What would you make with these ingredients?

Cafe Society
1

I’ve been inspired by the other thread on this subject. Right now, if I’m having a meal, it’s stir fry 99% of the time (not kidding I have this almost every time I have dinner), although I do keep buying things that look interesting, only to never eat them (like the curry packet). I don’t usually cook, so I’m not the kind of person who comes up with recipes out of thin air, hence this thread. I’m looking for things that don’t require too much prep time. So, anyways, here’s the list.

Meat
Chicken breasts
Oysters (canned)
Shrimp
Swordfish
Salmon (frozen)
Ground turkey

Vegetables
Spinach (fresh)
Frozen stir fry mix (lots of different packs…there’s asparagus blend, broccoli blend, snap pea blend etc. that all have chopped peppers, peas and other things).
Sweet peas
Broccoli
Onions
Garlic
black beans
rice
carrots

Spices/Sauces
Salt
Pepper
Spice packets for stir fry, fried rice, yellow curry
Cinnamon
Spicy Korean bbq sauce (for stir fry)
lemon garlic sauce
Fish sauce

Other
Coconut milk
Butter
firm tofu

2

Oh, I have olive oil and canola oil too. Too bad we can’t edit over here yet…

3

the chicken breasts, coconut milk, and yellow curry would make for a good Thai-style dish. No idea as to the proportions, though.

4

So, stir fry and chicken curry it is, huh? Okay, what other reasonably priced things would I need to make a larger variety of stuff from the things on hand?

5

Well, you could get some smoked sausage, cut it up, and mix it with the black beans and rice. You might need throw in a thckening agent to get the right consistency.

Maybe others will be along with more suggestions.

6

peppers, onions, rice, and carrots
That’s all on your list I ever buy.

But I put peppers, onions, rice and carrots, with fine egg noodles and chicken or beef bouillon every day.

7

Thanks.

Flour is a thickener right? I might have that. Geez, I guess what I really need is a book of recipes, and basic cooking info.

According to Pliny, are you cooking the noodles and everything in the bouillon or, cooking everything then, pouring the bouillon over it like a soup?

8

Flour, cornstarch, breadcrumbs…

9

You could marinate the salmon or swordfish in the lemon garlic sauce and cook in a frying pan, 5 minutes on each side per inch of thickness.

10

recipe for the above

11

Stone soup?

12

Well, if you get a can of chicken stock and some saffron you could whip up a nice piallia. Fry the rice with a bit of olive oil. Add the chopped onion. Mix Saffron with some hot water and let stand for a couple of mintues. Add to rice. Add chicken stock. Simmer that for a while. Add the vegies. Add the seafood items and the diced up chicken. (Add them in order of most cooking time to least - so the chicken before the seafood). Cover. Steam until done. Shwank. It’s quite easy, and delicious.

13

Shrimp scampi

Melt butter (a lot, maybe half a stick) in a frying pan. Once melted, throw in about 3 or 4 cloves of garlic, minced and a bit of the lemon garlic sauce (I’d normally use lemon juice and zest), then throw in the shrimp and sautee until pink.

Serve over rice or linguini.