Simple Foods

I bow to my microwave.............. I just heat up frozen buritos and box dinners with melted cheese most of the time. But I've been known to get creative and use left-over steak and cook eggs, or mangle anything left-over with canned veggies and noodles and sauce. Mostly, I like cheese, and I could eat a dictionary as long as it had melted cheese on it.

If I get too creative, there is the risk of setting the stove on fire. I try not to use grease as a base.

Throw an egg in there (sunny side up) and a table spoon of sesame seed oil? You have the food of the gods right there, and my regular go-to.

Just a few pickled jalepenos on the side as a palate cleanser? That's it. You may be dismissed. You may go.

wombie - I agree. Melt cheese on anything and it becomes food. ;) I also try to avoid the stove. The microwave is still on probation with me.

grape - LOL I should have added a scrambled egg, I can't do sunny side. No hot spicy for me either or I have flames coming out my ass a few hours later.

cooked rice, hotdogs, cheese... microwave them all and oh so yummy!

queenie - I see you're part of the melted cheese fan club.

My quickest 'go to' is usually a sandwich, or a bag of popcorn, lol. Now, if we're talking actually putting a little effort forth, but not much, I never mind throwing some noodles in a pot, boiling them up, then throwing a little butter on 'em and some Parmesan cheese. Nothing too fancy for sure, but it gets the job done.

I enjoy cooking most nights and have to confess that if I didn't, I would probably " go to" junk food. There's the truth as I know it!

I'm telling you. You have to try an egg sunny side up, a table spoon of soy sauce, a table spoon on sesame seed oil (dark), a bowl of rice, whatever leftover meats you have on hand in the fridge(optional), mix it all up together until you have a common consistency throughout, insert spoon, put in mouth, cue eyeballs rolling into the back of your head from its tasty goodness.

That recipe in and of itself is reason enough for me to keep a bottle of sesame seed oil on hand in the pantry for me. Of course, it's great for salad dressing, too. Some soy sauce, sesame seed oil, vinegar and a dash of crushed red pepper flakes. A little Asian twist to the standard oil & vinegar/Italian dressing. :)

Grape that is what we call bubble and squeek. :-)

Uni My favourite is to chuck a frozen pie int he oven, if a little more effort is okay then I would take all left overs out of the fridge, turn my sandwhich maker on and have toasted bubble and squeek sandwhiches te he he so easy.

Bubble and squeak? Must... Know... More...

Please?

LOL, its an old term from our settlement days. Bubble comes from anything you can put in a pot, squeek usualy a form of vege like the wonderful fart producing cabbage. Usually stewed up to a consistency of batchelor mouth watering yumminess.

I use my left over chinese (home made) with any old bits like a tin of maked beans, chuck in a potato or two, onion, season all (type of liquid spice) and tomatoe. Lovely stuff, and you can use ANYTHING that is in your fridge, even noodles and make a big noodle soup LOL

maked ?? baked beans, the aussie kind that come with tomatoe sauce.

Ah. Kind of like what the Yanks call a "casserole", which is all the leftovers of the week thrown into a pyrex dish, a generous helping of cheese and baked in an oven.

Of course, bubble and squeak can also refer to what happens to your digestive system after consuming such a meal of cabbages and beans.

Sorry. Didn't want to go there, but there I went. :P

hege - I'm a big fan of "naked" pasta (no sauce, just butter or olive oil)

woman - you're a good cook, I can vouch for it!

grape - I have sesame seed oil and do use it. It goes onto the korean style short ribs that I indulge in once or twice a year (I only know how to make it for a crowd of 6 or more)

lu - I've never made a "pot pie" which is what I'm assuming you are talking about. I do buy them but here's how ADD I become when I'm tired and hungry. Even cooking a frozen one in the microwave takes too long!!!

I've been following this post and trying hard not to drool each time I read yet another yummy comment! :D

Our kitchen produces during the week a combination of home-cooked and a LOT of simple foods. It's 30% to 70% ration, and we are aiming to tip it more over to the ratio 70% and 30% in favour of home-cooked.

I consider for example preparing your own pasta, your own sauce (with fresh tomatoes and not out of the can) 100% home-cooking.

It's been a decade since I created my own pasta. I fantasize mostly about it while eating rice topped with heinz beans, fried meat loaf, and fried egg. lol