Rice, Noodles or Pasta recipe ideas?!

Rice, Noodles or Pasta recipe ideas?

I have rice and 2-minute-noodles and pasta, and that's about it until I can afford to go shopping again haha.

I also have lots of cheese, and leafy vegetables (chinese cabbage, beetroot greens etc) from the garden, but no meat.

Can anyone give me simple, easy recipes that I can use with some of these ingredients? Maybe some good (and cheap) things to go with them to buy when I do get to go shopping.

14 hours ago
Viet Tofu, maybe you COULD feed a village, but i am ******* sick of rice and noodles and pasta, i just want to know different ideas to cook these things.

For the rice**________________________...

-----------Easy Rice Pudding Recipe

INGREDIENTS:

* 2 c. cooked rice
* 1/2 c. sugar
* 2 eggs, slightly beaten
* 2 c. milk
* 1/2 tsp. vanilla
* 1/4 c. raisins
* 1/2 tsp. powdered cinnamon

PREPARATION:
Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.

-----------------------Easy Mexican Rice

1 1/2 lbs ground beef
1 (3 1/2 ounce) bag boil-in-the-bag rice (cooked)
1 (16 ounce) jar salsa (please use a small jar of your favorite salsa, I like using mild)
1 1/2 cups shredded Mexican blend cheese



1. Cook ground beef in a 10 inch skillet until it's no longer pink; drain.
2. Add rice and salsa to beef.
3. Stir well.
4. Sprinkle cheese evenly over mixture.
5. Cover and let cheese melt (about 5 minutes).
6. If desired serve with refried beans and a salad.

--------------------Thai Vermicelli Rice Noodles in a Spicy Broth

INGREDIENTS:

* 1 package rice vermicelli noodles, or 12 oz.
* 1 can coconut milk
* 3 shallots, chopped fine (or 1 small onion)
* 2 cloves garlic, minced
* 1 Tbsp. regular chilli powder
* 2 Tbsp. peanut, sunflower, or other oil for frying
* 1 tsp. shrimp paste
* 1 Tbsp. ground bean sauce
* 1 tsp. tamarind paste (or more according to taste)
* 1 Tbsp. fish sauce
* optional: 1 fresh red chilli, sliced (de-seeded)
* handful of fresh basil leaves (holy or sweet basil), roughly chopped
* handful of fresh coriander leaves, roughly chopped
* 3 spring onions, sliced fine
* fish sauce to taste
* 2 hard-boiled eggs, sliced
* 2 key limes cut in half (or regular limes cut into wedges)
* 1/2 package deep-fried tofu, cut into small square pieces
* (Serves 2)

PREPARATION:

1. Place oil in a wok or deep frying pan.
2. Add shallots and garlic, and stir fry one minute.
3. Add fresh red chilli (if using) and chilli powder, frying briefly.
4. Add coconut milk.

# As you bring this "soup" to a simmer, add shrimp paste, bean sauce, fish sauce, and tamarind paste, stirring to mix.
# When soup reaches a boil, reduce heat to a slow simmer.
# Do a taste test. This "gravy" should be tangy - a balance of salty and sour - and a little spicy.
# If more salt is required, add up to 2 Tbsp. fish sauce. If too salty, add up to 2 Tbsp. lime juice or 1 more tsp. tamarind paste.
# Keep soup warm on minimum heat.
# Cook vermicelli noodles. This can either be done quickly by boiling them in the usual way, or simply allow noodles to sit in a pot of boiled water with the lid on for up to 1/2 hour. While noodles are cooking, prepare toppings (basil, coriander, spring onions, limes, tofu, and eggs).
# To assemble, place noodles in serving bowls and ladle soup overtop (bowls should be at least 1/3 full of the spicy soup).
# Now either add the other toppings yourself, or place in bowls and allow guests to add their own, according to taste.
# Serve with slices of key lime on the side, as well as additional red chillies or chilli sauce (for guests who like it extra spicy).

**For the Pasta_________________________...

---------------Easy pasta

1 cup uncooked pasta
1 lb ground beef
1 onion, chopped
1 (14 1/2 ounce) can diced tomatoes and green chilies or diced tomatoes with jalapenos
1/4 cup catsup
1 cup shredded cheddar cheese or taco cheese
1 dash salt
1 dash pepper
1 dash garlic salt



1. Cook and drain pasta.
2. Brown beef and onion.
3. Drain; stir in pasta, tomatoes (undrained), and catsup.
4. Season with salt, pepper and garlic.
5. Heat through.
6. When heated, top with cheese and serve.
7. Garnish with chopped green onion if desired.

------------------Amazing Simple Pasta

1 lb farfalle pasta (butterfly pasta)
6 tablespoons butter
1/2 cup parmesan cheese, freshly grated
1/2 teaspoon salt



1. Boil the pasta in at least 2 quarts of water until it is tender, but not falling apart. Drain well in a colander (don't rinse!) and return right away to the warm cooking pot.
2. Cut up the butter into the pasta and add the grated Parmesan cheese. Add the salt, less if desired. Toss carefully and serve when butter and cheese have fully melted.
3. NOTE: Do not use the "green can" Parmesan cheese or you will be disappointed! Fresh Romano can also be substituted.

------------------------------... Garlic Pasta Recipe

INGREDIENTS:

* 1 pound spaghetti noodles
* 1/2 cup olive oil
* 2 cloves garlic, minced
* 1/4 cup finely chopped onions
* 1 tsp salt
* pepper to taste
* 1/2 cup toasted bread crumbs

PREPARATION:
Prepare the pasta according to the package directions.

Heat the oil in a large frying pan over medium heat. Add the garlic and onion and sautee until soft, about 5 minutes. Season with the salt and pepper.

Drain the pasta, reserving 1/3 cup of the cooking water.

Pour the cooking water into the oil and garlic mixture and cook over low heat for one minute.

In a large mixing bowl, combine the pasta and garlic sauce. Toss, then sprinkle on bread crumbs and serve.

-------------------Simple Tuna Pasta Salad

12 ounces pasta shells or macaroni, cooked and drained
12 ounces canned chunk albacore tuna, drained
1 cup chopped celery
1 cup frozen green peas, thawed
1 1/2 cups mayonnaise or Miracle Whip (this amount is an estimate, you'll need enough to make the salad creamy)
salt and pepper



1. Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
2. (If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.




**For the Noodles_______________________

------------------Easy Basil-sesame Noodles

INGREDIENTS:

* SERVES 2 (or more)
* 1 package fresh udon/Shanghai-type noodles (wheat noodles work well, but you can also try this recipe with rice noodles)
* 1 cup Thai holy basil leaves, or sweet basil leaves
* 2 Tbsp. sesame seeds
* 4-5 cloves garlic
* 1/4 cup olive oil
* 1 tsp. sesame oil
* 1 Tbsp. vegetarian fish sauce (or regular fish sauce, if non-vegetarian)
* 1 Tbsp. fresh lime juice
* Optional: 1 small red chilli (seeds removed), OR 1/4 to 1/2 tsp. red chilli flakes
* extra basil leaves for garnish
* Optional: 1 Tbsp. toasted sesame seeds for garnish

PREPARATION:

1. If using dried noodles, set them to boil while you prepare the Thai-style pesto. If using fresh noodles, boil them afterward, as they only take a couple of minutes to cook.

2. To make the pesto (sauce), place all ingredients (except garnishes) in a food processor.

3 Process well.

4 Taste the pesto for salt and spice. Add more [vegetarian] fish sauce if not salty enough, and more chilli (if using) if not spicy enough. If too salty, add another squeeze of lime juice. Do not warm up this mixture, or it will lose its wonderful flavor and nutrients.

5 When noodles are cooked, drain and immediately toss with the basil-sesame pesto sauce.

6 To serve, garnish with a few leaves of basil and some toasted sesame seeds.

7 Note: to toast your own sesame seeds: Place seeds on a small cookie sheet or pie plate and broil/grill in the oven. Watch the seeds carefully, as they will burn very quickly (seeds are toasted when they turn golden-brown).

-------------Quick & Easy Chicken and Noodles

4 boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons vegetable oil
1 teaspoon italian seasoning
64 ounces chicken broth
1 can cream of celery soup
1 1/2 cups fresh carrots, diced
1 can peas, optional
1/4-1/2 cup chicken gravy mix
1 package no yolk noodles



1. Put bite size chicken pieces in a large skillet with oil with Italian seasoning and saute until no longer pink- about 10 minutes Add chicken broth and carrots and simmer on medium heat for approximately 10 minutes more.
2. Stir in uncooked egg noodles and continue simmering until noodles are tender- about 12 minutes Mix cream of celery soup into the noodle mixture and add the dry gravy mix slowly until you get the consistency you desire-- I like my thick so I add a larger amount.
3. Add peas and cook until warmed through- approx.
4. 5-10 minutes Serve with bread and butter!