Chilli is maybe not super super easy to make, but you can make a ton of it, freeze the rest and eat it every day / every other day in a different style, one day burrito, one day nachos, one day with rice, etc etc.
Black beans on the crock pot:
- 454g of dry black beans
- 1 onion, diced
- 1 teaspoon of garlic powder
- 4 bay leaves (big)
- 1 piece of dried kombu
- 2 carrots, sliced
Add everything to the crock pot, with 6 cups of water. Cook for 5 hours on high. Once it’s done, add 2 teaspoons of salt and mix well.
I make this every Sunday, and eat throughout the week with fresh rice, salad, nuts, and some protein (tofu or soy in my case). It’s delicious and nutritious.
Are the beans dried? I imagine cooking canned beans for 5 hours will turn them to mush
You’re right! Dried beans, I’ll edit the comment, thanks!
In winter I find soups are great dishes with minimal effort. I chop up some root veg, roast it in the oven until it’s soft then mix it with some liquid and blend it. You can use whatever you have on hand (carrots, squash, pumpkin, sweet potatoes) and you can vary the liquid as well. I usually use vegetable stock but coconut milk works well. Add some spices to the vegetables when roasting or just stick with some salt. Then just serve with the nicest bread you can get hold of and eat!
In summer, I always enjoy pasta dishes with some kind of pesto. All you need for a normal pesto is garlic, toasted nuts, oil, an Italian hard cheese and basil. Pine nuts are traditional but cashews are more readily available (and cheaper where I live). If you’ve got a lemon, squeeze some juice in as well. The last month or so has been wild garlic season so I’ve foraged for the leaves and used it in place of both the basil and garlic. Carrot, beetroot and radish leaves are good too (plus others I haven’t tried that I’m sure will also work) or you can roast beetroot or pepper and blend them into the mixture. I just serve this with some pasta, vegetables and cheese (normally feta) and you can make the pesto quite quickly while the pasta is cooking.
Usually when I make soups I boil the veg in the water then blend. Does roasting it first improve the taste?
Yeah, like @[email protected] said, the maillard reaction makes stuff taste nice! Compare a boiled potato to a roast potato and see which is better - it usually takes more time to roast over boiling but it’s worth it.
Yes, especially if you use relatively highly heat to get some browning. Called the maillard reaction and makes food taste good. Browning a steak in a hot pan is the same thing.
Slice up about a third of a can of Spam into slabs, and cook them in a pan until brown and crispy. Then cook up some basic ramen. After the Spam is done, make a simple over easy egg. Put it all together, and you’ve got a simple and pretty cheap meal thatll keep you full until Gabriel’s horn sounds
Here to introduce you some of the easiest comfort Korean food: Kimchi Fried Rice!
Stir fry some leftover kimchi with some salt and some soy sauce and some olive oil(you can skip that tho). Put cooked rice after 1-2min and cook for another 3 min.
If you don’t like Kimchi’s strong flavor this is definitely the way to try. There’s plenty of recipies online and honestly it’s a recipie that just couldn’t go wrong.
As a college student, I live off of that.
Japanese curry is always a nice comfort food.
the grilled cheese sandwich ease/pleasure ratio is hard to beat.
Mine changes every few months, depending on energy levels. Right now it’s scrambled or boiled eggs with toast.
In the winter I was obsessed with making a cabbage & random vegetable soup. I just shredded the cabbage, cut up and sauteed various veggies in olive oil (carrots, potatoes, parsnips, celery root, etc), put in spices (pepper, thyme, paprika, bay leaf, and whatever else seemed fun), then added the cabbage and waited until it lost some volume, added hot water/stock, boiled for 30-40min. Towards the end I might add some bell peppers or broccoli or other vegetable with a short cooking time. After removing from the stove, I did a couple pulses with the immersion blender to thicken the soup while leaving whole veggie bit inside. Finally, I topped with lemon juice after serving.
Hamburger gravy over rice is good delicious comfort food and you can mix it up with add-ins pretty easy
The basic idea is:
- Brown 1lb of hamburger, 80% or 93%, your choice, but don’t drain
- Dump in a can of condensed cream of mushroom soup
- Cook up 3/4c of white rice
Spread the gravy over the rice in a tupperware or pyrex container, stick it in the fridge, and later you can cut it out like a thick casserole and heat up. It looks gross but your tongue will love it. The hamburger gravy keeps the rice from getting crappy like it usually does in the fridge.
I like to double up the burger and rice but keep the single can of soup, and mix in a bundle of green onions, 16oz white mushrooms, 4 habaneros, a half a yellow onion, a couple cloves of garlic, and some celery or carrots or anaheim pepper slices or something for a little crunch. Still super easy to make but less salty, a bit of spicy kick, very yummy. Still will look pretty gross haha, but I swear it tastes amazing, your body will crave it.
Brown 1lb of hamburger, 80% or 93%, your choice, but don’t drain
I’m pretty confused as to what “hamburger” is here. Why do you have to drain it? I thought a hamburger was one of these 🍔
in this case, they just mean ground beef.
They mean the leanness of ground beef(hamburger meat).
80% lean meat / 20% fat.
And they’re saying to NOT drain the rendered fat from the saute pan that you create from browning the ground beef.
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bhel puri
Rice with Rice
My favorite dish
Sometimes i like a little variation am go with pasta and rice
latte with oat milk + cig 👩🍳🤌
(suppresses appetite and tasty, honestly ditch the cig even, i haven’t eaten in days)
I’ve got a simple recipe for meatloaf that I got from my dad, and he got from his mum. I’ll lay it out below.
700g mince 5% fat
~45g oatmeal
1 large egg
1 medium red onion
1 pack streaky bacon
3 good squeezes of ketchup
10g brown or demerara sugar
A splash of olive oil
Fresh ground pepper to taste
Mix mince, egg, and chunky diced onion, add oatmeal to make the mix a bit drier, should be able to make a small ball and not leave any on your fingers. Line a metal loaf tin with the bacon so the strips hang half out over the edge. Pack the mince mixture in tight. Mix the ketchup, sugar, and olive oil. Spread half over the top of the mince, then wrap the bacon over the top and spread the rest ofthe ketchup mix. Crack pepper over top to taste. Cook at 170°C for ~30mins, probably less. Pull it out when internal temp hits ~70°c as residual heat will finish the cooking while it rests for 10mins.
Streaky bacon is just “bacon” to us Americans, right? I’m surprised none of the bacon goes in the loaf. Does the fat from the bacon penetrate into the loaf while baking? I would expect a 95% lean meatloaf to be quite dry.
Haystacks, easy to prepare and pretty tasty!
I’ve never heard of this before. From the Wikipedia page, it sounds like a burrito bowl, but sometimes with Fritos instead of rice?
Yep, although the fritos version is the only one I know. I never heard of burrito bowl, got something new to try for next week
