Prep time: 5 minutes
Cook time: Varies, according to brand used
Servings: 4 servings
Okay, this is the epitome of shortcut cooking – the use of potato flakes. I know, hold everything...Now while we don’t care much for them as plain potatoes, adding a few extra ingredients results in a pretty darn good side. (And sneaks in spinach for unsuspecting young ones!)
Mix a batch of potato flakes as directed, to end up with four servings. Except no salt, instead stir in a teaspoon of chicken (or vegetable)base concentrate. Or if you have chicken or vegetable broth on hand, use that instead of water in the potato mix. And also, use slightly less liquid than called for – adding fresh spinach later brings in extra moisture.
When potatoes are ready, stir in:
2 tsp. freshly-ground pepper
4 c. roughly-chopped fresh baby spinach,
4 oz. shredded cheddar cheese
Stir together, no need to actually cook the spinach, the hot potatoes will wilt it sufficiently. Sprinkle extra shredded cheese on top to serve.
Monday, August 11, 2008
Sunday, August 10, 2008
Three Pork Events: Roast Once, Eat Thrice
Initial roasting prep time: 5 minutes
Initial roasting cook time: 1 ½ hours
Initial roast servings: 4 generous servings each dish.
THREE PORK EVENTS: Roast Once, Eat Thrice
4 lb. boneless pork loin, tied
1/4 c. olive oil
1 T. chopped fresh or dried rosemary
Generous salt and pepperStir together, rub on all sides of roast.
Grill indirectly, not over flame but on the other side of the grill. Grill for 1½ hours, turning a couple of times, lid closed, until meat thermometer reaches 160 degrees. To roast in oven, cook at 375 degrees 1 ½ hours, or until reaching an internal temp of 160 degrees. (Roast will continue to cook as it stands ten minutes before slicing.)
Divide meat into three components – 1/3 is served as Roast Pork, another 1/3 becomes Pulled Pork Sandwiches, and last 1/3 is used in Pork Fried Rice. Cover and refrigerate.
Pork Event #1: Roast Pork Dinner, serve with rice or potatoes and a veggie side or salad. A nice family dinner.
Pork Event #2: Pulled Pork Sandwiches
Cut the next 1/3 of original roast into a few large chunks. Put in slow-cooker.
Mix together and pour over pork:
1/3 c. ketchup
¼ c. hot sauce
¼ c. packed brown sugar
1 T. garlic powder
Near the end of cooking: Add 1 C. chunky applesauce. Stir well and reheat.
Cook on low, 4-6 hours, or until pork shreds easily. Serve as pulled barbequed pork on a sturdy roll. Can top with coleslaw or chopped onion. Or spoon into a taco shell, top with your favorite fixings.
Note: If you’re really crunched for time, just use your favorite barbeque sauce. We won't tell.
Pork Event #3: Pork Fried Rice
Prepare your favorite rice or rice pilaf to make 4 servings.
During last minutes of cook time, add 2 C. frozen chopped vegetables (usually a mix of peas,
carrots, green beans, corn) to the pot.
Cut remaining 1/3 of original roast into ½” or so cubes – should be about 3 cups.
In large skillet, over medium heat, coat pan with 1 T. olive oil.
Add in rice/vegetable mix, toss.
Add in pork pieces, toss.
Wisk together two eggs, stir in.
Add sauce: Mix together 2 T. teriyaki sauce, 2 T. soy sauce, 1 T. sesame oil.
Cook all together 5-8 minutes, stirring, until eggs are cooked.
Note: If you’re needing to impress friends/family feel free to break out the wok.
Initial roasting cook time: 1 ½ hours
Initial roast servings: 4 generous servings each dish.
THREE PORK EVENTS: Roast Once, Eat Thrice
4 lb. boneless pork loin, tied
1/4 c. olive oil
1 T. chopped fresh or dried rosemary
Generous salt and pepperStir together, rub on all sides of roast.
Grill indirectly, not over flame but on the other side of the grill. Grill for 1½ hours, turning a couple of times, lid closed, until meat thermometer reaches 160 degrees. To roast in oven, cook at 375 degrees 1 ½ hours, or until reaching an internal temp of 160 degrees. (Roast will continue to cook as it stands ten minutes before slicing.)
Divide meat into three components – 1/3 is served as Roast Pork, another 1/3 becomes Pulled Pork Sandwiches, and last 1/3 is used in Pork Fried Rice. Cover and refrigerate.
Pork Event #1: Roast Pork Dinner, serve with rice or potatoes and a veggie side or salad. A nice family dinner.
Pork Event #2: Pulled Pork Sandwiches
Cut the next 1/3 of original roast into a few large chunks. Put in slow-cooker.
Mix together and pour over pork:
1/3 c. ketchup
¼ c. hot sauce
¼ c. packed brown sugar
1 T. garlic powder
Near the end of cooking: Add 1 C. chunky applesauce. Stir well and reheat.
Cook on low, 4-6 hours, or until pork shreds easily. Serve as pulled barbequed pork on a sturdy roll. Can top with coleslaw or chopped onion. Or spoon into a taco shell, top with your favorite fixings.
Note: If you’re really crunched for time, just use your favorite barbeque sauce. We won't tell.
Pork Event #3: Pork Fried Rice
Prepare your favorite rice or rice pilaf to make 4 servings.
During last minutes of cook time, add 2 C. frozen chopped vegetables (usually a mix of peas,
carrots, green beans, corn) to the pot.
Cut remaining 1/3 of original roast into ½” or so cubes – should be about 3 cups.
In large skillet, over medium heat, coat pan with 1 T. olive oil.
Add in rice/vegetable mix, toss.
Add in pork pieces, toss.
Wisk together two eggs, stir in.
Add sauce: Mix together 2 T. teriyaki sauce, 2 T. soy sauce, 1 T. sesame oil.
Cook all together 5-8 minutes, stirring, until eggs are cooked.
Note: If you’re needing to impress friends/family feel free to break out the wok.
Monday, August 4, 2008
Kickin’ Spicy Tangy Chicken Wings/Drummies
Prep time: 10 minutes
Grilling time: 30-35 minutes
Makes 2 dozen pieces
Wings or drummettes or a combination of both – these hit the sweet, tangy, and spicy buttons all at the same time. As addictive as they come.
Preheat grill on high, when chicken goes on, immediately turn to low and keep it there.
Toss 2 dozen wings/drummies with olive oil, generous salt and pepper. Grill for 30 minutes, until completely cooked and crispy.
In medium sauce pan, melt together:
1/4 c. plum jelly or plum sauce
3/4 c. jalapeno pepper jelly
¼ c. chopped onion
1 T. chopped garlic
2 tsp. cayenne pepper or chili pepper flakes
Zest and juice of 1/2 lemon
Mix all together, bring to a low boil, simmer 10 –15 minutes. (Can be done a day ahead.)
Dunk each wing in bowl with basting sauce, fully coat, return to grill for 5 minutes to get sticky.
A nice side with these wings/drummies is a package of prepared cole slaw mix, topped with any good Asian peanut or sesame salad dressing. Sprinkle on chopped peanuts or sesame seeds if you're feelin' fancy.
Grilling time: 30-35 minutes
Makes 2 dozen pieces
Wings or drummettes or a combination of both – these hit the sweet, tangy, and spicy buttons all at the same time. As addictive as they come.
Preheat grill on high, when chicken goes on, immediately turn to low and keep it there.
Toss 2 dozen wings/drummies with olive oil, generous salt and pepper. Grill for 30 minutes, until completely cooked and crispy.
In medium sauce pan, melt together:
1/4 c. plum jelly or plum sauce
3/4 c. jalapeno pepper jelly
¼ c. chopped onion
1 T. chopped garlic
2 tsp. cayenne pepper or chili pepper flakes
Zest and juice of 1/2 lemon
Mix all together, bring to a low boil, simmer 10 –15 minutes. (Can be done a day ahead.)
Dunk each wing in bowl with basting sauce, fully coat, return to grill for 5 minutes to get sticky.
A nice side with these wings/drummies is a package of prepared cole slaw mix, topped with any good Asian peanut or sesame salad dressing. Sprinkle on chopped peanuts or sesame seeds if you're feelin' fancy.
Cold Summer Cucumber and Avocado Soup
This chilled soup is nice for a girlie lunch, served in pretty coffee cups or wine glasses... but rich and manly enough for a guy on a hot summer night. Use vegetable broth for a vegetarian soup.
20 minutes prep
4 hours chilling time
Makes 8 cups of soup, or 16 half-cup servings
In blender: 1 English cucumber (long, seedless kind) - peeled and coarsely chopped.
½ C. chopped onion (ShortCutCook likes frozen chopped onions!)
1 C. room-temperature (or chilled) chicken stock (or vegetable stock)
½ C. half and half or milk
Salt and pepper, generously, to taste
Blend, on slowest speed to start. Empty into pitcher or mixing bowl.
In blender: 1/4 C. lemon juice (fresh squeezed… or not!)
1 C. cold water
16 oz. prepared guacamole (zesty flavor, if that’s what you’re into)
Blend, on slowest speed to start. Empty into pitcher with earlier batch.
After blending, stir in 1 T. chopped dill, 1 T. chopped chives. If soup is too thick, can add an additional ½ C. cold water. Cover with plastic wrap.
Chill at least four hours, overnight is best.
20 minutes prep
4 hours chilling time
Makes 8 cups of soup, or 16 half-cup servings
In blender: 1 English cucumber (long, seedless kind) - peeled and coarsely chopped.
½ C. chopped onion (ShortCutCook likes frozen chopped onions!)
1 C. room-temperature (or chilled) chicken stock (or vegetable stock)
½ C. half and half or milk
Salt and pepper, generously, to taste
Blend, on slowest speed to start. Empty into pitcher or mixing bowl.
In blender: 1/4 C. lemon juice (fresh squeezed… or not!)
1 C. cold water
16 oz. prepared guacamole (zesty flavor, if that’s what you’re into)
Blend, on slowest speed to start. Empty into pitcher with earlier batch.
After blending, stir in 1 T. chopped dill, 1 T. chopped chives. If soup is too thick, can add an additional ½ C. cold water. Cover with plastic wrap.
Chill at least four hours, overnight is best.
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