Panang Chicken Curry

Cook chicken Fry curry paste Add coconut milk, chicken, a few spices, and vegetables (and pineapple if you’re into it).

That’s it

For a snack, peanut butter cornflake balls.

Melt peanut butter and corn syrup together

Crush cornflakes (or cereal of your choice)

Mix the melted peanut butter mix and cornflakes together.

Form into balls and place on a wax paper covered flat pan and put in the refrigerator to cool for at least an hour.

Greek salad. Chop up cucumber, green pepper, olives, feta cheese and Greek spice. Maybe some bacon for fun. Lost tons of weight eating that for dinner and takes less than 5 min to make.

I like to do pasta with cream sauce

Fry some chopped bacon in a pan until its as crispy as you like it. Like 5+ strips is probably good. Dice an onion, chop some baby portobellos, and mince about 5 cloves of garlic (I love garlic) while the bacon is frying. When it’s nearly done, add the onions and a ton of butter and a bit or olive oil, add some salt, and go heavy on the black pepper, thyme, basil, oregano, maybe some sage and rosemary if you want.

Add the garlic, and 300-450g minced pork, and sprinkle some cayenne pepper and a small amount of fennel seeds (if you have em) on top. Combine it all together as best as you can, then add the mushrooms. While that’s going, chop up half a bell pepper and slice around 10-12 cherry tomatoes in halves from top to bottom, adding them as you go and stir it around. While the tomatoes are cooking, smash them with your stirring spoon or whatever you’re using to get the tomato juice out into the meat.

When it’s all cooked, add about 250-300ml crème fraîche and stir it all around. Taste it and trust your taste buds to see what it needs. Things I’ll usually add are some more cayenne, more butter, and I always need more salt. Sometimes more of the herbs too, maybe even garlic. Just add & taste little by little until it’s delicious. Let it simmer, you can add a bit of regular cooking cream if you want to thin it out a little. Maybe more butter. A pinch of MSG if you have it. While the noodles are cooking, add a bunch of spinach, stir it around, and turn off the heat.

It goes really well with tagliatelle, or other flat noodles. Anything with a lot of surface area, really. Top with a bunch of parmesan and fresh chopped parsley.

This came out longer than I thought, but it’s super easy. I just have a bad habit of oversharing details.

Rabdi. It is made with just milk and sugar.

Cook whatever pasta you got. Throw some silken tofu, plant milk, nooch, salt, pepper, and some kind of fat in a blender, taste and add whatever flavor you feel like. Cook some garlic, throw sauce in, add spinach, tomatoes chickpeas, or whatever veggies you want and stir the noodles in. Add more pepper. Usually the sauce is ready by the time the noodles are done so its very quick. Plus its got a bunch of b12, protein, iron, etc depending on what you put in.

Japanese curry is always a nice comfort food.

pasta with spinach sauce. I’ve always got some frozen spinach chunks in my freezer, so it’s a matter of defrosting, adding sour cream and some garlic and letting it simmer for a while, and I’m ready to go.

I like to make a stir fry with hokkien noodles Start with some frozen stir fry vegetables and some oil. Once the veg is mostly thawed, I’ll add some kind of protein, usually eggs. The egg gets scrambled then fried in a large skillet on med-high heat until it starts to brown, then flip and repeat. Don’t move the egg around while its cooking, it should be like an omelette. Roll up the egg and cut into thin strips and mix with the veg, add the noodles and cook for a minute. Stir in your sauce of choice, usually I use teriyaki or black bean sauce.

Done in <10 min

So. Much. Pasta.

Here are two more:

1. Cook spaghetti; drain and set aside
2. In pasta pot, heat generous amount of olive oil
3. Add sage leaves; fry until almost crisp
4. Add fresh chopped garlic; continue to fry until sage is crisp and garlic bits are brown
5. Remove from heat; spaghetti back onto pot and toss. Add salt to taste.
6. Serve

3 ingredients (excluding salt, olive oil, and water) and it takes about 15 minutes.

My second current favorite is cous-cous. You just use whatever you have handy. You just add in butter, raisins, almond slivers (or almost any combination of fats, sugars, and protein you have in the cupboard) and cooks in 5 minutes, with no fussing or stirring. The deliciousness-to-effort ratio is insanely high.

Risotto is pretty easy when you get the hang of it. It also doesn’t require a lot of other ingredients, if you have a slice of ham in the fridge you’ll be fine.

Either spaghetti carbonara (any old pasta with a cream sauce, mushrooms, onion, bacon/pancetta, and parmesan); French onion soup; or Welsh rarebit.

@Npenplz
I make toast and put an easy cream sauce (fry some flour in butter, add milk or half and half and salt/pepper) and deli ham and boiled eggs on it. My mother used to make this for my brother and I as young children.

This thread is oops all pasta, so here is one that isn’t. Take a head of cabbage and quarter. Remove core and slice into half inch to inch strips. Dice a whole onion. Simmer the onion in a large pot with some butter. When it is cooked add in cabbage, a can of diced tomatoes and salt. Slice about 2 lbs of polish sausage and add to pot. Cook for as long as you like. Should serve 5-6 people.

Cai fan - pronounced tsai fan 3 ingredients: rice, bok choy, and a bag of Chinese sausages.

You cut up the sausage, toss it in the rice cooker alongside the rice and just set that to cook rice.

Then you cook the cut up bok choy in a pan for a few minutes. Mix the bok choy in with the rice/sausage when the latter is done cooking.

Ez. I wish I knew about this in college…