Sunday, February 6, 2011

Using 45 minutes

Last Saturday I had 45 minutes to do cooking before the mad dash began-our whole family would be coming and going in different directions for the whole day.  I started onions frying for Joe's Potatoes; pork tidbits frying for pork fried rice, and water boiling for diced potatoes (turned into hash brows the next morning.)  While these items were browning, I peeled 10 pounds of potatoes - scraping off the cut and dark areas while leaving most of the skin intact (most of the vitamin C is in the skin and if the restaurants can serve potatoes with skin so can I).  I cut 5 pounds of the potatoes in rounds and diced 5 pounds to boil.  By the time I was finished peeling, the onions and pork was ready for the next ingredient.  I added the potatoes to the onions and water to the pork.  I added water to yield the finished amount of rice that I wanted then added to rice:  6 cups of cooked rice needs 6 cups of water and 2 cups of regular rice.)  I added spice, salt and pepper and turned the pans off leaving the raw ingredients to cook in the hot water on stove top while we were away before lunch.

When I returned, the house smelled wonderful and I felt an instant security that food was ready.  My husband and a couple of children were there sampling the goods.  The morning had been a success.  I finished the pork fried rice by adding some garlic paste, ginger paste and soy sauce.  Leftovers from that 45 minutes preparation would feed us over the next few days with a lunch of fried rice to put in the freezer for next week as well (yes it was a lot.)

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