Recipe Challenge - Food for Lazy Cooks

Here's the deal: I'm impatient, busy, not a fan of cleaning dishes, and not a foodie. Also, I'm cheap. However, I still enjoy cooking tasty meals and trying different dinner menus. Thus... the challenge:

~~~M'M RECIPE CHALLENGE~~~

Rules:
1) Prep time + cooking time under 30 minutes. Under 20 minutes is even better.

2) No really exotic/obscure/hard-to-obtain/expensive ingredients. One expensive ingredient isn't so bad if it's just an accent a larger meal.

3) No really exotic/obscure/hard-to-obtain/expensive appliances, utensils, or cookware required. Fewer pots, pans, and dishes to clean up is better, but not as important as the time rule.

4) Meals that don't count because they're already part of the standard lunch/dinner rotation: hot dogs+baked beans, mac'n'cheese+tuna+frozen veggies, frozen pizzas, pancakes, pasta+tomato sauce+italian sausage.

5) No alcohol (i.e. no red wine sauce, no beer batter). If you do post one that includes alcohol, you have to include a note telling me I can make it okay without alcohol or what non-alcohol I can use as a substitute.

6) Not required, but suggested: if you happen to know of a way to tweak your recipe so it's nut-free, gluten-free, diabetic-friendly, kosher, halal, vegetarian, piggin, and/or otherwise accommodate strange dietary requirements, please include that in a note, too.

7) Post your recipe the usual way, but make a note of the title in a comment here so I know what to look for.

I'll wait until 9pm EST this Friday night to pick my favorite recipe. I'll give the winner 25 points AND I'll make a (small) donation to MeiLin in the winner's name. BUT I want recipes from at least five different people, or else no prizes!

(Davik, you get a handicap: two of your recipes equals one of someone else's).

Ok... go!

Forums: 
Davik's picture

Embodiment

So I was looking at this and thinking, hmm, not sure how many really easy no-exotic-ingredient recipes I have, but I guess I can dig up or create a few. Then I saw the handicap; I have to admit, I laughed long and hard at that one. So what exactly does that mean; do I have to take places 1 and 2 in order to win, or just place 1 and place X? If it's just number of recipes I'll just post half a dozen 20 minute stir fries and let you pick what you think sounds the best Blum 3 Though on that note, how does the time requirement apply if I say to use day old rice (like leftover from yesterday's dinner)? Also, what's the basis of the no alcohol policy? Many Chinese recipes call for a splash of rice cooking wine, which can be a difficult ingredient to substitute out, but which generally only costs a few dollars a bottle and lasts forever (though I certainly wouldn't use it when cooking for anyone on the various antibiotics which react VERY badly with alcohol).

Side note: if you don't get recipes from 5 people but I post 5 recipes which meet your criteria will you still toss a couple of bucks MeiLin's way (don't care if it's in my name or not)?

NorthwoodsMan's picture

Embodiment

Hhmm. Most of what I make is from either my classic betty crocker so can't be posted, or are part of the afore mentioned stand-bys.

Capriox's picture

Embodiment

Since you asked... I'm rabidly anti-alcohol. I hate the effect it would have on me (I've had sedatives, and that was evil enough), and I do NOT like what is does to other people. Also, I just don't like the taste. And yes, I can taste it in cooking. I've picked out the alcohol in a mild red wine sauce that was I fed unawares (and very politely stopped eating it after two bites). Vanilla extract is as alcoholic as it gets for me.

And yes, you can win by placing 1st and X, Davik. Honestly, I was planning on donating to MeiLin now anyway (it's in my excel spreadsheet budget!), so she'll get a few dollars either way. But I'll donate more if I get recipes from at least five different people! So all you non-Davik-foodies out there should get posting too Blum 3

ETA: leftovers like day-old rice would be fine as ingredients. I just don't have a block of time an hour or more long I can dedicate to cooking!

Marri's picture

Supplicant

So, about the alcohol thing. I totally understand not liking alcohol because of its effect on you. I've got a bunch of friends that don't drink for that reason.

Just... cooked alcohol? Alcohol's boiling point is so low, it almost always cooks out. There are exceptions to this, obviously (for example, when making some kinds of fondue you add alcohol after it's cooked, so it's possible to become drunk if you have too much) but by and large alcohol in food won't have any affect on you besides the taste.

...of course, disliking the taste is also fair. Sooooo bitter. But was just curious if the aversion to alcohol-in-food was based on the aversion to drunkenness as well, or just your taste aversion.

Capriox's picture

Embodiment

A bit of both. I realize it's exceedingly difficult to get drunk off of alcohol in cooking, because of it's low boiling point like you said, but I'm still philosophically opposed to consuming any alcohol. And yeah, philosophy aside, the taste is bleh.

MeiLin's picture

Most High

I love wine, beer, sherry (oh, how I love sherry!), tequila...

...but I do NOT like the buzz, AT ALL. So I'm basically out of luck. I think I might make a sherry cake soon, though, since it's baked with the sherry in it, and thus mostly boils off. mmm...sherry cake...hey! maybe I'll make some tonight to eat with "Wipeout!"

applejax's picture

Supplicant

My family loves Wipeout. For a long time I seriously considered trying out, since most of the people doing it seem completely out of shape and not serious about it. Unfortunately the road trip didn't come close enough and I already missed it, but I think it would be the most fun thing ever.

NorthwoodsMan's picture

Embodiment

Is there any preference for breakfast, lunch, or dinner?

Capriox's picture

Embodiment

Dinner meals were what I was going for, but I don't mind others either.

annekat's picture

Petitioner

I enter my random Tomato Sardine Pasta recipe. as it is super easy and cheap and easily alterable.

maybe you do not like sardines, but that is your loss i suppose...

Raigne's picture

Embodiment

Since I am Italian, naturally half of my recipes are going to contain pasta, so would a different pasta dish to make be acceptable?

I'll have to test the one I have in mind before posting, since I need to decide which acid is the best substitute for the white wine in it. I'm thinking I could probably get away with a little splash of lemon juice.

I have one that qualifies for the time requirement when I make it, but probably wouldn't if you made it. It's not gluten free either, and I have no clue if it could be made so. It could be vegetarian if you're a lacto-ovo vegetarian though.

Raigne's picture

Embodiment

Slacker's guide to crepes.

You could probably find a way to make it gluten-free and vegan by using an egg substitute (not bananas, the eggs are performing a different task than they would in a bread or a cake, and thus these wouldn't be a good choice) and soy products for the milk and flour, but it'd require some experimentation.

judisheshok's picture

Postulant

Can we submit more than one, if that is our fancy?

While I called this a Breakfast Sandwhich, it could be made for any time of day, and while I gave the very simple instructions for my favorite version, the possibitilies are endless in what can go on a bagel.

Eggs are nice and quick to cook, and you're putting them in a sandwhich, nice and easy.

I had one last breakfast....it was gooood. Smile

Shade's picture

Supplicant

What about a slow cooker recipe that takes

Capriox's picture

Embodiment

Multiple submissions are welcome, and so are other pasta dishes - just have to be something other than pasta with a jar of store sauce dumped in. Since I happen to have a slow-cooker, I'll take those, too, I guess. I'm hoping to get some recipes up that will help out all the have-no-cooking-resources college students around here, too, so keep that in mind.

TheBoy's picture

Embodiment

I do a roast--throw shit in a pot, cook for a couple hours ('til the potatoes are soft), but the actual prep is about 15 minutes...baking is longer.

Cheez-It's picture

I can't help you at all on Rule #6, especially since I'm more of a meatatarian. But, I know your pain and here's what I've done.

Heat a can of chili without beans and put it and some shredded cheese over your hotdogs for a delicious meatsauce.

Meatloaf! It takes 1 pan, is very easy, and tastes even better as a leftover.

Crockpots are great, I use mine every Sunday. The chopping of all the veggies can be a pain but you just throw whatever you want in there and let it hang out for the day. We do roasts, corned beef, whatever chunk of meat is on sale pretty much.

Get one of those mini propane tabletop grills. A super easy to grill all year long and steak kabobs are both easy and delicious. We're famous for them. Get stew beef, marinate it in a teriyaki/soy based sauce overnight, then skewer and throw on the grill. A snap to cook too. We also do shrimp kabobs, alternating shrimp and pineapple chunks. Grilled pineapple is really good.

Hrm, we have some great cassaroles and some pasta and chicken stuff in our usual repetoire, but those are my gf's recipes so I couldn't help you with those.

judisheshok's picture

Postulant

Go for Piggin!

Raigne's picture

Embodiment

Piggin is definitely a meatatarian diet. Follow the provided link in the OP Blum 3

Hobo's picture

All you need is:
Avocado
*Sliced Smoked Gouda (peel off the rind)
Dinner rolls (Hawaiian ones are nice, add a sweet taste)
Toaster oven or regular oven does nicely
-Can add any meat, as long as precooked
*Can substitute with the vegetarian cheese options
**May add more veggies. My favorite is sliced tomatoes.

1. Preheat oven to directions on dinner rolls for heating.
2. Slice open dinner rolls and place a slice of cheese on bottom half of roll.
3. Heat in oven until rolls are nice and warm.
4. Peel and slice avocado while rolls are heating.
5. When rolls are done, remove from oven, add avocado slices, and place the top half of roll on top.
6. Enjoy.

Dessert:
Banana
Peanut Butter
Dinner Rolls
Honey (optional)

1. Preheat oven to directions on dinner rolls, and cook rolls.
2. Slice banana to fit on rolls. I prefer small circles.
3. When rolls are ready, slice in half, add peanut butter then the banana. If using honey, drizzle on the banana.
4. Can do either as open face or as regular sandwiches. Either way, they are yummy, sticky and delicious.

I know, it's just sandwiches, but they are easy to make and very filling. I like to get the gluten free rolls from the grocery store and use them. The flax ones seem to work the best, they add a nice nutty flavor that regular rolls don't have.

Capriox's picture

Embodiment

Thanks for the submissions, Hobo. Why don't you make an account while you're at it? I can't give you points if you win unless you're a registered member!

Marri's picture

Supplicant

Veggie things!

Asparagus
Asparagus is easy. Put in a baking pan, add salt, pepper and lemon juice (you can buy it presqueezed). Shredded parmesan on top while you're at it, if there aren't vegans around. Stick in the oven. How long it takes depends on your oven; ours is so wonky I won't even bother trying to guess. But until nice and soft, usually ~20 minutes.

Broccoli
Stick in a frying pan, add chopped garlic (you can buy prechopped garlic) and olive oil, and fry. It's delicious.

String beans
String beans are sort of iffy because they can take a while to chop the ends off. But if you don't get very many and they're all relatively straight/the same size, you can just line them up and chop off like six ends at once. Preparation: wash string beans, chop off ends of string beans, put in frying pan, add cooking oil and salt and pepper and almonds.

Caprese
It's yummy! And can even be a sandwich. Take mozzarella and tomato. Cut into slices. (If you're making a sandwich, put them onto bread at this point. For gluten people, use rice flour bread or don't bother, it makes a decent salad). Add basil leaves, olive oil, balsamic vinegar if you have it and it meets whatever dietary requirements you're looking for (I don't know what's in vinegar). Salt and pepper if you want 'em. Obviously this is not a very vegan-friendly dish, unless you can find vegan-friendly cheese.

Alternate caprese
When trying to feed vegetarians, they need protein. So take a portobello mushroom, drizzle it with olive oil, and toss on salt and pepper. Then in order add a slice of onion, a slice of mozzarella, a slice of tomato, and a basil leaf. Stick in oven at 500 for 15 minutes or until the cheese looks melty and delicious. This one is probably still pretty yummy without the mozzarella, though I've never tried it, if you're feeding vegans. Also, if you don't want to slice things, you can probably skip the onion.

Also, I second the breakfast sandwich recommendation, though it's really not alternate diet friendly... Eggs, butter, bread, bacon, YUM. Biggrin

Shall probably think of more later. One tip from my summer roommate though: Broil a bunch of chicken when you have free time, then you can stick it in the fridge and use it all week. (Hopefully not much longer than that). Pasta with pesto and chicken, quesadillas with cheese and chicken, plain chicken with bread and (veggies from above) on the side... I dunno, there's lots of things you can do with already-cooked chicken.

Davik's picture

Embodiment

Well, my first two contributions are up: pseudo-carbonara, and an Afghani beef with couscous and raisins. I'm sure I'll be posting more soon, though some of them may be untried (I keep a notebook so I can write down culinary ideas as they strike, then refine as time goes by).

Raigne's picture

Embodiment

If so, would you happen to have any clones running around in the upstate new york area?

ETA: If you do, I call dibs! Capriox can't have him!

Capriox's picture

Embodiment

Ack! No fair! *pouts*

Well, if you find a Davik-clone in the area, at least let me know who's cloning him so I can order one too!

Raigne's picture

Embodiment

that that is an acceptable compromise.

Davik's picture

Embodiment

No, to the best of my knowledge I'm a one of a kind. That said, I AM getting more in to the bio side of things, so if the demand is high enough I suppose I could work on supplying some clones... I think there being multiple copies of me running around could adversely effect Fairnymph's dreams of world domination too }:)

Raigne's picture

Embodiment

Now I have to decide if I want to be an early adopter and get the buggy beta version, or wait for the final release...

Edit: Also, if you don't make any clones, the alternative is me moving to Michigan to stalk you and beg for table scraps. As long as you still live in the Great Lakes region and refer to it as pop instead of soda, I shouldn't die from culture shock...

Davik's picture

Embodiment

Eh, you know how buggy first release software is these days, bet clones are about the same. I'd at least wait until version 1.03 when you can get a clone who can tell the difference between salt and sugar (be some funky dessert otherwise) Blum 3

As far as the pop vs. soda thing, I've heard people gripe about it, but I've never understood it. I generally use pop, but for me the two are interchangeable. I don't think you'd have to worry about table scraps either; I have a tendency to feed people around me, though I only go to the effort of a full fledged dinner party every couple of months.

Raigne's picture

Embodiment

People not from this area tend to be vehemently opposed to the use of "pop" to describe carbonated soft drinks. Perhaps from having been corrected so many times, I am now vehemently opposed to the use of the word "soda" to describe the same. It's pop, goddamnit!

fairnymph's picture

Embodiment

FYI. Clone away to your heart's content! Biggrin

Davik's picture

Embodiment

Oh, see, you've thrown down the gauntlet now, next thing you know a thousand Davik clones will be pulling you out of your house and turning you in to the next great delicacy }:) MeiLin Miranda branded restaurants will be serving your clones as entrees for years to come Blum 3

fairnymph's picture

Embodiment

Quote:
...next thing you know a thousand Davik clones will be pulling you out of your house...

See, that just sounds sort of hot...maybe your clones will win through sexual distraction? Wink

Davik's picture

Embodiment

I think this is a measure of just how tired and out of it I was yesterday that I didn't even realize the multiple ways that post could fall in to the gutter... As far as the distraction, if that's what it takes to conquer the world, the clones will be spending less time training with rifles and more time training with stripper poles Blum 3

Raigne's picture

Embodiment

Chef, sex slave and body guard all rolled into one. I would tell you to sign me up if I hadn't expressed interest in DavikClone acquisition already.

Though after this comment thread, I can't get rid of that nagging feeling I should be uneasy about this turn of events...

NorthwoodsMan's picture

Embodiment

A resturant serving up FairNymph to eat? I am so there.

Three meals a day.

Every day.

Katie's picture

Embodiment

-opens mouth and closes it again.-

....

all I can think is 'But you're married!'

TheBoy's picture

Embodiment

it's not like he's proposing:
>-{ Blum 3 >-{ Biggrin

Just plain cannibalism.
Maybe that's not his wife's kink...

NorthwoodsMan's picture

Embodiment

Who knows, maybe she'll join me for dinner... Doubtful, but you never know.

fairnymph's picture

Embodiment

I do prefer to cook as opposed to being the meal myself, but um...yeah.

Raigne's picture

Embodiment

reading the whole comment thread with my mind in the gutter, so that certainly wasn't the way I interpreted that. My reaction was more along the lines of Katie's.

Davik's picture

Embodiment

Yeah, I do cook pretty much like this most of the time (or am eating leftovers from cooking this way). I'm generally not doing totally new experimental stuff more than a few times a month, but most of what I end up eating is something that was experimental at one point or another.

Clare-Dragonfly's picture

Supplicant

I'll add a mini-challenge, if that's all right: I'll toss a few points to anyone who posts a recipe that fulfills all these criteria AND is vegan (or can be easily made vegan without a complete loss of protein), doesn't contain any peppers of any kind (including bell peppers), and also doesn't contain tomatoes in any form. And it should be a whole meal (sorry, Marri). Don't worry, I won't get mad if no one else can come up with any recipes that work!

Capriox, my attitude toward alcohol is very similar to yours. Just to let you know you're not alone!

Raigne's picture

Embodiment

I may have to do the experimenting on the crepes myself and see if they come out okay with an egg substitute. :3

Marri's picture

Supplicant

Involves rice. I was hesitant to post anything with rice, though, cause it can take a while to cook and/or a rice cooker, which people might not have. Or ginger. Do people have ginger? We've got dried ginger lying around, but I dunno if you guys have it.

But another possible menu for either/both of you:

Garlic fried rice
Make rice, put it in a frying pan, and fry for ~10 minutes with cooking oil and garlic and a little salt

Asparagus I listed above
They're veggie/vegan friendly, and the broccoli or string beans would overload you on fried stuff

Peanut ginger tofu
I don't know how many of these ingredients people would have... but this is a yummy thing my friend Lianna showed me. Take bite sized pieces of tofu, throw them into a pan with a little olive oil (and sesame oil if you have it). Add some chopped onion, peanut butter, ginger, and a little soy sauce (again if you have it). Take it off, sprinkle with coconut (she used sesame seeds too, but I don't like them personally) and eat. I can experiment, but the last time I ate it most of the flavor was the peanut and the ginger and maybe the onions and coconut. (And it sounds so weird, put like that)

Raigne's picture

Embodiment

Most people have one and don't know it. It's called a microwave. Use package directions for how to make it, put them in a glass casserole dish. I use a 2-quart dish for one cup of rice, uncooked (usually 1 c rice, 2 c water), and nuke it on medium power for 20 minutes. The rice won't burn, because the glass bowl will never be hotter than what's in it, unlike a pan, and if your casserole's big enough you don't have to worry about it overflowing. My microwave is, I think, 1300 watts.

ETA: I cook lots of things in the microwave, including pasta, vegetables, muffins (you read me right), hot and sour soup... I am extremely skeptical of all those websites spouting hoo-ha over the dangers of using a microwave and how exploding chicken is proof of what it will do to our bodies. Chicken explodes because it's too thick to heat evenly. Same thing with a potato. If you know what you're doing, there's no worries.

Clare-Dragonfly's picture

Supplicant

I'd replace the coconut entirely with sesame seeds, but otherwise it sounds delicious. So all three of those (rice, asparagus/broccoli, tofu) together make a meal!

I am far more likely to have soy sauce in the house than ginger. Do other people not always have soy sauce? I guess my family makes tofu a lot, so we always have soy sauce.

applejax's picture

Supplicant

just because it's good to have on hand for marinades or sauces, and also just for eating with rice and stuff.

Davik's picture

Embodiment

The fried rice recipe I just put up can easily be made vegan by removing the egg and adding in tofu (as noted). I'll poke around and see if I have anything else at least sketched out that meets the criteria.

sherinik's picture

Postulant

My ultimate cheat soup recipe is posted - I think it's a bit of a cheek to call is a recipe since it's never the same twice, depending on what's in the fridge and cupboard. But it's cheap, quick, healthy, can be vegan/gluten free/kosher/halal/safe for everyone except those with tomato issues since tomatoes are the base ingredient.

If you don't have any of those constraints, then add meat or starches. It's still a really cheap good hearty healthy meal.

You can make it on the spot, only takes 20-30 minutes depending on how small you cut the veges, or put it in the slow cooker and just leave it all day. Ring the changes with spices and different pulses.

My favourite is a heavy soup almost a casserole of red beans, chorizo sausage and chilli. A lighter soup for summer might have fennel, white beans and white fish or chicken. But it's still the same base recipe...

NorthwoodsMan's picture

Embodiment

Okay, so it involves opening a jar and noodles, but the fam likes it...

Cheez-It's picture

Fresh tomato recipes are super healthy, quick and easy. You can whip up ceviche in about 5 minutes - dice five or six large tomatoes with some finely chopped onion, cilantro and avocado. Add shrimp, calamari, steamed chicken.

A basic gazpacho is also pretty quick. Blend about 4 pounds of fresh tomatoes with a red and a green pepper, two teaspoons of salt, two clovers of garlic, a cucumber, two table spoons good (balsamic) white vinegar and four or five of olive oil. You can thicken it with bread, but you said gluten free, and it keeps for several days in the fridge.

Otherwise, I often make pasta by peeling tomatoes (toss into hot water for a minute, then into cold to remove the skin) and just mash the fresh tomato with garlic, basil and a spoon of oil. You can make it more exciting by adding chopped black olives, salt and pepper to taste, but the real secret about Italian cooking is to use fewer ingredients.

Moo's picture

Okay, I've made this one two different ways, with different meats and peppers each time, and it came out great both times. Takes almost no time to cook, especially if you prefer the meats grilled.

Prep time: 15 minutes
Cook time: 15 minutes

1 cup orange juice
2 jalapeño peppers, seeded and finely chopped (I've also used bell peppers instead for less spicy, different taste purposes)
1 teaspoon ground cumin
1/2 teaspoon salt
3/4 cup chopped onion
4 teaspoon cornstarch (I've never used it...)
1/4 cup cold water
1 cup orange slices
2 tablespoons minced cilantro (used it once, didn't use it once, it was good either way)
Dash of pepper (optional)
Meat (chicken, lamb, steak, whatever, I've done chicken and lamb, preferred the chicken, but I usually do)

In saucepan, combine orange juice, jalapeño, cumin, salt, and pepper. Cook over medium heat until simmering. Add onion.

Combine cornstarch and water until smooth, add to mixture. (I usually just add the water, since I don't use the cornstarch). Bring to boil over medium heat, cook and stir until thickened. Add oranges and cilantro, set aside and keep warm.

Grill meat (on grill until cooked, about 12-14 minutes). Serve with sauce.

What I do REALLY differently is I add the meat TO the sauce and cook it in the sauce. If you do this, just cook everything together over medium heat, covered, for about 15-20 minutes, or until the meat is cooked to your desired level of "done." It's a very low-key, one saucepan meal that you can leave alone until done, or it's a good grilling recipe. If you cook it with the sauce, the meat gets a very, very nice, slightly citrusy and slightly spicy flavor that balances very nicely. Mmmm.

Davik's picture

Embodiment

Okay, a few more entries from me:
Vietnamese beef and green bean stir fry
Shrimp scampi and bacon pasta
Spaghetti puttanesca
fried rice

I'll dig out some more a little later.

Capriox's picture

Embodiment

23 hours left until I pick a winner. Looking at the recipes that have already been submitted, I think I'm going to have to announce a runner-up or two as well! By all means, keep posting news suggestions. All of us could use a little "I need dinner NOW" inspiration that isn't fast food Smile

Definitely going to add some new ingredients to my next shopping list...

scrapper's picture

Postulant

I agree with you, I am always looking for new recipes that are good, but simple. I would post something, but not sure I have time to come up with something until then. Anyway thanks for starting this post, there's a lot of good looking stuff up there that I will have to try!

The Which's picture

Embodiment

(except those that are pescatarian)

Does chopping a bell pepper, onion, and 3 cloves of garlic, opening 5 cans, and adding 2 teaspoons of seasoning count as a recipe? Cause that's the easiest thing I've got. (vegetarian chili)

I have one vegetables in sauce recipe that I make a thousand different ways, but I don't know if I can make it into a recipe. It's usually just a throw together.(veggie pot pie; vegetable gravy over rice, potatoes, or egg noodles; vegetables and dumplings; veggie casserole...)

Capriox's picture

Embodiment

Veggie chili certainly counts as a recipe. If you come up with a basic "usual ingredients, usual steps" recipe for your veggie sauce, I hope you post that too! I'm not entirely sure what something like veggie gravy would entail (gravy = meat-based to me), so now I'm curious.

judisheshok's picture

Postulant

Are most of these actually going into the Recipe section? At least, the ones that are spelled out here in the thread?

Because some of them sound terrific(well, I lie all of them do), but I don't want to have to go searching through a thread to find the recipe when it could be in the pretty Recipe section.

kthx! Smile

Davik's picture

Embodiment

Not sure about everything else, but everything I've mentioned here has gone in to the recipe section with an association of "quick". If what you're really looking for are quick recipes I've posted quite a few under Chinese and Middle Eastern that would qualify, as well as some others. Basically take an hour and cruise the recipes and you should find plenty of fast options from me and the other cooks around these parts.

Capriox's picture

Embodiment

Some of the recipes are being posted in the official recipe form thingy, but not all. I'm counting the submissions towards the contest regardless of where they end up in the forums, but I encourage everyone to go post their recipes (even if it's just a fancy version of "open cans, mix in pot and heat"!) anyway for the reason you mentioned.

MsGamgee's picture

Embodiment

It's called "Cheap Cheesy and Easy Chicken Alfredo." It was engineered for a contest almost exactly like this one run at my college, which I was in the top 4 for.

Davik's picture

Embodiment

Easy Thai Curry, enjoy. As far as other fast recipes, I've posted a lot that weren't part of the recipe contest, many of them under Chinese, and I at least can make some others like Katsudon in under 30 minutes, so poke through the recipe lists too when looking for something new for dinner.

Capriox's picture

Embodiment

Annnnnnnnnnnd the winners are....!

Grand Prize (25 pts & a donation to MeiLin): "Slacker's Guide to Crepes" from Raigne

Runner-up (5 pts): the beefy duo of "Couscous with beef & raisins" and "Vietnamese beef & green bean stir-fry" from Davik

Piggin Honorable Mention (2 pts): "Pasta Carbonara" from Eloriane

Dessert Honorable Mention (2 pts): "Chocolate Chip Macaroons" from Eloriane

The crepes guide was the only recipe that seemed so fast, easy, and with all the ingredients at hand (especially with the 'whatever is in the kitchen' filling/topping flexibility), that I actually went and made it last night! As my husband put it after dinner: "that's a keeper".

However, I now need to go buy some couscous and ginger so I can try Davik's delicious pseudo-Asian beef cuisine. I foresee those making a very flavorful change of pace, while still being basically simple & quick.

And eloriane! You got your account at a good time! I don't often buy bacon or shredded coconut (because otherwise I would eat them too much and my arteries would be sad), but the next time I want to indulge, I'll be keeping your recipes in mind.

*Everybody* shared a lot of good ideas and tips - thank you!!! These weren't the only qualifying recipes by far, and so in the end it had to come down at least little bit to personal taste and pantry-stocking preferences. Keep sharing any more "stupid simple" (I love that tag) or fast ideas or recipes y'all have - you'll still get the points from the posting them Wink

Raigne's picture

Embodiment

Thank you Biggrin That puts me over 300 points. Supplicant badge here I come!

fairnymph's picture

Embodiment

And a question for you - do you have any experience with a cast iron? I won't use nonstick pans (I don't trust the coating), but I have a 12" well-seasoned cast iron...I've always wanted to make crêpes!

Raigne's picture

Embodiment

If you're wondering if crepes can be made in them, check google. I don't see why not, though. 12" is too big to let them go all the way to the edge though, so yours won't be perfectly round and will probably have the feet/tentacles that shades and I mentioned in the recipe comments.

My pans are anodized steel. I don't usually need to use any oil or butter to make the crepes not stick.

fairnymph's picture

Embodiment

I wasn't aware that anodized steel cookware existed.

I also have a 9" stainless steel skillet...think that would be better?

Raigne's picture

Embodiment

You'll have to grease it pretty well. And possibly it's aluminum. It's anodized either way. Blum 3

Davik's picture

Embodiment

I'm going to guess that it's aluminum, as steel can't be anodized. Anodizing is just forming a coherent oxide layer, something that aluminum does very well; if you try to do it to steel you just get rust unless it's stainless steel. If it's stainless steel it's pretty much moot as the chrome concentration needed to make it stainless forms a very strong coherent oxide layer at the surface pretty much as soon as it comes in contact with air.

Raigne's picture

Embodiment

When they were testing non-stick pans they referred to the anodized ones as steel and it stuck in my head.

Pan's much too light to be steel anyway, so it should have occurred to me, and I know the bottom's not steel because I only need to hold it under cold water for three seconds to cool it off after use.

Kind of that thing where you know something couldn't be what you say it is, but you say it anyway because something else put it in your head, despite your own common sense...

Clare-Dragonfly's picture

Supplicant

Hmm... I like the little tentacles that get all crispy, though. But that's good to know!

Raigne's picture

Embodiment

but certainly not how it's supposed to be done. Observe.

eloriane's picture

Devotee

Hey, hurray! Thanks! Though I've actually had an account for a while... only started de-lurking recently. Smile

As a vegetarian who hates tomatoes and spicy food, my options are... limited. The pasta carbonara makes eggs and bacon (both of which usually make me ill) into something palatable, so I actually consider it one of my "healthy" meals. Perhaps this is because I generally rely on ice cream for my protein.

Almost all the recipes I actually make qualify as "stupid easy" and fast, because that's the kind of cooking I do, but I'm probably going to dig up some family recipes in the next few days. Keep an eye out for my great-aunt's white cake and my mum's coleslaw! They're worth the time and effort!

Raigne's picture

Embodiment

There's a recipe of my grandmother's I should put up. I've never seen anyone make a chocolate cake the way she does...

Vayshe's picture

Petitioner

i added southwest casserole. enjoy

ETA: i only just noticed winners were already announced, but i was more interestedf in sharing the recipe than winning anything

Capriox's picture

Embodiment

Thank you! It looks really good.

MeiLin's picture

Most High

Capriox did indeed send me a donation. Smile Thank you so much!

Now virus needs to run a new "Name that Virus." You don't even need to send me $$, virus, I just think it's a fun contest!

Capriox's picture

Embodiment

And you tweeted Raigne's recipe! That was an awesome bonus! Even if I had thought of that, I probably wouldn't have had the chutzpah to ask it of you. Thanks, MeiLin.

MeiLin's picture

Most High

For goodness' sake! it takes five seconds to tweet something. Smile

Raigne's picture

Embodiment

to get a twitter account. Raigne is taken. Now I have to decide if I'm tacking numbers on or if I'm picking something else.

And I feel like a stalker, but I'm even more irritated at this after having looked up the person using Raigne. They clearly don't use the account. *pouts*

Gudy's picture

Embodiment

... is to go for 'TheGudy'. *shrugs* Not very creative, I know, but I'm lazy and it works surprisingly often.

Raigne's picture

Embodiment

TheRaigne sounds weird to me.

I'm bummed in general when it's taken because it's been my web handle for going on ten years now, and most places it isn't taken. It's so much worse when it's taken by someone who doesn't appreciate it.

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