Asklemmy

Carbonara. It's ridiculously easy and very tasty.

Pretty much all of them. I've made it a project to feed myself with just nonperishables given like 30 minutes of cooking a night, and I'm about 75% of the way there, I'd say. Salad greens and eggs seem to be impossible to replace, but I can realistically have my own chicken coop and a little growing area indoors. Canadian food prices and qualities are fucked, yo, especially away from big centers.

Last night, I had stierum with a simple salad. It's a bit like a single, big savoury pancake, and you eat it cut into cubes. The dressing is cream (the one rule-breaking element, for now), a dash of vinegar, and salt and pepper to taste. I like to let it soak into the bread a bit

On nights I really DGAF, my go-tos are pasta with jarred sauce, or shakshuka. You can get shakshuka sauce in a jar now, so you just empty it into a frying pan, crack four eggs in, and cover until they're cooked. Serve with toast, which you can butter with vegetable oil or ghee.

You can make a vegetarian pulled pork with canned green jackfruit, an onion, bottled barbecue sauce, buns and jarred red cabbage and apple in place of the coleslaw. You pretty much pull apart the jackfruit, and add it with the sauce to sauteed onions. It's delicious, all three components are slightly sweet and they go together well.

I'll stop there, unless somebody is actually interested, but I've got a few more.

Sourdough pancakes. Just put some oil in the pan, pour your starter, and add some spices.

Chicken "parmesan"

• non-scratch breaded chicken
• good marinara
• parmesan/mozza (sparingly)

Hard boiled eggs

5-min ravioli.

Roasted peppers and pesto pasta with sun-dried tomatoes.

Chicken Teriyaki. I often have left over grilled chicken breast or thighs so the hard part is already done. I just throw the chicken into a skillet along with some broccoli, pour in store bought teriyaki sauce and serve it on a bowl of rice.

Rice, salsa, cheese, sour cream, wing it from there with seasonings and proteins like beans or meat.

• Preheat oven to 425 MAGA temperature units.
• Put as many frozen brussles sprouts as you can fit in a single layer in an 8x8 roasting pan (disposable pan for extra laziness).
• Oh come on. You can fit another couple in there. Just cram 'em in.
• That's better.
• Spray olive oil all over 'em.
• Garlic salt all over 'em.
• Paprika.
• Onion powder.
• Black pepper.
• Throw a frozen Aidells-brand pre-cooked andouille or italian sausage on top.
• Cook for an hour.

If you want to be just a little less lazy, you can throw a handful of raw pecans on top of the brussles sprouts to roast about 18-20 minutes before that hour is up.

Porkchop and potato cut into wedgies tossed in the toaster oven then some raw broccoli for pooping power later

Leftovers. Honestly, I cook like two times a week. Throw most of it in the fridge, some of it in the freezer, and grab a collection of whatever and microwave, air fry, or convention oven it. Even better is if the "cooking" is smoking or crock pot. You know, throw it in, check every few hours, kind of deals.

Otherwise, I'll just eat ingredients and pretend it's a charcuterie.

The other is sandwiches and eggs. Make bacon, use bread or eggs to clean up grease, throw some meat or cheese on it, season with bull shit (whatever premixed seasoning sounds good). I like mayo and balsamic on my sandwiches too. That's my easier than eating out and actually worth eating stuff.

Canned fish + rice + potatoes + maybe some vegetables + water + maybe some spices. Put on heat, return after some time, get a soup.

If there's no canned fish, pour in some sunflower oil, etc. Every part is variable.

Depending on the amount of rice and water, this may not be a soup in the end.

Water + rice + frozen mixed vegetables + plant-based protein source (beans, frozen faux chicken, TVP chunks, etc) + seasoning.

Throw it in a pressure cooker and you're done. Maybe 30 seconds of effort for a healthy, hearty, inexpensive meal