LAST MINUTE SCRAMBLE

Some days the last minute preparations far quick meals leave one little time to think. I do not like to depend on cans, processed food, additives and synthetic looking packages. So I plan a pantry in three places. One, the refrigerator. 2 The pantry for dry goods. 3 The fresh food department, fruit, vegetables and breads.

The Refrigerator: Check once a week for food to throw out. Saving left over, or playing martyr, does not work. It will lie there for some-one, and then some-one else will throw it out. Cook less, be smart and chuck out scraps today. Make sure you do not fill the see through containers that allow you to see what is in it, without opening everything all the time.

Useful stock to keep;
Fridge Keep yogurt, butter, grated Parmesan cheese, olives, cucumbers, tomato juice and lemons. Have a few fresh herbs and select vegetables.

Pantry:
Stock up with healthy pastas, sweet corn, chickpeas and a few tuna and sardines for people who are not vegetarian. I keep green beans and chickpeas, a tin of pineapple and have olive oil, balsamic vinegar and mustard handy. Use fresh herbs and check expiry dates of bottled herbs and spices.

Fruit, vegetables and Breads:
I try to buy wisely. Get products in season and keep in a shady place. Eggs need the fridge in hot weather. Breads must be stored carefully and keep crackers in different from salty snacks. Buy products in season, for quality and smart prices.

Quick meals.
1 Pasta and vegetables. Put pasta into boiling water, add salt and olive oil.
Cut up garlic cloves, onions, a carrot, two peeled tomatoes, one diced pepper and green onion and parsley. Sauté in olive oil for five minutes. Grate the carrot for quick cooking. This can be stirred into the pasta and served with a few pine kernels and sprinkle of roasted sesame seeds. Use parmesan in a little bowl and sprinkle on at the table.

2. Salad delight. Boil four eggs in water with peels of onions and parsley and cut up. The eggs will have a great look and taste delicious. Wash lettuce and dry in a spinner, or on a cloth. Break up into bite size pieces. Add one cup baby leaves. Take off the stalks so people don’t choke. Mix in. Now dice cucumbers, tomatoes and radish, one red onion and mix all. A kohlrabi is a good addition if you grate it.

Make a dressing with two tablespoons olive oil and herb salt and pepper, a teaspoon of honey, one teaspoon balsamic vinegar and lemon juice. Mix well and pour over it at the table. Cut up the eggs and six or eight pecan nuts to arrange on the salad. Cut up rounds of whole-wheat French loaf, with garlic butter and toast in oven. This goes well with the salad.

If you need to jazz up the meal, take one bottle of tomato juice; add grated cucumber, one onion, one pickled cucumber and two cups of buttermilk. A dash of Worcester sauce enhances the taste. Add pepper and herb salt. Shake well and serve in a bowl with some sunflower seeds on it and a spoon of yogurt. Looks good and makes a great opening.

3. Beetroot and Carrot Salad.

Take two carrots, two beetroots and two golden delicious apples. Grate all with half a cup of chopped celery and kohlrabi. Add juice of an orange or two and two tablespoons of sunflower seeds.
This can be made the day ahead for work or lunch. You eat this with cottage cheese, techina or humus. This is crunchy salad and keeps the body well toned. Chew well and enjoy.

Have a good day and let each chore have the feeling of gratitude. Thanks for being able to do it all and choosing to cook with care and love. I send you light. Rona