What meal would you prepare if you only had 12-15 min?
If you only had 12-15 minutes to prepare a meal, what would you do? I am asking this because my job involves a lot of travelling, and even at hotels, I like preparing a meal every now and then. What would be the one taking the least time to prepare? Because I usually have little time to eat!
and please mention the recipe too. Thanks in advance!
In 12-15 minutes…wow what a time crunch! What facilities do you have at the hotels…a stove or hot plate or just a microwave and min fridge?
I would go with building a really good sandwich: some yummy bread (cibatta, sourdough Hard Rye) cheese (sharp cheddar, Swiss, Provolone, Colby, Gouda) fresh meat (Turkey, Chicken, Roast Beef, Ham) and veggies (Sprouts, Spinach, Romaine, Peppers, Pickles) and a nice side soup mix
a gourmet Grilled cheese (sourdough bread with a couple different cheeses Cheddar and Jack with some fresh spinach) and soup mix like tomato basil spinach by Wolfgang Puck
You could also do a quick philly cheese steak with fresh beef it is thin enough sliced the meat cooks ultra quick and so do the onions and peppers
Chicken fajitas or tacos cook really fast since the chicken is so thinly sliced. You can get prepared chicken in little packages from like Tyson and microwave it too and just get the shredded cheese toppings etc. That doesn’t take long. Homemade pico-de-gallo is super easy as is guacamole.
Guac–Avocado, lime juice, salt, pepper, tomato, jalapeno, onion, cumin, chili powder, cilantro: dice all veggies and mush up avocado squeeze in lime juice and mix well
Pico–Tomato Onion Jalepeno cilantro dices and mix
You could also do a quick pasta/ravioli dish with either a red or white sauce with or without meat use whatever pasta and/or filled ravioli you want. Fresh (as in refrigerated pasta/filled pasta cooks in about 3 minutes) and then add you sauce you can get microwaveable sauces in little containers and pastas too.
There are also microwaveable steam pouches these days. You can steam things like salmon and trout with a little lemon and dill and salt and some veggies like carrots or broccoli or peas with some butter and herbs. They sell these in the same aisle as the ziplock bags. It takes 5 mins or less! I haven’t tried them for chicken. They might work. Have to experiment.
What are some good recipes for pickled leeks and leek dip?
its the time of year to pick leeks and i was wondering if anyone had any good pickled leek and dip recipes
1 (10 oz.) frozen chopped spinach, cooked and drained
1 can water chestnuts, chopped
1 1/2 c. Mayonnaise
1 1/2 c. Sour cream
1 bunch green onion, chopped
1 pkg. Knorr leek soup mix
1 round loaf sourdough bread
Chop green onions and water chestnuts in food processor. Add remaining ingredients. Refrigerate overnight. Hollow out a round loaf of sourdough bread, saving inside and top butter inside then add mixture to hollow loaf. Cut insides and top in cubes. Use for dipping.
Pickled Leek Lovers Hors d’Oeuvres
You could use this for dipping, crackers or chips. A dollop of this dip brings brand new life to mashed potatoes.
15 pickled wild leeks
1 8-ounce package cream cheese, softened
2 cups sour cream
1/2 teaspoon cayenne pepper
1/2 teaspoon Sea salt
Chop the pickled leeks finely. Beat the softened cream cheese with a wooden spoon until smooth and then beat in the sour cream. Season this with cayenne pepper and salt to taste. Fold in the chopped leeks.
What is you fav dish made out of ham leftovers?
I like split pea with ham soup. How about you? What do you like and how to you prepare it. Please share your ideas. Lord have mercy I have buckets of left over ham! Yikes!
I ended up with a huge amount of really good ham one year, was making ham sandwiches and realized I didn’t have any lettuce or tomato so I used sliced ripe pears instead…this turned out so well it’s been an after holiday staple ever since.
Toast whatever high quality bread you’re using (I like some of our local microbakery sourdoughs with things like dill and cheese, garlic & rosemary, etc.) but anything is ok – some mayonaise, a little dijon or hot honey mustard, thinly sliced ripe pears or apples. Once I put mango salsa on it. Yum.
I also used to make several different types of ham & bean soups, these can be made up as you go along – but I highly recommend a boullion paste product called better than boullion, they have a ham flavor. If you have way too much to use now, cut some into into bite sized pieces and put it in ziplocks in quantities suitable for future soups.
I didn’t cook and for once didn’t end up bringing home a carcass or bunch of leftovers from my family’s bash last night…I usually spend Christmas making soup while I work on my projects…I miss my soup! Hm…time to go raid the fridge and see what soup fixins I have on hand…
What are poached eggs and what are soft-boiled eggs?
What is a Poached Egg?Although you might envision sneaking through a forest marked with “no trespassing” signs to make poached eggs, a poached egg is actually just an egg which has been simmered in water until the white solidifies. Poached eggs are the stars of eggs Benedict, a popular egg dish, and they can also be used in a number of other ways as well. Poached eggs are very easy to make at home, especially if you happen to own an egg poacher.
There are a number of reasons why people like poached eggs. For one thing, poached eggs are made without any butter or oil, making them lower in fat and less greasy than fried and scrambled eggs. Many people also enjoy the flavor of poached eggs, especially when the eggs are dressed with some sort of sauce. They are also extremely easy to make; once you’ve mastered the poached egg once, you won’t have any problems in the future.
Two techniques can be used to make a poached egg. To make an egg in the traditional style, a saucepan is filled with water and brought to the simmer. As the water simmers, a few teaspoons of vinegar are added, to lower the pH of the water, which will help the egg cook more evenly. Then, an egg is gently cracked directly into the water, or cracked into a small bowl and tipped into the water.
After a few minutes of simmering, the white will have solidified, and the poached egg can be served; the yolk is typically runny, and most people prefer their poached eggs like this. Longer cooking will solidify the yolk, but it can also make the egg rubbery, so be careful.
The fresher the egg is, the better. Older eggs tend to spread out more in the water, which can make a poached egg messy, although perfectly edible. Some people prefer to use an egg poacher to make poached eggs; an egg poacher includes an insert with egg-sized dimples which the eggs are cracked into. The poacher holds the eggs together as they cook, keeping them neat and tidy.
In addition to being used in eggs Benedict, a poached egg can be served in all sorts of ways. Many people like poached eggs on sourdough or whole wheat toast, sprinkled with salt and pepper. They can also be served over roasted asparagus and other vegetables to add protein to a meal, and some people enjoy them over plates of rice and lentils or on burritos.
What is a Soft Boiled Egg?A soft boiled egg is an egg which has been boiled for a brief period of time, so that the white is mostly cooked and the yolk is partially cooked and very runny. This cooking technique is intended to be used for eggs which will be consumed immediately, as these eggs do not keep well and they can be vulnerable to bacterial contamination.
Soft boiled eggs are extremely easy to make, and the quick cooking time makes them a useful way to get protein rapidly in the morning, for people who are trying to eat well before dashing off to work and other obligations. Eggs are generally good for nutrition, especially when they come from healthy chickens who have been eating varied diets, as the birds will pass on the vitamins and minerals they consume.
To make a soft boiled egg, place as many eggs as you wish to boil in a heavy saucepan, and cover them in water. Heat the saucepan on medium to high heat until it starts to boil, and then reduce the heat so that the eggs simmer. After two to five minutes, pull the eggs out and serve them immediately. The varying cooking times will produce eggs with very runny yolks to more firmer-yolked soft boiled eggs; you may develop your own soft boiled egg preference over time, in which case you might want to specify cooking times when someone is preparing soft boiled eggs for you. If you want some hard boiled eggs for later, leave them in the water for another 10-13 minutes after you remove the soft boiled eggs.
It can be challenging to eat a soft boiled egg without an egg cup, since the eggs cannot be peeled and eaten like hard boiled eggs, as this will cover the consumer in runny yolk. An egg cup is a small cup which has been designed to cradle an egg. The consumer can use a spoon to gently tap off the top of the soft boiled egg, exposing the inside, which may be sprinkled with salt, pepper, and other seasonings to taste. Typically the inside is scooped out with a spoon.
The cooking process used to make soft boiled eggs will kill off all but the most stubborn bacteria, as even though the yolk is not solidified, it has been warmed. You can reduce the risk of bacterial contamination by washing the egg before cooking it. Many people also like to pierce their eggs before boiling them to reduce the risk of cracking and potential explosions, although this is not necessary if the eggs have been slowly brought to temperature with the boiling water.
What are some great recipes with breakfast sauages in them?
Mini Egg n Sausage Casseroles… (you bake in a mug)… I got the recipe from Southern Living Magazine… (this also tells you how to bake it without the mug though)… I like the mug idea (less clean-up).
Prep: 20 min., Bake: 30 min. Use 1 (16-oz.) package of crumbled pork sausage instead of the patties, if desired. Simply cook in a nonstick skillet until browned and crumbled.
8 (1 1/2-oz.) sourdough bread slices, cut into 1/2-inch cubes
Vegetable cooking spray
1 (12-oz.) package fully cooked pork sausage patties, chopped
2 1/2 cups 2% reduced-fat milk
4 large eggs
1 tablespoon Dijon mustard
1/2 cup buttermilk
1 (10 3/4-oz.) can cream of mushroom soup
1 cup (4 oz.) shredded sharp Cheddar cheese
1. Divide bread cubes evenly among 10 (8- to 10-oz.) ovenproof coffee mugs coated with cooking spray, placing in bottom of mugs. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture in mugs.
2. Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture in mugs; sprinkle with Cheddar cheese. Place coffee mugs on a baking sheet.
3. Bake at 350° for 25 to 30 minutes or until casseroles are set and puffed. Serve immediately.
Note: Unbaked mugs of casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.
Sausage-and-Egg Casserole: Omit coffee mugs. Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Proceed as directed, increasing bake time to 1 hour or until casserole is set. Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.
Makes 10 servings
Julia Smeds Roth , Southern Living, AUGUST 2007
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