Crack cocaine souffle
Pasta Napoli
Chili sin carne
Tofu Tika Masala
Spaghetti Cacio e pepe
…
Pasta. Probably tortellini, but I have several options. In pesto because that’s my favorite, plus I don’t have any marinara or similar. My youngest would vote or a lemon-butter-garlic instead. I usually throw in bell peppers and spinach
It’ll likely be short on protein but my oldest had wisdom teeth removed last week so I’m sticking with softer foods
Saucisson Wellington in a well-aged unami sauce. Fine-sliced crispy potato cutlets paired with a smooth onion emulsion!
(Eggo waffle-wrapped smoked sausage with worcestershire sauce and potato chips with onion dip)
Yesterday I made a frittata with onions, carrot, ham (from Christmas, diced and frozen), kale that I grew myself, cheese and eggs from my family’s chickens. I don’t mean to brag but it was outstanding, and big enough that I had it again for dinner tonight. It was maybe a bit dense because I used too small of a bowl to properly whisk the eggs but it was still great.
But if I had to make something else it would probably be a chicken, veg and lentils soup. I generally keep 6mo worth of food in either chest freezer or pantry shelf stable, and quite a wide variety so I generally have a pretty wide choice of what to eat. I haven’t been to the supermarket in almost 2 weeks, and I’ve almost run out of fresh veg, but I have a lot frozen so I’ll be fine for another week at least.
A bagel and some fruit.
I can make pretty basic burritos. Alfredo sauce with pasta. Basic caesar salad. Cookies. Budget chicken noodle soup.
Fish fragrant eggplant
Mapo tofu
Dumpling soup
Chicken veggie stir fry
Fondant potatoes (fried in duck fat mmmm)
Beef bourguingon (or whatever it’s called, the wine meat stew)
Black bean soup
French onion soup
Ropa vieja (with chicken)
I could go on but that’s what comes to mind quickly.
I’ll be there in an hour.
It didn’t occur to me to use duck fat for fondant potatoes! I have some fat in the freezer oh hell yeah
https://www.seriouseats.com/fondant-potatoes-recipe-5217320
This is the recipe I use, I replaced all the fats with duck fat during my last prep of it, but I think it would have been improved slightly by using an herbed compound butter (or margarine, in my case, I chose duck fat and duck bacon for making this with the beef bourguingon for kosher reasons) for the butter they throw in before the potatoes go in the oven.
How is frying with duck fat compared to other fats?
For roast potatoes, it’s amazing. Fondant potatoes, I’d imagine it is similarly better than butter or oil. However, it would be wasted on a regular stir fry, for instance.
The other reply pretty much sums it up. Use it in lieu of butter, not vegetable oil.
Any instance you’d use schmaltz or beef tallow, duck fat can be used without issue. Though I know they deep fry potato wedges in the stuff in Frendh Canada… I just don’t have that much fat at once to use it for deep frying haha
That’s the main way I cook because I’m usually not good enough of a planner to buy groceries with a plan in mind for more than maybe 1 or 2 meals. So we are always stocked up pretty well for what little space we have in our flat.
Frozen pizza a’la Aldi
Well, I’m making a mushroom pasta right now… chopped some garlic, leek, shiitake, white button, portobello. Gonna sauté the mushrooms a bit with butter, sauté the garlic and leek with olive oil separately because the mushroom releases too much water, then make a béchamel (butter, flour, milk, and I also use heavy cream), mix them when they are ready, add salt, black pepper and perhaps paprika and voilà.
I felt like there was something missing so I picked some chives from my garden.
The pasta I’m making is an Italian Paganini “trafilata al bronzo”, might not be a big deal for Europeans, but is way better than anything local I have in my third world country.
White rice with 2 poached eggs and some chili oil.
Spaghetti aglio e olio.
This is my go-to “can’t be arsed to cook properly” dish. But I add peperoncino as well. Like a nice fiery rawit chilli.
Basta pasta
Depression pasta… Again.
Beans and rice, we always have beans and rice. Today I also have sauerkraut, kielbasa and pierogi so I can make exactly what is planned.
But at any time, can make beans & rice of some sort.
