I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread
You must log in or register to comment.
I like to take those boxes of breakfast cereal they sell and I like to whip them up in a big bowl with some milk. I call it cereal with milk.
But what if you aren’t feeling like soup?
Sometimes I add some sliced banana or strawberries, but that may be over the scope of this question.
Fake pizza: Make toast. Drizzle toast with a little bit of olive oil. Smear tomato paste on toast. Sprinkle with garlic powder and oregano. Top with a slice of provolone.
You just described one of the famous Catalan tapas Pan Con Tomate (maybe minus the cheese)
Damn, OP. Here you thought you were making shitty white trash pizza and all along you were making Catalan tapas Pan Con Tomate!
It’s definitely popular here in Barcelona pan con tomate is a regular dish across Spain. It’s especially hilarious when you get the little condiment container full of tomato & garlic and mini-olive oil bottle on renfe.
Yeah but the tomato pureé you guys make is way more delicious than the tomato paste that comes out of tubes this guy is referring to.
I feel like standard tomato paste must be cooked before eating. It’s so… tart? Tomatoey? Pastey?
Or be me as a kid
White bread Put ketchup on bread Put Kraft single on top Put in the oven under the broiler until the cheese melts and the edge of the bread crisps Eat it over the sink in order to not kill your mother by disrespecting the plates with that garbage Realize you’re still hungry and make 3 more
That was my teenage go to, except I used Ragu PizzaQuick because I was trashy.
Cook some rice in a rice cooker, top it with a runny sunny-side up egg, add some high quality soy sauce and a bit of butter. Sliced green onions if I’m feeling less lazy.
Egg and rice is the easy comfort food my husband learned from his grandmother. It’s our too lazy to cook or shop dinner.
Looks like super easy and great, love the idea :)
Add some peanut butter for some real gourmet shit
Furikake to take it to the next level!
Pesto pasta.
-
Cook a packet of pasta and drain
-
Put in a bottle of pesto
Done.
Sprinkle goat or feta cheese on top and you’re riding high
This, pesto is just too good.
This is my favorite too lazy to cook meal. I’ve eaten this regularly for like 20 years. I make it every few weeks. Great with ham or sausage and a bunch of sriracha.
Ours is same but with bacon
Thin the pesto with a bit of pasta water if you want to elevate it without any extra work.
-
I have an electric kettle, so instant ramen. I live near an asian grocery store, so I also have a ton of ramen varieties
Poaching an egg as you’re cooking the ramen is probably my favorite life hack.
Sometimes I will fry some spam until it is a little crispy and add that too. Egg(s) + spam in spicy ramen is awesome. Favorite spicy noodles are nongshim shin noodles red.
Shin Ramyun black is a superior instant noodle IMO. Though personally I really like Samyang buldak hot chicken noodle.
I like to add a soft boiled egg and some sliced spring onion.
I love the black. Also a favorite.
Note that I said spicy noodles above. I think the red is still my favorite spicy noodle. Chicken bomb noodles are good but goddam spicy. I call the buldak chicken bomb…guess why…
I also do not like hard boiled eggs. Love medium boiled.
I think we agree about all this more than we disagree.
Yep, poaching an egg (or a couple) in the ramen as it’s about to finish cooking is one of the ways I add eggs to instant ramen. Another is a technique similar to egg drop soup: stream pre-beaten eggs while stirring the ramen (also just about the ramen is done cooking).
But I default to adding soft-boiled eggs. I cook the thoroughly washed eggs in the same water I’d cook the ramen on. I take the eggs off (put them into cold water if necessary, or I can just take them a bit early and let the residual heat take it the rest of the way), then cook the noodles. While waiting for the noodles to cook, I peel the eggs and then put them back into the noodles just before serving.
That’s a good one! One of my favorites is to order some hot and sour soup, and place cooked noodles in the cup
Absolutely, it’s amazing how far you can stretch a good soup base. Hot and sour soup has a lot of flavor.
If you have an Asian grocery nearby, try getting a package of salted duck eggs. They’re boiled and packed in salt at the factory, so that the whole egg absorbs the saltiness trough the shell. They come individually vacuum sealed, so you can just cut it in half with a knife and scoop the egg out of the shell with a spoon, they’re delicious in ramen.
I’m too lazy for this. This means waiting for a pot of water to boil. I just pan fry one, shred it with the chopsticks, and call it a day.
Oh, to clarify - I’m talking about doing it in the same pot while the noodles cook.
Oooooh. Interesting! Gonna have to try that out.
I do it when my ramen has less than a minute left. It poached perfectly and makes the broth extra eggy/creamy.
peanut butter
Another option is adding canned chickpeas, they work with almost any ramen
Removed by mod
Bake some frozen chicken nuggets, toss in buffalo sauce, cut up some iceberg lettuce and throw it all in a soft tortilla with ranch.
or just cut down a piece of cheese and put it in a bread
You can’t just disrespect Germany like that…
Rice via rice cooker. Ground chicken cooked in a frying pan with preminced garlic and squeeze tub of ginger. Pinto beans from a can. Mix em all together in a bowl with shredded cheese.
Tofu scramble. I premake the spice mix, then open up a pack of tofu and crumble it into a preheated pan with oil, sprinkle over the spice mix, add black beans then pepper and sriracha (as well as a bit more of the spice mix), stir and heat it up a bit, then done. If I’m feeling less lazy, I’ll add veggies and stuff, but it’s honestly decent like this with the right spices. Here’s what I use for my spice mix (this is for a full jar which will last between 10 to 20 meals depending on how heavily seasoned I’m feeling that month):
- 8 tablespoons nutritional yeast
- 4 teaspoons chili powder
- 4 teaspoons ground cumin
- 4 teaspoons black salt (also called kala namak) or regular salt
- 3 teaspoons turmeric powder
- 1 teaspoon garlic powder
Boxed mac n cheese with tuna
I like the Pasta Roni angle hair pasta with tuna. Cooks in 5 minutes, throw the tuna in the last minute, delicious!
1 blue box Mac, finished + 1 ramen pack, finished = ‘Hate Pot’ cause you’ll hate how much you like it.
Can be some dishes though, feeds two in a sitting, double to feed four, grab a fork and gather round the combination. Soul food for 90s latchkey kids
I did the most half-assed version of this for lunch the other day. Leftover half box of Kraft Mac, a can of tuna that was in the fridge, and a little tangy BBQ sauce, I think McD’s brand. It was… passable. I think my stomach was okay with it. I’m still alive and not on the toilet.
Open faced sandwiches (smørbrød/smørrebrød/smörgås) - slice of bread or toast, butter and some topping.
Very nearly as no-effort is boiling or frying an egg. Very nearly as no-effort as that is a scramble or omelette. Grilled cheese sandwich. Pasta with butter (sauce), garlic and/or chili oil. Baguette/sub/hoagie kind of thing as an upgrade on the sandwich - they sell “half-baked” ones that keep for a good while. Bacon and eggs, carbs optional.
A basic stir fry or meat-in-pan-sauce are still easy. Get whatever equipment makes your preferred foods (or healthy eating) easier.
Schnitte reporting in.
Interesting. What we would call “snitter” is larger quantities of open-faced sandwiches, as more of a catering thing that’s traditional in some contexts. Usually with a few typical toppings like scramble/smoked salmon, roast beef and potato salad, prawns and mayo.
Schnitte (pl. Schnitten) is just (local) German for – also but not exclusively open faced – sandwiches.
“Every Day Dal” from Curries Without Worries 1 cup split red lentils Tbl ghee or butter 1-2 dried red chilies Tbs tumeric Tbs cumin 1-3 Tbs salt (to taste) 1 Tbs each minced ginger and garlic 5 cups water
Put in large pot bring to boil simmer 35+/- min stir it you want
Feeds 6-8 people & nice w rice
… Thats just avg dal, hows that lazy?
It’s a one pot meal with almost no steps - just dump the ingredients in and cook.
A real cheat code here is when you truly can’t find it in you to cook, have some easy heat and eat meal or something and then plan + prepare tomorrow’s dinner.
Microwave burrito + take chicken out of the freezer for tomorrow
Crack open a tin of beans, smash them a bit with a fork. Salt, pepper, vinegar, and whatever seasoning blend is within reach. Put it on top of whatever carb I have (toast, tortilla, crackers) is my go-to.
If I don’t have a tin of beans, I microwave some frozen peas to smash up.
Hummus also fits this niche but that’s not something I keep on hand in the pantry, unlike beans.
My favourite no-cook meal is a slab of semi-firm tofu served cold on a bed of spinach, pour over some soy sauce, spring onion and furikake. But that requires fresh ingredients I don’t always have on hand.
Instant noodles, with a handful of frozen corn, and a Nori sheet from the pantry ripped up in it. Tofu (or egg) if you can be bothered.
I’m on the hunt for a vegetarian alternative to a umami packed can of smoked Tuna. I miss smoked Tuna. (I’m allergic to nightshades and haven’t found a allergy free fake fish on the market)
Another great lazy meal is hummus. process together a drained + rinsed can of chickpeas, a couple tablespoons of tahini, the juice of half a lemon, salt + spices, and however much water it takes to get the texture you like. Smear it on a plate, maybe add a puddle of olive oil with some herbs sprinkled over, and wipe it up with pita.
Omelette. Ham and Cheese. Low carb and tasty.
I usually go with over medium eggs on toast.
Not low carb, but still tasty.
Lazy Chicken
- Pour about a centimeter white rice in a baking dish. I prefer something a 20x30cm tempered glass one, but I’m sure you can use whatever.
- Add frozen vegetables on top.
- Dissolve a chicken broth cube hot or boiling water, pour into dish, add water to a bit above the rice.
- Place frozen chicken legs on top, or whatever other frozen chicken pieces you’d like.
- Generously season chicken.
- Stick in oven for about an hour at 200°C.
You might need to add boiling water while it’s cooking, but after making it a couple times you’ll know about how much water is needed from the start.
