Meals I Try To Make Often

In a week I like to try a variety of meals. Below are a few I enjoy adding each chance I get.

Quick Quiche

A great way to use leftovers.

Quick Quiche
Ingredients
  • 3 eggs
  • 1 cup low-fat milk
  • 1 ⁄2 cup flour
  • 1 teaspoon baking powder 1 cup onion
  • 1 cup grated cheese
  • 1 x 180g tin salmon/tuna
Instructions
  1. Mix eggs and milk in a bowl.
  2. Add rest of ingredients and mix. Place into a greased quiche dish or ovenproof dish.
  3. Cook for 30-40 minutes at 200°C or until the liquid stops running.
Variations
  1. Cooked potatoes,
  2. sliced or cubed pumpkin or kumara • 5 grated zucchini
  3. Finely chopped silver-beet
  4. 1 can corn, drained

Omelet

Add some extra ingredients or

leftovers to turn an omelet into a meal.

Omelet
Ingredients
  • 2 tablespoons cooking oil
  • 2 potatoes peeled, cut into cubes
  • 1 garlic clove crushed
  • 1 tablespoon fresh herbs e.g. parsley, chives, rosemary
  • 6 eggs
Instructions
  1. Beat eggs in a large bowl.
  2. Heat oil in a frying pan. Add potatoes and cook for 5-7 minutes until just cooked. Add a tablespoon of water if the potato sticks.
  3. Add garlic and cook another minute.
  4. Pour over egg mixture.
  5. To cook the top, either cover with a lid or put the frying pan under the grill for a few minutes.
  6. Variations
  7. •Add grated cheese, smoked fish, sliced zucchini, mushrooms, corn kernels, silverbeet, ham, leftover sausage.

Spaghetti Bolognaise

Spaghetti Bolognaise
Ingredients
  • 1 tablespoon oil
  • 1 large onion
  • 500 g lean beef mince
  • 1 ⁄4 cup tomato paste + 400g canned tomatoes or 1 can/jar pasta sauce 1 teaspoon dried basil
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • 1 1 ⁄2 cups water
  • black pepper
  • 1 packet of dried spaghetti or other shapes of pasta
Instructions
  1. * Heat oil in a large frying pan or saucepan. Chop the onion. Cook for 5 minutes until soft.
  2. * Stir in the mince and brown quickly.
  3. * Add tomato paste and tomatoes in juice, breaking up the tomatoes. Stir in herbs or water.
  4. * Bring to the boil, reduce heat and simmer for half an hour or until like a thick sauce.
  5. * Cook spaghetti using the instructions on the packet. Drain. Serve and top with mince sauce.
  6. Two meals out of one!
  7. Make extra bolognese sauce, top with mashed potato and bake in the oven for half an hour for dinner the following night.

Beef and Vegetable Stew

Beef and Vegetable Stew
Ingredients
  • 500 g beef steak
  • 1 1 ⁄2 cup water
  • 1 onion chopped
  • 2 carrots chopped into cubes
  • 1 ⁄2 cup chopped celery
  • 1 tablespoon Worcestershire sauce
Instructions
  1. Cut meat into cubes. Brown briefly on both sides in a saucepan or frying pan. Put in a casserole dish. Add water to almost cover.
  2. Add the vegetables.
  3. Cover and cook at 160°C for 1 1⁄2 to 3 hours till the meat is tender.
  4. If you like, thicken with cornflour or flour mixed to a paste with cold water, in the last half hour of cooking, and season to taste.
  5. Stove-top stew:
  6. Brown meat as above in a heavy-based pan, then add vegetables and liquid. Cover tightly and cook on stove top on a very low heat until tender. Stir occasionally, adding extra liquid if needed

Meat Loaf

Adding grated vegetables to meat dishes is a good way to get fussy eaters to eat vegetables.

Meat Loaf
Ingredients
  • 500 g lean mince
  • 3 slices of bread to crumble
  • or 1 1⁄2 cups fresh breadcrumbs or 1⁄2 cup rolled oats
  • 1 ⁄4 cup tomato sauce
  • 1 egg not essential
  • 1 teaspoon dried mixed herbs or 1 tablespoon fresh herbs
  • 1 cup grated carrot
Instructions
  1. * Mix all ingredients together.
  2. * Press mixture into a loaf tin, or oven-proof dish.
  3. * Cook at 180oC for 40-45 minutes, or until juices run clear.
  4. Variations:
  5. Add other grated or finely chopped vegetables. For extra flavor add 1 teaspoon dry mustard and 2 cloves finely chopped garlic.
  6. Make a large meatloaf and save some slices for school lunches.

 

Chilli beans

Add as much or as little chili as your family’s taste buds allow.

Chilli beans
Ingredients
  • 1 1 ⁄2 cups cooked kidney beans 1 tablespoon oil
  • 1 onion finely chopped
  • 1 clove garlic peeled and finely chopped
  • 1 cup seasonal vegetables finely diced e.g. carrot pepper, pumpkin, cabbage, silverbeet, zucchini
  • 1 ⁄2 teaspoon to 1 teaspoon chilli powder or 1 teaspoon chilli sauce
  • 400 g tin tomatoes
  • 2 tablespoons tomato puree or tomato sauce
Instructions
  1. Heat the oil in a large saucepan, wok or frying pan and cook the onion and garlic for a few minutes.
  2. Add the vegetables, beans and chilli powder. Cook for 2-3 minutes.
  3. Add the tomatoes and the juice and tomato puree.
  4. Cover and simmer for 20-30 minutes. Stir occasionally. OR cook in the microwave for 10-15 minutes on high power.
  5. Serve with:
  6. Rice
  7. Nacho chips and grated cheese • Burritos
  8. Variation:
  9. For meat-lovers, brown 200g mince with the onion.

 

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