Cilantro pulled chicken.
Chicken breasts, Pace Salsa (hot natch, cilantro.
Corn and beans, 3 ingredients. 1 cup dried beans (around 50 cents), 1 can of TJ cut corn (89 cents), 1.5 cups water. Pressure cook the beans and water for 30 minutes. Release pressure or wait for it to drop by itself depending on how impatient you are. Stir in the corn.
Before you stirred in the corn, the just-cooked beans were boiling hot, but since the corn was at room temperature, the whole mix now is nice and warm but not scalding, so you can eat it right away. Nourishing (natural protein combination), low sodium, vegan, tasty, cheap, hard to beat.
Any spices or sauces?
Stew or Roast
Pkt of either stew or roast seasoning (or brown gravy pkt if you’re out of the other stuff)
Meat, cut up for stew or whole for roast
Potatoes, cut however you prefer
Baby carrots on top
That’s it.
Slow cook on low all day or high for 4 hrs.
Use the juice to make gravy (add a little cornstarch or flour and bring to a boil)
Enjoy!
Under 5 ingredients? Farikal.
3 kg lamb meat 3 kg cabbage 8 tsp whole, black peppercorns 4 tsp salt 600 ml water
That’s 5 ingredients. Including salt, pepper and water. As an asian, I was dubious about this, but it packs and amazing amount of flavour from so few ingredients. Serve with baked/boiled/mashed potatoes, or bread, and a cold beer.
Sous vide French dip. I’m actually making this now.
Lentil soup is my favourite
- Lentils (any colour)
- Diced carrot
- Diced celery
- Diced onion
- Half a diced sweet potato
Chili mac is also really good
- Macaroni
- Can of crushed or diced tomatoes (or marinara sauce if you prefer)
- Ground beef or your vegan alternative of choice
- Taco seasoning
- Chili powder to taste
Not vegetarian but ground turkey works great. Better for the environment and the wallet.
Removed by mod
Everything I like has more than 5 ingredients if you count seasonings. Might as well heat up soup.
- Can of soup
- chickpeas (canned bc im lazy)
- garam masala
- tomato sauce
- coconut milk
- water/broth if needed
you can serve with rice or bread, or eat them on their own
brazilian beans.
- a cup or two of beans soaked overnight (discard the soaking water). you can make with black beans, but i prefer pinto (whoa)
- 1 or 2 clovers of garlic
- 1 or 2 large onions
- salt
- water or a stock of your choice (works better with meat or vegetable stock)
sautée the diced garlic and onions in cooking oil or lard until golden. add the strained beans, about a teaspoon of salt, cover with water or stock up to 1.5, 2 cm above the beans. cook for about 30 min in a pressure cooker over low fire. after done, mash some beans to free some starch to the broth and adjust the salt to your liking. serve with some white rice, lettuce and tomato salad, and a protein of your choice (steak with onions, roasted chicken, fish fillet, sausages, pork steak, schnitzel, fried egg and veggie patties are popular choices).
if enough broth is left over, it can be served on its own as soup on small cups, often with some drops of the hot sauce of your choice (tabasco, jalapeño, sriracha). this is called “caldinho”, or little broth, and goes well accompanying beer, caipirinha, mojito or daiquiri.
you can also add some other things to boost your beans. popular choices are diced tomatoes or tomato paste, diced bell peppers, winter squash cubes, green onions, cilantro, parsley, powdered cumin, bacon or jerky cubes, diced sausages, or roasted meat/pork leftovers.
also: add a bayleaf while you cook it. and eat with rice.
well remembered, a bayleaf is essential.
made this dish just yesterday for my meat munchers with roasted pork leftovers, peppers and cumin/smoked paprika/rosemary/msg/espresso/sugar/garlic powder
if you use an instant pot you don’t need to soak the beans just high pressure for an hour gets it done. I pop it into the oven for a couple hours to get the maillard reaction flavoring anyway though. Didn’t do any mashing on this batch as well, by request. a family favorite for sure i do this weekly!
thats similar to how i season chilli beans
sugar and espresso?
about a tablespoon of each for full batch like that. The espresso is freshly ground. I think i may have added cayenne and onion powder too.
Gulasch
Tip: get frozen veggies mixes, it’ll make your life easier
Dutch Pea Soup
- A fuck ton of split peas (soak overnight)
- Broth
- Smoked sausage
- Bacon
- Veggies
- Season to taste
Day Chili
- Can of beans
- Can of chickpeas
- Can of tomatoes
- Veggies (I like squash, corn, parsnips)
- I guess you can add meat if you really want
- Season to taste (use a shit ton of chili powder and cumin)
Really you can make just about any soup with a base of broth or tomatoes, veggies, and whatever else you want to toss in. Most of the flavor is gonna be in the seasoning. The slow cooker will draw out the water in the veggies so you need less broth than you may think.
Curry.
- curry paste
- coconut cream
- whatever veggies and legumes you have
- a side of rice
Love that idea. Not sure why I never thought of making curry in the slow cooker! Do you used dried beans/legumes? Or canned/soaked?
Beans take a really long time to cook, so I like lentils better. But I do have cans of beans and of chickpeas sometimes
lentils, featuring onion and garlic
If you don’t count oip and spices, then any kind of dal. Dal, onion, ginger garlic paste, chili, tomato. Then add your spices, which can be as simple as garam masala, turneric, and red chili powder. Salt after it’s cooked. Aside from the onion everything can come from the pantry or freezer. Technically you could blend and freeze the onion to make life even easier.
I know I’m pushing it but this is basically the easiest meal ever and it’s just one pot. You only need to dirty a cutting board, knife, and spoon. It’s nearly a pantry meal and requires no thought or special technique aside from knowing when onions are caramelized but not burned. And it’s vegan, gluten free, and very inexpensive.
