Fried Mushrooms in Butter with Rosemary                                                              

Ingredients:
 - Mushrooms
 - Butter
 - Rosemary
 - Ground medley pepper
 - Salt

Preparation:
 - Melt the butter, then add the mushrooms and rosemary.
 - Fry the mushrooms till they get a bit of color. Sprinkle sale and pepper.

Presentation:
 - Can be served to replace meat in various combinations. For example, it goes really well with hummus.
 - Keep some fresh rosemary on the side for extra colour.

Fish Fingers

                                                                                                                                                                   

Ingredients

• Boneless fish ½ kg
• Yellow food color a pinch
• Eggs white 2
• Ginger garlic paste 1 tbsp
• Red chili powder 1 tsp
• Corn flour 2 tbsp
• Turmeric powder ½ tsp
• Ground all spice ½ tsp
• Oil for frying
• Salt to taste.

Cooking Directions

1. In a mixing bowl, add egg whites, corn flour, ginger garlic paste, red chili powder, turmeric powder, ground all spice, a pinch of yellow food color and salt to taste.
2. Mix well to form a smooth batter.
3. Cut fish into fingers and marinate in the prepared mixture for half an hour.
4. Depp fry the fish fingers till golden and take out on absorbent paper.
5. Serve hot with dill sauce or tartar sauce.

Rotisserie Chicken Soup

                                                                                                                                                                                                                                                                                    Rotisserie Chicken Soup:                                                                              1 small pre-cooked rotisserie chicken, meat cleaned off and about half of it chopped in small chunks – preserve the bones, wings, and skin                                                            2-4 carrots                                                                                                                    3 stalks of celery – some leaves too                                                                                One large yellow onion                                                                                                  Dry or fresh herbs like:                                                                                                              Thyme                                                                                                                      Rosemary                                                                                                                        Sage                                                                                                                        One Red pepper                                                                                                                                                                                                                                 32 ounces of store-bought chicken stock in a box (like Swanson)                                       One small container of dried tortellini                                                                                                                                                                                                                                               Directions:                                                                                                                                                                                                                  Place the bones, skin, and wings cut up into a pot of about 4 cups of water (so the bones are covered). Add some herbs that you like, 1/3 of the onion in large chunks, one carrot in large chunks, and the celery leaves and “ends” and one stalk cut up in large chunks. Bring to a boil and then reduce heat and simmer uncovered for 2-3 hours on the stove. Add water if the bones are not covered. Strain the cooking liquid and discard the bones and skin and large vegetables, etc. Add liquid back to a large stock pot and add the rest of the carrots, celery, onion, and pepper all diced, some more herbs to your taste, salt and pepper, chicken meat chunks and store broth and boil. Reduce heat and slow simmer another 60-90 minutes. Add the tortellini and cook until pasta is done – about 10 minutes. Serve with your favorite rolls and a salad. 

Leftover Turkey Soup N Super "Cowboy" Soup :

Leftover Turkey Soup: (serves 4-6)

(you can add more vegetables than listed below - like diced squash, turnips, raw sweet potato, or parsnips– just add more stock too).

2 carrots, peeled and sliced
1 celery rib, chopped
1 onion – diced
1 clove garlic – minced
1 TBS. Olive Oil
2 14-ounce cans low-fat, low-salt chicken broth
About one pound of cooked leftover turkey meat
1 small box of packaged of wild rice mix – prepared/cooked
1 tsp. Italian Seasoning
Salt and pepper to taste
(Optional) Chopped fresh herbs to your liking: basil, thyme, parsley

Saute onion, celery, carrots, garlic (and any other vegetables) for about 8 minutes over medium high heat in a large stock pot. Add broth and bring to a boil. Simmer for 30 minutes on low heat covered. Last, add turkey, rice, Italian seasoning, salt and pepper and any fresh herbs – stir and serve!                                                                                                                                                                                                                                                                                                                                                   Super Easy “Cowboy” Soup: (this soup serves 4-6)

Dump some canned food in a pot – stir – and dinner is on! It tastes much better than you would suspect! Sort of like chili – but not so “beany” – tastes great with cornbread!  This soup is higher in sodium since it uses packaged prepared soups and vegetables.  Look for low-sodium varieties if needed.

1 lb. ground turkey – cooked and drained of fat
1 cup elbow macaroni or other small pasta cooked and drained
2 cans Condensced Campbell’s Minestrone Soup
1 can “mixed vegetables”
1 can original “Rotel” tomatoes
1 packet of taco seasoning
1-2 cans of kidney beans (depending on how beany you want it!)
2 cups of water

Mix all of the above together, bring to a boil, turn off heat and serve!!! Mmmm….and so easy!

Spaghetti fritters with salami & zucchini

• Ingredients

•  200g spaghetti
•  3 eggs, lightly beaten
•  1/4 cup (35g) plain flour
•  1 garlic clove, crushed
•  1 cup (80g) parmesan, grated
•  80g salami, chopped
•  2 large zucchini, grated
•  Olive oil, to shallow-fry
•  100g semi-dried tomatoes, finely chopped
•  2/3 cup (220g) tomato chutney
•  Green salad leaves, to serve

• Method

1. Step 1
   Cook the pasta according to packet instructions, then drain and cool slightly.
2. Step 2
   Place the egg, flour, garlic and parmesan in a bowl and stir well to combine. Add the salami, zucchini and pasta, season and toss to combine.
3. Step 3
   Heat the oil in a deep frypan over medium-high heat. Gather small handfuls of the pasta mixture and carefully lower into the hot oil. Cook the fritters, in batches, for 2 minutes each side or until crisp and golden. Drain on paper towel.
4. Step 4
   Combine the semi-dried tomatoes with tomato chutney. Serve fritters topped with chutney and salad on the side.

Macaroni and cheese

• Ingredients

Equipment

•  You will need a 5cm-deep, 20cm x 30cm ovenproof dish.

Ingredients

•  250g macaroni
•  310ml (1 1/4 cups) milk
•  310ml (1 1/4 cups) pouring cream
•  50g butter, chopped
•  50g (1/3 cup) plain flour
•  80g (2/3 cup) grated gruyere
•  2 spring onions, lightly sliced
•  2 eggs, lightly beaten
•  100g mozzarella, grated
•  2 tablespoons finely chopped flat-leaf parsley
•  2 tablespoons panko (Japanese) breadcrumbs (see note)
•  Green salad (optional), to serve

• Method

1. Step 1
   Cook macaroni in a saucepan of boiling, salted water for 8 minutes or until al dente, then drain.
2. Step 2
   Preheat oven to 180C fan-forced. Meanwhile, to make bechamel sauce, place milk and cream in a small saucepan and bring to a gentle simmer over medium heat. Melt butter in a heavy-based saucepan over low heat, then add flour and cook, stirring, for 2 minutes or until dry and grainy. Whisking continuously, ladle milk mixture into flour mixture until sauce is smooth and thick (this will take 12 minutes).
3. Step 3
   Remove pan from heat, then stir in cooked pasta, gruyere, spring onions, eggs and half the mozzarella. Season with salt and pepper.
4. Step 4
   Spoon mixture into ovenproof dish. Combine parsley, breadcrumbs and remaining mozzarella, then scatter over the top. Bake for 30 minutes or until top is golden. Stand for 15 minutes. Serve with green salad, if using.

Chicken, potato and spinach curry

                    

Ingredients

•  2 tablespoons vegetable oil
•  600g chicken thigh fillets, cut into 4cm pieces
•  1 large brown onion, halved, sliced
•  1 cinnamon stick
•  4 cardamom pods, bruised
•  2 garlic cloves, crushed
•  500g jar Patak's Tikka Masala simmer sauce
•  400g chat potatoes, halved
•  120g baby spinach leaves
•  Plain yoghurt and warmed naan bread, to serve

       

• Method

1. Step 1
   Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until browned all over. Transfer to a bowl.
2. Step 2
   Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until softened. Add cinnamon, cardamom and garlic. Cook, stirring, for 1 minute or until fragrant.
3. Step 3
   Return chicken to pan. Add simmer sauce and potatoes. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 to 35 minutes or until chicken is cooked through and potato is tender. Stir in spinach. Cook for 2 to 3 minutes or until wilted.
4. Step 4
   Serve curry with yoghurt and naan bread.