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?
Cilantro pulled chicken.
Chicken breasts, Pace Salsa (hot natch, cilantro.
my favorite chicken recipe is literally just chicken thighs/drumsticks pressure cooked with soy sauce. no extra salt or seasoning, just serve with some white rice and stir fried veggies.
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.
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.
Sous vide French dip. I’m actually making this now.
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.
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
We should have a “what should i cook tonight?” community! Deciding what to make is the hardest part!
A change that was truly freeing for our family was to decide on just a few repeating standard meals. We did one night for tacos, one for some kind of fish, and one for some frozen food. Depending on how quickly you get bored, you can make the same or different things within those general outlines, but it helped narrow the decision tree at least for those nights.
After some time, we expanded to an even more thoroughly planned schedule, but that’s not where I would try to start. Just a loose schedule for some go-to meals that aren’t too repetitive but also don’t require too much energy to plan, prep, and make. Then you have more energy for deciding on other nights, or some basis for planning the other nights if that’s what you want.
You can make one:))
- 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
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Gulasch
lentils, featuring onion and garlic
