Though the name says chicken, this is a fun way to use up vegetables that you hate to eat. The original recipe penned by David Tans, used shrimp and fewer vegetables. The end product is a child of Italian and Asian cuisine and the blend of flavors and spices are amazing and beautifully balanced. For adding an extra tinge, i added some amount of capsicum paste too, which gave this a rich color and the addition of coconut milk has transformed it to extra rich and creamy gravy. Vegetarians can replace chicken with tofu, cottage cheese or soy.
- Pasta (Use your favorite kind or mix it up!) – 250 grams
- skinless chicken breast, cut to long thin pieces – 300 to 400 grams
- diced onion – 1 medium
- cherry tomatoes – 8 halved
- coconut milk – 2 cups
- peppers, red and yellow – 1/2 of each, pasted smooth, resulting a beautiful orange color.
- red chili flakes – 1 tablespoon
- coriander seeds, cumin, fennel, cloves and cinnamon – 1/2 teaspoon each
- zest and juice of 1 lemon
- grated ginger and garlic – 2 tablespoon
- vegetables as needed – 1/2 cup
- turmeric powder -1.5 teaspoon
- pepper and salt
- fresh coconut oil
- cilantro as needed
- In a pot of boiling salted water, cook your pasta al dente, run through cold water to thwart sticking.
- In a skillet, heat some coconut oil, add diced onions, saute till soft, followed by ginger and garlic.
- Once the raw flavor dies, add the vegetables and saute them for a minute or two.
- Dry roast coriander seeds, cinnamon, cloves, fennel and cumin, grind them well using the pestle and mortar, while you enjoy the aroma.
- Add this spice mix to the onions, mix them for a minute, followed by the pepper paste and pepper powder.
- Add the chicken,salt,and turmeric powder, followed by lemon juice and zest.
- Add the coconut milk, then the halved tomatoes, cook the chicken till tender.
- Once cooked, add the red chili flakes and some cilantro, check the taste.
- Separate the cooked pasta to the required bowls, add the chicken gravy, top with cilantro and indulge into it!
Very first recipe using brown rice, contrasting flavor and taste compared with the normal white rice, but nutritious in may ways.Brown rice is quite chewy with a nutty flavor, so everyone is going to hate it if it is cooked with water. Addition of bouillon of some sorts might make it less boring. I have tried here a very basic rice recipe with available ingredients and to mask the rice taste, used lots of ginger and garlic. Add your favorite protein and batch of vegetables. For one cup of brown rice, add around 2.5 cups of water/stock and cook for around 50 minutes. Also, you can replace the brown rice with white rice!
- cooked brown rice – 2 cups
- olive oil – some
- ginger and garlic chopped – 2 tablespoons each
- vegetables(i used mushroom carrots, peas, baby corn and peppers) -1.5 cups approx
- soy sauce – 1 tablespoon
- sweet chilly sauce -1/5 tablespoon
- prawns – half cup
- 3 eggwhites
- Cook brown rice with instructions above preferably in a large pot.
- Heat some olive oil in a pan, add the ginger and garlic, caramelize them till you get an intense aroma.
- Add the protein, saute till its cooked.
- Add the vegetables according to your order, mine was baby corn, mushroom, peppers, peas and carrots since i want the carrot crisp while eating.
- Once combined with the protein and ginger garlic, add salt, some soy sauce, chilly sauce, pepper and a teaspoon of sugar.
- Add the cooked brown rice, scramble the egg whites in another pan, mix it at the end. Add your favorite herb if required.
- Serve hot!
Udon Noodles, which marks its origin in AD time period in Japan is thick and made out of pure wheat, much popular all over the world. People mostly enjoy this in soups with some fish-cakes and soy-sauce, but stir frying the same using some chicken and loads of vegetables is another kind of fun! Recipe uses only a little oil and lot of vegetables and some eggs, so I would like to call it delicious and healthy! The Asian Marinade, like the name, is a beautifully flavoured one with soy-sauce and curry paste, pure Asian. Dunk yourself into this recipe and have an amazing plate of food!
- Skinless chicken breasts – 250-300 grams, cleaned, rammed using mallet and cut into long pieces
- Udon Noodles – 400 grams
- Carrots and French beans – 250 grams, cut to long strips
- cauliflower -200 grams, steamed as florets for around 5 minutes
- scallion – lots
- red and green peppers – lots
- eggs – 3 medium
For the asian marinade:
- soysauce – 4 tablespoon
- teriyaki marinade -1 tablespoon
- crushed pepper – 1 tablespoon
- vinegar – 1 teaspoon
- honey – 2 tablespoon
- Indonesian/Thai curry paste – 1 tablespoon
- minced garlic – 1.5 tablespoon
- Marinate your chicken with all the items mentioned below ingredients and set them for 1 hour in the fridge, or best, overnight.
- In a wok, throw some olive oil, brush it all over the pan and add the chicken pieces, along with the sauce and stir fry them for 3 to 5 minutes. In the meanwhile, boil lot of water in a pan and blanch udon noodles for 2 minutes, drain them.
- Once the chicken is almost done, add all the vegetables except the spring onions, let them be there on simmer for 4 to 5 minutes, check the salt.
- In a bowl, break 3 eggs and a dash of salt and whisk them to get a uniform consistency. In a non-stick pan, cook the egg in 2 batches like omelette and cut them up to wide strips.
- Now, add the drained Udon noodles into the wok and combine them with the sauce, chicken and vegetables, in low flame.
- Finally add the spring onions and turn the flame off.
- Serve hot!
Bolognese! Pretty sure that the enticing art of meat, passata, a few vegetables and wine gonna fill your head! What happens if there’s mushroom in the recipe? Double the bang! This is one of my treasured recipes penned by Linda Fraser, complete vegetarian recipe with no wine but, a gorgeously palatable main course for dinner! With a precise list of ingredients and some fresh spaghetti, run to your kitchen and get yourself an Italian dinner!
- button mushrooms – 450 grams, quartered
- olive oil – 1 tbsp
- onion -1 medium, chopped
- garlic – 4 cloves, crushed
- tomato purée – 1 tablespoon
- can chopped tomatoes -400g
- oregano/mixed herbs – 3 tablespoons
- spaghetti -450 grams
- salt and pepper
- parmesan shavings, to serve
- Heat a large pan, add the oil. Throw the onion and garlic, cook for 2 minutes.
- Add the mushrooms and cook it again over a medium-high flame stirring constantly for another 4-5 minutes.
- Stir in the tomato purée, chopped tomatoes and 1 tablespoon of oregano. Cover and cook for 5 minutes.
- In the meanwhile, in a large pan of salted water, cook the spaghetti until its tender. Drain, run it through cold water and set aside.
- Now, remove the mushroom mix pan from the flame, seasoning it with salt and pepper. Add the mixture to the spaghetti, tossing well.
- Serve along with some parmesan shavings and 2 tablespoon of oregano.
If you are up for a lousy and sluggish day to do anything but hungry, this is something to hook up on since mine was the same. This is also a handy way to use up the unconsumed and unused vegetables/meat/eggs, which you will probably sit there thinking how to finish them off! Edit the recipe yourself by adding your choice of sauces (homemade/storebought),protein and herbs. I open the fridge every single time, picks whatever thing is left there, chop it and throw onto it. You can even get a 30 minute nap-time before this gets ready! So I added the vegetables, eggs, mixed everything, placed it in the oven, put timer, took a nap, woke up, ate and again went back to bed. Try this and experience the same!
- medium sized eggs – 2
- onion, chopped – 1/2 medium
- mushroom quartered – 100 grams
- peppers – 1 small
- garlic chopped – 2 teaspoons
- ginger chopped – 1 teaspoon
- spring onion, oregano, herbs of your choice – as required
- sauce of your choice(i added Thai chilli garlic) -1 tablespoon
- olive/vegetable oil – 1 tablespoon
- Preheat oven to 170 degrees.
- In a sauté pan, add the oil, when heated, add garlic and stir for 1 minute. Then add the mushrooms, stir fry till it gets browned on the sides.
- Now add the onions and peppers and other vegetables you chose, stir fry until at least half done, add some salt.
- In the meanwhile, take a clean dry bowl and break open 2 eggs, add some salt and whisk until its all uniform. Add crushed pepper if necessary
- Brush your ramekin with some oil or spray cooking butter. Pour the egg mixture till half of the dish. Add the sautéed vegetables and mix it gently, until its 3/4 the dish. Repeat for the other ramekins.
- Sprinkle good amount of herbs and spring onions on top, bake them for 30 minutes or until its crisp on top. The cake testing trick works here as well! Flip them out of the ramekins carefully.
- Add extra herbs if required and consume it warm.
This dish is a beautiful blend of Italian born bow-tie pasta with the sourness of lemon zest, sweetness of sugar, the wildness of ginger, flavor of chicken, ending with freshness of parsley. Simple recipe with no cheese and sauce but with a promising balance, which can be made time independent is a must try!
- olive oil – 1 teaspoon
- lemon zest -from 1 medium sized lemon
- ginger -grated, 1.5 teaspoons
- sugar -1 teaspoon
- chicken stock -250 ml
- farfalle -250g, uncooked
- salted butter -4 tbsp
- chicken -225 grams, skinless breast, diced
- onion – 1 medium sized, finely chopped
- red pepper – 1 medium sized, finely chopped
- parsley -as per requirement
- In a heavy based saucepan, heat olive oil. Add lemon zest and cook over low heat for about 2 minutes. Stir in the ginger and sugar, season with salt and stir constantly for another 2 minutes.
- Now pour the chicken stock and bring to boil, reduce it to half the volume.
- Meanwhile, heat up another heavy pan with lot of water and salt, when it starts to boil, add the farfalle and cook al dente.
- In another pan, melt half the butter, add chicken and onion, cook it till the chicken is golden brown. Now add the stock mixture, cook for another 2 minutes, adding some parsley as well.
- Now, drain the pasta and transfer it to another bowl, adding butter to it. Toss it well. Now pour the stock sauce over it, decorate it with some parsley and serve it hot!
Well, this ain’t as red as it looks like. Some available red colored vegetables are a part of the ingredient list and hence the name. This one is not really spicy, only flavor is the presence of ginger, garlic and some peppers and of course some scallion which sums up this lunch recipe. This one here is also a better way to use the surplus rice. Spruce up the recipe yourself by adding some mushroom, tofu, some scrambled eggs or may be chicken as well!
- Washed uncooked rice – 1.5 cup
- red peppers – 1 or 2 chopped
- fresh red tomatoes – 2 chopped
- ginger and garlic chopped – 1 tablespoon each
- red chilly sauce/flakes – 1 tablespoon (optional)
- olive/garlic oil -2 tablespoon
- 1 onion – finely chopped
- scallions – a bunch chopped length wise
- salt and pepper – according to taste
- 2 eggs – beaten
- If you are using uncooked rice, cook them along with ginger garlic, a bit salt and 1 teaspoon oil.
- In a pan, sprinkle some oil and for the ones using cooked rice, add the ginger and garlic here first. For others, add the chopped onion and let it turn pink,
- Add the red peppers and saute for around 2 minutes, followed by the tomatoes, saute for another 2 to 3 minutes. Season with salt and pepper as required.
- Now, add the red chilly sauce and stir the pan well, not letting it stick to the bottom. Add the chopped scallions and add the rice.
- Incorporate the rice thoroughly. Scramble eggs in another pan and add it to the rice. Serve hot.