Friday Frivolity: Convent Cooking
Tag: Cooking
Friday Frivolity: The Offering
Friday Frivolity: What’s cookin’?
Paltry Chicken Recipe
I haven’t done one of these in a while, but I thought it’d be good to get into the habit of posting the recipes I’ve been trying. Here’s a really simple chicken sauce recipe I recently learned:
1. Make Sauce
Make a sauce using the following ingredients:
1 teaspoon ground black pepper
2 tablespoons lemon juice
2 tablespoons soy sauce
3 tablespoons ketchup
3 tablespoons white sugar
2. Cook Chicken
Finely chop one onion and saute in 2 tablespoons of olive oil until translucent. Add 4 skinless, boneless chicken breast halves.
3. Simmer
Pour sauce over the chicken, and bring to a boil.
Cover, reduce heat, and simmer for 25-35 minutes.
The first time I cooked this I used the measurements listed above, but the next time I attempted it, I doubled the measurements for the sauce, changed it to a red onion…and it all worked out wonderfully:
Beef Bourguignon
It’s no time for modesty…the beef stew I made last weekend was the most delicious stew ever!
Here’s the recipe:
1. Cut 3lbs of beef chuck into 1-inch cubs
2. Mix together 3 tablespoons of flour with some salt and pepper. Cover the beef in the mixture and sear beef in a skillet.
3. Peel and slice 3 large carrots (or more)
4. Slice 1 large onion
5. Cut 6 strips of bacon into 1 or 2 inch pieces (I wouldn’t bother with bacon in future)
6. Mince 2 cloves of garlic
7. Stem three sprigs of fresh thyme
8. Slice 1lb of fresh mushrooms
9. Cut 2 large potatoes into 1-inch pieces
10. Add all the vegetables and meat to the slow cooker.
11. Add a 10 oz can of beef broth
12. Add a cup of red wine
13. Add a tablespoon of tomato paste
14. Add a bay leaf.
15. Cook on LOW for 8-10 hours or HIGH for 6 hours.
Unstuffed Shells
Earlier this week I came across a cooking website recommended by Barefoot and Sometimes Pregnant. Here’s what I made last night:
Stir Fry 2.0
Continuing with my “chicken” theme, I got a new stir fry recipe and made it tonight:
Here’s the recipe:
1. Cut four chicken breasts/thighs into half inch strips.
2. Coat in cornflower (should be about 3 tablespoons).
3. Cover with soy sauce (about 2 tablespoons) and leave to marinade in the fridge for 30 minutes.
4. Chop vegetables: courgette, broccoli and carrot.
5. Chop onion long and thin. Spring onions are apparently best, but I used a red onion.
6. Fry onions in a wok without oil.
7. Once the onions start to soften, add the vegetables and cook for about 3 minutes.
8. Empty the wok. Start the jasmine rice.
9. Add oil. Peanut oil is apparently best, but I used olive oil (3 tablespoons).
10. Add the chicken and cook until it starts to brown, at which point add more soy sauce, honey (2 tablespoons), garlic (2 cloves) and a chili. A red birds eye chili was suggested, but I just used generic chili from the supermarket.
11. Allow this to simmer for 5-10 minutes to allow the cornflower to thicken the sauce.
12. When you are ready to serve, add the vegetables back in again, adding 2 tablespoons of coriander, finely chopped snowpeas and some almonds or cashew nuts.
Thanks Careina!