norfolkian: (Default)
[personal profile] norfolkian
The trouble with online grocery shopping is that you never how big your veg is going to be. I ordered two sweet potatoes to be on the safe side and have ended up with two giant sweet potatoes. Here's what I did with one of them. It's simple because it was made after work and I wanted something quick that I didn't have to think about too much.

Serves 2 - 3

Ingredients
Some vegetable or rapeseed oil
1 onion, finely chopped
2 chicken breasts, chopped into chunks
250g chestnut mushrooms, sliced
2 garlic cloves, thinly sliced
1 large sweet potato, peeled and cut into small-ish chunks
1 heaped tbsp medium curry powder
500ml chicken stock
100g spinach


Method
1. Heat a small amount of the oil in a pan. Add the onion and cook over a low heat for about five minutes.
2. Turn the heat up and add the chunks of chicken and cook until brown on the outside.
3. Add the mushrooms and garlic and cook for a few more minutes, until the mushrooms are starting to soften.
4. Add the sweet potato, give it a good stir and cook for another minute or so.
5. Add the curry powder, stir, cook for another minute or two.
6. Add the chicken stock, bring to the boil then turn down to a simmer and cook for 15 - 20 minutes, until the chicken is cooked through and the sweet potato is nice and soft and the liquid has reduced a fair bit.
7. Add the spinach towards the end of cooking and let it wilt for a couple of minutes.

I served mine with rice. Simple but does the job.

Chicken, mushroom, sweet potato and spinach curry in a black bowl


hilarita: otter hanging onto the sides of a mesh fence, waiting for food (hungry)
[personal profile] hilarita
Um. Technically, this counts. It contains sweet potato, though this is by no means the dominant thing in this recipe.
It's my default Big Batch of Stoo recipe, which this week contained sweet potatoes. Info and pics under the cut:
Read more... )
fred_mouse: wooden toy mouse, viewed from above (wooden)
[personal profile] fred_mouse
Today's lunch is very loosely based on the idea of shakshuka, with the main difference being that the vegetable component was determined by 'what do I have left in the fridge'. Thus, absolutely every measure is approximate. The critical detail is that you need enough tomato for it to dominate, and enough liquid to kind of poach the eggs.

Equipment required: frying pan with lid, cooking spoon, knife and cutting board.

enough oil/butter for greasing frying pan
sliced mushrooms (I had 8 * 5cm diameter ones)
couple generous handfuls of baby spinach
cooked tomato/tomato based pasta sauce -- I had 2 grilled half tomatoes (diced), and approximately 1 cup each of commercial pasta sauce and tomato puree
red wine (for taste -- I just had some left in the bottom of the bottle)
3 eggs (number determined by number of hungry individuals)

Melt butter. Add sliced mushrooms, stir around for a while. Dump in spinach -- this should probably look like you have overfilled the pan. Stir around until reduced enough that the spinach no longer comes over the top of the pan. Add tomatoes, plus a bit of water (I put a bit in each of the empty tomato jars and rinsed them around). Add red wine if you are using. Simmer for a bit, until it all looks combined. Make wells in the top, crack eggs in. Put lid on (I use a glass one, because it means I can see how cooked the eggs are without the issue of lifting the lid more than once), cook until eggs are as cooked as you like them. Serve in shallow bowls. I served mine with left over amaranth 'porridge' and garnished with chopped mango, because we had those left over as well.
missdiane: (Default)
[personal profile] missdiane
The leftovers I had were some garlic thyme chicken thighs (need to use up my meat before veggie January!) I made in my pressure cooker and some butternut squash sticks I roasted in the oven with some maple syrup. I added in mushrooms, snow peas, soy sauce and sesame oil and topped it off with some toasted sesame seeds. Turned out fabulous 

[personal profile] ewt
Equipment needed:
-slow cooker
-chopping board and knife unless you're using all pre-chopped ingredients
-big frying pan or saucepan of some sort, moderately optional but pretty helpful
-roasting tin for some veg

It's not a recipe so much as a description of what I did. I cook fairly intuitively, and I'm not a technical writer. But [personal profile] el_staplador asked me if I'd be happy to post this here, so here it is.

description )
miss_s_b: (Hobby: Scrabble)
[personal profile] miss_s_b
tl;dr: use the oven and lots of butter.

Your options for this breakfast are:
  • sausages (meaty or veggie)
  • mushrooms
  • soft sliced onions
  • hash browns
  • black pudding
  • fresh tomatoes (not tinned, though)
  • baked beans
  • bacon (or facon for vegetarians)
  • fried bread
  • toast
  • fried eggs
this is how I do it )
I am aware that some people prefer scrambled eggs rather than fried for breakfast; that's not really practical with this breakfast, what with everything else that's going on, but you can check out a scrambled egg recipe here (good set of comments on that post too).

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