cook a new recipe each week

chicken legs/thighs – cover in soy sauce and sprinkle with basil / chilli

put in wok for 20 mins until cooked through and add peppers, mushrooms and onion.

cook egg noodles and add to stir fry once done, add more soy sauce if needed

chicken, mushrooms and onion in a casserole dish..

i cheated and bought a sachet..add it to 3/4 pint water, add to dish..

cook in oven (temp 180) for 1.5 hours

can cook with steamed veg and or potatoes

Serves 6
Active 9 min/Total 45 min (includes marinating)

1/4 cup reduced-sodium soy sauce
1/4 cup dry sherry or water
3 clovers garlic,crushed
1 Tbsp grated fresh ginger
1 lb skinless,boneless chicken brests, cut in bite-size pieces
1 Tbsp oil
1/2 cup unsalted roasted peanuts
1 red bell pepper, cut in bite-size pieces
3/4 cup canned reduced-sodium chicken broth
1 Tbsp cornstarch
3/4 cup sliced scallions

1. Mix first 4 ingredients in a gallon-size ziptop bag. Add chicken and turn bag a few times to coat. Refrigerate atleast 30 minutes.
2. Heat 1/2 tsp oil in a large nonstick skillet. Add peanuts; cook, stirring often, 1 minutes or until lightly browned. Transfer to a plate.
3.Remove Chicken from marinade;reserve marinade. In same skillet, heat 1/2 tsp oil over medium-high heat. Add chicken and stir-fry about 3 minutes until browned. Remove
4.Heat remaining 1 tsp oil in skillet over medium-high heat. Add bell pepper; stir-fry 2 minutes or until crisp-tender.
5. Whisk broth,cormstarcj amd reserved ,marinade in a small bowl until blended. Add to skillet along with chicken and peanuts. Bring to a boil over medium-high heat, stirring often, until mixture thickens and chicken is cooked through, about 2 minutes. Remove from heat;stir in scallions.

Great recepie that I will make again!

I am trying to be a better wife and cook dinner when I am home before my husband from work. Tonight I made Creamy Garlic Penne Pasta. I found this recepie on Recipezarr.com .
15 min | 10 min prep

SERVES 6 -8

1 (1 lb) box penne or penne rigate, cooked as directed, drained and kept hot
2 tablespoons butter or margarine
2 garlic cloves, minced
2 tablespoons flour
3/4 cup chicken broth or beef broth
3/4 cup milk
2 teaspoons parsley flakes
salt and pepper, to taste
1/3 cup grated parmesan cheese
Melt butter and add garlic in a medium sauce pan.
Cook over medium for 1 minute.
Add flour and cook 1 minute, stirring constantly.
Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
Add parsley, salt, pepper and cheese.
Stir until cheese is melted.
Toss hot pasta with sauce and serve immediately

I used beef broth but will use Chicken broth next time. Other than that my husband and I both liked it.

I need to get back to doing this, i’ve been far to lazy lately its time to get motivated again!

I’ve just started doing this and heres my first recipe for this week – chocolate cherry trifle from Nigella Lawson’s book Feast and it was fantastic! Well my guests certainly liked it!

I’ve been obsessively watching Barefoot Contessa, Everyday Italian, and Wolfgang Puck for the past couple of weeks.

I love these cooking shows!!!

Giada De Laurentiis is lovely. I heart her. =D

When I get my hands on my first job and my first salary, I’ll definitely take time to cook.

Week 1 – chicken parcels with semi dried tomatoes, ham & fresh basil, with a risotto on the side, need to work on the presentation…