Full Version: Hardest/easiest suppers
Of the meals that you cook regularly, which would you say is the easiest? Which is the hardest?
I just made eggplant parmigiana, and while it wasn't difficult, it was a lot of time on my feet, frying. That's gonna be relegated to once a year, for DH's birthday, IMO.
Pasta is normally one of the easiest and quickest (also can make it from cupboard, freezer without waiting to defrost eg brocoli, and fridge).
Stir-fry if i have a frozen mix isn't too difficult either only i have to take out the chicken earlier to defrost.
I once made sweet-n-sour chicken whose sauce took way to long to cook.
Stir-fry if i have a frozen mix isn't too difficult either only i have to take out the chicken earlier to defrost.
I once made sweet-n-sour chicken whose sauce took way to long to cook.
Actually I don't find any one particular easier/harder, I find it's how prepared I am that makes a difference.
For example,last night I made homemade pizza and it was SHMEEZY. Why? Because a few weeks ago I made a bunch of pizza dough, rolled it out to about size I wanted, layered in freezer. Before work, I took shredded mozzarella from freezer and stuck in fridge. Came home at about 5:15, stuck the dough in oven at 350F. Took out 15 minutes later, poured on some pizza sauce (already in fridge), sprinkled on some cheese, stuck back in oven at 500 and about 10 minutes later delicious homemade pizza. Had I started from scratch, it would have taken me MUCH longer.
Lasagna - I make all the layers, then stick in freezer raw and stick in oven at 350 about 1-1/2 hours before I eat it or at 200 for longer if I know I won't be around.
Similar system with many other dinners I make.
For example,last night I made homemade pizza and it was SHMEEZY. Why? Because a few weeks ago I made a bunch of pizza dough, rolled it out to about size I wanted, layered in freezer. Before work, I took shredded mozzarella from freezer and stuck in fridge. Came home at about 5:15, stuck the dough in oven at 350F. Took out 15 minutes later, poured on some pizza sauce (already in fridge), sprinkled on some cheese, stuck back in oven at 500 and about 10 minutes later delicious homemade pizza. Had I started from scratch, it would have taken me MUCH longer.
Lasagna - I make all the layers, then stick in freezer raw and stick in oven at 350 about 1-1/2 hours before I eat it or at 200 for longer if I know I won't be around.
Similar system with many other dinners I make.
wow FYI you're so organized!
Easiest for me is honey mustard chicken. Mix it up, spread it on, and pop in the oven. Hardest is probably anything that first needs to be cooked on the stove, then put in the oven. Oh, and if it involves grated veggies -even better.
Easiest for me is honey mustard chicken. Mix it up, spread it on, and pop in the oven. Hardest is probably anything that first needs to be cooked on the stove, then put in the oven. Oh, and if it involves grated veggies -even better.
QUOTE (greentiger @ Feb 27 2008, 10:02 AM) 
wow FYI you're so organized!
Easiest for me is honey mustard chicken. Mix it up, spread it on, and pop in the oven. Hardest is probably anything that first needs to be cooked on the stove, then put in the oven. Oh, and if it involves grated veggies -even better.
Easiest for me is honey mustard chicken. Mix it up, spread it on, and pop in the oven. Hardest is probably anything that first needs to be cooked on the stove, then put in the oven. Oh, and if it involves grated veggies -even better.
Nope. How do you think I know what works? (from all the times, I have spent 2 hours making dinner). But, with motz"sh being a bit longer the past weeks/months I was able to do some stuff then.
I do not believe in things that require two pots/pans to be used. Too much washing dishes involved. I will only grate at most once a week. Sometimes I will grate extra veggies/carrots/etc. if I know I plan on using them within the next few days as I only will wash my food processor once a week (if even that often)
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