Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well that menu doesn’t sound good to me but I regularly make dinner in 15–roasted fresh vegetables, broiled salmon or children thighs, bread, rice, or roasted potatoes. Lots of “sheet” meals are fast and broiling proteins can also be fast. Or pan-seared shrimp, also lightening fast.

What vegetables roast in 15 minutes, including prep time? I imagine children thighs are small enough to cook quickly.

Love your typo I buy pre-cut broccoli and cauliflower florets which I usually halve, halve baby carrots, halve baby potatoes. I don’t pre-heat the oven, I find letting them cook in a heating oven crisps things up.

They’re not really roasted in 15 min.

They sure are. Convection oven at a high heat.

Anonymous wrote:Op I am grateful for your advice! Working mom of two pre schoolers who does not have time or desire to spend weekends prepping like an empty nester might (spin-off maybe for that advice?). NOr the money to spend on factor. Need to know which tj preps and sauces are best, so thank you!

any more suggestions on tj or even weg frozen shortcuts? I will say I find any precooked chicken I’ve tried pretty bad and rubbery. Almost prefer to get rotisserie and shred it.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well that menu doesn’t sound good to me but I regularly make dinner in 15–roasted fresh vegetables, broiled salmon or children thighs, bread, rice, or roasted potatoes. Lots of “sheet” meals are fast and broiling proteins can also be fast. Or pan-seared shrimp, also lightening fast.

I’m not OP, but pretentious people like you just set my eyes a-rolling.

You are such a superior diner!! Ha.

Sorry frozen vegetables are disgusting!

Also I didn’t even realize it was my typo hahaha

If you don’t know how to cook, sure.

They’re also more nutritious and more accessible for people with less money and time.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

I could never eat that much curry and spices in a given week. I like more variety in flavors.

These all have different spices and flavors. Not a good look for you.

That said, if 10 minutes doesn't include hours spent prepping components on a previous day, yeah, I make tons of 10 minute meals too. Like tonight I made homemade pizza and creamed spinach by warming up the leftover homemade pizza I made Monday and spinach from yesterday.

Anonymous wrote:

Anonymous wrote:So, you didn't really make dinner. You just microwaved different pkgs. I could do that in 8 min but that's like making dog food.

I DID make dinner. There was none before I walked into the kitchen, and then there was dinner when I walked out. And I didn't microwave the chicken - that was cooked on the stove.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well that menu doesn’t sound good to me but I regularly make dinner in 15–roasted fresh vegetables, broiled salmon or children thighs, bread, rice, or roasted potatoes. Lots of “sheet” meals are fast and broiling proteins can also be fast. Or pan-seared shrimp, also lightening fast.

What vegetables roast in 15 minutes, including prep time? I imagine children thighs are small enough to cook quickly.

Love your typo I buy pre-cut broccoli and cauliflower florets which I usually halve, halve baby carrots, halve baby potatoes. I don’t pre-heat the oven, I find letting them cook in a heating oven crisps things up.

They’re not really roasted in 15 min.

They sure are. Convection oven at a high heat.

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

Anonymous wrote:So, you didn't really make dinner. You just microwaved different pkgs. I could do that in 8 min but that's like making dog food.

Anonymous wrote:Op I am grateful for your advice! Working mom of two pre schoolers who does not have time or desire to spend weekends prepping like an empty nester might (spin-off maybe for that advice?). NOr the money to spend on factor. Need to know which tj preps and sauces are best, so thank you!

any more suggestions on tj or even weg frozen shortcuts? I will say I find any precooked chicken I’ve tried pretty bad and rubbery. Almost prefer to get rotisserie and shred it.

Anonymous wrote:

Anonymous wrote:Thanksgiving food is not appealing to me either. I think it's probably the case for most immigrants. The turkey is the only nod to Thanksgiving, the rest is a variety of West African foods. Egusi soup, Cassava leaf, tomatoe stew, pepper soup, jolof rice and so on. My in-laws host and we all leave with containers of food.

NP

I can totally see the connection with immigrants and unfamiliarity with “blander” Thanksgiving foods. However, some people act as if food is terrible if it’s not intensely spiced and seasoned at all times. I love curries, spicy Latin foods, spicy Korean foods, etc. But I can equally appreciate food that is seasoned more subtly. One is not inherently better than the other. French, British, Japanese, Eastern European cuisines are not aggressively spiced, but still enjoyable on their own merits. In fact, if I could only choose one spice to use for the rest of my life, it would be salt. Thankfully, I don’t have to so I can enjoy it all!

Anonymous wrote:

Anonymous wrote:Thanksgiving food is not appealing to me either. I think it's probably the case for most immigrants. The turkey is the only nod to Thanksgiving, the rest is a variety of West African foods. Egusi soup, Cassava leaf, tomatoe stew, pepper soup, jolof rice and so on. My in-laws host and we all leave with containers of food.

NP

I can totally see the connection with immigrants and unfamiliarity with “blander” Thanksgiving foods. However, some people act as if food is terrible if it’s not intensely spiced and seasoned at all times. I love curries, spicy Latin foods, spicy Korean foods, etc. But I can equally appreciate food that is seasoned more subtly. One is not inherently better than the other. French, British, Japanese, Eastern European cuisines are not aggressively spiced, but still enjoyable on their own merits. In fact, if I could only choose one spice to use for the rest of my life, it would be salt. Thankfully, I don’t have to so I can enjoy it all!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well that menu doesn’t sound good to me but I regularly make dinner in 15–roasted fresh vegetables, broiled salmon or children thighs, bread, rice, or roasted potatoes. Lots of “sheet” meals are fast and broiling proteins can also be fast. Or pan-seared shrimp, also lightening fast.

I’m not OP, but pretentious people like you just set my eyes a-rolling.

You are such a superior diner!! Ha.

Sorry frozen vegetables are disgusting!

Also I didn’t even realize it was my typo hahaha

Anonymous wrote:I do this often. Today I made rice, dal, fish curry, fried spicy potatoes, and butter-paneer in less than 15 minutes. Fed 6 adults and 2 kids

1) Rice and daal was cooked together in my pressure cooker. Daal was tempered with cumin seeds, ghee, asoephotida powder and garlic slices.

2) Spicy potatoes - sizzled some dry ground spices in a pan with ghee, (coriander, cumin seeds, turmeric, red chilly powder and salt) with boiled peeled small potatoes. Served with squeeze of lemon and chopped coriander leaves.

3) Butter paneer - Simmered cooked pureed onion-garlic paste with organic home-made creamy tomato soup. Dunked frozen fried paneer in it, 2 heapng tbsn of MDH butter chicken masala, dried fenugreek leaves and a generous pour of heavy cream.

4) Fish curry - Fried fish steaks added to frozen premade mustard-onion masala. Add a little water and simmer for 4-5 minutes to make a thin curry. Add a bit of sour tamarind paste (from concentrate) in water and add to the curry to give the tangy taste.

Kept the salad simple - just sliced cucumber sprinkled with salt. And I nuked pre-made rotis and spread some kerrygold butter on it to keep it soft and delicious. All of this in 15 minutes.

I do most of my prep work for food during the weekend and every month I make huge amounts of premade sauces and masalas so that every meal is under 10 minutes. Te best part is that I can cook up a feast to feed any guest who comes to our house unexpectedly because I have the building blocks ready.

This is similar to what the OP did, in that she used a lot of prepped food to make dinner. I don't buy prepped food from the store. I prep the food myself so that I can control the quantity, menu, cost, quality of ingredients etc.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well that menu doesn’t sound good to me but I regularly make dinner in 15–roasted fresh vegetables, broiled salmon or children thighs, bread, rice, or roasted potatoes. Lots of “sheet” meals are fast and broiling proteins can also be fast. Or pan-seared shrimp, also lightening fast.

What vegetables roast in 15 minutes, including prep time? I imagine children thighs are small enough to cook quickly.

Love your typo I buy pre-cut broccoli and cauliflower florets which I usually halve, halve baby carrots, halve baby potatoes. I don’t pre-heat the oven, I find letting them cook in a heating oven crisps things up.

They’re not really roasted in 15 min.

Anonymous wrote:Thanksgiving food is not appealing to me either. I think it's probably the case for most immigrants. The turkey is the only nod to Thanksgiving, the rest is a variety of West African foods. Egusi soup, Cassava leaf, tomatoe stew, pepper soup, jolof rice and so on. My in-laws host and we all leave with containers of food.