A quick supper of stirfried brown rice with Chorizo and Broccoli with a Red Pepper and Goats Cheese Omelette – ready in under 15 minutes!!!

March 10, 2010

How to make dinner fast is the big challenge for most of us during the week. With the best will in the world I never seem to have  the time to cook ahead and often find myself opening the fridge and scratching my head when everyone’s already starving (especially me!!). August sometimes climbs into his high chair and waves spoons at me while I go from fridge to cupboard trying to come up with the answer – I think he finds it all quite amusing… Dan has taken to the old “what’s for dinner?” and  “when’s it ready?” x 100 followed by vomiting noises when I pull anything green out of the fridge (then of course he wolfs it all when the time comes) .  In short it can be a bit high pressured round at ours at dinnertime.

As I’ve mentioned previously, having a stash of precooked rice in the fridge regularly saves the day and I can’t recommend it highly enough. Last night we had that crazy, everyone starving /no one thinking straight thing going on so I just pulled out some random bits from the back of the fridge hoping that seeing on the kitchen table would provide inspiration. Out came broccoli, eggs, goat’s cheese, a pepper, some leftover rice from a stir fry Paul had made the day before, a piece of chorizo and a bag of greens. Mmm.. When you’ve got eggs and everyone’s starving it’s really got to be an omelette so I started by slicing the pepper into strips for  a filling. I threw them on a hottish pan with some olive oil then started thinking about the rice – fried with an onion and some chorizo (a little bit of this stuff gives a lot of flavour so it’s a great standby). I decided to steam the broccoli and toss it  with the rice to give it the benefit of the chorizo hit too. The  goat’s cheese went into the omelette with the pepper and to round it all off I made a salad with the greens, throwing in slices of  a perfectly ripe avocado from the fruit bowl. I dressed this with balsamic vinegar and a tiny bit of salt. Start to finish took 15 minutes. Sounds good? Well, just follow these steps……….

An omelette with red pepper and Goats’ Cheese (for 2)

You’ll need:

4 Eggs (or 5 if you’re really starving)

Olive Oil

1 Red Pepper

100gr soft goat’s cheese (Chevre is what I used)

Salt and Pepper

Fried Rice with chorizo and brocolli (for 2)

You’ll need:

200gr cooked short grain brown rice

1 medium onion

A piece of chorizo about 10 cm long

A head of broccoli (about 400gr)

A handful pumpkin seeds

A simple green salad of rocket and avocado

60-70gr rocket

An avocado (if you don’t have one don’t worry)

Balsamic vinegar

A little salt

Right, get the pepper in the pan as I described above first then chop the onion and put it on another pan with some olive oil. As the pepper and onion start cooking break the broccoli into bite sized florets and put it on to steam. While the broccoli is doing, chop up the chorizo into smallish chunks and add it to the onions and cook for a further 5 -6 minutes. When it’s ready (this should take 2-3 mins), take off the broccoli and set aside for a moment. Wash the rocket and set that aside. Add the rice to the onions and chorizo. Mix well and continue to toss every minute or so adding in the broccoli after 3 minutes. To fully heat the rice will take about 5 minutes of tossing which gives you enough time to make the omelette. Remove the peppers which by now will be nice and tender. Beat the eggs with a generous pinch of salt and some freshly ground black pepper. Heat a little oil in the pan (I’d use the same one I fried the peppers in). Add the eggs and move them around until  they start to set then add the goat’s cheese and pepper. When the cheese has softened, fold the omelette and turn off the heat. Toast a handful of pumpkin seeds on a dry pan then mix them through the rice. Chop or slice the avocado into the rocket, dress with balsamic vinegar and a little salt. That’s it, dinner’s made!!!!

So you may have noticed that this week’s garlic is a bit different. Well, it’s the fresh or wet kind and it’s pretty much the same as the regular stuff except it’s that bit sweeter and quite a bit milder. Follow this link  http://wp.me/p7YZu-7x for a lovely aioli recipe that you can eat with roast veg and spuds aswell as one of fresh garlic bhajis with green chilli and coriander, while this one http://wp.me/p7YZu-8m will bring you to a really nice (and very fast) pasta recipe. Yay for links – I’m new to them so am very pleased with myself at the moment. Stop smirking!! Anyways, I’ll have some fresh ideas on this kind of garlic in weeks to come but these will get you started.

Have a great and hopefully very sunny weekend,

Sarah

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