Originally Posted by Krishna Vaclava
i am sure you can tell everyone there are few things as nice as inserting a tube of meat into your mouth and having the hot tasty juices glide down your willing throat that is always tasty for me but what do you think about that that would be my best suggestion for an easy dinner
ok dude. My easy dinner suggestions, without resorting to ready-made items or convenience foods: 1. chili is always a good pantry raid meal. 2-3 lbs (or however much you want) of cheap fatty ground beef to brown, reserve, saute a large onion or two and a minced clove of garlic or two. Season with chile powder, dried oregano, some cayenne if like it spicy, then chop and add a small can of chipotle chiles en adobo, plus a small can of green chiles (optional) and a couple diced green peppers. Re-introduce your ground beef, rinse and add 2-3 cans of different beans (pinto and black, usually) add a 32oz can or two of diced tomatoes, juice and all, a can of tomato sauce, a small can of tomato paste, throw in a few bay leaves, let it simmer for 45 mins-hour. Serve with whatever kind of carb you like, some corn bread, some regular crusty bread, rice, etc. Top with a grated cheese and some cilantro if you have it. If you catch sales on the canned goods and buy cheap meat, it can be $10 for a huge pot of chili that freezes well for another few more meals. mine (I like mine a little more tomato-ey and slightly soupy, less meaty):
2. My alfredo: I keep the sauce itself pure dairy; melt a generous amount of butter, add heavy cream, add grated parmesan and pecorino romano and heat over medium to low until the cheese just melts, toss with cooked fettucine (preferably with a half cup or so of reserved cooking water from the pasta) and then add whatever stuff you want to serve. Separately boiled broccoli, raw tomato chunks, grilled chicken breast, bacon chunks, etc, etc. 3. Grilled chicken breast: Slice the breast laterally in equal halves but not all the way, open like a book so it's doubled in area, and then pound out to even thickness with the back of your kitchen knife, to make a paillard. I usually rub a few drops of plain canola oil or a high-heat oil on both sides, sea salt and pepper, and then ground coriander, and that's it, maybe a squeeze of lemon if desired. I grill on a gas grill or pan fry, it cooks quickly, just a couple minutes per side, and maintains juiciness. I serve mine over a salad of avocado chunks, cherry tomatoes, micro-diced red onion, and a good salad cucumber cubed, dressed in only lemon zest and a bit of fresh lemon juice, salt, and pepper. Add crusty bread and it's a good light meal, good for summer too. The chicken also works well for sandwiches, over green or caesar salads, subbed for fajitas or tacos, etc. 4. Taco salad, super easy: Tortilla chips on bottom of big bowl, add salad greens of your choice (or bagged salad mix), chopped tomato, red onion, green pepper, fresh jalapeno, cilantro, warm and add a can of black beans, maybe some warmed white rice, and then I dress mine in a dollop of sour cream, a squeeze of lime, and a cheap hot sauce like tapatio or Valentina. 5. Salsa rice, super poor man's food: Add a lot of jarred salsa to white rice about halfway through cooking, plus a can of corn and a can of black beans, even a can of cooked chicken and some jarred jalapeno slices if desired. Optional could be cheese and cilantro to top, but this is something that could be pantry stuff and made whenever. 6. Cream soups are easy to make, provided you have the right stuff and don't substitute. Melt butter and then sautee a couple leeks sliced, add white onion and a clove of garlic, add dried thyme and some salt and pepper, then add a couple tablespoons of regular white flour and stir it all up so there are no lumps. Add in your vegetable(s) of choice (peeled potatoes, mushrooms, broccoli, cauliflower, asparagus, celery, etc, pair a couple of the milder ones with a green one, etc) and then toss those together in the sauteed roux just a little more, then cover with a couple splashes of good chicken broth (liquid > buillon cubes) and cook til veggies are soft, run everything through a blender or hand-blend, and then add cream just before turning off heat and serving, the cream should just bubble up once. This one was potato and Hokkaido orange cauliflower, which I pureed, and then I added minced parsley and some tiny florets of separately steamed purple Hokkaido cauliflower at the end for color and texture)
7. Beef stew is easy to make. I make mine the Japanese way, by just pan frying flour-coated stew meat til browned, deglaze the pan in red wine, put everything in a stock pot, pour the rest of the wine in, a lot of beef buillon, some bay leaves, and cubed potatoes, carrots, onion, etc, and simmer til the liquid reduces a bit. Add a can or two of Japanese demiglace, let it thicken, and serve.
8: The omurice: To use up some eggs and leftover white rice. Pan sautee a little onion and diced chicken or ham, then add green pepper, and then peas. Deglaze with white wine and then add some pre-cooked white rice, a few squirts of ketchup til the mixture is slightly red, and then add like half a beef broth cube, chopped into a powder. Cook til warm, like a fried rice. Wipe pan down, stir up a couple eggs (couple splashes of milk too), grease pan liberally, and then pour eggs in, cook til they start to firm and then add rice mixture like you would an omelette, just a small football-shaped mound that you can cover with the rest of the egg. Cook til egg is ready to fold over the rice, do that, and then slid and shimmy onto plate. Top with a few squirts of keetchup. I like mine with demiglace sauce instead of ketchup.
All of these are things you can make for about $10 and serve 2-4 people, maybe minus bread or sides, and some can go for 2 or more meals.