This is one of my favourite winter meals, one I turn to when I don’t know what to cook. It’s originally a Weight Watchers meal I found in a magazine lift out a long, long time ago.
The ingredients are simple:
1 carrot, chopped
1/2 cauliflower (I keep the stems)
400g tuna, flaked
1 cup white sauce (bought or made with skim milk)
1 cup peas
Salt and pepper to taste
First thing I do is boil the carrots and cauliflower. You can microwave them but I find they are never soft enough which affects the taste of the dish. Once they are drained, I layer the tuna then carrots and cauliflower on the bottom of the rectangle dish. I make the white sauce, adding 1 cup of peas, salt and pepper to it before pouring it over the tuna and vegetables. Sprinkle over some grated cheese and cook for 30 mins in the oven at 180 deg celc (350F).
Tonight was one of those Friday nights when I couldn’t be bothered cooking or eating. It wasn’t until 7.30 that I thought I’d better get a move on or it would be too late. A quick scan of my fridge showed me I had eggs, goats cheese and plenty of tomatoes. I put those three ingredients into my favourite recipe website. Of the ten recipes that came up there was only one I liked and that was Goats cheese and basil scrambled eggs. (http://www.taste.com.au/recipes/19316/goats+cheese+and+basil+scrambled+eggs).
It was very quick and easy to make. I cooked toast instead of bagels but sourdough bread or muffins would also work well. I grilled the tomatoes rather than roasting them. That’s much quicker for me. Overall the meal was delicious, especially with the basil torn and put on top. The goats cheese gave the eggs a sharp, creamy taste.
I’ll definitely be cooking this again. I can see it becoming a Friday night favourite.
Earlier in the week I had one of those dilemmas where I didn’t have much in my fridge or freezer so wasn’t sure what to cook. I found a few things and knew I had some chicken fillets so I googled the following ingredients: chicken, spring onions and capsicum. This is one of the reasons I love the internet. If you’re ever stuck for ideas, just google the ingredients. I now had so many choices. I settled on a stirfry called Honey Chicken with spring onions. What intrigued me was that the sauce contained Vegemite. I’ve probably turned off half of you now but I’ve never cooked with Vegemite so I thought I’d give it a go.
2 tsp oil
500g skinless chicken fillet, thinly sliced
2 cloves garlic (I used it from a jar)
2 tsp fresh ginger (I used it from a jar)
1 capsicum (I used red)
3 spring onions, chopped into 3cm lengths
1/2 cup water
1 tbs honey
3 tsp vegemite
2 tsp cornflour
1 cup bean sprouts (which I didn’t have)
rice noodles to serve (I served on a bed of rice)
Method: (so simple)
Heat oil in a frying pan or wok, add chicken, garlic, ginger and stir fry until browned.
Add capsicum and spring onions and fry for 2 mins.
Stir in combined water, honey, vegemite and cornflour and stir until the sauce has thickened. (You would also add the bean sprouts if you had them). Serve with the rice noodles.
It’s that simple!
Now for my confession. I added some salt-reduced soy sauce to the sauce because I felt it needed some extra taste. I then had a very yummy sauce. I will make this again because it is so simple to make and is a good way of using up vegies. You could also add other vegies if you wanted to.