Kinda does, really… Kaprese is one of my favorite things, but Pesto is quite difficult to make.
alfredo sauce is a thing
Wait, is this really just cream, garlic, parmesan and parsley? That’s extremely simple. I like it…
yep, great with chicken, bacon, or shirmp
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And broccoli, red peppers, green beans… all sorts of veggies.
Nahh, it’s simple if you have a food processor: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/
pine nuts are expensive tho
If buying a small bag of pine nuts breaks the budget… there may be other issues.
Besides, he said difficult not cheap. And frankly buying ingredients is almost always cheaper than buying preprocessed.
Last night’s dinner was mock chorizo with fresh French green beans atop spinach and tomato, topped with garlic cheddar and Greek yogurt:
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wow, very impressive
Thank you!
I didn’t make the mock chorizo (although that’s something I need to look into, apparently it’s not too difficult with TVP and spices). It’s made by a company called Tofurky and it’s amazing, but also expensive.
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That’s why you have to keep them in the fridge, to contain the blast.
That looks delicious though.
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My go to meal with pasta is the most simple probably in the world
Pasta ( I have tried all kinds and all of them work )
Olive oil
Bulgarian Cow Cheese ( cottage cheese ) preferably from Madzarov or Karlovo 
I can eat this meal for days and I will want more of it.
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just a tip for the eggs, after I boil eggs i get them out of the hot water and with a fork or spoon I break the shell all around the egg. Then I put them in cold water to stop the cooking, get to an edible temperature and also to get water inside the shell. Leave them for 2 to 5-7 min depending on what temperature you want them and then try the pealing. For me its better, this method will not grant you perfect pealing with every egg but its better than without it.
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There is such a big difference between the two… Anyways, I made pastitsio last night, but I ate it all so no pictures… Sorry…