Thursday, May 15, 2008

Multi-tasking in the kitchen

Whenever I make my Chicken and Vegetable Tetrazzini, I use this quick tip I saw Jamie Oliver demonstrate on his show once. Instead of cooking the pasta and cauliflower separately, I do this:
Both get cooked at the same time so there is less work, less mess, and less energy used to cook the food.

Any tricks up your sleeve that you would like to share?



Live.Love.Eat said...

That is an AWESOME idea! I love tossing fresh spinach with my hot pasta and it gets wilted all on its own. Simple, I know, but it took me a while to realize spinach wilts that fast and I never used to eat it as much as I do now.

Sweet Pea Chef said...

Ooh, the spinach trick is a good one. I know that it wilts well, but I never put it into practice. Great idea...thanks for sharing!

Deep in the Heart said...

As a super quick meal we'd put frozen mixed veggies in the colander and drain the pasta over them. Toss with some canned beans and salad dressing and you've got instant pasta salad.

BTW, I've done the spinach trick with arugula before. Arugula, crubled bacon and chopped tomatoes for BLT pasta. Yummy!