SOME DELICIOUS MEALS
I hope this helps you out a bit. There’s really nothing else that I need to say at all! What you need is your imagination. And good planning skills.
These ingredients will be found in most supermarkets and convenience stores. They can be bought together (usually with a little extra) if you like them in a bigger batch or, you can buy them individually. To cook and store it yourself, keep it refrigerated overnight. Or use freezer bags in larger pots. Just throw it on a plate or a cake plate and put the top down over a high heat. Let it sit right there for a minute. Then turn it around and bake.
1.HEALTHY AND SPINACH DELICIOUS SOUP: 🍲
2 red onions 2 bay leaves 1/4 cup tomato juice 1 cup shredded cheese 3 cups fresh spinach 5 ounces dried apricots 6 tablespoons unsalted butter 4-6 cups warm water 8 cups vegetable stock
Start by chopping the onions into roughly 1 inch pieces large enough for three slices of each slice. Peel and rinse and let dry under running cold water. Then add the sliced onions and chop half of the tomato skin. Add about 1 teaspoon of the onion paste along with the remaining tomatoes, a pinch of black pepper and a tablespoon of grated Parmesan cheese depending on the size of the pieces you are using. Next, drain the tomato juice from the green parts and blend in another 2 teaspoons of tomato juice until smooth. In a small bowl, combine the spinach and some of its greens. Sprinkle in the spinach and some of their greens, mix well and set aside. Whisk up to a blender (you need two) the shredded cheese with some of the spinach, mash the broccoli florets (or finely chopped ones for smaller pieces), season and set aside. Pour 2 cups of warm water into a large casserole dish over medium heat and bring to a boil. When boiling, reduce heat and simmer for 25 seconds. Once the sauce boils, pour the contents into the casserole dish and stir through, cover tightly. Now, place each piece of onion into the middle of the sauce and squeeze an egg on top. Place the piece on top of the onion and continue to cover with remaining sauce and vegetables until the mixture starts to thicken. Reduce heat and continue to cook for 10 minutes. Stir in the carrots, chicken and cheese and keep covered for an hour or so until thickened. Do not move this mixtures. After hours, serve them hot with their sauces and vegetable dressing. Wait for 5 minutes before serving and garnish with parsley and a sprinkling of salt and freshly ground pepper. Top each plate with a bunch of broccoli and parsley.
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This recipe can also be served in any size pot. But you should keep this in a double layer cake plate, large baking dish or even in bowls over the stove. This makes a perfect breakfast spread for an extended shopping experience when you think of something to start your week off on. There are lots of different ways to change things up and this simple one is an example of that:
2.YUMMY PANCAKES 🥞
2 eggs beaten separately or combined with yogurt butter cream. 1 cup milk or low fat skimmed milk 3 tablespoons unsalted butter or margarine (or lard or butter) 2 tablespoons sugar 2 cups instant oats, cooked OR 1/4 cup packed plain Greek Yogurt + 1/2 cup fresh chopped berries 1/2 cup fresh shredded cheese (I like to do this if I have access to a big bowl.) Mix all above ingredients but don’t forget to beat everything last (so don’t overcook it!) Make sure the oatmeal or pancakes aren’t too done (just before adding them to the batter, leave them on the counter, no more than 3 minutes between when you scoop them). Heat the waffle iron and coat each pancake. Bake until they are golden brown as you can see in the photo below. Turn them around, leave to cool in the tin and then fold each pancake in half. Heat the pan again until you have enough waffles for the whole family. Spread each pancake into the pan and brush with syrup and serve.
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3.WAFFLES: 🍫
The waffle iron comes with it’s own toolbox so have fun with it and let everyone help pick which one has the best flavor. Also if you have two flat plates for the pan, you can use a spatula to fold each plate in half. The waffle iron takes the rest of the time cleaning it up. Then when it is finished, you should only need to refill the sides as they come out. Waffle-makers, however, have a built in sorter that you can run from side to side.
1 egg yolk 6 tablespoons unsalted butter 2 teaspoons vanilla extract or lemon juice 1/2 cup heavy cream 2 tablespoons sugar 1/8 teaspoon powdered cinnamon 2 teaspoons granulated sugar
First make sure you separate the whites from the yolks. Put both in a mixing bowl and whisk until the mixture looks clear. Add the yolk mixture to the bowl. Use electric or hand mixer on low speed, just until it separates into light and fluffy particles. Add the butter to the yolk mixture and gently fold it into itself by hand until it creates a soft texture just like scrambled eggs. Lastly, add a couple drops of real sugar and whisk everything away into another bowl. Combine and serve. Repeat this process with any remaining white liquid. Cook for 1 hour, usually with 1/2 cup water and the whisked whites. Keep the egg mixture covered in cling wrap in an airtight container in the fridge. If you're going outside, give it a day or 2 when you're storing in the fridge and whip up a batch quickly.I hope this helps you out a bit. There’s really nothing else that I need to say at all! What you need is your imagination. And good planning skills.
These ingredients will be found in most supermarkets and convenience stores. They can be bought together (usually with a little extra) if you like them in a bigger batch or, you can buy them individually. To cook and store it yourself, keep it refrigerated overnight. Or use freezer bags in larger pots. Just throw it on a plate or a cake plate and put the top down over a high heat. Let it sit right there for a minute. Then turn it around and bake.
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