Is it that simple?

Why howdy there, watcha diddlin at? Raining here so a day indoors, sewing and looking after animals and  suchlike. I am thinking about going shopping, but after a quick stock take, I don't really need to. I have a £4 off voucher for Tesco which must be used by Sunday, but I can't be bothered to go just yet. Not doing the yellow sticker dash tonight, not going shopping just for the sake of it. I'll maybe pop down there before 4pm on Sunday as there are a couple of non food items I might be interested in buying. 

What have I got in, plenty to make more meals.

Cupboards.

Rice - Pasta - 12 packets cheap noodles

Red split lentils - cous cous - bulgur wheat

Porridge oats - bran flakes

Tins - chick peas - rice pudding - tomatoes - baked beans - spaghetti hoops 

Soya milk - fruit juice - cider

Pickled onions - pickled beetroot

Peanuts - raisins - sultanas - lemon curd

Freezer

Bread - home made stew and curry - runner beans - sweetcorn - cooked rice - Quorn sausages - Quorn roast - pizza bases yellow sticker I use as bread 

Fridge

Cheese - tortelloni - carrots - spinach - lettuce - grapes - yogurt

Veg and fruit

Onions - pears - bananas

Here is what I knocked up for lunch today. Cook some spinach, and chopped spring onions in oil in a small pan. Cut up Quorn burger into small pieces, (hard when it's frozen, use sharp knife), and add that. Add garlic powder. Cook slowly for 8 or 9 minutes. Add two eggs when ready, and scramble, mix it all together. Serve on bed of raw spinach. It was lipsmackin wonderful. The eggs were given me, big bag of spinach for £1.50 enough for lots of meals, and a few leaves for the neighbours rabbits. Four spring onions  from a bunch, 15p

A thought occurred to me, why don't we just choose the most nutritious food we can get, and forget all the add on's? The bits and bobs we faff around with. Surely it isn't really necessary to move it through several stages before it is ready to eat. From processor, to blender, to pan, to grill, to oven, to slow cooker, then mashed and bashed, and when it is finally mushed to death it ends up on the plate.

Ok, so I know we need to have a variety of different foods for a balanced diet, but do we have to have them all on the same plate? Wouldn't it be much simpler to have a meal of just two main ingredients, spend a bit more on healthy food, drop the jars and tinned sauces and eat our food naked, or with a sprinkle of herbs and spices? Master chefs seem obsessed by prettying up their food, for this reason I don't watch the programmes, I want to shout at the screen, 'For goodness sake, stop mucking about with it and just eat it'

Seven days in a week, two main meals a day, excluding breakfast which working people never have time for. So, what about making those 14 meals with the least amount of main ingredients you can come up with, one, two, or maximum three. Let's see what ideas are out there. Those of you who eat a sunday roast, you could bulk up on veg and drop the meat and gravy, and what the heck is a couple of puffs of pudding doing on the plate, absolutely not necessary. Those that eat a sweet pudding immediately after a meal stop now. If you are full you don't need a pudding. Stop faffing, simplify your cooking and cut down on your time in the kitchen. Are you up for the challenge to simplify your cooking?
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