Oh, hey- it’s Wednesday. Time for me to inflict my mental meanderings upon you poor unsuspecting souls. Today’s topic? Cooking. Because, why not?
My usual approach to food is in keeping with my approach to life- I have some very basic knowledge, and make up the rest as I go along.
Take last night’s dinner. I wanted soup, because it was cold and rainy all day. And I acquired some pretzel rolls that are meant to be used as hamburger buns, but they’re so good that I’ve been known to substitute them for proper dinner rolls.
So, what does one put in soup, when it’s already five in the evening and we usually eat dinner around six-thirty? This:
– 1 onion
– 1 lb bacon ends (you can use any sort of bacon, pork, or ham; I went with the cheapest option)
– 3 medium potatoes
– 2 tbsp chicken flavored Better than Bouillon, mixed in about 4 cups of water
– 1 package of frozen chopped kale (about 12 oz) (you could also use collards, mustard greens, or spinach- any robust greens)
– salt and pepper to taste
My method was something like this (remember, I was winging it):
– Mix Better than Bouillon with water in a large pot- I used the crockpot, set to ‘high’.
– Fry the bacon ends in their own fat, cutting up any large pieces so they’re more convenient to eat with a spoon. I used my cast iron skillet so they cooked more evenly and were less likely to burn; no matter what you use, remember to stir them a few times.
-While the bacon is frying, chop the onion into medium pieces not much larger than your thumbnail.
– Remove the bacon from the stove and add to the crockpot, keeping a tablespoon or so of the fat in the skillet, then use that skillet to cook the onion on low heat until browned but not burnt.
– While the onion is cooking, chop or dice the potatoes, then precook them. I put them on a plate with about 2 Tbsp of water, then put them in the microwave for about five minutes.
-Add the cooked onion and partially cooked potatoes to the crockpot, and cook on high for about an hour.
– Steam the kale in the microwave- or stovetop, if you prefer; either way, follow the directions on the package- then add to the crockpot half an hour before serving. Add salt and pepper to taste.
Voila! Dump a ladle-full in a bowl, plate up a roll, and dinner is served. The whole kitchen smelled like bacon for the rest of the evening, which I count as a good thing. And because most of the ingredients are precooked in one way or another, the whole catastrophe only took about half an hour of prep time and about an hour in the pot, which was mostly a chance for the flavors to blend.
Dead simple, and it really hit the spot. I haven’t tried freezing the leftovers, because potatoes don’t usually freeze well, but look on the bright side- I can eat it two days in a row, and if I want it again next week- oh, no; I might just have to make it again! Quelle horreur! The kitchen will smell like bacon again, and isn’t that terrible?
Now that I’ve made you all hungry, what are some of your favorite quick and easy recipes?