That's The Bottom Line presents Big Momma’s Cook Book
Introduction
Big Momma has decided to share with the world 10 home made traditions that Big Momma is proud of, from her Cook Book first discovered at Edge Hill University, students were shocked at how well easy cooking but delicious food can take. Big Momma hopes you enjoy the following recipes being slightly different so can appeal to all. Enjoy the free recipes.
Big Momma's Moroccan chickpea soup with a twist!
Ingredients
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 celery sticks, chopped
• 2 tsp ground cumin
• 600ml hot vegetable stock
• 400g can chopped plum tomatoes
with garlic (you can take the
garlic out if you don’t like garlic)
• 400g can chickpeas, rinsed and
drained
• 100g frozen broad beans
• Zest and juice ½ lemon
• Large handful coriander or parsley
and flatbread, to serve
Time to Cook
1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring
frequently. Tip in the cumin and fry for another min.
2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 minutes. Throw in broad beans and lemon juice, cook for a further 2 minutes. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
Big Momma’s Spicy Tip
With a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced Chorizo sausages along with the onions and celery my Albert loves this in his soup.
Big Momma's Cheesy Sinful Hash Browns
Ingredients
• 4 Hash browns (or more depends how many)
• Grated cheese
• Basil
• Tomato Sauce (Ketchup)
• Big Momma’s Tip : Plumed Tomato
Time to Cook
1. Easiest thing to do, get your hash
browns defrosted put the grated cheese
on your hash browns evenly and put them in the over for
10 minutes
2. Take them out, put on the red sauce and basil and then
put the harsh browns back in the oven
3. 20 minutes harsh browns should be crispy if not put them
in a little longer maybe another 2-4 minutes and bang
bang there ready to eat.
Big Momma’s Healthy Tip
All that cheese on that baby, our brains think this is going to our hips. So, have a plummed tomatoes in the pan with some black pepper and put it on top of your hash browns to make it less cheesy and safer for you to eat. Plus, makes you think it’s slightly healthier,
Big Momma’s Easy Sizzling Pizza
Ingredients
• Your favourite pizza
• 1 tbs of red wine vinegar
• ½ onion, chopped into thin slices
• 3 mushrooms, chopped thinly from start of mushroom
• ½ tomato chopped up into tiny slices very tiny
• Salt and Pepper as well
• Plus, cheddar cheese grated, any other cheese but only
have two kinds of cheese
• Spices; basil, mixed herbs, mint and tomato puree
Time to Cook
1. Get the pizza out to defrost if it’s not, start cutting up the onions into tiny slices and put it in a bowl along with the chopped up mushrooms and tomatoes. Then, drizzly a little bit of red wine vinegar and tomato puree only a little then stir it in.
2. Then, we put salt and pepper onto the pizza first and a little inside the bowl with the mushrooms, tomatoes. Then, put basil, mixed herbs and a bit of mint inside the bowl along with abit of pepper and stir again leave for a few minute for the spice to settle.
3. After the minutes, we pour the onions from the bowl onto the pizza evenly, then big momma’s favourite part put an even amount of cheese and put a bit more basil and mixed herbs on the pizza with a bit of tomato purée in the centre.
4. Once completed, put the pizza inside the oven for as long as the pizza takes check every 6 minutes and then dig in
Big Momma’s Tip
Get about ½ onion cut it and make half onion rings and coat them in basil and put them on top of the grated cheese in the centre and it will have a crispy coat with the blended cheese. OR, for something hotter! That’s how I like it, cut some peppers onto the pizza red, yellow even green peppers and even some sweetcorn. This is called a student’s pizza personalize it this is how my manager Edward does his pizzas. But, I put a bit of green pesto on my onions to really get the flavour on a pizza.
Big Momma’s Prime Time Spring Vegetables with Pasta
Ingredients
• 200g (7 oz) broccoli florets, divided into tiny sprigs
• 4 young carrots, thinly sliced
• 200 g (7 oz) frozen petits pois
• 375 g (12 oz) dried penne
• 200 g (7 oz) small button mushrooms, quartered
• 6 tablespoons finely chopped parsley
• 300 ml (1/2 pint) low fat natural yoghurt
• 1 tablespoon freshly grated Parmesan cheese
• Salt and pepper
Time to Cook
1. Cook the broccoli and carrots in lightly salted boiling water for 5-7 minutes until they are tender but still
crunchy. Remove with a slotted spoon and drain. Add the petits pois to the water and bring back to the boil. Simmer for 3-4 minutes. Drain well.
2. Bring a larger saucepan of lightly salted water to the boil. Add the penne, stir and cook for 10-12 minutes until just tender.
3. Meanwhile, place the mushrooms, wine and parsley in a saucepan and season with salt and pepper. Cook for 8-10 minutes, stirring. Add the cook vegetables and toss over a high heat to heat through.
4. Drain the penne thoroughly and turn into a warmed bowl. Add the yoghurt and vegetables and toss quickly together. Divide the pasta among 4 warmed soup bowls. Sprinkle the Parmesan cheese on top and
serve at once.
Big Momma’s Tip
At the moment, this is for 4 servings just lower the portion sides if it’s just for you. However, I like my meats so cook some meat or better buy some cooked ham and cook into tiny pieces and add to make it slightly more meaty if your a meaty person. Preparation time looking at 30 minutes and cooking all together is only 20-25 minutes as well.
Big Momma’s Tasty Chicken Noodle Omelette
Ingredients
• 2 cups of water
• 85g packet chicken flavoured
instant noodles
• 1 cup chopped, cooked
chicken
• 2 teaspoons finely chopped
parsley
• 2 eggs, lightly beaten
• 2 tablespoons grated cheddar cheese
Time to Cook
1. Boil the water in a small pan.
2. Add the noodles and flavour sachet to pan
3. Cook noodles as directed. Drain well
4. Put noodles, chicken, parsley and eggs in a bowl. Mix well.
5. Put the mixture in a 20cm non-stick fry pan
6. Cook for 5 minutes do not stir
7. Sprinkle with the cheese.
8. Put under a hot grill. Cook for 2 minutes to brown. Serve hot..
Big Momma’s Tip
To make this chicken noodle omelette your own put
ingredients you like, like onions, peppers to make it more
tasty and healthy but more to your taste.
Big Momma’s Homemade Fried Rice
Ingredients
• 1/3 cup oil
• 1 cup long grain rice• 1 ½ cups chicken stock
• 1.2 cup frozen peas, rinsed and drained
• ½ medium red capsicum, finely sliced
• 1oog button mushrooms, thinly sliced
• 2 eggs, lightly beaten
• 2 spring onions, chopped
• 200 g can peeled prawns
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
Time to Cook
1. Heat 2 tablespoons oil in a pan. Add rice. Stir 5 minutes or until golden
2. Pour in stock. Turn down heat, put lid on. Simmer 15 minutes or until rice is tender
3. Add peas. Cover and put to one side.
4. Heat 1 tablespoon oil in wok. Add capsicum. Stir 1 minute. Drain on paper towels.
5. Add rest of oil. Add mushrooms. Stir 1 minute. Drain with capsicum.
6. Add eggs. Swirl over base- don’t stir.
7. When cooked like an omelette, life out and slice.
8. Put all ingredients into wok. Add soy sauce and sesame oil. Stir until hot.
Big Momma’s Tip
When using the mushroom steps you can add onions, peppers other vegetables to make your fried rice extra tasty with masses of flavours.
Big Momma’s Special Chicken Wings
Ingredients
• 2 tablespoons lemon juice
• 1/3 cup soy sauce
• ¼ teaspoon finely grated fresh
ginger
• 10 chicken wings (depends on quantity
of people this serves 4)• 2 tablespoon honey
• 2 tablespoon tomato sauce
Time to Cook
1. Mix lemon juice, soy sauce + ginger in a large flat dish.
2. Add chicken wings, turning each till coated in sauce.
3. Cover dish and leave in fridge for 5 hours.
4. Drain the wings – save the sauce.
5. IN a cup mix honey, tomato sauce and rest of soy sauce mix.
6. Grill the wings for 5 minutes. Brush them thickly with the honey mixture
7. Grill 5 minutes more. Turn the wings over and brush again with more honey mixture.
8. Grill for 10 minutes more and serve hot or cold.
Big Momma’s Tip
With the ginger I cut up a hot pepper and add that to make those chicken wings slightly spicy then sweet. Plus, have some dips at the ready I would suggest mayo.
Big Momma’s Texas Rampage
Ingredients
• 1 table spoon of oil
• 500g minced beef
• 410 g can tomatoes, crushed.
• 425 g can red kidney beans
• ¼ teaspoon cumin
• 500 g potatoes, thinly sliced
• 1 cup grated Cheddar cheese
• 50 g packet corn chips
(This serves 6 people so make sure you get your measurements correct for the portions of people)
Time to Cook
1. Heat oil in a big, heavy pan. Fry mince for 5 minutes.
2. Add tomatoes, drained kindey beans and cumin, Stir.
3. Turn down heat and simmer 15 minutes, stirring every not
and then.
4. Turn oven to 180oc (350 of). In a bowl mix potatoes with ½
the cheese.
5. Layer 1/3 of the potatoes on base of an overproof dish. Spoon ½ the mince on top.
6. Top with another potatoe layer, another mince layer and finish with potatoes.
7. Bake for 45 minutes
8. Spread rest of cheese and chips over top. Bake for 15
minutes more and then dig in.
Big Momma’s Tip
If your a spicy person like Big Momma, add a few spices to the dish to make it extra hot for that hot taste you want. I would suggest a red hot pepper and add some of the seeds but not a lot.
Big Momma's Spicy Rat-atouille
Ingredients
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 3 slender eggplants (aubergines)
• 3 medium zucchinis (courgettes)
• 1 green pepper (Capsicum)
• 1 red pepper (capsicum)
• 3 large tomatoes, chopped
• ½ cup (20 g/2/3/oz) chopped fresh basil.
(This serves 6 people make sure the measurements are right for the quantity you serve)..
Time to Cook
1. Heat the oil in a large pan and add the onion. Cook over medium heat, stirring occasionally, for about 10 minutes or until they soft and lightly golden brown.
2. Add the garlic and cook for 1 more minute
3. Meanwhile, cut the eggplants and zucchinis into slices about 2 cm (3/4 inch) thick.
4. Remove the seeds and white membrane from the peppers and cut them into 2 cm (3/4 inch) squares.
5. Add all the vegetables to the pan. Cook stirring frequently, for about 5 minutes.
6. Reduce the heat to low, cover the pan with a lid and cook for 15 minutes, stirring occasionally.
7. Uncover the pan, raise the heat and cook for another 5 minutes to evaporate some of the liquid. Stir in the basil and dig in.
Big Momma’s Tip
Ratatouille also makes a great pasta sauce. Or it can be use as a filling for tarts if cooked for a further 30 minutes, until almost dry, and then sprinkled with cheese this will make your Ratatouille slightly different but still delicious.
Big Momma’s Chicken and Noodle Soup
Ingredients
• 6 boneless chicken breast
• 12 cups low-sodium chicken broth
• 1 onion, diced
• 3 carrots, peeled and thinly sliced
• 3 celery sticks, finely chopped
• 3 parsnips, peeled and thinly sliced
• 1/2 cup chopped parsley
• 2 ounces egg noodles
• 2 chicken bouillon cubes
• salt to taste
• freshly ground pepper to taste
Time to Cook
1. Start by preparing your vegetables. Dice your onions, finely chop your celery and parsley and thinly slice your carrots and parsnips.
2. Remove the skin from the chicken breast and place them in a Dutch oven. Add chicken broth and bring to a boil. Skim away any foam that appears. Reduce heat to a simmer and cook chicken thoroughly. Once chicken is done remove from broth and allow to cool before cutting. Cut chicken into bite sized pieces.
3. Skim the fat from the broth once the chicken is removed. Bring your broth back to a boil and add onions, carrots, celery, parsnips and bouillon cubes. Reduce heat and simmer until vegetables are tender.
4. Once vegetables are tender, add egg noodles and cook until they are done. Finally, add your bite sized pieces of chicken and parsley and allow to simmer enough to heat the meat. Your finally step is to season your soup to taste with salt and pepper. Serve soup in warm soup bowls with cheese toast.
Big Momma’s Tip
I would suggest adding spring onions to the chicken and noodle soup not too much you don’t want a powerful onion flavour. But, I would suggest cutting ½ a spring onion and add to the chicken and noodle soup in step 3.
I hope you enjoyed my recipes, please tell me
through inboxing me or my Manager (Edward
Richards) what you thought of them through
That's The Bottom Line!
From Big Momma
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These dishes sounds like some good one to try to make
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