I broke my toe in a yoga class.
I was trying to do my first headstand since I carried a lunch box that had my name and class written on it. I kicked up, flailed my legs in momentary excitement then fell down with most of my weight landing on my big toe.
The girl next to me looked down her nose at how much of a thud I made and went back to trying to bind her leg behind her head.
I finished the class, felt tough and went looking in my kitchen for dinner and an ice pack.
Luckily, I found them both in the same place. Frozen peas, what would we ever do without you?
So tonight; this is what’s on the table at ours.
Spicy pea soup
This is my fail safe dinner party starter, before barbecued fish with Asian flavours and dessert of chilled tinned lychees with good vanilla ice cream.
All I need to get my hands on is natural yogurt, frozen peas, stock and a jar of green curry paste. Of course I could make the curry paste myself, but this time, the yoga class won. Next time I might think again.
I plonk a tablespoon of green curry paste per person into a saucepan. I heat it up and add a cup of frozen peas per person. I stir and then add half a cup of stock per person. I keep it on the heat until it’s as warm as a grown up’s bath and then I use a stick blender to whizz it until it’s really smooth. If I had a proper blender then I’d put it in that, and I’d be pretty careful, because as I’ve learned the hard way, hot liquids whizzing at high speed can sting.
The end result might look like Kermit the Frog’s choice of foundation, but the curry paste gives the peas a good kick. It’s easy to turn the volume up or down on the spice. If it’s a bit lame I add more curry paste. If it’s too spicy then some extra yogurt will turn it down.
In summer I sometimes serve it cold in little glasses with a pumpkin seeds for crunch and a few coriander leaves floating like little lily pads.
Meanwhile the second pack of peas from the freezer is affixed to my foot. And I’m rethinking my exercise of choice.
Victoria (Tori) Haschka is a Sydney born food travel writer. Her blog www.eat-tori.com follows her efforts in feeding The Hungry One (the husband) and their quest to find the best places to eat, drink and be merry. You can follow Tori on Twitter
What is your failsafe fall back position? What do you cook when you are short on time or inspiration and you just want something that you know will work?
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I have quite a few standby "Ah poo! I forgot to get the meat out of the freezer" or "Had a rough day with the kids" meals.
- Savoury parcels: Cut a Square of Puff pastry into quarters. Put a little pile of with whatever you have and some cheese on a square then put the other square on top, seal the edges with a fork, brush with beaten egg and sprinkle with paprika (or crushed up plain smiths chips, if I'm feeling a bit evil). Bake until puffed and golden. You can fill them with ham and mustard, left over chicken and relish, turkey and cranberry sauce, left over roast pork (or pork chop) and apple sauce with swiss cheese (oh my!), savoury mince, even left over bolognaise with some parmesan is really really tasty.
- Brinner (or BReakfast for dINNER): Bacon eggs, mushrooms, grilled tomato, and french toast or pancakes.
- What I call "Ramen +": Roughly chop whater veges you've got or grab some frozen vege, toss in any left over meat (Rissoles are particularly good), either stirfry in a pan with a little garlic (If I can be bothered) or zap in the microwave. Add to the prepared noodles - you can use the flavouring sachet or some Kajup manis and some sweet chilli sauce. Ramen plus is also a standby for work - grated carrot, frozen peas and corn and a ramen cup. Tada! Lunch!
kate-kateskitchen.blogspot.com
Oh, I know. There's a little work, but it is ahhhmazing.
1 litre Chicken Stock (4 cups - 34 ounces)
300g dried macaroni or penne pasta (10.5 oz - 0.66 pound)
2 tbsp oil
500g skinless chicken breast fillet, thinly sliced (1.1 pounds)
200g button mushrooms, sliced (0.4 pound)
2 tbsp plain flour
2 cups shredded tasty cheese
Preheat oven to 220°C.
Reserve 1 cup of stock. Pour remaining stock into a large saucepan & bring to the boil. Add pasta, partially cover, and cook for 7 mins or as directed on pack. Do not drain. Remove from heat.
Heat 1 tbsp oil in a frying pan. Add chicken and cook for 5 minutes until golden brown. Add to pasta.
Heat remaining oil in the frying pan, add mushrooms, cook until softened. Stir in flour and cook, stirring, over medium heat for 1 min. Add reserved stock, stirring continuously, until just thickened. Stir through pasta mixture with 1 cup of cheese. Spoon into an ovenproof dish. Top with remaining cheese and bake for 20 mins or until golden.
It is the best food ever.