Cooking Dinner - Practical Question!

DiagnosedAsSound · 2015-06-09T13:19:56+00:00

The other comments have fantastic advice - but I just want to tell you ... Don't write off your slow cooker! It doesn't have to be boring soups or stupid chicken and rice dishes. I have no clue what your dietary restrictions are or what flavor profiles you're into, but try to google and look up some good food blogs - I use my slow cooker once a week and it's always a great meal (and we're foodies!)

[deleted] · 2015-06-09T08:23:41+00:00

Directly ask your SO what he wants. I've read your post and I'm not sure if your cooking dinner because you think its what an RPW does or its what he wants.

You may find that it would mean more to him to help with breakfast, or pack a lunch than it would be to cook dinner.

Bortasz · 2015-06-09T12:40:08+00:00

https://www.reddit.com/r/MealPrepSunday/ Check this Subreddit.

freebumblebee · 2015-06-09T15:32:34+00:00

I used to work weird hours, like my ex and I would get off at 12-4am. These meals were my staples--they tended to please the boyfriend since there's meat involved and they were so freaking easy. Getting home that late meant I was not going to spend longer than 30 minutes putting together a meal. Some nights were just sandwich nights, which were fine because everyone loves sandwiches, but if you want a hot meal:

Tacos (meat, cheese, lettuce, quick pico and guacamole)
Chicken parmesan
Pasta with homemade vodka sauce (my favorite indulgence) and chicken
Homemade pizza, assuming the dough is premade
Burgers (didn't need a side dish in my home, but coleslaw would take 10 minutes to premake--tastes better after it's been sitting)
Curry chicken salad, usually over greens
Pan fried fish with couscous and a vegetable side

On that note, couscous is the fastest grain. It literally takes five minutes once the liquid is boiling. I used to buy "steam in bag" veggies--broccoli and cauliflower and carrots and whatever. They're done in minutes and can round out a dish. I used box rice mixes (shredded chicken+broccoli cheese rice is like mac and cheese but better IMO). While I can cook fancier, nicer, longer taking meals, and do so now that I'm not working, my most crowd pleasing meals seem to be things that take shortcuts and can get done fast.

Another tip? If you're starving when you get home, shove a tablespoon of peanut butter or a banana or half an apple or something in your mouth. Something so you can be sated enough to actually make the meal.

pink_and_yellow · 2015-06-09T05:29:44+00:00

There's all kinds of things you could do. Like cooking on the weekends and freezing the food so all you have to do is heat it up. Isn't there even a subreddit for that? You could also do all the prep work ahead of time so all you still have to do is actually cook. And I personally wouldn't make any elaborate meals that late. Save those for the weekend.

TheLadyPainter · 2015-06-09T06:14:11+00:00

Pink_and_yellow's got a good idea there, prep work like cutting ahead of time. :) Baking fish takes 15-25 minutes depending on how thick the cut is, throw together a salad and stick a potato in with it while it bakes. Things you can easily multitask making seem like a good idea..

My two favorite brainless ways to do fish: Thicker cuts like salmon, I wrap in foil with whatever seasonings seem reasonable. Salmon + dill + salt/pepper + garlic + olive oil + butter is always good. Salmon + creme fraiche + herbs de provence, too. Tilfoil, make a pouch that's slightly open, bake for 20-25 minutes until the layers pull apart easily with a fork. Squeeze a lemon on top.

Thinner cuts, like the trout I made last night, I've found they broil very well. Last night, I just pulled this recipe out of my butt and it was great: Chopped up garlic, lots of almonds, little bit of bread crumbs, on top of the fish with some fresh sage and other spices. Broil for 15ish (I just waited for the top crust to get golden brown). Trout + salad + good bread = nummy! (Side notes: A little egg on top of the trout helps the almond crust stick. Olive oil on the bottom of the pan. A little butter mixed in to the crust if you're into that. Also, lemons, always. Lemons are love.)

Another easy thing is this way to cook chicken. I make home-made marinara, which is a full day event, but it freezes well, so I'll make this chicken to have on top of pasta/pizzas.

Also, reheating more complex meals isn't ever frowned upon. Don't just nuke it in the microwave, though. Revive it on the stove/in the oven properly... to wake up leftover pasta, put it in a sauce pan with a splash of water and keep a lid on it for a few minutes. Chili and other things can just go straight on.

Aine_of_knockaine · 2015-06-09T09:36:12+00:00

You can cook the meals ahead of time and freeze them so all you have to do is heat them up. Premade casseroles can be your best friend. You can also do meals where you make all the prep ahead of time so you just have to throw the meal in the oven for it to cook. I make bulk batches of meatballs, stuffed shells and manicotti, prebreaded chicken, other preseasoned meat, and things like mac and cheese. I get them all put together and freeze them. Then all you have to do is pop them out a day early to thaw and cook them the next day. It cuts down on a lot of time for me.

speciesfeces · 2015-06-09T07:12:04+00:00

Look into pressure cookers. They save tons of time. For dishes that ordinarily benefit from hours at simmer or braise, you can't go wrong.

I like my Fagor Duo 8-Quart Pressure Cooker. Be sure to get a good one if you go that way. A few dollars now can save hundreds in results.

Look for your favorite dishes on YouTube, adding the phrase "pressure cooker" to the query. Look for those awesome dishes you never make because they have to cook all day.

SouthernPetite · 2015-06-09T14:23:10+00:00

Meal prep on weekends and doing things in stages always works well. I wouldn't say reject crackpots outright as it can do a lot of the work for you (i.e. shredding meat, cooking beans, roasting potatoes, whole chickens, etc.). It doesn't have to be all pot roast and beef stew.

Ex. You could start marinating meat two days before it is needed to be cooked, start beans in a crockpot the morning of, and make a salad while the meat is cooking.

Edit: Also, if you happen to eat a lot of rice, a good quality rice cooker can cook a large batch of rice at once and keep it fresh (and tasting fresh) for ~5 days.

drzdpma · 2015-06-10T00:44:06+00:00

I agree with a poster above - don't write off your crock pot! My SO loves them - he actually turned me on to them and I've made all kinds of things in them including pot roast, stuffed peppers, Thai chicken thighs. All have been a hit! I follow the paleo lifestyle and have found great recipes on paleomg.com, civilizedcavemancooking.com, and paleopot.com.

Nowitsclear · 2015-06-10T02:59:01+00:00

A lot of time goes to prepping for me (cutting veggies etc) do as much as you can on your grocery shopping day. Cut up veggies, add a little lemon to help things stay if you don't have great air tight containers. If veggies are cut and meat is marinating really you just have the cook time which isn't too long. Pasta can be cooked in advance (add a little olive oil). Make it as easy for yourself as possible in planning and you'll continue to love it.

SouthernPetite · 2015-06-10T14:38:44+00:00

Here's some prep ideas/inspiration:

https://www.youtube.com/playlist?list=PLziprGSUFGYRHt2TFDLX4scT9Qh6pxYWD

Beach_Baby · 2015-06-19T17:04:26+00:00

I'mnew both to Reddit and Red Pill as a culture (I've always had a bit of RP philosophy, but just thought of it as "traditional"). I have a pretty spectacular recipe I use with my crockpot that isn't your standard fare.

Slow Cooker Cuban Beef 2 lbs boneless chuck roast Salt and pepper 2c. Beef broth 6 cloves minced garlic divided 3.5 tsp. Oil divided .5 tsp cumin (I use a bit more because we love cumin almost to the point of obsession) 3tbs oj 1.5 tsp grated lime zest 2 tbs lime juice 1 thinly sliced onion 1/4 tsp salt .5c water

Season roast with salt and pepper. I seer mine after this step but you don't have to. Cook 6-7 hours. Remove and shred. In a bowl, combine garlic, 1 tsp of the oil, and the cumin. In another bowl combine oj, lime zest, and lime juice. Heat 1 tsp oil in skillet on medium high and add onion and 1/4 tsp salt. Cook until onions are somewhat caramelized. Add the water to the onions and cook until it evaporates. Remove onions and set aside. Add rest of oil and meat, cooking just until edges are crisp. Reduce heat and move the beef to the sides creating a sort of well in the middle, then add garlic mixture. Cook until fragrant. Remove from heat and add juice mixture and onion. Combine and if desired you can add salt and pepper.

This stuff is amazing. I put it in tortillas with a bit of pico de gallo, shredded cheese, then a sprinkle of cilantro. It's not as involved as it seems, and it's also a big hit with company. Plus there are leftovers and it's even better on day 2. Good luck!!

Title	Cooking Dinner - Practical Question!
Author	AGirlsJourney
Upvotes	14
Comments	21
Date	June 9, 2015 4:33 AM UTC (11 years ago)
Subreddit	Posted in /r/RedPillWomen
Original Link	https://old.reddit.com/r/RedPillWomen/comments/394eu9/cooking_dinner_practical_question/
Archive Link	https://theredarchive.com/r/RedPillWomen/cooking-dinner-practical-question.85431 https://theredarchive.com/post/85431

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