Today’s entry is one of my many quick-fix side dishes/meals. Yes, I tend to slack in the cooking department though I’m quite a perfectionist when it comes to baking. I sometimes don’t get why we spend a lot of time in food preparation when it only takes a few minutes to bite, munch and swallow all the hard work. With baking you don’t really eat the whole cake in one sitting unless you’re (a) hormonal, (b) on the verge of a mental breakdown or (c) haven’t eaten for a year. Right?
The point is…What exactly is my point? That I can be a lazy cook and a lazy blogger, thus this post. Hehehe…
- 2-3 tbsp extra virgin olive oil
- 2 medium size carrots
- 3 medium size summer potatoes
- one cube vegetable bouillon
- one red bell pepper
Note: Recipe serves 2. Just double or triple the ingredients if you’re cooking for four or more people.
Peel and chop vegetables. Heat oil in a pan. Add the vegetables except for the bell pepper. Saute for a few minutes then cover on low heat for about five minutes or until the vegetables are half-cooked.
Add bell pepper. Break the cube bouillon in your hands and sprinkle it on the vegetables. Saute for a couple of minutes more on medium to high heat.
If you’re a vegetarian, it’s good to mix the sauteed vegetables with fresh green salad and wrap them in tortilla. I love it especially for dinner.
But for the carnivore husband, I often serve it with roasted chicken or turkey because, you know, roasting doesn’t require much brain work so it’s also at the top of my quick fix list.
What about you? What do you prepare when you’re hungry but lazy?