(Closed) What boring, uninspiring meals do you cook the HELL out of? Share your secret!

posted 6 years ago in Cooking
Post # 92
Member
794 posts
Busy bee
  • Wedding: August 2015 - Backyard Forest

@Cynderbug:  I have yet to master a curry – I just SUCK at it! 

 

Going to try this!!

Post # 93
Member
794 posts
Busy bee
  • Wedding: August 2015 - Backyard Forest

I’m the salad master. Yes. Master. 

Honestly people talk about my salads. I convert salad haters. 

 

My go-to salad is made as follows…

  • baby spinach (handful per person)
  • 1 carrot – I peel and then shred with a grater – seriously SO good
  • Cucumber slices (usually use 1/4 cucumber for 2 people)
  • Dill – my recent favourite and required ingredient
  • Avocado slices (usually 1 avo)
  • Sunflower seeds 
  • Sprouts

Then I will add equal parts olive oil and balsamic vinegar 

 

Some favourite extras:

  • Apple slices
  • Pomegrante 
  • Jicama
  • Feta or goat cheese 
  • Used to be peppers but SO gets bad heartburn
  • Scoop of hummus 

 

Post # 94
Member
1400 posts
Bumble bee
  • Wedding: June 2015

@missamysmiles:  shredded carrot is my go to For salad! Love it. If you want fun colour and flavour, shredded raw beet is delicious too and so colourful!!! my 2 year old niece calls auntie’s salads “beautiful” best compliment ever!! 

Post # 95
Member
794 posts
Busy bee
  • Wedding: August 2015 - Backyard Forest

@lalalyanne:  I’ve never tried raw beet before.. I thought you had to cook it!! I love beets!!

Post # 96
Member
1400 posts
Bumble bee
  • Wedding: June 2015

@missamysmiles:  I thought so for a long time too!! I actually decided one day that it shouldn’t be any different then carrot (both root veggies!) so I tried it and it’s so good!! And colourful I can’t say that enough timea. I kinda love colourful food 😛

Post # 97
Member
7899 posts
Bumble Beekeeper
  • Wedding: March 2012 - Pelican Grand Beach Resort

I make a baller black bean soup. It’s roughly this recipe, but I make it vegetarian and add some liquid smoke.

Post # 98
Member
2177 posts
Buzzing bee
  • Wedding: November 2012

I toss asparagus, portabella mushrooms and quartered onions with olive oil, garlic, lemon, black pepper and sea salt. Roast in a 400 degree oven for 15-20 mins. Delicious!

It’s also good cut up and tossed with grilled chicken, some chicken broth, olive oil and parm to make a light sauce.

Post # 98
Member
1120 posts
Bumble bee
  • Wedding: March 2014

I’m way late to this but I do Unstuffed Bell Peppers.

Pound of ground beef, browned really well.

1-2 tomatoes, diced

1 onion, minced

1 clove of garlic

2/3 cup of basmati rice

1 and 1/3 water (plus a bit extra might be needed)

Worcestershire sauce to your liking

1 large bell pepper, diced.

 

Brown the meat, add the onion til it caramelizes, toss in the rice and let it toast. Add tomatoes, Worcestershire sauce, and water. Simmer until rice is tender then toss in the bell pepper. Stir and let it cook just enough to knock the raw edge off the bell pepper. Serve topped with cheese. I like to throw sliced pickled jalapenos in mine.

All the good parts about having stuffed bell peppers but in one pan.

Post # 99
Member
2692 posts
Sugar bee
  • Wedding: November 2012

So many things.

my spaghetti gets raves reviews..  All I have to do is not rush through it and keep it simple.  I add sugar and some cream of mushroom to the sauce.  And a little butter to the noodles after I drain them so they don’t clump up and stick (some oil in the water as they boil works too).  And I salt my water well and use that as a base for the sauce.

Dh loves my egg sandwiches.  The trick is to sautee the onions in some sort of sauce, eiher worchestershire or steak sauce and add on top of the egg.

Tuna pasta salad… add diced raw onions.  Again boil pasta in salted water.

I make a mean pot of lentils.. I like to soak them with at least 6 big cloves of garlic the night before.

my roast or baked whole chicken or turkey is to die for.. I brine it the night before.  So moist and super tasty.

my zucchini… omg.  I like to  curry it and sautee it diced up, served over rice.  but last week i made zucchini lasagna and it was a huge hit.

Post # 100
Bee
11810 posts
Sugar Beekeeper
  • Wedding: September 2009 - Barr Mansion

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Post # 101
Member
5221 posts
Bee Keeper

My husband loves my beef stew.

2 pounds of stew meat, seasoned to taste. Put it in a 4 quart crock pot. Pour 1 can of french onion soup and one can of water over the meat. Pour two bags of stew vegetables(or any veggies you like) over the meat. Pour a second can of french onion soup and water over the veggies. Cook on high 4-6 hours.

It is a really easy recipe to modify.

Post # 103
Member
2473 posts
Buzzing bee
  • Wedding: August 2013

iarebridezilla:  I do mean steak and/or steak kebabs…….. marinate with garlic/or garlic powder, montreal steak spice, kikoman (light brewed) soy sauce…just enough to wet it/have a bit of liquid in the bottom of the bowl (its a specific kind with a diff flavor then reg soy sauce)….has a blue label. Let sit overnight or at least a half hour if your deciding to do it last minute…. In the summer for kebabs I do same thing then cut into cubes….. Cut up mushrooms, red onion, peppers, and pinapple…. assemble on skewers and the brush with a mixure of some olive oil, balsamic vinegar, and the kikoman soy sauce (with a dash of garlic)… I whisk it together and brush on quickly before it separates…..The flavor is sooooo good.

I learned hwo to make proper pasta sauce from my Mother-In-Law who is from italy…… good quality canned tomatoes from the italian store (they actually DO taste diff). Just mash it up with a potato masher. All you need is lots of the tomato/sauce, few cloves of garlic, few turns around the pan with olive oil, salt, pepper, red wine, and FRESH basil…..pinch of fresh parsley! Cook it down for a nice long while so it thickens up. If you want to do meat then you buy stewing beef…. brown the beef in a pan and then saute in red wine**** very impt***I forgot this once and she noticed lol…….. saute in wine and then add it all into the sauce…let simmer down on low for like 2 hours….. lots of olive oil and wine added. To serve you usually spoon the meat out and set aside… serve the sauce with a pasta for 1st course and then you have the meat with european “salad” (lettuce/greens with olive oil/lemon juice, salt)

Post # 105
Member
54 posts
Worker bee

I make a simple salmon marinade that forces me to get some fish in my diet. It’s delicious. 

For 4 medium sized fillets (salmon or trout)..

– In a measuring cup (preferably with a spout) mix equal parts of lemon juice, soy sauce, olive oil and maple syrup (or pancake syrup, whatever you have).. Add salt & pepper to taste, keeping in mind that the soy sauce is fairly salty. 

– Pour mixture over the fillets and let marinade for atleast 15 minutes

– Preheat oven to 350 degrees Fahrenheit

– Bake fillets for 20-25 minutes depending on thickness (I cut into mine to make sure)

Voila! Best fish ever. Goes great with rice and grilled/steamed veggies. 

 

 

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