For me it’s currently fish tacos. Tortillas, white fish, southwest seasoning, and toppings to taste. Been making them weekly for a few years now somehow without getting bored of it.

  • kindenough@kbin.earth
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    2 months ago

    Moksi Alesi with djar pesi or blaka ai pesi and salted fish “bakkeljauw” or salted beef “zoutvlees” with Madame Jeanette pepper. Basically beans and rice. I learned the basic recipe from a friend with Suriname ancestry.

  • IninewCrow@lemmy.ca
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    2 months ago

    Burgers and fries

    I make my own burgers … buy about 2kg of lean ground beef when it’s on sale … mix them by hand with salt, spice, Worcester sauce … measure out about 2oz to 3oz portions, press them in a burger press that is a bit large … it makes a really thin burger patty. I like the thin patty because it only takes about five to seven minutes to cook. If I feel like having more, I just cook more patties.

    I only cook a few at a time, then freeze the rest. Always nice to have a ready made supply of homemade patties.

    I also cut my own fries, cover them in a bit of oil, then air fry them. Toss them with a bit of salt at the end.

    I used to work as a fast food cook at our family’s own burger joint when I was a teen. Homemade burgers and fries just seem like second nature to me at this point.

  • vvilld@lemmy.dbzer0.com
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    2 months ago

    I cook dinner virtually every night, but probably my (and my family’s) favorite is Lemon Chicken Picatta.

    I cut chicken breasts into pieces about nugget sized, then season w/ salt & pepper. Toss them in flour to coat, then pan-fry them in vegetable oil. Basically, home-made chicken nuggets (my wife says they’re very similar to Chik-Fil-A nuggets).

    When the chicken is done, I use the same pan, which now has a bunch of fond from the meat. Sautee some minced garlic, then add a bunch of chicken broth and thinly sliced lemons. Sautee that for a bit while scraping everything off the bottom of the pan. Add lemon juice and capers. Cook a bit longer. Take off the heat and add butter and parsley. Then pour the sauce over the chicken.

    I usually serve it over pearl couscous with a side of air-fried broccoli.

    For mother’s day, I cooked a piece of fish in some of the sauce. I don’t particularly like fish, but my wife said it was delicious.

  • LaunchesKayaks@lemmy.world
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    2 months ago

    I like tilapia fried in garlic olive oil, roasted asparagus, and cous cous. I eat it at least 3x a week for lunch. It’s easy and cheap and freezes well.

    I do meal prep once a week with my mom. We just get together at her place and cook like 10 or 12 meals and put them in containers and I freeze them. Cheaper than TV dinners and it’s easy lunch and dinner for the week.

    I absolutely despise cooking, so taking the ingredients to my parents’ place forces me to cook. At my house, I can just procrastinate.

  • RBWells@lemmy.world
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    2 months ago

    I cook most of our meals. My kids would eat ma po tofu every day I think. Husband asks for pierogi and sausage and sauerkraut all the time. Youngest would eat homemade macaroni and cheese probably every day. Yellow rice and chicken with black beans is always well received, as are bean and cheese simple burritos.

  • RebekahWSD@lemmy.world
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    2 months ago

    Paprika hendl! Husband told me about it from Dracula, and that he had tried to make it with no recipe and there was none online. I found a recipe online (the author removed it now, but thank you printed paper) and I don’t think it’s like what modern paprikash is like but at love it! I don’t have sour cream currently though, so none this week.

  • M137@lemmy.world
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    2 months ago

    I make (vegan) bolognese, chili sin carne and similar weekly. It’s so easy to mix up with different ingredients, seasonings etc. I usually use soy-based mince since it’s the cheapest but I use other stuff like tofu, mince made from peas, mushrooms etc. pretty often too. They all give different textures and tastes so it’s an infinitely variable thing. Lately I’ve been making bolognese-ish with oat milk and mushroom slices added, makes it really nicely creamy and earthy.

    • idiomaddict@lemmy.world
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      2 months ago

      You might want to look into lentil-oat mixes for even cheaper mince substitutes. You can make it yourself and season it with no beef bouillon and it’s a high protein, high fiber, cheap and tasty option. It’s more time intensive, but it’s mostly passive cooking time.

    • RBWells@lemmy.world
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      2 months ago

      My kids love chili, with or without meat. Especially if it has hominy or corn. And are crazy about “mushroom sauce” for pasta, saute a truly astonishing amount of mushrooms then pour bottled spaghetti sauce over. Like they want more mushrooms than pasta just about.

  • Addv4@lemmy.world
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    2 months ago

    Shakshuka, bean burritos, pizza are generally my most common. All are good, just generally have to plan ahead with a few of them.

      • IninewCrow@lemmy.ca
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        2 months ago

        As a kid, I used to gobble up plain white rice with nothing but salt and pepper. I still love it that way but have to regulate myself.

          • IninewCrow@lemmy.ca
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            2 months ago

            Money bags here with their butter … as a kid, salt and pepper was a luxury for us back then.

            I remember growing up and wanting toast with butter as a snack. But we seldom had butter so we opted for plain white lard instead on the toast.

            I preferred the rice with salt and pepper.