When I want dinner on the table ASAP I grab a salmon fillet and bunch of asparagus. Sprinkle Mrs. Dash on the salmom and shove it in the toaster oven for 15-20 minutes, cut off the bottom inch of asparagus and put it in a Tupperware dish and show it in the microwave.
Voila, dinner is served and it's fit for company too.
What's you "go to" dinner?
I recently learned that if you serve something with asparagus the dish becomes 'a la princesse'.
cut off the bottom inch of asparagus and put it in a Tupperware dish and show it in the microwave.
Try snapping the bottom off. Bend the stalk and it will naturally break where the tough part meets the tender part. If you don't want to cook the whole bunch, treat the rest like flowers. Cut off about a half inch off the bottom & stand them up in a glass, jar, or even vase of water. Put a piece of paper towel gently on the top, cover the whole thing with a baggie & refrigerate. It will keep as long as a week that way, although you might need to replace the water.
The paper towel keeps water from condensing on the tips and turning them slimy. (I only recently learned that trick.)
My go to dish is sautéed chicken breasts with a pan sauce, served with a green salad, whatever vegetable I have on hand (fresh or frozen), and rice.
Another, even faster, is frozen ravioli with a quickly made tomato sauce. Or, if I've been ambitious of late, with homemade sauce pulled out to f the freezer. Green salad & sourdough French bread.
I think I have to turn in my Get Stuffed club card. My go to dinners involve things like Kraft Mac & Cheese or packaged tortallini with packaged marinara. Or, if I have a bit more time but no energy I make yellow rice mixed with ground beef and served with Worstechire sauce for my family and a sandwich or leftovers for myself, since I can't stand that stuff.
At least once a week I slow cook a fairly big joint of meat.
Today - while cooking the Sunday lunch, I did a large scrag end of beef which I first shallow roasted in a deep pot, with veg (peppers, spring onion, chives, carrots and celery). It stays on the lowest of low heats in a few spoons of stock and water for 2-3 hours, then is left in the pot overnight - covered.
Each day - there's a chunk to carve off (it pretty much disintegrates, it's so tender) for either a nice meat salad sandwich, quick bowl of broth, or maybe few small cubes with a bitta stir fry.... Oh spoilt for choice. Yum.
Yeah, pretty much.
Meat, in this case - beef, finely chopped raw cabbage or Brussels sprout marinaded in a little oil and pepper (I hate lettuce), thinly sliced tomato (I say tom'ar'to - do you say tom'ay'to ?) and cucumber, all very neatly placed between two slices of lightly buttered wheatgerm brown bread.
That's a meat salad sarny.
