This storecupboard grain makes a great alternative to rice or couscous. Team with bacon and veggies in this risotto-like stew. Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner. Serve your pasta with a budget-busting tomato and paprika sauce.
It's a healthy choice to boot If your standby supper is baked potatoes with tuna, switch to sweet potatoes and a fresh, spicy topping - budget-friendly and low-fat too. This puff pastry slice requires minimum fuss. Use Italian cheese as a simple base and top with garlic mushrooms and salad leaves.
Simple Chicken and Biscuit Skillet
Use chunks of stewing beef in your chilli con carne for a robust and filling dish. Serve with rice and coriander. A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread.
Superfast Comfort-Food Recipes - Cooking Light
Use up a few storecupboard staples in this bulgur wheat salad packed with dried fruit, nuts and herbs. This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course. You don't get much more comforting than a melty pasta bake with a crunchy topping.
Serve with a crisp green salad. A midweek budget supper of roast chicken wings with homemade chips and Cajun spices. Everyone will love this creamy fish curry, cooled down with coconut and sweetcorn.
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It's budget-friendly too. Pure comfort food right here! Biscuits make everything better! Your email address will not be published. Recipe Rating.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Please share! Course Main. Cuisine American. Keyword chicken and biscuits, chicken and biscuits cobbler. Prep Time 15 minutes. Cook Time 45 minutes. Total Time 1 hour. Servings 6 servings. Calories kcal. Author Ashlyn Edwards Belle of the Kitchen. Nutrition Facts.
Calories Calories from Fat Vitamin C Iron 3. My wife and I took a chance, built a couple of garden boxes, threw some seeds in them and let nature do its course. Weeks later we were exposed to radishes, […]. Instant ramen. What is a kid or adult to do when it comes down to this fairly dirt cheap square shaped puck of dried noodles? Well, lots of things. It seems as though instant ramen, Maruchan oriental style ramen packets is what invades my pantry closet on a fairly regular basis. The noodles are pretty much always there, and at least six or so packages as many as I can grab with my two hands , and they either sit in the pantry for awhile, or they are consumed immediately.
Ramen is one of those things where two of my kids will attack them for brunch, or sit for a couple of months. So as my oldest came home from college a couple of months ago, I thought I would load up the pantry with a handful of bags of instant ramen. So it was up to me to figure out what do do with them to make myself feel better about not wasting them, and that is when I simply came up with a ramen stir fry.
Something along the lines of pancit canton or pancit canton Filipino dishes , and see how I would fair with instant ramen. Only the noodles though. Save those seasoning packages for some chip dip, or cream cheese spread! This ramen stir fry is one that you can twist your own way, which I love, and use up pretty much any garden, pantry or refrigerator items you have on hand.
Furthermore it is easy to make, and delicious to boot.
Always start with your mise en place. To a small bowl, mix the soy sauce, white pepper, oyster sauce, light brown sugar, fish sauce, sesame oil, lime juice, cooking wine, and chicken stock.
Not sure what to cook?
Give that a good whisk. Heat a sauce pot on medium heat, then add in the sauce mixture. Once it comes to a light boil, reduce the heat to low and let the sauce thicken, or reduce in half, then set it aside to cool. Cook your ramen noodles according to package, but remove them when they al dente, or slightly before, and strain. Set those aside.
Add the oil and let it come to temperature for a minute. Add in the ground chicken and cook until the juices run free and it begins to turn a white color. Break up the ground chicken as you cook. Add in the carrots, shallots, and garlic. Give this a good stir, and cook for about five minutes on medium-low heat. Season with the chili flakes and give another stir. Add the slightly cooked ramen noodles to the sauce, give a gentle toss or two, then add them to the wok. Add the bell pepper and the napa cabbage, and give that a good stir or a few good tosses.
Add in the fresh cilantro right before serving, as well as those green onions, and give that a few good tosses. The result is everything you would expect with a hot noodle stir fry. You get great texture from the cabbage and peppers, and just awesome Asian flavor.