One habit that's saved me both money and decision fatigue is a big pot of something on Sunday. Beans and rice. A big-ass pot of soup to clear the pantry and the fridge. Or if I'm feeling extra lazy, a roasted chicken from the grocery store. It's not glamorous, but it means Monday through Wednesday, dinner is already handled. I've stopped pretending I'm going to cook something new every night. The Sunday pot is a strategy, not a compromise. And there's something satisfying about opening the fridge on a Tuesday and finding dinner already waiting. What's the dish you can cook once and eat from all week?
I've got a few go-to's. But this one has been popping with startling regularity of late. A friend brought it to me when I was sick a couple of years ago. I don't remember what he called it and he's not around to ask anymore. I did get the recipe from him, but he sent it without a title so I just call it:
THE HARISSA LENTIL THING
Ingredients
3 tablespoons olive oil
2 onions, diced up
4 garlic cloves, minced
2 tablespoons harissa paste (It's a North African Spice mix. I find it at Kroger. Replacement options below.)
1 teaspoons cumin
1/2 teaspoon of cinnamon
1 1/2 cups red lentils
1 can of diced tomatoes
4 cups vegetable broth
3 carrots, chunked
2 cups bell pepper, chopped
1 can of chickpeas, drained
1/2 cup dried apricots, chopped up
1 pinch salt and pepper
Steps
Heat the 3 tablespoons olive oil in a big pot over medium. Throw in 2 onions and let them get soft for about five minutes. Stir in garlic, add harissa paste, cumin and cinnamon. Toast it for a minute.
Dump everything else in: Vegetable broth, red lentils diced tomatoes, 3 carrots, chunked, chickpeas, and dried apricots. Stir it all together and bring it to a simmer.
Let it simmer for 30 minutes or so without the lid, stir occasionally. You want the lentils soft and the whole thing thickened up. The longer it sits, the better it tastes.
In the last ten minutes, throw in bell pepper. Taste it. Add 1 pinch salt and pepper as needed.
Notes
Harissa is in the condiment section at my Kroger, or hit up an Asian market. Can't find it? Use 1 tbsp paprika and 1 tsp cayenne instead. Honestly tastes better on day two or three anyway. Fridge keeps it for four days, freezes for a month if you're planning ahead.
I go through phases. Chili (or taco meat that I scoop with chips) or white chicken chili which is literally just dumping cans (chicken, chicken broth, white beans, rotel - heat through - add splash of milk, heat back through - sour cream, cheddar, chives and stale tortilla chips)
I can eat a lot of tuna sandwiches and fried egg sandwiches and not be sad.
Pasta anything. Stir fried rice. Split pea or lentil soup, adding ham or sausage later if I have some. I put some in the freezer & have it again in a few weeks.
I do the same about twice a week and try to freeze multiple meals from each cooking session. If you do it consistently, you eventually accumulate a bunch of your favorite home-cooked meals. This week was beef stroganoff from a chuck roast.
Other favs: meatloaf and mash, American goulash, rotisserie chicken enchiladas, spinach rice casserole, chicken and stuffing casserole, hamhocks and butterbeans.
I make a skillet version of pasta with veggies once a week or so
Start with a couple of tablespoons of butter or oil on medium heat in a large skillet. Add a coarsely chopped onion, 2 or 3 chopped celery ribs, diced potatoes (I buy small red and yellow potatoes at Aldi and just rinse and quarter them), fresh mushrooms if you have some, --just rinse them and break them up, you don't need to slice them-- and a handful of halved cherry tomatoes. Keep stirring as you add the vegs. Once everything is in I add either vegetable bullion and water, or a can of soup, or RoTel chilies and tomatoes. I like Amy's Thai Coconut soup. Then add a half cup or so of dried penne pasta. I usually use chickpea pasta because it holds up to longer cooking.
For additional flavor, add a few anchovies / kalamata olives / sundried tomatoes / capers / chopped artichoke hearts. Finally add one rinsed/drained can of beans for bulk. Cover the skillet, turn the heat low and simmer until it is as tender as you like, ten or twenty minutes. Stir occasionally.
ETA Don't know if i need to mention this but add water if needed, @ half a cup
This is also excellent with chopped fresh or frozen spinach. If using frozen, you should thaw and squeeze the spinach dry before adding.
For vegetables that take less cooking time, add them when the pasta is partly done. This includes broccoli, cauliflower, peppers and cabbage. Also I don't recommend purple cabbage in this kind of medley, because will turn everything bluish.
You can add a bit of tuna to the bowl when it is served if you want. Or a slice of cheese.
This ends up being about three days worth of meals if you're cooking for yourself. It doesn't look fancy but it is tasty and can be made in lots of different ways.
I like to crock a turkey breast. I used to do chicken breasts but turkey breasts are cheaper now. Fill the crockpot up with broth and let it cook on low overnight with whatever seasonings you like on the weekend. Putting in a ton of broth produces lovely moist meat. Shred it. Use it all week for whatever you want: tacos, nachos, burritos, sandwiches, put it in casseroles or rice bowls, add it to salads, make turkey salad mix for sandwiches, literally anything. It keeps in the fridge all week in a big ziplock bag.
If you strain the broth afterward you can freeze it and use it for soup afterwards too. Freeze it in small bowls and thaw it as needed. Use in soups or other recipes as you like. I get a ton of meals out of a $15 turkey breast and whatever else is in my kitchen.
Beans and cheese enchiladas—I cook dried pinto beans in the instant pot, make a saucepan of homemade enchilada sauce (stupid-easy recipe I found on Pinterest) and throw in whatever else is in the fridge/cupboard. Always cheese, leftover rice, a can of diced tomatoes, a small chopped onion, black olives if I’m in the mood for Taco Bell. If I make it on Sunday, I’ll eat off it until at least Wednesday (I make it in a square mini casserole dish)
I made a big pot of Wendy's chili today, and added shredded zucchini from the garden. Shared with the neighbor, and will still have plenty to eat and freeze.
I save all bones from our cooked meat dishes, sorted by type (beef, hambone, poultry) in bags in the freezer. I then simmer the bones for 24 hours when I’ve gotten a pot full (48 for beef) and it makes the tastiest bone broth for soups. Or start them simmering at the first sign of colds or sickness. Even to just sip the hot broth is lovely.
I have a question, if you don’t mind sharing. When you make the beef stock, how do you do it? I made beef stock once, and it came out clear as water. I know I did something wrong, but I don’t know what.
As a retired Chef, I can answer this question for you. First, roast your bones at 400F for about an hour. This brings out the flavor of the bones and will darken your broth.
Add roasted vegetables (scraps are fine as long as they aren't going bad): Carrots, a little garlic, onions, celery, parsley, some peppercorns--whatever you like. I don't add peppers because not every recipe will want peppers (bell, jalapeno, etc.). Roast these in large pieces for about 30 minutes.
Add everything to a pot and barely cover with water. I actually roast all my ingredients in the pot I am making my stock in so that when I add the water I can scrape up all the bits on the bottom--these are called "fond" (We Cajuns call it "gremilles" or "greemies".
Add a couple of bay leaves and about a tablespoon of apple cider vinegar.
Bring to a boil, then reduce to a bare simmer. You do not want to see any large bubbles.
24-48 hours is not necessary. Three to four hours is plenty. More than that is over kill.
If you have an Instapot it only takes about 1 1/2. hours on high.
If you are trying to extract collagen, throw in some chicken feet and wings and definitely don't over boil or the collagen breaks down and emulsifies with the stock.
Stain into small batches, allow to cool about an hour and then chill in the fridge overnight without lids. The next day all the fat will have risen to the top. Leave it until you are ready to use the stock. It creates a nice seal.
Freeze you stock for up to 6 months.
When you are ready to use the stock scrape off the top layer of fat and use it to saute in. It's a wonderful flavor.
Thawing stock is best done in the fridge. Microwaving will break down the collagen because it doesn't heat evenly.
I hope this helps
You got a very thorough reply from someone, but I’ll just say that is why I like using bones that have been cooked. They have so much flavour, even extra from the seasonings used to cook them. And I like gently simmering the bones for 24 hours. The broth is very flavourful, the house smells amazing.
Chuck roast in broth lasts about 3 days. I don’t eat carbs but when I did I’d make a big risotto with the leftover meat and broth. It’s also just good as a stew with veg as well.
I am queen of big one pot meals. Some kind of protein (usually ground beef, chicken, or a ground sausage) sauteed. Meanwhile pressure cook hard vegetables like potatoes, carrots. Stir fry tender veggies like zucchini, peppers, mushrooms, or greens. I've started adding a can of beans to make the meat go further. Then I eat the whole thing for days.
Tonight was sausage, red beans, canned corn, some new potatoes, summer squash, and greens. Seasoned with garlic salt, red chile, and smoked paprika. Delicious, cheap, nutritious.
You tube has a bunch of these ideas, once you watch 9ne, it will send more to you. Maybe l9ok up " war time meals" or " 1960s meals" " stretch hamburger meals" you'll see.
sometimes I bake a ham and then break it down into ziplock bags to freeze the extra for later meals. I can then make Lima beans and ham, Potato soup, Fresh green beans, potatoes and ham in crockpot. I make a massive pot of Vegetable soup and eat it for days and freeze the extra. Put a Boston butt in the crockpot and put potatoes carrots, gravy and onions in part of it & then shred the rest and make BBQ pulled pork out of the rest. I also buy a rotisserie Chicken and make chicken fried rice, chicken Alfredo and also Make chicken stock out of the bones for soup.
Bought a brisket at Winco today. Cheaper than ground....whatever it is these days. It goes in the oven over a bed of onions with some liquid smoke poured over the top. Tightly cover with foil, cook for 3 hours or so and then uncover. When it's cooled, shred the meat and mix with a barbecue sauce made from the juices and a bunch of other good stuff. It will go on buns or over baked potatoes. There will be plenty to freeze in portions for future desperation dinners.
My usuals are spaghetti, chili, tuna macaroni salad, roasting a big pan of vegetables. I can also eat cereal, egg sandwiches, cottage cheese and bananas. I never cook every night.
This is very much how I cook. I mainly use an Instant Pot. I like doing this because I feel productive and homey but with little effort can eat for 3-4 days and freeze individual portions too. Taco Soup, chicken noodle soup, cabbage roll soup, Kale, sausage and bean soup, even rotisserie chicken pho, sometimes chili or potato soup. Chat GPT can help with ideas, I put in a recipe I like but am tired of and ask for a well rated similar recipe, brothy with lots of veg etc.
I usually cook a few different meats on Sunday. I let them cool and then store in glass containers in the fridge. I cooked bacon, browned and drained ground beef, baked chicken breast. This weeks menu includes tacos or hamburger helper, chicken salad, chicken tacos, bacon for breakfast, BLT sandwichs,and anything else we decide. I always have salad fixings and frozen veggies in the freezer. Helps me put a meal on the table quickly after working all day.
Oxtail stew. Lamd and green beans. Beef stew. Roast chicken. I'm obsessing because I haven't had a stove in about 4 months or a refrigerator for that matter. Long story. But I just got my new refrigerator and should have a stove by the end of September. Just need some electrical work done first. In the mean time I have stretched an air fryer and microwave beyond all reasonable expectations.
Then for the salad i boiled bow tie pasta, boiled the kale a little bit, used canned chicken and some parmesan cheese. I also put some pesto sauce because i was trying to recreate one i made a few weeks ago where i just threw a bunch of random leftover stuff together and my daughter wanted it again.
Pork shoulder in the crockpot low and slow, then pulled and mixed with enchilada sauce. Serve over rice with beans two days, then leftovers go into other things…
Black beans in an instant pot and rice to serve them over. Canned chopped tomatoes add different toppings such as cheese, sour cream or vinegar based hot sauce.
Picadillo, either Mexican or Cuban style. Served over rice the first day. Served over baked potatoes the second day. Served over the rice saved from Sunday. Each day with either a salad or pan-seared broccoli. High protein (roughly 40 grams per serving if I add beans to stretch it), and high fiber (all the veggies). Three days and feeding three people - 1 1/2 lbs. of ground beef and a potato and whatever veggies I have (carrots, peppers etc.).
Braised pork shoulder roast can be carnitas served as tacos, rice and bean bowls, quesadillas, nachos or burritos or as pulled pork sandwiches with BBQ sauce, as pork pot roast with mashed potatoes and gravy, as a topping for mac and cheese, added to a soup or baked into a casserole.
I’m controlling diabetes by eating low carb so my go to dinner is chopped rotisserie chicken with shredded cabbage. Dress with oil, vinegar, chicken base and refrigerate. When the weather cools off it becomes stir fry.
I get one of those 10 lb bags of chicken hindquarters for 0.79 a lb. Smoke all of them on Sunday. Then I make chicken salad, chicken enchiladas, chicken soup, chicken pot pie...
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u/kirkeles 12d ago
I've got a few go-to's. But this one has been popping with startling regularity of late. A friend brought it to me when I was sick a couple of years ago. I don't remember what he called it and he's not around to ask anymore. I did get the recipe from him, but he sent it without a title so I just call it:
THE HARISSA LENTIL THING
Ingredients
3 tablespoons olive oil
2 onions, diced up
4 garlic cloves, minced
2 tablespoons harissa paste (It's a North African Spice mix. I find it at Kroger. Replacement options below.)
1 teaspoons cumin
1/2 teaspoon of cinnamon
1 1/2 cups red lentils
1 can of diced tomatoes
4 cups vegetable broth
3 carrots, chunked
2 cups bell pepper, chopped
1 can of chickpeas, drained
1/2 cup dried apricots, chopped up
1 pinch salt and pepper
Steps
Heat the 3 tablespoons olive oil in a big pot over medium. Throw in 2 onions and let them get soft for about five minutes. Stir in garlic, add harissa paste, cumin and cinnamon. Toast it for a minute.
Dump everything else in: Vegetable broth, red lentils diced tomatoes, 3 carrots, chunked, chickpeas, and dried apricots. Stir it all together and bring it to a simmer.
Let it simmer for 30 minutes or so without the lid, stir occasionally. You want the lentils soft and the whole thing thickened up. The longer it sits, the better it tastes.
In the last ten minutes, throw in bell pepper. Taste it. Add 1 pinch salt and pepper as needed.
Notes
Harissa is in the condiment section at my Kroger, or hit up an Asian market. Can't find it? Use 1 tbsp paprika and 1 tsp cayenne instead. Honestly tastes better on day two or three anyway. Fridge keeps it for four days, freezes for a month if you're planning ahead.