Tag #chicken

Mushroom Risotto

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This is a delicious quick lunch which uses up the old mushrooms you may have lying about.

Chop the mushrooms, onions, garlic, bacon (if want to include) and get a litre of chicken/veggie stock ready plus 200g of risotto rice.

Throw the chopped bits into a pan with a splash of oil and cook. After a few minutes throw in the rice and add liquid. You may want to add peas and or spinach or whatever you jolly well like. Leave for a few minutes to simmer. Add Parmesan cheese and enjoy.

Tip: This could be boxed up for tomorrow’s lunch too.

Bacon

Mushrooms

Onion

Garlic

1 litre of Chicken/Veggie stock

200 grams Risotto rice

Peas or spinach, etc.

Seasoning and mixed herbs

Three Day Stews

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I have always cooked stews with enough meat for two days but recently I accidentally did enough for three days. I found I can adapt a stew by accompanying mash or roast potatoes, rice, cous cous and so on. Also, you can add some spices and various vegetables to make the meal variable and delicious.

Today, I’ve cooked chicken, beef and pork casseroles and left them on a slow, low heat to cook.

Basically, I divided the meat into three separate pots and threw into the oven on a high heat to crisp up the meat.

Whilst they were getting a blast of heat, I proceeded to cut up the vegetables: carrots, onion, pepper, mushrooms with seasoning and herbs.

Then I made a pot of gravy for the stews which consisted of meat stock, veg stock, tomato purée and a cheeky splash of port. Oh yes.

The pork also had an additional sauce of honey, French mustard, herbs and seasoning to make it sweet and succulent.

After an hour I took the three pots of meat out of the oven and added the honey mixture to the pork, gravy an veggies to all three stews. Only a little gravy to the pork though because hoping for a sticky thick sauce for the pork. After about six hours slow cooking, they will go in my freezer and I shall have one stew per week. Each one will last for three days.

You can adapt them, as above, and it means when you come home from a long day at work, you have something yummy to tuck into.

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Food for thought…

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I am not a nutritionist, but like researching new diets and understanding how people eat. The problem is that we, as a modern community, like fatty food and sugar. But, our bodies do not. With copious amounts of healthy food (veggies/fruit) and exercise, it is fabulous to feel invigorated and happy.

However, it is very difficult to do this isn’t it? The answer is to almost cut out sugar and bad carbs such as white bread, red meat, chocolate (although partial to some dark chocolate) for most of the time.

What seems to work is to eat when hungry.  Devour lots of fresh vegetables, pulses, fish and chicken and the odd fillet steak and pint of beer for a treat.  Stop eating when nearly full and only eat when hungry.  Tricky with a family, but focus on the outcome and try the best you can.

Some people think eating a healthy diet is synonymous with being boring.  This is ostensibly a blocking method and not facing reality.  The food you eat does not have to be tasteless, in fact, far from it.  What can be tasteless is the same tedious meat and chips dinner, week after week.  Look on YouTube for inspiration and cook away.

This week’s lunches are pasta with chicken, vegetables or a boiled egg.  All packed up again.  This really stops the hunger and helps with the afternoon munches.  My other piece of wisdom is this.  Don’t follow recipes just go with the flow.  Do some research for creativity and vision, then go for it!

Chicken/Egg Pasta Lunch

Pasta, olive oil, ground pepper, herbs, lemon juice with veggies (onions, broccoli, mushrooms, spinach, pepper)

 

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