Miso soup... I usually throw in a block of frozen udon to make it more of a meal

Pizza.

Flour, Water, Yeast, can of crushed tomatoes, Cheese. Maybe some honey or molasses in the crust.

I like a 65 % hydration crust, bake on a pizza steel.

Mac and cheese. My favourite comfort food.

Frozen broccoli, olive oil, steak seasoning, Parmesan cheese, curry powder. Mix it all up in a bowl so that the dry stuff sticks to the broccoli, air fry or roast in toaster oven until nice and crispy, a little bit burnt. Super tasty side dish or cold midnight snack.

I've been experimenting with vegetarian options, and my go-to pantry-buster for stuff I generally always have on hand is this: sautee a chopped onion in a good helping of oil/butter. add a bit of flour (a tablespoon or so, but add it slowly while stirring) until you've got a nice roux-like consistency. Add a jar of curry paste, and a can of petite dice tomatos (with the juice) and a can of garbonzo beans (i drain mine). Add dried lentils and 70-80% the amount of water it suggests on the bag. Bring to a boil and simmer until the lentils are an acceptable texture. Enjoy with naan or by itself.

Creme Brulee is egg, cream, sugar, vanilla, effort, and time. That's 6.

It’s kind of a simple one, but caprese salad. Tomatoes, basil, mozzarella cheese, high quality balsamic and olive oil. Salt/pepper.

Chickpea Salad:

• canned chickpeas, drained and rinsed
• tahini (a scoop or two)
• sliced almonds
• red onion, diced
• celery, diced
• splash of apple cider vinegar
• Seasonings: salt, pepper, cumin seed, coriander

Mash the chickpeas just a bit in a bowl (pastry cutter works well). You want to keep it pretty chunky. Add all the other ingredients and mix. I don’t measure anything, but I have a pretty heavy hand with the seasonings. This is best after it sits for a few hours. I like to eat it on toast or just by itself (usually at night in front of the fridge).

Kheer, an Indian rice pudding.

Add 1 part rinsed rice by volume to a pressure cooker, 6 parts milk, 0.5-1 part sugar, a little salt, and cardamom. Cook as you would for porridge. When done it should look soupy and thicken when stirred.

Brussels sprout hash. Slice 1/2 pounds brussels sprouts into ribbons. Heat 2 tbsp oil in a non stick pan. Add the brussels sprouts and half a bag of frozen hash brown potatoes. Stir everything together. Then I usually add some thyme, paprika, salt and pepper. Cook for about 20 minutes stirring every few minutes until you get nice golden brown bits on the sprouts and potatoes. Divide it on plates and then top with either a fried or poached egg.

Tacos for sure. Throw your choice of meat (I prefer chicken), chopped cilantro, and some diced onion in a corn tortilla, then squeeze a slice of lime on top. It's very possible you'll need two tortillas per taco for some extra structural integrity depending on how much meat you put in there, but either way you'd definitely want to lightly toast those tortillas on a pan for a minute or so on each side before assembling the tacos to kick it up a notch.

As a bonus, chips with guacamole is a great side for this that's similarly easy to throw together. An avocado or two, lime juice, and some salt and pepper is all you need, plus your tortilla chips of choice.

7-UP Biscuits are one of my favorites to bring to get-togethers.

Ingredients

• 4 cups of Bisquick
• 1 cup of sour cream
• 1 cup 7-Up
• 1/2 cup melted butter

Directions

1. Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry.
2. Knead and fold dough until coated with your baking mix.
3. Pat dough out and cut biscuits using a round biscuit / cookie cutter.
4. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish.
5. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

korean egg rice: crack an egg into a bowl of rice and mix with sesame oil and soy sauce, microwave for 2 min, sprinkle some furikake on top if you’ve got it and you’ve got a solid comfort food in like 5 mins tops

Quick Zucchini Curry: 2 Medium Zucchinis, Green Onions, 1-2 tbsp of Ginger, Mushrooms sliced real thin, Coconut milk. Spices: Ground Red Pepper (I prefer Birdseye), Soy Sauce, Red Curry Paste, Brown Sugar, Lime Juice

Takes about 15 minutes and pretty minimal chopping. It's all in one pot too if you already have rice made.

French Omelette.

Throw a bit of butter on a non stick, crack open 2-3 eggs, add some salt, whisk, stir vigorously while egg is cooking, fold before inside solidifies.

3 min and taste like heaven.

Pea soup is my easy go-to meal. Onion and carrot sweated in oil/butter, dried split peas, stock, and bay leaves. Enjoy with quality bread.

Carbonara ...

Garlic Bacon Spaghetti 2 eggs Parmasen Pepper

• Boil salted water and add spaghetti until aldente
• Cook around 6 cloves of garlic in olive oil
• add the diced bacon and cook until crispy
• whisk two eggs, parmasen and pepper in a bowl
• take bacon off heat and let pan cool down slightly
• remove garlic gloves from pan
• add spaghetti into the pan with bacon with a tablespoon of the water the spaghetti cooked in and mix
• pour in the egg mixture into the pan with the bacon and spaghetti and mix
• put spaghetti onto bowl and crack pepper and a splash of olive oil on top
• eat the goodness

Notes: make sure the pan is not too hot otherwise the egg mixture will turn into an omelette which you don't want.

Beans. Navy or white beans, broth or stock, olive oil, salt, spices. Lots of simmering until it the magic happens. Based on Carla Lalli Music's recipe.

Caribbean Canned corned beef and Cabbage

1 canned corned beef (Libby's or Grace) 1 small cabbage, washed and shredded 1 medium onion diced 2 cloves garlic diced 1 tbsp oil 1 medium tomato (chopped) 2 sprigs Thyme 1 scotch bonnet pepper diced and de-seeded (optional) A dash of black pepper (optional)

• Wash the cabbage then shred it.
• Add oil to skillet or Dutch oven over medium high heat.
• Sauté the onion for 3-5 minutes.
• Add garlic and cook for 30 seconds.
• Add the shredded cabbage, tomatoes, black pepper, and thyme.
• Cover saucepan and cook cabbage for about 5-7 minutes until tender.
• Add the scotch bonnet pepper (optional)
• Add the corned beef. Use a big spoon to break-up the corned beef and stir with the other ingredients.
• Simmer for another 3-4 minutes
• Serve with any of these items: rice, boil banana/ plantain, fried dumplings, or bread.

I like grilled cheese quite a bit, not exactly a "killer recipe though". I am looking for some easy food to make so I'll probably be on this thread later to steal these.

Jamie Oliver's thuna pasta is my favorite easy recipe:

only uses 5 ingredients

Not counting spices is cheating!

Stew beef in big dice. Onion Soy sauce Sesame oil Ginger Garlic Dried orange/mandarine peel Star anise Honey Chilli

Brown meat. Add everything else and some water, simmer at least 1 hour. Serve with plain rice.

Should be melty, sticky, & tangy. Hot if desired.

Honestly just salmon and broccoli for me. Fish, seasoning, butter, garlic, broccoli (with seasoning of course). Roast the broccoli and throw in the salmon when there are 10 or so minutes left, and done. It's what we do when we're tired after work but don't feel like spending the money to order something.

Oven veggies. Simple, flexible.

Chop veggies into bite-sized bits. Add spices (e.g. chili, curcuma, salt) and oil. Bake. Enjoy.

No bonus points - Air fryer potatoes with oil on it to make it nice and crispy

Yes bonus points - black bean burgers. It's breadcrumbs, warmed black beans that got cooled down, and an egg to make it stick together. That's healthy.

SUN DRIED TOMATO, KALE, AND WHITE BEAN SKILLET from BudgetBytes

• 2 15oz. cans cannellini beans, drained
• 1/2 7oz. jar sun dried tomatoes in oil
• 1 Tbsp apple cider vinegar
• 1/2 tsp dried basil
• 1/4 tsp salt
• freshly cracked black pepper
• 1 pinch crushed red pepper (or a lot more)
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 6 oz. fresh kale, chopped*

• Drain and rinse the white beans.
• Roughly chop the sun dried tomatoes.
• In a small bowl, combine 2 Tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.
• Add the olive oil and minced garlic to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.
• Add the chopped kale and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted.
• Add the drained beans and chopped sun dried tomatoes to the skillet with the kale.
• Continue to stir and cook until the beans are heated through.
• Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste. Serve warm.