Sometimes you just don’t have a lot of time and/or energy but still want to fix a good and (relatively) healthy meal. Do you have any favorite standby menus for this situation?
This is something that I’ve been fixing for at least 15 years. It’s inexpensive, very easy to make consistently, ingredients are almost always available, cleanup is pretty much of a snap and the family always likes it.
This is a recipe for 4 people. If there are fewer that you’re cooking for you can obviously adjust the amounts, and you’ll have to adjust the cooking time for the microwave chicken as well.
Ingredients:
Four fresh chicken breasts, skin and bones still on (OK Dins, I don’t raise my own chickens, so they’re not really fresh – but I do make sure they’re not smelling spoiled yet)
Fresh broccoli, enough for four people (if you’re not growing your own you’ll have to get it "almost fresh" at your local market)
White rice – whatever kind you prefer, I usually use basmati or the sticky short grain kind. Unfortunately I don’t raise my own rice either, so there’s no way to get it really fresh.
Preparation:
Start the rice according to cooking instructions. I use a rice cooker, and it usually takes about 20 to 25 minutes to cook.
Once the rice is started, arrange the chicken breasts in a single layer, skin up, in a shallow Corningware (or other microwaveable cookware) dish that has a cover. Sprinkle with Lawry’s Seasoned Salt. Cover the dish, put in the microwave and cook on high for 18 minutes. When the microwave turns off, leave the chicken covered in the dish until ready to serve. It finishes cooking by steaming in its own juices for 6 to 8 minutes.
After starting the chicken, prepare the broccoli. Get some water going in the steamer, cut the broccoli into small florets and set aside until the chicken is finished in the microwave.
At this point you'll probably have about 10 minutes of free time. Get another beer or glass of wine and watch the news for a few minutes.
As soon as the microwave goes off, put the broccoli in the steamer and steam for 7 minutes or so, until it’s done to your preference.
If you’ve timed all of this correctly, the rice should be done, and the chicken and broccoli should be ready at the same time. Some people at first don’t like the idea of microwaved chicken but, believe me, this comes out really good – juicy and tender. There will be some chicken broth left in the cooking dish, which you can pour over the rice. Serve with soy sauce for the rice, some ranch or other dressing for the broccoli and you’re in there. The whole thing takes about 25 minutes from start to finish.
Your favorite "quick" meal
Moderator: Mikey
My favorite choice for a "quick" meal is generally a fresh TV dinner.
But if I'm actually going to cook something(sup never happens for single dude), I loves me some stir-fry.
Well, my intentions are always "quick," but it never seems to work out that way. 30 minutes later, I'm usually eating, by the time I get done being distracted during the prep.
But stir fry is so open to "interperetation," it's hard to go wrong. Either sliced up chicken breast or beef makes the meat, and the veggies...take your pick. If it's truly to be quick, a bag of mixed frozen stuff does the trick, saving time chopping it up. Fresh of course being much better.
Sauce? Sky's the limit. Buy a bottle, or use up those 800 bottles of condoments in the fridge.
I think this has been discussed at length before, so I won't get into the procedures, unless somebody is really curious.
I seem to remember being reeeealllly stoned while out shopping with the ex-GF years ago, and dropping in on some stir-fry seminar thingy. Can't remember the time or place(and have almost forgotten the ex), but for some reason, my memory retention from the seminar really stuck. Learned a bunch, been a staple of my diet ever since.
Yummmmmm....stir-fry.
But if I'm actually going to cook something(sup never happens for single dude), I loves me some stir-fry.
Well, my intentions are always "quick," but it never seems to work out that way. 30 minutes later, I'm usually eating, by the time I get done being distracted during the prep.
But stir fry is so open to "interperetation," it's hard to go wrong. Either sliced up chicken breast or beef makes the meat, and the veggies...take your pick. If it's truly to be quick, a bag of mixed frozen stuff does the trick, saving time chopping it up. Fresh of course being much better.
Sauce? Sky's the limit. Buy a bottle, or use up those 800 bottles of condoments in the fridge.
I think this has been discussed at length before, so I won't get into the procedures, unless somebody is really curious.
I seem to remember being reeeealllly stoned while out shopping with the ex-GF years ago, and dropping in on some stir-fry seminar thingy. Can't remember the time or place(and have almost forgotten the ex), but for some reason, my memory retention from the seminar really stuck. Learned a bunch, been a staple of my diet ever since.
Yummmmmm....stir-fry.
I got 99 problems but the 'vid ain't one
Yeah, stir fry rocks. You can do it either really simple or go all out, or anything in between.
Actually I made my "quick" dinner last night, but instead of broccoli I stir fried some chopped up cabbage, shitake 'shrooms, celery and onions with some kind of stir fry sauce I got at the store. Damn good stuff.
Actually I made my "quick" dinner last night, but instead of broccoli I stir fried some chopped up cabbage, shitake 'shrooms, celery and onions with some kind of stir fry sauce I got at the store. Damn good stuff.
Mikey wrote:I stir fried some chopped up cabbage, shitake 'shrooms, celery and onions with some kind of stir fry sauce I got at the store. Damn good stuff.
Making me hungry now.
In my book, stir fry doesn't realize its full potential without shredded cabbage. And although I make it without noodles on an occasion, noodles are pretty key.
Nice to have sesame and/or peanut oil around for stir frying, too. It's just...the right thing for it.
I got 99 problems but the 'vid ain't one
Mikey, that should be FRESH ginger root, of course. And garlic, gotta have minced garlic in the stir-fry.
What I love about stir'fry, as mentioned above, is that there's no rules. Almost anything goes.
For me, it's great when it comes time to cleaning up the fridge from whatever leftover veggies are around (I always use fresh leftovers). Add the spices, maybe some oyster and soy sauce and it is gooood.
What I love about stir'fry, as mentioned above, is that there's no rules. Almost anything goes.
For me, it's great when it comes time to cleaning up the fridge from whatever leftover veggies are around (I always use fresh leftovers). Add the spices, maybe some oyster and soy sauce and it is gooood.
Ruff wrote:And garlic, gotta have minced garlic in the stir-fry.
Without question.
some oyster and soy sauce
Oh yeah. In the ol' U&L, there's a big bottle of Yoshida's Sauce in every fridge(sup Beaverton Homie), which is pretty grub. If not, either teriyaki(soy sauce with brown sugar in it...tell me you knew), or even a dash of sugar, brown sugar, or honey will glaze the tasty goo in the pan onto the goodies.
And sometimes if I'm feeling particularly saucy, I'll even put a miniscule dash of horseradish in there(early, with the meat)...Beaver Horsradish, of course...like there's any other brand(except maybe Inglehoffer, which is Beaver in a fancier jar).
I got 99 problems but the 'vid ain't one
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indyfrisco
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My quick "go to" meal I have almost every week as it is my wife's favorite.
From start to dinner table, this takes about 30 minutes.
Come home from work with fresh corn* in the husk and throw in the sink and fill with water until the corn is covered and floating. Let corn soak for 10-15 min. (ok so it takes longer than 30 min if you count this step. sometimes I use canned corn microwaved with some minced garlic, salt and pepper.)
Start grill outside. Preheat oven to 400*.
S&P some boneless skinless chicken breast and drizzle with some EVOO. Put some terriyaki in a bowl.
Throw the corn on the grill on indirect heat. The corn takes about 30 min to cook. Rotate the corn every so often and turn.
Start a pot of water for pasta. I like to use whole grain pasta, but this recipe works for regular pasta.
Drizzle some EVOO, about 2 T, into a nonstick skillet (not a preheated one). Add about 20 grinds of fresh ground pepper and a couple pinches of salt. We are using parm cheese so not too much salt. Pour in a healthy amount of preminced store bought garlic. I usually do about 3 T as I like a lot of garlic. Pour about 1 cup heavy cream and 1.5 cups half and half into the skillet. With a whisk, blend all this together.
Take a loaf of French bread (I use the whole wheat French bread I buy from the bakery) and split it down the middle with a bread knife. Take a bowl with EVOO and a brush and brush the bread liberally. Sprinkle dried italian seasoning, garlic powder and garlic salt on the oil. Place the oil side down on a cookie sheet covered in foil (easy cleanup). brush a little EVOO on the crust.
Throw the chicken on the grill at this time. After side 1 cooks and it is ready to flip, put the chicken in the terriaki and let it soak up some of that goodness before flipping. Do this again before you flip it again.
Turn the burner on the alfredo mixture on medium. Whisk every so often. As you start to see steam coming off the alfredo, put the pasta (i like to use penne but use what you want) in the water and throw the bread in the oven. Should be about 3 cups uncooked pasta.
Kick up the heat on the alfredo a little more until you get a small rolling boil. Nothing too drastic though. Take about 2 cups of shredded parmesean cheese and slowly pour it into the cream mixture as you stir it. Do not use a whisk to stir in the parm cheese as you will have a bitch of a time cleaning it.
Keep an eye on that chicken!
Once all 2 cups of cheese has been stirred in, back the heat down to low. The pasta should be done soon as it takes about 9 minutes to get al dente. Drain the pasta and put the pasta in the alfredo and leave on low. The bread should be done too after about 8-9 minutes. It should be very crisp and browned on the side that was baked down. Chicken and corn should be ready to pull off the grill too.
Slather butter and S&P on the corn once you take it out of the husk. Serve everyone a chicken breast, ear of corn, some pasta alfredo, a slice of bread and a salad out of the bag. I always take some EVOO, fresh ground pepper and balsamic vinegar and serve that to dip the bread in.
I know that sounds like a lot, but I usually do all the cooking in right at 30 minutes. It is a HUGE meal that is quick and cheap. A staple in the Frisco household. We are actually having it tonight.
*While there are many corn fields in Indiana right near my house, this comes from the store.
From start to dinner table, this takes about 30 minutes.
Come home from work with fresh corn* in the husk and throw in the sink and fill with water until the corn is covered and floating. Let corn soak for 10-15 min. (ok so it takes longer than 30 min if you count this step. sometimes I use canned corn microwaved with some minced garlic, salt and pepper.)
Start grill outside. Preheat oven to 400*.
S&P some boneless skinless chicken breast and drizzle with some EVOO. Put some terriyaki in a bowl.
Throw the corn on the grill on indirect heat. The corn takes about 30 min to cook. Rotate the corn every so often and turn.
Start a pot of water for pasta. I like to use whole grain pasta, but this recipe works for regular pasta.
Drizzle some EVOO, about 2 T, into a nonstick skillet (not a preheated one). Add about 20 grinds of fresh ground pepper and a couple pinches of salt. We are using parm cheese so not too much salt. Pour in a healthy amount of preminced store bought garlic. I usually do about 3 T as I like a lot of garlic. Pour about 1 cup heavy cream and 1.5 cups half and half into the skillet. With a whisk, blend all this together.
Take a loaf of French bread (I use the whole wheat French bread I buy from the bakery) and split it down the middle with a bread knife. Take a bowl with EVOO and a brush and brush the bread liberally. Sprinkle dried italian seasoning, garlic powder and garlic salt on the oil. Place the oil side down on a cookie sheet covered in foil (easy cleanup). brush a little EVOO on the crust.
Throw the chicken on the grill at this time. After side 1 cooks and it is ready to flip, put the chicken in the terriaki and let it soak up some of that goodness before flipping. Do this again before you flip it again.
Turn the burner on the alfredo mixture on medium. Whisk every so often. As you start to see steam coming off the alfredo, put the pasta (i like to use penne but use what you want) in the water and throw the bread in the oven. Should be about 3 cups uncooked pasta.
Kick up the heat on the alfredo a little more until you get a small rolling boil. Nothing too drastic though. Take about 2 cups of shredded parmesean cheese and slowly pour it into the cream mixture as you stir it. Do not use a whisk to stir in the parm cheese as you will have a bitch of a time cleaning it.
Keep an eye on that chicken!
Once all 2 cups of cheese has been stirred in, back the heat down to low. The pasta should be done soon as it takes about 9 minutes to get al dente. Drain the pasta and put the pasta in the alfredo and leave on low. The bread should be done too after about 8-9 minutes. It should be very crisp and browned on the side that was baked down. Chicken and corn should be ready to pull off the grill too.
Slather butter and S&P on the corn once you take it out of the husk. Serve everyone a chicken breast, ear of corn, some pasta alfredo, a slice of bread and a salad out of the bag. I always take some EVOO, fresh ground pepper and balsamic vinegar and serve that to dip the bread in.
I know that sounds like a lot, but I usually do all the cooking in right at 30 minutes. It is a HUGE meal that is quick and cheap. A staple in the Frisco household. We are actually having it tonight.
*While there are many corn fields in Indiana right near my house, this comes from the store.
Goober McTuber wrote:One last post...
Dinsdale wrote:teriyaki(soy sauce with brown sugar in it...tell me you knew),
Seems you forgot the mirin and / or sake.
And sometimes if I'm feeling particularly saucy, I'll even put a miniscule dash of horseradish in there(early, with the meat)...Beaver Horsradish, of course...like there's any other brand(except maybe Inglehoffer, which is Beaver in a fancier jar).
How can you go for that processed stuff in a jar when you can get real fresh horseradish in the local produce section (or your own garden)?
Mikey wrote:How can you go for that processed stuff in a jar when you can get real fresh horseradish in the local produce section (or your own garden)
Never grown it, but have had plenty handed to me over the years.
Isn't this thread about "quick" stuff? Grinding up horseradish ain't exactly consistant with "quick."
Plus, you realize I live in the Horseradish Capital of...Somewhere, right? If'n I'm not mistaken, Beaverton Foods makes more horseradish sauce than anyone on the planet. Used to grow some right in the middle of town still when I was a little kid...right behind the theater.
I'll their fine, fine sauce right out of the jar, thank you very much...it's kind of a homer thing. Even though Beaverton Foods moved, since the real estate they occupied became worth a whooole lotta money, and they kept getting bigger and bigger(if that was even possible), and there was no room to expand anymore. They're in Hillsboro now, but are still called Beaverton Foods.
Whereas Beaverton's other big food company, Rser's Fine Foods, makes anything BUT "fine foods." Although I can go into the warehouse and buy a 55 gallon drum of potato salad for like $5...which I suppose would be "quick," but overpriced at that.
As a sidenote -- I don't know how far across the country Reser's Shit Sausages make it, but I'm pretty sure they're all over the West Coast. I've had a few friends who have had the misfortune of working there, and have it on very good authority -- no matter how bad you get the munchies, DO NOT purchase a Hot Mama sausage out of the jar that's sitting on the bar.
I was hungry reading this thread, then something made me think of Hot Mamas, and I'm not anymore.
I got 99 problems but the 'vid ain't one
Meuniere out of any sort of flaky white fish. I typically roast white rose potato wedges and green beans to go with this, that takes about 40 minutes but it's about 5 minutes of work, so I consider it quick. If you don't want to roast vegies, boil up some baby red potatoes instead and toss with butter and whatever parsley's left from the fish.
Note: Dins, I don't care if you think no one in the world has fresh fish except for you. Even though I actually live at the beach. Save the monotony for a Mikey post.
Or... Puttanesca sauce with some kind of meat, over either pasta or polenta (the polenta takes a little longer, but is almost completely unattended. It does take just under an hour to cook -- in the oven, not on a stovetop -- but honestly it takes TWO minutes to get it in there...). For SUPER speed, use shrimp and pasta, and it's done in like 20 minutes. It's super easy, too.
Note: Dins, I don't care if you think no one in the world has fresh fish except for you. Even though I actually live at the beach. Save the monotony for a Mikey post.
Or... Puttanesca sauce with some kind of meat, over either pasta or polenta (the polenta takes a little longer, but is almost completely unattended. It does take just under an hour to cook -- in the oven, not on a stovetop -- but honestly it takes TWO minutes to get it in there...). For SUPER speed, use shrimp and pasta, and it's done in like 20 minutes. It's super easy, too.
Never once even insinuated as much, did I? Matter of fact, I believe I dropped a "(sup BtH)" when I mentioned fresh fish.ppanther wrote: Note: Dins, I don't care if you think no one in the world has fresh fish except for you.
Uhhh...you don't actually eat anything out of there, do you? Quit trolling me(< -- that was a clever fishing reference-btw).Even though I actually live at the beach.
Nasty. I live a few minutes from the Tualatin River, and I'm pretty sure you won't ever see me eating anything out of there(although I've caught some MONSTER cutthraot out of there, complete with skin lesions). It's s few minutes past that to the Willamette, and you won't see me yarding anything out of there(although I'll eat springers out of the Clackamas, after they've had a couple of days to "clean out" in the cleaner Clack). There's a whole buncha sturgeon bumping around off the banks of the Umatilla Chemical Depot...and guess what? You got 'er...I don't eat anything out of there, either.
Seeing a trend? Yup -- Superfund sites and major shipping ports don't make for good eating fish...not that I would even expect a californian to understand that, either.
Mikey does just fine with that on his own...how rude of you to point that out, though.Save the monotony for a Mikey post.
Why do you hate Mikey?
Hell, it takes me more than 20 minutes just to pronounce those.Puttanesca ... polenta
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indyfrisco
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What is it about the meal that makes you think you can't do it in 30 min?Mikey wrote:IndyFrisco, that sounds really good, but it doesn't sound like something I could fix when I'm short on time and energy (time...maybe).
When I first started making that meal, it took like 40-50 min. I can do it in 30 now. And like I said, if you use a canned corn instead of corn on the cob, it saved that much more time. I had it tonight. From the second I started making the dinner to table time was 35 min. That included a drive-by visit from my sis-in-law and my neice.
Goober McTuber wrote:One last post...
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spaghettini with XVOO, garlic, chili pepper and parsley.
8 minutes.
arrabiata and carbonara are also less than 10 minutes if you have the ingerdients.
8 minutes.
arrabiata and carbonara are also less than 10 minutes if you have the ingerdients.
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Atomic Punk wrote:Is there a forum or board Dins doesn't post in?
It would be nice to read ppanther or Mikey w/o Dins somewhere.
Damn!
Joe in PB wrote: Yeah I'm the dumbass
schmick, speaking about Larry Nassar's pubescent and prepubescent victims wrote: They couldn't even kick that doctors ass
Seems they rather just lay there, get fucked and play victim