Sunday, May 8, 2011

A One Pot Wonder

There are days when I come home, I don't feel like pulling out all the pots and pans to make a Michelin worthy meal.  In fact it is almost every day that I feel like something fast and easy.   Although we do have Broder's Deli on spreed dial, I have been inclined to make one pot dishes reminiscent of my days as a poor student.   Unlike here in America, where as an undergrad I could sustain myself on Kraft mac n cheese or ramen noodles, in the UK students lived primarily on beans and toast or beans on baked potatoes or ... well tinned beans on anything.   Let's just say I needed a little variety.    So I learned to be resourceful and make a one pot dish that could be stretched over a few days or for a multitude of people.  This is sort of based on something my Nana use to make with rice, mushrooms, chicken stock and any spare vegetable she had around (normally peas).

My One Pot Wonder
1lb ground turkey
1 small onion chopped
1 clove of garlic chopped
tsp of red pepper flakes (up to you how much you want to use)
1 cup of mushrooms sliced
1 cup of broccoli coarsely chopped (this is what I had on hand feel free to use any veggie)
2 cups Basmati Rice
2 cups stock (I used chicken stock)
2 cups tomato sauce (I can my own so I use this)
salt and pepper for seasoning

In a large pot (with a lid) saute the onions, red pepper flakes and garlic in the oil of your choice (I used olive oil).  Add in the turkey and begin to brown.  Next add in the mushrooms and broccoli.  Continue to saute for another 5 minutes.  Stir in the basmati rice.   This will allow the rice to absorb some of the flavors in the pan.  Add in the tomato sauce and stock.  Stir to make sure everything is well mixed.   Bring to a boil.  Once it is brought to a boil, lower the heat to the lowest setting and cover.   Check in 15 to 20 minutes to see if the rice is tender.   Serve with some parmesan cheese and a salad.

The leftovers are great to add into tortillas with salsa for another easy meal.

Other variations:
Swap out the turkey with Andouille or Italian sausage.  Or add in some red or black beans.   There a many variations to consider and you won't get bored.

Sunday, May 1, 2011

Lemon Curd Crescents

I don't know about you but I am itching for the tastes and smells of Spring and Summer.  So far the weather has not given me either.    On Friday P & I went to the Linden Hills Co-op for basic necessities.  Walking through the fresh vegetables and finding ramps I was now looking for things to make to bring a little bit of Spring and Summer inside the house since Mother Nature was definitely not in any hurry to give this to us outside.    I bought some ramps (recipe to come later) and a Key Lime Pie for our desert that night.   Thinking the taste of the citrus would help cure us but it only left us wanting more.

This gloomy cold May (yes I did say May) morning, I needed that Summer fix.  Rooting through the fridge and cupboards I found two items, crescent rolls and lemon curd.   So here is my two ingredient easy peasey breakfast treat.

Lemon Curd Crescents

1 can crescent rolls (I used Immaculate Rolls since they are the DFI friendly)
1 jar Lemon Curd (feel free to make your own I just had this on hand)

Preheat the oven per instructions on the crescent roll (I preheated at 350)

Open the crescent rolls and roll each one out flat.  Put a teaspoon of lemon curd on each lightly spreading it over the surface.  Roll each crescent and put them on a parchment lined baking sheet. (This is important as the lemon curd will run a little out the sides.)   Bake per package instructions.  (Mine were done in 12 minutes)

Serve warm.