Fried eggs with sliced tomato
this post was submitted on 16 Dec 2023
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Rice, sardines, kimchi, avocado, soy sauce, sesame oil.
Slow cooker stuff if I'm lazy but thinking ahead a bit. Just throw shit in a pot and turn it on. I tend to get big lumps of meat rather than steaks or whatever, so the slow cooker has the added benefit of me not needing to do much cutting. I just do a few big chunks and it'll be so tender by the time it's ready it'll fall apart. Takes longer to put it away in containers than to prep it, then I'm done cooking for a week lol
Spaghetti bolognese is a regular if I need something soon. Little more work, but it's extremely quick and doesn't require being in the kitchen for the whole thing. Still makes a ton of meals that keep and reheat nicely.
Roasts are nice if I'm sort of having to impress someone but I'm lazy. You just throw shit in the oven and wait. Occasionally come back to throw in something that has a shorter cook time than the meat. Might be heresy but I've never really been keen on the leftovers of a roast though, so one cook is usually only one meal and maybe a sandwich the next day instead of several.
- Cook some pasta. Doesn't matter what kind.
- Add cream, if no cream is available add milk and condense longer.
- Add powdered soup base
- Enjoy salty, carbs goodness. (Doesn't taste as good if eaten often) If I am felling healthy i'll also eat a raw fruit or vegetable while the pasta is cooking.
1 pound of breakfast sausage. I pull it apart with my fingers to make interestingly-differently-sized chunks. Fry, then eat. Good with syrup.
Biscuits and gravy is my lazy but I don't want eggs or cereal breakfast (I make it once or twice a month). For the gravy:
Add 1 lbs breakfast sausage to pot, add salt, pepper, sage, red pepper flakes, and fennel seeds (last three are optional, but highly recommend). Break up sausage and stir while cooking over medium/medium-high heat
Once sausage is browned, try a piece and see if it needs more seasoning
Add 1/4 cup all purpose flour and stir until it's thickened and there's no white flour left, about 1-2 minutes (congrats, you have officially made a roux around your sausage!)
Stir in 2 1/2 cups milk (I prefer whole milk), stir often until it's thickened. Turn off the heat before it's the thickness you want, it will thicken as it comes out of the pot and cools on whatever you put it on. If it's too thick (aka if the thickness looks like it would be perfect on your food while still in the pot) just add more milk and stir in. If you add too much milk, just bring it back to a simmer until it reduces to an appropriate amount.
Add salt and pepper to taste, mix in, then serve.
I added more details than needed, it's honestly a super easy and tasty recipe, plus the most expensive part is the sausage. It makes enough gravy for 2-3 people, 3-4 if you don't each each a lot of the gravy which is... difficult.
For biscuits, I recommend Alton Browns buttermilk biscuits: https://altonbrown.com/recipes/southern-buttermilk-biscuits/
I personally make my own buttermilk substitute (1 tbsp lemon juice per 1 cup milk) and use butter instead of lard and they still come out fluffy and excellent. Also, the tip about putting them in a bowl lined with them covered by a kitchen towel makes a world of difference. It is well worth dirtying a cloth and bowl over letting them sit on a baking or cooling tray.
I should specify that I love cooking, this is low effort in my opinion since the gravy really can't be messed up unless you leave it and burn it, the biscuits are more effort but I bake a decent amount so I don't mind. Store bought biscuits from a tube work fine too if you aren't a morning person or don't like baking.
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Khai Jiao
It sounds super fancy and foreign, but it's really just a simple omelette with some fish sauce thrown in. You can get fancy with cornstarch to make it a little crispy, but I ain't got time for that.
Instructions:
- Beat some eggs with some fish sauce (not a lot, just a splash or a spoonful)
- Fry eggs in oil, pulling from the side so the liquid on top cooks
It's done when there's no more liquid on top. Eat with rice (can microwave some precooked rice).
Total time: 5-10 min. Try it even if you don't like fish sauce.
Indomie! It's not instant ramen soup, exactly.
You cook the noodles, drain them, then mix the flavor packets in. I prefer using half the salt powder package.
They are the pretty much the best instant noodle, and available in the West too. Seriously, go try them sometime!
If I'm too lazy to cook, I open a can of fish and wash a pile of cucumbers to eat as side dishes with the Indomie.
Boil pasta. Drain. Add whole can of canned tomatoes to pot (fire roasted or Italian seasoning versions optional)
This isn't what you're really asking, but I have a bunch of stuff in the freezer that I can pull out when I'm sick, don't have enough time to prepare a meal or am just exhausted from whatever.
Making lasagne? Make 4, freeze 3. Mex night? I make 20 black bean burritoes at a time. Check out https://onceamonthmeals.com/ for inspiration. Less cooking, less dishes and less food waste. Go pro and pick up a food saver. I make 8 cups of rice and freeze it in a pint food saver bag. It's winter where I live and I have "soup bags" in the freezer so I can take out veggies that were at their peak when they were frozen and put it in a crock pot so I can have summer fresh soup.
Lemon pepper chicken, take chicken breast, slap it in a pan, fill the pan with lemon juice, So that the chicken is effectively soaking in it while it cooks, put copious amounts of lemon pepper seasoning on the top of the chicken breast, Wait until fully cooked. It's absolutely delicious!
Sourdough pancakes. Just put some oil in the pan, pour your starter, and add some spices.
Pretty much all of them. I've made it a project to feed myself with just nonperishables given like 30 minutes of cooking a night, and I'm about 75% of the way there, I'd say. Salad greens and eggs seem to be impossible to replace, but I can realistically have my own chicken coop and a little growing area indoors. Canadian food prices and qualities are fucked, yo, especially away from big centers.
Last night, I had stierum with a simple salad. It's a bit like a single, big savoury pancake, and you eat it cut into cubes. The dressing is cream (the one rule-breaking element, for now), a dash of vinegar, and salt and pepper to taste. I like to let it soak into the bread a bit
On nights I really DGAF, my go-tos are pasta with jarred sauce, or shakshuka. You can get shakshuka sauce in a jar now, so you just empty it into a frying pan, crack four eggs in, and cover until they're cooked. Serve with toast, which you can butter with vegetable oil or ghee.
You can make a vegetarian pulled pork with canned green jackfruit, an onion, bottled barbecue sauce, buns and jarred red cabbage and apple in place of the coleslaw. You pretty much pull apart the jackfruit, and add it with the sauce to sauteed onions. It's delicious, all three components are slightly sweet and they go together well.
I'll stop there, unless somebody is actually interested, but I've got a few more.
Sometimes I bulk out my shakshuka with another great pantry staple - lentils. And a little more involved for this thread but mujadara is another great dish that's primarily pantry ingredients plus onions. But I almost always have onions on hand and they keep so I give them a pass
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Ravioli or tortellini.
Grab them in the premade packages dried or "fresh."
Boil them, drain them, dump the sauce in.
I'll never get tired of pasta.
- Preheat oven to 425 MAGA temperature units.
- Put as many frozen brussles sprouts as you can fit in a single layer in an 8x8 roasting pan (disposable pan for extra laziness).
- Oh come on. You can fit another couple in there. Just cram 'em in.
- That's better.
- Spray olive oil all over 'em.
- Garlic salt all over 'em.
- Paprika.
- Onion powder.
- Black pepper.
- Throw a frozen Aidells-brand pre-cooked andouille or italian sausage on top.
- Cook for an hour.
If you want to be just a little less lazy, you can throw a handful of raw pecans on top of the brussles sprouts to roast about 18-20 minutes before that hour is up.
Why is this downvoted? It's a long list literally just because of writing style, if that's the issue. I guess an hour is a little on the long side, but lots of people are throwing out slowcooker recipes.
Roast brussels sprouts and sausage in an oven, with certain spices. Come back when it's done. Better?
I know, right? Maybe if I ever create a social media platform, I'll require people to write a short explanation why every time they downvote. Lol.
The "MAGA temperature units" comment was tongue-in-cheek and making fun of Americans like me for using the cockamamie Fahrenheit system, I promise.
Rice, salsa, cheese, sour cream, wing it from there with seasonings and proteins like beans or meat.
Rice, pisto from mercadona and fried egg.
Meatballs and spaghetti :)
Porkchop and potato cut into wedgies tossed in the toaster oven then some raw broccoli for pooping power later
Hard boiled eggs
Chicken "parmesan"
- non-scratch breaded chicken
- good marinara
- parmesan/mozza (sparingly)