As usual I have a bunch of shit going on.
I won’t bore you with it, just know that I have been busy as hell.
CederQ has been busy all day also with his own stuff.
Since The Wifely Unit won’t be home until tomorrow, I have been batching it all week.
I had fast food last night out of necessity, part of the shit I’m not going to bore you with but tonight I had time to run up to the store and fetch some basics to make a quick dinner.
A couple Taters, some onion, garlic, olive oil and some Andouille Sausage fried up in a pan.
Doesn’t take long, is filling and very tasty.
What’s left there in the pan is going with me for lunch tomorrow.
2Fer.
It works for me.
That is a German leftover delicacy called Bauernkartoffeln.
It’s an awesome filling dish as leftovers or a main dish.
Yum! Ausgesheichnet!
That looks delicious. The Mexican in me would add an egg and fry and wrap in a pair of tortillas.
Make a double or triple batch and wait for it to cool after portioning out what you’ll eat for dinner. You can get several lunches out of that, make sure you suck the air outta the baggies and chuck ’em in the fridge ASAP.
I see nothing wrong with cooking with leftovers in mind!
Looks yummy Phil! Garlic, onion and olive oil makes everything right. But I highly recommend meal prepping once a week. Takes the guesswork out of what are you gonna eat. I cook big meals once a week, several different meals, enough to last most of the week for lunch and supper. This girl don’t have time to cook every night, and it frees up time to hop on the bike and visit the local pub for a pint. And leftovers are good eats as long as you can reheat them and they are not wrapped in cellophane; I’m looking at you CederQ and Chuck 😁.
used to cook like that when my kids where small. on Sunday.
cook up meals for the week, freeze them in pyrex and take out and put in the fridge in the am to cook/heat that night.
pyrex is great stuff, snap on lids, easy to clean. I loved cooking in it
meals where a snap to reheat too, remove the lid and reheat in the oven, while doing other shit with the kids. like washing or homework
or some other damn thing. the whole single parent thing sucks.
but it will make get organized or you will drown in the small things.
In my single days I’d sometimes brown up some ground beef, add pork & beans, then onion and spices, varying based on that day’s taste preference, and finish with some BBQ sauce. Simple, and it worked well for me.
Andouillettes – pig gut sausages – have the most disgusting flavour I can ever remember! When I tried them, unawares, in France, I spat the mouthful back onto the plate. Then again, I never did get that food critic job . . .
The Andouille sausage native to the Cajun area of South Louisiana is somewhat different, I think you’ll find, and quite tasty.
quite a while back, I tried making a few meals with just canned goods.
here one that everyone who has tried it , likes or loves it
here goes, alfredo sauce, I like the garlic one myself.
bow tie pasta, spinach and canned chicken
drain the 2 cans of chicken and add to the alfredo sauce- low to med heat-stir like mad to keep from getting burned
heat the water to boiling, I add some salt, garlic powder and olive oil, spices
after you add the pasta, wait until it has 5 minutes left to go, add a can of spinach
drain the pasta, add you sauce with the chicken. mix in a bowel/whatever
now, the chicken “juice” is good for your cats, the dog likes it as well when added to his dry food.
takes all of 15 minutes to make and people think you spent hours doing it (?)
if I eat right, it will last me 2-3 meals easy.
I like the fact that it is easy to make, very filling and also good for me.
it is a two pot meal. one for sauce and another one to cook the pasta.
like I said, I started trying out meals made with canned food. spices are a extra
but I do have a couple of buckets of them stashed.
back my army days I used to carry small pill bottles of spices to make the c-rats taste better , garlic powder, black pepper and wop seasoning.
made a world of difference in eating them.
and those cans of beef, try them with fried taters and some onion powder or dried bits. again cook in olive oil.
stir fried with frozen pepper and onion mix is good as well.
local brand, (weis) has a lot different canned veggies, taters, cubed, sliced and small whole ones. I find that draining them and washing them with cold water gets the starch out and they taste better.
btw, I have found that their brand of canned chicken to look and taste better than the other brands, hormel, tyson, whoever. used to be you got 4 ,6 oz. cans for 7 bucks, now they going for 12 and change for the same 4 cans
and their brand of bacon was really good too, thick sliced, 2 lb package was 7 bucks, smoked. now the same package is 14-15 bucks.
one of the main reasons I liked their brand is because on Thursdays, vets get 10% off store brand items. that makes a big difference on a fixed income !
after moving up here a couple of years ago, I started stocking the larder with as much as I could afford. so a lot of 2 cart shopping back then.
wife sometimes asked me why so much as we can always go back t the store.
now, she understands now. and looks for sales herself on things to add to the larder. and no. people do not know where or just how much I keep in there.
I would think if you have a stock pile of food and stuff, do not let others know about it. what might keep you family going for a while will last one day with a mob
of assholes demanding their “fair share”
and you best have a way to protect what is yours as well.
As long as people are kicking in their own recipes, here’s one from me – stuffed bell pepper. Super simple to make – I don’t even cook the peppers at all until heating for eating.
Make some hamburger meat, loose cooked. You want to add onion or garlic, your call. This is where I season the meat. While waiting for that to cook, core your pepper and remove seed pod. A slice of cheese is preferred by me – fold into six pieces.
When meat is done, put two pieces of cheese at bottom, then spoon in burger meat and remaining cheese. A pound will be enough for three peppers (depending on size of peppers. Place pepper in zip lock baggie – done. Easy to carry to work.
At work or home, slice pepper in bowel and micro for 1:30. I’m on blood thinners (artificial heart valve) and greens mess with numbers so I have to be careful to adjust medication to accommodate vitamin K.
That looks delicious, fine work Phil.
If you make this again, add a can of golden mushroom soup and let it simmer for 5-6 minutes. Looks like hell but tastes great. Ex girlfriend said it looked like dog puke but still ate two helpings.Now its known as my “dog vomit special”.
That looks delish. I make something similar substituting breakfast sausage for Andouille and a couple three scrambled eggs near the end of the cook time.
Damm, Buddy! If you go hungry, it’s yer own fault. You got tribe-leaders that would come and cook fer ye! Including myself–I’d throw some cabbage in that skillet, not just to be authentic German, but to get some good gut bacteria in the game!
Darn, now I’m a might hungered up!
Thanks!
were are the greens?
Ya, Baby! Thats the kind of batchelor chow i lived on for like 35 yrs? Maybe a little gravy or hot sauce if you have a girl over for dinner. yum
Sliced cabbage with scallions and celery salt, crookneck squash with onion, and a blackened Tilapia filet. That was lunch today. It was a one skillet meal where I reused the skillet three times. The vegies were cooked 90% and tossed in the microwave to finish them off when the fish was done. It was 15 minutes cook time.
Can I come over to lunch tomorrow? Surprise me….
Phil I do something similar except with Jambalaya…it has rice in it instead of Potatoes so you still get that filling starch. I like to use Andouille susage and shredded dark meat chicken from half a dozen thighs for the meat, if it’s a special occasion we use Shrimp sometimes. It starts off like all cajun dishes do with a good thick roux. I also omit the bell pepper.
https://www.myrecipes.com/recipe/jambalaya-with-shrimp-andouille-sausage
Basic graar is my specialty.
3 ingredients, meat-starch-veg, dash of lubricant and a few spices, fast fried in the pan, eat all of it right out of that pan.
Easy to make, easy to clean up, no storage, no waste.