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Any and all one pot meals ! Something easy for after work ( today )

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a Whole Foods Market Customer added over 1 year ago

One of my favorites - skillet lasagna. http://www.food.com/recipe...

Stringio
DianneD added over 1 year ago

Pasta e Fagioli! The first recipe I ever saved from Food 52 which made me an ardent follower. It was the community pick of the contest "Your Best Home Alone Dinner." Made it last night when I was home alone!

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savorthis added over 1 year ago

My quickest pantry/freezer standby meal is to brown some sausage or bacon, throw in some onions to brown, then add a can of beans, can of tomatoes, and chicken broth. Simmer a little, then throw in some greens (spinach, esacarole, kale) until wilted. Serve with toasty bread and some gratings of parmesan.

With more time, the slow cooker is great (or you can do the same with a pressure cooker if you have it). In the morning brown a pork shoulder then put it on top of a pile of apples, onions and fresh figs in the slow cooker. Deglaze pan with a splash of wine or port, then add a cup of broth- pour over meat and cook on low 8 hours. Serve with ready-to-eat polenta or quick cooking grains (quinoa, farro) and simple salad.

Melusine added over 1 year ago

Mediterranean Tuna: Stop at the deli section of your favorite grocery store. Buy a mix of green and black olives, ideally stuffed with something, so you don't have to pit them. You also need sun-dried tomatoes, artichoke hearts marinated in olive oil, a lemon, good Parmesan, a box of rotini or similar pasta, and a jar or two of the best tuna in olive oil you can find. Capers are a nice touch, if you like them.

While making the pasta, dice five or six artichoke hearts (or more) into bite-size pieces. Chop or cut (I use kitchen scissors) a few of the sun-dried tomatoes. Chop a big handful of olives into halves or quarters. Grate the lemon zest into the bowl, and squeeze the lemon over the top of everything. Dump the tuna into the bowl, breaking it into chunks with your fingers, adding the oil. Give the mix a good grinding of black pepper, and let it sit on the counter for a bit. You may need some extra olive oil. As long as the pasta is piping hot, you won't need to heat this at all. Spoon the tuna mixture over the pasta, and pass the Parmesan. If you dice things up rather finely, this also makes a really good sandwich filling since it's good at room temperature. (Adapted from an Epicurious recipe, and christened "Lenny's Tuna", for a favorite cat that adored tuna in all its forms.)

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