What is the best meal you can prepare by yourself from scratch?

Answer 1

Although falafel is made from chickpeas over here, in Lebanon it is usually made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted. Street vendors usually tuck falafel into pita bread with chopped lettuce and tomato and plenty of tahini sauce. At home, the balls can be served as an hors d'oeuvre, with a bowl of Tahini Sauce for dipping.


Other necessary recipes:
Tahini Sauce



RECIPE INGREDIENTS


1 cup dried peeled fava beans (7 ounces), soaked overnight

3/4 cup dried chickpeas, soaked overnight

1 small onion, finely chopped

1/3 cup minced flat-leaf parsley

2 tablespoons minced cilantro

1 garlic clove, minced

1 teaspoon baking powder

1 teaspoon kosher salt

3/4 teaspoon ground cumin

Pinch of crushed red pepper

3 tablespoons water

Pure olive oil or canola oil, for frying

Tahini Sauce (see recipe)



RECIPE METHOD


Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.


In a medium saucepan, heat 2 inches of oil to 350 degrees F. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.

Answer 2

My favorite & does not take time:
1. 1 can Sardines
2. Some Green Beans
3. 1 pod Garlic
4. 1 small Capsicum
5. 1 table spoon corn oil
Put the corn oil in a non-stick add chopped garlic stir and saute, add chopped capsicum & green beans stir fry for 1 minute add the canned Sardine and break the fish to small pieces in the pan add salt and pepper for seasoning. Enjoy

Answer 3

The best meal is a low calorie meal and I have it often.. I take frozen corn... or peas.... or other vegetable(I also like the mixed frozen vegetables).. put a couple of cups of that in a skillet with light olive oil and get it hot and then on medium heat for some minutes and put in chunks(slices) of pre-cooked chicken breast and let that simmer for a while(salt(some) and pepper) and that is it... plus a yogurt

Answer 4

Scrambled eggs.

1 pan two eggs a little milk and butter and if you want to make it fancy alittle chopped parsley.

Melt the butter in the pan [keep the heat low] add eggs and milk [and parsley] beat together. Leave for a minute. Beat together the now fluffy mixture and levae for couple more minutes.

Serve with toast and a nice cup of tea.

Answer 5

Rolauden
I learned from my German mother and law. It is my favorite but I have learned many traditional recipes from friends and family. I am able to cook from scratch recipes from the following;
Puerto Rican- Bakalau, Arroz con candules,Arroz conpollo
Portugese-Vinha Dos
Hawaiin-Lau-Laus
German-Rouladen,Schnitzel,
Egyptian-Koshery,Kofta,Omali
Mexican- Chicken/Beef Enchiladas
Chinese-Sesame Chicken
Japanese-Teri-yaki,Sushi
American-roasts / rib-eyes/ribs
Italian- Brisciole
Filipino-Lumpia , adobo
Korean- Kim Chee
I don't care for French cooking but my mother loves it and it is her best. I am currently learning Greek cooking. I have made friends with some new neighbors who are Greek. First thing I learned was Baklava.

Answer 6

I cook everything from scratch. That's the only way I know. My mother-in-law makes mashed potatos from the box and I tried it once and I burnt it. The only thing that I can make out of the box is mac & cheese. But I make that home-made too. I love to cook and that's the one thing that I can say that I collect, recipes.

Answer 7

Pasta with scampi in vanilla-ginger sauce! Sounds strange but its great! heat olive oil and drop thin slices of one garlic clove, rasped ginger (approx. 1cm of the root) with a bit of salt and pepper. insert 250g of scampi and roast it a bit in the oil. If you want you can, by this point, poor 1 cl of white wine (but you dont have to) take a whole vanilla husk and scratch out the pulp and roast it a bit with the other ingredients (approx. 2 min). take cream or creme fraiche and poor it over the ingredients and let it cook on low heat for 5 to 10 min. Meanwhile cook your pasta (any kind but i would recommend linguini with it).

Answer 8

Baked Stuffed Haddock with Newburgh Sauce, Baked potato and broccoli. Yummmy.

Answer 9

THIS IS ONE OF MY FAVORITES

Chicken and Broccoli 1995

3-4 boneless Chicken Breasts (or leftovers) 12-oz. shredded Cheddar Cheese
2 Broccoli heads, 1 lb. plus 1 box Chicken Stuffing mix
4 Carrots, thinly sliced Spices: Mrs. Dash, Garlic Powder,
1 Onion, diced Parsley Flakes
1 can Chicken/Mushroom soup
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First: Bake foil-wrapped Chicken w/Spices @ 350 for 30 min., or till done. Reserve 2 to 3 Tblsp. of Broth.

Meanwhile: Steam Broccoli and Carrots; prepare the Stuffing.

Assembly: In 13x9 baking pan, add broth, then- * Chicken pieces (bite size)
* Vegetables
* Soup
* Cheese
* Stuffing

Bake @ 350 for 40 min. or till Cheese melted. Serve with warm Bread or Rolls.
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Variation: Use Cream of Chicken Soup instead, adding 5 or 6 chopped, raw Mushrooms to Vegetable layer.
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Answer 10

I am culinarily imparied, but the most complicated dish I ever made was stuffed green peppers with meat and rice. I can also make simple cakes and stir-fry. :)