Rachael Ray has nothin' on me

[mamadeb]

In the space of one hour I

1. Made a sort of curried chicken and pea stew (currently finishing in the now-working oven)
2. Braised pepper steak in soy sauce, sesame oil and fresh orange juice and peel
3. Created the majority of a salmon pasta salad, which will be finished when the pasta is cooked.
4. Started a pot of rice in my rice cooker, to be ignored until dinner time.

:)

Comments

[sekhmets-song.livejournal.com]

Oo, willing to share the recipes on #1 and 3?

[mamadeb.livejournal.com]

I'll get back to you when the fast is over. :)

[mamadeb.livejournal.com]

Okay. My version of those dishes.

1. Curried Chicken and Pea thing

Four chicken thighs
One large onion, chopped
One six oz can of tomato paste (I used no salt added)
1/2 bag (1 lb bag) of frozen peas
Water
Curry powder
Safflower oil

Heat dutch oven on top of the stove and cover the bottom of the pan with oil. Add about a teaspoon, maybe more, of curry powder to the oil. Add the chicken thighs skin side down (Or remove skin.) Cook for three or four minutes and turn. Cook for additional three or four minutes. Take thighs out.

Put in the onions and more curry powder. (Add more curry powder with every additional ingredient.) Cook until soft. Add frozen peas (thaw if you want, but it's not necessary.) Add tomato paste and a can and a half of water. Put in the chicken thighs and whatever juices have accumulated under them. Cover pot and place in 350 oven. Let cook for about 30 minutes. Test to make sure the chicken is cooked. (You can also put the chicken in an oven proof container and let them finish cooking in the oven while you cook the veggies.) Serve over rice.

Sarah's Pasta

1/2 box bow tie noodles
1/2 bag frozen peas
2 7 oz cans salmon
3 cloves of garlic
Olive oil
Balsamic vinegar
Pepper

Cook the bowties. Put the frozen peas in the colander and drain the noodles over the peas. While pasta is cooking:

In skillet, heat up olive oil. Add the thinly sliced garlic and cook until just starting to brown. Add the drained cans of salmon and a shot or so of vinegar. Cook until heated. Add several grinds of pepper. When pasta is cooked, combine all ingredients. Serve immediately or refigerate and serve cold. Or room temperature.

This was named for a fisheterian friend of mine who told me she was coming for Shabbat dinner at the last minute, so I had to create a dish with food on hand.

[difyr.livejournal.com]

aww man i wish I could cook. -_-;;

[mari4212.livejournal.com]

You're making me hungry, and I already had dinner!