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What Meal Keeps You Alive; Are Your Most Common?

Passadumkeg Feb 18, 2009 05:55 AM

Most of us work, go to school or have worked (retired). What do you most commonly eat week nights? In our family, lots of stews and peasant soups that I make on Sunday night and reheat for easy week night suppers. But the most common, would be Hatch red chile sauce w/ diced pork for stacked enchiladas w/ a side of pinto beans and a salad. How about you, Bubba?

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  1. JungMann RE: Passadumkeg Feb 18, 2009 07:52 AM

    I'm pretty reliant on one-pot meals as a nutritional one-stop when I'm too busy to cook. While that often means red curry, adobo, gumbo or tom yum, sinigang na baboy, spareribs in a spicy sour tamarind broth, has been on repeat in my house more often than "Seinfeld." Not only is the soup really reviving in this cold weather, but I can simply throw in fresh greens with every reheated bowl so that the soup doesn't lose texture after repeated reheatings.

    1 Reply
    1. re: JungMann
      Passadumkeg RE: JungMann Feb 18, 2009 07:57 AM

      Yum, sounds good.

    2. Demented RE: Passadumkeg Feb 18, 2009 11:57 AM

      My style of cooking and what I make haven't changed much from what it was before retiring. When time and/or how I feel require something fast and simple, stir-fry and soup are at the top of the list for fast hot meals.

      I make fresh stock once or twice a month (or more), a quart or two goes in the fridge, the rest gets frozen in ice cube trays, then it's stored in a zip top bag for later use as needed.

      With stock on hand, it take 15 – 20 minutes to make fresh soup. Chop up whatever meat and or vegetables you have on hand and heat it in the stock.

      1. c
        cheesecake17 RE: Passadumkeg Feb 18, 2009 01:37 PM

        Pasta. It's easy, quick, comforting and goes with pretty much anything in the fridge or freezer. Plus it's cheap and it always makes a good lunch.

        1. enbell RE: Passadumkeg Feb 18, 2009 01:56 PM

          For me, it's stir-fry. The veggie, protein, spice/sauce combinations are endless. And how did you know they call me Bubba?

          1. r
            RosemaryHoney RE: Passadumkeg Feb 19, 2009 07:35 AM

            I have a deep freezer full of soups that I pull out and have almost once a week during the winter.

            Our real go-to meal is homemade pizza. we have it at least once a week. I pull a frozen dough and bag of sauce out in the morning and we can get it together in just a few minutes in the evening.

            And, as embarrasing as it is, our "I just can't make dinner tonight and forgot to defrost anything" meal is those morningstar chickpea patties, baked beans, mac n'cheese, and broccoli or salad. We just had it 2 nights ago...

            1. chicaraleigh RE: Passadumkeg Feb 19, 2009 08:33 AM

              Jungmann and Passadumkeg - i feel culinarily challenged by your "go to" dishes!

              In our house our staples are risotto - great for cleaning out the veggie drawer, cheese nubs and left over meat. Pasta mixed with just about anything, and lastly grilled fish or chicken. Being in NC, I'm fortunate enough to be able to grill year round!

              1 Reply
              1. re: chicaraleigh
                Passadumkeg RE: chicaraleigh Feb 20, 2009 06:25 AM

                Add tacos, too. Always have pintos in the freezer.

              2. lupaglupa RE: Passadumkeg Feb 20, 2009 11:49 AM

                Pasta pasta pasta! If I've dropped the ball and didn't plan or planned but didn't get started in time we have pasta. I always have frozen sauce around - pesto, bolognese, tomato veg etc. The other fall back is quesadillas/burritos. I just slap whatever's in the fridge in a tortilla and we're good to go.

                1. LA Buckeye Fan RE: Passadumkeg Feb 20, 2009 02:06 PM

                  My go to meal at least once every two weeks is soup. Chicken stock (from Kitchen Basics) cheese tortellini purchased in the refridgerated food aisle. Heat until pasta is cooked. Top with minced raw garlic, lemon zest, italian parsley and parmesean cheese. In my own defense, I do chop my own toppings. :)

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