For the first meal, a quick and easy lunch.
10 minutes total preparation time.
To start I chose the red meat, thinly sliced chuck steaks.
One received salt and pepper and onto a hot pan with a bit of olive oil heated. The other, went straight into a ziplock bag.
Then, well my lunch meat was sizzling, into the Ziploc bag went a splash of Worcestershire sauce, a splash of soy sauce, a splash of rice wine vinegar, a handful of the fresh time I grow, salt, black pepper, hatch chili powder and a bit of smoked paprika.
I have a vacuum sealer and I love it to death, but for something I'm going to be eating rapidly a Ziploc bag works perfectly to suck the air out.
Protip, seal it almost all the way closed, get your lips down on it and suck the air out until the liquid starts getting close, at which point you can quickly seal it with your fingers.
Time for steak flip and random frozen vegetable dumped in. I reached into my freezer, grabbed a random bag of frozen veggie mix and dumped about half of it in.
I immediately turned the heat down to three out of 10 and placed one of my glass and stainless lids on top. After 2 minutes the vegetables had thawed and released their liquid into the pan along with the meat and olive oil leftovers creating roughly a quarter cup of liquid.
Time for couscous with the meat & Veggie drippings, using the lid to hold everything in the pan while draining the juice into a small ramekin of dried couscous. I would have done the same thing if I decided to make instant mashed potatoes. The flavor of the meat drippings, vegetable stock and seasonings is much better than adding water to any kind of an instant thing.
When the couscous has absorbed all of the liquid, the veggies have thawed, steamed and a few little bits caramelized. Time to plate. Dump the couscous and dump the pan.
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