Missing in action
Mar. 27th, 2010 03:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jamethiel posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
actyourwageApologies for the lack of posts this week, peoples. I came down with the plague (translation: a very bad cold and ear infection) and spent most of the week in bed.
I still managed not to eat out though! And this leads into a handy tip for eating at home:
Soup is your friend. If you make a big pot of soup (3-4 meals worth) it will keep in the fridge for a week or in the freezer for a couple of months. It is a lifesaver for those "Too tired to cook" moments. Soup is incredibly easy and incredibly hard to mess up.
My soup for this week was "Pearl barley and vegetable" If you use vegetable stock, it's vegan. This is the simplest recipe EVER. You probably all know how to cook this and it's a case of teaching my grandmother to suck eggs, but I promise you that it is one of the easiest things you will ever make (I made it while having to lie down on the kitchen floor every couple of minutes) and it is TASTY.
Caveat: This quantity is for eight to ten. You may want to divide it by half or four if you're cooking for one. Quantities are unimportant for this, except you want enough stock to cover your veges and then a couple of inches over.
Pearl Barley and Vegetable stock
Ingredients
250g Pearl Barley
4 litres of stock
3 turnips
2 Parsnips
4 Carrots
1 head of broccoli
1 capsicum (bell pepper/sweet pepper)
500g french beans
2 onions
8 cloves of garlic
Olive oil
Thyme
2 bay leaves
Salt and pepper to taste
Time taken
20-25 minutes prep, 1 hour plus of cooking.
Cost: approximately $10-12 dollars Australian. Less if you can get your hands on leftovers.
Method:
1. Dice all of the vegetables. You're looking for about half inch in terms of diameter. Keep the onion separate
2. Mince the garlic
3. Heat the olive oil (just a couple of tablespoons) and add the garlic. Cook for 30 seconds until you can smell the aroma. Add the onions and cook, stirring, until soft. Add the rest of the vegetables and the stock.
4. Cover the pot and bring to the boil. Reduce the heat and simmer until the veges are tender (anywhere from 20 minutes to 40 minutes)
What are your "Oh god, I'm sick, I can make this in my sleep!" recipes?
I still managed not to eat out though! And this leads into a handy tip for eating at home:
Soup is your friend. If you make a big pot of soup (3-4 meals worth) it will keep in the fridge for a week or in the freezer for a couple of months. It is a lifesaver for those "Too tired to cook" moments. Soup is incredibly easy and incredibly hard to mess up.
My soup for this week was "Pearl barley and vegetable" If you use vegetable stock, it's vegan. This is the simplest recipe EVER. You probably all know how to cook this and it's a case of teaching my grandmother to suck eggs, but I promise you that it is one of the easiest things you will ever make (I made it while having to lie down on the kitchen floor every couple of minutes) and it is TASTY.
Caveat: This quantity is for eight to ten. You may want to divide it by half or four if you're cooking for one. Quantities are unimportant for this, except you want enough stock to cover your veges and then a couple of inches over.
Pearl Barley and Vegetable stock
Ingredients
250g Pearl Barley
4 litres of stock
3 turnips
2 Parsnips
4 Carrots
1 head of broccoli
1 capsicum (bell pepper/sweet pepper)
500g french beans
2 onions
8 cloves of garlic
Olive oil
Thyme
2 bay leaves
Salt and pepper to taste
Time taken
20-25 minutes prep, 1 hour plus of cooking.
Cost: approximately $10-12 dollars Australian. Less if you can get your hands on leftovers.
Method:
1. Dice all of the vegetables. You're looking for about half inch in terms of diameter. Keep the onion separate
2. Mince the garlic
3. Heat the olive oil (just a couple of tablespoons) and add the garlic. Cook for 30 seconds until you can smell the aroma. Add the onions and cook, stirring, until soft. Add the rest of the vegetables and the stock.
4. Cover the pot and bring to the boil. Reduce the heat and simmer until the veges are tender (anywhere from 20 minutes to 40 minutes)
What are your "Oh god, I'm sick, I can make this in my sleep!" recipes?
