First off, let me just state that I have a great admiration for moms who cook for their families. Like every single day. Of every single week. And churn out yummy and healthy dishes like nobody’s business. And actually love the chopping and the braising and the stir-frying. And I am not like that. In any form or way. Not by a long, long shot.
So what “limited edition” am I referring to in the blog title? Well, limited in terms of time and in terms of cooking ability. Haha!
I am just glad the hubby is not much into reading blogs. Won’t want him to stumble upon some of the awesome home cooks out there, who cook, bake, roast and pan-fry up a storm.
Let me come clean here. Thanks to the hubby (cos he is the only driver in the family), I do my weekly grocery run at the nearby shopping centre every Monday. We drop both kids off in school, and by 930 or 10 a.m., I find myself at the Coles supermarket, trolley in hand.
And I have NO idea what to cook for the week. Oh sure, I know what to BUY… Ice cream and fruits, of course! The important things in life. Oh, and probably eggs, some meats, carrots, sweet corn, broccoli, mushrooms, fish. The problem is trying to come out with meal plans with these items. Ok, scrape that. I do have a rough idea. If it were up to me, my meal plan would go something like:
Mon, Wed, Fri: Fried rice
Tue & Thu: Fried bee hoon.
Sat & Sun: Eat out, cos mummy’s got to rest.
But since this won’t sit too well with my three boys, all of whom are carnivores in disguise. And so I have to improvise. Since Monday is my grocery run day, it is also the only day we eat fresh seafood. I don’t have much tricks up my sleeve when it comes to seafood (or any other ingredient, truth be told), but with fresh seafood, a simple sea-salt-and-black-pepper seasoning followed by pan frying (with butter) is a sure win method.
Fried rice makes a weekly appearance on my dinner table. I love this simple dish, and the fact I can hide veggies inside and have the kids chomp it down without a struggle makes this a huge winner in my books. I personally dislike the taste of peas (frozen or otherwise-ewww!), so the secret in my fried rice is… Corn kernels. Using fresh corn. In the rice, it has a nice crunch, and goes well with the rest of the ingredients.Plus – the yellow corn is nicely camouflaged beside the egg.
To complement (in other words, disguise the fact I am cooking fried rice too often), I usually try to cook an additional dish. Just yesterday I tried a fabulous new recipe by my talented friend Diana who blogs over at The Domestic Goddess Wannabe - pork chop poached in milk dish. Yes. Pork. Poached in milk. And I had to fight off three hungry boys to have my share. Coupled with my fried rice, it was one good meal, with everyone going for seconds!
The best part about fried rice, is that it take a while to prep, but it can be prepared waaaaay in advance, leaving me feeling all accomplished by 3pm. My usual ingredients include mushrooms, luncheon meat, scrambled eggs and prawns!
Another simple meal I enjoy, which is actually healthy, is chicken soup. And my
lazy simple method is to put the entire chicken into the pot, together with chopped vegetables (carrots, celery, potatoes, onions), and once the water boils, I will simmer it under low heat for another hour or so, then shred the chicken and put it back into the soup, till dinner time.
A taste (literally) of my life in Sydney! ;)
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