Text 2353, 72 rader
Skriven 2008-02-13 10:03:10 av Carol Shenkenberger (8332.cooks)
   Kommentar till text 2266 av Ruth Haffly (1:396/45.28)
Ärende: echo picnics 547                                         [1]
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 >  > feel it.  Probably now and over the next few weeks I'll really
 >  > appreciate the stock of meals I've got on hand.
 > 
 >  CS> That and when you feel up to it, maybe we can all toss a few *fast,
 >  CS> easy, tastey' fixes to you.  Stuff that takes 10 mins or less.  I have
 > 
 > OK,I appreciate the offer and will let you all know when to hit the
 > "send"  button.  If prep is included in the 10 minutes, it's really
 > fast, if not, I can prep as energy allows, then cook later.

Hehe too late.  I figured if any seemed interersting to you, you could snag
them.  I have *oodles* more.

Most either take a max of 10 mins total including prep, or I think I tossed
in a few 5 min prep but crockpot timing for ready.  A few might take a 15 min
time including prep?  I aimed for a 5 min prep time or less.  Some of them
are even pretty healthy!

 >  CS> several of them.  Unfortunately the fastest one, Steve wont eat
 >  CS> (marinaded pork loin) but maybe we can come up with some minor
 >  CS> variations on chicken breasts.
 > 
 > That would work. Maybe he might be inclined to try a bit of pork tho,
 > who knows? (G)

Hey, works for me! Pork loin specifically then cut to thick (3/4 to 1 inch)
chops.  *not* 'pork steak or that seemingly different cut called 'pork chop'
which tends to be 1/2 inch thick at best.  I get it presliced but if you cant
find that, get it whole, partly freeze then cut, then finish freezing it in
baggies suitable for your needs.  That would be 2 <G>.  For me, it's 3.

This is a low-fat cut of meat.  I actually cook it so it's still slightly
pink.  I use a hot frying pan (cast iron normally and I preheat it) for 2-3
mins, (1-1.5 per side) then turn the heat OFF and cover.  3 mins later, it's
perfect.

It occurs to me the same might work with chicken breasts if boneless and
skinless?  Since you like that cut well, this may be an alternative.

It's best if you marinade first for an hour or so.  Marinade is a good glug
of thai 'Hot sweet dipping sauce' (we use a relatively mild one), a glug of
vinegar (we use a spiced one or a red wine one), and if I feel fancy I'll minc
e a little garlic up and toss that in.

Sounds deceptively simple eh?  The trick is the cooking time.  Then, you lift
it out and cut it to bitesized strips.  That time while it's resting in the
hot pan, it's still finishing off cooking.  It lets you serve heated veggies
from a frozen then simmered bag or a can.  It's a whole meal with 5 mins prep
and 5 mins cook.


 >  CS> Yeah, catching up more today.  I was going to go shopping but seems
 >  CS> not such a hot idea.  Still pending chiro.  Once I get in the system,
 >  CS> it's not hard to get appointments but the first one is proving
 >  CS> difficult.
 > 
 > Having dealt with "the system", I can sympathise. We did a major
 > commissary run Saturday afternoon, then out for more stuff a bit later.
 > Ended up opening a can of soup for supper. We had a FRG (family
 > readiness group) steering committee meeting Thursday that went for 2 1/2
 > hours so just noshed for supper. Friday night had mall food (me
 > chik-fil-a, Steve, Chinese), then upgraded our cell phones.  Sunday
 > dinner was a freezer meal--savory beef with noodles and cheesy
 > cauliflower.

Well, this morning I had a sort of sysop breakfast with a visiting sysop and
an old friend who no longer runs a BBS, but still likes to chat about it.
                xxcarol

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