In times of uncertainty, it makes sense that we use what we have in a more efficient way. If you have read any of my posts before, especially home organizing and management, you know that I try to be as efficient as possible in what I do and like to use what I have in my meal planning. So today, I’m sharing with you two easy & tasty recipes you can do with very little.
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Pea & Egg One-pan stew
I’m guilty of making this far too often! Why? It’s easy, healthy and it’s ready in no time. This is another easy & tasty recipe you can do with very little.
Pea & Egg One-pan Stew
This is a family recipe, passed from my grandmother to my mum and now to me.
It’s quick to make, my kids love it and tastes amazing.
- 3 tbsp Olive Oil
- 1 Onion (diced)
- 2 Bay Leaves
- 1/2 Can Shopped Tomatos
- 1/2 Chorizo Sausage
- 1 Kg Green Peas
- 6 Eggs
- 1 tsp Salt
- 1 tsp Paprika (sweet)
Fry the diced onion with the bay leaves and olive oil in medium heat for 5 minutes.
Add the chorizo and reduce heat to low, leave for 2 minutes.
Add the chopped tomatoes or plain tomatoes or tomato pure (1/2) cup, cook for 3 minutes.
Add the peas and water until the peas are almost submerged. Add Salt, Pepper, Paprika and Chilly to taste.
Cover the pan and let it cook in medium/low for 30 minutes. Mix every 10 minutes and check the water.
After 20 minutes check if the peas are cooked. I like them well cooked so normally leave it for 30 minutes.
Open one egg at a time in a small bowl and place the egg on top of the peas. Repeat the process for all 6 eggs.
Add a little salt to each egg and cover the pan. Cook for 10 minutes.
Serve hot with a bread roll!
Want to do something a bit special? Fry a slice of bread, white bread works best for this, and serve the stew on top!
Check out more economic recipes here.
Two Spoons Fish Cakes
These are traditional Portuguese fish cakes, adapted to be done with cod loins instead of salted/dried cod. They are easy to make and two cod loins go a long way here!
- 2 Cod loins
- 1 Onion
- 1 tsp Olive oil
- Groud black pepper to taste
- Fresh Parsley (big portion)
- 3 Eggs
- 750 g Potatoes
- 3 Garlic cloves (thinly diced)
Boil the cod loins for 4 minutes in water, with 1 peeled onion, 1 tsp olive oil and black pepper
Set the cod aside to cool and when cool divide the fish into small pieces
Boil the potatoes in water with salt and mash them. Set aside to cool
In a large bowl, mix the mash with the cod, diced garlic, black pepper and the full bunch of parsley
Mix all together well and lastly add one egg at-a-time mixing well before adding the next. If your eggs are small, you may need to add one more egg. Consistency must be malleable rather than runny
I make the cakes with two soup spoons but you can do little balls by hand too. Get a spoon full of the mixture, insert the empty spoon halfway in the full spoon and pass the mixture around a few times until you get an oblong cake
Fry the cakes in vegetable oil or olive oil and allow to cool down before serving
Want to do something a bit special? serve these fish cakes with a bowl of tomato rice. For the rice, fry onion and tomato in low fire for 5 minutes, add a little water, two tbsp and leave another 5 minutes. Add 1 cup of rice and mix, add two cups of water, cover and leave to cook in low heat for 10 minutes, mixing every 5 minutes. Add salt to taste and parsley, if you like. After 10 minutes turn the heat off and leave the rice to rest for 5 minutes.
I hope you get to try these easy & tasty recipes you can make with very little and enjoy them!
Let me know in the comments below, how they worked for you.