quorn skillet stuff

[rootofnewt]

I've been eating a lot of Tinkyada brown rice pasta lately. It's good stuff, unlike de Boles' rice pasta, which sucks goat balls.

Anyhow, I've developed my latest and greatest favoritest meal. ;)

First, put on water to boil for pasta. While the water is coming to a boil, work on the other stuff.

First, I chop up some onions and mushrooms, if I want 'em. I put in a skillet that has a bit of hot oil in it. Sometimes it was crushed red pepper, sometimes not. Sometimes carrots, often not. I add some minced garlic. When the onions are translucent, I toss in some frozen quorn tenders. I pour in a healthy amount of un-chicken broth--the idea is to let it boil away, soaking the quorn thoroughly. I also add some herbs and spices: thyme, oregano, savory, tarragon, mustard, rosemary--whatever floats my boat. Sometimes I toss in some roasted red peppers or dried red peppers, sometimes not. Bring to a boil, then reduce heat slightly, but still letting it boil. Salt and freshly ground pepper are a given in any savory dish, right?

I put two or three sun-dried tomatoes in a small dish.

When the water for the pasta comes to a boil, I put enough to cover the tomatoes in that dish--they need to soak for a couple minutes. Then I add the pasta, stirring as it comes back to a boil. I set the timer for the pasta, then cut the tomatoes into bits. The tomatoes get thrown into the quorn skillet. The liquid gets added to whichever dish needs it--sometimes the pasta, sometimes the quorn.

Tinkyada pastas cook anywhere from 11-12 minutes to 15-16 minutes. I keep an eye on everything--stirring the pasta, sometimes adding more broth to the quorn.

I get out a colander and add a cup or so of frozen peas. When the pasta is done, I pour it over the peas into the colander. I let it drain briefly, then toss it into a dish with butter. I pour the skillet contents over it, mix well.

At this point, I usually dish some into a bowl and eat it. This week, though, I've been cooking it with mustard and it demands something richer.

Put a serving into a bowl, add a forkful of sour cream and a forkful of mayo, stir, adjust salt/pepper to taste. Enjoy!

Comments

[circumspectly.livejournal.com]

That sounds very yummy, though I've not *yet* introduced myself to quorn. Where do you get yours? Whole Foods? I've not seen it in any of the regular grocery stores, and Whole Foods is a good trek, but I've been wanting to go, so it's in the forseeable future.

[krasota.livejournal.com]

WF and other local stores. You could contact quorn and see if anyone in your region sells it.

You could replace it with chicken, if you wanted.