TOPIC: RECIPES - Healthy & Delicious Dishes

irrepressible wrote:
Please, can we have a list of ingredients, Irre?
It looks so delicious!!!

Well Pfiz, the ingredients I used were; Diced chicken, olive oil, paprika, onion granules, garlic granules, black pepper, and pre packaged Chinese style stir fry vegetables.
The ingredients I should have used were organic chicken breast, olive oil, mushroom stir fry, paprika, onion salt, garlic granules, rock salt, and cayenne pepper.

I'm learning to cook, slowly but surely

Edit: throw some ginger in there too

You might want to add a bit of ginger to that too.

pheony wrote:
I knew I'd forgotten something

DG's quick but reasonably healthy chilli con carne....

Ingredients (serves 2-4 depending on how hungry/greedy you are)

500 grams lean minced beef (or lamb if you prefer)
1 large onion
1 large sweet pepper (capsicum), green or red, doesn't matter
1 can chopped tomatoes
1 can of kidney beans
chilli powder (hot, asda's is good)
salt
cooking oil

Method:

Put a couple of tablespoons of oil into a large pan. Heat, add the mince and 'brown' it over a medium heat for a few minutes, stirring now & again.

Chop the onion and add to the mince, stir well in & cook for a few minutes more until onion starts to looked 'cooked' a bit.

Chop pepper and add.

Add chilli powder & salt (to taste, start low with the chilli powder...you can always add more if needs be).

Cook for a few minutes more, then add the can of tomatoes and the can of kidney beans (drain the brine from the can of beans...you just want the beans).

Bring back to the boil, then simmer on a low heat for about 30 minutes, stirring occasionally.

*edit* you might need to add a bit of water at some stage.

Serve on a bed of basmati rice with doritos on the side.

irrepressible wrote:
LIST

- Diced chicken
- olive oil extra virgin
- paprika
- onion (diced or sliced)
- garlic (finely diced)
- freshly ground black pepper
- rock salt
- Chili, Cayenne or Jalapeno (fresh or powder, or chili sauce)
- fresh Chinese (or other) vegetables (alternatively deep frozen or in glass)

Everything organic, if available.

Thank you so much for your recipe, Irre!
I hope you don't mind that I made a (slightly adapted) list which can easily be printed for my recipe collection.
If this really was the first time you cooked on your own - this was fantastic! Congrats!
Keep on cooking and posting pics and recipes, please.

It was just a slightly screwed up version of phe's recipe really Pfiz But thank you

I'll cook more and post the results

GUACAMOLE

Inexpensive, healthy, satiating, easy and quick to prepare, delicious.

I'll start here with one of my all-year favourites, whenever avocados (organic, if I'm in urgent need of a G I also buy non-organic, but take care where they come from!) are available. I love avocados

- ripe avocado
- fresh lemon juice
- olive oil, extra virgin
- halite, rock salt
- freshly ground pepper (I prefer a mixture of pink, white and black)
- fresh, finely diced garlic (one clove)
- onion (I usually drop it for garlic, one of them is enough)
- chili, jalapeno or cayenne (powder, or chili sauce)
- finely diced red bell or pointed pepper
- one tomato (finely diced in the guacamole or sliced as decoration/side dish)
- parsley or other fresh kitchen herbs of your choice

Mash the avocado with a fork until it's of smooth consistence, add the above, mix well and enjoy with fresh bread of your choice



"Mantequilla de pobre (translated as "poor-man's butter") is a mixture of avocado, tomato, oil, and citrus juice. It predates the arrival of cattle in the Americas" - wiki

irrepressible wrote:
If PFIZ wants the recipe I will give it.....

Use a good sea salt and don't use Black pepper.

pheony wrote:

Yes, please!

But I'm no dogmatic cook. I use my intuition and never ever stick to the recipes in my 5 or so cookery books. They are mere inspiration to me and I love to create a meal from the gut for the gut

Cooking is basically alchemy to me.

Delicious chili!

"help me make it throuugh the night,,,,"

This recipe is for bread, I don't know weights of ingredients if you can make it by touch you want a fairly wet bread mix, very supple dough and you want to prove it till it doubles in size. it's very easy.

I like to use a few hundred grams of White flour.
two handfulls of ground bran flakes.
half a handful of ground hemp seed.
mix these together and prepare leavening agent.

My favourite leavening agents are:
teaspoon of blackstrap mollasses dissolved in WARM water and a tea spoon of dried yeast about 200-250ml depending on quantity of flour, you can always just add more water during mixing.
homemade sour dough starter
baking soda and buttermilk
or teaspoon of caster sugar and demerara sugar with dried yeast for a fruit loaf.

The blackstrap seems to provoke fermentation the quickest, adds some depth to the taste and is full of nutrients and trace elements.

once the dried yeast has become active which means frothy and bubbling on the top of the water/mollasses mix you are ready to combine the wet and dry ingredients, I like to use a wooden spoon and mix the ingredients together, after they are binding i like to use my hands, at this point the dough should feel supple and squidgy to the touch not hard and dry, or wet or slippery, use a nice oil to keep it from sticking to your hands or the work surface or bowl you are kneading it in..you want it to be nicely in the middle between form and gloop, supple and hard, pliable and rigid.

Once you've done that for a ten minutes or so put some oil in a bowl to stop it sticking and place the bread in there and cover with cling film to prove..after and hour turn it over and if you'r inclined shape it or transfer it to a tin, after another hour it should be much bigger, at this point heat the oven to 220* roll a doob and get ready to get baked


The above is after 2 hrs proving, I shaped my loaf with tenderness and love and when I added it to the oven I sprayed lot's of water in there for the first ten minutes to create steam and encourage the loaf to rise..

The most important thing about baking bread is inject some love:

I bought some Celeriac because they were 20p each, it's a root like a swede or turnip but with way more flavour but it's appearance has put me off using it before.

I made some creamy kolcannon which is traditionally Potatoes, mashed with some fried bacon and curly leaf kale added in to the mash.

My recipe was
one whole Celeriac peeled chopped into small pieces and boiled
one small potato unpeeled chopped and boiled
teaspoon of himalayan pink salt
a tablespoon and a half of butter
two tablespoons of single cream
and a couple handfuls of curly lead Kale lightly wilted in boiling water drained and added to the mashed Celeriac.

takes about 40mins

Season to taste and enjoy it on it's own or as part of a meal:)

I love to cook in 1 pot.

It's easy to cook if you use only 1 cooking pot/pan - just look what kind of fresh veggies you got in your fridge, take those you like best, cut, stir fry or put it in the oven in a heat-resistant pot with a lid, add nice organic seasoning, chili/cayenne, curry and fresh garlic are almost indispensable for me, add olive oil extra virgin when it's done , decorate with fresh herbs and enjoy.

You may add poultry or tofu, organic of course, just like the soy sauce (preferably Tamari) and Gomashio, which you can easily make by yourself and have it in stock to be freshly ground on each dish.

You may have unpeeled rice or potatoes as a side dish.

Impossible Pie...

(I've not tried this yet myself, but am told that it does work).

The recipe:

4 eggs
a quarter cup of marg/butter
1 cup white sugar
half a cup of flour
tiny bit of salt
tiny bit of baking powder
2 cups of milk
1 cup dessicated coconut
1 teaspoonful vanilla essence

Method:

Place all the ingredients in a blender, and blend until mixed together. Pour into buttered 10 inch pie dish. Bake at 350 degrees for one hour.

& what comes out of the oven is a pie with crust on the bottom, a custard filling, and a lovely topping!

diamondgeezer wrote:

RECIPES - Healthy & Delicious Dishes

PFIZIPFEI wrote:
I believe in the old adage of 'moderation in all things and excess in none' PFIZ.

A little bit of sugary pudding now & again isn't going to do you any harm within reason, especially when rounding up an otherwise all-healthy meal.

Quite the opposite in fact.

Quick note regarding sugar though folks...there is really no need to use the highly processed refined white sugar for anything at all...especially sugar made from beet, as so much British sugar now is.

I use Billington's unrefined brown cane sugar these days, to put in my coffee & on my cereal. It costs more yes, but is far healthier and tastes so much better.

"A cup of sugar".

diamondgeezer wrote:
I don't mind a bit of puddy myself. But you have to TRY it, DG - report back and let us know what it's like. (I'm sure The Boy will be pleased, as long as you don't cook it and feed it to him at nearly midnight ).