Easy cooking - Post recipes that have very few steps and take little effort

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I'm surprised nobody seems to have brought up pork chops.
1. Take pork chops and season them to taste (Seasoned Salt abd Garlic Powder work well)
2. Toss oil in a pan
3. Throw in pork chip for 5 minutes on each side
4. Eat
You can also do something with pan sauce but we're trying to be lazy here.
 
Sausage-rice...Stuff

1 lb kielbasa (Or whatever cooked sausage you have)
1c white rice
1 can cream of mushroom soup
2 cans (11 oz ea.) water

Chunk up sausage, brown in pan (optional)
Add rice, water, soup. Simmer until rice is cooked, ~20-25 min.

Eat.

Found this can't remember where, Prefer a little less sausage. Reheats fine in a microwave. Only problem I have with it is I can't cook the stuff without burning a layer of rice to the bottom of the pan to save my life. Not terrible to clean up though. Water, Bit of soap and throw it back on the stove for a bit and it scrapes right off.
 
Fliddaroonie said:
I have one which Mamma Flidd came up with when I was young. It's an "It's a few days before payday, how do make a tasty, low cost meal" one.

You will need:
Pasta - penne or bow shaped (Am sick, can't remember the name) work well​
Salt​
Oil​
Seasonings - hendos relish, dried mixed herbs work well​
A can of kidney beans​
A can of sweetcorn​
A can of chopped tomatoes​
Hot dogs - though works better with bock or bratwurst.​
​
Put a pan of salted water with a little oil onto boil. While this is doing, open the cans. Strain off a little of the tomato juice but not all.

Chop the sausage - if using bratwurst or bockwurst it'll need to be precooked.

When the pasta is al dente, drain. Chuck the contents of the tins into the pan and the sausage. Add the pasta. Heat through, add more seasoning to taste.

It tastes better on the second helping, so maybe stand for a little if you don't need to eat right away. Has carbs, proteins and fats, tastes pretty darn nice. Only needs one pot, knife, chopping board, strainer and can opener to make.
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You can cut down cost, time and money by making a sausage stroganoff.

Rice(or pasta, or potato... but rice is preferable). Cook it. When it is done:
Onion, sweat it in a pan, if you have garlic it can go in there as well. Add salt and pepper.

Sausage(hot dogs, doctors, falu, some cheap fatty watery type of sausage), cut up into one inch strips and let them cook until most of the water is gone and they get a bit of browning(so they don't dissolve).

Tomato paste! Put the heat on high and squirt in a bunch of tomato paste. Stir and let it stick to the veggies and sausage.

Cream! Turn down the heat, pour in cream and start massaging the tomato paste out of the ingredients, let it cook for 5 minutes. If you don't have enough cream then potato or corn starch plus water can help thicken it a bit.

Ketchup! The mom thing to do after that is adding the ketchup for some sweetness and stirring it in. It's actually pretty nice but it needs to be done when the cream is poured in and be part of the cooking process.

You can forego the tomato paste and do ketchup+soy to get the color going, that's the traditional recipe from around here but I like it with tomato paste.

Glamor shots:
Swedish-Sausage-Stroganoff-PIC2.jpg stroganoff-blog-hero.jpg
 
One of the best meals I did took 10 minutes. Halloumi, spinach/rucola, ham and a fresh tomato.

Slice halloumi into 1 cm to 1.5 cm thick slicec, bit of olive oil, fry on high for 5-10 mins.
Spinach/veg gets thrown in with oil, salt and pepper, stir fried quickly. Tomato washed and sliced, no cooking. Ham out of packet and ready. Plate it all up in a fancy way, squeeze some lemon on the halloumi, some olive oil on the veg and ham, bit of raw minced garlic on the tomato. Eat. I don't even want to call it cooking since all I'm doing is frying cheese and veg.

If you have good ingredients, you don't need to cook it much/at all for it to taste fantastic. Can even add a bit of slice chilli with the cheese for it to taste even better/different.
 
That_Guy said:
Sausage-rice...Stuff

1 lb kielbasa (Or whatever cooked sausage you have)
1c white rice
1 can cream of mushroom soup
2 cans (11 oz ea.) water

Chunk up sausage, brown in pan (optional)
Add rice, water, soup. Simmer until rice is cooked, ~20-25 min.

Eat.

Found this can't remember where, Prefer a little less sausage. Reheats fine in a microwave. Only problem I have with it is I can't cook the stuff without burning a layer of rice to the bottom of the pan to save my life. Not terrible to clean up though. Water, Bit of soap and throw it back on the stove for a bit and it scrapes right off.
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you chop up the layer of burnt rice and mix it in to add character
 
- Anything in a rice cooker is fairly straightforward, also look at Eastern Europes + the Soviets favourite past time, plov
- Lots of stews like goulash.
- One pot pasta dishes are also fairly easy, depending on how many steps and ingredients you have to take.

For those of you looking for simple and easy recipes that taste actually pretty good, this site is my go to based on my personal cooking experience https://www.budgetbytes.com/
 
I made mujadara last night and it came out great. I used hipster black lentils, white rice and 5 onions.
Cook rice in a rice cooker

Chop lots and lots of onions (I used 5 small onions to two cups (approximately one pound) of dry lentils but essentially you want a metric shit ton of chopped onion) put oil in a pan over low-medium heat and add your onions. You are going to cook them, stirring frequently, until they are super dark, not just browned but very brown with some pieces dark like coffee) this will take about 15 minutes.

Once your onions are gping, get a covered saucepan. Put the lentils (green, brown or black, not red or yrllow. You need a firm lentil not a mush one) in the pot and add water, 1 cup lentils to two cups of water. Bring to a boil, then lower to a slow simmer and cover. Check this in about 15 minutes to see if they are soft enough, if not cook a few more minutes until they are to your preference.

Mix everything together in pleasing proportions and add salt and pepper.

Variations: cook the lentils and rice together for maximum ease. I’m a control freak and I’d never cooked this type of lentil or this recipe before so I didn’t.

Season your lentil water with garlic or a bay leaf

Cook some of the onions separately til crispy and top your finished dish (I couldn’t be bothered though I understand it’s key to the traditional recipe)

Anyway this made a huge amount of sloppy even after I packed half the lentils in the freezer for another day. We ate this last night as is, and today I topped the reheated leftovers with chopped fresh onion (omg) and butter (omg)

Note this was all vegan til the butter part. Overall cost per serving for each adult is around 50 cents, and that’s because I used organic hipster heirloom black lentils from riohondo.com dolla store ingredients would bring it down to about twelve or fifteen cents per serving.
 
Hypnomouse said:
Pierre White? I too saw the video of him cutting that onion very finelly. Mind blowing stuff.

https://youtube.com/watch?v=UBj9H6z6Uxw
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My comment about Pierre was that he seemed to chill later in life, like in that video he's got a method for those that aren't good at cutting like a chef so they can take their time.

There's a third option that I use but I don't have time to break out MS Paint right now.
 
Lately I've become a fan of marinated eggs. They go great in beef or rice bowls, or just by themselves when you want a snack. They're dead simple to make, and you can guesstimate just about every step. It's hard to fuck this up.

Step 1: Boil some eggs; I usually go for 5-6 of them at a time. If you can't figure this out on your own, then I can't help you. But I will note that it's a good idea to put your freshly-boiled eggs in a bowl of ice + cold water for a few minutes. It'll make it easier to remove the shells.

Step 2. Peel the shells off of the eggs and set aside.

Step 3: In a glass jar (I use 25oz jars for reference), mix a couple cups of soy sauce, 2-3 cloves minced garlic (or a few good shakes of garlic powder), 2 tablespoons of brown sugar, 1 teaspoon of good-quality honey if you have it, and a twist of black pepper. If you want some heat, add crushed red peppers to taste. Feel free to experiment with extra spices/flavors; I personally like adding some crushed dried cumin but it's not for everybody.

Step 3: Put the eggs into the jar, and fill with potable water until the jar is full but not overflowing - leave an inch or two of air below the lid.

Step 4: Seal the jar and give it a few good shakes. Do it over a sink just in case the jar is overfilled.

Step 5: Let the jar sit in the fridge for a while - maybe 8-12 hours. I usually prepare these at night. You want to give the eggs some time to absorb the flavor.

Step 6: Enjoy. Stored properly the batch should be good for a few weeks, though after you taste the first egg, it probably won't last even one.

Step 7 (?): As you enjoy your eggs, consider using the leftover marinade in salads/sauces. I've enjoyed it over simple cabbage and carrot salads, and I once marinaded a London broil in it and it turned out well. The possibilities are limitless.
 
This cold sesame noodle recipe is kind of borderline easy cooking. It takes a bit of effort to get all the ingredients and the sesame paste is pretty expensive, but once you have everything it's easy as fuck to make. You just dump a bunch of ingredients into a bowl and whisk it to make a sauce and pour it on cold noodles. Takes me like 10-15 minutes from start to finish when I have the ingredients on hand. Super good. Clipped from new york times cooking page:

SesameNoodles.png

Comes out looking sort of like this, depending on how you garnish it. I skip the peanuts and cucumber and just use chives or scallions usually:

th.jpg
 
HARAMBE'S GOLDEN SAVORY OATS
INGREDIENTS
  • Steel cut oats, 40-50g per person
  • Eggs 1 - 2 per person
  • Green chilis
  • Ham, sasuage, chicken, any meat will do really
  • Spring Onions
  • Garlic
  • Butter
  • Milk (200-300g)
  • Nutritional yeast
STEPS
Sautee the garlic, chilis, meat, and spring onions together for about 10 minutes or until cooked. Cut the meat and veggies so it'll cook in 10 minutes and be easy to eat. Any combo of veggies works here, but chilis + onions is my favorite.

Cook the steel cut oats in milk for about 15-20 minutes, low heat, don't let it boil too much.
After 15 minutes, add in nutritional yeast. At this point, the oats should be thick and creamy.
After 20 minutes, add in the fried up stuff. Keep mixing.

NOW
Add in the 3 eggs and a pad of butter. Just crack the eggs in there.

Take it off the heat or reduce it to very, very low. Stir and stir with a spoon until it's thick, creamy, golden, and the eggs are creamy and soft. This will take approximately 3 minutes.

I've only made this dish for 2 people (80g oats, 3 eggs), so scaling up for families will require trial and error.

Season, garnish, whatever. I like it with hot sauce and black pepper and chopped up green onions. Sometimes I'll add cilantro. This is an incredibly flexible dish.

This will fill you up for half a day, and taste like some kind of cheesey creamy spicy breakfast risotto from heaven. You can throw whatever the hell you want in it, and as long as you add nutritional yeast + eggs to oatmeal, you've got a hell of a meal.
 
Grab one of those Korean spicy ramen bowls, like the Nongshim brand Shin Cup:

71bxfIQzqgL._AC_SL1500_.jpg

And then add in some cooked shrimp or preferably those big tiger prawns. Plus you can alternatively/additionally snip some crab sticks into it (the sweetness of these goes great with the spicy soup).

A legitimate feast which adds some missing protein to these cup noodles.
 
I've recently become a fan of making lazy chicken stir-fry when I want a quick meal but maybe something with a bit more actual cooking than frozen tendies, and it's really cheap.

First, a quick lesson in the stir-fry method of cooking. You get the empty pan really hot first, then you add oil and the food right after. Stir it frequently while it cooks so it doesn't burn. Easy peasy. You don't have to use a wok if you don't have one but its shape really works well for this kind of cooking (and it's kinda fun to cook in a big ol' pan like that, frankly).

Start making some rice. I like to use my pressure cooker for this, but you can use a pot, a rice cooker if you've got one, whatever.

From your grocery store, get frozen stir-fry veggies and chicken thighs. You can use more expensive meat (including beef) if you really want but cheap thighs are all you really need here. Costco sells both of these in bulk. You'll also want to go into the Asian section and get a bottle of stir fry sauce. Even the huwitest store in the huwitest town should at least have the stuff with the Panda Express branding on it, and though I don't generally recommend any ingredient with a fast food logo on the packaging, it's good enough in this case.

If your thighs aren't frozen or you have time to thaw them, cut 'em into cubes and stir-fry the pink away. Take the meat out and set aside (I suggest putting them on a couple sheets of paper towel to let the excess oil get sucked up) and wipe out the oil if it makes you feel better. If your thighs are frozen and you don't have time to thaw them all the way, thaw them as much as possible (those black metal meat thawing plates really do work!) and grill them in something like a George Foreman grill (if you have one) until cooked, then cut into pieces.

Back in your pan, get out your stir-fry veggies and start cooking them. Remember what happens to cold water and hot oil and stand safely away from the pan as you add them, as unless you're able to add them to the pan right after adding fresh oil, there will be splattering. Once the veggies are nearly cooked, add the meat and then enough stir-fry sauce to thinly coat all of the ingredients. If you want to add more stuff like black pepper or chiles or other veggies, do so now. Stir it all up, serve over rice, and eat.

Really easy thing to cook without having to finely measure ingredients; after cooking it once or twice you'll get good enough at just eyeballing stuff for however much you want to cook. I usually make enough for two or three meals at a time and save the remainder for leftovers; just cook some rice, microwave the stir-fry, top the former with the latter and eat.
 
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