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Jan. 28th, 2010 08:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
meganbmooreA lot of the people on my list are foodies. I am not, primarily because, while I love to cook (and experiment), I, uhm, lack the patience for much in the way of recipes that call for more than a few steps or ingredients, and am fondest of "you chop up a bunch of things, add seasoning, and toss it all on a skillet/in a pot."
Anyway! One of my favoritest things ever is the potatoes and carrots in a potroast. I am, however, not incredibly fond of the actual roast, and so decided to try getting the same taste without it. I ended up with something more like really thick stew with a more limited variety of vegetables.
This consisted of tossing a can of Swanson beef broth and a package of Lipton Onion and Mushroom Soup mix into a pot with 2 large-ish red potatoes (which would be small russets or normal gold potatoes, depending of your potato preference) cut into 8ths and about a third of a 16 ozpackage of pre-cut carrots. I added half a can of water, worried it might dry out, and left it to cook on the stove on low for about an hour then added about a third or a 16 of tray of tofu and another half-can of water, realizing that it had turned into too-thick gravy, and left that to cook for about 15 minutes.
This ended up being surprisingly tasty, especially since I had no idea what the tofu would end up tasting like, and originally intended to make soething else. Though, in the future, I should definitely use more water, or possibly the same amount of water and a large can of broth, as the flavor was a bit too strong, and cut up the potatoes and carrots into smaller pieces. (Though I did start off thinking I'd be using a fork, not a spoon.)
Also, tax return is here. I am watching it not-slowly go away, but things look optimistic for WisCon.
Anyway! One of my favoritest things ever is the potatoes and carrots in a potroast. I am, however, not incredibly fond of the actual roast, and so decided to try getting the same taste without it. I ended up with something more like really thick stew with a more limited variety of vegetables.
This consisted of tossing a can of Swanson beef broth and a package of Lipton Onion and Mushroom Soup mix into a pot with 2 large-ish red potatoes (which would be small russets or normal gold potatoes, depending of your potato preference) cut into 8ths and about a third of a 16 ozpackage of pre-cut carrots. I added half a can of water, worried it might dry out, and left it to cook on the stove on low for about an hour then added about a third or a 16 of tray of tofu and another half-can of water, realizing that it had turned into too-thick gravy, and left that to cook for about 15 minutes.
This ended up being surprisingly tasty, especially since I had no idea what the tofu would end up tasting like, and originally intended to make soething else. Though, in the future, I should definitely use more water, or possibly the same amount of water and a large can of broth, as the flavor was a bit too strong, and cut up the potatoes and carrots into smaller pieces. (Though I did start off thinking I'd be using a fork, not a spoon.)
Also, tax return is here. I am watching it not-slowly go away, but things look optimistic for WisCon.
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Date: 2010-01-29 11:09 am (UTC)http://www.beijingmadeeasy.com/chinese-recipes/egg-and-tomato-chinese-recipe
You can do it in a quarter of hour and it couldn't be simpler :D