Everyday Cook and Everyday Food


The other day I was tweeting with a friend – @Goddess_Anoia – when a Tweeter I did not know or follow sent both Goddess and me a tweet with an amazing on-line cookbook. I looked through it right away cause that is what cooks do.  It has many fantastic recipes. This new Tweeter was @halfabear or Becca, and she and Goddess were long time Twitter friends.

I love how you can meet so many wonderful and new people on Twitter from all corners of the world. Becca lives in Great Britain.

I decided to follow Becca and she followed back. 

You can never have too many Twitter cooking friends! Plus I have discovered that the cooking community on Twitter has some really, really nice, friendly, and intelligent people in it. THey make delightful friends!

Becca and I got to talking about her cookbook and one thing led to another and I asked her if she would be a guest poster on More Thyme. The rest, as they say, is history.

Below is Becca’s philosophy on cooking, recipes, and ingredients amounts:


You don’t have to worry too much about quantities of ingredients and all that tosh. These recipes allow for a lot of leeway so that it’s hard to make mistakes. I find it hard to follow recipes, cut things up, keep stirring things and I have the attention span of a gnat at times, and so I’ve found ways of making it so that cooking consists of ‘chuck EVERYTHING into a pot and shove it in the oven’.


 I love Becca’s attitude and sass! Remind you of anyone?

The link to Becca’s entire cookbook is below the recipe but above the Cost Analysis. You will REALLY want to check out her Triple Chooclate Brownies and Lazy Lime Pie.

Everyday Cook #10


Chicken and Spinach Noodles

chicken noodles

This is what you will need:

1 chicken breast diced into small pieces

1 carrot cut into small sticks

1 bag of spinach (small to medium)

2 cloves garlic crushed

Half an onion finely chopped

1-2 tablespoons butter or oil

750 ml chicken stock (3 cups +2 tablespoons)

250 ml vegetable stock (1 cup + 1 tablespoon)

½ teaspoon ground ginger

Fine egg noodles*

*Chow Mein Udon Noodles

NOTES: From Roberta: From the ingredients it looks this recipe would make four 1 cup servings of soup. The recipe also can be doubled or tripled.

Here is what you do:

Fry the onion and garlic in a bit of oil or butter, add the diced chicken, carrots and ground ginger. Cook for a few minutes. Add the stock and bring to the boil.

Turn down to a moderate heat, add the spinach, and simmer (a kind of vigorous simmer) for 20 minutes.

Add the noodles, bring to the boil for another few minutes until the noodles are cooked.

Serve and enjoy!

Alternatively serve as a soup, without the noodles.

NOTE: If you are making the dish so that it will last for a few days, don’t add the noodles and spinach at the end. Keep the broth/soup in the fridge and take out a portion when you want it. Bring to a boil and add a handful of spinach and the noodles (if you want) and cook it for a few minutes before serving.


Becca’s Cookbook

Bon appétit!!!


1 chicken breast                 $2.36

1 carrot                             $0.15

1 bag of spinach                 $2.19

2 cloves garlic                    $0.19

Half an onion                      $0.39                         

1-2  butter                         $0.16

750 ml chicken stock           $1.98

250 ml vegetable stock        $1.49

½ tspn ground ginger         $0.07

Fine egg noodles                $2.99             

Total cost = $11.97

Quote of the Day

Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born.

Anais Nin


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