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In the light of this news story, I am amused by this request on today's Freecycle:
Wanted, cross country skis and boots, aviemore, size 11, can travel to pick up.
Wanted, cross country skis and boots, aviemore, size 11, can travel to pick up.
Feb. 5th, 2009
A broadcasting legend in her own lifetime
Feb. 5th, 2009 05:35 pmToday's repeated episode of I'm Sorry I Haven't A Clue on BBC7 features the first ever appearance of Samantha, who is possibly the most glamorous of all glamorous assistants ever to grace the airwaves. Not to be missed.
Yummy one-pot supper
Feb. 5th, 2009 07:08 pmThis turned out rather better than I anticipated, so I thought I'd share.
One-pot fake chicken tagine
One onion, finely chopped.
Two handfuls of leftover cooked chicken. (I roasted it on Monday, and used leftovers for Tuesday and Wednesday, so this is less than half a medium chicken.)
One jar of Moroccan chickpea tagine sauce (this is the fake bit. I love real tagine, but was intrigued when I saw this in Tesco and thought I'd try it.)
Some rice. (Sorry, I have no idea how much. I just used what was left in the jar. Enough for 2-3 portions, I'd guess. This is also non-standard for a tagine.)
Half a lemon. (If you have real preserved lemons, that would be much better).
I softened the onion in a heavy-bottomed pan, then added the chicken and the sauce. I added another two jars full of hot water and the rice. Put the lid on and cook. Stir at regular intervals and keep a check on the liquid levels. Takes about 15 minutes to cook the rice and absorb the liquid. I added the lemon a few minutes before it was done.
I'd say that I have enough for 3-4 portions, depending howgreedy hungry I'm feeling.
This is why I don't really do recipe swaps. As you'll see, I'm not very good at measuring or timing things. I tend to just do it by instinct. Anyway, maybe this will inspire something yummy for your dinner, too.
One-pot fake chicken tagine
One onion, finely chopped.
Two handfuls of leftover cooked chicken. (I roasted it on Monday, and used leftovers for Tuesday and Wednesday, so this is less than half a medium chicken.)
One jar of Moroccan chickpea tagine sauce (this is the fake bit. I love real tagine, but was intrigued when I saw this in Tesco and thought I'd try it.)
Some rice. (Sorry, I have no idea how much. I just used what was left in the jar. Enough for 2-3 portions, I'd guess. This is also non-standard for a tagine.)
Half a lemon. (If you have real preserved lemons, that would be much better).
I softened the onion in a heavy-bottomed pan, then added the chicken and the sauce. I added another two jars full of hot water and the rice. Put the lid on and cook. Stir at regular intervals and keep a check on the liquid levels. Takes about 15 minutes to cook the rice and absorb the liquid. I added the lemon a few minutes before it was done.
I'd say that I have enough for 3-4 portions, depending how
This is why I don't really do recipe swaps. As you'll see, I'm not very good at measuring or timing things. I tend to just do it by instinct. Anyway, maybe this will inspire something yummy for your dinner, too.