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Quicker than you think: fried rice. Excellent leftovers user.
People shit on frozen burger patties, but on a lazy day I can take 4 out of the freezer and in less than ten minutes I’ve got a couple double cheeseburgers. I cook them directly from frozen, no defrost, 4 minutes on one side, then flip em and add cheese, cover, and in 3 more minutes they’re done. While they’re cooking, I rehydrate some dehydrated onions (like they do at McDonald’s), and get some pickles on the buns. Add some ketchup and Bob’s your uncle.
It’s not gourmet, and it’s not the healthiest thing you can eat, but it tastes good and fills the belly. Works great for me on Mondays when I’m recovering from working 12 hour shifts Friday-Sunday.
Genuinely just like. Wilted spinach is an incredible side dish. Cooked down with a splash of olive oil and some (fresh or otherwise) herbs and garlic until its nicely wilted but still has some bite and structure to it. Absolute winner. And bonus points that a whole bag of spinach cooks down into like nothing so you get a lot of spinach into you with not too much meal space taken up
good pasta with a fresh quick tomato sauce
I do this but dont press the seeds out, eh
And I like to make it with oregano from my garden
I mean, leaving aside for a moment that it might be one of the most popular recipes on the planet, I do feel like Dal isn’t appreciated enough. 😅
Just get some split lentils, e.g. red lentils, put them in a pot of water and then cook for like 20+ minutes. Add some salt. Can eat with bread.
Obviously, this can be pimped with all kinds of veggies and spices, but even in its basic form, it’s creamy and has a surprisingly rich taste.
Pickles! Easy, delicious, and versatile. Today I whipped up a batch of pickled red onions and marinated (a.k.a. pickled) mushrooms. We like the sweet sour onions on tacos, avocado toast, as toppings for stews, etc. The mushrooms are mostly for snacking, but also good in pasta.
Pickled red onions: in a pot dissolve 2tbsp salt and 1/3c sugar in 2c white vinegar and 2c water. Let cool. Thin slice two red onions (i use a mandolin), and pack them in jars with a clove of garlic and some peppercorns. Fill with the brine, stick it in the fridge overnight, and viola!
Marinated mushrooms: boil whole cleaned white mushrooms in 3:1 vinegar and water for 5 minutes. Drain them and squeeze them out a bit. Toss them with 1tsp salt, 1tsp oregano, 1tbsp minced garlic, 1/2tsp red pepper flakes, and extra virgin olive oil. Stick them in the fridge overnight and they’re ready for snacking!
Onion in the oven for like 20mins
