Pepper Steak

A few years ago, I made a pepper steak, but it blew our heads off! it was coated in black pepper corns and i mean COATED. When I saw this recipe and that it only had 1 teaspoon of pepper, I had to try it.

- 250g beef strips
- 1 tablespoon oil
- 1/2 green capsicum, julienned
- 1/2 red capsicum, julienned
- 1/2 onion
- 1 1/2 cloves garlic
- 1 1/2 tablespoons cornstarch
- 3/4 cup beef broth
- 2 tablespoons soy sauce
- 1 teaspoon pepper

1. In a bowl, combine cornstarch, broth,  and soy sauce and set aside.

2. In a frypan, heat the oil and cook the steak. Add the capsicum and onion and cook for 2 minutes.

3. Add the garlic and broth mix. Bring to the boil for 2 minutes or until the sauce has thickened. Sprinkle liberally with pepper. 

Bolognaise Sauce

For so many years, I have always wanted to make a bolognaise sauce from scratch instead of using the jar sauce. I'm glad I did, because while it doesn't look like there much stuff in it, it is very tasty.

- 1 tablespoon oil
- 1/2 kg mince      
- 1/2 onion
- 2 teaspoons garlic
- 200g tomato paste
- 1 small tin diced tomatoes
- 2 bay leaves
- 1/2 cup red wine
- 1 tablespoon sugar
- 1 tablespoon italian herbs

1. Heat oil in a large frypan and cook the mince until brown. Add the onion and garlic and cook for 3 minutes.

2. Add the tomato paste and mix for 2 minutes. Pour in the wine and simmer for 2 minutes, continually stirring.

3. Add the rest of the ingredients.

4. Cover with a lid and simmer for 20 minutes. Add a little water if it needs thinning. 

Coq au Riesling

This was the first time I had ever tasted riesling and wasn't sure how it would go with chicken, with it being sweet. I have only used 'dry' wine before. But talk about mouth watering delicious!

- 25g butter
- splash of olive oil          
- 1 onion
- 65g bacon, diced
- 2 cloves garlic
- 4 chicken pieces on the bone
- 125 mushrooms
- 1 cup riesling
- 1/2 cup cream
- salt and pepper


1. Melt the butter and oil together in a frypan.

2. Cook the chicken until brown and remove.

3. Cook the onion bacon together. Add the garlic and saute for 30 seconds.

4. Add the mushrooms and cook for 5 minutes.

5. Add the cooked chicken and wine and allow to come to the boil. Reduce heat, cover, and simmer for 15 minutes.

6. Uncover, turn up the heat, add the cream and simmer for 10 minutes. Season with salt and pepper. 

Chicken Enchilada Casserole

I liked this dish a little bit, as, I think it was in the refried beans (or sauce, I've never had that sauce before either), it had a small taste of cloves. I don't like cloves. but it was still eatable.

- 200g chicken
- 1 1/4 cups enchilada sauce    
- 3-4 small flour tortillas
- 1/2 can refried beans


1. Cook and shred your chicken.

2. Preheat oven to 190 degrees celcius. Spread a few tablespoons of the sauce onto the bottom of a glass baking dish. Cover entirely with 1/2 the tortillas. Continue the layering with beans, chicken, cheese, sauce, and tortillas.

3. Cover the top with the remaining sauce and 1/2 the cheese. Cover with foil. Bake for 30 minutes, then uncover for an extra 5 minutes until the cheese has started to brown. 

Chicken Yakisoba

I have seen this recipe a few times now, and always amused by the name 'yakisoba'. I finally decide to try it, and it's not yucky at all!

- 1/4 green cabbage
- 1/2 medium onion
- 1 carrot                      
- 1/2 small crown of broccoli
- 1 inch ginger, grated
- 1/2 large chicken breast
- 1 tablespoon oil
- 1 packet ramen noodles, minus seasonings
- 1/2 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons Worcestshire sauce
- 1 tablespoon ketchup
- 1/4 teaspoon hot chilli sauce
- 1/2 tablespoon sugar



1. Prepare your meat and vegetables for stir fryimg. Boil your noodles in a pot of boiling water.

2. Heat the oil, add the ginger, and stir fry for 30 seconds. Add the chicken and cook until cooked through.

3. Add the rest of the vegetables and cook until they have wilted.

4. Drain the soft noodles, and put them back into the same pot along with the sesame oil.

5. In a small jug, combine the soy sauce, Worcestshire sauce, ketchup, chilli sauce and sugar until it is dissolved.

6. Pour the sauce over the vegetables and add the noodles. 

Chicken Tetrazzini

The picture of this recipe looked really yum, and kind of juicy. When I pulled my dish out after following the recipe, it appeared quite dry. Although looking dry, I must say it was still quite delicious.

- 1/2 cup cooked chicken
- olive oil spray                    
- 1/2 tablespoon almonds
- 3/4 cup mushrooms, sliced
- 1/4 cup red capsicum
- 1/2 teaspoon chicken stock powder
- 3oz spaghetti
- 2 tablespoons flour
- pinch of salt and pepper
-  6oz can evaporated milk
- 2 tablespoons parmesan cheese
- 1 tablespoon dry sherry
- 1/4 cup water


1. Cook the spaghetti according to packet directions.


2. Fry up the mushrooms and capsicum in a small amount of water until tender. Drain well.


3. In a jar, shake together the 1/4 cup water and flour and shake well until combined. Stir into the vegetables.


4. Stir in the milk, stock powder, salt and pepper. Cook until it has slightly thickened and bubbly. Stir in the cooked spaghetti, chicken, cheese, and sherry.


5. Lightly coat a baking dish with oil spray. Spoon the spaghetti mixture into it, sprinkle with almonds, and bake at 200 degrees celcius for about 10 minutes.

Sweet Fire Chicken

I found that the coating on my chicken didn't really stay on it and turned the dish a bit mushy, but the taste was quite yum, so next time I make this dish I wont be coating the chicken.


- 2 chicken breasts            
- salt and pepper
- 2 eggs
- 2/3 cup flour (or more)
- 1 tablespoon oil
- 1 red capsicum
- 1/2 white onion
- 16oz pineapple chunks (drained)


sauce:
- 2 teaspoons garlic
- 1 teaspoon chilli flakes
- 2/3 cup water
- 2 tablespoons sweet chilli sauce
- 1/2 teaspoon salt
- 4 tablespoons cold water + 3 tablespoons corn starch




1. Whisk the eggs in one bowl, and put flour in another. Season chicken with salt and pepper and dip into the egg, then flour. Cook in oil until cooked through.


2. In a saucepan, mix garlic, chilli flakes, water, sweet chilli sauce and salt together. Bring to the boil, whisking constantly.


3. In a small bowl, mix the water and corn starch together to form a smooth paste. Add it to the sauce once it comes to the boil.


4. Add the chilli flakes, onion, pineapple, and chicken.

Spicy Lamb Meatball Curry

Again, this 'curry' dish has no curry actually in it. I think it might be just called curry because of the spices, who knows. Also, I had a bit of trouble making these meatballs, but I put too much egg in it, so maybe that's why.


- 250g lamb mince
- 1/2 teaspoon garlic                              
- 1/2 onion, finely chopped and divided
- 1/4 teaspoon pepper
- 1/2 teaspoon garam masala
- 1/2 an egg
- 1/2 teaspoon coconut oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ginger
- 200g can diced tomatoes
- 1/2 teaspoon tomato sauce
- 1/4 teaspoon turmeric
- 1/4 cup water


1. In a large bowl, mix the mince, 1/2 of the onion, pepper, garam masala, and egg and roll into small balls. Cook until browned. Remove and set aside.


2. Heat the oil, add the cumin seeds (be careful they pop out of the pan into your face!) and the remaining onion. Saute for 5 minutes and add ginger.


3. Add the tomatoes, tomato sauce, and turmeric and simmer for 5 minutes or until thickened.


4. Add the cooked meatballs to the sauce and add the water, simmer.

Russian Creamy Beet Borscht

I'm not a fan of fresh beetroot, I only like the stuff out of the can, so I was a bit hesitant to taste this soup as it was fresh beetroot. BUT WHAT A SURPRISE! It is absolutely delicious! And a few weeks ago I bought myself the 'Magic Bullet' so now it is so much easier to blend my soups up nice and smooth.


- 2 tablespoons olive oil
- 1/2 large beetroot                
- 1 medium carrot
- (1/2) of a 1/4 medium cabbage
- 1/2 red capsicum
-  1/4 medium onion
- 8 cups water
- 1 1/2 medium potatoes, sliced
- 1/2 cup sour cream
- 1/4 cup parsley
- salt and pepper


1. Dice the capsicum and onion. Shred the cabbage, carrot, and beetroot. Set aside.


2. Saute the carrots and onion with the oil until golden. Add the beetroot and capsicum and cook until it is very soft.


3. Fill a large pot with the water, and bring to the boil. Add the cooked vegetables, parsley, potato, and cabbage and season with salt and pepper.


4. Stir in the sour cream and let simmer until the potato is cooked. Blend smooth.

Panang Curry

The original recipe for this curry called for tofu. I can't seem to find the tofu that I have tasted before that I like, so instead, I used chicken. Also, if you don't like spicy, you may like to add more coconut milk or cream. I know I did and I love spicy.

                                                 
- 1 tablespoon oil
- 1 tablespoon garlic
- 1/2 teaspoon ginger
- 1 tablespoon curry paste
- 1 large can coconut milk
- 1/2 tablespoon palm sugar
- 1/2 tablespoon soy sauce
- 3/4 tablespoon lime juice
- 1/2 cup mushrooms
- 1/2 cup white onion
- 2 Thai basil leaves
- 3 broccoli florets
- 1/2 cup capsicum
- 5 snow peas
- 2 chicken breasts


1. Heat the oil in a frypan and cook the ginger and garlic.


2. Add the curry paste and cook until fragrant.


3. Add the milk, palm sugar, soy sauce, and juice little by little.


4. Add the vegetables and leaves and cook until soft. 

Sun-Dried Tomato and Mushroom Pasta

I would not have thought that dried basil would be so tasty. AND TASTE SO DIFFERENT TO THE FRESH HERB!

                                                             
- olive oil
- 250g mushrooms, sliced
- 3 cloves garlic
- a little under 1/2 cup sundried tomatoes, chopped
- 2 chicken stock cubes
- 2 cups boiling water
- 1/2 cup milk
- 1/2 cup cream
- 1/2 cup parmesan cheese
- 1 tablespoon dried basil
- 250g pasta


1. Cook the pasta according to the packet.


2. In a frypan, heat the oil and add the mushrooms and garlic and sauté for 3 minutes. Add the tomatoes and cook until all vegetables are soft. Reduce the heat.


3. Dissolve the chicken stock in the boiling water and add it to the pan. Leave until the mushrooms absorb it a little.


4. Add the milk and cream, and boil for a short time. Add the cheese and allow it to melt. Add the basil.


5. Mix through the cooked pasta.

Pretend Chicken Curry

I call this 'Pretend' Chicken Curry, because the name suggests it is a curry, but in the ingredients, there is none at all.

- 3 chicken breasts                            

- 2 tablespoons olive oil       

- 6 oz sweet chilli sauce
- 1 small can coconut milk
- 1 teaspoon cumin
- 1 teaspoon turmeric
- salt and pepper



1. Heat oil in a large frypan and cook the chicken until browned.

2. Stir in the coconut milk, cumin and turmeric, and season with salt and pepper.

3. Stir frequently until the sauce thickens.

HELLO AGAIN

Hello again. It feels like ages since I have blogged the recipes I've made, or even cooked now I think of it! Since a new Chinese restaurant opened up just down the road from where I work, I stopped cooking my dinners because it was just too yummy and convenient; but talk about money! It ends up costing a me at least $30 a day, where if I cooked my own meals, I can get a huge selection of different foods and it ends up costing me less.


So here I am back again and staying. Not only does it save me money at the end of the week, but I forgot how relaxing I find cooking. Just looking at all my ingredients I have now is making me extremely excited.


For some reason, my computer isn't letting me upload a photo of the dish, so I will still type out the recipe, then once it decides to co-operate with me again, I'll put the picture up.