Roast Chicken with Garlic, Rosemary, & Lemon (served with couscous)
on your way home from work, pick up:
1.5-2.5 pounds chicken tenders
1 good-sized lemon
1 package fresh rosemary
garlic (if you don’t have any at home)
1 box Swanson’s Natural Goodness chicken broth (the 32-oz box)
1 box couscous (I like the plain stuff with this dish, but YMMV)
1 bag salad
When you get home, turn the oven on to 450 degrees.
Put the chicken in an 11x14 baking dish. Sprinkle it with salt & pepper or other seasonings.
Zest the lemon and put the zest on the chicken (save the lemon, we’ll use it later).
Strip about 3 Tbsp. of rosemary leaves off the stems, and put the leaves on the chicken.
Crush 5-6 cloves of garlic, put them in the pan.
Pour about 3 Tbsp. olive oil on the lot, and mix it all up so the flavorings are well-distributed.
Bake for 20 minutes.
While the chicken is baking, juice the lemon and measure out 1/2 cup of the chicken broth. Set that aside.
Prepare salad-from-a-bag.
Boil 2 cups of chicken broth, with a little olive oil, for the couscous.
After baking the chicken for 20 minutes, pull it out and pour the lemon juice and chicken broth into the pan. Put it back in the oven. Turn off the oven and let the chicken sit for 5-10 more minutes.
Prepare the couscous.
Serve the chicken with the couscous, and use those pan drippings as sauce! They are gooood.
Dinner on the table within 35 minutes of walking in the door. YUM!
Sounds flavorful, but I’m having a heck of a time figuring out what exactly the outcome is of this recipe. A hamburger? Meatloaf? What is it served with?
Standard EVERYDAY because working + L.A. commute makes me unlikely to want to make it from scratch anymore
Frozen vegetables or can garbanzo beans
1 can tomato sauce
1/2 packet Parampara masala powder for various vegetarian curry from Indian grocery store
Dump in pressure cooker. Wait 1-2 whistles. Serve over rice or with some fresh chapatis and raita.
Or if in a carniverous mood…chicken marinated in yoghurt/ginger/garlic + can tomato sauce + packet parampara masala.
The only stuff I make from scratch anymore is rice, chapati, daal and Marathi/Goan fish curries (which aren’t reproduceable in my opinion from a packet).
(all the Indian moms I know who have jobs use the Parampara masalas these days, they’re that authentic…including my own work-out-of-the-house career mom who used to come home and cook stuff fresh all the years we were growing up)
It’s kind of like a hamburger substitute, or more like a meatloaf in burger form. I adapted it from a friend’s Zone Diet cookbook, using the extra-lean ground turkey and crumbled feta or bleu cheese for extra biting flavor (since the turkey is bland). My friend skips the bun altogether and pours on A1 sauce, but I like to build it into a burger or sandwich with all the usual toppings. If you skip the bun, it’s a nice shot of protein with almost no carbs, and subtle-tasting (but you jazz it up with the sauce of your choice). I’m glad Selkie enjoys it so much, as she makes it a lot more often than I do.
Bean Paste Soup [ol]
[li] Water, enough for a bowl of soup for everyone. [] Add bean paste, enough to make the soup opaque. [] Add a block of tofu, diced into 1/2 cm cubes. [] Bring to a boil, then let simmer for a few minutes. [] Add 3-4 green onions, rinsed and chopped. For best taste, don’t overcook. [] For variety add mushrooms, peppers, or cucumbers (only one of those, and not too much or you’ll overwhelm the flavor). [/ol][/li] Spicy Tofu [ol]
[li] Put skillet on medium-high. Add enough water to cover bottom to 1/2 cm. (No oil!) [] Add a dollop of hot pepper sauce and some soy sauce. Stir into water. [] Add 1-2 blocks of tofu sliced 1/2 cm thick. [] Cover and let steam until water is almost gone. Remove tofu before it burns. [] For appearance, sprinkle roasted sesame seeds on tofu before serving. [/ol][/li] Ramyun Noodles [ol]
[li] Take your basic package of Spicy Shin Ramyun [] Boil water, amount as directed. Too much will dilute the flavor! [] Add the flavor and veggie packages. [] Add some frozen mixed veggies (corn, peas, limas, etc). [] Once boiling starts at noodles, without breaking the block. [] Add 2 egg whites on top of the noodle block. Do not stir! [] Chop 2-3 green onions, add after egg is cooked. Don’t overcook the onion. [/ol][/li] Quesadillas [ol]
[li] Heat skillet on medium. [] After hot, put in one tortilla. [] Sprinkle cheese on torilla. [] Put second torilla on top. [] Cook until crispy, then flip. [] Cut into 6-8 wedges once cool enough to handle. [/ol][/li]
My (unmarried) sisters in law were amazed at how fast I could put together a meal. I told them a hungry family and practice (lots! of practice) will improve their cooking efficiency.
Yes, this is very high fat and low class, but it tastes wonderful and is very easy to make.
1 pound ground beef
1 medium onion
1 tsp garlic salt
1 can cream of mushroom soup
1 can cream of celery soup
1 bag tater tots
1 small bag of cheddar cheese shreds
Crumble the hamburger meat into a skillet. Chop up the onion and mix it and the garlic salt in with the meat as it browns. Drain off the fat and add both cans of soup to the pan, then stir it all up.
Put the tater tots into a baking dish, and cover with the meat/soup mixture. Bake uncovered at 450 for about 45 minutes or until it is browned and the center bubbles. Sprinkle the cheese on top and heat for about 10 minutes more to melt it.
Tasty and easy, and it only takes two pieces of cookware!
Very lazy but the best eating for the least effort I’ve found of late would be
Chili Pie
Cover the bottom of a nice large bowl with large Frito’s corn chips (Scoops).
Cook up a can of Campbell’s Chunky Chili, any variety, but Firehouse is nice.
Cover the corn chips with a layer of the chili, about half to two thirds of it.
Lay on a slice of cheese, your choice, I use American or Swiss mostly.
Pour on the rest of the hot chili.
Cover the top with a layer of chopped Vidalia or other very sweet onion.
Enjoy.
I love that suggestion Lissla. I’ll see your bacon sandwich and raise you one tomato sandwich, but only during fresh local tomato season (August and September here in northeast U.S.). Ideally you need a large fresh locally grown tomato, the diameter of the tomato at least as large as the bread slices.
Slice tomato at least a half inch thick (or more).
Put on white bread with Hellman’s mayo and a little salt.
Mmmmm.
College student, living in an apartment with his own kitchen for the first time ever. A heartfelt, tearful thankyou to everyone.
Nowthen.
I don’t know what you’d call this, but: Throw some frozen green beans and carrots into a hot skillet with a little butter. Slice some white button mushrooms and throw those in there too. Maybe half an onion, diced. Season with whatever’s on hand…I like a clove of garlic chopped. It’s done when it’s hot and…not frozen anymore.
