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Here's What I Had For Dinner - Part III - Don't quote pics!
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Dizzyblonde wrote: »I used my slow cooker for the first time in ages today and made a minced beef stew. It was yum.
That looks so rich and juicy; I can never make stew like that. I hope you enjoyed it!
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Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭
Join Date:Posts: 11907
igCorcaigh wrote: »That looks so rich and juicy; I can never make stew like that. I hope you enjoyed it!
I did!. This is the way I make it. If you haven't got a slow cooker, double the amount of stock and put it in the oven in a casserole dish at 170C for 2 hours.
1lb/500g of lean minced beef
A handful of pearl barley
1 large onion, chopped
2 carrots, diced
1 stick of celery, diced
A crushed clove of garlic
A tablespoon of flour
Half a tin of chopped tomatoes
A mug of hot water mixed with a beef Oxo cube (or a pint with 2 cubes if you're cooking it in the oven)
A tablespoon of tomato purée
A dash of Worcestershire sauce
Salt & black pepper
A good pinch of Italian herbs or mixed herbs
Sauté the veg in a little oil until it starts to soften, then add the mince and garlic and fry until the mince has browned, breaking it up as it cooks. Lower the heat and stir in the flour, let it cook for a minute. Then add the stock, tomatoes and purée, stirring well. Add the Worcestershire sauce and herbs, and salt & black pepper. Put it all into the slow cooker for 3-4 hours on high.0 -
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The whole house had a vegetarian Indian meal tonight, I made a tarka dahl, red lentil curry from scratch, with assorted sides of samosas, pakoras etc (shop bought) with pilau rice and naan.
Curry made with red and white onions finely chopped, garlic,ginger and chilli, lentils chopped tomatoes (fresh not tinned,) and coconut milk. Spices - green saffron spice blend.
I know the curry isn't much to look at, but it was bloody delicious, there wasn't a scrap left on anyone's plate!
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We had burritos - the picture is from before it was rolled up.
Wholemeal wrap, cheese, brown rice with lime, black bean stew, guacamole, tomato and coriander salsa and a bit of lettuce.
We stuffed ourselves, but luckily, there's enough left for black bean burgers sometime this week.
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"Sausage" rolls.
The filling is finely chopped and fried up mushrooms, onions and garlic, mixed with cheese, breadcrumbs, miso paste, a drop of dark soy sauce and an egg.
The side salad is quinoa with tomatoes, cucumber, spring onions and olives, mixed with a nice bit of peri peri sauce.
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Had the (fully vaccinated! Yay!) in-laws over for dinner. As usual failed to snap a photo. We had Moroccan style lamb meatballs in a tomato sauce, lemon and coriander couscous with pomegranate, roasted baby potatoes, cooking club garlic sauce and a lovely salad. It was a hit and they even took the leftovers home. :pac: 0
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Dizzyblonde wrote: »Roast chicken with veggie rice - I've probably posted photos this dinner lots of times already.
Looks lovely.
I must have a go at making that rice, but it'll probably turn to mush
Any tips?
Chorizo/butterbean/tomato stew with spinach.0 -
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Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭ Join Date:Posts: 11907
igCorcaigh wrote: »Looks lovely.
I must have a go at making that rice, but it'll probably turn to mush
Any tips?
Here's the recipe I use (serves 2):
*1 cup of rice
*2 cups of boiling water
1 finely chopped onion
1 crushed clove of garlic
½ a finely chopped red pepper
½ a finely chopped green pepper
1 finely chopped tomato
*1 chicken stock cube
A handful of frozen peas
½ tsp cumin
½ tsp turmeric
½ tsp paprika
A pinch of chilli powder
Olive oil
Sauté the chopped onion, garlic and chopped peppers in the oil in a large saucepan for a few minutes then add the tomato, cumin, turmeric, chilli powder and paprika cook gently for 2-3 minutes.
Add rice and boiling water along with the peas and stock cube.
Bring to the boil and them simmer until all of the water is almost absorbed, then turn off the heat and leave for 10 minutes. You'll need to stir it regularly as it sticks to the bottom of the pan and burns very easily.
*Lately though, I often cook everything but the rice in a pan. I cook a bag of Aldi boil-in-the-bag rice separately with the stock cube thrown into that pot, then drain it and add to the rest when it's all cooked. The rice isn't as wet that way.0 -
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Comforting, warm, creamy spicy pasta bake with mushrooms, peppers, olives and a good bit of garlic. The sauce was made with 2 tbsp of ajvar and 2 tbsp of garlic and herb cream cheese, thinned down with a bit of stock. Topped with mozzarella and baked until bubbling and browned... there were no leftovers.
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Mr.Wemmick wrote: »Pancake Cannelloni with ricotta, spinach and basil pesto.
so pretty - whats pancake cannelloni?
Making up normal pancakes in place of pasta. Two recipes: https://www.bbcgoodfood.com/recipes/pancake-cannelloni or https://www.rte.ie/lifestyle/recipes/2013/0131/745906-pancake-cannelloni-with-spinach-and-four-cheeses/
The RTE one looks interesting as it uses Cashel blue. I loosely followed the BBC one, but added parmesan into mix and added it with mozzarella over the top.I also changed the tomato sauce part and added in a shallot with the grated garlic, sauted both in the pan then added the passata and a heaped teaspoon of roasted tomato pesto.
Pancakes need to be thin, mine were a little too thick.
Pics of the second batch I did for the kids.
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