I was wondering what food you guys would make if you were just at home looking for something easy to prepare. Personally I would go with pulled pork mac and cheese. Because I am a salt addict and I am a strong believer in the phrase "fat is flavor," I go with Stouffer's mac and cheese as well King's pulled pork. I don't know if any of you have a King's where you live, but they make awesome stuff.
pasta
get pasta, and pre made sauce, i like newmans own
1 pound of ground beef
garlic
olive oil
boil pasta till aldente, usually if it's chewable but chewery in the center, and sticks to the wall when you throw a noodle at it, it's ready, rise under cold water to stop cooking process
in another pot, heat up olive oil, add garlic, when smells good, add ground beef(or turkey, yuck) use spoon or something to break up meat as it's cooking, get it to about small pieces then add the sauce and heat plus occassionaly stir (to prevent burning of bottom) for about 30mins to make sure the meat is cooked as well.
serve pasta with meat sauce on top.
i do something similar get some big ass ziti, substitute beef for italian pork sausage (or chicken/chicken sausage), use a can of seasoned diced tomatoes with premade sauce add ricotta cheese a little sugar and some fresh mottz. Que Bella! I Call it lazy Lasagna or 10 minute Lasagna you can bake it too if you want.
Ramen without the salt and MSG packet.
- Remove noodles and the salt and MSG packet from wrapper, store the packet somewhere.
- Boil noodles with just enough water for to cover the noodles until done.
- Once done, add 1 TBSP soy sauce, 1/2 tsp sesame oil, 1/4 tsp black pepper, 1/4 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp ground ginger. Some Sriracha can be added if that's you're thing.
- Mix to coat and let sit for 5 minutes.
Less salt, less weird ingredients, and still tastes half decent. One of my favorite ways to make it is to switch the second and third steps, but use just enough water so after it sits for five minutes all of the water has been absorbed. Alternatively you could use chicken stock instead of water and it tastes even better.
Fruit...or a baked potato. As simple as it gets.
Quick way to cook spicy beans meal!
Ingredients:
1-2 medium sized onions
1-2 medium sized tomatos
your fav spices
1 can of the Heinz organic beans
I do prefer the unrefined cooking oil (sunflower or olive). Cut and roast the onions for a few minutes, add small cut tomatoes and soar under the lid closed for about 5 minutes on low heat, stir from time to time. Add hot spices if you prefer.
Time to add beans! Empty the can, mix thoroughly and soar under the closed lid for another 1-2 minute. Turn off the heat and leave the pan under the closed lid for another few minutes.
Your hot meal is ready!
p.s. You can also grind the fresh carrot (add to the pan before adding tomatoes) and in addition/instead of tomatoes add a tomato paste.
bon appetit!
pasta and sauce for the ultimate in lazy
Porridge, relatively self explanatory and easy to make; coat in syrup if desired.
Toast, relatively self explanatory and easy to make; coat in syrup if desired.
Pasta, relatively self explanatory and easy to make; coat in syrup if desired.
Pasta, relatively self explanatory and easy to make; coat in syrup if desired.
Pizza using Lebanese bread
Spray with olive oil, light dusting of garlic and oregano powder, shredded pizza cheese, any toppings you like just if you use peperoni or any fatty meat put it on last, half a small diced tomato sprinkled on top and chili fresh dried or powdered to taste. Don't over load these pizzas or they go soggy.
Cook in pre heated oven 220°C/430°F for 12-15 minutes.
Try this one on for size;
Corn thins on plate, pre-sliced square coon cheese ontop and microwave for 10-20 seconds!
Dat mealty cheese :D
Its so easy you might want to spend more time and chop some tomatoes for these corn thin pizzas!
Anything with mushroom soup, really.
(Canned) Tuna and Mushroom soup on toast. Add some garlic, green onion, paprika, and cayenne.
Or Pork Chops baked in mushroom soup. After they're done, take the excess and pour over egg noodles and serve with a veg of some type.
Golden, not maple. Furthermore what is that he's put on his pasta and who is that?
A simple pasta dish made in minutes.
Ingredients:
Pasta,
Bacon (Rashers for those who know them),
Garlic,
Mushrooms (optional),
Instructions:
Start pasta cooking first it will take a bit longer than the others.
When it is about half done get a pan on with a little oil and some butter.
Cut the bacon in thin enough strips, or pieces.
Fine chop one clove of garlic.
Rough chop the mushrooms, they will shrink a bit.
Fry the bacon off till just about perfect.
Add mushrooms to the pan, fry to your liking.
Add the chopped garlic and only fry for about 30 seconds max or it ill go bitter, just enough time to get the flavour.
Transfer contents of pan to a bowl.
Drain off the pasta and add to the bowl.
Stir together and enjoy.
buy pretzel sticks
equal parts minced red onion and grated cheese
mayo to the consitency you would like
let stand for X amount of time(x >= 15 min)
enjoy.
My take on Cacciatore
Slice
- 4lb of your fave tomatoes
- 1lb Cubanelli peppers
- 2 ripe Long Hot peppers
- 1 lb Bell peppers (I like one green and one orange for some sugar)
- 1 sweet onion
- (plus 1 ball of garlic/do not slice)
- Roast everything (minus the tomatoes) on the grill while preheating a large cast iron pan(on grill)
- Coat pan in extra virgin
- Melt an anchovy in the oil for salt
- dump everything in pan and squeeze the garlic out of its skin into the pan
- For softer veggies, throw in pan with tomatoes.
- For firmer veggies (How i like em) throw tomatoes in pan first
- cook 20 min (can cook some protein during this time [fish, shellfish, chicken breast, ...flank steak])
- Drink a beer
Good on rice, pasta, potatoes, eggs and even cardboard.
Great for all three meals over the next few days.
I like to make really tasty ramen.
Tools:
Standard bamboo chopsticks (for stirring the pot and for eating with)
A tall, long handled pot with about an 8 inch diameter
A pan (if you're pan-searing anything)
A spatula (if you're pan-searing anything)
A baking sheet (if you're broiling anything)
Aluminum foil (if you're broiling anything)
A bowl
A large plate
A knife and cutting board
A tablespoon measure
Ingredients:
1tbsp miso paste (red, unless you have a different preference)
one or two eggs (depends on how much egg you happen to like)
vegetable blend (frozen works very well for this. I like to use broccoli, but asparagus or zucchini also works fairly well, as does adding mushrooms. The mushrooms should be either fresh or dried.)
some form of protein (typically I use whatever happens to be on sale. Pork cutlet is nice if you buy the thick-cut pieces and sear it off before slicing it like sashimi. I also really like to use chicken thighs in my cooking because they have a very good flavor, and they're really, really hard to mess up. The downside to chicken thighs is that they aren't particularly attractive in the bowl. Using beef also works well, but you want something with a fair amount of marbling, and you'll probably want to cook it beforehand and place it over the noodles.)
At least one package of ramen noodles (it depends on how hungry you are. If you're American then you might be surprised to learn that the serving size for pre-packaged ramen noodles is half of the package. I'm torn between recommending the more plump, yet firmer and chewier Top Ramen noodles and the classic soft and delicate, yet surprisingly elastic Maruchan ramen noodles)
Preparation instructions:
Prepare the meat: trim extraneous fat from the meat and remove any tendons or cartilage or bones from the meat. Since this is a quick preparation, there will not be time to gelatinize any of these tougher tissues, and bones hurt when you accidentally bite one. If you've got a pork cutlet then you should pan-sear it on medium-high to high heat for about three and a half minutes per side in vegetable oil (chile-garlic oil is really useful for this.) After that is done, evacuate it to a plate and cover it for 5 minutes to rest. Postpone slicing until the last minute. If you've got thin slices of beef then you're going to want to pan-sear these as well with some vegetable oil. High heat for about thirty seconds per side, or until it begins to brown noticeably. Chicken thighs can be fried similarly to the pork cutlet. If you are adding fresh mushrooms, prepare them as you like (de-stemmed with a star shape cut into the cap is, for some reason, traditional. I prefer slicing into 2mm thick slices and frying with the meat, since they'll absorb a fair amount of the flavor.) If you've got a beef roast then you're going to want to braise it. Create a pouch out of foil by pulling out about 5-6 feet of extra-wide, heavy-duty foil and fold it over on itself into thirds. Crease this in half to divide it into the two clamshell halves. Place the beef roast in the middle and create a bowl shape around it with the foil to hold some liquid ingredients. Add in some soy sauce, a small amount of Worcestershire sauce, a fair amount of coarsely ground black pepper, a bit of salt and whatever other seasonings you'd like (sriracha, bell pepper, onion, carrots, wine, mushrooms, etc.) Close the clamshell and seal it tightly by rolling the two edges together. Place the clamshell on a baking sheet and bake at 450 degrees Fahrenheit in the oven for 15 minutes, then at 400 degrees for another 25-30. Once that is done, extract the clamshell and allow it to rest until you are almost finished with the ramen. At that point you should crack it open and clear away the vegetables which have given their all in that endeavor and extract just the meat and the mushrooms.
You're going to want the tallest sauce pan that you have available, as long as the square of ramen noodles will fit into it, then you're good.
Poach the eggs: Fill the pot to about three inches depth with clean water and place it on the stove on medium to medium-high heat and wait until small bubbles begin to form, do not let it reach a rolling boil. Crack your eggs into a separate bowl, being careful not to damage the yolk. Once the water has reached the appropriate temperature gently add the eggs into the water by placing the bowl atop the water and sliding the eggs in individually. Try to keep them on opposite sides of the pan, or they will stick together.
While you wait for the eggs to poach for about 4-5 minutes you might as well wash that bowl so you can use it to serve the ramen.
evacuate the eggs out of the pot and onto a plate for the time being while you deal with the vegetables (I recommend using the previous bowl as a lid for the plate while you work, it keeps the food warmer, and it keeps you from making a mess with anything else. You can also store the meat on here as it is resting, since it matters far less whether any of the meat-juice gets on anything else.)
Prepare the vegetables: If you want your greens to retain their vivid color then you're going to want to shock them. For this you'll need to set up an ice-bath in another bowl or pot (ice+water). After dumping the egg-saturated water and refilling the pot, place it back on the heat at the same temperature setting and allow it to begin bubbling again. Add in your vegetables and mushrooms (if dried). After about a minute to a minute and a half, you may notice that the green vegetables that you added have become a bit more vivid. This is very easily noticeable in broccoli. After this occurs, if you want to keep the green color, take the vegetables out of the pot and dump them into the ice bath for a couple of minutes. This will neutralize the enzymatic action that would have broken down the green color of the vegetable. After their shock, you can actually return them to the pot and continue cooking them, if you want the vegetables to be a bit softer. After a few more minutes, or when the vegetables are as soft as you prefer them to be, you should evacuate them to the dish where you placed the eggs, just shift the eggs to the side so they don't overlap; presentation is key.
Prepare the noodles: Dump the vegetable-laden water out and refill the pot once again, but only with enough water to submerge the ramen to a depth of half a centimeter. If you put in too much water, then you'll have too much broth. It does come down to preference, though. If you like more broth, then add more water. Turn the temperature up to high and add in your miso paste and a small amount of soy sauce and mix as the water comes to a boil. After the water reaches a boil, add in the ramen noodles and allow them to boil for a few minutes or until they are fully plumped and soft.
Plate the dish: Pour the finished ramen into a bowl and gently slide the eggs and vegetables onto it so that the eggs are placed centrally on the ramen and the vegetables cover one side of the noodles. Slice the meat, if slicing is necessary, into 1-2 mm thick slices, fan the slices out and place them on the opposite side of the noodles from the vegetables. Pour whatever juices the meat gave off into the ramen and serve.
If you've done this right, it should only take about 20 minutes and left you with one pot, one pan (stove-top or baking sheet) one plate, one bowl and the utensils to clean.
A great way to prepare massive amounts of roasted garlic is very similar to what you describe here, with some minor changes. You chop the top off of the head of garlic so that you expose all of the cloves of garlic. Drizzle on some extra virgin olive oil slowly so that it has time to seep into all of the head of garlic. Place in a muffin tin cut-side up and roast at 350 for about 10-15 minutes or until the top has turned a beautiful golden-brown color. Evacuate the oven and let sit for a few minutes until you can handle it by hand. Squeeze out the deliciousness. You can use it as-is or produce it in even larger quantities and put it into a jar or bag for later use. Lasts a week to two weeks. You can also soften some butter to room temperature and mix this softened garlic-oil combination into it to make a very tasty flavored butter. Just let a few sticks of butter soften to room temperature and beat with a mixer or egg-beater until blended. If you want larger chunks you can use a silicone spatula to mix the butter, but it takes longer to adequately blend the oil into the butter.
This is from the movie Elf, and he has, in fact, coated the pasta in maple syrup.
It's going to take twenty minutes just to read that.
I've done something similar to what you posted, but I usually use one bowl, one plate, one pot, and whatever utensils I need. Since I don't care for poached eggs, I usually just cook the meat, plate it, cook the veggies, plate them, boil noodles, put them in the bowl and top with meat and veggies. I don't drain the pot at all during the process so all the flavors kinda meld together by the end.