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 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!

I love making lightened up stuffed peppers. If you boil the peppers first, they'll bake even faster, but I prefer them unblocked and they take about 45 minutes to bake - but there's little prep time involved.

I take a bag of TJs frozen brown rice and nuke for 3 minutes. Take the tops off the peppers and core, and then stand them up in a baking dish. Chop up some of the pepper left on the tops and throw that, some frozen chopped onion, and jarred minced garlic (can you tell I'm lazy with the chopping? Ha) into a sauté pan. Get that softened and then add the rice and whatever else! These are so versatile. I'll use chicken Italian sausage and tomato sauce for moisture along with some Parmesan if I want Italian, or some diced tomatoes, corn, taco seasoning, cheddar for Mexican. With a base of the pepper, onion, garlic, and brown rice you really cannot go wrong with any veggies or meats you have on hand. Fill the peppers and bake at 350 until softened and the filling is heated through. I throw some tomato sauce and/or shredded cheese on top halfway through sometimes.

Total crowd pleaser

Anonymous wrote:http://www.food.com/recipe/americas-test-kitchen-skillet-baked-ziti-314560

One pan baked ziti. Easy and tasty-- always a hit.

Made this tonite -- delicious and super easy. I added sweet italian sausage and zucchini (much to my DH's dismay - ha!) Thanks for posting!!

Anonymous wrote:

Anonymous wrote:Chop the meat of a cooked chicken. Rotisserie from grocery store is great. Add one package frozen veggies (any kind you like). Add one can of cream of chicken soup concentrated and one cup of chicken stock/bullion. Stir together in a casserole pot, such as a Le Creuset. For the topping mix 1.5 cups of Bisquick with 1 cup milk. Pour on top. Top that with a drizzle of 1/2 cup melted butter. Bake uncovered at 350 for 1 hour or until the dough on top is golden. I guarantee this will disappear. ...

Good god, I'm such a food snob!

Any recipe that starts with cream of chicken soup and ends up in Le Creuset is hilarious.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I do Mediterranean Salmon often. Take salmon out of fridge 30 minutes before prep to let it get to room temp. Rub olive oil, salt, pepper, oregano, lemon on . Broil for 8-10 minutes. Serve with topped with plain greek yogurt/tzatziki if you would like

I will have you know I'm making this for dinner tonight! It got in my head.

Let me know if you enjoyed it! I put feta on the side for those that want to sprinkle it over the top!

It was yummy! Will definitely add to my usual rotation. Served it with tzatziki sauce and a baked sweet potato and sautéed spinach.

Homemade Mac and cheese in 30 minutes.

Boil 1 lb box of pasta (preferably not a thin noodle like spaghetti) until it is almost done (2 minutes less than the time on the box). While it is boiling, heat oven to 400 degrees, and start melting 1/2 stick (4Tbs) of butter and add 3 tbs of floor. Cook flour for a minute and slowly add 2.5 cups of milk (stirring to keep out lumps). When milk is worm and smooth, add 12 oz of cheese and stir until melted. Drain pasta, add to cheese sauce, top with some plain bread crumbs (optional) and then place into oven for 15 minutes to toast the bread. Great vegetarian meal with a vegetable/salad or a good side with chicken. If you want a fancy meal for adults, try to use some strong cheese (e.g., Blue cheese) and/or simmer the milk in nutmeg or bay-leaves for a few minutes before adding the cheese.

Cornish game hens. Similar to roasted chicken, but MUCH faster. I split them in half, and soak in a brine solution (usually split them the night before and make the brine, then add them to the brine before I leave for work in the morning). Roast them skin-side-up at 500 degrees for about 30 min, until cooked through. Convection oven helps if you have it.

I like to roast potatoes alongside (halved or quartered red potatoes are good, they need to be in fairly small chunks to cook in the same 30 min). Then I use the rest of the cooking time to make a quick salad, veggie such as steamed broccoli, and set the table. By the time we're ready to sit down, the hens are cooked.

Anonymous wrote:

Anonymous wrote:I'd love to see what you all look like IRL eating this crap.

+1...some of these are great ideas, but some of these are "cooking" about as much as "take pizza from freezer, put in oven." Some of you probably could back off the processed foods a touch.

My quick dinner is skinless chicken thighs - just quickly saute in pan with salt and pepper, then deglaze pan with white wine or lemon juic e and some garlic and capers and baby spinach for a pan sauce. I generally serve with rice or couscous (so quick !).

We started eating the skinless boneless thighs. I line a metal baking dish with foil, put salt , place the chicken. We put anything on top of the chicken. Do you crush the garlic or use whole cloves?

I'm making your recipe tomorrow.

Anonymous wrote:

Anonymous wrote:I do Mediterranean Salmon often. Take salmon out of fridge 30 minutes before prep to let it get to room temp. Rub olive oil, salt, pepper, oregano, lemon on . Broil for 8-10 minutes. Serve with topped with plain greek yogurt/tzatziki if you would like

I will have you know I'm making this for dinner tonight! It got in my head.

Let me know if you enjoyed it! I put feta on the side for those that want to sprinkle it over the top!

http://www.food.com/recipe/americas-test-kitchen-skillet-baked-ziti-314560

One pan baked ziti. Easy and tasty-- always a hit.

http://www.greekseasoning.com/

PP here... this is the Cavender's I refer to

Easy--but takes a while to make:

Roasted Chicken with vegetables--takes about 3 hours.

Whole chicken (I use about 5 lbs)
red potatoes
carrots
peeled garlic cloves
1/4 cup olive oil
1/4 cup lemon juice
1 cup of chicken broth
Cavender's Greek Seasoning

Preheat oven to 350

Clean chicken (remove neck and excess fat) and place breast up on a rack in a roasting pan. Pour 1/2 cup chicken broth over the chicken. Mix the olive oil and lemon juice together, and pour 1/2 of the mixture over chicken. Sprinkle the cavender's seasoning over. Make a tent over the pan with tin foil and put in oven for about 1/2 hour.

During that 1/2 hour, clean and cut potatoes in to bite size pieces. Same with carrots

Remove pan from oven and take off the tin foil tent. Put all the carrots, potatoes, and garlic in the bottom of the pan. Pour the remaining chicken broth over chicken. Pour remaining olive oil/lemon juice mix over chicken. sprinkle on more of the cavenders.

Put pan back in the oven. Periodically (maybe every 1/2 hour or so?) take out and baste. I find it is usually done after about 2.5 hours or so...Ymmv depending on how big a chicken you use.

VERY easy, but you do have to start well in advance.

My picky kids LOVE this. We ate it tonight and when my kids saw I was making it they were so happy.

I couldn't decide which of these I make most often:

Bean & cheese quesadillas:
Saute together 2 cans of black or pinto beans, peppers, onions, and a can of diced tomatoes. Season with salt, pepper, cumin and chilli powder. Let it heat through on low. Use it as a filling for quesadillas, or over rice.

Eggs with vegetables:
Saute onion, peppers, tomatoes, with salt and pepper. You could also add mushrooms, spinach...anything you like. Once the sauce is cooked, crack 4 or 5 eggs over it, cover and cook on low until eggs are as well done as you want. Optional: sprinkle with cheese such as parmesan or feta.

Anonymous wrote:I do Mediterranean Salmon often. Take salmon out of fridge 30 minutes before prep to let it get to room temp. Rub olive oil, salt, pepper, oregano, lemon on . Broil for 8-10 minutes. Serve with topped with plain greek yogurt/tzatziki if you would like

I will have you know I'm making this for dinner tonight! It got in my head.