Grits, but that’s mostly because I inevitably have this discussion with someone who “hates grits,”

Them: This is fantastic! What is it?’

Me: Grits

Them: What the hell have I been eating then??

Me: Poorly made grits.

There are two secrets. One, plain grits needs butter and salt, and will taste like popcorn when properly made. Two, about 2-3 minutes before the grits are done, drop in a raw egg and stir. I dunno why but it makes them creamier.

Came here for recipe ideas. I strongly dislike cooking…

Recently, I’ve really taken a liking to Chicken and Gnocchi soup, I go heavy on everything but broth. It’s rather cheap, and while I’m not strapped for cash, just thinking “This meal only cost 75¢” is a wild thought when I see a Chipotle burrito going for $16.75. Biggest thing is that it’s rather easy to make, and it could be fast, but I tend to take an hour per batch, and do so in bulk. I do have photos of the soup, but my lighting ain’t quite the best, so I don’t quite feel it’s up to standards visually of a community like this.

So far my approach is:

• one really big pot
• One small bag of large shredded carrots
• Half white onion
• Simmer in 2tb oil until it starts softening.
• Season: Black pepper, 3 cloves garlic, paprika, mustard powder, dash of allspice, and optionally cayanne.
• Add 4 cups chicken broth
• Add three chicks breasts, simmer until 165°F
• remove, shred, and reinsert chicken
• Add 1.5 cups heavy cream
• Add 1-2tb corn starch
• A whole ass carton of spinach.
• Parmesan and season to taste.

Having this with some breadsticks or chunks torn off a loaf is optimal, but only if torn off like a caveman.

Ratatouille. It’s delicious, vegan, super easy to make and easy to adapt to “what’s available”.

Mod note:

I like this post and it’s staying up. Further reports will be ignored.

Also, pear fiochetti with truffle.

Aglio e olio

All you need is pasta, olive oil, garlic, black pepper, and a hard cheese like pecorino, romano, or parmesan. There’s tons you could add to it too. Truffle, nuts, guanciale, etc.

I like to buy a whole chicken and smoke it on the Weber. Usually eat a breast from it or a thigh, and do that with some fresh veggies. Sauteed green beans or roasted potatoes. I refrigerate the chicken then De-bone it and use the meat to make a chicken pot pie that I’ll be able to have for lunch for like a week or more. I haven’t bought a frozen pot pie since.

Bacon bits mixed with homemade hashbrowns with 3 eggs cracked over it and finishing off with seasoning salt. I could eat that everyday

This lasagna with this salad as a side. The lasagna is very rich and satisfying and the crisp acidic salad works really well as a counterpart.

On a diet right now but i look fourward to having a bowl of yogurt with fruit every day.

Tacos.

Because I like tacos, but, like, actual Mexican street tacos and not the white person tacos everyone else in my family makes.

Breakfast potatoes on the outdoor grill.

Pizza from scratch.

Me food that I serve to no one else? Savory oatmeal. Make oatmeal and then mix in nutritional yeast, mayonnaise, sriracha, chili crisp, fish sauce, soy sauce, sautéed veggies, tinned fish, crispy ground meat - just mix and match and whatever

For others? Gumbo or red beans and rice, I love the flavor and you can make a bunch Or whatever someone particularly likes, rolatini for my mom or beer, cheese, and bacon soup for my dad. It’s just nice to cook for people. I wish I could make palak paneer right for my wife, but I can’t seem to get the flavor right like the Indian places near us

While I don’t know that I have an exact favorite, I do favor a Mexican-adjacent burrito-crime pretty often.

•1 cup brown rice, cooked—and it needs to be brown, the texture works much better here and keeps it from agglutinating into a sticky mess.

•Fresh salsa—I cheat and grab locally made hot salsa from the refrigerated section of the grocery.

•1 can drained, rinsed Pinto beans

Combine the three and set aside. Grate some extra sharp cheddar and place that onto a flour tortilla. Add a decent amount of the filling, roll tight, and bake at 325-350F for about thirty minutes.

As I said, Mexican-adjacent. I’m sure it’d make any foodie purist clutch their pearls. But topped with a good hot sauce, it’s superb. Baking it’s not necessary, but flour tortillas toast up nicely which adds a pleasant flavor profile to it, and it transforms a standard burrito into something entirely new.

*Edited to change that to 1 cup brown rice, cooked. Closer to 2 cups once done cooking. This is enough filling for 4-6 burritos, so a good money saver as well.