yesSometimes you come home from a long day, there are no leftovers in the fridge, and you know you really shouldn’t order food. And that’s when I look through my handy recipe list and find something easy to make that I already have the ingredients in my pantry for.
Sure, it sounds simple, because it is, but until I bothered to formalize it, actually writing recipes as I made them, I was constantly looking for the same recipes over and over again, forced to scroll past the obligatory “humorous”. annoying anecdotes and pop-up ads every time. Now, instead, I write an abbreviated summary (cooking time, ingredients, clear instructions, and any notes on how it turned out or possible improvements) on a recipe card and file it away for later use.
Being a big nerd, I keep my cards on a digital Trello board, but any format will do, as long as you can easily add to it, explore it, rearrange it, and read it. Tagging recipes based on various attributes (the type of food, the common ingredients, the utensils you need to prepare it, the flavor profile, whatever) can also help a lot. That not only makes it easy to choose a potato dish if you’re craving potatoes, for example, but it makes planning a variety of meals and shopping for ingredients a breeze.
So I stumbled backwards to basically do exactly what my mom did as a kid, only in a slightly more digital way? Yes. Its worth doing? Also yes, because sometimes you need to remember exactly how to make that perfect tortilla and you don’t have time to search the internet to get there.
Mom’s Mashed Potato and Mince Combo
to cook 20-30 minutes
It serves two
1kg of potatoes
500 g minced meat (beef, pork, chicken, or a combination)
i am willow
½ cup or less of milk
Make mashed potatoes (cut potatoes into small pieces, boil for 20 minutes or pressure cook for 6 minutes, add milk, season and mash). Set aside.
Sauté the garlic, then the minced meat, over medium-high heat. When one side is browned, toss to continuously cook the raw side.
Season with soy sauce, sugar, sesame oil and pepper. Cook until all meat is nicely browned, then season to taste.
Add a good layer on top of the mashed potatoes and serve (the juices soak into the mashed potatoes and make it even more palatable). Add sliced shallots if desired.
An absolute classic. Serve in a square glass container for maximum nostalgia.