag. If you take them from the garden, go ahead and skin them and wash, but don't dry.
::A medium-to-large onion, diced and salted.
::Enough olive oil to coat the carrots conservatively in the oven dish.
::One clove of garlic, minced.
::2 tablespoons of dried parsley or 1 tablespoon of parsley paste.
::1 tablespoon of paprika.
::1 tablespoon of crushed red pepper flakes.
What To Do:
1.) Preheat the oven to 450 degrees.
2.) Sauté the diced onion in an oiled pan until translucent. Season to taste as though you'd eat them straight.
3.) Oil either a baking sheet or oven-safe vessel liberally. Add the carrots and oil them moderately. Salt and pepper liberally and add the onions, garlic, pepper flakes, and paprika.
4. Roast for 30-45 minutes, or until the carrots become tender-but-toothsome. Stir as needed to prevent sticking and burning. A little blackening is okay, but you don't want over like 30% of a carrot to be black.
5. Dress with the parsley and season to taste (if needed; remember you've seasoned at each level of cooking!). -
Oven fries
Requires:
- An oven
- Baking trays and something to keep the potatoes from sticking (I use parchment paper)
- A few potatoes. The bigger they are, the less you'll want to use (I usually use 3 or 4 medium ones)
- A giant mixing bowl. Something big enough to be half full when you cut up all the potatoes
- Spices to taste (I like salt, pepper, garlic, parsley, dill and cumin, but any of those— cumin especially— can be omitted easily)
- Oil
Makes: two trays of fries
Warning I don't measure anything so this'll be a lot of "about this much." Adjust to taste!
1- Wash the potatoes whole. Don't need to cut off nasty things like eyes yet— you'll reveal all the stuff that needs to be cut after you chop, and you can waste far less potato
2- Preheat oven to 400 degrees and cover baking trays with whatever non stick surface you've deemed best
3- Cut the potato in quarters lengthwise, then take each quarter and slice it up into the size of fries you want (julienning them). The smaller you make them, the faster they cook. I usually go for about a cm tall/wide. Cut the nasty stuff off as it shows up in the slicing.
4- Put the fries into the bowl, and cover them in oil, then add spices. I usually swirl the bottle of oil three or four times over the top, and the spices covering the top
5- Toss the potatoes by holding the bowl or mix the spices around with your hands. The former is cleaner. I usually toss until they seem coated, then add more salt, pepper, and cumin because those spices don't spread easily
6- Split the fries between two baking sheets and arrange the potatoes until they're on one layer. Try not to have them touch too much, but depending on the amount of potatoes that could be unavoidable
7- Cook for between 20 and 40 minutes, depending on how big they are. They're done when they're just starting to brown on the corners -
Rose, so you don't cook the potato but bake it raw?
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Absolutely no pre-cooking. You dump the raw cut up slices on the baking sheet and stick them in the oven until they're browned.
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Apple Pancakes (More dutch-like thin pancakes)
Ingredients*
2-4 cups of flour (adjustable to serving size, if you have self raising flour, it won't be dutch-like.)
1 (1/2) cup of milk
1 egg (optional, I suggest not adding it)
2 apples (if small) 1 apple (if big)
Vanilla (optional)
1-2 cups sugar
Method
(This is my recipe, and my method of making it, is most likely not the typical.)
Take a bowl and fill in the flour, sift the flour with a fork to make it smooth. Then pour in the milk slowly, add more with discretion. If you're adding egg, then don't add too much milk. Add in the vanilla, and the sugar, mixing everything together.
As for the apple, cut the apple into slices. I went for cubes, however, it's possible to cut them up anyhow. Then, save a couple for when you are frying.
Put the rest of the apples in a blender and blend them up till their liquid-mush. xP And then add them into the batter. Once everything is mixed properly, you can start to fry.
While frying the pancakes, you can add in the extra cubes or slices of apple that you had chopped. Make sure to add them right away.
The finished product should taste really good!
*Disclaimer, I barely ever use measuring cups, so the measuring is from my guesstimation. -
/In Fee's voice : My lovely flatmate gave me this one day; and I loved it./
Peanut Chutney:
This is one of those versatile things - I've used it as a spread for bread, side dish for rotis, parathas and dosas, chip dip and it's really easy!
Ingredients:
Peanuts - the kind which still have skin - 1/2 cup
Ginger garlic paste - 1/8 tsp [Optional] (Sub with a pinch of shredded ginger)
Green chilli - 1 long
Tamarind paste (Like Tamicon) - 2-3 tsp
Salt - to taste
Water - as needed
Method:
Dry-roast the peanuts in a pan over a flame, stirring continuously to avoid it being burned. You stop it once you get the characteristic smell - probaby about 5-7 mins of roasting.
Add roasted peanuts and everything else into a blender and add about 3-4 tbsp water and let it grind to a smooth paste. Add water as necessary for consistency.
Salt check
I like mine a little coarse and I love the contrast of peanuts flavour to the tamarind. -
If you want an omelette, but don't want to chop vegetables, you can just sprinkle garlic powder, oregano, salt, and pepper in the egg mixture. Then, stick cheese in it and KABAM. Delicious, easy omelette.
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