BristolUK wrote:Absolutely right. There are plenty of what I call 'cheats' to use as well....usually relating to sauces.
Why not pasta as well as rice and spuds?
Spuds can be a bit boring too often, but there's plenty of variation to be had. Have them boiled one time, then have the leftovers diced (or cut into slices) and fried the next time. Another day have mash with carrot and turnip for different colour and taste. Roast spuds another time. Baked (or microwaved) with mayo or a chutney is good too.
There are so many different pastas with so many different sauces too.
It's not that I don't do pasta perse, so much as it is I got tired of doing pasta sauce, or well my kind of pasta sauce anyway, which is to say canned or bottled pasta sauce as a base with lots of hamburger, mushrooms, cheeses and spices added.
I tend to fret more about the more important (to me) parts of the meal and that in my case is the "meat" part. I tend to not like veggies and make them take as little time and effort as possible, so potatoes get baked at the same time usually in the same pan as the meat. Up until recently so did the rice, I was mixing all the not meat ingredients together, put the meat in the bottom of the baking dish, covering with rice mixture, cover with tinfoil bake.
So beef was: shallow pan, slab o'meat, quartered potatoes, spices bake low and slow (around 200 for 4 or 5 hours)
Not beef was: medium shallow pan, slab o meat, seasonings, rice, water, frozen vegies seasonings cream of mushroom soup, hot sauce on top maybe a layer of shredded cheese, cover bake at 350 1 hour.
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