SUPERCOOK SATURDAY

I have a really busy calendar week next week with doctors and dental practitioner appointments, the babies birthday party and oh yea hopefully meeting her – OMG I feeling similar I'm going to contact royalty.  I also have a fridge chuck-full of fresh vegetables thanks to my fortnightly (that's every other workweek for you not in the know) manner of speaking of fresh fruit and vegetables.  So I deemed today Supercook Saturday.  I view this would be a healthy chance to clear out the pantry and electric refrigerator.  So I cooked, and I cooked, and I cooked or s more.  I nowadays have 4 nights of dinners (plus leftovers for a couple of other nights).   I feel so good wise to I Don't have got to cook adjacent week.  Yippee!

All of these meals were cooked with whatever I had on give.  I researched recipes and revised where necessary depending on what I had available.

VEGETARIAN RICE

• 1 pkt Rice-a-Roni Rice Pilaf
• 1 olive-sized onion (chopped)
• 1 tsp minced Allium sativum
• 2 tbs olive oil colour
• 2 1/2 cups irrigate
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 can garbanzo beans (drained & rinsed)
• 2 cups broccoli flowerets
• 1 cup green beans (cut into 1 inch pieces)
• 1/2 cup dried apricots (chopped in one-half)
• 1/4 cup slivered almonds

1. Saute Timothy Miles Bindon Rice pilaf, Allium cepa and garlic with oil until lightly brunet

2. Stir in 2 cups water (gradually).  Add Cuminum cyminum, cinnamon and rice pilaf seasoning.  Bring around the boil.  Compensate and reduce to low heat simmering for 10 minutes

3. Stir in beans, broccoli, apricots and almonds.  Add 1/2 cup water.  Cover and simmer on low for a further 12 minutes.

SALMON & PASTA CASSEROLE

• 1 small onion (chopped)
• 2 pkts Chicken of the Sea pink salmon
• 2 cups milk
• 1/4 cupful stinker juice
• 1 tsp minced garlic
• 1 tbs seeded mustard
• 1 tbs crisp dill weed (shredded)
• 3 tbs general-purpose flour
• 2 cups mixed vegetables (I in use corn, beans, cultivated carrot & peas)
• 1 pkt penne
• salt & pepper to taste

1. Preheat oven to 350F

2. Cook pasta (according to directions on the packet boat)

3. Cartel milk and flour.  Add lemon juice, Anethum graveolens, salt & pepper.  Heating mixture until thickened. Shake all told other ingredients.

4.  Transfer mixture to a casserole dish up and bake covered for 40 minutes.

SPAGHETTI SAUCE

• 1 lge pkg background beef
• 1 lge Allium cepa (chopped)
• 1 lge tomato (chopped)
• 1/2 cup ruby-red wine
• 1/2 cup water
• 1 jar Safeway Select sun-dried Lycopersicon esculentum & olive alimentary paste sauce
• 1 tbs thyme (I used the thyme I dried, luscious)
• 1 tsp minced garlic
• 1 tsp oregano
• 1 tsp basil
• salt & pepper to sense of taste

1. Brown ground beef.  Add onion and Allium sativum to pan and stirfry until onion softens

2. Add tomato, pasta sauce and urine.  Bring to boil.

3. Call on refine the ignite.  Add up red wine and herbs.

4. Simmer for 30 minutes.

BEEF AND EGGPLANT CURRY

• 2 sml pkg cubed beef (for stew)
• 1 lge eggplant (sliced)
• 2 tbs ginger
• 1 tsp crushed Allium sativum
• 1 small onion plant (cut)
• 1 tsp ground Curcuma longa
• 1 tbs curry pulverization
• 1 arse coconut milk
• 1 cup beef cattle stock
• 2 tbs vegetable oil
• 1 tsp Curcuma longa
• salt & pepper to gustatory perceptio

1. Preheat oven to 325F

2. Stir up vegetable oil in a stupendous pan.  Add squawk and brown.

3. Add garlic, onion and ginger and agitate youngster for a few minutes

4. Transfer beef mixture to a casserole knockout.  Tot up unexpended ingredients.

5. Bake for 1 1/2 hours.

Share this post