Saving time

At different times and in different subjects, both for the newspapers I write and for my website, I talked about our most precious asset: time!

Time is what defines us, gives us direction and intensity, healing, distance or rapprochement, makes possible encounters and mismatches, makes us think and even forget. Time dictates the rules and the rules are clear: make time for yourself, before you run out of time. I know a lot of people who use time to not have time, controversial, right? But it is pure reality and I am not here to judge anyone, my “thing” is to help, with him, yes, the weather lol.

Going to the kitchen, making that homemade food, often requires time that we don’t have, so the best solution is to make that “3 in 1” smart and well planned, make lunch, thinking about dinner and breakfast, that’s it, I can and I will prove it.

I love mayonnaise and Salpicão salad, I already gave some recipes here, with and without mayonnaise or sour cream. And the center of today’s recipe, is a mixture of the two, for a cozy lunch and your leftovers will give rise to another dish for dinner, blender pie and what is left, will also give rise to a third dish, at breakfast morning of the following day.

For lunch (meal 1), vegetable salad with shredded chicken, we will need:

Ingredients
1 chicken breast cooked and shredded
4 medium potatoes
3 small mandioquinhas
1 large carrot
1/2 onion
1 clove of garlic
Juice of a lemon
Parsley and chives to taste
Salt to taste
Olive oil

Preparation mode
After cooking the chicken, use the broth to cook the vegetables already cut into cubes (potatoes, mandioquinha, carrots). After cooked, save the broth for the night and place the vegetables in a bowl, along with the shredded chicken and season it still hot with the finely chopped onion, the grated garlic, parsley, chives, salt, olive oil and the lemon juice. The use of mayonnaise or sour cream is optional. Serve warm or cold.
Tip: add other vegetables and / or proteins if you wish, have fun mixing the flavors.

For dinner (meal 2), chicken blender pie with vegetables, we will need:

Stuffing ingredients
What’s left of the Vegetable Salad (add whatever you want, below, follow the list of what I added)
1 can of green corn
1 diced tomato
1/2 onion
1 clove of garlic
100g white cheese
100g of mozzarella
Salt, saffron, oregano and olive oil to taste (so far, mix everything in a bowl)
A few tablespoons of homemade tomato sauce and curd (optional)
30g of grated parmesan

Pasta Ingredients
2 eggs
2 cups chicken broth
2 cups of wheat flour
50g of grated cheese (optional)
Salt to taste
1 spoon of baking powder

Preparation mode
After beating all the dough ingredients in the blender (the yeast is always last), place the half in a greased pan, carefully put the stuffing that you mixed in a bowl. With a spoon, place some “balls” of tomato sauce on top of the filling and in the middle of them, some of curd. Pour the rest of the dough on top and sprinkle the grated Parmesan. Bake for 40 minutes, in a medium oven, or until golden. Serve warm, with a lovely side salad.

For breakfast (meal 3 – if left over), pie omelet, we will need:

Ingredients
1 piece of pie
1 egg
Salt to taste
Oil for greasing

Preparation mode
Cut a piece of the pie, still cold, into cubes, beat the egg to make an omelet, add a little salt if you like, mix the cubes of the pie and pour into a pan greased with oil and very hot. There, a turbocharged omelet for breakfast.

For everything in life, we need time, get organized and enjoy the time you spend in the kitchen, be it big or small. But to be good, it just depends on you, Bon Appetite!