This recipe comes directly from the kitchen of my dear friend Lisa, who found it in One Handed Cooks magazine. Lisa is such a wonderful old soul – she carefully loves the people around her, thinks hard about everything that’s important in life and wastes no time on what isn’t. She looks after her family simply but diligently, with a heart full of wonder at all God’s given her. She put me onto this tasty, simple, and affordable meal and in addition to all these things, it’s so very her: warm, generous, and hearty. Once cooked, this crowd-pleasing one pot dish can be pureed with a stick blender for babies and frozen for future baby meals – no need to make the little ones a separate meal. And if you need a gluten free meal, simply exchange pasta for the gluten free variety. This dairy free recipe costs around $7 to make and serves 6. Thanks Lis, when I grow up I wanna be just like you.
- 2 tablespoons olive oil
- 1 red onion thinly sliced
- 1 clove garlic crushed
- 340g dried linguini (any pasta is fine though)
- 1 x 400g can diced tomatoes
- 1 large chicken breast, diced very small
- 4.5 cups chicken stock (powdered is fine, but check for gluten if need be)
- ½ cup basil leaves (but dried is totally fine too)
- Heat oil in a large pot/frypan. Sauté onion and garlic together over low heat. Gently fry chicken pieces in this mixture.
- Add all the other ingredients and simmer for 20 minutes, or until pasta is cooked through and liquids have reduced to a risotto-like consistency. Enjoy with crusty bread and/or salad.
Today is Australia Day so I’m pretty excited to be sharing this lovely lamb recipe with you, not only because in my family Australia day equals eating a good deal of lamb, but because this dish, adapted from a terrific one by Nigella Lawson, pointed in my direction by my friend Amy, is all the things this blog is about: easy, tasty, affordable and delightfully do-able when having people over. Using either lamb loin or chump chops, simply place all the ingredients in a roasting dish at the same time and stick it in the oven. You don’t even need to turn anything! Just add something green to eat it with, perhaps a salad or steamed green beans, and whack the lot, straight out of the oven, onto the middle of the table with a fresh loaf of bread for mopping up the yummy juices. The lamb turns out oh so tenderly and the chopped fresh parsley makes the flavours come alive. This recipe is easily doubled using two roasting dishes and which can both go in the oven together – no problem: that’s 12-16 people fed for the cost of one at a nice restaurant! Even better is the fact that this delicious one-pot feast is gluten, egg, wheat and diary free. Using the quantities below, this recipe serves 6-8 and costs no more than $15 to make. Thanks for this one, Amy.
- 12 lamb chops, either loin or chump
- 3 baking potatoes, adding up to approximately 650g
- 45ml olive oil (approximately three tablespoons)
- 2 teaspoons dried mint
- 1 teaspoon dried chilli flakes (a little less if substituting with chilli powder)
- salt and pepper
- 2 lemons
- small handful of roughly chopped parsley
- Preheat oven to 200 degrees celcius. Put the lamb into a roasting dish
- Cut clean potatoes into wedges (don’t bother peeling them) and place them in the gaps around the lamb.
- Drizzle the oil over the lamb and potatoes and sprinkle with the dried mint, chilli flakes and salt.
- Zest 1 lemon over the roasting tin and then juice both lemons and pour the juice over everything in the tray.
- Season well with salt and pepper and cook in the oven for 1 hour, not bothering to turn anything over. Pull the tray out of the oven when everything looks quite brown (don’t let anything burn), and if it looks like it’s very brown before the end of the cooking time, cover the tray in foil and return to the oven.
- Serve everything in the middle of the table for a yummy and casual feast.
Boredom with cooking drove me to trawl through the budget section of taste.com today and this three step, all-in-one dish caught my attention in the process. The flavours appealed to me lots: onion, garlic, chilli, cumin and paprika, and the effort level was just right for how tired I was feeling! Sausages of any kind go down a treat with my kids so I decided to give this a try – and I’m glad I did. The kids came back for seconds and the spicy – but not too spicy -flavours warmed us all up just as the evening started to chill. While the original recipe calls for six chorizo sausages, I thought this was a little over the top – four is plenty and you could even get away with three. If spicy food isn’t so much for you, simply halve the amount of chilli listed below. This yummy, simple and cheap recipe costs less than $10 and serves 6. Serve with steamed greens or a side salad.
- 2 tablespoons olive oil
- 4 chorizo sausages, sliced
- 2 brown onions, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli, deseeded, sliced
- 2 teaspoons paprika
- 1 tablespoon ground cumin
- 2 cups basmati rice
- 4 cups chicken stock (I use powdered)
- 1/2 cup flat-leaf parsley leaves, chopped (if you have it)
- Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook chorizo for 2 to 3 minutes each side or until golden. Cut into circles and drain on paper towels.
- Heat remaining tablespoon of oil in saucepan over medium heat. Add onions. Cook, stirring, for 2 minutes. Add garlic, chilli, paprika and cumin. Cook for a further 2 minutes, stirring, or until soft.
- Stir in rice. Add stock and chorizo. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 minutes. Remove from heat. Stand, covered, for 5 minutes. Stir through parsley, and salt and pepper. Serve.
This one pot dinner was contributed by Louise a few months ago, but I’ve only just got around to giving it a go tonight. And I’m so glad I did! This was such an easy, yummy and affordable meal – exactly the kind of recipe this blog is about. Originally from Good Taste magazine, this tasty recipe made oodles and will definitely be one I grab when I next need a fuss free meal for a fair few people. As well as all these things, what I really like about this recipe is the fact that you probably already have all of the ingredients in the cupboard and it utilizes only one pot, so there’s not much washing up. And one more thing: to increase time spent with guests, you can prepare this recipe to the end of step 1 up to 2 hours ahead. Store in the fridge until ready to finish if off. Total cost is around $10 and serves 6+ adult size portions.
- 6 (about 1kg) chicken thigh cutlets
- 1 tbs plain flour
- 1/2 tsp Chinese five spice
- 60ml (1/4 cup) olive oil
- 2 carrots, peeled, coarsely chopped
- 1 leek, ends trimmed, halved lengthways, washed, coarsely chopped
- 3 garlic cloves, thinly sliced
- 600g (3 cups) long-grain rice
- 1L (4 cups) chicken stock
- 1/2 cup fresh continental parsley leaves
- Place the chicken, flour and Chinese five spice in a sealable plastic bag. Season with pepper. Seal and toss to coat.
- Heat the oil in a large heavy-based saucepan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until browned. Transfer to a plate.
- Add the carrot, leek and garlic to the pan and cook, stirring, for 3 minutes or until the leek softens.
- Add the rice and stir to combine. Add the stock and stir until well combined. Return the chicken to the pan. Cover and bring to the boil. Reduce heat to medium-low and simmer, covered, for 12-15 minutes or until all the liquid is absorbed. Set aside, covered, for 10 minutes to stand. Season with extra salt and pepper and sprinkle with the fresh parsley leaves to serve.