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Quick! Feed me!
Well, ok, not that. I'm going to the grocery store after work in an hour and a half (posting this at 3:30 Central). My original plan, conceived at midnight last night when I realized I hadn't made a grocery list for today, was to throw one of my cookbooks in my car and make a list sitting in the parking lot before I went into the store, but that plan got derailed when I forgot all about it and didn't throw the cookbook in.
I have no time to cook-with-a-capital-C, because I'm in the final push of getting Project Blue Rose toned and lettered. So if anyone has, off the top of their head, any recipes that take very little time to cook (and aren't sandwiches, because I'm getting tired of them), lemme know. :D Bonus points if they reheat well.
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And: how to catch a mouse without a trap.
I have no time to cook-with-a-capital-C, because I'm in the final push of getting Project Blue Rose toned and lettered. So if anyone has, off the top of their head, any recipes that take very little time to cook (and aren't sandwiches, because I'm getting tired of them), lemme know. :D Bonus points if they reheat well.
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And: how to catch a mouse without a trap.
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Tacos/taco salad is also pretty quick.
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CHICKEN YAKITORI
1 - 1 1/2 pkg boneless skinless chicken thighes, cut up
1 - 2 leeks or 1 handful of scallions, cut up
1 c. Soy
6 tbs. sugar
6 tbs. mirin
6 tbs. sake
skewers
In a small saucepan, disolve the sugar, mirin, soy, and sake together over very low heat. Pour over the cut up chicken, until covered. Reserve rest of liquid. Let rest for 30 mins.
(I usually then turn to washing rice while it sets.)
Preheat broiler.
Skewer the chicken and leeks/scallions alternating. This is the longest and grosses part. Place on broiler pan in the medium rack for 3 mins on a side.
I usually then raise the rack and brown the skewers for 1 min on a side.
Serve with rice. Its truly tasty.
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Chicken Casserole a la Forv's Bachelor Years
Some chicken.
1 - 2 pkgs. Mahatma Brocolli & Cheese rice packs.
Butter (According to package directions)
Preheat oven to 350
Par boil the chicken for 15 minutes or so. I'm kind of skittish when it comes to salmanella, so I usually cook the chicken through.
Save some of the chicken broth to boil the rice in. Prepare the rice according to directions, but rather than simmering, poor over chicken into casserole dish and drop in oven for 25 mins. Sprink cheese on top, and let melt for another 5 mins.
-- This is most definately bachelor food. Filling, reasonably tasty, and it only dirties two pans. Before I was married, I wouldn't even bother with plates. Just drop the dish onto a trivet and eat out of that. I'm not proud of it, but I thought I would mention it.
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Mushroom burgers
2 large portobello mushrooms
1/2 stick of butter
1 chili pepper (depends on your taste / endurance level)
1/2 tsp minced garlic
Preheat oven to 350.
in a food processor, run the butter, chili, and garlic together. Add a little salt or other herbs as desired.
Remove the stems of the mushrooms and spoon butter mixture over. Bake for 20 - 25 minutes on a raised rack over a cookie sheet. (I use my cooling rack for baking).
Slap on a hamburger buns. No ketchup or mustard required.
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I wasn't sure about the mushroom burgers, b/c you said you were tired of sammiches, but as it is the easiest thing in my repetoir short of ordering out, I'd thought I'd put it out there.
Some day, I'll post the hardest thing in my cooking repetoir: Char Su Bao, chinese bbq pork buns.
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Stir fry always reheats well! In fact, I think it's often better the second day (even if things like peppers get a little mushy).
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Alas, back in Ithaca, the Chinese grocery sold frozen sea bass steaks, but they always made me sick. I guess they weren't fresh enough or clean enough or something :( I haven't tried looking for sea bass in Boston. I probably should. It's so tasty!
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Peppercorn oil
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1 lb ground beef
1-2 chopped onions
1 tsp salt
1/2 tsp pepper
1 can corn
if using broth a small amount of flour and water
Put onion in a fry-pan with a small amount of oil. Add ground beef, salt, and pepper and cook till brown (no pink color), stirring to avoid large pieces.
If using broth bring to a boil with 1/2 can of water. In a separate glass/container mix 3 tablespoons flour and 5 tablespoons water, mixing well. Add about 1-2 tablespoons boiling broth mixture to flour mixture. Using a fork mix flour mixture into boiling broth.
In a casserole dish/bowl place all beef/onion mixture even;y on the bottom. Cover with gravy (or broth gravy). Cover that with mixed vegetables, then cover this with the corn. Finally cover with mashed potatoes. Dot top with butter/margarine. Cook at 350OF for 30 minutes, or until slightly browned.
Options:
Use diced/ground chicken, pork or lamb in place of beef
Replace gravy/broth with diced tomatoes, tomato juice, tomato sauce, or italian tomato sauce
Add 1 tsp Worcester sauce to taste
Replace pepper with taco seasoning, and cover top of potatoes with cheese.
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Please bear in mind that cooking times vary with how you make it.
1lb ground beef
1 average sized white onion
2 packages mushroom Mr.Noodles
1 can mushroom pieces and stems
1 can cream of mushroom soup
1 pinch cinnamon
1 pinch sugar
1 pinch black pepper
1/2 tsp of garlic powder (not galic salt, since this dish is very salty)
1-2 tsp margarine/butter
Add chop up onion, and add butter, onion, and ground beef to a frying pan, and fry to meat is just brown, with no pink bits.
Add whole can of mushrooms (it usally contains 1/2 cup of water, which is needed to be added). Add can of cream of mushroom soup. Add cinnamon, sugar, pepper, and garlic. Cover and simmer.
Add 3 cups water to a pot. Bring to a boil, and then add the Mr.Noodles (break the packeges into four pieces). Cook untill tender. Drain and add to soup and ground beef mixture. Mix in the two spice packages.
Serve.
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-4 boneless chicken cutlets (two breasts)
-salt/pepper
-1/2 cup cornmeal
-3 tablespoons peanut/veg/other oil
-lime juice
-1 tsp minced garlic (less than one section of one clove, or you could use garlic powder though I don't like to)
-1 tbp minced onion (about a third of an onion)
-1/2 cup white wine, water, or soup stock
-1 tbp soy sauce
1. put a skillet on med-high heat for 2-3 min, pre-heat the oven to 200F, place cornmeal in a shallow bowl
2. add oil to skillet, coat chicken in cornmeal, place in skillet
3. rotate chicken after 2 min, flip after 3 or 4, repeat
4. put chicken on pan in oven
5. reduce heat to medium, cook garlic and onion for 1 min
6. add water or wine or stock, let it bubble away
7. add soy sauce and lime juice, cook 10 sec.
8. remove chicken from over and pour on sauce
got to go! good luck.
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1/2 lb penne
1 can tomatoes
1 small can tomato sauce
3 cloves garlic
1/2 onion
1/2 tube anchovy paste
Lots of kalamata olives
1-2 tbsp capers
Fresh or dried basil
Fresh or dried oregano
Red pepper flakes
2 tbsp olive oil + for pasta
Salt
Parmesan cheese
Put water on to boil with salt & a little olive oil. When it boils, throw in pasta. You know how to cook pasta, so that's all I'm saying about that.
While the pasta cooks, heat up the 2 tbsp olive oil in a wide pan. Mince the garlic & chop the onion, & toss them in the hot oil. Saute for a few minutes & add the anchovy paste. Add the capers. Pour in the juice from the canned tomatoes & let that cook while you chop the tomatoes. Put in the chopped tomatoes. Put in the tomato sauce. Put in the pepper & dried spices. Chop the olives & put those in too. Let simmer till the pasta is done cooking. Chop fresh spices, if any, and put those in too. Mix with the pasta & top with parmesan. 15 - 20 minutes, 2 pans, very yummy, makes good leftovers.
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