I have one cooking technique and one technique only. It’s all you need really.
Cut up a ton of vegetables (all sorts, doesn’t matter), saute in hot pan, pour in some sort of sauce (homemade or not, doesn’t matter), heat together until cooked through. Plate next to some sort of carb like brown rice, quinoa, or microwaved potato. Eat.
I’ve had many variations of this meal in the past year while in law school and also now while I’m working with Prudential’s in-house counsel. Probably because using this technique means I can have food in my mouth within half an hour of walking in the door.
Bonus, leftovers for lunch tomorrow.
I did try something new tonight though. A package of frozen scallops caught my eye at Aldi’s on Sunday and even though I wasn’t sure what to do with it since I’ve never cooked with scallops before, I decided to wing it.This is a play-by-play of my dinner-making skills tonight:
Walk in door. Pull vegetables out of fridge and frozen scallops out of freezer. Defrost scallops for 5 minutes in a bowl of water while chopping vegetables. Saute vegetables for 5 minutes while microwaving potato. Drain, rinse, and dump scallops into pan. Cook for 3 minutes. Add a third of a jar of alfredo sauce. Cook for another 3 minutes. Done. Boom, next to a potato. Boom, dinner. Boom, in my mouth. (I’m waiting for my brother to make fun of my use of the word “boom” here.)
Best meal ever. My roommate Caitlyn agreed. This will be one dish I’m replicating back in San Francisco.
Too bad we don’t have a microwave in SF. I can still eat mini chocolate peanut butter cups for dessert though.