From the Life Skills Kitchen
Chicken and Sweet Corn Soup
Ingredients
1 chicken breast
2 cans of creamed sweet corn
1 can of water
1 spring onion
Method
1. Cook chicken breast by either pan frying in a little olive oil or grilling.
2. Cut or shred the chicken once cooked.
3. Open the cans of cream corn and empty them into a medium saucepan. Fill one of the cans with water and add water to the saucepan with the creamed corn. Bring to the boil.
4. Reduce the heat and add the chicken. Simmer for 5 minutes, stirring to mix the chicken through the creamed corn.
5. Cut the spring onion and add just before serving.
6. Put into 4 bowls.
7. Serve with crusty bread or toast.
8. ENJOY!!!!
Creamy Garlic Prawns and Rice
Preparation Time: 15 to 30 mins
Serves: 5
Ingredients
750g uncooked prawns
1 large glove of garlic
1 cup chicken stock
2 tablespoons white wine
115g butter
1 tablespoon flour
½ cup cream
½ teaspoon dry mustard
1 table spoon chopped parsley.
Jasmine Rice
Method
1. Heat butter and crushed garlic in a saucepan.
2. Add flour and stir until combined. Remove from heat.
3. Gradually add chicken stock, cream and wine and stir until combined.
4. Return pan to heat and stir until the sauce thickens and boils.
5. Add mustard and season with salt and pepper.
6. Bring the sauce to the boil and add the prawns.
7. Cook for 5 minutes or until the prawns are cooked.
8. Add the parsley and stir until combined.
Pumpkin Soup
Ingredients
750g pumpkin (butternut is best)
1 small onion
2 stalks celery
1 potato
60g butter
3 cups chicken stock
1 cup milk
Salt and pepper to taste
Lemon juice
Pinch cayenne pepper
Chopped parsley
Method
1. Prepare and chop the vegetables.
2. Melt the butter in a saucepan and sauté vegies lightly, add stock and simmer until vegies are soft.
3. Blend in processor, add milk, heat gently then add pinch of cayenne and adjust seasoning.
Below is optional:
Before serving add squeeze lemon juice. Add spoon of cream to each bowl and sprinkle with chopped parsley or chopped chives.
Tuna & Mushroom Fettucine
Another tasty recipe from the kitchen, thank you to Jenny’s Monday afternoon group.
Ingredients
450g can tuna
1 large onion
90g butter
90g button mushrooms
300ml carton cream (or can evaporative milk)
2 tablespoons tomato paste
Salt and pepper to taste
1 tablespoon of chopped parsley
Fettucine
Method
1. Put water into saucepan for fettucine, and bring to boil. Add fettucine.
2. Melt butter in pan
3. Add peeled and finely chopped onion, and can of drained tuna to pan.Stir over medium heat until onion is tender.
4. Chop mushrooms and add to pan. Toss lightly.
5. Stir in cream, tomato paste, and season with salt and pepper.
6. Bring to boil and remove from heat immediately, stir in chopped parsley.
7. Add fettucine and mix together.
8. Serve and ENJOY!!!!!!!
Savoury Muffins
Makes 12 large muffins
This is a recipe that was made in the cooking program on Monday 28/3/11.
It was quick and easy and great to use for lunch or a snack:
Ingredients
2 cups self-raising flour
½ cup finely chopped ham
½ cup grated cheese
1/4 cup finely chopped mushrooms
1 small red capsicum, finely chopped
1 tablespoon finely chopped parsley
125g melted butter
1 cup milk
1 egg, lightly beaten
Pinch of salt and Pepper.
Method
1. Pre-heat oven 180c and grease a muffin tin
2. Combine dry ingredients in a large bowl.
3. Stir in butter, milk and egg until just combined. Do not over mix
4. Bake in oven for 15 minutes or until cooked and golden.
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