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Ideas for dinners
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Here's a challenge for you. Since my step daughter and her boyfriend moved back in with us, i have to now cook for 6 every night. So im looking for some new ideas that are tasty, can be cooked in an hour from scratch and doesn't need Jame Oliver to come along and help cook it.
Presently, we tend to always have a roast on sunday. other things we have are...spag bol, curry, cottage pie, pasta bake, chicken in white wine sauce with rice, jacket spuds with various fillings, gammon and chips, sausage n mash, homemade burgers and/or meatballs. Saturdays tend to be busy so we'll often have a takeaway or a pizza from the freezer. we occasionally have pie n chips from the freezer too.
There's probably a few more but i need a few more ideas. I occasionally do ocean pie but we don't eat fish at home (i do, they don't) so if you have any suggestions, please let me know.
Ta muchly
HM
Presently, we tend to always have a roast on sunday. other things we have are...spag bol, curry, cottage pie, pasta bake, chicken in white wine sauce with rice, jacket spuds with various fillings, gammon and chips, sausage n mash, homemade burgers and/or meatballs. Saturdays tend to be busy so we'll often have a takeaway or a pizza from the freezer. we occasionally have pie n chips from the freezer too.
There's probably a few more but i need a few more ideas. I occasionally do ocean pie but we don't eat fish at home (i do, they don't) so if you have any suggestions, please let me know.
Ta muchly
HM
Answers
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You didn't mention stir-fries, they are really quick, although you do need to get the ingredients all prepared in advance ..... you didn't mention meat stews - I am always making these (in large quantities) and freezing them away in smaller quantities - we had a home-made curry goat (well it was mutton really) for lunch yesterday and loads left over for a second dinner. How about chicken piri piri - great recipe in Jamie's 30 minute book. (I know you said you would prefer to do without his help!)
Chox.,
Chox.,
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THIS ONE IS LOVELY WITH A SAUSAGE OR TWO. IT IS DIFFERENT EVERTIME I MAKE IT. LOVELY WITH SOURED CREAM BUT NOW USE LOW FAT YOGHURT DUE TO EXPANDING STOMACH.
Moroccan Potato and Lemon Casserole
09 June 2010
14:55
Ingredients
3 tbsp olive oil
2 onions, sliced
3 cloves garlic, chopped
2 red chillies, finely chopped
1 tsp ground cumin
1 tsp ground coriander
900g (2lb) waxy potatoes, such as Charlotte, cut into 5mm (¼in) thick slices
Grated rind of 1 lemon, and juice of 1 or 2 lemons
900ml (1½ pints) vegetable stock
Salt and pepper
4 tbsp soured cream to serve and 3 tbsp chopped fresh parsley to garnish (I do not use parsley)
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
Heat the oil in a flameproof and ovenproof casserole dish. Add the onions, garlic chillies, cumin and coriander, then gently fry for 1-2 minutes to release their flavours.
2. Stir in the potatoes, lemon rind and juice to taste, then add the stock and seasoning. Bring to the boil, cover, then cook in the oven for 40 minutes or until vegetables are tender and the liquid has reduced slightly.
3. Transfer to plates and top each serving with a spoonful of soured cream. Sprinkle over fresh parsley to garnish (again I do not use).
Moroccan Potato and Lemon Casserole
09 June 2010
14:55
Ingredients
3 tbsp olive oil
2 onions, sliced
3 cloves garlic, chopped
2 red chillies, finely chopped
1 tsp ground cumin
1 tsp ground coriander
900g (2lb) waxy potatoes, such as Charlotte, cut into 5mm (¼in) thick slices
Grated rind of 1 lemon, and juice of 1 or 2 lemons
900ml (1½ pints) vegetable stock
Salt and pepper
4 tbsp soured cream to serve and 3 tbsp chopped fresh parsley to garnish (I do not use parsley)
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
Heat the oil in a flameproof and ovenproof casserole dish. Add the onions, garlic chillies, cumin and coriander, then gently fry for 1-2 minutes to release their flavours.
2. Stir in the potatoes, lemon rind and juice to taste, then add the stock and seasoning. Bring to the boil, cover, then cook in the oven for 40 minutes or until vegetables are tender and the liquid has reduced slightly.
3. Transfer to plates and top each serving with a spoonful of soured cream. Sprinkle over fresh parsley to garnish (again I do not use).
THIS ONE IS A REAL FIND. COULD NOT FIND BOOK I GOT IT FROM AND WAS GOING TO BUY ANOTHER COPY JUST FOR THIS RECIPE, IT WAS THAT GOOD. I AM SCOTTISH!!!
Chicken with Apples and Cider
13 January 2009
18:03
Ingredients
2 tbsp oil
4 boneless skinless chicken breasts
1 onion, cut into wedges
2 eating apples, such as Cox's,
peeled, cored and each
cut into 8 wedges
300ml / ½ pint dry cider
150ml/¼ pint chicken stock
rice or mashed potato, to serve
Takes 35 minutes · Serves 4
1. Heat the oil in a large frying pan and fry the chicken breasts for 3-4 minutes on each side until golden. Remove from the pan and set aside. Lower the heat slightly and add the onion. Fry, stirring, for 2-3 minutes until tinged brown. Add the apple and cook over a high heat for 5 minutes until golden.
2. Still over a high heat, pour in the cider and bubble for 2 minutes to reduce slightly. Add the stock, stirring to scrape the bits from the bottom of the pan. Lower the heat.
3. Return the chicken to the pan, cover and simmer for 5 minutes until it is almost cooked. Remove lid and simmer for 3-4 minutes to thicken the sauce a little. Season and serve with rice or mashed potato.
Per serving 269 kcalories, protein 34g, carbohydrate 12g, fat 7g, saturated fat 1g, fibre 2g, added sugar none, salt 0.36g
Chicken with Apples and Cider
13 January 2009
18:03
Ingredients
2 tbsp oil
4 boneless skinless chicken breasts
1 onion, cut into wedges
2 eating apples, such as Cox's,
peeled, cored and each
cut into 8 wedges
300ml / ½ pint dry cider
150ml/¼ pint chicken stock
rice or mashed potato, to serve
Takes 35 minutes · Serves 4
1. Heat the oil in a large frying pan and fry the chicken breasts for 3-4 minutes on each side until golden. Remove from the pan and set aside. Lower the heat slightly and add the onion. Fry, stirring, for 2-3 minutes until tinged brown. Add the apple and cook over a high heat for 5 minutes until golden.
2. Still over a high heat, pour in the cider and bubble for 2 minutes to reduce slightly. Add the stock, stirring to scrape the bits from the bottom of the pan. Lower the heat.
3. Return the chicken to the pan, cover and simmer for 5 minutes until it is almost cooked. Remove lid and simmer for 3-4 minutes to thicken the sauce a little. Season and serve with rice or mashed potato.
Per serving 269 kcalories, protein 34g, carbohydrate 12g, fat 7g, saturated fat 1g, fibre 2g, added sugar none, salt 0.36g
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