Favourite Recipies
Favourite Recipies
Postby MountGower » Sun Mar 18, 2007 1:59 pm
-
- Posts: 2613
- Joined: Tue May 17, 2011 8:06 pm
- Location: Rivervale WA
Postby moosterbounce » Sun Mar 18, 2007 4:07 pm
Way simple, way tasty, very healthy.
Of couse, my favourite recipe contains chocolate or custard or cream or stuff like that. Not something I date post here with everyone knowing of my efforts to lose weight!!
Moo...
- Mulger bill
- Super Mod
- Posts: 29060
- Joined: Sun Sep 24, 2006 2:41 pm
- Location: Sunbury Vic
- europa
- Posts: 7334
- Joined: Sun Jul 16, 2006 10:51 am
- Location: southern end of Adelaide - home of hills, fixies and drop bears
Postby europa » Sun Mar 18, 2007 10:45 pm
I tend to make things up as I go along, but this came out of the pan the other night.
Onion, cooked in the pan with a clove of garlic
Lean, minced beef browned in the same pan with the onions
Five (or six or seven or ...) tomatoes chopped and added to the mix, complete with too much pepper and a random selection of herbs ('mixed herbs' is so much easier but there's no challenge in that)
A green pepper (capsicum) and a red pepper chopped and added to the mess.
Thinly sliced carrot (actually, I assault it with the peeler )
Frozen peas and corn kernels - more is better.
Mushrooms (amount chosen on the 'that looks enough so I'll chop another one' basis) minus the bits fed to the six year old because she loves raw mushroom but won't touch cooked mushroom.
Two packets of 2 minute noodles (without the bag of salt and whatever it is) and half a cup of rice added to the now 'wet' mix - fresh tomatoes give off a lot of moisture but I usually panic and add a swag of water. The usual method is to add too much water and then get bored boiling it off, but I guess some of you will do it properly. Adding a glass of red wine probably adds to the flavour, but more importantly, it freaks out the 14 year old who doesn't believe that the alcohol evaporates.
Simmer until either you're sick of it, the rice is well and truly cooked or it's reached a nice consistency. Best eaten with a glass of red chateau cardboard and attractive company, but can be suffered on your own (at the expense of more chateau cardboard)
Richard
- Mulger bill
- Super Mod
- Posts: 29060
- Joined: Sun Sep 24, 2006 2:41 pm
- Location: Sunbury Vic
Postby Mulger bill » Sun Mar 18, 2007 11:00 pm
Except for the mushrooms, I'm just not a fungi *groan*
Like the idea of the overpeeled carrots, I'll try that next time, thanks.
Shaun
Can there be "too much" fresh ground pepper?
- Mulger bill
- Super Mod
- Posts: 29060
- Joined: Sun Sep 24, 2006 2:41 pm
- Location: Sunbury Vic
Postby Mulger bill » Sun Mar 18, 2007 11:19 pm
The only time I cook is when the GLW's at work, she won't leave me alone otherwise I just end up watching.
Shaun
- LuckyPierre
- Posts: 1432
- Joined: Fri Jul 14, 2006 4:37 pm
- Location: Canberra, ACT
My 'two minute noodle' replacement ...
Postby LuckyPierre » Mon Mar 19, 2007 9:08 am
So, starting from the pan ...
Put approx. 3 litres water in a large saucepan and put it on to boil.
Whe it boils, tip in the gnocchi. They take about three minutes to cook. When they're done, drain them and tip them back into the pan, tip the stir-through sauce over them, then plate'm up! Parmesan (and fresh black pepper), a glass of red and you're done!
I use this as a 'day before an event dinner' as is, or stretch it by adding a salad (get pre-packaged mesclun or baby spinach when you're at the supermarket and throw in some semi-dried tomatoes) and crusty bread.
This meal unashamedly falls in the 'best return on time invested' category, rather than being 'natural and healthy' or a 'gourmet delight'.
- europa
- Posts: 7334
- Joined: Sun Jul 16, 2006 10:51 am
- Location: southern end of Adelaide - home of hills, fixies and drop bears
Postby europa » Mon Mar 19, 2007 9:48 am
Richard
should I mention I bake my own bread too?
- matagi
- Posts: 303
- Joined: Thu Jan 26, 2006 8:52 am
- Location: In a parallel universe
Postby matagi » Mon Mar 19, 2007 10:26 am
Pasta Sauce.
2 large onions, diced
2 cloves garlic, crushed
olive oil
250g pork spare ribs (the streaky fatty ones, not the bony ones)
750g minced meat
2 tablespoons tomato paste
1 bottle tomato puree
red wine
water
salt and pepper
Heat some olive oil on a low heat in a large stockpot (enough oil to cover the base to the depth of a couple of millimetres), gently brown the ribs, remove from the pan.
Next fry the diced onions and the crushed garlic in the same oil until brown and and the edges have just started to burn. Add the minced meat and mix until all the lumps in the mince have broken up and the meat has started to brown.
Mix in the tomato paste and fry for a couple of minutes more, stirring to make sure it doesn't stick. Add the jar of tomato puree, then a slurp of red wine (about 1/3 of a bottle). Return the ribs to the pan, check the liquid level and if necessary add enough boiling water to cover the meat. Add salt and pepper to taste.
Bring to the boil, turn down to low heat and simmer for around 1.5 hours. Add more boiling water from time to time, if the level looks too low and the sauce begins to stick.
The final sauce should not be watery - it should be sort of thick and gloopy.
Serve on your choice of pasta sprinkled with freshly grated Italian Parmesan (not the crap Australian stuff that comes pre-grated) You can either remove the ribs and serve them on the side, or shred them and mix them back in with the sauce. And as with all of these things, this sauce tastes much better the next day.
Note: If you don't like pork, you can leave the ribs out and it will taste just fine, but the ribs do add something to the flavour.
- Mulger bill
- Super Mod
- Posts: 29060
- Joined: Sun Sep 24, 2006 2:41 pm
- Location: Sunbury Vic
- mikesbytes
- Super Mod
- Posts: 22179
- Joined: Thu Dec 01, 2005 11:42 pm
- Location: Tempe, Sydney
- Contact:
Postby mikesbytes » Mon Mar 19, 2007 11:33 am
- matagi
- Posts: 303
- Joined: Thu Jan 26, 2006 8:52 am
- Location: In a parallel universe
Postby matagi » Mon Mar 19, 2007 12:50 pm
Yuk! No, it's the worst thing you could have after heavy exercise! Too much fat and salt.tuco wrote:Same here, if that and usually only after a race in the morning and a good solid 500+ calorie hill walking/jogging.Mulger bill wrote:Oh them, once a month tops.
- europa
- Posts: 7334
- Joined: Sun Jul 16, 2006 10:51 am
- Location: southern end of Adelaide - home of hills, fixies and drop bears
Postby europa » Mon Mar 19, 2007 1:18 pm
Richard
- tuco
- Posts: 2016
- Joined: Wed Oct 11, 2006 3:36 pm
Postby tuco » Mon Mar 19, 2007 1:22 pm
Don't you hate that!europa wrote:Ah, Dominos. I don't use their fast dial number ... because it connects me to a shop that's miles away. My local shop is only 2km from home, but according to their damned computer system, isn't local, so I ring their direct line ... not that I ever buy pizzas of course ... well, not thaaaatttttt often (so why is the number underlined in my phone book?)
Richard
Years ago (pre being healthy) I ordered at work then left to pick it up at the store I used when ordering from home but there was no order waiting. I had been put through to the store only 500m from work.
- europa
- Posts: 7334
- Joined: Sun Jul 16, 2006 10:51 am
- Location: southern end of Adelaide - home of hills, fixies and drop bears
Postby europa » Mon Mar 19, 2007 1:28 pm
Then got home and found that I hadn't bought what I went there specifically to buy, the meat for tonight's stew So we're having Irish Chicken Stew instead
My son has soccer training twice a week. Tonight, just to annoy me, they've thrown on an extra game. Normally I manage to have frozen meals on hand to defrost but that doesn't work so well on nights when I've got my daughter as well, so I use the slow cooker to do something. Yep, was going to have a stew tonight, still am only it's got chook instead of beef or lamb in it. The slow cooker is supposed to be a healthy way of cooking - don't know why or if it is, but it's darned convenient when you have to be out of the house for the two hours immediately prior to needing to serve up a meal.
Richard
- mikesbytes
- Super Mod
- Posts: 22179
- Joined: Thu Dec 01, 2005 11:42 pm
- Location: Tempe, Sydney
- Contact:
Postby mikesbytes » Mon Mar 19, 2007 1:58 pm
Isn't the LPS better ?tuco wrote:Dominos phone number 131888europa wrote:Okay. I admit defeat. What the hell are you talking about?
Richard
Burn plenty of Glycogen
training log
- tuco
- Posts: 2016
- Joined: Wed Oct 11, 2006 3:36 pm
Postby tuco » Mon Mar 19, 2007 2:02 pm
La Porchetta (spelling? - restaurant if you don't have them in your area) is better if not the best.mikesbytes wrote:Isn't the LPS better ?tuco wrote:Dominos phone number 131888europa wrote:Okay. I admit defeat. What the hell are you talking about?
Richard
The chicken (pizza) tastes like it was freshly killed and not frozen for 8 weeks.
- europa
- Posts: 7334
- Joined: Sun Jul 16, 2006 10:51 am
- Location: southern end of Adelaide - home of hills, fixies and drop bears
Postby europa » Mon Mar 19, 2007 2:37 pm
Richard
Return to “General Cycling Discussion”
- General Australian Cycling Topics
- Info / announcements
- Buying a bike / parts
- General Cycling Discussion
- The Bike Shed
- Cycling Health
- Cycling Safety and Advocacy
- Women's Cycling
- Bike & Gear Reviews
- Cycling Trade
- Stolen Bikes
- Bicycle FAQs
- The Market Place
- Member to Member Bike and Gear Sales
- Want to Buy, Group Buy, Swap
- My Bikes or Gear Elsewhere
- Serious Biking
- Audax / Randonneuring
- Retro biking
- Commuting
- MTB
- Recumbents
- Fixed Gear/ Single Speed
- Track
- Electric Bicycles
- Cyclocross and Gravel Grinding
- Dragsters / Lowriders / Cruisers
- Children's Bikes
- Cargo Bikes and Utility Cycling
- Road Racing
- Road Biking
- Training
- Time Trial
- Triathlon
- International and National Tours and Events
- Cycle Touring
- Touring Australia
- Touring Overseas
- Touring Bikes and Equipment
- Australia
- Western Australia
- New South Wales
- Queensland
- South Australia
- Victoria
- ACT
- Tasmania
- Northern Territory
- Country & Regional
Who is online
Users browsing this forum: No registered users
- All times are UTC+10:00
- Top
- Delete cookies
About the Australian Cycling Forums
The Australian Cycling Forums is a welcoming community where you can ask questions and talk about the type of bikes and cycling topics you like.
Bicycles Network Australia
Forum Information
Connect with BNA
This website uses affiliate links to retail platforms including ebay, amazon, proviz and ribble.