Please post your #1 easy, loved by everybody recipe.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make a really easy and delicious Thai chickpea curry. Sautee a thinly sliced onion, some garlic, and a chopped jalapeno in some oil til soft, then add a few tablespoons of red curry paste- I use Maesri brand from the Asian market. When this is cooked through and fragrant, add a couple cans of diced tomatoes or a big can of tomato puree/crushed tomatoes, 2 cans of drained and rinsed chickpeas, and a can of coconut milk, and let simmer til thick and bubbly. I find it usually needs some salt as well. Serve with basmati rice. Yum!

This is the best thread, I'm making this this weekend, thanks!!!

I hope you like it, it's one of my favorites- and the leftovers freeze really well too!

[Anonymous]

Oh, 15:26 again- I sometimes also add Chana Masala spice powder to the onion mixture when I add the red curry paste. Not strictly necessary, but it bumps up the flavor a little bit.

[Anonymous]

Awesome thread. Thank you.

[Anonymous]

I love the new Kraft Fresh Take kits - basically a cheese and breadcrumbs mixture that comes in a ziploc bags. The rosemary garlic is delicious. I coat thin sliced chicken breast and bake for 30 minutes. There is usually some of the mixture left so I throw it on top of fresh green beans or chopped zucchini and bake that at the same time. Quick, relatively healthy and delicious.

[Anonymous]

I have mentioned this on this board before, but my easiest, most eaten meal is:
Easy Chicken Parm:
Baked breaded chicken breasts from fridge section (purdue, I buy the Italian ones)

Bake per instructions on back and pull out about 5 min. early. Slather with tomato sauce (homemade or jarred)
Sprinkle mozz. cheese and bake for another 5-7 minutes.

Serve with pasta and sauce.

I often cook from scratch, but this is the thing I make when I get home from work at 6 and both of my kids are starving and I know everyone (including my daughter who eats NOTHING) will eat it!

[Anonymous]

Vegetable Soup
Brown ground beef with chopped onions (you can do lots and seperate for other things like pasta sauce etc).
Add browned ground beef to crock pot with spicy v8 juice, lots of frozen veggies and cook on low.
I serve with some elbow macaroni and a sprinkle of parm cheese.

[Anonymous]

Glazed Chicken Sausage...

I buy chicken sausage from TJs. Brown it for 2 mins on each side then add 1/2 cup of apple cider vinegar and 1 cup chicken stock. Let it boil and then cover and simmer for 15 mins. Uncover and let simmer another 5-10 mins. Serve over brown rice and make cabbage/cauli/brussels as a side.

[Anonymous]

Fried Rice

Rice: I use traders 2 packs of their frozen Jasmine rice OR Whole Foods 2/3 of their frozen jasmine Rice. Alternatively make sushi rice - 1 cup

4-5 eggs (just depends on my mood) blended as you are going to scramble and salt/pepper to taste
4-5 sausages (you can substitute deli ham or if you wanted sausage) - I use frozen whole foods maple and chicken sausage. Microwave and then chop into little pieces
5-6 scallions chopped (Traders has prepackaged green scallions already washed)
1/2-1 cup peas or peas/carrots mix (I use whole foods frozen mini peas/carrots blend)
salt/pepper to taste

This takes me 20 minutes and feeds 4-6 people on the whole..because all I'm doing is chopping in scallions really.

1. fry up all the eggs in a wok or frying pan is fine - you want it to be sizzling hot for the eggs to set. As soon as they set, take them out - so in other words, it does not have to be thoroughly cooked, you just want it to set into one big blob.

2. Cook the rice that has been thawed/room temperature with scallions for 1-2 minutes
3. Dump eggs back in and scramble into rice until the eggs are well done
4. Dump the sausages/veggies in
Add salt/pepper to taste

My 2 and 4 yr old particularly like this. This honestly takes 20 min, you microwave everything, it's healthy and it's not expensive. You can substitute proteins - chicken/pork for the sausage/ham. I use sausage/ham only cause it's so easy and the bit of sweetness in the maple flavors make the fried rice nice for the kiddies Also you can substitute soy sauce v. salt. Any other veggies like put more onions, put in broccoli, red peppers, etc. if you wish.

Please note: Fried rice gets it's flavor from the eggs. You want to have enough eggs in and scallions in. You want it to really mix into the rice. With practice you can just add the rice into the eggs without dumping the eggs first. You don't necessairly have to do that. Old rice - stale rice that is not too moist is ideal. However, I personally prefer freshly made sushi rice because sushi rice is a larger grain and I like that better than jasmine grains. That's just me



Voila - 5 min later - this fried rice

[Anonymous]

We are a soup family. I have a handful of tried-and-true healthy and filling soups I make at least once every two weeks.

Spicy Brown Lentils

Saute diced onions in a soup pot. While onions cook, put together a spice mix: teaspoon cumin, teaspoon coriander, teaspoon cinnamon, half teaspoon cayenne, minced garlic. When onions are brown, throw in the spice mix, stir until fragrant, add lentils and water. Simmer for 30 mins. After 30 mins, add a can of diced tomatoes pureed in food processor with lower part of bunch of cilantro (keep the leaves). Simmer 10 more minutes. Turn off the heat, add two tablespoons lemon juice and diced leaves of cilantro, salt and pepper. Better the next day.

Orange Lentils and Apricots

In a soup pot, saute diced onions with a handful of diced apricots (put in a fridge for a few minutes then dice in food processor). When brown, toss in some minced garlic. When fragrant, add orange lentils, salt and water. Simmer for 20 minutes. After 20 minutes add a can of pureed diced tomatoes, teaspoon thyme, teaspoon cumin. Simmer 10 more minutes. Turn off the heat, add diced parsley and lemon juice.

Chipotle Black Bean

If you're ambitious and cheap, use dried beans (soak day before). If not, use canned, works perfectly fine but dry and cooked is more flavorful.

Saute onions in a soup pot. While they are browning, prepare the spice mix: teaspoon cumin, teaspoon coriander, teaspoon chili, teaspoon cinnamon, minced garlic. When onions are browned, dump in the spice mix and stir till fragrant. Add cooked black beans and their soaking water, or canned black beans, drained, and add water. If using canned, no need for salt. Simmer 20 minutes. Then add a can of diced tomatoes pureed with lower part of bunch of cilantro and two chipotle peppers in adobo sauce (Hispanic food aisle in any supermarket). Simmer 10 minutes. Turn off the heat, add lemon juice and diced tops of cilantro.

My 3 year old BEGS for this black bean soup!!

[Anonymous]

Add cooked black beans and their soaking water...COOKING, not soaking.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make a really easy and delicious Thai chickpea curry. Sautee a thinly sliced onion, some garlic, and a chopped jalapeno in some oil til soft, then add a few tablespoons of red curry paste- I use Maesri brand from the Asian market. When this is cooked through and fragrant, add a couple cans of diced tomatoes or a big can of tomato puree/crushed tomatoes, 2 cans of drained and rinsed chickpeas, and a can of coconut milk, and let simmer til thick and bubbly. I find it usually needs some salt as well. Serve with basmati rice. Yum!

This is the best thread, I'm making this this weekend, thanks!!!

I hope you like it, it's one of my favorites- and the leftovers freeze really well too!

Not PP, but I just wanted you to know, I made it tonight and it was deeeeeelish! Didn't use exact measurements but improvised the whole way through (used a habanero b/c that's what I had on hand instead of jalepeno) and it is a total keeper. Thanks so muych for taking the time to post it. BTW, I added thinly sliced red pepper, but I could see sweet potatoes and green beans as viable add-ins too!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make a really easy and delicious Thai chickpea curry. Sautee a thinly sliced onion, some garlic, and a chopped jalapeno in some oil til soft, then add a few tablespoons of red curry paste- I use Maesri brand from the Asian market. When this is cooked through and fragrant, add a couple cans of diced tomatoes or a big can of tomato puree/crushed tomatoes, 2 cans of drained and rinsed chickpeas, and a can of coconut milk, and let simmer til thick and bubbly. I find it usually needs some salt as well. Serve with basmati rice. Yum!

This is the best thread, I'm making this this weekend, thanks!!!

I hope you like it, it's one of my favorites- and the leftovers freeze really well too!

Not PP, but I just wanted you to know, I made it tonight and it was deeeeeelish! Didn't use exact measurements but improvised the whole way through (used a habanero b/c that's what I had on hand instead of jalepeno) and it is a total keeper. Thanks so muych for taking the time to post it. BTW, I added thinly sliced red pepper, but I could see sweet potatoes and green beans as viable add-ins too!

EXCELLENT! I'm so pleased that someone tried it and liked it. It's very versatile, I could totally see red pepper and sweet potato and maybe some sugar snap peas working in it.

[Anonymous]

Cheese quesadillas with this as salsa: http://www.kalynskitchen.com/2012/10/black-eyed-pea-salad-peppers.html

[Anonymous]

Salmon with Sour Cream & Dill Sauce:
http://www.tasteofhome.com/recipes/salmon-with-creamy-dill-sauce

[Anonymous]

Most of these recipes seem gross. Blech!