Please share recipe ideas

cerebus

cerebus

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My problem is, I like to cook new things whenever I get the chance, but I run out of inspiration very quickly.

So, I would love to hear from all of you some of your best recipes. It doesn't matter the cultural background of the food, I'll try anything that someone else considers delicious.

Here's one I made last night:

Lime chili glazed chicken with cilantro couscous
  1. Cut up 4 chicken breasts into cubes. Roll in flour and fry in olive oil over a gentle heat till browned
  2. Lay chicken aside for the time being
  3. In a bowl, mix the juice from 1 lime, grated lime zest, 4 tablespoons soy sauce, 4 tablespoons brown sugar, chili pepper flakes to taste
  4. Pour mixture into pan and simmer a few minutes till thickened into a nice sauce
  5. Add chicken to sauce and cook so that the chicken becomes fully glazed over with the mixture
  6. In another saucepan, boil 2 cups of chicken stock
  7. Turn off heat and add 1 cup of couscous. Let sit for 5 minutes till fluffy and prepared
  8. Mix in chopped cilantro to couscous. Serve garnished with lime wedges
IMG_0298.jpg
 
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This is one of my favorites, esp with 3 kids, quick and easy!

Tomato and Courgette linguine

2 tbsp olive oil, plus extra to serve
140g cubed pancetta or diced smoked streaky bacon
300g baby courgettes, thickly sliced on the diagonal, or 3 medium courgettes, cut into chunks
2 garlic cloves, finely chopped
pinch dried chilli flakes
pinch caster sugar
1 tbsp red wine vinegar
2 x 400g cans good-quality plum tomatoes
400g linguine
handful flat-leaf parsley, chopped

Heat the olive oil in a frying pan. Cook the pancetta or bacon until crisp, add the courgettes, then sizzle for 4 mins until golden. Add the garlic and chilli to the courgettes, cook for 1 min, then sprinkle with sugar and splash in the vinegar. Tip over the canned tomatoes, turn up the heat, season with salt and pepper, then simmer for 10 mins.
While the sauce is simmering, cook the linguine, then drain. Toss the pasta through the sauce, then scatter with parsley and drizzle with a little more olive oil.
 
Alright here's another:

Pork loin chops stuffed with dates and feta cheese (this one is insanely tasty and very easy):
  1. Take however many pork loin chops you intend to make and cut a slice through the middle lenghways
  2. In a bowl, mix the following: finely chopped dates, feta or goat cheese, juice of half a lemon, lemon zest - just thumbsuck quantities, this isn't a science
  3. Stuff mixture into pork chops. If necessary use toothpicks to keep it from falling out
  4. Now this is an important tip - firstly in a frying pan heat up some oil, and fry the outside of the pork chop to brown but no more than 2 minutes
  5. Then, fill the pan with water to about 3/4 the height of the pork chops. This will prevent drying out of the meat.
  6. Serve when cooked through.
IMG_0280.jpg
 
Can someone post that mongolian beef thingy, I can't seem to find it.
 
Here's another foolproof recipe that goes down a bomb:

Pesto cream bacon pasta:

  1. In a pan, fry an onion till transparent, then fry some bacon cut up into small pieces along with.
  2. At the same time, boil yourself some pasta. Preferably linguini or some other good quality stuff
  3. Drain pasta when cooked and return to saucepan on low heat
  4. Stir in a small tub of cream and a tablespoon of pesto sauce. Cook for a few minutes mixing the sauce thoroughly into the pasta to form a kind of glaze.
  5. Add the bacon/onion mix. Other things you can add include small tomatoes, feta and parmesan.
No pic sorry.
 
Cannelloni Recipe
Meat:
* Fry onion, garlic, and 1kg high quality mince
* Add sage and rosemary, and salt
* Add 1/2cup of white wine and simmer down
* Lay aside for the time being

Bechamel sauce:
* Fry 2tbps of butter on a low heat
* Add flour and mix constantly till thickened
* Add milk - probably 1 cupful in total, and mix well and boil on low heat till it becomes a thick sauce

Then:
* Pour bechamel over the meat over a fairly low heat
* Add 2 egg yolks
* Add around 200 grams of mozzarella or so, more if you want is fine
* Leave on heat for another few minutes to melt nicely together

Tomato sauce:
* Fry 2tbps of butter on a medium heat
* Add a finely minced onion and sweat till transparent
* Add 1/2 cup white wine and simmer to evaporate the wine
* Add a can of tomatoes, salt well and boil

Cannelloni:
* Boil cannelloni shells for a few minutes till al dente - don't get them too soft or they dissolve
* Place them in a row on a flat surface - if they touch they'll stick together so be careful

Then:
* Spoon the meat filling into the shells and array in a casserole dish
* Pour the tomato sauce over
* Bake on 180c for 15 minutes

IMG_0106.jpg
 
Chilli con carne

A lot of recipes call for using cubes of beef instead of mince, but to be honest, I cant see a good reason to not use mince. Anyway....

Fry 1 packet (250g) of sliced up bacon, and in a separate pan, brown 500g of mince in oil or olive oil. Remove both from the heat when the bacon is crispy and the mince is brown.

Fry 1 medium diced onion and an approximately equivalent amount of diced celery in oil or olive oil until soft. Fry on a gentle heat. Anyway, when soft, add two minced cloves of garlic and two chopped up red chillies. Or one teaspoon of cayenne pepper if you prefer. You can always add more cayenne pepper if it isnt hot enough, but you cant take it out.

While that is frying, open a tin of peeled Italian tomatoes, and, using a steak knife, break them up into smaller pieces. Once roughly sliced up (still in the can), pour them into the frying pan. Fry that mix for a few minutes, until the liquid reduces a bit.

Then add your meat back in (all of it), as well as about 300ml of red wine. Cook for about 20 minutes, uncovered.

After 20 minutes, it should be reduced a fair bit. Add one diced red pepper and one tin of kidney beans which have been drained and rinsed. Also add 1-2 teaspoons of cumin, coriander, paprika and oregano (each). Put the lid on and cook for 10 minutes.

Serving options include rice, bread, tortillas, sour cream, cheese, avocado and salad. Also makes for a nice low carb supper if you omit the rice.
 
Its pretty good! Another optional extra - dark chocolate. Two small blocks adds a nice flavour.

I add the spices at the end so that they dont get destroyed by the heat. It seems to work.
 
Ancalagon said:
Its pretty good! Another optional extra - dark chocolate. Two small blocks adds a nice flavour.

I add the spices at the end so that they dont get destroyed by the heat. It seems to work.
Click to expand...

I find if I moderate the heat throughout the spices don't get destroyed - creating a spice base right at the beginning with onion + liquefied spices can add a lot of depth.

Well... it depends on the scenario though. I do that a lot with curries but not other things.
 
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Jazzed up watermelon:

  1. Slice up watermelon as normal into a bowl
  2. Sprinkle in juice from 1/2 a lime - toss melon as you sprinkle to get it evenly distributed.
  3. Crumble a piece of feta into the watermelon, also mixing well

That's it. The lime and feta are an excellent counterpoint to watermelon to set off the high level of sweetness and crispiness of the melon which I can find a bit cloying sometimes.
 
From last night... 'cos I was lazy and it takes no time to prep really. Found it off the BBC Food site a couple of years ago.

Pancetta-Wrapped Fish with Lemony Potatoes

You'll need:

New potatoes - around 500g, depending on how many you're serving
Green beans - around 200g and remember to trim them
About a third of a cup's worth of pitted black kalamata olives
A lemon, for the zest and juice
A little olive oil
Four boneless fillets of white fish - Hake will do
Eight thin slices of pancetta

Then:

Pre-heat your oven to 200C

Par boil the potatoes for 10 to 15 minutes. Add the beans for the last 2 or 3 minutes

While the potatoes are boiling, wrap each piece of fish with two slices of pancetta.

Drain and slice the potatoes in half
Place the potatoes, beans and olives in a large baking dish. Cover with lemon zest, drizzle with oil and season as well
Toss to combine

Place the fish on top of the potato mix and bake for 10 to 15 minutes until cooked

Drizzle with lemon juice and serve.
 
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ooooooh :love:

Sorry, can't share anything - the missus does all the cooking. My recipe ideas usually include eggs, oil, salt, bread, butter and a toaster :erm: I sometimes add cheese if I'm feeling adventurous.
 
Anybody with a slow cooker/crockpot? I am a student and I make my lunches in 1 gigantic batch

Beef Chilly
------------------------------------------
1-1.2kg of stewing beef (cheap cuts here)
1 Onion
1 Spring onion
2 sticks of Celery
2 garlic cloves (crushed)
1 beef chilly stock cube dissolved in 1cup hot water
1 stick of rosemary
2 cans of red kidney beans (drained)
1 can of mexican jalepeno or mexican salsa
1 can of diced tomatoes
1 tbl spoon paprika
2 tbl spoon chilly flakes
2 red/green chillies
1 Bell Red Pepper
1 tbl spoon salt
1 tbl spoon pepper

Its literally very simple. chop your onions and garlic and red pepper into medium chunks and cook them in a pan until onions translucent. in another pan or two you want to pan fry and char the beef a little bit

After that literally throw everything into the slow cooker and just mix them around set on low for 8 hours or on high for 6 hours.

Can be served on rice or eaten by itself (its how I eat it)
Want to be extravagant? Serve with tacos and sour cream

I put this large meal into 6 freezable containers and take them onto campus for quick microwave and chow.

Nutrients per 1/6th of the batch: 37g Protein 20g carbs 26g fats = 480 Calories, quite filling.

Can add potatoes (half way into slow cooking) and carrots ( at the 2/3rds of cooking time mark) to avoid mushy root vegetables some people like it, I prefer not since I still freeze my food.
 
Mushrooms stuffed with pesto and sundried tomatoes:

I managed to grow a basil bush successfully in our garden so I've ended up making an enormous batch of pesto out of it and I'm trying to find ways to use it up.
  1. Take some large cap mushrooms like Portobella or something in that line. Cut out the stems and dice them finely and put them aside
  2. In frying pan, heat up some olive oil and fry a bit of minced garlic
  3. Add a tablespoon of pesto and finely chopped sundried tomatoes
  4. Gently fry together till the oils are leaking out of the mixture
  5. Add the diced mushroom stems
  6. When ready, array the mushrooms on a baking tray
  7. Stuff a teaspoon or so sized portion into the cap of each mushroom
  8. Optionally top with parmesan
  9. Grill for 4-5 minutes.

(for picture, see pork loin chop recipe above)
 
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