The Big Fat List and the Days of Doom (TM) Recipe Thread

[grinningbee]

Just a little place for us to gather all sorts of yummy recipes for when we need some inspiration!

Post away

Marking place here too :)

Bump

Goodness me some great recipes.
What about receipes for busy skint working mums - so very quick grabable/throw together lunches and dinners to feed large family with really basic ingredients.
One of my fav >

Throw into large pan all left over veg which needs eating-so usually for me wrinkly peppers and onions maybe some courgette or brocolli and a few diced really small pots cubes if need to bulk up.
Stir fry in fry light until softened.
Add whatever herbs you have around or fancy.
Add about 8 or more lightly beaten eggs and cook slowly for about half hour.
Sip small glass of red while waiting.
Bung under the grill with parm / or reduced fat cheddar allowance sprinkled on top .
Absolutely scrummy hot or cold and uses up veg i would otherwise throw or soup x

Piri Piri Pork

Free on original and EE, serves 4

4 thick pork Loins, all fat removed
Fry Light
2 onions, chopped
Free vegetables of your choices (fresh or frozen) carrots, baby sweetcorn, courgettes, peppers
400g can tomatoes (chopped or plum)
500ml passata
2 tbsp Schwartz Piri Piri Seasoning (add more or less to your taste)
2 chicken stock cubes
Mixed herbs
Salt and pepper

1. Preheat the oven to 180°C/gas 4. Seal the pork in a frying pan, then place in a large oven tray sprayed with Fry Light

1. Roughly chop your vegetables (if using frozen there?s no need).

1. Boil the kettle and place the canned tomatoes, passata, piri piri seasoning, mixed herbs, salt and pepper and the stock cubes into a large jug. Add approximately 50ml of boiling water and stir until the stock cubes have dissolved.

1. Place the vegetables over the pork in the tray, and then pour over the seasoned tomato mixture. Place in the oven for around 25-30 minutes minutes or until the pork and vegetables are thoroughly cooked.

I made it with red onions, courgettes, peppers, carrots and baby sweetcorn and it was very very tasty if a little too spicy. It reheats really well, and the pork isn't dry in the slightest. H has requested doing roasted veg on the side next time and just cooking the pork in the sauce, so we'll see how that goes. I like the original recipe though.

Marking place and promise to come back later and add recipes!

Marking my place again so I can check for some recipes.

Marking place also - must add some recipes when I get on the laptop!

Here is one of our favourites from the SW magazine:
ngredients:

2 onions thinly sliced 300ml fish stock 2 cm piece fresh ginger grated (I just use jar stuff) 1 bay leaf A large pinch of cinnamon 1 tbsp white wine vinegar 1/2 tsp artificial sweetener Finely grated zest of 1/2 orange Juice of one large orange 4 skinless boneless salmon fillets

Method: 1. Put the onions, stocks, ginger, bay leaf, sweetener, vinegar, cinnamon, orange zest and orange juice in a large pan. Season, stir and bring to the boil and then cover. Reduce heat to medium low and simmer gently for 10 minutes, stirring ocassionally until syrupy. 2. Add the salmon to the pan in a single layer. Cover and continue to cook for 10-12 minutes or until the fish is just cooked through.

Serve with rice, carrots and zuchinis

Bumping this because it has great recipes :)