One of the most easiest things you can prepare, and you can use whatever ingredients you have kicking around. My only regret? I wish I mastered the art of the stir fry as soon as I moved out!
I suppose "cook" is really relative with this dish, but I'll post it anyway. Me and the wife have this at least once a month. Always good and filling
- make up about 4 servings of rice
- open a can of pinto beans
- can of whole kernel corn (or frozen corn. either way)
Heat it all up separately as how you like it. Season each as needed.
- brown up a pound of ground beef, mix in taco seasoning as per package directions
In a bowl you add:
1/4 cup each of rice, pinto beans, corn, and taco meat. Top with a healthy handful of lettuce, some sour cream and picante sauce if you got room. A bit of hot sauce works great, too.
Mix it all up and you have a massive, filling dinner for 300 calories. I call it 'ghetto chipotle' since it's basically all the same ingredients that I would have in a chipotle bowl.
Yeah, it's pretty easy to overeat. But, if you keep everything down to a 1/4 of a cup each, then it averages out pretty well. The lettuce is really great with it.
New York Strip steak with some garlic butter and maybe some caramelized onions on top. Some people prefer ribeyes, but I love searing that strip of fat and getting all of that glorious fond going in the pan.
I'm a total Walt Jr. for breakfast, so naturally I love cooking anything that's breakfast related: eggs, pancakes, sausage, etc..
One specific meal I love is longsilog, a Filipino style breakfast dish. It's basically fried rice spiced with garlic and green onion, longanisa (Spanish flavoured sausage) and fried egg. It really is delicious.
I also love fish. My dinner of choice is pan-fried tilapia fillets - just cook with oil, lemon juice, butter, white wine and capers. Serve with a side of wilted spinach and white rice. Now I'm really craving this.
The breakfast sounds delicious. The rice probably adds a lot of texture that is usually needed in egg dishes. I have pan-fried tilapia with white wine before it is great.
I have this amazing Thai Papaya salad that I must have at least once a month (best when server in the summer!).
Salad Ingredients:
2 x Papaya
1 x Bag of Sugar Snap Peas
15-20 x Cherry Tomatoes (or similar)
1. Peel the papaya, then cut it in half along its length, then remove seeds with spoon and then cut the half down the middle again and chop into pieces about half an inch thick.
2. Wash and remove the ends of the peas as needed.
3. Wash and cut the tomatoes in half.5
4. Place all of these ingredients in a bowl and chill int he fridge for at least 1 hour.
Dressing Ingredients:
20-30 x Unsalted Peanuts (peeled)
5 x Garlic Wedges
6 x Tablespoons Fish Oil
6 x Tablespoons Freshly Squeezed Lemon Juice
2 x Small Red Chilli Peppers
Note: A Mortar and Pestle is highly recommended, but fine chopping the ingredients and crushing them with a cleaver (against a cutting board) can also do the job effectively.
1. Pour peanuts into the mortar and crush them into a fine paste, you want this to reach to consistency of a peanut butter.
2. Peel the garlic and use a garlic crusher to squeeze into the mortar, use the pestle to mix and crush the garlic with the peanut paste.
3. Peel and de-seed the chilli peppers (if you like it spicy, leave a few seeds), then finely chop them into a very fine paste and throw them into the mortar.
4. Mix and crush everything as much as possible and until you're happy with the consistency of the paste.
5. Pour the freshly squeezed lemon juice into the mortar and use the pestle to gently mix the juice with the paste, do the same with the fix oil.
6. Once everything has been mixed up be sure to cover the top with cling wrap and place it in the fridge to chill for 1 hour.
Note: Be sure to restrain yourself from adding salt or extra spices, there is more than enough salt from the fish sauce and the garlic and chilli peppers hold their own!
Serving:
Depending on the portion size, place the salad into bowls and then put about 1-2 tablespoons of the dressing. The dressing is strong, so don't over do it! Always serve chilled while sitting in the heat!
Nice big batch of Chili. Mean. Beans. Spices and Sauce. Warms you up on a cold day, gets rid of sinus congestion. Perfect meal. I like to make a batch on the first day with temps below the 50's and sit outside to eat it.
my mum used to make us pasta with butter and milk as a sauce. I have never made it for myself cause it's really her dish ... and... now that i think about it it was almost certainly one of those "we have no food" meals we got.. hmm.
My gf cooks most of it but chicken nachos. She uses chicken thighs and cooks them in a skillet with taco seasoning and some other seasonings. After they cook I shred them and put them on the nachos I've already had in the oven once most of the cheese melts, then i put more queso and shredded cheese on top of the chicken and let that melt in the oven.
I'm a BBQ fiend! If we're BBQing at home, I cook. If we're BBQing at a friend's place, I cook (or at least offer to).
I don't think I'm a great cook indoors (passable, at best), but I can somehow BBQ any piece of meat to the exact desired level of doneness every time.
My mother-in-law is very particular about her meat (she got very ill from undercooked chicken at a restaurant one time). I remember one time she almost got into an argument with me that the steak I cooked for her wasn't done enough (she likes it pushing medium-well to well-done), but I insisted that she try it before I threw it back on the grill. It's probably the only time I've ever heard her say "yeah.. you were right". :)
I love to cook this recipe. Takes about 20 minutes plus prep time.
Grilled Shrimp and Tomatoes with Cannellini Beans and Sage. Serves 4 to 6 as an appetizer, 2 to 3 as a main.
This is a great way to pair shrimp with Tuscan white beans and works both as a starter or main
dish. On hot summer days, serve room temperature with lettuce greens. In the winter, serve this
dish hot, straight from a Dutch oven with grilled bread rubbed with garlic cloves.
3 tablespoons good quality extra-virgin olive oil, divided
1 medium yellow onion, peeled and cut into 1/4-dice
1 medium garlic clove, peeled and minced
3 tablespoons finely chopped sage leaves
2 cups cooked cannellini beans
1 tablespoon tomato paste
1/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/2 cup low sodium chicken or vegetable broth
4 thyme sprigs
1 bay leaf
2 cups Tuscan kale, ribs removed and thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1 pound medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice, more to taste
Place a medium, deep skillet or Dutch oven over medium heat and add two tablespoons of oil.
When the oil is shimmering, add onion and cook until tender, about 3 minutes. Add garlic and 2
tablespoons sage; cook until fragrant, about 1 minute. Add beans and tomato paste, stirring
constantly until beans are well coated and slightly toasted. Add wine and reduce almost dry.
Add tomatoes, broth, herbs and kale. Season with salt and pepper. Cook until ragu is thickened
and flavors meld, about 5 minutes. Remove the thyme sprigs and bay leaf. Taste and adjust
seasoning with salt and pepper. Set aside.
Heat a grill or grill pan over medium-high heat. In a medium bowl, season shrimp with
remaining tablespoon of oil, sage, smoked paprika, salt and pepper. Grill shrimp, turning once,
cooking until the center is slightly opaque, about 1 to 2 minutes.
To serve: Ladle white bean ragu into serving bowls or appetizer plates. Divide the shrimp
between the plates. Drizzle with olive oil and lemon juice. Serve immediately.
Devilled sausages, Even the fussiest child eaters I've fed eat this no problems much to the surprise of their mothers (though to be honest they are not really "stay strong and cook one meal" mothers)
Get any sausages you like. it works with most standard types. The magic is in the sauce.
Boil a kettle! (if you're American.. buy a damn electric kettle you colonial heathens!)
In a pint jug do;
* 2 tablespoons of Worcestershire sauce
* 2 Tablespoons of Soy sauce
* 1 tablesppon concentrated tomato paste
* A Tablespoon or more of dark brown sugar (depending how tangy you like your sauce put more in for more sweet less tang)
* a teaspoon of Dijon or grainy Mustard as you like (more if you want a bit more tang)
* Salt & Pepper
* Paprika, just go and shove a good few shakes in there
* fill up the jug with hot water and give it all a good stir
Make a Roux! (i highly recommend this skill, if you can do this you can make any damn sauce you could ever want) and then use your concoction for your gravey making. when it's all in taste taste taste! and alter as you wish. When you're done tinkering stick your sausages back in and simmer.
I also fry onions and carrots in butter and put them in as well because nomnomnom. And serve with sticky rice (don't wash it out so much it'll be nice and sticky and soaks up the sauce). Leftovers of this also are excellent cold in a sandwich or hot with toast or cold with toast.. up to you. IF there's any leftovers.
You can also make it spicy with some habenaro sauce (mix it with a splash of scotch for extra yum) :D
Bourbon-braised carrots and cheese grits. The combination is amazing, and the carrots actually take a bit of skill to pull off. It makes me feel like I know what I'm doing.
Join the Discussion
stir fry. it's quick. it's easy. it's fully customizable and can be different every time.
And if you add frozen veggies and meat like us it's even easier.
Yes! We eat so much stir fry in my house. It's so good and easy!
One of the most easiest things you can prepare, and you can use whatever ingredients you have kicking around. My only regret? I wish I mastered the art of the stir fry as soon as I moved out!
I suppose "cook" is really relative with this dish, but I'll post it anyway. Me and the wife have this at least once a month. Always good and filling
- make up about 4 servings of rice
- open a can of pinto beans
- can of whole kernel corn (or frozen corn. either way)
Heat it all up separately as how you like it. Season each as needed.
- brown up a pound of ground beef, mix in taco seasoning as per package directions
In a bowl you add:
1/4 cup each of rice, pinto beans, corn, and taco meat. Top with a healthy handful of lettuce, some sour cream and picante sauce if you got room. A bit of hot sauce works great, too.
Mix it all up and you have a massive, filling dinner for 300 calories. I call it 'ghetto chipotle' since it's basically all the same ingredients that I would have in a chipotle bowl.
[This comment was removed]
That sounds very good and cheap!
New York Strip steak with some garlic butter and maybe some caramelized onions on top. Some people prefer ribeyes, but I love searing that strip of fat and getting all of that glorious fond going in the pan.
I am one of those people! Ribeye for life! properly seared about 6-7 min on the grill to get that perfect medium rare melt in your mouth flavour.
Well, look at Mr. Millionaire over here. How many companies do you own? I bet you have an IRA or something. Get out of here, you cash chucker!
't' for "time to leave"
I haven't had any with garlic butter. We usually do just salt and pepper sometimes with mushrooms and onions.
I'm a total Walt Jr. for breakfast, so naturally I love cooking anything that's breakfast related: eggs, pancakes, sausage, etc..
One specific meal I love is longsilog, a Filipino style breakfast dish. It's basically fried rice spiced with garlic and green onion, longanisa (Spanish flavoured sausage) and fried egg. It really is delicious.
I also love fish. My dinner of choice is pan-fried tilapia fillets - just cook with oil, lemon juice, butter, white wine and capers. Serve with a side of wilted spinach and white rice. Now I'm really craving this.
The breakfast sounds delicious. The rice probably adds a lot of texture that is usually needed in egg dishes. I have pan-fried tilapia with white wine before it is great.
for a minute there i was like "what does Walt Disney's son have to do with breakfast?" Herpderp.
I have this amazing Thai Papaya salad that I must have at least once a month (best when server in the summer!).
Salad Ingredients:
2 x Papaya
1 x Bag of Sugar Snap Peas
15-20 x Cherry Tomatoes (or similar)
1. Peel the papaya, then cut it in half along its length, then remove seeds with spoon and then cut the half down the middle again and chop into pieces about half an inch thick.
2. Wash and remove the ends of the peas as needed.
3. Wash and cut the tomatoes in half.5 4. Place all of these ingredients in a bowl and chill int he fridge for at least 1 hour.
Dressing Ingredients:
20-30 x Unsalted Peanuts (peeled)
5 x Garlic Wedges
6 x Tablespoons Fish Oil
6 x Tablespoons Freshly Squeezed Lemon Juice
2 x Small Red Chilli Peppers
Note: A Mortar and Pestle is highly recommended, but fine chopping the ingredients and crushing them with a cleaver (against a cutting board) can also do the job effectively.
1. Pour peanuts into the mortar and crush them into a fine paste, you want this to reach to consistency of a peanut butter.
2. Peel the garlic and use a garlic crusher to squeeze into the mortar, use the pestle to mix and crush the garlic with the peanut paste.
3. Peel and de-seed the chilli peppers (if you like it spicy, leave a few seeds), then finely chop them into a very fine paste and throw them into the mortar.
4. Mix and crush everything as much as possible and until you're happy with the consistency of the paste.
5. Pour the freshly squeezed lemon juice into the mortar and use the pestle to gently mix the juice with the paste, do the same with the fix oil.
6. Once everything has been mixed up be sure to cover the top with cling wrap and place it in the fridge to chill for 1 hour.
Note: Be sure to restrain yourself from adding salt or extra spices, there is more than enough salt from the fish sauce and the garlic and chilli peppers hold their own!
Serving:
Depending on the portion size, place the salad into bowls and then put about 1-2 tablespoons of the dressing. The dressing is strong, so don't over do it! Always serve chilled while sitting in the heat!
That sounds very refreshing and a great recipe for a picnic!
[This comment was removed]
Nice big batch of Chili. Mean. Beans. Spices and Sauce. Warms you up on a cold day, gets rid of sinus congestion. Perfect meal. I like to make a batch on the first day with temps below the 50's and sit outside to eat it.
how do you extract the mean to add to your chili?
I'm kinda weird in that I prefer no beans in my chili and will occasionally put elbow noodles in.
I love cooking spaghetti. It was the first dish I was allowed to do by myself. Plus it's super easy and can be dressed up if needed.
my mum used to make us pasta with butter and milk as a sauce. I have never made it for myself cause it's really her dish ... and... now that i think about it it was almost certainly one of those "we have no food" meals we got.. hmm.
Pardon me, i have to go call my mum.
Those are sometimes the best meals.
My gf cooks most of it but chicken nachos. She uses chicken thighs and cooks them in a skillet with taco seasoning and some other seasonings. After they cook I shred them and put them on the nachos I've already had in the oven once most of the cheese melts, then i put more queso and shredded cheese on top of the chicken and let that melt in the oven.
I don't think I've ever made chicken ones but nachos are a great way to use leftover pulled pork or beef.
Literally anything on the BBQ. I love throwing whatever meat on there and just sitting and relaxing with a beer while it cooks.
I'm a BBQ fiend! If we're BBQing at home, I cook. If we're BBQing at a friend's place, I cook (or at least offer to).
I don't think I'm a great cook indoors (passable, at best), but I can somehow BBQ any piece of meat to the exact desired level of doneness every time.
My mother-in-law is very particular about her meat (she got very ill from undercooked chicken at a restaurant one time). I remember one time she almost got into an argument with me that the steak I cooked for her wasn't done enough (she likes it pushing medium-well to well-done), but I insisted that she try it before I threw it back on the grill. It's probably the only time I've ever heard her say "yeah.. you were right". :)
My husband does most of the grill cooking probably for this reason!
I love to cook this recipe. Takes about 20 minutes plus prep time.
Grilled Shrimp and Tomatoes with Cannellini Beans and Sage. Serves 4 to 6 as an appetizer, 2 to 3 as a main.
This is a great way to pair shrimp with Tuscan white beans and works both as a starter or main dish. On hot summer days, serve room temperature with lettuce greens. In the winter, serve this dish hot, straight from a Dutch oven with grilled bread rubbed with garlic cloves.
3 tablespoons good quality extra-virgin olive oil, divided
1 medium yellow onion, peeled and cut into 1/4-dice
1 medium garlic clove, peeled and minced
3 tablespoons finely chopped sage leaves
2 cups cooked cannellini beans
1 tablespoon tomato paste
1/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/2 cup low sodium chicken or vegetable broth
4 thyme sprigs
1 bay leaf
2 cups Tuscan kale, ribs removed and thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1 pound medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice, more to taste
Place a medium, deep skillet or Dutch oven over medium heat and add two tablespoons of oil. When the oil is shimmering, add onion and cook until tender, about 3 minutes. Add garlic and 2 tablespoons sage; cook until fragrant, about 1 minute. Add beans and tomato paste, stirring constantly until beans are well coated and slightly toasted. Add wine and reduce almost dry. Add tomatoes, broth, herbs and kale. Season with salt and pepper. Cook until ragu is thickened and flavors meld, about 5 minutes. Remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper. Set aside.
Heat a grill or grill pan over medium-high heat. In a medium bowl, season shrimp with remaining tablespoon of oil, sage, smoked paprika, salt and pepper. Grill shrimp, turning once, cooking until the center is slightly opaque, about 1 to 2 minutes. To serve: Ladle white bean ragu into serving bowls or appetizer plates. Divide the shrimp between the plates. Drizzle with olive oil and lemon juice. Serve immediately.
Devilled sausages, Even the fussiest child eaters I've fed eat this no problems much to the surprise of their mothers (though to be honest they are not really "stay strong and cook one meal" mothers)
Get any sausages you like. it works with most standard types. The magic is in the sauce.
Boil a kettle! (if you're American.. buy a damn electric kettle you colonial heathens!)
In a pint jug do;
* 2 tablespoons of Worcestershire sauce
* 2 Tablespoons of Soy sauce
* 1 tablesppon concentrated tomato paste
* A Tablespoon or more of dark brown sugar (depending how tangy you like your sauce put more in for more sweet less tang)
* a teaspoon of Dijon or grainy Mustard as you like (more if you want a bit more tang)
* Salt & Pepper
* Paprika, just go and shove a good few shakes in there
* fill up the jug with hot water and give it all a good stir
Make a Roux! (i highly recommend this skill, if you can do this you can make any damn sauce you could ever want) and then use your concoction for your gravey making. when it's all in taste taste taste! and alter as you wish. When you're done tinkering stick your sausages back in and simmer.
I also fry onions and carrots in butter and put them in as well because nomnomnom. And serve with sticky rice (don't wash it out so much it'll be nice and sticky and soaks up the sauce). Leftovers of this also are excellent cold in a sandwich or hot with toast or cold with toast.. up to you. IF there's any leftovers.
You can also make it spicy with some habenaro sauce (mix it with a splash of scotch for extra yum) :D
Any type of curry! Simple, fairly fast to put together and cook, and always tasty!
I have never made curry but we have a great deal of goat in our possession so I will probably try it.
I use curry a lot in vegetables and I really like making curried chicken thighs.
Bourbon-braised carrots and cheese grits. The combination is amazing, and the carrots actually take a bit of skill to pull off. It makes me feel like I know what I'm doing.
I really like cooking but I'm still working on a lot of things (my recipe repertoire has grown significantly the past year...)
Thai Beef Wraps (using lettuce for the wraps) is fairly easy and delicious
Pasta with veggies and a creamy pesto sauce will always remain one of my favorites
Stir-fry anything! Like /u/ttubravesrock mentioned, so easy to just mix it up
Tofu burgers. They taste awesome.
French toast. Easy as hell to make and I could eat it for daaaaays.