Currently viewing the tag: "hot meals for hot messes"
I’ve been pretty quiet these days. I’ve been side-lined lately due to a sudden onset of Disasteritis. Turns out my diet (in particular my rejection of leafy greens) has caused me to become severely fatigued.
When my doctor called to tell me that my iron levels were a good 55 points below normal, I was shocked. “But that’s impossible!” I gasped, “I have at least 4 blue cheese-stuffed olives a week!”
Apparently that’s not enough. Which reluctantly has gotten me back in the kitchen. So, my dear Disasters, today I am bringing you yet another helpful recipe, that is quick, easy and chock-full of nutrients:
Lean Cuisine with Energy Boosts
Step 1 Purchase ingredients from local Walgreens:
You know your cuisine is lean, but is it packed with nutrients? Not yet!
Step 2
Gingerly add Vitamin C, Iron, Fish Oil and a tablet that says “Hair, Skin, Nails” (this is the holy trinity: if you have to skimp, do not skimp here).
Step 3 Cook on high heat for approximately 4 minutes and 30 seconds. Careful, it’s hot!
Step 4 Voila! You’re done. Let cool, turn on Jersey Shore, and serve with a martini.
Note: When I feel as though I’m steps away from scurvy, sometimes I add a secret ingredient–the extra 1-2 punch my body needs:
Drink for two, prenatal vitamins for one, that’s what I always say!
Related Disasters:
I’m Rachel Rae. On opposite day. This weekend I did a refrigerator audit and found I had approximately nothing to eat. So I came up with a recipe I thought I’d share.
To Make String Cheese Nachos :
1. First build your base. In this case, I used a half of a bag of stale Trader Joe’s Blue Corn tortilla chips. I contemplated using pretzel rods but found the surface area unsuitable.
2. Next, look for something you can melt. In this case I found two sticks of mozzarella string cheese. Peel cheese gingerly and spread on top of the chips.
3. Microwave your delicious nacho treat for approximately 2 minutes less than I did. That brown area you see is burnt string cheese, which I think is a significant scientific discovery. I did not know this was possible.
Note: For a healthy variation you can add vegetables. I had no vegetables, but I did have giardiniera that I found in an open jar in my refrigerator. Bingo!
Related Disasters:
Ok, so I have to make a vegetable for Easter Brunch with the family. This is quick and easy and looks fancy pants, so people will def think you’re classy.
Asparagus with Prosciutto:
- 1 1/4 pounds thin asparagus spears, washed and dried
- 1 lemon, juiced
- Extra-virgin olive oli for drizzling
- 1/4 pound thinly sliced prosciutto di Parma
Directions
For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes.
Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil.
Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate.
But don’t take it from me, Rachel Ray can show you the way.
