The “Theory of Speed-Cooking” according to me.

I have shared several recipes which I have categorized as “speed-cooking” recipes:

“Lentils under pressure”, “Birthday in the bag”, “This Hobo Dinner just may change your life!”, “Buongiorno Chicken Tacos”, “Well, someone spilled the beans”, “Shock and Awe, people!” and “Spicy Teriyaki Tacos”.

But what is a speed-cooking recipe – according to ME?

Okay, so let’s put on our best scholarly looking spectacles for 43.7 seconds and talk about “EMILY’S THEORY BEHIND SPEED-COOKING”  ((it will be great I promise!”)): 

In order to be considered for the speed-cooking category,

• a recipe must be FASTER to make than it is to drive to it’s fast food cousin’s location, buy and bring back home. (So let’s say under 35 minutes start to finish)

• a recipe must taste as good, preferably BETTER, than it’s fast food cousin.

EXTRA CREDIT is available IF:

• the recipe is HEALTHIER than it’s fast food cousin.

• the recipe is CHEAPER than it’s fast food cousin.

* additional recipes may be considered “speed-cooking” IF they can be prepared in a greatly reduced prep and cooking time as compared to similar recipes.

In conclusion, speed-cooking recipes shared on Food for a Year are: FASTER, BETTER, HEALTHIER, and CHEAPER than their fast food cousins.

There may be a pop quiz on this information. You may remove your spectacles now.