Make Dinner, Not War: 3 stress-free dishes

Published April 10, 2013 by The Feminist

Let’s be honest here: Now and then we all get really annoyed with other people.

• When someone is constantly talking about his or herself in a very boastful “I’m the Greatest Star this world has ever known” kinda way.
• When someone is too lazy to get his or her ass off the couch and watches TV shows all day, while you’re working your butt off.
• When you’re trying to have a conversation with a teenager who has a very big attitude. “Wha’everrr”
• Sometimes, even the slightest noise, movement or snort can get under your skin.

Yes, we’ve all been there. But instead of letting all the anger boil up inside of you – or worse – instead of yelling all nasty things at that particular person, why not maintain the peace and start cooking? I find cooking to be incredibly soothing and relaxing. Besides, it is also more convenient, because you can now actually use your dinner plates to serve your food on, instead of smashing them to the ground.

Here are some really yummy stress-relieving dishes:

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Indonesian chicken wraps

Ingredients:

• Good quality shop-bought wraps
• 4 chicken breasts, diced
• 300gr of bean sprouts
• Fresh coriander
• 3 spring onions, chopped
• 1 mango, finely chopped
• 1 apple, in fine slices
• 1lime
• Chopped cashew nuts

For the marinade:
• 2tbsp ketchup
• 1tbsp fish sauce
• 1tbsp soy sauce
• 2tbsp honey
• 1tbsp mirin
• 1tbsp sesame oil

For the satay sauce:
• 200ml coconut oil
• 40gr of peanut butter
• 1 small red chilli
• 1 tbsp garam massala
• 2cm piece of ginger
• 1tsp brown sugar

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Method:

1. Mix together all the ingredients for the marinade and stir through the diced chicken breasts. Let it sit for 30 minutes.
2. For the satay sauce, mix all the ingredients together – et voila! – done! 😉
3. Mix the bean sprouts together with the coriander and spring onion and sprinkle over some lime juice.
4. Fry the chicken until brown and tender.
5. Make your own awesome wrap with the beansprout salad, mango, apple, chicken and of course the scrumptious satay sauce and finish with some chopped cashew nuts.

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Tutti Frutti prawn curry

Ingredients (serves two):

For the curry paste:
• Two small red chillies
• 3cm piece of fresh ginger
• Coriander stalks
• 1 clove of garlic
• 1 onion
• 1 tsp garam massala
• 1tsp brown sugar

For the fruity prawn curry:
• 16 prawns
• Half a pineapple, diced
• Half of mango, diced
• 1 banana
• 400ml coconut milk
• 1tbsp peanut butter
• 1tbsp fish sauce
• Fresh coriander to decorate

Method:
1. Make the curry paste by mixing all the ingredients together in a blender.
2. Fry the curry paste in a large wok in some vegetable oil until fragrant.
3. Add the coconut milk, the peanut butter and fish sauce. Let it simmer for a couple of minutes.
4. Add the prawns, pineapple and mango and simmer for 5 minutes.
5. Finally add the banana and heat through.
6. Sprinkle some chopped coriander on top.

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Italian meatloaf with homemade pasta and basil-sundried tomato pesto

Ingredients (serves 4):

For the meatloaf:
• 750gr minced beef
• 1 courgette
• Cherry tomatoes, on the vine
• 1 onion
• 1 clove of garlic
• 15gr grated pecorino cheese
• 1 egg
• 1tsp dried oregano
• 1tsp paprika
• ½ tsp cumin
• ½ tsp garam massala (You’re now probably shouting: “Garam massala?? In an Italian dish??? Well, it actually works 😉 )

For the pasta:

• 350gr plain flour
• 4 eggs
• Salt

For the pesto:
• 200gr semi dried tomatoes, in oil
• 30gr pecorino cheese
• 2 cloves of garlic
• Handful of cashew nuts
• Bunch of fresh basil leaves (lots and lots of them!)

Method:

1. For the meatloaf, line a baking tin with baking parchment. Using a vegetable peeler, peel strips off the courgette and line them in your tin. (This will create a lovely courgette blanket for your meat)
2. In a bowl, mix together the meat with the chopped garlic and onion and grate in some of the remaining courgette (the white part). Add the cheese, the egg and the spices and mix through.
3. Put the mince in the courgette baking tin and put in a preheated oven at 200°C for 35 minutes. Take the loaf out of the oven and put the vine cherry tomatoes on top. Put back into the oven for 10 minutes.
4. For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. Knead until well blended and the dough is soft and flexible. Leave the pasta to rest for about 15-30 minutes. Cut it into your favourite pasta shape.
5. Cook the fresh pasta in boiling water for 3-5 minutes and immediately drain the pasta and coat it with the fresh pesto.
6. For the pesto, mix all the ingredients together in a blender and season with salt and pepper.
7. Serve the meatloaf and pasta with a rocket salad with balsamic dressing.

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9 comments on “Make Dinner, Not War: 3 stress-free dishes

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