Beans take about 20-25 mins in the IP with ~10 minute cooldown, barley takes 25-30 on the stove, sausage takes maybe 15-20? Greens however long to wilt down in sausage fat. Sausage sometimes, I’m partial to lamb or chorizo. Can easily switch out for pasta or potatoes (mashed is great here) or rice. Barley, I use pearled and normally cooked in water or broth and finished with a knob of butter and some parmesan. Collards I may make the night before because they take a while. Greens are whatever is in season or I’m feeling. Might be able to use canned, but I don’t know, I use those for other dishes. Whatever beans I have (dry, soaked overnight or at least from the morning) thrown into the instant pot with any wilty herbs from the fridge or fresh from the garden. This is not what I'd call cooking (and occurs more than I'd care to admit), but partner is happy as a clam when I roll up to the table with it, so I keep it in the file for particularly taxing days. If I'm feeling reeeeeeally lazy/uninspired, it's chicken nuggets and tater tots. Shame, cuz it's also a good cut of meat for beef stew. Live in Denver now and it's harder to find, and often almost twice what I paid in NYC. London broil with mashed potatoes and gravy - I used to make this a ton when I lived in NYC, as it was pretty easy for me to find london broil for cheap pretty much every other week.Now I just make it as the recipe states, but I use frozen pepper & onions and mix it into the filling itself.
Stuffed bell pepper filling - Orig made this as standard stuffed peppers, my partner loved it but preferred it without having to carve up the pepper.Low(-ish) carb, easy, and always leftovers for lunch the next day. Maybe add in some onion if I have it sitting in the fridge. Brown, then chop up a head of cabbage into 1/2" shreds and sautee in the oil from the sausage. Cabbage and sausage - I use pre-cooked sausage (hillshire farms or TJs) sliced into rounds.
Then I'll top with sauteed vegetables, maybe some beans and sauces like salsa, BBQ sauce, lemon vinaigrette, marinara, etc.ĭepends on what's in the house, but my current go-tos: My favourite base for these is cauliflower rice because it's so versatile. For flavour profiles, I'll do Mexican, Greek and pizza most often. Essentially a grain or other base with toppings and sauce. For bowls: think burrito bowls, poke bowls, buddha bowls, etc. Lately, I've being making a taco-type salad with TVP cooked with salsa and spices over lettuce with corn and avocado Salads: I love salads with a hot component. My favourite veg for roasting are broccoli, cauliflower, green beans, brussel sprouts, carrots, cabbage, beets, and squash Sheet pan meals: mostly roasted veg and then some starch or meat like potatoes, polenta, chicken, sausage, or tofu cubes. Stir fries: I'll customize the starch/base (rice noodles, thinly sliced cabbage, shiritaki noodles, carrot noodles or rice), protein (beans, tempeh, seitan, or tofu), vegetables (onions, bok choy, peppers, edamame, green beans, snow peas, broccoli and bean sprouts) and sauce/seasoning depending on what I have on hand and what's on sale at the grocery store. My lunch/dinner meals tend to fall into four main categories: stir fries, "sheet pan meals", big salads, and "bowls": Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter.
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