So, the quest for this week was quick meals or snacks for days when you don't really feel like standing in the kitchen for hours peeling and chopping.
I have tried some of the prepacked stuff that our local health food shops have to offer but they're usually chock full of salt or other such preservative nastiness. Not nice.
So as usual I've been dabbling with bits and pieces and I've come up with two quick snack like dishes that could also be used as side dishes.
Orgran Risoni is wonderful stuff. Admittedly I only remember it exists when it appears in the bargain bin of the health food shop but that doesn't take the shine off how good I've found it. I've made quite a few things with it, including paella and a tuna rice salad ( tastes just as nice cold). What I've found it most useful for, this week is savoury rice. My lot love savoury rice and cous cous which usually leaves me abit stuck for what to have myself. But I boiled up some Risoni and mixed it with mushrooms fried in olive oil and garlic and it was gorgeous. There really is no end to the different stuff you can add to it, its definitely a good store cupboard buy.
The same can't be said for the packet Gluten Free pasta in sauce you can find in the supermarkets and health food shops. I've tried several different sorts and they've all been far too salty. Now I make my own.
I accidently discovered an easy way to make pasta in sauce while on holiday last year.
It was the last day of the holiday and I was trying to use up the food we had taken with us. I put on a pot of gluten free pasta to boil and I let it cook for too long so that there was only a little water left (oops!). Then hit by inspiration I just started throwing things into the pan and came up with this:
Cheese and Tomato Pasta
About 50-100g of Gluten free pasta
3 tablespoons of Tomato Puree
Half a vegetable stock cube or 1 teaspoon of boullion powder
half a diced onion
1/2 teaspoon of mixed herbs
1 large garlic clove
any veg or meat you might want to add, the meat should be already cooked.
handful of grated cheese, any will be good but Parmesan is really nice.
1. Cook the pasta in the usual way with plenty of water. Once the pasta is tender drain 2/3 of the water away, whats left will make the sauce.
2. Put the pan back on the heat but turn it down. Add the stock cube/ boullion, tomato puree , onions, garlic and herbs and stir well.
3. Cook gently for a few minutes stirring occasionally to stop it sticking.
4. Next add any veg or meat you'd like to the mixture.
5. Continue to cook until the sauce is thick then add the cheese, stir well and serve.
Unfortunately, this is a dish that needs to be eaten straight away. It doesn't keep very well and it can't be frozen.
ENJOY!!
