50% Less Cooking
50% Less Cookingwithout hitting the fast food button! Don't you just cringe when some clever kitchen type tells you what you could be doing with the leftovers in the fridge, when it's plainly obvious the leftovers will stay there until they walk out by themselves!More often than not, saving money with leftovers, although a great idea, takes a lot of time in preparation and relies on many other ingredients being available. So..........Design your own leftovers!Cooking twice as much as you need 'by design' allows you the extra time tomorrow with the added bonus of knowing what you're going to cook.Dithering around in the kitchen working out who wants what and what you forgot to buy, takes ages. If you know you've already got a portion of the evening meal ready in the fridge, life becomes a lot less stressful.Most 'in-the-pot' dishes like bolognaise, chile, casseroles and stews can all be made in double quantities in very little extra time. Make sure you thoroughly reheat meat dishes until very hot. The only real problem with in the pot recipes is that you're obliged to eat the same meal two nights in a row. Although you can serve it with rice, pasta,オークリー, or potatoes to add some variety,オークリー メガネ.If you've managed to cook enough rice to feed the neighborhood, don't throw away the leftovers. Let the rice cool completely, place in a bowl, cover with plastic food wrap, and refrigerate. Then the following evening you have a base for a new and exciting meal...try these ideas:Egg Fried Rice: Make a plain omelette and remove from pan. Cut into small pieces and set aside.. Put cold leftover rice in the pan and stir gently. Add omelette pieces, stir and heat until hot right through. Serve with Chinese style ribs, or veggie sausages.Special Fried Rice: Fry in olive or nut oil a finely chopped onion, tomato, green pepper and a few sliced mushrooms. Add leftover rice to pan. Stir gently. Add sweetcorn for colour and a few chopped walnuts if liked. Serve with any meat, fish, egg or veggie dish.Rice Salad: In a large bowl, mix leftover rice with fresh raw chopped vegetables; onion, tomato, sweet pepper, celery, sweetcorn, and any other favorites hanging around in the fridge. Chill for half an hour before serving. A half mayo-half natural yogurt dressing can be gently stirred in if liked. To create a whole summer meal in a bowl, add chopped boiled egg, cooked flaked fish, pieces of ham or cooked chicken or even nuts and raisins! Potatoes can easily be turned into 'designer leftovers'Cooking a whole tray of jacket potatoes will take no longer than cooking one or two, just a few extra minutes scrubbing time needed. Store leftovers in the fridge.Flat Fries: Slice and shallow fry leftover jackets in hot olive oil and some mixed dried herbs or cumin spice. Turn occasionally. Serve hot with anything.Family Omelette: Peel and dice leftover jackets and gently fry in olive oil, with a chopped onion. Pour over beaten eggs and add some grated cheese. Cook gently for a few minutes. Turn and cook the other side. The omelette will probably fall apart during this manouevre. Just push it back together. No-one will know! Serve hot with a green salad.Rough Potato Salad: Peel leftover jackets and chop roughly. Mix in a large bowl with sweetcorn, tuna and a little chopped onion or chives. Serve with a mayonnaise sauce.Hot mashed potato, served with a delicious gravy, is always a family favorite. Make twice as much and delight the family two days in a row! Cool the leftover mash thoroughly. Place in a bowl, cover with plastic food wrap and refrigerate.Baked Mash: Put leftover mash into a large bowl and stir in cooked flaked white fish, bacon pieces, or cooked vegetables. Place in a greased ovenproof dish, top with grated cheese and bake in a medium oven until hot right through.Burger Mash: In a large bowl, mix leftover mash with a little beaten egg, some chopped chives or very finely chopped onion. Then form small balls in your hands. Flatten slightly and, if available, coat with breadcrumbs or chopped nuts. Fry as you would a burger!Cottage Pie: Cook minced beef, or veggie equivalent, a chopped onion and a tin of tomatoes together and place mixture in a large lightly greased ovenproof dish. Spoon leftover mashed potato over the top, and sprinkle on a little grated cheese, if liked. Heat through thoroughly in a medium to hot oven and serve hot with green vegetables.Cook a slightly larger chicken and keep the leftovers covered - and maybe hidden - in the fridge. A vegetarian equivalent of chicken will work equally well with these dishes.Quick Chicken Curry: Pour a home made curry sauce or a jar of ready - made over cut up leftover chicken pieces and heat through thoroughly in a hot oven. Always make sure re-heated meat is steaming hot right through. Serve with rice or jacket potatoes.Chicken Salad: Mix cold leftover chicken with a finely chopped onion and stir in a half mayo, half natural yogurt dressing. Add a few walnuts for an extra special treat. Chill for 30 minutes and serve with any dish..Chicken Stir Fry: Put cut up chicken pieces in a frying pan with a little olive or nut oil. Mix in thinly sliced sweet peppers, onion, tomato and any other bits in the fridge that look healthy enough to eat. Cook gently for a few minutes, ensuring the chicken is thoroughly hot. Then mix into a bowl of hot cooked noodles. Serve with an oriental style sauce.Hot Tip: Planning a few menus in advance will mean you are always in control of nourishing and tasty meals, and no need to lean guiltily on the microwave waiting for the latest TV dinner to cook!
2 Easy to Make Healthy Recipes
Cooking is not to every ones liking. There are some people who like to cook regularly. And then there are some who hate even thinking about cooking. And then there are the ones who are in the middle. Those of us, who can go for a quick recipe any time, and at the same time, do not have the patience to try out some thing, which needs a lot of preparation and time. Here are a couple of easy to make recipes for the ones in the final group of the above three.Tuna and Vegetable SaladIngredients8 ribs of celery from the heart with leafy tops - chopped6 plum tomatoes - chopped1 fifteen-ounce can of drained chickpeas.1 medium sized onion - choppedA handful of flat-leaf parsley leaves - coarsely chopped1/2 cup of pitted black olives - coarsely chopped2 six-ounce cans of drained Italian tuna2 lemons1/3 cup of EVO oilSalt and freshly ground black pepper as per your likingDirectionsCombine celery,オークリー 店舗, tomatoes, chickpeas, onions, parsley and olives in a bowl. Flake tuna and add it to the salad. Dress the salad with juice taken from 2 lemons and roughly 1/3 cup of EVO oil. Season the salad with salt and pepper as per your liking.T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and HerbsIngredients6 one-inch-thick T-bone steaks1/4-cup EVO oil, and some more oil for drizzling6 vine-ripe tomatoes - tops removed - seeds scooped outSalt and pepper as per your liking3 slices of good quality bread, crusts trimmed and torn into pieces1/2 cup pitted good quality olives, a couple of handfuls3 handfuls of flat-leaf parsley tops5 to 6 stems of fresh sage - stripped3/4 cup of grated Romano, 3 handfuls2 cups of arugula - chopped1 cup or 20 leaves of shredded or torn basil1/2 lemon for its juiceDirectionsFirst heat the oven to 375 degrees F.Heat a large griddle or large skillet over high heat. Apply roughly a quarter cup of EVO oil on the meat with the help of a brush. Sear the steaks 2 minutes on each side, 3 of them at the same time. Set the steaks on a baking sheet. Once the steaks are all seared off, transfer them to oven and roast for 5 to 6 minutes to get it done medium, subtract or add 2 minutes to this time for making it medium- rare or medium-well.Place tomatoes on a broiler pan and season them with enough salt and pepper. Combine the bread, olives, parsley, sage and Romano in the food processor and then pulse grind the mixture. Dress the mixture with some EVO oil, salt and pepper, and fill the tomatoes.Dress chopped arugula and basil with a little lemon juice, EVO oil, salt and pepper.Remove the steaks and let them rest for a while. Switch the broiler on and broil the tomatoes for a couple of minutes until the cheese and breadcrumbs on top turns brown.Serve the steaks with greens on the top and broiled tomatoes along side.
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