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Oct 15, 2009 07:25 PM

Easiest recipe you cook and love

I thought today how easy it was to cook apples, and I do it all the time. I simply slice quarters of apples width wise, and place in a pot of part apple juice and wine, and simmer for few minutes--maybe 15 or 20. Season with freshly grated nutmeg and pepper. Add a few caraway seeds. This is so easy and so good. What easy recipes do you cook and love?

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  1. spaghetti squash, especially this time of year

    1. Rroasted vegetables - brussel sprouts, asparagus, cauliflower, whatever - olive oil, salt, pepper, in the oven til done - delicious.

      1 Reply
      1. re: cookie monster

        I roasted butternut squash, broccoli spears and 1/4 of a giant onion, cut in half. The squash was so good. The broccoli went over quite well. I didn't let the onion cook quite long enough, but still the flavor was sweet. Roasting veggies is so easy, and I think it is so good. Thanks for reminding me of this technique.

      2. Chicken in beer. A saucepan, one cut up chicken, a can of beer, soy sauce and pineapple juice at a low boil until the liquid is nearly evaporated to form a syrup in the saucepan; serve. It' a "go to" formula for those nights when a fresh chicken is available, energy is short and time is shorter.

        1 Reply
        1. re: todao

          Intriguing!! Brown off the chicken first? How much soy sauce & pj approximately? Thanks!

        2. I would have to say, my easiest thing in the kitchen is not a specific food but a method---baking in the oven. It is easiest because the meal prepares itself while you a) do other work b) take a nap c) soak in the tub d) attend to other people. Chicken, pork loin, shepherd's pie, salmon filet , meatloaf, or any other meat that bakes alone or in sauce; baked potatoes, scalloped potatoes, sweet potatoes, acorn squash on the half-shell, a casserole of cabbage or cauliflower or onions in cheese sauce; green bean casserole; corn pudding;' a casserole of chicken and rice and whatever; macaroni and cheese; a pan of gingerbread or brownies or a fruit cobbler---the entire dinner cooks by itself and you don't have to stand there and watch it. Plus, when you eat it you've been away from it for an hour and it's sort of like dinner was made for you by somebody else: it's a gift.

          5 Replies
          1. re: Querencia

            Love how you think Querencia!- I feel the same way about my slow cooker. I run home from work at lunch time and throw my ingredients in, by the time I come home from work, the place smells wonderful and I have dinner ready. I'm absurdly proud of myself on those days (probably more so than when I put together the whole meal after work). On those days when I come home and it smells so good I always ask my puppy if she's been cooking for me!

            1. re: mjhals

              I agree, the slow cooker is my friend; yesterday it was seasoned short ribs with salt, pepper, and flour and browned on the stove top— then into the slow cooker with a can of beer, thyme from the garden, chopped onion and garlic, a bay leaf and a dollop of tomato paste for five hours until fork tender. Cold Weather/Rainy Day eats.

              1. re: Cynsa

                Hey, me too!! My recipe sounds almost exactly the same. I made them yesterday... I seasoned short ribs with salt and pepper, browned for a few minutes in a little olive oil, put into the slow cooker with chopped onions, garlic and carrots, canned crushed tomatoes, red wine, balsamic vinegar and bay leaf. 8 hours on low in the crock pot. Delicious! Tender and falling-apart goodness! Also, sometimes I make something in the crockpot overnight, specifically so I can put it into the refrigerator for the day and then warm it up in the evening. Some things taste even better when they've sat for a day and are warmed up. This is one of those recipes.

            2. re: Querencia

              Can't agree more!

              Couldn't say it better.

              1. re: Querencia

                I love long slow cooking in my dutch oven, then it has to cook for 4 or 5 hours, and it really is like someone else made it: if I put it in at lunchtime I'd forget about it except for the delicious smell. But I guess the easiest is leftovers, I really enjoy them, it's like I'm on vacation those nights.

              2. Flounder With Leeks And Tomatoes

                Serve with rice, mashed potatoes, or noodles.
                6 tablespoons olive oil
                1 3/4 cups sliced leeks (white and pale green parts only; from 2 medium)
                2 large garlic cloves, chopped
                2 teaspoons chopped fresh thyme or 1 teaspoon dried
                1 bay leaf
                1 cup canned vegetable broth
                1/2 cup dry white wine
                1 15-ounce can diced tomatoes in juice
                4 5- to 6-ounce Flounder (can use Sole) fillets

                1. Heat 3 tablespoons oil in heavy large skillet over medium heat.
                2. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes.
                3. Add vegetable broth and wine; boil 5 minutes.
                4. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
                5. Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick.
                6. Add fish to pan and cover with sauce.
                7. Cover pan and simmer for 6 minutes
                8. Transfer fish to plates; remove toothpicks. Top fish with sauce.

                2 Replies
                1. re: jfood

                  sounds delicious! as in i think i want that now... can i ask, does the folding change something with the fish?

                  1. re: kubasd

                    It turns the shape of the filet into a wedge and with a 10-12" pan you can get them all to fit at one time, pointed side in. It also adds some integrity to the fish and makes it easier to plate. The jfoods absolutely adore this dish.

                    Other than that it is the old discussion on the colors of M&Ms having different flavors.