Posted Mon 14 Mar 2011 20:05
Ohh I'd never thought of boiling chicken before stir frying but it sounds a great idea, stir frying can so easily dry out the chicken so I'll be trying that next time!
The art of stock is sadly being lost But then so was the art of baking a few years back and now it's making a resurgence, maybe we should start an 'art of the stock maker' site and bring back stock One £2.99 Aldi chicken has so far done 3 days and the second stock made from the carcass, along with a bag of dark meat, is now in the freezer for a future soup/stew night.
I also forgot toasted sandwiches. Not something most would think of a conventional meal but they don't just have to be a slice of cheese in between 2 slices of bread. I love using cold roast meat and adding onions and tomatoes, or apple to pork, and a sprinkle of oregano with tomatoes or tomatoe puree makes a very pizza like filling, even more so if you add a little cheese be it mozzarella or whatever as well. If using a panini grill type you can warm the meat on the griddle first to make sure it gets hot through before toasting it (toasting long enough to get the meat hot can result in over done bread especially if using thicker breads), even soften onions on the griddle first. Don't just stick to sliced bread either, use panini's, ciabattas, baguettes, even bread rolls and serve with a good salad and you have a balanced meal with very little effort. And there is no need to add fat when making panini grill sandwiches unless you want to.
And pasta. Tons of pasta get used in our house. I confess I use pasta as a means of getting vegetables my kids would otherwise turn their noses up at (which vegetables those are depends on the mood they are in that day ) because I can make a huge batch of 'tomato' sauce that is only 50% tomato and 50% other veg and my kids never notice (thanks to the blender ). It's also a good way of getting any odd left over veg in the bottom of the fridge used up and turned into something worth freezing - even cooked veg.