2018-04-04_Some Various Lazy Meals and some Potato bag recipes

MEALS

For various reasons those recipes suit me because I use a microwave oven.

Adjust to suit yourself.

(Amendment 2 (Nov 2024) – I have started using gherkin,  pickled onion or beetroot water to cook with, instead of straight tap water.  Be aware this is water, sugar and salt, not vinegar, so it may have dietary repercussions.  The beetroot gives a pink tinge.)

MEAT AND RICE

Place a large handful of frozen diced meat in the cooking container, then add half a cup of rice and cook normally (I use gravy beef – 2 large or three smaller pieces per meal).  If the meat is fully thawed first, I find I overcook the meat.  For variations add a tin of beef, tomato, mushroom or pumpkin soup before cooking the rice.  Alternatively, having saved a variety of chutney, sauce and pickles containers, rinse them out and use that liquid for cooking the rice.  The rinsed containers can then be reused/recycled.

A variation is instead of the flavouring, after cooking, immediately stir in a large tin of drained fruit salad and serve.  I found that the fruit salad will cool the rice quickly but experiment for taste.

PASTA AND SEAFOOD (Tuna, Herring, Mackerel, Sardines, Salmon (fish varieties) to taste).

Cook a selection of assorted pasta shapes and sizes (small and large shell, elbows, curls).  While they drain after cooking, mix seafood sauce with a tin of tuna and heat.  [If I do not use seafood sauce, I use other fish (sardines, herrings, mackerel – all of which come in various weights.]  This is the sauce for the pasta.  I have used what I call chinese vegetables (water chestnuts, bamboo shoots, bean sprouts, baby corn, plus others), which have been left in a container in the fridge to chill, spread over the top.  I have sometimes added baby beetroot as a colour change.

‘Soggy’ Chips (Steamed Chips?)

When doing a roast cut 3-5 medium sized potatoes into chips and drop onto meat to be roasted.  (This works well with silverside.) Cook meat as if the chips were not there.

ONE-EYED SANDWICH (Known in some places as ‘Toad in the hole’.  To me Toad in the hole is sausages in a Yorkshire Pudding batter and served sliced like a cake.)

                                                                                          

Two slices of frozen bread – cut a hole in the top slice, break in an egg and replace cut piece.

Microwave on medium for three minutes, then on high for one minute.  Alternatively, on medium for five minutes. Allow to cool.  If you use the high setting the egg will generally explode.

Alternatively cut a hole in a slice of bread, break an egg into the hole and cook in a frying pan or on a hot plate, ensuring that the yolk is fully cooked.  Liquid yolk has a habit of dripping onto clothing.  For novelty value, use larger different shaped biscuit cutters.

FISH/POTATO

Boil, bake or roast approx half a kilo of potato.  Sprinkle with salt and eat.  Alternatively, place the potato in a bowl, add approx half a kilo of canned fish, or a homemade chowder/fish sauce, and mash together.

Potato and Salmon Salad (Serves 4, Prep Time: 15 mins)

(Recipe from Pink Salmon Wrapper)

1 x 200g can Pink Salmon                  4 potatoes

3 hard boiled eggs                               1 cup mayonnaise

Fresh vegetables to garnish: asparagus, snow peas, cherry tomatoes, cucumber, avocado, capsicum, etc.

            Place potatoes in saucepan of cold water with a pinch of salt and boil until just done.  Set aside.  Arrange halved boiled eggs on the dish.  Season mayonnaise with fresh herbs and lemon juice and prepare salad vegetables.  Slice potatoes into thick rounds and arrange in layers placing small portions of salmon and salad vegetables in between.  Dress with mayonnaise.

Basic Dry Muesli - Ingredients

            All measures are in cups, but for larger quantities maintain the ratio (multiplying by four will remove the fractions of cup amounts).

CUPS  (X  4)               INGREDIENT

2          (8)                    INSTANT OATS

1/2       (2)                    BRAN CEREAL  (ALL-BRAN TYPE)

1/2       (2)                    WHEAT GERM

1/4       (1)                    SKIM MILK POWDER

1/4       (1)                    MILLET MEAL

1/2       (2)                    MIXED DRIED FRUIT

For Variety

1/4       (1)                    CHOPPED (OR CRUSHED) MIXED NUTS

(Sprinkle the nuts as required as they turn rancid and will affect the mixture if mixed beforehand.)

MODIFY AS REQUIRED     [e.g.  1)  There are a variety of brans (oat, rice, wheat) on the market.

                                                         2)  Various dried milks (cow, goat, soy) are available.]

(Qty - X 4        will approx fill or overflow a 750g wheat biscuit box)

POTATO RECIPES     (Recipes from plastic potato bags)

Vegetable Casserole (Serves 4)

500g potatoes                          1 tbsp chopped parsley                        2 carrots1 tbsp chopped mint

1 onion                                                Salt and pepper                       1/4 cup sour cream

Nutmeg                                   1/4 cup cream                          1/4 cup grated cheddar cheese

1 clove garlic pressed             1-2 tbsp flaked almonds

            Peel and thinly slice the potatoes, carrots and onions.  Layer the vegetables in a buttered casserole, finishing with a layer of potatoes.  Mix together creams, garlic, parsley, mint, nutmeg, salt and pepper.  Pour cream mixture evenly over vegetables.  Top with cheese and almonds.  Bake 180C for 1-1 1/2 hours or until vegetables are tender.

Microwave Potato Halves (Recipe from plastic potato bag)

One potato per person             2 tbsp butter per potato           Chopped fresh herbs

1 tbsp grated parmesan cheese per potato                              Paprika

            Scrub potatoes and cut in halves lengthwise.  Dip cut side in butter.  Sprinkle with herbs, cheese and paprika.  Place cut side up on plate in microwave and cook on High for 7 minutes per 500g.

POTATO SOUP (Serves 6-8) (Recipe from plastic potato bag)

1 kg potatoes peeled, sliced or diced.             5 cups chicken stock.

1 tbsp plain flour.                                            1/2 cup milk.

Salt and Pepper.                                              2 tbsp chopped parsley.

1 tbsp chopped chives.                                                3 tbsp grated cheese (optional)

            Cook the potatoes in the stock until soft.  Puree the potatoes.  Return to saucepan with blended flour and milk, salt and pepper.  Bring to the boil and cook five minutes.  Stir in parsley and chives.  Place the cheese in a soup tureen or soup bowl and pour the soup on, stirring once.

Danish Potatoes (Serves 6-8) (Recipe from plastic potato bag)

8 medium potatoes.                2 onions.                      1 can anchovy fillets.

1 cup cream.                            Butter.

            Peel potatoes and cut into thin chips.  Wash and dry them.  Chop onions and saute them in butter.  Place a layer of potatoes in a buttered casserole, then a layer of onions and anchovies.  Finish with a layer of potatoes.  Mix cream and milk and add to it the anchovy oil.  Pour over casserole and top with butter.  Bake uncovered 200C for 30-45 minutes, or until tender.

Corn and Potato Soup (Serves 6, Microwave Time: 4 mins)

(Recipe from plastic potato bag)

20g butter                                2 onions, sliced                                   4 medium potatoes, peeled and sliced

3 cups water (750mL)             2 chicken stock cubes             1/2 cup cream (125mL)

440g canned cream corn         1 tbsp chopped fresh chives, to serve

            Melt butter in a pan, add onion and gently fry until transparent.  Add potatoes, water and stock cubes and bring to the boil.  Lower heat and simmer for 30 minutes.  Blend or push through a sieve until smooth.  Return to the pan and add cream and corn.  Reheat but do not boil.  (Alternatively, add cream and corn and microwave on MEDIUM for 4 minutes).

            Serve in soup bowls sprinkled with chives.

Cheese potatoes (Recipe from plastic bag)

8 Hot boiled new potatoes                              1/2 cup grated cheese

1/4 cup melted butter                                      salt and pepper

            Roll potatoes in butter, then in cheese mixed with salt and pepper.  Bake in hot oven, in a casserole dish for 15 minutes until brown.

Confetti potato salad (Recipe from plastic bag)

6 medium potatoes, cubed      2 hard boiled eggs, quartered             2 medium onions, sliced

dash of pepper                         1 small green pepper, diced                1/4 cup salad dressing

tablespoon salt

            Cook potatoes until tender and drain.  In large serving bowl, combine hot potatoes and remaining ingredients.  Toss gently, refrigerate to chill.