• GDTRFB@lemmy.ml
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    1 year ago

    Lentil soup with rice. My wife calls it her favorite comfort food.

    What I do is:

    Preheat a dutch oven with a little olive oil over medium heat

    Dice 2 small/1 large yellow onion

    Chop (don’t peel) 2 small/1 large yukon gold potato

    Chop a couple of carrots and sometimes a couple of celery stalks

    Start the onions cooking down first (sometimes adding just a touch of brown sugar)

    After a little bit I add the rest of the veggies and a lot of cumin powder

    Wait until all the veggies are getting a just bit tender/browned, stirring occasionally

    Add a little bit of white wine and scrape off bits at the bottom of the pot

    Add 4 cups water and 4 teaspoons Chicken Better than Bullion

    Add more cumin, a bit a ground cardamom, ground coriander, and garlic powder

    Let it boil a bit for the veggies to get even more tender

    Add 1 cup red lentils and simmer

    At this point I start cooking some white rice in my instant pot, takes about 15 minutes

    Just about when the rice is done, the lentils should be soft, so take an immersion blender and blend until smooth (should still be a little chunky)

    Salt and add bit of lemon juice and/or white wine vinegar to taste

    Serve over the rice, garnish with some fresh parsley if wanted

    Ok writing it out maybe not the absolute easiest dish – but I think its pretty simple and most of it is totally on auto-pilot. Totally delicious and the leftovers are amazing too.

    • d3Xt3r@lemmy.ml
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      1 year ago

      You can make a super easy version if you’ve got an Instant Pot / pressure cooker - just chuck all the ingredients into a ceramic bowl (I do this instead of putting it in directly as it makes it easier to clean, plus, you can eat right off the bowl when it’s done).

      To elaborate, I rinse the rice and lentils together (approx 1:1 ratio but I prefer a bit more lentils than rice, for more protein and a creamier texture), add twice the amount of water, then chuck in veggies (at its very basic just onions and tomatoes; optionally ginger, garlic and chillies), plus spices and seasonings (at its very basic I’d just add turmeric and salt; for more variety I’d add cumin, coriander powder and a pinch of asafoetida -> this is a game changer btw). Close the lid and let it cook for about 15 minutes and then rest for 5-10 mins. Take out the bowl, adjust the water consistency if necessary, garnish with fresh coriander and you’re done. Optionally serve with microwaved or roasted papadoms on the side.

      Fast, easy, fuss free and healthy too.

  • Neuromancer@lemmy.ml
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    1 year ago

    Fried rice. It takes a good bit of technique, but I was able to practice a lot and get good at it while living somewhere where I had a high temperature wok burner. Now that I have the technique down, I can manage pretty well in an ordinary skillet on an electric stove, and it’s super easy and quick once you know what’ you’re doing.

  • Beto@lemmy.ml
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    1 year ago

    Black beans on the crock pot:

    • 454g of dry black beans
    • 1 onion, diced
    • 1 teaspoon of garlic powder
    • 4 bay leaves (big)
    • 1 piece of dried kombu
    • 2 carrots, sliced

    Add everything to the crock pot, with 6 cups of water. Cook for 5 hours on high. Once it’s done, add 2 teaspoons of salt and mix well.

    I make this every Sunday, and eat throughout the week with fresh rice, salad, nuts, and some protein (tofu or soy in my case). It’s delicious and nutritious.

  • depreciated_cost@lemmy.ml
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    1 year ago

    Here to introduce you some of the easiest comfort Korean food: Kimchi Fried Rice!

    Stir fry some leftover kimchi with some salt and some soy sauce and some olive oil(you can skip that tho). Put cooked rice after 1-2min and cook for another 3 min.

    If you don’t like Kimchi’s strong flavor this is definitely the way to try. There’s plenty of recipies online and honestly it’s a recipie that just couldn’t go wrong.

    As a college student, I live off of that.

  • Clazzy@beehaw.org
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    1 year ago

    In winter I find soups are great dishes with minimal effort. I chop up some root veg, roast it in the oven until it’s soft then mix it with some liquid and blend it. You can use whatever you have on hand (carrots, squash, pumpkin, sweet potatoes) and you can vary the liquid as well. I usually use vegetable stock but coconut milk works well. Add some spices to the vegetables when roasting or just stick with some salt. Then just serve with the nicest bread you can get hold of and eat!

    In summer, I always enjoy pasta dishes with some kind of pesto. All you need for a normal pesto is garlic, toasted nuts, oil, an Italian hard cheese and basil. Pine nuts are traditional but cashews are more readily available (and cheaper where I live). If you’ve got a lemon, squeeze some juice in as well. The last month or so has been wild garlic season so I’ve foraged for the leaves and used it in place of both the basil and garlic. Carrot, beetroot and radish leaves are good too (plus others I haven’t tried that I’m sure will also work) or you can roast beetroot or pepper and blend them into the mixture. I just serve this with some pasta, vegetables and cheese (normally feta) and you can make the pesto quite quickly while the pasta is cooking.

    • honeyontoast@beehaw.org
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      1 year ago

      Usually when I make soups I boil the veg in the water then blend. Does roasting it first improve the taste?

      • Clazzy@beehaw.org
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        1 year ago

        Yeah, like @Sentenial@lemmy.ml said, the maillard reaction makes stuff taste nice! Compare a boiled potato to a roast potato and see which is better - it usually takes more time to roast over boiling but it’s worth it.

        • acabjones@lemmygrad.ml
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          1 year ago

          This applies to meat as well. Imo there’s a big flavor improvement to a stew made with seared meat vs one where the meat was added raw to the stew.

      • Sentenial@lemmy.ml
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        1 year ago

        Yes, especially if you use relatively highly heat to get some browning. Called the maillard reaction and makes food taste good. Browning a steak in a hot pan is the same thing.

  • Obi@sopuli.xyz
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    1 year ago

    Chilli is maybe not super super easy to make, but you can make a ton of it, freeze the rest and eat it every day / every other day in a different style, one day burrito, one day nachos, one day with rice, etc etc.

  • espersentinel@lemmy.ml
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    1 year ago

    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.

  • 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.

  • DudeDad@lemmy.ml
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    1 year ago

    Kraft Macaroni and Cheese mixed with Ground beef. Not healthy, but very delicious.

  • k_o_t@lemmy.ml
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    1 year ago

    latte with oat milk + cig 👩‍🍳🤌

    (suppresses appetite and tasty, honestly ditch the cig even, i haven’t eaten in days)

  • CARV@beehaw.org
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    1 year ago

    I’ll do a simple stir fry. Diced chicken breast or thigh (salted and peppered) I’ll stir fry them and lightly mix in some sauce (sometimes a Thai sauce or general Tso sauce). I’ll also add some veggies, mostly broccoli and mushrooms but sometimes peppers and peas. And also I’ll make some rice as a side dish.

    • TWeaK@lemmy.ml
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      1 year ago

      Stir fry is an awesome go to dish. Although noodles can sometimes be better for leftovers, as you shouldn’t reheat rice.

  • Sev@pawb.social
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    1 year ago

    Hamburger gravy over rice is good delicious comfort food and you can mix it up with add-ins pretty easy

    The basic idea is:

    • Brown 1lb of hamburger, 80% or 93%, your choice, but don’t drain
    • Dump in a can of condensed cream of mushroom soup
    • Cook up 3/4c of white rice

    Spread the gravy over the rice in a tupperware or pyrex container, stick it in the fridge, and later you can cut it out like a thick casserole and heat up. It looks gross but your tongue will love it. The hamburger gravy keeps the rice from getting crappy like it usually does in the fridge.

    I like to double up the burger and rice but keep the single can of soup, and mix in a bundle of green onions, 16oz white mushrooms, 4 habaneros, a half a yellow onion, a couple cloves of garlic, and some celery or carrots or anaheim pepper slices or something for a little crunch. Still super easy to make but less salty, a bit of spicy kick, very yummy. Still will look pretty gross haha, but I swear it tastes amazing, your body will crave it.

    • Lobstronomosity@lemmy.ml
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      1 year ago

      Brown 1lb of hamburger, 80% or 93%, your choice, but don’t drain

      I’m pretty confused as to what “hamburger” is here. Why do you have to drain it? I thought a hamburger was one of these 🍔

      • SmurfDotSee@beehaw.org
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        1 year ago

        They mean the leanness of ground beef(hamburger meat).

        80% lean meat / 20% fat.

        And they’re saying to NOT drain the rendered fat from the saute pan that you create from browning the ground beef.