Because I’m a masochist or something, I will keep watching the horror that is Semi-homemade Cooking with Sandra Lee. I just don’t get this woman or why she’s still on television. Of course, I don’t get why I keep tuning in either.
Last episode I saw involved the use of a slow cooker. Now I will admit that risotto is something I have not yet mastered, but last time I checked it took about 30 to 40 minutes and not 3 hours. Chicken noodle soup is one of the easiest things to make–even if you want to cheat.
Cut up some onions, celery, and carrots (or if you’re really cheating, buy them already cut up), saute in a pot with the teensiest amount of vegetable oil. Add chicken broth. They make really good organic low-sodium kinds these day. If you don’t have cooked chicken lying around, you get a supermarket rotisserie chicken for about $4 and cut up part of that. Add in. Season with salt and pepper. Add your noodles about a half an hour later for ten more minutes and you’re good to go.
What does this stupid woman do?
She throws it all into a slow cooker with cream of mushroom soup and cooked noodles for 3 hours. Then she suggests serving it cold. Oooookay.
The pot roast fiasco was truly scary. Yeah, a 1/4 cup of steak sauce. Go figure.
What makes it all worse is that she’s possibly one of the more clueless and inefficient cooks I’ve ever seen. She measures wrong. She contradicts what she’s doing verbally. She dirties every dish and spoon possible. She’ll spend hours doctoring up cool whip when she could make homemade whip cream in half the time to better effect.
Why is she still on the air? Anyone?