What are your go to weeknight meals? Stuff that’s easy or fast. Healthy or not.
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One of my favorites is my mom’s pasta carbonara. she found it in the NY Times food section in the late 60s. it’s not very “authentic”, but i devoured this shit as a kid and now mine loves it too. it’s not very healthy, but it’s delicious and really easy to make.
prep time - 5 minutes (plus time to bring water to boil)
cook time - 15 minutes
total time - 25 minues
Ingredients:
1lb pasta (i prefer thick spaghetti)
1lb bacon cut into small pieces (you can sub in pancetta or other cured pork)
1 large yellow onion (diced)
1 cup of cooking sherry
2 Tbs butter
3 egg yolks
grated parm
black pepper
instructions:
- cook bacon until done but before it’s crispy. strain bacon from grease. set aside but save some grease.
- sautee onions in butter until soft and clear.
- combine onions and bacon and sherry. reduce until sauce is nappe. add additional bacon grease to taste.
- place raw egg yolks in large serving bowl and beat until the entire bowl is coated.
- pour hot cooked pasta over raw egg yolks and toss until yolks coat the pasta evenly.
- pour bacon/onion sauce over pasta
- serve with parm and fresh cracked black pepper
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Man, we’ve all got our lazy weaknesses. Right now ive been nuking 2 of these for 4 minutes, flipping, and nuking for a minute and a half. I put mustard on em.
Then it’s whatever i nibble on. Cottage cheese, radishes, carrots, almonds, cashews.
I went through a phase of buying everything grass fed and free rabge and organic and making it all myself as clean as possible.
Im not in that phase anymore. Right now im in a “what can i eat that wont make me fat but will be ready to consume in approximately 5 minutes from the time i decide i want to eat it?”
I also have pet chickens, so a lot of eggs.
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2 judgments cast:
- i know somewhere someone eats thick spaghetti, because they sell it in the store. Now i know who.
- cooking sherry? Why? Why not something you’d drink?
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thick spaghetti has a better mouth feel and firmer tooth to it IMO. i like bucatini too.
that’s the recipe dude. it adds a very distinct flavor. i’ve tried others, but nothing does it like cooking sherry. it’s really the key ingredient.
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I liked your post, but for the record I prefer thick spaghetti as well.
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baked spaghetti parm
20 minutes
if cooking for one:
6 to 8 oz of thick spaghetti (fist pound to EFM)
10-15 oz tomato sauce. whatever you like.
cook the noodles and sauce as normal. top the noodles with sauce
cover entire dish with 5 or 6 slices of provolone or mozz cheese.
slide entire plate under broiler for 3 minutes.
i eat this once or twice per week
i put more sauce on the top. some dip in a cup of sauce. some don’t use any more sauce.
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Chicken beans rice, mashed potato bowls with bbq chicken, charred corn, and shredded cheddar, spaghetti and meatballs, stuffed peppers, pasta with ground turkey bolognese.
Those are the usual suspects. Sometimes inspiration strikes
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I’ve really gotten into a a canned albacore kick. Especially with the easy open tops. My two sister cats are also very happy when I do this. Throw a little mayo onion and celery in there. Make a quick tuna melt, or just eat it right out of the can.
I also have a few of those 6-in frozen Celeste pizzas in my freezer in case the mood hits me. They’re 600 calories and then I sprinkle on a little shredded mozzarella on top when it comes out of the oven and let that cool it off while melting.
Eggs or pancakes, or both. Breakfast for dinner is always quick and a nice treat.
Just a couple off the top of my head. These are also very cost effective and can be enjoyed on any budget
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Full disclosure, this looks amazing and I would eat it regularly….
But I’ll be damned if this isn’t the most Midwest Italian recipe I’ve ever seen
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I know it from Buffalo NY. So kind of the same thing. i learned about it watching a news feature with the Great Bruce Smith several years ago. Bruce went to a restaurant in town called CHef’s every friday for it. They went through the whole process, showing how to put it together.
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My meals really vary but they typically consist of leftovers of stuff I’ve made over a weekend. Whatever I make I always make a ridiculous amount. I’ll share recipes and pics later for sure.
Eva, i love your bewbs
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Been doing a different take on chicken and rice a lot lately. Boneless skinless thighs. Season with garlic/onion powder, brown both sides in olive oil and set to side. Saute chopped garlic, red pepper falkes, and capers in same pan. Add one cup rice and two cups chicken stock to pan, bring to boil then reduce to simmer. Return chicken and drippings to pan, cover, cook until stock is absorbed and rice is cooked. Finish with fresh grated parm and chopped italian parsley. I don’t add any salt because I think the stock/parm adds enough. Farro would probably work well too instead of rice.
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I meal prep on Sundays for Mon - Wed and on Wed for Thurs - Sat. Its usually chicken or pork tenderloin that i cook then weigh and portion out. I just made 8 turkey burgers and i will eat 2 for lunch and 2 for dinner. Also doing low carb so no buns just the patties. I will also have some salad as part of my dinner. I usually do some sort of vegetable like steamed broccoli or raw zucchini with my lunch.
Sundays are my cheat day and today I made tonkatsu and white rice.
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This sentence makes no sense!!!
Done is crispy! The next step better be “eat crispy bacon while preparing meal and not put chewy bacon in anything”
I’ll go back and check next step now
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I’m back to tracking what I eat during the week so it’s a lot of quick stuff, eggs, meat, keto wraps etc.
On weekends there is good intentions but even if I manage to stay away from the junk, it’s sabatoged by a lot of beer.
Crispy bacon is like a well done ribeye.
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Bookmarking this post for a future Sunday meal
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I mean, you can cook it anyway you want, but you don’t want it super crispy. I don’t anyway.
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