Budget Summer Recipes:
Recipes describe how to prepare or make a dish of prepared food. It can be either a recipe or a list of instructions. In the original version of this article, a recipe was meant to describe how to make something.
Chicken & Chorizo Jambalaya:
Image Source: Google.com
This Cajun-inspired rice pot recipe is full of spicy Spanish sausage, sweet peppers and tomatoes. This is a healthy Cajun style rice pot with sweet peppers, tomatoes and spicy sausage. Sweet peppers and Spanish sauce are prominent ingredients. Tomatoes also included.
Ingredients:
1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock
Method of Cooking:
Heat 1 tablespoon of olive oil in a large pan with a lid and fry 2 chopped chicken breasts for 5-8 minutes until golden brown. Remove and set aside. Add 1 chopped onion and cook for 3-4 minutes until soft. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g of sliced chorizo and 1 tablespoon of Cajun seasoning and cook for another 5 minutes. Mix the chicken with 250g of long grain rice again; add the 400g can of tomatoes and 350ml of chicken broth. Cook the rice for 20-25 minutes.
Tuna, Spring Onions & Sweet Corn Fritters:
Image Source: Coop.co.uk
Make tuna, sweet corn and spring onion fritters for a family-friendly meal. They are versatile and can be served for brunch, lunch or dinner. They're easy to prepare and serve for breakfast, lunch, dinner or for a special occasion.
Ingredients:
125ml milk
3 eggs, beaten
150g self-raising flour
Defrosted 300g frozen sweet corn (or use cooked fresh corn).
Sliced and trimmed 12 bunch of spring onions.
1 lemon, zested and cut into wedges
Tuna cans in 112g drained and roughly flaked.
Sunflower or vegetable oil, for frying
Method of Cooking:
In a jug, mix the milk and eggs with ½ teaspoon of salt and ¼ teaspoon of ground black pepper. Sift the flour into a bowl, make a hole in the center and pour the egg mixture in a thin, steady stream, beating well until blended. Combine the corn, shallot, lemon zest and tuna. Heat a drizzle of oil in a non-stick or cast iron pan over medium heat. Pour a tablespoon of batter into the pan and cook until crisp and golden, about 2-3 minutes, turn and repeat on the other side (you'll need to do this in batches). Repeat with the remaining batter and keep warm in a low oven. Donuts should be served warm with lemon wedges, sour cream and hot sauce.
Ginger Beef Stir-Fry:
Image Source: allrecipes.com
In this Ginger Beef Stir-Fry, strips of sirloin beef are marinated in a honey-soy marinade, then quickly seared in a hot skillet with minced ginger, red chili peppers and minced garlic. Cornstarch slurry keeps the beef strips from drying out and helps create a delicious glaze on the meat. Finally, thinly sliced spring onions are tossed in and served over rice. Quick, easy and great taste! The trick to a good stir-fry is to work with a very hot and relatively sticky pan. I say relatively glue less because you don't want those glue less pans with flaking coatings, you want them more like a well-seasoned wok or cast iron skillet. Hard anodized aluminum will work too, as the surface is glued to the pan and can tolerate high temperature cooking. Cooking over high heat will allow you to brown the meat and vegetables well without overcooking them.
Ingredients:
Marinade:
2 tablespoons unseasoned rice vinegar
When cooking gluten free, use gluten-free soy sauce .
1 tablespoon honey
1 tablespoon peeled, grated fresh ginger
1 teaspoon chili pepper flakes
1 teaspoon ground cumin
Beef and stir-fry:
2 tablespoons vegetable oil (preferably peanut)
1 tablespoon dark toasted sesame oil, optional
3 to 4 green onions, , including the greens, cut diagonal 1/2-inch apart.
2 to 3 hot chilies, preferably red serranos, seeded and sliced
Peeled ginger knobs cut lengthwise into matchsticks
1/2 cup loosely packed, chopped cilantro
Method of Cooking:
Chill steak, slice into strips:
Chill the steak in the freezer for 30 minutes before slicing, making it easier to slice thinly. First, cut the steak crosswise into 1/2 inch thick slices. Cut each slice lengthwise into strips. You can see how all the muscle fibers go in this direction. So when we say cut against the current, what's happening or what you want to do is you want to cut perpendicular to that slope.
Marinate the beef:
In a medium bowl, whisk the marinade ingredients together; soy sauce, vinegar, grated ginger, honey, red chilli flakes and cumin. Season the meat with the marinade to coat it and place in the refrigerator for a minimum of 30 minutes and a maximum of 4 hours.
Make cornstarch slurry:
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make slurry.
Brown the beef strips:
Heat the oil in a wok (vegetable oil plus black sesame oil if using) or large skillet over high heat until almost smoking. While the oil is heating, dry the beef and divide it into small portions, no larger than what will fit in the palm of your hand. In batches, sear the beef until just brown on the outside, but no more than 1 minute on the inside. Pour the beef into a bowl.
Summer Chicken Stew:
Image source: pinterest.com
This summer version of chicken stew is made with broccoli, fine green beans and tender pasta and with leeks, green beans, peas, new potatoes and tender chicken thighs. It can also be used for parties and brunches. Parties also use it.
Ingredients:
2 tbsp olive oil
500g leeks, finely sliced
2 plump garlic cloves, finely sliced
2 thyme sprigs, leaves picked
8 chicken thighs, skinless and boneless
350ml chicken stock
200g green beans
350g frozen petit pois
Method:
A large skillet over medium heat should be filled with oil. Add the leeks, garlic and thyme, cover and simmer for 10 minutes, stirring occasionally. Season the chicken and add it to the potatoes on the plate. Increase the heat, pour in the broth and bring to a boil. Reduce the heat and simmer gently for 35 minutes with the lid closed. Add green beans and peas for the last 10 minutes of cooking.
Summer fish stew:
Image Source: bbcgoodfoodme.com
This store cupboard fish stew is bulked out with bread and full of fresh, summer flavors. It's stuffed with bread. It is served with fresh summer vegetables and fresh meat. It has a lot of fresh vegetables and meat in it. It also has lots of bread.
Ingredients:
4 slices stale bread, diced
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp. dried chilli flakes
400g chopped tomatoes
4 frozen white fish fillets, such as cod or Pollock
400g can butter beans, drained
Small pack parsley, roughly chopped
1 lemon, cut into wedges
Method of Cooking:
Preheat the oven to 200°C/180°C convection/gas. 6. Place the bread on a large baking sheet, drizzle with 1 tablespoon of oil and bake for 10 minutes until golden brown. Put aside. In the meantime, heat the rest of the oil in a large plate of flame resistant in medium heat. Add the onion and cook until it is soft for about 10 minutes, then add the garlic and the pepper bows and mix for 1 minute. Tip in tomatoes and fish fillets. Cover and cook over low heat for 10 minutes until the fish is almost cooked and then discover. Tip in the butter beans, season well, and cook until everything is hot. Serve scattered with the croutons, parsley and lemon, and serve it with the bread.
Written By: Manish Bhatnagar
