4 eggs 1/2 cup shredded cheese 1/2 green pepper, diced (optional) 1/2 white or red onion, diced 1/2 tomato, diced 1 scallion, chopped 1 clove garlic, minced 1 tbsp butter or 1 tbsp vegetable oil 1/2 cup cubed ham or italian sausage bits omelette time! prep work takes maybe 5-10 minutes, cooking time 3 minutes. remember to cook your eggs over low heat or they brown too fast.
Facciam'una Pasta the name comes from a car trip i once took from Spoleto to Rome, in the back seat of a chauffeured car sandwiched between a british critic and an aging german contessa of uncertain provenance. She was flying back to Milan, and spent the whole two hour drive chatting on the mobile with her housekeeper, most the conversation a variation on "Va bene, va bene, si, si, d'accordo, si, si va bene, facciamo'una pasta, va bene..." in our house, facciamo'una pasta is now a recipe that basically starts with boiling some water, melt butter and olive oil in a skillet, and start opening your cupboard and refrigerator and throwing stuff in the pan until you have dinner. over time, it's evolved such that it has a distinct provencal cast of ingredients: Place a pot of water on the stove on high. when the water boils, add salt, and one pound of pasta, Gemelli, Bows, rigattoni, penne, etc. Gemelli is especially good. cook until al dente, ~10 minutes. meanwhile: melt 2 TBS butter in 2 TBS extra virgin olive oil. drain a small jar of marinated artichoke hearts, loosely chop, and saute a few minutes. open a small tin of tuna, preferrably in olive oil, and add to the pan (w/ the oil). saute a few minutes. add some tomatoes: slivered sun dried, halved cherry, or tomato paste. saute. add some halved, pitted black olives, preferably nicoise. add some red pepper flakes. pour ~ a cup of wine over the simmering sauce (red/white, it's all good), raise heat and reduce by ~ half. drain the pasta, add to the sauce pan and mix. put a lid on it, remove from heat, and let it rest for a few minutes to let the flavors meld. serve- traditionally, cheese is not used in pasta dishes that contain fish. serve with a nice fruity cote du rhone.
I really like this, it's simple, cheap, and no effort to make other than waiting. Better when slowcooked obviously. taco soup 1.5 or 2 pounds ground beef dice a large onion and one bell pepper 1 can pinto beans 1 can pink kidney beans 1 can black beans 1 can whole kernel corn, drained 1 can stewed tomatoes 2 can diced tomatoes 1 package taco seasoning mix 1 package ranch salad dressing mix Brown the ground beef in a large skillet; drain the excess fat, then transfer the browned beef to a large slow cooker or a stockpot. Throw everything else in, mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. Top with crushed corn chips sour cream, cheese, or whatever else. Also if you want to add some heat, chop up a jalapeno, serano, or w/e and throw it in with the rest of the stuff.
Slice carrot, cucumber, purple onion, tomato, yellow squash, radish, broccoli, cauliflower, .... add Almond mozzarella "cheese" and Tempeh...mix with your favorite lettuce...drizzle with italian dressing...add pepper/lemon to taste voila a vegan salad with a lot of protein. then microwave a can of lentil soup and take a hit of B12 supplement...and you're set. add wine if you have it.
Using anything that resembles meat or dairy is mocking animals. Please refrain. Vegans will get angry.
I'll have to try it next time i'm there. I'm usually so smashed at Molina's that food is an after thought.
ramen noodle skillet take ramen noodles, add sauce, bring to a boil drain water and put noodles in a skillet add chilli pepper + some frozen dumplings (asian market or trader joes) stir for a few minutes serve. i swear this costs like $1 and is killer food.
I'm eating a tasty recipe right that that I just whipped up a few minutes ago 1 sleeve saltine crackers 1 jar peanut butter 1 butter knife Get about a teaspoon of peanut butter on knife Spread on cracker eat repeat
Made this tonight and I'd recommend it. Though I'd suggest 1 1/2 cups wine, fresh parsley and off the boat shrimp for this one.
No, no problems with you posting whatever you want to post in whatever thread you want. I'm just guessing OP isn't still checking this thread which pushes me below the completely arbitrary threshold in my mind for posting my recipie.
Oops. Didnt even look. Ok. Here's my go-to recipe when I need something good but easy for several people: Ingredients for 4 Portions Greek Lemon Chicken and Potatoes: 1 whole chicken, about 4 pound, cut in sections, OR 4 pounds chicken thighs bone-in, skin-on 3 russet potatoes, cut in quarters 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 tsp dried rosemary 1 rounded tablespoon dried oregano pinch of cayenne 6 cloves of garlic, finely minced 1/2 cup fresh lemon juice 1/2 cup olive oil 2/3 cup chicken broth for the pan, plus a splash to deglaze after roasting fresh chopped oregano to garnish Roast at 425 for about 45 minutes, or until the chicken is well browned and cooked through.
omelettes are the ****, add some serrano and a sprinkle of cilantro, then gotta have some hash browns on the side
