Student cooking

[The Dude]

[The Comrade]

from a previous thread

quinoa, onions, green peppers, jalepenos, red chilis, black beans, corn, tomatoes, smoked paprika, "salsa seasoning", lime juice all sauteed together. put that shit on a tortilla and top it with some shredded pepperjack

bonus point for putting some refried beans on it.

[broken robot]

Ok this stuff is all exactly what I'm looking for, so I'm going to try a recipe tomorrow and I'll be posting results. I am seriously sick of my school's cafeteria options and the above sounds way better.

Dude: I eat salmon, yeah I've been following back of TJ's packages for seasoning ideas, but they didn't mention cilantro and paprika, thanks for the tip.

Ueber: I may try the chicken recipe tomorrow.

Everyone else thanks again. I think really I've been afraid to experiment with more ingredients, but it seems like piling on more shit is never a bad idea, seriously. Otherwise I've been bored with my previous creations.

[J.K. Gregg]

Here is my go-to chicken dinner when I'm lazy:

4 peices of chicken (bone-in cuts work best like thighs and dumbsticks)
1 can cream of mushroom soup
1 cup rice
1 1/4 cup water or chicken broth
Paprika
Salt
Pepper

Preheat oven to 375 degrees.

In a casserole dish, combine the rice, water (or broth), can of cream of mushroom, pepper, and paprika. Season your peices of chicken with salt and pepper. Nestle the chicken in the soup mixture. Top with a little more paprika for flavor. Cover with tin foil and bake for 30 minutes or until the chicken is ~165 degrees at it's core.

Super basic, super cheap.

[Spider]

[J.K. Gregg]

[Spider]

Well, he was talking curry and jambalaya so I didn't think he was a newbie.

[J.K. Gregg]

That's true. Home-made curry is impressive.

[NAB]

Make yourself a real simple peasant pasta aglio y olio. Super cheap and still one of my favs.

Here's my version

cook some linguine seperately

heat up a generous amount of olive oil and add some rough chopped garlic, salt and pepper, crushed red pepper and toasted walnut pieces. Cook it long enough to cook the garlic quickly but not make it bitter. Toss in the cooked linguine and add copious amounts of parmesan (get a small wedge of reggiano and grate it yourself...will last a long time and save money on a quality cheese) and chopped italian parsley. Easey peasey.

I usually add some shrimp as well if you got the money. Cook it seperately (acually prior to the previous prep and reuse the same pan to add some flavor). De-vein the shrimp and let it set in a small bowl for a bit with olive oil, chopped garlic, red pepper s&p before cooking on high heat.

[J.K. Gregg]