Photos by Donna Turner Ruhlman
I’m fascinated by what America eats at home—not by what people serve at a dinner party or the latest favorite recipe they’ve found, but rather by what America’s default meals are. I’d love to know from readers, what are your staple meals? What are the meals you return to again and again—meals that are economical, quick, taste good, feel good, meals you make without having to think much? (I don't know why I say America--I'm just as curious and maybe more about what staple household meals are in Australia and India and Japan! If you're an overseas reader, please comment.)
One of our staples is roast chicken, once a week, usually on Monday. With potatoes and green beans. Or now that it’s summer, the above grilled chicken. The potatoes vary (sometimes baked, sometimes roasted in the same grill the chicken’s in—a great strategy when the weather is really hot—sometimes fried, sometimes new with herbs) and the beans vary (sometimes with almonds, sometimes with lemon, sometimes reheated in bacon fat with dried chilli). Sometimes I make a sauce for the chicken, sometimes just serve it with butter and mustard, or over wilted spinach. But always chicken, potatoes and green beans. Like this one from last night, grilled chicken, green beans with coarse salt, lemon juice and zest, and new potatoes with fresh herbs:
So what are yours? I want to know the whole thing, not just pot roast or burgers, but what the entire meal is, and a little detail, if it's pot roast, do you braise it in stock, tomato sauce, etc.?
The above chicken has a great baste that my father created and that I’ve tweaked a bit. I slide a knife down either side of the backbone of the chicken to remove it. I flatten the bird out, salt it, flip it over onto a hot grill over direct heat (I build a fire in a Weber kettle with half the grill covered with very hot coals, and leave the other half of the grill bare) and cook it for ten minutes to get a nice seared skin (if the coals are very hot or if there's a lot of fat that will render, you may need to cover your grill at this point--keep a close eye at this stage). Then I flip it over and onto the other side of the grill. Cover the grill and let it cook for another forty minutes or so while I cook the beans and potatoes. During the last twenty minutes I baste it with the following:
Rip’s Grilled Chicken Baste
Juice from ½ lime
4 ounces butter (a stick)
1-½ tablespoons Coleman’s powdered mustard
1 tablespoon dried tarragon
1 tablespoon minced shallot
Squeeze the lime juice into a small sauce pan and place it over high heat. When the juice is warm, add the butter and swirl it in the juice constantly over the high heat until the butter is melted (you can just melt the butter if you want, but the swirling keeps the butter emulsified, which helps to keep the ingredients well distributed). Remove the pan from the heat and stir in the remaining ingredients. That’s it.
Serve the grilled chicken with a chilli lime mayonnaise or simply squeeze some juice from the other half of the lime over the chicken. Serve with potatoes and green beans.
UPDATE 6/25: Thank you everyone for taking the time to comment. Your enthusiastic responses have been fascinating and a number of people have told me they've come away with new ideas for themselves. I'm thrilled by the quality and diversity of the kinds of meals you've described here. Again, thanks.
Joel
One of our "weeknight staples" is Bittman's Spaghetti with Fried Eggs. A lot of what I see in food blogs isn't attainable in Southwest Ohio (Ohioans unite!), but ever since I found a farmer with amazing eggs about 10 miles from my house, I've been trying to stretch those suckers into every corner of my diet. It's usually served with steamed broccoli, asparagus, kale or some other kind of greenish, local veg.
Ingredients
* Salt
* 1/2 pound thin spaghetti
* 6 tablespoons extra virgin olive oil or lard
* 2 large cloves garlic, lightly smashed and peeled
* 4 eggs
* Freshly ground black pepper
* Freshly grated Parmesan or pecorino cheese, optional
Method
* 1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
* 2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
* 3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Shana
One of my staples is simply sauteed fresh veggies over hot pasta tossed with some nice Parmesan cheese. When I can I use fresh pasta from the Italian Market. This is also good for using up those bits of veggies in the fridge.
Ingredients:
olive oil
butter
garlic, minced
onion, chopped
veggies, chopped (whatever is in season, or needs to get used)
salt and pepper to taste
freshly grated Parmesan cheese
Everything is optional. If your veggies lend themselves to blending well with onion great. If not, leave the onion out. Same with the garlic.
Heat equal parts olive oil and butter in a pan. Add the onion and cook over low to medium heat until starting to caramelize. Add garlic and cook briefly. Add remaining veggies and cook through, but don't overcook (they should still have a bit of crispness to them). Sprinkle with salt and pepper to taste.
Toss with hot pasta. Sprinkle with Parmesan cheese and serve.
And veggie combination will work. My favorite combo right now is halved grape tomatoes and zucchini with garlic (no onion). The tomatoes start to give up their juice and blend with the butter and oil to make this wonderful sauce.
Asparagus and onion is also excellent. If you're feeling really bold, add a beaten egg to the pan at the last minute, pull the pan off the heat, and toss the asparagus and onion with the egg and pasta. The heat from the veggies and pasta should cook the egg.
Drat. Now I need a snack.
OneEyedCarmen
Even though it's early in the season, I've been lucky enough to find some amazing local tomatoes for one of our staples.
We have a nice little neighborhood market a block and a half from our house in downtown Baltimore (cuz I'm gangsta) where we pick up some nice fresh fish. Flounder is great for this one.
Just a light dusting in flour and Old Bay (I AM from Baltimore!), and a quick pan fry. In the meantime, I dice up the nice ripe, juicy tomatoes and add in some roughly torn fresh basil, salt and pepper. Drain the fish for a minute or two on paper towels and top it with the "salsa."
Simple, VERY fast, one pan meal that is absolutely delicious.
OneEyedCarmen
Oops...forgot about the olive oil in the tomato/basil mix. Use a nice one, it's worth it.
That Girl
Our staple (other than Thomas Keller's Favorite Roast Chicken served at least once a week with potatoes, vegetables and salad) is a pasta dish with tuna, capers, lemon and olive oil. The very best thing about this dish is that I can clean out my produce drawer by adding any type of vegetable from zucchini and asparagus to eggplant and tomatoes. Or I can just go out to the garden for a smattering of fresh herbs and/or arugula. Sometimes I add parmesan, most of the time not. But there is always fresh ground pepper. In mid winter we may use frozen vegetables (broccoli, green beans). It's the versatility that keeps it fresh, but the it's the basics (pasta, tuna, lemon, capers, olive oil) keep it quick and a constant at our family table.
Victoria
Two simple staple meals:
Grilled lamb chops - loin or rib; asparagus vinaigrette; steamed new potatoes with butter and parsley.
Walter eats mint jelly with lamb; I use Edmond Fallot Moutarde de Bourgogne.
Thin loin pork chops on the bone, bound with a breading of Wondra flour, eggs (beaten and strained to get rid of the chalaza), and Ian's panko, cooked in olive oil; cucumber salad with a sweetened vinegar dressing (Hungarian style); lima beans braised in heavy cream.
Walter eats apple sauce with pork. Homemade is best, but I don't always do that. If not, I use the best organic, unsweetened I can find.
mel
For us, it's certain combos that stay in the rotation
Lamb rib chops & HdP roasted new potatoes
single bone chps with all fat removed and brushed with a garlic, HdP, evoo, S&P paste and grilled to rare. Potatoes get a similar treatment but some butter too.
flank steak & mac and cheese
lime, ginger, garlic, soy, sesame & honey marinade
Anne's white cheddar ( OMG a box!) kids love it...
blackened catfish & satuéed spinach
Paul P's spice blend on the catfish & evoo and garlic & lemon on the spinach
Maura
One of my favorites is roasted pork tenderloin. Sometimes I'll just brine it, but I usually marinate it:
1/2 cup orange juice
1/4 cup soy sauce or balsamic vinegar (I prefer the soy sauce)
1/4 cup olive oil
2 tsps. honey
Rosemary or thyme, whichever I have on hand or am in the mood for
2 bay leaves
2 or 3 crushed garlic cloves
Salt and pepper to taste
Mix all ingredients in a large measuring cup. Marinate the pork for at least 1 hour. I use a ziplock bag and turn the bag halfway through the marinating time.
Roast at 400 for 27-35 minutes.
In the winter, I serve this with roasted vegetables - onions, potatoes, peppers and garlic, and some couscous; in the summer with a salad; and always with homemade bread. And beer, of course.
These proportions are perfect for me. I've used a whole cup of orange juice, and more honey, but it's too sweet.
Neal L.
Braised short rib is a staple at my house. With mirepoix, stock, tomato paste, white wine, wild mushrooms, and herbs. Even when it's hot outside we have to have it at least once a month with some baguette and a lot of iced tea. Keller's roast chicken recipe with a green salad and mashed potatoes is on the menu every week. My 2 yr old pulls his foot stool up to the counter while I'm carving so he can steal the little butt piece and some crispy skin. Friday we always have seafood whether it's poached halibut with peas and bacon or mixed ceviche with tortilla chips and cold beer.
The J Train
Grilled salmon, usually with a lemon/mustard/shallot sauce, with baked potatoes (usually roasted on the grill), often with broccoli (simple, with lemon and olive oil).
Burgers and corn on the cob grilled with Bacon Salt.
Boneless chicken thighs (grilled or sauteed), pasta, and green beans (steamed over the pasta water) with garlic, a little white wine, and whatever herbs look good out back.
Chicken breasts coated liberally with Tony Chachere's Creole Seasoning and sauteed with some lemon juice and served over salad greens (romaine, green leaf, red onion) with whatever dressing I have. (This was dinner about three nights a week in med school.)
Mia
One of our staple meals is Indian-style lentils and vegetables, served with spiced brown basmati rice. The combinations vary, but there are always legumes (lentils, chana dahl, chickpeas), vegetables (usually spinach, often tomatoes, cauliflower, okra, or peas), and a starch (usually rice, sometimes homemade naan). I serve it all with plain yogurt to soak up some of those Indian spices. This meal is so healthy and filling, and is good in the summer or in the winter. In fact, we had it last night!
amy
My staple meals tend to be either Dumplings, Fried Rice and/or soup...Sometimes I'll stir fry some veggies on the side.... Everything homemade ; )
Nice, easy, quick. : P
mirinblue
Wow! This is sure to be a lengthy remark! I have always admired families that serve the same dish (or variations of) on the same day of the week! Not so in my home. Here menus are planned 2-4 weeks in advance so shopping can be done and leftovers used. (Wasting food is a pet peeve!) And that being said...what do I cook often?
Pasta with olive oil, parsley and salt cured anchovy. Or w/tomato sauce(marzanos, olive oil, garlic, onion, oregano and the secret ingredient..lemon juice (just a bit)
Chicken-many, many ways. A family favorite is skin seared in hot pan, flipped to sear other side, dump 1 cup lemon juice (fresh-abt 7 or 8 lemons)1/3 cup olive oil, 6 or 7 cloves garlic, sliced, 2 tbs red wine vinegar, oregano, pop into 450 oven abt 30 minutes, serve w/orzo or rice (must be a lemon lover for this one!)
Bagna cuda with wonderful crusty bread and an array of fresh veg (especially endive)(leftovers easily converted to pasta w/anchovy..just add cauliflower,too!)
Fresh fish lightly seasoned and pan seared or broiled-often with a new potato and fresh green bean salad (tossed with vinegar, oil, dill, mustard, s&p)(leftover fish used for fish tacos)
Steak (grilled or quickly sauteed), sometimes with fresh mushrooms and red wine, somtimes just s&p. LOVE! it served with fresh tomato slices and sweet raw onion slices. Sometimes mashed potatoes.
Meatloaf, mac -n- cheese (has to have shallot in the white sauce), burgers, bean soup, homemade baked beans, ribs, salads, soups.
Lemon, lemon, lemon!
schlake
My staple food is "pot pie" ("Popeye" when I was a child). As an adult I've tracked it back to originating in Pennsylvanian Dutch "bot boi". I have no idea how it came into the family. My father was from upstate New York, and my mother from Missouri. My mother always cooked it, and my father never did. I asked my aunt about it, but she said grandma never cooked it and that my mother never cooked while at home. It is likely that my mother got it from her first husband, and my aunt will try to find out.
As a child, it was always made with yesterdays roast beef. I liked roast beef, but I liked pot pie even more. The leftover roast be chopped up and would go into a pot of water and be brought to a boil. A dough was made of eggs, milk, flour, and red chile. (my father used salt to cook and eat with, but neither me or my mother ever did). The dough rolled flat and cut into 1 or 2 inch strips 8 to 12 inches long, and boiled in the thin broth. It was fabulous.
As an adult I've never really been able to replicate the dough. I've started adding baking powder to it, and that really triggers a memory, but I don't remember it being an ingredient.
I never have leftover roast (I don't make roast), and my attempts to improvise the broth with fresh beef never taste right. I've started to make chicken broth for it in a pressure cooker. Just chicken in water for an hour of pressure, then I strain it.
Pho has made me start to season my broth with star anise from time to time.
My noodles are made from eggs, water, bread flour, black pepper, paprika, and salt (I've been forced to cook with salt by salt-addicted people who eat my food, and after Dr. Forgey connected my iodine allergy with my salt and seafood aversions I've acquired safe salt).
I roll my noodles in the pasta roller of my kitchen-aid, and just made random strips of dough pinches from the ball.
Heather
I live alone - so meals with multiple courses are almost exclusively weekend treats and tend to be when I go all out (therefore, not staples).
Weekday staples are omelets (ingredients vary with leftovers), fried rice (ditto), and at least 2-3 times a month I have a simple dumpling soup my family calls "gnepsh":
good, homemade chicken stock (or turkey, or duck)
plus dumplings made of eggs and flour mixed to the consistency of pudding and dropped into the soup.
It's my if-I-had-to-eat-one-thing-forever dish
Cheryl Fuller
We make pizza every Friday -- toppings vary according to our whim.
Chicken with lemon and olives is frequently on our menu -- from one of the Silver Palette cookbooks
In winter, pot roast -- braised in a small amount of red wine, a dash of soy sauce, for at least 3 hours -- served with roasted potatoes and a salad.
clam, bacon, potato pot pie from a recipe I found somewhere -- clams are plentiful most of the year here on the coast of Maine
Connor
Grilled chicken is a staple in our household during the summer months. We often smoke whole chickens on our Big Green Egg (sometimes we brine them first and/or use the bourbon glaze in Charcuterie) or when we have less time, we grill whole butterflied chicken or chicken thighs on our gas grill. The variations are endless but lately we've been using rubs with lots of smoked Spanish paprika, chili powder, fennel, mustard powder, cumin, and salt and pepper.
The side dishes vary, but one that makes frequent appearances is a grain or pasta (e.g., farro, wheat berries, orzo, mixed grains) tossed with fresh vegetables and herbs we have on hand (e.g., cherry tomatoes, basil, spinach) and a simple vinaigrette.
French Laundry at Home
Because I often eat more at lunch (business meetings, etc.) and because I'm single, I tend to go lighter at dinner. One of my year-round dinnertime staples is Heidi's wheatberry salad. I make it at least twice a month. Another frequent go-to is mixed grill -- I do this year-round (I love to grill in the wintertime), and make this when I have friends or neighbors over during the week: steak, sausage, chicken, lamb on the grill -- just seasoned with salt (no marinade or any of that nonsense), and I serve it with grilled zucchini and squash in the summer and roasted baby potatoes with olive oil, salt, and thyme in the winter. No matter what I make, though, I always set a place at the table for myself when I'm dining alone. Sometimes I read while I eat, but most of the time, I just listen to music and enjoy the solitude after a busy day.
David
A standard is 'Kathy Roast Chicken,' which usually means chicken roasted in some new and unique way. An example is to lift the skin from the breast and add butter which has been infused with herbs from the garden (whatever is fresh today).
Always served with roasted potatoes and braised carrots. Salad is required with a simple vinegar/mustard dressing.
The other which is in standard rotation is 'personal pizza.' This is fresh dough from Julia Child's book 'The Way To Cook' any tomato sauce you like and a collection of onions and bell peppers cooked in olive oil until tender, toss in finely chopped garlic (if you like it) right at the end to just soften up. Add whatever the butcher has in fresh sausage that you like today, cooked in the same skillet you just did the veg in.
Make the dough into 8" rounds, pre-cook them in a 450 oven until just not raw. Top with the sauce, meat, veg and a little Parmigiano Reggiano, back into the oven until the cheese is melted and everything is hot. You could easily eat 2 of these things. Served with Red wine, usually a Zin or a Chianti.
Rich
With two kids under 3, weeknight meals have to be fast and simple. These are the ones I keep going to the well for.
Pan seared strip steak
- usually seasoned simply with kosher salt and cracked pepper, maybe a quick a la minute sauce if I'm feeling ambitious (wine to deglaze, add stock (or cream), reduce)
- "fried baked potato" - microwave (!) 2 whole potatoes for about 5 minutes, cut in half and pan fry in a little olive oil until the surface gets golden and crispy, season with coarse salt - so easy and so good
- steamed broccoli - again, microwave (!!) in a vented dish for about 3 minutes, season with olive oil, salt, and some shredded Parmigiano Reggiano
Fish Tacos
- Get some fresh white fish (halibut is really good, but tilapia will work too), season with salt, sautee in a nonstick pan with some olive oil, squeeze some lime juice on it when you remove it from the pan. Meanwhile, chop up some tomato, shallot or green onion, and pick off a few leaves of lettuce. I like to make a quick sauce from an avocado and thick greek yogurt, whizzed in the food processor with a little lime or lemon juice and a pinch of ceyenne.
Penne with reta, fresh tomato, and basil
- While the penne is cooking, dice some tomatoes, crumble some feta, and chiffonade some basil. Combine all together and dress liberally with olive oil, maybe add some black pepper if you like.
The key to all of these is to start with good produce and proteins. They are all fairly simple, so poor ingredients will be apparent.
luis
My week usually goes one part pasta which always yields left overs. My pasta is typically bow tie or sometimes tortellini.
veggies chopped such as peppers red green and yellow and black olives and tomatoes(love the firm ones). The sauce if pressed for time I use newman's own basil. Otherwise I make a vinaigrette (very light on vinegar)with onion and garlic or a basil pesto with the pine nuts and the olive oil. For the herbs I will typically use fresh basil from my patio.
Then usually two parts stir fry: Typically for protein I use skinless chicken breast and lots of sweet peppers, poblanos ginger garlic onions. Sometimes I have green beans with onions and sometimes I use mushrooms with broccoli. The vegetables vary and the sauces vary although I am steering away from heavy saucing and just a sprinkling of olive oil and seasoning brings out the flavor of the veggies best. Also I will use meat in the stir fry's which I marinate the night before with some home made sauce or whatever is on hand.
Then one part fish/shrimp. I will have a fish or shrimp dish with brown rice or sweet plantains caramelized in the oven. I lay the plantains with chorizo in a shallow pizza pan and caramelize them. I drain any excess oil and then I season the filet of fish brush with olive oil and cook it next to the other ingredients.
Sometimes I make eggrolls which is nice, everyone loves eggrolls. This is a dish I am still perfecting. I am moving away from frying them and trending towards oven baking them. This works so so... My next batch I will steam the components of filling that needd pre-cooking(blanching) in the wok rather than sautee them. Then I will roast the spring rolls and finish the eggrolls in the steamer for a few min to prevent the eggroll from becoming tough as it cools. Always experimenting..every week I work on something I need to perfect. Either I perfect it like in the case of oven made eggrolls or I leave it alone as a dish I must fry period.
Then there are the crockpot days in wich I will stew a nice couple of pork ribs/or stew meat in stock with carrots potatoes whatever is on hand. And no matter how you slice it..there are always sandwich days in which you just don't have the time to cook and clean.
For the weekend, If I have a nice plump chicken, I brine it on say Saturday and butterfly it and roast it on Sunday. Typically I will use olive oil and oregano with garlic black pepper and salt for seasoning. The chicken will lay on sliced potatoes or carrots halved lengthwise.
Sometimes If I have a turkey breast I will brine it and roast it with guava shells for a nice caramelization and taste.(I get guava shells that don't come in sugary syrup,they are naturally sweet)
Or if I have a nice piece of salmon I will roast it with tomatoes and sliced potatoes in a tamarind sauce.
Or even a nice steak or fish with a typically red wine vinegar gastrique... Guess there is also something new in my kitchen.. a sauce, a protein and combination of veggies....And the to do list is longer than my arm. I the asian kick series...I still have wontons and potstickers to work on...On the American kick series I am still not happy with my chicken wings..again..fry or roast? And I have barelly scratched the surface on breading proteins. For the french kick so far this year I have succesfully deboned chickens and the only thing that is keeping me from doing another galantine is the stuffing?. Need good stuffing suggestions for one. In the latin kick department I need to work on my shrimp seviche. I took some notes to improve my last seviche but I never followed through with them.
then there is the new series I incorporate from time to time which I am hot on this week. Something salad. I recently enjoyed a fiesta salad on the road and I realize that salads are tasty and so healthy. Basically I will make some salad at least one day a week.
I am thinking a dab of sourcream, a dab of guacamole and some chicken fajitas in mild salsa with broken in tiny pcs corn chips over a bed of lettuce coarsly shredded and studded with black beans. Also a bit of bleucheese or ranch dressing on the side in case its needed.
Jen in NJ
Angel hair pasta with either chicken or shrimp, broccoli , either fresh or frozen, with a lemon/caper sauce.
It's so simple, filling and quick. I can make a lot or a little and have it on the table in less than 1/2 an hour.
This is a once-a-week weeknight staple.
beaniegrrl
I make foccacia pizzas at least once a week, usually with mushrooms, very thinly sliced onions, garlic and peppers and some fresh herbs sauteed in olive oil and butter. Add some green shrimp cooked with the veggies and herbs for a minute or two, and then (depending if I have them or not) some sliced artichoke hearts and sun-dried tomatoes. Top with enough cheese to hold it all together. My husband pours a bit of chili-infused oil on top (he likes the spice). Less than 20 minutes total prep (if I don't have to peel the shrimp), and it's great at room temp if people are stopping over.
Darius K.
Like others here, the staple in my house is veggies and pasta. More often, though, I'll just make something relatively complicated every other day and in between just enjoy the left overs.
beaniegrrl
The other once-a week is flank steak on the grill, dressed onion and garlic, served with green salad and soba noodles (because my six-year-old LOVES soba).
Tags
I like to roast a chicken with wide-sliced lemon peel (using a potato peeler) under the breast, leg & thigh skin. Joining the peel under the skin is some Angostura bitters & nutmeg, sometimes shallots. Of course, salt & pepper on the skin.
JB
Nothing novel here, but along the lines of simple, economical, and reliable meals (with some detail)...
Interestingly, dinner last night looked just like your pictures, a (brined) butterflied whole chicken cooked on the grill with a simple glaze of honey and dijon mustard (another common glaze is honey mixed with ancho chile powder). Another summer staple is grilled pork tenderloin with a hoisin/soy glaze. Another popular summer meal that doesn't heat up the kitchen is slow cooking really inexpensive pork loin "scraps" from the grocery store (or a large beef roast). I sear them on the grill in the morning and then put them in the slow cooker with celery/carrots/onions/garlic. Sometimes I strain and thicken the "braising liquid" with a beurre maniee and we have "meat with gravy". Other times the meat is cut/pulled and mixed with cooked onions, chiles, cilantro and black beans and eaten in a tortilla. Pasta is another quick family favorite--everyone gets to pick their own sauce (simple red for my son, bread crumbs/garlic and parmesan for my daughter, and a quick genovese pesto cream sauce for mom and dad). I also keep a zipper bag full of meatballs in the freezer so I can crank out spaghetti with meatballs to change things up. Just a few easy, economical and reliable entrees that came to mind.
Side dishes for the summer are frequently raw veggies from the garden (peas and beans) or corn on the cob (sometimes a corn salad--corn cut from the cob+red onion+cilantro+garlic+cider vinegar/oil vinaigrette). Most frequently, we have fruit for a side dish in the summer (a popular fruit salad that my kids devour is strawberries mixed with mango, drizzled with honey and lime juice). Again, these are a few quick staples that I can crank out after I get home. If I had time to make a simple bread dough (usually a weekend affair), I grill rounds of flatbread on the grill to serve on the side.
My kids aren't much into salads, but we've had oodles of lettuce and spinach coming in from the garden the last few weeks. A nice dressing for mixed salad greens that I make is canola oil/rice wine vinegar/mirin/fresh grated ginger and garlic (plus a bit of dijon to emulsify the lot). For a spinach salad, I like to make a simple dressing of bacon fat and honey, and the spinach gets tossed with the dressing, raisins and sometimes topped with a poached egg if I'm feeling crazy...
latenac
We recently added butterflied grilled chicken to our rotation. We use Mark Bittman's recipe marinating in 1 tbs each of garlic, rosemary and olive oil and salt putting most of it under the skin. I like how you tied the legs, I'll be doing that next time. I usually serve rice and a salad with it. If we roast chicken in the oven I'll add potatoes.
We also do my combination of Mark Bittman's variations for quick tomato sauce for pasta. I usually add carrots to the garlic sauteeing and reduce 1/2 cup of wine before adding tomatoes and this time of year add fresh oregano or basil to the sauce while it simmers. We also usually add sausage. I also do bacon pasta as a staple and Penne with Vodka sauce from Silver Spoon. (this helps 4 yr old go to sleep early, j/k)
We've also been doing more dinner salads whether regular garden salad with poached chicken or shrimp or taco salad.
And then typical stir fry with whatever I have around. Tonight it will have beet greens, garlic scapes, pork and probably a red pepper. They get served with brown or white rice. Sometimes we do rice noodles.
And we have 2 coconut curry dishes Quick Red Curry, I use mint instead of Thai Basil since I rarely have it and Chiang Mai noodles both from Hot Sour Salty Sweet.
Once it stops raining every hour on the hour we'll be continuing our culinary adventures with our Weber charcoal grill. Flank steak, chicken, corn on the cob, veggies, pork tenderloin, leg of lamb, s'mores, etc., etc, etc.
dan s.
My wife is a serious soup and chili fan so I make this at least once a month:
White Chicken Chili
Olive Oil
1 lb. chicken breasts
1 large white onion
2-3 lbs. tomatillos, chopped
4 cloves garlic, minced
2 tsp cumin
1 tsp dried oregano
Cayenne pepper, to taste
3 4oz cans chopped green chiles
1 can (15 1/2 oz.) Great Northern beans, drained & rinsed
1 can (15 1/2 oz.) Cannellini Beans, drained & rinsed
6 tbsp shredded reduced-fat Monterey Jack cheese
2 tbsp chopped fresh cilantro
1 cup homemade chicken stock
1. Grill chicken breasts, let cool then shred.
2. In large pot heat olive oil.
3. Cook and stir the onion until tender.
4. Mix in the garlic, green chiles, cumin, oregano, cayenne, chicken stock, tomatillos and beans.
5. Add chicken and cook for 20-30 minutes
6. Garnish with cheese and cilantro
Darcie
At our house the staple meals (meals I make when I've had a long day and don't want to fuss) tend to be pasta, usually carbonara, amatriciana (with home-cured bacon, of course), or with a simple tomato sauce. We usually serve it with garlic toast and a simple salad and lots of Parm-Reggiano.
During the summer, we eat a lot of burgers on the grill. We've been perfecting our recipe for Double Butter Burgers, which include peanut butter and butter mixed with ~90% lean chuck that is ground fresh (plus a very few other seasonings). Sides with the burgers tend to be sparse - roasted potatoes, sometimes a salad, maybe even tortilla chips and salsa, and often we just eat the burgers with a lot of stuff on them. My favorite condiments are pickle, onion, cilantro, ketchup and mustard.
And when we really don't want to fuss, we head to our favorite Mexican place. It's like Cheers - when they see us, the staff greets us in unison.
latenac
Sorry to serial post, beaniegrrl, what do you dress your soba noodles with? I'd love to add that more to our rotation. During the winter we use them for do it yourself asian soup.
Jenny
My favorite staple growing up was actually my favorite comfort food - my mom's meatloaf. Since I live alone, I rarely make it for myself. Instead, I always keep chicken breast in the freezer (I buy in bulk when they're on sale) and make chicken stir-fry once a week or so (varying the chicken prep and choice of veggies). Nothing like a garlic-and-soy-sauce-infused chicken over rice, plus I can stretch it out over several days for lunch and/or dinner.
CrispyGirl
We roast chickens a lot, generally served with potatoes (roasted alongside or mashed) and green beans, lima beans, or creamed spinach. Most weeknights vegetable sides are frozen (however, we do cream our own spinach) because we're 2 adults working outside the home who have to feed 2 hungry kids.
When my younger child was small, we got into the habit of cooking things that could be quickly & easily reheated the night before, so that's still a large part of our repetoire even though this child's nearly 6. We love pot roast (braised in leftover red wine, with potatoes, frozen pearl onions, baby carrots, and mushrooms tossed in the pot). Edna Lewis' catfish stew is great year-round because it's not real heavy and full of vegetables, and generally served with fresh Cuban bread from one of the local bakeries.
We use the crockpot a lot, too, for faux Cuban pork (braised with mojo sauce, served with black beans & a quick salad) and faux Italian beef (braised in 1:1 beer & water mixture with dried oregano & parsley, served on crusty bread with carmelized peppers & onions on top).
During the school year, we make lots of soup for nights my son has karate. One of our favorites is a pasta & chickpea soup based on a Nigella Lawson recipe, served with bread & a salad.
The Cheesemonger's Wife
Every night must be quick and delicious if we are staying in. M'jaddara (lentils & rice with carmelized onions) and tabbouleh is always a quick go to meal. Who doesn't ever have lentils and rice and an onion in the pantry. Tabbouleh is made on saturdays and will last almost the week. We also have pork steaks almost weakly....for you non-St. Louisians it's a pork butt cut up into thin steaks (or thick if you have time to braise),grilled and served with green salad and applesauce. We eat our weight in eggs. Breakfast for dinner is always a treat. And risottos...we eat that twice a week...easy to make and you can put anything you want into it. Last night we had truffle and mushrooms. And fajitas....whatever meat we eat for the week is what we use.
Nayiri
I love a nice tomato-based salad in the summer like this one. I make it constantly during tomato season. Sometimes I'll throw some feta in there, sometimes some herbs... It's quick, easy and delicious.
Broccoli, Chick pea and Tomato Salad
1 pound broccoli
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, minced
Coarse salt and ground pepper for seasoning
1 pint cherry tomatoes, halved
1 can chick peas, drained and rinsed
Chop broccoli and steam until crisp-tender. While steaming, whisk mustard with vinegar, olive oil and onion, then season with salt and pepper. Toss with tomatoes, chick peas and broccoli; toss to coat. Serve at room temperature, or chilled.
lisa
We have so frequently had the same meal on Monday nights it has come to be known as "Monday" even if we have it on Tuesday. "Monday" is Penne with Broccoli and Parmesan from The New Basics Cookbook.
Other staple meals:
--Big Salad with hardboiled eggs, kalamata olives, and lemon vinaigrette
--Veggie burgers on whole wheat buns with tofu fries
--homemade pizza with mushrooms, red bell pepper, and olives
amber
i love reading all the comments so far.
we have a couple meals that i keep in heavy rotation for those nights that we need something yummy, but that won't take hours to get on the table. most of these meals also use a lot of canned ingredients (low sodium varieties) so i can pull stuff out last minute:
* turkey chili with a mix of black beans and kidney beans. i adapted this recipe from real simple and it's a winner every time. topped with whatever cheese we have on hand, some onion and a side of french bread or tortilla chips, it's great during the winter months when you want something warm and comforting. i usually have a serving or 2 of this also in the freezer at all times as it makes a great easy to pack lunch for the office.
* pasta with vodka cream sauce. best recipe, hands down, i've ever stumbled across from cooking light. fancy enough for company, but simple enough for a weeknight, i make this at least once a month. a green salad and homemade garlic bread on the side and it's delish!
* orzo pasta with broiled shrimp. the pasta contains fresh basil and parmesan and then the shrimp may get a marinade or sometimes it's just salt and pepper. a salad or a veggie on the side and we're sitting down to dinner in under 30 minutes.
Charlotte
Another single chick here -- when I'm blue, the only cure is to roast a chicken. A good roast chicken can restore one's will to live. In the summer I'll often do one on a weekend, sometimes on the grill, and eat it cold all week. Because I buy shares of meat animals (or get game from friends) I always have a lot of packages of ground meat. I do a bunch of different mixed-meat burgers: lamb/antelope, pork/elk etc ... you want something fatty to cut the lean game meat with. I do 2 variations, one with asian flavors: garlic, ginger, fish sauce, chiles and one sort of Mediterranean: garlic, mint, fresh young onion from the garden, aleppo pepper, and a Georgian spice mix I got from World Spice in Seattle that I can never remember the name of. Those are easy -- I do up a big batch and freeze burgers individually. I grow a lot of my own greens and put them up for winter, so nearly everything has some kind of braised green: kale, broccoli rabe, roma beans -- sometimes I freeze them in the muffin tin so I've got individual-sized "hockey pucks" I can pull out when it's been a long day (really, tastes much better than it sounds). And I couldn't live without my rice cooker -- I have the really cheap one and when it's gruesome-hot, you can steam dinner in the compartment above the rice. Rice, chicken or game or local meat, and a side of (mostly) my own veggies is the weekday go-to meal.
Kovalic
What an interesting question.
Here are the recipes I'll fall back on, on a time and time again, if I've no time to think about something special.
Most of these come originally from my favorite cookbooks, but have gotten to the point with me where I'll seldom if ever go back and look at the cookbooks when making them. Most have evolved slightly.
My go-to recipes:
Black Bean Soup with Jalapeno
(Gleaned from the Whole Chile Pepper cookbook)
Mushroom Soup
(Gleaned from the Les Halles cookbook)
French Onion Soup
(Gleaned from Le Cordon Bleu at Home)
Potato and Leek Soup
(Gleaned from Le Cordon Bleu at Home)
Sweet and Sour Soup
(Gleaned from Soups and Stews)
Spaghetti Arabiata
(A simple sauce that can morph into many different sauces with additions. I think I originally found it in Bugialli on Pasta - it reminded me of the sauces I had when my dad worked in Milan)
Fettucini Carbonara
(Gleaned from the Silver Spoon cookbook)
Risotto (Either mushroom or gorgonzola, but whatever's on hand)
(again, using the basic Silver Spoon recipe)
Pizza
(Trying to match the Neapolitan style as best as possible)
Lasagne or Canelloni
(A variation on my mom's recipe, with the America's Test Kitchen twist on canelloni)
Chicken Picata or Milanese
(Gleaned from watching my mom and grandma make it)
Tacos, rice and Beans
(Gleaned from Rick Bayless' Everyday Mexican)
Pan-fried Trout
(When available and fresh, of course)
Grilled/roast fish (usually Sea Bass)
(From a L'Etoile class I once took)
Catfish, coated in flour and pan-fried
Moules Marnier
(And all the variations this can lead to. Cleaning the mussles is a pain, though...)
Curries
(Using curry pastes, but I'm learning how to create my own)
Roast Chicken
(Gleaned from Thomas Keller's recipe)
Looking back over the list, I see it's it's odder and more eclectic than I'd have guessed...
Eric the Read
I will throw together a basic fried rice recipe of my own devising if I just can't think of anything else; my wife loves a recipe my sister stole from a relative, which is a sort of chicken-egg-potato-chip casserole-like-thing (I don't have a great memory for
In the winter I'll do a spinach lasagna with bechamel, which is fantastic, but doesn't reheat all that well.
If I want a light dinner, I have a rice noodle salad recipe I got from Vegetarian Times that is cool and refreshing on a hot summer night.
My wife and I both love to do an open-faced cheeseburger that's really more like a patty melt-- mix a couple of cups of cheese with some sour cream, as much horseradish as you can stand, and a jalapeno or two, and pour over burgers on buns toasted with garlic butter. The original recipe called for pickles instead of jalapenos, but we like it better our way.
For dessert, chocolate oatmeal bars are pretty much trivial, but I have found, interestingly enough, that using natural peanut butter doesn't work right-- you need the really crappy stuff (Jif or Peter Pan or something equally nasty) to make them come out right. Don't ask me why.
Megan
My husband and I bought a fixer upper a couple of years ago, and this season we've been slowly chipping away at a kitchen renovation. So, recently we have waves of some serious kitchen downtime. To get through those days, I always have lots of frozen lasange and meatloaf in the freezer in single or double portions. I made large batches a few months back, and we're chipping away at our stash.
On the nights when we can cook, our most frequent meals involve roasted chicken legs. We both love dark meat. He usually handles the chicken, and I'll do some sort of sauteed greens and some potato dish (generally, either roasted or mashed). If I'm in charge of the chicken, I will generally braise.
We found a polish place in the neighborhood that makes their own kielbasa, so we've been eating that a lot recently. It's easy enough to grill, which keeps us out of the construction zone. On those nights, I'll usually cook up some pierogis using a potsticker method on the grill's side burner.
Lastly, my other big go-to dish is shrimp sauteed with a little garlic and oil. I can get it cheap at the grocery store frozen. It thaws quickly and is easy to prep.
Other big sides in our house are braised carrots and also braised brussel sprouts.
Did I mention that I like to braise?
Cooking Zuni
Interesting comments. It's fun to see what everyone else makes.
A Saturday night staple dinner for two is a D'Artagnon chicken purchased on Friday, washed, dried, salted, and refrigerated overnight upside down on a rack, turned over right side up in the morning, then rotisseried Saturday evening until very crisp. I serve each person one leg, one thigh, and one wing with sides of cucumber salad with sour cream dressing, green beans cooked in tons of boiling salted water, drained, and seasoned with chicken fat and Maldon Salt, and sweet potatoes from The Gotham Bar and Grill Cookbook - mashed with butter and maple syrup (from my own maple trees, no kidding.) Dessert in the summer is usually vanilla ice cream and macerated strawberries; the winter, baked apples with vanilla ice cream.
The before-dinner treat here is the person I am eating with gets the chicken liver that was inside the chicken cooked in butter and sprinkled with salt and a little paprika.
The leftover white meat is used for chicken salad sandwiches on Sunday.
Sara
I feel like everything I eat is a staple meal. I guess that's what happens when you're single and po'.
But here are the absolute repeaters, standbys, things I can't live without:
Spaghetti Sauce:
1 can of tomato sauce
1 can of whole stewed tomatoes and their juice, tomatoes chopped up according to how I want them that night
5-6 cloves of garlic, chopped up
1/2 white or Vidalia onion, chopped
A couple handfuls of sugar (yes, SWEET tomato sauce)
A couple bay leaves, depending on how much sauce
A few sprigs of fresh Thyme from my herb garden
Dried oregano and dried basil (sometimes fresh, but not usually)
Chili powder and red pepper flakes
Salt and pepper
Olive oil
I go a touch heavier on the olive oil, and definitly "heavy" on the sugar (I'm apparently, like, the only person who makes sweet tomato sauce in my group of friends -- ironic, because it is easily the most popular sauce anyone makes and everyone always has me cook the sauce when we're doing "family" dinners). It goes with any kind of pasta, and you can easily add either ground meat or meatballs (I make mine out of ground veal usually) if you'd like. Seafood, too -- it's a good Fra Diavolo sauce.
Vegetable Stir Fry. There's no igrediants list here, just whatever vegetables I have handy (I've become a fan of Kohlrabi lately, it's like water chestnuts, but better) (fresh and canned, btw... I keep bamboo shoots and water chestnuts around because I love Asian food), and stir fry them with chili-sesame oil, soy sauce and oyster sauce. Lately I've been serving them over udon noodles I got from the Japanese market, which cook way faster than rice or normal pasta and are delicious, but you can eat it plain, or with rice, or with bread... it's stir fry. It's flexible.
And, finally, risotto. I keep a large plastic canister of arborrio rice around, and I've usually got at least one bottle of open wine (I'm a drinker, yesiree Bob), and I'll throw in just about anything I have laying around, and tada! Dinner.
Sara
I should also note that I've lately become very enamored of poaching eggs and putting them on arugula salads. That is rapidly becoming a staple meal.
Natalie Sztern
This dish is my signature and the one I prepare over and over.
1 bottle 1000 Island salad dressing
1 pkg onion soup mix
1 small bottle apricot jam.
Stir together and shmear over chicken or chicken pieces and bake 350 basting often until the sugar carmelizes and the chicken is dark brown.
applehome
The weber with 1/2 charcoal (lump) is virtually a daily routine during the summer. Next to it is a gas grill and a 50kbtu/2-burner camp stove. All on the deck right outside the kitchen. So we hardly ever cook inside during the summer. (btw, I have a 5-minute start the charcoal method - I use the standard chimney, but rather than put newspaper in it, I just put it over one of the burners and light up the gas. About 2 minutes of gas is all you need, then shut off and let it burn - 5 minutes and your coals are red and ready to be put down on the weber)
Favorite grills are teriyaki (not the thick goopy sweet stuff americans like, but a vinegar/mirin/shoyu + spices marinade - so more sweet and sour - what I grew up with as teriyaki) - good for flank steak, chicken.
I'm Japanese so the rice cooker is always full. OK, a baked potato once in a while... maybe some pasta. Starches almost take care of themselves.
Hot days call for cold soba noodles. I always have 2-qt jars of home made dashi in the fridge, so mixing up a little dipping sauce (tsuyu) is quick. Also may boil some spinach, then drain and soak in the same tsuyu for 2 hours+ (overnight is good). Drain, squeeze, form and cut into a log and cut the log into cubes. A sprinkle of katsuobushi and sesame seeds - and you have ohitashi to go along with the soba noodles.
I'll have to try the butterfly chicken. My favorite chicken grill is "beer-can". Actually use the ceramic units. Inside in the oven, or indirect on the weber. Butter & spice the birds (I do 2 at a time) inside skin on breasts and all over skin outside, as well as inside the cavity. Place on "beer cans" (water works as well as beer) and roast - nothing could be easier - moist, delicious bird.
Gas grill is very useful in conjunction with the weber. It's my summer oven. Turn off 2 burners, top down. As a grill it's not so useful - just doesn't get hot enough - but who needs it, when you have a weber you can get up to heat in 5 minutes?
Veg's are simple & quick. I have a set of bamboo steamers (more than one, actually) - in the wok, I steam green beans, asparagus, brussel sprouts (I like Lydia Bastianich's deconstructuted method). Then I dump the water out of the wok, put back on the burner - add a little oo and/or butter, (oh - you thought this was going to be healthy...) some minced garlic, dump the veg in from the steamer - a quick saute and on a serving dish.
Often make ratatouille with summer squashes & eggplant (Chinese). Have made Keller's confit byaldi a few times now - the kids love it, I'm held in the same esteem as Remy the rat. Pipperade takes time (my standard ratatouille is quick and dirty) but it's really worth it - not just to please the kids.
For some fish, I prefer using the donnabe (Japanese ceramic pot) - in summer, in the gas grill "oven". Poached salmon with ginger, garlic, scallions. Really good the next day cold - my fav for picnics, with hollandaise. Some salumi, bread, a bottle of wine or two...
Also should mention the rotisserie attachment for the weber - most useful add-on for anything, ever, ever. Roasts of all sorts get really good smoked flavor (wood ring) from using lump charcoal alone - without adding any wood chips. Favorite is rib roast (bone in/out), chicken (truss up well), boneless leg of lamb... get coals really, really hot and don't worry about anything burning - what a great way to cook.
Mer
Summertime, 2 staples:
1. Grilled, marinated pork tenderloin kebabs with sweet onions and sweet Italian red peppers. The pork is marinated overnight in fresh squeezed lemon juice, white wine, olive oil, 6 garlic cloves, dried rosemary, thyme and sage (I put this in the blender and then pour over the pork).
2. Grilled flank steak marinated with beer, olive oil, garlic, salt and pepper. If I'm bad, I'll serve on toasted french bread with a sour cream/horseradish sauce.
Wintertime - brisket, also cooked with beer and beef broth, garlic, bay leaf, dash of marjoram and 6 large onions. I use the immersion blender to integrate the onions into the gravy.
Schultz
A recipe I more or less lifted from a restaurant in Florence. We eat this once a week or so.
Take a skirt or flank steak. (Flank is the more common, but due to my wife's preference of more well done meat, I've started using skirt more.) Pat with rosemary and garlic, drizzle with olive oil and S&P. Grill on high heat to desired doneness.
Take a bed of arugula. You can also use spinach, but it lacks the peppery goodness. You can dress it very lightly with olive oil and balsamic if you want, but it doesn't really need it. Slice meat and place over bed of greens. Shave high quality parmesean over it, preferably reasonably large curls.
Yes, its basically an Italian warm steak salad. But, its a very good one and takes about 20 minutes. You can also do endless of number of variations, although I like it simple if its quality ingrediants.
Natalie Sztern
1 whole chicken or as many as u eat
2 lemons for each chicken, spiked full of holes with fork tines)
Salt, pepper to taste inside and out.
salt and pepper chicken. Fill cavity with 2 lemons and sew closed. 400 oven until chicken is done...usually 1-1/4 hours or till leg moves easy. Put it in and forgedda bout id...JUICY
Natalie Sztern
one more:
go buy a metal chicken holder that holds chicken upright...forget the beer can bullshit, in my opinion nothing replaces the 'obscene chicken holder'-what is more is that with this recipe the beer can ruins it.
1 chicken whole
salt pepper
1 pge onion soup mix
2-3 oz water
again mix together and just massage into chicken inside and out. Place chicken on 'obscene holder' and bake 350 till done...so juicy that one chicken is not enough for a family of 2. I have 4 obscene chicken holders...
evil chef mom
With four kids doing all sorts of things that require me to run them around, what I really wanted to say is stale nachos and cold hot dogs from whatever snack bar they are playing a game at is my staple but that would be a really easy way out. When it's crazy busy we eat a lot of simple pastas tossed in olive oil and fresh herbs, omelets, grilled cheese sandwiches, mac and cheese, udon, rice and beans, or anything that can be made in a crock pot. When it's not busy at least once a week we have some type of tacos or homemade pizzas. Not very complicated but it's better than mac n' cheese out of the blue box we had every Wednesday night when I was a little kid. Yuck!
Maryann
Well, for my bloke, it's got to be eggs, beans, and chips.
For me..a pasta is standard. So many ways to prepare it and so many shapes and sauces. My favorite is a thin spaghetti with olive oil, garlic, marinated artichokes, olives,a little parm cheese and fresh basil or Italian parsley. Alongside is a nice fresh salad with only olive oil and red wine vinegar, a good crusty loaf and a glass of table red 🙂
Devlyn
Ah, roasted chicken over here, too. Just last week I think I cooked my best roasted chicken ever. It's usually served with roasted carrots and whatever potato is in season (new potatoes are fantastic right now), and a salad with a basic balsamic vinaigrette.
Our other staples at home are fish burritos (perfecting the recipe - can't give it out yet), and donburi (stuff on rice). The donburi is usually of ground meat or salmon, minced green pepper (red for salmon), onion, and carrot, and mixed with a miso mixture. I usually make a huge pot of this for later freezing and using in bento lunches later. Of course, there's always the leftover chicken from the previous roasting, so I make a lot of chicken salad (curried), and serve it on bread or homemade bagels with a salad or summery soup (Creamy Avocado or gazpacho, usually). We've also started eating a lot of pizza at home, now that I've got the crust to a good point, which is usually served with whatever leftovers are in the fridge, and sometimes some roasted beet/greens salad or a Caesar salad. Okay, getting hungry now...
Michael Obertone
We plan a menu 2 weeks in advance and try to get our 8yr old daughter to cook at least once in that time period. Sloppy toms, tacos, crescent pie are a staple for those days. The other staple, having myself and a wife who is Italian, is pasta and gravy. The pasta is usually hand made(my absolute requirement) and gravy which my wife and I make in about 20 minutes in large batches to freeze. Garlic toast is the accompaniment.
Jennifer Rice Epstein
What a great post! So many wonderful comments to look through.
In the winter, we are also of the roast chicken/potato/veg camp (using Alice Waters' method from The Art of Simple Food). But we live in Tucson, Arizona, so in summer we look for good meals that can be prepared on the stovetop (even grilling can get to be too much in 110-degree heat). Some favorites include poached fish (water, herbs, and some sherry vinegar or white wine) served alongside vegetables; Mark Bittman's shrimp and white beans with dressed greens on the side; or some take on Provencal salad.
Garrett
Right now? Pea soup with garlic. Frozen peas, veggie stock, and some garlic that I may or may not roast first. Afterwards garnish with cream or sour cream if I have it, black pepper and always some bacon.
To fancy it up for people, I recently rolled the bacon up into a palmier and served the palmiers along side the soup.
However, I go to work during the day, grad school at night, and hold another side job so stir frys are always super simple.
CDT
For the last 3 months, we have been having red beans and rice on Mondays. I read about this Louisiana tradition (Monday was traditionally wash day) and liked the idea of a simple, wholesome and cheap meal. I begin soaking the beans on Sunday, and sometimes start simmering them Sunday night if Monday looks to be busy. Rice will vary between white or brown, jasmine to basmati.
This dish varies a lot, and we use it clean out the pantry/fridge. Sometimes we use leftovers to make a simple broth/stock for cooking the beans. We tend to always add celery/onions/garlic, but have added carrots, green peppers, pork, sausage, beef, eggplant, cabbage, you name it. Its a veritable garde manger all in itself.
Its amazing how such a simple dish changes based on slight ingredient shifts. The beans taste different with a whole green pepper vs a half of a green pepper. Its really been kind of enjoyable developing your palate to taste the differences.
Its been fun, and we will continue. Of course the teenager rolls his eyes, but is appeased with a quick burger on the grill with a side of beans.
faustianbargain
wow..finally, a topic that i can contribute to and it doesnt even have to do with foie gras.
we come from rice. what i cook is mostly the food i grew up with..unless of course, i am cooking for people who i didnt grow up with.
my grandmother had it down to a routine. daily meals are of two types..a rice based 'meal' and a 'tiffin'. rice based meals feature rice, of course. a traditional south indian meal would consists of rice which is mixed with some kind of tamarind+pulse "soup".
generally, we'd have two types...a soupy watery rasam and a slighter thicker sauce-like sambhar. the difference in texture comes from the quantity of lentils(toor dhal) used. rasam = tamarind water + toor dhal + spices + tomatoes(usually). sambhar = tamraind water + toor dhal + spices + chunky boiled vegetables. sambhar and rasam spices are family secrets. no two households would grind it the same way. mine comes from my grandmother. i dont make mine anymore. it needs to be fresh and cant be stored for long...and since i dont need massive quantities, my mother sends me some from her batch if i need any.
while rasam is a staple, sambhar isnt made everyday. instead of sambhar, we'd have a buttermilk based sauce(moar kozambu, butter milk with coconut, cumin and green chillies), spicy tamarind sauce(thickened tamarind with red chillies and dried/preserved seeds of certain plants or just any kind of boiled vegetables..this doesnt have the toor dhal as with sambhar and is thicker) etc.
as a side to the rice dishes, we'd usually have two kinds of vegetables...one would be a dry preparation and the other a wet preparation(generally mixed with moong dhal). not too many spice additions here except maybe for dried red chillies for heat. as we also have kerala roots, at least one of the vegetables will have grated coconut as an ingredient(sometimes even in the sambhar). the wet preparations include avial, kootu, keerai(greens..sometimes with pulses, sometimes not) etc.
ending the meal is yogurt/curd/buttermilk mixed well with rice along with pickles. the pickes are preserved, made once or twice a year in huge batches and are always at hand. i buy mine now. it really isnt the same when you make certain things in small batches. it is easier to cook for 20 people than for 2. and the whole meal for 8-10 people usually took her 40-60 minutes to prepare. it takes me the same time to cook for two. the dhals are cooked in the pressure cooker. as it is cooking, the rasam and sambhar base will be boiling. by this time, the vegetables can be cut and prepped. and then its a matter of finishing off each dish. the problem with making south indian food quickly is not the actual effort spent, but the space one has...if there are two stoves and enough space to move from stove to stove, its all a breeze. in our home, my grandmother would cook and finish them off..and the rest of us...my aunt, mother and anyone else who is around with a free pair of hands.. will do the prep work. the dishes pile up like little mountains which the maid will clean in the outside courtyard as the cooking goes on. its a neat system and not quite the same when there is a single person cooking in the kitchen.
as my grandmother was religious in a rather orthodox way, the maid wasnt allowed inside the kitchen. i had no such qualms when i ran my own kitchen. but then again, i didnt have to cook for 10 people, so i'd cook for two days and 'rotate' the food. also, i dont do the whole sambhar(etc) *and* rasam thing. its either one or the other. and only one kind of vegetable a day. making the rice is a breeze, of course.
full rice meals are for the afternoon lunches(usually on weekends) and for dinner. mornings and weekday packed lunches are the 'tiffin' component. tiffin can be anything that isnt a rice meal. even today, we plan our weekly tiffins by our grandmother's template.
here is how it goes. sunday, the rice and urad dhal will be soaked for monday morning tiffin. monday is always..*always*..idli. because the idli batter has to be made after soaking the rice and dhal for several hours. then they are ground to a batter and then left out to 'rise' overnight. since idli is really a two day prep, sundays afternoons are when the rice is left to soak. by sunday evening, they are ground. they rise overnight and its ready for monday morning. of course, it makes sense to plan it this way when cooking for a lot of people. even though i can refridgerate my batter and cook it the whole week, i like to follow the old routine. there is something comforting about routines.
so its idli on mondays. with sambhar and some kind of chutney...coconut or tomato or ground pulses or mint-cilantro etc. the day after idli is always dosa. even though dosa batter is different, we usually made a huge batch of idli batter and when it 'falls flat', it became dosa batter. tuesdays are dosas..by tuesday evening, if there is any batter remaining, it becomes sour...and we get rid of it before it goes bad by making 'uthapam' which is a thick, spongy dosa topped with chopped onions, cilantro and green chillies. the rest of the week, tiffin is made from what ingredients are available. upma, chapati, a variety of mixed rices(coconut rice, lemon rice, pongal etc). tiffins are decadent and glisten with ghee at the beginning fo the month when the pantry is overflowing with groceries and they become more humble towards the end of the month.
every friday, there will be a milk based dessert and vada. saturdays, we'll definitely have avial..and sesame rice in the mornings for the crows that are seen as representatives of our ancestors...some hindus wont eat before feeding the crows in the morning...a little rice with a dollop of ghee and a spoon of dhal...but saturdays, the day of saturn whose vehicle is the crow, we make sesame rice..sesame being the favourite of the lord of planet saturn...let's face it, we had idols long before simon, paula and randy gave you american idols...and we like to feed them too... sunday lunches are elaborate and the sambhar is usually a coconut based one. also during the weekends, we'd have fried crisps called vadams. its only appalams or papadums during the weekly dinners. vadams are made from tapioca or rice-tapioca mixtures. lemon juice and green chillies give it a kick. they are usually made in the peak of summer..left out to dry in the scorching sun. usually, these preserved treats are made to cover the entire year's supply. even though its really hot in the south, the window to make vadams is rather narrow. the heat is unbearable, but it makes great vadams..and quickly. they are deep fried and it's crunch goes well with rasam/sambhar.
we probably didnt have fruits everyday. whatever fruits the middle tier(first tier are the grandparents and the third tier consists of the grandkids) brings on the way back from work. it wont be much. if there are three apples, my grandfather would slice them and distribute it evenly amongst us. i pick up crates of fruits now, but the satisfaction of sharing an apple is missing. i suppose nostalgia is cliched, but it is true.
apples are 'exotic', of course. when there is no fruit, there will always be bananas. the tiny yellow bananas(yellaki), fat and no longer than a child's palm is the best. the red ones are also a hot favourite, but not always available. melons, oranges, custard apple and a couple more that i dont know the name in english are the seasons ones. during the summer months, we took down tender coconuts from our trees. every weekend, a barber would come home to give my grandfather a shave and an oil massage. i think its a generational thing and it was one of my grandfather's favourite weekend thing to do. after my grandfather leaves, he'd bring down the coconuts and trim them so that we only have to spike the top to get to the coconut juice. he'd drop them in the well and the well water would keep the coconuts cool. because its surrounded by a fibrous 'shell', it would float in the well..and on any given hot afternoon, coconut water is just a pulley hoist away. cool coconut water is a lifesaver in hot climes because the sweating dehydrates the body very very quickly. i buy mine in cans now. its ok, but not quite the same.
my cooking routine is just a mini version of my grandmother mostly because i dont have to cook for a little army and i dont have the space or helping hands as she did. the kitchen was massive in our home. a dishwasher isnt as handy as a maid and a dishwasher certainly doesnt provide neighbourhood gossip. my ingredient list is the same. my monthly grocery list is the same as my mother's which is the same as my grandmothers'. only difference is that she used to order for a month, had a budget, finished off that month's order by the end of the month and made it a point to order fresh every month. even the smallest quantity i buy lasts me for at least 2-3 months. i discard it after three months. its upsetting, but it really isnt nice when its stored for too long.
DodgerGirl
Our go-to meals are spaghetti with marinara sauce and a green salad, or a kitchen-sink style home version of Hamburger Helper. A meat (ground turkey, chicken breast, kielbasa), chopped vegetables (onion, plus whatever I have in the fridge that might work well together), and either rice or noodles. Cover your eyes, because I've been known to use canned cream soups on occasion. Start to finish, it's done in 30 minutes and there is only have one pan to clean.
Well, you asked!
Chris
Once a week we make pizza. During the cooler months it's sometimes done in the oven with a stone.. but if the weather cooperates it's done on The Big Green Egg. Perfect pizza every time, and a chance to use left over meat, like that roasted chicken.
Ed
One perpetual standard is the Keller roasted chicken with whatever green leafy vegetable looks good at the store or in the garden. Potatoes often or rice cooked in chicken stock made from carcasses from previous staple meals.
We also rotate Bourdain's pork chops with cornichons and pork chops forestiere.
And once a week some kind of fish dinner--this week a variation of Bouchon's trout amandine.
In the fall and winter, there are many more braised things on the normal menu.
Great idea for a post.
Sara
I usually make macaroni and cheese once a month, half n'half and paremesean for the sauce with lots of black pepper. I adjusted it from one of Donna Hay's 10 min recipes.
I also make a cauliflower and farmer's cheese soup with croutons (adjusted from a bon appetite cook book) in the winter about once a month.
Weekly I make pasta with crushed tomatoes and whatever herbs look good from my window sill. I also will make pasta tossed with olive oil or butter and parmesean cheese for a quick meal.
ntsc
My wife and I probably add two cookbooks/food magazines a week. The last one I picked up was French Laundry, hers was Beyond the Great Wall. So things don't get repeated a lot.
On weekends we try and do dishes that will have left overs, roast chicken shows up every 2-3 weeks as example. Other days we eat the left overs, do fish, and in summer grill a couple of times. The menu is here: http://menu.vldyson.com
In winter I will take a 2" chuck steak and braise at very low temperature in a half bottle of red wine, we drink the other half at dinner, assorted root vegetables and cover the meat with Thomas Keller's French Onion Soup from Bouchan.
DNash
I fear to post, but since I live alone and cook mostly just for myself, my summer "staple" meal takes its inspiration from Mr. Ruhlman's dreaded "chicken Caesar salad." But I do leave it open with lots of variables.
This is made much easier by the recent trend of stores selling packages of individually vacuum-sealed chicken breasts. They're the bachelor cook's dream, because they're so easy to make small meals with, that can be varied from day to day so as not to be stuck making some big pot of something and leftovers for days.
So - I'll take a chicken breast, season it with some mixture of herbs or spices depending on my mood, and pan saute or grill it. Meanwhile make a basic vinaigrette dressing, again varying herbage. Toss dressing with salad greens (I usually get the "baby spring mix" or something that's mostly Romaine). Add diced chicken. It can be as simple as that, but I usually add some garnishes - grated Parmesan, homemade croutons (made from leftover sourdough bread usually), and/or bits of diced prosciutto or pancetta that has been sauteed up until crispy like bacon bits.
In the winter, when I don't mind running the oven, I'll take a chicken breast, season it up, wrap it in foil with a handful of mixed frozen (or fresh) veggies (beans, carrots, broccoli, etc.) and a few glugs of white wine or white vermouth. Bake in oven for about 25 minutes. When done, I pour the liquid out into a small saucepan, reduce a bit and then swirl in a touch of butter. You could make rice or potatoes with this, but it's a great low-carb meal without - and adding the bit of butter to the sauce adds just enough richness to make the chicken and veggies feel like a much more "filling" meal than it is.
Usually every fall I make a big batch of French onion soup and store servings of it in the freezer, so when a winter day gets me down I can pull one out and have a super bowl of homemade onion soup at a moment's notice.
amy
I hate to post again...but yes I do live alone...and as much as it's difficult to cook alone...I must say...I heart my slow cooker...
And I'd do mac n' cheese if I had a ton of people to feed...tho' I've been having a tendency of freezing a majority of my meals...
milo
Mostly pretty predictable stuff. Generally always a side salad unless there's lettuce in the main course.
*pancake dinner! With chicken sausages from Trader Joes, we use the various flavors of those as a side with many different things
*Pasta with jar sauce (sometimes homemade)
*Tacos or enchiladas, side of rice (yeah, it's the stuff in the bag, anyone have a recommendation for a good homemade equivalent? Or even better, a homemade version of the taco seasoning in the envelope?)
*stir fry of some sort - veggies, usually chicken but sometimes some other meat, one of a variety of sauce recipies
*grilled meat (or fish, cooked inside in the winter)/veggie (often grilled zucchini, my favorite)/potato of some sort
*pad thai with chicken, or veggie with eggs
Less often:
*homemade pizza, most often on the grill
*chicken pot pie
*chicken marsala
*BLT
*lamb tikka masala (with jar sauce, but still really good)
*chili in the crock pot, either meat or veggie
My goals for improving the everyday dinner are:
*more homemade
*more veggies (more often, more kinds and bigger portions)
*less meat (less often, smaller portions)
*more variety (particularly meat, less boneless, skinless chicken breast)
I really need to just make a big list of all the things we generally make for dinner to plan for shopping, have more ideas for nights when we can't think of anything, and analyze what we eat to figure out specific improvements for various meals.
carri
Salmon on the grill (the man of the house is a fisherman, we eat alot of salmon!) with a little drizzle of honey mixed with cayenne...basmati rice, steamed broccoli. in summer when the fish is freah and the broccoli out of the garden, it just doesn't get any better!
Matt
The go to meal in my household is spaghetti alla amatriciana. It's a favorite of my wife's so I try to make it fairly often. When I'm the only one home, I tend to make spaghetti alla carabonara (my wife doesn't like it). Both end up getting made with homemade pancetta from Charcuterie.
ken paris
Our once a week meal is a slight variation on Pei Mei's diced chicken with vegetables. It allows me to use up all the odds and ends of leftover veggies from the week:
2 lb Boneless Chicken
Marinade:
1 Egg white
2 Tbs Soy Sauce
2 Tbs Cornstarch
2 Cps Diced Vegetables
10-15 Slices Ginger
Seasoning Sauce:
3 Tbs Soy Sauce
1.5 Tbs Brown Vinegar
1 tsp Sugar
1/2 tsp Salt
2 tsp Cornstarch
1/2 tsp Sesame Oil
1/2 tsp Black Pepper
1/2 tsp. chili paste
Dice the Chicken in 2/3" peices
Soak in Marinade for 1/2 to 1 hour
Heat 2" Oil in Wok
Drain the Chicken
Fry the Chicken in the Oil for about 2 minutes
Remove the Chicken and drain all but 2 Tbs of the Oil.
Add the Vegetables and Ginger to the oil and toss for about 1 minute.
Add the Chicken and the Seasoning Sauce.
Toss until sauce is thickened and chicken is cooked through.
Josh Baugher
A staple meal for me (single guy), similar to Schultz's:
Saute some red/orange/yellow pepper strips in olive oil, s&p, set aside.
Saute chicken (usually I slice up tenderloin into bite-sized pieces) in minced garlic, olive oil, s&p.
Mound arugula on plate, arrange some strips and chicken, pour on some olive oil & balsamic, add s&p if needed.
Done.
So easy, tasty and filling! Makes 2-3 really big servings. 🙂
Pete O.
Once a month I'll make a ragu bolognese, which normally ends up in a pasticchiata or arancini or suppli.
The ragu starts with rendering homemade pancetta, followed by a mirepoix. Next ground (or cut into 1" chunks, depending on the final consistency of the ragu you're looking for) beef chuck, pork shoulder, veal shoulder, and chicken liver are browned. The meat is cooked in whole milk until nearly dry, white wine until nearly dry, then tomatoes. Usually I leave it in a low oven for 8-12 hours.
brandon_w
A simple vodka cream pasta is a staple at our home. 36 ounces of whole peeled tomatoes (crushed by hand), shallots, garlic, vodka, chicken stock, heavy cream, salt, pepper, and loads of fresh basil. Add in whatever shape noodles I have around Served with fresh italian bread (not homemade). It's satisfying and the leftovers make a great luch to take to work.
Burgers are another common meal. Usually they are just basic burgers, beef, salt, and pepper with some worschetshire sauce. Now and then I will switch it up, and some chipotle and ancho powder, or stuff with blue cheese, or stuff with bacon and cheddar. When it's not too hot they are served with oven fries. If it's too hot to run the oven, potatoes and green beans are thrown in an aluminum foil packet with various seasonings or herbs. Possibly fresh thyme and lemon. I never tire of a good cheeseburger.
I think that's enough typing for now.
Liz C
I'm on a 'flexitarian' kick, cutting animal products way back to a supporting roll, optimally less than 10% of total calories. Of course I'm blogging about it. 🙂
My default meal, when it's just me, is what I call a Big-Ass Salad: romaine with some combination of beans, avocado, hummus, peas, other vegs, or leftovers.
Default when I'm feeding my 8yo son is 'Taco Del Mom': toasted cheese quesadilla, refried beans, guacamole, brown rice, chopped tomatoes. I throw mine on a BAS. He also loves Blue Box and peas, which is also good on a BAS.
I'm still working on a quick & easy repertoire of bean/veg based meals that don't use pasta as a base. I have a red beans & (brown) rice recipe I've used and loved for years. Now instead of a lb of sausage I make it with one link, ~1/4 lb, just enough to flavor it. Those leftovers are really good on a BAS.
In the winter I'll make some variation of stracciatella (egg drop) & spinach soup (sans pasta), usually with some sort of whole grain bread on the side. Or a minestrone w/a little ham as flavoring.
It's an interesting project, for sure.
Ricky
My wife is Costa Rican...I'm Mexican.
We love our rice and beans.
Protein is usually carne asada. It's beef flap meat seasoned and marinated with onions, cilantro, orange juice and meat seasoning (preferably Chef Merito brand). Throw it on the grill and damn...sweet goodness. Cut it up for some tacos with some homemade salsa and guacamole and an ice cold Negra Modelo.
Quick secret for the guacamole. You guys know those cans of pickled jalapenos, with the carrots and onions? Pour some of that juice in your guac...it's nice.
stephanie
A favorite of my boys', usually served once or twice a week is grilled chicken taco's (taco night!) that they get to assemble themselves (always so much fun.) Farm raised chicken breasts grilled and cubed, served along side ramekins filled with tomatoes, avocado, shredded cheese, salsa, and guacomole. Quick and easy for me, and a sure fire hit with them.
stephanie
Oh, and both hard and soft taco shells!!
ErikaK
With our son in club baseball 3 nights a week now, we have little cooking time 🙁 but I do keep him "carbed" with pasta at least once a week: Carbonara, or homemade marinara most often. Tonnato sauce (From John Ash Cooking one on One) is great too because you can eat it hot or cold.
Roasted chicken, either whole or parts
Sausages (brats, chicken/apple, lamb, kielbasa) with veg & salad is a normal quickie meal for us
It has been 100 degrees for 5 days, so salad & quesadillas (made leftover bbq brisket ones last night!)
Earl J. Waggadorn
My personal favorite standby is macaroni and cheese. And you have to include some Velveeta cheese food product in the sauce.
I don't care if people think this stuff ain't real cheese, but it tastes good and makes the macaroni creamy.
OneEyedCarmen
Milo-
The pre-packaged taco seasoning is usually just a combination of cumin, chili powder, salt and pepper. Experiment with proportions a little...I add a pinch of oregano as well.
Simon
During the spring and summer, we eat pan-roasted halibut at least once a week. Sometimes we top it with a fruit salsa (peach, tomato and basil), sometimes a drizzle of good olive oil or just a squeeze of lemon. The fish just gets kosher salt and pepper, and if I feel like it I'll truss it in a ring a la "A Return To Cooking". Sides might be potato puree (with olive oil instead of butter), Israeli couscous with asparagus and preserved lemon, carrots, green beans, sauteed asparagus, spinach or whatever else looks good at the supermarket. I can generally put the whole meal together in 30 minutes, tops, depending on the side dish.
In fall and winter, we do the simple roast chicken from the Bouchon cookbook at least once a week, with mashed potatoes and pan-roasted carrots.
Catherine
Thank you for this recipe. We eat roast chicken as a staple also, my favorite recipe is from Barbara Kafta's book, Roasting. I serve it with rosemary roasted potatoes, a big green salad with a wealth of cheese, chick peas, and nuts in it, and a loaf of french bread (sliced, wrapped in tin foil, olive oil drizzled over and topped with basil, sage, salt and good grated parm then heated through).
I slow cook a chuck roast with red wine, a little espresso, good tomato paste, (two teaspoons of homemade demiglace... shhhh, don't tell) a host of herbs from the garden and a lot of bay. I serve it over herbed spatzle. With good bread to help clean the plates.
Rosemary and lemon grilled shrimp. Easy peasy.
More bread. (Did I mention I love good bread?)
Finally, the burger: Compound maitre d'butter with a generous helping of hot paprika goes into the center of the chuck/round mixture. The outside of each liberally seasoned. Grilled to medium rare, then covered with manchengo before meeting a brioche roll. Topped with crispy pancetta, arugula, red onion, and arugula mayo. The top of the roll is buttered with caper compund butter. Delish.
rockandroller
We have bison burgers about once a week, not always the same day. If it's a weekend, we get the weber going and grill them; if not we broil them inside. The bison is from DH Russ at WSM and we never do anything fancy with them, just our favorite toppings (we put out a sort of "toppings bar" with sliced tomatoes, lettuce, condiments, pickles - whole and sliced). This is usually served with fresh cut/made fries (Idahos - we make them in the wok with canola) and quartered sauteed garlic mushrooms as a side. This is a staple/go-to meal in my home.
We also regularly (3x a month) make chicken thighs piccata style. I think thighs are WAY better for this than breasts, which we never buy anyway by themselves. The thighs are so cheap at Kaufmann's I usually buy 3# of them so we can do the piccata a few times. LOTS of capers in our version. We usually serve these with Barilla plus angel hair (plain) and the veg varies depending on what we have that's in season. If we don't have pasta I make greek/lemony potatoes - peel taters, place in one layer in baking dish, add juice of 2 lemons, salt, pepper, greek oregano and about 1/2 inch of water. Toss regularly. They come out v. tasty.
While the ingredients vary, we regularly have our version of tapas, which depends on what we have on hand. Usually it's some kind of dried or smoked meats like genoa salami or parma prosciutto, which we pair with something like pepperoncini or figs, when at least somewhat in season, we always have on hand the ingredients for our tomato salad - tomatoes, kalamatas, french or greek feta, sometimes fresh herb if we have it in a balsamic vin dressing with lots of S&P. Usually some kind of crudite veg like carrots. Usually Greek cheeses as we always have those on hand, at least a couple. If we have plain almonds, we sautee them in a mix of butter and olive oil and then sprinkle them with coarse sea salt and cayenne and toss them while hot. Usually some crusty sourdourgh and olive oil dip or multi-grain crackers if there's no bread.
Jen
I like variety, so there are many main dishes that we never repeat. Our go-to veggies tend to be steamed broccoli or green beans or roasted asparagus. We usually have some sort of fruit, too.
Staple meals, at least in summer, tend to be grilled meat with potatoes and a green salad. My husband does a couple of beer-can chickens a month; in the winter, we roast them -- usually with olive oil, salt, pepper and a halved lemon and some rosemary inside.
Others:
Meatloaf, which must be accompanied by mashed potatoes and peas or green beans. I use half-beef, half-turkey, so it's flavorful and moist without being greasy. Seasonings include garlic, parsley, worcestershire, a little cumin, and ketchup and mustard.
Spaghetti with homemade meat sauce. Sometimes with salad, more often just a big bowl o' pasta.
Something my family calls "pilaf," which is sort of a chicken risotto -- you saute rice and a mixture of egg noodles and spinach noodles with chopped onions until everything starts to brown. Then add chicken broth gradually, stirring often, as the rice and pasta cook. When it's almost done, I add back in the chopped chicken (ideally I stew a whole chicken the day before I make this, and use the resulting meat and broth). Like spaghetti, this is most comforting as a big bowl o' carbs, but if I must, I throw something green on the side.
Steamed shellfish -- shrimp, mussels, clams, whatever is fresh and available -- with corn on the cob, garlic bread and a salad.
Chicken and noodles with parsley, celery and carrots in the broth.
A big chuck roast in the slow cooker with onions, potatoes and carrots cooked alongside.
Swedish meatballs with lots of mushrooms in the sauce, egg noodles, and something green.
For super-quick dinners, there's breakfast-for-dinner or a frittata or pasta with a simple sauce. Or a pizza from the good take-out place right down the street.
Kate F
One of the pros AND cons of keeping a food blog is feeling like I have to always cook something new. That said, my fallback meal that I make more than I care to admit is absorption pasta, usually using broccoli or cauliflower and sometimes some sausage.
Basically you make pasta risotto style: sauté shallot or garlic in olive oil; toss around your hard pasta (penne works great) until it toasts a little bit, then add broth to cover, and cook away the stock, adding more as it cooks, and stirring a lot to make sure the pasta cooks evenly. Sometimes I cover it for part of the time to save on stock and speed up cooking. When the pasta is almost done I stir in sautéed or roasted broccoli or cauliflower or whatever else I want, and cooked sausage if I have some. I usually top it with feta or ricotta salata. I should serve this with a salad but I only do about half the time; it's a staple meal for very tired nights.
If you scroll down in this post, you can see the results of one recent pot!
Our other standard meals: Grilled italian sausage with a side of israeli couscous (sometimes with something like cherry tomatoes in it) and a vegetables, usually green beans.
JBL
Short Ribs or Oxtails braised in homemade beef stock, red wine and various veggies (usually consisting of carrots, celery and onions) with the reduced braising liquid aided by passing the veggies (cooked to the point of mush) through a fine mesh trainer (and further reduced) with polenta. If it's a payday week, the polenta is usually "truffle-fied" and "mascarponed". A quick sautee of veggies usually rounds off the dish.
Also some simple roasted chicken stuffed with (don't laugh) augmented Stove Top Stuffing (dried cherries and walnuts).
Also the occasional fast food fix and some days just bread and butter or bread and peanut butter or whatever scraps, odds and ends or what-have-yous happen to be around.
Nothing too exciting.
Mike
Our "go to" meal in the summer is one of 2.
Grilled London Broil marinated in Italian Dressing Overnight w/roasted Yukon Gold Potatos & Salad with Pine Nuts and a Soy Sauce Dressing.
The other is
Grilled Talapia with Lemon and Chili Powder, Brown Rice with Pine Nuts and Grilled Asparagus with Parmasean.
e. nassar
- Canned yellowfin tuna packed in olive oil tossed with garlic, spinach,lemon juice and spaghetti. We make this a lot!
- Lentils. I love lentils and we cook them once a week usually. Mostly meatless, but the recipe varies and it can be made in any 'ethnicity'. Lebanese: with lemon juice, garlic, mint and cilantro served with rice and yogurt/tahini sauce. South American: Cumin, plantains, cilantro and green onions are added also served with rice. Italian: a fresh fennel sausage link is added along with garlic and canned San Marzano, served with crusty bread or pasta,...The varieties are endless and we love all of them.
- Lemon chicken made with thighs and drumsticks. Sear the chicken, add lots of whole garlic cloves, lemon juice, white wine, thyme and bake in the oven for 30 minutes. We serve this with pan juices and either rice or some sort of potato dish.
Greg Turner
We run through a cycle with our chicken: roast chicken with with vegetables followed the next night by chicken tacos using the leftovers. Paella is a go-to meal for me. It's delicious and I've made it so often now, I can pretty much make it with my eyes closed. Making pizza has also become something of a family thing for us, since the local supermarket started selling dough in their bakery section. I bring it home, hand toss it, and sprinkle on some home-made sauce and plenty of cheese.
Cameron S
1) Homemade taco shells (2.5 inches wide) made with masa harina (corn/lime flour), I then either cook a pork shoulder (brined) wrapped in banana leaves or beef slow and low cooked at 225 on the bbq smoker... Fresh pico de gallo (home made of course) or we have seafood tacos.
2) Bittman's short ribs (wine / coffee etc)
3) Alder or maple planked wild salmon
4) Fresh halibut in panko 🙂 with home made french fries and a walnut infused vinaigrette arugula salad (my brother and dad give me hundreds of pounds of halibut and salmon each year they catch)
5) Taking inspiration directly from the Charcuterie book I make the nice home made mexican chorizo but add in some pork loin and tomatillo's and guajillo chili's for visual interest and make a good "mexican" terrine. This goes well with home made tacos 🙂 and some gazpacho on a hot day when I don't want to cook over a hot grill, stove or bbq.
6) A good pot of soup and some no-kneed bread from several standby favorite recipes.
Martha
I think out biggest staple meal is baked Ziti. I keep pasta in the pantry and periodically make and freeze my own marinara. Since I typically have some sort of ground meat in the freezer as well it is an excellent easy, what is in the house right this second kind of meal. I might add any sorts of things I have handy like cheese, mushrooms, grated carrot/squash/zucchini....
Now that its summer and my garden is starting to crank up we also rely on all sorts of salads because we can just go out and pick the stuff.
Val
Our go to is quesadillas. Whatever looks good in th fridge goes inside and tortillas are always in supply. They can be a snack or a meal,but are always delicious.
Harry
I like trying new recipes so there are few items that are month-in, month-out staples. This, alas, is inconsistent with my family situation, which includes a toddler and another on the way. My cooking pattern tends to be a wild rush of cooking on a weekend, followed by a lot of assembly-of-inputs, leftovers, quick meals, and take-out. I'll brine & roast a chicken, or marinate & roast a chunk o' pork so as to have quick protein on hand for later dishes.
During the week I combine the protein with simple veggie dishes. Two I've made a lot in the past year are roast broccoli and braised green beans. Another quick meal is eggs. Interestingly, the broccoli, the green beans and the eggs all have western & asian variations.
Western-Style Roast Broccoli means tossing the broc with, essentially, vinaigrette: garlic olive oil, some interesting wine vinegar, herbs, maybe more garlic. Asian-Style Roast Broccoli means tossing it with plenty of (low salt) soy, some ginger rice wine or plain rice vinegar, and sesame oil. Then put it in a single layer on a jelly roll pan that's been preheating with the oven and roast at 450F till it's done, maybe 10 min. But watch it carefully!
The recipe for Braised Green Beans, Asian or Western, comes straight out of Cook's Illustrated's Best Recipe. There aren't many recipes I use as written but there's not much room for improvement. The recipe calls for about 40 min of braising. I learned the hard way that this only works for whole beans - all that time is needed for the braising liquid to penetrate the tough skin. If you cut the beans reduce the time to about 10 min, as the liquid penetrates the cut end quite quickly.
Western-Style Omlet requires some preparation: the trick is to precook the "additives" and cool them. This keeps the additives from weeping into the omlet and ruining it. So I'll saute whatever veggies need to be used up, then they wait in the fridge till I want a dinner in 10 min. Beat about 3 eggs per person, add the cooked, cooled additives, spices appropriate to mood and additives, and a couple dashes of tabasco or interesting wine vinegar. You won't taste either (unless you overdo it) but it perks up the dish nicely. Cook in a nonstick pan over very low heat, covered for the first 5-6 min so the top cooks as well. You can make a quick tomato sauce to go over it by sauteeing chopped tomatoes (fresh or canned), lots of chopped garlic, and fresh basil while the omlet cooks. (Fair disclosure: the method, if not the details, is courtesy of Cook's Illustrated.)
For an Asian eggs I make donburi. Classic "plain" donburi uses only thinly sliced onion but you can add many other things. You simmer the additives in a mix of about 2 parts chix stock, 1 part soy sauce, and 1 part rice wine over low heat till the onions are translucent. Then add the eggs and cook over very low heat till they're done. This makes a very soupy dish to serve over asian-style rice. IIRC it's 1/4 c. liquid to 2 eggs. I can post the proper proportions later if anyone's interested. Since it's peasant food there's a lot of variation possible while remaining authentic and tasty.
Val
Our go to is quesadillas. Whatever looks good in th fridge goes inside and tortillas are always in supply. They can be a snack or a meal,but are always delicious.
keena
3 big standards demanded by the spouse and kids. Sunday is ALWAYS spaghetti and meatballs (if I beg, I can substitute with chicken parm). Meatballs always with pork/beef/veal. Sauce always made with San Marzano tomatoes, garlic, splash of white wine and basil. Simple salad of romaine, cukes, onion and tomato dressed only with olive oil and red wine vinegar, S/P.
Roasted chicken with garlic/rosemary/lemons, mashed potatoes, steamed carrots with butter and steamed broccoli with salt and lemon juice.
"Calypso" pork: marinate tenderloins in oj,limejuice, dark rum, bayleaf, onion, garlic, cumin and allspice. Grill outside while making white rice, fried plantains and my black beans: saute garlic and chopped red pepper in bacon grease, add tomato sauce, lime juice, chipotles to taste and simmer rinsed canned black beans until tender and infused with flavor.
Cleanup is a bitch but our rule is: he/she who cooks does not clean up. My victory!
Maya
Before I became allergic to wheat, my favorite summer lunch was pasta salad with blueberries. The pasta salad was made from pasta shells, mayo, olive oil, and a few other things I can't remember right now. I wish I could replicate it with non wheat pasta but it's just not the same.
Nowadays for breakfast I eat sliced bananas fried in lemon juice, with yougrt for protein. I'm also the only person I know who eats "breakfast desser", usually local strawberries with whipped cream. All before 9 am. LOL
Sara
You know, I'd be curious to see how many people have microwaves and how that affects their staple meals.
I do NOT have a microwave, so I make staple meals I can heat up easily in the oven or in a pan. Anything that really needs a microwave isn't so much of an option.
Chris Walker
(Forgive me if someone already mentioned this, I skimmed through the comments.)
Ruhlman,
Do you have a receipt for this Chili Lime Mayonnaise you speak of? I'd love to try it if you wouldn't mind sharing it.
girlrunner
My staple meal is kind of more like a picnic. I do cook an eggplant dish and also have some type of bread (baguette, artisan loaf, naan or pita) hummus, a couple of types of cheese and some fruit, usually grapes or an apple, and reduced fat wheat thins, and WINE. My boyfriend needs spicy mac'n'cheese at least once every two weeks.
Here is how I make the eggplant dish (there are similar dishes to this of many ethnicities but I got this from a russian - I eat it hot, room temp or cold):
Ingredients
2 Eggplants (medium to large)
1 Medium Onion (diced/finely chopped)
1 head garlic
1 14 oz can of diced tomatoes
1/2 tsp Cayenne/Chili pepper (or to taste)
Salt and ground black pepper to taste
Olive oil (approx 2 - 4 tblsp depending on how calorie conscious you are...egg plant can absorb a lot so you can use up to 1/3 cup)
Instructions
1) Preheat oven to 425F
2) Puncture eggplant at regular intervals with knife, shove peeled garlic cloves in the slits and bake for 55 - 60 min (turn once after ~30min)
3) Once eggplant is done, take it out and let cool before peeling off the skin
4) Use either a blender or food processor to puree the roasted eggplant and garlic(the consistency shouldn't be too smooth but is up to your taste)
5) Sautee the onions until translucent
6) Add the pureed eggplant and mix well with the onions, cooking for about 2-3 min
7) Add salt and black pepper to taste
8) Add the Cayenne/Chili pepper to taste
9) Add the canned tomatoes, mix in well and turn the heat down to low.
10) Let the mixture cook on low heat for about 15 to 20 minutes, stirring occasionally to make sure it doesn't stick or burn
11) Continue to season to taste
Joel
A staple meal, several times a week, is either pasta followed by salad, or soup followed by salad, but always with a little cheese, often chevre, with fruit at the end. Lately, lots of Louisiana blueberries and strawberries, we grow the best strawberries, just so y'all know. I try to let those staple meals change with the seasons.
I very much like James Peterson's tomato sauce from his book, Vegetables, for pasta. Very simple, but also very respectable to the tomato. The Creole tomatoes are good this summer.
I've been experimenting with ham hock stocks lately, loving its body in sauces, but also making some wonderful bean and vegetable soups as well.
matt k.
Our family usually eats something light, refreshing, and fun during the summer. Although we're Korean, we like to have Vietnamese spring rolls. They're also inexpensive and nutritious. Most of the ingredients can be found at a local Asian market, or Asian food section of Whole Foods. The recipe is adapted to how Koreans like to eat it, so it's not particularly authentic. Here's the recipe we use.
Spring Rolls
1 package large dried circular rice paper
3 bell peppers, (1) red (1) green (1) orange/yellow, julienned
fresh bean sprouts, root snipped off
cilantro
1 pound frozen shrimp, blanched and chilled
1 head of iceberg lettuce, hand-leafed
1/2 pound imitation crab meat
Dipping Sauce
1/4 cup fish sauce
4 tablespoons sugar
juice from half a lime
small handful canned pinapple chunks and 4 tablespoons juice
To prepare dipping sauce, combine ingredients in a small bowl and set aside.
Prep vegetables, shrimp, and crab meat. Arrange in sections on a large platter.
Head a small pot of boiling water and carefully pour into a large flat ceramic baking pan.
To make spring rolls, dip the circular rice paper into the hot water carefully and set on plate. Arrange filling, starting with meat then moving up with bell peppers, sprouts, lettuce and cilantro. Roll lengthwise like a burrito, squeezing ingredients slightly to hold form. Fold in the ends. It should stick together well at this point.
As a variation, we like to pan fry some floured tilapia seasoned simply with salt and pepper and put some the pieces of diced fish in the spring roll as well.
Dip into sauce and enjoy!
Chris
Ham & cheese quesadillas with some pickled jalapenos. Used to work at Robert Mondavi Winery and there was a nearby market called La Luna - they turned out quesadillas for lunch - fabulously greasy. Now they have a big grill in the back of the market and do all sorts of goodies, but used to only be quesadillas.
So I always have the ingredients on hand at home - quick and easy meal after work.
Cheryl
My staple meals:
chicken (either breasts or tenders) marinated in my special blend of lemon juice, spicy or dijon mustard, garlic, herbs, and olive oil. I will either grill it or dredge it with panko breadcrumbs and bake it. Serve with various veg and/or saffron rice.
I make a mean pot of chili, with big chunks of green peppers, onions, mushrooms. Oh, and my chili has beans, kkthnxs!
I am also known to rely on two dishes when potluck meals come around -- 3 bean salad and cream cheese danish. The danish in particular is usually specially requested.
Christopher Roberts
Wow, what fascinating comments. I would love to have everyone include their region (some have) and see if there's a pattern dictated by that.
We're five (Mom and Dad, kids age 7, 5, and 3) and definitely rely during the week on an informal cycle of sameness. For sure a rice and beans and tortilla night (with homemade guacamole as the one vaguely time-consuming element.) Pasta plain for the kids but tossed with shrimp, garlic and fresh breadcrumbs for Mom and Dad (kids are welcome to it, but pass). There's usually a pizza night, one in four times homemade but generally from the local place. One night either a simple pan-cooked fish or chicken bits tossed in flour and spices with a green veg. And Friday, a traditional shabbat: roast chicken and simple sides. Every night, by the way, a simple chopped salad and some fruit for dessert.
Our other family tradition is challah french toast every Saturday, which I'm pleased to say my two older kids can actually prepare themselves (though they are closely supervised on the whole hot stove part!)
Finally, very often, Sunday nights are "breakfast for dinner", eggs on toast and perhaps some leftovers if applicable.
mrs potato head
We are in Australia with our 2 boys aged 1 and 3.
Most weeks we have a roast leg of lamb, sometimes with garlic, rosemary or mint, but mostly plain. Served with roast royal blue potatoes and pumpkin, drizzled with olive oil and salt; and some steamed beans and broccoli.
My other staple is to send my husband outside for a BBQ, which is usually a rib-eye steak, some mushrooms, and some chat potatoes, steamed and then finished on the BBQ, along with some steamed carrots and beans.
Everything else is a total mixup!
sean
ten minutes to sear!?
more like 4 minutes. that's what i get for following a recipe: burnt chicken.
Badger
Okay, I try to make a practice of NOT pimping my blog in other people's comments, but the question you asked in this post is EXACTLY what my blog is about. I really do post what my family eats for dinner almost every single night, with details on how things are prepared. And a quick scan will show you that I do repeat some of the same meals over and over.
So, er, here's the URL, and I just want you to know how dirty this makes me feel:
http://make-your-own-damn-dinner.blogspot.com/
There. Let us never speak of this again.
Steve Dunham
Coincidentally, I recently wrote up my list on my blog. I'll summarize here - if it's too much information, just read the bold-face text.
I used to make "Chicken with herby goodness" every weekend, but we have taken a break from it recently. It is a roast chicken with a chopped basil, rosemary, thyme, garlic, and oil mixture shoved under the skin of the breast, legs, and thighs. I serve it with potatoes: either quartered, blanched, and roasted underneath the chicken or mashed with cream, roasted garlic, rosemary, and plenty of parmesan and pecorino. I also serve green beans with it, blanched and then sautéed with shallots in olive oil, with a splash of rice vinegar at the end. Occasionally, I will roast celery root or rutabaga with the potatoes. I've also served this with the bread salad as described in the Zuni Cookbook. I always save the carcasses in the freezer for stock making - last time I visited my parents, I made this dish the first night, so I'd have some stock to work with later in the week.
Recently, our most consistently made dinner is "sushi wednesday," which usually consists of 2 kumamoto oysters, 1 california roll with tobiko, 1 salmon roll, and some salmon sashimi for each of us. Emily's favorite fish is yellowtail, but I need to find a good source. I use a slightly tweaked version of morimoto's rice recipe. (Less salt, more sugar, less rice)
We often make a pizza margherita for lunch on the weekends: sliced tomatoes, mozzarella, home-grown basil, grated parmesan and pecorino. Sometimes I'll add a wee bit of prosciutto or goat cheese.
My typical dish for large groups is my chile verde: pork shoulder cubed and stewed with pan-roasted tomatillos, roasted poblanos, and onions. Served with flour tortillas, crema, rice (cooked with tomatoes and chicken broth), and black beans. Accompanied with pico de gallo and guacamole (chopped avacado, pico, and jalapeño).
My steak fajitas are an odd mixture of tex-mex and asian. I use skirt steak or butterflied hangar steak, marinade it in a mixture of soy sauce, lime, sake, garlic, chili powder, and oil. I season, cut, and stir fry the steak in a wok, remove it to a plate, then stir fry a mixture of onions and roasted, sliced poblanos with a bit of homemade chili powder, add the marinade and simmer it briefly, add the steak to reheat, and serve.
I also love to make steak frites with hangar steak and a shalloty wine sauce. I let the steak sit in red wine for an hour or so, then vaguely follow the procedure in Bouchon. For the sauce I deglaze with red wine and reduce, add some chicken stock or a "chicken cube" and reduce a bit more. My "chicken cubes" are reduced chicken stock frozen in an ice cube tray, kind of an ersatz demiglace. The fries are cooked twice in a wok with a ring underneath to stabilize it.
One of my semi-fancy week-night meals that we have every other week or so, is a chicken roulade: I take a mixture of italian sausage, basil, cooked shallots, and currants (and sometimes egg yolk), roll it in a boned out chicken leg and thigh, and wrap prosciutto around the outside. This is poached for 25 min in a tight foil wrapping and cooled for a half hour in the fridge. Then it is seared, rested, and cut on the bias into chunks. I always serve it with a very cheesy (parm + pecorino) risotto, made with homemade chicken broth, and some attempt at a pan sauce, which I'm still tweaking. The two of us can eat this with a leftover lunch for Emily. Adapted from this Gordon Ramsay recipe.
The rigatoni with sausage is served with: browned fennel sausage and pepper flakes deglazed with balsamic, then cooked with some chopped tomatoes and sliced garlic. This is mixed with the cooked pasta along with some arugula (or spinach, basil, etc if I can't get arugula.) I got this from Tastes of Italia magazine years ago.
The penne with sausage and pumpkin is sauced with a mixture of browned sausage, onions, canned pumpkin, white wine, chicken broth, and cream, seasoned with sage, cinnamon, and nutmeg. It isn't too bad for a Rachael Ray recipe.
I've mentioned the fusilli carbonara in a previous comment: Chris Cosentino's pancetta cooked and deglazed with white wine, a mixture of egg yolks, parm, and pecorino (2:1 ratio for the cheeses) mashed together. The wine/pancetta mixture and the egg/cheese mixture are stirred into the hot pasta, cooking the egg and making a nice cheesy sauce. Adapted from the book Italian Easy.
radish
I rarely cook the same meal twice. We have grilled or baked chicken every week. We try to have salmon or halibut when we can afford it. We are snobbish about salmon. In the summer we grill, in the winter we crock.
Pavlov
On weeknights my favorite dish to cook is a picadillo (usually ground turkey, but I often substitute shredded chicken or cubed pork) with mexican rice and beans (if I have made a pot recently.) Pork or chicken in tomatillo sauce is another. If I am late getting home or too tired to cook it is often a salad and a grilled sandwich.
On weekends, my favorite dish is an elaborate Arroz con Pollo. Other go to dishes are sauerkraut and brown sugar braised pork shoulder, meatloaf (turkey and pork, a variation of Ina Garten's recipe), peanut and curry chicken stew, roasted pork loin. We recently added to the repertoire a roasted ratatouille (from ATK) with buttered orzo and grilled sausage or roasted chicken. (Yes, that was added about a year ago after some movie came out.) I am not a big beef eater, but I break down and make a pot roast or beef stew for my wife on occasion.
My very favorite comfort food is pinto (occasionally black) beans with mexican chorizo (I make my own from pork shoulder). I make a large pot and they just get better with each reheating.
Michelle
Fun topic, though I feel like my reply is going to be a bit on the dull side.: Our go-to weekly meal is fish -- whatever is available and fresh -- with a steamed vegetable on the side.
The preparation is super basic: The "topping" or sauce: a little fresh lemon from the tree outside (we have a meyer lemon tree in our yard that produces year around, ah, Northern Cali), or maybe some butter with a little cilantro or parsley, or maybe a little soy-brown sugar-drop of oil glaze. Throw whichever on top of the lightly salted and peppered piece of fish, throw the whole thing in the oven between 350-400, wait until cooked and steam some sort of green vegetable (asparagus, artichoke, broccoli or green beans) on the stove top as your side. The vegetable is served either straight up, with a a little butter or mayo or cheese, depending on what's home and the mood. That's it! On a "lucky" fish night, we might throw in a starch too like fresh sourdough bread warmed in the oven or a little rice, but usually, just the fish with the veg.
Kel
I like in Sydney so the fish here is fantastic. Staple mid week dinners...
Salmon fillet lightly floured on skin side and fried till crispy, asparagus and cherry tomatoes roasted in lemon rind, garlic and tonnes of black pepper, new potatoes and a touch of lemon beaurre blanc if I am feeling bothered.
Also chicken and cashew stir fry when I need a vegetable hit - tonnes of veges and udon noodles in soy, ginger, honey, garlic, chilli
Dahl with poppadums and mango chutney
Crumbed chicken schnitzel with lemon, brocollini and mashed potato
I am single so when I feel like a roast chicken I'll roast a spatchcock instead with roast potato, pumpkin, parsnip and gravy.
Elizabeth
Marcella Hazan has several staples for me:
Tomato Sauce (with onion and butter)
Rosemary roasted chicken
Also, roasted asparagus with a fried egg from Mark Bittman.
Mom's meatloaf and chili are part of the wintry mix.
A batch of vegetable soup that you can add leftover protein with also is a standard in my fridge.
Now that summer is here and the tomatoes will be coming, BLTs will be on the table morning, noon and night.
Jenn S
Lately, I've been obsessed with cabbage. So I make what I call "egg slurry." Not elegant, but mighty tasty.
1 small head cabbage, shredded
4 slices high quality, thick cut bacon, diced
1 onion, sliced
2 cups leftover wild rice
2 cloves garlic
salt & LOTS of pepper
olive oil
1 over easy egg per person
Saute diced bacon until med-crisp. Drain on paper towel and set aside. Wipe out pan, and return to med heat. Add 1Tb olive oil. Saute cabbage & onions with salt and pepper until it just begins to get tender. Add bacon & wild rice to pan, stir, continue to cook until fully-tender. In a separate pan, make the over easy eggs. Place a bed of the cabbage mixture in a pasta bowl, and top with an over-easy egg.
Other weeknight meals - Big green salad topped with grilled/broiled fish or chicken thighs - spiced with whatever I've got on hand.
Risottos are good year-round, and make a lot of it for delicious lunch leftovers. Lately, asparagus and pea risotto with a bit of crisped prosciutto on top.
Herb roasted root veggies seasoned with fresh rosemary, garlic, pepper, olive oil is always classic served with roasted chicken or broiled fish.
bonnibella
Fantastic thread! I love it when everyone shares. 🙂
For my staples, if I go beyond a simple steak on the grill...I tend to head for a roast chicken with lemon that is pretty much the same as Natalie's. I also do a supremely tacky (but quick and dirty) meat loaf that uses Heinz's Chili Sauce both in the meat loaf mix itself and as a topping. Both of these staples allow me to recycle the leftovers into another meal (or two) later in the week. The roast chicken is the "better" dish, but takes more time to prepare. The meat loaf sounds totally horrendous, but actually tastes better than expected. And of course, both dishes are extremely economical, which at times is an absolute necessity for me.
As sides, I just steam some green beans and sprinkle them with kosher salt. Simple simple simple...boring, I know. But there are times when boring really hits the spot.
Just Oh
Our dinner staples vary with the weather. We started tri-tip season a couple of weeks ago. I'll use a generous dry rub coating of K-salt, ground cayenne, Hungarian paprika, black pepper, brown sugar, cumin and rosemary then either grill on the Weber kettle or sear in cast iron and finish in the oven. Sides will be whatever's at the market (farmer's market if I have time on the weekend)and can include potatoes roasted with chile peppers and limes, blanched asparagus served simply with olive oil and salt, or a salad of watercress with shredded carrots and dried cherries.
October usually ushers in roasted chicken along the lines others have noted.
lani
we have two regular meals, with some variations. first is roast chicken, usually brined, then coated in olive oil and salt (sometimes poultry seasoning, sometime tex mex seasoning)along with rice (made with chicken stock instead of water) and drizzled with the tasty bits from the roasting pan.
second is turkey burgers. take the ground turkey, season with salt & pepper, then mix in half an onion and half a tart green apple, both finely chopped. to top, cook the other half of the onion with some sliced mushrooms until brown. when the burgers are just about done, pile the mushroom and onion mix on top of the burger, then cover with a couple slices of good cheese. put a tiny bit of water in the pan, put the lid on and let the cheese melt. serve on a bun with some oven fries.
i've also just started making fresh rolls with basil, mint, cabbage, bean sprouts, cilantro and tofu. so easy (when you get the hang of the wrapper) and tasty.
krq
Fatty fish braised in a piquant coconut milk sauce.
I grew up Filipino. Unfortunately, I don't know what this is called. I also never learned to cook this from my parents. I got the basic recipe from the web, and then I adapted it to my tastes.
Optional: Saute garlic and/or onion.
Sear the fattiest fish you can find on both sides. Add a can of coconut milk. Splash in a quarter to a half cup of vinegar (I use Filipino palm vinegar). My parents usually added string beans. I use a particular seaweed, myself. Add in a bay leaf. Salt and pepper to taste. Simmer until fish is cooked through. Plate with steamed rice. Pour sauce over rice. I think my parents added crushed tomatoes because I remember how the sauce would be pink-orange. I'll have to try that next time.
Radha Gunupati
DOSA's - if you haven't tried this South Indian staple yet then please do. I promise you will not be dissapointed by the explosion of flavor sure to abound your palate. They are usually described as lentil crepes which is an acceptable description of its appearance I guess but with regards to taste its sort of like injera - the Ethiopian bread - but by no means does it have the texture of injera - its texture is similar to the crepe but a bit more crispy. Anyways its made from soaked and ground lentils and rice and is usually served with coconut chutney, sambhar and a spicy powder infused with ghee. Im an Indian born and raised in the US and my mom used to make this every now and then and Ive continued to do so every now and then as well with my family. Its, in my opinion, a bit of a tedious process as the lentils and rice need to soak over night, then you grind it and let it sit overnight again to ferment. Nonetheless South Indians here and abroad will attest to not being able to live without this particular food item that is both a breakfast and dinner item. So the coconut chutney is not sweet! The chutney consists of fresh ground coconut, green chillies, a little tamarind and salt and some roasted split lentils (dalia), onions - grind it all up add some water and the tempering spices (curry leaves, urad dal, cumin seeds, mustard seeds, dried red chillies) voila. The sambhar - each household of course has their own recipe but essentially consists of tamarind, lentils, an assortment of veggies, and the sambhar powder - made differently in each house but typically consists of fresh ground and roasted spices such as dried red chillies, cumin seeds, coriander seeds, fenugreek, tumeric, some other lentil (urad daal) for which i cant think of the american name. Then the spice powder - this is to die for I tell you - once again the combo varies but essentially consists of fresh ground roasted spices all blended together - dried red chillies,chana daal, cumin seeds, tamarind, peppercorns, urad daal, roasted curry leaves, mustard seeds. I do hope you try this someday - its a staple in the South of India and to the South Indians living in America. If I had the time I honestly would make it every single day. When I do make the dough though I make a ton of it at a time since it is pretty labor and time intensive - sits in the fridge dor a good week so my family gets to enjoy dosas any time of day during that week - trust me not something anyone gets sick of - its that good!
Todd
Tarragon chicken salad. Chicken poached in homemade chicken stock with aromatics, tossed with granny smith apples, tarragon, chive, and shallot. Dressing is usually homemade mayo, a little mustard and yuzu vinegar. I eat this with baby lettuce, arugula or whatever happens to be available, probably 2-3 times a week for lunch.
Roast chicken (Keller's method) about once a week, potatoes gratin and steamed vegetables. Nothing fancy.
Vichyssoise (er, leek potato soup), Alton Brown's vegetarian recipe. We have this pretty much on hand constantly in the fridge.
Burgundy Beef -- bourdain's les halles recipe to a T. Probably twice a month in the summers, and twice a week in the winters. I can recite this recipe in my sleep.
Store-bought fresh pasta, usually angel hair, warmed store-bought (not canned, made daily in-store) basil pesto with a smidge of cream. We do that for a 'quick' meal whenever we need to get dinner done in a hurry.
Kathryn
Cheese (and whatever else is in the fridge) Soufflee - we always have eggs, milk, butter and cheese in the fridge and it was one of the first things I learned to cook
if there's ham or bacon or spinach or peppers kicking aorund, in they go - generally cheddar cheese, but if feta or parmesan is what's available, then that's what we'll use
(NOTE: Brie does not a good soufflee make ..)
add a fresh green salad and it's dinner
JMW
My personal staple is pan-fried and then roasted pork, usually a bone-in chop, basted with butter or bacon in the oven and served over "boulangere" potatoes or some seasonal vegetable that gets to soak in the pork juices as it cooks through. For guests, I usually will go a step further and slow-roast a pork shoulder.
On the other hand, my boyfriend is Indonesian and he has an interesting staple, a wonderful braised beef dish called rendang. Generally it's a braising cut of beef in coconut milk, lemongrass, chili paste, etc. And of course served with rice to soak up the juices. One batch lasts for a solid week at a time.
Megan
The winter staple is Sweet Potatoe Enchiladas. I make a filling of mashed sweet taters mixed with onion, red pepper, spices, etc., and fill a few flour tortillas. Roll 'em up, top 'em with salsa and cheese, and bake them for a bit. They're phenomenal, and super easy.
The summer staple is veggie pasta. I take whatever veggies I find at the market, saute them up a bit, then melt in a little goat cheese and throw on pasta. Usually involves asparagus and cherry tomatoes, plus whatever else I can get my hands on.
E.V.
A staple in my family is Filipino chicken adobo. It's chicken braised with lots of garlic, soy sauce, coconut vinegar, black peppercorns, and bay leaf. Served over rice, it's the ultimate Filipino comfort food.
My dad is Puerto-Rican, and he makes a delicious salt-cod stew with onion, garlic, tomatoes, bell peppers, eggplant, green plantain, and a generous amount of extra virgin olive oil. That's another comfort dish from my childhood.
Nicole
I'm currently living in Japan and dealing for the first time ever with a severely under-equipped kitchen. (I have a small toaster oven, a microwave that can bake but was broken in the last earthquake, and a 2-burner gas range). For me, ramen or udon is my go-to meal when I want something simple and quick.
I tend to throw some combination of broccoli, daikon, carrots, onions, green onions, and sometimes green beans into some boiling water. After a few minutes, I add the noodles. A few minutes later, in goes either thin slices of pork or sliced kamaboko (a fish paste patty). Occasionally, I also add an egg if I'm eating kamaboko. Again, I wait a few more minutes, then pour it all into a large bowl. If I'm having udon, I add some flavoring liquid that I know nothing about except that it was recommended to me by a Japanese friend. If I'm having ramen, I add ramen sauce paste (from a packet). I've never tried the chicken flavor, but I like salt, soy sauce, and miso flavors. I think this preparation might horrify the people that really know how to make this, but when I first moved here, it was nice to have something fast and easy to make (especially in winter since my kitchen's only heat comes from the gas burner).
Andrea
For really easy dinners on crazy nights:
Sausage & sauerkraut with seasonal vegetables on the side
Angel Hair Pasta with olive oil, lemon juice, feta, tomatoes and roasted pine nuts (and some shrimp if they are on hand)
Big pot of beans with homemade cornbread.
None of it is very "foodie" but it hits the spot and most of it isn't horribly processed (at least not as bad as Kraft Mac-n-cheese!).
Zoe
We're in Canberra, the cold bit of Australia. Yes, there is one, and it's winter now.
I like to make different things, but we usually have some poached chicken hanging around (blanched, then brought to the boil with green onion and ginger and taken off the heat with the lid off). It gets used for sandwiches, noodles, etc. Sometimes I'll poach the chicken in tomato, harissa and lemon instead.
And Sunday night is Ma Po Tofu night (or Muppet Tofu as it's known around here), using Fuchsia Dunlop's sichuan recipe.
lifeinrecipes
Weekly: roasted chicken. The chicken has been salted a day ahead. I'll mince the globs of excess fat with salt and herbs and smoosh that under the skin on the breast. The cavity is stuffed with a halved head of garlic, quartered lemon, and a handful of fresh parsley and thyme . Roast @ 425 over a bed of sliced shallots, herbs and a splash of stock or water. Simple green veg, usually broccoli or asparagus, and a grain which is either steamed short-grain brown rice or quinoa ladled with the shallot chicken jus.
Next night is generally a caesar salad topped with leftover roast chicken (for daughter),plenty of anchovies (for me),and herbed warm roasted yukon gold potato "croutons".
A quick and simple garlicky beef and broccoli stir-fry finished with Chinese oyster sauce fits the bill many nights.Steamed rice goes with.
Red chili-peppered spaghetti aglio olio finished in chicken stock and plenty of fresh parsley. Roasted cauliflower, rapini or lancinato kale(this is a mom-only night).
Chris
Go to meal for summer = blackened chicken with grill-roasted sweet potatoes, grilled romaine hearts, and maybe a salsa of some sort (peach pineapple). When I'm too lazy for the salsa, I usually serve the chicken with a little extra melted butter.
To start, preheat a heavy pan (cast iron) over high heat for at least 10 minutes (you cannot have a pan too hot). I do this on my grill, since it smokes like hell. At the same time, I turn another burner on high and toss on the sweet potatoes (turning every 10 minutes or so - as the skin chars ).
For the chicken, start by either slicing or pounding boneless skinless chicken breast to until it is no greater that 1/2".
Mix together a spice rub of paprika, salt (I don't use kosher, since I find the big flakes make the chicken seem way too salty), black pepper, cayenne, onion powder, garlic powder, dried thyme, and dried oregano. I don't have the amounts right here, but my rub is based on a blackening rub from an old Paul Prudhomme cookbook (which is excellent if you can find a used copy).
Drizzle melted butter over the chicken. Pat on the rub. Place the chicken in the heated pan for about 2 minutes a side (this should be more than enough time. any more will burn the rub). Flip for another 2 minutes. Remove from pan.
There are a few others I can think of, but for the sake of honesty I must admit that on the nights I go from the office to the gym and don't get home until about 9-10 (and there aren't any leftovers); my dinner is usually a one course meal of cereal (mini-wheats, raisin bran, or grape nuts). Not proud of it, but it's what I do.
JB
How could I have forgotten "breakfast for dinner"? It's always a hit with my family, I'd say we do this once every 1-2 months.
liana
for those of you who roast chickens, how do you deal with the splattery, smokey mess in your oven?
faustianbargain
to radha ganapati who said...
"Then the spice powder - this is to die for I tell you - once again the combo varies but essentially consists of fresh ground roasted spices all blended together - dried red chillies,chana daal, cumin seeds, tamarind, peppercorns, urad daal, roasted curry leaves, mustard seeds."
hey there..i thought it sounded like an andhra karappodi. altho' the tamarind in it is unfamiliar to me. i called my mother to check and she thought that it might be what we call paruppu podi. i think tis called kandi podi(sp?) in andhra? it can also be mixed with hot rice and ghee too, right? i'd really *really* appreciate the recipe!
on a similar note, i was wondering if andhra has a version of madras milagai podi which is sesame+dhals+red chillies. we mix it with gingelly oil rather than ghee altho' ghee with milagai podi isnt unheard of...
we also make another version thats from our palaghat/kerala kitchen tradition and its called chammandi podi which is essentially the same but with toasted coconut with sesame, dry red chillies etc. some people add garlic. in our home, we dont.
Darcie
@liana:
Self-cleaning ovens.
Sharon
My favorite go to meals other than my roasted sticky chicken are roasted veggies. I roast everything from asparagus, green beans, onions, root veggies, etc... My family loves breakfast for supper!! I love to make fresh blueberry pancakes, omelets w/ fresh plucked garden veggies, homemade buttermilk biscuits, country ham, and eggs of all kinds. This time of year I love making BLT’s w/ tomatoes still warm from the sun and can we ever have enough mac and cheese? Not at my house! Since I’m near the Gulf Coast I prepare a lot of seafood and one of my favorite recipes is Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes w/ Lemon Oregano Oil from Gourmet 2005, corn pies, and other poor food.
Kate in the NW
2-3 times a week (because we're a very busy family with house, dog, kid, horse, soccer team, and softball team) we have the "Euro-trash meal" and it's a favorite -
- loaf of good crusty bread
- an old hard cheese, a smelly washed-rind, and something really green and fuzzy
- some salumi (no I don't make my own...sorry! but we live in Seattle and have some good stuff from Salumi or DaPino's)
- a bunch of whatever's been good lately at the farmer's market
- cold leftover roast chicken (which always seems to be on hand in the fridge...we also use the recipe from Bouchon, like lots of people who commented above - though I want to try that grilled one you show here!)
- homemade agrodolce (always on hand - I use different combinations and experiment each time I make it: sometimes it's just cippolini or WallaWalla onions, sometimes with shallots, or figs, or lemon zest, or eggplant - but it always is made with red wine, bay leaf, & red wine vinegar).
- salad with my mom's recipe for salad dressing (you know - the one you make with the last little bits of stuff in the Grey Poupon jar...)
- olives (which I sometimes roast with some browned fresh rosemary, shallots &/or garlic and citrus zest and then serve warm)
- red wine
- smoked/preserved fish of some sort.
The combinations vary according to what's good in the way of fruit and veggies, but the basic spread is what's above. my daughter and husband love it - the table is covered with tasty bits to sample and it's easy to fix and very satisfying. if I'm feeling ambitious and/or have time I supplement with cole slaw, roasted beet salad, or celereriac salad (from Bouchon). Simple food, good ingredients, family, home + easy = perfect meal!
dena
russian family living in america: kotletiy (russian meatballs), borsch, chicken noodle soup, broiled whole chicken (coated with mayo, pepper, and salt), eggplant and zucchini fried with potatoes and tomatoes, and green beans fried with egg and tomato. spaghetti and buckwheat are weekly staples, and fresh vegetables with every meal.
Jason
Sunday Pot Roast. We've been slowly establishing it as our "sunday dinner"
Chuck Roast.
French Laundry Veal Stock
mirapoix
red wine
bay leaf.
I salt and pepper the roast, get on a hot pan to get a crust going, remove it, deglaze with the wine, reduce and deglaze with the veggies, reduce and deglaze with the veal stock, add the meat back in, cover with parchment paper, keep in a 350 oven for 4 hours or so.
I'm still amazed at the difference that parchment paper lid makes.
The first person who posted here said they lived in Southwest Ohio and certain things "were not attainable"...I live in Dayton and haven't come across anything I couldn't find at the markets in this region.
Gas prices have made it harder to take a trip out but if you can, make an effort to reach:
Jungle Jims - Fairfield
2nd Street Market - Dayton
Dorothy Lane Markets - Kettering, Springboro
North Market - Columbus
I haven't found anything that these markets didn't have or couldn't aquire.
Harry
I forgot a whole class of quick food: sausages! Stock your freezer with good sausages and you're 2/3 way to a tasty meal in 20 min. Since the sausage is the source of most flavor, you need *good* ones for a good meal. I buy from the growers/butchers at farmers' markets or from Trader Joe's & Whole Paycheck. I figure 2 sausages per person.
Sausage & (western-style) omlets.
Sausage & Onions: Slice open sausages longways, brown cut-side down so they exude their fat, remove. Saute thinly sliced onion in the sausage fat till they're almost as done as you want them. Add back the sausage, saute till sausage is done.
Sausage & Tomatoes: Slice open italian-ish sausages longways, cook cut-side down so they exude their fat, remove. Saute garlic and a moderate amount of chopped onion in the fat. Add a couple cups chopped tomatoes & their juice (if canned, I recommend Del Monte Organic chopped), simmer down till you like the thickness. If you want, add other vegges at the appropriate time so they're all done at once. Meanwhile, slice the sausages about 1/2" thick. When the tomatoes are done, spice them. Add back the sliced sausages, heat through.
Flaime
Winter and summer are different:
In winter, I make Chicken & Dumplings at pretty much every week. I use something very close to Alton Brown's recipe from I'm Just Here for More food.
In the summer, the weekly standard is Eye of Round steak, cut very thick, with potatoes (usually either hashbrowns or fried, sometimes mashed) and green beans (usually just blanched, sometimes sauteed with corn, butter, and a touch of sugar).
jeff meeker
I like the roast chicken meal a lot. In fact, mine is very similar to Michael's. I love the spatchcocked, high heat roasted method of cooking the chicken. Really, it's fast enough on a weekday night after I come home from work (I brine the chicken the night before, then spatchcock it and let it air dry in the fridge overnight).
Cook in on a broiler pan (the one that comes with the oven). Put sliced potatoes underneath. All that chicken fat drips down on it. Oh so tasty.
For the green beans,I'll blanch them, then finish them in a saute pan with some shallots, a splash of white vermouth and some butter. (and S&P, of course)
For fish, I love a simple pan sauted trout. Super quick to cook and serve.
Adele
I also live alone, so my go-to meals when I'm cooking for myself are roast chicken -- I always use fresh thyme, garlic and olive oil, a big salad, where I clean out my produce drawers, or pasta with a really quick sauce, using either fresh or canned cherry tomatoes, basil and garlic. I cook the garlic in olive oil until it's fragrant, throw in the tomatoes, cook for about 15 minutes, add the basil, cut in chiffonade and cook for another 5 minutes(salt and pepper to taste of course). I drain the pasta and toss it in the pan with the sauce then grate some Parmesano Regiano on it.
I love feeding people, and they seem to like being fed by me, so it seems that I have company at least once a week. If I don't feel like fussing, I make chicken piccata, using a little shallot in the pan sauce, often cooked carrots with dill and roast new potatoes with rosemary and garlic -- a nice salad,some good bread and some wine and everyone is happy.
Donna's pictures are once again making my mouth water.
Tracey
Roast chicken is definitely a staple. I usually make a rub with brown sugar, olive oil and grainy mustard. I also keep frozen shrimp around so I can boil a few, and throw them on a salad or in ramen for some protein in a super-quick meal. I've introduced bison burgers into the rotation lately - I used the ground meat for enchiladas and I liked how it turned out (less greasy than beef, just as flavorful). Another quick non-gourmet meal is my version of beef stroganoff. (Egg noodles, cream of mushroom soup, and thinly sliced steak.) I don't have a ton of time to prepare meals on weeknights, so fast & simple preparation is key for me.
My side dish staples include baked (whole) sweet potatoes - I substitute potatoes for sweet potatoes because they have a lot more nutritional value and I think they taste better anyway. I use bag salads a lot, and add whatever veggies/accoutrements I have, like tomatoes, cucumbers, nuts, raisins - whatever is on hand. Rice is something I always have around, too.
carri
Hey Ruhlman, there's more to this post than meets the eye! It's turned into an interesting study of how we eat, with all the variables like ethnicity, location and social demographics telling the tale...facinating stuff! On the whole, it looks like chicken wins!
Darth_ritis
I keep it simple most of the time....
Meatloaf & Mashed Potatoes!
As for what I put in my meatloaf....it depends on what I have at home. It always comes out nice and moist though with plenty of flavor!
Corey
Great topic! We try to eat all vegetarian at home and save our meat eating for a treat out. Go-to meals are:
kimchi fried rice with tofu and whatever veggies are on hand (kale and grated carrots are really good)
black beans with yellow coconut rice from Deborah Madison's Vegetarian Suppers cookbook - a great and easy meal made mostly with pantry ingredients
baked tofu (marinated in almost anything first), and accompanied by whatever veggies we have, most often roasted or stir fried
On the pasta front - whole wheat pasta with leeks in a cream sauce, adapted from Marcella Hazan. Deborah Madison's pasta with herbs and radish tops in a yogurt sauce, again from Vegetarian Suppers. Shells stuffed with any combination of cheeses (or pureed tofu) and veggies, with Mario's basic tomato sauce.
Variations on the corn and fresh veggie enchiladas recipe from Ken Haedrich's Feeding the Healthy Vegetarian Family Cookbook.
In colder months, Bittman's braised pumpkin in tomato sauce over rice. Easy and delicious, and tastes even better the next day for lunch.
Flora
My quick and easy staple meal is spruced up ramen. I buy a Korean brand of ramen with thicker noodles and a kimchi flavor packet. Sorry, I don't know the brand.
I cook the noodles first then remove them so they don't overcook.
Then in the broth I poach an egg and add some kind of veggie like kale, spinach, or bok choy.
My husband is wary of the msg in the flavor packets so I will often make my own with veggie or chicken broth, thai curry paste, and a little soy. Once it's all assembled, pour just a bit of sesame oil on top and garnish with scallions or cilantro.
Julie
It's really interesting to read everyone's comments! I had to bookmark this post to use as inspiration in the future.
I'm a young-20's girl living with food-appreciating roommates; two of us wait tables and one is a cook, so we love good eating. But we live on a budget, which makes for interesting meals.
My favorite go-to standard is a stir-fry: usually chicken, coated in cornstarch and then stir-fried with whatever vegetables I have around, but usually onions, peppers, mushrooms, string beans, or water chestnuts. For sauce I'll use soy, rice wine vinegar, sesame oil, and sometimes a little hoisin.
Another thing I love in the summertime is fresh pasta tossed with great tomatoes, buffalo mozzarella, and fresh basil. With olive oil, salt, and pepper, it's the simplest and most delicious dinner you can make in ten minutes.
This summer, my roommates and I have been grilling fish and serving it over a bed of wilted spinach or asparagus and alongside orzo or rice. One great combination is mahi-mahi marinated in lemon juice, pepper, and herbs, orzo with feta and olive oil, and balsamic-roasted asparagus. We love it.
Christine
My husband and I love to cook together every evening. When we are pressed for time or feeling the pinch money-wise, we put together a pork "stew" that is super tasty and best of all - CHEAP.
In a dutch oven, season up some country style pork ribs and brown them off. For a seasoning, I like to use salt, pepper and paprika but we used whatever spices sound good at the moment. Pull the pork out and in the same pan, add diced yellow onion, carrots and garlic. Cook for a few minutes, then add a can of canelli beans. Add back the ribs and pour a cup or so of good chicken stock in the pot. Add whatever delicious fresh herbs you have kicking around, cover, and stew for 60-90 min on low/medium heat.
Pull the pork out and chop it up. Add it back.
Serve up bowls of the stew with fresh parsley on top. A gremolata also is a nice touch if you have a lemon lying around.
Jennie/Tikka
You can pretty much tell mine by my screen name! When I'm pressed for time I tend to default to an Indian curry because its easy! All the standard ingredients (onions, garlic, ginger, cumin, cayenne, turmeric, clarified butter, clove, lemon or lime juice) into the blender with plenty of cilantro. I tend to make my curries very green with a LOT of fresh cilantro and then then usually chicken for the meat.
- Everything into the blender
- Butter/oil or both into a saute
- Cook chicken pieces; dust with powders for add'l flavor
- Add paste from blender
- Mix in coconut milk, clarified butter, sometimes a little plain yogurt, lemon/lime juice until well-mixed and warm.
If I'm skipping meat (which I do sometimes) I'll just make several different curries and bake some naan to eat with it.
I serve the curries with Basmati rice made the standard way, 2:1 water to rice, little salt, 5 or 6 star anises, peas.
If I have a seriously short time to make dinner: Spaghetti with clams. I grab an open wine bottle from the fridge (or some stock), reduce and season, and boil some pasta. I usually keep a little cream on hand for sauces; yogurt if I'm dieting. In the winter, I eat that with french bread, soaking up the sauce with the bread.
A lot of the time I just do an at-home version of The Mystery Box. I pull out whatever there is that's unused and make something on the spot. If its just a couple ears of corn and some leftover grape tomatoes - voila, dinner will be roasted veggie chowder. You get the idea.
Tammy
My 2 yr old really cuts down on my free cooking time. I belong to a CSA (Community Supported Agriculture) program where I get a weekly box of seasonal veggies during the summer. I usually make one or all of the following every week. I try to cook from scratch as much as possible. All of these meals have serious freestyle options so I vary the recipes based on what's in the fridge and how much time I have. My daughter is a great eater, so I like to keep things interesting.
Spaghetti with tomato sauce
Grilled cheese sandwiches
Fried rice
Pizza
Burritos
Pancakes
French toast
Amy
Just saw read what you had to say in an article...I'm sure you already knew...
http://www.cnn.com/2008/LIVING/worklife/06/04/cubicle.chefs/index.html
Natalie Sztern
Jennie/tikka - u just gave me tomorrow nite's chicken supper.
Danny Bredahl
Slow-Cooked Round Steak: I'll take some eye of round and pound it to flatten it and soften up some of the connective tissues. I season it with salt and pepper. I'll then sear over high heat on both sides using a little lard or Crisco. About three minutes before it's done on the second side, I add some juliened onions. Once the onions are cooked through and the steak is seared, I add two cups of beef stock (or broth with a bullion cube depending on the budget for the week) and reduce the heat to low. I'll let it simmer for an hour and the meat will fall apart. If you want, you could add mushrooms for the last 15 minutes. I've also had success adding some flour/butter to thinken up the stock to make a gravy after removing the meat. I usually serve it with garlic mashers and corn.
My Grandma brought this over from the Ukraine and my Mom made it once a week as I was growing up.
Newsmike
For me, it's simple:
One nicely marbled rib-eye
A bit of sea salt
A blazingly hot cast iron skillet.
Coat the steak very lightly with a few drops of olive oil, sprinkle on the salt, disconnect the smoke detector and drop it in the pan. A few minutes later, you've got a meal perfect for the guy whose wife and kids are out of town that night.
Sylvie, Rappahannock Cook & Kitchen Gardener
Pork chops many many ways. Just sauteed in olive oil. The vegetable and seasonning will vary depending on the season. In spring, it might be a side of sugar snap peas, spring onions & mint; in side of chopped and briefly sauteed zucchini and tomatoes with a generous amount of minced garlic and basil; in the fall, braised Spinach or Swiss Chard; in winter, (pre-cooked) butternut squash sauteed with ginger and thyme.
Home made pizza is also easy, versatile and quick (if you make a big batch of dough the day before or a few days before). And the toppings can just be changed with what's on hand.
Vegetarian pasta - many shape, many vegetable - again depending on the season. In the spring maybe asparagus, morels & cream; in summer a no-cook tomato & basil sauce; in early fall slow cooked garlicky eggplants; in winter, parsley, anchovies and a jar of home-made spaghetti sauce.
Roast chicken. And any left over can be used in the following days for fajitas, chicken salads etc..
In winter, slow-cooked in the oven beef roast with lots of carrots & parsnips. Vary herbs and liquid (beer, wine, tomato sauce) as desired.
I could go on and on. This question is obviously close to may people's heart. It's indeed a fascinating glimpse at the everyday kitchen. Thank you for all the answers. I got some good ideas for myself too!
kanani
I really love reading the responses!
I was raised in a household that usually had a 50 pound sack of rice. As a result, my customary staple would have to be rice!
Steamed or fried, served with red beans, with terriyaki, with freshly made salsa and black beans --I can make a whole meal with vegetables, rice, and bits of meat.
Hank
Mine would be venison, elk or antelope medallions, salted well and seared in olive oil. Black pepper at service. Serve with Swedish fingerling potatoes or crusty bread, and an in-season veg -- asparagus, black kale sauteed with garlic, zucchini, caramelized onions with a little honey or molasses in them or somesuch.
This may not sound like a "Wednesday night" meal, but I hunt for all my meat so I always have venison or other wild game in the house.
Samuel Fromartz
We have pan fried trout once a week, which our 4-year old loves.
I salt and plop the fillets skin side in flour, then flop into a pan with about 2 tbs total olive oil/butter combo. Fry it for about 3 minutes then flip it for 1-2 minutes. Done.
Usually we have this with salad, maybe rice, maybe really good baguette with aiolli spread on it with the trout inside like a sandwich.
My daughter likes to dip hers in a combo of ketchup, worchester, soy sauce.
I also grill or pan sear wild salmon about once a week, also with salad and usually rice. If I'm grillin it, I may roll spring potatoes in a bowl with olive oil and salt and then throw on the grill.
I find fish is a really fast dinner, you can get a meal on the table in 15 minutes.
Other once-week staple is pizza. I make the dough the night before or in the morning (I work from home) throw it in the refrig to get a long, slow rise. Hour before cooking I blast up the oven with a baking stone, take the dough out to warm up to room temp. The actual shaping and cooking takes 20 minutes total.
On pizza, I follow a tip from Jim Lahey form Sullivan St. Bakery (of no-knead bread fame). He told me, Don't Use Too Much Stuff. Minimalist pizza is better than maximalist (if that's a word).
Anne
What an excellent question! Love reading the answers.
We are primarily locavores, so the vegetables vary with the season. Typical meals include:
-seasonal pasta: in the spring with shitakes, ramps or green garlic and cream sauce; in the summer with fresh marinara sauce and shitakes; in the winter with frozen marinara sauce and meatballs (I just can't bring myself to make meatballs in the summer.) Served with big slabs of garlic bruschetta and often a green salad for dessert (because I forget to make them before I put the pasta on.)
-thrifty roast chicken: on the first day I roast a chicken and make gravy from the drippings, and serve it with mashed potatoes and whatever veggies are in season or in the freezer (often corn and green beans in the winter.) Day two I turn the remainders into a stew with dumplings, chicken and noodles (with carrots and celery and onions) or chicken tetrazzini. Day three I turn the carcass into soup, usually with carrots, celery, onions and noodles.
-chicken, other: In hotter weather I'm more likely to get some bone-in chicken breasts from the butcher shop and cook them in a pan, and serve with mashed potatoes and pan gravy with a couple of different vegetables in season.
-bacon bacon bacon! On a lazy night I'll make some BLT's; on a more energetic night I'll cook shrimp and bacon with hot sauce and serve it over creamy, cheesy polenta. And of course there are always bacon and eggs, with a dinner-size portion of bacon of course. I've been known to include an appetizer of bacon-wrapped bacon with bacon dipping sauce.
-ground beef: we really like our grass-fed beef farmer, so we buy a lot of this. Sloppy Joes and burgers are its usual fate, or spiced with pine nuts; served with homemade potato chips and a vegetable in season (always corn on the cob in the summer.)
-pierogies: I'm a Polish girl from Parma, so sometimes I just fry up some pierogi from the local Byzantine church with onions and butter. If I'm feeling decadent we'll have prune pierogi for dessert. Yes, nary a vegetable in sight.
-pork chops with apples and onions (late summer/fall/winter): I often cook a couple of pork chops in apple cider and serve them with sautéed apples and onions. Side dishes are normally scalloped potatoes and Brussels sprouts or greens with leeks.
kindageeky
Tuscan Bean soup is something that my wife's uncle and aunt brought back from living in Tuscany for several years. Totally cheap ($3-5), amazing texture, hearty and healthy. Recipe here. We cook it every couple weeks in fall and winter.
Radha
to radha ganapati who said...
"Then the spice powder - this is to die for I tell you - once again the combo varies but essentially consists of fresh ground roasted spices all blended together - dried red chillies,chana daal, cumin seeds, tamarind, peppercorns, urad daal, roasted curry leaves, mustard seeds."
hey there..i thought it sounded like an andhra karappodi. altho' the tamarind in it is unfamiliar to me. i called my mother to check and she thought that it might be what we call paruppu podi. i think tis called kandi podi(sp?) in andhra? it can also be mixed with hot rice and ghee too, right? i'd really *really* appreciate the recipe!
on a similar note, i was wondering if andhra has a version of madras milagai podi which is sesame+dhals+red chillies. we mix it with gingelly oil rather than ghee altho' ghee with milagai podi isnt unheard of...
we also make another version thats from our palaghat/kerala kitchen tradition and its called chammandi podi which is essentially the same but with toasted coconut with sesame, dry red chillies etc. some people add garlic. in our home, we dont.
Hey Faustianbargain,
Isnt it crazy how many podi's (spice powders) exist!!! So yeah my mom just made a ton of what you call kandi podi for me when she was up here recently and I usually just eat that with rice and ghee for a quick meal but not with dosa - the podi for the dosa's and idli - just know it as karaam podi is the andhra (you guessed my origins right!) version of the madra millagai podi - but my mom doesnt use sesame seeds at all - ill get you the recipe for her kandi podi and her andhra version of the millagai podi - but on a related note if you are totally fixin for it now I would check out Mahanandi's food blog - my default go to blog (when not reading Ruhlman of course) for any South Indian recipes especially when I cant get in touch with my mom and need a recipe pronto - her site and its recipes have never ever dissapointed me to date!!! How do I send you my moms recipes?
Radha
to radha ganapati who said...
"Then the spice powder - this is to die for I tell you - once again the combo varies but essentially consists of fresh ground roasted spices all blended together - dried red chillies,chana daal, cumin seeds, tamarind, peppercorns, urad daal, roasted curry leaves, mustard seeds."
hey there..i thought it sounded like an andhra karappodi. altho' the tamarind in it is unfamiliar to me. i called my mother to check and she thought that it might be what we call paruppu podi. i think tis called kandi podi(sp?) in andhra? it can also be mixed with hot rice and ghee too, right? i'd really *really* appreciate the recipe!
on a similar note, i was wondering if andhra has a version of madras milagai podi which is sesame+dhals+red chillies. we mix it with gingelly oil rather than ghee altho' ghee with milagai podi isnt unheard of...
we also make another version thats from our palaghat/kerala kitchen tradition and its called chammandi podi which is essentially the same but with toasted coconut with sesame, dry red chillies etc. some people add garlic. in our home, we dont.
Hey Faustianbargain,
Isnt it crazy how many podi's (spice powders) exist!!! So yeah my mom just made a ton of what you call kandi podi for me when she was up here recently and I usually just eat that with rice and ghee for a quick meal but not with dosa - the podi for the dosa's and idli - just know it as karaam podi is the andhra (you guessed my origins right!) version of the madra millagai podi - but my mom doesnt use sesame seeds at all - ill get you the recipe for her kandi podi and her andhra version of the millagai podi - but on a related note if you are totally fixin for it now I would check out Mahanandi's food blog - my default go to blog (when not reading Ruhlman of course) for any South Indian recipes especially when I cant get in touch with my mom and need a recipe pronto - her site and its recipes have never ever dissapointed me to date!!! How do I send you my moms recipes?
Kim
I smell a book, which I'll buy when you write it. It will take me days to read the comments.
This topic has always interested me more than what's for a dinner party or special recipe because I don't have a large repertoire and I'm looking for inspiration. It's also hard info to get out of people. They tend to gloss over the details because it's so routine and nothing much to them.
Btw, I'm also interested in weeknight meals that cut back on food not great for the environment...some veggie options. .....just in case you're writing that book.
Great post.
Alicia
Hmmm....Great topic; what I love the most is to realize that a lot of people actually still cook! Amazing! For a while there I though almost everyone now went out for 5.00 subs every night (I know it's only 5.00, but it amazes me how people nowdays won't even make a turkey sandwich at home anymore!).
Anyway, I'm Mexican, so we always have rice and black beans on hand (just to clarify, we Mexicans don't eat rice and beans with EVERYTHING). It's just 2 of us, and we are business owners so we don't have a lot of time in our hands. I try to cook a nice protein meal once or twice a week, and eat leftovers and salads the rest of the week. I like to try something new every week, but even so there are a few favorites that I go back to at least once a month: Roasted Chicken (I call it Rosemary Chicken, recipe from Cuisine magazine, although I will have to try Thomas Keller's now) with Rosemary potatoes (Emeril Lagasse's recipe), picadillo (it's mango season and I highly recommend the mango picadillo recipe on the Simply Recipes web page...delicious!), chicken tacos, chicken enchiladas with tomato or mole sauce with the leftover chicken (most likely mole, which is the only gift we request from friends and family who visit from Mexico every so often, and which is my husband's absolute favorite in the whole world), poached salmon with veggies (whatever is in season), pasta with the leftover poached salmon, blue cheese burgers and albondigas. I will have some free time tomorrow and will either make a meatloaf or will try the Curry Mango Chicken, again from the Simply Recipes site. There is no such thing as too much mango in the summer!
Erin
Fish tacos!
I keep a box of frozen cod in the freezer and after defrosting, stir fry with garlic, onion, sambal oelek, adding a bit of taco seasoning and freshly ground pepper to taste.
Serve with whole grain tortillas, diced avocados, a light sour cream/cottage cheese mixture which I season a bit, roquette, home made salsa (have to do it home-made if you are living in a place like Norway!)and any other veg/toppings that are appealing at the time.
This is a winner with guests too! Nice to set everything out in little dishes on a serving tray in the middle of the table.
And the fish is quite healthful too.
faustianbargain
thanks, radha. we can take it to email..mine is a gmail address and same as my handle, "faustianbargain".
Eugenia
My new staple, thanks to my CSA and this year's endless spring in Oregon, is chard. A staple in my refrigerator, that is. When leaves start poking out around the door gasket and bursting through into the freezer, I go in with my scythe. The best way to use them up is a recipe I've used for years for collard greens, which are way more delicious than chard. It's the Ethiopian dish gomen wot, buttered chopped greens with pepper and onions. It goes with pork beautifully, or as is with rice pilaf. (My continuing battle with greens is being blogged, for anyone in a similar situation, btw.)
My husband is the grill/bbq master, so I often set him up with chili-rubbed ribs or chicken kebabs marinated for a few hours in pulverized onion, a great tenderizer. We serve the ribs with a cider vinegar-based glaze and the chicken with garlicky yogurt.
We eat sushi at home rather frequently, too, especially in the summer. Nothing too complicated, just hand rolls with avocado and cucumber, and sometimes spicy tuna if the sashimi-grade tuna looks good at the market.
Loved reading the comments!
Badfish
Once a week, we always do shrimp, broccoli and couscous.
Saute the shrimp and broccoli in olive oil, with lots of chopped garlic, salt and pepper. Simply add to the top of a pot of couscous from a box. It takes about 10 minutes, total, and is always delicious.
Christine DiBona
Well, as a blue-eyed blond who grew up in HI, I'm hapa on the inside, and now my half Sicilian children love this Japanese inspired dinner - here's how I wrote it up for the school cookbook. We are lucky to live in CA with (normally) great local salmon - suffering a bit this year
Simple Dinner
( figure 6-8 oz salmon per person )
This meal got it's name because it can be on the table in the time it takes to cook the rice. No proportions, just make as much as your family needs of each.
Rice:
Start enough rice cooking in the rice cooker
Broccoli :
Start a pot of salted water to boil. Trim broccoli tops to 3" long florets, pare woody outside of stems & make batons. Cook. Substitute asparagus in season
Condiments:
Furikake - a japanese mix of seaweed, sesame seeds etc for seasoning rice
Lemon wedges
Shoyu or soy sauce
Wasabi
Salmon:
Choose a thick filet piece with the skin still on. Check & pull any pin bones, scale if needed. Salt the flesh side. Set a cast iron pan on medium-high heat, when hot lightly oil with a high temperature oil (peanut etc) then place the fish in the pan flesh side down. When the fish has browned nicely and has loosened itself from the pan, flip it over & cover. Continue to cook until the fish is medium rare, lowering temperature if necessary. Place cooked salmon on serving plate in one piece, with the skin which should be nice and crispy
To serve : Put everything on the table. Usually each person takes a bowl with rice, adds broccoli, salmon & salmon skin. Mix together shoyu, wasabi & lemon juice to pour over the fish & sprinkle everything with furikake.
Vary as desired...
Other options: If you also put out nori sheets, julienned japanese cucumbers and avocado slices each diner can make their own mini handrollls with the same ingredients.
Messy
We have a few things that have become standby dinners.
1. Braised beef short ribs, especially in the winter - standard mirepoix, red wine, stock and in the oven for at least four hours.
2. Braised lamb shanks - done pretty much like the short ribs.
3. Chicken soup with the clean-out-the-fridge veggie selection and some Andouille sausage for zip. When the soup is done, we throw in a couple of handsfull of chopped kale on the top (DON'T stir it), take the soup off the heat and let the kale steam for a few minutes with the lid on.
4. Breakfast for dinner, we have the now-infamous Fluffy Omelet with a salad. This is a recipe I've never seen anywhere but the 1943 version of The Joy of Cooking.
Combine and beat:
1/4 cup milk
4 egg yolks
1 tsp baking powder
Combine and beat until stiff, but not dry:
4 egg whites
1/2 tsp salt
Melt in a skillet over a very low fire:
1 Tbsp butter
Fold the yolk mixture gently into the egg whites. Pour the batter into the skillet. Cover the skillet with a lid. As the omelet cooks, slash across it with a knife to permit the heat to penetrate the lower crust.
When the omelet is done (after about 12 minutes) it may be placed uncovered on he center grate of a slow oven (275) until the top is set,or it may be folded over and served at once. (Make an incision with a knife on either side of the omelet where you want it to fold. Tip the pan and push the omelet gentle with a spatula or a broad knife until it folds over.
Has anyone made that omelet before? I'd love to see it on a breakfast menu somewhere...
sheila
Weekday dinners have to be quick; fortunately my husband doesn't object to the same meals over and over. One standby, cooked at least twice a week, is chicken tenderloins pounded flat, dusted with seasoned flour and sauteed in butter in the same pan with sliced mushrooms and chopped scallions. The vegetables vary - maybe some green beans and red peppers sauteed with garlic, maybe some spinach sauteed. Maybe there's a little pan sauce made with wine or lemon juice, served with spaetzle or some egg noodles, maybe some sliced potatoes. But the chicken and mushrooms and onions are the base of it all.
beaniegrrl
latenac,
Sorry to be slow to reply.
Here's the Soba Sauce (pretty traditional and derived from Nina Simon's Noodle cookbook.)
1 cup concentrated daishi broth (1 tsp instant daishi to 1 cup boiling water)
5 Tbsp Soy Sauce
3-4 Tbsp Mirin (depends on how sweet you like it)
1 tsp toasted sesame oil
a healthy handful of chopped spring onion tops
This keeps in the fridge for a week or so.
(If you have Nina Simon's book, her quick peanut butter sauce is also really fabulous, but the kid doesn't like it.)
If you sprinkle a little sesame oil on the soba after you drain it, it won't stick together and the noodles get a great smokey flavor.
I usually make some ponzu to dip the flank steak in when I'm serving this.
Sue in Austin
The staple at our house is our twisted Texas version of Tuscan Steak. I feel slightly guilty each time we make it as I'd like to stop eating meat, but I get over it quickly. Hey, I live in Texas. This is my recipe for 2 people, but my skinny friends fed 4 people with this.
2 New York Strips or rib-eyes
Salt Lick BBQ Rub (we put this on everything)
Grill to your liking (I send my husband out to do this so I can stay inside preparing the salad in peace with a glass of wine)
1 box/bag of baby Arugula tossed with olive oil and lemon juice, seasoned with salt and pepper, spread on two plates to create a bed of green.
Slice the steaks and place on the salad, or the entire steak if you are really hungry and can't wait.
Use a vegetable peeler and shave really good Parmigiano Reggiano cheese over the plate. Do not, and I repeat do not, use cheap cheese. Completely ruins the dish.
Shannon
I have a few staple meals that I love.
First is roast chicken with broccoli and pasta. I take the chicken and loosen the skin on the breast side. I rub a mixture of kosher salt, ground pepper, and chopped rosemary UNDERNEATH the skin directly on the meat. And then I cook it breast side down. I get the juiciest breast meat that way and I still get to nosh on the crispy skin from the back. I sautee the broccoli in a pan in a layer of chicken stock which gives it a buttery taste. Finally with the pasta, it's nothing fancy...any kind will do with a topping of homemade tomato sauce from a recipe that I got from my great grandmother's NY Times cookbook...Tomato Sauce I.
A fish dish I make is usually Salmon. I sprinkle both sides with a mixture of kosher salt and ground pepper and I squeeze lemons over the top side. I start to broil them starting skin side up for less time than I should...about 7 minutes. I flip them halfway through the cooking time. Then I set the broiling pan on top of the stove, cover the fish with foil and let the heat continue cooking them until I'm finished with my side dishes which is typically rice boiled with tarragon, and baby carrots steamed and buttered. The fish comes out really juicy.
My fast food meal when the kids' schedules are tight are panini sandwiches. I spread pesto sauce on both pieces of italian bread and layer spinach, provolone, and ham. I have a Breville panini press that I love love love because it's so versatile.
Teri
Once a month, Rarebit burgers from an old department store in our town.
"Younkers Rarebit"
1/3 cup cooking oil
1/3 cup all purpose flour
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 cups 2 percent reduced-fat milk
1 teaspoon Worcestershire sauce
1/4 teaspoon bottled hot pepper sauce
1 cup shredded process sharp American cheese
Place oil in a medium saucepan. Stir together flour, paprika, salt and dry mustard. Add flour mixture to oil; cook and stir for 1 minute. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in Worcestershire sauce and hot pepper sauce. Add cheese and stir until melted. Pour over burger with toasted bun on top. Makes 2 cups.
Every summer weekend something smoked, ribs, brisket, salmon, PORK, pork and more pork! and good old Iowa corn on the cob! oh so good
agm
Student fare, upgraded a bit. There is a surprising amount of meat in the house now, but then, expenses are a bit more relaxed for my and my flatmate compared to when one lives alone.
Lots of vegetables (including nopalitos very often) sauteed in olive oil, combined with various types of protein in various sauces, over rice or rice noodles. Macaroni and cheese at least once a week. But these are never the things you just grab off the shelf, they get fairly heavily modified by addding spice blends (Tony's cajun spice blend or curry in mac-and-cheese is simply fabulous). The pan drippings from broiling marinated beef make things vastly different and better. A simple butter sauce, with some [black] pepper and garlic, over fresh tortellini happens every 2-3 weeks.
Basically, it's all about ways of taking cheap stuff and making it palatable, or taking palatable and making it fabulous. Prepackaged indian dishes (packets of a single dish, not the meal-in-a-tray type) over fresh rice is probably the thing my roommate eats the most.
Lynda
Roast chicken is by far the mainstay. During the summer, we roast a whole chicken in our Weber grill and the result is a mahogany colored, smoke infused chicken that is moist and delicious. No preparation necessary, but if there is time I pre-salt it and let it sit in the refrigerator for several hours. In the winter, the chicken is roasted in the oven. In this case, I like to smash garlic, rosemary, thyme, sea salt with some olive oil in a mortar with pestle and rub the paste all over the chicken and in the cavity. Preferably this is done some hours before roasting, so the chicken can sit with the flavors. Accompaniment is always roasted potatoes with olive oil, sea salt and more rosemary. Vegetables on the side are something fresh and seasonal, either steamed or roasted in the oven. Right now the favorite is asparagus with lemon and olive oil.
alison
roast chicken (either our bbq or honey lemon sage) along with that asian cole slaw salad recipe made with ramen recipe...
But you can bet that we will be eating a "red gravy" of good cheap meats, slow cooked with the san marzanos, tri facto, ONE habanero, shrooms, plenty of parm, football, baseball, project runway....HEAVEN
PS, cooked covered in the oven@310 for a few hours
Melissa
Hhhmm...I have a very large veggie garden in the summer so tomato salad with onions, peppers, salt/pepper, olive oil and balsamic vinegar is almost a daily dish when the weather is hot. It's only late June now but we're already getting tired of zucchini -any suggestions?
Quick everyday dinners are often pasta with whatever fresh veggies are ready - zuke, green beans, peppers, eggplant, asparagus, artichokes - steamed or just stir-fried and still crispy, often with pesto sauce (my favorite)and fresh grated parmesan cheese. In the winter I will make pasta from scratch and we get a lot of spicy homemade sausage from my in-laws which is great.
We also eat a lot of Mexican-style food, which I guess comes from being in California. Fajitas, burritos, quesadillas, chile verde - the basic ingredients are always on hand, including margarita fixings 🙂 The best is when you can get homemade tamales from a local "tamale lady" - easiest dinner ever!
Great - now I'm hungry!
cybercita
i live alone, so my basic go to meal is a big bowl of romaine lettuce with maybe an avocado if i have a ripe one, dressed with either mustard, olive oil and sherry vinegar or bragg's aminos, rice vinegar, and olive oil, followed by a handful of small baked potatoes.
if i've been to the greenmarket, i'll prepare whatever veggie i've picked up. this evening it was tatsoi, blanched, shocked, chopped fine, and then mixed with some sauteed garlic, thyme, lemon juice, and hot red pepper flakes. if i have creme fraiche i'll put in a dollop. i make that quite frequently with chard, kale, spinach, anything green and leafy, but tatsoi is my favorite.
i always have plaintains ripening on my kitchen counter, so a couple of times a month, i'll have them, slowly fried in olive oil until they are brown and caramelized.
Michelle
Soup. All kinds of soup, but mostly Chicken Noodle and Chicken Tortilla.
Homemade Pizza. Lately, we've been keeping it simple with fresh mozzarella and basil from the garden. Sometimes Italian sausage and mushroom.
Roast chicken with olive oil, lemon, and rosemary served with a fresh garden salad and no knead bread.
Grilled steak (and sometimes chicken) fajitas with lots of grilled peppers and onions.
BLT sandwiches. My son's favorite. He eats 'em every other day.
TK
Twice a week: Keller's "Spanglish" Sandwich. All by itself. Needs no accessories.
Once a week: Braised Lamb shoulder chops in tomato, red wine, with cannellini beans. Collards on side.
Cholesterol through the roof.
nondiregol
Is there a serious cook out there for whom a roast chicken isn't the most favorite thing in the world to cook---except when the weather is too hot to turn on the oven?
And then, the next day you make chicken broth for your matzoh ball soup or any other kind of soup depending on where you live, and what you can buy locally.
casacaudill
We do a lot of roasted and/or braised chicken. Sausages from Boccalone. Homemade pasta sauces with store-bought pasta. Open-faced steak sandwiches with arugala salad during the summer. And for those nights when we get home too late to cook, we will throw in a CPK or some Ling-Ling potstickers. We definitely try to cook several times a week though.
adele borden
Having grown up in the kitchen of a Brit(yes,occasionally somewhat bland..yet hugely comforting..)I do love a Sunday which includes a roasted leg of lamb, served with mint sauce (NOT "jelly"), fresh, whole green beans with Gorgonzola and fresh new potatoes.
What I would like however, is the recipe for proper Yorkshire pudding.
Any offers? Appreciated.
A
Kevin
Calf moose sauteed in butter, with thyme-rice pilaf or mashed potatoes - side of horseradish, and veg-of-the day. With red wine.
Pot Roast Recipes
Pot Roast chicken can't be topped
Scott
OUr meals have chaged somewhat now that our daughter has food allergies, but with a little tweaking our usual favorites are okay for her.
Rice pasta with ground trukey and tomato sauce-
boil pasta, brown turkey; sautee oinion and garlic, add crushed tomatoes, salt pepper, fresh basil and oregano fomr garden; add in turkey; mix in pasta, bake in over for 15 minutes till the top "crusts" th ekids love it. Eays, cheap, lots o 'leftovers.
roast chicken with lemon, or crock pot chicken.
Anyone here fish? We live near the GUlf of Mexico. Fresh Spanish mackerel, grilled with a little salt pepper,lemon,paremsan cheese. Easy to ctach, great eating (though strong and fishy for those who are used to bland white meat fish.
luis
This thread is amazing.... I have several ideas and recipes you folks have shared... and I haven't managed to read it all yet.
This week's star in my kitchen are peppers.
I seared a chicken breast and placed it over a
bunch of russet potato squares in a cookie sheet along with sweet peppers all colors and poblanos, anaheims, jalapenos...a damm pepper fest..and chopped up leeks and onions and a sprinkling of sweet plantains....
Ok... delisssssssssssssh! Nothing to make it work other than EVOO BRUSHED over the potatoes and the cookie sheet. The flavors ... out of the ballpark.. Sure seasoning with my custom black pepper mill and kosher salt. Also Italian dry herbs over everything... Yummmmmmmmmmmm!
Anyone can do this... anybody.
luis
ok, the best thing was the roasted tomatoes... (see previous post). Tomatoes rock....roasted tomatoes are/should be illegal good!
Scott Deane
Grilled chicken (bone in, skin on) with salt and pepper served with grilled portobellos over baby spinach and a dijon vinaigrette. It's simple, fast, and keeps the heat out of the kitchen now that it's warm out. This is a pretty good example of what we've been eating at home lately.
I try to take 2 nights a week and try something new and challenging based on the latest cookbooks I have or what looks best at the local markets. It helps that my girlfriend's idea of "dinner" used to be a Cliff bar and a plastic cup of Cyrstal Light (red flavor) before I came along, so impressing her with food isn't too challenging.
Tammie
I look forward to reading all of these when I have more time. I've just skimmed over them and feel pretty plain Jane!
Our family of 5 (with 3 boys aged 9, 6 and 2) enjoy my husbands grill-roasted chicken at least once per week.
My boys absolutely love Alton Brown's meatloaf so we have that with mashed potatoes and green beans about once per month.
Another weekly go-to meal are nice thick ribeye steaks seared in the cast iron skillet on the grill and served with potatoes in a variety of ways, mushrooms and a green vegetable.
The day after steaks we always have steak quesadilla night with all of the left overs with some monterrey jack and/or cheddar cheese.
We are originally from New Mexico, but now live in Texas therefore we also throw green chile (Anaheim variety) into anything we can.
Stovetop Traveler
One of the most common things I will do for dinner is basic boneless, skinless chicken breasts grilled on my stovetop cast-iron grill. The way that I make it new and different each time is to use a different sauce, which I have frozen in small batches in snack-sized bags in the freezer. Romesco sauce, tomato chutney, blueberry chutney, chimichurri (which definitely needs some salt and vinegar after being frozen), roasted red pepper sauce, chive butter... I really have a lot of frozen sauces stored away. To go with it - some pan-grilled asparagus or a salad. When I have spent all day standing and cooking, I want to come home and do something brainless and quick, but not Rachel Ray-ish.
Emily
We usually have soup once or twice a week. It makes good leftovers for lunch. Winter brings squash based soups, and summer brings green soups. We're about to make Spinach-Zucchini Soup from 101cookbooks.com that has an amazing shade of green.
Other staples include Turkey-Apple Piccadillo from Eating Well Magazine, Pasta with Red Sauce, Turkey Tacos, and Breakfast for dinner.
We try not to eat meat every night so often we make a pilaf with rice or quinoa and have it along side a veggie.
Patrick
Kraft Macaroni and Cheese and hot dogs. That's it.
Annie
When I was growing up in Phoenix 40+ years ago, we went weekly to Jordan's Mexican Restaurant and had their "Cheese Crisp." It was a very large flour tortilla with cheddar on top cooked till the tortilla was crip and the cheese bubbly and hot. They had a fabulous red hot sauce that you drizzled over the top out of a syrup pitcher. The cheese crisp was served in wedges, like pizza.
We took this home and reworked it. Now I take a flour tortilla, spread it lightly with butter and heat it in a hot oven. Then I cover it with a good sharp grated cheddar (often with other good remnant cheeses mixed in--parmesan, mozarella--whatever is around). Back in the oven it goes till the cheese is metled and bubbling. Then I top it with a fast guacamole made of avacado, diced tomato, and a little balsamic vinegar. Cut some lettuce, fresh from the garden, over it with scissors. Salsa if there's a good one in the 'fridge. I make this just for myself. I can heat chicken nuggets but I don't have to eat them!
Pergo
For me it's a quick stir fry with chicken, beef, or sometimes salmon. Quick and easy. Loads of veggies and garlic, salt, pepper, cayenne, whatever. Throw it in the wok (I've been usuing safflower oil lately) and cook it. Done.
Clifford Replogle
My mouth is watering as I read all these wonderful posts! Ruhlman - You have a simple, inquisitive mind that on behalf of all we thank you for allowing us to share through your magnificent Blog.
Now, as a born and raised Santa Barbaran - the sea side California city that has given the world : Earth Day, Balance Bars, Powell Skateboards, the "Short Board" Surfboard, Motel 6, Kirby Morgan Dive Helmets, Sex Wax, Force Fin, SAMBO'S, KINKO's, Big Dogs-- we also come from the area that popularizes Tri-Tip (BBQ Butchery GOLD!) and Hidden Valley Ranch Dressing ------- we are kind of smug, in a good way.
I like meals that hinge around hunting / fishing seasons, and always involve the grill fueled with California Red Oak - Its a Central Coast tradition dating way back in our history. Like right now -- Halibut (California species) are coming in to shallow waters, but I much prefer Ling Cod as an underrated quality fish. I make a simple marinade -- One bunch of fresh mint, olive oil, fresh squeezed lemon juice, half part cream, half part honey, salt and pepper to taste, all blended together and applied to the fresh fish on the grill. Serve with Fingerling potatoes and Rice Pilaf 00hhhh its good.
Starting Sept 1st - we start our Dove Season -- and with Dove I like to cut the small breasts into strips seasoned lightly with our standard dry rub ( See Cowboyflavor .com for some of the best rub around these parts -- thats my dad) -- Sandwiched by toothpick with a healthy peppercini, then wrapped around with thick cut bacon -- again on the grill -- great for appetizer.
Then in October we get into our Quail and Lobster seasons--OMG!!! There is so much to play with, right out of our own back yards.
But the meal my family really loves the most and about once a week we do something with baby back ribs---either simply BBQ right over the red oak coals, raw, seasoned, sprayed constantly with apple cider while cooking - avoid blackening!- Or quickly grilled for smoke flavor then placed in vapor proof pot Braised in liquid of Syrah reduction, brown sugar, applejuice, fresh herbs, onions, sliced pork belly and linguica sausage for about 3 hours on the corner of the grill. Compiment with grilled artichoke ( previously par boiled_) and tomatoe vinagarette (Bobby Flay has a good recipe), and garlic bread:
Lastly -- something that is always in our fridge is a vat of fresh homemade salsa we use at our restaurant - brought to the table like for everything --here's our recipe -
Twin Oaks Restaurant -
645 Bell Street
Los Alamos, CA 93440
(805) 344 - 4084
SALSA RECIPE
5 Gal Bucket ----
1 #10 Can Tomatoes (Diced or Chop Whole ---We use Chop Whole)
1 #10 Can Fire Roasted ( Same as above)
1 #10 Can Diced Green Chiles
4-6 Bunch Green Onions (Chopped)
4 Red Onions (Diced)
1 CUP OLIVE OIL
1/4 Cup Diced Garlic
1 cup Apple Cider
4 Bunches Cilantro
1 Tbls Garlic salt ( to taste +/-)
1 Tbsp Cowboy Flavor BBQ Seasoning ( to taste +/-)
1/4 cup coarse black pepper ( to taste +/-)
1 tbls dried chiles (pizza chiles will do....again to taste +/-)
1/4 cup oregano (to taste +/-)
Add liquid from tomatoes or tomatoe sauce if you want it thicker until its the color and consistence you want.
T
I live in the South, so whatever good fresh vegetables I can get in the summer, I do throughout the week. but Always- a skillet of cornbread, some sliced tomatoes (maybe with basil chopped on, maybe not), and then usually 1 or 2 of the following: squash, okra,green beans.Kale is the best with cornbread. sometimes I might do a chicken breast, but it isn't even necessary with these good veggies. Its the easiest, quickest dinner I do that's fresh and delicious, too.
Lynn
We live in Kansas and are lucky enough to have family that raise beef and pork. A common weeknight meal for us is a fresh ham roast or beef roast thrown in the crock-pot. I usually put it in the slow cooker right from the freezer...frozen solid...in the morning before work and it is ready when we all get home for supper.
I like to put in some of the leftover morning coffee, a few cloves of garlic, Kosher salt, pepper, maybe a sliced onion, and that is it. It always comes out perfect. We make sandwiches or tacos out of it and I usually have enough left over to us for something else later.
To complete the meal we might make spanish rice if having tacos. If I know that we are doing tacos, I will throw in a can of drained black beans, some fresh cilanto and lime juice.
theblankplate
I grew up on Mexican food, so our "default" is beans on tostada with some sour cream (crema) with cabbage, queso fresco and valentina hot sauce. Since beans are the star ingredient, we don't use canned here. (we had this last night)
We also rely on our version of "chinese" food, which ends up being whatever veggies we have stir fried with soy sauce, rice vinegar, ginger and sesame oil. Sometimes, I use black bean sauce or Trader Joe's black pepper sauce.
When I'm not home, the boys will have spaghetti with canned sauce. When I'm home, I'll make the sauce with garlic onions tomatoes and anchovies.
Oh I almost forgot, another quite frequently rotated meal we stole from my Malaysian friend. It's spaghetti with sambal with bell peppers and chiles such as poblanos. The sambal is made with garlic, shallots, tamarind, brown sugar and usually about 7 or 8 arbol or japon chiles and some tomato paste.
We have each of these meals at least once a month, if not every week at times.
RainCityGirl
Flanksteak marinated in a mixture of soy sauce, honey, rosemary and garlic and grilled. Normally, I buy the flanksteak at Costco. The first night, it's served with a caesar and some potatoes or rice. The next day, I add the leftover steak to napa cabbage, mint, cilantro, basil, cucumbers and radishes and dress the whole with a mixture of rice wine vinegar, sesame seed oil and siracha. Fantastic! If there is any steak that wasn't used in the salad, it ends up in fajitas.
Also, chicken rubbed with a little olive oil, generously coated with cracked peppercorns and kosher salt, and cooked in a 500 degree oven. Whether served with just a large salad or some sauteed mustard greens and roasted potatoes, it's always wonderful and pairs nicely with a good Zin.
Leila Abu-Saba
Lentil soup, a salad and some sort of grain (rice pilaf? French bread?) is a staple for us.
I hate to admit it, but because hubby insists on low-carbing, we eat Niman Ranch burgers, organic salad, and pasta or whole grain bread for me and the kids at least once a week. I really don't want to eat meat that often (and hubby eats it more) - in fact I tend to eat just a nubbin of burger and have some leftover lentil soup (see above) to fill out the protein. Anyway. There's the real staple meal around here.
If I'm feeling ambitious I make oven-baked steak fries using organic potatoes. Cut 'em up, toss in a mix of olive oil, paprika, cumin and salt, and roast on a cookie sheet.
Ralph
Old standbys for me are two pasta sauces that I can make in the time it takes to boil the pasta water.
The first is a putanesca: two anchovy fillets melted into some olive oil, half an onion, several cloves of chopped garlic, same amount of chopped, dry-cured olives as onion, a heavy pinch of crushed red pepper, a 28 oz can of good crushed tomatoes, half as many chopped capers as onion, salt, black pepper, and some chopped parsley to finish it off.
The other is a cream sauce made by sauteing shallots in some oil, adding a pint of half and half, 8 ozs of Gorgonzola, and some chopped parsley, finished with a sprinkling of parmeggiano.
Add some bread, a greens-based salad with the putanesca, or some chopped tomatoes with salt, pepper, and drizzled with olive oil and balsamic with the cream sauce, and that is dinner for two, with a nice bottle of wine.
Brenda
Thirty-something slacker, native New Mexican, non-pasta-or-cheese-eating (mostly) vegetarian (but often vegan) go-to meals:
Pinto beans with salsa and a tortilla.
Carne adovada (made with Quorn instead of carne), pintos, tortillas, with fried eggs or not.
Naked quorn cutlets made into soft tacos with salsa, avocado (who has the time or motivation to make guacamole??), lettuce or any greens, and tomato.
I eat at least one huge salad a day. (And I mean mixing bowl huge.)
I have never in my life roasted a chicken--but the beans at least are homemade...
Osvaldo F. Pardo
The first time I saw the term was probably 3 years ago when Nigella Lawson published her recipe on the NYT. Hers, as it turns out, was one that I immediately tried, and since then spatchcocked chicken is a staple in the house.
Matthew
I grew up eating pasta about 80% of the time (with an Italian mother and grandma in the house). Now my wife and I often make what we humorously call Pasta a la Kit (after my mother-in-law)--any pasta, with a cream and garlic sauce with zucchini and tomatoes.
Our other main staples are:
"County Potato Pie"--Grated potato, covered in cheese, milk, egg, and some seasonings (mainly chili powder and mustard) and then baked in a pie dish.
We like to eat as local as possible, and living in the shortgrass prairie bioregion near the Rockies we decided a great local choice is bison. We purchased 1/8 of a bison directly from a near-by ranch (100% grass fed, free ranging), so bison burgers (usually a recipe with cilantro, green chilies, and other seasoning) or steak with a a red wine and garlic sauce are a couple of our most common quick meals (now I look forward to the nights we we don't have anything "special" planned!).
john
i have a few meals i eat regularly. some things are regulars because our garden is really kicking out lots of chard, thai and lime basils, pattypans, lettuces, and chilies...
i like.
1) grilled steak with homeade kim chee (multivegetable) and brown rice, side salad and maybe some steamed green beans
2) a sauce made with coconut milk, red curry, thai and/or lime basil, garlic, chilies, galanga...poured over grilled chicken, or pork, or tofu, and some rice. often eaten with some sauteed chard and salad.
3) a chick pea curry with basically the same sauce described above, but add in a bunch of veggies.
4) grilled bratwurst with greens, and a grilled tater salad with fresh dill. add a salad, and, of course, more squash, which we cannot seem to get rid of due to the overzealous garden.
5) oh yeah, breakfast- toast with hard boiled eggs and homeade kim chee.
linda
Cheap, disgusting food that my family loves and I can throw together in 2 minutes:
Chicken breasts - add one can orange soda and 1/2 soy sauce and bake. Teriyaki chicken!
Cubed steak: S/P, sear, pour a can of french onion soup on it and bake.
Tacos
Blueberry pancakes and bacon. For that matter, anything and bacon.
Fish (almost any kind): Bake in some butter, lemon juice, bread crumbs s/p. 15 minutes tops.
Pinto beans and cornbread (we're southern!) Can make the pinto beans in the crockpot with some salt pork. Dice some onions for serving.
Chicken noodle soup. Take it to a new level by making your own noodles which takes very little time but makes a big mess.
Beef stew. Again - the crock pot is your friend.
Reubens
Anything made into a panini.
Chinese chicken salad.
New Diarist
We have a version of pasta e fagiole which my son (now 11) named, at the age of 3, beans & junk. Lately, instead of pasta, we've added wheat berries. They give the soup a wonderful toothiness and are a bit healthier than the refined grain in the pasta.
Brown five or six links of Italian sausage (pork or turkey)
Put in soup pot with one can each of:
cannelloni beans
kidney beans
garbanzo beans
black beans
great northern beans
Add four cups of tomato puree or crushed tomatoes
3 quarts chicken stock
one onion, chopped
three ribs celery, chopped
one carrot, chopped
oregano
basil
two bay leaves
The soup is simmered for about 2 1/2 hours, then served with grated parmesan and a green salad. Wh have fresh french bread for those who want it.
We have this soup at a minimum every 10 days to two weeks.
eric smith
A staple in our home is Carnitas with beans and rice.
Pork butt cut into 1 inch cubes
2 cup fresh squeezed orange juice plus zest
1 onion finely minced
2 tablespoons lard
Marinate pork in orange juice for 24 hours.
Strain pork and sear in rendered lard until well brown. Lowere heat and simmer for 2 hours occasionally adding reserved juice marinade. During last hour add onion and orange zest and serve with refried beans and rice.
Judith in Umbria
In summer I like to wander into the kitchen garden and see what there is. A handful of this, a bowl of that... it's inspiring. Add some chickpeas or canellini or bits of meat and the 100 degree afternoon just wafts away with the sun.
Otherwise, fallback meals fo4r me are:
risotto
pasta
cutlets of various sorts
and yes, roasted chicken
It's a different list when you are single.
Carrie Oliver
Grilled steak (skirt, rib-eye, ny, hanger, porterhouse, flatiron) preferably dry-aged drizzled with EVOO, lemon, and sea salt accompanied by thinly sliced Yukon Gold potatoes baked with butter, olive oil, and softened chopped onions and our "house" salad, romaine, scallion, avocado, toasted walnuts or pecans, Lawry's garlic salt, Modena (ideally 7+ years aged) balsamic, and California walnut oil.
Substitute lamb chops "marinated" 15 minutes in soy sauce and Lawry's garlic salt and then just broiled in the oven.
Grilled fresh-caught salmon with olive oil and sea salt, house salad, and wild or jasmine rice.
Pizza Sundays, all from scratch. Always pepperoni and arugula/prosciutto, the rest varies according to whatever's in season or is already on hand. Just back from two weeks in Italy so we need to get a better dough recipe (and a wood oven).
Penne pasta topped with a really simple tomato sauce: canned roma tomatoes (smashed or diced) with butter and sliced onion thickened on the stove top.
CG
Fun thread. I think there's a book in the making just with all the response chatter....
I think about the staples we relied upon in my childhood. My brother, sister, and I joke often about the meals we had growing up. We had A, B, modified B, and occasionally C.
A was london broil. Usually with potatoes and green beans. London broil was the exclusive red-meat partner in our household.
B was chicken and rice unless we had...
modified B which was chicken and pasta.
C was baked ziti or some kind of lasagna.
(this meal plan followed a similar bring-to-school plan: 2 pb&js and carrot sticks. Every day for a little over 10 years.)
Of course after 18 years of that pattern I flipped out and discovered flavors from all corners of the globe during the college years. I'll save the chapter about how my daughter whines for sushi for another Ruhlman blog response.
CG
Karen
I think it's amazing that so very many people actually cook and eat at home, despite popular belief. Home cooking is where it's at.
Reading all these comments makes me want to have a huge potluck - how delicious would that be?
Sprocket
I prefer quick and easy meals during the week, but I enjoy experimenting with more complex recipes on weekends.
A simple grilled veal chop over arugula seasoned with a balsamic vinegar reduction is an easy and impressive weekday dinner.
I made grilled veal chops for my wife on one of our first dates. I think that's one of the reasons she married me!
I prefer a French cut Rib Chop but the Loin Chop is a little less costly and easier to find.
INGREDIENTS
2 veal chops
1 teaspoon minced garlic
1 teaspoon fresh rosemary leaves
Juice of half a lemon
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup Balsamic vinegar
1 bag of Baby Arugula
Place the chops in a shallow baking dish. Mix together the garlic, rosemary, lemon and olive oil. Pour over the chops. Turn the chops to make certain both sides are coated. Cover and refrigerate for about 1-2 hours (a little longer if time permits)
Place balsamic vinegar in a sauce pan and reduce by 1/2. Place arugula in a mixing bowl. Add the balsamic reduction and toss well.
Heat grill, grill pan or skillet. Sprinkle both sides of chops with salt and pepper. Place on hot grill and cook about 5 minutes per side for medium rare.
Let the chops rest for a few minutes before plating.
Place half the arugula in the center of each plate then place a veal chop on top.
You can also reserve the balsamic reduction and drizzle it over the veal and arugula after plating.
A lemon vinaigrette can be used in place of the Balsamic reduction, also. Combine 2 tsp fresh lemon juice with 4 tbl olive oil, add to the arugula and toss well.
George
Wow. Everyone eats well. My cheapo meal during the week is probably japanese curry or oden in winter.
The curry costs me a handful of dollars and lasts for several days. I've taken the leftovers and made sandwiches (it congeals nicely when cold) or mixed it with rice and fried up some croquets.
The oden is for winter, it really warms you up. I have a clay pot, fill it with water add kombu, dashi, dried shitake mushrooms, sake and some mirin and let it simmer to make an awesome stock. After a while I take out the kombu and mushrooms, slice them up and put them back in the pot with some protein and thickly sliced daikon radish. Now you just add some leafy veggies, fish cakes and you have yourself a hot stew/soup to fight the cold winter nights.
Krantz
We are always at the grill on summer evenings. On of my wife's favorites is to butterfly a whole chicken and rub fresh pesto under the skin of the chicken S&P on the skin. Soak one 3" chunk of wood (pecan is a favorite)at the same time light the chimney full of charcoal. Bank 1/2 of te coals on either side of the chicken and tuck the wood chunk on one of the piles of hot coals. Place the chicken skin side down between the hot coals coverr with the lid vents wide open and grill roast for 45 to 60 min. Tasty...be sure to serve some good bread to soak up the chicken juices...damn fine!
from chicago
love your blog, and i hear your book is a must-read.
i grew up in the states but my parents are korean; the quick, staple food has always been prepared in advance, stored, and available for days afterwards: rice in the rice cooker, kimchee in jars you keep refrigerated and eat cold, seasoned tiny anchovies fried in soy sauce and sesame oil similarly stored and eaten cold, shredded dried squid fried in a korean corn-syrup and hot pepper paste, dried salted seaweed, seasoned bean sprouts, seasoned spinach, pickled cucumbers....
the most basic meals would simply be a mix and match according to the day's preference and warm bowl of rice. more elaborate would involve actually cooking for the evening, whether hot soups or meats.
random reference - if interested, this woman is an expert on authentic homemade korean food:
http://www.youtube.com/user/Maangchi?ob=1
cheers
JH
Rice and beans almost every week, it's the best way to practice my rice making!
Melissa LaCasse
A staple of mine is Butternut Squash Soup with Ginger. It is nice on it's own for a light lunch, or with any meat or salad or even a white pizza.
In greased glass baking dish (may need two) Roast for around one hour at 350 any combination of:
One onion or leek
piece of peeled ginger
a few carrots
about 2 lbs butternut squash
a clove of garlic
2 peeled apples
Remove from oven when squash can be pierced with a fork.
Scoop out squash and put all the veggies in a stockpot. You may want to just set it on the counter and let it cool.
Add chicken or vegetable stock while you puree roasted veggies with an immersion blender until desired consistency. Sometimes, if I only have a little stock I also add water. Salt to taste.
Freeze, put in fridge, or serve immediately. You may want to add a bit of butter when heating it up. Also good served with a swirl of cream.