sSometimes you come home after a long day, there are no leftovers in the fridge and you know you really shouldn’t be ordering them. That’s when I got to my handy list of go-to recipes and found something that’s easy to make and I already have ingredients in stock.
Sure, it sounds simple—because it is—but until I bothered to formalize it, actually writing the recipes as it was being prepared, I was constantly searching for the same few recipes over and over, forced to scroll past the obligatory “sense of humor” anecdotes and annoying pop-ups in every-time. Now, instead, I scribble a brief summary—cook time, ingredients, clear directions and any notes on how they turned out or potential improvements—on a recipe card and save it away for later use.
As a nerd, I keep my cards on a Trello dashboard, but any format will do the trick, as long as you can easily add to it, browse, reorganize, and read it. Labeling recipes based on different attributes—meal type, common ingredients, the utensils you need to make, flavor profile, whatever—can also be helpful. Not only does this make it easier to choose a potato dish if you’re craving potatoes, for example, but it makes planning various meals and shopping for ingredients a breeze.
So did I ever stumble across from doing exactly what my mom did when I was a kid, in a slightly more digital way? Yes. Is it worth it? Yes too, because sometimes you need to remember exactly how to make the perfect omelette and don’t have time to sort through the Internet to get there.
Mum’s Mashed Potatoes And Meat Combo
cook 20-30 minutes
1 kilo of potatoes
500 grams minced meat (beef, pork, chicken or a combination)
Half a 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, spices, mash). Sit aside.
Stir in garlic and then minced meat over medium-high heat. When one side turns brown, stir to cook the uncooked side constantly.
Season with soy sauce, sugar, sesame oil and pepper. Cook until all meat is well browned, then season to taste.
Add a nice layer over the mashed potatoes and serve (the juices soak into the mash and make it nicer). Add shallot slices if you wish.
An absolute classic. Serve in a square glass bowl for the ultimate in nostalgia.