Simple and fast yet glorious food

Atlas Shrugged

Pigeon
Woman
Ok this may seem crazy but I updated my grilled cheese and I’m in heaven in regards to food. Instead of the usual but still delicious stove top grilled cheese soaked in butter I lightly spread some garlic butter spread on ciabatta bread and put 3 different cheeses on and put in oven for 5 minutes then slapped on some tomatoes and mayo and I felt like I was in heaven foodland. It was the most amazing grilled cheese I ever made. Does anyone have super simple and super delicious food ideas? Took less than 5 minutes to put together.
 

catholicmom

Sparrow
Woman
Boil and drain some pasta and then generously apply butter (preferably raw) and nutritional yeast flakes. It tastes like macaroni and cheese!

Salmon with dill is very delicious too. Just sprinkle some dill on the salmon and bake long enough for it to flake. This is an almost-weekly staple in our house.

I'll have to think of more!
 

Starlight

Woodpecker
Woman
Real Fettuccini Alfredo is super easy and delicious. It’s pretty much just buttered fettuccini with parmesan (no cream sauce!)

1 lb fettuccini
1/2 lb butter
1/2 lb parmesan cheese (fresh grated)
a little pasta water

Cook pasta and drain saving a little pasta water. Combine all ingredients well. Add some of the water if it’s a little dry. Voila! Fettuccini Alfredo!
 

Lamkins

Woodpecker
Woman
Baked Fish—Heat oven to 350. Lay a piece of fish in foil. Sprinkle sesame oil, soy sauce, and a bit of ginger over it. Lay a couple of green onions across it. Wrap loosely in the foiled and bake till done. Baking time depends on thickness of fish. About 8-10 minutes for a piece of tilapia.
 

Atlas Shrugged

Pigeon
Woman
Speaking of Alfredo making your own cream sauce is easy. Whipping cream, butter, Parmesan, garlic and cream cheese. Tastes so much better than store bought. Just got recipe few weeks ago and it’s great!
Real Fettuccini Alfredo is super easy and delicious. It’s pretty much just buttered fettuccini with parmesan (no cream sauce!)

1 lb fettuccini
1/2 lb butter
1/2 lb parmesan cheese (fresh grated)
a little pasta water

Cook pasta and drain saving a little pasta water. Combine all ingredients well. Add some of the water if it’s a little dry. Voila!
 

Camellia

Pigeon
Woman
Greek Tilapia (or any other white fish)

In a big cast iron skillet, layer tilapia, spinach, chopped tomatoes, feta cheese and Greek seasoning (or just salt and pepper). Cover and cook for a few minutes, until fish is done and spinach is wilted. Serve with quinoa or rice.

Super easy and healthy!
 
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stugatz

Pelican
Speaking of Alfredo making your own cream sauce is easy. Whipping cream, butter, Parmesan, garlic and cream cheese. Tastes so much better than store bought. Just got recipe few weeks ago and it’s great!
You can also use the technique of making a bechamel sauce, and then add alfredo-friendly spices into it (a bechamel is a blank canvas and as far as I know never used alone).

ALFREDO SAUCE

2 tablespoons butter
2 tablespoons flour
1.25 cups whole milk (cream or half-and-half may also be used, adjust as needed)

pinch of nutmeg
salt and pepper to taste
garlic powder and onion powder to taste
parmesan cheese (or other white cheese) to taste


Melt the butter in the pan, and add the flour. Whisk the two together into a roux, and cook to get the raw flour taste out.

Add in the milk, very cold, in thirds to incorporate it evenly. Whisk near-constantly the entire time to avoid clumps. If the sauce seems to be cooking too quickly, take if off of the stove and continue whisking with the residual heat. Add more milk if need be to get the sauce to the right thickness.

When the sauce is the right consistency, add in the nutmeg and other spices. Whisk until smooth. Use as soon as possible.

YIELD: Around 1 cup. A good rule of thumb overall is that 2 cups of alfredo is good enough to coat a pound of pasta.

NOTE: I made a double batch of this to make a white-sauce lasagna a few days ago, and used whole milk. It wasn't quite as straightfoward as a 1-cup yield was, and ended up taking me a half hour. Have thickening techniques on hand if the sauce doesn't seem to be thickening up. Mine was coming along, but didn't quite get to the correct viscosity until I added fresh parmesan cheese. I would avoid using a cornstarch slurry to thicken something like this up, but you could always try it out.

This isn't overly time consuming to make, but it is not nearly as easy as something like a bolognese, where you just stir it every so often to avoid burning - you have to stand over the saucepan babying this the entire time.
 

Starlight

Woodpecker
Woman
You can also use the technique of making a bechamel sauce, and then add alfredo-friendly spices into it (a bechamel is a blank canvas and as far as I know never used alone).

ALFREDO SAUCE

2 tablespoons butter
2 tablespoons flour
1.25 cups whole milk (cream or half-and-half may also be used, adjust as needed)

pinch of nutmeg
salt and pepper to taste
garlic powder and onion powder to taste
parmesan cheese (or other white cheese) to taste


Melt the butter in the pan, and add the flour. Whisk the two together into a roux, and cook to get the raw flour taste out.

Add in the milk, very cold, in thirds to incorporate it evenly. Whisk near-constantly the entire time to avoid clumps. If the sauce seems to be cooking too quickly, take if off of the stove and continue whisking with the residual heat. Add more milk if need be to get the sauce to the right thickness.

When the sauce is the right consistency, add in the nutmeg and other spices. Whisk until smooth. Use as soon as possible.

YIELD: Around 1 cup. A good rule of thumb overall is that 2 cups of alfredo is good enough to coat a pound of pasta.

NOTE: I made a double batch of this to make a white-sauce lasagna a few days ago, and used whole milk. It wasn't quite as straightfoward as a 1-cup yield was, and ended up taking me a half hour. Have thickening techniques on hand if the sauce doesn't seem to be thickening up. Mine was coming along, but didn't quite get to the correct viscosity until I added fresh parmesan cheese. I would avoid using a cornstarch slurry to thicken something like this up, but you could always try it out.

This isn't overly time consuming to make, but it is not nearly as easy as something like a bolognese, where you just stir it every so often to avoid burning - you have to stand over the saucepan babying this the entire time.
No no no... that is just a seasoned béchamel sauce. Alfredo doesn’t have cream in it. It’s just butter and parmesan.
 

Atlas Shrugged

Pigeon
Woman
No no no... that is just a seasoned béchamel sauce. Alfredo doesn’t have cream in it. It’s just butter and parmesan.
Well I’ve been lied to and spoiled my entire life cause whether store bought or homemade Alfredo has always been creamy and the thicker the better. Who lied to me?????? I will blame China. I will also go on believing the lie though. Cause it’s tasty!!!!!
 

Kitty Tantrum

Woodpecker
Woman
No no no... that is just a seasoned béchamel sauce. Alfredo doesn’t have cream in it. It’s just butter and parmesan.
Alfredo vs. "Creamy Alfredo" (or American Alfredo) which can be bechamel-based or just cream-based (sometimes butter and cream and a little pasta water). But the resulting sauce still has to be roughly half parmesan in my book or I just call it "white sauce." :laughter:

I looooooove it the traditional Italian way (butter/parmesan). If my kids didn't love the creamy stuff and demand it I'd probably never bother making it.

I kinda want to pitch homemade from-scratch noodles as "simple and fast" but it's not really, because the dough has to rest.

BUT, making the dough is faster than going to the store and buying a box of dried pasta that sits in my pantry. (Building my case, here...)

And then once you have the dough, the rolling and cutting can be done in the time it takes your water to boil!

I don't have any recipes, though, I learned that the "traditional Italian way" where you plop a pile of flour on the table and then put enough stuff into it to make it right. :squintlol:
 

Lamkins

Woodpecker
Woman
Well I’ve been lied to and spoiled my entire life cause whether store bought or homemade Alfredo has always been creamy and the thicker the better. Who lied to me?????? I will blame China. I will also go on believing the lie though. Cause it’s tasty!!!!!

I had no idea either!! I’ve even made it the wrong way many times. Shhh, don’t tell anyone, but I also prefer the Parmesan in the plastic shakers. I’ll escort myself out......
 

Camellia

Pigeon
Woman
Here's a cool story about the origin of Fettuccine Alfredo, plus an authentic recipe with tips and tricks to make it perfect ;)

 

BoiBoi

Pelican
Most classic Italian dishes are pretty simple and great. Some of my favorites are Pasta Carbonara (without cream, but with Guanciale) and Insalata Caprese (Tomatoes should be Cuore di Bue and the Mozzarella definitely di bufala).
 

Ah_Tibor

Woodpecker
Woman
Roasted potatoes, either cubes or wedges. Oil, salt and pepper, garlic, paprika, rosemary, whatever you like.

I make "baked" potatoes in the microwave for a quick side, also sweet potatoes are good this way.

Chicken thighs with seasoning of choice, either bake for 40ish minutes on 400 or do it in a frying pan.

Pork chops with seasoning and seared (notice a pattern here haha I put garlic and paprika on everything). The longer you let them marinate and rest, the better. Also can chop up with veggies of choice and serve with rice.

I throw celery/carrots in with quick-cook couscous. Nice with root vegetables like parsnips and turnips too.

Brussel sprouts or aspargus grilled with garlic. Peas with butter and dill (also awesome with tiny pearl onions or the white part of the scallion)

Soup made with anything on hand (use up the odds and ends in the fridge). I thicken it with roux and throw a spoonful of tomato sauce in. I really like dried mushrooms and they add a nice depth in soup.

LOVE beets. My mom always cooked the beet tops in a cream sauce. My husband doesn't like creamy things so oil/garlic.
 

Ah_Tibor

Woodpecker
Woman
I also like "soup beans"-- pintos with onion, garlic, and a ham bone and slow-cooked. I usually use the crockpot for this (4 hours on high or 8 hours on low). Sometimes you can get a hambone for virtually nothing and pintos are less than $2 a bag. Make cornbread or biscuits on the side. You can also throw in ham seasoning (I think Goya makes it, doesn't actually have ham in it) or smoked paprika for a meatless version.

"Greek beans"--lima/fava/green beans/whatever in a loose tomato sauce (with lots of onions and garlic). I have a stash of apocolypse/economic crash/I don't feel like grocery shopping beans hahah

Sometimes I'll make seasoned ground beef or turkey and we'll have it with plain rice or rice pilaf. Our baby loves meatballs so we've been having those too.
 
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