Tag Archives: quick

Stir fried spicy noodles with pork and mushrooms

Pasta is a great and easy option for weeknight dinners but that doesn’t mean it is always the best option. It’s easy to make a bit too much and it’s also very tempting to put creamy sauces or heaps of cheese on. So if you’re looking for a weeknight meal that’s easy, cheap and healthy it’s great to have some hokkien noodles in the cupboard. They’re super easy when you want a quick dinner- you don’t even have to cook them and they’re pre-packaged so you can keep track of portions and nutrition info. This is one of my favourite stir fry dishes to make with the noodles. It’s pretty versatile and you can use pork or turkey mince- whatever you have on hand. When you’re cooking the meat with the mushrooms and sauce it will seem like there is a bit too much liquid but once you simmer for a couple minutes and add the hokkien noodles they will soak up the sauce. Hokkien noodles are available at most grocery stores and at Costco you can often get a big box for just a couple dollars.

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Adapted from this recipe
Serves 4

2 tablespoons dark sesame oil, divided
4 servings of hokkien noodles
1 bunch green onions, trimmed and cut into 1-inch pieces
12 ounces lean ground pork
8 oz. sliced mushrooms
1/2 cup chopped onion
1/4 teaspoon kosher salt
3 large garlic cloves, minced
2 teaspoons cornstarch
2 cups chicken stock
3 tablespoons lower-sodium soy sauce
1 tablespoon sriracha
4 lime wedges

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.

Add pork to pan; sauté for 2 minutes, stirring to crumble. Add mushrooms and saute 2 more min or until brown. Add the green onions.

Stir in chopped onion, and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sriracha; cook for 1 minute, stirring frequently. Add the hokkien noodles and stir to combine. (Some hokkien noodles will need to be softened in boiling water- check the instructions on the package). Divide the noodles and and pork mixture among four shallow bowls. Serve with lime wedges.

photo (10)

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Pea and haloumi fritters with tomato salsa

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This is a great meal for lunch or dinner. I made it for lunch one day when I was running low on cash to go grocery shopping and decided to just make something with whatever I could find in the fridge. Luckily I had some frozen peas, a bit of haloumi, some red onion, plus eggs and flour. I’ve done variations of these fritters since- one with zucchini, corn and haloumi which has actually turned Ciaran on to eating haloumi. I never thought I’d see that day. All you really need for these fritters is some eggs and flour to make the base and then your choice of veggies. The haloumi is also essential because other cheeses will melt too much and you’ll have a puddly mess of dairy and veg. If you’re using veggies that you have to chop yourself, basically anything other than peas and corn, make sure you cut the pieces very very small or your fritters will be very ugly and fiddily.

Recipe from Vegie Project

  • Prep time: 10 min
  • Cooking time: 10 min
  • Servings: makes 12
  • Difficulty: easy

Ingredients:
1 cup frozen peas
1/4 red onion finely diced
30g haloumi cheese finely diced
2 eggs
1/2 cup self-raising flour
salt and pepper to taste
olive oil to shallow fry

Tomato salsa:
2 tomatoes finely chopped
2 tablespoons chopped coriander
1/4 red onion finely diced
juice of half a lime
salt and pepper to taste
a pinch of chilli flakes

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To prepare the tomato salsa just combine all the ingredients in a bowl and season with salt and pepper to taste. Set aside.

Place the frozen peas in a small saucepan with water and boil them for 2 minutes. Drain and set aside.

To make the fritters simply combine all ingredients in a bowl.

Heat 2 tablespoons of olive oil in a non-stick frying pan. Drop tablespoons of the fritter mixture into the pan (about 2 tablespoons will make one fritter). Flatten the fritters slightly with a spatula. Cook the bottom side for about 3 minutes until a crust forms, then using a spatula flip the fritters over and cook for another 3 minutes.

Serve with the tomato salsa.

-A

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Haloumi with mushrooms and asparagus

For a while I really wasn’t sure what the fuss was over haloumi. Honestly I hadn’t even heard about it much before coming to Sydney. Over here though you can find it everywhere. I guess it has taken over the place of feta or goat’s cheese in salads across the city. To be honest, I just kept seeing the name everywhere and for ages I thought it was a type of mushroom…not a type of cheese. But turns out, it is a cheese and it is darn tasty. So I decided to cook some for myself. This recipe is probably best done on the grill, haloumi has a very high melting point which makes it ideal for grilling or frying, but I don’t own a grill so I pan-fried this salty little treat. I simply seasoned it with some lemon juice, salt and pepper and paired it with some steamed asparagus and sauteed mushrooms. Simple, easy, done. And it’s under 500 calories.

Enjoy!

Haloumi with mushrooms and asparagus
Serves 4

Ingredients:
3 tbs olive oil
1 tbs lemon juice
Cracked black pepper
400g button mushrooms, quartered
250g haloumi, sliced
18 asparagus spears
1/2 tsp lemon zest
1/4 cup slivered almonds, toasted

Method

1. Preheat grill pan or barbecue.
2. Combine oil, lemon juice and pepper in a small bowl. Toss through mushrooms and haloumi.
3. Place mushrooms and haloumi on grill pan or barbecue and cook, 5 to 7 minutes, turning regularly to prevent haloumi from burning.
4. Steam asparagus, 2 to 3 minutes.
5. Arrange mushrooms, haloumi and asparagus on serving plate and scatter on lemon zest and almonds.

45159_3109896301409_711383012_nEnjoy,

A

 

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Chicken Chimichangas and Sangria

When I was younger I always thought sangria was the liquid that was made when grown-ups gathered together all the alcohol in the house and poured it into a bowl, put an orange in it, and drank it.

I have no idea why I thought so, but it wasn’t until my teenage years when my parents had sangria in a restaurant and I smelled it and thought ‘Wow, who knew that a sloppy mix of leftover alcohol could smell so good.’ Somehow I finally figured out that sangria is mostly wine and there is actually a formula to it.

I think this theory may have arisen when I was quite young and asked my dad what was in sangria. He replied, “Well, hmm, there’s red wine, sometimes white wine, brandy, liqueur, triple sec…”

And being young, I naturally assumed that that was basically all the alcohol in the world. Luckily, making this batch, I did not just run around the house like a crazy alco making some kind of punch that would have knocked me out in one sip.

Chicken Chimichangas:
Makes 6 Servings
From BlogChef.net

Ingredients:
1 ½ cups chicken broth
1 cup uncooked long grain white rice
½ cup red enchilada sauce
1 ½ onion (diced, divided)
6 (12 inch) flour tortillas
4 cups shredded cooked chicken breast
1 pound Tasty cheese (shredded)
4 cups refried beans
¼ cup vegetable oil
Avocado topping-
3 avocados (peeled and pitted)
½ cup cilantro (finely chopped)
2 tablespoons lemon juice
3 green onions (diced)
¼ cup jalapeno chile peppers
1 tomato (diced)
2 cups shredded lettuce
1 cup sour cream
2 cups shredded cheddar cheese

(I just topped the Chimichangas with a regular old guacamole with avocado, lemon, red onion and salt and pepper. Cause I’m lazy and it was way easier)

Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Step 2: Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
Step 3: Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture and cheese. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.
Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.
Step 5: To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.

Sangria:

1 (750ml) bottle of dry red wine
1/2 cup orange juice concentrate
1/2 cup lemonade (the American kind not the Sprite kind)
1/2 cup triple sec
1/4 cup brandy
1 green apple, sliced into rounds
1 orange, sliced into rounds
1 lemon, sliced into rounds

Combine all the liquid ingredients, then let the fruit float on top. Mix together and then let sit in the refrigerator for at least twenty minutes. Overnight is better but, when there’s sangria around, who’s really gonna wait that long. Serves….well depends on how thirsty you are.

Enjoy!

-A

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Guest Post – Super Easy Breakfast Tarts

Living with two girls who turn out to be fantastic cooks has its apparent advantages. I can no longer count on two hands how many times I’ve wandered into the girls’ apartment to smell something amazing being baked/cooked/fried/prepared, roughly ten seconds before platters of food get shoved in my face accompanied with inquisitive stares that scream “what do you think? (and don’t you dare say anything bad about it!)”. Despite this pressure, these girls know how to cook and I can’t remember ever having anything bad to say about any of their creations. There’s definitely nothing more amazing than coming home after an epic night bartending and seeing an aluminium (sorry Allie, ‘aluminum’) foil-wrapped plate full of goodies waiting to be heated up and consumed at record pace. So I can’t really have anything to complain about right?

Unfortunately, skilled as Allie and Kahina are, there is one hugely embarrassing downside. Any time I attempt to create something of my own, it’s inevitably followed by ‘so-you’re-really-going-to-try-putting-those-ingredients-together’ stares, and two pairs of waiting eyes watching to see what my next culinary disaster will yield.

Take for example the last time Kahina made crepes. She is a genuine whizz when it comes to these things, I’m pretty sure making crepes is as inherent to French DNA as making pastries or appreciating fine wine. Anyway, Kahina was making us all breakfast and I, attempting to get in the spirit of things said “why don’t I try making my own?”. Cue raised eyebrows. Five minutes later what can only be described as a crepe batter explosion is all over the pan and surrounding benches and Kahina and Allie in stitches as I try to repair the damage to my breakfast. Crepes 1, Ciaran 0.

So my latest experiment was also something of a disaster. Both the girls were out and I figured I’d try to quickly cook up something before running off to Uni. We had a fair amount of puff pastry and some eggs left in the fridge from a previous cooking adventure, and having seen something about baked eggs in puff pastry on Masterchef, I thought I’d give it a go. What could possibly go wrong? Allie came home as I was finishing removing them from the oven and immediately I got the “omg-what-were-you-thinking-it’s-just-eggs-and-pastry” looks. Needless to say it was extremely embarrassing and yielded weeks of “Ciaran and his egg tarts” jokes. But this time I was intent on proving I could do something with the idea, and came up with these awesome breakfast tarts. I’ve seen variations of them at cafés all over the place and they’re just so easy that anybody can whip them up in a matter of minutes to impress even the most intense and critical foodie. Enjoy!

Ciaran

Ingredients – Makes 4 medium sized Breakfast Tarts

2 Sheets Puff Pastry

6 Eggs

2 Rashers Middle Bacon

1 Tomato (Alternately you can use Cherry Tomatoes)

100gms Button Mushrooms

Rocket to Garnish

Salt

Pepper

Butter

Sauce of your choice

Method:

Try to use a muffin tin or something similar. Fortunately I managed to use the girls pie tins which turned out to be perfectly sized for these tarts. Take the puff pastry out of the freezer and leave to defrost. Fry the bacon until crispy and then leave it on the side. Slice the mushrooms thinly, cook in a pot until soft and then set aside in the pot. Grease the muffin/pie tin with butter and then arrange the puff pastry so that you make a small bowl in the tin to hold the eggs. Add one full egg and then more egg white if required to fill the pastry bowl you’ve made. This can vary depending on the size of the bowl but be mindful the pastry and the egg will rise so try not to overdo it. The bacon can be cut up a number of ways, I tried to break it into pieces so it was all through the tart but I’ve seen it done as a long single piece so its really up to you! Toss a few of the mushrooms into each of the tarts. Dice the tomato and throw a few pieces in as well. Pre-heat the oven to 180 degrees. Bake the tarts at 180 degrees for about 15-20mins and take care not to overcook them as they’ll dry through the centre. The yolk should be just turning that lighter yellow when you take them out to rest for 5 minutes. Overturn the tins and gently remove the tarts. They may take some encouragement so I found it easier to run a knife around the edge first to make sure you get them out cleanly. Serve each tart with a little Rocket on top to give them a little extra colour and flavour. Add salt, pepper and sauce to taste.

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