The Lazy Cook

I don’t pride myself on being a lazy cook. I just have a wide pragmatic streak. Besides, exploring the process and the outcome is a much more interesting idea.

So I’m a lazy cook because:

Number one: Who has time or money to go to the store and buy all the things that your recipe calls for?

Number two: There’s stuff in the ‘fridge that needs eatin’ (as we say down here).

Cooking the lazy way probably means that you’ve either been cooking for a while and you have a lot of stuff on hand to experiment with, or you really know what you like, or you are a master at opening a cellophane pouch.

Being inclined toward first 2 options, I find a couple of recipes I’ve tried that are similar in “tone”.  For instance, nobody would argue that tuna salad and chicken salad are similar foods. And you can use chard instead of spinach for almost everything. So, taking it from there, it’s a short and lazy hop to: I’ve got ingredients X, Y and Z. What can I make out of that?

The Lazy Cook’s philosophy is that if it’s bad, you only have to eat it once. And if it’s perfect you can rest on your laurels and you never have to cook it again.

Recipes from the Lazy Cook:

Chicken Breast Strips crusted in Fresh Basil, Almond Flour and Brined Green Peppercorns

Almond Swiss Chard Loaf

Basil Mayonnaise

Barley South-West Salad

Summer Salads: Raw Shredded Beet Salad and Cucumber, Onion and Tomato Salad

Roasted Baby Carrots

Brownie Waffles (need I say more?)

Canning a big batch of Pasta Sauce

Baked Eggplant Slices with Hot Sausage Marinara

Pondering Ways to Cook Spam (So it doesn’t Suck)

Split Pea and Barley Soup with Hot Sausage

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