(Closed) Best Spur-of-the-Moment Meals You Throw Together

posted 6 years ago in Cooking
Post # 3
Member
5955 posts
Bee Keeper
  • Wedding: April 2013

I am obsessed with all things squash right now.  Cheap, yummy, and healthy!  I’m really into making a delicious ragu of canned tomatoe sauce, onions and ground meet and simmering it with the baked flesh of a squash (preferably speghetti).  If you want to make it inexpensive just don’t use the meat and maybe add a few more veggies for interest.  It’d be great with mushrooms and broccoli in the sauce!  

Post # 4
Member
333 posts
Helper bee
  • Wedding: September 2012

It’s spaghetti for Darling Husband and me. Wow I wish that he would actually enjoy a simple bowl of soup or salad for dinner. If its not full of hearty meat and carbs he won’t touch it.

Post # 6
Member
34 posts
Newbee
  • Wedding: October 2014

I love experimenting with random ingredients in my cupboard! Partially because it means I don’t have to go to the shops. Recently I made a delicious tomato based Indian style curry with cumin, tumeric, garam masala, diced tinned tomatoes and coconut milk. Then I just throw in whatever frozen vege and meat or fish I have in the freezer. Yum!

Post # 7
Member
1855 posts
Buzzing bee
  • Wedding: September 2012

Chili! A can of tomatoes, a can of red beans, a can of black beans, a can of corn, whatever veggies/grains I need to get rid of (potatoes, onions, broccoli, brown rice, etc), and chili seasoning.  Heat it up and voila!  If I feel like getting fancy, I’ll add sliced avocado and/or salsa.  Add water to the mix if you like your chili to be more soup-like.

Best part is it’s healthy and makes enough for leftovers.  I’ll usually use the chili as a topping for mexican salad the next night; spoon it over some shredded romaine or spinach, corn tortilla chips (slice corn tortillas and bake at 400 degrees for 8-10 minutes for a super healthy option), salsa, and guacamole.

Post # 8
Member
559 posts
Busy bee
  • Wedding: October 2014

I make a take on sambhal all the time.  I always have red lentils, onions, garlic, chicken broth, curry spices, frozen peas, and diced tomatoes on hand.  It’s super easy, too.  Sautee diced onions and garlic in the bottom of a stock pot with a good helping of curry powder, salt and pepper, add ginger if you have it, dump in two cups of lentils and a can of tomatoes with juice, then cover it with enough broth so it looks soupy, and let it all cook together for an hour or so, adding in frozen veg in the last 15 minutes or so.  It’s delicious over rice, and takes additions well — any kind of veg, more spices, different spices, anything.

Post # 9
Member
3296 posts
Sugar bee
  • Wedding: August 2013 - An amazing non-profit retreat

Orzo with feta, antipasto or whatever bruschetta-type sauce is in the fridge, and some mushrooms/tomatoes. It’s good hot or cold 🙂

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