Friday, March 20, 2009

Quick and Easy

Since the wee babe, I haven't had much time to cook. Happily the boy makes a mean bolognese with Quorn...faux meat crumbles may sound bad to you but I like the toothsomeness of the faux meat product and the lack of greasiness. Besides which, he also made a lasagna from scratch for the first time and it was good. However, due to his late working evenings, I try to prepare a few things in between feedings, changings and crying fits.

This week I've managed four meals. If I can prep these in 10 mins and have them come out well, you can too!

Two meals came courtesy of Umami, her Baked Beans on Pork on rice, which has quickly become a good fall back meal, and the delicious roast pork belly 'siu yok' which I served with fried rice and steamed french beans.

The third was from Garlic and Thyme Roasted Chicken with Crispy Dripping Croutons from the NY Times. Although I followed the recipe closely (and you all know how rare it is I actually do that, the bread turned out completely burnt and the two pieces that turned out tasted like fried bread, both greasy and dry. The chicken was ok but I prefer my own recipe.

The last meal was beans yet again. The chicken carcass and remnants of the ingredients used to make a stock in which beans were simmered along with bits of leftover pork and flavored with thyme and white pepper.

Yay for quick and easy meals!


Anonymous said...

Last night I made the baked beans dish for dinner, followed by opening a can of longans for dinner. A meal involving two types of canned food, bad but good.

I wondered about that NYTimes recipe, was also planning to make it.

Anonymous said...

One from Italy that's a bit 'bitier' than usual quick pastas (pepperncino etc)

Get some squid - prepepared obviously cuts down the time here
Cut into mouthful strips
Add olive oil, pepper, chili (fresh and as spicy as you like (for me a really little)
Pepper, salt, half a lemon'd juice
Get the spaghetti on (usually 10-12 mins
get a hot pan for the sauce
fry the squid until the water comes out and mixes with the lemon and olive oil
Remove the squid after about 2 mins (until hot basically)
now you just have the water from the squid, oil and lemon in the pan
Add a fine chopped tin of tomatoes
boil down to the consistency you like for a pasta sauce (5 mins)
When the pasta is done add back the squid to the sauce and heat through and then add and mix the pasta and serve.

Some people use the black ink for the sauce but personally I don't like the colour and add a small drop of red wine if I have some open. Garlic also an option. The trick is to really lightly cook the squid - tastier that way.

Hope all's going well for you all


Viv said...

Congratulations on baby girl!!! Any pictures? ^^

And here's one from Australia:

Golden Sage Angelhair

1/2 head garlic, crushed
1C bread crumbs
1 bunch sage
1packet angel hair (serves 4), cooked according to packet instructions (boil water, salt, add pasta and cook for 2-3 min, drain)
about 50g Butter
1tsp olive oil

1. In a large pot, use butter and olive oil to fry crused garlic, when gold, add crumbs, stir until golden.

2. Add sage and pasta, stir well.

^______^ simple and yum!!

Sui Mai said...

Umami, let me know how yours turned out and if your bread got burnt.

ML, Viv, thanks so much!! Will definitely try both of them. Sage, eh? Never tried cooking with fresh sage before.

susan said...

Jessie, you're back! I'm going to e-mail you a recipe I wrote for the paper - it's budae jigae. It's really quick to make - put it all in a pot, bring it to the boil and it's ready to eat in 30 minutes or less, with very little prep time.
Hang on, can you get gochuchang (Korean chilli paste) in London?


Sui Mai said...

Yup, can get the paste here, send to me!! :)

Love easy recipes as less chance of screw up!