nutritional recipes Archives - thedancingcucumber.com thedancingcucumber.com Sun, 11 Oct 2020 18:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 4 Easy Dishes Every Student Should Know https://thedancingcucumber.com/4-easy-dishes-every-student-should-know/ Tue, 13 Oct 2020 10:02:00 +0000 https://thedancingcucumber.com/?p=5643 As universities open again, many students are going to be cooking for the first time. Students often need easy and cheap dishes that can be prepared quickly with minimum fuss. Here are 4 student dishes that can give nutritious and delicious meals without breaking the bank. Pasta This is a classic for a reason. Packets […]

The post 4 Easy Dishes Every Student Should Know appeared first on thedancingcucumber.com.

]]> As universities open again, many students are going to be cooking for the first time. Students often need easy and cheap dishes that can be prepared quickly with minimum fuss.

Here are 4 student dishes that can give nutritious and delicious meals without breaking the bank.

Pasta

This is a classic for a reason. Packets of dry pasta are cheap and offer a large source of high energy carbohydrate that can last you for weeks. Simply boil the pasta with a pinch of salt and add a pasta sauce of your choice.

View this post on Instagram

Another close-up shot of red sauce fettuccine pasta. . . . RECIPE : In a saucepans add water and let water comes to a boil. Now make X mark on 4-5 tomatoes with the help of a knife. further boil the tomatoes for 5 minutes or till the skin starts to separate from tomatoes. . After 5 minutes, let tomatoes cool down and peel off the skin of blanched tomatoes. . transfer the peeled tomatoes into a small blender and blend to smooth puree. . Now in a pan, add oil and once oil is warm add 1 bay leaf and chopped garlics, sauté then until turns aromatic . . Now add 1 chopped onion and sauté it until turns soft and translucent. . Further add tomato purée and let it cook for 10 minutes on medium flame, cover the pan. . Now add basil leave, oregano, chilli flakes, black pepper and salt to taste. Mix all nicely, cover the pan and simmer for 10 minutes. Once purée is nicely cooked and becomes thick. Add boiled pasta. Before adding pasta, remove bay leaf. Now add boiled pasta and mix gently until pasta is coated well. Sprinkle little cheese and serve hot ? . . Follow @desiduniyafoodtalk @desiduniyafoodtalk . . . . #weekend #foodcoma #breakfast #pasta #weekendvibes #redsaucepasta #food #foodcoma #saturday #newdelhi #foodgasm #foodforthought #foodporn #foodforlife #basil #italianfood #instafood #food #fettuccine #foodie #foodblogger #comfortfood #foodpics #redsauce #pennepasta #sodelicious #homecooking #coffee #spaghetti #healthyfood #fitness

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Scrambled Eggs on Toast

Scrambled eggs on toast is quick and easy to make and is packed full of quality protein, energy and healthy fatty acids.

Stir Fry

To make a stir fry, simply fry onions and garlic in a large pan. Then add your own selection of broccoli, tomatoes, eggplant, leeks, spinach, mushrooms, chicken, beef or peppers before frying up the noodles and adding a touch of coconut milk.

View this post on Instagram

Beef hor fun: probably one of the most frequently ordered dishes at Cantonese restaurants! The flat rice noodles (i.e. hor fun in Cantonese, he fen in Mandarin) originated in Sha He city in southern China, hence the noodles are called sha he fen or simply he fen, as fen usually refers to rice noodles broadly. Look for dried versions of these noodles in the noodle aisle, and fresh ones in the refrigerator aisle of Chinese grocery stores. The key ingredients are flat rice noodles, bean sprouts, scallions or Chinese chives, and soy sauce. Super simple but if done well it’s absolutely divine. I also shared a variation that has more vegetables. But I believe this simple version is more OG! To make it (serves 2): – Marinate 1/3 c slices of beef/steak in 1/2 tbsp each of shao xing cooking wine, light soy sauce and dark soy sauce (pinch of sugar optional), and 1 tsp corn starch (some also use baking soda or egg white). The cornstarch, baking soda or egg white help make the meat extra tender. – Saute the beef in a lightly oiled hot pan, until 70% done. Set aside – Prepare rice noodles: if using dry noodles, cook them in boiling water and drain. Mix a little cooking oil to stop them from sticking together. If using fresh ones, microwave them for 1min or so to soften. I used about 1.5 cups of cooked rice noodles – In a hot pan with some cooking oil, saute 2 scallions, cut into ~2in long pieces. For the thicker parts of the scallion, cut lengthwise so you end up with thin pieces. Add bean sprouts (as much as you’d like). Mix together 1 tbsp each of light soy, dark soy, and water, and pinch of sugar. Add the cooked noodles and pour the sauce evenly over them. Add back the beef. Stir to combine everything. Taste and add more soy sauce if desired. . . . . . . . . . . . . #asianfood #quarantinecooking #sffoodie #noodles #noodleworship #中華料理 #eatpretty #beautifulcuisines #stirfry #sfrestaurants #bayareafoodie #bayareaeats #stirfrynoodles #healthyish #horfun #sffoodies #sfeats #quarantinechef #sffood #nycfoodies  #chowmein #bayareaeats  #スタジオエム #kwayteow #河粉 #다이어트레시피 #quarantinekitchen #bayareafood #bayareafoodies #quarantinefood #ricenoodles

A post shared by P E A C H O N O M I C S (@peachonomics) on

Chili

Simple to make but deliciously satisfying, simply fry onions, garlic and mince beef in a pan before adding chopped tomatoes, chili powder and black beans. Packed full of protein, vitamins and minerals, if you make a big batch you can eat this all week.

View this post on Instagram

Day 4 of National Curry Week… it’s only been about a week since I posted this new recipes but it’s firstly shoved its way into my favourites so it’s a must for this week. Serve with my and improved Naan recipe, they’re the perfect match! ALOO KEEMA Ingredients 2 tbsp veg oil 2 medium red onions finely chopped 1 tbsp ginger root finely chopped 1 tbsp garlic finely chopped 500g lamb mince 1 tsp cumin seeds 1 tsp coriander seeds 1/2 tsp black peppercorns 1 tbsp Kashmiri chilli powder 3/4 tsp cayenne pepper (optional) 3/4 tsp turmeric powder 3/4 tsp garam masala 1/2 a star anise 1 bay leaf 1 inch cinnamon stick 300g ripe fresh tomatoes diced 350ml lamb or chicken stock 1 tbsp tomato purée 4 small potatoes halved 1 whole green chilli Salt Method 1. Heat your pan to a medium heat and toast the black peppercorns, cumin and coriander seeds for a few minutes. Use a spice grinder of pestle and mortar and grind to a fine powder, set aside. 2. Turn the heat up on your pan and add the the oil, onions, bay leaf, cinnamon stick, star anise and a pinch of salt. Sauté the onions until the edges start turning golden brown and stir in the chopped ginger, sauté for a few more mins before stirring in the garlic. Sauté for a few more minutes, then turn up the heat and add the lamb mince. 3. Brown the lamb mince for 6 or 7 minutes, breaking it up with your spoon and stirring regularly. Stir in the freshly toasted and ground spices plus the kashmiri chilli powder, cayenne pepper, turmeric, and garam masala then sauté for a few minutes stirring continuously. 4. Add the tomatoes and cook for five minutes stirring regularly to break them down. Stir in the tomato purée and the stock then cover and reduce the heat simmer on low for 10 minutes. 5. Add in the potatoes and the green chilli and push down into the sauce. Cover and simmer gently for 20 minutes, stirring half way. Remove the lid, turn up the heat one notch and continue to simmer gently for another 20 mins, stirring occasionally. The potatoes should be cooked but cover loosely continue to cook a little longer if necessary. Season to taste and serve with my new and improved Naan! #nationalcurryweek

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]]> ersion="1.0" encoding="UTF-8"?> nutritional recipes Archives - thedancingcucumber.com thedancingcucumber.com Sun, 11 Oct 2020 18:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 4 Easy Dishes Every Student Should Know https://thedancingcucumber.com/4-easy-dishes-every-student-should-know/ Tue, 13 Oct 2020 10:02:00 +0000 https://thedancingcucumber.com/?p=5643 As universities open again, many students are going to be cooking for the first time. Students often need easy and cheap dishes that can be prepared quickly with minimum fuss. Here are 4 student dishes that can give nutritious and delicious meals without breaking the bank. Pasta This is a classic for a reason. Packets […]

The post 4 Easy Dishes Every Student Should Know appeared first on thedancingcucumber.com.

]]> As universities open again, many students are going to be cooking for the first time. Students often need easy and cheap dishes that can be prepared quickly with minimum fuss.

Here are 4 student dishes that can give nutritious and delicious meals without breaking the bank.

Pasta

This is a classic for a reason. Packets of dry pasta are cheap and offer a large source of high energy carbohydrate that can last you for weeks. Simply boil the pasta with a pinch of salt and add a pasta sauce of your choice.

View this post on Instagram

Another close-up shot of red sauce fettuccine pasta. . . . RECIPE : In a saucepans add water and let water comes to a boil. Now make X mark on 4-5 tomatoes with the help of a knife. further boil the tomatoes for 5 minutes or till the skin starts to separate from tomatoes. . After 5 minutes, let tomatoes cool down and peel off the skin of blanched tomatoes. . transfer the peeled tomatoes into a small blender and blend to smooth puree. . Now in a pan, add oil and once oil is warm add 1 bay leaf and chopped garlics, sauté then until turns aromatic . . Now add 1 chopped onion and sauté it until turns soft and translucent. . Further add tomato purée and let it cook for 10 minutes on medium flame, cover the pan. . Now add basil leave, oregano, chilli flakes, black pepper and salt to taste. Mix all nicely, cover the pan and simmer for 10 minutes. Once purée is nicely cooked and becomes thick. Add boiled pasta. Before adding pasta, remove bay leaf. Now add boiled pasta and mix gently until pasta is coated well. Sprinkle little cheese and serve hot ? . . Follow @desiduniyafoodtalk @desiduniyafoodtalk . . . . #weekend #foodcoma #breakfast #pasta #weekendvibes #redsaucepasta #food #foodcoma #saturday #newdelhi #foodgasm #foodforthought #foodporn #foodforlife #basil #italianfood #instafood #food #fettuccine #foodie #foodblogger #comfortfood #foodpics #redsauce #pennepasta #sodelicious #homecooking #coffee #spaghetti #healthyfood #fitness

A post shared by Akanksha Singh (@desiduniyafoodtalk) on

Scrambled Eggs on Toast

Scrambled eggs on toast is quick and easy to make and is packed full of quality protein, energy and healthy fatty acids.

Stir Fry

To make a stir fry, simply fry onions and garlic in a large pan. Then add your own selection of broccoli, tomatoes, eggplant, leeks, spinach, mushrooms, chicken, beef or peppers before frying up the noodles and adding a touch of coconut milk.

View this post on Instagram

Beef hor fun: probably one of the most frequently ordered dishes at Cantonese restaurants! The flat rice noodles (i.e. hor fun in Cantonese, he fen in Mandarin) originated in Sha He city in southern China, hence the noodles are called sha he fen or simply he fen, as fen usually refers to rice noodles broadly. Look for dried versions of these noodles in the noodle aisle, and fresh ones in the refrigerator aisle of Chinese grocery stores. The key ingredients are flat rice noodles, bean sprouts, scallions or Chinese chives, and soy sauce. Super simple but if done well it’s absolutely divine. I also shared a variation that has more vegetables. But I believe this simple version is more OG! To make it (serves 2): – Marinate 1/3 c slices of beef/steak in 1/2 tbsp each of shao xing cooking wine, light soy sauce and dark soy sauce (pinch of sugar optional), and 1 tsp corn starch (some also use baking soda or egg white). The cornstarch, baking soda or egg white help make the meat extra tender. – Saute the beef in a lightly oiled hot pan, until 70% done. Set aside – Prepare rice noodles: if using dry noodles, cook them in boiling water and drain. Mix a little cooking oil to stop them from sticking together. If using fresh ones, microwave them for 1min or so to soften. I used about 1.5 cups of cooked rice noodles – In a hot pan with some cooking oil, saute 2 scallions, cut into ~2in long pieces. For the thicker parts of the scallion, cut lengthwise so you end up with thin pieces. Add bean sprouts (as much as you’d like). Mix together 1 tbsp each of light soy, dark soy, and water, and pinch of sugar. Add the cooked noodles and pour the sauce evenly over them. Add back the beef. Stir to combine everything. Taste and add more soy sauce if desired. . . . . . . . . . . . . #asianfood #quarantinecooking #sffoodie #noodles #noodleworship #中華料理 #eatpretty #beautifulcuisines #stirfry #sfrestaurants #bayareafoodie #bayareaeats #stirfrynoodles #healthyish #horfun #sffoodies #sfeats #quarantinechef #sffood #nycfoodies  #chowmein #bayareaeats  #スタジオエム #kwayteow #河粉 #다이어트레시피 #quarantinekitchen #bayareafood #bayareafoodies #quarantinefood #ricenoodles

A post shared by P E A C H O N O M I C S (@peachonomics) on

Chili

Simple to make but deliciously satisfying, simply fry onions, garlic and mince beef in a pan before adding chopped tomatoes, chili powder and black beans. Packed full of protein, vitamins and minerals, if you make a big batch you can eat this all week.

View this post on Instagram

Day 4 of National Curry Week… it’s only been about a week since I posted this new recipes but it’s firstly shoved its way into my favourites so it’s a must for this week. Serve with my and improved Naan recipe, they’re the perfect match! ALOO KEEMA Ingredients 2 tbsp veg oil 2 medium red onions finely chopped 1 tbsp ginger root finely chopped 1 tbsp garlic finely chopped 500g lamb mince 1 tsp cumin seeds 1 tsp coriander seeds 1/2 tsp black peppercorns 1 tbsp Kashmiri chilli powder 3/4 tsp cayenne pepper (optional) 3/4 tsp turmeric powder 3/4 tsp garam masala 1/2 a star anise 1 bay leaf 1 inch cinnamon stick 300g ripe fresh tomatoes diced 350ml lamb or chicken stock 1 tbsp tomato purée 4 small potatoes halved 1 whole green chilli Salt Method 1. Heat your pan to a medium heat and toast the black peppercorns, cumin and coriander seeds for a few minutes. Use a spice grinder of pestle and mortar and grind to a fine powder, set aside. 2. Turn the heat up on your pan and add the the oil, onions, bay leaf, cinnamon stick, star anise and a pinch of salt. Sauté the onions until the edges start turning golden brown and stir in the chopped ginger, sauté for a few more mins before stirring in the garlic. Sauté for a few more minutes, then turn up the heat and add the lamb mince. 3. Brown the lamb mince for 6 or 7 minutes, breaking it up with your spoon and stirring regularly. Stir in the freshly toasted and ground spices plus the kashmiri chilli powder, cayenne pepper, turmeric, and garam masala then sauté for a few minutes stirring continuously. 4. Add the tomatoes and cook for five minutes stirring regularly to break them down. Stir in the tomato purée and the stock then cover and reduce the heat simmer on low for 10 minutes. 5. Add in the potatoes and the green chilli and push down into the sauce. Cover and simmer gently for 20 minutes, stirring half way. Remove the lid, turn up the heat one notch and continue to simmer gently for another 20 mins, stirring occasionally. The potatoes should be cooked but cover loosely continue to cook a little longer if necessary. Season to taste and serve with my new and improved Naan! #nationalcurryweek

A post shared by Cat Hollow (@food_obsessed_girl) on

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