Like most people who cook, I suspect, we have a few staple recipes for which we try to keep the ingredients on hand; these are what we make if it gets to be 18:30 and we still haven't thought about what to make for dinner.
Whatever Pot Pie. This is a leftover consumer. Take whatever leftover meat you have: Chicken or turkey is best, but we've used pork or ham as well. Lunchmeat that is nearing the end of its lifespan works. Add whatever leftover or frozen or canned vegetables you want; we usually use frozen peas and carrots, and leftover broccoli if we have any. Add cubed potatoes; either microwave a potato for a few minutes and then dice it, or use frozen cube-style hash browns. Add a can of cream of whatever soup (we prefer cream of chicken, but have also used cream of mushroom, celery, or potato), and a little extra liquid: we use milk and/or white wine. Season as you like; we usually use dill. Put it in a frozen pie crust and cook for 30 or 40 minutes at 375 or so.
Curry Sausage Couscous. Cook sausage (we use turkey sausage), onions, garlic, pistachios, and curry until the sausage is fully cooked. None of the amounts are critical; the recipe we started with said 1T of curry, but I use 2 or 3. Add a little cream or milk right at the end if you wish. Serve over couscous.
Labels: cooking