For me it’s currently fish tacos. Tortillas, white fish, southwest seasoning, and toppings to taste. Been making them weekly for a few years now somehow without getting bored of it.
Mini pizzas. I use the naan from Costco as the base, par bake it a few minutes first, then top with jar sauce and shredded mozzarella and make everyone come and do the rest of their toppings from little bowls I’ve prepared before going back in the oven for 5-10 minutes. Kids like mini pepperoni and pineapple bits from a can. I like pesto, spiced artichoke from a jar, Canadian bacon, and avocado and freshly chiffoned basil (after the baking). Everyone gets two pizzas customized to their liking, it tastes better than any takeout pizza, and it’s inexpensive.
Oh man, I totally forgot that I used to make naan pizza all the time. I need to get back into this
Rice.
What flavor is it?
As a kid, I used to gobble up plain white rice with nothing but salt and pepper. I still love it that way but have to regulate myself.
Not even any butter? You maniac
Money bags here with their butter … as a kid, salt and pepper was a luxury for us back then.
I remember growing up and wanting toast with butter as a snack. But we seldom had butter so we opted for plain white lard instead on the toast.
I preferred the rice with salt and pepper.
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fajitas
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pasta with zucchini jam sauce
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falafel sandwiches (I make all the components in big batches and eat this for days)
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pizza (using a no-cook sauce recipe)
Always loved falafels … do you have a recipe to make them? Or do you just get them ready made?
I tried making them before but all I got was disintegrated mush in my oil. :(
I have, but it’s a huge amount of work and most mixes are pretty good. If they fell apart you probably either made it too loose, or didn’t press the patties enough before frying.
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Cajun chicken wraps! Baked chicken with Cajun seasoning, romaine lettuce, tomato, onion, mayo, in a slightly salted wrap and then lightly fry the wrap for a little crisp and to keep it sealed shut.
Whatcha using for that wrap tho?
Sounds good!
Lately I’ve been using a new brand since they’re bigger than the Mission ones I used to get, I think it’s called Aladdin or something. They’re just “regular” wheat wraps lol
That sounds delicious, and pretty healthy too. Thanks for sharing.
Burgers and fries
I make my own burgers … buy about 2kg of lean ground beef when it’s on sale … mix them by hand with salt, spice, Worcester sauce … measure out about 2oz to 3oz portions, press them in a burger press that is a bit large … it makes a really thin burger patty. I like the thin patty because it only takes about five to seven minutes to cook. If I feel like having more, I just cook more patties.
I only cook a few at a time, then freeze the rest. Always nice to have a ready made supply of homemade patties.
I also cut my own fries, cover them in a bit of oil, then air fry them. Toss them with a bit of salt at the end.
I used to work as a fast food cook at our family’s own burger joint when I was a teen. Homemade burgers and fries just seem like second nature to me at this point.
Shakshuka, bean burritos, pizza are generally my most common. All are good, just generally have to plan ahead with a few of them.
Burritos with baked tofu, peanuts and onions, fried and hastily squished beans, brown rice and cheese. 10 mins of work for 6 servings and then I store them in the freezer and just chuck them in the microwave as needed. Great low effort food and much healthier than most other microwave snacks.
I do the same thing but different burrito filling 🙌
A roasted chicken. Usually we eat the dark meat for dinner, use the white meat for other meals over the next couple days, and then I use the carcass for stock. Root vegetables underneath the bird while it cooks to get them nice and schmaltzy.
Beautiful … we usually use the carcass to make chicken soup.
For two people, one chicken can turn into four meals.
I had just recently learned about seating everything on root vegetables, makes an excellent base for stock and gravy.
Cassoulet, also osso bucco with polenta, I don’t think I’ll ever stop making those unless I stop being able to get the ingredients
Chana masala! It’s so tasty and relatively easy to make.
Always love Indian food but always afraid to make it.
What’s your recipe?
I prefer to make it in my Instant Pot so I use this recipe: https://thegirlonbloor.com/chana-masala-instant-pot-and-stovetop/#wprm-recipe-container-26783
Dw, there’s also instructions to cook it on a stove stop. :>
Ah you’re kidding me …… I’ve been on a journey of food discovery and for whatever reason learning to make something with lentils or chickpeas has been stuck in my head. This looks great! (Specifically anything Indian! I was there a couple years ago and tried so many different meals that I loved and need to learn)
And after trying way too many different cooking tools, the one I refused was the instapot
Oh wow … an instant pot recipe! … I was really hoping there was an option for this. I should have known but didn’t know where to start.
Will definitely be trying this. Thanks!
Np, enjoy!
A random dish of pork belly and cabbage and/or frozen veggies, cooked in oyster sauce and kecap manis. Then pair it with rice.
I love popcorn 🍿
Household spaghetti recipe.
So happy that the spaghetti that was made for me I now get to make for my kid.
Nice.
I also inherited a family spaghetti and meat sauce recipe.
In total it has 5 ingredients and that includes water and salt. I love it.(The other 3 are the noodles, meat, and canned tomato sauce)
Tofu scramble, although it’s so far diverged from “standard” tofu scramble I’m not sure if I’d even call it that anymore. Basically, it’s crumbled tofu (firm or extra firm), fried potatoes (hash brown style), olives, bell peppers, onions, and tomato all thrown in a pan together and cooked on the stovetop. Seasoning is whatever the heck I feel like at the time, plus ketchup.
I cook dinner virtually every night, but probably my (and my family’s) favorite is Lemon Chicken Picatta.
I cut chicken breasts into pieces about nugget sized, then season w/ salt & pepper. Toss them in flour to coat, then pan-fry them in vegetable oil. Basically, home-made chicken nuggets (my wife says they’re very similar to Chik-Fil-A nuggets).
When the chicken is done, I use the same pan, which now has a bunch of fond from the meat. Sautee some minced garlic, then add a bunch of chicken broth and thinly sliced lemons. Sautee that for a bit while scraping everything off the bottom of the pan. Add lemon juice and capers. Cook a bit longer. Take off the heat and add butter and parsley. Then pour the sauce over the chicken.
I usually serve it over pearl couscous with a side of air-fried broccoli.
For mother’s day, I cooked a piece of fish in some of the sauce. I don’t particularly like fish, but my wife said it was delicious.
