What are some good, easy meals my wife can’t screw up?

[Jauronimo]

17 minutes ago, teef said:

it does take a lot of practice.  we recently took my aunt to a class at the local culinary center.  at the beginning of the class they spent some time going over prepping, and my god what a difference that made.  if you know how to prep, it becomes much more fun.  i'm still clunky with it, but a few tips go a long way.

Like filling your basement with freeze dried meals, guns, and seeds or basic mise en place and knife skills?

 

It sounds silly, but everyone starting out cooking should youtube "how to chop...." every common vegetable and aromatic.  Basic knife skills save so much time in the kitchen.  Pre-measuring all your ingredients is clutch for general organization and any fast moving dish like stir fries.

Edited February 16, 2023 by Jauronimo

[LeviF]

27 minutes ago, Gugny said:

 

This is how I've always thawed shrimp, too.

 

It's really not an issue when it thaws that quickly so long as you're putting it to heat shortly after. If you're fussy about it you should disinfect your sink afterward but odds are it'll be fine regardless.

[DrDawkinstein]

That's why when I'm picking the meals for next week on HelloFresh I'm sure to sort by prep time. They have a good number of dishes every week that can really be done in 30min (or less).

 

https://www.hellofresh.com/recipes/one-pot-chicken-sausage-chickpea-soup-6398d1982d19cd78ac09a921

 

That one is a classic we get every time it's available. Literally just chop 1 onion and dump everything into the pot, and it's spicy and delicious in like 20 minutes.

[teef]

17 minutes ago, Jauronimo said:

Like filling your basement with freeze dried meals, guns, and seeds or basic mise en place and knife skills?

 

It sounds silly, but everyone starting out cooking should youtube "how to chop...." every common vegetable and aromatic.  Basic knife skills save so much time in the kitchen.  Pre-measuring all your ingredients is clutch for general organization and any fast moving dish like stir fries.

this is the truth.  at the class i mentioned, the lead chef spent about 15 mins on chopping.  it consisted of how to hold the knife, to cut different vegetables, to keeping them the same size for even cooking.  it really moved things along.  i know they have a class on knives and cutting, but i don't see it on the list right now.  there is a class on 2/19 about beef butchery.  if you've never taken a class here, think about it when you're back in the area.  it's a ton of fun, and people just drink through out.  they built the lake house right behind it, so it's a nice weekend get away.

 

https://www.nykitchen.com/

https://www.lakehousecanandaigua.com/

 

 

[Metal Man]

36 minutes ago, DrDawkinstein said:

That's why when I'm picking the meals for next week on HelloFresh I'm sure to sort by prep time. They have a good number of dishes every week that can really be done in 30min (or less).

 

https://www.hellofresh.com/recipes/one-pot-chicken-sausage-chickpea-soup-6398d1982d19cd78ac09a921

 

That one is a classic we get every time it's available. Literally just chop 1 onion and dump everything into the pot, and it's spicy and delicious in like 20 minutes.

This one looks good. Thanks, I will keep an eye out for it.

[Joe Ferguson forever]

Since you like carbs, breakfast for dinner might work for you.  Pancakes or french toast, sausage, bacon or ham, some home fries in an air fryer etc.  Costco getting lots of deserved love but not an option for me, nor is Wegmans.  Can't beat the prices at Aldi and often good quality, unique options.  Try the frozen bake and eat strudel or frangiepan.  lots of carbs there! Also frozen mussels in sauce can be made into a curry quickly or just eaten with a side

Edited February 16, 2023 by redtail hawk

[BarleyNY]

https://carlsbadcravings.com/chicken-and-broccoli/

 

I’d highly recommend this chicken and broccoli stir fry recipe. I could eat it every week. Note that she means Mirin when she calls for Japanese wine. 

[Augie]

3 hours ago, plenzmd1 said:

none of the breaded stuff etc, just the fish! And the 20-25 shrimp great for pastas, currys etc...throw em under the faucet in a colander for 5 minutes and they ready to go! BTW, the packaging ALWAYS says to not defrost in this way, but i been doing it that way for twenty years, never had an issue!

 

I’ve enjoyed their gigantic shrimp many times, but I looked at the frozen fish options for the first time today. We do a LOT of fish, and I’ll be going back to try some of that. I had other errands to run so didn’t grab anything frozen today, but the prices for things like sea bass and halibut (usually VERY expensive!) seemed extremely reasonable. Like $5/portion of sea bass that will cost you $36-$48 (with bok choy -why do they almost always put bok choy with sea bass?) at a restaurant. 

[Simon]

Are you too classy for toasted cheese and tomato soup?

[plenzmd1]

32 minutes ago, Augie said:

 

I’ve enjoyed their gigantic shrimp many times, but I looked at the frozen fish options for the first time today. We do a LOT of fish, and I’ll be going back to try some of that. I had other errands to run so didn’t grab anything frozen today, but the prices for things like sea bass and halibut (usually VERY expensive!) seemed extremely reasonable. Like $5/portion of sea bass that will cost you $36-$48 (with bok choy -why do they almost always put bok choy with sea bass?) at a restaurant. 

word of caution their sea bass might not , and prolly is not, Chilean Sea Bass( Pantagonian Toothfish did not sell well!) 

[Augie]

10 minutes ago, plenzmd1 said:

word of caution their sea bass might not , and prolly is not, Chilean Sea Bass( Pantagonian Toothfish did not sell well!) 

 

I believe it actually said Chilean, but I could be wrong there. I’ll pay closer attention net time, but just hearing Patagonian Toothfish is making me hungry!!! 

[Johnny Hammersticks]

Here’s another quick one.  Buy a bag of the frozen mini meatballs.  Throw some in the oven.  Cut up some bell peppers, onions, garlic and mushrooms.  Saute up the veggies in a little olive oil and then throw in the cooked meatballs and a couple jars of marinara.  Serve over pasta.  Bada bing!

[Augie]

4 hours ago, teef said:

this is the truth.  at the class i mentioned, the lead chef spent about 15 mins on chopping.  it consisted of how to hold the knife, to cut different vegetables, to keeping them the same size for even cooking.  it really moved things along.  i know they have a class on knives and cutting, but i don't see it on the list right now.  there is a class on 2/19 about beef butchery.  if you've never taken a class here, think about it when you're back in the area.  it's a ton of fun, and people just drink through out.  they built the lake house right behind it, so it's a nice weekend get away.

 

https://www.nykitchen.com/

https://www.lakehousecanandaigua.com/

 

 

 

We went to a cooking class at the Viking store a few years ago. About half the people there and already attended the knife skills class. I don’t know what they chopped all night, but it really makes sense. If you can prep quick and easy, the whole experience is better. That is especially true with a vegetarian now in the family. That leads to a LOT of knife work! 

 

One potential downside to the knife skills class, and I’m not sure how they handled it: at our class there was no wine until we put the knives away. That could be a deal breaker!  😋

[Nextmanup]

22 hours ago, Einstein said:

Her words, not mine. “Find me some recipes that actually taste good (not just bland steak and broccoli) that I won’t screw up?”

What do you got?

If your wife is asking that, she's probably not much of a cook, in which case it doesn't matter.

 

My advice would be for BOTH of you to learn how to cook, and then you can make 10,000 great meals any time you want.

 

I'm guessing she grew up in a house with a mom who couldn't cook.  It tends to go that way.

 

I'm lucky have grown up with an Italian mom who is an AMAZING cook and we ate extremely well as a family for years.  I learned how to cook from her and developed a passion for it...

 

But you aren't going to learn how to do it with a thread at a football forum.

 

Take some cooking classes; read some books; start watching cooking shows and pay attention.

 

 

[Jauronimo]

1 hour ago, Augie said:

 

I believe it actually said Chilean, but I could be wrong there. I’ll pay closer attention net time, but just hearing Patagonian Toothfish is making me hungry!!! 

Chilean seabass is a patagonian toothfish, post rebranding in the 80s.  Apart from that change in labeling, much of the seafood we get is fraudulently mislabeled.  

 

https://www.cnn.com/2019/03/07/health/fish-mislabeling-investigation-oceana/index.html

 

Not as bad as seafood but it happens with steak too.  A flat iron, some meat glue and a bit of extra effort can easily pass for filet.

[Augie]

2 minutes ago, Jauronimo said:

Chilean seabass is a patagonian toothfish, post rebranding in the 80s.  Apart from that change in labeling, much of the seafood we get is fraudulently mislabeled.  

 

https://www.cnn.com/2019/03/07/health/fish-mislabeling-investigation-oceana/index.html

 

Not as bad as seafood but it happens with steak too.  A flat iron, some meat glue and a bit of extra effort can easily pass for filet.

 

I wish that surprised me a little more than it did. I would have no idea. Who would know? Trust your vender, hopefully. 

[Gugny]

2 hours ago, Simon said:

Are you too classy for toasted cheese and tomato soup?

Is it really toasted?

[CookieG]

Learn Jambalaya from the master:

 

 

 

It not that hard, definitely full of flavor and great on a cold night, despite being a Louisiana dish. Use your own Franks to adjust the heat to you liking, which any Bills fan should have on hand.

 

Tip - It calls for Andouille sausage (eh, the ham is optional).  Don't bother with Johnsonville...it has no flavor.  Look around.  You don't need much.  Polish sausage can be substituted, but its not the same.

 

Rice cries out to be made into Jamablaya as its growing. 

[Wacka]

Can of spaghettios. Beginning of January had TMJ and couldn't chew without pain. Put some Franks Hot Sauce  and parmesan on them. Soft and small enough that could swallow without chewing.

[T&C]

20 minutes ago, CookieG said:

Learn Jambalaya from the master:

 

 

 

It not that hard, definitely full of flavor and great on a cold night, despite being a Louisiana dish. Use your own Franks to adjust the heat to you liking, which any Bills fan should have on hand.

 

Tip - It calls for Andouille sausage (eh, the ham is optional).  Don't bother with Johnsonville...it has no flavor.  Look around.  You don't need much.  Polish sausage can be substituted, but its not the same.

 

Rice cries out to be made into Jamablaya as its growing. 

Good call. I have a signed copy of one of his books and made this years ago. The one ingredient I wasn't familiar with was file' powder but I found it and doubled the recipe... it was seafood based instead of meat based but that's just a variation on a theme. Like mentioned above sometimes just use a recipe as a guide...