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Slow Cooker Southwest Chicken

September 21, 2014 - Written by Diana

Red Gold Tomatoes sent me some of their tomatoes to try out, and also to ask me to promote a fantastic giveaway they are holding. I try to make my own sauces, but sometimes I resort to canned. As a full-time drive to the office worker (and chauffer to school events but they’re grown now), I love slow cooker meals for quick dinner prep and serving. Southwest chicken dinner can be served over rice, or if you like, put it into a taco and add cheese, salsa and sour cream.  This served us for more than one meal, the second day I put into a casserole dish with salsa and cheese over top and baked in the oven.

I used fresh corn and prepared (dried) beans, canned corn and beans may be substituted, but drain them first. I used a can of Red Gold Petite Diced Tomatoes with Green Chilies – a little bit of heat and flavor to the chicken. My chicken was boneless skinless thighs, but you can use a combination of thighs and breasts, the broth when cooked in the crockpot will add liquid to the dish. The can says hot, but with all of the other ingredients, you get a little heat, but not a huge amount of heat. Add some hot pepper flakes if you want more heat.

Look into the 2 a day giveaway by Red Gold on their Facebook Page – They’re giving away 2 slow cookers every day through October 8, 2014. Forty four crockpots in total.

Slow Cooker Southwest Chicken Over Rice - Cookerati.com Southwest Chicken Over Rice - Cookerati.com

 

Slow Cooker Southwest Chicken
 
Prep time
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A slow cooker chicken dinner to serve over rice or noodles, or even in taco shells.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 6- 8 servings
Ingredients
  • 2 tbs olive oil
  • 1½ lbs boneless skinless chicken
  • 1 medium onion diced
  • 2 green pepper diced
  • 1 jalapeno, deseeded and minced
  • 2 cups corn
  • 2 cups black beans
  • 2 cloved crushed garlic
  • 14.5 oz can of diced tomatoes with Chilis (Red Gold used)
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ tsp oregano
  • salt
  • pepper
  • To serve:
  • Shredded cheese
  • 2 green onions diced separate tops and whites
  • 2 handfuls cilantro minced and separated.
  • 1 lime juiced
  • sour cream
  • Cooked rice
Instructions
  1. Heat a pan with oil on stovetop.
  2. Sear chicken, and place in crobckpot.
  3. Saute onions, peppers and garlic quickly and then place into crockpot along with the canned tomatoes and herbs.
  4. Set the crockpot to low and let simmer for 4 - 6 hours.
  5. Remove the chicken from the crockpot and set aside.
  6. Take the broth the veggies and sauce in the crockpot and place in blender.
  7. Pulse a few times on low (letting steam out through the top if you can.
  8. Slow and easy, don't splatter because it is hot - also, we're looking for a little chunky, not smooth. Place back in crockpot along with corn and beans.
  9. If you use canned beans and corn rinse and drain before adding to the recipe.
  10. Shred the chicken with your fingers or forks and place back into sauce and toss.
  11. Toss in green onion bottoms, juice of one lime, 1 handful of cilantro and stir, cover and let it come back up in temperature.
  12. Serve over hot rice, top with shredded cheese, green onions, cilantro and sour cream.
Notes
If you use canned beans and corn, rinse and drain before adding to slow cooker. It will take care of the sodium that is very high in those. The tomatoes will still have some sodium because you aren't rinsing and draining. I use fresh corn or frozen corn and prepared dried beans. Follow instructions on bag of dried beans for preparing them.

In the winter I will use canned tomatoes over fresh because fresh doesn't have the right flavor in winter. I also will use frozen corn over canned because my husband is on a low sodium diet, and that's one way to keep the sodium down.

I had dreams of making enchiladas the second day, but I had to work overtime, so I put the chicken over the rice in a casserole dish, topped with cheese and baked in the oven to reheat. Since it was just my son and I this week we had plenty of leftovers and it never got old. Enchiladas with leftovers next time. Red Gold Tomatoes were the perfect fit for this dish.

Southwest Chicken Over Rice Casserole - Cookerati.com

Slow Cooker Smoked Turkey Red Beans and Rice

June 20, 2014 - Written by Diana

Today as part of the summer series round robin, Sheena from Hot Eats and Cool Reads is guest posting today – I like her idea of Slow Cooker Smoked Turkey Red Beans and Rice to keep the kitchen cool on a hot summer day.

Slow Cooker Smoked Turkey Red Beans and Rice

Hi everyone! I’m Sheena and I blog at Hot Eats and Cool Reads! I am so excited to share with you today here at Cookerati! I’ve been blogging for almost 3 years and absolutely love coming up with new recipes. I’m a single Mom to a 7 year old daughter and we live in Central, Minnesota! Besides recipes, you can find book reviews, restaurant reviews and product reviews over at the blog. I would love if you stopped by!

We all love slow cooker recipes, so I’m bringing you my recipe for Slow Cooker Smoked Turkey Red Beans and Rice! They have tons of flavor and are really good leftover for lunch the next day at work. I love the smokey flavor from the turkey and the beans taste amazing. I’m such a fan of the slow cooker in the summertime. No heating up the house using the stove! I hope you enjoy this recipe!

 

Slow Cooker Smoked Turkey Red Beans and Rice
 
Prep time
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Author:
Recipe type: Slow Cooker
Cuisine: American
Ingredients
  • 1 pound dried red kidney beans
  • 1- 1 pound smoked turkey wing
  • 1 medium onion, diced
  • 2 stalks celery, sliced
  • 1 cup bell pepper (yellow or red) or mini sweet peppers
  • 3 cloves garlic, minced
  • 2 teaspoons creole seasoning
  • salt and pepper, if needed
  • 6 cups water
  • cooked white rice
Instructions
  1. Rinse and sort through the dried beans.
  2. Put all ingredients in the slow cooker and pour the water over the top.
  3. I used about 6 cups water total.
  4. You may need to adjust accordingly.
  5. Cook on low for 6-8 hours until the beans are tender.
  6. Within the last hour, take out the turkey wing, and shred the meat from the bone and stir back in with the beans.
  7. Serve over cooked white rice.



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Chicken stuffed with Asparagus and Herbed Garlic Chevre

April 18, 2014 - Written by Diana

Since it’s National Garlic Day on April 19th, I wanted to come up with a dinner that had some nice garlic flavor.  Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it.  I grilled asparagus on a grill pan first, but maybe it doesn’t really need it.  We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious. Chicken stuffed with Asparagus and Herbed Garlic Chevre is something your family would enjoy too.

Chicken stuffed with Asparagus and Herbed Garlic Chevre Ingredients:

Dollop the Herbed Garlic Chevre on the flattened chicken breast and place 4 spears of asparagus on top.  Roll the chicken up around the asparagus.  Sprinkle with Parmesan Cheese, Salt, Garlic Pepper and Herbs. Place in glass pan, or casserole dish, and cover with aluminum foil.  Bake in the oven on 350 until Chicken is done.  About 10 minutes before it will be done take the aluminum foil off.

 

Herbed Garlic Chevre

Sauté garlic in oil to soften.  Peel parsley, basil and thyme off stems and coarsely chop.  Put it into bullet or other small processor or chop finely, and chevre, and whirl to combine.  Use this to dollop on the chicken breasts.

Chicken stuffed with Asparagus and Herbed Garlic Chevre
 
Stuffing the chicken with Asparagus and Herbed Chevre is a delicious spring meal, for when those asparagus are just starting to poke through the ground.
Author:
Recipe type: Dinner
Ingredients
  • 2 large chicken breasts – sliced in half, then pounded flat.
  • 16 spears of asparagus
Herbed Garlic Chevre
  • Grated Parmesan Cheese
  • Herbs – basil, parsley
  • Salt
  • Garlic-Pepper
Instructions
  1. Dollop the Herbed Garlic Chevre on the flattened chicken breast and place 4 spears of asparagus on top.
  2. Roll the chicken up around the asparagus.
  3. Sprinkle with Parmesan Cheese, Salt, Garlic Pepper and Herbs.
  4. Place in glass pan, or casserole dish, and cover with aluminum foil.
  5. Bake in the oven on 350 until Chicken is done.
  6. About 10 minutes before it will be done take the aluminum foil off.
Herbed Garlic Chevre
  1. Sauté garlic in oil to soften.
  2. Peel parsley, basil and thyme off stems and coarsely chop.
  3. Put it into bullet or other small processor or chop finely, and chevre, and whirl to combine.
  4. Use this to dollop on the chicken breasts.

You could really smell the garlic in the kitchen while it was cooking and taste it in the cheese.

I served this with resmashed potatoes.  I added a little cream, some gouda, and parmesan, salt, garlic pepper and herbs.  Place in ramekins, sprinkle with garlic pepper, then parmesan cheese – It will have a nice cooked brown parmesan top to it when it’s ready.  Throw it in the oven with the chicken for about 20 minutes (place in pan with water).

Dinner was a success.  Though the chicken didn’t need a sauce or gravy – it wasn’t dry, the bottom of the pan was filled with good stuff my husband and I kept scraping, so maybe deglazing the pan and making a sauce with it is something I might try next time.

 

 

Chicken, Chard, Bean and Butternut Squash Soup

February 5, 2014 - Written by Diana

I told you I was going healthy for the Superbowl.  We brought this  – Chicken, Chard, Bean and Butternut Squash Soup.  We also brought some berries and greek yogurt with honey – plus vegan chocolate avocado cupcakes.  We did splurge though because my sister in law made some awesome queso with sausage that was great with chips and they also had some Buffalo Wild Wings.  It was a small gathering, but there was plenty of food and even though our favorite team disappointed, we had a good time (well most of us).

I bought my butternut squash last fall at the farmer’s market.  We put them into baskets and stored them on shelves in the unheated basement.  The food doesn’t freeze down there, but it does get rather nippy downstairs. Last year I tried storing them in a warmer spot, but some of my squash went bad.  This year, they are in perfect condition and not even drying out.  I’m thrilled that we put up a nice shelving unit to use for winter storage.

Anyway, I also have been trying to work with beans more, but dry beans not canned beans, and so that was the start of this soup. I roasted most of the vegetables in a glass pan in the oven until almost cooked.  I also baked the chicken breast rather than fry it up.  I wanted the broth to be clear when I served it and not muddied, which is why I did it this way.  And to give it a nice bright taste, I grated lemon peel and squeezed lemon juice into it.  This soup is one of my best tasting, I recommend it for family dinner, or a gathering of friends, or just the two of you.

Ingredients:

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Turkey Soup – from your home made Turkey Broth

November 29, 2013 - Written by Diana

So you’ve cooked those turkey bones and created the wonderful Turkey Broth, now what.  Here’s a 30 minute (or less) recipe for one of those work or run out quick nights. The key to making it quick is to cut the pieces small enough that they will cook quickly, while at the same time a it needs to be a nice size tasty morsel in your mouth. You can swap out the veggies for ones you like better and customize it.  Crusty whole grain bread with some nice butter would go well with this.

Turkey Soup     Ingredients:

Directions:

Heat Olive Oil in Pan.  Sauté Onions, garlic, turnips and carrot.  When they seem almost al dente, add the broth.  After the broth heats to a simmer, add in the turkey and potatoes. Throw in the herbs. When the potatoes are the correct texture it’s ready.

Easy Peasy, well it would be if there were peas.  You can add them if you like.

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Citrusy Tequila Turkey

November 26, 2013 - Written by Diana

 

 

Thanksgiving is the big kahuna of family meals so when you invite your family or your in-laws to your Thanksgiving dinner, it had better be good.  I remember going to my sister-in-law’s and how they tormented her about whether her turkey would be dry.  I felt so bad for her, but she was used to it, growing up with 5 brothers who show no mercy.  In our family the women were the forced to be reckoned with, so the dynamic was more of encouragement.  Either way, it’s nerve wracking to try and come up with a dinner that everyone will be tasting, so I’m sharing an interesting twist on turkey using one of my favorite ingredients – Tequila.  This is a sweet citrusy turkey with a little tequila kick for your Thanksgiving Dinner. I hope your Thanksgiving dinner brings you a great family meal whether or not you have a Citrusy Tequila Turkey.  Feel free to pare down the ingredient amounts based on using a smaller turkey, since this recipe is for a huge one.

Ingredients:

Tequila Turkey

Directions:

Preheat over to 325 degrees F

Wash turkey well and pat dry then set turkey in roasting bag next set into roasting pan. Stuff cavity of the turkey with 1 lemon quartered, 1 orange quartered, 2 granny smith apples quartered, and 1 white onion quartered. Add Fresh sage and thyme bundle.Pour 1 cup of honey over the top of turkey, add salt and pepper to taste, and 2 teaspoons of garlic salt to the top of turkey. Cut 2 sticks of butter into half inch pieces and place around the bottom of the turkey in the bag. Inject one cup of Maestro DOBEL tequila into the turkey. Pour one cup of Maestro DOBEL tequila over the turkey in the roasting bag.

Place turkey in a roasting pan and bake for 5 hours

Easy Gravy-Strain the juices that have accumulated in the bag, skim off any fat, pour the turkey drippings into pan, add cup of flour and salt and pepper to taste. Stir on med. Heat until all the flour is mixed well.

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Roast Chicken

May 29, 2013 - Written by Diana

Here’s a simple and easy Roast Chicken that’s practically fail-safe.  This is a reprint of one of my favorite recipes to prepare

This is a good comfort meal when you need to sit down for a family meal that anyone can prepare.  I do mean anyone.  I have a clay baker that I bake my chicken in, but you can use a roasting pan if you like.  I added some ginger and lemongrass to give it a zingy springy flavor along with garlic, cause I love garlic. I usually bake the chicken and about half way through throw the potatoes and spinach into the pan – use whatever fresh vegetables you like best.

Roast Chicken  -Cookerati    Ingredients:

Directions:

Lightly spread Olive Oil over the chicken.  Place garlic under the skin – all over.  Grate ginger and lemon grass and sprinkle that under the skin of the chicken, plus throw a little in the cavity along with some of the garlic.  Sprinkle the other herbs and spices along with salt and pepper on top.  Place the chicken into the roasting pan, or clay baker, slice an onion and place around the chicken.  Cover with foil and bake at 325.

In a bowl, places chopped up veggies and sliced potatoes, sprinkle with some herbs, salt and pepper and toss.  Twenty minutes before the chicken is done – add the potatoes and veggies to the baker and recover.  You can uncover about ten minutes before the end if you want a crispy skin, but we don’t eat the skin, so we don’t do that part. The chicken needs to be 165 deg F, but I’ll take it up to 155, and then let it sit for about ten minutes.  It will rest and go up to about 165.  A meat thermometer is one of my best friends.  I don’t cut apart the chicken to test like my mom used to, just poke it with the meat thermometer.

 

This chicken is delicious, easy and oh so good.  My husband sits and picks the bones clean, there’s never enough left for another meal.

 

Roast Chicken
 
An easy but delicious roast chicken dinner.
Author:
Recipe type: Dinner
Cuisine: American
Ingredients
  • 1 whole Chicken
  • Olive Oil
  • 3 cloves garlic sliced
  • 1 onion
  • ginger
  • lemon grass
  • thyme
  • sage
  • pepper
  • salt
Instructions
  1. Lightly spread Olive Oil over the chicken.
  2. Place garlic under the skin – all over.
  3. Grate ginger and lemon grass and sprinkle that under the skin of the chicken,
  4. plus throw a little in the cavity along with some of the garlic.
  5. Sprinkle the other herbs and spices along with salt and pepper on top.
  6. Place the chicken into the roasting pan, or clay baker, slice an onion and place around the chicken.
  7. Cover with foil and bake at 325.
  8. In a bowl, places chopped up veggies and sliced potatoes, sprinkle with some herbs, salt and pepper and toss.
  9. Twenty minutes before the chicken is done – add the potatoes and veggies to the baker and recover.
  10. You can uncover about ten minutes before the end if you want a crispy skin, but we don’t eat the skin, so we don’t do that part.
  11. The chicken needs to be 165 deg F, but I’ll take it up to 155, and then let it sit for about ten minutes.
  12. It will rest and go up to about 165.
Notes
A meat thermometer is one of my best friends. I don’t cut apart the chicken to test like my mom used to, just poke it with the meat thermometer.

Turkey Wing and Red Lentil Soup

January 16, 2013 - Written by Diana
Turkey Wing Red Lentil Stew

Turkey Wing Red Lentil Stew

Did you know that Turkey Wings have just enough meat for a soup or stew ?  I buy whole turkeys portion the meat out into separate labeled containers or bags and use them for separate meals. The turkey wings were set aside together and tonight used in a really quick and delicious soup.  I am a beef and lamb lover – I also love turkey and chicken, but I forget sometimes that poultry is my husband’s preference over red meat.  He likes red meat a lot, but every so often he’ll whisper in my ear and let me know we haven’t had turkey or chicken lately.  That happened this week, so I today I dug through the freezer found a couple of turkey wings and threw together a delicious stew.  A little bit of meat, a bunch of veggies and red lentils that melt into a thick creamy broth.

Ever since my husband has been on a low sodium diet, we’ve given up the curry powder.  We try to stay away from herb and spice blends that include salt as an ingredient and curry powder included salt.  So instead, I’ve taken the list of ingredients and I throw some or all (minus the sodium) into my recipes.  Ginger and Turmeric have become one of my favorite combinations along with cumin.  Today I also threw in some dried green cardamon pods – which are oh my goodness tasty.

Because the red lentils cook and dissolve so easily – this is a quick cooking stew, easy enough for weeknight dinner.

Turkey Wing and Red Lentil Stew
 
Prep time
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Total time
 
A light but thick stew (soup) with lots of veggies, turkey and lentils.
Author:
Recipe type: Main
Cuisine: Stew / Soup
Serves: 3
Ingredients
  • 1 tbs olive oil
  • 2 large turkey wings
  • 1 onion diced
  • 1 garlic clove thinly sliced
  • 1 quart turkey broth
  • 2 carrots sliced
  • 1 parsnip sliced
  • 1 sweet potato peeled and sliced
  • 1 cup red lentils
  • Sage leaves
  • Ground Ginger
  • Turmeric
  • Paprika
  • 3 Cardamon Pods
Instructions
  1. Heat oil in ceramic dutch oven or soup pot.
  2. Place turkey wings into hot oil on one side and after it crisps a little turn the wings over. Add in onion and garlic, saute lightly .
  3. Pour the quart of broth into the pot and add in the rest of the vegetables.
  4. When the vegetables are softened add in the red lentils.
  5. While the lentils are cooking, pull the turkey wings out to cool.
  6. Remove all of the meat from the turkey wing, and then pull off the meat and return it to the pot and add in the herbs and spices.
  7. The lentils will get soft and start to melt.
  8. It's ready.
Notes
The recipe only feeds three because of the amount of meat on a turkey wing. If you have a little extra meat to go back in at the end, you can add a few more veggies to make it for four people.

 

 

Baked Oaxacan Chicken

September 27, 2012 - Written by Diana
Baked Oaxacan Chicken

Baked Oaxacan Chicken

This recipe for Oaxacan Chicken was originally for the barbecue, but it’s been a rainy dreary day today, so I baked it in the oven.  The Oaxacan sauce for the chicken is ketchup based (though it was my home made ketchup that I used), with tequila and a little bit of heat.  It’s kind of a spicy sweet sauce, but has a lot of flavor.  There’s plenty of time left to do grilling and I look forward to trying it again barbecue style, but baked in the oven it was perfect for our dinner tonight.  Tomorrow I’m using the leftovers to make some chicken tacos. This recipe is not my own it is by Chef Javier Plascencia, the tequila was provided by Don Julio.  I thought it would have a much stronger flavor with the tequila in it, but really it was very mild.  If you want more heat or less – work with the hot sauce to set the heat level you like.  If you want a lot more heat, try upping the hot sauce and leave it out if you don’t like any.

Oaxacan Sauce

Oaxacan Sauce

Baked Oaxacan Chicken
 
Prep time
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A great barbecued chicken with a mexican twist.
Author:
Recipe type: Entree
Cuisine: Barbecue
Serves: 6
Ingredients
  • ½ onion, minced
  • 4 cloves garlic, minced
  • ½ cup Tequila Don Julio Anejo
  • ½ teaspoon freshly ground black pepper
  • ½ tablespoon sea salt
  • 2 cups ketchup
  • ¼ cup plum tomato, chopped
  • 2 teaspoons mole negro
  • ⅓ cup apple cider vinegar
  • ¼ cup Worcestershire sauce
  • ½ cup shredded piloncillo, Mexican brown sugar (Substitute: ½ cup dark brown sugar and 1 teaspoon molasses)
  • ⅓ teaspoon Mexican hot sauce (Tamazula, Valentina or Búfalo)
  • 2 pounds chicken, cut into pieces (may be substituted shrimp, mushrooms, onions and anything else)
Instructions
  1. In a large skillet over medium heat, combine the onion, garlic, and tequila. Simmer for 10 minutes, or until onion is translucent. Mix in the black pepper, salt, ketchup, tomato, mole, vinegar, Worcestershire sauce, piloncillo, and hot sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
  2. ~~~~This is where my changes come in since I baked the chicken.
  3. Place chicken pieces in baking dish in a single layer. Brush with sauce. Place in oven and bake at 350 - after about 15 min, brush with more sauce and place back in oven for another 15 minutes or so until the temp read 160 when taken with a thermometer.
  4. Brush sauce all over chicken.

 

 

The recipe and Don Julio Tequila were provided to me to try out.  Any opinions were my own.

 

Swiss Chard, Spaghetti Squash, Chicken and Mushrooms in a Maple Basalmic Vinaigrette

March 14, 2012 - Written by Diana

Yeah, Yeah, I know, the name is too darn long, but what should I leave out?  Look at the photo, the whole thing is pretty and leaving anyone of those things out would make a not so interesting meal – visually and tastefully (flavorfully?).  I still have spaghetti squash in my cold basement, but I fear it won’t last long since it’s been so warm and we need to work it in to our recipes since winter is quickly coming to an end.  Chard has been regularly showing up in our Weekly Market Bag along with mushrooms less frequently.  I thought this meal, stacked  and then drizzled with a maple basalmic vinaigrette would be really delicious, and it was.  The maple sweetness took the bite off the vinaigrette and the vinegar cut the sweetness a little.

I had plenty of spaghetti squash leftover, as well as chicken and chard (that I hadn’t covered in vinaigrette).  My second meal of the week I added pasta and pesto  and my third meal of the week I took the pasta dish and placed a cheese sauce over top and baked it – plus added a few more veggies like tomatoes and peppers.  No photos of those, but I have to say it was a applewood cheese sauce and it was terrific.  When there are only three of you, leftovers can go a long way.

I roasted the spaghetti squash with a little olive oil, sauteed the chard with onions and a little garlic – chop the stems and throw them in also, it’s all good.  I sauteed the mushrooms and (leftover) roasted chicken in a little butter to soften and then topped the whole thing with a Maple Basalmic Vinaigrette.  The sauce was soooooo good.

Swiss Chard, Spaghetti Squash, Chicken and Mushrooms in a Maple Basalmic Vinaigrette
 
Prep time
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A really great tasting dish with spaghetti squash, swiss chard, chicken and mushrooms. Topped with a Maple Basalmic Vinaigrette.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • Spaghetti Squash
  • Olive Oil
  • small handful of Swiss Chard
  • ½ onion
  • 1 clove garlic
  • 3 tbs butter
  • Crimini Mushrooms
  • Roasted chicken
  • ½ cup Basalmic vinegar
  • Maple Syrup
Instructions
  1. Split spaghetti squash, and scoop out, drizzle half with olive oil and roast in oven until squash comes off easily with a fork in spaghetti like strands.
  2. Chop chard, onions, galic and chard stems and saute in two tbs of olive oil until onions are translucent.
  3. In a separate pan, melt butter, then saute mushrooms and chicken until mushrooms soften.
  4. For vinaigrette:
  5. Melt 2 tbs butter in small pot or pan, add vinegar and stir, then slowly drizzle in maple syrup just until the vinegar bite is mellowed.
  6. Stack the chard mixture, the spaghetti squash and the mushrooms and Chicken on plate and drizzle with vinaigrette.
Notes
Takes an hour because the squash takes a while for the squash to soften. Otherwise, it's a quick dish.