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.

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.

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.

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.

Gnocchi Skillet with Chicken Sausage & Tomatoes from The Kitchn

• 1 pound frozen or shelf-stable gnocchi
• Kosher salt and freshly ground black pepper
• 9 ounces cooked chicken sausage (~3 links; garlicky or jalapeno is a plus imo) , sliced into 1/4-inch-thick coins
• 1 pint cherry or grape tomatoes, sliced in half lengthwise
• 1 to 2 ounces fresh basil leaves, thinly sliced (1/2 to 1 cup loosely packed)

• Bring a large pot of salted water to a boil over medium-high heat.
• Add the gnocchi and cook for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.
• Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil.
• Add the sausages and cook until it begins to brown, 2 to 3 minutes. Push the sausages into a pile at the edge of the skillet and turn the heat up to high.
• When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary.
• Cook until they are blistered, 1 to 2 minutes.
• Stir in the sausage and cook until both tomatoes and sausage are slightly browned, about 2 minutes more.
• Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
• Remove the skillet from the heat and stir in the basil.
• Taste and season with salt and pepper. Serve immediately.

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.

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

Mac and cheese. My favourite comfort food.

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.

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 cloves 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.

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.