Over the past few weeks, I have been making a concerted effort to catch up on my magazine reading. You have no idea how far behind I am, and lately they all seem to be attacking me at once. I read the news and entertainment ones first, since their content is more timely. If I don’t, who knows what celeb gossip I’d miss. With 70+ subscriptions, it’s very easy to get behind, but I’m working on it. With the house going on the market in a few weeks, I refuse to pack magazines (the whole action of that just seems silly), so I am vowing to get through all of them before then. Oh, yes, the point of this … there is one. Here we go. I was reading an issue of BBC’s Good Food today and a recipe for a Spanish Style One-Pot caught my eye. I’ve been trying to work through the stuff I have in my pantry (less to pack, you know), and I had all the ingredients for this one already on hand, except the pork, and it could be on the table in about half-an-hour – what more could you want, right?
The recipe is the creation of Paul Rankin, who is a regular on BBC2’s Ready Steady Cook television show. It was incredibly simple to make and for the budget-conscious, you can get this one on your table for around $10. Not bad for dinner for 4, eh? And since it has vegetables, I’m submitting it to Kalyn’s Weekend Herb Blogging event. Make sure to check out her roundup sometime late Sunday.
For dessert, I had some heavy cream fast closing in on its expiration date, so I made a batch of Creme Brulee. Mmmm, what’s not to like? I haven’t made it in awhile, and it’s one of The Husband’s favorites, and Nicholas’, as they both polished off their servings quickly.
A year ago today … new cookbooks.
Paul Rankin’s Spanish Style One-Pot
Prep: 20 minutes Cook: 20-25 minutes
1 lb, 12 oz boneless pork, cut into chunks or strips
3 tablespoons olive oil
1 large onion chopped
2 garlic cloves, finely chopped
2 red peppers, seeded and roughly chopped
6 oz long grain rice
1 cup vegetable stock or water
280g jar artichokes in oil, drained and quartered (I added two small jars)
400g can chopped tomatoes
Heat oven to 350. In a large flameproof casserole, brown the pork in the olive oil over a high heat. When brown on both sides, add the onions, garlic and peppers, then cook for 5 minutes. Add the rice and cook for another 3 minutes. Add the stock or water, the artichokes and tomatoes, then bring to a fast boil. Taste the liquid for seasoning. Cover with a tight lid and put in the oven for 20-25 minutes. Serve.