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The assignment, if you decide to accept it, will be to make cooking for just one a challenge as opposed to a trial. Use this chance to try new and exciting cuisines. Possibly one of the most important things about cooking for you is the simple fact it isn’t quite as expensive as cooking for 2. This usually means that you have a bit more money in the grocery budget with which to organize and prepare your own foods.
One thing you may want to remember however is that when cooking for you, if you prepare foods which are freezable. It could save additional time (and in the end money) should you cook the whole 2-4 parts that many recipes call for and freeze the leftovers in single serving portions for a later stage in time. This leaves one with a freezer filled with foods for many nights once the idea of cooking only seems beyond your abilities. This also leaves one with doing the work once and appreciating the fruits of your efforts repeatedly. This is a excellent place to maintain if you ask me.
Regardless of what situation put you in the place of cooking for you, there is no reason that you shouldn’t enjoy great food that is exciting and pleasant simply because you are dining alone. There’s absolutely not any harm in enjoying a fantastic meal with a glass of wine and wonderful music if you’re cooking for just one or one hundred.
Remember you are what you eat and if you devoting yourself to dull meals that lack enthusiasm and spice that’s what you will become. But if you opt to reach out and try out new and exciting dishes with each meal that you prepare when cooking for you, it is going to show in how that you embrace life in different areas also. While we should not live to consume, we should also not restrict ourselves into eating to live. Take pleasure in the foods that you prepare if the parts are big or small in dimension.
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When you have just a couple of campers and are looking for some very easy camp cooking, try the easy and speedy technique of tin may cooking. All you’ll need is a fresh tin can – a one gallon size may works nicely. Your source of heat can be a little campfire, or if wood burning is prohibited, a small buddy burner may work well, which can be seen at sporting good stores or online. Put your meal in the tin could and just heat the contents of your own can over a fire. You will have a hot meal ready in minutes. This technique works great for soups, beans and tuna fish.
A more time-consuming camp cooking technique that also produces tasty meals is pit cooking. It is also a wonderful camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals that are buried in the ground. As the rocks cool off, their emitted heat cooks the food. To pit cook, first dig a hole that is roughly three times larger than your own cookware. Line the pit with stones and construct a fire in the middle. When the flame has burnt rapidly for approximately one hourpush the warm coals and rocks into the middle. Twist your wrapped meals or covered skillets on top of the rocks and coals and place more on top. Following a couple of hours, you’ll have some tasty camp food to relish.
We hope you got benefit from reading it, now let’s go back to stewed curry udon noodles recipe. To cook stewed curry udon noodles you only need 13 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Stewed Curry Udon Noodles:
- Use 1 serving Frozen udon noodles
- Prepare 1/3 Chicken thigh
- You need 1 Egg
- Get 3 Green onion or scallion
- Prepare 2 Shiitake mushrooms
- You need 1 Aburaage
- Get 3 slice Kamaboko
- Prepare 500 ml Strong bonito dashi stock
- Use 2 blocks Japanese-style curry base
- Provide 1 tbsp Curry powder
- Take 1 tbsp Mirin
- You need 1 tsp Soy sauce
- Prepare 1 Ichimi or shichimi spice
Instructions to make Stewed Curry Udon Noodles:
- Top with the udon noodles, scallions, aburaage, kamaboko and crack the egg in the center. Cover with a lid and cook until the egg is cooked half way through and it's done! Sprinkle with ichimi or shichimi spice if desired.
- Boil the dashi in a clay pot and add the Japanese style curry base, curry powder, mirin and soy sauce and bring to a simmer. Add the chicken and shiitake mushrooms and cook for 1-2 minutes until cooked through.
- Add the udon noodles, scallions, aburaage, kamaboko and crack the egg in the center. Cover with a lid and cook until the egg is cooked half way through and done! Sprinkle with ichimi or shichimi spice if desired.
Boil the udon noodles in hot water for a few minutes before draining well in a colander. Place your cooked udon noodles in a bowl, add the noodle soup and then your curry sauce on top. Finally, garnish with sliced spring onions and serve immediately. In a medium sauce pan, mix curry sauce and dashi broth and bring it to a boil. Add udon and simmer for a few minutes.
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