Thank you! That is really interesting. I want to make that (sometime…when I go to a grocery store again…)
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I cut up a chicken breast and pan-fried it, added a couple of jalapeños, a red bell pepper, and some peanuts, fried it a bit more, then added the can of pineapple chunks. On the side is a carrot/broccoli/cauliflower medley and a salad with my honey vinaigrette.
Next time, I think I should use half the pineapple (or twice the other ingredients), so the peppers can come through a bit more - and maybe some El Yucateco as well. Still tasty, though.
I was going to serve some brown rice with it, but I discovered that Nishiki requires a great deal more cooking time than Uncle Ben’s. It wasn’t done until I was finished eating, so the rice went into a container for my next few meals.
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For those that need to satisfy their Ikea cravings when the stores are closed.
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I got damn lucky.
I went to do some perogis the easy way: chop up some bacon, trow it in a pan, toss some frozen perogis on top, add water and put a lid on to steam. Now, ideally, you’ll keep an eye on things and take the lid off partway through and make sure it doesn’t burn.
Unless you have an attention deficit like me and forget that you’re still cooking as you undertake another task.
Fortunately, the burner wasn’t on that high, I’d used a decent amount of bacon and it was in the lid-on stage and not the splatter shield. I caught it just before it started turning to black.
Rather than being mixed in with the perogies, the bacon has integrated with them as the dough – being somewhat over steamed – kind of melted down into it and the water allowed the fat to render down and spread evenly, rather than getting too hot, too fast. It’s rather crispy on the bottom – perhaps a little tougher than ideal – but it tastes good and I have enough for two lunches at work. And I didn’t burn the place down… it just smells heavily of bacon.
I think I just burned through all my luck for the month.
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This sounds superior to how I usually make perogies. Actually, with the fat rendering and incorporating into the dough, it sounds like something from Chef Tom of All Things Barbecue…
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It’s a no-brainer way of doing it, I will give it that.
You could probably recreate it easy enough. Just make sure your pan is on below medium, you have a decent enough lid and you have enough uncooked bacon to cover the bottom of the pan. I probably cooked them for at least 30 minutes. If it had been a hotter pan I would have been looking at carbon.
But it’s an easy one-pan method. Just make sure it’s a solid non-stick pan (however you achieve your non-stick… a well seasoned cast iron would probably work well, provided that you had a decent lid to hold in the steam). I also was using thick-cut bacon.
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what is that resting atop the ham steaks?
oats and barley?
popcorn with gravy?
hominy and rice?
where is the black pudding?
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That’s scrambled egg (a little on the mоist side, with some herbs) on two slices of pastrami on two pieces of toast.
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i don’t go for eggs but nice nonetheless.
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Maybe you should try full-brainer recipes from now on?
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Odd, maybe, but I want to compliment you on providing yourself with full, diverse meals that provide decent nutrition. That’s not an easy task these days, both logistically and mentally.
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That’s OK: I’ll take the eggs and beans, and you can have all the meat!
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Thank you. I find that posting pictures here helps to keep myself from simply munching cold ravioli straight from the tin.
Cooking for one isn’t my favourite, though. But whaddaya gonna do, my SO is some 900 km away, with a border and travel restrictions between us.
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I hear you there. My own cooking for one was a result of tallying up how much money I was spending on restaurant meals a couple of years ago. When my parents are home from Arizona, then I’m cooking for three - but this year, they might be spending the summer there. They certainly don’t want to risk the trip right now.
It was kind of stunning for me, when talking to my mother a few weeks ago, to hear her say she missed my cooking. She was a great cook when I was growing up, and I guess some of that rubbed off on me, but there’s still a hell of a lot for me to learn.
I actually bought a bag of flour and some yeast packets the other day, to give some baking a try. A key problem will be keeping batch sizes small enough that none goes to waste.
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Exactly. Some recepies just don’t scale down well beyond a certain point.
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Home made miso soup 10,000x better than what you will get from a restaurant
Real easy,
A few spoons of miso paste + water + whatever diced veggies and thin sliced meat or small seafood you can put in it (tiny clams are especially great)
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Ah yes, we live Miso in the morning too. Add a soft boiled egg and some leftover rice. 
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Love me some miso soup! It is one of my go-to quick meals (with add-ons, of course). I also really like that it stays good basically forever.
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