Lightining Fast Meals To Please

Kate · Posted: Fri Nov 19, 2004 5:28 am Post subject: Lightining Fast Meals To Please

It's Tuesday, you get home and everyone is starving....and you missed the turn off to the grocery store. Grab that big can of chicken broth hiding in the back of the pantry, right next to the can of mixed vegetables, yeah grab that to. Pour the broth into a medium sized pot,add a nice pinch of tarragon and heat to a simmer. Chop up the leftover roasted chicken from Sundays dinner, and grab that container of leftover rice while your at it. Add the can of drained mixed vegetables and the chicken and rice. Bring to a boil and it's soup!

OK, so it's just me and my cat (for now) but I'm always whipping up meals like this. There inexpensive, filling and taste great. Add a nice dish of chilled fruit, a salad or a toasted sandwich.

Just when I think there's nothing in the house to cook....I surprise myself.
Buon Apetito!
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A closed mouth gathers no feet.

paulamathers · Posted: Fri Oct 06, 2006 4:01 pm Post subject:

i might try this one for leftovers from my giant chicken next week, sounds great!

Kate · Posted: Fri Oct 06, 2006 7:40 pm Post subject:

I love having leftover chicken because there are so many things to make with it. Check out my chicken salad recipe.
_________________
A closed mouth gathers no feet.

paulamathers · Posted: Mon Oct 09, 2006 8:31 am Post subject:

will do x

carol · DishWasher Joined: Oct 23, 2006 Posts: 18

Only made one dish at college so far, it was tray baked plaice.

it sounds really complicated but it isn't!!!

To serve one:

About 2 handfuls of spinach,
2 plaice fillets,
Half can of tomatoes,
1 clove of garlic,
1 glass of any white wine,
Hand full of fresh basil,
Salt and pepper
Knob of butter,
About 10 stoned black olives,
About 6 anchovies (these are usually about 70-80p in a small tin)
Rosemary twigs or cocktail sticks
Small amount of olive oil

(the pan you cook the sauce in must be oven proof , this means NO PLASTIC HANDLES!!)
Preheat over to about gas mark 6

chop the garlic up in to small pieces, fry it in the butter,

Don’t let the garlic burn (it'll taste bitter),

Add the wine,

Add the tomatoes,

Simmer

Scrunch in black pepper and add salt,

This should still be on the hob,

Whilst this is simmering, rub some salt and pepper in to the plaice

Blend the olives and basil and anchovies together with a little olive oil (about a tsp)

Smooth the paste you created with the olives etc over one side of the plaice

Roll the plaice filets up, one at a time, assuring to start from the tail end (this will prevent the plaice from unravelling)

Put a rosemary stick (they can be cocktail sticks instead) through the plaice, allow it to pierce both sides, helping it hold together

Put the plaice in the sauce you have simmering on the hob and put the pan in the oven.

Whilst the plaice is cooking, put a tsp of olive oil in a hot pan, then add the spinach. Don't allow the spinach to wilt!!

When the fish is cooked, put the spinach on the plate, then sit the fish on the spinach and pour the preferred amount of sauce over the plaice.

DADAAAH! Hungry

Ps you might want to remove the rosemary twigs before you eat the meal, they can be quite pointy

paulamathers · Posted: Mon Oct 30, 2006 10:29 pm Post subject:

you should post the recipe, on the left hand side there is a link thats titled "Add Recipe" click on there and it will let you submit it.

Kate · Posted: Tue Oct 31, 2006 7:31 am Post subject:

I agree Carol, sounds yummy!
_________________
A closed mouth gathers no feet.

paulamathers · Posted: Tue Oct 31, 2006 9:57 am Post subject:

the one thing that sticks in my head about carol cooking is when we were younger she was making a cake. she forgot to put something important in - i think it was flour! it was a big ball of gloop and she was really upset. it was so funny!!!

carol · DishWasher Joined: Oct 23, 2006 Posts: 18

you keep goin on about that but i dont remember!!!

I know i was rubbish at making cakes but mum always said if you can't make sponge you can ually make a good pastry . Not sure if that was to make me feel better??

I haven't made a sponge cake for years, they usually sink in the middle or taste too much like egg, or they're too heavy! Sad

I was about 8 though i think??

paulamathers · Posted: Thu Nov 02, 2006 9:52 am Post subject:

i don't remember how old you were. Probably around that age. I'm not sure about the pastry thing though, i'm better at making savory things than i am sweet anyway. Mum used to say to me that if you can't make desserts then you're always better at making savory dishes. Mum's usually say anything to make you feel better!