Super Easy and Delicious Dinner Ideas for when you don’t know what to or “can’t” cook.
I love cooking and always have but for me the enjoyment comes when cooking is simple, easy but most importantly delicious! All of my recipes are centred around a balanced plate to ensure I not only get the nourishment I need but I can do so in speedy time.
All these recipes are my own and can be tweaked for any dietary requirement.
I hope you enjoy and wishing you a delicious dinner wherever you are!
Holly
TEN MINUTE TOMATO PASTA
Serves 1
1tbsp Olive Oil
1/2 Onion
1 Clove Garlic
1 Handful Cherry Tomatoes
1 Handful Spinach
100g Pasta (any kind)
1tbsp Tomato Pure
1/4 Cup Pasta Water
Seasoning
1tsp Basil
1tsp Parsley
1.Add the olive oil to a medium heat pan.
2. Finely dice the onion and garlic and add to the pan
3. Once the onion and garlic sweat off add in the half chopped cherry tomatoes with a pinch of salt
4. Add your pasta to a separate pan with boiling water and a pinch of salt
5. Once the tomato mix beings to wilt add in the spinach with a dash of the pasta water from the boiling pasta
6. Add in the tomato pure, herbs and season to taste
7. Once the pasta has cooked (approx 10 mins) add straight away to the tomato mixture and toss through until evenly covered
8. Serve immediately with a scattering of parmesan and enjoy!
ROAST TOMATO RISOTTO
Serves approx 6 portions
2tbsp Olive Oil
1 Onion
2 Cloves Garlic
1 tsp Paprika
1tbsp Tomato Pure
400g Pearl Barley
1 Tin Chickpeas (drained and rinsed)
1 Tin Tomatoes
1/2 Lemon Juice
1tbsp Miso Paste
10-15 Cherry Tomatoes
Handful of Spinach
Seasoning
1tsp Parsley
1tsp Basil
1. Add the olive oil to a pot on a medium heat
2. Add in the finely diced onion and garlic and begin to sweat off
3. Add the paprika and tomato pure to the pan alongside a pinch of salt
4. Now add in the tinned tomatoes, pearl barley and chickpeas alongside 1-2 full tins of boiling water (use the tomato tin to measure out)
5. Season well and add in the spinach, lemon juice and miso paste
6. Turn down the pot to a low heat and cover to allow the pearl barely to fully cook for 40-45 mins
7. Meanwhile, add the tomatoes to a roasting dish wish a drizzle of olive oil and the herbs as well as seasoning to taste
8. Roast the tomatoes in the oven at 200 degrees C for 20-25 mins until soft
9. Once the risotto mixture has cooked the pearl barely should still have a nice bite to it but careful not to overcook so it goes soggy!
10. Add the roasted tomatoes to the risotto mixture, stir through adding a little extra water if the mixture is too thick
11. Serve immediately with a scattering of Parmesan and enjoy!
12. Can be reheated, frozen, eaten cold and will keep in the fridge for up to a week
MY PAD THAI
Serves 1
Sauce Ingredients
1tsp Soy Sauce
1tsp Mirin
1tsp Fish Sauce
1tsp Tamarind Paste
1tsp Peanut Butter
1tbsp Water
1/2 Lemon juice
Pad Thai
1tbsp Sesame Oil
1 Egg
1 Nest of Rice Noodles
30g Edamame Beans
1 Carrot
1/2 Courgette
1 Clove Garlic
30g Red Cabbage
2-3 Spring Onions
7-8 Cashew nuts (finely chopped)
1. Mix all of the sauce ingredients together in a bowl with a whisk until smooth
2. Add boiling hot water to your noodles and allow to cook for 10 mins until soft
3. Meanwhile add the oil in a wok pan on a medium-high heat
4. Finely chop the veggies including the clove of garlic in a match-stick style fashion
5. Once the pan is hot add in the edamame beans alongside the other veggies and garlic
6. Drain the noodles under cold water rise thoroughly and add a little oil to prevent from sticking
7. Turn down the heat to low-medium on the wok, whisk the egg in a separate bowl and add to the wok to one side
8. Add in the noodles and sauce mixture and toss through until the egg is cooked and content covered evenly in the sauce
9. Serve immediately with a scattering of cashew nuts, pickled veg on top (optional) and parsley/coriander and enjoy!
10. Can be reheated once but best to be eaten hot when fresh
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