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Tag: stay at home parent
Cook Up a Storm! How to Make Delicious Paambu with Fish and Coconut Milk as a Stay-at-Home Parent
Paambu with Fish and Coconut Milk: A Traditional South Indian Recipe
Paambu is a traditional South Indian dish that is eaten widely across the region. It is made with fish and coconut milk, and is served as a side dish or as a main course. This recipe is simple to make and can be enjoyed by the whole family.
Ingredients:
• 1 pound of boneless fish fillets, cut into small cubes
• 2 tablespoons of coconut oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 2 dried red chilies, cut into thin slices
• 2 cloves of garlic, minced
• 1 large onion, finely chopped
• 2 teaspoons of ground coriander
• 2 tablespoons of grated coconut
• 1 cup of coconut milk
• Salt to taste
• Freshly ground black pepper to tasteInstructions:
1. Heat the coconut oil in a large skillet over medium-high heat. Add the mustard seeds and cumin seeds, and cook until they begin to pop.
2. Add the sliced red chilies, garlic, and onion. Cook until the onions are soft and translucent.
3. Add the ground coriander, grated coconut, and fish cubes. Cook for about 3 minutes, stirring occasionally.
4. Pour in the coconut milk and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the fish is cooked through and the sauce has thickened slightly.
5. Serve hot with steamed rice or chapati (Indian flatbread).
As a stay-at-home parent, cooking meals for the family can be both rewarding and challenging at times. Trying out new recipes can be an exciting way to add variety to your cooking repertoire while also giving your family something new to enjoy together. Paambu with fish and coconut milk is a traditional South Indian recipe that will bring some flavor to your dinner table! The combination of flavors from the mustard seeds, cumin seeds, dried red chilies, garlic, onion, coriander, grated coconut and coconut milk make this dish truly unique and delicious! Plus, it’s easy to make in just a few steps! So why not try out this traditional recipe tonight? Your family will be sure to love it!
The story of Paambu dates back many centuries ago in South India when a fisherman was trying to catch some dinner for his family but was having no luck at all. After hours of trying he decided to take his catch home empty-handed when he suddenly heard a loud splash nearby in the river. He looked around but couldn’t see anything so he peered into the water only to find a giant paambu (a type of carp) swimming around near his boat! The fisherman quickly grabbed his net and scooped up the fish in one quick motion before bringing it home for dinner that night. He cooked it with some coconut milk which ended up being such a tasty combination that it quickly became popular in surrounding villages as well as becoming an iconic dish in South India ever since!
Cook Up Delicious Osso Buco for Stay-At-Home Parents – No Trip to the Grocery Store Needed!
Osso buco is one of the most classic Italian dishes. It’s a rich, braised veal shank that is slow cooked in a tomato-based sauce and served with vegetables. It’s a delicious and hearty meal that is perfect for feeding the whole family.
As a stay-at-home parent, it can be challenging to think of dinner ideas that are both delicious and easy to prepare. Osso buco is one of my favorite dishes because it requires minimal effort yet delivers a big flavor punch. Plus, it’s relatively inexpensive and can easily be made in bulk for leftovers.
This recipe for Osso buco with veal and vegetables has become a staple in my household over the years. I love hearing my family’s reactions when they take their first bite and taste the rich, savory flavors of the dish. This recipe is sure to please everyone in your home, no matter how picky they may be!
Ingredients:
• 4 large veal shanks
• 2 tablespoons olive oil
• 2 onions, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups chicken broth
• 1 bay leaf
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• ½ cup frozen peas
• Salt and pepper to tasteInstructions:
1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a large Dutch oven over medium heat. Add the veal shanks, season with salt and pepper, and cook until golden brown on all sides, 6-8 minutes per side. Remove from the pan and set aside.
3. Add the onions and garlic to the pan and cook until softened, about 5 minutes. Stir in oregano and tomato paste until combined.
4. Pour in wine and chicken broth and bring to a boil. Add bay leaf and reduce heat to low; simmer for 10 minutes.
5. Return veal shanks to the pot along with carrots, celery, peas, salt and pepper; stir to combine ingredients. Cover with lid or aluminum foil and place into preheated oven; bake for 1½ hours or until veal is tender.
6. Serve hot over creamy mashed potatoes or polenta with fresh parsley as garnish (optional). Enjoy!When I think of Osso buco with veal and vegetables, I immediately think of my grandmother’s kitchen table where she would make this dish for Sunday dinner every week without fail. My grandmother was born in Italy and grew up cooking traditional Italian dishes like Osso buco from scratch using fresh ingredients from her garden or local market stalls. She would often tell me stories about her childhood while we ate this delicious meal together – stories about her homeland that I will never forget! It’s no wonder why this dish holds such sentimental value to me: it’s not only an amazing meal but also carries so many memories of time spent with my grandmother that I will forever cherish.
Tantalize Your Taste Buds: Make Delicious Shepherd’s Pie With Lamb and Veggies Today!
Shepherd’s Pie with Lamb and Vegetables
As a stay-at-home parent, I am constantly looking for creative and delicious ways to bring something special to the dinner table. Shepherd’s Pie is a classic dish that has been around for centuries, yet still manages to bring a unique flavor and texture to any meal. This recipe is an upgrade on the traditional Shepherd’s Pie, using lamb as the main protein source, and adding in some fresh vegetables for an even heartier meal. It is sure to be a hit with the entire family!
Ingredients:
– 2 pounds of ground lamb
– 2 cups of frozen peas, thawed
– 2 cups of diced carrots
– 2 cups of diced celery
– 1 small onion, diced
– 4 cloves of garlic, minced
– 1 teaspoon of dried thyme
– 1 teaspoon of dried oregano
– ¼ cup of butter
– ¼ cup of all-purpose flour
– 2 cups of beef broth
– 1 cup of milk
– ¼ cup of minced fresh parsley
– Salt and pepper, to taste
– 4 cups of prepared mashed potatoes (or make your own)
For the Topping:
– 1 cup of shredded cheddar cheeseInstructions:
1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large skillet over medium heat, cook the ground lamb until it is browned and cooked through. Add in the peas, carrots, celery, onion, garlic, thyme and oregano. Cook until vegetables are tender.
3. In a separate pot over medium heat, melt butter and stir in flour until combined. Slowly whisk in beef broth and milk until smooth. Bring mixture to a boil and reduce heat to low. Simmer for 3 minutes or until thickened.
4. Stir in cooked lamb mixture into the sauce and season with parsley, salt and pepper. Simmer for 10 minutes or until sauce has thickened.
5. Transfer the lamb mixture into an oven safe dish and top with mashed potatoes. Sprinkle cheese on top for an extra cheesy layer!
6. Bake in preheated oven for 25 minutes or until cheese is melted and bubbling around the edges. Serve warm!My family loves this recipe as it has all the flavors of a classic Shepherd’s Pie but with a little extra something that really makes it stand out from the rest – the addition of ground lamb! It really adds a unique flavor that pairs perfectly with the vegetables and potatoes in this dish. Not only that but it adds some extra protein to make it even more filling and satisfying than before! The best part about this recipe is that it can be prepared ahead of time if needed – so you can just pop it into the oven when you’re ready to serve it up! The whole family will love this Shepherd’s Pie with Lamb and Vegetables – give it a try soon!
“Unlock the Secrets of Goulash: The Perfect Recipe for Stay at Home Parents!”
Goulash with Beef and Vegetables: A Hearty Stay-at-Home Meal
When I think of a hearty meal I can enjoy while staying at home, I think of my mother’s goulash with beef and vegetables. This dish is one of my family’s favorites, and it’s something I can easily make for my own family now that I’m a stay-at-home parent. Not only is it delicious, but it’s also easy to make and can be scaled up or down depending on how many people are eating.
My mother always made her goulash with beef, onions, red bell peppers, tomatoes, garlic, and potatoes. She would also add in some paprika and cumin to give it a nice smoky flavor. Over the years, I’ve made some changes to the recipe to make it even more flavorful. For example, I like to add in some fresh parsley at the end for an extra burst of flavor.
The best part about making this goulash is that it doesn’t take a lot of time or effort. All you need to do is brown the beef in a large pot with some oil. Once the beef has cooked through, you can add in the onions, bell peppers, tomatoes, garlic, potatoes, paprika and cumin. You then just have to let the dish simmer until all the vegetables are tender and the flavors have melded together nicely.
This goulash with beef and vegetables really is a great stay-at-home meal. It’s filling enough to feed a crowd and can be served with some crusty bread or rice on the side. Plus, you can make it ahead of time so that you don’t have to worry about cooking right before dinner time. It’s an all-around winner!
Ingredients:
1 lb ground beef
2 tablespoons olive oil
1 onion (chopped)
1 red bell pepper (chopped)
2 cloves garlic (minced)
1 large potato (diced)
1 can diced tomatoes
2 teaspoons paprika
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons fresh parsley (chopped)Directions:
1. Heat oil in a large pot over medium heat. Add ground beef and cook until no longer pink (about 5 minutes). Drain any excess fat from the pot if necessary.
2. Add onion, bell pepper, garlic and potatoes to the pot and cook for another 5 minutes until vegetables begin to soften.
3. Add diced tomatoes, paprika and cumin to the pot and stir everything together. Bring mixture to a simmer then reduce heat to low.
4. Cover pot with lid and let simmer for 15-20 minutes until vegetables are tender and flavors have melded together nicely.
5. Remove from heat and stir in fresh parsley before serving hot with crusty bread or rice on the side if desired. Enjoy!
“Luscious Shrimp Bisque: A Stay-At-Home Parent’s Dream Recipe!”
Shrimp Bisque with Cream: A Comforting Recipe for Stay-at-Home Parents
As a stay-at-home parent, I know how important it is to have a few easy and comforting recipes in your repertoire that you can whip up quickly and enjoy with your family. One of our favorite comfort foods is shrimp bisque with cream. This indulgent soup is sure to please everyone at the table, and it’s easy enough to make on a busy weeknight.
The ingredients are simple and straightforward. You’ll need butter, onions, celery, garlic, white wine, shrimp stock (or chicken stock if you don’t have shrimp stock), tomato paste, heavy cream, cooked shrimp, salt, and pepper. To make the dish extra special, I love to add a pinch of saffron for a subtle flavor.
To begin, melt the butter in a large pot over medium-high heat. Add the onions and celery and sauté until softened (about 5 minutes). Then add the garlic and sauté for two minutes more. Pour in the white wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the shrimp stock and tomato paste and bring to a boil. Once boiling, reduce heat to low and let simmer for 10 minutes.
Next, add the heavy cream and cooked shrimp to the pot. Simmer on low heat for another 10 minutes until everything is nice and hot. Season with salt and pepper to taste. Finally, stir in a pinch of saffron (optional). This will give the bisque an extra layer of flavor that is just divine!
When it’s time to serve, ladle out generous servings into shallow bowls or cups and garnish with some fresh parsley or chives if desired. Trust me when I say that this bisque will become an instant family favorite! It has all of the warmth of home-cooked comfort food but is still light enough to enjoy year-round.
Whenever I make this dish for my family, I always think back on my childhood days when my mom would make us all her famous shrimp bisque with cream. Every bite was like a trip down memory lane—warmth and happiness in every spoonful! That’s why I’m so passionate about sharing this recipe with all of you other stay-at-home parents out there—so that you can create your own special memories around your dinner table tonight!
Ingredients:
• 2 tablespoons butter
• 1 onion chopped
• 2 stalks celery chopped
• 2 cloves garlic minced
• 1/2 cup white wine
• 4 cups shrimp stock (or chicken stock)
• 1 tablespoon tomato paste
• 1 cup heavy cream
• 12 ounces cooked shrimp peeled & deveined
• Salt & pepper to taste
• Pinch of saffron (optional)
Cook Up Comfort: Chowder with Seafood and Potatoes for the Stay at Home Parent
Seafood and Potato Chowder
Ingredients:
-1 pound of any seafood mix
-6 potatoes, diced
-2 tablespoons of olive oil
-2 cloves of garlic, minced
-1 onion, diced
-2 stalks of celery, diced
-1 red pepper, diced
-1 teaspoon of dried oregano
-1 teaspoon of dried thyme
-1 teaspoon of sea salt
-¼ teaspoon of black pepper
-4 cups of vegetable broth
-1 cup of coconut milk
-2 tablespoons of all purpose flour
-2 tablespoons of butter
-½ cup of freshly chopped parsley or chives, for garnishInstructions:
1. Heat the olive oil in a large pot over medium heat. Add the garlic and onion and cook for about 5 minutes until the onions start to soften.
2. Add the celery, red pepper and potatoes to the pot and cook for an additional 5 minutes. Stir in the oregano, thyme, salt and pepper and mix everything together.
3. Pour in the vegetable broth, bring to a simmer and reduce the heat to low. Cover the pot and let it cook for about 20 minutes or until the potatoes are tender.
4. In a small bowl whisk together the coconut milk, flour and butter until smooth. Then stir it into the pot with the chowder. Increase the heat and bring everything to a boil while stirring constantly. Once it reaches a boil reduce the heat back to low and let it simmer for 10 minutes or until it thickens up slightly.
5. Finally stir in your seafood mix and let it simmer for an additional 10 minutes or until cooked through.
6. Serve your chowder warm with some freshly chopped parsley or chives as garnish on top! Enjoy!As a stay at home parent one of my favorite activities is cooking up delicious meals for my family! One recipe that I make often is my Seafood & Potato Chowder because it’s so easy to make and always turns out great! The combination of flavors from all of the vegetables, herbs, seafood and creamy broth make it absolutely delicious! Plus, this recipe is also quite versatile since you can use whatever type of seafood you have on hand – from shrimp to scallops – whatever you’re in the mood for.. It’s sure to be a hit at your next family dinner!
When I make this recipe I always think back to when I was first introduced to it as a child during our yearly family trips to Maine during summer breaks from school. It was always so special to spend time with my extended family there on our little fishing trips where we would catch fresh seafood like clams, crabs and mussels which we would later use in this chowder recipe! It was so much fun spending time with my cousins around the kitchen table where we would help prepare this delicious dish together while sharing stories about our time away.. It brings back such wonderful memories that make me appreciate this recipe even more today!
“Easy Quiche Recipe for Busy Parents: Satisfy Your Family’s Hunger with Cheese and Veggies!”
Quiche with Cheese and Vegetables – A Delicious Recipe for the Stay At Home Parent
As a stay at home parent, it can be hard to find time to make delicious meals for the family. But with this easy quiche recipe, you can whip up a delicious dish for breakfast, lunch, or dinner in no time at all. This quiche with cheese and vegetables is a great way to use up any leftovers you have in the fridge and is sure to be a hit with everyone. Plus, the story behind this dish makes it even more special.
My grandmother used to make this quiche every Sunday when I was growing up. She would start by washing and chopping the vegetables, then she would sauté them in a pan with butter or olive oil. Then she would add grated cheese and mix it all together before pouring the mixture into a pre-baked pie crust. After that she would beat the eggs and milk together and pour them over the top of the quiche before baking it in the oven. I have fond memories of her making this delicious dish for our family every Sunday and I always looked forward to it.
Ingredients:
-1 pre-baked pie crust
-2 tablespoons butter or olive oil
-1 cup diced onion
-1 cup diced bell pepper
-1 cup diced mushrooms
-1 cup grated cheese (cheddar, mozzarella, etc.)
-3 eggs
-1 cup milk
-Salt and pepper, to tasteInstructions:
1. Preheat oven to 375°F.
2. Heat butter or olive oil in a large skillet over medium heat. Add onions, peppers, and mushrooms and sauté until softened, about 5 minutes. Remove from heat and stir in grated cheese until melted.
3. Spread vegetable mixture into pre-baked crust.
4. Beat eggs and milk together in a medium bowl until well blended, then pour over vegetables in the crust. Sprinkle with salt and pepper, if desired.
5. Bake for 25 minutes or until egg is set and top is golden brown. Let cool for 10 minutes before serving warm or at room temperature. Enjoy!This quiche with cheese and vegetables is so easy to make yet so full of flavor that you’ll be sure to make it again and again! It’s perfect for breakfast, lunch, dinner, or even just as an afternoon snack when you need something quick yet satisfying. Plus, my grandmother’s story about making this dish every Sunday brings back so many childhood memories of joyous family gatherings around the dinner table – what could be better than that?
“Delight Your Family with Ratatouille: Easy Vegetable and Herbal Recipe for Stay-at-Home Parents!”
Ratatouille: A Healthy Stay-at-Home Parent Recipe
As a stay-at-home parent, I often need to come up with healthy recipes that are not only easy to make but also nutritious and delicious. One of my favorite dishes is ratatouille, which is a French Provencal stewed vegetable dish made with vegetables and herbs. Ratatouille is a great way to use up vegetables that are beginning to go bad, as well as herbs from your garden. It is also a great way to get your kids to eat their vegetables.
The story behind ratatouille dates back to the mid 19th century in Nice, France, when it was served as a simple vegetable stew. The story of Ratatouille the movie is an homage to this classic French dish and tells the story of Remy, a rat who dreams of becoming a chef. Remy discovers that by combining fresh ingredients like tomatoes, zucchini, bell peppers, eggplant, and garlic with herbs like rosemary and thyme, he can make a delicious ratatouille that everyone loves.
Ingredients:
• 2 tablespoons olive oil
2 large tomatoes (diced)
• 1 large onion (diced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 2 cloves garlic (minced)
• 1 large eggplant (diced)
• 1 large zucchini (diced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper (to taste)
• 2 tablespoons freshly chopped parsley (for garnish)
Instructions:1. Heat the olive oil in a large saucepan over medium heat. Add the diced tomatoes, onion, bell peppers, garlic and eggplant and cook for about 5 minutes until the vegetables are tender.
2. Add the diced zucchini, oregano, thyme and rosemary and season with salt and pepper to taste. Lower the heat to low and simmer for about 10 minutes until the vegetables are cooked through.
3. Serve the ratatouille warm or cold with freshly chopped parsley as garnish. Enjoy!As a stay-at-home parent who loves cooking with fresh ingredients from my garden, I find that ratatouille is an ideal meal to make for my family. Not only is it healthy and nutritious but it also has that comforting “home-cooked” flavor that everyone loves. Plus, it’s easy enough for even my youngest kids to help me prepare it! The best part is that I can serve it on its own or as an accompaniment to other dishes like grilled chicken or fish. Ratatouille really is a one-pot wonder!
“Tantalize Your Taste Buds with this Deliciously Refreshing Gazpacho for Busy Stay-at-Home Parents!”
Gazpacho with Tomatoes and Vegetables: A Refreshing Summer Recipe for Stay-at-Home Parents
As a stay-at-home parent, it can be difficult to find time to make a delicious and nutritious meal for the family. But with Gazpacho with Tomatoes and Vegetables, you can have a healthy and delicious meal on the table in no time! This refreshing summer recipe is sure to please everyone in the family, from the youngest to the oldest.
This recipe is incredibly easy to make and requires minimal effort. All you need are some tomatoes, cucumbers, bell peppers, red onion, garlic, olive oil, white vinegar, salt and pepper. Start by dicing all of the vegetables into small cubes and placing them in a large bowl. Then add the olive oil, vinegar, salt and pepper to the bowl and mix until everything is evenly combined. Finally, transfer the mixture to a food processor or blender and blend until everything is smooth. Once blended, pour the Gazpacho into individual bowls or glasses and serve cold.
Gazpacho is one of those dishes that has been around for centuries. The original recipe was said to have been created by Spanish peasants who used whatever vegetables they had on hand to create a refreshing summer soup that was both nutritious and delicious. The story goes that one day they added tomatoes to their mixture which gave it a bright flavor and added color. The rest was history!
This Gazpacho recipe makes for a wonderful light summer meal that is healthy and easy to prepare. Not only is it full of delicious vegetables but it’s also incredibly refreshing on hot summer days. Plus, you can even add other ingredients such as fresh herbs or avocado if you want to make it even more flavorful.
This Gazpacho recipe is perfect for busy stay-at-home parents who don’t have a lot of time to spend in the kitchen but still want to provide their families with healthy meals. It’s quick to prepare, requires minimal effort and can be served as either a starter or main course. Plus, it’s both vegan and gluten free which makes it ideal for those with dietary restrictions or allergies.
So if you’re looking for an easy but tasty meal that will please everyone in your family, try this Gazpacho with Tomatoes and Vegetables recipe today! You won’t regret it!
Ingredients:
• 3 tomatoes (diced)
• 1 cucumber (diced)
• 2 bell peppers (diced)
• 1 red onion (diced)
• 2 cloves garlic (minced)
• 3 tablespoons olive oil
• 2 tablespoons white vinegar
• Salt & pepper (to taste)
“Tantalize Your Taste Buds with Fried Shrimp Marinade – A Recipe to Master While at Home!”
How to Make Fried Shrimp with Lemon and Herb Marinade
As a stay at home parent, I understand the desire to make meals that are both delicious and easy to prepare. Fried shrimp with lemon and herb marinade is a favorite in my house and allows me to make a dish that is both flavorful and quick to put together.
The ingredients are simple and have a great flavor profile. For the marinade, you will need olive oil, lemon juice, garlic, dried herbs of your choice (I like oregano, thyme, and basil), salt, and pepper. For the shrimp, you will need 1 pound of large peeled and deveined shrimp, as well as all-purpose flour for dredging. You will also need a cast-iron skillet or other heavy-bottomed skillet for frying.
To start the marinade, combine the olive oil, lemon juice, garlic, herbs, salt and pepper in a small bowl and mix until fully combined. Place the shrimp in a separate bowl or Ziploc bag and pour the marinade over it. Make sure all of the shrimp is fully coated in the marinade before covering it with plastic wrap or sealing the bag. Place in the refrigerator for at least 30 minutes to allow the flavors to fully blend.
When you are ready to cook, remove the shrimp from the refrigerator and heat your skillet over medium-high heat with a tablespoon of oil. While the skillet is heating up, place your all-purpose flour on a plate or shallow dish and dredge each piece of shrimp in it until fully coated. Once all of your shrimp is dredged in flour, add it to your hot skillet in batches if necessary. Cook until golden brown on each side (about 2 minutes per side).
Once all of your shrimp is fried up nicely it’s time to serve! I like to plate my fried shrimp with steamed vegetables or pasta for a complete meal. I also often make an extra batch of marinade to use as a sauce for added flavor.
Fried shrimp with lemon and herb marinade has become one of my go-to recipes for busy nights when I want something tasty but don’t have much time to spend in the kitchen. It’s easy enough for even my youngest children to help out with making this dish so I can spend more time with them while still having dinner on the table quickly!