Receipe challenge

[Alezia]

A little challenge for those who are up to it...

We're especially tight on our food budget this week. I'm on the hunt for easy enough (though I can try if necessary) and healthy recipes that would fit the ingredients I have already on-hand. I can't go out and spend some more on groceries this week, so here is the list of items you can pick from:

 

Please note I have no bread, no flour, no sugar nor cheese. I don't have a slow cooker either (and I work mon-fri so I won't leave my oven on for 8hrs lol)

 

• Rice
  
• Tofu
  
• Sour cream
  
• Olive oil and butter
  
• Frozen Vegetables
  
• Fresh and canned tomatoes
  
• 3 fresh chicken breasts
  
• 5 frozen spicy sausages
  
• 1 to 2 cups of cheerios
  
• Salt, pepper, and some very basic spices
  
• A variety of beans
  
• Beef (1 wing (?), 2 ribs, 1 bleak steak)
  
• Egg whites
  
• Homo Milk
  
• Peanut Butter
  
• Corn starch, baking powder, magic powder (no sugar, no flour)
  
• 1-2 cups of pasta
  
• Canned tomato sauce
  
• Canned soups (my bf's ham and peas kind ... ew...)
  
• Peanut Butter
  
• 2 Bananas
  
• 1/4 cucumber
  
• 1/2 red pepper
  
• Salad head
  
• Salad dressings and other little condiments like honey mustard, mustard, ketchup (just basic staples, no fancy curry sauce or alfredo sauces)
  
• Canned beans
  
• Canned pineapples
  
• Soy sauce
  
• Balsamic vinegar
  

 

I'm sick of eating the same old same old rice, beans and veggies or veggies and chicken or eggs, toast and sausages or pasta and tomato sauce. I sometimes combine the rice and sausages but it usually ends up pretty boring. I think I don't know how to cook properly - and add the right spices.

[Alezia]

I guess that's simple enough. Comes down to what I usually do with the chicken or porc. I usually don't like touching the beef but won't have a choice this week

What do you usually spice it with?

[annie24]

this is what i had for dinner, really good:

 

Kids' favorite peanut noodles

 

8 oz noodles

2 T toasted sesame oil

1/4 cup water

4 T peanut butter

3 T soy sauce

1 t rice vinegar or cider vinegar

2 t sugar honey or maple syrup

1/4 t cayenne pepper or to taste

1 clv garlic or to taste

1 tsp ginger

2 cup assorted vegetables

 

Cook noodles according to directions until done, drain well and toss with 2 tsp sesame oil. while noodles are cooking, combine water, peanut butter and soy sauce in small saucepan over medium low heat. stir until smooth and well mixed, then add all remaining ingredients except vegetables. toss with noodles and stir in vegetables of choice. serve at any temperature.

 

i used carrots, peppers, jalepeno, green onions, cucumber and cilantro.

[Alezia]

Can i substitute flour with cornstarch?? I have no flour =(

[Alezia]

this is what i had for dinner, really good:

 

Kids' favorite peanut noodles

 

8 oz noodles

2 T toasted sesame oil

1/4 cup water

4 T peanut butter

3 T soy sauce

1 t rice vinegar or cider vinegar

2 t sugar honey or maple syrup

1/4 t cayenne pepper or to taste

1 clv garlic or to taste

1 tsp ginger

2 cup assorted vegetables

 

Cook noodles according to directions until done, drain well and toss with 2 tsp sesame oil. while noodles are cooking, combine water, peanut butter and soy sauce in small saucepan over medium low heat. stir until smooth and well mixed, then add all remaining ingredients except vegetables. toss with noodles and stir in vegetables of choice. serve at any temperature.

 

i used carrots, peppers, jalepeno, green onions, cucumber and cilantro.

 

Sounds yummy, do you think if i cut the ginger, the garlic, the cayenne, the vinegar and seasame oil it will still taste the same??

[Alezia]

garlic salt, just whatever herbs you have and like...maybe some mccormick bbq for me for nice flavor

 

Ah ok sounds simple enough =) I have tons of dried herbs and a few salty ones!

[Alezia]

not sure...but you don't have to finish the final step, you can make the stew without it, it will just be a bit watery, like a soup but that's ok as well.

 

Hum yeah cornstarch has the thickening properties to make sauce.

I could probably just put that but put a little less.

[shes2smart]

Can i substitute flour with cornstarch?? I have no flour =(

 

Looks to me like the purpose of the flour in the bean recipe is to thicken, in which case, yes, you can use corn starch.

 

Directions on how to use it as a thicken agent should be on the package.

[Alezia]

Looks to me like the purpose of the flour in the bean recipe is to thicken, in which case, yes, you can use corn starch.

 

Directions on how to use it as a thicken agent should be on the package.

 

Great sounds perfect for my supper!

[MissIndigo]

You mentioned that you had basic spices--do you have anything like cumin, or chili powder?

 

I make a stew-like chili that lasts for days; usually I use fresh veggies but frozen works ok too. I do steam those before adding to my final dish, so they would go in last.

 

Saute firmer veggies first, like the red pepper, in just enough olive oil to cover the bottom of a large saucepan. Then add tomato sauce and spices, beans, meat if you wish, but I like diced tofu since I'm vegetarian. Some tomato paste would make the sauce thicker, but it isn't necessary, perhaps a little corn starch could thicken sauce if needed. Let simmer for 20-30 minutes; if working with the now-heated frozen veggies I add them 5-10 minutes before removing from heat.

 

Can be eaten alone, with a dollop of sour cream, or over some rice.

 

I also like pineapples in stir-fry. Tofu + pineapples + veggies in the wok, add some soy sauce, once heated serve over rice.

 

A cold salad I like to serve is beans (black or red or whatever I have on hand), combined with bell pepper and mixed with rice. Drain beans, dice the bell pepper and mix with rice and mustard. I usually use dijon mustard, but some pepper added to regular mustard could work too.

[Alezia]

Yes I do have both cumin and chili powder - I go through a lot of that mmm...

Do you cook your tofu first? I'm trying to experiment with tofu since it's relatively cheap. Or do you just dice it and put it in?

I have a few fresh veggies left, so I could use those too.

 

That stir-fry and salad sounds pretty good too. Man you guys are such better chefs than I am!

[MissIndigo]

I don't usually cook the tofu first--I just dice it and add it either right before or right after the tomato sauce. During the simmer it soaks up the flavor of the sauce and spices and it's soooo gooood. However, I've usually pressed the excess water out of the tofu first to make it firmer, overnight in the fridge between two plates underneath a heavy weight, like a large jug of water. I've tried baking it as well before adding to the chili and I couldn't really tell a difference in texture between that and raw tofu.

 

I really love tofu--it's so versatile. I'd also recommend adding it to soup if you want some extra protein.

 

Oh I need to add that for the bean/pepper/rice salad, the dressing is 1 part vinegar/1 part olive oil/1 part mustard. So for however much mustard you add, add the equivalent of the other things. Best to make it as a separate dressing (is also great on salads!) and then pour over the veggie mixture.

[Alezia]

W00t, I managed to convince bf to get bread and eggs

[Alezia]

college survival 101

 

Yeah, I had more spending money in college somehow.... did lots of coops and had bursaries and stuff to pay for tuition and expenses.

[Alezia]

I don't usually cook the tofu first--I just dice it and add it either right before or right after the tomato sauce. During the simmer it soaks up the flavor of the sauce and spices and it's soooo gooood. However, I've usually pressed the excess water out of the tofu first to make it firmer, overnight in the fridge between two plates underneath a heavy weight, like a large jug of water. I've tried baking it as well before adding to the chili and I couldn't really tell a difference in texture between that and raw tofu.

 

I really love tofu--it's so versatile. I'd also recommend adding it to soup if you want some extra protein.

 

Yeah I'm thinking I'll do beans and tofu stew.

I bought the extra-firm tofu vs. the soft one so that might help already a bit. Do you put something to pick up the water? I'm trying to figure out where it goes... lol

 

Hum I think i figured it out... =) There isnt that much water that came out but I guess it will evaporate.

[MissIndigo]

Yeah I'm thinking I'll do beans and tofu stew.

I bought the extra-firm tofu vs. the soft one so that might help already a bit. Do you put something to pick up the water? I'm trying to figure out where it goes... lol

 

Extra-firm or firm tofu works very well in chilis and stir-fry dishes. At my local Asian grocery store they sell extra-firm sometimes with all the water squeezed out, which is brick-like and chewy.

 

I just empty the water that's pressed out of the tofu ever so often. Now that I think about it, probably best to press it in a baking dish for a sufficient water reservoir. I've also pressed it between paper towels or cheesecloth to absorb extra moisture.

 

Now that you have bread and eggs you could also make banana french toast. Slice the bananas and warm over low heat in a saucepan, add some cinnamon if you have it, top the french toast with it. I make this a lot.

[Alezia]

Mmm I love banana french toast!!!! I usually do the chocolate banana pancakes too

It's already very bricky and firm, but I am still drying it out to see if it will change the texture of the tofu.

[MissIndigo]

The texture will change as you dry it out, becoming chewier. I like that for added volume in stews, as it has a more meat-like consistency.

 

Some people also swear by freezing the tofu to make it firmer, but I haven't tried this myself yet.

 

I love what extra soft tofu does in soups--I make a miso-based buckwheat soba and tofu soup using this. The consistency of the extra soft stuff is kind of slimy when it's cold, but as it absorbs the broth it becomes buoyant and light.

[BeStrongBeHappy]

I'd first sit down and map out how many meals you need to have, then divide the food by type (protein, carbs etc.) to make sure you have enough of each at a particular meal.

 

You could combine the beef and sour cream and make beef stroganoff and serve with noodles.

 

You could combine the chicken with the peanut butter and make chicken satay or chicken with peanut sauce (over rice).

 

You can mix the sausage with canned beans (like franks and beans).

 

Or you could mix the sausage with chicken and rice and tomatos to make a jambalaya casserole.

 

Tofu plus tomatos plus veggies over rice.

 

Bananas and cheerios for breakfast. omelets made with eggwhites and red peppers.

 

serve the pineapple as a side with any meal, and green salads with meals.

[sosilver]

Easy Chinese recipe

 

In a small bowl, beat 1 egg with 1tablespoon water. Melt 1 tbsp butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds. Heat 1 tbsp oil in same skillet; add 1 chopped onion and sauté until soft. Then add 2 cups cooked rice, 2 tbsp soy sauce, 1 tsp ground black pepper and 1 cup cooked and chopped chicken. Stir fry together for about 5 minutes, and then stir in egg. Serve hot.

 

Keep in mind you need to pre-cook the rice and chicken

 

If you want you can always add the frozen stir fry veggies after sautéing the onion and before adding the rice.

 

Another option is to replace the chicken with beef.