A nice risotto - it takes a bit of time, but the basic recipe is super simple. Get a pot of about 5 or so cups of stock (chicken veggie, whatever) simmering on the stove. In a big pan, sauté a diced onion with olive oil, add a bit of minced garlic, then toss in about a cup and a half of arborio rice (or another short grain rice) and get it all coated in the oil. You can add half a cup of white wine now if you like, or just slowly start adding in a stock, one ladleful at a time. Keep stirring, don’t walk away! This takes some time, but as the stock gets absorbed the rice releases its starch and gets super creamy. Taste test to know when it’s done. Season with salt and pepper, and serve with some parmesan cheese grated over the top (ideally from an actual block of parm, which would likely be the most expensive part of this dish).
You can add various veggies in - I like adding mushrooms or blanched asparagus. It’s great as a side dish, but also works as a main.
I’m gonna second risotto - for me it’s fish: mussels, squid, scallops (cheap ones) and smoked haddock.
Pork Carnitas
- 3lb pork shoulder
- 1 Orange
- 1 onion
- 6 cloves of garlic (peeled)
- 2 or 3 cinnamon sticks
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Chop pork shoulder into ~1 in cubes, pack tightly into crock pot. You can also pack it into a 9x13 glass baking tray, cover wil foil, and bake at 275°F for 3½ to 4hrs (until meat shreds easily).
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Quarter the orange and the onion. Squeeze orange juice over pork, then stuff the orange peels into the pork, along with the onion, garlic, and cinnamon sticks (you can break the cinnamon sticks in half if they are sticking out too much).
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Cook on low for 6-8 hours, or until easily shreddable. Remove the pork meat from the crockpot and shred. If its too dry, ladle some of the crock pot juices into the shredded meat.
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Serve on tiny tortillas (so you can eat about a dozen in one sitting), along with diced onions, cilantro, Tomatillo sauce, and lime.
Optional: some people like to chuck the shredded pork onto a cookie sheet and then put it under the broiler to crisp it up a little. I am usually too hungry by the time its ready to shred, so I tend to skip that step, but feel free to try if you have more willpower than me.
My stir-fry sauce works wonders with almost anything that can be fried in a pan/wok.
It’s just soy sauce, peanut butter, honey, apple cider vinegar, minced garlic and chili flakes. Mix those up and add it to something you have already got on the pan, when it’s just a few minutes away from being done.
Can also be used as an extremely flavorful marinade for chicken especially.
homemade pizza.
look up the dough recipe by babish, its quite good
Recently I have been doing rice, canned black beans, and frozen veggies. Fry the veggies up in a large pan with a little olive oil. Rinse beans and add them to the pan. I’ve been using microwave rice recently because I don’t have access to a rice cooker. Add the microwaved rice to the pan, add some spices.
Boom easy meal. Can also throw all this in a tortilla for burritos.
