Posts Tagged ‘Lunch’

Chicken Pot Roast – The food of the lazy

Home Made Cooking

Some people think I’m always cooking and always loving it, well here’s a news flash, I’m not always in the mood 🙂 Yup! There you have it, I’m a normal person. Sometimes I wish my family can just dine on omelets all week long :)so when I feel like I have no mood for cooking, that’s when I come up with the easiest and laziest recipes. This one is one of them. Chicken and potatoes in one pot – A Pot Roast Chicken with literally almost no work at all.

 

Chicken Pot Roast - The food of the lazy
Author: 
Recipe type: Main, Entree
 
Simple! Chicken and potatoes in a pot with the added flavor of spices. Could it be any more simle or tasty?
Ingredients
  • ½ Onion - Chopped
  • 2 tbsp Vegetable Oil
  • 5 Potatoes – Peeled and cubed
  • 10 Chicken Thighs (skinless and boneless)
  • 2 Garlic Cloves – Halved
  • ½ tbsp Paprika
  • ½ tbsp Cumin
  • Slat and Pepper
  • Hot Boiling Water
Instructions
  1. In a cooking pot, heat the oil over medium heat ad add the chopped onion. Sauté until softens.
  2. Add the garlic and the chicken and stir for about 3 minutes.
  3. Add the potatoes and the spices and stir for another 3 minutes.
  4. Cover with hot water until the whole content is covered (up until the top of the potatoes and chicken ONLY – do not use too much water)
  5. Cover the pot and cook over medium- low heat for about 45 minutes.
  6. Pot roast in ready when the potatoes are ready and you can put a fork through them.

Some people think I’m always cooking and always loving it, well here’s a news flash, I’m not always in the mood 🙂 Yup! There you have it, I’m a normal person. Sometimes I wish my family can just dine on omelets all week long :)so when I feel like I have no mood for cooking, that’s […]

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Sweet Potato, Feta and Sage Butter Salad

Salads

If you’ve been reading through this blog you probably know by now that I don’t like shopping especially for a specific dish. I like cooking with what I have. I actually find it more interesting and challenging to figure out how to combine what I have into something new we’re all going to like; not to mention that it is far more cost effective to use whatever you already have in the fridge rather than go and buy stuff just to make something special. I’m not saying that on special occasions I won’t go out and buy that special ingredient, but on a regular basis I prefer to use what I already have. And on that note, I wanted to make a salad but didn’t have lettuce 🙂 so I started thinking about what I DO have in the house. A few moments of brainstorming and I had it! Sweet potato salad. It’s healthy, it’s new and I can save leftovers in a container and even eat it the next day as opposed to fresh vegetable salad. What seemed revolutionary at the time is now our new favorite salad.

Sweet Potato, Feta and Sage Butter Salad
Author: 
Recipe type: Salad, Appetiser
 
A wonderful refreshing salad that is not made of the traditional fresh vegetables. Eat it and keep the leftovers in the fridge. It'll still be good.
Ingredients
  • 2 tbsp Butter
  • 5 Fresh Sage Leaves
  • 3 Sweet Potatoes
  • 1 tbsp Chopped Fresh Parsley
  • 2 tbsp Olive Oil
  • ⅔ Cup Feta Cheese – Cubed
Instructions
  1. Preheat oven to 400F (200C)
  2. Peel and cut the sweet potatoes into small cubes.
  3. In a pan, melt the butter along with the sage leaves in it and stir
  4. In a big bowl, mix the sweet potatoes with the melted sage butter.
  5. Place the butter covered sweet potatoes on a baking sheet lined with parchment paper and place in the preheated oven for about 20 minutes until the sweet potatoes soften.
  6. Once soften, broil for 3 minutes to add color.
  7. Set the sweet potatoes aside and let cool.
  8. Once cool, place in a salad bowl and add the chopped parsley, olive oil and feta cheese. Mix gently and serve.
Notes
Sage leaves can be left out if needed.

 

If you’ve been reading through this blog you probably know by now that I don’t like shopping especially for a specific dish. I like cooking with what I have. I actually find it more interesting and challenging to figure out how to combine what I have into something new we’re all going to like; not […]

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Risotto Style Rice with Mushrooms

Home Made Cooking

Risotto is a delicious dish made from rice and extras. The extras can be seafood, vegetables, mushrooms or basically anything you think you’d like to add.

The rice used to prepare the risotto is short grain rice called Arborio and the reason it is used in this dish is because it absorbs fluids more easily than the regular long grain rice. By absorbing more fluids, naturally this rice dish is a kind of soft and stickier rice but it is so good! It melts in your mouth and you don’t need anything else to accompany this dish, it’s perfect on its own. It was a cool evening and I wanted to make something warm and filling, and so I decided to make Risotto style rice with mushrooms by using the only rice I had at home, the Basmati rice. Although it took longer to make than it would a traditional rice dish, but it was so worth it.

Risotto Style Rice with Mushrooms
Author: 
Recipe type: Main, Entree
 
Up until now i thought I'll need to buy that special kind of rice for this but guess what, I didn't. Risotto style rice from regular rice - that's right!
Ingredients
For mushroom mix:
  • 2 cups Sliced Mushrooms
  • ½ cup Vegetable Broth
  • Salt and black pepper
  • 3 tbsp Oil
  • 1 tbsp Butter
For Rice:
  • 1 tbsp Butter
  • ¼ cup Oil
  • 1½ cup Basmati (or any long grain) rice
  • 2 Carrots – chopped
  • 4 cups Vegetable Broth
  • 1 Onion – chopped
  • ¼ cup White Wine
  • ¾ cup Grated Parmesan Cheese
  • Salt and pepper
Instructions
Mushroom mix:
  1. Heat the oil and butter in a skillet over medium heat an add the mushrooms.
  2. Sauté the mushrooms until they soften (about 4 minutes).
  3. Add the broth and mix well. Let boil in the skillet for about a minute and turn heat off. Set aside.
Rice:
  1. In a pot, sauté the carrots, onion and rice on the oil and the butter. Stir for about 3-4 minutes.
  2. Add the white wine and stir until wine evaporates.
  3. Add the vegetable broth gradually while mixing the rice and cook over medium-low heat while stirring for about 35-40 minutes.
  4. Once the rice mix is soft and sticky, add the mushrooms and mix them in.
  5. Remove from heat and add in the cheese and stir it in until combined and melted.

Risotto is a delicious dish made from rice and extras. The extras can be seafood, vegetables, mushrooms or basically anything you think you’d like to add. The rice used to prepare the risotto is short grain rice called Arborio and the reason it is used in this dish is because it absorbs fluids more easily […]

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Sweet Onion Quiche

Baked Goodies | Home Made Cooking

Last week I had no idea what I should make for dinner, nothing! My brain was empty and my creativity was just too tired. So I asked my husband if he has an idea for dinner. Luckily he had a great idea – Onion Quiche! I was thrilled, because there is nothing easier. I mean, I always have onion in the house and spices, what else do I need?

Sweet Onion Quiche
Author: 
Recipe type: Quiche, Vegetarian, Main
 
This quiche is very flavorful and tender. The onion gives it sweetness and it tasted even better the next day.
Ingredients
  • 3 tbsp Butter
  • 3 Onions – Chopped into small but not tiny pieces
  • 6 tbsp All Purpose Flour
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ Cup Whipping Cream
  • ¼ Cup Milk
  • 2 Eggs
  • ¼ Cup Grated Cheese
  • 1 tsp Garlic Powder
  • ½ tsp Salt
Instructions
  1. Preheat oven to 350F (175C)
  2. Melt the butter in a skillet and sauté the chopped onions over medium heat. Stir occasionally until soft and transparent.
  3. In a bowl, combine the other ingredients and mix well until fully combined.
  4. Add the sautéed onions and stir in until fully combined and coated with the mix.
  5. Place in preheated oven for 30-40 minutes until the quiche is nice a tanned.
  6. Wait 10 minutes before serving to allow the quiche to set in.

Last week I had no idea what I should make for dinner, nothing! My brain was empty and my creativity was just too tired. So I asked my husband if he has an idea for dinner. Luckily he had a great idea – Onion Quiche! I was thrilled, because there is nothing easier. I mean, […]

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Chicken With Oranges

Home Made Cooking

Citrus fruits always remind me of winter. Growing in Israel I remember going with my dad to the orange orchard and picking oranges, putting them in my sweater and carrying them home. I love the taste, the smell, the orange blossom. I also think that citrus fruits always give any dish a sort of lightness and freshness. So I figured, why not use it on our Friday dinner?

 

Chicken With Oranges
Author: 
Recipe type: Main, Entree
 
I had some chicken thighs and really didn’t feel like spending too much time in the kitchen. I also had ½ orange in the fridge, leftovers from the kids’ school snack, and that’s how this dish was born 🙂
Ingredients
  • 6 Chicken Thighs – Boneless and Skinless
  • 1 tbsp Soy Sauce
  • ½ tbsp Mustard
  • 2 tbsp Water
  • 1 Garlic Clove – Minced
  • ½ Orange – Peeled and Cubed
Instructions
  1. Preheat oven to 400F (200C)
  2. In a small bowl, mix the soy sauce, mustard, water and garlic.
  3. Cut the chicken thighs into cubes.
  4. Place the chicken in a small Pyrex (heat resistant) dish or in a deep baking pan.
  5. Pour the soy mix over the chicken and add the oranges. Stir the oranges in.
  6. Cover with foil and place in preheated oven for 20 minutes.
  7. Remove the foil while still in the oven and keep on cooking for additional 10-15 minutes.

 

Citrus fruits always remind me of winter. Growing in Israel I remember going with my dad to the orange orchard and picking oranges, putting them in my sweater and carrying them home. I love the taste, the smell, the orange blossom. I also think that citrus fruits always give any dish a sort of lightness […]

Read More
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