Skip to main content

Dinner for lazy day (Part II)

Seems that we are experiencing quite a few lazy days recently. =/ And this is really hubby's definition of quick dinner!

Anyway, this is usual answer to the "What's for dinner? And by the way, there's nothing much in the fridge" situation. This is one of my creation which I have used many times without fail as this dish is really very very accomodating. Just stick to the basic principle and it will be alright.

Basic princple: Fry onion in olive oil till tender, add major ingredients (for tonight's dinner was leek and mushrooms) and fry till tender/cooked. Pour a jar of spaghetti sauce over it and heat through. Spead a thin layer of the sauce on the base of the baking dish. Spead a layer of cooked pasta (your choice) and follow by a layer of sauce and then shredded moz cheese. Repeat layer and end with sauce and moz cheese on the top. Bake in a moderately hot oven till cheese has melted and turns brown.

Tonight I have actually used my food processor to do the prep work and, boy, that machine works wonders! Onions and leeks are chopped in under a minute. Mushrooms are sliced in almost the same time. Moz cheese shredded faster than I could type mozzerella! The fine and even shredded moz cheese produce a nice even layer of crust when melted. No uneven cheese lumps dotting my baked pasta.

Yummy comfort food for the sleepy and tired souls.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre