I'm a working mum who needs some ideas for quick and easy family dinner. Can you help me?!
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http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.taste.com.au
http://www.rasamalaysia.com
http://www.myrecipes.com
http://www.kuali.com
http://www.mrbreakfast.com/about.asp
Raspberry and oatmeal twist from nigella lawson
http://www.foodnetwork.com/food/recipes/...
http://www.youtube.com/watch?v=vXmDEWIXB...
Ingredients:
2 cups frozen raspberries
4 teaspoons confectioners' sugar
2 heaping cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs
Special equipment: 6 (3/4-cup capacity) glasses
Directions:
Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.
Curry in a Hurry Recipe courtesy Nigella Lawson, 2007
http://www.foodnetwork.com/food/recipes/...
http://www.youtube.com/watch?v=hoDqtWQ3_...
Ingredients:
2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans
1 1/2 cups frozen fine beans
Rice or noodles, for service, optional
3 tablespoons freshly chopped coriander leaves/cilantro leaves
Lime wedges, for garnish
Directions:
Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.
Roast Poussin/Cornish Hen and Sweet Potatoes Recipe courtesy Nigella Lawson, 2007
http://www.foodnetwork.com/food/recipes/...
http://www.youtube.com/watch?v=z64ojB9vr...
Ingredients:
2 poussins/Cornish hens
2 tablespoons garlic or wok oil, divided
1 sweet potato weighing approximately 1 pound
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 to 2 bunches watercress
Maldon or kosher salt and freshly ground black pepper
Good squirt lime juice
Directions:
Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.
Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!
Ritzy Chicken Nuggets Recipe courtesy Nigella Lawson
http://www.foodnetwork.com/food/recipes/...
Ingredients:
2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts
1 cup buttermilk
1/2 cup oil (if you are frying the nuggets)
1 3/4 cups cracker crumbs (recommended: Ritz crackers)
Directions:
Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat.
Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
Pigs in Blankets Recipe courtesy Nigella Lawson, 2007
http://www.foodnetwork.com/food/recipes/...
Ingredients:
2 cups plus 5 tablespoons self-rising flour
1 heaping teaspoon salt
2 tablespoons grated Red Leicester or Cheddar
1 cup whole milk
1 egg
3 tablespoons vegetable oil
50 pork cocktail sausages (mini hot dogs)
For glazing:
1 egg, mixed with a splash milk and 1/2 teaspoon salt
Directions:
Preheat the oven to 425 degrees F.
Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil. Beat to combine, then pour into the dry ingredients, forking to mix as you go. You may, at the end, feel the dough's either too dry or too damp: add either more milk or more flour and fork together again until you've got a soft dough that's not too sticky to be rolled out.
Break the dough into 2 pieces and roll 1 piece on a lightly floured surface. Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just roll as clumsily and heavy handedly as you like: no harm will come to it. You want a thin, but not exaggeratedly so, rectangle. A square wouldn't be the end of the world either, so don't start getting out the geometry set: this is the roughest of instructions.
Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it's probably more efficient to do the whole batch of dough at 1 time).
Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until you've finished all your strips and then get to work with the remaining dough. Three baking sheets should do it.
Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished. Remove from the oven and let cool a little before giving them to the children.
Answers: ok. i can share my interest.
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.taste.com.au
http://www.rasamalaysia.com
http://www.myrecipes.com
http://www.kuali.com
http://www.mrbreakfast.com/about.asp
Raspberry and oatmeal twist from nigella lawson
http://www.foodnetwork.com/food/recipes/...
http://www.youtube.com/watch?v=vXmDEWIXB...
Ingredients:
2 cups frozen raspberries
4 teaspoons confectioners' sugar
2 heaping cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs
Special equipment: 6 (3/4-cup capacity) glasses
Directions:
Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.
Curry in a Hurry Recipe courtesy Nigella Lawson, 2007
http://www.foodnetwork.com/food/recipes/...
http://www.youtube.com/watch?v=hoDqtWQ3_...
Ingredients:
2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans
1 1/2 cups frozen fine beans
Rice or noodles, for service, optional
3 tablespoons freshly chopped coriander leaves/cilantro leaves
Lime wedges, for garnish
Directions:
Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.
Roast Poussin/Cornish Hen and Sweet Potatoes Recipe courtesy Nigella Lawson, 2007
http://www.foodnetwork.com/food/recipes/...
http://www.youtube.com/watch?v=z64ojB9vr...
Ingredients:
2 poussins/Cornish hens
2 tablespoons garlic or wok oil, divided
1 sweet potato weighing approximately 1 pound
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 to 2 bunches watercress
Maldon or kosher salt and freshly ground black pepper
Good squirt lime juice
Directions:
Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.
Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!
Ritzy Chicken Nuggets Recipe courtesy Nigella Lawson
http://www.foodnetwork.com/food/recipes/...
Ingredients:
2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts
1 cup buttermilk
1/2 cup oil (if you are frying the nuggets)
1 3/4 cups cracker crumbs (recommended: Ritz crackers)
Directions:
Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat.
Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
Pigs in Blankets Recipe courtesy Nigella Lawson, 2007
http://www.foodnetwork.com/food/recipes/...
Ingredients:
2 cups plus 5 tablespoons self-rising flour
1 heaping teaspoon salt
2 tablespoons grated Red Leicester or Cheddar
1 cup whole milk
1 egg
3 tablespoons vegetable oil
50 pork cocktail sausages (mini hot dogs)
For glazing:
1 egg, mixed with a splash milk and 1/2 teaspoon salt
Directions:
Preheat the oven to 425 degrees F.
Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil. Beat to combine, then pour into the dry ingredients, forking to mix as you go. You may, at the end, feel the dough's either too dry or too damp: add either more milk or more flour and fork together again until you've got a soft dough that's not too sticky to be rolled out.
Break the dough into 2 pieces and roll 1 piece on a lightly floured surface. Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just roll as clumsily and heavy handedly as you like: no harm will come to it. You want a thin, but not exaggeratedly so, rectangle. A square wouldn't be the end of the world either, so don't start getting out the geometry set: this is the roughest of instructions.
Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it's probably more efficient to do the whole batch of dough at 1 time).
Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until you've finished all your strips and then get to work with the remaining dough. Three baking sheets should do it.
Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished. Remove from the oven and let cool a little before giving them to the children.
Two slices of bread and a an half boil of egg between it,with onion,tomato and green chilli.
Brown some hamburger. Mix up some cornbread. Put 3/4 of the cornbread in the pan. Toss the browned hamburger on top with a bit of cheese and whatever spices you like, bit of onion. Pour on the balance of cornbread mix. Bake
Go to foodnetwork.com and look for recipes by Rachel Ray. All her episodes are for 30 minute meals. And they are delicious!
Carrot, lentil, parsnip and herb soup is delicious and quick to make and is very healthy because no stock cubes are required.
get a crock pot and search www.recipezaar.com for crock pot recipes numerous possibilities.
Meals that can be made ahead of time and then frozen are great.pasta dishes like lasagna.& spaghetti.
Ham steaks,Kielbasa,beef steaks,salmon steaks,Chicken breast or tender loins.all take very little time to prepare.
cook in advance and freeze. Defrost when needed
Super easy chili
1 lb lean ground beef
1 lg can kidney beans, drained and rinsed
2 lg cans beans in tomato sauce
1 lg can diced tomatoes, drained
1 onion, diced
1 package reduced salt taco seasoning
Brown beef in large pot. Add rest of ingredients. Heat through.
This makes a lot. Leftovers are easy to reheat. I sometimes omit the beef and add TVP. If she does this she should not drain the tomatoes, as the extra fluid is needed.
My kids all eat this. I usually serve it with toast.
THIS IS A FAMILY FAVORITE AND VERY EASY TO PREPARE.
GREENBEAN SOUP
1 LB. GROUND CHUCK, BROWNED
2 LG. POTATOES, PEELED & CUBED( CAN POTATOES MAY BE USED TO CUT DOWN ON COOKING TIME)
4 CANS OF GREENBEANS(FRESH CAN BE USED)
2 BEEF BOULION CUBES
COMBINE ALL INGREDIENTS IN A LARGE POT. ADD ENOUGH WATER TO COVER ALL INGREDIENTS. COOK OVER MED HEAT FOR 30 MINUTES OR LONGER IF USING FRESH VEG. SALT & PEPPER TO TASTE
This is an easy casserole to put together that most people enjoy. You can serve with steamed veggies or green beans or have a salad. Rice, Pasta or Potatoes work with this as additional side too.
Chicken Poppy Seed Casserole:
INGREDIENTS
* 6 skinless, boneless chicken breast halves - diced
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (8 ounce) container sour cream
* 2 tablespoons dry sherry
* salt and pepper to taste
* 8 ounces buttery round crackers, crushed
* 1 1/2 tablespoons poppy seeds
* 1/2 cup butter, melted
DIRECTIONS
1. Preheat to 350 degrees F (175 degrees C).
2. Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
3. Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.
Roast chicken with mash, its a winner!
Roast chicken..
1 tsp salt
2 tsp chilli powder
2 tbl tomato sauce
2 tbl chilli sauce
2 tsp garlic sauce
1 tbl peri-peri sauce
Marinate the chicken with all the above, put into a deep tray, cover with foil and bake in oven for 1 hour, or longer if needed. (until the chicken is cooked)
Mash
Peel potatoes and cut up, boil in pot until soft.
Remove from pan and mash the potatoes with a flat spoon or anything you may have. add milk to soften the mixture (just a little!) and add salt an a little chilli.
A very filling meal.