Post by FarmIPost by Nina Pretty Ballerinawhat would you cook for a sick friend - mum/dad two primary school kids -
assume kids a bit on the fussy side, no allergies.
i am planning to do some regular cooking for them, ideally something that
could freeze if they didnt need it immediately -
For the kids - Shepherds pie, meat patties so the healthy parent can make
the kids the odd real old fashioned hamburger or just cook them and have
then with veg for themselves.
For the adults and the kids if they aren't too fussy - casseroles and stews
but the tasty ones like steak and kidney, Farmers Casserole (with the cheese
dumplings) or Savoury Steak.
For thre sick friend, well that depends on how sick they are and what their
illness happens to be. Having had 2 bouts of differing primary cancers, I'd
say that there were a lot of times when I didn't want normal food - I
wanted invalid type food and the thought of something like zucchini slice
would have really turned my stomach.
Will think on it a bit more and post again.
I did a similar thing for a friend after she had her (4th) baby. I
favoured stuff I could transport in one large pot and which she could
freeze after the family had eaten their fill. ie: hearty soups and
stews, rice dishes etc.
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Tuna And Tomato Rice
Freshly cracked black pepper
4 cups vegetable stock, or water
2 tspn red curry paste
425 gm can crushed tomatoes
425 gm can northern bluefin tuna; drained, flaked
2 cups long-grain white rice, rinsed
1/2 cup pitted kalamata olives
2 cups broccoli
1 brown onion, finely chopped
1 tbspn chopped fresh parsley
1. Combine curry paste and onion in a large non-stick saucepan. Cook
over medium heat for 2-3 minutes or until paste is fragrant.
2. Add tomatoes, stock or water, olives and rice. Bring to the boil.
Reduce heat to low. Cover and simmer for 15-20 minutes or until rice is
cooked, stirring occasionally.
3. Add tuna, parsley and broccoli to the rice. Cover and cook for a
further 5 minutes or until broccoli is tender. Divide rice among serving
bowls. Sprinkle with pepper and serve immediately.
Contributor: Coles Online
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Old Fashioned Chicken Casserole
1 tbsp olive oil
1 medium carrot, sliced
1 celery stalk, sliced
1 large onion, chopped
2-3 rashers pancetta (or rindless bacon),; chopped
1 tbsp plain flour
6 boneless & skinless chicken thighs, cubed
2-3 cups chicken stock
a splash of worcestershire sauce
freshly ground salt & pepper
6 small kipfler potatoes, peeled & chopped
12 button mushrooms, stalks removed & quarter
2 cups broccoli florets
1 tbsp freshly chopped parsley
Heat oil in a large saute (or non-stick) pan and gently cook carrot,
celery, onion and pancetta until softish.
Turn heat down a little, add flour and gently cook, continually stirring
until well combined.
Add chicken, 2 cups stock, Worcestershire, seasonings, potatoes and
mushrooms. Mix well, cover and bring to the boil. Then turn heat down and
gently simmer for 15-20 mins until potatoes are tender, adding more stock
if needed.
When chicken is almost ready, blanch broccoli in plenty of boiling water.
Drain well and add to casserole, together with parsley. Stir well and taste
for seasoning.
Contributor: Huey's Cooking Club
Yield: serves: 4
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Saute of Chicken Basque
1 no 12 chicken
50 mls olive oil
200 gms onions
3 red capsicum
1 green capsicum
400 gms tomato
3 clove garlic
1 bouquet garni
100 mls white wine
15 mls tomato paste
300 mls brown veal stock
1 garnish
4 slice prosciutto
50 mls olive oil
100 gms chorizo sausage
Cut chicken into 8 pieces for sauter. Clean the joints.Heat oil and a
little butter in a pan. Season the chicken well and add to pan.. Brown
well and remove from pan. Add the garlic onion and peppers, cover and cook
over a low heat, stirring occasionally, until vegetables are soft but not
coloured.
Return the chicken to the pan. Add the wine, tomatoes and bouquet garni.
Simmer for 30 minutes or so until tender. Remove, cover and keep warm.
Reduce the cooking liquid until it coats the back of a spoon. Adjust
seasoning.
Heat the remaining 15 mls of oil in a frypan over high heat. Add the
chorizo and fry until browned and crisped. Add the ham and brown it as
well.
Serve sprinkled with chopped parsley.
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Contributor: Le Cordon Bleu
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Beef Mushroom Barley Soup
4 tablespoon olive oil -- divided
1 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
3 each garlic cloves -- minced
3/4 lb sliced mushroom
1/2 lb chucksteak
1/2 cup dry sherry
2 litre beef broth -- divided
1 each bay leaf, whole
3/4 cup pearl barley
1 teaspoon thyme
1 salt and pepper -- to taste
In a deep pan combine 2 tablespoons olive oil along with diced
vegetables and stir until well coated. Saute until onions are
transparent and vegetables are tender.
Add minced garlic, sliced mushrooms, and remaining olive oil. Stir until
well coated, and continue to saute until mushrooms have given up their
liquid and liquid is reduced. Remove mixture to bowl and reserve.
Cut chuck into 1/2-3/4 inch cubes. Add to pan and cook over
medium heat until nicely browned. Add sherry to pan and continue
cooking until all liquid is evaporated.
Add 1 litre beef broth, whole garlic clove, and bay leaf to pan,
bring to a boil and reduce heat to a simmer. Cook until meat is tender.
Remove garlic clove and bay leaf.
Return reserved vegetables to pan. Add remaining beef broth, barley,
thyme, salt, and pepper. Stir mixture until well combined. Simmer until
barley is tender.
Thicken slightly with slurry of cornstarch and water, if desired.
Note: I usually add 3 ounces dried porcini mushrooms soaked in warm
water to cover when combining all ingredients for final stage of cooking.
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Lamb & Barley Casserole
casseroles, french, lamb, main dishes, meats
1kg shoulder of lamb, boned (keep t; 25 mm cubes
400 gm pork riblets (or belly)
500 ml chicken stock
200 gm diced red onion
2 cloves garlic
1 can (140g) whole peeled tomatoes; and juice
1 teaspoon black peppercorns
30 mm cinnamon stick
3-4 sprigs thyme
1 stalk fresh rosemary
100 ml red wine
2 tablespoons red wine vinegar
350 gm pearl barley
Bone out the shoulder of lamb and save the bones. Cut the lamb into 25 mm
cubes. The butcher will do this for you if you don’t want to yourself., but
remember to ask for the bones.
Bone out and skin the pork riblets and cut into 20 mm pieces.
Brown the meat and put into a casserole dish (with lid large enough to hold
the added barley). Add the lamb bones.
Brown the onions and garlic and add to the meat. De-glaze with the red wine
and red wine vinegar. Add the can of tomatoes including the juice
(chopping the individual tomatoes). Add the chicken stock. Add all the
herbs and spices (leave the cinnamon stick whole and remove before serving)
Put the casserole into the oven and cook at 125C for 3 hours (adjust the
heat if necessary to keep the dish at the simmer)
In a separate pot cook the barley in plenty of salted water to makers
instructions. Drain in a sieve.
After 3 hours cooking of the casserole add the cooked barley and cook for
one hour longer. The barley becomes almost like a risotto taking up almost
all the juices.
Contributor: The Cook and the Chef - ABC TV
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