I engineered this one specifically to be easy on an upset stomach. It works wonders. On another note, if you aren’t feeling under the weather and want to add some real flavour, adding half a spoonful of chili-garlic sauce does the trick.
2 chicken breasts, cut into bite sized pieces.
2 leeks, sliced.
1 carrot, cut into small pieces
Salt and Pepper
1 small tsp of red pepper flakes
4 cups of chicken broth
200 g of vermicelli rice noodles
1 cup of shredded romaine lettuce
Cook rice noodles according to package instructions.
Meanwhile, cook the chicken pieces until browned all the way through in a frying pan or wok. Season with salt, pepper and red pepper flakes. Add carrot and leeks, stir fry.
Once veggies have softened, add the whole mixture to the cooked rice noodles and add the chicken broth. Serve into bowls and top with shredded lettuce.
A gigantic, stuffed-to-the-brim-with-veggies Greek salad is always delicious, but if you’re tired, have a picky eater, or just don’t have the ingredients lying around, this cheater Greek salad is pretty effective too.
1 romaine lettuce heart, finely chopped
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced
1 handful of cherry tomatoes
1 cup (or A LOT) of feta cheese (pro tip – shredded feta cheese is distributed more evenly and doesn’t retain as much moisture, crumbling in a nicer way)
Balsamic vinegar and olive oil
Throw all the veggies in a bowl in the order listed, top with the feta, and drizzle with the balsamic vinegar and olive oil. Toss it and eat!
This shepherd’s pie recipe has its origins in Judith Finlayson’s 150 Best Slowcooker recipes. It is an excellent lunch or dinner, can be eaten on its own or with a side salad, and keeps exceptionally well for school lunches.
For a vegetarian version, substitute the ground beef for ground tofu and the beef bouillon cube with a veggie broth cube.
6 cups of mashed potatoes
1 large onion
2 cloves garlic
1 lb lean ground beef
2 tsp paprika
Salt and pepper
1 tbsp flour
1 beef bouillon cube
2 tbsp tomato sauce
1 can creamed corn
If you’re like me, you probably don’t have mashed potatoes just lying about. If that’s the case, start to make mashed potatoes in your favourite fashion before you do anything else.
In a large frying pan, cook the onions until they sweat. Add ground beef and garlic, cook until the ground beef is completely browned. Drain off excess fat and return to heat.
Stir in the paprika, salt and pepper. Cook for one minute, then add the flour. Crumble up the beef bouillon cube and spread over mixture. Add 1 cup of water and tomato sauce, stirring, and simmer until the sauce thickens.
Once the sauce has thickened, layer the beef mixture, the creamed corn, and the mashed potatoes (in that order) into a casserole dish for easy serving. If you’re a slow cooker junkie, layer the ingredients into a slow cooker and cook on low for 2-3 hours (or longer, whatever), or until the creamed corn can be seen bubbling around the edges of the potatoes. Yum.
This recipe is based off of one I found in Williams-Sonoma’s Foodmadefast One pot cookbook, but altered to be simpler and purely vegetarian.
500 g of cheese tortellini
3 vegetable broth cubes, or 6 cups of veggie broth
Salt and pepper
Chop the zucchini and the carrots into small pieces. Stir fry in a medium sized pot, seasoning with salt and pepper. Once soft, add the vegetable broth and bring to boil.
Add the tortellini and cook according to package directions. Add more pepper, and serve into bowls. Top with a drizzling of olive oil and some parmesan cheese.
Cheap, spicy, simple and delicious. Great with parmesan on top, but I (with some guilt) prefer shredded marble cheese.
1 large onion, sliced thinly
2 cloves garlic
1 can plain, sugar-free tomato sauce
2 tsp red pepper flakes
1 tsp cayenne powder
Salt and pepper to taste
(To time perfectly, start the sauce just before you put the pasta in the boiling water)
Cook the onions in a frying pan until they start to sweat. Add garlic, red pepper flakes, cayenne pepper, salt and pepper. Cook for two minutes. Add tomato sauce and simmer, stirring occasionally.
Spoon on top of your favourite pasta shape and liberally top with cheese.