It’s funny. To me, anyway. Not laugh-out-loud funny or anything, just a little chuckle funny.
When a Friday Night Dinner is looming, and I have Mini-Me and The Hubs coming over for my latest *SANE concoction, I pore over cook books and scour the internet, lie in bed mulling over ideas at 2 am, write shopping lists, worry about whether there’ll be enough food, and whether the recipe will work, and whether it will taste good. And I’ll come up with a Plan B (and sometimes a Plan C) in case Plan A (and then Plan B) goes sideways at the eleventh hour. Then, once Friday night arrives, I’ll spend hours in the kitchen cooking, along with a large dollop of worrying. When it involves guests I take this cooking lark very seriously, you know.
So earlier this week I did all the poring and scouring, the mulling and writing and worrying. On Thursday night Mini-Me let me know that Friday Night Dinner would be impossible because of the *huge* project she is finishing up. So, given that there was now no Friday Night Dinner, I didn’t go grocery shopping. And Friday night I did what I normally do when I am flying solo and need an impromptu plate of food – I stood in front of the ‘fridge, flung the doors open wide and peered inside. After 23 seconds or so of staring, I gathered a few items from whatever was lurking within and threw dinner together. I ad-libbed, if you will. Pretty much how I do on those podcasts. No recipe, no plan, no preparation. It was a 10 minute meal from ‘fridge to finished, made with whatever I had on hand. I do this all the time when I am home alone.
Here’s the result of last night’s last minute romp through the ‘fridge.
Prawns with Leeks and Lemon Pepper. So fast, so tasty, so filling, so *SANE.
Now why I can’t I just do that when Mini-Me and The Hubs are coming over?
- 1 TBSP coconut oil
- 1 large leek, sliced
- 4 oz / 110g mushrooms, sliced
- 12 oz / 335g prawns, pre-cooked, de-veined, tail-off
- 1/3 cup / 3 fl oz. 2% Greek yoghurt (DO NOT USE non-fat! It will not work!)
- Juice of half a lemon
- Lemon pepper
- Heat the coconut oil in a large skillet.
- Saute the leeks gently over a medium heat, stirring often, for about 5 minutes until the leeks are tender.
- Add the sliced mushrooms to the skillet and cook for 1 minute.
- Add the prawns and heat through.
- Add the 2% yoghurt to the skillet and toss the prawn mixture until it is evenly coated in yoghurt.
- Stir in the lemon juice.
- Season liberally with fresh ground lemon pepper and spoon onto plates.