Suddenly, houseguests needed food. So I pulled out the new
pressure-cooker, trimmed the artichokes we'd bought earlier, and stuck
them in to cook. While that was happening, I pulled some tilapia out of
the freezer and sauteed it in butter while I boiled water for udon (lazy
pasta if ever there was some). Deglazed the chicken pan with lemon
juice, added butter, pepper, salt, garlic. Poured the lemon sauce over
the fish and gave the noodles a quick saute in what was left and some
good olive oil. Melted butter for the 'chokes while I set the table.

Start to finish, about 20 minutes. Not bad.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

"Serene" > wrote in message
...
> Suddenly, houseguests needed food. So I pulled out the new
> pressure-cooker, trimmed the artichokes we'd bought earlier, and stuck
> them in to cook.

I have been cooking my artichokes in the microwave for the last few years.
Really quick and easy with little clean-up. I'm lazy! (see below too)

> While that was happening, I pulled some tilapia out of
> the freezer and sauteed it in butter while I boiled water for udon (lazy
> pasta if ever there was some).
<snip>

Cous cous is also a very easy and fast pasta. Hard to get more lazy than
cous cous cooking.......no cooking involved! <smile>

Your dinner sounds very nice indeed.

Charlie

Charles Gifford > wrote:

> "Serene" > wrote in message
> ...
> > Suddenly, houseguests needed food. So I pulled out the new
> > pressure-cooker, trimmed the artichokes we'd bought earlier, and stuck
> > them in to cook.
>
> I have been cooking my artichokes in the microwave for the last few years.
> Really quick and easy with little clean-up. I'm lazy! (see below too)

We don't have a microwave, but I used to do that, too. I preferred how
they tasted boiled, slightly, but I hear it's healthier to microwave
them.

> > While that was happening, I pulled some tilapia out of
> > the freezer and sauteed it in butter while I boiled water for udon (lazy
> > pasta if ever there was some).
> <snip>
>
> Cous cous is also a very easy and fast pasta. Hard to get more lazy than
> cous cous cooking.......no cooking involved! <smile>

:-) I should keep some handy. I rarely think of it. I don't love it,
but it would surely be convenient. Bulgur, too.

>
> Your dinner sounds very nice indeed.

Thanks!

Today's yumminess: Bagels and cream cheese with tomato and onion for
breakfast. Flatbread and brie and pears for lunch. Stuffed grape
leaves are planned for dinner.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Dogt3 > wrote:

> (Serene) typed this gem in
> :
>
> > Suddenly, houseguests needed food. So I pulled out the new
> > pressure-cooker, trimmed the artichokes we'd bought earlier, and stuck
> > them in to cook. While that was happening, I pulled some tilapia out of
> > the freezer and sauteed it in butter while I boiled water for udon (lazy
> > pasta if ever there was some). Deglazed the chicken pan with lemon
> > juice, added butter, pepper, salt, garlic. Poured the lemon sauce over
> > the fish and gave the noodles a quick saute in what was left and some
> > good olive oil. Melted butter for the 'chokes while I set the table.
> >
> > Start to finish, about 20 minutes. Not bad.
> >
> > serene
>
> <<<<<<<<<GASP>>>>>>>>> STOP IT! You are ruining Rachel Ray's career

*grin* I hear a lot about her, but I've never seen her and couldn't
pick her out of a crowd.

> I
> like udon. You can do just about anything with it.

I agree. I had only had it maybe once before I met James. For him,
it's a staple food, and there are times we have it three times a week.

> Michael <- thinks serene's dinner sounds delicious

Thanks, dear. How you feeling?

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

In what way is udon lazier than other pastas?

Steve

Steve Pope > wrote:

> In what way is udon lazier than other pastas?

I guess because it's already cooked and only needs to be warmed up.
Doesn't even need to have boiling water, strictly speaking. In three
minutes, I got noodles, for a lot cheaper than buying refrigerated
pasta, and for a lot less work than making fresh.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

In article >,
Dog3 > wrote:

> (Serene) typed this gem in
> :
>
> >
> > Today's yumminess: Bagels and cream cheese with tomato and onion for
> > breakfast. Flatbread and brie and pears for lunch. Stuffed grape
> > leaves are planned for dinner.
> >
> > serene
>
> Are you getting good tomatoes in CA? The tomatoes here are tasteless.
>
> Michael
>

For some wierd reason, we had some REALLY nice greenhouse tomatoes,
mostly ripe too, today at the grocery store for 99 cents per lb.!

Wish I'd been in the canning mood. <G>

Central Texas, I'm betting they were from Mexico.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Dog3 > wrote:

> (Serene) typed this gem in
> :
>
> >
> > Today's yumminess: Bagels and cream cheese with tomato and onion for
> > breakfast. Flatbread and brie and pears for lunch. Stuffed grape
> > leaves are planned for dinner.
> >
> > serene
>
> Are you getting good tomatoes in CA? The tomatoes here are tasteless.

Tasteless here, too. I'm gonna go to the farmer's market and see if I
can do better.

I was out of rice (how did *that* happen? -- usually I have several
varieties floating around) so I made spaghetti instead. The sauce was
lovely -- some of my frozen homemade chicken broth, a can of
italian-style diced tomatoes, a cup of reconstituted TVP, a few cloves
of garlic, and some olive oil. Reduced to about half by boiling. Took
off the heat and added a couple tablespoons of butter. The stuff
would've made a good soup, too. Lovely.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Nice meal and in 20 minutes....ready for a new cooking show are we?
LOL....Sharon

Serene wrote:
>
> Suddenly, houseguests needed food. So I pulled out the new
> pressure-cooker, trimmed the artichokes we'd bought earlier, and stuck
> them in to cook. While that was happening, I pulled some tilapia out of
> the freezer and sauteed it in butter while I boiled water for udon (lazy
> pasta if ever there was some). Deglazed the chicken pan with lemon
> juice, added butter, pepper, salt, garlic. Poured the lemon sauce over
> the fish and gave the noodles a quick saute in what was left and some
> good olive oil. Melted butter for the 'chokes while I set the table.
>
> Start to finish, about 20 minutes. Not bad.
>
> serene
> --
> http://serenejournal.livejournal.com
> http://www.jhuger.com