Adapted from Jacques Pepin (the legend himself!) it's insanely easy and perfect for cooking for one, which I do often now. It's also suitable for meal prep, just scale up
Ingredients
Chicken
Chicken, any part, bone in, bone out whatever. Just cut into bite sized pieces. About 1 breast, one thigh etc.
Oil or butter or both
Garlic - about 2 cloves
Parsely - about 2-3 bundles - it really doesn't matter.
Salt and black pepper
Zucchini / whatever vegetable, see notes.
about half to one zucchini, depending on how much you want to eat. Cut into strips or cubes or rounds, literally whatever.
Salt, oil
Directions
Put oil in the pan. When the oil heats up a little, add zucchini and fry on low heat. Add salt. Cover to steam, about 5 minutes, stirring once in between. Zucchinis are done when they are fork tender. That's it. Take them out into a clean plate when done.
While zucchini cooks, cut chicken into bite sized pieces. Season with salt and pepper. Just pinch enough salt between your forefinger and thumb is enough.
When the zucchinis are done and you've taken them out, no need to wash the pan (unless of course, there's something seriously burnt in there).
Add a little bit of oil and/or butter into the pan. (if you MUST measure, it's one spoon of oil (any spoon you fancy), and butter equivalent to the size of eh, 1-2 dice). Over low heat.
When the butter melts or the oil heats up, add your chicken in and cook until brown on both sides. if you don't know what that means, just cook for about 3 minutes until brown on one side, then flip them pieces over and brown the other side too, about 3 minutes. For this, you can cook over low to medium heat. If you're new, low heat so you don't burn anything.
While the chicken cooks, chop up your garlic and parsley as finely as you can. Or you can do this at the start, which is good practice if you're new to cooking.
CHECK that your chicken is cooked. If you don't have a fancy thermometer, cut the thickest piece and check that it's opaque white all the way through. No translucent or pink bits. If not, give them a bit more time. If they are burning, lower your heat.
Add the garlic and parsely into the pan with the chicken. Stir them around for 30seconds to a minute, and you're done! Taste a small piece to see if it's salty enough to your liking, if not, add a little bit more salt.
Serve the chicken with the zucchini.
Notes
if you don't like zucchini, you can use any hard vegetable (carrot, sweet potato, potato. pumpkin whatever) or thngs like spinach (fresh/frozen), broccoli, corn (kernels, not the whole cob) etc. will work too. Take note that if the vegetable is HARD, like a potato, it will take longer to cook then a softy wilty leafy vegetable like spinach, which cooks in like 30 seconds.
The man Jacques Pepin himself says you can do this garlic parsley thing (called persillade in French) with any meat, like steak, fish, frog etc., and if there's a man whose words I trust, it's him. So go for it.
Dried parsley should be fine as well, although I've never tried (you can send me a strongly worded letter if it turns out badly).
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Original recipe from this site, and I've made it on my own a few times, works pretty great for me. I encourage you to visit the original site and look at the comments for what people have added/substituted! #lifebuoy cooking
Special equipment: microwave
Ingredients:
Peanut butter 3 tbsp (original recipe uses creamy, I used crunchy natural peanut butter and nothing bad has happened yet)
One egg (if your egg is real small, use two)
White Sugar 1tbsp + 1tsp
Directions:
Add the ingredients together in a microwave-safe mug. Use a tall mug because this thing will rise. Also try getting all the peanut butter off the spoon, it does make a difference!
Mix the ingredients well. Make sure all the eggs are properly mixed, especially those at the bottom and edges of the mug. Original recipe uses a whisk, I used a chopstick.
If you mix well, the batter should look uniform, homogenous and brown, like a normal cake batter.
Microwave high for 1 minute
Let cake cool before eating
Notes:
The cake won't be too fluffy, it's slightly more dense. It's not going to suit everyone's tastes and some people commented under the original recipe that it tastes like eggy peanut butter, and I get why.
Swirl in chocolate spread like nutella if you like into the batter
It's quite filling bc of the amount of peanut butter. I won't recommend eating this daily, but sometimes I realise last-minute that I've got no breakfast and it's been useful
I really like this recipe because I don't have flour or an oven and sometimes I want something cakey
Link to more student cooking recipes on my blog page! Hope y'all like this 😬 this post is a bit long but I'm on mobile rn and can't figure out how to do the keep reading thing. I'll edit once I get on my desktop!
Udon or honestly any noodle. I'm willing to bet that cooked rice will work too.
Any vegetables (leafy green, cabbage, any mushroom, carrot etc.) - cut into thin strips (julienne)
Protein - Chicken or pork or seafood or mince (i use rotisserie leftovers. You can use tofu) - cut however u want
Onion , sliced
2 garlic cloves or however much u want
Soy sauce or salt
Dark soy sauce
Oyster sauce
Oil
Directions:
Boil some water and blanch the udon according to package directions (usually 1-2mins will do). Rinse the noodle under the tap (especiallly if you're using something like room temp stable udon, they add malic acid to preserve the noodle and it'll taste acidic and sour and nasty if you don't rinse! At this point it's safe to taste your noodle to see if it's rinsed enough)
Pour the water out of the pan/wok/pot or whatever u're using
Add oil to the pan and stir fry your onion until kinda soft
Add garlic and fry until you can smell it
If you're using RAW protein, add it now and stirfry until you dont see any translucent or pink bits on the outside (if using cooked protein, so straight to next step)
Add any hard vegetable that you're using and again, fry until kinda soft (just use your gut, it can be eaten raw so who cares) - think stuff like carrot, bell peppers, zucchini
If you're using cooked protein, add it now and stir fry. It's cooked anyway so the idea is just make it hot. If you're using raw protein, skip this step.
Add your vegetables that have leaves and are soft and floppy and mushrooms (eg leafy greens, cabbage etc)
Add the blanched udon in.
Add seasoning - for one packet of udon, add one tsp of oyster sauce, one tbsp of dark soy sauce, and one tsp light soy sauce. Mix well and TASTE. If it's not salty enough, add light soy. If you want more unami/seafood taste, add oyster sauce. U want more sweetness and flavour depth, add more dark soy sauce.
Woohoo you can serve. You can also fry and egg and put it on top. Or scramble the egg in after you add the udon.
