Whether you switch from a veggie pasta to beef lentil rice, Chef Nono has perfect, delectable recipe ideas to help make you a culinary star at home
This winter is wrapping up with biting, cold days, and what better way to keep the cold away than a hearty meal with your loved ones? Here are two recipe ideas you can make during your busy week:
Beef Teriyaki Lentil Rice
Ingredients:
3 cups rice, cooked
500 g beef strips
2 cups @imbo_beans/Crossbow whole black lentils, cooked according to packet instructions
1 tbsp cooking oil
1 onion
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup lemon juice
2 tbsp brown sugar (optional)
2 cups peppadews, chopped
1 cup spring onion, chopped
BBQ spice, to taste
Method
Heat one tablespoon of oil in a pan and cook onion and garlic until translucent. Add the strips, season and cook for 5-8 minutes.
Add the soy sauce, lemon juice, sugar and stir well.
Let this sauce cook for 2-3 minutes on medium heat. Now add rice, lentils, peppadews and spring onion and cook for a further 2 minutes. Serve!
Veggie Pasta:
Ingredients:
* 2 cups pasta, cooked
* 3 cups IMBO/Crossbow kidney beans, cooked according to packet instructions (boiled until soft)
* 1 red onion, chopped
* 1 cup cherry tomatoes, chopped
* 1 cup seedless black olives
* 2 tbsp butter
* 1 can tomato purée
* 1 cup fresh coriander, chopped
* Salt & pepper, to taste
Method:
Fry onion and tomatoes in butter. Add olives, beans and pasta and season. Stir and add tomato purée; cook on low heat for 8-10 minutes and serve. Sprinkle grated cheese before serving (optional).
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