I love cooking…most of the time. What I love more than cooking is good food. But at the end of the day when you’re tired, cooking is quite a hustle. So having a meal that can be ready in 15 minutes with very little to do is quite a relief. Plus I’m not an excellent cook so complicated procedures don’t appeal to me.

Last weekend I was working from home and the last thing I needed was to spend a whole hour in the kitchen. But it being a few days before payday, the fridge and pantry were quite empty and I could not find any ready-to-eat snacks or food. There was very little food available to work with and I didn’t want to go out and buy takeout. I checked through the kitchen and discovered that I had a potato, some carrots and a solitary pork chop just lying around. That was enough for me. I prepared a meal from the available ingredients and ended up better than I thought. I was quite surprised to be honest.

What I had

• One big potato
• 4 medium sized carrots
• One medium sized pork-chop
• 1 clove of garlic
• One small green bell pepper
• Dry Rosemary, Black pepper, Salt, Ginger powder, barbecue spice
• Olive oil

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What I Did

• I sliced up the potato : It really depends on you what shape you want. Most times I do wedges but this time I felt like doing thin slices.
• I cut up the carrots, green pepper and garlic.
• I sprinkled the pork chop with a combination of barbecue spice/black pepper/salt/ginger powder
• I put the potato and vegetables in a roast pan, sprinkled them with black pepper and a dash of olive oil. Then I put the pork chop on top of the mixture. I got this idea of cooking everything together from Kenyan food blogger Jasmine’s Instagram page “Cooking with Jaz” .
• I put everything in the oven and set it on grill.
• I left it in there for 12 minutes. I went in a few times to turn over the food so that both sides should be cooked.

Tips

• Don’t leave it cooking and move away. Keep checking on it. Pork cooks quite fast and might vary due to varied thickness.
• If you want the carrots to still be crunchy then remove them earlier than the other stuff. It’s easy when they are few.
• I cover the roast pan with foil because I’m lazy i don’t want to wash a very dirty pan. You might want to do that too.
• Use whatever vegetables you have in your fridge.
• Use whatever you have in your fridge as a dip. I used a mustard sauce that I don’t even remember buying.

This all took a short time and I was out of the kitchen and back to my work in no time. It’s so easy to prepare.

Do you have any quick recipes you would like to recommend? Let me know in the comments below. 

P.S: Date Night at Kobi