My wife is going to New Zealand, for work, tomorrow.....and I have to look after my daughter and mysef.

Any ideas on things that are easy to cook?

Oh, by the way! I have to do this for a week!

I dunno I don't and can't cook sorry

MostBeautifulGrlNTheWorld said:

U should cook for two days twice and then have one day for take-away

Ask your lil daughter what she likes, u never know she might wanna help her daddy!!!

When i was lil my fav was always spaghetti...but i used to call in Mr ghetti for some unknown reason

Anyways, i think u should ask your daughter what she feels like havin and then go from there!

althom said:

So when you decide what you are making for dinner let me know cause I am getting hungary!

lilmissmissy said:

If I ask her.....she'll just say Wheat Bix! lol

althom said:

Awww!

Well..make a nice pasta and napolitana sauce for two nights and then make a nice satay or lemon chicken with steamed rice for another two and then go for Macca's or pizza for the last night! And don't forget 2 buy icecream!!!

lilmissmissy said:

Ok!

Make a BIG pot of something on Sunday, and serve
it all week...
Here's the rub, it's gotta taste great...

Revolution said:

That could be a problem!

althom said:

Geez dat was a bit too easy! Good luck! ANd be sure to put a few basil leaves in da napolitana sauce! If ur wife has any cookbooks, use em'!!

lilmissmissy said:

<-- too much information

althom said:

Uh-oh if dat was too much information...althom's in trouble!!!
[This message was edited Sun Feb 29 21:45:19 2004 by lilmissmissy]

+



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- just add water

or Ready Meals - just add microwave

http://www.microwavecookingforone.com

Althom.. I love to cook.. I have a ton of easy cooking ideas...

However, if you dont want to cook .. they do have healthy food pre-cooked for you in the grocery stores now.. Buy a roast chicken and made some rice and steam a veggie.. quick and easy..

My mom use to make me and i still make Copmeat and Macaroni.. very simple and i love it!

Brown some chop meat and onion in a skillet
Add delmonte or any kind of tomato sauce and cook tilll bubbling.. let simmer for about 20 minutes

Boil any kind of small macaroni- I prefer shells or elbows.. cook till aldenti and add to chopmeat and sauce mixture.. Combine well and service.. YUM...


Also for quick recipes try. www.allrecipes.com.. Hope this has helped!

Poor Althom his wife left today..... Well I guess all I can say is that I am not babysitting his ass this time someone else can do it

Here's something easy that I'm sure your kid will like. I don't know what to call it. I just call it delicious!

Ingredients

3 red mullet, descaled
450g/1lb of monkfish fillet
1 x 900g/2lb sea bass, descaled
12 raw large tiger prawns
5 tbsp olive oil
2 onions, finely chopped
6 garlic cloves, finely chopped
2 leeks, finely chopped
1 bulb fennel, finely chopped (reserve the tops)
675g/1½lb tomatoes, chopped
1 tsp of fennel seeds
1 tsp tomato purée
1 small bunch freshly chopped flat leaf parsley
3 sprigs fresh thyme
2 bay leaves
2 strips orange peel
500ml/1pt fish stock
2L/3½pt bottle mineral water
1 tsp saffron stamens
5-10g/1-2tsp salt
2 tbsp pernod, or similar
36 mussels

Method

1. Remove the heads from the prawns, cut along the length of their backs with a sharp knife and remove the intestinal tract. Set aside. Cut the monkfish into 4cm/1½in chunks. Fillet the sea bass and red mullet, reserving the head and bones. Cut each fillet of sea bass into three pieces.
2. Heat the olive oil in a large pan and add the onion, garlic, leek, and fennel. Cook gently for 10 minutes or until the vegetables are soft, but not coloured.
3. Stir in the tomatoes, fennel seeds, tomato purée, all the prawn shells and fish trimmings, the chopped parsley, thyme and bay leaves. Add the orange zest, fish stock and mineral water and finally the saffron. Bring to the boil and simmer gently, uncovered, for 30-40 minutes skimming the surface occasionally to remove any froth.
4. When the fish broth has reduced to about 1.7L/3½pt, remove from the heat and strain into a clean pan. Add the pernod, taste and season accordingly. Return to a simmer and add the monkfish, mussels, sea bass and red mullet. Bring back up to a simmer and add the prawns. Cook for a further 2 minutes or until the mussels have opened and the prawns have turned pink.
5. Using a slotted spoon, transfer the fish to a warm serving plate and pour the soup into a tureen. Sprinkle with parsley and serve immediately

And here's one that might be a good quickie for a snack while you two are watching SpongeBob Squarepants or the Australian equivalent:

Grilled Butterflied Leg of Lamb with Herbes de Provence
(serves 8-10)

An alternative to cooking the whole lamb leg in the oven is to ask the butcher to butterfly the leg, removing the bone and leaving the meat in a single piece that will lay flat. Studded with garlic and seasoned with salt, pepper, and herbs, the lamb cooks over a medium-hot fire in about half an hour. The thickness of the butterflied lamb varies from about 1 inch to 2 or 2 1/2 inches, so a single leg can be well done, medium, or rare to suit a variety of tastes.


Ingredients:

1 leg of lamb, 6 to 7 pounds, boned and butterflied

Stems reserved from preparing herb mixture, plus several lavender stems

6 cloves garlic, cut into slivers

1 teaspoon salt

2 teaspoons freshly ground black pepper

1/2 cup semi-dry mixed fresh thyme, winter savory, rosemary, and marjoram, in about equal amounts, plus a few lavender blossoms


Directions:

Prepare a charcoal or a wood fire in a grill.

Dry the leg of lamb by rubbing it all over with the stripped herb stems. Using a sharp knife, make 20 to 25 slits about 1 inch deep (depth depends upon thickness of meat) all over the meat. Insert the garlic slivers into the slits. Rub the meat on both sides with the salt and pepper, then sprinkle with the herbs, pressing them into the flesh with the palm of your hand.

When the coals are medium-hot, place the lamb on the grill rack about 8 inches above the fire and cook for about 10 minutes. Watch carefully so the meat does not burn. Turn the meat over and cook for another 20 minutes, or until an instant-read thermometer inserted into the thickest part of the leg registers 135 degrees F for medium rare or 145 degrees F for medium.

Remove the lamb to a cutting board or platter, cover loosely with aluminum foil, let stand for 10 minutes, then carve into thin slices.

And you MUST serve it with a nice Riesling, althom!

2the9s said:

I didn't know you were sooo domestic!!!

Let's see.....

1.Take out food, McDonalds
2. Restaurants
3. Kraft dinner
4. Hot dogs
5. Canned food, alphabets, etc.
6. Frozen chips, frozen food (heat up in oven or microwave).


Also ask her what she likes to eat so you can plan what to buy so that she won't reject what you cook.

Don't forget to plan the menu for the week... Good luck.

2the9s said:

althom said:

2the9s, GET OFF GOOGLE!!