Text 14765, 83 rader
Skriven 2007-04-29 19:38:35 av Carol Shenkenberger (6:757/1)
  Kommentar till text 13099 av LYNN SACERDOTE (1:123/140)
Ärende: Re: Product review
==========================
*** Quoting LYNN SACERDOTE from a message to IAN HOARE ***

LS> It's a shame, really...because as convenient as prepared food is, ther
LS> this amazing satisfaction that comes with cooking food. (And, I've not
LS> the trend that buying the ingredients fresh is, in many cases, cheaper
LS> buying the prepared stuff.)

It's almost always cheaper to make up fresh than it is to use a box. It may not
be as fast though and thats the problem.

If I want a creamy tuna dish, I tend to the box and then fancy it up with added
things.  I can make some really *good* tasting stuff in 10 mins of my time
with those boxes of hamburger/chicken/tuna helpers.

The easiest one is a chicken helper.  Put in 4 frozen (can be defrosted and
faster cooking that way) still bone in and skin on, thighs.  Add 1 can of the
4oz or so size black olives, with water.  Put the rest in except the pasta and
let it cook til bubbles then add the pasta.  I also toss in some minced garlic
and black pepper.

Hush now.  CHarlotte's sucking down olive oiled eggplant with minced garlic and
stewed tomatoes at the side, over rice.  That was even faster than Tuna helper
<g>.  What the kids who dont get HomeEc dont know, is this is faster,
healtier, 
nd tastes better and 'tada' *costs far less*.  It also looks prettier!

I'm almost embarrased to say how simple this dinner was.

I loaded the rice maker and let it do it's thing.  Charlotte sliced 3 eggplants
long wise (japanese thin ones) after just rinsing them off.  No bothering with
peeling at all.  Glugged olive oil over them then threw a handful of raw
garlic peeled cloves at them then (gasp) sprinkled baco's. Baked at 300F for
30 mins.
Made a can of contadina stewed tomatoes up and tossed in the garlic from the
eggplant and 1/2 the eggplant.  Didnt bother to peel at this end either.  I
just chopped it up and threw it in.  I guess you might call that one
'rattatollie' sort of?

Big bed of rice, slices of oiled eggplant, and the 'ratatoolie-like-stuff'.  We
were too stuffed to have the asian pear so will save that for tomorrow.  Had
we had room, a perfect side dish would have been a bit of corn on the cob and
a ring of fried squid.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ratatouille
 Categories: Main dish, Italian
      Yield: 6 Servings
 
      4 tb Olive oil
      1    Eggplant, cut in 1" cubes
      2    Zucchini cut in 1" cubes
      1 tb Olive oil
      2    Onions, coarsely chopped
      2    Green peppers, 1" cubes
      1 tb Garlic, chopped
      2    Sprigs fresh thyme (OR
           1/2 ts Dried thyme)
      1    Bay leaf
      3    Tomatoes, cut in 1" cubes
      1    Pkg Gruyere cheese (opt)
 
  Heat first amount of oil in large heavy skillet.  When quite hot, add
  eggplant; cook, stirring constantly, for about 3 minutes.  With a
  wooden spoon, remove eggplant to colander.  Next cook zucchini in
  skillet, stirring constantly, about 3 minutes. Remove to colander
  also. Add remaining oil to skillet; saute onion until clear. Add
  green pepper to skillet, and cook while stirring, for about 3
  minutes. Stir in garlic, thyme and bay leaf. Add drained eggplant and
  zucchini. Cook while stirring, for about 5 minutes. Add tomatoes,
  cover tightly, and cook for 20 minutes. Uncover and cook for about 10
  minutes to reduce liquid that will have accumulated. Serve hot or
  cold.
 
MMMMM

(You'll note my version is so far off it, the above became just the most basic
of ideas).

                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)