6 Ingredients Or Less (Page 3)
RoseLil: Get rid of soda if u want to lose weight,, and don't drink too much juice. Liquid calories can really add up. Walk up stairs..
seri8888: FOODS OF ORIGIN country = AUSTRALIA
Australian dishes, foods or recipes have multicultural influences.
We have bush tucker (Australian indigenous'
traditional foods) from Australian flora and fauna.These are usually single ingredient such as Kangaroo and witchetty grub, cook in open fire or eaten raw.
Australian foods/dishes are influenced by British foods as well as foods from other European countries and from all over the world including from Asian countries. I'm not going to list them here (checks the video - " Top 10 favorite foods in Australia"
Caramelized Macadamia Nuts
Half cup macadamia nuts
Quarter cup castor sugar
Mixed the sugar and macadamia nuts in the pan and stir over a medium heat.
Stirring gently and continuously until the sugar has melted and the macadamia nuts have caramelized.
*Work well with other (unAustralian) nuts
600g sausages (I used chicken sausages but any sausages will do)
1 tbs canola oil
1 garlic clove crushed
2 onions thinly sliced
1 green apple thinly sliced
400g canned chopped tomatoes
1/4 cup tomato sauce
1/4 cup barbecue sauce
2 tbs brown sugar
2 tbs malt vinegar
Pan-fry sausages until browned and just cooked. Remove and cool slightly
Chop into pieces and place into a casserole dish.
Heat oil in the same frying pan you cooked sausages in and fry garlic, onions and apple until soft.
Add to sausages.
Mix together remaining ingredients and pour over sausages, apple and onion mix.
Cover casserole and cook in oven at 180C for 25-30 minutes.
The giant midget: Kick up the old tuna fish sandwich
This is my own recipe that I worked around it till I got the results that I was looking for.
3 tbps olive oil
1tbps of finely chopped garlic
1 tbps of red pepper sauce
1 tbps of hot paprika
3 cans of tuna ( drained)
Sauce pan over medium heat, add oil, toss in the garlic let it swim for a minute or so, add pepper and paprika, stir for a minute till all ingredients begin to blend well
Add the tuna fish stir well until everything is incorporated and ready to serve.
I add chopped parsley if I pour this over pasta sauteed in garlic sauce
tertiahayward: Egg, lentil and mushroom slice
300 g, sliced Mushrooms
2 clove(s), crushed Garlic
8 medium Eggs
1x 400g Lentils, canned, rinsed, drained
¼ cup(s), chopped Fresh flat-leaf parsley
Preheat oven to 200°C.
Line a 16cm x 26cm (base measurement) baking tin with baking paper.
Heat a large non-stick frying pan over medium-high heat. Cook mushrooms and garlic with 1 tablespoon water, stirring, for 5 minutes or until tender (Adding a little water to the mushrooms and garlic stops them from sticking when cooking without oil). Set aside to cool.
Combine eggs, lentils, parsley and mushroom mixture in a bowl. Season with salt and pepper. Pour mixture into prepared tin and smooth the surface. Bake for 25 minutes or until golden and set. Cut slice into rectangles to serve.
Store leftovers in an airtight container in the fridge for up to 2 days.
Serves with a salad of baby spinach leaves, cherry tomatoes and sliced cucumber.
Recapping Plate of Origin theme
The countries are Italy, India, Lebanon, Vietnam, France, Greece, Venezuela, China, Cameroon and Australia
Done Italy and Australia,now......
FOODS OF ORIGIN country = INDIA
Dhal/ Lentils curry (vegetarian and vegan friendly)
1 1/2 cups red lentils
1/2 tsp turmeric
1 tsp mustard seeds
1 tbsp minced ginger
1/2 cup diced tomato fresh or canned
1/4 cup loosely packed curry leaves
2-3 thai green chiles split lengthwise if you like it hot
Rinse lentils and bring to a boil with 5 cups of water, add turmeric and salt to taste about 2 tsp. Reduce heat and simmer, partially covered, stirring occasionally, for about 40 minutes, or until very soft.
Place oil in a small saucepan over medium-high heat. When shimmering hot, add the mustard seeds and curry leaves. As soon as the mustard seeds pop and the curry leaves turn a shade darker, reduce heat to low and stir in the ginger and chiles. Fry for about 15 seconds, then add the tomatoes. Give it a stir, then stir it into the cooked lentils, oil and all.
Delicious with rice or bread
seri8888: Vegetables Pakora Snack
100g gram flour, sieved
1 medium onion
3 medium potatoes
1 tsp of salt
2 tsp of garam masala
1 tsp of turmeric
2 chillies, finely chopped
1 tbsp ginger, grated (optional)
Handful of coriander, chopped
2 tsp of dried fenugreek leaves
1 tsp of cumin seeds
½ tsp of red chilli powder
Oil for deep frying
Heat up the oil in a karahi or wok to a medium heat.
Slice the onion lengthways very thinly and place in a bowl.
Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower - chop into very small pieces.
Sprinkle all the dry spices and freshly chopped coriander, chillies and ginger into the bowl and then sieve in the gram flour - mix together using your hand.
Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.
Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop in spoonfuls of the mixture into the oil and fry until golden brown.
Using a slotted spoon move the pakora around, be careful not to overcrowd the karahi.
Once golden brown and crisp remove from the oil and set on some kitchen paper.
seri8888: PLATE OF ORIGIN country = CAMEROON
(Not yet cover : Lebanon, Vietnam, France, Greece, Venezuela)
*Frozen grated cassava is available in most Asian shops
2 pounds grated cassava frozen is ok
3/4 teaspoons salt or to your taste
3 large overly ripe bananas optional
-Using a cheese cloth or kitchen cloth , squeeze the grated cassava. It should be dry with very little moisture. Set aside.
-Mash overly ripe bananas
-In a bowl, add cassava, salt and mashed bananas- mix well. Mixture should be firm enough to roll into balls.
-Using your hands roll about a tablespoon of mixture into little bite size balls.
-Heat oil ( about 3 inches deep) in saucepan.
-Gently place cassava balls in hot oil and fry until golden brown .
-Remove from hot oil , drain well, and serve.
seri8888: Kati Kati (Grill Chicken Cameroon style)
1.5 - 2kg of chicken skin on cut up into desired pieces
1 tablespoon onion powder
1 ½ tablespoon garlic powder
½ teaspoon cayenne pepper
Salt and pepper to your taste
2 fresh tomatoes
½ cup water or more as needed
-Mix all the dry spices into chicken pieces
-Preheat a hot barbecue, grill, griddle or frying pan.
-Place chicken on the grill coated with cooking spray; grill for about 20~30 minutes, rotating sides or until browned and almost cooked.
-Blend tomatoes and set aside.
-Heat up a large saucepan over medium heat add oil to the pan and tomatoes puree. Sauté for about 4-5 minutes, stirring occasionally
-Transfer the chicken to the saucepan and bring to a simmer over low heat, spooning the sauce over the chicken to coat.
-Add about 1/2-1cup of water cover and cook until the chicken is well flavored by the sauce 4 to 5 minutes and thoroughly cooked through.
FrubuTheWhite: Amateur here, but good friend and long term friend of Seri, so I thought I'd share my ultimate salad meal. In a massive salad bowl...Chopping up 1/4 or more of lettice, slicing 1 full Roma tomato, slicing half a lebanese cucumber, two sides of a capsicum of any colour, handful of black kalamata pitted olives, two spoonfuls of jalapenos, half an avocado, 2 pickles from the jar... for protein, oven bake 2 chicken kebabs of desired flavour, tear them off stick into bowl, also a few anchovies from the can...heat up tiny can of sardines, add to bowl for delicious Frubu style salad
SilverFoxNJ: 1 lb Ground Beef (or 6 - 8 Hot Dogs)
2 Tbl Minced Onion
1 Can Tomato Soup
pepper to taste
salt to taste
1/2 box of elbows
Cook the meat w/ minced onions, Boil water, cook elbows and drain.
Drain the fat from meat, add elbows, tomato soup, salt and pepper. Eat. Yummy.
(Edited by SilverFoxNJ)
seri8888: Ty Bolognese kinda sauce is one of my favorites, goes with any pasta shapes (spaghetti, elbows etc), rice or bread. Add some salad or vegetables and it's a well balance meal
seri8888: PLATE OF ORIGIN country = VENEZUELA
(Not yet cover : Lebanon, Vietnam, France, Greece)
Ensalada de pollo=Chicken salad
1 cup mayonnaise
1 cup sour cream
1 tablespoon yellow mustard
Juice of ½ lemon/1 lime
4 cups cooked chicken (I used left over roasted chicken from coles or Woolies)
1 cup cooked potato diced
1 cup cooked carrots diced
1 cup cooked peas
½ cup cooked corn (I used corn kernels in can)
In a container, add the mayonnaise, sour cream, mustard, lemon, salt
Mix until combined
Add the chicken and mix well
Then add the remaining ingredients and mix until well combined
Salt to taste
Nice on cracker, toast, or add lettuce and top with jalapenos for sandwich
seri8888: Carne Mechada (pulled Beef Venezuela style)
1 Flank steak (about half a kilo)
1 Large onion
1 Red pepper
4 cloves of garlic
1/2 bunch Parsley or cilantro
2 tbsp Worcestershire sauce
-Place steak on a large pot with half an onion and 2 cloves of garlic. Add enough water to cover it. Bring to a boil, cover and simmer for 1-2 hours. Reserve stock.
- Let steak cool completely and pull apart with hands or two forks.
- Sautee onion, garlic and pepper; add tomato, parsley and pulled meat.
- Add a bit of the stock and let simmer.
-Season with Worcestershire sauce.
-Salt and pepper to taste (Optional, add a pinch about 1/2 tea spoon of cumin powder)
seri8888: Opps missed out China from PLATE OF ORIGIN= Italy, India, Lebanon, Vietnam, France, Greece, Venezuela, China, Cameroon and Australia
DONE=Italy, Australia, India, Cameroon and Venezuela
To be cover, in no particular order = China, Lebanon, Vietnam, France and Greece
Sudden Enlightenment: hello...allow me to introduce...Tarona moll'e...homemade fruit and nut chocolate...dried figs, whole roast almonds, tia maria soaked currents, candied orange peel and crushed chunks of ginger biscotti...bonapititto family...