Home & Garden5 mins ago
Meal Ideas please!
13 Answers
I know this question has been asked many times before, but i am cooking a meal for a friend tomorrow night and need some inspiration! Neither of us are veggies and we like most things, just feel like we need something new and different! But still relatively simple. Any suggestions much appreciated. thanks.
Answers
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big bowl of chilli, some tortilla chips, make some dips up (or buy them) and have some veg cut up to dip.
kebabs - cube your chosen meat/fish/veg marinate in whatever suits the ingrediant , thread onto skewers and cook, have some warm pitta's to serve
buy or make pizza bases, use passata as your tomato base then have a selection of ingrediants available and make your own pizza's
stir fry, thats quick very easy and you can use whatever you have to hand.
and if you want dead easy, buy a slection of salads, cold meats, pates, cheese's and some really good bread, then arrange on a tray and just tuck in
kebabs - cube your chosen meat/fish/veg marinate in whatever suits the ingrediant , thread onto skewers and cook, have some warm pitta's to serve
buy or make pizza bases, use passata as your tomato base then have a selection of ingrediants available and make your own pizza's
stir fry, thats quick very easy and you can use whatever you have to hand.
and if you want dead easy, buy a slection of salads, cold meats, pates, cheese's and some really good bread, then arrange on a tray and just tuck in
How about cajun Tuna?
Tuna Steaks
Philladelphia
Fresh chillies
Shwartz Cajun
Fresh lemon
Take the tuna steaks, slice carefully into the middle of them to make a pocket.
Chop a chillie or 2 very finely, either red or green, with or without the seeds.
In a bowl put 2-3 large spoonfuls of Philly and mix in the chillies.
Stuff the mixture into the pockets of the tuna.
Sprinkle the cajun over top and bottom and pan fry over high heat for about 3-4 mins each side.
I use a mexican hotplate for this, but a frying pan with a little oil would be fine.
I squeeze the lemon over as I am cooking them.
Serve with salad and rice....
cont.
Tuna Steaks
Philladelphia
Fresh chillies
Shwartz Cajun
Fresh lemon
Take the tuna steaks, slice carefully into the middle of them to make a pocket.
Chop a chillie or 2 very finely, either red or green, with or without the seeds.
In a bowl put 2-3 large spoonfuls of Philly and mix in the chillies.
Stuff the mixture into the pockets of the tuna.
Sprinkle the cajun over top and bottom and pan fry over high heat for about 3-4 mins each side.
I use a mexican hotplate for this, but a frying pan with a little oil would be fine.
I squeeze the lemon over as I am cooking them.
Serve with salad and rice....
cont.
This is from BBWCHATT, and I will be serving this also with my next cajun recipe :D
Texas Caviar
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
tortilla chips
Metric:
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
0.5 yellow bell pepper, stemmed, seeded and cut into small dice
10 g chopped fresh cilantro
90 ml red wine vinegar
90 ml olive oil
3 g salt
1 g ground black pepper
1 g garlic powder
2 g dried oregano
3 g ground cumin
tortilla chips
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper if needed. Transfer to a serving bowl. Serve with tortilla chips.
Texas Caviar
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
tortilla chips
Metric:
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
0.5 yellow bell pepper, stemmed, seeded and cut into small dice
10 g chopped fresh cilantro
90 ml red wine vinegar
90 ml olive oil
3 g salt
1 g ground black pepper
1 g garlic powder
2 g dried oregano
3 g ground cumin
tortilla chips
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper if needed. Transfer to a serving bowl. Serve with tortilla chips.
This is a little favourite of mine, never fails and so simple.
Packet of fresh cooked king prawns
1 red pepper sliced
1 small onion halved and finely sliced
1 jar of Lloyd Grosman Tomato and Basil or Tomato and Chilli.
Fry pepper and onion gently for 6-7 minutes then add sauce, turn down low and and add prawns until they are heated through (2-3 mins max).
Serve with basmati rice and naan brean, its delicious.
Packet of fresh cooked king prawns
1 red pepper sliced
1 small onion halved and finely sliced
1 jar of Lloyd Grosman Tomato and Basil or Tomato and Chilli.
Fry pepper and onion gently for 6-7 minutes then add sauce, turn down low and and add prawns until they are heated through (2-3 mins max).
Serve with basmati rice and naan brean, its delicious.
beryllium - Did you get a chance to try this seasoning instead of your Shwartz Cajun yet? It is great on all kinds of fish, chicken and meat. I think you just might like it and it only costs pennies to make!
Emeril's Essence Creole Seasoning
Courtesy of Emeril Lagasse
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
Emeril's Essence Creole Seasoning
Courtesy of Emeril Lagasse
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
BBWCHATT
The old lady in Chattanooga, Tennessee, USA
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