by capedemo | Aug 10, 2021 | Cooking with Cape Demo
These Easy Korean Beef Rice Bowls make the perfect healthy weeknight meal that’s on the table in about 15 minutes!
Ingredients
- 4 cups cooked rice (about 1 1/3 cups uncooked), or use minute or instant rice
- 1 teaspoon sesame oil
- 1 pound extra lean ground beef
- 3 cloves garlic, finely minced or pressed
- 4 tablespoons low sodium soy sauce
- 1 tablespoon freshly grated ginger
- 3 tablespoons brown sugar
- a dash of sriracha hot sauce (optional)
- 1 cup carrots, cut julienne style (these can be purchased pre-cut in the produce section of your grocery store)
- chopped green onions, toasted sesame seeds, red pepper flakes (optional) for serving
Instructions
- Prepare the rice according to package directions.
- Heat a large non-stick skillet over medium-high heat at add the sesame oil.
- Add the ground beef to the hot skillet and brown until almost cooked through (about 6-10 minutes).
- Add the garlic, soy sauce, ginger, brown sugar, and sriracha to the skillet and stir well until a small amount of sauce forms.
- Add the carrots and cook for about 2 more minutes until the carrots soften slightly.
- Serve the beef mixture over rice and garnish with chopped green onions, toasted sesame seeds, and a small sprinkling of red pepper flakes (garnishes optional).
Original Recipe By The Busy Baker
by capedemo | Aug 5, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
It’s easy, with a few shortcut ingredients, to get dinner on the table in a flash. Try these easy-made pizzas that are ready in just 20 minutes.
Ingredients
- 6 (650g) tandoori marinated chicken skewers
- 4 Mission Plain Naan Bread
- 1/2 cup plain Greek-style yoghurt
- 2 tbsp mango chutney
- 50g baby spinach
- 1/2 small red onion, cut into thin wedges
- 2 tbsp sultanas
- 2 tbsp slivered almonds
Instructions
- Heat a non-stick frying pan over medium heat. Cook chicken skewers, turning, for 10 minutes or until cooked through. Remove chicken from skewers and roughly chop.
- Meanwhile, preheat a grill on medium-high heat. Place naan bread on a baking tray lined with foil. Grill for 2 minutes or until heated through.
- Combine yoghurt and mango chutney in a small bowl. Spread naan with yoghurt mixture. Top with spinach, chicken, onion, sultanas and almonds. Grill for 3 minutes or until just heated through. Serve.
Original Recipe by Taste.com.au
by capedemo | Jul 29, 2021 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances
When it comes to Thai recipes, this stir fry is one of the most popular and easiest to make. It’s flavourful, fast, and is going to become one of your favourite quick dinners.
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons sugar
- 1 red bell pepper, chopped
- 220g green beans
- 700g boneless, skinless chicken thighs, coarsely chopped
- 4 sliced shallots
- 4 cloves garlic, minced
- 4 minced Thai chilies, or to taste
- 1 cup very thinly sliced fresh Thai basil leaves
- Jasmine rice, to serve
INSTRUCTIONS
- Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
- Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.
- Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.
- Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.
Original Recipe by Host the toast.
by capedemo | Jul 28, 2021 | Cooking with Cape Demo
These delicious tacos are worth taco’ing about! They are filled with perfectly spiced steak and feisty salsa.
Ingredients
- 700g beef rump steak, trimmed
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 garlic cloves, crushed
- 8 flour tortillas
- 2 tomatoes, chopped
- 1/2 small red onion, finely chopped
- 1/2 green capsicum, finely chopped
- 4 radishes, thinly sliced
- 2 tbsp lime juice
- 100g reduced-fat feta, crumbled
- 1/2 cup fresh coriander sprigs
Method
- Drizzle beef with 1/2 the oil. Rub all over with cumin, oregano and garlic. Set aside.
- Preheat a chargrill pan over medium-high heat. Cook tortillas for 30 to 40 seconds each side or until charred and heated through. Transfer to a plate. Cover with foil to keep warm.
- Add beef to grill for 4 minutes each side for medium or until cooked to your liking. Cover loosely with foil. Set aside for 5 minutes to rest.
- Meanwhile, combine tomato, onion, capsicum, radish, juice and remaining oil in a medium bowl (see note). Serve tortillas filled with beef, salsa, feta and coriander sprigs.
RECIPE NOTES : Add some extra oomph to the salsa by adding 2 thinly sliced small red chillies. For chilli lovers, leave the seeds in to really pack a punch!
Original recipe by Taste.com.au
by capedemo | Jun 28, 2021 | Uncategorized
Topped with buttery fresh-baked croutons, here is a tomato soup that is anything but ordinary.
Ingredients
Soup
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 3 to 4 tablespoons garlic, chopped
- 1 cup celery, chopped
- ½ cup carrot, peeled and cut into 5cm sticks
- 800g can crushed tomatoes
- 2 ½ cups vegetable broth
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
Italian Croutons
- 1 loaf day-old bread, crusts removed
- ½ cup butter, melted
- 1 tablespoon Italian seasoning
- Heat oil in a Dutch oven over medium heat; add onion and garlic and sauté until onion is translucent. Add celery and carrot; cook 5 more minutes. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until thickened. Ladle soup into 4 bowls; top each serving evenly with Italian Croutons.
- Italian Croutons: Cube bread and place in a large plastic zipping bag; set aside. Combine butter and seasoning; pour over bread. Mix well; arrange bread cubes on an ungreased baking sheet. Bake at 220° for 10 minutes; turn bread cubes and bake 5 more minutes.
Original Recipe by My Recipes
