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Easy dinners - Page 2

post #16 of 62
rice, beans, veggies, meat, fruit

Pretty simple
post #17 of 62
I'm sure I posted a few of these once before in a similar thread, but for you Conne, I am too lazy to search it out... here are a few of my staples: 1> Shrimp Creole - Chop Onion , Pepper, and Celery and sweat it out. Put most of it into a half a can of crushed tomatoes. Add a bunch of creole spice, some Tabasco, and a bit of salt and black pepper. Put some oil and shrimp (usually use frozen for this.. Frozen shrimp are actually very good) in a skillet and season and heat the shrimp. When they're almost done, pour in the veggies and tomato and a bay leaf. Simmer for a few minutes until hot. Cook some rice with a bit of butter and a bay leaf. Pour the shrimp and stuff over the rice. 2> Hoppin Juan - Brown Rice, Black Beans, Cheddar, Raw Onion and Pepper chopped, Salsa, and Cholula in a bowl. 3> Fish en papilliote - get a nice 6 oz. piece of a fillet fish (works nicely with wild sockeye that you can get now, or halibut, turbot, you get the drift). Get some parchment paper. Put the Fish, a sprig of tarragon, salt, pepper, a splash of white wine, butter, jullienne of carrot and zucchini into the paper. Fold it in half diagonally, then start crimping from one corner to the other like a pie crust creating a half-moon with a full seal. Bake for 15 min at 300. 4> Kilbase and Kraut - nuff said 5> Tuna over black bean chili - lightly eason the tuna with a spicy mix (creole usually). Grill or grill-pan medium rare (this is a cooked fish meal, not sushi / seared tuna). Put a can of black beans, some shredded cheese, half a jar of hot salsa, and some chili spice blend into a small sauce pot. If you feel like it, fry some fresh tortilla strips, or use some from a bag as garnish. 6> Sloppy Joe - chop onion, sautee at the bottom of a sauce pot in some oil. Add a pound of ground beef seasoned with salt and pepper. Sautee that.. then strain it to remove the fat and put it back in the pot. Then add about a half cup of ketchup, 1/4 cup of water, a few shakes of red wine vinegar, a few shakes of worcestershire, a few tbsp of sugar , some parsley and oregano (dried) . Stir and simmer for about 20 minutes while you toast a nice kaiser bun. 7> Pizza... call, and wait for delivery.
post #18 of 62
Stir fry. By far. By changing veggies, protein, noodles (if I have any) and sauce, there are too many potential combinations to get bored of. Plus it doesn't take too long and it's usually pretty healthy and filling.
post #19 of 62
ooh... another easy one. French an onion and cut a pepper into slices. Crush a can of san marzano tomatoes and 2 cloves of garlic. Stick them in a stock pot. Throw in some salt, wine, crushed red pepper, garlic, and a touch of shredded carrot if you have one. Put a hot Italian Sausage on top. Cover, put on low heat, and forget about it for a while. Let the veggies cook and the sausage steam on top of them. You don't even need pasta... just dip a baguette in the sauce, or throw it on a hoagie roll.
post #20 of 62
Bread and lettuce

20 Triscuits
post #21 of 62
Conne can't do any of these things.
post #22 of 62
Quote:
Originally Posted by GQgeek View Post
Breaded veal cutlets with lemon juice + aglio e olio is my go to don't feel like cooking meal.

Steak & potatoes dauphinoise (which I often prepare on the weekend so that I have them for the week).

fettucine alfredo

pasta+pesto

Please pass on the recipe, the only recipe I have for alfredo is terrible.
post #23 of 62
Quote:
Originally Posted by Tardek View Post
Please pass on the recipe, the only recipe I have for alfredo is terrible.

I don't think I do anything special.. I saute green onions in butter, add in lots of minced garlic when i am almost done the onions. I don't brown the garlic, I just cook it a bit to release flavor. I use lots of garlic because I love garlic and i like the cream heavily flavored, but you obviously do it to taste. I fill the sauté pan with cooking cream, add salt and pepper, bring to a boil and reduce the cream. I put some parmigiano-reggiano in the pan towards the end so it mixes with the cream.

While the cream is reducing I cook the pasta al dente. I strain and put it in with the cream to finish. It helps to have a sauté pan with solid aluminum or copper side-walls as it will reduce faster. Timing is the most important thing though. You have to learn how long it will take to reduce the cream to the right consistency and when to put the pasta on. It you cook it too long or too short, or wait too long to serve it after it's done, it won't be good. When it's done I top with more parmigiano.
post #24 of 62
Soups are another great meal. i will make a big batch of soup on the weekend and it will last for most of the week. Butternut squash, vichychosse, french onion, broccoli, etc. With the exception of french onion they are quite cheap to make and are very tasty. You just need a good blender. The french onion is more expensive because you want to use aged comté or emmentaler cheese, and a good beef stock (not from a can).
post #25 of 62
Great thread. Im headed back to college soon and Im living off campus, Im terrified at the prospect of not having food there everday (Im not eating fast food everyday, or even once a week)
post #26 of 62
For a switch on spaghetti and meatballs this recipe is good.

http://fullbellies.blogspot.com/2006...pizza-pie.html
post #27 of 62
Chicken picatta or marsiella, ~20 minutes a piece
post #28 of 62
Breakfast for supper is a Southern staple.

And since you've poasted in another thread about making scambled eggs and bacon, well, there you go.
post #29 of 62
Try Roz Gold's book, Cooking 1-2-3. Her three ingredient recipes are easy and very good.
post #30 of 62
Quote:
Originally Posted by piece keeper View Post
Shin Ramyun!

mmmm. shin ramyun. the best instant ramen.
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