Archive for the ‘vegetarian’ category

Top 12 Recipes – 25 words or less! (and baklava to boot!)

April 24, 2008

Has time gotten away with you today? No idea what to make for dinner?

Here are 10 recipes, brought to you in 25 words (or less). They take hardly any longer to prepare than to read (or to text to yourself as a reminder of what to pick up on the way home).

Vegetarian? Carnivore? Lazy@$$? There’s something here for everyone – courtesy of The Lame Cook!!

Soups

1. Tortellini soup: Put stock in pot. Bring to boil. Throw in tortellini. Simmer six minutes. Turn off heat. Add frozen veg and let sit three minutes. Enjoy.

  • (click here for the full Lame Chef recipe)

2. Cock-a-leekie: slice and saute three leeks. Add three cups chicken stock and 1/4 cup barley. Simmer 45 minutes. Turn off heat and add frozen veg. Tasty.

3. Zingy Noodle Soup: Put stock from one pack ramen noodles in two cups water- remove foil first! Add soy and hot sauces, vinegar, noodles, beansprouts. Boil three minutes.

Appetizers/Vegetarian

4. Hummus: Blend one large can chickpeas, 1/4 cup each tahini (sesame paste) and lemon juice, one teaspoon cumin, one-half teaspoon smoked paprika, cayenne and salt.

5. Saganaki: slice kefalotiri (or romano) cheese 1/4 inch thick. Dredge with flour. Fry in lots of butter until golden. Serve with lemon wedges and bread. Opa!

6. Greek Surprise Salad: chop one red onion. Let sit in lime juice 1/2 hour. Cube watermelon. Add feta, kalamata olives, fresh herbs, salt, pepper. Pour onion/lime over.

7. Fennel Citrus Salad: slice one bulb fennel. Add one tin mandarin oranges with juice, one quarter cup white wine vinegar, salt, pepper. Dress with edible flowers.

8. Chicken a la grecque: Brown boneless chicken breasts. Add sauce grecque (one can cream of chicken soup, half can water, lemon juice, oregano, salt, pepper). Simmer half an hour. Yum.

9. Desperation Curry: Saute one pound ground meat with soy sauce, pepper, onion and garlic (powder will do), red wine vinegar and BBQ sauce. Serve with rice.

10. Perogies: Chop onion and bacon – saute ten minutes. Meanwhile, boil perogies in salted water until they float to top – drain. Saute perogies in bacon mixture. Mmmm.

Desserts

11. Boozy Trifle: cut stale cake or muffins into cubes. Put in bowl. Soak with booze of your choice. Mix in pudding or custard and fruit or jam.

12. Decadent Delight: got cookies and pudding packs? Crush cookies, layer with pudding in bowl. Mix in whipped cream or cool whip and freeze 20 minutes. Mmm.

AND… (drumroll please) THE LAME COOK’S DOZEN BONUS!

  • (photo of zest of 12 lemons plus one lime from Michael Dietsch’s Flickr page)

Baklava in 50 words or less!!

  • shred half pound phyllo into large pan. Mix in two cups nuts and half pound melted butter. Bake at 350 degrees 20 minutes. Let cool. Bring one and a half cups honey, 1/2 cup water, 1/2 cup orange juice, two cinnamon sticks to boil. Pour syrup over cooled pastry. Dee-lish!

Kali orexi! (bon appetit in Greek).

And, for more tips, 25 word recipes and laughs with the Lame Cook, bookmark this page: How Not To Be A Chef!

Have any ideas for 25 Word or Less Recipes? Drop me a line and I’ll post your ideas with a link to your blog!

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Foolproof Recipe No. 1: Tortellini Soup

April 24, 2008

Can’t cook anything without burning it?

Think again. Here’s a recipe so simple that anyone can manage it. And… it’s tasty. And… it disguises leftover meat! In fifteen minutes or less, to boot. And it’s even got a fancy eyetalian name, too!

Zuppa di Tortellini

1. Get some stock or broth.

This is actually homemade chicken stock. Don’t be impressed. It’s easy to make. I’ll post some tips in the next week if you can’t figure it out for yourself. In the meantime, it comes in cans or tetrapak boxes or little dry bouillon cubes for your convenience. About a litre (or quart) of stock will do for four or so people plus leftovers.

LAME COOK TIP: No stock? Try tomato juice or V-8 juice! No juice? Hey, I’m not a magician. Go get some bouillon cubes.

2. Extract the trusty tortellini stash from the freezer.

I always have some of this stuff kicking around and buy it by the kilo at Loblaws:

A couple of handfuls will do for a litre of stock.

3. Cut up whatever leftover meat you have as long as it goes with the broth.

Yesterday’s selection: the remains of one of those prepackaged mini ham roasts. MMMM. I actually prefer ham to chicken in this soup for some reason. A cup of so of diced meat should work.

4. Bring the stock to a boil…

Simmer all of the above for 5 minutes or so. When the tortellini are done they will float to the top. Turn off the heat.

5. I guess you’d better stick in some green stuff as well.

I know that not everyone wants to be the only North American with scurvy in the 21st century!! Since I don’t usually have any fresh veg about, I typically stick in some frozen peas (which I like because they are easy to fish out of the soup!)

If using frozen veg, just let them sit in the hot broth for a couple or three minutes.

6. Season to taste.
I like parmesan cheese grated on top of this. The Scotsman who lives with me, however, does not. Salt and pepper also go well with everything, I find!

7. Serve up with some homemade crackers which you have spent all day whipping up.
Oh, sorry – I forgot. This is the fancy Italian tortellini soup, not the boring old Britisher soup. So – serve with crusty bread, preferably italian style.

LAME COOK TIP: Don’t have tortellini? All the fixings for another tasty ethnic soup are available at your local smoke shop. Stop there on your way home and pick them up:

Green onions and sesame oil are a nice touch too, I find.

So there you have it – not one, but two foolproof recipes!

(And, by the way, if you don’t find them to be foolproof, don’t bother dropping me a line unless you want me to create a Hall of Shame page and post it there. I mean, there are limits!)

Coming Tomorrow: Presto Cooking part ii: Breakfast and Soup